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Some cut-out cookies can be simple, with just a colorful glaze or dusting of powdered sugar, and others can go all out with marble swirls or piping designs using royal icing.
The Pioneer Woman loves a classic sugar cookie with frosting, perfect for the holidays—and practically any other season. When Ree shared her Christmas cookie recipe , she said these cookies look ...
For the cookies: In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, cream cheese, and sugar. Beat on medium speed for 2 to 3 minutes, or until light and fluffy.
Melt ½ of the butter and pour into a small bowl. Using a pastry brush, butter a 9-by-9-inch baking pan and set aside. Put the remaining butter into the bowl and gently mash with the back of a spoon. Lightly flour the work surface and roll out ½ of the dough into a 14-inch-by-12-inch rectangle about 2/3-inch thick.
Jumbles are simple butter cookies made with a basic recipe of flour, sugar, eggs, and butter. They can be flavored with vanilla, anise, caraway seed, or other flavoring like almond. They were formerly often made in the form of rings or rolls. Jumbles were widespread, specifically because they travelled well, thanks to their very dense, hard nature.
Let the cookies thaw at room temperature for 1 hour before serving. The scooped dough will keep in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 3 months.
Ree loves to use wonton wrappers for unexpected recipes like spinach artichoke cups and homemade ravioli. She's even made Nutella wontons when craving something sweet.
Add to the butter mixture and beat on low speed until just combined. Scrape down the bowl and beat for a few more seconds. Scoop and roll the dough into 1¼-inch balls.