Tosca Cookies Cream Of Wheat Cookies Recipes

Steps:

• Preheat the oven to 350 degrees, and lightly grease a large baking sheet or two.
• Combine the shredded wheat and 1/2 cup of the chocolate chips in the food processor. Blend until it is finely ground.
• Cream together the butter and the two sugars in a very large bowl.
• Beat in the eggs and vanilla.
• Add the flour, baking powder, baking soda, and salt.
• Stir in the shredded wheat mixture.
• Add the remaining chocolate chips. Feel free to experiment with adding other things like white chocolate or dark chocolate chips, nuts, M&M's, toffee pieces, anything you like.
• Drop by flat tablespoons onto the lightly greased baking sheets and pop them into the oven.
• Check them after 8 minutes or so. Depending on the pan you use, they could be done or it could take as much as 12-15 minutes.
• Pull them out when the edges are slightly browned and the middle looks soft and squishy, but isn't doughy.
• Make sure you cool them completely before packing in an airtight container. When they are suitable to pack, they can stay at room temperature for awhile.

Steps:

• Preheat the oven to 350 degrees. Lightly grease 2 baking sheets.
• Combine the flour, almonds, farina and baking powder.
• In a large bowl, cream the shortening and sugar. Beat in the egg. Gradually blend in the dry ingredients. Cover and chill for 2 hours.
• To make the glaze, combine the butter, sugar and corn syrup in a small bowl and beat until smooth.
• Drop the dough by spoonfuls 1 1/2 inches apart onto the prepared baking sheets.
• Bake for 10 to 12 minutes, just until lightly colored. Brush the cookies with the glaze, sprinkle with the slivered almonds, and bake for 5 minutes longer. Transfer to wire racks to cool.

Steps:

• In a bowl, mash the butter and flour together until smooth and creamy. Beat in the cream, 1 to 2 tablespoons at a time, until thoroughly combined.
• Scrape the dough onto a large sheet of plastic wrap, wrap tightly, and chill at least 1 hour to overnight.
• Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
• Roll the dough out 1/4 inch thick on a floured work surface, and cut into 2-inch circles with a cutter. Place sugar into a shallow bowl, and dip each cookie into the sugar on both sides. Place the cookies onto the prepared baking sheets.
• Bake cookies in the preheated oven until the edges turn light golden brown, 10 to 12 minutes. Allow to cool for about 5 minutes on sheets before removing to cool completely on racks.

Steps:

• cook the cream of wheat according to package directions with the milk and salt.
• While it's still in the pot stir in a little chocolate syrup.
• Taste it, if it's too weak for you add some more.
• pour it into a bowl and add the pat of butter.
• Add a spoon and you are in comfort food heaven!

Steps:

• Preheat oven to 350 degrees.
• Process shredded wheat and 1/2°C chocolate chips in food processor until finely ground.
• Beat together butter, applesauce, stevia, eggs, and vanilla.
• Add flour, baking powder, baking soda, and salt.
• Mix in shredded wheat mixture, remaining chocolate chips, and nuts.
• Drop by tablespoons onto greased pan and flatten out (these do not spread very much).
• Bake 8-10 minutes or until edges are light brown and cookie is set.

Steps:

• Mix milk, splenda and farina in a medium pot.
• Cook according to directions on package (or alternately over low heat, until cereal absorbs milk and thickens).
• Let the cereal cool.
• Break up the cookies and stir into the cereal.
• Add fruit, reserving some for decoration and place in the refrigerator to chill, about 30 minutes.
• Garnish with mint leaves and reserved berries.
• * You can also sweeten the cereal with honey. Serve it with some fresh fruit, some whipped topping or pour a bit of fat free half and half on top for an even creamier farina.