Cookie recipes?

My son's school is trying to do a cookie sale to raise money for our troops so does anyone have any really good cookie recipes or links for cookies with pictures? I like to see what the cookie looks like. Thanks for your helpCookie recipes?
Tender Sugar Cookies


about 60


Prep: 40 min.


Chill: 30 min.


Bake: 15 min. per batch





Ingredients


1 cup butter, softened


1-1/4 cups sugar


1 teaspoon baking powder


1/4 teaspoon salt


1 egg


1 teaspoon vanilla


2-1/4 cups all-purpose flour





Directions


1. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the sugar, the baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator for 30 to 60 minutes or until dough is easy to handle.





2. Preheat oven to 300F. Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets. Bake in preheated about 15 minutes or until tops are slightly crackled and sides are set (do not let edges brown). Transfer cookies to wire racks and let cool. Makes about 60 cookies.





3. Tip: For a colorful platter of cookies, roll the dough balls in different colored sugars instead of the white granulated sugar.





4. To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.





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'Tis The Season Coconut Macaroons


Estimated Times:


Preparation - 10 min | Cooking - 14 min | Yields - 36 cookies (3 dozen)





Ingredients:





1 pkg. (14 oz.) flaked coconut, (or 5 1/3 cups)


1 can (14 oz.) NESTL脡庐 CARNATION庐 Sweetened Condensed Milk


2 teaspoons vanilla extract


1 cup (6 oz.) NESTL脡庐 TOLL HOUSE庐 SWIRLED鈩?Holiday Morsels





Directions:


PREHEAT oven to 350掳 F. Foil-line and grease baking sheets.





COMBINE coconut, sweetened condensed milk and vanilla extract in large bowl. Stir in morsels. Drop by level tablespoon on prepared baking sheets; press each cookie lightly with back of spoon.





BAKE for 10 to 14 minutes or until lightly browned around edges. Remove to wire racks to cool completely. Store loosely covered at room temperature.








NOTES:


NESTL脡 TOLL HOUSE SWIRLED Holiday Morsels are only available to purchase October through December.





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Spritz


Prep: 25 minutes


Bake: 8 minutes per batch





Ingredients


1-1/2 cups butter, softened


1 cup granulated sugar


1 teaspoon baking powder


1 egg


1 teaspoon vanilla


1/4 teaspoon almond extract (optional)


3-1/2 cups all-purpose flour


Colored sugar (optional)


1 recipe Powdered Sugar Icing (optional)





Directions


1. Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in egg, vanilla, and, if desired, almond extract until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.





2. Force unchilled dough through a cookie press onto an ungreased cookie sheet. If desired, sprinkle cookies with colored sugar. Bake for 8 to 10 minutes or until edges are firm but not brown. Transfer to a wire rack and let cool. If desired, drizzle cookies with Powdered Sugar Icing.





3. Makes about 84 cookies





4. Chocolate Spritz: Prepare as above, except reduce flour to 3-1/4 cups and add 1/4 cup unsweetened cocoa powder with the sugar.





5. Nutty Spritz: Prepare as above, except reduce sugar to 2/3 cup and flour to 3-1/4 cups. After adding flour, stir in 1 cup finely ground toasted almonds or hazelnuts (filberts) .





6. Peppermint Spritz: Prepare as above, except substitute with 1 teaspoon of peppermint extract or 14 drops of peppermint oil for the vanilla and almond extracts. If desired, drizzle cookies with Powdered Sugar Icing and immediately sprinkle with finely crushed striped round peppermint candies.





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Brown Sugar Spritz


Prep: 20 min.


Bake: 45 min.





Ingredients


1 cup butter (no substitutes)


1/2 cup packed brown sugar


1 teaspoon baking powder


1 egg


1/2 teaspoon finely shredded lemon peel


1/2 teaspoon vanilla


2-2/3 cups all-purpose flour





Directions


Beat butter in a large mixing bowl with an electric mixer on medium speed for 30 seconds. Add brown sugar and baking powder and beat well. Add egg, lemon peel, and vanilla. Beat until well combined. Beat in as much flour as you can. Stir in any remaining flour with a wooden spoon. Do not chill dough.





Pack dough into a cookie press. Force dough through press onto ungreased cookie sheets.





Bake in a 375 degree F oven for 9 to 10 minutes or until edges of cookies are firm but not brown. Remove cookies and cool on wire racks. Makes 70 to 80.





Make-ahead tip: Bake and cool cookies completely. 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.





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Spritz Blossoms


about 7 dozen cookies


Prep: 40 minutes


Bake: 7 minutes/batch





Ingredients


1-1/2 cups butter, softened


1 cup packed brown sugar


1 teaspoon baking powder


1 egg


1 teaspoon vanilla


1/2 teaspoon almond extract


3-1/2 cups all-purpose flour


1 recipe Powdered Sugar Icing


Coarse sugar; silver dragees





Directions


1. Preheat oven to 375F. In large bowl beat butter on medium to high speed 30 seconds. Add brown sugar and baking powder; beat until combined, scraping sides of bowl. Beat in egg, vanilla, and extract until combined. Beat in as much flour as you can; stir in remaining flour.





2. Push dough through cookie press onto ungreased cookie sheet. Bake 7 to


9 minutes or until edges are lightly browned. Transfer to wire rack to cool.





3. Brush with Powdered Sugar Icing; sprinkle with sugar. Place a dragee in center. Dry 30 minutes on waxed paper. Makes 80.





4. Store in airtight container in single layer at room temperature up to 3 days. Freeze up to 3 months.Cookie recipes?
www.bettycrocker.com, I try cookies from there and they are great
I have two recipes for yummy cookies but unfortunately I do not have a link where you can look at them....





One is pumpkin cookies with icing and the other is no bake peanut butter cookies or around here referred to as preacher cookies....





I will share them with you:





Pumpkin Cookies:





1 c. oil


1 egg


1 c. sugar


1 c. pumpkin


2 c. all purpose flour


1 t. soda


1/2 t. salt


1 t. cinnamon





icing:


3 T. butter


4 T. milk


1/2 c. brown sugar


1 c. confectioner's sugar


3/4 t. vanilla





Preheat oven to 350 degrees. In a large mixing bowl, mix cookie ingredients together. Drop by spoonfuls onto baking sheet and bake for 10 minutes.





While cookies are baking, in a saucepan, melt butter. Once butter is melted, added brown sugar and let cool. Be careful not to let it cool completely or it will harden up and will have to be reheated. Add confectioner's sugar, milk, and vanilla. Icing should be at spreadable consistency. Spread over cookies





No Bake Peanut Butter Cookies:





2 c. sugar


1 stick butter


4 T. cocoa


1/2 c. milk


3 c. oatmeal


1/2 c. peanut butter


1 t. vanilla


1/2 c. coconut (optional)


1/2 c. raisins (optional)





In a medium saucepan, add stick of butter and let it begin to melt. Add sugar, milk, and cocoa and bring to a boil. Once the mixture has boiled, remove from heat and add oatmeal, peanut butter, and vanilla. More peanut butter can be added if desired. If desired, add the raisins and coconut. Spoon mixture onto wax paper and let cool. Once cookies have set up, refrigerate in container.
Hampie Cookies! They are SUPER easy!





Hampie cookies are called that because my Great Aunt Hampie would bring them to EVERY family gathering we had before she passed away a few years ago. They are really simple to make but when you bring them somewhere everyone is always impressed!





ingredients:


Peanut Butter


Chocolate Bark


Marshmallow Cream


Round Snack Crackers (Like Ritz)





All you do is spread PB on one cracker and marshmallow cream on the other and make a sandwich. http://www.nabiscoworld.com/ritz/recipe_鈥?/a>





Then you melt the chocolate and dip in the cracker sandwich and then place on wax paper to harden. It is the perfect blend of sweet and salty!
I just posted my favourite sugar cookie recipe on my blog





http://ringpopbride.blogspot.com





there's a picture there too.
Of course! Marthastewart.com


She is the best and she has real simple ways of presenting the cookies, like in tin cans, and other wraps that will make your cookies stand out on appeal!
Sorry, no picture but Hop Scotch is a cookie/candy that tastes really good and has sold well at bake sales.





1/2 cupPeanut butter,6 oz. butterscotch chips,2 cups mini marshmellows and 1 can chrispychinese noodles are the ingredients. Melt the peanut butter and chips together stiring until smooth (can be done carefully in the microwave) then pour over the mixed noodles and marshmellows, then drop by spoon onto wax paper cover cookie sheets and refrigerate until set. Store in tightly covered containers.