83 cookie icing almond extract Recipes

sugar (sifted after measuring), low-fat milk (skim or 1% is fine although i have made this successfully using 2% fat milk), corn syrup (more if needed to reach desired consistency), almond extract, vanilla

butter, softened, powdered sugar, milk, vanilla extract, almond extract

butter (no substitutes), sugar, icing sugar, vegetable oil, eggs, almond extract, whole wheat flour, white flour, baking soda, cream of tartar, salt, toffee pieces, chopped almonds, icing sugar, for rolling

different flavor ice cream (i use 1 vanilla and 1 moose tracks because i like the mini peanut butter cups and swirls of choc), oreo cookie crumbs, mixed with, melted butter or 1 cup margarine, and, sugar , plus, sugar (1/4 cup for each batch of whipped cream), cartons heavy whipping cream, chocolate chips, diced maraschino cherry, almond extract , for 1 st batch of whipped cream, vanilla extract , for 2 nd batch of whipped cream, cocoa powder

sugar, butter, cream cheese, softened, egg, vanilla, almond extract, flour, baking powder, icing sugar, melted butter, almond extract, milk (give or take), maraschino cherry, quartered (optional)

vanilla ice cream, softened, semisweet mini chocolate chips, almond extract, cool whip, crushed cookie

eggs, sugar, canola oil, orange juice, almond extract, ground almonds, baking powder, flour, icing sugar, whole almonds

butter, softened (no subs please!), oil, sugar, icing sugar, almond extract, egg, all-purpose flour, baking soda, cream of tartar, sugar, for rolling

butter, softened, sugar, egg, beaten, carrot, peeled, cooked and mashed, all-purpose flour, baking powder, salt, vanilla extract, drops almond extract, butter, softened, powdered sugar, orange or lemon juice, orange or lemon zest

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, softened, egg yolks, baking powder, baking soda, flour, icing sugar, brandy, almond extract (optional), almonds, chopped and roasted, some rose water or orange flower water (available in many ethnic groceries) or ouzo, extra icing sugar , for rolling the cookies in

almond meal, linseed sunflower seeds and almond mix, icing sugar, wheat germ or 1/4 cup oat flour, coconut oil, egg whites, vanilla essence, almond extract, salt, glace cherries (optional)

chopped almonds, flour, salt, butter, room temp, white sugar, vanilla extract, almond extract, icing sugar, milk, sliced almonds, colourful sprinkles

frozen unsweetened raspberries, thawed (reserve juice), granulated sugar, cornstarch, almond extract, cocoa powder, chocolate cookie pie crust, vanilla ice cream

powdered sugar, butter or margarine, egg, vanilla extract, almond extract, flour, baking soda, cream of tartar, icing, powdered sugar, butter or margarine, egg white, salt, almond extract, sprinkles (optional), instead of doing the icing - before baking make a small holiday cutout in the center of your cookie (i.e. a star or christmas tree) and place 1 life saver in the cutout

all-purpose flour, baking powder, salt, eggs, sugar, vegetable oil, pure vanilla extract, pure almond extract, icing , recipe follows, milk, egg white, sugar, pure almond extract

vanilla ice cream, softened, semisweet chocolate, grated, amaretti cookie, crumbled, roasted almonds, coarsely chopped, butter, melted, honey, amaretto or 1/2 tsp almond extract, fresh figs, halved, sugar, water, unsweetened chocolate squares, semisweet chocolate, butter, amaretto or 1/2 tsp almond extract