CINNAMON ROLL COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h40m
Yield 22 to 30 cookies
Number Of Ingredients 15
Steps:
- For the cookie dough: Cream together the butter, granulated sugar and brown sugar until light and fluffy, 3 to 4 minutes. Add the vanilla and egg and continue to mix until well incorporated, scraping down the sides of the bowl as needed. In a large bowl, stir together the flour, baking powder and nutmeg until well combined. With the mixer on low, add the flour mixture slowly until incorporated and the dough has come together. Cover and chill for 15 for 20 minutes.
- For the filling: Tip the dough out onto a floured surface. Roll out into a 16-by-8-inch rectangle about 1/4 inch thick. Pour over the melted butter and, using your hands, spread the butter evenly over the dough. Sprinkle over the cinnamon and then the granulated sugar. Starting with the long edge, carefully roll the dough tightly, just as you would with cinnamon rolls, and pinch the seam together when you reach the end. Cut the log in half. Wrap the logs in plastic wrap, put on a baking sheet and chill until firm, 45 minutes to 1 hour.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
- Unwrap the cookie dough and transfer to a cutting board. With a sharp knife, cut the logs into 1/2-inch pieces. Transfer the cookies to the prepared baking sheets and bake until set and the edges begin to brown slightly, 12 to 13 minutes. Transfer to a cooling rack to cool.
- For the glaze: Meanwhile, whisk together the confectioners' sugar, milk and melted butter in a large bowl until smooth. Add the maple extract and taste. Add more confectioners' sugar or butter as needed; the glaze should be thick but still pourable. Drizzle the glaze back and forth over the cookies and allow to set before serving, 10 to 12 minutes.
SUGAR SWIRL COOKIES RECIPE BY TASTY
Here's what you need: butter, sugar, egg, vanilla extract, salt, flour, red food coloring, sprinkles
Provided by Katie Aubin
Categories Snacks
Yield 12 servings
Number Of Ingredients 8
Steps:
- In a large bowl, mix together butter and sugar until light and fluffy.
- Mix in egg, vanilla, and salt.
- Mix in flour.
- Make the dough into a ball and cut into two halves.
- Add food coloring to one half of the dough, working it in until evenly mixed.
- On a large cutting board covered in plastic wrap, use a rolling pin to roll out each piece of dough to make two 12x9-inch (30x22-cm) rectangles. Tip: Place wax paper over the dough while rolling to keep the dough from sticking to the rolling pin.
- Take the colored dough rectangle and place it over the other regular dough rectangle.
- Use the plastic wrap under the regular dough rectangle to help you roll the two rectangles up.
- Fill a flat dish or baking pan with sprinkles. Roll the dough around it until the outside is completely coated.
- Chill for at least 4 hours.
- Preheat the oven to 375°F (190°C).
- Cut the dough into ¼-inch (6-mm) slices and place them on a cookie sheet.
- Bake for 8-10 minutes, until blonde.
- Enjoy!
Nutrition Facts : Calories 164 calories, Carbohydrate 20 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, Sugar 11 grams
CHRISTMAS SWIRL COOKIES - DEE DEE'S
These whimsical cookies definitely shout Christmas! Wow Santa with these on Christmas Eve. Don't forget to leave him a glass of milk or a cup of hot chocolate. If you'd prefer chocolate, add cocoa to some of the dough in place of the food coloring. Hope you enjoy!!
Provided by Diane Atherton @DeeDee2011
Categories Cookies
Number Of Ingredients 10
Steps:
- In a batter bowl or a bowl of your liking, whisk together the flour, salt, and baking powder; set aside.
- In a large mixer bowl using paddle; cream the butter until it's smooth; stir in the sugars and vanilla extract until they're evenly blended.
- Add the dry ingredients to the creamed mixture one third at a time, mixing well after each addition, until the dough is evenly blended.
- Divide cookie dough in to 4 equal pieces. Take 2 pieces and incorporate the food coloring of choice into each piece or add cocoa to one or both pieces. Don't add both! NOTE: I will be making 1 green and 1 red piece to go with the 2 vanilla pieces.
- Place each quarter piece on a large piece of plastic wrap, pat it into a 1/2-inch-thick square, and then wrap it in the plastic. Refrigerate the 4 squares until firm, about 1 to 2 hours.
- Unwrap one piece of the chilled vanilla dough, leaving it on the plastic. Cover it with a second piece of plastic wrap, then roll it into a rectangle measuring about 9 by 7 inches. If the dough gets too soft and difficult to roll, slide it onto a baking sheet and refrigerate it until it's firm again, about 5 to 10 minutes. Unwrap a piece of the colored dough, cover it with another piece of plastic, and roll it into an 8- by 7-inch rectangle.
- Remove the top piece of plastic wrap from both rolled doughs and invert the colored dough on top of the vanilla dough, lining up 3 sides and leaving about 1 inch of vanilla dough exposed on one side. Starting at the opposite side, lift the vanilla dough by the plastic wrap underneath it and snugly roll up both layers into a log, peeling away the plastic wrap as you go. Gently roll in sprinkles coating log. Wrap the log in the plastic and refrigerate it for at least 2 hours. Repeat the process with the 2 other pieces of dough.
- Pre-heat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Unwrap one of the logs and slice it into 1/4-inch-thick rounds. Arrange the slices on the parchment about 1 inch apart and bake for about 13 minutes. The cookies will still be a little soft to the touch. NOTE: They will have a better texture if you don't allow the edges brown.
- Allow cookies to cool for 1 minute on the cookie sheet; transfer to a wire rack to completely cool.
DEE'S OATMEAL CHOCOLATE CHIP COOKIES
Awesome! The family devoured these cookies, and I made another batch the next day. I have tried other recipes but I knew this was the keeper. I was so happy to receive the recipe, and with her permission, I am sharing it with you. Yummy good !!
Provided by Chef Dee
Categories Drop Cookies
Time 8m
Yield 4-5 doz, depending on size of cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- With beaters at med-high speed, cream the butter, and the two sugars together.
- Add the eggs and vanilla, continue beating until well blended.
- In a separate bowl, combine the flour, soda, baking powder and salt.
- On low speed, add the flour mixture about 1/2 cup at a time into the butter mixture, mixing until smooth.
- Stir in the rolled oats and chocolate chips.
- Spray cookie sheets with cooking spray, drop dough by teaspoons onto sheets.
- Bake for 8- 10 minutes, then cool on racks for 5- 8 minutes before removing from pan.
Nutrition Facts : Calories 1532.9, Fat 70.6, SaturatedFat 41.7, Cholesterol 227.8, Sodium 992.2, Carbohydrate 218.7, Fiber 9.4, Sugar 138.3, Protein 19.2
CHEF DEE'S CROCK POT STUFFING
Mmmm. moist and delicious stuffing. Of all the recipes I have tried, this is the only one which tastes like it came right out of the bird. As our family are big stuffing eaters, I always make this recipe then mix it with the stuffing from the bird for serving.
Provided by Chef Dee
Categories Christmas
Time 5h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine melted margarine, chicken broth and hot water.
- In a large bowl, combine the remaining ingredients.
- Pour the water mixture over the crumb mixture and stir.
- Spray crock pot with Pam, then spoon stuffing into it.
- Cook on low for 5-6 hours, scraping the sides and stirring once, half way through.
- Check the moisture once or twice, add a little hot water if necessary, but it should be nice and moist as is.
Nutrition Facts : Calories 243, Fat 9.8, SaturatedFat 1.8, Sodium 787.3, Carbohydrate 33.3, Fiber 2.1, Sugar 3.7, Protein 5.6
PAULA DEEN'S ICED CHRISTMAS SUGAR COOKIES
From Nov/Dec 2012 Cooking with Paula Deen magazine. The magazine noted the icing will dry hard. They used colored sparking sugars, colored pearlized sugars, colored sanding sugars, colored pearlized jimmies, candy cane sprinkles, colored sugar crystals, pearlized sugar pearls, edible confetti snowflakes, glitter crystals, nonpareils and dragees to decorate the cookes. It was also noted they used no taste paste food coloring by Wilton and edible silver spray on the cookies.
Provided by Kerena
Categories Dessert
Time 32m
Yield 36 cookies, 18 serving(s)
Number Of Ingredients 13
Steps:
- To make the cookies - in a large bowl, beat butter and next 3 ingredients at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each additon.
- In a medium bowl, combine flour, baking powder, baking soda and salt. Gradually add to butter mixture, beating until combined. Cover dough with plastic and chill for at least 1 hour or up to 3 days.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- On lightly flour surface roll dough to 1/4" thickness. Cut dough with desired cutters. Reroll dough scraps and cut out cookies until all dough has been used.
- Bake for 10-12 minutes or until edges are golden brown. Let cool on pans for 2 miutes and then remove to wire racks to cool completely.
- To make Royal Icing - In a small bowl, whisk water and meringue powder until foamy. Gradually add confectioners sugar, whisking until smooth. Divide into small bowls and tint with food coloring pastes, stirring to achieve desired colors.
- Decorate cookes as desired with Royal Icing, dragees and sugar sprinkles.
- Store in airtight containers for up to 1 week.
Nutrition Facts : Calories 289.2, Fat 11, SaturatedFat 6.7, Cholesterol 47.8, Sodium 219.5, Carbohydrate 44.8, Fiber 0.6, Sugar 27.3, Protein 3.1
DEE DEE'S COOKIES
Make and share this Dee Dee's Cookies recipe from Food.com.
Provided by Bill From New Mexico
Categories Dessert
Time 20m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- In a mixer, cream the egg yoke, butter, cream cheese and vanilla.
- Gradually add the cake mix.
- Stir in the chocolate chips.
- Roll into balls and place on a greased cookie sheet.
- Bake 10-15 minutes at 350 degrees.
- Do not overcook...that's what keeps them soft.
Nutrition Facts : Calories 204.1, Fat 12.2, SaturatedFat 6.3, Cholesterol 29.9, Sodium 208.6, Carbohydrate 21.9, Fiber 0.2, Sugar 13.9, Protein 2.2
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