62 cookie dough topping cream Recipes

refrigerated sugar cookie dough, philadelphia cream cheese, softened, sugar, cool whip topping, thawed, strawberry, sliced (2 cups)

tube (18 oz) refrigerated sugar cookie dough, softened, king arthur unbleached all-purpose flour, cream cheese, softened, sugar, fresh strawberries, thinly sliced, kiwifruit, peeled and sliced or 1 cup fresh blueberries

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.

sliced natural almonds, all-purpose flour, refrigerated sugar cookie dough, whole milk ricotta cheese, golden raisin, amaretto liqueur or 1/4 cup orange juice, cream cheese, at room temp, sugar, eggs, sour cream, all-purpose flour, vanilla extract, salt, semisweet chocolate chips, heavy cream, sugar, chocolate chip (for decorating top) (optional), almonds (for decorating top) (optional)

refrigerated chocolate chip cookie dough, prepared recipe favorite chilled, whipping cream, chocolate chips, divided, kit kat bars, butter or 2 tbsp margarine, cream or whipped topping

refrigerated sugar cookie dough, creamy peanut butter, cream cheese, softened, brown sugar , packed, vanilla, granny smith apples, peeled, cored, and sliced, carbonated lemon-lime beverage, ground cinnamon, caramel ice cream topping

refrigerated sugar cookie dough, creamy peanut butter, cream cheese, softened, brown sugar, vanilla, granny smith apples, peeled , sored, and sliced, carbonated lemon-lime beverage, ground cinnamon, caramel ice cream topping, chopped peanuts

roll of refrigerated sugar cookie dough, flour, cream cheese , softeneed, smooth peanut butter (i used peter pan), brown sugar, vanilla, apple, cored, peeled, and thinly sliced, butter...can never figure exactly how much, lemon ...for juice, cinnamon, caramel topping, chopped peanuts

refrigerated chocolate chip cookie dough, white chocolate baking squares (can be substituted) or 2 oz white chocolate chips (can be substituted), milk, cream cheese, softened, powdered sugar, cool whip, strawberries (chopped or cut in half ), mandarin oranges, drained, semi-sweet chocolate chips or 1/4 cup hershey s syrup, vegetable oil

cream cheese, softened, carmel ice cream topping, chopped peanuts, creamy peanut butter, ground cinnamon, lemon-lime soda, apples, cored and sliced, brown sugar, refrigerated sugar cookie dough, vanilla

cookie dough, creamy peanut butter, cream cheese (softened ), caramel topping, brown sugar, vanilla, chopped nuts, granny smith apples (peel cored, and sliced thin), cinnamon

apple tartin, quick cooked tart it is called an apple tartin and is very simple and beautiful. my daughter has made this for school and she never brings any back, plus she always has a large number of requests for the recipe. this depends on the size of the saute pan you use. i start with about a 10 pan well coated with no stick pam and i use about 2 sliced apples, about a 1/2 to 1/4 thick (i like granny smith, but use what you like). i then melt unsalted butter and enough brown sugar to cover bottom of the pan and make a thick syrup after it cooks. i thin put the apples into the syrup and cook a few minutes so they get coated good with the syrup., i over lay the apples or shingle them is the tech term in a round circle like a huge sun flower design or something that works for you, be creative! i then use bought flake pastry dough and put on top of the apples enough to cover completely and make an edge on the outside of the tart. you can roll the dough at the edge make a little design in it to close the edge or just leave the edge open but in a round shape no rough edges.then i put in the oven and brown the pastry dough. when it is done (doesn tsp take long to cook) i have a large plate that i put over the saute pan and invert so the whole thing comes out with the, apples on top and the crust on bottom. i then coat with my simple water and sugar syrup ( recipe above) for a shiny coat and then i serve with cool whip or ice cream. 1 thing i forgot . you will have a center hole the apples you can cut a round shape ot of the apple or fill with cool whip, but if you can cut the top of the apple with the stem intact it looks nice in the hole. i have used cookie dough for this recipe and it works , but the pastry works best for me.

roll refrigerated sugar cookie dough (or use your own sugar cookie recipe), dessert topping, cream cheese, choice of fruits, fresh or canned, fruit juices (some maraschino cherry juice for color), sugar, cornstarch

refrigerated chocolate chip cookie dough (chocolate chunks), coffee ice cream, frozen non-dairy topping, thawed, fudge sauce, warmed, pecans, chopped

sugar cookie dough, cookie ready pecan pieces, cream cheese, powdered sugar, rice milk, chocolate hazelnut spread, cookie crumbs, your choice, m & candy, diced toasted hazelnuts, sweetened dried cherries, chocolate fudge topping

roll of sugar cookie dough, chocolate topping, sugar, milk, egg yolks, flour, cocoa, fresh strawberries, home made whipped topping (optional), heavy cream, brown sugar, cream of tartar

refrigerated sugar cookie dough, snickers candy bars, chopped into chunks, caramel ice cream topping, chocolate fudge topping

roll refrigerated sugar cookie dough, all purpose flour, cream cheese softened, peanut butter, brown sugar, vanilla, apple cored and thinly sliced, lemon juice, ground cinnamon, caramel ice cream topping, chopped peanuts