Cookies Direct

cookies direct
  • (cookie) the cook on a ranch or at a camp
  • (cookie) a short line of text that a web site puts on your computer's hard drive when you access the web site
  • A small sweet cake, typically round, flat, and crisp
  • A person of a specified kind
  • A packet of data sent by an Internet server to a browser, which is returned by the browser each time it subsequently accesses the same server, used to identify the user or track their access to the server
  • (cookie) any of various small flat sweet cakes (`biscuit' is the British term)
  • directly: without deviation; "the path leads directly to the lake"; "went direct to the office"
  • By a straight route or without breaking a journey
  • With no one or nothing in between
  • command with authority; "He directed the children to do their homework"
  • direct in spatial dimensions; proceeding without deviation or interruption; straight and short; "a direct route"; "a direct flight"; "a direct hit"

Fudge and Marshmallow-Topped Cocoa Cookies Recipe
Fudge and Marshmallow-Topped Cocoa Cookies Recipe
INGREDIENTS: 1 pouch Betty Crocker® sugar cookie mix Butter and egg called for on cookie mix pouch 2 tablespoons unsweetened baking cocoa 2 tablespoons sugar, for pressing out cookie dough 36 large marshmallows 1 cup sugar 1/4 cup butter or margarine 1/4 cup milk 1 bag (6 ounces) semisweet chocolate chips 1 to 2 tablespoons water DIRECTIONS: 1. Make cookie dough as directed on package, adding cocoa. 2. Drop dough by tablespoonfuls about 2 inches apart on ungreased cookie sheet. Flatten each cookie to 1/4-inch with a greased bottomed glass, dipped in 2 tablespoons sugar. 3. Bake at 375°F 7 to 9 minutes. Immediately top each cookie with 1 marshmallow. Return to oven; bake 2 minutes longer until marshmallow is soft. Lightly press each marshmallow to flatten. Cool; place cookies on cooling racks. Cool completely. 4. Heat in saucepan,1 cup sugar, 1/4 cup butter and milk over medium-high heat, stirring occasionally, until mixture boils. Boil 1 minute. Remove from heat; cool 5 minutes. Stir in chocolate chips until melted. Stir in water until frosting is smooth and spreadable. (Frosting sets up quickly, so thin as necessary with additional water). 5. Swirl 1 tablespoon frosting on top of each cookie. Top with candy sprinkles. Let stand until frosting is set.
Bat and Cat Cookies Recipe
Bat and Cat Cookies Recipe
INGREDIENTS: 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies 1 container (1 lb) vanilla creamy ready-to-spread frosting Orange gel food color Black string licorice 32 green miniature candy-coated semisweet chocolate baking bits 1 tube (0.68 oz) black decorating gel 24 miniature semisweet chocolate chips DIRECTIONS: 1. Heat oven to 350°F. Make and cool cookies as directed. 2. Remove 1/2 cup of frosting; tint remaining frosting with orange gel food color. Frost 8 cookies with white frosting. Frost 8 cookies with orange frosting. Place remaining orange frosting in food-storage plastic bag, and cut small hole in 1 corner. 3. For bats, use white-frosted cookies. Place 1-inch spiral of string licorice in center of each cookie for body. Pipe wings on sides of body with orange frosting. For eyes, attach 2 green baking bits onto body of each with frosting; squeeze a dot of black decorating gel in middle of each eye. Place 2 miniature chocolate chips on each for ears. 4. For cats, use orange-frosted cookies. Unroll and separate string licorice; place pieces of string licorice on cookies to look like ears and whiskers. Attach 2 green baking bits to each for eyes and 1 miniature chocolate chip for nose.

cookies direct
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