Chessman Shortbread Cookies Recipes

BANANA PUDDING

Steps:

• Line the bottom of a 13x9 baking dish with one package of chessmen cookies. Top with sliced bananas.
• In a mixing bowl, beat cream cheese with sweetened condensed milk until smooth. Add in pudding mix and milk. Beat for several minutes, scraping down the sides of the bowl as needed.
• Fold in cool whip and spread over banana layer.
• Top with remaining package of chessmen cookies. Cover with plastic wrap and refrigerate for 4 hours.

THE BEST BANANA PUDDING EVER!

Steps:

• Line the bottom of a 9x13 inch dish with cookies and layer banana slices on top.
• In medium bowl, combine the milk and pudding mix and blend well using a handheld electric mixer, stand mixer or whisk.
• Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. (I used my stand mixer for all ingredient combining)
• Pour the mixture over the cookies and banana slices. Top with additional banana slices and cookies. Refrigerate about 2-3 hours and until ready to serve.

HOMEMADE CHESSMEN COOKIES

Steps:

• In a medium-sized mixing bowl, mix butter and sugar until light and fluffy.
• Mix in egg.
• Mix in milk.
• In a separate bowl, whisk together cornstarch, flour, and salt.
• Add dry ingredients to butter mixture a little bit at a time until it is all added. Keep mixing until the dough comes together and stops looking crumbly.
• Roll out dough to 1/4" thick.
• Use a springerle cookie mold lightly dusted with flour to stamp the cookies with a pattern.
• Cut the cookies out with a knife or a bench scraper and place onto a cookie sheet lined with parchment paper.
• Repeat until all the dough is used.
• Place the cookie sheet in the freezer for at least an hour.
• Preheat oven to 375 F.
• Remove the cookie sheet and use a thick foam brush or simply a thick foam sponge (like you'd get at a makeup supply store) to paint egg yolk onto each cookie's image.
• Bake for 9 minutes or until the egg-washed portions of the cookies are a light caramel color.
• Set cookies out on a cooling rack to cool.

THE BEST NO BAKE SHORTBREAD CRUST

Steps:

• Place cookies in a large gallon size ziploc bag. Seal all but 1" of the bag (so air can escape) and roll with a rolling pin until the cookies are a fine crumb. You can also use a food processor, if you have one.
• Place cookie crumbs, sugar, and butter in a large bowl and stir with a fork until the mixture looks like wet sand. Place in a 9" pie plate and press until it's very compact.
• Chill crust for 1 hour before filling.
• Note: The crust is perfect no-bake: it's crunchy and slices just fine. If you really want to bake it, you can do so for 8 minutes at 350° and then fill as desired.

GLUTEN-FREE VEGAN SHORTBREAD COOKIES

Steps:

• Preheat oven to 350F. Line a cookie sheet with parchment paper. Prepare a rolling area with two additional sheets of parchment paper for that, and have a pizza cutter or dough cutter and a fork handy.
• Place butter in a large mixing bowl and whip it with a mixer until it's creamy. Add sweetener, salt, and vanilla and mix once again to combine. Add in flour and use a wooden spoon to mix. Then get in there with your hands and mix everything together by working the dough until you can shape it into a ball {note: as depending on the flour mix you use there may be a slight variance, know that the consistency of the dough should not be sticky but should press together when pinched -- be sure to knead it really well first for some time -- if it's a little sticky, add a little more flour (try 1-2 tbsp); if it's a little dry add a little more sweetener (try 1 tbsp)}. Shape the dough into a ball and then flatten into a disk.
• Roll out the dough between two sheets of parchment paper to ½" thickness. Use a pizza or dough cutter to cut the dough into 1" x 3" rectangles {cut into vertical 1" strips, and then cut horizontally to create the rectangles}. Carefully transfer to a prepared cookie sheet, spacing them ½" apart {they won't spread as they bake}. Gather up any dough scraps and repeat until all dough is used up. Use a fork to carefully pierce some holes in each cookie {to prevent bubbling and excessive cracking}.
• Bake in a pre-heated oven for approximately 14-15 minutes, until the edges begin to become a little golden. Remove from oven and place on a cooling rack. {Note: cookies will harden a little within minutes of cooling, so don't overbake}. Allow the cookies to cool for 10 minutes and enjoy!

DELICIOUS BANANA PUDDING CHEESECAKE WITH CHESSMEN COOKIES

Steps:

• Preheat the oven to 350°F.
• Place cookies into a food processor and pulse until crumbs.
• In a medium bowl, mix together the cookie crumbs, melted butter, and 1 tablespoon sugar until combined.
• Press the cookie mixture into the bottom of a 9" springform pan.
• Bake for 8 minutes then remove and set aside. Leave the oven at temperature.
• In a large bowl, beat cream cheese until smooth.
• Add in the sugar, salt, and vanilla extract and beat until just combined.
• To the mixture, add eggs one at a time until just combined.
• Fold in the sour cream and mashed bananas until no streaks remain.
• Pour the cheesecake batter into the prepared baked crust, and bake for 45-50 minutes until the center is set.
• Cool to room temperature for no longer than 1 hour then refrigerate for at least 4 hours.
• When ready to serve, top with whipped cream and additional cookies.

NOT-TOO-SWEET BANANA PUDDING WITH BOXED PUDDING

Steps:

• BEAT pudding mix with 1 ¾ cups milk for 2 minutes. Wait for 5 minutes for the pudding to set.
• STIR pudding mix into 1 ¾ cups milk in a saucepan. Bring to boil over medium heat, stirring constantly. When pudding begins to boil, remove the pan from heat.
• COVER the pudding with a piece of plastic wrap. Place the plastic wrap directly on the surface of the pudding.
• CHILL in the refrigerator until cool (about 30 minutes).
• POUR the heavy whipping cream into a deep bowl. (A deep bowl will contain the cream and prevent excess splashing when the cream is whipped.)
• STIR 3 or 4 tablespoons of granulated sugar into the heavy whipping cream. (Sugar amount depends on how sweet you prefer your pudding.)
• Using a hand mixer with the WIRE WHIP attachment, WHIP the heavy whipping cream on the highest speed until stiff peaks form. This could take up to 5 minutes. Set aside.
• MIX the sour cream into the cool pudding until combined.
• FOLD the whipped cream into the pudding mixture until combined.
• PEEL and SLICE the bananas into ¼ inch round disks.
• SPREAD a thin layer of pudding at the bottom of a serving dish.
• COVER the pudding with a layer of cookies.
• TOP cookies with a layer of sliced bananas.
• GENEROUSLY SPREAD pudding over the bananas, covering them completely.
• CONTINUE LAYERING cookies, bananas, and pudding until the serving dish is full. Always end with a layer of pudding completely covering sliced bananas.
• COVER and refrigerate 4 hours or up to 24 hours. During this time, the cookies will soften and all the layers of flavor will blend together.
• BEFORE SERVING, garnish the pudding with cookie crumbs and freshly sliced bananas.
• COVER and refrigerate leftovers up to 72 hours or until the bananas are no longer fresh.

PAULA DEEN'S CHESSMEN BANANA PUDDING

Steps:

• Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.
• In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
• Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
• Fold the whipped topping into the cream cheese mixture.
• Add the cream cheese mixture to the pudding mixture and stir until well blended.
• Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

BANANA PUDDING DELIGHT

Steps:

• 1. 9x13 casserole dish.prepare pudding according to package directions using 1 cup less milk then it calls for.set in fridge..lay the cookies in rows across the bottom of the dish, it takes about 15 i think ,3 per row. In a med bowl cream the cream cheese til smooth then add the pudding to it and mix til blended.
• 2. place a small amount of the pudding mixture on each cookie with a teaspoon, then top each one with a slice of banana. add the rest of the pudding mixture to cover the dish, then top with cool whip.
• 3. now place rows of cookies across the top of the coolwhip....chill for a few hours before serving.