69 cookie cut icing Recipes

graham cracker crumbs, unsalted butter, melted, ground cinnamon, semisweet chocolate chips, heavy whipping cream, bittersweet chocolate chips, vanilla extract, vanilla ice cream, soft chocolate chip cookies, cut into 1/2in pieces (about 4 cups) divided

betty crocker 1 step white angel food cake mix, cold water, reduced-fat chocolate sandwich cookies, finely crushed, betty crocker fluffy white icing, reduced fat chocolate sandwich cookies, cut in half

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.

water, bread flour, bread flour, instant yeast, caster sugar, warm water, caster sugar, salt, unsalted butter (room temp ), vital wheat gluten, eggs, crushed ice cubes, bread flour, liquid honey, powdered milk or 4 tbsp dry buttermilk, salted butter, cut into 22 pieces (that is a stick and a half of butter, place the cut pieces in freezer for 30-45 min. to firm), unsalted butter (room temp ), minus 2 tbsp icing sugar, instant coffee, water, eggs, all-purpose flour, powdered milk

butter, icing sugar, vanilla, flour, baking powder, cut dates, candied cherries or maraschino cherry, chocolate, chunks or chocolate chips, nuts, icing sugar, vanilla, light cream, colorful candy sprinkles (optional) or chocolate sprinkles (optional)

hazelnut truffles, white candy coating, chopped, green or red fruit roll-up, oreo cookies, black decorating icing, almonds, cut in half

vanilla wafer cookies, peanut butter, white chocolate chips, colored candy sprinkles, red & green combo, red pull apart licorice whips, cut into 1 1/2 inch lengths, m & s plain chocolate candy, m iniature & s chocolate candies, fruit leather, cut into 4 lengths, cake decorating gel, in green,black ,and orange, white cake decorator frosting , with flower tip, ice cream stick

vanilla ice cream, oreo cookies, chocolate instant pudding, crushed pineapple, well drained, fresh strawberries, cut in half, bananas, sliced

butter , cut into pieces, flour, vanilla sugar (or use regular sugar and add some vanilla), sugar, egg (medium), currants (for the eyes), colored sprinkles, royal icing or coloured icing, melted chocolate

cookie, powdered sugar, butter or margarine, egg, vanilla flavoring, almond or lemon extract, flour, baking soda, cream of tartar, powdered sugar, softened butter, milk

cookies, flour, icing sugar, grated orange zest, vanilla extract, cinnamon, cold butter or hard margarine, cut up, egg yolks , fork-beaten, vanilla ice cream, softened, sliced mango in syrup, drained and chopped, macadamia nuts, chopped and toasted

unsalted butter, room temperature, granulated sugar, egg, vanilla extract, all-purpose flour, cream of tartar, kosher salt, baking soda, colored sugar crystals, icing, candy , for decorating

cookie crumbs (butter cut-out or shortbread type cookies), melted butter, vanilla ice cream, peppermint extract, crushed candy cane

sugar, lemon zest , about 6 to 8 lemons, all-purpose flour, baking powder, salt, unsalted butter, cut into 1-inch cubes, chilled, egg yolks, vanilla extract, lemon juice, lemon icing , recipe follows

whole lb cake (store-bought, frozen ), ice cream, your favorite flavor, chocolate sandwich cookies , such as oreo s, gummy worms, clay flower pots (lead free), straws, fresh cut flowers

red robin mountain-high mudd pie, chocolate ice cream, peanut butter cookie pieces, vanilla ice cream, creamy peanut butter, chocolate-flavored graham crackers, fudge topping, squirt bottle chocolate topping, squirt bottle caramel topping, cream, chopped peanuts, maraschino cherries, with stems, soften the chocolate ice cream and load it into the bottom of a 2 1/2- to 3-quart mixing bowl. make sure the surface of the ice cream is smooth and leveled., spread the peanut butter cookie pieces evenly over the top of the ice cream , then cover the bowl and put it back into the freezer for at least 1 hour., soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. again, be sure to smooth and level the surface of the ice cream. cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour., use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. be sure the ice cream has hardened before you do this or it could get sloppy., crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. put the bowl back into the freezer for at least 1 hour., freezer and hold it in a sink filled with warm water for about 1 minute. you want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate., turn a large plate upside down and place it on top of the bowl. flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. you may have to put the bowl back into the water if it s stubborn. once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours., heating it up , spread the fudge evenly over the entire surface of the ice cream mountain. put the fudge-coated ice cream back into the freezer for 1 hour., when the fudge has hardened , spread the remaining 1 cup of peanut butter over the entire surface as well. once again, back into the freezer for at least 1 hour. we re almost there., ice the ice cream with a warm knife into 12 pieces. put wax paper between the cuts so that when you serve it later, it is easy to divide. then slip it back into the freezer, covered., when serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. make three parallel lines down the plate with the squirt bottle of chocolate sauce. then three parallel horizontal lines made with the bottle of caramel sauce., place the slice of ice cream upright onto the plate toward the back of the design ., spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. be generous., sprinkle about a tbsp of chopped nuts over your creation ., add a cherry to the top. marvel at the beauty, then serve it before it melts. repeat for the remaining slices.

nonstick vegetable oil spray, ground amaretti cookies (italian macaroons) plus 1/2 cup coarsely crushed cookies, sugar, salt, unsalted butter, melted, firm but ripe peaches, halved, pitted, cut into 3/4-inch-wide wedges, golden brown sugar, divided, fresh lemon juice, vanilla ice cream (9 cups), chilled heavy whipping cream, even easier : use purchased peach ice cream instead of mixing up your own.

raisins, dark rum, flour, unsweetened cocoa, baking powder, ground allspice, ground cinnamon, salt, semisweet chocolate cut into 1/4 pieces, unsalted butter cut into 1 oz pieces, brown sugar, eggs, vanilla, icing, semisweet chocolate cut into 1/4 pieces, heavy cream, unsalted butter cut into 1 oz pieces, blackstrap molasses