Chewyredwhiteandbluemmcookies Recipes

COMEDY/TRAGEDY BLACK AND WHITE COOKIES

Steps:

• For the cookies: Add the flour, cookie mix, eggs and butter to a stand mixer with the paddle attachment and mix until well combined, about 3 minutes. Form the dough into a disc, cover in plastic wrap and place in the freezer for 15 minutes.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
• Cut the dough in half and roll to about 1/4 inch thick, dusting with flour as you roll. Use the outline of a double-drama mask cutter to cut out as many cookies as you can and place on the prepared baking sheets. Repeat with the remaining piece of dough. Reroll the scraps to get about 24 cookies. Place back in the freezer to chill for 5 minutes.
• Bake for 8 minutes (or according to the package instructions). Cool completely on wire racks.
• For the decorations: Stir together the confectioners' sugar and half-and-half in a small bowl to make a smooth, thick glaze. Transfer half of the glaze to a second small bowl and add the black gel coloring.
• Knead the white modeling chocolate and roll between parchment paper as thin as you can (about 1/4 inch or less). Do the same with the black modeling chocolate. Brush the surface lightly with powdered sugar if it seems like it's beginning to stick.
• Use the sad drama face cutter to cut 24 faces (or as many cookies as you have) out of the black chocolate, dipping the cutter in powdered sugar in-between if it sticks. Use the flat end of a skewer to release gently from the cutter. Use the smiling face cutter to cut 24 faces (or as many cookies as you have) from the white chocolate. Spoon the left sides of the cookies with the white confectioners' sugar glaze (adding a little more half-and-half if it gets too thick), leaving a border around the edge. Affix the black masks on top. Repeat with the black glaze and white masks. Let the glaze harden before serving, about 30 minutes.

BLACK AND WHITE COOKIES

Steps:

• Heat oven to 350°F. In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
• In large bowl, beat 1/2 cup softened butter and the granulated sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in egg, vanilla and lemon extract just until smooth. Beat in buttermilk. On low speed, gradually beat flour mixture into butter mixture until well blended. Drop dough by level 1/4 cupfuls on large ungreased cookie sheets 3 inches apart.
• Bake 13 to 15 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
• In 2-quart saucepan, melt 1/3 cup butter over low heat; remove from heat. Stir in powdered sugar. Stir in hot water, 1 tablespoon at a time, until icing is smooth and has the consistency of thick syrup.
• Place waxed paper or cooking parchment paper under cooling racks. Spread a generous teaspoon of vanilla icing on half of each cookie. To remaining icing, stir in cocoa until blended. Stir in hot water, 1 tablespoon at a time, until icing is smooth and has the consistency of thick syrup. Spread a generous teaspoon of chocolate icing over remaining uncovered half of each cookie. Let stand about 3 hours or until set. Store covered in airtight container with waxed paper between layers.

RED, WHITE AND BLUE COOKIES

Steps:

• Beat granulated sugar, butter, almond extract and egg in large bowl with electric mixer on medium speed 2 minutes. Stir in flour.
• Divide dough in half; cover half and set aside. Place remaining half on waxed paper or plastic wrap; press into 8-inch square. Sprinkle with 1 tablespoon each of the red sugar and blue sugar. Using waxed paper to lift, roll up dough. Repeat with remaining dough and colored sugars. Wrap rolls in plastic wrap and refrigerate about 1 hour or until firm.
• Heat oven to 375°F. Cut rolls into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet.
• Bake 6 to 8 minutes or until edges begin to brown. Cool 1 minute; remove from cookie sheet to wire rack.

PERFECT BLACK AND WHITE COOKIES

Steps:

• Heat oven to 375 degrees. Arrange racks in top and bottom thirds, and line two rimmed baking sheets with parchment paper.
• In a large bowl, whisk together flour, baking powder, sea salt and baking soda. In a medium bowl, whisk together sour cream, milk, vanilla, lemon zest and almond extract.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until combined, scraping the sides of the bowl as necessary.
• Reduce speed to low and beat in 1/3 of the flour mixture, then 1/3 of the sour cream mixture. Repeat until both mixtures are incorporated, scraping sides of bowl as necessary. (Mixture will be the consistency of thick poundcake batter.)
• Dollop heaping 1/4-cup scoops of batter onto prepared baking sheets, spacing them 2 inches apart. (You should have 12 to 14 cookies.) Bake for 6 minutes. Rotate the baking sheets. Continue to bake until the cookies have firmed up and spring back when lightly pressed in the center, 6 to 9 minutes. (They'll brown only on the bottoms.) Take care not to overbake, or they will dry out.
• Transfer baking sheets to wire racks and let cool for 15 minutes, then transfer cookies directly to racks to cool completely.
• While the cookies cool, make the glaze: Place the confectioners' sugar in a medium bowl and whisk in 3 tablespoons boiling water, the corn syrup, vanilla and salt. Continue to whisk, adding more boiling water as needed, until you have a thick yet spreadable frosting that is the texture of hot fudge sauce. (Too thick is preferable to too thin.) Flip each cookie over and spoon glaze over half of its flat side, spreading to edges with the back of the spoon. Place on wire rack to set. You will have vanilla frosting left over.
• Whisk melted chocolate into vanilla frosting, then whisk in cocoa and enough room temperature water to make a thick yet spreadable glaze. Glaze the bare half of each cookie. Let glaze set for at least 1 to 2 hours before serving.

RED WHITE AND BLUE COOKIES

Steps:

• Using an electric mixer, cream together butter and sugar until light and fluffy (3-4 minutes on medium-high speed).
• Add egg, vanilla extract and almond extract; mix on low speed until well combined.
• Add flour, baking powder and salt; mix on low speed until well combined.
• Divide the dough into 3 equal pieces. Place 1 piece back in mixer bowl and add several drops of red food gel; mix until color is uniform throughout dough.
• Repeat process using another piece of dough and the blue food gel. (Note: The 3rd piece of dough does not get colored.)
• Press each piece of dough into 4" squares and cover each piece individually with plastic wrap. Refrigerate for 1 hour.
• Remove one piece of dough and place between 2 sheets of wax paper. Roll dough into a 9"x12" rectangle. Repeat process with the remaining 2 pieces of dough. Refrigerate dough (still between sheets of wax paper) for 30 more minutes.
• Remove all 3 pieces of dough from refrigerator. Peel top layer of wax paper off each piece and discard.
• Flip the piece of plain dough on top of the red dough; remove wax paper. Flip the piece of blue dough on top of the plain dough; remove wax paper.
• Cut the stacked dough crosswise to create (2) 4.5"x12" stacks of dough. Roll each of the stacks into a tight log lengthwise. Place on parchment-lined sheet pan and cover lightly with plastic wrap. Refrigerate for 1 hour.
• Preheat oven to 350°F.
• Line 2 baking sheets with parchment paper.
• Using a serrated knife, slice each log into ¼" rounds. Place each round onto prepared baking sheet. Sprinkle tops of cookies generously with sanding sugar. (Note: If dough is too soft, refrigerate for another 30 minutes.)
• Bake for 12-15 minutes, or until the edges of the cookies just begin to turn brown.
• Let cookies cool on pans for 10 minutes and then transfer to cooling racks until completely cooled.

CHEWY RED, WHITE, AND BLUE M&M COOKIES

Steps:

• Add both sugars and butter to a mixing bowl.
• With an electric mixer on low speed, mix until creamy.
• Add in eggs, peanut butter, vanilla, and corn syrup; beat until mixed well.
• Add in oats and remaining ingredients; stir to combine.
• Drop batter by tablespoonfuls onto an ungreased cookie sheet.
• Bake at 350° for 15 minutes.
• Transfer cookies to a wire rack to cool.

RED, WHITE 'N' BLUE COOKIES

Steps:

• Preheat oven to 350 F.
• In a mixing bowl, beat the butter with the cream cheese until well blended.
• Beat in the sugar and vanilla, then stir in the flour until well mixed.
• Using a 1/2 tablespoon measure, shape the mixture into small balls and place 2" apart on ungreased cookie sheets.
• Make a small dent in the top of each cookie and carefully place a blueberry and a strawberry half, cut side down, in each indentation.
• Bake cookies for 12 to 18 mins or until very lightly browned.
• Cool on racks.