Slice And Bake Cookies Recipes

Steps:

• Make the cookies: Whisk together the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in 1 egg and the vanilla until incorporated. Reduce the mixer speed to low; add the flour mixture and beat until just combined.
• Turn out all but 1/4 cup of the dough onto a floured surface. Add 3 drops orange food coloring to the dough left in the bowl and mix on low until evenly colored a vibrant orange. Flatten the orange dough into a disk, wrap in plastic and refrigerate until just firm, about 20 minutes.
• Wipe the mixing bowl and paddle clean and add 3/4 cup of the remaining uncolored dough back into the bowl. Add 4 drops black food coloring and mix on low until evenly colored a deep black. Form the black dough into a rectangle, wrap in plastic and refrigerate until just firm, about 20 minutes.
• Make the penguin's body: Roll the remaining uncolored dough into a cylinder 9- to 10-inches long and about 1 1/2-inches wide. Wrap in plastic and set aside at room temperature.
• Divide the orange dough into 3 equal pieces (these will be the feet and the nose). Roll into 3 ropes, 9- to 10-inches long and about 1/3-inch wide. Press one rope into a triangle shape by flattening the sides (a ruler is helpful for this). Wrap the orange pieces separately in plastic and freeze until hard, about 15 minutes.
• Slice through the uncolored cylinder lengthwise to make 2 long half-moons. Brush both halves on the cut side with the egg wash. Press the orange triangle rope down the center of the cut side of one of the halves. Cover with the other half and press together to seal and re-form into a cylinder.
• Make the black part of the penguin's body: On a floured surface, use a rolling pin to roll the black dough into a 1/4-inch thick 9-by-4-inch rectangle, with the long side facing you. Use the rolling pin to flatten each of the long sides out 1 inch more so that the edges are thinner and the rectangle mounds in the center. The rectangle should be 9 by 6 inches. Brush the black rectangle with the egg wash then wrap it around the uncolored cylinder, pushing with your hands to adhere the doughs. There will be a thicker layer of black dough on top of the cylinder (the penguin's head) and a thinner layer on the bottom.
• Adhere the feet: Brush the thinner, bottom part of the black dough with egg wash and press the 2 thin orange ropes along the length of the dough about 1/4 inch apart (these will be the feet). Wrap in plastic and use the heels of your hands to form the log into an egg shape; the head should be the narrow end. Freeze until solid, about 2 hours.
• Preheat the oven to 350 degrees F. Position racks in the upper and lower thirds of the oven. Line 2 baking sheets with parchment.
• Cut 1/4 inch off each end of the cylinder with a very sharp knife to reveal the penguin face. Slice the cylinder into about 1/4-inch-thick cookies. Arrange the slices about 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 sheet for 10 minutes before transferring to a cooling rack to cool completely.
• Line another baking sheet with parchment. Melt the red candy melts in a small glass bowl in the microwave in 30-second intervals, stirring in between, until completely melted and smooth. Dip the top of each penguin's head in the red candy melts to make a hat; dip the heads slightly off-center for a jaunty look. Put the cookies on the prepared baking sheet. Stick a marshmallow on the center of each hat for a pompom and let the candy melts harden, about 15 minutes.
• Meanwhile, melt the white candy melts in a glass bowl in the microwave in 30-second intervals, stirring in between each, until completely melted and smooth. Transfer to a small resealable plastic bag and seal. Cut a very small hole in one of the corners of the bag and decorate the hat as desired. Use the white candy melts to attach 2 mini chips for the eyes. Let the candy melts harden completely before serving, about 15 minutes.

Steps:

• Sift flour, baking powder and salt into medium bowl and set aside. In large bowl beat butter and sugar until lightened in color and fluffy, using an electric mixer on medium speed, about 2 minutes. Mix in egg yolks and vanilla. Add flour mixture, mixing on low speed just until flour is incorporated and soft, smooth dough forms. Divide dough into 2 pieces; form each into a log about 7 1/2 inches long and 1 1/2 inches in diameter. Wrap each in plastic wrap. Refrigerate about 1 hour until cold and firm, or overnight. Or freeze, wrapped securely, for up to 1 month. (Defrost in the refrigerator before slicing and baking.)
• Position rack in middle of oven. Heat oven to 325 degrees F. Line two baking sheets with parchment paper. In small bowl, use fork to beat egg white until foamy, about 30 seconds. Use pastry brush to brush each log with egg white. Sprinkle the 1/3 cup sugar on strip of wax paper then roll each log back and forth in sugar to coat lightly. Use large sharp knife to cut each log into 1/4 -inch-thick rounds. Place 1 inch apart on prepared baking sheets. Press nut half into each cookie before baking, if desired. Bake one sheet at a time until cookie edges and bottoms are light brown, about 18 minutes. Cool 5 minutes on baking sheet, then transfer to wire rack to cool completely. Store in tightly covered container at room temperature up to 3 days.

Steps:

• For the cookie dough: Whisk together the flour, baking powder and salt in a medium bowl.
• Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed, scraping down the bowl at least once, until light and fluffy, about 2 minutes. Add the vanilla and 1 egg and beat to combine. Add the dry ingredients and beat on low speed until incorporated. Scrape down the bowl and continue to beat for 30 seconds.
• Remove 1/3 cup of the dough to a small bowl. Add about 1/4 teaspoon black food coloring and stir to combine. Cover with plastic wrap and refrigerate until slightly firm, about 30 minutes.
• Add about 1/2 teaspoon red food coloring to the dough remaining in the bowl of the stand mixer. Mix on medium speed until combined, about 1 minute, scraping down the bowl at least once. Cover with plastic wrap and refrigerate until slightly firm, about 30 minutes.
• Place the red dough on a lightly floured clean work surface and roll it into a 7-inch log with a 2-inch diameter. Wrap with plastic wrap and place back in the refrigerator for 15 minutes.
• Place the black dough on a lightly floured clean work surface and roll or flatten it into a 7-by-2-inch rectangle, 1/4-inch thick. Wrap with plastic wrap and place on a baking sheet and refrigerate for 15 minutes.
• Whisk together the remaining egg with 1 tablespoon water in a small bowl for the egg wash.
• Remove both doughs from the refrigerator. Slice the red log in half lengthwise. Lightly brush the flat end of one half with egg wash. Place the black dough onto it to adhere. Lightly brush the flat end of the other red half with egg wash and place it on top of the black dough. (If the dough softens and becomes difficult to work with, simply place it in the refrigerator for 10 minutes.) Wrap the log with plastic wrap and lightly roll it back and forth to round out the sides. Refrigerate the log for 1 hour.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Trim about 1/4 inch from each end of the log to reveal an even and flat Santa. Cut the log into 24 equal slices that are about 1/4-inch thick. Make sure to clean the knife after each slice for a clean cut so the colors won't bleed on each other. (If the log softens and becomes difficult to work with, simply place it in the refrigerator for 10 minutes.)
• Arrange 12 cookies evenly on each prepared baking sheet. Bake until the edges are lightly golden, rotating the baking sheet halfway through, 14 to 17 minutes. Let cool completely on the baking sheets.
• For the royal icing: Add the confectioners' sugar, meringue powder and 1 tablespoon water to the bowl of a stand mixer fitted with a whisk attachment. Beat on high for 1 minute, scraping down the sides as needed. If the icing is too thick, add 1 more teaspoon of water and beat until combined. Transfer to a small pastry bag fitted with a small round tip (size 4).
• Pipe a white collar on the top half of the cookie. Sprinkle it with white sprinkles. Pipe buttons on the red coat and the black belt. Pipe a square buckle in the middle of the black belt.

Steps:

• Combine the flour, instant coffee, baking soda and salt in a bowl. Stir together and set aside. Cream together the butter with the brown and granulated sugar, scraping the bowl once while mixing. Add the eggs, mixing one at a time, and then the vanilla. Add the chocolate-hazelnut spread and peanut butter and mix. Add the dry ingredients in increments, mixing gently after each addition. Scrape the bowl once and mix again. Add the chopped chocolate candies and pecans and mix gently to combine. Add more of either ingredient if needed.
• Spoon the dough on a long piece (or 2 shorter pieces) of waxed paper or plastic wrap. Carefully roll the dough inside the wrap, pressing gently to get it to form into a firm cylinder. Refrigerate for at least 3 to 4 hours, or place in the freezer for 20 to 30 minutes.
• Preheat the oven to 375 degrees F.
• Slice off as many cookies as you'd like and lay the slices on a baking sheet. (The thicker the slices, the farther apart the cookies will need to be; they bake up flat.) Bake until nice and golden brown, about 10 minutes.

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!

Steps:

• Combine flour, dry pudding mix and baking soda. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in egg, chocolate and vanilla. Gradually beat in flour mixture.
• Shape dough into 2 (6-inch) logs. Roll, 1 at a time, in nonpareils until evenly coated. Wrap individually in plastic wrap. Refrigerate 1 hour or until firm.
• Heat oven to 350ºF. Cut each roll into 27 slices. Place, 2 inches apart, on parchment-covered baking sheets.
• Bake 8 to 10 min. or until cookies are slightly firm to the touch. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.

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 a large bowl with a hand mixer or the bowl of your stand mixer, cream together the butter, sugars and orange zest, if using, until light and fluffy. Add the vanilla extract and egg white and beat well to combine.
• In a separate bowl, sift together the flour, cocoa powder, kosher salt and baking soda. Stir in the chocolate and pecans.
• Add the dry ingredients to the butter and sugar mixture and stir just until combined.
• Divide the cookie dough into four equal pieces, roll each into a 15-centimeter (6-inch) log and wrap in plastic wrap. Place the cookie dough in the freezer for at least 4 hours or for up to 2 months.
• When ready to bake, preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper. Slice off as many cookies as you'd like to bake into 1-centimeter (1/2-inch) thick rounds and place on the baking sheet leaving 2 centimeters (1 inch) in between each.
• Sprinkle the cookies with flaky sea salt, if using, then bake the cookies for 10 to 12 minutes, or until the tops of the cookies are no longer shiny. Remove from the oven and allow the cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Steps:

• Beat butter at medium speed with an electric mixer, gradually adding sugar and beating well. Add egg and vanilla and beat well. Combine flour, soda, salt and spices; add to butter mixture, beating well. Stir in pecans.
• Shape dough into two 12-inch rolls. Wrap in wax paper and chill at least two hours.
• Unwrap rolls and cut into 1/4-inch slices and place on ungreased (or Silpat-lined) baking sheets.
• Bake at 350°F for 10 to 12 minutes. Cool slightly on baking sheets, then remove to wire racks to cool completely.
• Note: Dough can be frozen for several months. Slice dough while frozen and bake as directed.

Steps:

• Cream butter, Nutella and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in chips., Divide dough in half. Roughly shape each portion into a 12-in. roll along the edge of a 12x12-in. sheet of waxed paper. Tightly roll waxed paper over dough, using it to mold the dough into a smooth roll. Place wrapped rolls in airtight containers. Freeze until firm, about 1 hour. , Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until lightly browned, 10-12 minutes. Remove from pans to wire racks to cool.

Steps:

• Cut four 14 inch by 12 inch pieces of waxed paper and set aside. Cut four 14 inch x 12 inch pieces of heavy duty aluminum foil and set aside.
• In a large mixing bowl cream together the butter and sugars; beat in vanilla and eggs until light and fluggy.
• In a large container mix together the flour, salt and baking soda; gradually add the flour mixture into egg mixture until blended.
• Stir in chocolate chips and nuts; divide the mixture into 4 equal pieces, with lightly floured hands shape each into a 8 to 10 inch roll.
• Wrap each in sheets of waxed paper and then in a piece of heavy duty aluminum foil.
• Label and date each package, place in freezer. These will keep for 6 months in the freezer.
• To prepare the cookies: Preheat oven to 350 degrees, cut frozen dough into 1 inch thick slices and cut each slice in fourths.
• Arrange cut pieces on an ungreased cookie sheet about 1 1/2 inches apart; bake 10 minutes or until lightly browned around the edges.
• Allow to cool slightly on the cookie sheets then transfer to wire racks to finish cooling.

Steps:

• Cream together the butter and sugars.
• Beat in vanilla and eggs.
• Stir in dry ingredients.
• Add chocolate chips.
• Divide into four balls.
• Roll each into an 8 to 10 inch roll.
• Wrap in waxed paper, then put in a freezer bags.
• Freeze.
• When needed pull out of the freezer, slice and bake at 350 degrees for 10 minutes.

Steps:

• Beat together butter, brown sugar and powdered sugar.
• Add eggs and vanilla and mix well.
• Combine flour and baking soda and add.
• Stir in chocolate chips and walnuts.
• Mold dough into 4 12" logs and wrap in plastic wrap.
• Store in refrigerator for at least an hour or longer, if desired.
• Preheat oven to 350°.
• Cut dough into 1/2" thick slices and place on baking sheet.
• Bake for about 8 minutes or until golden brown.

Steps:

• in a large bowl, cream margarine and sugar together, beat in eggs, vanilla and lemon extract till light and fluffy --
• in seperate bowl, combine flour, baking soda and cinnamon --
• gradually stir flour mixture into egg mixture, until blended.divide dough into 4 equal pieces -- shape each piece into an 8x10 roll --
• wrap each roll in wax paper or plastic wrap -- , freeze, wrap each frozen dough in aluminum foil and again with these printed instructions.When I make them for gifts for friends.I like to overwrap the aluminum foil with fabric for the holidays --
• INSTRUCTIONS:.
• store dough in refrigerator till ready to bake --
• cut chilled dough into 1/4" slices.place on lightly greased cookie sheets.
• bake at 350* for 8-10 minutes or edges are golden.
• each roll makes about 3 dozen -- I cut mine a little thicker.so it will be less.grandchildren like to decorate these as well -- so grandma always includes colored sugars.

Steps:

• Set out four 12x14-inch long pieces of waxed paper or plastic wrap.
• Cream shortening, white sugar, brown sugar, and peanut butter in a large bowl with an electric mixer. Beat in vanilla extract and eggs until light and fluffy.
• Mix together flour and baking soda in a separate bowl until well combined. Gradually add flour mixture into the egg mixture, stirring until blended.
• Divide dough into 4 pieces and form each piece into an 8 to 10-inch roll. Wrap rolls in prepared waxed paper or plastic wrap and place in the freezer until ready to bake.
• Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Remove dough from freezer and cut into 1-inch thick slices. Cut each slice into quarters and roll each piece into a ball. Place on the prepared baking sheet and use a fork to flatten with a nice crisscross design.
• Bake in the preheated oven until lightly brown around the edges, 8 to 10 minutes. Cool on racks.

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. , Divide into three portions. If desired, add candied fruit to one portion. Shape each into a 5-in. roll; place in a freezer bag. Seal and freeze for up to 3 months., To use frozen dough: Remove from the freezer 1 hour before baking. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on baking sheets coated with cooking spray. Sprinkle with nonpareils and jimmies if desired. , Bake at 350° for 12-14 minutes or until set. Remove to wire racks to cool. Frost with melted chocolate chips and sprinkle with nuts if desired.