66 decorating cookies colored Recipes

powdered sugar, butter or margarine, softened, vanilla, almond extract, eggs, gold medal all-purpose flour, baking soda, cream of tartar, glaze, powdered sugar, water, light corn syrup, almond extract, food colors, as desired, decorations, betty crocker decorating gel , colored sugar and/or decors, if desired, betty crocker decorating icing , if desired, flaked coconut , if desired

butter, softened, cream cheese, softened, sugar, eggs, vanilla extract, lemon extract, king arthur unbleached all-purpose flour, baking powder, salt, decorating icing and/or colored sugars

butter, softened, sugar, eggs, vanilla extract, king arthur unbleached all-purpose flour, baking powder, salt, tinted frostings , colored sugars, edible glitter and nonpareils

dozen pre-made or store purchased plain, banana, vanilla, chocolate, or pumpkin muffins, tub of vanilla frosting, marshmallows, green food coloring- a few drops, candies for decorating (see below), boo pops, puffed marshmallows, tub of your favorite frosting (chocolate fudge!), candies for decorating (see below), scarecat cookies, fully baked trays of your favorite homemade cookies or store-bought cookies of your choice., candies for decorating (see below), candy decoration suggestions, candy corn, licorice whips/strings, m & s, chopped candy bars, candy corn, yogurt covered raisins, chocolate and colored sprinkles, colored sugars, powdered sugar, pre- ade halloween-the ed cake decorations, peanuts, raisins.. and whatever else your child can think of. (warning: 1 year, we decorated the cookies at a classroo event with 32 children. 1 of the others brought s all noodles and put the in a bowl in the table for the children to use. dried noodles are not good decorations on cookies or uffins

flour, quick oats or 1 cup old fashioned oats, uncooked, baking soda, cinnamon, salt, butter or 1 cup margarine, softened, brown sugar, granulated sugar, egg, slightly beaten, vanilla extract, canned solid-pack pumpkin, semi-sweet chocolate chips, assorted color icing or peanut butter, for decorating, assorted decorative candies , for decorating (gumdrops, candy corn, m & m s), raisins , for decorating, nuts , for decorating

sugar cookie mix (i use betty crocker), butter, melted, egg, flour, almond extract, colored sugar sprinkle or colored sprinkles, for decoration

granulated sugar, shortening, vanilla extract, grated orange or lemon zest, whole eggs, milk, all-purpose flour, plus more for dusting, baking powder, salt, whole egg yolks, drops food coloring per egg yolk , various colors, powdered sugar, butter, heavy cream, vanilla extract, edible decorations , for decorating

tube (16-1/2 oz) refrigerated peanut butter cookie dough, all-purpose flour, popsicle sticks, white candy coating, coarsely chopped, semisweet chocolate chips, candy corn, white portion removed and cut in half lengthwise, semisweet chocolate chips, m & s brand chocolate candies, assorted colors of decorating gel, assorted colors of fruit roll-ups , cut into thin strips

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.

sugar, milk, light corn syrup (karo), softened butter (no margarine), vanilla, coloring (if using liquid coloring, may need to add a little more confectioners sugar to bring to decorating cup)

butter, softened, sugar, baking powder, salt, egg, vanilla extract, all-purpose flour, red and brown food colorings, tube (4.25 oz) yellow decorating icing, green colored sugar

butter, softened, sugar, eggs, grated lemon peel, vanilla extract, king arthur unbleached all-purpose flour, baking powder, craft sticks, butter, softened, sugar, milk, lemon extract, vanilla extract, paste or liquid food coloring-green, yellow, blue and red, dozen cupcakes, colored sprinkles or decorator candies, flaked coconut

butter, softened (no substitutes), philadelphia cream cheese, softened, sugar, egg yolk, almond extract, vanilla extract, all-purpose flour, salt, baking soda, sugar, meringue powder, warm water, assorted food coloring paste (you can find these at the craft stores), colored sugar sprinkle or candy sprinkles or assorted small decorative candies, if desired

butter, softened, sugar, egg, beaten well, vanilla, all-purpose flour, baking powder, decorator icing , in various colors or confectioner s sugar icing, colored with food coloring (optional)

all purpose flour, salt, unsalted butter, softened, sugar, egg, vanilla extract, decorations: food coloring, melted chocolate , sprinkles, chopped nuts

butter, softened, sugar, egg yolks, vanilla extract, all-purpose flour, salt, wooden craft sticks or lollipop sticks, easy microwave frosting, decorations : colored sugar, pastel nonpareils, pastel confetti, pastel eggs, pastel jimmies

decorative container, tissue paper, dough disk , recipe follows, flower pots of various sizes, short lollipop sticks, jelly beans in varying shades of green, flower foam, flower-shaped cookie cutters, floral tape, store-bought icing in various colors, silk leaves, recipe card, see below for text, granulated sugar, unsalted butter, softened at room temperature, vegetable shortening, egg, pure vanilla extract, baking powder, all-purpose flour, sugar, whole, 2 percent fat or 1 percent fat, milk, pure vanilla extract

sugar, butter (4 sticks), eggs, vanilla extract, flour, colored sprinkles , for decoration (use assorted colors)