3 In 1 Cookie Food

4-IN-1 COOKIE DOUGH

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.

3 IN 1 COOKIE

Steps:

• 1. 1. Heat oven to 375 degrees. In large bowl, combine sugar, brown sugar, Crisco and margarine; beat until light and fluffy. Add vanilla and eggs; blend well. Add flour, baking soda and salt; mix well.
• 2. 2. Divide dough into three separate bowls. Put a little more into one bowl than the other two as you won,t be adding as much to it.
• 3. 3. Add melted chocolate to bowl with most dough; mix well leaving no original dough showing.
• 4. 4. Add chocolate chips to another bowl; mix well.
• 5. Add peanut butter to last bowl, mix well.
• 6. Cover and put in refrigerator for 1 hour so that it will be easier to handle.
• 7. Cover cookie sheets with parchment paper. Pinch off a piece of dough a little smaller than a walnut; roll into a ball and place on the paper. Do the same for the rest of the dough placing each piece next to each other.
• 8. Bake at 375 degrees for 8 to 10 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to finish cooling.
• 9. Tip: You can use different ingredients such as: mini m & m's, peanut butter chips, raisins, butterscotch chips, drained pineapple, chopped apple and the list goes on and on. Make it your own.

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.

3 INGREDIENT PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Add the peanut butter, brown sugar and egg to a large bowl and mix with an electric mixer on high speed until smooth and creamy, 2 to 3 minutes. Roll pieces of dough into tablespoon-size balls and divide between two baking sheets. Flatten each ball with the tines of a fork to form a criss-cross pattern.
• Bake until the cookies are set and just turning golden brown around the edges, about 10 minutes. Let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely, about 30 minutes.

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 one-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 one-inch between cookies.
• For cut-out 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 one-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.
• Instructions for icing
• 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 over beaten, 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.

3-INGREDIENT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mash bananas in a bowl with a fork until no lumps remain. Stir in oats and chocolate chips.
• Scoop small portions of batter onto a nonstick baking sheet.
• Bake in the preheated oven until golden brown, about 15 minutes. Cool for 2 to 5 minutes per serving.

KRAFT 4-IN-1 COOKIE DOUGH

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.