213 salt topped cookies Recipes

pillsbury sugar cookie mix, pillsbury best all purpose flour, butter, softened, egg, almond extract, egg whites , beaten until foamy, chopped pecans, caramel flavored topping, coarse sea salt or 1 1/4 tsp kosher salt

butter, melted, brown sugar, sugar, flour, salt, vanilla extract, chocolate chips, egg roll wraps, vegetable oil, vanilla ice cream, caramel and hot fudge ice cream topping

crust: (1) 1 lb 2 oz package oreos--you will need 14 oz of this , so two full rows , plus 4-5 cookies leftover, kept aside, melted butter, salt, top layer : 2.5 oz cake flour (1/2 cup plus 2 tbsp), salt, baking powder, dark chocolate chips (1 cup), butter, minus 2 tbsp sugar, eggs, vanilla, filling: 16 oz cream cheese, room temperature, sugar, cream or milk, vanilla, egg yolk

unsalted butter, at room temperature, sugar, eggs, vanilla extract, dutch process cocoa powder, all-purpose flour, baking soda, salt, white sanding sugar, for garnish

vanilla wafer cookie crumbs (about 6 cookies), butter, melted, sugar, reduced-fat milk, divided, sugar, cornstarch, salt, egg yolk, amaretto (almond-flavored liqueur), vanilla extract, fresh raspberries, fresh mint sprigs (optional)

vanilla wafer cookie crumbs (about 6 cookies), butter, melted, sugar, reduced-fat milk, divided, sugar, cornstarch, salt, egg yolk, amaretto (almond-flavored liqueur), vanilla extract, fresh raspberries, fresh mint sprigs (optional)

oreo cookies, butter, melted, cookies and cream ice cream, softened, salted peanuts, coarsely chopped, hot fudge ice cream topping, caramel ice cream topping

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.

all-purpose flour, baking powder, salt, unsalted butter, softened, sugar, egg, vanilla extract, chocolate and walnut cookies, recipe follows, cocoa powder, chopped walnuts, almond-orange cookies , recipe follows, orange , zested, sliced almonds , finely chopped in a blender to a coarse flour consistency, chunky marmalade, sliced almonds, for topping, coarse sugar , for sugar cookies only

neiman marcus chocolate chip cookies, old-fashioned rolled oats, all-purpose flour, baking powder, baking soda, salt, unsalted butter, at room temperature, light brown sugar , packed, granulated sugar, light corn syrup, eggs, vanilla extract, semisweet chocolate chips , or 12 oz top-quality bittersweet or semisweet chocolate, chopped into small chunks, top-quality milk chocolate, finely chopped or coarsely grated, chopped walnuts or pecans, toasted (optional)

white cake mix, water, vegetable oil, egg whites, coarsely crushed oreo cookies (crush additional cookies to sprinkle on top of the cake), sugar (may need more), white shortening (if you don tsp mind a little yellow coloring you may use butter or half of each), half-and-half cream or milk, salt, vanilla

white cake mix, water, vegetable oil, egg whites, coarsely crushed oreo cookies (crush additional cookies to sprinkle on top of the cake), sugar (may need more), white shortening (if you don tsp mind a little yellow coloring you may use butter or half of each), half-and-half cream or 1/4 cup milk, salt, vanilla

flour, baking soda, salt, cinnamon, ground nutmeg, butter, at room temperature, brown sugar, granulated sugar, jello french vanilla instant pudding, eggs, pure vanilla extract, raw sugar (to sprinkle on top), cinnamon (optional, to sprinkle on top), custard filling, jello cook &serve custard, milk (i use 2%), nutmeg

butter, softened, brown sugar , packed, sugar, eggs, vanilla, flour, baking soda, cinnamon, salt, oats (i use old fashion), raisins, red raisins (cran-raisins), walnuts

all purpose flour, baking powder, salt, sugar, butter, softened, vanilla extract, egg whites, crushed oreos (about 10) plus additional for sprinkling on top, vanilla frosting

all-purpose flour, white sugar, baking powder, salt, butter, golden syrup, chopped peanuts, milk, semisweet chocolate, chopped

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.

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.