59 day cookies Recipes

cookies, butter, softened, sugar, lg. egg, vanilla extract, flour, baking powder, salt, chopped fresh cranberries, ground walnuts, grated orange zest

cookies, butter, softened, granulated sugar, powdered sugar, vegetable or canola oil, all-purpose flour, whole-wheat flour, salt, baking soda, cream of tartar, english toffee bits or almond brickle chips, chopped pecans, flaked coconut (optional), egg, almond extract, coconut extract (optional), sugar, pecan halves, semi sweet chocolate chips, melted, sweetened condensed milk, vanilla extract

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.

poundcake mix, vanilla frosting, red and brown paste (icing) food color, tomato slices: 5 plain flat round cookies (3-1/2 in. across), cheese : 4 orange air heads bars, lettuce : 10 pieces green fruit chews (jolly ranchers), onion rings: 10 white spice drops, sugar (for rolling ), olive : 3-in. piece red fruit by the foot, 2 thin pretzel sticks, 2 large green gumdrops, 1 red lifesaver gummy, eyes : 1 large marshmallow, halved crosswise and 2 brown m&m s, milk chocolate frosting, crushed chocolate cookies (famous chocolate wafers or oreos without cream), pine nuts (pignoli), you also need : 2-, 1-1/2- and 1-in. round cookie cutters (for onion rings)

crushed chocolate cream-filled sandwich cookies (such as oreo cookies), butter, melted, chopped pecans, flaked coconut, cream cheese, softened, white sugar, custard powder (such as bird s ), eggs, semisweet chocolate, heavy cream

flour, baking soda, salt, butter, at room temperature, brown sugar, granulated sugar, jello french vanilla flavor instant pudding, eggs, bourbon extract * or pure vanilla extract, toasted pecans, coarsely chopped, good kentucky bourbon, semi-sweet chocolate chips, garnish: 18-36 whole pecans

sugar, m & s (color coordinated to fit the occasion, for exa ple ( red, pink, and white for valentines day or red ), flour, baking soda, baking powder, butter or 1/2 cup margarine, egg, slightly beaten, vanilla

butter, softened, sugar, egg, almond extract, vanilla extract, king arthur unbleached all-purpose flour, salt, butter, softened, sugar, vanilla extract, milk, assorted patriotic decors

baked cupcakes, almond joy candy bars, white jelly beans, watermelon slice candy, brown m iniature m&m s chocolate candies, chocolate cookies, black decorating gel

butter or margarine, softened, cream cheese, softened, granulated sugar, all-purpose flour, chopped pecans, cherry filling and topping, almond extract

refrigerated sugar cookie dough, cream cheese, sugar, cherry pie filling

all-purpose flour, white sugar, baking soda, salt, honey (optional), milk, butter, softened, vanilla extract, semisweet chocolate chips (optional), vanilla chips, sugar

cookies, butter (2 sticks), sugar, flour, egg, almond extract, powdered sugar, butter, softened, peppermint extract, crushed peppermint candy, milk

cuccidati (italian fig and date bar cookies), margarine, granulated sugar, eggs, rind of 1 orange, orange juice, flour, baking powder, vanilla extract, string of figs, raisins, brown sugar, walnuts, dates, orange, cinnamon, whiskey, black pepper, water, powdered sugar, butter, orange juice, preheat oven to 375 degrees f., crust: in large bowl, cream together first 3 ingredients. add orange juice and orange rind. in separate bowl, combine flour and baking powder. add to creamed mixture along with vanilla., filling: prepare several days ahead of time. in a food grinder , grind figs and raisins. in large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. grind walnuts, dates, and orange. stir into hot mixture along with cinnamon, black pepper, and whiskey. remove from stove, mix well, cover, and let mellow for 3 days., roll dough into 3-inch wide strips on pastry cloth. lay filling down the center and wrap dough to form a long sausage-like" cookie. roll back and forth until crust seems very thin. cut in diagonal about every 1 1/2 inches. place on cookie sheet close together and bake for 10-13 minutes. cookies should be barely brown. cool and store in tins 5 days, then frost., frosting: in medium bowl, mix together margarine and powdered sugar until well blended. add enough juice to make a thick glaze. top cookies with a thin coat. let frosting dry a couple of hours then store in tins as follows., store : line tins with foil, place a layer of cookies, then a layer of wax paper (not plastic wrap). keep repeating, ending with foil and then the lid.

betty crocker chocolate chip cookie mix, all-purpose flour, butter or 1/2 cup margarine, softened, egg

vanilla cream-filled sandwich style cookie (separated into halves), doughnut hole, shredded coconut , tinted with, pink cake decorating gel

minus 1 tbsp sifted whole wheat flour, double-acting baking-powder (low aluminum, of course), sea salt, cinnamon, honey, minus 2 1/2 tbsp oil, eggs, vanilla extract, organic peanut butter (optional, but necessary if you want to make peanut butter-chocolate chip cookies!), organic semisweet chocolate chips or carob chips

butter, room temperature, sugar, egg, grated orange zest, orange juice, honey, flour, unsweetened cocoa powder, baking soda, cinnamon, nutmeg, salt, raisins, chopped walnuts, sugar (to garnish )