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Preheat the oven to 350°. In a large bowl cream together the butter and confectioners' sugar until well combined. Add the flour, vanilla and salt and continue mixing for 2 more minutes. Roll the.
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In a mixer or large bowl, mix the melted butter and sugars together. Add the egg and vanilla extract. Mix until smooth and well combined. To the same bowl, add flour, baking soda, and salt. Mix until just combined. Do NOT over mix. Fold in the chopped chocolate (meaning use a spatula to mix it slowly).
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To make the cookies: In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter on low speed until smooth. Add the granulated sugar and mix on medium speed for 1 to 2 minutes or until well combined.
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Set aside. Step 3: Using a hand mixer or stand mixer on low speed gradually add the dry ingredients to the wet ingredients and mix until just combined. Step 4: Add the the chopped chocolate to the batter and stir to incorporate. Cover the bowl and place in the fridge to chill for at least 2 hours or overnight.
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Add the egg, vanilla extract, and almond extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. On low speed, beat in the flour and salt. Turn up to high speed and beat until completely combined.
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Heat oven to 350° F (177° C). Line a small baking sheet with parchment paper or a silicone baking mat. In a medium-sized mixing bowl, cream together the butter and the sugar with a hand mixer until creamy, about 1-2 minutes. Add the egg yolk and the vanilla and mix well. Pour in the flour and mix on low until combined.
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Using a skillet, brown 1 stick of butter over medium heat. Transfer browned butter to a large bowl. Let cool for a few minutes then add the remaining stick of butter. Whisk well until mixture is smooth. Whisk in the cream. Add both sugars and whisk until smooth. Then add in the eggs and vanilla; whisk some more!
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Cream the butter and sugar together until lighter in color and fluffy in consistency. 3. Add the egg yolks and mix until fully combined. 4. Add the flour and mix until just incorporated. 5. Roll the cookie dough into a log and wrap in parchment paper or plastic wrap. Chill for at least an hour.
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Instructions. In a mixer bowl fitted with the paddle attachment, beat butter, powdered sugar, and salt on medium speed for 2 minutes until creamy. Add egg yolk and vanilla extract and beat for about 30 seconds until combined. Add flour and beat on low speed just until combined. Do not over mix the dough.
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Preheat oven to 375 degrees F. In a bowl, briefly whisk together the flour, baking soda and salt. In a standing mixer or in a bowl with a handheld electric mixer, blend the butter, shortening and sugars. Mix in the eggs and vanilla. Gradually blend in the flour mixture.
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Prepare dough as directed above; stir in 1/2 cup milk chocolate toffee bits. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart onto ungreased cookie sheets. Flatten slightly with bottom of glass dipped in sugar. Bake as directed. Candy: Omit decorator sprinkles and/or sugars. Shape dough into 1-inch balls; roll in sugar.
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In a medium bowl by hand, mix together the sugars, melted butter, egg yolks and vanilla until well-blended. Stir in the mashed banana. Stir the wet ingredients into the dry until nearly incorporated, then fold in the chocolate chips and crystallized ginger. Portion tablespoons of dough out onto the baking sheets, 12 per sheet.
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Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges.
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Directions: Preheat an oven to 350°F (180°C). Line 2 baking sheets with parchment paper. In a bowl, sift together the flour, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and granulated sugar until smooth, about 2 minutes. Add the egg and vanilla and mix on low speed until blended.
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Cookies. Preheat your oven to 350 degrees F and line a baking sheet with parchment paper or spray with nonstick cooking spray. Set aside. Combine flour, baking powder, and salt in a small mixing bowl. In another bowl, use an electric mixer to cream the butter. Add in the sugar and beat until light and fluffy.
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1 cup all-purpose flour. Garnishes (optional): walnuts, sprinkles, goji berries, chocolate chips, blanched almonds, shelled pistachios, pine nuts, big grains of sea salt, tiny spoonfuls of jam—or whatever you like! Preheat the oven to 325F. Line two baking sheets with parchment paper. Using an electric mixer or your very strong arm, cream the.
