Magiccarpetcookies Recipes

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• Combine the melted butter and graham cracker crumbs in a small bowl with your hands (the mixture should hold together when squeezed). Pour the mixture into the prepared dish and press it into the bottom in an even layer, using the bottom of a measuring cup to help. Pour the sweetened condensed milk over the crumbs, then sprinkle the chocolate chips, butterscotch chips, pecans and coconut over the milk.
• Bake until the sides are golden brown and begin to pull away from the dish, 30 to 40 minutes. Let cool completely in the dish. Cut into 48 small pieces (they are rich). The cookies can be refrigerated in an airtight container for up to 3 days.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour melted margarine into a 9x13-inch pan. Sprinkle the graham cracker crumbs evenly over the margarine. Place the chopped nuts over the crumbs, and scatter the chocolate and butterscotch chips over the nuts. Add the coconut over all, and pour the milk evenly over the top.
• Bake 25 to 30 minutes or until lightly brown on top. Cool at least 20 minutes, then cut into desired sized bars.

Steps:

• Heat oven to 375.
• Cream together butter, sugar, egg, flavoring.
• Stir dry ingredients together; blend in.
• Reserve 1/2 of dough; roll the rest into 2 rectangles, 12" x 6".
• Cut rectangles lengthwise into 3 strips.
• Lift each strip carefully onto ungreased baking sheet.
• Put reserve dough into cookie press.
• Using smallest star design, press a long rope down each side of each strip, and one down the center.
• Bake 10 minutes, until edges are light brown.
• When cookies are cool, fill between the rows with different colored jellies or icing.
• cut cookies into 1" diagonal pieces.

Steps:

• Preheat oven to 375°F Mix butter, sugar, egg and flavoring until creamy. Measure flour by sifting. Mix dry ingredients. Blend into butter mixture.
• Divide dough in half, reserve for trim. Roll remaining dough in 2 (12x6-inch) rectangles on a well-floured or cloth covered board. Cut each rectangle lengthwise in 3 equal strips. With a spatula, carefully lift each strip to a parchment lined baking sheet, placing 1 inch apart.
• Spoon reserved dough into a cookie press. Work in 2 teaspoons cream if it is too dry. Using the smallest star design, press out long ropes on each side of strip, and also 1 down center, pressing down slightly to seal. If you do not have a cookie press, you can roll long, thin ropes instead. Bake about 10 minutes, or until edges are delicately browned.
• Cool. Fill in the rows of trim with jelly or icing. Carefully cut 1-inch diagonal pieces with a sharp knife.

Steps:

• Prepare a basic sugar cookie dough; roll out and cut into strips. Sprinkle with red sanding sugar and bake as usual.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine cake mix, white chocolate chips, toffee chips, eggs, vegetable oil, and brown sugar in a large bowl; mix until dough comes together. Form dough into 2-inch balls.
• Pour confectioners' sugar into a shallow bowl. Roll each ball of dough in the confectioners' sugar until coated. Arrange on an ungreased baking sheet.
• Bake in the preheated oven until edges are firm, 8 to 10 minutes.