1、Safe-to-eat uncooked cookie dough

Who doesn't love cookie dough and this one takes only minutes to make. Keep a batch in the fridge, eat it by the spoon, serve it with ice cream, or mould it, shape it and colour it with food dye like

Safe-to-eat uncooked cookie dough recipe

Ingredients

Method

Add the vanilla, 1 /2 tsp salt and the flour, then mix until it looks like breadcrumbs. Keep mixing as you add the milk and you’re done – delicious, safe, raw cookie dough. If it’s not amazing enough as it is, then go crazy with these flavourings:
  • Salted caramel dough: Swirl 1 tbsp dulce de leche through the dough, plus 1/2 tsp of salt and a handful of dark chocolate chips.
  • S'more cookie dough: Add 1 tbsp Nutella, 2 crumbled digestive biscuits, and some mini marshmallows.
  • Apple & cinnamon dough: Add some little chunks of dried apple and a sprinkle of cinnamon sugar (1 tsp cinnamon mixed with 1 tbsp soft brown sugar).
  • Peanut heaven dough: Add 1 tbsp peanut butter and a handful of peanut M&Ms.

  • https://www.truecookbook.com/recipe/safe-to-eat-uncooked-cookie-dough-9539/

    2、Cookie-dough crumble

    A simple dessert that will delight all the family.
    Cookie-dough crumble recipe

    Ingredients

    • 500g bag frozen fruits of the forest or fruit of your choice
    • 350g fresh cookie dough (we loved Saxby’s Choc Chip Fresh Cookie dough)

    Method

    1. Heat oven to 220C/fan 200C/gas 7. Tip the still-frozen fruit into a shallow baking dish and scatter torn pieces of the dough all over the top. Bake for 20 mins till crisp and golden and serve with cream, ice cream or custard.

    3、Chocolate Peanut Butter Cookie Dough Dip

  • Makes: 18 servings
  • Serving Size: 2 tablespoons dip with 2 graham crackers
  • Carb Grams Per Serving: 24
  • Chocolate Peanut Butter Cookie Dough Dip recipe

    Ingredients

    Method

    1. In a small saucepan bring water and dates to boiling; reduce heat. Simmer, covered, about 5 minutes or until dates are very soft. Remove from heat and cool.
    2. Transfer dates and cooking liquid to a food processor. Add beans, peanut butter, vanilla, and salt. Cover and process until smooth, scraping sides of bowl occasionally.
    3. Transfer bean mixture to a medium bowl and stir in chocolate pieces and oats. Cover and let stand for 5 minutes before serving. Serve with graham crackers for dipping.

    4、Basic Sugar Cookie Dough

    Yield:3 dozen cookiesPrep15 mins Chill4 hrs Bake350°F 10 mins to 12 mins
    Basic Sugar Cookie Dough recipe

    Ingredients

    • 1 1/2 cups all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/8 teaspoon salt
    • 1/2 cup (1 stick) unsalted butter, softened
    • 3/4 cup sugar
    • 1 Egg
    • 3/4 teaspoon vanilla extract
    • White nonpareils, for decoration (optional)

    Method

    1. In a medium-size bowl, whisk together flour, baking powder and salt. Set aside.
    2. In a large bowl, beat butter and sugar until smooth, about 2 minutes. Beat in egg and vanilla. On low speed, beat in flour mixture until just combined. Divide the dough in half and form each half into a disk. Wrap in plastic wrap and refrigerate 4 hours or overnight.
    3. Heat oven to 350 degrees F. On a lightly floured surface, roll out one disk to 1/4-inch thickness. Cut into bells using a 2-inch bell-shaped cookie cutter. Place on an ungreased baking sheet. Sprinkle with white nonpareils, gently pressing to adhere. Bake for 10 to 12 minutes until lightly golden around edges. Remove cookies to wire racks to cool completely.
    4. Repeat with remaining half of dough. Gather scraps and refrigerate. Reroll and cut into additional bells. Bake and cool as above. When completely cool, cookies may be stored in an airtight container up to 2 weeks.

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