Frosted Creams Cookies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat vegetable shortening, white sugar, 1/4 cup milk, eggs, and 1 teaspoon vanilla extract together in a bowl. Whisk flour, salt, and baking soda in a separate bowl. Slowly beat flour mixture into shortening mixture to make a smooth dough.
• Roll dough out 1/4-inch thick on a floured work surface and cut into shapes. Arrange cookies on baking sheets.
• Bake in the preheated oven until cookies are firm, about 10 minutes. Let cool.
• Beat butter, confectioners' sugar, 1 1/2 teaspoon vanilla extract, and 2 tablespoons milk in a bowl with an electric mixer on high speed until frosting is spreadable and slightly fluffy. Frost cooled cookies.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk. Gradually add flour and mix well. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in flour.Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool., Tint frosting with food coloring if desired. Frost cookies. Decorate as desired.

Steps:

• In medium bowl, beat frosting and crushed cookies with spoon until well blended. Frosts 13x9-inch cake generously.

Steps:

• Cream shortening and sugar well.
• Add beaten eggs and molasses, mixing well.
• Dissolve soda in sour milk and add to creamed mixture.
• Mix together flour, salt and cinnamon, then add to creamed mixture.
• Bake at 350 in greased jelly roll pan (15x10) for 20-25 minutes.
• Cool and frost with thin powdered sugar butter icing.

Steps:

• Seperate the egg whites from yolks you will need both in this recipe.
• Cream shortening and sugar together. Add egg yolks, mix well.
• Add enough flour to make a stiff batter. Then add remaining ingredients and mix well.
• Pour in a greased jelly roll pan(deep cookie pan) and bake at 350 degrees for 30 minute.
• To make frosting: beat the egg whites till fluffy, set aside. Stir water and karo syrup in sauce pan and cook until it reaches soft ball stage, approx 7 minute Pour over the egg whites beating all the time. Until it is light and fluff then beat in the vanilla.

Steps:

• In a large bowl, whisk together flour, baking soda, cream of tartar and salt.
• In the bowl of an electric mixer, cream the butter and sugar until fluffy. Beat in vanilla, then beat in egg.
• Add flour mixture and beat until just combined. Divide the dough in half, pat into flat rectangles, wrap in plastic and chill for at least 2 hours.
• Divide each dough parcel in half, and roll out to 1/8-inch thickness between two sheets of parchment paper or plastic wrap. Repeat with remaining dough. Chill until firm, about 20 minutes.
• Heat the oven to 350 degrees. Line four cookie sheets with parchment paper, sprinkling with a little flour if the dough seems sticky. Cut out shapes from the rolled and chilled dough and place on prepared sheets 1-inch apart. Bake until golden around the edges, 8 to 13 minutes. Let cool.
• Meanwhile, prepare the royal icing: in the bowl of an electric mixer, combine the sugar, egg whites, cream of tartar, and salt. Whisk until stiff and glossy.
• To tint the frosting, divide into small bowls. Cover the ones you aren't using with plastic wrap; the frosting dries out very quickly. Use a rubber spatula to stir in desired food coloring. Though not necessary, it makes life easier if you make two versions of each color - one that is thick to pipe the outline on the cookie, and one that is thinned out slightly with a little water to flood the outline. Transfer frosting to piping bags fitted with very small round tips (sizes 1 to 2 work best).
• Pipe frosting onto cooled cookies and let set, at least 2 hours. Or use a pastry of paint brush to decorate cookies with the frosting.

Steps:

• In a large bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Stir in molasses and vanilla; mix well. Combine dry ingredients; gradually add to creamed mixture. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 12-15 minutes or until cookies spring back when touched lightly (do not overbake). Remove to wire racks. , For frosting, in a large saucepan, bring the brown sugar, milk and butter to a boil; cook and stir for 1 minute. Remove from the heat (mixture will look curdled at first). Cool for 3 minutes. Add confectioners' sugar, vanilla and salt; mix well. Frost warm cookies.

Steps:

• Preheat oven to 400F and lightly grease baking pans.
• Sift first six ingredients together; set aside.
• Mix butter, brown sugar and boiling water together; let cool.
• Add molasses and eggs; mix well.
• Add dry ingredients to the wet ingredients gradually.
• Spread in prepared pan to a thickness of not more than 1/2 inch.
• Bake until mixture springs back when pressed lightly with a finger, about 25 to 30 minutes (time required will depend upon the thickness of the batter).
• When cool, frost with white icing and cut into squares.
• For the frosting: Cream together sugar and the butter; add vanilla.
• Add the milk and beat on a medium speed until frosting is desired spreading consistency.
• If needed, add additional milk 1 teaspoon at a time until desired consistency is reached.

Steps:

• 1. Cream together butter and sugar. Add eggs. Beat until light and fluffy. Add molasses. Blend in.
• 2. Sift together flour, ginger, cloves, cinnamon and salt.
• 3. Add baking soda to water.
• 4. Add dry ingredients and water to egg mixture alternatively.
• 5. Bake at 350 degrees in a jelly roll pan for 25 minutes or until cake tests done. Cool cake before frosting.
• 6. To make frosting add brown sugar, milk and butter to a saucepan. Bring to a boil. Remove from heat and add powdered sugar to thicken. Add 1 teaspoon vanilla. Frost the cake immediately while frosting is warm. Spread as you pour. Frosting sets fast and is hard to spread otherwise. I can not see why you can not frost while the cake is still warm. It might make it easier! Just a tip.

Steps:

• Oil a 20cm loose-bottomed or springform cake tin and line with baking parchment, ensuring the inside of the tin is fully covered. Whisk the cream, mascarpone, vanilla and icing sugar together in a large bowl until smooth and holding soft peaks.
• Line the base of the tin with a single layer of the cookies, (don't worry if there are small gaps, as these will be filled with the cream mixture). Spoon over a third of the cream mixture and smooth with a spatula, spreading it to the edge. Repeat twice with the rest of the cookies and the cream mixture. Cover and chill for at least 24 hrs, or up to two days.
• Melt the chocolate in 20-second bursts in the microwave, or in a heatproof bowl set over a pan of simmering water, ensuring the base of the bowl doesn't touch the water. Leave to cool for 10 mins. Unwrap the cake, remove it from the tin and peel off the parchment. Drizzle over the melted chocolate, letting it drip down the sides, and crumble over the extra cookies. Serve, or chill for up to 1 hr.

Steps:

• Beat all ingredients in chilled large bowl with electric mixer on high speed until stiff.