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.
PENGUIN SLICE-AND-BAKE COOKIES
Not all the holiday fun happens at the North Pole. These South Pole denizens are the season's cutest critters. Have fun shaping and rolling colorful sugar cookie dough so that every slice produces a perfect penguin.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield about 24 cookies
Number Of Ingredients 13
Steps:
- Make the cookies: Whisk together the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in 1 egg and the vanilla until incorporated. Reduce the mixer speed to low; add the flour mixture and beat until just combined.
- Turn out all but 1/4 cup of the dough onto a floured surface. Add 3 drops orange food coloring to the dough left in the bowl and mix on low until evenly colored a vibrant orange. Flatten the orange dough into a disk, wrap in plastic and refrigerate until just firm, about 20 minutes.
- Wipe the mixing bowl and paddle clean and add 3/4 cup of the remaining uncolored dough back into the bowl. Add 4 drops black food coloring and mix on low until evenly colored a deep black. Form the black dough into a rectangle, wrap in plastic and refrigerate until just firm, about 20 minutes.
- Make the penguin's body: Roll the remaining uncolored dough into a cylinder 9- to 10-inches long and about 1 1/2-inches wide. Wrap in plastic and set aside at room temperature.
- Divide the orange dough into 3 equal pieces (these will be the feet and the nose). Roll into 3 ropes, 9- to 10-inches long and about 1/3-inch wide. Press one rope into a triangle shape by flattening the sides (a ruler is helpful for this). Wrap the orange pieces separately in plastic and freeze until hard, about 15 minutes.
- Slice through the uncolored cylinder lengthwise to make 2 long half-moons. Brush both halves on the cut side with the egg wash. Press the orange triangle rope down the center of the cut side of one of the halves. Cover with the other half and press together to seal and re-form into a cylinder.
- Make the black part of the penguin's body: On a floured surface, use a rolling pin to roll the black dough into a 1/4-inch thick 9-by-4-inch rectangle, with the long side facing you. Use the rolling pin to flatten each of the long sides out 1 inch more so that the edges are thinner and the rectangle mounds in the center. The rectangle should be 9 by 6 inches. Brush the black rectangle with the egg wash then wrap it around the uncolored cylinder, pushing with your hands to adhere the doughs. There will be a thicker layer of black dough on top of the cylinder (the penguin's head) and a thinner layer on the bottom.
- Adhere the feet: Brush the thinner, bottom part of the black dough with egg wash and press the 2 thin orange ropes along the length of the dough about 1/4 inch apart (these will be the feet). Wrap in plastic and use the heels of your hands to form the log into an egg shape; the head should be the narrow end. Freeze until solid, about 2 hours.
- Preheat the oven to 350 degrees F. Position racks in the upper and lower thirds of the oven. Line 2 baking sheets with parchment.
- Cut 1/4 inch off each end of the cylinder with a very sharp knife to reveal the penguin face. Slice the cylinder into about 1/4-inch-thick cookies. Arrange the slices about 1 1/2 inches apart on the prepared baking sheets. Bake, rotating the pans halfway through, until crisp and just starting to turn brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
- Line another baking sheet with parchment. Melt the red candy melts in a small glass bowl in the microwave in 30-second intervals, stirring in between, until completely melted and smooth. Dip the top of each penguin's head in the red candy melts to make a hat; dip the heads slightly off-center for a jaunty look. Put the cookies on the prepared baking sheet. Stick a marshmallow on the center of each hat for a pompom and let the candy melts harden, about 15 minutes.
- Meanwhile, melt the white candy melts in a glass bowl in the microwave in 30-second intervals, stirring in between each, until completely melted and smooth. Transfer to a small resealable plastic bag and seal. Cut a very small hole in one of the corners of the bag and decorate the hat as desired. Use the white candy melts to attach 2 mini chips for the eyes. Let the candy melts harden completely before serving, about 15 minutes.
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.
SLICE AND BAKE CHRISTMAS CHECKERBOARD COOKIES
Red and green cookie dough in a checkerboard pattern. These colorful cookies will really brighten up your holiday dessert table!
Provided by Lise Sullivan Ode
Categories Dessert
Time 55m
Number Of Ingredients 8
Steps:
- In a large mixing bowl, beat the butter with an electric mixer on medium high speed for 30 seconds. Add the granulated sugar, brown sugar, and baking powder; beat until combined. Beat in the egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide the dough in half.
- Color half the dough red and the other half green. Shape red and green halves of dough into 8-inch logs. Wrap each in waxed paper or plastic wrap. Chill for 2 hours, or until firm. Cut each chilled log lengthwise into quarters; reassemble logs, alternating red and green quarters. Wrap and refrigerate for 15-30 minutes, or until well chilled.
- Cut dough into 1/4 inch thick slices. Place 2 inches apart on parchment lined baking sheets. Flatten slightly with the palm of your hand. Bake in a preheated 375°F oven for 8-10 minutes, or until edges are firm and bottoms are lightly browned. Remove cookies and cool on a rack.
Nutrition Facts : Calories 63 kcal, Carbohydrate 8 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 27 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
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
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Servings 44Calories 80 per servingCategory Slice And Bake, Christmas, Cookie, Dessert
- Combine sugar, butter and egg in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, salt and baking powder; beat at low speed until well mixed.
- Divide dough into thirds. Tint one-third with green food color; mix in nonpareils. Tint another third with red food color and raspberry extract. Wrap each third in plastic food wrap; refrigerate 40 minutes or until slightly firm.
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- Roll white dough into 11x6x1/4-inch rectangle on lightly floured surface. Place green dough into center; wrap white dough completely around log, pinching at seam to seal. Refrigerate 10 minutes.
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5/5 (4)Servings 24Cuisine American, FrenchCategory Dessert
- In the bowl of a food processor, combine the flour, powdered sugar, and salt. Add the cubed butter and process until everything is even crumbles. The texture will be like lightly-moistened sand.
- Add the egg yolk, water, vanilla extract, and lemon zest (if using). Mix in the food processor until the dough comes together in a large ball. It is ok if there is a little loose dough, but it should be a cohesive ball. If the dough seems too crumbly, add an additional teaspoon of water and mix.
- Turn the dough out onto a clean, lightly-floured surface. Knead it a few times into a smooth ball. Do not overwork the dough.
- Shape the dough into a log about 1.5" in diameter and 10" to 11" in length. Wrap the dough in plastic wrap and chill fully, at least two hours or up to two days.
BEST CHOCOLATE-PEPPERMINT SLICE-AND-BAKE COOKIES RECIPE
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5/5 (1)Category Christmas, DessertServings 40Total Time 1 hr 25 mins
- In a large bowl, beat the granulated sugar, brown sugar and butter with a mixer until fluffy, about 1 minute.
- Add the flour mixture to the butter mixture in two or three batches, beating until just combined after each addition.
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Ratings 14Calories 183 per servingCategory Dessert, Snack
- Add flour mixture to butter mixture and mix with a hand mixer or paddle attachment of a stand mixer until dough begins to come together.
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4/5 (2)Total Time 4 hrs 10 minsServings 96
- Beat butter and sugar with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla extract; beat until fully incorporated, about 1 minute. Gradually add flour and salt, beating on low speed until combined, about 2 minutes. Shape dough into 2 (12- x 1-inch) logs.
- Place sprinkles in a small, shallow, rimmed baking sheet. Roll each dough log in sprinkles, pressing gently to adhere. (Reserve any remaining sprinkles.) Wrap each log with plastic wrap; chill until firm, at least 2 hours or up to 2 days.
- Preheat oven to 350°F. Line 3 baking sheets with parchment paper. Remove 1 dough log from refrigerator, and unwrap. If needed, press some of the reserved sprinkles onto log to fully coat. Slice log into ¼-inch-thick rounds (you will have about 48 rounds). Arrange about 18 cookie rounds spaced 1 inch apart on prepared baking sheet. (Place remaining cookie rounds on prepared baking sheets, and place in refrigerator until ready to bake.) Bake cookies in 3 batches until edges are light golden, 9 to 10 minutes per batch. Remove from oven; cool on baking sheets 5 minutes. Transfer cookies to wire racks, and cool completely, about 20 minutes.
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5/5 (1)Total Time 1 hr 10 minsCategory DessertCalories 109 per serving
- In the bowl of a stand mixer, beat the butter, sugar, powdered suga, maple extract and maple syrup together on high speed for about 2-3 minutes.
- On low speed mix the flour and chopped pecans with the butter mixture until a dough forms and breaks away from the side of the mixing bowl.
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- Put flour, icing sugar, vanilla and salt in a mixing bowl or a food processor and mix coarsely. Add the butter in small pieces and work in with a hand mixer or the knife insert of the food processor so that the mixture looks like moist sand. Add the egg yolk and mix briefly until the dough shows coarse pieces. Now add the optional ingredients depending on the variant and mix briefly.
- Spread the dough on a long piece of cling film and form a thick roll (possibly with the help of the cardboard inside a roll of kitchen towel). Close the transparent film at both ends of the dough roll by twisting it. Place the dough in the fridge for at least 2 hours (up to 3 days) and bake straight away or freeze afterwards.
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