Shapeandbakecookies Recipes

Steps:

• Cream together the margarine, sugar and eggs. Stir in vanilla, flour, baking soda and salt.
• Roll out (not too thin) and cut into any shape. Bake at 375 degrees F (190 degrees C) for 8 minutes.
• I have used confectioner sugar frosting, or buttercream frosting, or even canned frosting ( if I'm desperate). Enjoy!

Steps:

• Preheat the oven to Gas 4/180°C/350°F Line and grease two baking sheets. Put the butter and sugars in a bowl and beat together until light and fluffy. Add the egg and vanilla and beat until combined.
• Add the flour, chocolate chips, nuts and raisins and mix until just blended.
• Place teaspoonfuls of the dough, spaced well apart, onto the baking sheets. Bake for 15 minutes until golden brown.

Steps:

• Make the cookies: Whisk together the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the egg and vanilla until incorporated. Reduce the mixer speed to low, add the flour mixture and beat until just combined.
• Remove 3/4 cup dough and set aside. Add 1/2 teaspoon white food coloring to the remaining dough in the bowl and mix on low until evenly colored white. Reserve 1 tablespoon white dough and turn the rest out into a ball and set aside. Clean out the bowl and the beaters and place the reserved 3/4 cup dough back into the bowl. Add 5 drops black food coloring and beat on low until evenly colored a deep black. Turn out into a ball.
• Make the face: Cut one-third off the white ball of dough (about 1/2 cup). Form into a 1/2-inch-thick 10-by-2-inch rectangle. Set aside. Roll the remaining white dough into a 10-inch log. Use a ruler or your fingers to slightly flatten the top, then roll the log back and forth so that the bottom rounds out a bit. Put on a baking sheet. Roll the reserved 1 tablespoon of white dough into a thin 10-inch rope and set aside.
• Make the eyes and ears: Cut the black dough into three even pieces (about 1/4 cup each), then cut one piece in half. To make the ears, roll the half pieces into 10-inch ropes. Put on the baking sheet. Set aside and keep at room temperature. To make the eyes, roll the remaining two pieces of black dough into 10-inch ropes. Flatten the sides with your fingers, so that the top and bottom are still round. The ropes should be about 1/2-inch tall.
• Assemble the cookie: Brush the flat side of the white log with egg wash. Place the skinny white rope in the middle of the flat log. Pinch the sides so that it has a pointed top, almost like a triangle. Place the two eye ropes, flat side down, lengthwise across the flat side of the white log, on either side of the white strip, with the top of the white between them. Press the eyes down into the log (this will keep the eyes in place while assembling the rest of the cookie and give them a downturned shape).
• Place the room temperature rectangular piece of dough on top of the two black eye ropes and press the dough down over the sides so that the entire surface is covered. Use your finger to smooth out the sides. Cut a slit down the length of an empty paper towel roll and pull it open so you can place the dough inside. Wrap the roll around the dough and wrap tightly with plastic wrap. This will help the cookies keep their round shape. Refrigerate 1 hour.
• Brush the top of the dough log with more egg wash and adhere the ear ropes lengthwise on the outer edges of the log. Press them into the dough so that they are oval shaped. Refrigerate until hardened, about 15 minutes.
• Preheat the oven to 350 degrees F. Position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
• Cut 1/4 inch off each end of the log with a very sharp knife to reveal the panda face. Slice the log into cookies about 1/4-inch-thick. Arrange the slices 1 1/2 inches apart on the prepared baking sheets. Bake, rotating the pans halfway through, until crisp and just starting to turn brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets for 10 minutes before transferring to a cooling rack to cool completely.
• Meanwhile, combine the confectioners' sugar and meringue powder in a large bowl. Add 1 tablespoon water and beat with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, adding up to 1 tablespoon more water if needed, about 2 minutes. Take a third of the icing and transfer to a small resealable plastic bag. Add 1/4 teaspoon black gel food coloring to the remaining icing and whisk to combine. Transfer the black icing to another small resealable plastic bag. Snip a very small piece off one corner of each bag.
• Pipe a nose and smile on the center of each cookie with the black icing. Use the white icing to pipe small circles in the center of each eye. Let the icing harden completely, about 20 minutes. Mix 1 drop red water-based food coloring with 2 tablespoons water. Dip your finger into the red liquid and brush a small pink circle each cheek of the pandas.

Steps:

• In a bowl, cream shortening and sugars. Add eggs and vanilla. Combine flour, salt and baking soda; add to the creamed mixture and mix well. Fold in 1-1/2 cups "extras". Shape into a 15x2-in. roll; wrap tightly with plastic wrap. Chill 2 hours or up to 1 week. , To bake, cut into 1/2-in. slices. Place 3 in. apart on ungreased baking sheets. Bake at 350° for 10 minutes. Cool 5 minutes; remove to wire racks.

Steps:

• In medium-size bowl, with electric mixer on medium speed, beat brown sugar, butter & peanut butter until light & fluffy.
• Beat in egg & vanilla until well mixed.
• Reduce mixer speed to low; gradually beat in flour, baking powder & salt.
• Gather dough into a ball: form into a 12-inch long log, With fingers, press dough to resemble a loaf of bread by making top round & squaring off bottom.
• Wrap & refrigerate dough several hours or until firm enough to slice.
• Heat oven to 350*f.
• Lightly grease 2 baking sheets.
• With sharp knife, cut dough crosswise into 1/4- inch thick slices.
• Place slices, 1 inch apart, on greased baking sheet.
• If necessary, reshape cookie slices to resemble a slice of bread.
• Bake cookies 8-10 minutes ot until just golden brown at edges.
• Cool cookies 2 minutes on baking sheet, than transfer to wire rack & cool completely When cookies are cool, turn half side down on work surface.
• Spoon 1/4 teaspoon grape jelly on each and top with another cookie, right side up.
• Gently press cookies together to spread jelly evenly.
• Store in airtight container.

Steps:

• Using a hand mixer or standing mixer, beat butter until creamy.
• Add powdered sugar and beat until combined. Add the eggs, vanilla, and salt. Beat until well combined.
• Gradually, add the flour until dough is moist and holds together, but doesn't stick to your hands.
• Place dough on a cutting board and form into a ball. Cut in half, then cover one half with plastic wrap and set aside.
• Divide the other half into 6 pieces. The outer layers of the rainbow will need a little bit more dough, so make two of them slightly larger than the others.
• Dye the dough with food coloring by placing a ¼ teaspoon of dye on the ball of dough and kneading it until it is one solid color. Gloves optional but suggested.
• Starting with purple, roll the dough into a log about 6-8 inches (15-20 cm) long. This will be the center of the rainbow.
• Next, roll out the blue dough with a rolling pin until it's about ¼ inch (6 mm) thick, slightly longer than the purple, and wide enough to wrap around the purple dough. Repeat with the green, yellow, orange, and red doughs. The further away from the purple you get, the wider the dough needs to be to go around the previous color, making the red dough the widest.
• Wrap the blue dough around the purple, pinching together any cracks that form, cutting off any excess dough. Repeat with the rest of the colors.
• Wrap in plastic wrap and chill for 30 minutes.
• Once chilled, remove the plastic wrap, and cut the dough in half to make 2 rainbow shapes. Set aside.
• Cut the reserved dough in half, roll out to ¼-inch (6 mm) thickness, and make it slightly longer than the rainbow log.
• Place the rainbow dough in the center and wrap the plain dough around it, again, pinching together any cracks and smoothing out the surface.
• Repeat with the other halves. Wrap with plastic wrap and chill for another 30 minutes.
• Preheat oven to 350˚F (180˚C).
• Once chilled, remove the plastic wrap. Slice cookies about ½-inch (1 cm) thick and place on a parchment paper-lined baking sheet.
• Bake for 20 minutes or until the bottom has browned slightly.
• Cool on a cooling rack.
• Enjoy!