Three In One Cookies Recipes

3-IN-1 SUGAR COOKIES

Steps:

• Whisk the flour, baking powder, and salt in a medium bowl.
• Beat the butter and both sugars in another medium bowl with an electric mixer on medium-high speed until light and fluffy, about 30 seconds. Add the egg yolks, vanilla and orange zest mixing until fully incorporated. Slowly add the flour mixture, and continue beating until the dough comes together, stopping and scraping down the sides of the bowl as needed.
• For rolled cookies: Roll about a tablespoon of dough by hand into a ball. Dip 1 side of the balls into some coarse sugar and place them sugar-side-up on an ungreased baking sheet, leaving about 1-inch between cookies.
• For sliced cookies: Divide dough in half, roll by hand into 2-inch-wide logs, wrap in plastic wrap and refrigerate until firm, at least 2 hours.
• Cut the logs into 1/4-inch-thick cookies and place them on ungreased baking sheets, leaving about 1-inch between cookies.
• For cutout cookies: Divide dough in half, pat into disks, wrap in plastic wrap and refrigerate until firm, at least 2 hours.
• Roll dough between lightly floured parchment, or waxed paper, until about 1/3-inch thick. Transfer sheets to a baking sheet and refrigerate until firm, about 30 minutes. Cut into desired shape using a cookie cutter, place them on ungreased baking sheets, leaving about 1-inch between cookies. (Gather the dough scraps together, pat into a disk, chill and reroll.)
• Refrigerate cookies while preheating the oven to 375 degrees F, for at least 30 minutes.
• Bake the cookies, until the bottoms are golden, about 10 to 15 minutes depending on shape. Cool on sheets until firm enough to transfer to a rack to cool. Decorate as desired and serve, or store in an airtight container at room temperature for up to 1 month.
• Combine all the ingredients, except the food coloring, in the bowl of a standing mixer fitted with the paddle attachment. Mix slowly until stiff enough to form peaks. The icing should be pure white and thick, but not fluffy and bubbly. If the frosting is overbeaten, it will get aerated which makes it harder to work with. If this happens, let the frosting sit to settle, then use a rubber spatula to vigorously beat and smooth out the frosting.
• Alternatively, combine ingredients in a large bowl, and beat with hand beaters on low speed until the frosting thickens to stiff peaks.
• Add up to 1 tablespoon food coloring and mix with a rubber spatula until the color is uniform. (Adding too much color reduces the sheen of the frosting and can break down the consistency of the frosting over a couple of days.) Store icing, covered, with plastic film on the surface of the icing.
• Yield: 1 pound royal icing (1 2/3 cup)

THREE-IN-ONE COOKIE STACKS

Steps:

• Heat oven to 375°F. In large bowl, mix 1 cup sugar, the butter, vanilla and egg with spoon. Stir in flour, cream of tartar, baking soda and salt. Divide dough into thirds.
• Mix coconut extract and coconut into one third of dough. Mix almond extract, red food color and cherries into another third of dough. Stir cocoa and miniature chocolate chips into last third of dough.
• Shape dough by rounded teaspoonfuls into 1-inch balls with floured hands. Place 2 inches apart on ungreased cookie sheet. Flatten each with greased bottom of glass dipped in additional sugar.
• Bake cookies 7 to 9 minutes or until edges are set. Cool slightly; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.

HOLIDAY COOKIES: ONE DOUGH, THREE HOLIDAY COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Whisk together the flour, baking powder, salt, and cloves in a small bowl. Beat the butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld beater. Beat in the egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined.
• Form dough into a 12-inch log (2 inches in diameter) on a sheet of plastic wrap and roll up in the plastic wrap. Chill dough in the refrigerator for 1 hour.
• Cut 1/2-inch thick slices from the log with a sharp knife and arrange on 2 ungreased large baking sheets, about 1-inch apart.
• For basic sugar cookies, sprinkle generously with coarse sugar and bake for 15 minutes or until lightly browned and slightly puffed.
• Cool on baking sheets for 3 minutes, then transfer with a metal spatula to racks to cool completely.
• For Chocolate and Walnut Cookies:
• Make basic dough according to recipe above, but adding the cocoa powder to the flour mixture and folding in the nuts just after mixing the batter. Bake for 15 minutes and then cool on sheets for 3 minutes before transferring to racks to cool completely.
• For Almond-Orange Cookies:
• Make basic dough according to recipe above, but adding both the orange zest and ground almonds when you add the flour mixture.
• When cookies are formed, make a slight depression in the middle and fill each with about 1 teaspoon marmalade. Top each with a good pinch of sliced almonds. Bake for 20 minutes and then cool on sheets for 3 minutes before transferring to racks to cool completely.

THREE IN ONE COOKIES

Steps:

• Preheat oven to 375. F (190 C)
• Place all dry ingredients in a medium size bowl and set aside
• Put softened butter and sugar in a large bowl and cream together
• Add the 2 eggs and vanilla and beat with an electric mixer on medium speed for 2 to 5 minutes or until well combined.
• Pour the dry ingredients slowly to the mixture and stir until all the flour is incorporated into the dough
• Stir in the wheat germ, walnuts, chocolate chips and oats and mix well until all the oats are mixed into the dough.
• Place a small amount of dough on a baking sheet lined with parchment paper 2 inches apart
• Bake for 10 minutes and then remove from the oven and place on a cooling rack.

3-IN-1 SUGAR COOKIES

Steps:

• Whisk the flour, baking powder, and salt in a medium bowl.
• Beat the butter and both sugars in another medium bowl with an electric mixer on medium-high speed until light and fluffy, about 30 seconds. Add the egg yolks, vanilla and orange zest mixing until fully incorporated. Slowly add the flour mixture, and continue beating until the dough comes together, stopping and scraping down the sides of the bowl as needed.
• For rolled cookies: Roll about a tablespoon of dough by hand into a ball. Dip 1 side of the balls into some coarse sugar and place them sugar-side-up on an ungreased baking sheet, leaving about 1-inch between cookies.
• For sliced cookies: Divide dough in half, roll by hand into 2-inch-wide logs, wrap in plastic wrap and refrigerate until firm, at least 2 hours.
• Cut the logs into 1/4-inch-thick cookies and place them on ungreased baking sheets, leaving about 1-inch between cookies.
• For cutout cookies: Divide dough in half, pat into disks, wrap in plastic wrap and refrigerate until firm, at least 2 hours.
• Roll dough between lightly floured parchment, or waxed paper, until about 1/3-inch thick. Transfer sheets to a baking sheet and refrigerate until firm, about 30 minutes. Cut into desired shape using a cookie cutter, place them on ungreased baking sheets, leaving about 1-inch between cookies. (Gather the dough scraps together, pat into a disk, chill and reroll.).
• Refrigerate cookies while preheating the oven to 375 degrees F, for at least 30 minutes.
• Bake the cookies, until the bottoms are golden, about 10 to 15 minutes depending on shape. Cool on sheets until firm enough to transfer to a rack to cool. Decorate as desired and serve, or store in an airtight container at room temperature for up to 1 month.

3 IN 1 COOKIE

Steps:

• 1. 1. Heat oven to 375 degrees. In large bowl, combine sugar, brown sugar, Crisco and margarine; beat until light and fluffy. Add vanilla and eggs; blend well. Add flour, baking soda and salt; mix well.
• 2. 2. Divide dough into three separate bowls. Put a little more into one bowl than the other two as you won,t be adding as much to it.
• 3. 3. Add melted chocolate to bowl with most dough; mix well leaving no original dough showing.
• 4. 4. Add chocolate chips to another bowl; mix well.
• 5. Add peanut butter to last bowl, mix well.
• 6. Cover and put in refrigerator for 1 hour so that it will be easier to handle.
• 7. Cover cookie sheets with parchment paper. Pinch off a piece of dough a little smaller than a walnut; roll into a ball and place on the paper. Do the same for the rest of the dough placing each piece next to each other.
• 8. Bake at 375 degrees for 8 to 10 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to finish cooling.
• 9. Tip: You can use different ingredients such as: mini m & m's, peanut butter chips, raisins, butterscotch chips, drained pineapple, chopped apple and the list goes on and on. Make it your own.