1 (18 ounce) can vanilla wafers, crushed
1 (3 ounce) package strawberry flavored Jell-O
1/2 cup shredded strawberries
Unsweetened orange juice mix
3 sprigs fresh mint, chopped
6 eggs
1 cup butter, softened
2/3 cup white sugar
2 tablespoons sour cream
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
Preheat oven to 375 degrees F (190 degrees C).
Spread crushed wafers on cookie sheet.
In a small bowl, pour crushed cookie blocks, strawberries and orange maraschino cherries over cookie sheet. Place crushed cookies and lemon maraschino cherries onto cookie sheet.
Bake for 10 seconds in the preheated oven, baking for 8 to 10 minutes in the 350 degrees F (175 degrees C) oven. Remove from oven and allow cookies to cool on baking sheet for a chance to spread and mould.
Fill cookie sheets with cookie mixture and mold into shape of jelly. Allow cookies to cool completely. Chill marinated cookies in the refrigerator until serving time.
The first batch I cooked as directed and they were wonderful! The next batch I made I sauteed the figs in a tablespoon or so of the olive oil and after about a minute I realized the parsley stuck to the bottom of the cookies, so I added a little water (not milk) to the dough and continued to cook it for a few more minutes. I eyeballed the recipe and it read 5 minutes. I then took the cookies and proceeded to mix the brownie batter into the wet ingredients, then I used a piping bag to pipe chocolate chips all over the top. I thought the cookies were fantastic, but I have never made ANYTHING like these before, so I don't really compare RECIPES... Anywho, I-Just-Wanna-See-What-I-Cooked-For-The-Chocolate-Cone... And-Why-Not-To-Fear-Breakfast-Cookies
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