57 simple cookies cookies Recipes

butter or margarine, whipping cream, light corn syrup, semi-sweet baking chocolate, unsweetened baking chocolate, if you like alcohol in your truffles add 2 tbsp of cognac (you can also use brandy, grand marnier, rum, bourbon, kahlua etc), suggested coatings : powdered sugar, finely chopped walnuts or peanuts, flaked coconut, shaved chocolate, cookie crumbs or unsweetened cocoa

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.

unsalted butter, slightly softened and cut into chunks, sugar, sugar (for garnish ), egg, at room temperature, vanilla extract, salt, unbleached all-purpose flour , plus, unbleached all-purpose flour , plus more if needed

all-purpose flour, baking powder, baking soda, ground cinnamon, salt, ground nutmeg, butter, softened, granulated sugar, brown sugar, egg yolks, cream cheese, softened, orange zest, vanilla extract, simple white frosting, red and blue sprinkles

pillsbury sugar cookie dough (1-2 packages. depends on how thick you want your crust to be, i use 2), sugar, vanilla, cream cheese (softened ), cool whip (thawed ), fresh fruit , any kind you may like (i.e. kiwi, strawberries, grapes, oranges, bananas, etc.)

chocolate cookie pie crust, cook&serve banana cream pudding (i do not use instant), milk (for making the pudding), bananas, sliced, toffee pieces, chocolate whipped cream, chocolate syrup (optional)

butter or 1/2 cup margarine, smooth peanut butter, brown sugar , firmly packed, white sugar, egg, all-purpose flour

natural-style peanut butter, splenda granular (sugar substitute ), egg

white bread (french or italian simple bread, better if 1 day old), amaretti cookies or 7 oz other dry cookies (bitter almonds macaroons, for example), milk, eggs, bittersweet cocoa powder, amaretto , di saronno originale (optional only if you use other cookies), white sugar, butter, room temperature, raisins, chopped nuts (or almonds), grated lemon , zest of

irish cream, butterscotch schnapps, goldschlager, jagermeister, light cream, raisins, for garnish, simple syrup, cinnamon sugar

triangle-shaped chocolate bars (or a 200 g bar), low-fat milk, fruit , cake cubes, cookies, marchmallows, whatever you choose to dunk

all-purpose flour, baking powder, kosher salt, unsalted butter, at room temperature, sugar, egg, whole milk, turbinado sugar (raw )

baking chocolate (nestle or any brand of flavored morsels. it can be peanut butter, butterscotch, white chocolate, dar), eagle brand sweetened condensed milk, salt, vanilla extract (but you don tsp have to just use vanilla, add any flavor you like), extract (not just vanilla, such as, mint, peppermint, fruit flavors, almond, you can also use liquors such as), nuts, candy cane, pieces, marshmallow, candied fruit, toffee pieces, cookie , pieces, candy bar, pieces, fruit preserves (not jam or jellie)

fresh pomegranate juice, lime juice, simple syrup, sheets gelatin , sponged, egg whites, room temperature, butter, sugar, all-purpose flour , sifted, vanilla extract, paper fortunes

light brown sugar , firmly packed, white sugar, eggs, vanilla, m & s, flour, salt, soda

unsalted butter, softened, crunchy peanut butter (can use creamy ), granulated sugar, light brown sugar, slightly packed, eggs, all purpose flour, baking powder, baking soda, salt