98007 lawson cut cookies Recipes

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.

sugar cookie dough (your favorite recipe or store bought, usually 18oz, which is fine), cream cheese fruit dip, mixed fruit , of your choice cut make sure they are strained and let to sit and dry for at least 15 minutes

betty crocker 1 step white angel food cake mix, cold water, reduced-fat chocolate sandwich cookies, finely crushed, betty crocker fluffy white icing, reduced fat chocolate sandwich cookies, cut in half

butter (2 cubes ), granulated sugar, brown sugar, eggs, vanilla extract, all-purpose flour, salt, baking powder, baking soda, semisweet chocolate chips (1 cup) ghirardelli, macadamia halves cut in half (the cup is when chopped), walnuts cut in quarters (the cup is when chopped), pecans cut in thirds (the cup is when chopped), plastic mixing bowls or at least 1

ingredients for basic butter cookies, sugar, heavy cream, unsalted butter, cut into bits, vanilla, salt, pecans (1/2 lb), toasted , cooled, and coarsely chopped

beef forerib (4 rib joint) (recommended: scotch or black welsh), onions, peeled, cut into 1/3-inch (1 cm ) rounds, garlic oil, maldon salt or 3/4 tsp table salt, dried thyme, cayenne pepper, port and stilton gravy, recipe follows, fatty juices , reserved from the roast beef tin, all-purpose flour, ruby port, cooked onions from the roast beef tin, optional, organic beef stock , fresh from a shop-bough tub, blue cheese (recommended : stilton), red currant jelly, kosher salt and freshly ground black pepper, extra juices from the roast beef tin and carving

dried porcini mushrooms, onions, carrots, garlic, olive oil, salt and freshly ground pepper, button mushrooms, sliced or quartered, minced venison, minced pork, flour, chopped tomatoes, tomato paste , diluted in 1/2 cup water, marsala, worcestershire sauce , to taste, potatoes, parsnips, peeled and cut into chunks, full-fat milk, butter, melted, plus extra to dot on the top, freshly ground nutmeg

approximately 2 cups peanut oil (to come about 1/2-inch up in a frying pan), maldon or other sea salt, black peppercorns, cornstarch, baby squid, cut into rings, tentacles left unchopped, lemon , for squeezing

chorizo sausage, cut in 1/8-inch rounds, scallops (halve them to make 2 thinner disks if they are very fat), lemon, juiced, freshly chopped parsley leaves

garlic oil, onion, peeled, halved and cut into half moons, kosher salt, green chile seeded and finely chopped, chunk fresh ginger, peeled and cut into fine strips, crushed chiii flakes, turmeric, ground cumin, ground coriander, ground ginger, coconut milk, vegetable stock, sugar, tamarind paste, cauliflower, broken into florets (about 3 1/2 cups), broccoli, broken into florets (about 3 1/2 cups), green beans, trimmed and halved (large handful ), baby corn, halved (about 1 1/2 cups), sugar snap peas (about 2 cups), chopped dill or coriander, or mixture of both

olive oil, chicken thighs (bone in, with skin ), chorizo sausages, whole if baby ones , or cut into 1 1/2-inch chunks if regular-sized, baby white-skinned potatoes, halved, red onions, peeled and roughly chopped, dried oregano, orange

oreo cookie lb tube cake, oreo cookies, flour, sugar, milk, shortening , butter flavored, salt, vanilla extract, eggs , large, chocolate glaze, semi-sweet chocolate pieces., shortening , butter flavored, milk, corn syrup, preheat oven to 350. grease and flour 9-inch fluted tube pan. cut each cookie into quarters. in large bowl, with mixer at low speed, beat flour and remaining ingredients except cookies and chocolate glaze until blended. increase speed to high; beat 2 minutes, scraping bowl. spoon about 3/4 cup batter into pan. gently stir cut-up cookies into remaining batter and spoon into same pan. bake 50 minutes or until cake springs back when lightly touched with finger (toothpick test won tsp work). cool cake in pan on wire rack 10 minutes; remove from pan; cool on rack. when cake is cool, prepare chocolate glaze. place rack with cake over large plate to catch drips, then pour warm glaze over top and side of cake. this cake freezes well and good cold from refrigerator. chocolate glaze: in 1-quart saucepan over low heat, heat chocolate pieces, shortening, milk and corn syrup, stirring constantly until melted and smooth.

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.

makes 3-4 dozen cookies, decorations (your choice ) granulated sugar, colored sugar crystals, frosting, candies, chips, nuts, raisins, decorating gel, granulated sugar, butter flavor crisco, eggs, light corn syrup, vanilla, all-purpose flour (plus 4 tbsp), divided, baking powder, baking soda, salt, combine sugar and shortening in large bowl. beat at medium speed of electric mixer until well blended. add eggs, syrup, and vanilla. beat until well blended and fluffy., combine 3 cups flour , baking powder, baking soda, and salt. add gradually to creamed mixture at low speed. mix until well blended., divide dough into 4 quarters. wrap each quarter of dough with plastic wrap. refrigerate at least 1 hour. keep refrigerated until ready to use., heat oven to 375of. place sheets of foil on countertop for cooling cookies., spread 1 tbsp or more of flour on large sheet of waxed paper. place 1 quarter of dough on floured paper. flatten slightly with hands. turn dough over and cover with another large sheet of waxed paper. roll dough to 1/4-inch thickness. remove top sheet of waxed paper. cut out with floured heart-shaped cutter., transfer to ungreased baking sheet with large pancake turner. place 2 inches apart on ungreased baking sheet. roll out remaining dough., sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost or decorate when cooled., bake 1 baking sheet at a time at 375of for 5 to 9 minutes, depending on the size of your cookies (bake smaller, thinner cookies closer to 5 minutes; larger cookies closer to 9 minutes)., do not overbake. cool 2 minutes on baking sheet. remove cookies to foil to cool completely, then frost and decorate if desired.

nonstick vegetable oil spray, ground amaretti cookies (italian macaroons) plus 1/2 cup coarsely crushed cookies, sugar, salt, unsalted butter, melted, firm but ripe peaches, halved, pitted, cut into 3/4-inch-wide wedges, golden brown sugar, divided, fresh lemon juice, vanilla ice cream (9 cups), chilled heavy whipping cream, even easier : use purchased peach ice cream instead of mixing up your own.

raisins, dark rum, flour, unsweetened cocoa, baking powder, ground allspice, ground cinnamon, salt, semisweet chocolate cut into 1/4 pieces, unsalted butter cut into 1 oz pieces, brown sugar, eggs, vanilla, icing, semisweet chocolate cut into 1/4 pieces, heavy cream, unsalted butter cut into 1 oz pieces, blackstrap molasses

sweet dessert wine (such as sauternes or orange muscat), sugar, egg yolks, chilled whipping cream, sweet dessert wine, water, sugar, gala apples, peeled, cored, cut into 1/2-inch wedges, almond cookie cups, toasted sliced almonds

ripe peaches (about 1 lb), peeled, pitted , and cut into 1/4-inch-thick slices, fresh lemon juice, light brown sugar, unsalted butter, cut into bits, shortbread or butter cookies, crumbled (about 1/4 cup crumbs), heavy cream as an accompaniment