432 half cookies 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.

granulated sugar, brown sugar, butter or margarine, softened, milk, eggs, root beer extract, vanilla, all purpose flour, baking soda, salt, powdered sugar, half and half, butter or margarine, softened, root beer extract

refrigerated sugar cookie dough, all-purpose flour, vanilla frosting, pretzel twists, semi-sweet chocolate chips (about 1/4 cup), gumdrops, cut in half

sugar, margarine, softened, egg, vanilla, flour, unsweetened cocoa, milk (or half and half), baking soda, salt, marshmallows, cut into halves, powdered sugar, unsweetened cocoa, salt, margarine, softened, milk, chocolate frosting

butter, softened, bread flour, kosher salt, baking soda, sugar, brown sugar, egg, egg yolk, whole milk or 2 tbsp half-and-half, vanilla extract

whole wheat flour (or half and half regular flour and wheat), baking powder, peanut butter (chunky or smooth), milk (i use skim)

powdered sugar, chopped pecans, butter, softened, light rum, vanilla extract, flour, baking powder, salt, pearl sugar, for topping, powdered sugar, butter, softened, light rum, half-and-half

sugar, water, light molasses, fresh gingerroot, peeled, sliced, cinnamon sticks, orange wedge, brown sugar, gingerbread simple syrup (2 tbsp), vanilla vodka (2 tbsp), half-and-half (2 tbsp), coffee liqueur (1 tbsp)

flour, baking powder, baking soda, unsalted butter, softened, sugar, light brown sugar , packed, eggs, at room temperature, vanilla, quick-cooking oats, crispy rice cereal, milk chocolate chips, pecans, chopped coarsely, marshmallow, milk chocolate chips, marshmallow, half-and-half, cayenne pepper, pecans, finely chopped

butter, at room temperature, powdered sugar, half-and-half (light cream ), vanilla extract or finely shredded zest from 1 lemon

butter flavor crisco, brown sugar, half-and-half (can use milk), vanilla, eggs, slightly beaten, flour, salt, baking soda, instant coffee , ganules, oats (i used quaker quick ), chocolate chips (i use 1 cup bittersweet chips and 1 cup mini semi-sweet ), pecans, chopped

creamy peanut butter, butter flavor shortening, brown sugar, egg, half-and-half or 3 tbsp milk, vanilla, flour, baking soda, salt, peanut butter chips, chocolate chips

shortening, sugar, eggs, half-and-half or 2 tbsp milk, vanilla, all-purpose flour, baking soda, salt, apple butter, for filling

chocolate sauce, white godiva vodka, irish cream, peppermint schnapps, half and half

apples, sugar (divided in half ), salt, rolled oats, scoops vanilla protein powder, flax seeds, cinnamon (divided in half ), egg whites, smart balance omega plus, water

cinnamon, nutmeg, coarse sugar , i use sugar in the raw crystals, refrigerated sugar cookie dough, cut in half, unsweetened applesauce , i use 2 200ml applesauce fruit cups

base, butter, softened, powdered sugar, vanilla extract, evaporated milk, salt, flour, caramel topping, caramels, evaporated milk, butter, powdered sugar, chopped pecans, frosting drizzle, milk chocolate or semi-sweet chips, water (i prefer to use half-and half or whole milk), butter, vanilla extract, powdered sugar

brown sugar , firmly packed, margarine, half and half, irish cream, rum extract, unbleached all-purpose flour, baking soda, salt, macadamia nuts, chopped, powdered sugar, irish cream