How to Decorate Ugly Christmas Sweater Cookies YouTube


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Step One: Preheat the oven. Step Two: Combine the flour, baking soda, baking powder, and salt in one bowl. In a separate bowl, add the butter and sugars. Cream the butter and sugars together until soft and fluffy. Step Three: Add the eggs and continue mixing on medium for 3 to 5 minutes.


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Turn the oven down to 150 C (300 F). Line a sheet pan with parchment paper and set aside. Place the egg whites in the bowl of a standing mixer or in a bowl with the salt. Whip the whites with the whisk attachment in the mixer or with a handheld mixer until you have soft peaks.


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Preheat oven to 350 degrees F. Grease a 9×13 baking dish (or use parchment paper), set aside. In the bowl of your mixer fitted with the paddle attachment cream the butter and sugar for 2 minutes. Add the eggs, vanilla, and almond extract. In a separate bowl stir together flour, baking powder, baking soda, and salt.


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Instructions. In a large bowl or the bowl of a stand mixer fitted with the paddle, beat together the butter, sugar, baking powder, vanilla and salt until lightened and fluffy, about 5 minutes, scraping down bowl as necessary. Beat in egg until well combined. Into a medium bowl, sift together the flour and cocoa powders.


How to Decorate Ugly Christmas Sweater Cookies YouTube

In a large bowl, sift together the flour, baking soda, and salt. Set aside. In a stand mixer with the paddle attachment, cream together the vegetable shortening, sugar, eggs, and vanilla. Once combined, add half of the dry ingredients. Begin to mix and pour in the buttermilk.


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In the bowl of a stand mixer, cream together the butter and sugar until well combined (about 2 minutes). With the mixer on low, add in the eggs and egg yolks, mixing until well incorporated. Turn off the mixer and scrape the sides of the bowl. With the mixer back on low, add the vanilla and almond extract.


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Step 2 Divide dough in half and roll each piece between 2 pieces of lightly floured parchment to a scant 1/4"-thick round. Transfer to a large baking sheet and refrigerate until firm, about 30.


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Preheat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Set aside. Place a heavy bottom pot filled 1/3 way with water over medium heat so water simmers. Add another pot on top to create a double boiler. Into double boiler pot add: sugar, egg whites.


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Preheat the oven to 275 degrees. Line 2 baking sheets with parchment paper. Beat the egg whites and salt in a bowl with an electric mixer with the whisk attachment until foamy. Continue beating, adding the sugar gradually, until all of the sugar is incorporated and the egg whites hold stiff and shiny peaks. Scrape the beaten whites into a wide.


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Using a hand mixer or in a stand mixer with the paddle attachment, cream together butter, sugar, orange zest, and vanilla thoroughly. Add in the egg and beat with until light and fluffy. In a separate bowl, sift together the dry ingredients. Add them to the creamed mixture, alternating with the milk.


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Make the Cookie Dough. In a large bowl, whisk together the flour, baking powder, and salt. Set aside. Using an electric mixer, beat the butter and sugar until smooth. Add the eggs and beat until fluffy, about 2 minutes, then beat in the vanilla, butter and almond extract.


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Beat the egg white and salt in a bowl with an electric mixer until stiff peaks form. Gently fold in the sugar and nuts. Spoon the batter on the baking sheet with a teaspoon or a tablespoon (it depends on how big you want your cookies) about 1.5 inches (4 cm) apart. Bake until golden brown, about 30 minutes. Remove and place on a wire rack to.


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In a large bowl, beat egg whites with an electric mixer until very foamy. Slowly pour in remaining 3/4 cup sugar, beating the whole time. Beat until stiff peaks form; when you lift the beater, they should flop over slightly after forming a peak. Fold in nuts, espresso powder (if using) and chocolate.


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Cover and refrigerate until firm enough to roll, 4 hours or overnight. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with floured 3-1/2-in. sweater-shaped cookie cutters. Place 2 in. apart on ungreased baking sheets.


How to Decorate FOUR Ugly Sweater Cookies (part 1) The Flour Box

1. Heat oven to 375°F. In medium bowl, stir cookie mix, flour, butter and egg until soft dough forms. Place one-third of the dough into small bowl. Tint red by stirring in food color. 2. On floured surface, drop by slightly less than tablespoonfuls of doughs in random pattern to make large rectangle.


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Instructions. In a mixing bowl, whisk egg whites and vanilla extract with an electric mixer on low speed, until foamy. Slowly add in powdered sugar until the shiny and stiff peaks form. Divide icing into separate bowls for desired icing colors. Mix in a pea-sized amount of gel food dye until blended.