Cookie rolls? Freeze-ahead recipes? Holiday time is something we never have enough of, so all time-saving recipes are welcome!What are some great holiday cookie recipes that can be made quickly?
Chocolate Chip Jumbos:
I was hooked the first time I tried this cookie at an office Christmas party. A GH staffer made a batch using a recipe the magazine originally published in the late 1980s. It was simply the best chocolate chip cookie I'd ever tasted: super-large and chock-full of everything -- butter, sugar, chips, and nuts. You actually spoon out the batter with an ice cream scoop (I use a vintage 1940s version that I inherited from my mother). Just remember that one of these jumbos is equivalent to six regular-size cookies, so be sure you share!
INGREDIENTS:
3 large eggs 1 pound(s) (4 sticks) butter or margerine, softened 1 package(s) (16-ounce) brown sugar 1 1/2 cup(s) granulated sugar 2 tablespoon(s) vanilla extract 1 1/2 teaspoon(s) baking soda 1 1/2 teaspoon(s) salt 6 cup(s) all-purpose flour 2 package(s) (12-ounce) semisweet chocolate chips 1 bag(s) (16-ounce) chopped walnuts
DIRECTIONS:
1. Preheat oven to 350 degrees F. In very large bowl, with mixer on medium speed, beat eggs 4 minutes or until light and fluffy. Reduce speed to low; beat in butter, sugars, vanilla, baking soda, and salt. Stir in flour, chocolate chips, and walnuts (mixture will be very stiff).
2. Line 2 large cookie sheets with parchment paper. Drop dough by level 1/3 cups (or use 21/2-inch ice cream scoop), 2 inches apart, onto prepared cookie sheets.
3. Bake cookies 23 to 26 minutes or until golden around the edges, rotating cookie sheets between upper and lower racks halfway through baking. Transfer cookies to wire racks to cool.
4. Repeat with remaining dough, reusing the same parchment. Store your cookies in a tightly covered container at room temperature for up to 1 week or in the freezer up to 3 months.
Serving size = 1 cookie
For more cookies recipes easy and can be made quickly pls.visit below website:
http://www.mom-mom.com/cookies.htmWhat are some great holiday cookie recipes that can be made quickly?
thanks yall
Report Abuse Candy cane cookies are made with food coloring, vanilla, butter, and pepermint extract.
Cook Time: 10 minutes
Ingredients:
3 1/2 cups all-purpose flour
1 1/4 cups (10 ounces) butter, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 egg
1/2 teaspoon red food coloring or enough for desired color
1/4 teaspoon peppermint extract
Preparation:
Into a mixing bowl, measure flour, butter, confectioners' sugar, vanilla, salt, and egg. Beat with hand-held electric mixer at low speed until mixture is well blended, scraping bowl a few times.
Set aside half of the cookie dough. Into remaining dough in bowl, knead in red food coloring and peppermint extract until well blended.
Preheat oven to 375°. On a lightly floured surface, using hands, take 1 teaspoonful of plain dough and roll into a 4-inch rope. Repeat, using tinted dough. Place the ropes side-by-side and gently twist together. Pinch ends lightly to seal. Curve one end to form candy cane. Move cookie to ungreased baking sheets with a spatula. Repeat with remaining dough.
Bake cookies at 375° for 10 minutes, or until lightly browned around edges. Remove to racks with a spatula; let cool. Store in tightly covered container for up to 1 week. Makes about 4 dozen candy cane cookies.
Puppy chow can be made quickly but its not a cookie!
3/4 cup peanut butter
1 cup chocolate chips
1/4 cup butter
8 cups Crispix cereal
2 cups powdered sugar
Melt the peanut butter, chocolate chips, and butter together. Pour over the cereal in a large kettle or bowl and stir well. Pour the powdered sugar into a large brown paper bag and add the cereal. Fold the bag to seal and shake well to coat evenly.
One of my families favorite recipes is one I came up with about 2 years ago, the kids love it, the adults can't resist them and I never make enough. They can be made ahead and hold well in the freezer, so it's a win-win recipe all around, and it's super flexible to change according to your tastes:
Nestle's Toll house cookie recipe, but make the cookies a bit smaller in size, take them out about 1 1/2 minutes earlier than the suggested cooking time and use a touch more butter to make them softer. Once they have completely cooled, I freeze them in layers, with parchment papar. About 1 day.
Then, I take Vanilla Bean Ice Cream and pull it out to become soft and pliable, crush up some Candy Canes, add a touch of Peppermint Oil, then add that into your Ice Cream. Once the your Ice Cream has reset and completely frozen again, pull out your cookies and make Ice Cream sandwiches!
The great thing about this recipe is that you can choose any flavored baking chips to make your cookies with, or add in any crushed hard candy into your Ice Cream, or pick any flavored ice cream. So, the possibilities are endless. Plus, once the ice cream cookies are assembled, they hold very well in the freezer wrapped in parchment paper in a zip lock bag! So, enjoy this recipe and I hope you have a very Merry Christmas!
Butterscotch snaps are cookies made with butter and shortening, sugar, butterscotch chips, egg, corn syrup, and other cookie ingredients.
INGREDIENTS:
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 1/4 teaspoon salt
* 1 cup butterscotch chips
* 1/2 cup granulated sugar
* 3 tablespoons shortening
* 2 tablespoons butter
* 3 tablespoons light corn syrup
* 1 egg
* granulated sugar for rolling
PREPARATION:
Heat oven to 350°.
In a bowl sift together the flour, baking soda, and salt.
In a bowl or the top of double boiler over hot (not boiling) water, melt butterscotch chips. Remove pan or bowl from over the water. In a mixing bowl, blend sugar, shortening, butter, and corn syrup. Beat in 1 egg and stir in the melted butterscotch chips. Add dry mixture, stirring well. Form mixture into 1-inch balls; roll in sugar. Place about 1 inch apart on greased baking sheets. Bake for about 10 minutes. Makes 4 to 5 dozen butterscotch cookies.
I don't know if this has been said already (didn't read everyone's responses), but here's a recipe I often make that's super fast:
1) Melt one bag of butterscotch chips and one bag of semi-sweet chocolate chips in a saucepan over low heat.
2) Once entirely melted, mix in some crunchy chow mein noodles (i don't know if they're really noodles, they are those orange crunchy things you put on your soup at chinese restaurants - you can buy them in a package at any grocery store). Mix in just enough that the noodles are entirely coated, but not so many that you have too many noodles to chip-mixture and they don't get coated enough.
3) Spoon lumps of mixture onto wax paper and let cool. The chocolate will solidify and they are SOOO tasty!
You could also try substituting the chow mein noodles for oatmeal (kind of like a mudpie cookie). Fast and easy! Enjoy!
Edit: I see the person above me already gave this response haha...oh well, mine's slightly different.
I had to go to a cookie exchange tea party over the weekend and found Paula Deen's Recipe for Chocolate Gooey Butter Cookies. They are sooo easy to make.
1 pkg of cream cheese
1 box of chocolate cake mix
1 stick of butter (yes a whole stick, it's Paula Deen!!)
1/4 teaspoon of vanilla
1 egg
Powdered Sugar
Mix all together and refrigerate for 2-3 to get rid of the stickiness. Preheat oven to 350o and bake for exactly 10 minutes. Dust with powdered sugar after cooling.
It's sooo good. It's a cross between a cookie and cake and it's very very gooey. My best friend made pumpkin rolls so to add a little summtin' summtin' to the cookie, I used the cream cheese filling for the pumpkin roll as dipping ';sauce'; for the cookie. It was perfect. Some people added the cream cheese to the cookie and others just ate it alone. I received rave reviews and the dough can be frozen. You can also substitute different flavors of cake mix based on your preference. I used french vanilla as well as double fudge for all who don't like chocolate.
Cranberry Shortbread Cookies
I got this one off the Ocean Spray site
1 1/4 cup butter (softened)
1 cup powdered sugar
2 1/4 cups all purpose flour
6 oz. dried cranberries (chopped)
Cream sugar and butter, add flour gradually. Add dried cranberries. Form into 1 inch balls or if you want flat cookies use a glass bottom dipped in sugar.
Preheat oven to 325, bake for 16-18 minutes, ungreased cookie sheets. When done roll in powdered sugar (optional) Makes 6 dozen.
You could also substitute pecans, orange flavored crasins, or anything else you could experiment with. These are extremely delicious and you'll be hard pressed to eat just one...dozen.
I LIKE TO MAKE
Festive holiday wreaths are made with Rice Krispies®, candied cherries, and walnuts.';
INGREDIENTS (Nutrition)
• 1/4 cup butter or margarine
• 1 (10 ounce) package regular marshmallows
• 1 teaspoon vanilla
• 5 cups KELLOGG'S® RICE KRISPIES® Cereal
• 1/2 cup chopped dates
• 1/2 cup chopped red candied cherries
• 1/2 cup chopped green candied cherries
• 1/2 cup broken walnuts
• Mulit-colored candies (optional)
• Powdered sugar (optional)
DIRECTIONS
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in vanilla.
2. Add KELLOGG'S RICE KRISPIES cereal, dates, red cherries, green cherries and nuts. Stir until well coated.
3. Transfer cereal mixture to wax paper. Using buttered hands shape mixture into wreath approximately 8 inches in diameter. Decorate with candy and sprinkle with powdered sugar, if desired. Best if served the same day.
2 cups sugar
1/4 cup margarine
1/2 cup milk
1 cup peanut butter
1 teaspoon vanilla
3 cups rolled oats
1 In lg saucepan, mix sugar, margarine, and milk; bring to a full boil over med heat.
2 Remove from heat and stir in peanut butter and vanilla, stir til peanut butter is melted; stir in oats.
3 Working quickly, drop by spoonfuls onto waxed paper covered newspaper.
Makes 48 cookies depending on the size. Here's a tip, don't boil the sugar mixture too long, or your sugar will crystallize and turn into grossness, and don't boil too short or it will be DRY!
The most popular recipes also are fairly uncomplicated and enjoyable to make. A little extra know-how can make cookie baking even easier.
Sugar Cookies
* 6 cups flour
* 3 tsp. baking powder
* 2 cups butter
* 2 cups sugar-
* 2 eggs
* 2 tsp. vanilla extract
* 1 tsp. salt
Recipe can be cut in half. Preheat oven to 350F. Cream butter and sugar until light and fluffy. Add eggs and vanilla and mix well. Mix together dry ingredients. Gently add a little at a time to the butter mixture until dough comes together. Chill for 1 hour. Roll to desired thickness. Cut into favorite shapes. Bake on ungreased baking sheet for 8-10 minutes, until lightly brown on edges.
Snowball Cookies
* 1/2 cup powdered sugar
* 1/4 teaspoon salt
* 1 cup butter, softened
* 1 teaspoon pure vanilla extract
* 2 1/4 cups flour
* 1/2 cup chopped pecans
* extra powdered sugar
Preheat oven to 400 degrees F. Cream butter, sugar and vanilla. Combine salt and flour and slowly add to creamed mixture, blend completely. Add nuts. Chill for 1 hour. Shape into 1-inch balls and bake 8-10 minutes, do not brown. When cool, roll in powdered sugar.
Here's an easy time saver for the holidays.
Most sugar cookie recipes have to be refrigerated before rolling out and baking. I make mine way ahead of time. Instead of refrigerating, I roll the dough up in wax paper and freeze it. It's so convenient and can last for 2 months. And it works with just about any cookie dough. Sugar, Ginger, Molasses, Chocolate chip, etc.
When you're ready to bake, just set it out to thaw. You can then roll them out or just cut the cookies off the roll. To make cutting easier, I leave the wax paper on until I have all the pieces cut.
Another great tip:
Take your cut out cookies and dip them in chocolate. Place them on a wire rack to set and sprinkle them with crushed peppermint candies.
Yummm
I Made these last night and brought them to work and what a hit! and sooo easy
Chocolate Toffee Candy Cookies
Ingredients
40 saltine crackers (about one sleeve, Do not use unsalted)
1 cup butter (2 sticks)
1 cup brown sugar
1 teaspoon vanilla extract
11 ounces semi-sweet chocolate chips
Directions
Preheat oven to 400 degrees.
Cover cookie sheet with a single layer of saltines.
Boil butter, sugar, and vanilla for one minute. Pour evenly over saltines. If needed, gently spread to make even. Bake for 7 minutes.
While toffee is still hot and bubbly, pour chocolate chips evenly on top of candy. When the chocolate chips begin to melt, gently spread chocolate over toffee. Freeze for one hour. Break into pieces and enjoy!
***I have sprinkled nuts and/or drizzled white chocolate over the top of this candy to make it even better, but the basic recipe is outstanding as well. You can also change the type of chocolate that you use in the chips. White chocolate chips and milk chocolate both work, but make the candy incredibly sweet.***.
Spritz Cookies - The recipe is simple, you do need a spritz gun (available even at Target, Wal-Mart, Michael's...), and makes a lot of yummy cookies.
1 cup butter (softened)
1/2 cup sugar
2 1/4 cups all-purpose flour
1/4 tsp salt
1 egg
1/4 tsp vanilla or almond extract (you can add other flavors and even use food coloring to make them more unique)
Oven to 400
Mix butter and sugar in large bowl.
Slowly add in remaining ingredients until well blended.
Fill spritz gun and use whatever design you want to press cookies onto an ungreased cookie sheet.
Bake 5 to 8 minutes.
Makes 6 to 7 dozen cookies (72 - 84 cookies)
Not sure where she got the recipes, but my friend recently introduced me this absolutely amazing holiday-ish recipe:
1) Holiday Kisses and Hugs
You will need:
some Hershey's ';Hugs';
Hershey's Kisses
Snap pretzels (the windowpane-ish ones)
red and green M%26amp;Ms
Directions:
Pre-heat oven to 250.
Lay out pretzels on a baking sheet and place one Kiss or Hug on each one.
Put the sheet in the oven for 3-5 minutes or until the chocolate looks soft but still holding its form
Take them out and then press a red or green M%26amp;M into each one gently.
Then, set out or put in fridge to cool! Super easy and super delicious!
*Tip: in my experience, the Hugs melted faster so maybe doing a sheet of Kisses and a sheet of Hugs, and then taking the Hugs out sooner would be easier!
Happy Holidays!
PS: for Chanuka, using blue M%26amp;Ms would add a festive touch!
Spritz cookies!! Lots of fun and so cute!! Just make a simple shortbread or sugar cookie recipe (you can even try using the refigerated sugar cookie dough from the store!), load it in the spritz shooter, and spritz away!!! Sprinkle colored sugar on top. Lots of fun for kids to help out! (You will need to purchase a cookie spritzer, but it's a great investment and lasts a very long time! I use the one my grandmother used when my mom was little! It's a little louder than the newer fancy kind, but works awesome!!! ---you can get them at any store that sells kitchen or household items.)
Another great idea- buy star cookie cutters, starting little and getting bigger (about 10) and make a ';cookie christmas tree'; by stacking the baked cookies on top of one another and decorating. Works great with sugar or gingerbread cookies! So cute and a beautiful (and delicious) centerpiece!!! Also lots of fun for kids to help prepare--- and eat!!
lets see. i like to make up vegan recipes that are healthy AND delicious (i don't add sugar to mine and all my ingredients are organic) but still No Oil! And i think that with this huge obesity issue, no one should be eating super fatty cookies with nasty trans fat/hydrogenated oil/partially hydroginated oil/and the worst, interesterfied oil.
Cranberry Pecan cookies.
Ingredients:
1 1/2 cups unbleached flour
1/2 cup rolled oats
2 tsp baking powder
1 cup crushed pecans
1/2 cup dried cranberries
1/2 cup sugar
1 apple, chopped into itty bitty bits
1 banana, mashed
1/4 cup applesauce
1 tsp vanilla
cinnamon
Set aside about 14 pecan halves to put on top of cookies.
Directions:
Preheat oven to 350 F
In a medium/large bowl, mix flour, oats, baking powder, crushed pecans, cranberries, and sugar. mix well.
In a separate bowl mix mashed banana, vanilla and applesause. (banana and applesauce replaces 1/2 cup oil). Add to dry ingredients.
Stir well, but don't overstir.
Add apple bits to the mix and stir well.
Scoop onto ungreased cookie sheets.
Place a pecan half on the top of each cookie and lightly sprinkle with cinnamon (don't overdo the cinnamon!)
Bake for 10 minutes.
Let cool for 5-10 minutes then eat 'em up!
prep time = 5 minutes maybe
cook time = 10 minutes
cool time = 5-10 minutes
This is a very easy and great-tasting ';sugar cookie'; recipe that works up quick and the dough is nice to work with. I made some over the weekend and got many compliments. I used Christmas tree cookie cutters and garnished with melted chocolate chips placed in a zip-lock bag and clipped a small hole in the corner after melting. I just drizzled this over the trees like garland on a tree. Leave them out on wax paper overnight so the chocolate will set. Hope you enjoy them!
Roll-Out Cookies
Makes: About 2 dozen cookies
Prep Time: 10 minutes
Cook Time: 6-7 minutes
Ready In: 16-17 minutes
Ingredients
* 1 cup unsalted butter, softened
* 1-1/2 cups granulated sugar
* 1 egg
* 1-1/2 tsp. vanilla extract
* 1/2 tsp. almond extract
* 2-3/4 cups all-purpose flour
* 2 tsp. baking powder
* 1 tsp. salt
Directions:
Preheat oven to 400 degrees. In a mixer bowl, cream butter with sugar until light and fluffy. Beat in egg and extracts. Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Knead in a small amount of icing color, if desired, for tinted dough. Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 inches in diameter and 1/8 inch thick. Dip cookie cutter in flour before each use. Bake cookies on ungreased cookie sheet 6-7 minutes or until cookies are lightly browned.
I make this every year with my special ed students. Its just a cute variation of chocolate covered pretzels. Sorry, I don't have exact measurements, its one of those teacher recipes passed by word of mouth.
Reindeer Antlers
1 bag chocolate chips
1-2 cans chow mien noodles
marischino cherries or candied cherries (cut in half)
Melt the chocolate chips in a pan over medium heat or microwave (there should be directions on the package - but I usually do it on power level 7 and stir every minute until melted) Gently stir in enough chow mien noodles so they are coated. Take about good sized tablespoon full of the mixture, place on wax paper, and shape into a ';V';. Place a cherry half at the bottom of the ';V'; for Rudolf's nose.
why not try this:
Sugar Cookies
(i guess this would be nice.. :))
Ingredients
Sugar Cookie Recipe number one
Cookies:
3 cups flour
1 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 cup soft butter
1 egg, slightly beaten
3 tbsp cream
1 tsp vanilla (can substitute almond extract)
Icing
1/3 cup Crisco (transfat-free) or a 1/3 cup of softened butter
1 pound of confectioners sugar
About 1/4 cup of milk
1 teaspoon of vanilla
Method
1 Sift dry ingredients (use a real sifter), cut in butter and add other ingredients. Blend thoroughly; chill for several hours.
2 Break off a piece of dough the size of an orange and pat it flat in your hand. Using a rolling pin, roll on dough on floured board (best to use a 2/1 ration of flour/sugar - 4 Tbsp flour mixed with 2 Tbsp sugar) or between wax paper. (It helps if you flour both sides of the dought.) Roll out to about a 1/4 inch thickness. Cut out and put on silpat-lined or ungreased cookie sheet. Bake 5-8 minutes at 400 F. Remove the cookies from the oven as soon as you see them turning color at the base of the cookie. Let cool completely.
3 Mix icing ingredients together until smooth. Separate into different bowls, add food coloring to achieve various colors. Spread on cookies with a butter knife, use cake decorating piping equipment to add decorative accents. If you want the sprinkle type decorating candies to stick, brush the cookie with clear Karo syrup and then sprinkle.
Makes 5 dozen cookies.
or
Sugar Cookie Recipe number 2
Cookie:
1 1/2 cups sifted confectioners sugar
1 cup unsalted butter, room temperature
1 large egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Icing:
2 cups confectioners sugar, sifted
1/2 teaspoon almond extract
1/4 cup milk
Food coloring
1 Cream butter for 2 minutes, add sugar and beat for an additional 2 minutes. Add egg, vanilla and almond extract, beat until light and fluffy. Combine dry ingredients and add to batter, stirring to blend.
2 Divide dough in half, form 2 balls. Wrap and refrigerate for at least 3 hours.
3 Using a rolling pin, roll out dough (about 1/2 of one dough ball at a time) on a lightly floured surface to about 1/8'; thickness. Dip cookie cutters into flour; cut out shapes. Place cookies on silpat lined or lightly greased cookie sheets. Bake at 375°F for 7-8 minutes.
4 To make icing, combine sugar, almond extract and just enough milk (about 1/4 cup) to make the frosting the consistency of thin glue. Pour icing into shallow bowls wide enough for dipping cookies. Add food coloring.
5 To decorate, dip the topside of each cookie into the icing. Remove quickly and let icing drip of excess back into the icing bowl. Let dry. Pour additional colored frosting into pastry piping, or use a plastic sandwich bag with the tip of one corner nicked off. Gently squeeze frosting on to cookies in whatever patterns you choose.
Makes 2-3 dozen.
Rocky Road Cookies
Cook Time: 10 minutes
Ingredients:
1 1/4 cups all-purpose flour
1/2 cup butter
1/4 cup light brown sugar, packed
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup chopped walnuts or pecans
1/2 cup raisins
1/2 cup butterscotch morsels
1/2 cup milk chocolate morsels
1/2 to 3/4 cup miniature marshmallows
Preparation:
Put first 7 ingredients into a large mixing bowl. Beat with an electric mixer at low speed until well blended, scraping bowl from time to time. Stir in nuts, raisins, butterscotch and chocolate morsels.
Grease large baking sheets; drop cookie dough by heaping tablespoonfuls about 2 inches apart. Bake in a preheated 375° oven for 10 minutes.
Remove cookie sheets from oven; press 2 or 3 miniature marshmallows onto each cookie. Bake cookies 2 minutes longer, or until marshmallows are slightly melted and are sticking to the cookies.
Remove cookies to racks to cool completely. Store in tightly covered container for up to 1 week. Makes about 2 dozen Rocky Road Cookies.
More Chocolate Chip Cookies
Chocolate Crinkles.
1/2 cup vegetable oil
4 oz unsweetened baking chocolate, melted, cooled
2 cups granulated sugar
2 teaspoons vanilla
4 eggs
2 cups Gold Medal® all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar
1. In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
2. Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
3. Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
4. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.
OMG! YOU CAN MAKE TONS AND TONS OF COOKIES AND MORE WITH THIS WEBSITE LIKE...
Almond Bark Cookies
These no-bake cookies are perfect for the hot summer months.
Serving: 72
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
2 1/2 pounds white almond bark
1 cup peanut butter
3 cups marshmellows
3 cups rice krispies
3 cups salted peanuts
1. Melt together the white almond bark and peanut butter. Add the marshmellows, rice krispies and salted peanuts.
2. Drop on wax paper. Cool
--------------------------------------…
CHECK OUT THIS RECIPE(NO BAKING INVOLED!!)
No-bake Chocolate Oatmeal Cookies
Serving: 30
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
1/2 cup milk
1/2 cup margarine
2 cups white sugar
6 tablespoons cocoa powder
3 cups oatmeal
1 cup coarse coconut, optional
1. Mix milk, margarine, white sugar, and cocoa powder and bring to boil.
2. Add oatmeal and coconut, mix well.
3. Drop onto cookie sheets lined with wax paper. Put in fridge or freezer and let set.
Note: If not using coconut add 1 extra cup of oatmeal.
MORE THEN 20 DIFFERENT RECIPES!!!!
ENJOY!!!
:)
this isn't a prepared store bought dough thing, but they really don't take that long to make and they are DELICIOUS (not to mention addictive!)
Ginger Cookies
3/4 cup vegetable shortening
1 cup sugar, plus more for rolling
1 large egg
1/4 cup molasses
2 cups sifted all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
Preheat the oven to 350 degrees F.
Line cookie sheets with parchment paper or nonstick baking mats. Using an electric mixer at low speed, cream the shortening and sugar until thoroughly combined. Add the egg and molasses and beat until completely incorporated. Sift together the flour, baking soda, cinnamon, ginger, and salt and add to the mixture. Stir until combined. Refrigerate dough for 15-30 minutes. Roll the dough into balls about 1-inch in diameter. Roll the balls in sugar. Place 1/2-inch apart on the prepared cookie sheets. Flatten the balls slightly with your fingertips. Bake for 12 minutes. Cool on wire racks.
Candy cane cookies are made with food coloring, vanilla, butter, and pepermint extract.
Cook Time: 10 minutes
Ingredients:
3 1/2 cups all-purpose flour
1 1/4 cups (10 ounces) butter, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 egg
1/2 teaspoon red food coloring or enough for desired color
1/4 teaspoon peppermint extract
Preparation:
Into a mixing bowl, measure flour, butter, confectioners' sugar, vanilla, salt, and egg. Beat with hand-held electric mixer at low speed until mixture is well blended, scraping bowl a few times.
Set aside half of the cookie dough. Into remaining dough in bowl, knead in red food coloring and peppermint extract until well blended.
Preheat oven to 375°. On a lightly floured surface, using hands, take 1 teaspoonful of plain dough and roll into a 4-inch rope. Repeat, using tinted dough. Place the ropes side-by-side and gently twist together. Pinch ends lightly to seal. Curve one end to form candy cane. Move cookie to ungreased baking sheets with a spatula. Repeat with remaining dough.
Bake cookies at 375° for 10 minutes, or until lightly browned around edges. Remove to racks with a spatula; let cool. Store in tightly covered container for up to 1 week. Makes about 4 dozen candy cane cookies.
They're amazingly good!
BTW, ur food rocks.
I have so many favourite cookie recipes for Christmas:
Chocolate Thumbprints from the Good Housekeeping Cookbook
Ribbon cookies from Good housekeeping - a triple layer red, green, chocolate shortbread.
Lemon Snowballs from Betty Crocker - butter wafers with lemon filling
Spiced Ginger mounds from the Purity Flour cookbook (everyone knows this sugar sprinkled spice cookie)
My newest favourite
Empire cookies:
These jam-filled shortbread cookies have long been favourites on Scottish and English tea tables. I usually double the following recipe to make enough all at once...48 in total and I use a shot glass to cut out the rounds. Have also used Ginger Marmalade instead of Raspberry Jam which is also a big hit. ;o) Here goes:
1/2 cup butter
1/2 cup granulated sugar
1egg
1 tsp vanilla
2 cupsall-purpose flour
1 tspbaking powder
Raspberry Jam (seedless)
1 cupsifted icing sugar
1/4 tspalmond extract
1 tbsp(approx.) hot water
Candied Cherries
Cream butter; add sugar, creaming well. Beat in egg and vanilla. Combine flour and baking powder; gradually add to creamed mixture. On lightly floured surface, roll out dough to 1/8 inch thickness. Cut into 2 inch rounds; place on ungreased baking sheets.
Bake in 350 F oven for about 10 minutes or until very lightly browned at edges. Let cool thoroughly. Spread half of cookies with jam; top with remaining cookies.
Combine icing sugar, almond extract and enough hot water to make a thin icing; frost tops of cookies. Top each with a small piece of cherry. Store in covered tin (cookies will soften). Makes about 24 filled cookies.
Enjoy!!!
Chip and Dip Cookies
Photography: Mark Boughton; Styling: Teresa Blackburn
Tracy Schuhmacher and her son, Danny, had a holiday cookie conundrum: Danny doesn’t like nuts, and his mother doesn’t like how he eats just the frosted portion of their family’s favorite log cookies. The Penfield, N.Y., duo solved both problems by creating a prize-winning recipe—Chip and Dip Cookies—that’s also perfect for classrooms and homes concerned about nut allergies. To get the salty, crunchy taste of nuts, they substituted potato chips and pretzels. They eliminated Danny’s trail of unfrosted leftovers by dipping both ends of the logs in different colors of melted chocolate after baking. Bravo!
Ingredients
1 cup butter, softened
½ cup sugar
1 egg yolk
1 teaspoon vanilla extract
1¾ cups all-purpose flour
¾ cup coarsely crushed potato chips
¾ cup coarsely crushed pretzels
1 cup semisweet chocolate chips
1 cup white baking chips
Instructions
1. Preheat oven to 350F.
2. Combine butter and sugar; beat with a mixer at medium-high speed until light and fluffy. Add egg yolk and vanilla. Gradually add flour and mix well. Stir in potato chips and pretzels.
3. Shape level tablespoons of dough into 3-inch logs. Place on an ungreased baking sheet, 1 1⁄2 inches apart. Bake 14 to 18 minutes or until edges are lightly browned. Cool completely on baking sheet.
4. Heat semisweet chocolate chips in microwave for 30 seconds. Stir. Repeat until melted. Dip one end of each cookie into chocolate and place on wax paper. Refrigerate until firm, about 10 minutes.
5. Heat white baking chips in microwave for 30 seconds. Stir. Repeat until melted. Dip other end of cookie into melted chips and place on wax paper. Refrigerate until firm, about 10 minutes. Makes 2 dozen.
Tracy and Danny Schuhmacher, of Penfield, N.Y., won a $5,000 kitchen makeover and $1,000 college scholarship in the AirBake Ultra Cookie Challenge in 2006 with this recipe.
Relish the Holiday, ';Slam Dunks,'; December 2008.
http://www.relishmag.com/recipes/view/37…
Ice Cream Cookies!
Last month I meant to post this but time got away from me so I thought I would do it today.
I make these Ice Cream Cookies each year for Christmas. They are soooo good!
I DOUBLE THIS RECIPE!
6 tablespoons softened butter
6 tablespoons powdered sugar
1 beaten egg yolk (important)
1 tsp vanilla
1 cup all purpose flour
candied cherries
Cream butter and sugar, add egg yolk, vanilla and flour and mix well. Drop by teaspoonfuls onto a greased cookie sheet. Press one half of a cherry into the center of each cookie.
Bake at 350 degrees for 15-20 minutes. You'll get 30 cookies.
Several years ago, I started also making them at Halloween and shaping them into Monster Fingers. They look so creepy in the apothecary jar.....
For monster fingers:
add a couple drops of green food coloring into the dough. Then, using a smaller amount of the dough, form it into a cigarette shape. Then sort of squish it on the pan, using the cherry as the fingernail. Take a knife and make 4 little slashes where the knuckle would be.
Here is what they look like before being baked:
Bake the same way. You'll get 22-24 monster fingers.
Here is what they look like after!
http://yarnigras.blogspot.com/2008/11/ic…
This is a cheat recipe I have used for years.
The cookie packets ( I don't know who makes them) in the bakers aisle have a sugar cookie package.
I make these up using stick butter instead of the oil, Make little balls out of them and roll them in cinnamon/sugar and bake.
They come out like a real homemade cookie, not so much like a snickerdoodle, but pretty darn close.
You can also use the CC package and a package of chocolate pudding mix to make a chocolate chocolate chip cookie, just add the pudding pack dry to it.
Also it doesn't hurt to order a couple of buckets of cookie dough from the PTA, and keep them around for quick baking during the holidays.
Ok, now you now my quick cheats.... maybe I'll time to make candy instead of baking this year.
classic that is pretty easy and not mentioned too much anymore...cherry winks
3/4 cup shortening
1 cup white sugar
2 eggs
2 tablespoons milk
1 teaspoon vanilla extract
2 1/4 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
1 cup dates, pitted and chopped
1/3 cup maraschino cherries, chopped
2 1/2 cups crushed cornflakes cereal
10 maraschino cherries, quartered
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
Cream the shortening with the sugar. Blend in the eggs, milk and vanilla.
Sift together the flour, baking powder, baking soda and salt. Add the flour mixture to the creamed mixture and mix well. Stir in the chopped pecans, chopped dates and 1/3 cup maraschino cherries.
Shape teaspoonful sized chunks of dough into balls. Roll each ball in the crushed corn flakes. Place balls on the prepared baking sheets and top each cookie with 1/4 maraschino cherry.
Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Let cool completely before storing in airtight containers
With the holiday season just around the corner, many people think they must buy pre-packaged hot cocoa or overpriced eggnog for their families. But they can be made in no time at home, leaving even the most challenged cook enjoying delicious holiday warmth before It’s a Wonderful Life even starts.
Easy whipped cream
1 cup heavy whipping cream
1/4-1/3 cup sugar.
(You can use vanilla sugar, white sugar, or confectioner’s sugar for this recipe.)
Use a hand mixer to beat the heavy whipping cream with the sugar.
Hot Cocoa
About 4 servings
Tired of those powdery mixes from the supermarket that never quite mix in? Hot cocoa is one of the fastest of the holiday drinks to mix. Eying a recipe usually works the best, as then the drinks are tailor made for each person’s taste. Approximate sizes are included below.
1/2 cup water
1/2 cup sugar
1/3 cup cocoa
3-5 cups of milk
cinnamon, cloves, nutmeg, or vanilla as desired
Boil ½ cup of water.
Add 1/2 cup of sugar and 1/3 cup of cocoa. Whisk constantly.
When thoroughly mixed, add cinnamon, cloves, nutmeg, or vanilla, if desired.
Add 3-5 cups of milk, depending on the level of richness desired.
Warm it up, but do not boil.
Serve with a cinnamon stick, whipped cream, or marshmallows.
Eggnog
About 4 servings
No holiday celebration is truly complete without eggnog. There are many ways to make this delicious treat, including cooked versions and non-cooked version. Below is a slightly cooked version in which alcohol can be added if desired.
5 eggs
1 1/2 cups cugar
4 cups milk
bowl of ice large enough to fit your saucepan in
1 whipped cream recipe from above
nutmeg
In a saucepan, beat 5 eggs, 1 ½ cups of sugar and 4 cups of milk together.
Heat slowly until slightly steaming, but do not boil.
Place entire pan quickly into a bowl of ice while whisking. (This prevents the eggs from becoming sweet scrambled eggs.)
Pour mixture into a container.
Add whipped cream mix together.
Add nutmeg and alcohol if desire. Mix before serving.
Remember that people who are pregnant, younger, older, or with weakened immune systems should not eat raw or undercooked eggs.
Milk Tea
About 4 servings
Milk tea is not really seen as a traditional holiday drink, but could easily become one with its warm, comforting taste and richness. It is also very easy to make, and can be made with any variety of black tea (although citrus teas are not recommended, as they may make the milk curdle).
4 cups of milk
1/4 cup of sugar
your favorite tea bags
In a saucepan, bring 4 cups of milk to a light simmer.
Add 1/4 cup of sugar (more or less depending on taste).
Heat until steaming, just under a boil.
Pour into cups, and steep whatever flavor tea you like for 2-4 minutes.
You can add some vanilla or whipped cream to add richness if desired.
These drinks make the perfect after dinner delight, and keep the cook out of the kitchen and into the heart of the holiday celebration.
Baked Ziti Recipe!
Ingredients :
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
1 1/2 cups sour cream
6 ounces provolone cheese, sliced
2 tablespoons grated Parmesan cheese
6 ounces mozzarella cheese, shredded
Directions:
1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
4. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
5. Bake for 30 minutes in the preheated oven, or until cheeses are melted. Serve with a tossed salad and buttered italian rolls.
