446 red butter cookies Recipes

butter, white sugar, brown sugar, egg, vanilla extract, red zinfandel wine , or more as needed, all-purpose flour, cocoa powder, baking soda, salt

red velvet cake mix (any brand will do), eggs, oil, cream cheese (softened ), margarine (softened ) or 1/4 cup butter (softened), milk, vanilla, powdered sugar

butter, softened, sugar, egg, separated, half-and-half cream, vanilla extract, king arthur unbleached all-purpose flour, baking powder, chopped pecans, chopped pecans, halved red maraschino cherries or red jelly of your choice

flour, sugar, vanilla sugar (2 packages), egg yolks, butter, cold, strained red currant jam or 150 ml marmalade, icing sugar

butter, softened, sugar, eggs, vanilla extract, king arthur unbleached all-purpose flour, baking powder, salt, sprinkles , jimmies or colored sugar, optional, crushed peppermint candies, peppermint extract, red colored sugar , optional, dried currants, chopped mixed candied fruit, ground cinnamon, sugar , optional, unsweetened chocolate, chopped pecans

butter, softened, sugar, egg, vanilla extract, king arthur unbleached all-purpose flour, baking powder, salt, sugar, milk, red, green and yellow liquid or paste food coloring

butter, softened, sugar, water, almond extract, king arthur unbleached all-purpose flour, red and green liquid or paste food coloring, black and orange jimmies or sprinkles

butter, softened, sugar, eggs, vanilla extract, king arthur unbleached all-purpose flour, salt, baking powder, vanilla frosting, green paste food coloring, red paste food coloring

butter, softened, sugar, egg, vanilla extract, king arthur unbleached all-purpose flour, baking powder, salt, sugar, warm water, meringue powder, red, green, yellow, turquoise and purple paste food coloring

butter, softened, sugar, eggs, vanilla extract, king arthur unbleached all-purpose flour, baking powder, red colored sugar , optional

unsalted butter, softened, sugar, brown sugar, egg, vanilla, all-purpose flour, white whole wheat flour (i used king arthur), baking soda, salt, cocoa powder, reduced-fat cream cheese

shortening, sugar, brown sugar, eggs, separated, king arthur unbleached all-purpose flour, baking cocoa, baking powder, salt, buttermilk, semisweet chocolate chips, butter, softened, sugar, salt, milk

butter, softened, sugar, vanilla extract, king arthur unbleached all-purpose flour, red and green liquid or paste food coloring, red colored sugar , optional

butter, softened (no subsitutes), almond extract (optional), vanilla, sugar, cornstarch, all-purpose flour, raspberry jam (can use strawberry jam or jelly or use 24 candied red or green cherries)

all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, butter, softened, sugar, eggs, vanilla extract, buttermilk, parchment paper, cream cheese, softened, butter, softened, vanilla extract, salt , a dash, powdered sugar

butter 2 sticks melted, powdered sugar, vanilla extract, all-purpose flour, red currant jelly

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.

cream cheese room temperature, butter room temperature, egg, vanilla extract, red velvet cake mix, sugar for dusting