119 butter cookie cream dough Recipes

butter, sugar, vanilla, baking soda, salt, cream of tartar, eggs, flour

chocolate wafer crumbs, sugar, butter, melted, cream cheese, softened, sugar, eggs, sour cream, vanilla extract, refrigerated chocolate chip cookie dough (refrigerator section), chocolate chip

butter, softened, cream cheese, white sugar, egg, vanilla extract, all-purpose flour, baking powder, salt, assorted colors of paste food coloring, lollipop sticks

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.

tubes (16-1/2 oz each) refrigerated peanut butter cookie dough, softened, king arthur unbleached all-purpose flour, patterns in crafts archive on country woman web site, sugar, meringue powder, cream of tartar, water, vanilla extract, orange paste food coloring, pastry tips-round tips #4 and #2, semisweet chocolate chips, divided, cream-filled chocolate sandwich cookies, pretzel rods, yellow fruit roll-up, pretzel sticks, candy corn , additional pretzels sticks and oval cream-filled chocolate sandwich cookies (whole and crushed)

crushed chocolate chip cookies or chocolate wafer crumbs, sugar, butter, melted, cream cheese, softened, sugar, sour cream, vanilla extract, eggs, lightly beaten, butter, softened, sugar, brown sugar, water, vanilla extract, king arthur unbleached all-purpose flour, semisweet chocolate chips, divided

nestle refrigerated chocolate chip cookie dough, softened and divided, peanut butter, divided, vanilla ice cream or 1 pint soy ice cream, softened, chopped peanuts, plus extra for sprinkling ,if desired, chocolate syrup

ready-to-bake refrigerated peanut butter cup cookie dough, whole chocolate graham crackers, crushed, cold milk, heavy whipping cream, instant vanilla pudding mix, cream cheese, softened, creamy peanut butter, vanilla ice cream, softened, nutella

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

ready-to-bake refrigerated peanut butter cookie dough, whole chocolate graham crackers, crushed, cold milk, heavy whipping cream, vanilla instant pudding mix, cream cheese, softened, creamy peanut butter, vanilla ice cream, softened, chocolate hazelnut spread

butter ( no substitutes ), flour, vanilla ice cream, softened, solo brand cherry , apricot or poppyseed filling., sugar

packaged ready-to-bake peanut butter cookie dough rounds with mini peanut butter cups, vanilla ice cream, toppings: hot fudge sauce , whipped cream, chopped peanuts

peanut butter cookie dough, cream cheese, softened, dark brown sugar, soft peanut butter, vanilla, granny smith apples, peeled and cut into thin slices (dipped in lemon juice to prevent browning and sprinkled with cinnamon), cinnamon, chopped cocktail peanuts

refrigerated peanut butter cookie dough, cream cheese, softened, sugar, egg, vanilla extract, seedless strawberry jam, chunky peanut butter, chopped roasted peanuts

refrigerated peanut butter cookie dough, creamy peanut butter, cream cheese, softened, powdered sugar, vanilla, topping (cool whip ), chocolate chips or 1 cup peanut butter chips (or any combination)

refrigerated peanut butter cookie dough, cream cheese, softened, sugar, egg, vanilla extract, seedless strawberry jam, chunky peanut butter, chopped roasted peanuts

unsalted butter, unsweetened chocolate, vanilla extract, sugar, eggs, all-purpose flour, baking powder, salt, semisweet chocolate chunks, unsalted butter, softened, light brown sugar, milk, creamy peanut butter, all-purpose flour, salt, dark chocolate chips, heavy whipping cream, coarsely chopped salted peanuts

peanut butter cookie dough, cream cheese, softened, cold milk, instant chocolate pudding mix, semi-sweet chocolate chips or 1/4 cup peanut butter chips