108 refrigerator cookies bake Recipes

brown sugar, butter, egg, vanilla extract, flour, baking powder, salt, chopped pecans

refrigerated sugar cookie dough (pillsbury refrigerated log style), bittersweet chocolate chips, all-purpose flour, baking powder, kosher salt, shortening, milk, egg, beaten with, water, vegetable oil, for frying, sugar , for dusting

roll refrigerated sugar cookie dough, eggs, slightly beaten, sugar, all-purpose flour, baking powder, fresh lemon juice, lemon extract, lemon zest, powdered sugar

refrigerated chocolate chip cookie dough (pillsbury create n bake), all-purpose flour, chocolate-flavored candy coating, chopped, white decorating icing, maraschino cherries , with stems drained on paper towels

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.

tube refrigerated ready-to-bake sugar-cookie dough, white chocolate baking bars or chips, melted in the microwave for 1 to 1 1/2 minutes, silver dragees (found in party stores) or white

butter or margarine, softened, sugar, eggs, semisweet chocolate, melted, vanilla extract, all-purpose flour, baking powder, salt, chopped walnuts

crisco, original in blue can, not flavored, dark brown sugar , do not substitute, eggs, ie. large, extra large, salt, cream of tartar, vanilla, baking soda, flour, sugar , 10x (powdered ), cream , sub. evaporated milk, milk, enough to make icing spreadable

butter, cubed, brown sugar, eggs, king arthur unbleached all-purpose flour, cream of tartar, baking soda, salt, chopped pecans

easy raspberry cheesecake cookie pizza, refrigerated sugar cookie dough - i use homemade, cream cheese -- softened, egg, tb sugar, seedless raspberry preserves - or any flavor, sliced almonds -- toasted - optional, spread cookie dough in a lightly greased 12- or 13-inch pizza pan. bake in a 350of oven about 15 to 20 minutes or till golden. meanwhile, beat together cream cheese, 1 egg, and the 1 tbsp sugar till smooth., spread over hot crust to within 1/2 inch of the edge. dollop reserve on top. with a knife, carefully swirl preserve to marble. sprinkle with, almond. bake 5 to 10 minutes more or till filling is set. cool in pan, on a wire rack. cut in wedges. store in refrigerator ., pineapple preserves with macadamia nuts is good as well! there are many combination you can use, chocolate sugar cookie dough is good with raspberry or strawberry, have fun with this 1....

refrigerated sugar cookie dough, m & , chocolate ini baking bits, shredded coconut, granola cereal, raisins, nuts, pretzel, sunflower seeds, popped corn, marshmallows

baking apples, peeled, cored and sliced (about 1 1/4 lb), lemon juice, granulated sugar, all-purpose flour, ground cinnamon, oatmeal raisin cookie dough (use refrigerated nestle toll house)

refrigerated sugar cookie dough, frosting, already made (16 oz), m iniature & baking bits, nuts (optional), shredded coconut (optional), granola cereal (optional), marshmallows (optional), raisins (optional), pretzel (optional)

refrigerated chocolate chip cookie dough, room temp (the break and bake ones work great), ice cream, softened, hot fudge, warmed, roasted salted nuts, chopped, toffee pieces, chopped

refrigerated sugar cookie dough, apples , peeled and cored , sliced 1/4 inch thick, lemon juice, sugar, ground cinnamon, flour, butter

flour, salt, baking powder, sugar, brown sugar , packed, almonds , slivered, butter, softened, egg, milk, vanilla extract

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.

fresh lime juice, evaporated milk, sweetened condensed milk, packaged cookies (use mexican maria cookies or any thin, bland, dry cookie such as vanilla wafers)