Any good cookie recipes that don't use vanilla?

Hi, does anyone out there know a good cookie recipe that doesn't use vanilla, because I don't know for sure that I have any. Plus, I don't have much else to do today. Thanks a lot!Any good cookie recipes that don't use vanilla?
use any recipe you already have and skip the vanilla. you may not even miss it. It won't taste bad without it, just a bit better with it.


It is in most sweet recipes because it enhances the flavor, same reason why a small amount of salt is in all sweets recipes.Any good cookie recipes that don't use vanilla?
Pfeffernuesse Cookie Mix (Spicy German Cookie)





4 c All-purpose flour


1/2 c Sugar


1 1/4 ts Baking soda


1 1/2 ts Cinnamon; ground


1/2 ts Cloves; ground


1/2 ts Nutmeg; ground


3/4 c Light molasses


1/2 c Butter or margarine


2 Eggs; beaten





Powdered sugar; sifted Stir together flour, sugar, baking soda, spices, and dash black pepper. In large saucepan, combine molasses and butter; heat and stir until butter melts. Cool to room temperature. Stir in eggs. Add dry ingredients to molasses mixture; mix well. Cover. Chill several hours or overnight. Shape into 1'; balls. Place on greased cookie sheet. Bake in 350 degree oven for 12 to 14 minutes or until cookies are done. Remove. Cool. Roll in powdered


sugar.





Go to this page for more cookie recipes


http://retete-culinare-diverse.ro/en/sea鈥?/a>
Just to counter the first answer, there is a reason there is vanilla and salt in 99.9% of all cookie recipes: they enhance and contribute flavor. Pure vanilla extract is a good investment because properly stored, it can last a long time. And yes, while most recipes only call for a teaspoon or two, that measurement goes a long way to creating a delicious cookie ... or muffin ...or cake ... or milkshake. Invest in a good quality pure vanilla extract. You'll be awful glad you did.





EDIT: I'll respond to your edit by saying vanilla is VERY important when it is the primary flavor, like in a sugar cookie. The sugar cookie's primary flavor is vanilla! You MIGHT be able to get away with less or no vanilla in a chocolate chip or peanut butter cookie, but the sugar cookie will have no flavor without vanilla.
Big Soft Gingerbread Cookies





2 1/4 cups all-purpose flour


2 teaspoons ground ginger


1 teaspoon baking soda


3/4 teaspoon ground cinnamon


1/2 teaspoon ground cloves


1/4 teaspoon salt


3/4 cup margarine, softened


1 cup white sugar


1 egg


1 tablespoon water


1/4 cup molasses


2 tablespoons white sugar








Directions





Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.





In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.





Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.








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Apple Nut Raisin Cookies





2 cups all-purpose flour


1 teaspoon baking soda


1 teaspoon ground cinnamon


1 teaspoon ground cloves


1/2 teaspoon ground nutmeg


1/2 teaspoon salt


1/2 cup softened butter


1 1/2 cups packed brown sugar


1 egg, beaten


1 cup chopped walnuts


1 cup chopped apples


1 cup raisins


2/3 cup confectioners' sugar


1 tablespoon milk








Directions





Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.





In a medium bowl, sift together flour, baking soda, cinnamon, cloves, nutmeg, and salt. In a large mixing bowl, cream butter until light and fluffy. Mix in sugar and egg. Stir in flour mixture, and mix thoroughly. Fold in nuts, apples, and raisins.





Drop by rounded teaspoon onto prepared cookie sheets about 1 1/2 inches apart. Bake for 12 to 14 minutes. Cool on wire rack.





In a small bowl, mix confectioners' sugar with milk to make a thin glaze. Drizzle over cooled cookies.





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Coconut Chocolate Chip Cookies





2 cups margarine


2 cups white sugar


2 cups packed brown sugar


4 eggs


4 cups all-purpose flour


2 teaspoons baking soda


1 teaspoon baking powder


1 teaspoon salt


4 cups cornflakes cereal


1 1/2 cups rolled oats


2 cups flaked coconut


3 cups semisweet chocolate chips








Directions





Preheat oven to 350 degrees F (175 degrees C).





In a large bowl, cream together the margarine, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, mixing well after each addition. Sift together the flour, baking soda, baking powder, and salt; stir into the creamed mixture until just blended. Then mix in the corn flakes cereal, rolled oats, coconut, and chocolate chips. Drop by heaping spoonfuls onto ungreased cookie sheets.





Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned. Cool on wire racks.








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Cake Mix Cookies





2 eggs


1 (18.25 ounce) package white cake mix


1/2 cup vegetable oil





Directions





Mix together cake mix, eggs and oil in a large bowl.





Make little balls with the dough and set on ungreased cookie sheets.





Bake at 350 degrees F (175 degrees C) for 4 - 10 minutes.


Top with chocolate or peanut butter chips.





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Chocolate Raisin/ Nut Drop Cookies





4 oz. milk chocolate, chopped


1/3 cup butter


1 cup raisins and/or chopped peanuts








Direction





Melt chocolate and butter in microwave, add raisins and or peanuts. Mix well. Drop by tablespoon full on to baking sheet lined with waxed paper. Chill until hard.
sugar cookies.

skin deep