25 make chocolate cookies soda Recipes

milk , plus, vinegar, sugar, shortening, eggs, salt, flour, baking soda, baking powder, vanilla, sugar, shortening, vanilla, salt, water, icing, colors, baking cocoa , to make chocolate cookies

cookies, all-purpose flour, baking powder, baking soda, salt, unsalted butter, granulated sugar, light-brown sugar, glucose, egg, dried blueberries, milk crumbs, milk crumbs makes enough for 14 cookies, nonfat milk powder, all-purpose flour, cornstarch, sugar, salt, unsalted butter, melted, white chocolate, melted

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.

thick and chewy chocolate chip cookies (originally published in the got milk cookie book by peggy cullen), makes 15 large cookies, unsalted butter, softened, white sugar, light brown sugar, salt, vanilla extract, egg, all-purpose flour, baking soda, chocolate chunks or chips, nuts (note : optional. i never add nuts, but it s totally personal preference).

butter , melted gently in the microwave, vegetable oil (canola, corn, whatever. even light olive oil works well & is very healthy), brown sugar (packed), real vanilla extract, milk, egg, white whole wheat flour (such as king arthur-this makes for a much better cookie than just plain whole wheat flour), all-purpose white flour, salt, baking soda, semi-sweet chocolate chips (i use ghirardelli, they taste richer), oats (old-fashioned or quick, or 1 cup coarsely chopped pecans or if you wish for neither add more chocola)

spelt flour, oat flour (to make , grind approximately 2 cups rolled oats in food processor until a fine, flour consistency), rolled oats, salt, baking soda, walnuts, semi-sweet chocolate chips, maple syrup, canola oil, vanilla extract, water

butter, softened, shortening, sugar, brown sugar, vanilla extract, flour, baking soda, salt, white chocolate chips, skor toffee pieces

light brown sugar (make sure its light), sugar, butter, eggs, vanilla, flour (i personally liked pillsbury), salt, baking soda, semi-sweet chocolate chips, marshmallow

all purpose flour, baking powder, salt, cinnamon, baking soda, butter, softened, brown sugar, sugar, vanilla (go ahead and make it a full teaspoon!!), egg, toasted coconut (2 oz), chopped macadamia nuts (3-1/2 oz ), milk chocolate chips

light brown sugar, granulated sugar, honey , use a good quality for the best taste, light butter, instant oats, whole wheat pastry flour , sifted, baking soda , make sure it s fresh, vanilla extract, salt, milk or 10 tbsp semi-sweet chocolate chips, powdered sugar (optional)

unsalted butter, softened, dark brown sugar, granulated sugar, eggs, vanilla, all-purpose flour, baking soda, cinnamon, salt, quick-cooking oats, raisins, chocolate chips , make this simply divine (optional)

raspberry filled chocolate ravioli cookies, bittersweet or semisweet chocolate, butter, softened, granulated sugar, egg, vanilla extract, chocolate extract, baking soda, salt, all-purpose flour, seedless raspberry jam, sugar, melt chocolate in top of double boiler over hot , not boiling water. remove from heat; cool., cream butter and granulated sugar in large bowl until blended. add egg, vanilla extract, chocolate extract, baking soda, salt and melted chocolate, beat until light. blend in flour to make a stiff dough. divide dough in half. cover; refrigerate until firm. preheat oven to 350of. lightly grease cookies sheets or line with parchment paper., roll out dough , half at a time,1/8 inch thick between 2 sheets of plastic wrap. remove top sheet of plastic ( if dough gets too soft and sticks to plastic, refrigerate until firm). cut dough into 1 1/2 inch squares. place half the squares 2 inches apart on prepared cookie sheets. place about 1/2 tsp jam in center of each square; top with another square. using fork, press edges of squares together to seal, then pierce center of each square. bake for 10 minutes or just until edges are browned. remove to wire racks to cool., dust lightly with confectioners sugar., makes about 6 dozen cookies .

makes 3 dozens, butter, brown sugar, water, semisweet chocolate chips, eggs, all-purpose flour, baking soda, salt, chocolate mint wafer candies (i used andes mints)

flour, baking soda, salt, shortening, peanut butter (slightly warmed in the microwave to make easier to stir in), brown sugar, white sugar (i used splenda), egg, vanilla, semi-sweet chocolate chips, chocolate chips (melted )

cookie mix, flour, sugar, brown sugar, baking soda, salt, shortening, cookie recipes, chocolate chip cookies, vanilla, egg, chips, nuts, spice cookies, lemon extract, raisins, nuts (optional), cinnamon or allspice, peanut butter cookies, peanut butter, egg, vanilla, banana cookies, mashed banana, vanilla, egg, nuts (optional), cookie mix, mix ingredients until crumbly. store in air tight container., make cookies : preheat oven to 375f. combine cookie ingredients. drop onto baking sheets and bake for 8-10 minutes or until done.

butter, brown sugar, granulated sugar, hazelnut extract (or almond), vanilla extract, egg, flour, baking soda, salt, white chocolate chips, dark chocolate chips or 1 cup semi-sweet chocolate chips, powdered sugar, maple extract, vanilla extract, cinnamon, enough water , to make a thick glaze (i used about 3 tbsp)

peanut butter, applesauce, brown sugar, egg, vanilla, ripe bananas, mashed, baking soda, salt, flour, toasted wheat germ, quick-cooking oats (not instant ), raisins (or dried cranberries, or chocolate chips)

butter, sugar, brown sugar, eggs, vanilla, flour, oatmeal (put in blender and make into flour), salt, baking powder, baking soda, chocolate chips, hershey bars, grated, nuts , any kind of (optional)