SPARKLE SWEETHEART COOKIES
These sparkle sweetheart cookies are dressed up in Valentine's Day sprinkles and a chocolate heart on top! This is a simple cream cheese drop-style sugar cookie that only requires 30-60 minutes of cookie dough chilling.
Provided by Sally
Categories Cookies
Time 1h45m
Number Of Ingredients 11
Steps:
- Whisk the flour, baking powder, and salt together until combined. Set aside.
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and cream cheese together on high speed until relatively smooth, about 2 minutes. Add the granulated sugar and beat until combined and creamy. Add the egg, vanilla extract, and almond extract and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low speed until combined. The dough will be thick. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 30-60 minutes and up to 3-4 days. If chilling for longer than 2-3 hours, allow the dough to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard and the cookies may not spread.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Pour sanding sugar in a bowl or, if using multiple colors, a few separate bowls.
- Roll balls of cookie dough, about 1 Tablespoon of dough per cookie, then roll each ball in the sanding sugar to coat. Place each dough ball 2 inches apart on the baking sheets. Using the back of a measuring cup or drinking glass, gently press down on each dough ball to slightly flatten. Bake the cookies for 12-13 minutes or until very lightly browned on the edges.
- Remove from the oven and allow to cool on the baking sheets for 5 minutes. Press a chocolate heart into each cookie and quickly stick the baking sheet in the freezer or fridge so the warm cookie does not completely melt the chocolate heart. Let the chocolate set (about 15 minutes) on the cookies in the freezer/refrigerator.
- Cookies will stay fresh covered at room temperature for 1 week.
SUGAR COOKIE WITH ORANGE-CINNAMON ICING
Provided by Food Network
Categories dessert
Time 1h50m
Yield 30 to 40 cookies
Number Of Ingredients 12
Steps:
- For the sugar cookie: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
- In a stand mixer, cream the butter and sugar together well. Add the eggs 1 at a time, mixing between each addition. On low speed, slowly add the flour, baking powder and salt and mix. Add the vanilla extract and 2 teaspoons water and mix just until combined; do not over mix! Refrigerate the dough for 30 minutes
- Dust a work surface with flour. Roll out the dough about 1/4 inch thick and cut into shapes using your favorite cookie cutters. Transfer to the prepared baking sheets and bake until no longer translucent and just golden at the edges, 7 to 9 minutes. Cool slightly on the baking sheets, then transfer to a wire rack to cool completely. Continue rolling and baking any remaining dough, re-rolling scraps once.
- For the icing: Whisk together the lemon juice, cinnamon, egg whites and orange zest in the bowl of a stand mixer. Using the paddle attachment and on medium speed, gradually add the confectioners' sugar and beat until the icing is the desired stiffness. Transfer the icing to a piping bag and pipe on the cookies in desired decorative patterns.
SNOW FLAKES AND PEACE DOVES CUT-OUT COOKIES
Steps:
- Preheat oven to 350 degrees F.
- Combine the cookie mix with the cream cheese until crumbly. Mix in the eggs and flavoring until well combined. Add enough flour to make a firm dough that can be rolled out. Roll dough out on lightly floured board to 1/4-inch thickness. Cut out snow flakes, doves, or other desired shapes.
- Place on ungreased baking sheet and bake for about 8 minutes.
- While the cookies are baking, make the icing by combining powdered sugar and meringue powder. Add 1 teaspoon of water at a time until it reaches desired consistency.
- Decorate cookies with royal icing. Allow to dry for 1 hour.
SUGAR COOKIES
Decorate our buttery, melt-in-the-mouth sugar cookies with piped icing and sprinkles for a thoughtful edible gift.
Provided by Liberty Mendez
Time 30m
Yield Makes 20-22
Number Of Ingredients 6
Steps:
- Beat the butter and sugar with an electric whisk for 4 mins until light and fluffy. Beat in the eggs, one at a time, then add the vanilla. Whisk in the cornflour and plain flour until the mixture comes together into a dough. Put the dough between two pieces of baking parchment, and roll out to a 6mm thickness using a rolling pin. Chill for 30 mins.
- Heat the oven to 200C/180C fan/gas 6. Peel the top layer of parchment off the dough and stamp out circles using a 6cm round cutter (or the shape of your choice). Re-roll any offcuts and continue stamping out rounds until all the dough is used. Transfer the cookies to a second large baking sheet lined with baking parchment, spacing them 2cm apart (you may need two sheets). Bake for 7-10 mins. Leave to cool on the sheet for 15 mins, then transfer to a wire rack to cool completely. Will keep in an airtight container for one week.
Nutrition Facts : Calories 130 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium
CHOCOLATE SHADOWS
These are really good, especially if you like the whole peanut butter /chocolate combination. I could actually go for a bit MORE chocolate ;)Thinking about maybe, the next time I make them , dipping half the cookie in melted chocolate ;) *cooking time is per pan*
Provided by Marlene.
Categories Dessert
Time 25m
Yield 40 cookies
Number Of Ingredients 10
Steps:
- Melt chocolate chips on low heat, set aside.
- In large bowl combine sugars, shortening, peanut butter and egg mixing well.
- Add dry ingredients, mixing well.
- Add melted chocolate, stirring just enough to give a"marble" effect.
- Shape into 1 inch balls and dip tops in sugar, place on un greased cookie sheet.
- Flatten with bottom of glass.
- Bake at 375* for 10 minutes or until golden brown.
- Cool slightly before removing from cookie sheet.
CUTOUT SUGAR COOKIES
Cutting fun shapes from sweet dough and decorating the cookies with icing and candies is a Christmas-time tradition many families, including Sherry Taylor's. "This easy sugar cookie recipe yields delicious results," assures this Metropolis, Illinois subscriber.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2-1/2 dozen (3-inch cookies).
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add egg and extracts. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture and mix well. Cover and chill for 2-3 hours or until easy to handle. , On a floured surface, roll out dough to 1/4-in. thickness. Cut into desired shapes. Place 1 in. apart on greased baking sheets. Bake at 375° for 6-8 minutes or until the edges begin to brown. Remove to wire racks to cool completely. , For icing, cream the butter and shortening in a bowl. Add vanilla and salt. Gradually add the sugar, 1 cup at a time, beating well after each addition. Add milk; beat until light and fluffy. Tint icing with desired colors of food coloring; decorate the cookies.
Nutrition Facts : Calories 525 calories, Fat 25g fat (13g saturated fat), Cholesterol 62mg cholesterol, Sodium 278mg sodium, Carbohydrate 72g carbohydrate (55g sugars, Fiber 1g fiber), Protein 3g protein.
More about "sugar dove cookies food"
DOVE-SHAPED SUGAR COOKIES - WOMAN'S DAY
From womansday.com
Cuisine AmericanCategory Christmas, DessertEmail [email protected]Total Time 1 hr 15 mins
- In a large bowl, beat butter, sugar and salt with mixer on medium-high until light and fluffy, about 3 minutes.
BUTTER COOKIES 鳩サブレー • JUST ONE COOKBOOK
From justonecookbook.com
4.9/5 (59)Total Time 1 hr 15 minsCategory DessertCalories 60 per serving
- Gather all the ingredients. If you want to make the dove-shaped Hato Sabure cookies, print out the image (see Notes) and trace the pattern on parchment paper.
- Fit an electric mixer with the whisk attachment and combine sugar and butter in the bowl. Whisk on high speed until fluffy, about 2 to 3 minutes.
PEACE DOVE COOKIES RECIPE - SOUTHERN LIVING
From southernliving.com
- Prepare the Cookies: Beat butter and sugar with a heavy-duty stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 minutes. Add egg and vanilla; beat until incorporated, 30 seconds. Gradually add flour and salt, beating until combined, 1 minute. Remove dough from bowl; shape into a flat disk. Cover with plastic wrap; chill at least 2 hours or up to 24 hours.
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Transfer dough to a lightly floured work surface; roll to ⅛-inch thickness. Using a 4 ½-inch dove-shaped cookie cutter, cut out dough; reroll scraps twice to cut 36 Cookies total. Arrange 2 inches apart on prepared baking sheets. Flip half of the Cookies to face opposite direction. Bake in 2 batches until slightly golden on edges but pale in centers, 8 to 10 minutes. Cool on baking sheets 5 minutes. Transfer to a wire rack; cool completely, about 30 minutes.
- Prepare the Royal Icing: Beat powdered sugar, meringue powder, and 6 tablespoons of the warm water with an electric mixer on low speed until combined, 1 minute. Increase speed to medium, and beat until smooth, about 2 minutes. Beat in remaining 2 tablespoons warm water, ¼ teaspoon at a time, as needed until desired consistency is reached. Transfer 2 tablespoons Royal Icing to a small bowl; stir in 1 drop food coloring until well combined. Cover and set aside. Spoon remaining undyed icing into a ziplock plastic freezer bag with a small corner snipped off (or into a piping bag fitted with a small round tip).
- Pipe a border of undyed icing around each Cookie. Flood with additional icing. Using a wooden pick, spread icing to piped border inside edges to fully ice Cookies. Let stand until icing is set, 1 hour. Pipe wings onto Cookies with some of the undyed icing. Spoon reserved green icing into a ziplock plastic freezer bag with a small corner snipped off (or into a piping bag fitted with a small round tip). Pipe 1 olive branch beneath each dove’s beak. Let stand until icing is set, 30 minutes.
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