110 and cocoa cookies mix Recipes

all-purpose flour, baking powder, baking soda, salt, dark brown sugar, white sugar, cocoa, chopped pecans, semi-sweet chocolate chips

unsweetened cocoa powder, ground ginger, baking soda, ground cinnamon, salt, flour, brown sugar, granulated sugar, softened butter, shortening, egg, molasses, water, vanilla extract

butter or margarine, shortening, white sugar, egg, baking powder, baking soda, salt, cocoa, milk, flour, powdered sugar 1/4 tsp mint extract, drops of green food colcoring, cream, salt, mix all together for filling between cookies

refrigerated sugar cookie dough, instant pistachio pudding mix, chopped pistachios, unsweetened cocoa powder, light brown sugar

sugar cookie recipe, after trying over 50 sugar cookie recipes , i found this 1 to be my absolute favorite. i love this basic sugar cookie recipe for many reasons. it taste great. it is simple with few ingredients. it will maintain it s shape which makes the dough ideal for molding. you must chill the dough for a couple hours (or overnight is great) or it will be very sticky to work with., butter, softened, cream cheese, softened, sugar, egg, vanilla, all purpose flour, in large mixer bowl combine all cookie ingredients , except flour., beat at medium speed , scraping bowl often until creamy., reduce speed to low ; add flour. beat, scraping bowl often, until well mixed., divide dough into 2 equal portions; wrap in plastic wrap and refrigerate unitl firm (at least 2 hours)., heat oven to 350o. roll out on lightly floured surface or parchment paper. bake for 7 to 10 minutes or until edges are very lightly browned. remove from cookie sheets; cool completely., url : cookiedecorating.com, chocolate cut-out recipe, yummy! crisp chocolate cut-outs with a brownie-cookie type flavor. this dough should be chilled for an hour or two (or overnight) or it may be sticky to roll., butter, sugar, egg, vanilla, all purpose flour, unsweetened cocoa, baking powder, baking soda, salt, in large mixer bowl beat butter , sugar, egg and vanilla until well blended. in medium bowl, stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture and blend well., refrigerate dough about 1 hour or until firm enough to roll., preheat oven to 325o. on lightly floured surface or parchment paper, roll out dough. bake 5 to 7 minutes or until no indentation remains when touched., cookie sheets ; cool completely., url : cookiedecorating.com, run sugar, run sugar icing is the classic cookie icing. it is a smooth textured icing that forms a very hard crust. it is made by taking royal icing at it s fluffiest form and adding water to make it flow. when it dries, you can stack the cookies. this type of icing takes several hours to dry. the icing has a simple, flavor with some crunch., powdered sugar, meringue powder, gum arabic, cream of tarter, water, water, first , mix-up royal icing (use this recipe or follow instructions on the commercial royal icing), in small mixing bowl, combine water, meringue powder and cream of tarter., beat until stiff peaks form ., in separate bowl, combine powdered sugar and gum arabic. mix thouroughly, then add to meringue., beat on low , then medium speed until stiff peaks form. after the royal icing has been mixed, divide the mixture into several small containers and cover with wet towel. add a small amount of water to each batch until it us just barely fluid, not watery. test consistency by dropping a small amount from spoon onto waxed paper. it should smooth itself in about 10 seconds. if it runs too much, add more powdered sugar. if it is too thick, add a bit more water., remember : keep this icing covered when you are not using it. it dries out quickly. place the icing in a bag with a tip #3 or #4. outline the area to be covered. quickly fill in the outline. if the icing is running off the cookie, too much water was added to the royal icing. if the icing is not smooth, add a bit more water to the royal icing. when icing crusts, pipe adjoining color. for added dimension or outlining, allow icing to harden (several minutes) and pipe on the top., royal icing, is probably the most popular icing that cookie decorators use. it is preferable because it holds up very well if the cookies need to be stacked, shipped, stored, etc.. royal icing can be made into a very nice glaze and also works great for very fine detail work. the biggest problem with royal icing is that it dries hard as a rock, and also tends to dry out the cookies more than a buttercream icing would. the drying rock-hard isn tsp a big deal if you are doing a cookie that has a thin layer of glaze and some basic outlines or decorations, but if you need a cookie to have thick piping, the thick decorations would almost be impossible to eat in royal icing., meringue powder, powdered sugar, water, vanilla extract (use clear vanilla if you want a pure white icing), almond extract, beat all ingredients together until stiff peaks form (about 10 minutes). to vary the consistency, add water to thin and add powdered sugar to thicken.

unsweetened cocoa powder, instant coffee powder (espresso), vanilla extract, milk, cheesecake flavor instant pudding and pie filling mix, chocolate wafer cookies (from 1 9 oz package.), chocolate shavings (optional), cocoa powder (optional), strawberry (optional)

butter, white sugar, cocoa powder, egg, beaten, crushed chocolate cream-filled sandwich cookies (such as oreo cookies), butter, instant vanilla pudding mix, heavy cream, sugar, semisweet chocolate chips, vegetable oil

betty crocker double chocolate chunk cookie mix, vegetable oil, water, egg, cream cheese, softened, granulated sugar, butter or margarine, softened, gold medal all-purpose flour, vanilla, egg, chopped pecans, semisweet chocolate chips (6 oz.), marshmallows, butter or margarine, unsweetened baking cocoa, milk, powdered sugar, vanilla, chopped pecans

sugar cookie mix, unsweetened cocoa powder, plus more for dusting, butter, softened, egg, chocolate peanut butter filling , recipe follows, sliced bananas , optional, semisweet chocolate, chopped, creamy peanut butter, heavy whipping cream

dark brown sugar, sugar, cocoa powder (clean inside of jar with dry paper towel after this layer), chopped pecans, chocolate chips, flour, mixed with, baking soda, baking powder , and, salt

brown sugar, white sugar, unsweetened cocoa powder, chopped pecans, jumbo chocolate chips, all purpose flour, baking soda, baking powder, salt

flour, baking powder, baking soda, salt, unsweetened cocoa powder, dark brown sugar, light brown sugar, granulated sugar, butterscotch chips, butter, melted and cooled, eggs, vanilla extract

all-purpose flour, baking soda, salt, baking cocoa, sugar, brown sugar, white chocolate chips, dried cherries, chopped, chopped walnuts

flour, baking soda, sugar, brown sugar, cocoa powder, chopped pecans

betty crocker chocolate cake mix, vegetable oil, water, egg, cocoa pebbles cereal

flour, baking soda, salt, brown sugar , packed, cocoa powder, walnuts, chopped, shortening (crisco ), milk, eggs, vanilla extract

all-purpose flour, sugar, dark chocolate cocoa powder, instant vanilla pudding mix, baking powder, salt, eggs, strong brewed coffee, vegetable oil, milk, break and bake chocolate chip cookie dough, your favorite icing

butter or margarine (1/2 cup), sugar (1/2 cup), egg, cake flour (1 1/2 cup), baking powder (1/2 tsp), salt (1/4 tsp), vanilla essence (14 tsp), lemon cookies, lemon juice (replacing vanilla essence) (1/4 tsp), lemon rind (3/4 tsp), spice cookies, mixed spice (replacing vanilla essence) (3/4 tsp), coconut cookies, margarine ( instead of 125 g) (1/2 cup + 2 tbsp), coconut (replacing vanilla essence) (3/4 cup), chocolate cookies, butter or margarine (instead of 125 g) (1/2 cup + 2 tbsp), coconut (3/4 cup), cocoa (replacing vanilla) (1 tbsp + 1/4 tsp), custard cookies, flour (instead of 375 ml) ( 1 cup + 2/4 cup), custard powder (add with dry ingredients) (1/4 cup + 1 tbsp)