Penguin Slice And Bake Cookies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TIGER SLICE-AND-BAKE COOKIES



Tiger Slice-and-Bake Cookies image

These impressive cookies are simpler than they look-- the stripes are made of stacked layers of colored dough. Slice them just before baking, add a few dabs of icing and you have a treat guaranteed to sell out at your next bake sale.

Provided by Food Network Kitchen

Categories     dessert

Time 4h30m

Yield 24 cookies

Number Of Ingredients 12

2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs, at room temperature
Orange gel food coloring, for the dough
1/4 cup Dutch-process cocoa powder
1 cup confectioners' sugar
2 teaspoons meringue powder
Black gel food coloring, for the icing

Steps:

  • For the cookie dough: Put 1 3/4 cups of the flour in a medium bowl and whisk in the baking powder and salt; set aside.
  • Beat the butter and granulated sugar in a stand mixer with a paddle attachment on medium speed, scraping down the bowl at least once during mixing, 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 until incorporated. Scrape down the bowl and continue to beat for 1 minute.
  • Remove half of the dough and set aside. Add the remaining 1/4 cup flour to the dough in the mixer with 5 drops orange food coloring. Mix, scraping down the bowl once halfway, until well combined, about 2 minutes. Remove the orange dough to a piece of plastic wrap and pat into a 1/2-inch-thick disc. Wrap well and refrigerate for at least 1 hour and up to overnight.
  • Add the reserved plain cookie dough back to the bowl. Add the cocoa powder and beat to combine. Remove the cocoa dough to a piece of plastic wrap and pat into a 1/2-inch-thick disc. Wrap well and refrigerate for at least 1 hour and up to overnight.
  • Unwrap both dough discs and place on a lightly floured work surface. Cut a 2 1/2-ounce piece of dough (approximately 1 inch by 4 1/2 inches) from the orange dough disc. Cut this piece in half lengthwise to form 2 long pieces (1/2 inch by 4 1/2 inches). Roll each piece into a 11-inch-long snake, dusting with additional flour as needed, and transfer to a parchment-lined baking sheet.
  • Whisk together the remaining egg with 1 tablespoon water in a small bowl for an egg wash.
  • Dust the work surface and your hands lightly with flour, then press out the orange dough with your hands (see Cook's note) into a rectangle approximately 5 1/2 inches by 7 1/2 inches. Repeat with the cocoa dough. Brush the top surface of the orange dough very lightly with the egg wash (don't use too much or it might ooze out) and place the cocoa dough on top, pressing down gently to adhere. Cut the stacked rectangles in half lengthwise. Lightly brush the top of one of the cocoa dough layers with egg wash and place the second stacked layer on top. Press down gently to adhere. Repeat once more, cutting down the center, brushing, stacking and pressing. Use a piece of parchment to roll the stack into a log, gently squeezing the center to elongate it to 11 inches. Transfer to the parchment-lined baking sheet with the orange dough snakes and refrigerate for 1 hour.
  • Using lightly floured hands, gently pinch the top edge of each snake to form a triangular rope. Keeping the stripes of the dough log oriented horizontally within the log and with the orange side up, brush the top edge lightly with the egg wash. Adhere the 2 snakes along the top edge with about 1/2 inch of space between each to form the tigers' ears. Use your fingers to gently press and seal the edges of the ears to the orange side of the log. Refrigerate for 15 minutes.
  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
  • Trim about 1/8 inch from each end of the log to reveal an even and flat tiger face. Cut the remaining log into 24 pieces, each slightly thinner than 1/2 inch. Arrange 12 cookies evenly on each parchment-lined baking sheet. Bake, rotating the pans from front to back and top to bottom halfway through, until the cookies are firm to the touch and the bottoms and tips of the ears are just beginning to brown, 14 to 17 minutes. Let cool completely on the baking sheets.
  • For the royal icing: Combine the confectioners' sugar and meringue powder in the bowl of a stand mixer (or in a bowl with a hand mixer). Slowly add 1 tablespoon of water while beating; continue to beat on high for 1 full minute, scraping down the sides of the bowl. You're looking for an icing with a pipeable consistency. If the icing is too thick, add more water 1 teaspoon at a time.
  • Transfer half of the icing to a resealable ziptop bag or disposable pastry bag fitted with a number 3 round tip. Add about 6 drops of black food coloring to the remaining icing in the bowl and beat until uniform in color. Add more food coloring as needed to get the desired black. Transfer the black icing to a resealable ziptop bag or disposable pastry bag fitted with a number 2 round tip.
  • Pipe a long white triangle on each cookie to form a muzzle for the tiger; let set. Using the black icing on each cookie, pipe 2 eyes with eyebrows and a triangle on both ears. Pipe an upside down triangle for each nose with 2 curved lines for a mouth. Let sit for 30 minutes for the icing to set up and harden before packaging or serving.

SANTA SLICE-AND-BAKE COOKIES



Santa Slice-and-Bake Cookies image

Santa's iconic red coat, fluffy white trim and black belt cookies are sure to bring out joyful belly laughs.

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield 24 cookies

Number Of Ingredients 12

2 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
Black gel food coloring
Red gel food coloring
1 cup confectioners' sugar
2 teaspoons meringue powder
1/4 cup white sprinkles

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.

ICE CREAM CONE SLICE-AND-BAKE COOKIES



Ice Cream Cone Slice-and-Bake Cookies image

Not all ice cream cones melt in the blazing summer sun. Have fun shaping and rolling the colorful cookie dough so that every slice is super cute.

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield about 24 cookies

Number Of Ingredients 15

2 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/2 teaspoon baking powder
1/4 teaspoon fine salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
2/3 cup granulated sugar
1 large egg, plus 1 egg beaten for egg wash
1 tablespoon vanilla extract
2 teaspoons unsweetened cocoa powder
3 drops really red gel food coloring
4 drops beige gel food coloring
1/4 cup semisweet chocolate chips
Rainbow sprinkles, for decorating
Mini chocolate chips, for decorating
1 3/4 cups confections' sugar
1 tablespoon meringue powder

Steps:

  • For 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 and add the flour mixture and beat until just combined.
  • Turn the dough out of the bowl and bring it together. Remove 3/4 cup dough and set it aside (this will be for the cone). Put 1/2 cup of dough into a medium bowl, add the cocoa powder and mix until combined (this will be for the chocolate ice cream). Put 1 cup dough into a medium bowl, add 1 drop red food coloring and mix until combined (this will be the strawberry ice cream). Place the remaining 2 teaspoons dough into a small bowl, add 2 drops red food coloring and mix until combined (this will be the cherry).
  • For the cone: Lightly dust a work surface. Roll the reserved 3/4 cup uncolored dough into a 10-inch log. Press the entire length of the log into an isosceles trapezoid shape. Use a ruler to help flatten the sides and top. The top of the trapezoid should be about 1 inch wide and the bottom should be about 1/4 inch wide. The sides should be about 1 inch tall. Put the log on a piece of plastic wrap. Prop the dough up against a loaf pan with the bottom resting against the counter. Alternatively, if you have 2 loaf pans, place them upside down, next to each other lengthwise. Add a piece of plastic wrap long enough to cover both pans with a slight overhang. Press the cone dough into the plastic wrap between the pans to your trapezoid. Flatten the top.
  • Make the strawberry ice cream: Roll the pink dough into an 11-inch log. Use a ruler to flatten one side of the log so the log is a half-circle shape. The dough will spread as you shape it; the flat side of the log should be about 1 1/4 inches wide. Brush the flat side with the egg wash and press it on top of the cone.
  • Make the chocolate ice cream: Roll the chocolate dough into an 11-inch log. Use a ruler to flatten one side of the log so the log is a half-circle shape. The dough will spread as you shape it; the flat side of the log should be about 3/4 inch wide. Brush the flat side with the egg wash and press it on top of the strawberry ice cream.
  • Make the cherry on top: Roll the red dough into a 12-inch rope. Brush one side with egg wash and press on top of the chocolate ice cream. Wrap the entire ice cream cone in plastic wrap and freeze until hard, about 30 minutes.
  • Position oven racks in the upper and lower thirds of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
  • Cut 1/4 inch off each end of the ice cream log with a very sharp knife to reveal the ice cream cone shape. Cut into 1/4-inch-thick slices. Arrange the slices about 1 1/2 inches apart on the prepared baking sheets. Bake, rotating about 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 rack to cool completely.
  • Make the royal icing: Meanwhile, combine the confectioners' sugar and meringue power in a large bowl. Add 2 tablespoons water and beat with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes (adding up to 1 tablespoon more water, if needed). Remove half of the icing to a small resealable plastic bag. Add the beige food coloring to the mixing bowl and beat on low speed until the color is incorporated. Transfer to a small resealable plastic bag. Put the chocolate chips in a small microwave-safe bowl and melt in 30 second intervals, stirring in between each, until smooth, about 1 minute. Transfer the chocolate to a third small resealable plastic bag.
  • Cut a very small hole in the corner of each of the plastic bags. Pipe the white icing on the chocolate ice cream to mimic whipped cream. Sprinkle with a few rainbow sprinkles. Pipe a few dots of chocolate onto the strawberry ice cream and top with a few mini chocolate chips. Pipe the beige icing in a diagonal crisscross pattern on the cone. Let the icing and chocolate harden completely at room temperature before serving, about 15 minutes.

CHICK SLICE-AND-BAKE COOKIES



Chick Slice-and-Bake Cookies image

Kids will love customizing and decorating these adorable chick-in-egg cookies.

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 24 cookies

Number Of Ingredients 15

2 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
2/3 cup granulated sugar
2 teaspoons pure vanilla extract
1 large egg
Orange gel food coloring, for the dough
Yellow gel food coloring, for the dough
One 1-pound box confectioners' sugar
2 tablespoons meringue powder
Pastel gel food coloring in 3 different colors, for decorating
48 mini chocolate chips
Sprinkles, for decorating, optional
Pastel decorating sugar, for decorating, optional

Steps:

  • Make the cookies: Whisk together the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the vanilla and egg until incorporated. Reduce the mixer speed to low; add the flour mixture and beat until just combined.
  • Transfer 1 tablespoon dough to a small bowl and add 1 drop orange food coloring. Use a small spoon to mix until an even vibrant orange; set aside. Add 1/2 teaspoon yellow food coloring to the dough left in the bowl and mix on low until an even vibrant yellow. Refrigerate both doughs on a baking sheet, uncovered, until just firm, about 20 minutes.
  • Roll the yellow dough into an 8-inch cylinder, about 1 1/2 inches wide. Flatten the top of the log slightly to form an oval or egg-shaped log. Roll the orange dough into an 8-inch rope. Press into a triangular shape by flattening the sides (a ruler is helpful for this). Freeze both doughs on a baking sheet, uncovered, until hard, about 20 minutes.
  • Slice lengthwise through the yellow log, cutting off the top third and making 2 half-moon logs, one larger and one smaller. Make a small slit, about 1/8 inch deep, down the length of the larger log on the center flat side. Gently insert one of the pointed sides of the orange dough into the slit, being careful not to flatten out the triangle. Place the smaller log on top and press together to seal and re-form into an egg-shaped log, making sure the edges are smooth. Freeze until solid, about 1 hour.
  • Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
  • Cut 1/4 inch off each end of the log with a very sharp knife. Slice the cylinder into 24 cookies, each about 1/3 inch thick. Arrange the slices about 1 inch 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.
  • Make the icing: Whisk together the confectioners' sugar and meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary. Cover the bowl with a damp paper towel and plastic wrap until ready to use to prevent the icing from drying out. (Makes about 2 1/4 cups.)
  • When ready to ice the cookies, transfer about 1/2 cup of the icing to a resealable plastic bag and snip a small opening in one corner. Use this icing to pipe a thin border around the bottom half of each cookie and make an outline of a cracked eggshell about halfway up. Let set for a few minutes.
  • Thin the remaining icing with a few drops of water until it's the consistency of syrup. Transfer about 1 cup of the thinned icing to a resealable plastic bag. Divide the remaining thinned icing among 3 small bowls and tint each with a different color of pastel food coloring; transfer each color to a separate resealable plastic bag.
  • Snip a corner of the white icing bag and pipe a generous amount inside the icing border of each cookie. Using a small offset spatula or the back of a spoon, spread the icing to cover the cookie inside the border. Use the white icing to attach 2 mini chips for the eyes. Snip a corner of each pastel-tinted icing bag and use them to decorate the eggshells. Decorate with sprinkles or decorating sugar as desired. Let the icing dry completely before serving, about 30 minutes.

PENGUIN SLICE-AND-BAKE COOKIES



Penguin Slice-and-Bake Cookies image

Not all the holiday fun happens at the North Pole. These South Pole denizens are the season's cutest critters. Have fun shaping and rolling colorful sugar cookie dough so that every slice produces a perfect penguin.

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield about 24 cookies

Number Of Ingredients 13

2 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/2 teaspoon baking powder
1/4 teaspoon fine salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
2/3 cup sugar
1 large egg, plus 1 egg beaten for egg wash
2 teaspoons pure vanilla extract
Orange gel food coloring
Black gel food coloring
1/4 cup (3 ounces) red melting wafers
12 mini marshmallows, halved crosswise
1/4 cup (3 ounces) white melting wafers
48 mini chocolate chips

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.

More about "penguin slice and bake cookies recipes"

PENGUIN SLICE-AND-BAKE COOKIES | RECIPE | FOOD NETWORK ...
penguin-slice-and-bake-cookies-recipe-food-network image
Dec 2, 2018 - Not all the holiday fun happens at the North Pole. These South Pole denizens are the season's cutest critters. Have fun shaping and rolling colorful sugar cookie dough so that every slice produces a perfect penguin.
From pinterest.com


PENGUIN SLICE-AND-BAKE COOKIES | RECIPE | NO BAKE …
penguin-slice-and-bake-cookies-recipe-no-bake image
Have fun shaping and rolling colorful sugar cookie dough so that every slice produces a perfect penguin. Nov 23, 2020 - Not all the holiday fun happens at the North Pole. These South Pole denizens are the season's cutest critters. Have fun shaping and rolling …
From pinterest.com


PENGUIN SLICE-AND-BAKE COOKIES - 5* TRENDING RECIPES WITH ...
2018-12-02 Cut ¼ inch off each end of the cylinder with a very sharp knife to reveal the penguin face. Slice the cylinder into about ¼-inch-thick cookies. Arrange the slices about 1½ 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 ...
From food.theffeed.com
Estimated Reading Time 4 mins


PENGUIN SLICE-AND-BAKE COOKIES RECIPE | FOOD NETWORK ...
Dec 8, 2019 - Shape and roll colorful dough so that every slice makes a perfect penguin. Explore. Food And Drink. Meal Planning. Toddler Meal Recipes. Toddler Cookies Recipes. . ...
From pinterest.co.uk


PENGUIN SLICE-AND-BAKE COOKIES | FOOD NETWORK - YOUTUBE
2017-11-18 Shape and roll colorful dough so that every slice makes a perfect penguin.Subscribe http://foodtv.com/YouTubeWatch more from Food Network at https://foodtv...
From youtube.com


PENGUIN COOKIES RECIPES
Penguin Cookies Recipes HOLIDAY PENGUIN COOKIES. A sugar cookie base, lots of decorative sprinkles and a little bit of creativity make these fun winter-time cookies! Provided by Betty Crocker Kitchens. Categories Dessert. Time 1h30m. Yield 12. Number Of Ingredients 11. Ingredients; 1 pouch Betty Crocker™ sugar cookie mix: 1 egg: 1/3 cup butter or margarine, softened: 1 tablespoon Gold …
From tfrecipes.com


PENGUIN SLICE-AND-BAKE COOKIES | RECIPE | FOOD NETWORK ...
Have fun shaping and rolling colorful sugar cookie dough so that every slice produces a perfect penguin. Nov 27, 2018 - Not all the holiday fun happens at the North Pole. These South Pole denizens are the season's cutest critters. Have fun shaping and rolling colorful sugar cookie dough so that every slice produces a perfect penguin. Pinterest. Today. Explore. When autocomplete results are ...
From pinterest.ca


FOOD NETWORK - HOW TO MAKE PENGUIN SLICE-AND-BAKE …
2019-07-06 Watch colorful cookie dough turn into ADORABLE Penguin Slice-and-Bake Cookies! ... Food Recipes. 99,416 Followers · Kitchen/Cooking. Food Network Finds. 876,352 Followers · Interest. Legendary Eats. 259,243 Followers · Interest. Taste Test. 69,690 Followers · Show. Well Done by MyRecipes. 91,048 Followers · Media/News Company . Chowhound. 228,627 Followers · Website. …
From facebook.com


PENGUIN SLICE-AND-BAKE COOKIES – RECIPES NETWORK
2015-12-10 Recipe Types: Breakfast, Cocktail, Dessert, Dinner, Gluten Free, Lunch, Pasta, Pizza, Salad, Soup, Vegan. Penguin Slice-and-Bake Cookies. 2015-12-10. Course: Dessert; Add to favorites; Yield : about 24 cookies; admin. More From This Chef » Average Member Rating (0 / 5) 0 5 0. Rate this recipe. 0 People rated this recipe. Post Views: 0. Related Recipes: Peanut Butter Chocolate …
From recipenet.org


PENGUIN SLICE AND BAKE COOKIES RECIPES
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.
From tfrecipes.com


SLICE AND BAKE SUGAR COOKIE RECIPE - ALL INFORMATION ABOUT ...
Slice log into ¼-inch-thick rounds (you will have about 48 rounds). Arrange about 18 cookie rounds spaced 1 inch apart on prepared baking sheet. (Place remaining cookie rounds on prepared baking sheets, and place in refrigerator until ready to bake.) Bake cookies in 3 batches until edges are light golden, 9 to 10 minutes per batch.
From therecipes.info


SLICE N BAKE COOKIES - ALL INFORMATION ABOUT HEALTHY ...
Slice-and-Bake Cookies Recipe: How to Make It | Taste of Home tip www.tasteofhome.com. 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 ...
From therecipes.info


PENGUIN SLICE-AND-BAKE COOKIES | RECIPE | NO BAKE …
Have fun shaping and rolling colorful sugar cookie dough so that every slice produces a perfect penguin. Dec 2, 2017 - Not all the holiday fun happens at the North Pole. These South Pole denizens are the season's cutest critters. Have fun shaping and rolling colorful sugar cookie dough so that every slice produces a perfect penguin. Pinterest. Today. Explore. When autocomplete results are ...
From pinterest.com


SLICE AND BAKE COOKIE - ALL INFORMATION ABOUT HEALTHY ...
The BEST Slice and Bake Cookies (10+ recipes!) - Rachel Cooks® tip www.rachelcooks.com. What are slice and bake cookies? Slice and bake cookies are shortbread cookies. Typically, shortbread cookies are buttery with a crumbly texture. They usually do not have eggs in the dough and you'll find they aren't overly sweet. The main ingredients are simple: flour, butter, sugar, vanilla and a pinch ...
From therecipes.info


FOOD NETWORK - HOW TO MAKE PENGUIN SLICE-AND-BAKE COOKIES ...
Colorful cookie dough turns into ADORABLE Penguin Slice-and-Bake Cookies! Watch #ChristmasCookieChallenge > Mondays at 9|8c Save the recipe on your...
From facebook.com


Related Search