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Double-Ginger Crumb Cookies. Ground and minced fresh ginger are added to the vanilla dough and the cookies are topped with ginger streusel. To get the most flavor out of the fresh ginger, mix it with a pinch of sugar, wait a few minutes, then use the ginger and the syrup that has developed.
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Strain the mint-infused butter into the bowl of the stand mixer then add the brown sugar and beat until light and fluffy. Continue making the cookie dough, mixing in the egg, melted chocolate, and finally the dry ingredients. Scoop the dough into 1-tablespoon portions and roll in granulated and powdered sugar.
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In a large bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Divide dough into five 1-cup portions; shape each into a 10-in.-long roll. Wrap individually in plastic wrap. Refrigerate for 1 hour or until easy to handle, or freeze for up to 3 months.
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For the Cookies. In the bowl of a countertop mixer with the paddle attached, cream together the butter and powdered sugar until well combined. Add the extracts and then sift the flour and salt into the bowl; mix until a smooth dough forms. Cover and refrigerate for 1 hour.
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Make the cookie dough: Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes.
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Add brown sugar and baking soda to the dough and mix. Chill and form balls; 15g | 0.5oz each. Coat granulated sugar around the surface. (Chill.) Push the top and sprinkle more sugar on the top. Bake. Dip some of the cookies in melted white chocolate (& dark chocolate to create the marble effect).
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The trick for cookie dough is placing it between two sheets of floured parchment paper and rolling it out immediately after mixing, when it's at peak pliability. First, flour a piece of parchment and lay the mound of dough on top. Dust the dough with flour and place the second piece of parchment on top. Roll until the dough starts to stick to.
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Easier holiday cookies made Safeway-style include the Signature Select Chocolate Chip Cookie Dough ready-to-bake dough. This house label option provides two dozen break-and-bake or 16 spoon-and-bake cookies in what purports to be classic buttery dough studded with chocolate chips, all for $3.99.
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Instructions. Combine the confectioners' sugar, butter, egg yolk, salt, and almond extract in the bowl of an electric mixer fitted with the paddle attachment. Beat on low speed at first to incorporate the sugar, then increase the speed to medium and beat until smooth, about 30 seconds.
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Use the plastic wrap to roll the dough into a 2-inch log. Freeze for 1 hour or refrigerate overnight for best results when cutting. Slice the cold dough into 1/4-inch rounds and bake for 12-15.
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Preheat the oven to 350 F. 4. Remove the chilled cookie dough and press half into the bottom of an 8-inch skillet. 5. Add the chocolate-hazelnut spread to the middle and spread evenly, leaving 1.
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Divide dough into thirds, and place each third into 1 of 3 medium bowls. 2. Add cocoa to one-third of the dough; stir to combine. 3. Add molasses, ginger, allspice, cinnamon and cloves to one-third of the dough; stir to combine. 4. Cover all 3 doughs; refrigerate at least 2 hours. 5.
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Mix the Dough. Cream the butter and granulated sugar in a stand mixer with the paddle attachment until light and fluffy, about 2 minutes. Next add the egg and vanilla extract, continue mixing until smooth. In a separate bowl sift together the all-purpose flour, baking soda, and baking powder.
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Freezing Christmas cookie dough. In a large mixing bowl add the softened butter, confectioners' sugar, and granulated sugar. Cream together the butter, confectioners' sugar, and sugar until just combined. Add the egg, vanilla extract, baking soda, cream of tartar, and 1 tablespoon of flour. Combine the ingredients until smooth.
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Step 2: Combine Dry and Wet Ingredients. Now, sift the dry ingredients into the bowl of your stand mixer, or if you're using an electric hand mixer, into a separate large bowl. Then, add granulated sugar, room temperature unsalted butter, eggs, and a splash of vanilla extract to the bowl.
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Spray a 13″ x 18″ sheet pan with non-stick cooking spray. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until well combined. Beat in the eggs and vanilla. With the mixer on low speed, beat in the flour, baking soda and salt until combined.
