SANTA SLICE-AND-BAKE COOKIES
Santa's iconic red coat, fluffy white trim and black belt cookies are sure to bring out joyful belly laughs.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- For the cookie dough: Whisk together the flour, baking powder and salt in a medium bowl.
- Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed, scraping down the bowl at least once, until light and fluffy, about 2 minutes. Add the vanilla and 1 egg and beat to combine. Add the dry ingredients and beat on low speed until incorporated. Scrape down the bowl and continue to beat for 30 seconds.
- Remove 1/3 cup of the dough to a small bowl. Add about 1/4 teaspoon black food coloring and stir to combine. Cover with plastic wrap and refrigerate until slightly firm, about 30 minutes.
- Add about 1/2 teaspoon red food coloring to the dough remaining in the bowl of the stand mixer. Mix on medium speed until combined, about 1 minute, scraping down the bowl at least once. Cover with plastic wrap and refrigerate until slightly firm, about 30 minutes.
- Place the red dough on a lightly floured clean work surface and roll it into a 7-inch log with a 2-inch diameter. Wrap with plastic wrap and place back in the refrigerator for 15 minutes.
- Place the black dough on a lightly floured clean work surface and roll or flatten it into a 7-by-2-inch rectangle, 1/4-inch thick. Wrap with plastic wrap and place on a baking sheet and refrigerate for 15 minutes.
- Whisk together the remaining egg with 1 tablespoon water in a small bowl for the egg wash.
- Remove both doughs from the refrigerator. Slice the red log in half lengthwise. Lightly brush the flat end of one half with egg wash. Place the black dough onto it to adhere. Lightly brush the flat end of the other red half with egg wash and place it on top of the black dough. (If the dough softens and becomes difficult to work with, simply place it in the refrigerator for 10 minutes.) Wrap the log with plastic wrap and lightly roll it back and forth to round out the sides. Refrigerate the log for 1 hour.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Trim about 1/4 inch from each end of the log to reveal an even and flat Santa. Cut the log into 24 equal slices that are about 1/4-inch thick. Make sure to clean the knife after each slice for a clean cut so the colors won't bleed on each other. (If the log softens and becomes difficult to work with, simply place it in the refrigerator for 10 minutes.)
- Arrange 12 cookies evenly on each prepared baking sheet. Bake until the edges are lightly golden, rotating the baking sheet halfway through, 14 to 17 minutes. Let cool completely on the baking sheets.
- For the royal icing: Add the confectioners' sugar, meringue powder and 1 tablespoon water to the bowl of a stand mixer fitted with a whisk attachment. Beat on high for 1 minute, scraping down the sides as needed. If the icing is too thick, add 1 more teaspoon of water and beat until combined. Transfer to a small pastry bag fitted with a small round tip (size 4).
- Pipe a white collar on the top half of the cookie. Sprinkle it with white sprinkles. Pipe buttons on the red coat and the black belt. Pipe a square buckle in the middle of the black belt.
YUMMY SLICE-AND-BAKE COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 55m
Yield 30 cookies
Number Of Ingredients 13
Steps:
- Combine the flour, instant coffee, baking soda and salt in a bowl. Stir together and set aside. Cream together the butter with the brown and granulated sugar, scraping the bowl once while mixing. Add the eggs, mixing one at a time, and then the vanilla. Add the chocolate-hazelnut spread and peanut butter and mix. Add the dry ingredients in increments, mixing gently after each addition. Scrape the bowl once and mix again. Add the chopped chocolate candies and pecans and mix gently to combine. Add more of either ingredient if needed.
- Spoon the dough on a long piece (or 2 shorter pieces) of waxed paper or plastic wrap. Carefully roll the dough inside the wrap, pressing gently to get it to form into a firm cylinder. Refrigerate for at least 3 to 4 hours, or place in the freezer for 20 to 30 minutes.
- Preheat the oven to 375 degrees F.
- Slice off as many cookies as you'd like and lay the slices on a baking sheet. (The thicker the slices, the farther apart the cookies will need to be; they bake up flat.) Bake until nice and golden brown, about 10 minutes.
SLICE AND BAKE OATMEAL CHOCOLATE CHIP COOKIES
Delight your guests with these oats and chocolate chip cookies - perfect for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 20
Number Of Ingredients 14
Steps:
- In small bowl, mix oats, flours, baking powder, baking soda and salt with whisk; set aside. In large bowl, beat butter, brown sugar and granulated sugar with electric mixer on medium speed until fluffy. Beat in egg and vanilla. Gradually add oat mixture, beating on low speed just until combined. Stir in chocolate chips and nuts.
- Shape dough into 16x1 1/2x1 1/2-inch log; wrap in plastic wrap. Refrigerate 1 hour or until firm.
- Heat oven to 350°F. Unwrap dough. Using serrated knife, cut dough into 1/2-inch slices. Place 2 inches apart on ungreased cookie sheet.
- Bake 9 to 11 minutes or just until edges are golden. Cool 2 minutes; remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 190, Carbohydrate 22 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 12 g, TransFat 0 g
SLICE-AND-BAKE COOKIES
"I love this cookie dough since it's so versatile," relates Monica Gibbons of Dayton, Ohio. "You can add any kind of chips or nuts you like."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, cream shortening and sugars. Add eggs and vanilla. Combine flour, salt and baking soda; add to the creamed mixture and mix well. Fold in 1-1/2 cups "extras". Shape into a 15x2-in. roll; wrap tightly with plastic wrap. Chill 2 hours or up to 1 week. , To bake, cut into 1/2-in. slices. Place 3 in. apart on ungreased baking sheets. Bake at 350° for 10 minutes. Cool 5 minutes; remove to wire racks.
Nutrition Facts : Calories 357 calories, Fat 19g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 256mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
RAINBOW SLICE-AND-BAKE COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield About 36 cookies
Number Of Ingredients 10
Steps:
- Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, granulated sugar and confectioners' sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg yolks and vanilla until smooth. Reduce the mixer speed to medium low and gradually beat in the flour mixture until the dough just comes together.
- Divide the dough into 6 pieces: 2 large pieces (about 7 ounces each), 2 medium pieces (about 5 ounces each) and 2 small pieces (about 3 ounces each). Tint 1 large piece of dough red and the other orange, kneading the food coloring into the dough with gloved hands or a rubber spatula. Tint 1 medium piece of dough yellow and the other green. Tint 1 small piece of dough blue and the other purple.
- Using gloved hands, roll the purple dough into a 7-inch log (about 3/4-inch-thick) on a floured sheet of parchment paper; set aside. Using a rolling pin, roll out the remaining pieces of dough into rectangles on separate floured sheets of parchment paper, dusting with more flour as needed: 3 1/2 by 7 inches for blue; 5 by 7 1/2 inches for green; 6 by 8 inches for yellow; 7 by 8 1/2 inches for orange; 8 by 9 inches for red.
- Tightly wrap the blue dough around the purple log, keeping the dough in a log shape; pinch the seam to close. Continue wrapping the log with the dough: green, then yellow, orange and red. Wrap the whole log in plastic wrap; freeze until very firm, about 1 hour.
- Preheat the oven to 375 degrees F. Trim the ends of the dough log, then slice into 3/8-inch-thick rounds. Slice each round in half. Arrange about 1 inch apart on 2 unlined baking sheets and refrigerate until ready to bake, at least 15 minutes.
- Bake, one pan at a time, until the cookies are just set around the edges and golden on the bottom, 10 to 15 minutes. Let cool 5 minutes on the pan, then transfer to racks to cool completely.
- Meanwhile, put the candy melts in a medium microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth, about 2 minutes. Transfer to a resealable plastic bag and snip a corner. Pipe small clouds on the ends of each rainbow. Let set, at least 5 minutes.
TIGER SLICE-AND-BAKE COOKIES
These impressive cookies are simpler than they look-- the stripes are made of stacked layers of colored dough. Slice them just before baking, add a few dabs of icing and you have a treat guaranteed to sell out at your next bake sale.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- For the cookie dough: Put 1 3/4 cups of the flour in a medium bowl and whisk in the baking powder and salt; set aside.
- Beat the butter and granulated sugar in a stand mixer with a paddle attachment on medium speed, scraping down the bowl at least once during mixing, until light and fluffy, about 2 minutes. Add the vanilla and 1 egg and beat to combine. Add the dry ingredients and beat on low until incorporated. Scrape down the bowl and continue to beat for 1 minute.
- Remove half of the dough and set aside. Add the remaining 1/4 cup flour to the dough in the mixer with 5 drops orange food coloring. Mix, scraping down the bowl once halfway, until well combined, about 2 minutes. Remove the orange dough to a piece of plastic wrap and pat into a 1/2-inch-thick disc. Wrap well and refrigerate for at least 1 hour and up to overnight.
- Add the reserved plain cookie dough back to the bowl. Add the cocoa powder and beat to combine. Remove the cocoa dough to a piece of plastic wrap and pat into a 1/2-inch-thick disc. Wrap well and refrigerate for at least 1 hour and up to overnight.
- Unwrap both dough discs and place on a lightly floured work surface. Cut a 2 1/2-ounce piece of dough (approximately 1 inch by 4 1/2 inches) from the orange dough disc. Cut this piece in half lengthwise to form 2 long pieces (1/2 inch by 4 1/2 inches). Roll each piece into a 11-inch-long snake, dusting with additional flour as needed, and transfer to a parchment-lined baking sheet.
- Whisk together the remaining egg with 1 tablespoon water in a small bowl for an egg wash.
- Dust the work surface and your hands lightly with flour, then press out the orange dough with your hands (see Cook's note) into a rectangle approximately 5 1/2 inches by 7 1/2 inches. Repeat with the cocoa dough. Brush the top surface of the orange dough very lightly with the egg wash (don't use too much or it might ooze out) and place the cocoa dough on top, pressing down gently to adhere. Cut the stacked rectangles in half lengthwise. Lightly brush the top of one of the cocoa dough layers with egg wash and place the second stacked layer on top. Press down gently to adhere. Repeat once more, cutting down the center, brushing, stacking and pressing. Use a piece of parchment to roll the stack into a log, gently squeezing the center to elongate it to 11 inches. Transfer to the parchment-lined baking sheet with the orange dough snakes and refrigerate for 1 hour.
- Using lightly floured hands, gently pinch the top edge of each snake to form a triangular rope. Keeping the stripes of the dough log oriented horizontally within the log and with the orange side up, brush the top edge lightly with the egg wash. Adhere the 2 snakes along the top edge with about 1/2 inch of space between each to form the tigers' ears. Use your fingers to gently press and seal the edges of the ears to the orange side of the log. Refrigerate for 15 minutes.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
- Trim about 1/8 inch from each end of the log to reveal an even and flat tiger face. Cut the remaining log into 24 pieces, each slightly thinner than 1/2 inch. Arrange 12 cookies evenly on each parchment-lined baking sheet. Bake, rotating the pans from front to back and top to bottom halfway through, until the cookies are firm to the touch and the bottoms and tips of the ears are just beginning to brown, 14 to 17 minutes. Let cool completely on the baking sheets.
- For the royal icing: Combine the confectioners' sugar and meringue powder in the bowl of a stand mixer (or in a bowl with a hand mixer). Slowly add 1 tablespoon of water while beating; continue to beat on high for 1 full minute, scraping down the sides of the bowl. You're looking for an icing with a pipeable consistency. If the icing is too thick, add more water 1 teaspoon at a time.
- Transfer half of the icing to a resealable ziptop bag or disposable pastry bag fitted with a number 3 round tip. Add about 6 drops of black food coloring to the remaining icing in the bowl and beat until uniform in color. Add more food coloring as needed to get the desired black. Transfer the black icing to a resealable ziptop bag or disposable pastry bag fitted with a number 2 round tip.
- Pipe a long white triangle on each cookie to form a muzzle for the tiger; let set. Using the black icing on each cookie, pipe 2 eyes with eyebrows and a triangle on both ears. Pipe an upside down triangle for each nose with 2 curved lines for a mouth. Let sit for 30 minutes for the icing to set up and harden before packaging or serving.
VERSATILE SLICE 'N' BAKE COOKIES
When you crave a sweet treat or want something fun and festive to make with the grandkids, just pull a cookie dough log from the freezer, slice and pop in the oven. Once baked, these buttery, melt-in-your-mouth cookies from our Test Kitchen will keep for a week...but they'll probably disappear much faster!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. , Divide into three portions. If desired, add candied fruit to one portion. Shape each into a 5-in. roll; place in a freezer bag. Seal and freeze for up to 3 months., To use frozen dough: Remove from the freezer 1 hour before baking. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on baking sheets coated with cooking spray. Sprinkle with nonpareils and jimmies if desired. , Bake at 350° for 12-14 minutes or until set. Remove to wire racks to cool. Frost with melted chocolate chips and sprinkle with nuts if desired.
Nutrition Facts : Calories 59 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 63mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
SLICE & BAKE CHOCOLATE CHIP COOKIES
Make and share this Slice & Bake Chocolate Chip Cookies recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 30m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- Cream together the butter and sugars.
- Beat in vanilla and eggs.
- Stir in dry ingredients.
- Add chocolate chips.
- Divide into four balls.
- Roll each into an 8 to 10 inch roll.
- Wrap in waxed paper, then put in a freezer bags.
- Freeze.
- When needed pull out of the freezer, slice and bake at 350 degrees for 10 minutes.
SLICE AND BAKE CHOCOLATE CHIP COOKIES
These cookies are rolled into four logs and stored in the refrigerator. Just slice and bake when you want warm cookies from the oven.
Provided by Marie
Categories Dessert
Time 23m
Yield 7 dozen
Number Of Ingredients 9
Steps:
- Beat together butter, brown sugar and powdered sugar.
- Add eggs and vanilla and mix well.
- Combine flour and baking soda and add.
- Stir in chocolate chips and walnuts.
- Mold dough into 4 12" logs and wrap in plastic wrap.
- Store in refrigerator for at least an hour or longer, if desired.
- Preheat oven to 350°.
- Cut dough into 1/2" thick slices and place on baking sheet.
- Bake for about 8 minutes or until golden brown.
Nutrition Facts : Calories 1097.8, Fat 50.2, SaturatedFat 24.6, Cholesterol 130.2, Sodium 591, Carbohydrate 155.2, Fiber 5.4, Sugar 88.3, Protein 14.4
EASY SLICE AND BAKE COOKIES
These treats are larger than most slice-and-bake cookies, which I find to be quite nice. The great thing about these cookies is that you can slice however many you want at a time and enjoy them all warm from the oven. -Heather Chambers, Largo, Florida
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 4 dozen
Number Of Ingredients 10
Steps:
- Cream butter, Nutella and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in chips., Divide dough in half. Roughly shape each portion into a 12-in. roll along the edge of a 12x12-in. sheet of waxed paper. Tightly roll waxed paper over dough, using it to mold the dough into a smooth roll. Place wrapped rolls in airtight containers. Freeze until firm, about 1 hour. , Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until lightly browned, 10-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 123 calories, Fat 6g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 85mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
VANILLA SPICE SLICE AND BAKE COOKIES
I love slice and bake cookies. You can dip half of the cookie in white or chocolate icing if you like. I leave them plain usually. Make this dough and put it in your freezer until ready to use.
Provided by MARIA MAC
Categories Dessert
Time 22m
Yield 80 cookies
Number Of Ingredients 10
Steps:
- Beat butter at medium speed with an electric mixer, gradually adding sugar and beating well. Add egg and vanilla and beat well. Combine flour, soda, salt and spices; add to butter mixture, beating well. Stir in pecans.
- Shape dough into two 12-inch rolls. Wrap in wax paper and chill at least two hours.
- Unwrap rolls and cut into 1/4-inch slices and place on ungreased (or Silpat-lined) baking sheets.
- Bake at 350°F for 10 to 12 minutes. Cool slightly on baking sheets, then remove to wire racks to cool completely.
- Note: Dough can be frozen for several months. Slice dough while frozen and bake as directed.
Nutrition Facts : Calories 36.5, Fat 1.7, SaturatedFat 0.8, Cholesterol 5.7, Sodium 25.3, Carbohydrate 4.9, Fiber 0.1, Sugar 2.7, Protein 0.4
SLICE AND BAKE SUGAR COOKIES
I like to make these up and give them to my daughters so grandchildren will have hot cookies..they are so much busier than myself...like giving love!
Provided by grandma2969
Categories Dessert
Time 38m
Yield 12 dozen
Number Of Ingredients 8
Steps:
- in a large bowl, cream margarine and sugar together, beat in eggs, vanilla and lemon extract till light and fluffy --
- in seperate bowl, combine flour, baking soda and cinnamon --
- gradually stir flour mixture into egg mixture, until blended.divide dough into 4 equal pieces -- shape each piece into an 8x10 roll --
- wrap each roll in wax paper or plastic wrap -- , freeze, wrap each frozen dough in aluminum foil and again with these printed instructions.When I make them for gifts for friends.I like to overwrap the aluminum foil with fabric for the holidays --
- INSTRUCTIONS:.
- store dough in refrigerator till ready to bake --
- cut chilled dough into 1/4" slices.place on lightly greased cookie sheets.
- bake at 350* for 8-10 minutes or edges are golden.
- each roll makes about 3 dozen -- I cut mine a little thicker.so it will be less.grandchildren like to decorate these as well -- so grandma always includes colored sugars.
Nutrition Facts : Calories 648.3, Fat 32.1, SaturatedFat 5.8, Cholesterol 52.9, Sodium 478.3, Carbohydrate 81.6, Fiber 1.7, Sugar 33.7, Protein 8.4
SLICE 'N' BAKE RICE KRISPIES COOKIES
These cookies are so good. I make them and freeze til ready to use. The amount really depends on how thin you slice the cookie.
Provided by MARIA MAC
Categories Dessert
Time 30m
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Mix all ingredients well, stirring in Rice Krispies last.
- Shape into long, thin rolls, double wrap in plastic wrap, and freeze.
- To bake, slice very thin while frozen, place on ungreased cookie sheet.
- Bake at 375 degrees F for 8 to 10 minutes until lightly browned.
- Keep the dough frozen and slice off the amount needed.
Nutrition Facts : Calories 83.6, Fat 2.3, SaturatedFat 1.3, Cholesterol 12.8, Sodium 57.4, Carbohydrate 14.8, Fiber 0.3, Sugar 8.8, Protein 1.1
SLICE-AND-BAKE PEANUT BUTTER COOKIES
Make these slice-and-bake cookies ahead and store in freezer for a rainy day treat.
Provided by Deborah Norris
Categories Desserts Cookies Refrigerator Cookie Recipes
Time 40m
Yield 80
Number Of Ingredients 8
Steps:
- Set out four 12x14-inch long pieces of waxed paper or plastic wrap.
- Cream shortening, white sugar, brown sugar, and peanut butter in a large bowl with an electric mixer. Beat in vanilla extract and eggs until light and fluffy.
- Mix together flour and baking soda in a separate bowl until well combined. Gradually add flour mixture into the egg mixture, stirring until blended.
- Divide dough into 4 pieces and form each piece into an 8 to 10-inch roll. Wrap rolls in prepared waxed paper or plastic wrap and place in the freezer until ready to bake.
- Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Remove dough from freezer and cut into 1-inch thick slices. Cut each slice into quarters and roll each piece into a ball. Place on the prepared baking sheet and use a fork to flatten with a nice crisscross design.
- Bake in the preheated oven until lightly brown around the edges, 8 to 10 minutes. Cool on racks.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 17.7 g, Cholesterol 8.2 mg, Fat 8.7 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 2 g, Sodium 97.3 mg, Sugar 11 g
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