I think oreo cookies makes a cookie crumb that can be found in the baking section. I use to split them apart and just use the half of the cookie with the icing scraped off and eat the other half as a cookie. Waste not want not. Try the baking section where the graham cracker crumbs are. Dottie

Here's a couple thumbprint cookies that are tried & true. Imake them every year. Chocolate Caramel Treasures Cookie type: formed These are another variation of thumbprint cookie. This recipe came from Gourmet Magazine, December 1999. Ingredients For the cookies: 1 stick unsalted butter, softened 2/3 cup sugar 1 egg yolk 1 teas vanilla 1 cup flour 2 tbsp whole milk 1/3 cup unsweetened cocoa powder 1/4 teas salt 1 egg white, lightly beaten 1/2 cup chopped hazelnuts For the filling: 10 (1 x 1/2 inch) plain caramels, 2 tbsp heavy cream For the drizzle: 3 oz semisweet chocolate, finely chopped Directions For the cookies: Beat together butter, yolk, milk, sugar, and vanilla until well blended. Sift in flour, cocoa, and salt and mix until mixture forms a dough. Chill, wrapped in plastic wrap, until firm, at least 30 minutes. Preheat oven to 350 degrees. Roll tablespoons of dough into balls, then coat with egg white, and roll in nuts. Place balls 1 1/2 inches apart on a greased baking sheets. Press your thumb into center of the balls to flatten, leaving a depression. Bake until puffed slightly but centers are still soft, 10-12 minutes. Remove from oven and immediately press centers of cookies again with a spoon. Let cool. Make the filling while cookies are cooling. Heat caramels and cream in a small sauce pan over low heat, stirring occasionally, until melted and mixture is smooth. Spoon into centers of cookies and cool completely. Make chocolate drizzle one hour before serving. Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water, stirring until smooth. Cool to warm and pour into a heavy-duty sealable plastic bag. Seal bag and snip 1 corner to form a small hole. Drizzle chocolate over cookies and let stand until set, about 30 minutes. *I never bother with the drizzle. I also usually use walnuts and not hazelnuts. ***************** Austrian Jam Cookies Cookie type: formed My mom originally got the recipe out of a magazine years ago. I don’t know what magazine. These cookies nowadays go by the name thumb print cookies. I like to call them Austrian Jam cookies because they sound more sophisticated that way. I usually double the batch. A single batch will make about 15-18 cookies. A double batch, you will get closer to 3 dozen. Ingredients 1/2 cup butter (1 stick), softened (not melted) 1/2 cup sugar 1 teas vanilla* 1 egg, separated 1 1/4 cup sifted flour 2/3 cup chopped almonds** your favorite flavor of jam Directions Preheat oven to 300 degrees. Beat butter, sugar, vanilla and egg yolk in a medium bowl until fluffy. Stir in flour. Gather dough into a ball, cover and chill for several hours. Roll level teaspoonful of dough into balls. Dip the ball into a slightly beaten egg white. Roll the ball into the almonds. Place on a lightly greased cookie sheet. Space cookies 1 inch apart. These cookies will not spread very much. Press an indentation with your thumb in the middle of the cookie, careful not to go all the way through to the pan. Fill with jam. Bake at 300 degrees for 20 minutes. *Almond extract can be used in place of real vanilla. ** Generally, I think the almonds are a little too hard for the rest of the cookie. I usually use walnuts or pecans. I like using Polaners preserves for the jam centers. I have also used Smuckers as well as homemade jam.

Linda asked, "Why is home milled wheat sweet?". It's not the milling, it's the tannins in the bran that determine whether the grain is sweet or bitter. There are three genes that determine the bran color in wheat. Most red wheat varieties these days only have one or two of those genes, so they are not as bitter as they were a couple decades ago. The granddaddy of all hard red wheat, Turkey Red, has all three genes and is dark and somewhat bitter. White wheat varieties lack the genes that determine the bran color, leaving the taste of white wheat to be sweeter due to the lack of tannins in the bran. This is a selling point in the market for some commercial food products. It's why some brands of commercial "whole wheat bread" have a mild, sweeter, flavor than those made with red wheat varieties, as well as a very light color. Hard wheat keeps for decades without going rancid due to the bran coating the grain. Once the bran is broken (in the milling process), then the oil located in the germ of the wheat is exposed to oxygen and that's when it oxidizes and begins to go rancid. Other whole grains that are considered "soft grains", or oily grains, can go rancid while whole. In home food storage, we only keep those grains for a few years, at most. Honey in bread is also beneficial if you freeze your bread - helping to keep it moist; and it also aids in preventing mold growth if you aren't going to freeze it. -Grainlady

I must admit,I love pudding mix, I love cool whip,and I love eggnog,so this was right up my alley. But lindac, I also plan on chasing this with a gallon or so of straight eggnog, so I'll be good. The whipped topping is probably just there to stretch it out,no rule saying you can't just double the pudding and eggnog mix and filling it with that instead!!!!!! I wonder if they make eggnog pudding mix?!?!?!