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This fabulous combination of cream cheese and pumpkin topped with crushed toffee candies is more than a bit 'over the top'; it is the top! Serve it ...

Preheat oven to ... them first in ice water to avoid ... 10-15 minutes (for cookies). Large shortbreads can take up ... For extra white icing, add a ... drops of butter flavoring.

Mix butter and ... Roll dough 1/3 to 1/2 inch thick. Cut into desired shapes. Place on ungreased cookie sheet. Bake 15-20 minutes. Ice with favorite icing.

Rinse strawberries and ... scoop of vanilla ice cream, Redi-Whip and one lemon shortbread cookie. Enjoy! *Please ... for 24 servings, great for cook-outs*

In loaf pan, ... a layer of cookies to act as ... preserves on the shortbread cookies. Cut slices of the ice cream (1 inch) ... room temperature before using.

Crumble cookies and mix with ... pudding mix and ice cream in bowl ... with Cool Whip. Refrigerate. Crumble Heath Bar over top before serving. Freezes well.

Crush package cookies. Melt butter. ... 1/2 gallon softened ice cream or 8 ... bars. Freeze. (Set out for 10 minutes before cutting to make cutting easier.

Beat egg whites, ... candy into the ice cream and fill ... confectioners' sugar. Spread on pie and top with the remaining crushed Heath bars. Freeze. Then cover.

Preheat oven to ... gradually add sifted icing sugar. Sift flour ... sugar, etc.). Place on cookie sheet and bake 20 minutes at 325 degrees. Cool on rack.

Sift together cornstarch, icing sugar and flour ... until edges of cookies are lightly browned. ... for about 1/2 hour. I always use butter in this recipe.

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