EDIBLE COOKIE DOUGH 4 WAYS RECIPE BY TASTY
This cookie dough recipe is indulgent, egg-free, and 100% edible without baking it. Toasting the flour in the oven makes it safe to eat, and four fun recipe variations (like a triple chocolate chunk version) let you customize it to your taste. Make one version, or make them all for the ultimate late-night sweet.
Provided by Pierce Abernathy
Categories Desserts
Time 5m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350˚F (180˚C).
- For the Base Dough, evenly spread flour out on a baking tray and bake for 5 minutes.
- In a large bowl, mix flour, sugar, butter, vanilla, milk, and salt until combined evenly.
- Refrigerate mix for 30 minutes.
- Separate dough into 4 sections
- For the Chocolate Chips, add one section of dough in a large bowl, mix in the chocolate chips and mini chocolate chips until combined.
- For the Cookies and Cream, crush sandwich cookies in plastic bag until evenly separated.
- Place crushed sandwich cookies into a large bowl, and add in one section of dough mixing until combined.
- For the Peanut Butter Chocolate, add chocolate candies, chocolate peanut butter cups, and peanut butter, into a large bowl with one section of dough and mix until combined.
- For the Triple Chocolate Chunk, add melted chocolate into a large bowl with the last section of dough and mix until evenly combined and consistent color.
- Add the chocolate chips and white chocolate chips, then mix until combined.
- Enjoy!
Nutrition Facts : Calories 1336 calories, Carbohydrate 141 grams, Fat 82 grams, Fiber 6 grams, Protein 17 grams, Sugar 75 grams
EDIBLE ORNAMENTS
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 40m
Yield 10 servings
Number Of Ingredients 4
Steps:
- In a large bowl whisk together sugar, meringue powder and water. Using the icing as "glue," create a circle with candy to create a wreath. Decorate as you like with the candies. Allow to dry. When ready add a ribbon to each ornament.
CHRISTMAS COOKIE ORNAMENTS
Add baking Christmas cookie ornaments to your holiday to-do list. It is an easy-to-make, one-bowl recipe to make these fully customizable cookie ornaments to decorate your Christmas tree.
Provided by Irina
Categories Cookies
Time 1h
Number Of Ingredients 7
Steps:
- , place softened butter in the bowl of a stand mixer and beat until smooth. Add almond flour and mix. Then add icing (powdered) sugar, ground allspice, salt, all-purpose flour, egg, and mix until the dough becomes homogeneous.
- Using a rolling pin, roll the dough between two sheets of parchment paper to the thickness of about 1/5 inch/5 mm. Refrigerate for 2 hours.
- Preheat oven to 300 degrees F/150 degrees C. Take the cookie dough out of the fridge and cut cookies using Christmas cookie cutters. Save, press together, and re-roll the dough scraps (you need to chill the rolled dough before cutting the cookies again.)
- Make a small hole in each cookie using a plastic straw. Arrange cookies on a baking sheet covered with parchment and bake for 20 to 25 minutes, or till the light brown color.
- Place ornaments on a wire rack to cool down. Then thread red and white striped twine, a ribbon, a string, lace, or raffia through the hole in each cookie, tie the ends, and hang cookies in the tree. You can tie each cookie individually or use finished ornaments to make an edible holiday garland.
Nutrition Facts : ServingSize 1 cookie, Calories 90 calories, Sugar 2.6 g, Sodium 44 mg, Fat 6.3 g, SaturatedFat 3.2 g, Carbohydrate 7.7 g, Fiber 0.5 g, Protein 1.3 g, Cholesterol 16 mg
TASTY 101 EDIBLE COOKIE DOUGH RECIPE BY TASTY
We took Tasty's famous chocolate chip cookie recipe and turned it into edible dough that's just as delicious as the original.
Provided by Nichi Hoskins
Categories Desserts
Time 15m
Yield 8 cups
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F (180°C).
- Evenly spread the flour on a baking sheet. Bake for 5 minutes to kill any harmful bacteria. Let cool to room temperature.
- Add the butter to a large skillet over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty, about 5 minutes. Watch carefully so the butter does not burn.
- Remove the pan from the heat and pour the brown butter into a heatproof liquid measuring cup. Let cool for a minute or 2, then give it a stir and carefully pour in enough water to bring it back up to 1½ cups of liquid. Let cool to room temperature.
- In a large bowl, combine the cooled browned butter, granulated sugar, and brown sugar. Mix with an electric hand mixer or whisk until evenly combined.
- Add the espresso powder, salt, vanilla, milk, and cooled flour and mix until combined.
- Fold in the chocolate chips and chopped chocolate until incorporated.
- Refrigerate the dough for 30 minutes, until firm. The cookie dough will keep in the refrigerator for up to 5 days.
- Enjoy!
Nutrition Facts : Calories 558 calories, Carbohydrate 95 grams, Fat 19 grams, Fiber 4 grams, Protein 8 grams, Sugar 48 grams
EDIBLE COOKIE DOUGH RECIPE BY TASTY
Here's what you need: flour, granulated sugar, brown sugar, vanilla extract, salted butter, milk, salt, chocolate chips
Provided by Isabella Valenzuela
Categories Bakery Goods
Yield 1 serving
Number Of Ingredients 8
Steps:
- Mix together granulated sugar, brown sugar, salt, milk, and vanilla in a small bowl.
- Once combined, add in flour and mix.
- Then, add the butter and fold until it becomes a dough. Finally, add chocolate chips.
- Serve.
Nutrition Facts : Calories 551 calories, Carbohydrate 65 grams, Fat 32 grams, Fiber 2 grams, Protein 5 grams, Sugar 35 grams
SNOWFLAKE COOKIE ORNAMENTS
Your cookie trays will twinkle with these festive snowflake cookies. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield about 3 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; gradually add to the creamed mixture and mix well. , Divide dough into fourths. Cover and refrigerate 1-2 hours or until easy to handle., Preheat oven to 375°. On a lightly floured surface, roll out one portion to 1/8-in. thickness. (Refrigerate other portions until ready to use.) Using a variety of sizes of floured snowflake cookie cutters, cut out snowflakes. , Carefully place 1 in. apart on ungreased baking sheets. Using small decorating cutters, cut out desired shapes to create designs in some of the snowflakes. Use a toothpick to help remove the cutouts. With a plastic straw, poke a hole in the top of each small cookie. , Bake medium and large snowflakes 6-1/2-7 minutes and small snowflakes 6 minutes or until bottoms are lightly browned. Remove to wire racks to cool. Repeat with remaining dough., For royal icing, in a large bowl, combine confectioners' sugar and meringue powder. Add warm water; beat on low speed 1 minute. Beat on high 4-5 minutes or until stiff peaks form. Tint half blue. Leave remaining icing white; cover and set aside., With blue icing and a round tip, outline half of the cookies; fill in centers with blue icing and let dry completely. With white icing and a round tip, outline each blue-colored cookie and create snowflake designs. Let dry completely., On the remaining cookies, repeat process using white icing on white frosted cookies. Thread a ribbon through the hole in each small snowflake and through the cutout in each medium and large snowflake.
Nutrition Facts :
EDIBLE CHRISTMAS ORNAMENTS
A delicious, kid-friendly way to decorate your Christmas tree! Our edible cookie ornaments are made Bisquick and tied up to the tree with ribbon!
Provided by Angie McGowan
Categories Dessert
Time 1h30m
Yield 18
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray cookie sheet with cooking spray or line with cooking parchment paper.
- In large bowl, stir together 2 cups of the Bisquick mix, the powdered sugar, butter, egg and vanilla until soft dough forms. Sprinkle remaining 1 cup Bisquick mix on work surface. Place dough on surface; knead Bisquick mix into dough.
- Roll dough to 1/4-inch thickness. Cut with 2-inch star- and stocking-shaped cookie cutters (or desired size and shape Christmas cookie cutters). On cookie sheet, place cutouts about 2 inches apart. With straw, cut out small hole in top of each cookie.
- Bake 12 to 15 minutes or until golden brown. Cool completely on cookie sheet.
- Decorate cookies with icing, if desired. String ribbon through holes in cookies and tie for hanging.
Nutrition Facts : ServingSize 1 Serving
CHRISTMAS COOKIE ORNAMENTS
You can make these goodies for the Christmas tree ahead of time! Simply whip up the cookies and store them plain in your freezer. Come Christmas, you can fix homemade frosting and decorate. Then tie on ribbons and hang the shapes on your evergreen. You can also create these treats for eating! If you do, start them from scratch at holiday time and store the cookies in an airtight container. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 40(3-inch) cookies.
Number Of Ingredients 16
Steps:
- In a bowl, cream the butter, shortening and sugar. Beat in the honey, egg and vanilla. Gradually add the flour and salt., Turn the dough onto a floured surface and roll to an 1/8-in. thickness. Cut into shapes using cookie cutters dipped in flour. Transfer cutouts to ungreased baking sheets., Using a straw, make a hole in the top of each cookie. Remove the center circle of dough. Bake the cookies at 350° for 6 minutes until the edges are lightly browned. Remove the cookies to wire racks to cool., For frosting, combine the confectioners' sugar, water, corn syrup and vanilla. Beat until smooth. Tint the frosting with liquid or paste food coloring in desired colors., Place each color of frosting in a pastry or plastic bag. Cut a small hole in the tip of each bag. Spread and pipe frosting onto cookies as desired., If desired, create stitch marks on a stocking or veins on holly leaves by dipping a toothpick in food coloring and painting on the lines., For hanging loops, cut forty 8-in. strips of 1/8-in.-wide ribbon. Thread a ribbon strip through the hole in each cookie and tie the ends into a bow.
Nutrition Facts : Calories 176 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 41mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 0 fiber), Protein 1g protein.
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