15 cookies egg either Recipes

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.

sweet butter, softened, splenda sugar substitute , for baking, baking powder, vegetable oil (canola is best), salt, eggs or 1/4 cup egg substitute, vanilla, cake flour (measure after sifting), cornmeal (either yellow or white), orange juice, fresh raspberries or 1/3 cup frozen raspberries, dried figs, finely diced, powdered sugar, cake flour

unsalted butter, softened, white sugar, light corn syrup, light brown sugar, well packed, egg, vanilla bean, all-purpose flour, baking soda, salt, semisweet chocolate chunks (either high quality milk or dark chocolate), grated chocolate (semi-sweet or other), nuts, chopped (optional)

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

whole wheat flour or 1/2 cup all-purpose flour, quick oats, wheat germ, raisins, egg, canola oil, vanilla, sugar , can use either brown, white. (healthier substitute, can decrease to 1/3 cup so the sweetness of the raisins come through), nonfat milk, water, salt, baking soda

graham cracker crumbs, crushed oreo cookies (or 1-1/2 cup of either), ground almonds, coconut, melted butter, sugar, cinnamon, cream cheese, softened, sugar (can use more ), eggs, vanilla, sour cream, mashed fresh mango (can use more or less ), orange juice

flour, baking soda, salt, vegetable shortening, sugar, egg, molasses ; either regular or unsulphured, ginger, powdered, cinnamon, powdered, granulated white sugar (to roll dough in)

peanut butter (smooth or chunky, either is good!), margarine or butter (not shortening), softened, white sugar, lightly packed dark brown sugar, egg, water, vanilla extract, flour, spelt flour, baking powder, salt, peach spreadable fruit or pure jam, spicedepot hot and spicy seasoning (or 1 tsp cayenne pepper)

all-purpose flour, rice flour (either white or brown are ok), unsalted butter, chilled (1 stick minus 1tsp), brown sugar, white sugar, baking powder, baking soda, good quality cinnamon, egg, good vanilla extract, rolled oats, raisins or 1/4 dark chocolate chips, salt, for sprinkling (try to find a good finishing salt -- i use penzey s fleur de sel-kosher would do in a pinch though)

peanut butter (i use creamy can use either), sugar, eggs, vanilla

butter, softened, brown sugar, eggs, vanilla, cinnamon, flour (i use unbleached ), baking soda, oatmeal (can use either quick or old fashioned), flax seed meal, toffee pieces (heath bits is the only kind we have here), generous rough chopped pecans

chickpeas, vanilla extract, natural-style peanut butter, natural-style peanut butter, baking powder, chocolate chips

there are , sad to say, many parts of america where pudding is a nearly-forgotten dessert. but in the south, where cooking tradition is more valued than cooking trends, pudding still remains a necessary sweet. banana pudding is especially favored in the south, where it is always made with vanilla wafers and served either swirled with meringue or crowned with whipped topping, as in this blue willow recipe., flour, sugar, salt, eggs, beaten, milk, vanilla wafer cookies, bananas, sliced, topping (or, if you must, whipped cream!)