Help! I need this cookie recipe for Thanksgiving and/or Christmas. My family depend on me to make some good cookies this year!!!!!!!!!!Where can I find deliouis cookie recipes or what are your own?
These are really good I make them every year for the holidays-
Oatmeal Peanut Butter No-Bake Cookies
4 c sugar
1 c milk
1 c margarine
6 c quick oats
1/2 c plus 2T peanut butter
2 tsp vanilla
Mix together oatmeal and peanut butter. In heavy saucepan, boil together sugar, margarine, and milk for one minute (do not ove rboil-cookies will be too dry.) Pour hot mixture over oatmeal mixture. Quickly add vanilla and stir until all ingredients are well mixed. Drop by spoonfuls onto waxed paper. Let stand until firm. Keep in airtight container.
These are way better that the traditional chocolate no-bakes. This recipe makes a ton. I usually make a half batch.
Church Window Cookies
1 cup semisweet chocolate chips
2 tablespoons butter (no substitutes)
1 egg, beaten
3 cups pastel miniature marshmallows
1/2 cup chopped pecans or walnuts
1 cup flaked coconut
In a heavy saucepan, melt chocolate chips and butter over low heat, stirring occasionally. Stir a small amount into the egg, then return all to pan. Cook and stir over low heat for 2 minutes. Pour into a bowl; let cool for 15 minutes. Gently stir in marshmallows and nuts. Chill for 30 minutes. Turn onto a sheet of waxed paper. Form into a roll about 1-1/2 in. diameter. Gently roll onto another sheet of waxed paper, cover the outside of the roll with the coconut. Wrap roll tightly, twisting ends to seal. Freeze for 4 hours or overnight. Remove waxed paper. Cut into 1/4-in. slices. Store in an airtight container in the refrigerator.Where can I find deliouis cookie recipes or what are your own?
Old-Fashioned Sugar Cookies
Prep: 20 minutes
Chill: 3 hours
Bake: 10 minutes per batch
Ingredients
1-1/4 cups shortening
2 cups sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground nutmeg
1/4 tsp. salt
2 eggs
1 tsp. vanilla
1/2 tsp. lemon extract
4-1/2 cups all-purpose flour
1 cup buttermilk or sour milk
Granulated sugar, fine sanding sugar, coarse sugar, or colored decorating sugar
Directions
1. Beat shortening in a large bowl with an electric mixer for 30 seconds. Add the 2 cups sugar, baking powder, baking soda, nutmeg, and salt; beat until combined. Beat in eggs, vanilla, and lemon extract till combined. Alternately add flour and buttermilk to shortening mixture, beating until combined. Divide dough in half. Cover and chill at least 3 hours or until easy to handle.
2. Heat oven to 375 degrees F. Roll dough on a floured surface until 1/2 inch thick. Cut into rounds with a 2-1/2-inch cookie cutter. Place rounds 2-1/2 inches part on an ungreased cookie sheet. Sprinkle with additional sugar. Bake about 10 minutes or until set and edges just begin to brown. Transfer to wire racks and cool. Makes 32.
3. To store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months.
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Sugar Cookie Cutouts
Prep: 30 to 45 minutes
Chill: 3 hours
Bake: 7 minutes per batch
Ingredients
1 cup butter, softened
1 cup shortening
2-1/4 cup granulated sugar
1 tablespoon baking powder
Dash salt
3 egg
1 tablespoon vanilla
6 cups all-purpose flour
Semi-sweet chocolate, melted (optional)
Directions
1. In a medium mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
2. Divide dough in half. If necessary, cover and chill the dough for 3 hours or until it is easy to handle.
3. On a lightly floured surface, roll half of the dough at a time to 1/8-inch thickness. Using a 2-1/2-inch cookie cutter, cut out dough. Place cutouts on an ungreased cookie sheet.
4. Bake in a 375 degree F oven for 7 to 8 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to wire rack; cool. Dip cookies in chocolate, if desired. Let stand for 30 minutes, or until chocolate is set. Makes 108 to 144 cookies.
Gingerbread Cutouts
36 to 48 cookies
Prep: 30 minutes
Bake: 5 minutes
Ingredients
1/2 cup shortening
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup molasses
1 egg
1 tablespoon vinegar
2-1/2 cups all-purpose flour
Directions
1. In a mixing bowl beat shortening with an electric mixer on medium to high speed 30 seconds. Add sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat until combined, scraping bowl. Beat in the molasses, egg, and vinegar until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Divide dough in half. Cover and chill for 3 hours or until easy to handle.
2. Grease a cookie sheet; set aside. On a lightly floured surface, roll half of the dough at a time to 1/8 inch thick. Using a 2-1/2-inch cookie cutter, cut into desired shapes. Place 1 inch apart on the prepared cookie sheet.
3. Bake in a 375 degree F oven for 5 to 6 minutes or until edges are lightly browned. Cool on cookie sheet 1 minute. Transfer cookies to a wire rack and let cool. If desired, decorate cookies with icing and candies. Makes 36 to 48 cookies.
Make-Ahead Tip: Bake and cool cookies completely but do not decorate. In an airtight or freezer container arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Freeze up to 1 month. Thaw and decorate cookies as desired.
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Multigrain Cutouts
Prep Time:45 min
Start to Finish:45 min
Makes:6 dozen 2- to 3-inch cookies
Cookies
3 1/4 cups Gold Medal庐 whole wheat flour
1 cup sugar
1/4 cup cornmeal
1/4 cup wheat germ
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup shortening
3/4 cup milk
1/2 teaspoon vanilla
Baked-On Frosting
2/3 cup Gold Medal庐 all-purpose flour
2/3 cup butter or margarine, softened
3 to 4 teaspoons hot water
1. Heat oven to 350掳F. In large bowl, mix all cookie ingredients until well blended. Divide dough into thirds. On lightly floured surface, roll each third 1/8 inch thick. Cut dough with cookie cutters. On ungreased cookie sheets, place shapes 2 inches apart.
2. In medium bowl, mix 2/3 cup flour and the butter until smooth. Stir in hot water until thin enough to drizzle. Place in decorating bag with number 5 writing tip. Outline or decorate unbaked cookies with frosting.
3. Bake 12 to 14 minutes or until edges are light brown. Cool slightly; remove from cookie sheets to cooling racks.
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Holiday Cutouts
Cookies
1 1/2 cups powdered sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/2 cups Gold Medal庐 all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Colored sugars, candy sprinkles and nonpareils, if desired
Frosting
2 cups powdered sugar
1/2 teaspoon vanilla
2 tablespoons milk or half-and-half
1. In large bowl, mix 1 1/2 cups powdered sugar, the butter, 1 teaspoon vanilla, almond extract and egg until well blended. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.
2. Heat oven to 375掳F. Divide dough in half. On lightly floured, cloth covered surface, roll each half of dough 3/16 inch thick. Cut into assorted shapes with cookie cutters, or cut around patterns traced from storybook illustrations. If cookies are to be hung as decorations, make a hole in each 1/4 inch from top with end of plastic straw. Place on ungreased cookie sheet.
3. Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
4. In medium bowl, beat all frosting ingredients until smooth and spreadable. Tint with food color if desired. Frost and decorate cookies as desired with frosting and colored sugars.
Chocolate-Rum Balls
Prep Time:20 min
Start to Finish:4 days
Makes:2 dozen candies
1/2 cup semisweet chocolate chips
2 tablespoons honey
1 1/2 cups finely crushed chocolate or vanilla wafer cookies (about 27 cookies)
1/2 cup ground walnuts
3 tablespoons rum
Candy decorations or sugar
1. Mix chocolate chips and honey in 1 1/2-quart microwavable casserole or bowl. Microwave uncovered on High 1 to 2 minutes or until chips can be stirred smooth.
2. Stir in crushed cookies, walnuts and bourbon. Shape into 1-inch balls. Roll balls in candy decorations.
3. Store in tightly covered container at least 4 days to develop flavor but no longer than 4 weeks.
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Marvelous Chocolate Truffles
Prep Time:20 min
Start to Finish:1 hr 15 min
Makes:15 candies
6 ounces semisweet baking chocolate or white baking bars (white chocolate), chopped
2 tablespoons butter or margarine
1/4 cup whipping (heavy) cream
1 tablespoon shortening
1 cup (6 ounces) semisweet or milk chocolate chips or white baking chips
Finely chopped nuts or candy decorations, if desired
1. Cover cookie sheet with aluminum foil. Melt baking chocolate in heavy 2-quart saucepan over low heat, stirring constantly; remove from heat. Stir in butter until melted; stir in whipping cream. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.
2. Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
3. Heat shortening and chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Dip truffles, one at a time, into chocolate. Place on aluminum foil-covered cookie sheet. Immediately sprinkle some of the truffles with finely chopped nuts or decorating candies.
4. Refrigerate truffles about 10 minutes or until coating is set. Drizzle some of the truffles with mixture of 1/4 cup powdered sugar and 1/2 teaspoon milk. Refrigerate just until set. Serve at room temperature. Store in airtight container.
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Chocolate Rum Truffles
Prep: 1 hour
Ingredients
6 ounces semisweet chocolate, coarsely chopped
1/4 cup butter
3 tablespoons whipping cream
1 beaten egg yolk
3 teaspoons rum, brandy, or whipping cream
1 pound chocolate-flavored candy coating, chopped
Finely chopped pistachio nuts (optional)
Vanilla-flavored or pink candy coating, melted, for decorating (optional)
Directions
1. Combine chocolate, butter, and the 3 tablespoons whipping cream in a heavy 2-quart saucepan. Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes). Remove saucepan from heat.
2. Gradually stir about half of the hot mixture into the beaten egg yolk. Return egg mixture to saucepan. Cook over medium heat, stirring constantly, about 2 minutes or until slightly thickened. Remove saucepan from heat.
3. Stir in rum, brandy, or whipping cream. Transfer chocolate mixture to a small mixing bowl. Chill about 1 hour or until mixture is room temperature and smooth, stirring occasionally.
4. Beat the cooled chocolate mixture with an electric mixer on medium speed about 2 minutes or until slightly fluffy. Chill about 15 minutes or until mixture holds its shape. Drop mixture from a rounded teaspoon onto a baking sheet lined with waxed paper. Chill about 30 minutes more or until firm. Shape into smooth balls with hands, working quickly so the truffles don't get too soft.
5. Bring water to boiling in the bottom of a double boiler or a saucepan. Remove from heat. Place chopped chocolate-flavored candy coating in top of double boiler or in a heatproof bowl and set over the boiling water, making sure the bottom of the top pan is not touching the water. Stir frequently until coating melts. Or, melt coating in the microwave oven: In a 2 1/2-quart microwave-safe bowl, microwave candy coating on 100% power (high) for 2 minutes. Stir. If necessary, microwave 30 seconds more or until almost melted. Coating may not look melted until stirred.
6. Drop truffles, one at a time, into melted candy coating; turn truffles with a large, long-tine fork to coat. Lift truffle out with the fork without piercing the centers; draw fork across rim of pan to remove excess coating. Invert truffles onto a waxed-paper-lined baking sheet. If desired, twist fork slightly as candy falls to make a swirl on top.
7. Let dipped truffles dry until candy coating hardens. If the candy coating becomes too thick while dipping, reheat it in the microwave. Or, for coating that's been melted in a double boiler, replace the cooled water with warm water. Stir coating constantly until it once again reaches dipping consistency.
8. To decorate truffles, if desired, place melted vanilla-flavored or pink candy coating in a small, self-sealing plastic bag with a corner snipped off (opening should be very small) or a pastry bag fitted with a small, round tip. Pipe coating in a design atop truffles. Or, drizzle coating over truffles with a spoon. Let dry. Or, if desired, after chilling the shaped truffles for 30 minutes, roll them in finely chopped nuts instead of dipping them into melted chocolate. Makes about 30.
Make-Ahead Tip: Store truffles, tightly covered, in a cool, dry place for up to 2 weeks.
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Easy Chocolate Truffles
Prep: 45 min.
Ingredients
14 ounces semisweet or bittersweet chocolate squares
1 cup heavy or whipping cream
5 tablespoons unsalted butter, softened, cut up (no substitutions)
2/3 cup shredded coconut
2 tablespoons dark rum
1/2 cup unsweetened cocoa
1/2 cup chocolate wafer crumbs
1/2 cup finely chopped toasted walnuts or pecans
Directions
1. Line 2 cookie sheets with foil. Chop chocolate into small uniform pieces.
2. Bring cream just to boil in medium saucepan. Reduce heat to low; add chocolate and stir until completely smooth. Remove from heat and stir in butter and rum until butter melts. Pour into jelly-roll pan and refrigerate until firm, 30 minutes.
3. Spoon chocolate by rounded teaspoonfuls onto prepared cookie sheets. With palms of hands, quickly shape into balls (they will be roughly shaped).
4. Place coconut, cocoa, nuts and wafer crumbs in each of 4 shallow bowls. Roll one quarter of the balls in each coating. Store truffles in airtight container and refrigerate up to 2 weeks. Makes 6 dozen.
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Bourbon/Rum Balls
about 50
Ingredients
1 cup semisweet chocolate pieces
1/4 cup sugar
3 tablespoons light corn syrup
1/3 cup bourbon or dark rum
2-1/2 cups finely crushed vanilla wafers (about 55 wafers)
1/2 cup finely chopped walnuts
Sugar
Directions
1. Heat chocolate pieces in a heavy, medium saucepan over low heat until melted, stirring constantly. Remove from the heat. Stir in the 1/4 cup sugar and corn syrup. Stir in bourbon until well mixed.
2. Add vanilla wafers and walnuts to chocolate mixture; mix well. Let stand about 30 minutes. Shape into 1-inch balls. Roll in additional sugar. Store in a tightly covered container about 1 week to mellow flavor. Makes about 50.
These are my favorite and whenever I make them they go very quickly at my house and with my friends - they are soft and chewy.
COCONUT OATMEAL COOKIES
1 cup sugar
1 cup brown sugar
2 cups flour
2 sticks butter - softened
2 eggs - room temperature
2 cups oatmeal
1 cup coconut - flaked
Combine all ingredients and drop by spoonful on cookie sheet and bake 10 minutes at 325 degrees. Do not brown. Remove from oven and cool. This is a very chewy cookie.
COCONUT OATMEAL COOKIES
1 cup butter - softened
1 cup brown sugar
1 cup white sugar
2 eggs - room temperature
1 tsp. soda
1 tsp. baking powder
1 cup flaked coconut
2 cups oatmeal (quick cooking)
2 cups all-purpose flour
1 tsp. vanilla
1/2 cup chocolate chips - OPTIONAL
1/2 cup crushed nuts - OPTIONAL
Mix butter, brown sugar, white sugar and eggs. Then add rest of the ingredients. Mix well. Roll into balls and press down. Bake at 350 degrees for 10 to 12 minutes. Variations: For special Christmas cookies, omit chocolate chip and add 1 cup cut up gumdrops. Decorate top with 1/2 of a gumdrop in middle of each cookie. (Optional) Walnuts and chocolate chips.
Try http://www.cooks.com/
They have a nice selection of cookies.
Have a Happy Turkey Day!
Mince meat are really good!
NONE SUCH MINCE MEAT COOKIES
3 1/4 c. sifted flour
1/2 tsp. salt
1 tsp. baking soda
1 c. shortening
1 1/2 c. sugar
3 eggs, well beaten
1 pkg. None Such mince meat
Sift together flour, salt and soda. Cream shortening; add sugar gradually; cream together until fluffy. Add eggs; beat until smooth. Add mince meat broken into small pieces. Add flour and mix well. Drop by teaspoonfuls, 2 inches apart on greased baking sheet. Bake in moderately hot 400 degree oven about 12 minutes. Makes about 48 cookies, 3 inches in diameter.
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RUM OR BOURBON BALLS
1 c. powdered sugar
1/3 c. rum or bourbon
1/4 c. light corn syrup
2 1/2 c. crushed vanilla wafers (food processor makes this step easy!)
1 c. chopped pecans
Stir together powdered sugar, alcohol and corn syrup. Then add the crushed wafers and chopped nuts. Mix until evenly moistened and pinch a walnut sized piece and roll it firmly between the palms of your hands, repeat until all balls have been made. Then sift 1/2 cup powdered sugar and 1 tablespoon cocoa powder onto a plate, roll the balls in the powder until evenly coated. Store in an airtight tin with doilies or wax paper between layers. Recommend candy sized Christmas cups for serving.
Makes about 20 balls.
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GERMAN BUTTER COOKIES
1 cup butter
1 cup sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Cream butter, gradually add sugar and beat until light and fluffy.
Beat in egg, milk and vanilla. Combine flour, baking powder and salt. Gradually add to creamed mixture. Chill for ease in handling. Roll out dough to 1/8'; thickness on lightly floured surface. Cut with floured cookie cutters into desired shapes.
Bake on a cookie sheet in preheated 350掳F oven 8-10 minutes or until lightly browned. Remove to wire racks to cool.
http://www.cookingcache.com/cat/cookie_r鈥?/a>
check out this website for a links to a zillion recipes. also, if you want to email me at lismrog@yahoo.com, i will forward an email i received a couple of weeks ago with hundreds of links to all kinds of cookie recipes.
happy baking!
visit www.kuali.com
there's a website called www.allrecipes. com they really have good recipes there.
~~~~~ Chocolate Hanukkah Cookies ~~~~~
This recipe comes from a friend's mother who makes these cookies every year. They are lower in fat than more traditional cookies and are always quickly gobbled up. Allow time for dough to chill.
Serving: 6
Prep Time: 50 minutes
Cook Time: 6 minutes
Total Time: 56 minutes
1/4 cup prune butter
1 cup sugar
egg substitute equivalent to 2 eggs
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
2 cups flour
1/2 cup cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
powdered sugar
1. Beat the prune butter, sugar and egg substitute in a large bowl until light and fluffy.
2. In a small bowl, whisk together the flour, cocoa, baking powder, baking soda and salt. Add the flour mixture to the egg mixture and beat until well blended. Cover tightly and chill for two hours.
3. Preheat the oven to 350 degrees. Turn the dough out onto a lightly floured surface and roll one-eighth inch thick. Cut with star cookie cutters and place two inches apart on ungreased cookie sheets. Bake for four to six minutes, or until firm. Cookies should not brown.
4. Cool for one minute on the sheets and then carefully place on wire racks. Lightly dust the cookies with powdered sugar. Store in an airtight container.
Cook's Notes: These cookies can also be frosted with royal icing or glazed.
~~~~~~~~~~ Choc-topped cookies ~~~~~~~~~~
Overall timing : 1 hour
Freezing : Not suitable
Makes 55-60
2 oz / 50g Stoned dates
2 oz / 50g Seedless raisins
5 oz / 150g Ground hazelnuts
3 oz / 75g Milk chocolate
3 oz / 75g Cornflour
3 Egg whites
Salt
8 oz / 225g Caster sugar
4 oz / 125g Plain chocolate cake covering
Preheat the oven to 350 deg F (180 deg C) Gas 4.
Coarsely chop dates and mix with rainsins, hazelnuts, grated milk chocolate and cornflour. Beat egg whites with pinch of salt till stiff, then gradually beat in sugar. Fold in chocolate mixture.
With a tsp, place small portions on baking trays lined with rice paper, leaving spreading space. Bake for 35 minutes. Cool, then cut paper around biscuits.
Melt plain chocolate and brush over top and sides of biscuits. Leave to set brfore serving.
~~~~~ RAISIN COOKIES ~~~~~
INGREDIENTS:
100ml soya bean oil
180g self raising flour
1 tsp vanilla essence
80g castor sugar
1 egg (beaten)
1 cup raisins
METHOD:
1. Add soya bean oil, sugar, egg together. Beat well.
2. Add in sifted flour, raisins and stir till well mixed.
3. Shape into little balls and flatten. Place on papered cookie sheet.
4. Bake in preheated oven of 180 deg C for 15 minutes or until golden brown.
5. Remove to cool completely on wire rack before storing in air tight containers.
~~~~~ HEALTHY OATS COOKIES ~~~~~
INGREDIENTS:
125ml soya bean oil
180g self raising flour
80g castor sugar
1 egg (beaten)
1 cup rolled oats
METHOD:
1. Add soya bean oil, sugar, egg together and whisk to combine.
2. Add in sifted flour to rolled oats and stir. Add egg mixture to dry ingredients and mix to combine.
3. Use a cookie scoop or spoon to form balls and place on cookie tray, well separated.
4. Bake in preheated oven of 180 deg C for 10 to 15 minutes or until golden brown.
5. Remove to cool completely on wire rack before storing in air tight containers.
Enjoy %26amp; good luck...;-)
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