Marie Edwards Cookies Food

MARIE EDWARDS COOKIES

Marie Edwards Cookies image

These are wonderful. Different than normal sugar cookies. Everyone wants the recipe.

Provided by KTURNEY

Categories Desserts Cookies Sugar Cookies

Yield 18

Number Of Ingredients 12

Ingredients

½ cup margarine
½ cup butter
1 cup white sugar
1 egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
½ teaspoon ground cinnamon
1 egg white
½ cup chopped walnuts
¼ cup white sugar
1 tablespoon ground cinnamon

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 15x10 inch jellyroll pan.
In a medium bowl, cream together the margarine, butter, and sugar, until smooth. Stir in the egg yolk and vanilla. Combine the flour, salt, and 1/2 teaspoon of cinnamon, stir into the creamed mixture.
Press the mixture evenly into the prepared jellyroll pan. Beat the egg white until frothy, and spread it over the top of the dough. Combine the remaining cinnamon and sugar, sprinkle it and the nuts over the top of the cookies.
Bake for 15 to 17 minutes in the preheated oven. Cut into diamonds while still warm, then cool completely before removing from the pan.

Nutrition Facts : Calories 220.9 calories, Carbohydrate 25.4 g, Cholesterol 24.9 mg, Fat 12.6 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 4.4 g, Sodium 131 mg, Sugar 14.1 g

4-INGREDIENT COOKIES AND CREAM PIE

4-Ingredient Cookies and Cream Pie image

This simple, quick recipe is perfect for a first-time pie maker. And the nostalgic flavors are bound to be the hit of the party - try different flavors of sandwich cookies to change it up.

Provided by Food Network Kitchen

Time 8h15m

Yield 6 to 8 servings

Number Of Ingredients 4

Ingredients

One 9-inch prepared chocolate cookie crust
1 1/2 cups heavy cream
1/2 cup confectioners' sugar
15 chocolate-and-cream sandwich cookies

Steps:

Cut 10 of the cookie sandwiches in half and arrange in the bottom of the pie crust.
Whip the cream and sugar together in a medium bowl with an electric mixer on medium-high speed until it holds stiff peaks. Pour the cream into the pie crust and smooth out into an even layer with decorate swirls on top (the back of a spoon works nicely). Crumble the remaining 5 cookies and sprinkle over the top. Cover loosely with plastic wrap and refrigerate overnight, to soften the cookies.

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