Eggless Cookie Dough Dip

Eggless Cookie Dough Dip

It tastes just like sugar cookie dough, but without the eggs so you can dip to your heart’s content and it only takes 5 minutes to make!

Author: Dinner at the Zoo

Recipe type: Dessert or Appetizer

Serves: 8 servings

A video can be found on this page

INGREDIENTS:

• Main Ingredients:
• 
  
• ½ cup Chobani® Non-Fat Vanilla Greek Yogurt
• 5 tablespoons of butter, softened
• 2 ounces of cream cheese, softened
• ¼ cup flour
• ½ cup powdered sugar
• 
  
• Additional Ingredients:
• 
  
• ½ teaspoon vanilla extract
• ½ cup holiday sprinkles, divided use
• graham crackers, fruit, etc. for dipping
• 
  

INSTRUCTIONS:

1. Place the butter, cream cheese and sugar in a medium bowl. Using a mixer, beat the mixture until light and fluffy, about 2 minutes.
2. Add the flour and vanilla extract and beat for another minute.
3. Add the yogurt, ¼ cup at a time and mix on low to combine.
4. Stir in the sprinkles, reserving 2 tablespoons. Place the remaining sprinkles on top of the dip for decoration.
5. Serve immediately with fruit, graham crackers and other dippers.

This recipe is so simple – traditional cookie dough ingredients like butter, sugar and flour get whipped with a mixer and combined with cream cheese and Chobani® Non-Fat Vanilla Blended Greek Yogurt for a smooth and creamy dip that’s irresistibly delicious. I added a generous helping of sprinkles in holiday colors but you can make this dip year round with other sprinkles too.

The secret ingredient here is really the Chobani® yogurt – it’s what gives the dip its texture and adds a bit of a pleasant tang to counteract the richness of the cookie dough flavorings.  It’s also lighter substitute for something like sour cream.

Holiday Oreo Cream Cheese Cookies

Holiday Oreo Cream Cheese Cookies

This cookie recipe was passed on from Emily Franceschini @ Painting It Purple.  

Ingredients

1. 3 ounces cream cheese, softened (add 4 ounces if you want more cream cheese flavor)
2. 8 tablespoons butter, salted, softened
3. 3/4 cup granulated sugar
4. 1 cup + 2 Tablespoons all-purpose flour
5. 10-12 Oreo cookies, crushed, some larger bits too
6. 1 tablespoon vanilla extract
7. Optional: Food coloring for the holidays

Instructions

1. In a large bowl beat cream cheese, then beat in butter.
2. Add sugar and mix until light and fluffy. Add in vanilla and mix.
3. Add a couple drops of a holiday food coloring for a festive touch
4. Add flour gradually and mix until well combined.
5. Fold in Oreos, then cover bowl and place in the refrigerator for 1 hour.
6. Preheat oven to 375 F and line a baking sheet with parchment paper.
7. Scoop out two tablespoons and roll into a 2 inch ball.
8. Place them on your cookie sheet and press down lightly.
9. Bake for 9-11 minutes – the edges will start to brown but the cookie will be soft. That's what you want. 
10. Remove from the oven and let them cool for a few minutes, then carefully transfer to a cooling rack to finish cooling.

Gingerbread Cookies

Gingerbread Cookies

Who doesn't enjoy making gingerbread men or women for their gingerbread houses or just to eat! Well here's a recipe you can follow to make your own gingerbread cookies.

• Preparation time: 30 minutes
• Ready time: 2 hours - includes 1 hour chilling time
• Servings: About 40 cookies

Ingredients:

• 1 cup unsalted butter, room temperature
• 1-¾ cup sugar
• ¼ cup fresh ginger, grated
• 2 eggs
• ½ cup molasses
• ¾ tsp white vinegar
• 5 cups sifted all purpose flour
• 1-½ tsp baking soda
• ½ tsp ground cinnamon

Directions:

Preheat oven to 325 F.

In the bowl of a stand mixer, beat together butter, sugar, and ginger on medium speed, until pale and fluffy, approximately 5 minutes.

In a separate bowl, whisk together the eggs, molasses and vinegar. Slowly drizzle the wet ingredients into the butter mixture, scraping the bowl periodically in between.

Add flour, baking soda and cinnamon, and blend on low speed until just combined.

Remove dough from mixer, and shape into a log, and chill, at least 1 hour.

To make cookies, cut 1 inch thick medallions of dough (from the log), and roll between two sheets of paper to ¼ inch thickness.

Dip cutter in flour to prevent it from sticking to the dough, press the cutter into the dough, and stamp out the cookie.

Wiggling the cutter a little while pushing down on the dough will help to separate the cookie cutout from the rest of the dough.

Transfer the cookies to a baking sheet lined with parchment.

Bake for 8 to 10 minutes until the cookies have puffed slightly, and the bottoms are golden brown.

Cool, and decorate with different coloured tubes of royal icing.

For more on this recipe click below:
http://www.theglobeandmail.com/life/holiday-guide/holiday-recipes/gingerbread-cookies/article6154315/


For other fabulous recipes, click the link below!
http://www.theglobeandmail.com/life/holiday-guide/holiday-recipes/cookie-calendar-recipes-2014/article21834802/?click=sf_globe