Galaxycookies Recipes

Steps:

• Preheat over to 350°F.
• Mix thoroughly butter, sugar, vanilla, and, if desired, a few drops of food coloring.
• Work in salt and flour until dough holds together.
• If dough is dry, mix in 1 to 2 Tbsp light cream.
• Mold dough by tablespoonfuls around date, nut, candy, cherry, or a few chocolate pieces.
• Roll into balls.
• Place cookies about 1-inch apart on an ungreased cookie sheet.
• Bake 12-15 minutes until set but not brown.
• Prepare icing by mixing confectioners sugar with light cream or milk and vanilla until smooth.
• If desired, stir in a few drops of food coloring.
• For a tasty chocolate icing, increase light cream to 3 tbsp and stir in 1 oz melted unsweetened chocolate.
• Let cookies cool, then dip tops of cookies into icing several times to get a good layer.
• If desired, immediately decorate with coconut, nuts, colored sugar, candies, chocolate pieces or chocolate shot.
• Makes 20 to 25 cookies.
• Variations: Brown Sugar Galaxy Cookies: Substitute 1/2 c brown sugar (packed) for the confectioners' sugar and omit food color.
• Chocolate Galaxy Cookies: Omit food color and stir in 1 oz melted unsweetened chocolate (cooled) into butter mixture.

Steps:

• Preheat the oven to 375˚F.
• Beat Blue Cookie Mix, 2 tablespoons butter, and 2 tablespoons water in a medium mixing bowl with a hand mixer until dough forms. Repeat with Purple Cookie Mix and remaining 2 tablespoons of butter and water.
• Freeze both doughs for 20 minutes.
• Roll each batch of chilled dough into a 12-inch log; place, side by side, on a floured work surface, then tightly twist logs together. Roll to form rope.
• Break off 6 rectangles of the white chocolate bar, then break each small rectangle in half. Reserve the remaining white chocolate bar for later use.
• Form dough into 12 balls, using about 1 tablespoon of dough for each ball; flatten each ball into 2-inch round. Place 1 square of white chocolate on the center of each round. Mold dough around the chocolate to completely enclose chocolate; place on a parchment-covered baking sheet.
• Bake 12-13 minutes or until puffed in the centers and set around the edges. Cool for 5 minutes before transferring cookies to a cooling rack.
• Microwave reserved white chocolate bar in microwaveable bowl on high for 1 minute or until completely melted, stirring after 30 seconds. Drizzle the chocolate over warm cookies; top with pink sprinkles.
• Enjoy!

Steps:

• Combine flour and baking soda. Beat next 4 ingredients in large bowl with mixer until blended. Gradually add flour mixture, mixing well after each addition. Divide dough into 2 equal portions.
• Place 1 portion of dough in medium bowl; tint with blue food coloring. Wrap in plastic wrap. Repeat in separate bowl with second portion of dough and purple food coloring. Refrigerate both doughs 1 hour.
• Roll out blue dough between 2 lightly floured sheets of waxed paper into 10x7-inch rectangle. Repeat with purple dough; place over blue dough rectangle. Starting at 1 long side of rectangle, roll up dough tightly into log. Wrap in plastic wrap. Freeze 1 hour.
• Heat oven to 350ºF. Unwrap dough; cut into 34 slices, each about 1/4 inch thick. Place, 2 inches apart, on parchment-covered baking sheets. Sprinkle with stars and sprinkles.
• Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.