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• Go easy on the add-ons. Ina also keeps her cookie decorating minimal. For the stars, she makes a simple powdered sugar glaze (powdered sugar, milk, maybe some citrus zest, if you're feeling ...
This will help make it easier to roll out the dough and prevent the cookie cutters from sticking. Chilling the dough will also help the cookies keep their shape. 2. Use an electric mixture.
Divide the dough in half, then flatten both halves into disks and place them in separate resealable plastic bags. Refrigerate the dough until firm, about 2 hours. Preheat the oven to 350°F.
The recipe makes enough dough so you can bake half and put the other half in the freezer—ready to pull out and bake up a few fresh cookies anytime. View Recipe Oatmeal-Coconut Cookies with ...
When the dough is mixed, divide it in half and sandwich half of the dough between sheets of parchment paper. Using a rolling pin, roll out the dough to 1/4-inch thick.
Switch to the bread hook attachment and knead just until smooth (alternatively, remove dough from mixer bowl and knead by hand). Place dough in a greased bowl, cover, and let rise. Line 2 baking sheets with parchment or waxed paper and sprinkle with cornmeal. 3. Punch down the dough and turn onto a lightly floured board. Roll out to about ½ ...
This cookie dough recipe calls for molasses, brown sugar and a bevy of dried, warming spices, which delivers the best holiday flavor. Rum Balls by Morgan Baker This no-bake confection is a holiday ...
Using a medium cookie scoop, portion out the dough onto the baking sheet and stick it in the freezer for 10 to 20 minutes. Roll each scoop into smooth balls. If the dough warms up too much, chill ...
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