http://www.thefunky-monkey.com/2012/09/barbaras-hand-made-cookie-pies-cookie.html

http://www.thefunky-monkey.com/2012/09/barbaras-hand-made-cookie-pies-cookie.html

http://www.weidknecht.com/2012/09/barbaras-cookie-pie-review.html

http://www.weidknecht.com/2012/09/barbaras-cookie-pie-review.html

 http://www.retailmenot.com/blog/valentines-day-gifts.html & http://www.businessinsider.com/valentines-gifts-for-everyone-2013-2

Want a taste of summer? Check out this review on 

Barbara’s Key Lime Macadamia Cookie Pie 

Source: http://www.leslielovesveggies.net/2012/08/barbaras-key-lime-macadamia-cookie-pie.html

Dinners, Dishes and Desserts Review

  http://dinnersdishesanddesserts.com/?p=2959

Barbara’s ‘Make-Your-Own’ Ice Cream Cookie Pies is easy as pie!

Fun activity for kids. Perfect  for busy Moms who need a  creative, flavorful dessert that’s easy and quick to prepare.

What You’ll Need:
•Barbara’s  7 inch Par-Baked Butter Cookie Crust
•1 cup Ice Cream - any flavor
•Toppings – as desired ( such as sprinkles, nuts, fresh fruit, cookie crumbs, candy pieces chocolate morsels, whipped cream,  chocolate syrup)

Instructions:

•Remove Barbara’s Par-Baked Cookie Crust(s)  from freezer and defrost 1 hour before filling.
•Pre-heat oven to 350 degrees.
•Discard  protective cello wrap. Remove cardboard disk, but save  for serving.
•Place Cookie Crust on rack and/ or  Baking Sheet
•Bake par-baked Butter Cookie Crust for 5-7 minutes until fully baked.(Base timing on your preference light to dark.)
•Let cool thoroughly before adding Ice Cream filling. ( You can refrigerate the baked crust to hasten cool time.)

Adding Ice Cream Filling:

•When crust is fully cool, remove  1 cup of Ice Cream  from container and let  soften for about 10 minutes  at room temperature until slightly soft. (Ice Cream texture should be spreadable- not melted.)
•Spoon ice cream into crust and spread with a knife or spatula. Remove any excess then flatten the top of the ice cream making sure to spread and press the ice cream evenly into the crust.
•If adding sprinkles, chocolate or candy pieces or nuts, press down across the top of the Ice Cream Cookie Pie.
•Immediately add the cardboard disk  to support the bottom and freeze until hard. (Best if frozen overnight.)
•Remove Ice Cream Cookie Pie when ready to serve. Ice Cream should be very firm in Cookie Pie shell.
•Top with syrup, fresh fruit or whipped cream  as desired.

(You are now officially a COOL COOKIE!)

Blueberry Bonnet Recipe

Delicious blueberry filling encased in a butter cookie wrap.  Mmmm…good. So berry easy. So  berry good.

Time: 15 minutes

Servings:  4 large pieces

What You’ll Need:

1 Barbara’s Dough Disk
EZPress Tool
(Both available on the Make-Your-Own page of website http://www.barbarascookiepies.com/categories/make-your-own.html)
¾  cup blueberry preserves
 ½ pint of fresh blueberries
2 tblsp.  milk
Granulated sugar or sugar crystals 

Directions:
Remove  one Barbara’s Dough Disk from freezer;  Let thaw for 10 minutes.

Slice the dough disk into quarters using a knife or pizza cutter.

Take each quarter and fold them sealing the edges with Barbara’s EZPress  tool forming a “pocket”.

Place a few fresh blueberries into  each of the dough pockets.

Using a pastry bag, pipe  about 2 tblsp.  of  blueberry preserves into each pocket. Be careful not to overfill the pocket.

Add a few more fresh blueberries over the preserves.

Seal remaining open edges on all 4 pieces using EZPress.

Brush a little milk over each pocket. (This adheres the sugar s crystals and gives your dough a  nice sheen.)

Sprinkle lightly with sugar crystals.

Bake for 10 minutes on a parchment  lined baking tray until  the edges  of the butter cookie dough are light brown .

Serving Suggestion: Serve warm with ice cream.