Three In One Cookie Stacks Recipes

3-IN-1 SUGAR COOKIES

Steps:

• Whisk the flour, baking powder, and salt in a medium bowl.
• Beat the butter and both sugars in another medium bowl with an electric mixer on medium-high speed until light and fluffy, about 30 seconds. Add the egg yolks, vanilla and orange zest mixing until fully incorporated. Slowly add the flour mixture, and continue beating until the dough comes together, stopping and scraping down the sides of the bowl as needed.
• For rolled cookies: Roll about a tablespoon of dough by hand into a ball. Dip 1 side of the balls into some coarse sugar and place them sugar-side-up on an ungreased baking sheet, leaving about 1-inch between cookies.
• For sliced cookies: Divide dough in half, roll by hand into 2-inch-wide logs, wrap in plastic wrap and refrigerate until firm, at least 2 hours.
• Cut the logs into 1/4-inch-thick cookies and place them on ungreased baking sheets, leaving about 1-inch between cookies.
• For cutout cookies: Divide dough in half, pat into disks, wrap in plastic wrap and refrigerate until firm, at least 2 hours.
• Roll dough between lightly floured parchment, or waxed paper, until about 1/3-inch thick. Transfer sheets to a baking sheet and refrigerate until firm, about 30 minutes. Cut into desired shape using a cookie cutter, place them on ungreased baking sheets, leaving about 1-inch between cookies. (Gather the dough scraps together, pat into a disk, chill and reroll.)
• Refrigerate cookies while preheating the oven to 375 degrees F, for at least 30 minutes.
• Bake the cookies, until the bottoms are golden, about 10 to 15 minutes depending on shape. Cool on sheets until firm enough to transfer to a rack to cool. Decorate as desired and serve, or store in an airtight container at room temperature for up to 1 month.
• Combine all the ingredients, except the food coloring, in the bowl of a standing mixer fitted with the paddle attachment. Mix slowly until stiff enough to form peaks. The icing should be pure white and thick, but not fluffy and bubbly. If the frosting is overbeaten, it will get aerated which makes it harder to work with. If this happens, let the frosting sit to settle, then use a rubber spatula to vigorously beat and smooth out the frosting.
• Alternatively, combine ingredients in a large bowl, and beat with hand beaters on low speed until the frosting thickens to stiff peaks.
• Add up to 1 tablespoon food coloring and mix with a rubber spatula until the color is uniform. (Adding too much color reduces the sheen of the frosting and can break down the consistency of the frosting over a couple of days.) Store icing, covered, with plastic film on the surface of the icing.
• Yield: 1 pound royal icing (1 2/3 cup)

THREE-IN-ONE COOKIE STACKS

Steps:

• Heat oven to 375°F. In large bowl, mix 1 cup sugar, the butter, vanilla and egg with spoon. Stir in flour, cream of tartar, baking soda and salt. Divide dough into thirds.
• Mix coconut extract and coconut into one third of dough. Mix almond extract, red food color and cherries into another third of dough. Stir cocoa and miniature chocolate chips into last third of dough.
• Shape dough by rounded teaspoonfuls into 1-inch balls with floured hands. Place 2 inches apart on ungreased cookie sheet. Flatten each with greased bottom of glass dipped in additional sugar.
• Bake cookies 7 to 9 minutes or until edges are set. Cool slightly; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.

CHRISTMAS TREE COOKIE STACK

Steps:

• Combine sugar and butter in a large bowl. Cream using an electric mixer until smooth. Beat in eggs and vanilla extract. Combine flour, baking powder, and salt in a separate bowl. Stir into the butter mixture and mix to combine. Shape dough into a ball, cover, and refrigerate at least 1 hour to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Line 2 cookie sheets with parchment paper.
• Roll dough out on a lightly floured surface 1/4- to 1/2-inch thick. Cut out different-sized stars with cookie cutters; the height of the Christmas tree will depend on the number of cookies you stack, but you need at least 7 or 8 stars. Place cookies 1 inch apart on the prepared baking sheets.
• Bake in the preheated oven until cookies are lightly browned, 6 to 8 minutes. Transfer cookies carefully onto wire racks and cool completely, about 30 minutes.
• Combine confectioners' sugar, meringue powder, and water in a bowl and beat at low speed using an electric blender until peaks form, 7 to 10 minutes. Pour icing into a piping bag with a star-shaped tip.
• Place the largest star onto a plate and pipe a little bit of royal icing into the middle. Add the second-largest star on top, turning the star slightly so the points are offset from the previous star cookie. Repeat adding smaller-sized star cookies and attaching them with royal icing. Decorate the cookie Christmas tree with royal icing, silver balls, and other holiday decor. Roll out yellow fondant and cut out a small star to place on top of the cookie tree and secure with royal icing. Decorate remaining cookies to your liking.
• Dust the finished tree with confectioners' sugar.

CHOCOLATE-ORANGE COOKIE STACKS

Steps:

• Using electric mixer, beat cream and orange juice concentrate in medium bowl until stiff peaks form.
• Place 8 cookies on rimmed baking sheet, spacing apart. Spoon about 1 level tablespoon whipped orange cream atop each cookie, then top each with second cookie and another tablespoon cream. Repeat 2 more times with cookies and cream, creating 8 stacks of 4 cookies with 4 layers of orange cream. Top each stack with fifth cookie. Transfer remaining orange cream to small bowl; cover and chill cream. Cover and chill stacks at least 6 hours or overnight (cookies will soften).
• Carefully transfer 1 stack to each of 8 plates. Rewhisk reserved orange cream, if necessary, until stiff peaks form. Spoon dollop of orange cream atop each stack, sprinkle with grated orange peel, and serve.

THREE-IN-ONE COOKIES

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in water and vanilla. Combine the oats, flour, cocoa, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in peanut butter chips and nuts., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until edges are firm. Remove to wire racks to cool.

CHOCOLATE-ORANGE COOKIE STACKS

Steps:

• Using electric mixer, beat cream and orange juice concentrate in medium bowl until stiff peaks form.
• Place 8 cookies on rimmed baking sheet, spacing apart. Spoon about 1 level tablespoon whipped orange cream atop each cookie, then top each with second cookie and another tablespoon cream. Repeat 2 more times with cookies and cream, creating 8 stacks of 4 cookies with 4 layers of orange cream. Top each stack with fifth cookie. Transfer remaining orange cream to small bowl; cover and chill cream. Cover and chill stacks at least 6 hours or overnight (cookies will soften).
• Carefully transfer 1 stack to each of 8 plates. Rewhisk reserved orange cream, if necessary, until stiff peaks form. Spoon dollop of orange cream atop each stack, sprinkle with grated orange peel, and serve.

INDIVIDUAL CHOCOLATE COOKIE STACKS

Steps:

• Heat oven to 375°F
• Combine flour, ground almonds and 2/3 cup cocoa in medium bowl; set aside.
• Combine butter and 1 1/3 cups sugar in large bowl.
• Beat at medium speed, scraping bowl often, until creamy.
• Add egg and 1 teaspoon vanilla.
• Continue beating until well mixed.
• Reduce speed to low; add flour mixture.
• Beat until combined.
• Divide dough into fourths.
• Wrap each fourth in plastic food wrap; flatten slightly.
• Refrigerate until firm (1 hour).
• Roll out dough on lightly floured surface, one-fourth at a time (keeping remaining dough refrigerated), to 1/8-inch thickness.
• Cut with 2 1/2-inch round cookie cutter into 18 circles.
• Place 1 inch apart onto ungreased cookie sheets.
• Cut 2 circles into fourths. (DO NOT SEPARATE.)
• Sprinkle all cookies with large grain sugar.
• Bake for 6 to 9 minutes or until set.
• Cool completely.
• Combine chocolate chips and shortening in small microwave-safe bowl.
• Microwave on HIGH until melted (30 seconds to 1 minute), stirring occasionally; cool slightly.
• Line baking sheet with waxed paper.
• Dip curved edge of cookie wedges in melted chocolate.
• Place onto waxed paper.
• Refrigerate until firm (2 hours).
• Combine all vanilla cream ingredients in small bowl.
• Beat at high speed until stiff peaks form.
• For each serving, drizzle chocolate syrup onto individual serving plate; place 1 cookie over syrup.
• Pipe circle of vanilla cream onto cookie; top with strawberry slices, additonal piped vanilla cream and second cookie.
• Pipe vanilla cream over second cookie.
• Garnish with 2 strawberry slices and 1 chocolate-dipped cookie wedge.
• TIP: Cookie stacks can be assembled ahead of time. Cover and refrigerate for 4 to 6 hours before serving.