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1 cup butter, softened $ 2 cups sugar 3 large eggs $ 1 teaspoon vanilla extract 3 1/2 cups all-purpose flour $ 1 teaspoon baking soda 1/2 teaspoon salt 3. 2. 1. 1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add fl our to butter mixture, beating well. 2. Roll dough to 1/8-inch thickness on a lightly floured surface; cut with a 2 1/2-inch round cookie cutter. Place on lightly greased baking sheets. Spoon 1/4 tsp. jam on each cookie. Fold opposite sides to center, slightly overlapping edges; press down lightly on centers. 3. Bake at 375° for 15 minutes. Remove to wire racks to cool.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Add vanilla extract, beating until blended. Combine flour, soda, and salt; gradually add flour mixture to butter mixture, beating at low speed until blended after each addition. Divide dough in half; wrap each portion in plastic wrap, and chill 1 hour. Roll half of dough to 1/4-inch thickness on a floured surface. Cut out cookies with a 2 1/2inch round cutter, and place 1 inch apart on parchment paper-lined baking sheets. Bake at 350° for 10 to 12 minutes or until edges begin to brown; let stand on baking sheet 5 minutes. Remove to wire racks to cool. Repeat procedure with remaining dough.
Lemon Basil Butter Cookies
1 cup fresh lemon-basil leaves* 1 3/4 cups sugar, divided 1 pound butter, softened 1/4 cup lemon juice 1 large egg 6 cups all-purpose flour Garnish: fresh basil sprigs
Process basil and 1/4 cup sugar in a food processor until blended. Beat butter at medium speed with an electric mixer until creamy; gradually add remaining 1 1/2 cups sugar, beating well. Add lemon juice and egg, beating until blended. Gradually add flour and basil mixture, beating until blended. Shape dough into 1-inch balls, and place 2 inches apart on lightly greased baking sheets. Flatten slightly with bottom of a glass dipped in sugar. Bake at 350° for 8 to 10 minutes or until lightly browned. Cool on wire racks. Garnish, if desired. * Plain fresh basil leaves may be substituted for lemon-basil leaves.
Chocolate Peanut Bars
1 cup butter or margarine, softened 1 cup crunchy peanut butter 1 (16-ounce) box powdered sugar 1 1/2 cups vanilla wafers, crushed (about 45 cookies) 1 (12-ounce) package semisweet chocolate morsels 1/2 cup whipping cream
Beat butter and peanut butter at medium speed with an electric mixer until blended. Add powdered sugar and vanilla wafer crumbs; beat until blended. Press mixture evenly into a lightly greased 13- x 9-inch baking pan lined with wax paper. Stir together chocolate morsels and whipping cream in a medium saucepan over low heat until melted and smooth. Spread evenly on top of peanut butter mixture. Chill 1 hour or until firm. Remove from refrigerator, and let stand at room temperature 10 minutes or until slightly softened. Cut into 48 bars.
1 cup butter, softened $ 1 cup sugar 1 1/2 teaspoons baking soda 1/4 cup hot water 1 cup molasses 5 1/2 cups all-purpose flour $ 1 1/2 tablespoons ground ginger 1 1/2 teaspoons ground cinnamon 1/4 teaspoon salt 1/4 teaspoon ground allspice Parchment paper Royal Icing Buttermilk Frosting Assorted candies Assorted decorator sugar crystals
1/2 cup butter or margarine, softened 1 (3-oz.) package cream cheese, softened 1 1/4 cups all-purpose flour Strawberry jam (about 1/2 cup)
cinnamon.. Stir together baking soda and 1/4 cup hot water until dissolved.1. Beat in vanilla and melted chocolate. softened $ 3/4 cup sugar 1 1/2 tablespoons dark molasses 2 teaspoons ground cinnamon 1/2 teaspoon ground cardamom 1 tablespoon water 1 teaspoon baking powder 2 1/2 cups all-purpose flour $ 2 egg whites. Beat butter and sugar at medium speed with a heavyduty electric stand mixer until fluffy. cut with a 3-inch starshaped cutter. toasted 1/4 teaspoon salt 1/4 teaspoon ground cloves 1/4 teaspoon ground cinnamon 1 teaspoon grated lemon rind 1/4 cup seedless raspberry jam Powdered sugar Mississippi Mud Cookies 1 cup semisweet chocolate morsels 1/2 cup butter. Combine flour. Beat butter and sugar at medium speed with an electric mixer until creamy. Shape mixture into a ball. Gingerbread Snowflake Cookies: Prepare recipe as directed. beating until blended. Swedish Holiday Cookies 1 cup butter or margarine. miniature marshmallows Beat butter at medium speed with an electric mixer. Cover. Top each solid cookie with a hollow star. Roll dough to 1/4-inch thickness on a lightly floured surface. gradually add to chocolate mixture. Snip 1 corner of bag to make a small hole. Cut with a 2-inch round or other desired shape cutter. Add molasses. Divide dough into 2 equal portions. Cut centers out of half of cookies with a 1 1/2-inch star-shaped cutter. 50 min. beating just until blended. add eggs. Total time: 4 hr. 6. Hands-on time: 1 hr. Combine flour and next 5 ingredients. 2. Makes: about 9 dozen. add to butter mixture. Gradually add flour to butter mixture. Bake at 325° for 15 minutes. Spoon Royal Icing into a small zip-top plastic freezer bag. 1. beating until light and fluffy. pipe faces on cookies. Stir in chopped pecans and 1/2 cup milk chocolate morsels.to 2 1/2-inch snowflakeshaped cutter. Place all stars on lightly greased baking sheets. cover and chill 1 hour.. beating until well blended. Roll each portion to a 1/8-inch thickness on a lightly floured surface. Place 2 inches apart on parchment paperlined baking sheets. stirring every 30 seconds. Turn dough out onto a lightly floured surface. Cool on baking sheets 5 to 6 minutes. Linzer Cookies 1 1/4 cups butter. sprinkle remaining stars with powdered sugar.. Cool completely (about 30 minutes). including icing and frosting. gradually add 1 cup powdered sugar. beating until smooth. 3. Spread solid cookies with jam. Let cool on baking sheets 2 minutes. 6. stir in molasses. and sprinkle with sugar. cutting dough with a 1. . beating until blended. 4. Cut dough with a 4-inch gingerbread man-shaped cookie cutter. chill 8 hours. Cover and chill 1 hour. 1. Bake at 350° for 15 to 18 minutes. softened 1 cup powdered sugar. transfer to wire racks. Brush evenly with egg white. Add 3/4 cup sugar. Beat butter at medium speed with an electric mixer until creamy. and cardamom. Preheat oven to 350°. Microwave semisweet chocolate morsels in a small microwave-safe glass bowl at HIGH 1 minute or until smooth. on lightly greased baking sheets. 3. roll to 1/4-inch thickness. Add to butter mixture alternately with molasses mixture. Combine 1 tablespoon water and baking powder. and salt. sifted 2 1/2 cups all-purpose flour 1/2 cup finely chopped pecans. beginning and ending with flour mixture. 7. 2. beating until blended after each addition. 5. Place 2 inches apart on parchment paper-lined baking sheets. stirring until baking powder is dissolved. 2. cool on wire racks. gradually add to butter mixture. softened 1 cup sugar 2 large eggs 1 teaspoon vanilla 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup chopped pecans 1/2 cup milk chocolate morsels 1 cup plus 2 Tbsp. Decorate cookies as desired with candies and sugar crystals. Place. baking powder. Cool and decorate as directed. lightly beaten $ Sugar 4. Remove to wire racks to cool completely. 1 at a time. Stir together flour and next 4 ingredients. 5. or spread cookies with Buttermilk Frosting. 3. Bake at 375° for 8 minutes or until lightly browned. Bake at 350° for 13 to 17 minutes. 2 inches apart.
Yield: 4-1/2 dozen. mix well. Bake at 375 degrees for about 7-8 minutes. Dip half of the cookies in white coating. or a combination 1/4 cup sugar 3/4 cup (1 1/2 sticks) unsalted butter. Shape into 40 balls and place each into an ungreased mini muffin pan. gradually add to the creamed mixture. Beat in egg and vanilla. Place 2 in. Cream together the butter. cut a small hole in one corner of the bag. Remove to wire racks. Sift together the flour. unwrapped ] Preheat oven to 375 degrees. Combine the flour. Shape into two 8-in. Bake at 350° for 8-10 minutes or until set. salt and baking soda. Add the flour mixture. Remove from oven and immediately press a mini peanut butter cup into each ball. softened 1/2 cup white sugar 1/2 cup peanut butter 1/2 cup packed brown sugar 1 egg. vanilla and milk. cream butter and sugar. slices. Bake at 350° for 10 to 12 minutes or until set. baking soda and salt. melted 1 cup pecan pieces 1 cup semisweet chocolate chips or chunks 1 can (14 ounces) sweetened condensed milk 1 1/2 cups sweetened shredded coconut . wrap each in plastic wrap. 5. Cover and refrigerate for 2 hours. Divide dough in half. Refrigerate for 3 hours or until firm. Remove to wire racks to cool. softened 3/4 cup sugar 1 egg 1 teaspoon vanilla extract 1 cup King Arthur Unbleached All-Purpose Flour 1/3 cup baking cocoa 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup chopped almonds 1/2 cup miniature semisweet chocolate chips 12 ounces white candy coating disks. melted 2 ounces milk chocolate candy coating disks. 4. rolls. Chocolate Dipped Cookies 1/2 cup butter. set aside. Cool and carefully remove from pan. Press 3 marshmallows into each portion of dough. Beat in the egg. Stir in almonds and chocolate chips. sugar. beaten 1 teaspoon vanilla extract 2 tablespoons milk 40 miniature chocolate covered peanut butter cups. Place milk chocolate coating in a resealable plastic bag. peanut butter and brown sugar until fluffy. Chocolate Coconut Bars In a large bowl. Pipe 3 cups finely ground cookies (12 ounces). Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets. melted Peanut Buttercup Cookies 1 3/4 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking soda 1/2 cup butter. allow excess to drip off. Unwrap and cut into 1/4-in. such as graham crackers or chocolate wafers. melted 12 ounces dark chocolate candy coating disks. Repeat with remaining cookies in dark chocolate coating. cocoa. Let stand for 30 minutes or until set. Place on waxed paper. designs on cookies. apart on greased baking sheets.
STEP 2 In a large bowl. sugar. Bake. about 20 minutes. Sprinkle with coconut. STEP 4 Bake until coconut is toasted. Trim edges. Evenly press onto bottom and up sides of prepared baking sheet. stir together cookie crumbs. and butter until combined. IN THIS STEP: o Buttering and Lining Cake Pans 2. rotating halfway through. then line with parchment paper. if desired. 10 to 15 minutes. 3. until firm. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water. cool. STEP 3 Sprinkle cooled crust evenly with pecans and chocolate. Preheat oven to 375 degrees. spreading to cover completely (do not let it drip over the edges). IN THIS STEP: o How to Toast Nuts . cool completely.1. about 10 minutes. Transfer to a wire rack. Transfer to rack. 4. and cut into equal-size bars. Pour condensed milk over the top.
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