Cookie recipes?

whats your favorite cookie recipe?Cookie recipes?
INGREDIENTS


1/2 cup shortening


1 cup white sugar


1 cup pumpkin puree


1 teaspoon vanilla extract


2 cups all-purpose flour


1/4 teaspoon salt


1 teaspoon baking soda


1 teaspoon baking powder


1 teaspoon ground cinnamon


1 1/2 cups butterscotch chips














DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.


In a medium bowl, cream the shortening and sugar. Stir in the pumpkin and vanilla. Sift together the flour, salt, baking soda, baking powder, and cinnamon; stir into the creamed mixture. Then mix in the butterscotch chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.


Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool for a minute on cookie sheets before transferring to wire cooling racks.Cookie recipes?
peanut butter blossoms :)
Nieman Marcus Chocolate Chip Cookie Recipe is the best ever. Try it! You will not be disappointed.
Italian Fig Cookies





Filling:


2 cups dried figs, hard tips discarded


1 1/2 cups dried dates, pitted


1 cup raisins


3/4 cup whole almonds, toasted and coarsely chopped


3/4 cup whole walnuts, toasted and coarsely chopped


1/2 cup orange marmalade


1/2 cup honey


1/4 cup brandy


1 teaspoon finely grated fresh orange zest


1 teaspoon finely grated fresh lemon zest


1 teaspoon ground cinnamon


1/2 teaspoon freshly grated nutmeg


1/4 teaspoon ground cloves


For Dough:


4 cups all-purpose flour


3/4 cup sugar


1 tablespoon plus 1 teaspoon baking powder


1/2 teaspoon salt


2 sticks (1 cup) butter, cut into 1/2-inch cubes


1 large egg


1/2 cup milk


1 tablespoon vanilla


1 egg white beaten with 1 tablespoon water for egg wash


Colored sprinkles, for decorating








To make the filling, in a food processor, combine the figs, dates and raisins and process to finely chop. Place the mixture in a medium bowl, add remaining filling ingredients and stir to combine. Cover and refrigerate for at least 8 hours.


To make the dough, in a large bowl combine the flour, sugar, baking powder, and salt and whisk to combine. Add the butter and blend with your fingertips until most of mixture resembles coarse meal.





In a medium bowl, beat the egg, milk and vanilla together. Add to the dry mixture and stir to make a rough dough. Turn the dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Cut the dough into 4 pieces, cover, and refrigerate for 45 minutes.





Preheat the oven to 375 degrees F. Lightly grease 2 large baking sheets.





On a lightly floured surface, one at a time, roll out each piece of dough into a 12-inch square. Cut the dough into 4 by 3-inch rectangles. Spoon 2 tablespoons of filling down the center of each rectangle. Fold the long sides of each rectangle inward to the center to enclose the filling; pinch the edges to seal. Turn the cookies seam-sides down and press gently to flatten the seams. With a floured knife, cut the logs crosswise into 1 1/2-inch-wide slices and arrange 1/2-inch apart on the prepared baking sheets. Brush with egg wash and decorate with colored sprinkles. Bake until golden brown, about 20 minutes.





Transfer to wire racks to cool. Serve warm or at room temperature.








or


Raspberry Lemon Cookies





1/2 cup raspberry jam or jelly


1 tablespoon Chambord or kirsch


2 1/4 cups all-purpose flour


1 teaspoon baking powder


1/4 teaspoon salt


2 sticks (1 cup) butter, at room temperature


2/3 cup sugar


2 large egg yolks


1 tablespoon finely grated lemon zest


1 tablespoon fresh lemon juice


1 teaspoon pure vanilla extract





Preheat the oven to 350 degrees F. Lightly butter 2 large baking sheets.


In a small bowl, combine the jam and Chambord. Stir to combine.





In a medium bowl, combine the flour, baking powder, and salt and whisk to blend.





In a large bowl using an electric mixer, beat the butter and sugar until light and creamy. Beat in the egg yolks, lemon zest, lemon juice and vanilla. Add the flour mixture in 2 additions and beat just until moist clumps form. Gather the dough together into a ball.





Pinch off the dough to form 1-inch balls. Place on the prepared baking sheets, spacing 1-inch apart. Use your floured index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball. Fill each indentation with nearly 1/2 teaspoon of the jam mixture. Bake until golden brown, about 20 minutes.





Transfer the cookies to wire racks to cool completely.
Chocolate Chip Cookies


3 cups margarine, softened


2 1/2 cups white sugar


2 1/2 cups packed brown sugar


2 teaspoons vanilla extract


4 eggs


8 cups all-purpose flour


4 teaspoons baking soda


1 teaspoon salt


4 cups semisweet chocolate chips





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


In a large bowl, cream together margarine, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla. In a separate bowl, mix together flour, baking soda, and salt. Add to egg mixture, and mix well. Stir in chocolate chips. Instead of just dropping them onto the cookie sheet, I roll the cookies into balls - it makes them all look very uniform and nice!


Bake in preheated oven for 12 to15 minutes, or until light brown. Cool on a wire rack





these are so good!