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Preheat oven to 350. Sift together flour and baking soda in a mixing bowl, set aside. Cream together butter and sugars in stand mixer. Add eggs and vanilla, mix until light and blended. Add in dry ingredients a little at a time until full combined. Lastly, fold in the chocolate chips.
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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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Royal Icing. In the bowl of a stand mixer fit with the paddle attachment, mix together the confectioner's sugar and meringue powder on low speed. Add the water 1 tablespoon at a time. Mix until the royal icing is smooth. Scrape down the sides of the bowl to ensure that everything is mixing evenly together.
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Preheat oven to 350°F. Add peanut butter and softened butter to the bowl of a KitchenAid stand mixer fitted with the paddle attachment. Turn the mixer to Speed 6 and beat until the peanut butter and butter are smooth, about 1 minute. Scrape down the sides of the bowl with a spatula. Add the brown sugar and granulated sugar, egg and vanilla to.
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In a separate small bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet. Mix on low speed until the dough starts to pull away from the sides of the bowl. About 1 1/2 minutes. Transfer the cookie dough on top of parchment paper.
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This pretty, stand mixer cookie recipe features a delicately flavored jam filling made with fresh strawberries and rosewater. 4. LEMON & LIME MACARONS. This bright, flavorful recipe features a creamy filling sandwiched between citrusy macaron cookies for an over-the-top bite on your dessert buffet. 5.
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STEP 2: MAKE THE COOKIE DOUGH. With the Flat Beater Attachment securely fastened to your KitchenAid ® stand mixer, it's time to start making the cookie batter. Add your fat and sugars to the bowl and mix for about one minute on Stir speed. Gradually increase the mixer speed to 4 for approximately one to two additional minutes.
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1 cup nuts, chopped and toasted (I use either walnuts or pecans) 14-15 oz chopped, good quality chocolate. Stir together the flour, baking soda and salt; set side. Beat cold butter until creamy in bowl of a stand mixer fitted with the paddle attachment. Add both sugars and continue for 4-5 minutes.
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Chocolate-Raspberry Soufflé. A stand mixer instead of an electric hand mixer makes it much easier to gradually add the sugar to whipping egg whites, creating a gorgeously glossy meringue to fold.
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With mixer running on low speed, add baking soda, salt, and flour, one cup at a time. Continue mixing on medium-low speed for 2 minutes. Do not overmix or your cookies will be tough and dry. Add chocolate chips and mix for 15 seconds to incorporate. Alternatively, use a wooden spoon to stir chips in by hand.
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VIEW RECIPE. 2. RED VELVET COOKIES. Deep red and speckled with white chocolate chips, red velvet cookies are a festive treat to make around the holidays. They're rich, chewy and slightly creamy thanks to the smooth white chocolate. Make these cookies and add a pop of color to any holiday dessert table. VIEW RECIPE. 3.
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Learn a quick and easy recipe to make delicious chocolate chip cookies with the power of the KitchenAid® Artisan Stand Mixer.Subscribe for more content:https.
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Preheat the oven to 350°F. Line baking sheets with parchment paper (or bake the cookies in batches). In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until well combined.
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Shortbread Cookies! Dark Chocolate Dipped Funfetti Shortbread Cookies. Dark Chocolate Espresso Shortbread Bites with Peppermint Buttercream. Bourbon, Brown Butter, and Vanilla Bean Shortbread Cookies. Chocolate Dipped Toffee Shortbread. Funfetti Shortbread. Rosemary Lemon Shortbread Cookies.
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Beat the butter in your stand mixer using its paddle until creamy, then add in the sugars and extract. Add in the eggs last one at a time and mix. Whisk together the dry and wet ingredients with your stand mixer. Scoop the cookie dough into balls and place on a baking sheet in the fridge to cool for about an hour.
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Instructions. Place peanut butter and butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat about 1 minute, or until mixture is smooth. Stop and scrape bowl. Add sugars, egg, and vanilla. Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl. Turn to STIR Speed.
