17 master cookie Recipes

master cookie mix, softened, egg white, beaten, chopped pecans, red or green candied cherries, halved

master cookie mix, brown sugar , packed, egg, vanilla extract, semi-sweet chocolate chips, chopped walnuts

eggs, ground cinnamon, almond extract, master cookie mix, raisins, chopped walnuts

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.

master cookie mix, softened, egg white, sliced almonds, sugar, ground cinnamon

all-purpose flour, baking soda, salt, brown sugar, white sugar, shortening, semisweet chocolate chips, butterscotch chips

all-purpose flour, sugar, baking powder, salt, butter, softened

butter, softened, sugar, eggs, egg yolks, vanilla extract, king arthur unbleached all-purpose flour, salt

master cookie mix, softened, sugar, milk, peppermint extract, red colored sugar

flour, baking soda, baking powder, salt, butter (1 stick), peanut butter extra crunchy peanut butter preferred, white sugar, brown sugar, extra large/jumbo egg, pure vanilla extract, milk chocolate bits (i used nestles), equipment needed, mix master , bowls, sieve for flour, 1 working preheated oven at 350 degrees, people who absolutely love cookies

white whole wheat flour, baking soda, baking powder, salt, eggs, vanilla extract, any extract or 2 tbsp flavoring, butter, dark brown sugar, light brown sugar, granulated sugar

eggs, mashed ripe bananas, king arthur unbleached all-purpose flour, vanilla extract, master cookie mix, chopped pecans

king arthur unbleached all-purpose flour, sugar, brown sugar, salt, baking soda, shortening

egg, beaten, water, sugar, vanilla, rolled oats , master mix, cinnamon, raisins