Fun Cookie Suckers Food
FUN COOKIE SUCKERS
Swirls of color, also known as Play Dough Cookies.
Provided by Terri
Categories Refrigerator Cookies
Yield 24
Number Of Ingredients 10
Steps:
- In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla; beat until smooth
- In a medium bowl combine flour, baking powder and salt. Add dry ingredients to the creamed mixture. Stir till soft dough forms. Divide dough into fourths. Tint each with a different food color. Wrap in plastic wrap and chill for 2 hours.
- Preheat oven to 350 degrees F (175 degrees C). Working with each color, shape dough into 3/4 inch balls. For each cookie place 1 pink, 1 green, 1 blue and 1 orange ball together to make 1 large rainbow colored ball. Shape into a 12 inch long roll (like a snake); starting at one end, coil roll to make a 2 3/4 inch round cookie. Place cookies 3 inches apart on lightly greased baking sheet. Carefully insert lollipop sticks into bottoms of cookie
- Bake cookies for 8 minutes or until lightly browned. Cool and store in an airtight container.
Nutrition Facts : Calories 151.2 calories, Carbohydrate 19.5 g, Cholesterol 26.9 mg, Fat 7.3 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 4.5 g, Sodium 99.1 mg, Sugar 8.4 g
FUN COOKIE SUCKERS
Swirls of color, also known as Play Dough Cookies.
Provided by Terri
Categories Refrigerator Cookies
Yield 24
Number Of Ingredients 10
Steps:
- In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla; beat until smooth
- In a medium bowl combine flour, baking powder and salt. Add dry ingredients to the creamed mixture. Stir till soft dough forms. Divide dough into fourths. Tint each with a different food color. Wrap in plastic wrap and chill for 2 hours.
- Preheat oven to 350 degrees F (175 degrees C). Working with each color, shape dough into 3/4 inch balls. For each cookie place 1 pink, 1 green, 1 blue and 1 orange ball together to make 1 large rainbow colored ball. Shape into a 12 inch long roll (like a snake); starting at one end, coil roll to make a 2 3/4 inch round cookie. Place cookies 3 inches apart on lightly greased baking sheet. Carefully insert lollipop sticks into bottoms of cookie
- Bake cookies for 8 minutes or until lightly browned. Cool and store in an airtight container.
Nutrition Facts : Calories 151.2 calories, Carbohydrate 19.5 g, Cholesterol 26.9 mg, Fat 7.3 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 4.5 g, Sodium 99.1 mg, Sugar 8.4 g
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- black And White Cookies. Depending on who you talk to, these aren’t cookies at all but “drop cakes,” given their fluffy texture and fine crumb. (But, considering the word “cookie” actually comes from “koekje,” a Dutch word meaning “little cake,” we still say it deserves a spot on this list.)
- butter Cookies. Also known as Sablés, these unleavened cookies are crisp and—you guessed it—buttery. It’s simple, elegant and lends well to flavor-boosting additions, like chopped nuts, citrus zest or, as Sally’s Baking Addiction demonstrates, a partial dunk in melted chocolate.
- cake Mix Cookies. High-brow these aren’t, but delicious they are. Boxed cake mix yields many of the dry ingredients you need for a chewy-bordering-on-pillowy cookie.
- chocolate Chip Cookies. Bless Ruth Wakefield, inventor of the chocolate chip cookie. It first appeared in her 1938 cookbook, Tried and True, and has spawned such an obsession that just about everyone has their own riff on the recipe.
- crinkle Cookies. While crinkle cookies are best known for their chocolate base, you can find riffs in just about any flavor imaginable. There’s just one constant: Those balls of dough need to be rolled in confectioners’ sugar just before baking, so that as they bake, they spread out and “crinkle,” revealing the chewy cookie beneath the powdery exterior.
- gingerbread Cookies. Gingerbread men have been around for hundreds of years (back in the 16 century, Queen Elizabeth I had a royal gingerbread maker on staff, according to Time), and they don’t have to be confined to the holiday season.
- gingersnaps. Just as some people have strong opinions on whether brownies should be cakey or fudgy, gingersnap lovers get pretty divided over whether the cookie is at its best when its chewy or crisp.
- icebox Cookies. You may know these as slice-and-bake cookies or refrigerator cookies, but the concept is the same: You prepare a dough, roll it into a log, tightly wrap it in parchment paper and refrigerate it for at least two hours to let the flavors meld.
- macarons. This delicate French sandwich cookie features a crisp exterior that gives way to a chewy, airy, almost-cakelike interior. And achieving that texture is, well, work.
- macaroons. Often confused with macarons (by name alone), these cookies couldn’t be more different. Sure, this cookie also contains egg whites and sugar, but a macaroon is much denser, made largely of shredded coconut.
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