Andes Mint Cookies

1 Box Devils Food Cake mix
2 eggs
1 Cup Chocolate Chips
½ Cup oil

Mix together. Bake @ 350 Degrees for7-8 Mintues.
While warm, place Andes Mint on top and let melt.
Spread with back of spoon when melted.
Let harden and ENJOY!

Recipe Bio: Made for us by Cathy Cook in 2005

Walnut Squares

Layers of Deliciousness!

Layer One:
2 cubes butter (1 Cup)
1 C Sugar
2 C Flour
½ C Cornstarch
Cream Butter and sugar. Mix in flour and cornstarch. Press into large, lightly sprayed cookie sheet. Bake for 15 minutes at 300 degrees

Layer Two:
4 Large eggs
2 Cups finely chopped walnuts
¼ C flour
1 C Coconut
2 C Brown sugar
1 tsp vanilla
1 tsp baking powder
Mix ingredients together well. Evenly spread over first layer while still hot. Bake at 300 degrees for 15 minutes, then at 350 degrees for additional 5 minutes. LET COOL.
Layer Three:
1 cube Butter
4 oz Cream Cheese
2 C Powdered Sugar
Blend until very smooth. When previous layers are very cool, spread evenly over the top. Refrigerate 1 hour. Enjoy!

Recipe Bio: Recipe from Cookie Exchange on 2007 at Erica Picks home.

Royal Icing

3 Egg whites
1/2 tsp Cream of Tartar
2 Cups Powdered Sugar

BEat Whites and Cream of Tartar on high speed until blended. Add Powdered sugar on low and blend. Beat it on high speed until it forms peaks. Cover it at all times or it will harden.

Recipe Bio: Recipe from Steph Nieman when we use to make Gingerbread houses together.