ADVERTISEMENT
- Real Recipes from Real People -

ISO: What kinds of cookie dough do you have?

Misc.
Sugar cookie dough can be used as the crust for bar cookies or cheesecake, or even a dessert pizza. Sometimes I bake plain chocolate cookies to crush for chocolate crusts for pies and cheesecakes. You can layer cookie pieces in parfaits. There are probably tons of things you can do with your doughs, but we can give you better ideas if you tell us what kinds of doughs you have on hand.
MsgID: 0214981
Shared by: AJ in MD
In reply to: ISO: Ideas for using tubs of frozen cookie do...
Board: All Baking at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Danish-Style Mustard
  • DANISH-STYLE MUSTARD 2/3 cup dry mustard 1/4 cup honey 1/3 cup boiling water 1 tablespoon vegetable oil 2 teaspoons Worcestershire sauce 1 teaspoon cider or malt vinegar Combine the mustard and honey in a mixi...
  • Argo Classic Banana Cream Pie (Argo Corn Starch recipe)
  • ARGO CLASSIC BANANA CREAM PIE (Argo Corn Starch recipe) 3 tablespoons Argo or Kingsford's Corn Starch 2/3 cup sugar 1/4 teaspoon salt 2 1/2 cups milk 3 egg yolks, slightly beaten 1 teaspoon vanilla 1 baked (9-inch) pi...
  • Esalada de Pollo Cubana: Cuban Chicken Salad
  • This salad is delicious & had been used by all Caribbean countries as a light, delicious, filling salad. Buen Provecho! Esalada de Pollo Cubana Cuban Chicken Salad 1 whole leftover cold/shredded chicken 1 cold/cubed ...
  • Tarragon Chicken Salad Sandwiches
  • TARRAGON CHICKEN SALAD SANDWICHES 1 1/4 pounds boneless, skinless chicken breast halves (about 3)* 1 cup finely chopped celery 1/2 cup mayonnaise 1 tablespoon Dijon mustard 1/4 cup finely chopped red onion 1/4 cup sli...
ADVERTISEMENT
  • Chick Pea and Tomato Pilaf (Deborah Madison)
  • CHICK PEA AND TOMATO PILAF 1 cup long grain white rice, uncooked 2 to 4 Tbsp. butter 1 bay leaf 1 garlic clove, thinly sliced 3 thyme branches (or a pinch of dried) 2 large tomatoes, peeled, seeded and finely chopped ...
  • Gwen's Seafood Chowder (blender)
  • GWEN'S SEAFOOD CHOWDER "Rich-tasting but surprisingly low in calories, this seafood chowder combines carrots, onions, and chunks of potatoes with an assortment of shrimp, scallops, and whitefish. It is then seasoned a...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: What kinds of cookie dough do you have?
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!