1 2 3 Cookies Recipes

Steps:

• Heat oven to 375°F.
• Combine flour, oats, baking soda and cinnamon. Beat butter and sugars in large bowl with mixer until blended. Add egg; mix well. Gradually beat in flour mixture until well blended. Stir in chocolate and raisins.
• Drop level tablespoonfuls of dough, 2 inches apart, onto baking sheets.
• Bake 9 min. or until lightly browned. Cool on baking sheet 2 min. Remove to wire racks; cool completely.

Steps:

• Break the graham crackers into crumbs. Add sweetened condensed milk and chocolate chips.
• Pour into a buttered, small oblong or 9x9 square pan.
• Bake for 30 minutes at 350 degrees F.

Steps:

• Whisk the flour, baking powder, and salt in a medium bowl.
• Beat the butter and both sugars in another medium bowl with an electric mixer on medium-high speed until light and fluffy, about 30 seconds. Add the egg yolks, vanilla and orange zest mixing until fully incorporated. Slowly add the flour mixture, and continue beating until the dough comes together, stopping and scraping down the sides of the bowl as needed.
• For rolled cookies: Roll about a tablespoon of dough by hand into a ball. Dip 1 side of the balls into some coarse sugar and place them sugar-side-up on an ungreased baking sheet, leaving about 1-inch between cookies.
• For sliced cookies: Divide dough in half, roll by hand into 2-inch-wide logs, wrap in plastic wrap and refrigerate until firm, at least 2 hours.
• Cut the logs into 1/4-inch-thick cookies and place them on ungreased baking sheets, leaving about 1-inch between cookies.
• For cutout cookies: Divide dough in half, pat into disks, wrap in plastic wrap and refrigerate until firm, at least 2 hours.
• Roll dough between lightly floured parchment, or waxed paper, until about 1/3-inch thick. Transfer sheets to a baking sheet and refrigerate until firm, about 30 minutes. Cut into desired shape using a cookie cutter, place them on ungreased baking sheets, leaving about 1-inch between cookies. (Gather the dough scraps together, pat into a disk, chill and reroll.)
• Refrigerate cookies while preheating the oven to 375 degrees F, for at least 30 minutes.
• Bake the cookies, until the bottoms are golden, about 10 to 15 minutes depending on shape. Cool on sheets until firm enough to transfer to a rack to cool. Decorate as desired and serve, or store in an airtight container at room temperature for up to 1 month.
• Combine all the ingredients, except the food coloring, in the bowl of a standing mixer fitted with the paddle attachment. Mix slowly until stiff enough to form peaks. The icing should be pure white and thick, but not fluffy and bubbly. If the frosting is overbeaten, it will get aerated which makes it harder to work with. If this happens, let the frosting sit to settle, then use a rubber spatula to vigorously beat and smooth out the frosting.
• Alternatively, combine ingredients in a large bowl, and beat with hand beaters on low speed until the frosting thickens to stiff peaks.
• Add up to 1 tablespoon food coloring and mix with a rubber spatula until the color is uniform. (Adding too much color reduces the sheen of the frosting and can break down the consistency of the frosting over a couple of days.) Store icing, covered, with plastic film on the surface of the icing.
• Yield: 1 pound royal icing (1 2/3 cup)

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• In a large mixing bowl, cream together the margarine and sugar. Add eggs and beat until fluffy.
• In a separate bowl, mix together the flour, baking powder, and salt. Dissolve the baking soda in the buttermilk and add alternately to the margarine mixture with flour mixture.
• Roll out dough and sprinkle with nutmeg. Cut with a biscuit cutter. Dough will be very soft and delicate.
• Bake until lightly browned around the edges. A really soft, chewy cookie.

Steps:

• Cream butter.
• Add sugar gradually, beating well.
• Add vanilla, almond extract and eggs, one at a time, beating well.
• Sift together flour, baking powder and salt.
• Add flour mixture to butter mixture, beat well.
• Grease and flour a 10" x 15" jelly roll pan.
• Divide dough into thirds.
• Roll out 2/3 of dough, place into greased and floured pan.
• Spread on pie filling.
• Roll out remaining 1/3 of dough; place on top of filling and seal, crimp or roll and flute edges.
• (If you find it difficult rolling dough, it may be pressed into pan and top pressed out on waxed paper into 10" x 15" rectangle and transferred to top of filled bottom).
• Bake 350 degrees for 45 minutes.
• Mix together all glaze ingredients to make thin glaze.
• Drizzle over cooled squares.

Steps:

• Mix Angel Food cake mix and your choice flavor cake mix (I used devils' food).
• Put both in zip lock bag and mix well.
• When ready for your quick cake snack attack, take 3 tablespoons cake mix.
• Put in microwavable small ramekin or bowl.
• Mix in 2 tablespoons water; mix well.
• Microwave on high, 1 minute.
• Cool and top with whipped cream or icing of your choice or just eat it plain.
• Just enough for that quick fix, snack attack!
• Prep time includes opening and mixing the cake mixes in zip lock bag and measuring out mix and water and mixing together.
• ENJOY!