412 cookie food Recipes

butter, powdered sugar, vanilla, all-purpose flour, peppermint extract, red food coloring or 1/8 tsp red food coloring paste, sugar

duncan hines devil s food cake mix, eggs, vegetable oil, semi-sweet chocolate chips, chopped walnuts

eggs, vanilla extract, shortening, food cake mix, peanut butter chips

eggs, vanilla extract, shortening, food cake mix, peanut butter chips

semi-sweet chocolate chips, butter at room temperature, egg, vanilla extract, white sugar, almond flour, baking powder, tb unsweetened cocoa powder, a pinch salt, walnuts, chopped or pieces, semi-sweet chocolate chips, raisins (i use golden .), you can buy almond flour which is just powdered almonds at any high quality market or health food store. it adds a chewiness to any cookie, brownie or cake recipe. (i use bob s red mill almond flour.) *you can also substitute 1/2 cup of regular flour if you don tsp want a gluten-free cookie., you can substitute dried cranberries for the raisins and change the walnuts to pecans.

betty crocker sugar cookie mix, margarine, melted, cooled, egg, orange paste food color, semisweet chocolate, melted, cooled

spry or 250 g of milk butter (or 50% butter and 50% vegetable shortening), spoonfuls of orange juice, egg yolk, vanilla, ouzo or brandy, frosting sugar, glasses of all purpose flour, spoonfuls of baking power, blanched and roasted almonds, ground, spoonful of soda, blossom or rose water, cookie frosting. (prepare and place in refrigerator until ready to use), egg white, vanilla, icing sugar, truffles (chocolate and colourful), drop of food colour red and green

fourteen in 1 cookies, fourteen in 1 cookies (master recipe), makes: about 7 dozen 2 1/2-inch cookies, simplicity itself. we love this recipe , especially at holiday time, because from just 1 easy cookie dough, you can make fourteen kinds of cookies. putting the sugar through a food processor gives these cookies a wonderful lightness and fineness of texture. have all ingredients at room temperature, 68 to 70of., in a large bowl, beat on medium speed until very fluffy and well blended, unsalted butter, at room temperature, sugar , processed in a food processor for 30 seconds, or superfine, salt, add and beat until well combined, egg, vanilla extract, reduce the speed to low and beat in just until combined: 2 1/2 cups all-purpose flour, divide the dough in half and wrap in plastic. refrigerate until firm, at least 1 hour., dough can be refrigerated for up to 2 days or it can be double-wrapped and frozen for up to 1 month.), bake , position a rack in the upper third and another in the lower third of the oven. preheat the oven to 375of. remove 1 disk of dough from the refrigerator and cut in half. return the unused portion to the refrigerator. either: scoop the cookie dough into 1-tbsp balls with a small ice cream scoop and roll each ball between your palms until smooth. place the dough balls on parchment-lined cookie sheets, spacing about 2 inches apart. using the bottom of a smooth, flour-coated glass, flatten each dough ball to about 1/8 inch thick. or: lightly flour the work surface. roll the dough to 1/8 inch thick, using an offset spatula to loosen the dough. sprinkle the surface lightly with flours as needed to keep the dough from sticking. cut the dough into desired shapes. place the dough shapes on parchment-lined cookie sheets, spacing about 1/2 inch apart. get as many dough shapes as you can out of each sheet, because the dough should be rolled only 2 times. discard any leftover dough after the second rolling, or form the leftover dough into balls and flatten them to about 1/8 inch thick., bake , 2 sheets at a time, until the cookies are evenly golden brown, 6 to 8 minutes, rotate the sheets halfway through baking for even browning. using a thin-bladed spatula, immediatel transfer the cookies to racks to cool to room temperature. decorate the cooled cookies, if desired, and transfer to an airtight container.

girl scout thin mint cookies , finely crushed in food processor, cream cheese, softened, dark chocolate almond bark or dark chocolate candy melts, approximately 8 oz, white chocolate candy melts (or green and white nonpareils)

butter, melted, golden grahams cereal , ground in food processor, roll pillsbury sugar cookie dough, cream cheese, softened, sugar, vanilla, apple pie filling, nature valley oats n honey crunchy granola bars (2 count, crushed ), kraft caramels, half-and-half

ganache and filling, cookies and cream ice cream, softened, heavy cream, semisweet chocolate morsels, cake, butter, for pans, flour, for pans, food cake mix, water, vegetable oil, eggs

tube (18 oz) refrigerated sugar cookie dough, softened, king arthur unbleached all-purpose flour, blanched almonds, sugar, whole milk, vanilla extract, assorted food coloring, decorating gels and sprinkles

tube (18 oz) refrigerated sugar cookie dough, softened, king arthur unbleached all-purpose flour, unblanched almonds, sugar, light corn syrup, water, assorted food coloring, decorating gels , sprinkles and candies

flour (i use white spelt ), baking soda, star anise (ground ), ground ginger, salt, coconut oil (or butter), applesauce, molasses (unsulphured!), honey, fresh ginger (ground in your food processor), crystallized ginger (ground in your food processor), egg

canola oil, sugar, egg, flour (i used barley , similar to white), unsweetened cocoa powder, baking powder, chopped almonds (chopped in food processor, unsalted raw almonds), whole almond (unsalted raw )

refrigerated sugar cookie dough, assorted food coloring gel, assorted colored sugars, assorted edible glitter, assorted colored sprinkles, red cinnamon candies, garnish: gumdrops

tubs prepared vanilla frosting, assorted food coloring, liquid or gel, multicolored sprinkles, jelly beans, chocolate morsels, chocolate-covered candies (such as: m & m s), edible silver sprinkles, tube prepared slice-and-bake sugar cookies, lollipop or popsicle sticks

prepared sugar cookie dough (such as slice and bake kind), prepared vanilla frosting, red and green food coloring, for making garnish, sweetened coconut flakes, marzipan (1/2 cup), chilled, fruit roll-up (cherry, strawberry, or raspberry), white jelly rings