COOKIE DOUGH POPS RECIPES
BASIC BUTTER COOKIE DOUGH RECIPE | SOUTHERN LIVING
Christmas cookies are always a favorite with Southern Living readers, so it is little wonder that this recipe for Basic Butter Cookie dough became a holiday favorite. Ellender Mills of Raleigh, North Carolina, sent in this recipe, which ran in December, 1995, and described how she divided the dough into quarters, adding different flavorings, frostings, and garnishes to each quarter to create a wonderful assortment of Christmas cookies. You can make four varieties of cookies from one recipe, and we give you the recipes for Easy Santa Cookies, Pinwheels, Cherry Chocolates, or Almond Brickle Treats. Make one batch of Basic Butter Cookie Dough and divide it into fourths, using one fourth of the dough for each separate cookie recipe. Freeze any unused dough to use later. This Basic Butter Cookie Dough alone bakes up a delicious cookie, perfect for an afternoon coffee break. Combined with the four variations, you have all you need to create a fabulous Christmas cookie platter that is sure to please your family, friends, and even Old Saint Nick.
Provided by Ellender Mills
Categories Cookies
Yield 4 1/2 pounds (about 10 dozen cookies)
Number Of Ingredients 9
Steps:
- Beat butter at medium speed with an electric mixer until fluffy; gradually add sugars, beating well. Add eggs, one at a time, beating after each addition.
- Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed after each addition until mixture is blended. Stir in vanilla.
- Divide dough into 4 equal portions; wrap each portion in plastic wrap to prevent drying out. Chill. Proceed with cookie instructions of choice.
- Shape the dough into 1-inch balls, and place on lightly greased cookie sheets. Dip a flat-bottomed glass into sugar, and flatten balls to 1/4-inch thickness. Bake at 350° for 10 minutes or until lightly browned. Remove to wire racks to cool.
COOKIE DOUGH FUDGE RECIPE | SOUTHERN LIVING
Better than scraping the bottom of your baking bowl.
Provided by Southern Living
Total Time 2 hours 15 minutes
Number Of Ingredients 8
Steps:
- Place flour in a medium-size microwavable bowl. Microwave on HIGH 1 1/2 minutes, stirring once halfway through. Let cool 10 minutes.
- Beat butter, sugar, vanilla, and salt in a large bowl with an electric mixer on medium-high speed until creamy, about 3 minutes. With mixer running on medium-low speed, gradually beat in cooled flour until combined, about 1 minute.
- Stir together sweetened condensed milk and melted white chocolate in a large bowl. Fold in butter mixture and 1/2 cup of the miniature chocolate chips. Spoon mixture into an 8-inch square baking pan lined with parchment paper; smooth top with a small off-set spatula. Sprinkle with remaining 1/4 cup miniature chocolate chips. Refrigerate, uncovered, until firm, about 2 hours. Cut into 16 (2-inch) squares, and serve. Store in refrigerator for up to 4 days.
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Reviews 4.2
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Reviews 4.1
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Reviews 4.1
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Calories 85.9 calories per serving
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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From bettycrocker.com
Reviews 4.5
Total Time 3 hours 30 minutes
Calories 150 per serving
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Reviews 4.5
Total Time 3 hours 30 minutes
Calories 150 per serving
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Calories 180 per serving
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Calories 180 per serving
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