4 COOKIE FLAVORS 1 COOKIE DOUGH
Using just one dough, you can make 4 flavors of delicious cookies - just add in melted chocolate, white chocolate chips, cranberries, and crushed candy cane and mix!
Provided by Lainey
Number Of Ingredients 21
Steps:
- Preheat oven for 350 F and prepare cookie sheet using baking mat or parchment paper
- In a large bowl add softened butter and mix. After the butter is mixed well add the white sugar, brown sugar and mix until light and fluffy
- Add the eggs and mix, vanilla extract and mix
- Divide dough into four bowls (for the different flavors)
4-IN-1 COOKIE DOUGH
Starting with mostly pantry items, this recipe has variations for four kinds of cookies, including festive mosaic cookies and almond crescents.
Provided by My Food and Family
Categories Recipes
Time 1h2m
Yield EMPTY
Number Of Ingredients 6
Steps:
- Beat cream cheese, butter, granulated sugar and vanilla in large bowl with electric mixer until well blended. Add flour and baking soda; mix well. Cover.
- Refrigerate 30 min.
- Prepare and bake cookies following one of the following variations. They all look great on their own or arranged decoratively on a serving tray.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
KRAFT 4-IN-1 COOKIE DOUGH
This versatile cookie dough can make several types of festive cookies for your holiday gift baskets.
Provided by byZula
Categories Dessert
Time 30m
Yield 4 dozen
Number Of Ingredients 6
Steps:
- BEAT cream cheese, butter, granulated sugar and vanilla in large bowl until well blended.
- Add flour and baking soda; mix well.
- Cover.
- PROCEED to the variation of your choice.
- They all look great on their own or together on a tray.
- Pinwheel Cookies Prepare dough as directed; divide in half.
- Add 2 squares melted BAKER'S Semi-Sweet Baking Chocolate to half of the dough; mix until well blended.
- Divide each half into 2 equal parts.
- (You should have 2 white and 2 chocolate pieces.) Roll or press 1 of the white dough pieces into 10x8-inch rectangle on lightly floured surface.
- Break 1 of the chocolate pieces into smaller pieces; place on rolled-out white dough and press gently to form even layer.
- Starting from one of the longer sides, roll up dough tightly to form a log; wrap tightly with plastic wrap.
- Repeat with remaining dough.
- Refrigerate 1 hour.
- Preheat oven to 350°F Cut dough into slices, each about 1/4 inch thick; place on ungreased baking sheets.
- Bake 10 to 12 minute or until lightly browned.
- Makes about 4 dozen cookies.
- Cookie Cutouts Preheat oven to 350°F Prepare dough as directed.
- Roll dough to 1/8-in.
- thickness on lightly floured surface.
- Cut into assorted shapes using 3-in.
- cookie cutters.
- Place on greased baking sheets.
- Bake 10 to 12 minute or until edges begin to brown.
- Transfer cookies to wire rack; immediately press about 1/2 teaspoons crushed Life Savers Candies onto each hot cookie.
- Cool completely on rack.
- Makes about 3-1/2 dozen cookies.
- Thumbprint Cookies.
- Prepare dough as directed, adding 1 cup finely chopped Pecans.
- Refrigerate 30 minute Preheat oven to 350°F Shape dough into 1-inch balls.
- Place on ungreased baking sheets.
- Indent centers.
- Bake 10 minute Fill each cookie with about 1 teaspoons of your favorite preserves.
- Continue baking 8 to 10 minute or until golden brown.
- Makes about 5 dozen Pecan Bars Preheat oven to 350°F Prepare dough as directed; press firmly onto bottom of ungreased 15x10x1-inch baking pan.
- Bake for 20 minute or until lightly browned.
- Meanwhile, combine 2 eggs, 1 cup firmly packed brown sugar, 2/3 cup light corn syrup, 1/4 cup (1/2 stick) melted butter and 1 teaspoons vanilla until well blended.
- Stir in 3 cups chopped pecans.
- Spread evenly onto warm crust.
- Bake an additional 20 to 25 minute or until topping is firm around the edges and slightly soft in the center.
- Cut into 60 bars.
- Makes 5 dozen bars or 60 servings, 1 bar each.
Nutrition Facts : Calories 958.5, Fat 55, SaturatedFat 34.4, Cholesterol 153.9, Sodium 571.9, Carbohydrate 105.4, Fiber 1.9, Sugar 50.5, Protein 11.9
ALL-IN-ONE COOKIE DOUGH
The secret to sensational batches is an all-in-one dough. Mix it in 10 minutes, shape it, top it, and bake it. Use this dough to make our Pretzel Cookies, Icebox Cookies, Jam-Stripe Cookies, and Drop Cookies.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes about 30
Number Of Ingredients 6
Steps:
- In a large bowl, using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add yolks, one at a time, scraping the bowl after each addition. Add vanilla. With mixer on low, add flour; mix just until combined. Wrap in plastic; chill until firm, about 1 hour.
- Citrus or Spice: Whisk 1 tablespoon grated lemon, lime, or orange zest (or a combination), or 1 tablespoon pumpkin-pie spice into the flour before adding it to the butter mixture.
Nutrition Facts : Calories 115 g, Fat 7 g, Protein 1 g
BASIC COOKIE DOUGH WITH 6 VARIATIONS
From Woman's Day mag 10/7/03. Tightly wrapped dough for each variation can be refrigerated up to 5 days or frozen up to 3 months. Thaw frozen dough in refrigerator overnight. Once baked, cookies may be stored in an airtight container with wax paper between layers up to 1 week at room temperature or frozen up to 2 months.
Provided by hungrykitten
Categories Dessert
Time 27m
Yield 16-44 serving(s)
Number Of Ingredients 8
Steps:
- Put butter, granulated and light brown sugar, the baking soda and salt in a large bowl. Beat with mixer on medium speed 3 minutes or until fluffy. Beat in eggs and vanilla until well blended.
- Reduce mixer speed to low; gradually beat in flour until blended. Divide dough in half (about 1 3/4 cups per portion). Prepare each portion as directed in recipes.
- Chocolate Chunk Cookies: Heat oven to 350 degrees. Have baking sheets ready. Put 1 portion (1/2 recipe) basic cookie dough, 1 cup semisweet chocolate chunks, 1/2 cup each pecans and walnuts, toasted and coarsely chopped, and 1/4 cup semisweet or milk chocolate mini M & Ms baking bits in a large bowl; stir until blended. Drop heaping measuring tablespoons dough 2 inches apart on ungreased baking sheets. Bake 12 to 14 minutes until golden brown. Cool on baking sheet on a wire rack 2 minutes before removing to rack to cool completely.
- Lemon Wedges: Heat oven to 350 degrees. Have baking sheets ready. Put 1 portion (1/2 recipe) basic cookie dough, 1/4 cup all-purpose flour, 1 tablespoon finely grated lemon peel and 1/4 teaspoon lemon extract in a large bowl; stir until blended. Roll 1/4 cup portions into balls. Place 4 inches apart on ungreased baking sheets. Press into 4 inch circles. Bake 13 to 15 minutes until light brown. While hot, remove circles with a broad spatula to a cutting board. Cut each circle into 6 wedges. Transfer wedges to a rack to cool completely. Whisk 3/4 cup confectioners sugar and 1 tablespoon water until smooth, adding more water if needed until just thin enough to drizzle. Place a piece of wax paper under cookies on rack. Drizzle cookies with sugar mixture; let stand until drizzle sets.
- Berry Crumb Bars: Heat oven to 350 degrees. Line a 9 inch square baking pan with foil, letting foil extend above pan on opposite sides. With floured fingers, pat 1 1/4 cups dough (from 1/2 recipe chilled basic cookie dough) over bottom of prepared pan. Put 1/2 cup dried cranberries, chopped and 1/3 cup raspberry preserves in a small bowl; stir until well blended. Spread on dough to within 1/2 inch of edges of pan. Add coconut to remaining dough; stir until blended. Break off small pieces and place randomly on cranberry mixture. Bake 25 to 30 minutes until top is browned. Cool in pan on wire rack. Holding foil ends, lift onto cutting board. Cut into 18 bars.
- Peanut Butter Oatmeal Cookies: Heat oven to 350 degrees. Have baking sheets ready. Put 1 portion (1/2 recipe) basic cookie dough, 1 1/4 cups old-fashioned oatmeal, 1/2 cup honey-roasted peanuts, coarsely chopped and 1/3 cup creamy or chunky peanut butter in a large bowl; stir until blended. Drop level measuring tablespoons 2 inches apart on ungreased baking sheets. Bake 12 to 15 minutes until golden brown. Cool on sheet on wire racks 2 minutes before removing to racks to cool completely.
- Spicy Snickerdoodles: Heat oven to 350 degrees. Have baking sheets ready. Put 1 portion (1/2 recipe) basic cookie dough, 3 tablespoons cornmeal, 2 tablespoons molasses, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/2 teaspoon ginger in a large bowl; stir until blended. Cover and refrigerate about 2 hours or until firm. Place 1/4 cup granulated sugar in a shallow bowl. Shape scant tablespoons dough into 1 inch balls. Roll in sugar to coat. Place 3 inches apart on ungreased baking sheets. Sprinkle with decorating sugar. Bake 8 to 10 minutes until edges are browned. Cool on sheet on wire racks 2 minutes before removing to racks to cool completely.
- Chocolate Toffee Brownies: Heat oven to 350 degrees. Line an 8 inch square baking pan with foil, letting foil extend above pan at opposite sides. Put 1 portion (1/2 recipe) basic cookie dough and 6 ounces semisweet baking chocolate, melted, and cooled in a large bowl; stir until blended. Coarsely chop three 1.4 ounce Skor bars. Add 2/3 of the chopped candy bars to dough mixture; stir to combine. Spoon into lined pan; spread to cover bottom. Combine remaining candy bars, 1/3 cup milk chocloate chips, 1/3 cup pecans, chopped and 1/4 cup mini marshmallows in a small bowl. Sprinkle over dough; then press lightly to adhere. Bake 20 to 25 minutes until a wooden pick inserted in center comes out with a few moist crumbs attached. Cool in pan on a wire rack. Holding foil ends, lift onto cutting board. Cut square brownies using a serrated knife.
Nutrition Facts : Calories 257.9, Fat 12.3, SaturatedFat 7.5, Cholesterol 56.9, Sodium 170.6, Carbohydrate 34.4, Fiber 0.5, Sugar 19.4, Protein 2.9
EDIBLE COOKIE DOUGH
Have you ever just wanted to eat cookie dough that you are about to put in the oven, then thought better of it because you didn't want to get Salmonella poisoning? Well now you can! This cookie dough is just for eating. I have made this with friends before and they said that they loved the taste. So do I. The leftovers will keep in the freezer for up to 3 months.
Provided by Kala McKay
Categories Desserts Cookies No-Bake Cookie Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Combine brown sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in vanilla extract and salt. Add flour; mix until a crumbly dough forms. Mix in milk. Fold in milk chocolate chips and mini chocolate chips.
Nutrition Facts : Calories 348.2 calories, Carbohydrate 45.5 g, Cholesterol 34.3 mg, Fat 18.5 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 11.4 g, Sodium 253.5 mg, Sugar 31.8 g
BASIC COOKIE DOUGH
Skip the store-bought cookie dough and learn how to make cookies from scratch-it's easy! Thanks to this basic cookie dough recipe, you can turn everyday ingredients into five sensational sweets. Bake some right away, then pop the extra dough in the freezer for later. -Gloria McBride, Payson, Utah
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 cups.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in eggs, milk and vanilla. In another bowl, whisk 7-1/2 cups flour, baking powder and salt; gradually beat into creamed mixture, adding more flour if necessary. Divide dough into four 2-cup portions. Refrigerate, covered, until needed., Basic Cookie Dough may be used to prepare the following recipes: Crumb-Topped Date Bars, Cherry Surprise Cookies, Chocolate Mallow Cookies or Jelly Sandwich Cookies.
Nutrition Facts : Calories 98 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 91mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
EGGLESS COOKIE DOUGH (1 SERVING)
I love just eating cookie dough so I made some eggless cookie dough! Substitute other add-ins for the chocolate chips if you like.
Provided by JJ Leavens :]
Categories Desserts Cookies No-Bake Cookie Recipes
Time 5m
Yield 1
Number Of Ingredients 9
Steps:
- Mix flour, butter, chocolate chips, water, brown sugar, white sugar, vanilla extract, baking soda, and salt together in a bowl.
Nutrition Facts : Calories 503.8 calories, Carbohydrate 67.6 g, Cholesterol 45.8 mg, Fat 26.1 g, Fiber 2.5 g, Protein 4.6 g, SaturatedFat 16 g, Sodium 559.4 mg, Sugar 41.3 g
4-IN-1 COOKIE DOUGH BY KRAFT FOODS
I have made these delicious cookies many times during the Christmas cookie baking season. This is from the Kraft Food Holiday 2004 Magazine. "Photo and recipe provided courtesy of Kraft Food & Family magazine, www.kraftfoods.com. For more information or to sign up for a free subscription, please visit www.kraftfoods.com/magazine."
Provided by Karla Everett @Karla59
Categories Cookies
Number Of Ingredients 6
Steps:
- BEAT cream cheese, butter, granulated sugar and vanilla in large bowl with electric mixer until well blended. Add flour and baking soda; mix well. Cover. REFRIGERATE 30 min.
- PREPARE and bake cookies following one of the following variations. They all look great on their own or arranged decoratively on a serving tray.
- Mosaic Cookies: Preheat oven to 350°F. Roll dough to 1/8-inch thickness on lightly floured surface. Cut into assorted shapes using 3-inch cookie cutters. Place on foil-covered baking sheets. Sprinkle each cookie with 1 tsp. crushed ring-shaped hard candies. Press gently into dough. Bake as directed. Makes about 3-1/2 doz. or 21 servings, two cookies each.
- Choco-Orange Cookies: Add 1 Tbsp. grated orange peel to dough. Shape into two 8x1-1/2-inch logs; wrap in plastic wrap. Refrigerate 1 hour. Preheat oven to 350°F. Unwrap logs; cut into 1/4-inch-thick slices. Place, 2 inches apart, on baking sheets. Bake 12 to 15 min. or until edges begin to brown. Cool on wire racks. Drizzle with 4 melted squares BAKER'S Semi-Sweet Baking Chocolate; let stand until set. Makes 5 doz. or 30 servings, two cookies each.
- Spiced Cookies: Add 1 tsp. each ground cinnamon, ground ginger and ground nutmeg. Refrigerate 30 min. Meanwhile, combine 1/4 cup granulated sugar and 1/2 tsp. ground cinnamon; set aside. Preheat oven to 350°F. Shape dough into balls. Roll dough in cinnamon-sugar mixture. Place on baking sheets. Flatten to 1/4-inch thickness with bottom of glass dipped in the remaining cinnamon-sugar mixture. Repeat with remaining dough. Bake 10 to 12 min. or until lightly browned. Makes about 3-1/2 doz. or 21 servings, two cookies each.
- Almond Crescents: Add 1/2 tsp. almond extract and 1 cup finely chopped PLANTERS Slivered Almonds to dough. Refrigerate 30 min. Preheat oven to 350°F. Shape balls of dough into crescent shapes; place, 2 inches apart, on baking sheets. Flatten slightly. Bake 10 to 12 min. or until lightly browned. Cool slightly on wire racks; sprinkle with sifted powdered sugar. Makes 5 doz. or 30 servings, two cookies each.
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