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

ere are two recipes that I like. Hope you have success with them! Chocolate Cut Out Cookies Cookie type: cut outs This is another recipe from www.cookierecipe.com. The recipe was submitted by Robin J. The cookies will puff up slightly. The recipe makes about 6 dozen cookies depending on the cookie cutter. Ingredients 1 cup butter or margarine 2 cups white sugar 3 eggs 2 teas vanilla 3 cups flour 1 teas baking powder 10 tbsp unsweetened cocoa powder Directions Cream butter and sugar until light and fluffy; add eggs, beating well. Mix in vanilla. Combine flour cocoa powder and baking powder, add to cream mixture. Mix well. Cover and chill for 2 hours. Preheat oven to 350 degrees. Divide dough in half. Roll out each half to ¼ inch thick. Cut with cookie cutters. Place on lightly greased cookie sheets. Decorate. Bake 10 to 12 minutes. Decorate. Cut-Out Chocolate Cookies Cookie Type: Cut-out This is another recipe out of HersheyÂs Best-Loved recipes. Good texture and taste. It makes about 3 dozen cookies depending on the size of your cookie cutters. Ingredients ½ cup (1 stick) butter or margarine, softened ¾ cup sugar 1 egg 1 teaspoon vanilla extract 1 ½ cups flour 1/3 cup unsweetened cocoa ½ teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt Directions: Beat butter, sugar, egg and vanilla in a large bowl until and fluffy. Combine flour, cocoa, baking powder, baking soda and salt; add to butter mixture, blending well. Chill dough about 1 hour or until firm enough to roll. Heat oven to 325 degrees F. On a lightly floured board or between 2 pieces of wax paper roll a small portion of the dough at a time to ¼ inch thickness. Cut into desired shapes with cookie cutters; place on an ungreased sheet. Bake 5 to 7 minutes or until no indentations remain when touched lightly. Cool slightly and remove from cookie sheet onto wire racks. Coo completely, decorate as desired. Hints, Tips, Tricks and How to Cheat: I found that the dough cracked when I tried to roll it out after chilling. The dough needs to be at room temperature. The cookies also needed a longer baking period 8-9 minutes. Also, I found that if you roll the dough on a silicone mat that is floured, then cut out the cookies, it makes it easier to get the cookies onto the baking sheet.

We have an unopened box of Trader Joe's Peppermint Joe-Joe's left from Christmas. (Yeh, I know... who in their right mind can leave the box unopened this long?!?!) I'd like to make some mini tarts to fill with chocolate mousse or pudding. There are recipes galore on the internet. I'm looking for one to press into mini-muffin cups (not papers), bake, and release from the pan before filling. Does anyone have a T&T recipe and technique to be sure they will release and I won't end up with crumbs?

Thanks for the project. It gave this stay at home something to do for an afternoon. They are more cake like, and don't have the buttery brown sugar taste of the original Tollhouse recipe. So while they are definitely good, I prefer the Tollhouse version, to which I add a couple of extra tablespoons of flour.