Cookie Recipes?

I need some good cookie recipes for my Christmas party...Each year i make different kinds of cookies ..but this year i have run out of ideas...Please help! thX...Cookie Recipes?
My sister, Laura, and I have been blogging about holiday recipes for the last two months. We plan to keep sharing our favorite holiday treats through the end of the year. Check us out! We have some wonderful cookie recipe as well as other pastries and sweets. We also have a LOT of appetizer recipes.http://mysisterskitchen.wordpress.com/Cookie Recipes?
These are Universal, fill with whatever you like


Raisin-Filled Cookies





Ingredients





1 c brown sugar


1 c cold water


1 1/4 c raisins


4 tb flour





Dough:


1 c butter


2 c brown sugar


3 eggs


4 c flour


vanilla; to taste


1 ts baking soda





Instructions





Cook filling until clear. Let cool.


Combine dough ingredients. Put in refrigerator


for at least 15 minutes. Roll out very thin.


With biscuit cutter or glass, make circles of


dough. Put about a teaspoon on filling on dough


circle, top with another circle. Press edges to seal.


Bake at 350 degrees for 11 minutes.
Peanut Butter Chocolate Kiss Cookies





1/2 cup sugar


1/2 cup brown sugar, packed


1/2 cup peanut butter


1/2 cup shortening or margarine


1 egg


1/2 teaspoon vanilla


1 1/2 cups all-purpose flour


3/4 teaspoon baking soda


1/2 teaspoon baking powder


36 Hershey's Kisses


Granulated sugar





Preheat oven to 375 degrees. In mixer bowl, blend thoroughly white and brown sugars, peanut butter, shortening, egg and vanilla. Stir together flour, baking soda and baking powder. Stir into peanut butter mixture. Shape dough into one-inch balls; roll in granulated sugar. Place two inches apart on ungreased baking sheets. Bake about 10 minutes, until edges are lightly browned. Remove and immediately press a single chocolate Kiss into the center of each cookie. Return cookies to oven for one minute. Remove to cool.





Makes 36 cookies.











if you don't like this recipe then i found this site http://www.christmas-cookies.com/recipes… it has lots of ideas! Hope this helps!
My favorite Christmas cookies are my wife's Molasses cookies. They are the BEST. I brought these to our department Christmas dinner and several people remarked at how perfect they looked and tasted. Here is the recipe post from her cooking blog:





These cookies are simply melt-in-your-mouth delicious. I’ve been making them for years, often with help from my kids. Most recently, they’ve been co-opted by my second son as HIS specialty. I don’t mind a bit, because he can make them exquisitely and perfectly nearly every time. These are now called Nate’s Molasses Cookies even though they started out as mine.





Nate’s Molasses Cookies





2/3 c. vegetable oil


1 c. sugar


1 egg


1/3 c. molasses


2-2 1/4 c. flour


2 tsp. baking soda


1 tsp. cinnamon


1 tsp. ground cloves


1 tsp. ginger


and about 1/4 cup sugar


Mix all the ingredients in order, then roll dough into balls and roll them in the extra sugar. Place them on parchment paper on a cookie sheet.





Bake at 350° for 10-12 minutes until they’re golden brown and cracked on top.





The ONLY down side to this recipe is how quickly the cookies disappear.
Cheesecake Cookie Cups


Serving Size : 12





12 pieces Refrigerated Chocolate Chip Cookie Bar Dough


1 package (8 ounces) cream cheese, at room temperature


1/2 cup Sweetened Condensed Milk


1 large egg


1 teaspoon vanilla extract


1 can (21 ounces) cherry pie filling





PREHEAT oven to 325° F. Paper-line 12 muffin cups.





PLACE 1 piece of cookie dough in each prepared muffin cup. BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.





BEAT cream cheese, sweetened condensed milk, egg and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.





BAKE for an additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top with pie filling. Refrigerate for 1 hour.
Cookie Trees:





2 16-ounce boxes confectioners' sugar


6 egg whites


3 Styrofoam cones, ranging in height from 7 to 12 inches (available at craft stores)


4 12-ounce boxes vanilla wafers or other small, flat cookies





Beat all but 1/4 cup of the sugar with the egg whites until stiff. Spread a thin layer of the frosting on a cone, then, working from the bottom up, overlap cookies, using more frosting as necessary. Repeat for the other 2 cones. Use a small sieve to dust the trees with the remaining sugar.





Note: Straight pins can be used to hold the cookies in place until the frosting dries, but don't forget to remove them.





Yield: 3 trees
try yahoo recipes ,, they give the best out.
Since you try new recipes all the time here is a really unusual one - tasty and sure to get you applause:





Sweet Italian Chickpea Ravioli:





4 (1 ounce) squares semisweet chocolate


1 (1 ounce) square unsweetened chocolate


2 cups shortening for frying


1 cup garbanzo beans, drained and pureed


1 cup white sugar


1 teaspoon ground cinnamon


1/4 cup pureed dates or prunes or cooked down dark grapes


3/4 cup ground walnuts


3 eggs


1/4 cup melted shortening


2 1/2 cups all-purpose flour


1/4 cup white sugar


1/4 teaspoon salt


1/3 cup confectioners' sugar for dusting





1. Melt semisweet chocolate and unsweetened chocolate in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool. Heat the 2 cups shortening in a large, heavy skillet or deep fryer.





2. In a small bowl, stir together the pureed garbanzo beans, sugar, and cinnamon. Stir in the dates and nuts. Blend with the cooled chocolate. Chill while you make the dough.





3. In a medium bowl, beat the eggs until fluffy. Stir in the 1/4 cup melted shortening. Sift together the flour, sugar, and salt, and fold into the egg mixture. Add extra flour if necessary to make the dough easy to handle.





4. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 3 inch circles using a cookie cutter or a large drinking glass. Place 1 teaspoon of the chocolate filling mixture onto the center of each cookie, fold over into a half circle, and pinch to seal.





5. Fry cookies in 1 1/2 inches of hot oil, turning once. Cookies should be light brown. Remove with a slotted spoon and drain on paper towels. Refrigerate when cool. Sprinkle with confectioners' sugar before serving.





http://www.recipelink.com/gm/3/9609
Christmas Cookie Recipe


In case you need to make Christmas Cookies:


1 cup of water


1 tsp baking soda


1 cup of sugar


1 tsp salt


1 cup of brown sugar


lemon juice


4 large eggs


1 cup nuts


2 cups of dried fruit


1 bottle Jose Cuervo Tequila


Sample the Cuervo to check quality. Take a large bowl, check the Cuervo again to be sure it is of the highest quality, pour one level cup and drink. Turn on the electric mixer...Beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar...Beat again.


At this point it's best to make sure the Cuervo is still OK, try another cup. Just in case. Turn off the mixerer thingy. Break 2 leggs and add to the bowl and chuck in the cup of dried fruit. Pick the frigging fruit off floor... Mix on the turner. If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver. Sample the Cuervo to check for tonsisticity.


Next, sift two cups of salt, or something. Who giveshz a sheet. Check the Jose Cuervo. Now shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can find. Greash the oven. Turn the cake tin 360 degrees and try not to fall over. Don't forget to beat off the turner. Finally, throw the bowl through the window, finish the Cose Juervo and make sure to put the stove in the dishwasher.


CHERRY MISTMAS
Stained Glass Cookies





1 cup sugar


2 sticks butter


2 eggs


1 teaspoon pure vanilla extract


3 cups all-purpose flour


Assorted brightly colored, hard candies


1 (2 to 3-inch) star cookie cutter


Special Equipment: 1 small triangle cookie cutter








Preheat oven to 350 degrees F.


In a mixer with a paddle attachment, cream the sugar and butter until smooth. Add the egg and the vanilla extract. Mix in the flour. Remove the dough from the mixer and press into a rectangular shape. Wrap in plastic wrap and refrigerate for at least 1 hour.





Remove from the refrigerator and cut dough into 1/3. Roll out dough, 1 piece at a time to a 3/16-inch thickness. Cut out as many large stars as possible. Repeat with all of the dough. Cut a small triangle out of each the arms on each star.





Place the hard candy, by color, into small plastic bags. Place a towel over the bags and crush the candy with a meat mallet. Place all of the cookies on parchment lined sheet pans. In each of the


triangle holes, fill with different colors of crushed hard candy. Bake in the oven for 10 to 15 minutes or until lightly golden brown, and the candy has melted