Giant Graham Cracker Cookies With Giant Kiss Recipes

Steps:

• Preheat the oven to 350 degrees F. Make the large graham crackers: Discard 3/4 cup of the cookie mix. Prepare the remaining mix as directed for cut-out cookies, adding the ground graham crackers.
• Divide the dough in half. Roll out each piece of dough into a 9 1/2-inch square on separate sheets of parchment paper; transfer the dough and parchment to 2 baking sheets.
• Bake the graham-cracker cookies until golden and set, 12 to 15 minutes. While still warm, trim the edges with a paring knife to make even 9-inch squares.
• Use a butter knife to score a perforated line across the middle of each cookie, then use a chopstick or skewer to make small holes as shown. Let cool completely.
• Using an offset spatula, spread the fudge sauce into a wavy pool on 1 cookie. Transfer to the freezer.
• Let the ice cream soften slightly, then cut off the carton and place the block of ice cream on its side on a piece of plastic wrap. Cover with more plastic and press the ice cream to flatten slightly. Freeze until firm, about 1 hour.
• Meanwhile, make the meringue: Beat the egg whites and cream of tartar with a mixer on medium-high speed until foamy, then gradually beat in the sugar on high speed until stiff glossy peaks form.
• Remove the plastic and set the ice cream on top of the fudge-covered cookie. Using an offset spatula, cover the ice cream with a smooth layer of meringue, building out the sides slightly.
• Use a kitchen torch to brown the meringue, then gently press the other graham-cracker cookie on top. Freeze until ready to serve, then let soften slightly and slice.

Steps:

• 1. Preheat the oven to 325 degrees F.
• 2. In a saucepan, melt the butter.
• 3. Add the brown sugar and nuts. Boil for two minutes.
• 4. Use a large cookie tin and grease it with butter or PAM.
• 5. Take the graham crackers and break them up into individual pieces.
• 6. Place enough individual graham cracker pieces on the cookie tin to completely fill it.
• 7. Pour the sauce over the graham crackers.
• 8. Bake for ten minutes.
• 9. Remove from the oven and place the cookies on wax paper to cool. Serve immediately or store in a cool, dry container.

Steps:

• Preheat oven to 325°.
• Combine crumbs, flour, baking soda and salt.
• With electric mixer at medium speed, cream butter and sugar until light and fluffy.
• Add in egg and vanilla; mix well. Add dry mix slowly.
• Drop 1/4 cupfuls onto baking sheets, about 3 per sheet.
• Flatten lightly with your palm, press kisses into cookies.
• Bake until edges are golden brown, about 15 minutes.
• Cool on baking sheets for about 1 minute before transferring to wire racks.