Voting Party Cookies Recipe By Tasty Food

BUTTER COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• In a large bowl, combine the butter and sugar. Cream together with an electric hand mixer until the butter is light and fluffy,
• Add the egg and milk, and continue beating until smooth. Set aside.
• In medium bowl, stir together the flour, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients and beat to combine until the dough comes together.
• Turn the dough out onto a lightly floured surface and roll out to ¼-inch (¾ cm) thick. Cut out shapes with cookie cutters of your choice. Re-roll the excess dough and cut out more shapes until all of the dough is used. Transfer the cookies to the prepared baking sheet, spacing about 1 inch (2.5 cm) apart.
• Bake for 6-8 minutes, or until the cookies are firm around the edges but still soft at the centers. Transfer to a wire rack to cool completely.
• Make the frosting: In a large bowl, combine the powdered sugar, butter, vanilla, and condensed milk. Beat with an electric hand mixer until creamy and smooth. Divide the frosting between smaller bowls and add food coloring, if desired.
• Decorate the cookies with the frosting, sprinkles, and candies.
• Enjoy!

PERFECT CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F.
• In a large bowl, use a hand mixer to cream butter, granulated sugar, brown sugar and vanilla. Add eggs to the mixture in a large bowl and combine with a hand mixer.
• In a small bowl, combine flour, baking soda and salt. Set aside.
• Gradually add half of the dry ingredients to the wet ingredients in the larger bowl. Fold in the dry ingredients using a spoon to be sure you do not over mix the dough.
• When flour is mostly mixed together, add the last of the dry ingredients and chocolate chips to the large bowl of dough. Fold in flour and chips till dough comes together. Avoid overmixing..
• Line a baking sheet with parchment paper.
• Using a small or medium cookie scoop, scoop balls of dough onto the baking sheet.
• Bake cookies in the oven for 10 minutes (for a softer cookie) or 15 minutes (for a crispier cookie), then cool on a baking sheet or on wire racks for 5 minutes.
• Serve.

FUDGY CHOCO-CHIP COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, cream the butter, sugar, and brown sugar until creamy. While mixing, add eggs, one-by-one.
• Next, add dry ingredients. Once combined, stir in chocolate chips.
• Shape cookie dough into round balls (each the size of a golf ball) and refrigerate the dough overnight.
• Preheat the oven to 415* F. Retrieve the dough from the fridge, thaw, and bake the cookies, 15-20 minutes or until lightly browned and set.
• Cool on a wire rack and serve.

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
• Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
• Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown.
• Cool completely before serving.
• Enjoy!

RASPBERRY POPPYSEED LINZER COOKIES RECIPE BY TASTY

Steps:

• Make the raspberry jam: In a medium pot over medium heat, combine the raspberries, sugar, and lemon juice. Cook for 10 minutes, stirring occasionally, until thickened. Remove from the heat and refrigerate for at least 2 hours before assembling the cookies.
• Make the cookies: In a medium bowl, mix together the all-purpose flour and almond flour. Set aside.
• In a large bowl, cream together the butter, sugar, salt, lemon zest, and vanilla with an electric hand mixer until fluffy, about 3 minutes.
• Add the poppy seeds and beat for 1 minute to distribute evenly.
• Add the egg and beat for 1-2 minutes, until well incorporated.
• Pour in the flour mixture and fold with a spatula, just until no streaks of flour remain. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour or until firm.
• Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• Unwrap the dough on a floured surface and dust the top of the dough with more flour. Roll out the dough to ¼-inch (½ cm) thickness.
• Using a 2½-inch (6 ⅓ cm) round cookie cutter with ridged edges, cut out cookies, chilling and re-rolling the dough as needed to cut out more cookies. You should have about 38 total.
• Use a ½-inch (1 ¼ cm) cutter to cut out the centers of half of the cookies. Transfer cookies to the prepared baking sheet.
• Bake the cookies for 12 minutes or until the edges are golden brown. Let cool completely.
• To assemble, spread 1 teaspoon of jam onto the whole cookies. Top with the cut-out cookies.
• Enjoy!