310 cookies with coating Recipes

candy-coated milk chocolate pieces, milk, dry sugar cookie mix, cashew halves

candy coated milk chocolate pieces, milk, dry sugar cookie mix, cashews , salted, skor english toffee bit, and crushed cornflakes

nutter butter cookies, white candy coating, melted, chocolate chips, m & s brand ini chocolate candies, pretzel sticks, halved, orange and red decorating gel or frosting

hazelnut truffles, white candy coating, chopped, green or red fruit roll-up, oreo cookies, black decorating icing, almonds, cut in half

vanilla frosting, red and green liquid or paste food coloring, flaked coconut, vanilla wafers (about 12 oz), chocolate-coated mint cookies (about 12 oz)

sugar cookie mix, mint andes candies, pink candy coating disks, heart-shaped decorating sprinkles , optional

white candy coating, coarsely chopped, shortening, divided, mint cream filled chocolate sandwich cookies, crushed, andes mint candies

white candy coating, coarsely chopped, nutter butter peanut butter cookies, semisweet chocolate chips

white candy coating, coarsely chopped, shortening, divided, mint creme oreo cookies, crushed, mint andes candies

flaked coconut, water, marshmallows, pink laffy taffy candies, white candy coating disks, nutter butter cookies, jelly beans, brown m &m s brand mini chocolate candies, pink decorating icing

butter, softened, sugar, eggs, vanilla extract, king arthur unbleached all-purpose flour, baking powder, sugar, meringue powder, cream of tartar, warm water, vanilla extract, orange , regal purple, black and yellow gel food coloring, pastry tips -round #6 and #3, white candy coating disks, cut in half, new paintbrush, red sprinkles, sugar, cream-filled oval vanilla sandwich cookies, black-covered board, chocolate wafer crumbs, candy pumpkins

tube (16-1/2 oz) refrigerated peanut butter cookie dough, all-purpose flour, popsicle sticks, white candy coating, coarsely chopped, semisweet chocolate chips, candy corn, white portion removed and cut in half lengthwise, semisweet chocolate chips, m & s brand chocolate candies, assorted colors of decorating gel, assorted colors of fruit roll-ups , cut into thin strips

shortening ; melted, sugar, molasses, eggs, flour, baking soda, ground ginger, salt, cinnamon, sugar ; for coating cookies

unsalted butter, sugar, plus more for coating baked cookies, vanilla extract, all-purpose flour , plus more for dusting hands, pecans, chopped into very small pieces

butter, softened (no substitutes), icing sugar, egg, sour cream, honey, vanilla, flour, baking soda, cream of tartar, ground mace, salt, white candy coating , for drizzling on cookies

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.

tube (18 oz) refrigerated peanut butter cookie dough, king arthur unbleached all-purpose flour, yellow candy coating disks, semisweet chocolate chips, candy corn

margarine (softened ), flour, powdered sugar (be sure to have extra on hand to coat the cookies in), vanilla, walnuts, chopped extra fine