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Mexican Hot Chocolate Sugar Cookies
Heavenly Hazelnut Torte with Mascarpone Cream
Peanut Butter Chocolate Chip Cookie “Ice Cream” Sandwiches
Lemon Pistachio Blackberry Thumbprints
Lime in the Coconut Cookie Fudge
Decadent Chocolate Hazelnut Tart
Wow! Coffee shop biscotti made with refrigerated cookie dough!
*To toast almonds, spread on cookie sheet; bake at 350°F 5 to 7 minutes, stirring occasionally, until golden brown. Or spread almonds in thin layer in microwavable pie pan; microwave on High 4 to 7 minutes, stirring frequently, until golden brown.
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