Easy Rainbow Cookie Recipe

Easy Rainbow Sugar Cookies Desserts On A Dime

WEBJun 26, 2023 · Preheat the oven to 375 degrees and line a baking sheet with parchment paper. In a large mixing bowl, combine the sugar cookie …

1. Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the sugar cookie mix, butter, and egg, and mix well.
3. If dough is dry, add a teaspoon of water at a time until no longer dry. If dough is too sticky, add a few tablespoons of flour until no longer sticky.
4. Roll the dough out onto a floured surface with a floured rolling pin.

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Rainbow Chocolate Chip Cookies An Easy Rainbow …

WEBMay 22, 2017 · Add in the egg, vanilla, salt, and baking soda and continue mixing for 1 minute until smooth, scraping the sides of the bowl as …

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
2. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and both sugars together for 2 minutes on medium speed until light and fluffy. Add in the egg, vanilla, salt, and baking soda and continue mixing for 1 minute until smooth, scraping the sides of the bowl as necessary.
3. Turn the mixer to low and add in the flour, mixing until just incorporated.
4. Stir in the chocolate chips evenly.

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Foolproof Italian Rainbow Cookies Well Seasoned …

WEBNov 29, 2019 · Add 2 ½ sticks softened butter and beat until pale and fluffy, about 3 minutes. Add 4 egg yolks and 1 tsp almond extract and beat …

1. Prepare the sheet pans. Position a rack in the middle of the oven and preheat to 350 F. Grease, flour, and line the bottoms of three 9- by 13- by 2-inch (quarter sheet pan) with parchment paper, leaving a 2-inch overhang.
2. Beat egg whites. In the bowl of a standard electric mixer fitted with the whisk attachment, beat egg whites at medium-high speed until they just hold stiff peaks. With the mixer running on high speed, add ¼ cup sugar a little at a time, beating until whites hold stiff, glossy peaks. Transfer to another bowl, and wipe the bowl dry with a paper towel.
3. Mix sugar and almond paste. Switch the mixer to the paddle attachment and beat together the almond paste and remaining ¾ cup sugar until well-mixed, about 3 minutes.
4. Incorporate butter. Add butter and beat until pale and fluffy, about 3 minutes. Add yolks and almond extract and beat until well combined, about 2 minutes. Reduce speed to low, then add flour and salt, mixing until just combined.

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