To make crosshatch cookies: Roll pieces of dough between your palms to form 1 1/2-inch balls. Place on the prepared baking sheet and flatten with a fork, using the tines to press down on the cookie.

1 frozen cookie dough roll ' 1 cup pancake mix; 1/4 cup water; Oil for frying; ... This recipe works with any variety of cookie dough. We used peanut butter chocolate chip her, ...

For the cookie: Cream butter, 2/3 cup sugar, egg yolk, milk and vanilla in a small mixing bowl. Combine flour cocoa and salt. Blend into cream mixture. Chill dough about one hour. Roll dough into ...

Preheat Oven: Preheat your oven to 350°F (175°C).Grease or line an 8x8-inch baking pan with parchment paper. Melt Butter: In ...

Check out the full recipe with step-by-step instructions below. Ingredients 1 package Pillsbury Sugar Cookie Dough 1/2 cup heavy whipping cream 2 tablespoons hot cocoa mix ...

Perhaps you’re short on time and you need dozens of cookies for a cookie exchange or to give as gifts. If you’re a smart cookie, you’ll consider making one basic dough that has many uses ...

Makes about 1 pound 6 ounces dough or 3 to 3½ dozen (2½-inch) round cookies. Recipe is from “Julia M. Usher’s Ultimate Cookies” by Julia M. Usher (Gibbs Smith, 2011).

Make ahead . The cookie dough can be refrigerated for a few days before being shaped and baked, though there's not any additional flavor or texture benefit from resting it more than 24 hours.

Cut the cookie dough into 1/2- to 3/4-inch cubes. Scatter the cookie dough evenly over the cake batter. Bake for 40-45 minutes or until a wooden pick inserted in the center of the cake comes out ...

Food columnist Judy Walker says that to make these gingerbread cookies softer, roll them thicker. For a crisp snap, the dough should be is 1/4 inch. Do not overcook.