How To make Layer Cookies
Layer 1: 1/2 c Crisco
1 c White sugar
2 Egg yolks; beaten
1/2 ts Salt
1 1/2 c Flour; sifted
1 ts Baking powder
Layer 2: 1 c Brown sugar
1 ts Vanilla
1 Egg white
3/4 c Nuts; chopped
Layer 1: Cream crisco and sugar. Add egg yolks and mix well. Add flour, baking powder and salt mixing well. Lastly, add the vanilla. Spread in a well greased pan and spread with the 2nd layer. Layer 2: Beat egg white until stiff. Add brown sugar and vanilla. After spreading this on the first layer, sprinkle nuts on top of the last mixture. Bake 30 minutes at 350~F oven. Makes 2 dozen bars or more. -----
How To make Layer Cookies's Videos
7 LAYER MAGIC COOKIE BARS - How to make COOKIE BARS Recipe
This Old-Fashioned SEVEN LAYERED COOKIE BAR has been around since the 1970's!! Made with a graham cracker buttery crust, layered with butterscotch chips, chocolate chips, sweetened shredded coconut, nuts and sweetened condensed milk that magically turns to caramel as these layers of deliciousness bake together!! Perfect for all occasion!! Serves many!! Get recipe by clicking on SHOW MORE below...
SEVEN LAYER MAGIC COOKIE BARS
Grease or spray a 13 by 9 baking pan. Set aside.
1 1/2 cups graham cracker crumbs
1/2 cup butter
1 1/3 cups sweetened shredded coconut
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 cup nuts
1 (14 ounce) can EAGLE BRAND Sweetened Condensed Milk
1. Preheat oven to 350 degrees F.
2. Melt butter, over low-heat, in a small sauce pan. Remove from heat. Add graham cracker crumbs. Mix well with fork. Evenly press mixture into prepared baking pan.
3. Evenly pour sweetened condensed milk over graham crackers. Layer evenly with coconut flakes, butterscotch chips, chocolate chips, and nuts. Press layers down into condensed milk with a folk.
4. Bake in preheated oven for 25-30 minutes or until lightly brown.
5. Cool. Cut bars into desired sized bars. Store at room temperature in a airtight container.
ENJOY!!
-Deronda :)
Music by: Kevin MacLeon (
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Italian Rainbow Cookies Recipe - Laura Vitale - Laura in the Kitchen Episode 882
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Cookie Dough Brownie Recipe with our Secret Edible Cookie Dough! | Cupcake Jemma
You've waited long and hard for this one so here it is....the Cookie Dough Brownie! This Brownie is a Crumbs & Doilies OG, we've been baking it from day 1 and you've been loving it ever since. It's got gooey brownie, our secret edible cookie dough and ganache, and now you can make it at home yourself! Sally is here to take you step by step through the recipe and if you're in the UK you can also buy the Cookie Dough Brownie Bake at home kit here:
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Happy Baking!
x
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For an 8 Brownie
Preheat your oven to 170C (fan assisted)
For the Chocolate Brownie:
110g Dark Choc (70% is best)
110g Unsalted Butter
220g Caster Sugar
2 Eggs
80g Plain Flour
30g Cocoa Powder
1/2 tsp Salt
1/2 tsp Baking Powder
For the Cookie Dough:
100g Plain Flour
95g Caster Sugar
45g Demerara Sugar
1/2 tsp Salt
120g Soft Unsalted Butter
1/2 tsp Vanilla Extract (get yours here:
2 tbsp Plain Yogurt (or buttermilk or sour cream)
50g Dark Choc Chips
For the Ganache:
100g Dark Choc (50%)
100ml Double Cream
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Cookie Dough Brown Butter Layer Cake Recipe | Cupcake Jemma Channel
2 of the best things ever: Brown Butter AND Cookie Dough. Need we say more? The Cookie Dough Cake is a firm favourite at Crumbs and Doilies with its 4 layers of Brown Butter Brown Sugar sponge and as much Cookie Dough as we can possibly get into it! The Cookie Dough is egg free so it's totally safe to eat and we guarantee that you will be making extra Cookie Dough to snack on.
We can't wait to see the photos of your cakes cause we know you're gunna smash it, you always do! So keep tagging us in your Instagram pics using #cupcakejemma so we can marvel at their beauty.
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Cookie Dough Recipe:
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For the Cookie Dough
480g Softened Unsalted Butter
280g Caster Sugar
180g Soft Light Brown Sugar
2 tsp Salt
8 tbsp Plain Yogurt
420g Plain Flour (spread on a baking tray and bake at 160C for 10 mins)
2 tsp Vanilla Extract
100g Chocolate Chips
For the Sponge
Preheat oven to 170C fan assisted (190C non fan)
For the 8 recipe as in the video:
400g Caster Sugar
100g Dark Brown Sugar
340g Burnt Butter (Start with 400g before you burn it)
100g Vegetable Oil (or other flavourless oil)
8 Eggs
500g Self Raising Flour (you can make your own: )
6 tbsp Whole Milk
100g Chocolate Chips
For the Buttercream
500g Soft Unsalted Butter
740g Icing Sugar
½ tsp Salt
½ tsp Vanilla Extract
2 - 6 tbsp Whole Milk to loosen
For the Ganache
50g Dark Chocolate (50%)
50g Double Cream
More Choc Chips for decoration!
For a smaller 6 recipe as in the video:
300g Caster Sugar
75g Dark Brown Sugar
255g Burnt Butter (Start with 300g before you burn it)
75g Vegetable Oil (or other flavourless oil)
6 Eggs
375g Self Raising Flour (you can make your own: )
4.5 tbsp Whole Milk
75g Chocolate Chips
For the Buttercream
375g Soft Unsalted Butter
555g Icing Sugar
¼ tsp Salt
1/4 tsp Vanilla Extract
2 - 4 tbsp Whole Milk to loosen
For the Ganache
50g Dark Chocolate (50%)
50g Double Cream
More Choc Chips for decoration!
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How to make Copycat SUBWAY Cookies! Recipe #Shorts
How to make Copycat SUBWAY Cookies! Want to make simple recipes? My new shorts series takes you through some simple, decedent, indulgent recipes! The videos take less than1 minute to watch and you can find a written list of ingredients on my Fitwaffle and Fitwafflekitchen instagram! I hope you enjoy, and don't forget to give some love in the comments if you like it!
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