171 mix cool 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.

betty crocker sugar cookie mix, butter or margarine, melted, egg, you can use your favorite home made sugar cookie recipe ), orange paste food color, semisweet chocolate, melted, cooled

sugar cookie mix (betty crocker brand is recommeded, i m not sure of the size though, recipe says 1 lb, 1.5 ounce p), butter, melted (or you can use margarine, melted), egg, orange paste food coloring, semisweet chocolate, melted, cooled

all purpose flour, sugar, chilled salted butter , cut into 1/2-inch pieces, more) chilled whipping cream, vanilla extract, whole almonds (about 4 1/2 oz), toasted, cooled, hazelnuts (about 4 oz), toasted, husked, cooled, walnuts (about 3 1/2 oz), toasted, cooled, light corn syrup, golden brown sugar, salted butter, melted, cooled, eggs, vanilla extract, almond extract, semisweet chocolate chips

chocolate-covered oreo cookie cake recipe, layer size) devil s food chocolate cake mix, bakers semi-sweet baking chocolate, butter, cut up, philadelphia cream cheese, softened, sugar, thawed cool whip whipped topping, oreo chocolate sandwich cookies, coarsely crushed .

butter, melted, oreo cookies, crushed (plus extra for sprinkling ), cream cheese, softened, sugar, cool whip (divided ), instant chocolate pudding mix, instant vanilla pudding, milk

oreo cookies, divided, crushed (save 3/4 cup), butter or 1/2-1 cup margarine, melted, cool whip, divided, cream cheese, powdered sugar, instant chocolate pudding mix, milk (3.4 oz), eagle brand sweetened condensed milk

oreo cookies, instant chocolate pudding mix, milk, cool whip

oreo cookies, cold milk, instant chocolate pudding mix, cool whip, thawed, shaped vanilla cookies (to be used as the headstones nabisco or pepperidge farm milano work well!), candy corn or , pupmkins, gummy worms, tubes of decorating icing (orange, red and brown are nice)

refrigerated sugar cookie dough (16-18 oz), eggs, lightly beaten, milk chocolate brownie mix, cooking oil, coffee liqueur or 1/3 cup cooled strong coffee, chocolate piece, semisweet

topping (cool whip ), keebler fudge-striped shortbread cookies, buttermilk, fat-free sugar-free vanilla pudding mix, mandarin oranges

cool whip, instant butterscotch pudding mix, apples, chopped, crushed pineapple, drained, honey roasted peanuts, ground

cold skim milk, fat-free chocolate flavor instant pudding and pie mix, oreo cookie pie crusts, thawed fat-free cool whip or 2 cups sugar-free cool whip, divided

vanilla cookies, crumbled, peanuts, crushed, butter, melted (not margarine), cream cheese, softened, peanut butter, powdered sugar, cool whip, thawed, milk, instant chocolate pudding mix, cool whip, thawed, milk chocolate candy bars, chopped fine, peanuts, crushed

food cake mix (2 layer size), water, oil, eggs, semi-sweet chocolate baking squares, butter, cut up, cream cheese, softened, sugar, cool whip topping, thawed, oreo cookies, coarsely crushed

cold milk, jell-o oreo instant pudding & pie filling mix, cool whip topping, divided thawed, oreo cookie pie crusts, oreo cookies, halved

sugar cookie mix (betty crocker brand suggested), butter or 1/3 cup margarine, melted, egg, orange paste food coloring, semisweet chocolate, melted and cooled (2 squares)

food cake mix, cream cheese, softened, sugar (for a sweeter filling increase the slightly), cool whip frozen whipped topping, thawed, oreo cookies, crushed, semi-sweet chocolate chips, shortening (can use hard margarine), corn syrup (light or dark ), water, water