Million Dollar Stamped Cookies Food

STAMPED CINNAMON BROWN SUGAR COOKIES

Steps:

• Whisk the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cardamom together in a medium bowl. Set aside.
• Using a hand mixer or a stand mixer fitted with paddle attachment, beat the softened butter, brown sugar, and granulated sugar together on medium-high speed until creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the molasses, egg, and vanilla extract and mix on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl again as needed.
• Add the flour mixture to the wet ingredients, then mix on low speed until combined. Cover and chill the dough in the refrigerator for at least 2 hours (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 15 minutes before rolling because the dough will be quite hard.
• Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
• Measure 1 Tablespoon of chilled cookie dough per cookie and roll into balls. The dough may seem crumbly, but will come together as you roll. Arrange dough balls 3 inches apart on the baking sheets. Place the cookie stamp directly on top of each cookie dough ball, centering the ball as best as you can, then firmly press down until the dough extends nearly to the edges of the cookie stamp. Lift straight up. If your cookie dough is sticking to the cookie stamp (mine does!), lightly dip the cookie stamp in a bowl of flour before stamping the cookie dough ball. If dipped lightly, the flour bakes right off the cookie.
• Bake cookies until the edges are set, about 13 minutes.
• Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Cover leftover cookies tightly and store at room temperature for up to 1 week.

MILLION DOLLAR COOKIES

Steps:

• Mix ingredients in the order given.
• Roll into balls and place on cookie sheet. Press down with glass which has been buttered and dipped in sugar.
• Bake at 350 degrees F (175 degrees C) for 12 minutes.

MILLIONAIRE'S SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F.
• Butter 2 (8-inch) square nonstick pans and coat with flour, tapping off excess. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas. Press the shortbread mixture into prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.
• In a heavy-bottomed saucepan over medium-low heat, combine the condensed milk and 2 tablespoons of butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.
• In a glass bowl set over a saucepan of simmering water, melt the chocolate. Once chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely, allowing chocolate to slightly harden but not get hard. Cut into 2-inch squares and enjoy, or store in an airtight container, at room temperature, or my favorite - keep in the refrigerator for a yummy sweet and cool treat!

MILLIONAIRE SHORTBREAD COOKIES

Steps:

• For the shortbread layer: Preheat the oven to 350 degrees F. Using a pastry brush, butter a 9-by-13-inch baking dish and coat with flour, tapping off excess.
• Put the flour, sugar and salt in a food processor and pulse. Add the butter and pulse until the dough just comes together. Press the shortbread mixture into the prepared pan and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.
• For the cookie butter layer: In a 5-quart saucepan over moderately-low heat, combine the sweetened condensed milk, brown sugar, cookie butter and salt. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until the mixture becomes thick and amber in color, about 15 minutes. Pour the mixture over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.
• For the chocolate topping: In a bowl set over a saucepan of simmering water, melt the chocolate with the oil. Once the chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then put in the refrigerator to cool completely, allowing the chocolate to slightly harden but not too hard. Cut into 2-inch pieces. Garnish with flaky salt before serving.

MILLION DOLLAR COOKIES

Steps:

• 1. Measure oatmeal and blend in blender to a fine powder and set aside. In large bowl put butter and both sugars and mix with a fork. Add eggs and vanilla and mix till blended with fork.
• 2. In another bowl combine flour,oatmeal,salt,baking powder, baking soda Combine this with the egg mixture but now use a strong spatula or metal spoon this will make the batter hard to mix. Once this is mixed well its time to add your choc. chips and grated Hershey and nuts.
• 3. The batter will be hard to mix but I have faith you can do it. Once all mixed I put mine in frig. to get cold for easy handling about 20 mins. Once it is cold shape into balls, I use a medium size cookie scoop .
• 4. Place 2" apart on greased cookie sheet and bake for 10-12 mins. pending on your oven. Bake at 350* The cookie will be slightly brown on bottom and soft to the touch on top which is what you want. Take out and put on wire rack or wax paper. In one batch I got 80 cookies. Or just roll your own.

STAMPED CUTOUT COOKIES

Steps:

• In a large mixing bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and vanilla; mix well. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Chill for 1 hour or until firm. , On a lightly floured surface, roll out dough to 1/4-in thickness. Cut out with 3-1/2 in. cookie cutters of your choice. Using a floured spatula, transfer cookies to greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Cool completely on wire racks., For icing, in a large bowl, combine confectioners' sugar, water and meringue powder; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Using pastry bags and small round tips, ice cookies. Let stand at room temperature until frosting is dry and firm, several hours. , For each color you use, in separate small bowls, combine 1/2 teaspoon food coloring with 2-3 teaspoon water. Pour onto food-safe stamp pad or folded paper towel. Press stamp gently onto pad, ensuring an even coating of coloring adheres to stamp. Press stamp gently onto dried icing. Repeat with remaining cookies. Let stand until dry, several hours. Store in an airtight container.

QUICK MILLIONAIRE SHORTBREAD

Steps:

• Line a baking sheet with foil and coat with an even layer of coconut cooking spray. Lay the graham crackers out on the baking sheet in a single layer. Set aside.
• Add the chopped semisweet chocolate to a heatsafe mixing bowl set over a pan of simmering water. Add the coconut oil to the bowl with the chocolate and allow it to melt. Heat, stirring, until smooth, 2 to 3 minutes. Leave the mixture in the pan, over the water, until ready to use.
• In a separate bowl, add the chopped chocolate candies and candy bars and mix to combine.
• Spoon the dulce de leche into a microwave-safe bowl and microwave in 15-second increments, stirring in between to make sure it doesn't burn, until slightly softened and more spreadable. The time needed will vary on your microwave--roughly 30 to 90 seconds.
• Scoop the warm dulce de leche onto the graham cracker base and spread it nearly to the edges using an offset spatula.
• Give the melted chocolate and coconut oil mixture a quick stir and pour it over the dulce de leche, spreading it evenly with a clean offset spatula. Working quickly, sprinkle the candies over the top of the dulce de leche.
• Transfer the baking sheet to the fridge and chill, uncovered, until set, about 2 hours. Once chilled, carefully remove from the baking sheet to a cutting board. Using a long serrated knife, cut the slab into 30 roughly 2-inch squares. Smaller is better as they're rich! Serve cold or at room temperature.

MILLIONAIRE'S SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F. Line a 9 by 13-inch baking pan with parchment or waxed paper. In a mixer fitted with a paddle attachment (or using a hand mixer), cream 8 ounces butter until soft. Add 1/2 cup of the sugar and mix until incorporated.
• In a separate bowl, stir together the flour and cornstarch. Add the dry ingredients to the butter mixture and mix at low speed just until the ingredients are incorporated and the dough comes together. Turn the dough onto a floured work surface and knead it 5 to 10 times, to bring the dough together and smooth it out. Re-flour your work surface. With a rolling pin, roll the dough out to fit the sheet pan. To transfer to the sheet pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan. Using light strokes of the rolling pin, roll the dough into the corners and edges of the pan, and roll out any bumps (or press the rolled-out dough thoroughly into the pan with your fingers). Prick the shortbread all over with a fork to prevent any buckling or shrinking.
• Bake in the center of the oven for 15 minutes. After 15 minutes, rotate the pan and knock it once against the oven rack, to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until very lightly browned. Let cool in the pan.
• Pour the remaining 2 1/2 cups sugar into the center of a deep saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar twice, making a cross, to moisten it. Over medium-high heat, bring to a boil without stirring. Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color, 10 to 20 minutes. Immediately remove from the heat and stir in 2 tablespoons butter with a wooden spoon. Slowly and carefully pour in the lukewarm cream, stirring slowly but constantly (it will bubble up and may splatter). Pour over the baked shortbread and smooth the top. Place in the refrigerator, uncovered, to harden slightly.
• When the caramel has set, melt the chocolate in the top of a double boiler (or in a mixing bowl) set over barely simmering water, stirring frequently. Stir in the vegetable oil (this will make the chocolate less brittle when it hardens). Pour over the cooled caramel and spread quickly with the back of a spatula or spoon to cover the entire surface. Let cool in the pan. With a heavy knife, cut into 1 1/2-by-3-inch bars. Store in an airtight container.

MILLION DOLLAR STAMPED COOKIES

Steps:

• Preheat oven to 350*.in large mixing bowl, combine 1 cup of the sugar, crisco and butter -- beat until light and fluffy.add vanilla, almond extract and egg.blend well -- add flour, baking soda and cream of tartar, mix well.shape dough into 1" balls.roll balls in remaining 1/3 cup sugar -- place 2" apart on ngreased cookie sheet with bottom of glass dipped in sugar.
• flatten balls to 1/8" thickness --
• bake at 350* for 7-12 minuts or until edges are light golden brown.
• cool 1 minute on rack on cookie sheet --
• remove from sheets to wire racks to cool completely.

MILLION-DOLLAR COOKIES

Steps:

• Preheat oven to 350F.
• Place the butter, sugar, and brown sugar in a large bowl and mix with an electric mixer on low speed for 1 mintue or until creamy. Add the egg and vanilla and mix on medium speed for 2 minutes or until fluffy. Add the baking soda and flour and mix on low speed for 1 minute or until completely combined.
• Drop teaspoonfuls of the dough onto ungreased baking sheets at least 2 inches apart. Pour a little sugar in a small bowl. Press the bottom of a glass in the dough to get it sticky and then dip it into the sugar. Press the cookies about 1/4 inch thick with the sugared glass, dipping the glass in the sugar after each cookie. Bake for 10 to 12 minutes or until lightly golden brown. Remove the cookies from the pan and cool on parchment or waxed paper.

MILLION DOLLAR COOKIES

Steps:

• Oven 350° for 12-15 minutes until edges are slightly brown.
• Cream fats and sugars until fluffy.
• Add egg and beat until absorbed.
• Add flavorings to creamed mixture.
• Sift dry ingredients together into separate bowl and blend together.
• Add dry to creamed mixture and mix just until flour is incorporated; do not over mix.
• Chill dough.
• Roll into balls and flatten on cookie sheet with glass bottom dipped in sugar.
• My addition of some butter allows the fats and sugars to crème to a fluffy consistency superior to Crisco alone. Butter has a small percentage of water that helps build volume and break down the sugars. The use of all butter will result in a softer cookie if this is your preference. This important 1st stage of preparation will make good cookies, blue ribbon winners.

MILLION DOLLAR COOKIES

Steps:

• Cream margarine with sugars. Add egg and vanilla and mix well. Stir together dry ingredients, then add to sugar mixture. Stir in chocolate chips. Roll into balls, press lightly with fork.
• Bake at 350 until slightly browned. Makes three dozen.

GRANDMA'S MILLION DOLLAR COOKIES

Steps:

• Heat oven to 350°F. In large bowl, combine 1 cup of the sugar, shortening and butter; beat until light and fluffy. Add vanilla, almond extract and egg; blend well. Add flour, baking soda and cream of tartar; mix well.
• Shape dough into 1-inch balls. Roll balls in remaining 1/3 cup sugar; place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped in sugar, flatten balls to 1/8-inch thickness.
• Bake at 350°F. for 7 to 12 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

MILLION DOLLAR COOKIES

Steps:

• Mix shortening, sugars, eggs, and vanilla. Add flour, soda, and salt.
• Refrigerate at least 1 hour or over night.
• Roll into 1 inch balls, place on cookie sheet and flatten with a glass dipped in sugar.
• Bake at 350, for 10-12 minutes.
• Cool and enjoy.