964 cheese sugar cookies extract Recipes

butter, softened, cream cheese, softened, vanilla extract, king arthur unbleached all-purpose flour, sugar, salt, chopped pecans, sugar

butter, softened, cream cheese, white sugar, vanilla extract, all-purpose flour, salt, chopped pecans, green sugar crystals, red sugar crystals, pecan halves

butter, softened, cream cheese, sugar, vanilla extract, flour, salt, red sugar crystals, green sugar crystals

crushed gingersnap cookie, crushed vanilla wafer, chopped walnuts, butter, melted, unflavored gelatin, white grape juice, cream cheese, sugar, vanilla extract, fresh blueberries, sliced fresh strawberries

butter, sugar, eggs, vanilla extract, cinnamon (can use a whole tsp for extra flavor), flour, baking powder, salt, cream cheese, sugar , plus, sugar, egg, vanilla

softened cream cheese (reduced fat o.k.), strawberry preserves, powdered sugar, vanilla extract, vanilla wafers

butter or margarine (don tsp use whipped), cream cheese block, sugar, vanilla extract, flour, salt, raspberry preserves (other flavors work as well), powdered 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.

cookie crust, all-purpose flour, sugar, grated lemon rind, vanilla extract, egg yolk, unsalted butter, chilled and cut into 1/4 - inch bits, cheese filling, softened cream cheese, sugar, flour, lemon juice, vanilla extract, eggs plus 1 egg yolk, heavy cream

butter, softened, white sugar, all-purpose flour, vanilla extract, egg whites, beaten, cream cheese at room temperature, sugar, vanilla extract, fresh strawberries, divided

oreo cookies, 30 left whole and 12 coarsely chopped, cream cheese, softened, granulated sugar, vanilla extract, eggs, lightly beaten, sour cream, salt

sugar, butter, softened, cream cheese, softened, egg, almond extract, vanilla, baking soda, baking powder, all-purpose flour, butter, softened, cream cheese, softened, powdered sugar (i used 4 1/2 cups), milk, vanilla, icing , paste

butter, softened (no substitutes), cream cheese, softened, vanilla extract, flour, sugar, salt, chopped pecans, sugar

granulated sugar, butter softened, cream cheese softened, vanilla extract, baking powder, egg, flour

all-purpose flour, baking powder, baking soda, ground nutmeg, butter, neufchatel cheese, granulated sugar, vanilla extract, egg, skim milk, all-purpose flour (for rolling out dough), colored crystal sugar (for decorating)

cookie dough, flour, baking powder, sugar, margarine, x eggs, beaten, milk, pineapple pie filling, drained, cheese batter, cottage cheese, sour cream, x eggs, beaten, melted butter, cream cheese, sugar, cornstarch, vanilla or almond extract

unsalted butter, melted, sugar, vanilla extract, eggs, all-purpose flour, cocoa powder, baking powder, salt, cream cheese, at room temperature, sugar, oreo cookies, chopped

sugar cookie mix (recommended : betty crocker), cream cheese , softened in microwave for 45 seconds, egg, lemon extract, cake flour, hard candies, assorted colors (recommended : jolly ranchers or lifesavers), baking sheets, aluminum foil and cooking spray, mixing bowl, flour, rolling pin, oversized (4 to 5-inch) ornament-shaped cookie cutter, smaller cutters , round or square, cooling rack