COOKIE CUTTER ROLL COOKIES
Provided by Food Network
Categories dessert
Yield 4 to 6 dozen cookies (dependin
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Cream butter and sugar. Beat in eggs. Dissolve soda in milk and add. Add vanilla. Fold in flour and salt slowly. Chill dough for half an hour. Roll to around 1/8 to 1/16-inch thick. Dip cookie cutter in flour before each cutting. Bake for 8 minutes. Cool and frost.
- Blend butter and sugar. Add the vanilla and then the milk a little at a time until you have a stiff mixture to be used for decorating. To use as frosting, add a few more drops of milk and spread over cookie with a knife.
COOKIE CUTTER COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h25m
Yield approximately 36 2-inch cookie
Number Of Ingredients 6
Steps:
- In an electric mixer cream the butter with the brown sugar until the mixture is light and fluffy. Add vanilla and eggs one at a time, mix well. Sift together the flour and salt, add it to the wet ingredients beating until just incorporated. Place the dough in a 1 gallon size plastic bag. Chill the dough in the refrigerator for at least 2 hours and up to 8 hours. Preheat oven to 375 degrees. On a lightly floured board roll the dough to approximately 1/4 inch thick. Remove rolled dough to a lightly floured board and using any shape cookie cutter cut the dough into shapes. Place on a cookie sheet and bake for 7 to 10 minutes (depending on the size of the cookies). Remove to a rack and cool before decorating. Place the rack with the cookies over another pan to catch the excess chocolate. Put the chocolate in a quart size plastic bag. Place the bag with the chocolate in a saucepan with hot water. Allow the chocolate to melt, squeezing the bag to mix occasionally. Snip one of the corners off and drizzle chocolate over the cookies. Allow chocolate to set before serving.;
- To decorate: 4 ounces semi-sweet chocolate, chopped.
ROLL-OUT COOKIES
My favorite cookie recipe to use with cookie cutters.There is no need to chill the dough so it is fast.
Provided by crawfish pie
Categories Dessert
Time 25m
Yield 2 dozen [will vary ,on size of cutter]
Number Of Ingredients 6
Steps:
- Pre heat oven to 400F degrees.
- In a large bowl cream butter and sugar with electric mixer.
- Beat in egg and vanilla.
- Mix flour and baking powder.
- Add 1 cup at a time,combining after each addition.
- You will need to add last 3/4 cup by hand.
- Do not chill dough it will be stiff.
- Divide dough into 2 balls.
- On floured surface roll out to 1/8 inch thickness.
- Use any cookie cutter and cut away.
- Bake for 6-10 minutes or until light brown.
- Enjoy!
COOKIE-CUTTER CHOCOLATE COOKIES
Make and share this Cookie-Cutter Chocolate Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h41m
Yield 5 dozen 2-inch cookies
Number Of Ingredients 12
Steps:
- Strain together the flour, cocoa powder, baking powder, baking soda, and salt; set aside.
- In a big bowl of a stand electric mixer with paddle attachment, mix the butter on medium-low speed until it is cream and lightened in color.
- Add in the sugar in a steady stream, mixing for 2 minutes to combine.
- Mix in the egg, vanilla, and espresso powder.
- Scrape down side of bowl, as needed, then mix in the melted chocolate.
- Decrease mixer speed to low and blend in the dry ingredients in two additions, mixing only to combine after each addition.
- Remove the dough from the bowl and divide in half; form into two 3 x 4 inch rectangles and wrap in plastic.
- Refrigerate for 2 hours or until firm (the dough may be frozen at this point for up to 1 month).
- Position oven racks in the upper and lower thirds of the oven.
- Preheat to 350°; dab the corners of the cookie sheets lightly with butter and line with baking parchment.
- Sprinkle a pastry cloth and rolling pin with powdered sugar, rubbing it well into the weave.
- Working with one piece of dough at a time, roll it into a rectangle 3/16 inch thick.
- Cut into desired shapes; place cutouts on the cookie sheets.
- Bake for 9-11 minutes, or until the cookies feel set on top.
- To ensure even baking, toward the end of baking time, rotate the sheets from top to bottom and front to back.
- Let cookies rest on the sheet for 2 minutes before loosening with a thin metal spatula.
- Decorate as desired; store in an airtight container, layered between strips of waxed paper, for up to 3 weeks.
- May be frozen undecorated .
Nutrition Facts : Calories 562.5, Fat 29, SaturatedFat 17.7, Cholesterol 91.1, Sodium 353.8, Carbohydrate 75.3, Fiber 4.5, Sugar 40.5, Protein 8
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