168 chocolate cookie dough eggs Recipes

refrigerated chocolate chip cookie dough, philadelphia light cream cheese -- softened, egg, sugar, vanilla extract

roll refrigerated sugar cookie dough, egg, separated, cream cheese, softened, eggs, sweetened condensed milk (not evaporated), almond extract, maraschino cherries, finely chopped , drained on paper towels, semi-sweet chocolate chips, butter or 1/2 cup margarine, whipping cream (heavy )

all-purpose flour, baking powder, salt, unsalted butter, softened, sugar, eggs, vanilla extract, unsweetened chocolate, finely chopped

flour, brown sugar, white sugar, butter (very soft but not melted ), vanilla, milk or 2 tbsp water, chocolate chip (or use m&m s mini candies)

ghirardelli semi-sweet chocolate chips , for melting into the dough, unsalted butter at room temperature, all-purpose flour, baking powder, salt, light brown sugar , firmly packed, whole anise seeds, egg, at room temperature, instant coffee granules, hot tap water, ghirardelli semi-sweet chocolate chips , for stirring into the dough, dried sour cherries, granulated sugar, sugar

all-purpose flour, baking powder, salt, unsalted butter, softened, sugar, egg, beaten, milk, powdered sugar , for rolling out dough, unsweetened chocolate, melted, vanilla extract, egg yolk, peppermint extract, crushed candy canes or 1/2 cup peppermint candy

shortening, granulated sugar, dark brown sugar, egg, vanilla, all-purpose flour, salt (i use 1/4), baking soda, nestle chocolate chips, nuts (i prefer not to add)

dough, all-purpose flour, sugar, baking powder, salt, unsalted, soft butter (about 3/4 of a stick), eggs, vanilla extract, moist dried figs (either dark or light), raisins, walnuts, toasted and chopped, dark chocolate, chopped, honey, orange juice, cinnamon, nutmeg, orange zest, finely chopped

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.

butter (it has been suggested that using 1 full cup of works best due to cookie dough dryness), brown sugar, granulated sugar, hazelnut extract, vanilla extract, egg (it has been suggested that using 2 s works best due to cookie dough dryness), flour, baking soda, salt, white chocolate chips, semi-sweet chocolate chips, bacon bits (if preferred , you can separate the dough into two parts and only make half of the dough into bacon cup), powdered sugar, maple extract, vanilla extract, cinnamon

refrigerated chocolate chip cookie dough, cream cheese, eggs, sugar (i ve used less and it s still good)

refrigerated chocolate chip cookie dough, quick-cooking oats, cream cheese, softened, sugar, egg, slightly beaten, vanilla, lucky leaf cherry pie filling

rolls pillsbury refrigerated chocolate chip cookie dough, cream cheese, sugar, eggs

roll pillsbury sugar cookie dough, egg, separated, cream cheese, softened, eggs, sweetened condensed milk (not evaporated), almond extract, maraschino cherries, finely chopped , drained on paper towels, semi-sweet chocolate chips (2 cups), butter or 1/2 cup margarine, whipping cream

all-purpose flour, baking powder, salt, unsalted butter, softened, sugar, egg, beaten, milk, powdered sugar , for rolling out dough, unsweetened chocolate, melted, vanilla extract, egg yolk, peppermint extract, crushed candy cane (about 9 candy canes)

batch sugar cookies , recipe follows, unsweetened chocolate, melted, vanilla extract, egg yolk, peppermint extract, crushed candy canes or peppermint candies, all-purpose flour, baking powder, salt, unsalted butter, softened, sugar, egg, beaten, milk, powdered sugar , for rolling out dough

dough, all-purpose flour, baking soda, salt, unsalted butter, room temperature, light brown sugar, granulated sugar, eggs, milk, pure vanilla extract, old-fashioned oats, semi-sweet chocolate chips, coarsely chopped macadamia nuts, coarsely chopped candied cherries or maraschino cherries.

raspberry filled chocolate ravioli cookies, bittersweet or semisweet chocolate, butter, softened, granulated sugar, egg, vanilla extract, chocolate extract, baking soda, salt, all-purpose flour, seedless raspberry jam, sugar, melt chocolate in top of double boiler over hot , not boiling water. remove from heat; cool., cream butter and granulated sugar in large bowl until blended. add egg, vanilla extract, chocolate extract, baking soda, salt and melted chocolate, beat until light. blend in flour to make a stiff dough. divide dough in half. cover; refrigerate until firm. preheat oven to 350of. lightly grease cookies sheets or line with parchment paper., roll out dough , half at a time,1/8 inch thick between 2 sheets of plastic wrap. remove top sheet of plastic ( if dough gets too soft and sticks to plastic, refrigerate until firm). cut dough into 1 1/2 inch squares. place half the squares 2 inches apart on prepared cookie sheets. place about 1/2 tsp jam in center of each square; top with another square. using fork, press edges of squares together to seal, then pierce center of each square. bake for 10 minutes or just until edges are browned. remove to wire racks to cool., dust lightly with confectioners sugar., makes about 6 dozen cookies .