Cookie Frosting Recipes Recipe For Stuffed

SUGAR COOKIES WITH BUTTERCREAM FROSTING

Steps:

• In a large bowl, mix together butter, sugar, eggs, and vanilla with an electric mixer until light and fluffy. Combine the flour, baking powder, baking soda, and salt; gradually stir flour mixture into butter mixture until well blended using a sturdy spoon. Chill dough for 2 hours.
• Preheat the oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart onto ungreased cookie sheets.
• Bake for 4 to 6 minutes in the preheated oven. Remove cookies from pan and cool on wire racks.
• Using an electric mixer, beat shortening, confectioners sugar, water, salt, vanilla extract, and butter flavoring until fluffy. Frost cookies after they have cooled completely.

STUFFED DATE COOKIES

Steps:

• 1. Cookies: Stuff dates with nut halves, set aside. Cream shortening and sugar until light and beat in egg. Sift flour, baking powder, soda and salt and add alternately with sour cream to creamed mixture. Stir in dates and drop onto greased cookie sheet (only one date per cookie). Bake at 400^ for 8-10 minutes. Cool and top with Golden Frosting.
• 2. Golden Frosting: Lightly brown butter or margarine in a small saucepan. Remove from heat and gradually beat in powdered sugar, corn syrup and vanilla. Slowly add milk or water until frosting is of spreading consistency.

COOKIES AND CREAM STUFFED SANTA BELLIES

Steps:

• Cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half; shape each into a disk. Wrap and refrigerate until firm enough to roll, at least 1 hour., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 3-in. round cutter., Place half of the circles 1 in. apart on ungreased baking sheets; top with candy bar pieces. Top with remaining circles, pinching edges to seal., Bake until bottoms are light brown, 10-12 minutes. Remove from pans to wire racks; cool completely., Tint 1-2/3 cups frosting red; spread over cookies. Tint 2/3 cup frosting black; pipe belts and buttons over top. Tint remaining frosting yellow; pipe buckles on belts.

CHOCOLATE CHIP COOKIE DOUGH CUPCAKES

Steps:

• Preheat the oven to 350° F.
• Using the paddle attachment on an electric mixer, combine the butter and brown sugar. Cream together on medium-high speed until light and fluffy, approx 3 minutes. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl.
• Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
• Alternating add the dry ingredients to the mixer bowl with the milk on low speed, beginning and ending with the dry ingredients, mixing each addition just until incorporated.
• Blend in the vanilla.
• Fold in the chocolate chips with a spatula.
• Divide the batter evenly between 24 cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
• Cream butter and sugar in a mixing bowl on medium-high speed until light and fluffy(approx2 minutes).
• Add flour, sweetened condensed milk and vanilla and beat until smooth.
• Stir in the chocolate chips.
• Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, (at least 30 minutes).
• After cupcakes have cooled, fill the cupcakes by cutting a cone-shaped portion out of the center of each cupcake. Fill each hole with chilled cookie dough mixture.
• Beat butter and brown sugar with the paddle attachment on high speed until creamy and fluffy.
• Mix in the powdered sugar until smooth.
• Beat in the flour and salt.
• Mix in the milk and vanilla extract until smooth and combined.

CREAM CHEESE STUFFED CHOCOLATE COOKIES

Steps:

• Gather the ingredients.
• In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Stir in the chocolate chips, if using.
• In another small bowl, whisk the egg, yolk, corn syrup, and vanilla.
• In the bowl of a stand mixer, fitted with the paddle attachment beat the butter, shortening, and sugars on medium-high speed until smooth and lightened in color, about 2 minutes.
• On medium speed, add the egg-yolk mixture and beat just until combined.
• Reduce the speed to low and slowly add the dry ingredients.
• Stop the mixer once there are still some streaks of flour left, then continue mixing by hand with a flexible spatula.
• Using a 2-tablespoon cookie scoop or measuring spoons, scoop about 36 balls of dough onto 2 parchment-lined baking sheets. Flatten the dough into thick discs with your hands or the bottom of a measuring cup. If the dough is super sticky, wet your hands before pressing on the portioned dough. Place in the refrigerator for 1 hour.
• To make the filling, whisk the softened cream cheese, confectioners' sugar, and salt in a small bowl. Place in the refrigerator while the cookie dough chills.
• Remove the cookie discs from the refrigerator, then press them down so they are about 2 1/2 inches wide. Place 2 teaspoons of filling in the middle of each one.
• With your hands, gently stretch the cookie dough over the filling and roll the ball in your hands until the filling is surrounded by the cookie dough.
• Place additional granulated sugar in a small bowl, then roll each cookie dough in the sugar before returning to the baking sheets and placing in the freezer for 1 hour (this will prevent the cookies from spreading in the oven). Preheat the oven to 350 F.
• Bake the cookies for 10 to 12 minutes, rotating the baking sheets halfway through. The cookies are done, when they look dry and slightly crinkly on top.
• Remove from the oven and let cool briefly before enjoying.