No Refrigerated Sugar Cookies

no refrigerated sugar cookies
    sugar cookies
  • Sugar Cookies (also known as Love Me My Way) is a 1973 soft-core crime film directed by Theodore Gershuny. It was co-written by future president of Troma Entertainment Lloyd Kaufman and produced by future director Oliver Stone.
  • (SUGAR COOKIE) slang for someone who is covered with sand, as during various routines or exercises, DRILLs or EVOLUTIONs that are conducted on the beach, so as to make the trainee more uncomfortable; in SEAL training at BUDS, the practice of covering students with sand is used to harass and
  • (sugar cookie) cookies sprinkled with granulated sugar
  • (refrigeration) the process of cooling or freezing (e.g., food) for preservative purposes
  • (refrigeration) deliberately lowering the body's temperature for therapeutic purposes; "refrigeration by immersing the patient's body in a cold bath"
  • (of a vehicle or container) Used to keep or transport food or drink in a chilled condition
  • (of food or drink) Chilled, esp. in a refrigerator
  • made or kept cold by refrigeration; "keep the milk refrigerated"; "a refrigerated truck"

Peppermint Buttercream Sandwich Cookies
Peppermint Buttercream Sandwich Cookies
Cookies * 1 3/4 cups all purpose flour * 1/2 cup unsweetened cocoa powder (preferably Dutch-process) * 1/4 teaspoon salt * 1 cup sugar * 3/4 cup (1 1/2 sticks) unsalted butter, room temperature * 1 large egg Filling * 1 cup plus 2 tablespoons powdered sugar * 3/4 cup (1 1/2 sticks) unsalted butter, room temperature * 3/4 teaspoon peppermint extract * 2 drops (or more) red food coloring * 1/2 cup crushed red-and-white-striped candy canes or hard peppermint candies (about 4 ounces) Preparation For cookies: Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour. Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely. For filling: Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling. Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). (Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.)
RECIPE: Choco-Cherry Cheesecake Bars
RECIPE: Choco-Cherry Cheesecake Bars
DESCRIPTION Simple chocolate-topped bars have a creamy filling and tender cookie crust. INGREDIENTS 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies 1 egg, separated 1 package (8 oz) cream cheese, softened 2 eggs 1 can (14 oz) sweetened condensed milk (not evaporated) 1/4 teaspoon almond extract 3 drops red food color 1 jar (10 oz) maraschino cherries, finely chopped, drained on paper towels 1 bag (12 oz) semisweet chocolate chips (2 cups) 1/2 cup butter or margarine 1/2 cup whipping cream DIRECTIONS 1. Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 10 to 15 minutes or until light golden brown. 2. Meanwhile, in small bowl, beat 1 egg white until frothy. Brush egg white over crust. Bake 3 minutes longer or until egg white is set. 3. Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add egg yolk, 2 eggs, the condensed milk, almond extract and food color; beat until well blended. Stir in chopped cherries. 4. Pour cherry mixture evenly over crust. Bake 16 to 20 minutes longer or until set. Cool completely, about 45 minutes. 5. Meanwhile, in medium saucepan, heat chocolate chips and butter over low heat, stirring frequently, until melted and smooth. Remove from heat. Cool 20 minutes. 6. Stir whipping cream into chocolate mixture until well blended. Spread over cooled bars. Refrigerate about 30 minutes or until chocolate is set. For bars, cut into 8 rows by 6 rows. Store in refrigerator. High Altitude (3500-6500 ft): No change.

no refrigerated sugar cookies
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