4-IN-1 COOKIE DOUGH
Starting with mostly pantry items, this recipe has variations for four kinds of cookies, including festive mosaic cookies and almond crescents.
Provided by My Food and Family
Categories Recipes
Time 1h2m
Yield EMPTY
Number Of Ingredients 6
Steps:
- Beat cream cheese, butter, granulated sugar and vanilla in large bowl with electric mixer until well blended. Add flour and baking soda; mix well. Cover.
- Refrigerate 30 min.
- Prepare and bake cookies following one of the following variations. They all look great on their own or arranged decoratively on a serving tray.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
4-IN-1 COOKIE DOUGH BY KRAFT FOODS
I have made these delicious cookies many times during the Christmas cookie baking season. This is from the Kraft Food Holiday 2004 Magazine. "Photo and recipe provided courtesy of Kraft Food & Family magazine, www.kraftfoods.com. For more information or to sign up for a free subscription, please visit...
Provided by Karla Everett
Categories Cookies
Number Of Ingredients 6
Steps:
- 1. BEAT cream cheese, butter, granulated sugar and vanilla in large bowl with electric mixer until well blended. Add flour and baking soda; mix well. Cover. REFRIGERATE 30 min.
- 2. PREPARE and bake cookies following one of the following variations. They all look great on their own or arranged decoratively on a serving tray.
- 3. Mosaic Cookies: Preheat oven to 350°F. Roll dough to 1/8-inch thickness on lightly floured surface. Cut into assorted shapes using 3-inch cookie cutters. Place on foil-covered baking sheets. Sprinkle each cookie with 1 tsp. crushed ring-shaped hard candies. Press gently into dough. Bake as directed. Makes about 3-1/2 doz. or 21 servings, two cookies each.
- 4. Choco-Orange Cookies: Add 1 Tbsp. grated orange peel to dough. Shape into two 8x1-1/2-inch logs; wrap in plastic wrap. Refrigerate 1 hour. Preheat oven to 350°F. Unwrap logs; cut into 1/4-inch-thick slices. Place, 2 inches apart, on baking sheets. Bake 12 to 15 min. or until edges begin to brown. Cool on wire racks. Drizzle with 4 melted squares BAKER'S Semi-Sweet Baking Chocolate; let stand until set. Makes 5 doz. or 30 servings, two cookies each.
- 5. Spiced Cookies: Add 1 tsp. each ground cinnamon, ground ginger and ground nutmeg. Refrigerate 30 min. Meanwhile, combine 1/4 cup granulated sugar and 1/2 tsp. ground cinnamon; set aside. Preheat oven to 350°F. Shape dough into balls. Roll dough in cinnamon-sugar mixture. Place on baking sheets. Flatten to 1/4-inch thickness with bottom of glass dipped in the remaining cinnamon-sugar mixture. Repeat with remaining dough. Bake 10 to 12 min. or until lightly browned. Makes about 3-1/2 doz. or 21 servings, two cookies each.
- 6. Almond Crescents: Add 1/2 tsp. almond extract and 1 cup finely chopped PLANTERS Slivered Almonds to dough. Refrigerate 30 min. Preheat oven to 350°F. Shape balls of dough into crescent shapes; place, 2 inches apart, on baking sheets. Flatten slightly. Bake 10 to 12 min. or until lightly browned. Cool slightly on wire racks; sprinkle with sifted powdered sugar. Makes 5 doz. or 30 servings, two cookies each.
COOKIE DOUGH TRUFFLES
Provided by Silvana Nardone
Categories dessert
Time 1h35m
Yield about 9 truffles
Number Of Ingredients 6
Steps:
- Line a baking sheet with parchment paper and set aside. Using a blender (preferably high-speed), process the cashews into meal, scraping down the sides if necessary, about 1 minute. Add the melted cacao butter, maple sugar, vanilla and salt and blend until combined, about 5 seconds. Transfer to a small bowl and let cool completely; stir in the 1/4 cup morsels. Using a 1 1/4-inch scoop, form cookie dough balls and place on the lined baking sheet. Freeze until firm, about 10 minutes.
- Place the melted chocolate in a heatproof bowl and submerge each scoop of cookie dough, turning to coat and shaking off any excess. Return to the lined baking sheet and repeat with the remaining frozen cookie dough scoops, reheating the chocolate as needed. Let set at room temperature, at least 1 hour.
KRAFT 4-IN-1 COOKIE DOUGH
This versatile cookie dough can make several types of festive cookies for your holiday gift baskets.
Provided by byZula
Categories Dessert
Time 30m
Yield 4 dozen
Number Of Ingredients 6
Steps:
- BEAT cream cheese, butter, granulated sugar and vanilla in large bowl until well blended.
- Add flour and baking soda; mix well.
- Cover.
- PROCEED to the variation of your choice.
- They all look great on their own or together on a tray.
- Pinwheel Cookies Prepare dough as directed; divide in half.
- Add 2 squares melted BAKER'S Semi-Sweet Baking Chocolate to half of the dough; mix until well blended.
- Divide each half into 2 equal parts.
- (You should have 2 white and 2 chocolate pieces.) Roll or press 1 of the white dough pieces into 10x8-inch rectangle on lightly floured surface.
- Break 1 of the chocolate pieces into smaller pieces; place on rolled-out white dough and press gently to form even layer.
- Starting from one of the longer sides, roll up dough tightly to form a log; wrap tightly with plastic wrap.
- Repeat with remaining dough.
- Refrigerate 1 hour.
- Preheat oven to 350°F Cut dough into slices, each about 1/4 inch thick; place on ungreased baking sheets.
- Bake 10 to 12 minute or until lightly browned.
- Makes about 4 dozen cookies.
- Cookie Cutouts Preheat oven to 350°F Prepare dough as directed.
- Roll dough to 1/8-in.
- thickness on lightly floured surface.
- Cut into assorted shapes using 3-in.
- cookie cutters.
- Place on greased baking sheets.
- Bake 10 to 12 minute or until edges begin to brown.
- Transfer cookies to wire rack; immediately press about 1/2 teaspoons crushed Life Savers Candies onto each hot cookie.
- Cool completely on rack.
- Makes about 3-1/2 dozen cookies.
- Thumbprint Cookies.
- Prepare dough as directed, adding 1 cup finely chopped Pecans.
- Refrigerate 30 minute Preheat oven to 350°F Shape dough into 1-inch balls.
- Place on ungreased baking sheets.
- Indent centers.
- Bake 10 minute Fill each cookie with about 1 teaspoons of your favorite preserves.
- Continue baking 8 to 10 minute or until golden brown.
- Makes about 5 dozen Pecan Bars Preheat oven to 350°F Prepare dough as directed; press firmly onto bottom of ungreased 15x10x1-inch baking pan.
- Bake for 20 minute or until lightly browned.
- Meanwhile, combine 2 eggs, 1 cup firmly packed brown sugar, 2/3 cup light corn syrup, 1/4 cup (1/2 stick) melted butter and 1 teaspoons vanilla until well blended.
- Stir in 3 cups chopped pecans.
- Spread evenly onto warm crust.
- Bake an additional 20 to 25 minute or until topping is firm around the edges and slightly soft in the center.
- Cut into 60 bars.
- Makes 5 dozen bars or 60 servings, 1 bar each.
Nutrition Facts : Calories 958.5, Fat 55, SaturatedFat 34.4, Cholesterol 153.9, Sodium 571.9, Carbohydrate 105.4, Fiber 1.9, Sugar 50.5, Protein 11.9
ALL-IN-ONE COOKIE DOUGH
The secret to sensational batches is an all-in-one dough. Mix it in 10 minutes, shape it, top it, and bake it. Use this dough to make our Pretzel Cookies, Icebox Cookies, Jam-Stripe Cookies, and Drop Cookies.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes about 30
Number Of Ingredients 6
Steps:
- In a large bowl, using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add yolks, one at a time, scraping the bowl after each addition. Add vanilla. With mixer on low, add flour; mix just until combined. Wrap in plastic; chill until firm, about 1 hour.
- Citrus or Spice: Whisk 1 tablespoon grated lemon, lime, or orange zest (or a combination), or 1 tablespoon pumpkin-pie spice into the flour before adding it to the butter mixture.
Nutrition Facts : Calories 115 g, Fat 7 g, Protein 1 g
CREAM CHEESE SUGAR COOKIES
Sweeten up the holidays with this Cream Cheese Sugar Cookies recipe from My Food and Family. Make these festive cookies as a fun activity for the whole family.
Provided by My Food and Family
Categories Recipes
Time 3h35m
Yield 21 servings, 2 cookies each
Number Of Ingredients 6
Steps:
- Beat first 4 ingredients in large bowl with mixer until blended. Add flour and baking soda; mix well. Refrigerate 3 hours or until chilled.
- Heat oven to 350°F. Roll out dough to 1/4-inch thickness on lightly floured surface. Cut into desired shapes with 3- to 4-inch cookie cutters, rerolling scraps as needed. Place, 2 inches apart, on baking sheets.
- Bake 12 to 15 min. or until edges are lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 115 mg, Carbohydrate 20 g, Fiber 0 g, Sugar 10 g, Protein 2 g
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