Cookie recipes?!?

Does anyone have any good cookie recipes for the holidays? Thanks!!Cookie recipes?!?
';White Chocolate Chunk Cookies'; - 1 1/2 dozen





1/2 cup butter or margarine; softened


1/2 cup shortening


3/4 cup sugar


1/2 cup firmly packed brown sugar


1 egg


1 3/4 cups all-purpose flour


1 tsp. baking soda


1/2 tsp. salt


2 tsp. vanilla extract


10 oz. white chocolate; coarsely chopped


1/2 cup coarsely chopped macadamia nuts; lightly toasted





Cream butter and shortening; gradually add sugars, beating well at medium speed of electric mixer. Add egg; beat well.


Combine flour, soda and salt; add to creamed mixture, mixing well. Stir in vanilla. Stir in white chocolate and nuts. Chill dough 1 hour.


Drop dough by 2 tablespoonfuls, 3'; apart, onto lightly greased cookie sheets. Bake at 350* for 12-14 minutes (cookies will be soft). Cool slightly on cookie sheets; remove to wire racks to cool completely.Cookie recipes?!?
www.allrecipes.com





they have so many recipes you won't know which to choose..
Go to cooks.com. They have everything.
Cranberry orange cookies!! so pretty..so festive..sooo delicious!





INGREDIENTS


1 cup butter, softened


1 cup white sugar


1/2 cup packed brown sugar


1 egg


1 teaspoon grated orange zest


2 tablespoons orange juice


2 1/2 cups all-purpose flour


1/2 teaspoon baking soda


1/2 teaspoon salt


2 cups chopped cranberries


1/2 cup chopped walnuts


1/2 teaspoon grated orange zest


3 tablespoons orange juice


1 1/2 cups confectioners' sugar


DIRECTIONS


Preheat the oven to 375 degrees F (190 degrees C).


In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.


Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.


In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.
I don't have the recipes but I remember at this time of year when I was a kid my Mom used to start baking.





My favorites were the white sugar cookies baked a light golden color with sugar sprinkled on top. She would put them in last yearrs gift boxes between sheets of wax paper. They were relly delicious with milk.





We used to eat them on Christmas eve.
Merry Christmas Cookies





1/3 cup shortening (crisco)


1/3 cup sugar


1 egg


2/3 cup honey


1t. lemon flavoring


2 3/4 cups all purpose flour


1t. baking soda


1t. salt


mix all up until the flower thoroughly. Sift flour, salt, and baking soda together. Then blend with shortening mixture. Chill dough. heat oven to 375 degrees. roll dough. spray the pan with pam. use cutters to make shapes (they can be any holiday cookies). use all the dough, do not waste. bake for 8-10 mins. when cooled put any kind of icing or decorations. makes about 5 dozen 2 1/2 inch cookies. ENJOY!
12 days of cookies from Food TV! I sign up every year!!!


http://www.foodnetwork.com/food/12_days_鈥?/a>
We love to munch on these





Chocolate Fudge Cookies





1 cup (115 grams) pecans, toasted and coarsely chopped (could also use walnuts or hazelnuts)


1/2 cup (56 grams) cake flour


1 teaspoon baking powder


1/4 teaspoon salt


1 teaspoon instant espresso powder or instant coffee powder (optional)


1 pound (450 grams) bittersweet or semisweet chocolate, coarsely chopped


1/4 cup (57 grams) unsalted butter, melted


1 3/4 cups (350 grams) granulated white sugar


4 large eggs, room temperature


1 tablespoon pure vanilla extract


1 cup (170 grams) semisweet dark chocolate chips


1 cup (170 grams) white chocolate chips


Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Place the pecans on a baking sheet and toast for 8-10 minutes, or until lightly brown and fragrant. Let nuts cool and then chop coarsely. Set aside.


Sift or whisk together the flour, baking powder, salt, and espresso powder into small bowl. Set aside.


Melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside.


In the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs until pale yellow and thick, about 5 minutes. When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons. Beat in the melted chocolate mixture and vanilla extract. Fold in the dry ingredients to the chocolate batter and mix only until incorporated. Stir in the chocolate chips and nuts. Cover with plastic wrap and refrigerate the batter until firm, about 30 minutes.


Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.


Drop batter by 1/4 cupfuls onto prepared cookie sheets, spacing evenly. With moist fingers, press batter to form 3 1/2 (9 cm) to 4 inch (10 cm) rounds. Bake cookies about 12 - 14 minutes or until the tops of the cookies become dry and cracked, but are still shiny. Do not overbake these cookies.


Remove from oven and place baking pan on a wire rack to cool. When cookies are firm, remove from baking pan and let completely cool on rack.


These cookies are best the day they are baked but can be stored in an airtight container at room temperature for a few days.





Gingersnaps





3/4 cup (170 grams) unsalted butter, room temperature


1/2 cup (105 grams) dark brown sugar


1/2 cup (100 grams) white granulated sugar


1/4 cup (60 ml) unsulphured molasses


1 large egg


1/2 teaspoon pure vanilla extract


2 cups (280 grams) all purpose flour


1/2 teaspoon baking soda


1/4 teaspoon salt


1 1/2 teaspoons ground cinnamon


2 teaspoons ground ginger


1/2 teaspoon ground cloves


Garnish:


1 cup (200 grams) granulated white sugar or coarse white or brown sugar (for covering the cookie balls before baking)





In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugars until light and fluffy (about 2 - 3 minutes). Add the molasses, egg, and vanilla extract and beat until incorporated. In a separate bowl whisk together the flour, baking soda, salt, and spices. Add to the butter mixture and mix until well combined. Cover and chill the batter for about 30 minutes.


Preheat the oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper.


Place about 1 cup (200 grams) of white granulated sugar in a medium sized bowl. When the dough has chilled sufficiently, roll into 1 inch (2.54 cm) balls. Then roll the balls of dough into the sugar, coating them thoroughly. Place on the baking sheet, spacing about 2 inches (5 cm) apart and, with the bottom of a glass, flatten the cookies slightly. Bake for about 12 - 15 minutes or until the cookies feel dry and firm on top. Cool on a wire rack.
Chocolate Holiday Bears:





Prep Time: 20 min


Total Time: 34 min


Makes: 20 servings, 1 cookie each





3/4 cup (1-1/2 sticks) butter or margarine, softened


3/4 cup firmly packed brown sugar


1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding %26amp; Pie Filling


1 egg


1-3/4 cups flour


1 tsp. baking soda


1 tsp. ground cinnamon (optional)


3 squares BAKER'S Semi-Sweet Baking Chocolate


Decorations, such as assorted small candies, raisins, sprinkles, colored sugars or JET PUFFED Mini Marshmallows





PREHEAT oven to 350掳F. Beat butter, sugar, dry pudding mix and egg in large bowl with electric mixer on medium speed until well blended.


COMBINE remaining dry ingredients. Gradually add to pudding mixture, beating until well blended after each addition. Form into ball. (Refrigerate for up to 1 hour if dough is too soft to roll out.)


ROLL out dough on lightly floured surface to 1/4-inch-thickness. Cut out dough using 4-inch ';bear'; cookie cutter or other 4-inch holiday cookie cutter; place on greased baking sheets. Reroll scraps and use to cut additional cookies as needed.





DECORATE cutouts with small candies, raisins or sprinkles for eyes, mouth and buttons, pressing in lightly. Bake 12 to 14 min. or until slightly firm. Remove from baking sheets. Cool on wire racks.





MELT chocolate in microwavable bowl on MEDIUM for 2 min. Spread on bottom half of bears for pants or skirts; use as ';glue'; to attach more decorations.
for thanksgiving:





Pumpkin Chocolate Chip Cookies





1 cup (2 sticks) unsalted butter, softened


1 cup white sugar


1 cup light brown sugar


2 large eggs


1 teaspoon vanilla extract


1 cup canned pumpkin puree


3 cups all-purpose flour


2 teaspoons baking soda


1/2 teaspoon salt


1 teaspoon ground cinnamon


1/2 teaspoon ground ginger


1/4 teaspoon ground nutmeg


1/4 teaspoon ground cloves


2 cups (12-ounce bag) milk chocolate chips, not semisweet


Nonstick cooking spray or parchment paper





Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.


Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.





for christmas:





Magnolia Lace Trumpets with Chocolate Cream Cheese Filling





1/2 cup sugar


1 stick butter


1/3 cup dark corn syrup


3/4 cup all-purpose flour


1/2 teaspoon ground ginger


1 tablespoon Irish cream liqueur, optional


Cream Cheese Filling, recipe follows








Preheat oven to 350 degrees F.


Line a cookie sheet with foil. In a medium saucepan, combine sugar, butter, and corn syrup. Cook mixture over low heat until butter melts; remove from heat. Stir together flour and ginger; add dry mixture to butter mixture, mixing well. Stir in liqueur, if desired. Drop batter by rounded teaspoons 3 to 4 inches apart onto the prepared cookie sheet. Bake only 2 or 3 cookies at a time because you must work quickly to form the cones before they cool and become brittle*.


Bake in oven for 9 to 10 minutes, or until bubbly and golden brown. Quickly invert cookies onto another cookie sheet, and wrap each cookie around the greased handle of a wooden spoon or a metal cone. When cookie is set, slide cookie off spoon or cone; cool on a wire rack. Fill cookies with filling. To store: Place unfilled cookies in a single layer in an airtight container; cover. Store at room temperature in a cool, dry place for up to 3 days or freeze unfilled cookies for up to 3 months. Thaw cookies and fill.


*If cookie gets too brittle to roll, run back in the oven for 1 minute to soften.








Chocolate Cream Cheese Filling:


1 (3-ounce) package cream cheese


3 tablespoons milk


2 cups sifted confectioners' sugar


2 ounces unsweetened chocolate, melted


Salt


Soften cream cheese in milk. Add sugar, 1 cup at a time, blending after each addition. Add melted chocolate and salt. Beat until smooth.





or





Gingerbread Cookies





Cookies:


1/2 cup firmly packed brown sugar


1/2 cup vegetable shortening


1 cup corn syrup (light or dark)


4 cups all-purpose flour


2 1/2 teaspoons ground ginger


1 1/2 teaspoons ground cinnamon


1/2 teaspoon salt


1/2 teaspoon grated nutmeg


1/4 teaspoon allspice


Royal Icing, recipe follows


Equipment:


Gingerbread women and men cookie cutters


Green, yellow, red, blue, and black food coloring


Small offset spatulas


Gold and silver dragees


Edible glitter


Colored sprinkles


Small paint brush


Pastry bags with couplers


Pastry tip sizes 1, 2, 3, 101, and 46


White and yellow nonpareils


White, yellow, red, and green sanding sugar


Multicolored mini-jawbreakers (about 1/4-inch round)


Piping gel








Make the Cookies: Preheat the oven to 350 degrees F.


Place the brown sugar, shortening, and corn syrup in a saucepan and heat on medium, stirring constantly until the shortening is melted.





Place all of the dry ingredients in a large bowl; then add the warm sugar mixture, stirring until all of the ingredients are well blended. The dough will appear crumbly but will hold together when rolled out.





Use the dough immediately, while it is still warm. If it starts to crumble, place it in a warm oven for 1 to 2 minutes until it softens a bit.





To make decorated cutout cookies; Roll out the dough to about 1/8-inch thick on a lightly floured surface. Cut out gingerbread women and men with cookie cutters. Place the cookies on foil-lined cookie sheets and bake until golden brown, about 10 to 15 minutes. Cool the cookies on racks before decorating.





To decorate, tint a recipe of royal icing to your desired colors. Keep the icing covered with a damp towel while you are working to prevent it from drying out. To cover a cookie with icing, thin some of the icing with a little water and spread it on the cookie with a knife or metal spatula. Leave some of the icing thick for piping borders or other designs, using the #2 tip. Add dragees, edible glitter, colored sprinkles, or other decorations to the wet icing. To attach candies to un-iced cookies, brush a thin layer of clear piping gel on the cookie with a small paintbrush and add decorations.








Royal icing is very versatile. It is pure white and dries very hard, so it is perfect for making flowers and bows and delicate piped work. It can be kept in an airtight container at room temperature for 2 weeks. You should stir the icing to restore its original consistency after storage, but do not rebeat. Royal icing does not work well in high humidity.


5 tablespoons meringue powder (found in cake decorating stores)


1/2 cup minus 2 tablespoons water


OR


2 egg whites*, at room temperature


1/2 teaspoon cream of tartar


2 teaspoons water


1 pound confectioners' sugar





Place all of the ingredients in the bowl of an electric mixer and beat slowly until they are all blended. Then beat at medium speed until the icing forms stiff peaks, about 5 minutes. Add more sugar if the icing is not stiff enough, or a few drops of water if it is too stiff. Use immediately or cover the bowl with a damp cloth to prevent drying when not in use. Allow at least 24 hours for royal icing decorations to dry, at room temperature.
The foodnetwork.com has a12 days of cookies that they email to you, and you can have a different cookie recipe for everyday. I hope this will be helpful to you.
tollhouse cookies are a DEFINITE favorite by kids and they are pre cut . also the ones with the chocolate chunks in them are good