667 butter cream dough Recipes

cream cheese , completely softened, butter (not margarine, completely softened), brown sugar , firmly packed, salt, flour, vanilla

cream cheese, softened, butter, softened, powdered sugar, brown sugar, vanilla, chocolate chips, toffee pieces

cream cheese, softened, butter, softened, vanilla extract, powdered sugar, brown sugar , packed, semi-sweet chocolate chips, pecans, finely chopped

butter (2 sticks), salt, milk, sugar, flour, active dry yeast, water, egg yolks, whole eggs, ground cardamom (this really adds a special flavor) (optional), powdered sugar, water, cream , more if needed to thin to desired consistency, almond extract or 1 tsp rum extract or 1 tsp vanilla extract, grated coconut (optional)

cream cheese, softened, butter, softened, brown sugar, chocolate chips

butter, melted, brown sugar, flour, salt, divided, chocolate chips, divided, powdered sugar, cream cheese, softened, vanilla extract

butter, melted, brown sugar, all-purpose flour, salt, divided, semi-sweet chocolate chips, divided, powdered sugar, cream cheese, softened, vanilla extract

crescent roll dough, cream cheese, softened, sugar, divided, vanilla, jam or 1 (18 oz) jar preserves, any flavor, butter, melted, cinnamon (optional) or 1 tsp ginger (optional)

cream cheese, softened, butter, softened, sugar, brown sugar, vanilla extract, milk chocolate chips

this recipeis from an old gourmet magazine in 1997 and it s fantastic, all-purpose flour, sugar, salt, cold unsalted butter, cut into bits, cream cheese, cut into bits, egg yolk, vanilla, filling (apricot or cherry jam, ready made poppy seed or prune filling), in a bowl, with a pastry blender, or food processor, blend or pulse flour, sugar and salt to combine and add butter and cream cheese, blending or pulsing until mixture resembles coarse crumbs., in a small bowl, stir together yolk and vanilla and add to flour mixture, blending or pulsing just until mixture begins to come together (do not overmix). gather dough into a ball and flatten into a disk. chill dough, wrapped in plastic wrap, at least 1 hour and up to 2 days., preheat oven to 375. divide the dough in half. on a lightly floured cool surface, knead half the dough (keeping other half wrapped and chilled) 2 or 3 times to make it less crumbly. roll out dough 1/4-inch thick, and with a 3-inch cutter, cut out as many rounds as possible. transfer rounds with a metal spatula to a large baking sheet, arranging about 1/2 inch apart. reroll scraps and cut out more rounds. put 1 tsp filling in centre of each round and fold up edges to form triangular cookies resembling a tricornered hat, pinching corners together and leaving filling exposed. (pinch dough tightly enough so seams are no longer visible and sides are taut enough to prevent cookies from leaking the filling as they bake.), bake hamantashen in middle of oven 20 minutes , or until pale golden. cool hamantashen on baking sheet 5 minutes and transfer to racks to cool completely. make more hamantashen with remaining dough and filling in same manner. hamantashen keep in an airtight container at room temperature for 5 days. makes 2 dozen., margarine or butter, softened, sugar, egg, orange juice concentrate, vanilla, salt, up to 1 tbsp. of water, cherry pie filling , slightly drained of the gooey syrup, breadcrumbs, flour, powdered sugar for garnish, in the bowl of an electric mixer , cream together the margarine or butter and sugar. add the egg, orange juice concentrate and vanilla. beat to combine. add in the flour and salt., beat in the water a few drops at a time until dough starts to come away from sides of bowl (you can do this in a food processor). place the dough on wax paper and push it into a flat disk. place another sheet of wax paper on top and wrap the dough in foil. refrigerate for at least 2 hours or as long as overnight., at baking time , preheat oven to 350. in a bowl, combine the slightly drained cherry pie filling and bread crumbs. mix to combine., on a floured surface , roll out the dough until it s about 1/4-inch thick. using a round cookie cutter, cut out circles. spoon 2 to 3 cherries and a little bit of filling onto the dough circles and form into triangles. place on a cookie sheet lined with baking paper. bake for 12-15 minutes or until just starting to turn pale golden. remove from oven and cool on rack. when cool, dust with powdered sugar and serve. makes 2 to 3 dozen depending on the size circle you cut out., margarine or butter, sugar, egg, vanilla, flour, cocoa, baking powder, baking soda, salt, raspberry preserves, grease 2 cookie sheets. in an electric mixer , combine the margarine, sugar, egg and vanilla and beat until fluffy., in another bowl, combine the cocoa , flour, baking powder, baking soda and salt. mix to combine and then add to the margarine mixture. do not over mix. divide dough in half and chill for 1 hour., submitted by rozie schwartzman who got it from a blog she can tsp remember .

cupcake batter, unsalted butter, melted, self-rising cake flour, white sugar, brown sugar, eggs, vanilla extract, baking powder, milk, semi-sweet chocolate chips, cookie dough batter (eggless), all-purpose flour, salt, unsalted butter, melted, brown sugar, white sugar, vanilla extract, milk, semisweet mini chocolate chips, cookie dough frosting, eggless cookie dough batter, heavy cream

refrigerated chocolate chip cookie dough, chocolate graham cracker crumbs (about 26 squares), sugar, butter, melted, half-and-half cream, sugar, heavy whipping cream, vanilla extract, cream cheese, softened and cubed

refrigerated chocolate chip cookie dough, chocolate graham cracker crumbs (about 26 squares), sugar, butter, melted, half-and-half cream, sugar, heavy whipping cream, vanilla extract, cream cheese, softened and cubed

cream cheese softened, butter softened, powdered sugar, brown sugar, vanilla, chocolate , semisweet, toffee bits

caputo oo pizzeria flour or blend 50/50 king arthur bread and all-purpose flour), filtered water, sea salt, dry active yeast* see cook s note, note : fresh yeast is preferable; follow package conversions if you can get it., prosciutto , skin on shank end from the deli (recommended: di san daniele), carrots, coarsely chopped, celery stalks, cleaned and coarsely chopped, yellow onions, coarsely chopped, garlic, peeled and left whole, water, leek, trimmed, unsalted butter, white wine (recommended : amaise), heavy cream, salt and freshly ground black pepper, red onion, peeled, olive oil, salt, granulated sugar, water, balsamic vinegar, salt-cured black olives, extra-virgin olive oil, fresh rosemary, grated fontina cheese, grated parmiagano-reggiano cheese , as needed

prepared basic sweet pie crust , recipe follows, macadamia nuts , lighted toasted and chopped, eggs, sugar, light corn syrup, dark corn syrup, melted butter, frangelico , nocello, or other nut-flavored liqueur, salt, vanilla bean ice cream, accompaniment, nocello whipped cream , recipe follows, preheat the oven to 425 degrees f., on a lightly floured surface , roll out the dough to a circle about 12-inches in diameter. transfer to a 10-inch pie pan, trim any excess, and decoratively flute the edges. refrigerate until ready to use., in a large bowl, beat the eggs. add the remaining ingredients and whisk to combine., evenly spread the nuts across the bottom of the pie shell. pour the filling over the nuts and place in the preheated oven. lower the temperature to 325 degrees f and bake for 30 minutes. turn the pie 1-half turn and bake until set and golden, 10 to 15 minutes., place on a wire rack to cool completely., serve with ice cream on the side and whipped cream on top.

crushed chocolate chip cookies or chocolate wafer crumbs, sugar, butter or margarine, melted, cream cheese, softened, sugar, eggs, sour cream, vanilla extract, cookie dough, butter or margarine, softened, sugar, brown sugar, water, vanilla extract, flour, semisweet chocolate chips, divided

loaves frozen bread dough, thawed, butter, brown sugar, ice cream , vanilla, butter brickle or similar flavor all work well, cinnamon, sugar