Cookie Recipes!?

Anyone have any good recipes for cookies? or some yummy chocolate chip cookies/ M%26amp;M cookies? thank youCookie Recipes!?
This one is called:


Cinnamon Peaches with Sugar Biscuits and Whipped Cream


1 tube or package store bought bake off biscuits


1/4 cup granulated white sugar


1 can sliced peaches in heavy syrup


1/2 teaspoon ground cinnamon


2 pinches ground nutmeg


1 pint heavy cream





Place biscuits on a cookie sheet and sprinkle with 2 tablespoons sugar. Bake at 425 degrees F for 10 minutes or until golden at edges.


Heat peaches seasoned with cinnamon and nutmeg over low heat in a small saucepan.


Beat cream and remaining 2 tablespoons sugar with hand mixer until soft peaks form.





Split warm biscuits and fill with spoonfuls of warm peaches. Top with sugared biscuit top and serve with lots of fresh whipped cream.





This one is called:


Gingerbread Cookies 101





The dough must be chilled for at least 3 hours and up to 2 days. The cookies can be prepared up to 1 week ahead, stored in an airtight container at room temperature. I had to bake many batches to finally accomplish the perfect gingerbread cookie. When the dough is rolled thin, it will bake crisp and almost crackerlike. Yet, when rolled thick (my preference), the cookies turn out plump and moist. In either case, the flavor will be complex and almost hot-spicy.








3 cups all-purpose flour


1 teaspoon baking soda


3/4 teaspoon ground cinnamon


3/4 teaspoon ground ginger


1/2 teaspoon ground allspice


1/2 teaspoon ground cloves


1/2 teaspoon salt


1/4 teaspoon freshly milled black pepper


8 tablespoons (1 stick) unsalted butter, at room temperature


1/4 cup vegetable shortening, at room temperature


1/2 cup packed light brown sugar


2/3 cup unsulfured molasses


1 large egg


Royal Icing (recipe follows)





Position the racks in the top and bottom thirds of the oven and preheat to 350 degrees F.


Sift the flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper through a wire sieve into a medium bowl. Set aside.





In a large bowl, using a hand-held electric mixer at high speed, beat the butter and vegetable shortening until well-combined, about 1 minute. Add the brown sugar and beat until the mixture is light in texture and color, about 2 minutes. Beat in the molasses and egg. Using a wooden spoon, gradually mix in the flour mixture to make a stiff dough. Divide the dough into two thick disks and wrap each disk in plastic wrap. Refrigerate until chilled, about 3 hours. (The dough can be prepared up to 2 days ahead.)





To roll out the cookies, work with one disk at a time, keeping the other disk refrigerated. Remove the dough from the refrigerator and let stand at room temperature until just warm enough to roll out without cracking, about 10 minutes. (If the dough has been chilled for longer than 3 hours, it may need a few more minutes.) Place the dough on a lightly floured work surface and sprinkle the top of the dough with flour. Roll out the dough 1/8 inch thick, being sure that the dough isn't sticking to the work surface (run a long meal spatula or knife under the dough occasionally just to be sure, and dust the surface with more flour, if needed). For softer cookies, roll out slightly thicker. Using cookie cutters, cut out the cookies and transfer to nonstick cookie sheets, placing the cookies 1 inch apart. Gently knead the scraps together and form into another disk. Wrap and chill for 5 minutes before rolling out again to cut out more cookies.





Bake, switching the positions of the cookies from top to bottom and back to front halfway through baking, until the edges of the cookies are set and crisp, 10 to 12 minutes. Cool on the sheets for 2 minutes, then transfer to wire cake racks to cool completely. Decorate with Royal Icing. (The cookies can be prepared up to 1 week ahead, stored in airtight containers at room temperature.)








ROYAL ICING


1 pound (4 1/2 cups) confectioners' sugar


2 tablespoons dried egg-white powder


6 tablespoons water








Make ahead: The icing can prepared up to 2 days ahead, stored in an airtight container with a moist paper towel pressed directly on the icing surface, and refrigerated.


This icing hardens into shiny white lines, and is used for piping decorations on gingerbread people or other cookies. Traditional royal icing uses raw egg whites, but I prefer dried egg-white powder, available at most supermarkets, to avoid any concern about uncooked egg whites.





When using a pastry bag, practice your decorating skills before you ice the cookies. Just do a few trial runs to get the feel of the icing and the bag, piping the icing onto aluminum foil or wax paper. If you work quickly, you can use a metal spatula to scrape the test icing back into the batch.





Dried egg-white powder is also available by mail order from The Baker's Catalogue, 1-800-827-6836. Meringue powder, which is dehydrated egg whites with sugar already added, also makes excellent royal icing; just follow the directions on the package. However, the plain unsweetened dried egg whites are more versatile, as they can be used in savory dishes, too. Meringue powder is available from Adventures in Cooking (1-800-305-1114) and The Baker's Catalogue.





In a medium bowl, using a hand-held electric mixer at low speed, beat the confectioners' sugar, egg-white powder and water until combined. Increase the speed to high and beat, scraping down the sides of the bowl often, until very stiff, shiny and thick enough to pipe; 3 to 5 minutes. (The icing can be prepared up to 2 days ahead, stored in an airtight container with a moist paper towel pressed directly on the icing surface, and refrigerated.)





To pipe line decorations, use a pastry bag fitted with a tube with a small writing tip about 1/8-inch wide, such as Ateco No. 7; it may be too difficult to squeeze the icing out of smaller tips. If necessary, thin the icing with a little warm water. To fill the pastry bag, fit it with the tube. Fold the top of the bag back to form a cuff and hold it in one hand. (Or, place the bag in a tall glass and fold the top back to form a cuff.) Using a rubber spatula, scoop the icing into the bag. Unfold the cuff and twist the top of the bag closed. Squeeze the icing down to fill the tube. Always practice first on a sheet of wax paper or aluminum foil to check the flow and consistency of the icing.





This one is called:


Screaming Spice Cookies





Petite Lemon Curd Cookies


Cookies:


Ingredients for Basic Butter Cookies, recipe follows


1 1/2 cups confectioners' sugar for dredging and dusting


Lemon curd:


3/4 cup fresh lemon juice


1 tablespoon finely grated fresh lemon zest


3/4 cup granulated sugar


1 stick (1/2 cup) unsalted butter, cut into bits


2 tablespoons cornstarch


1/2 teaspoon salt


4 large egg yolks


Special equipment: a 1 1/4-inch round cookie cutter; a pastry bag fitted with small plain tip or a heavy-duty sealable plastic bag (not pleated)





To make the cookie dough: Follow recipe for basic butter cookies, forming dough into 2 balls (instead of a log) and flattening each into a 6-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 1 hour.


To make the lemon curd: Simmer lemon juice, zest, sugar, butter, cornstarch, and salt in a 2-quart heavy saucepan over moderately high heat, whisking constantly, 1 minute. Lightly beat yolks in a small bowl, then add 1/4 cup lemon mixture, whisking. Add yolk mixture to remaining lemon mixture, then reduce heat to low and cook, whisking constantly, until curd is thick enough to hold marks of whisk, about 2 minutes. Transfer to a bowl, then cover surface with plastic wrap and chill while rolling out dough.


Preheat oven to 350 degrees F.


While oven preheats, roll out 1 piece of dough (keep remaining dough chilled) into a 9-inch round (slightly less than 1/4-inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, chill on a baking sheet until firm.) Cut out as many cookies as possible with cutter.


Bake cookies, switching position of sheets halfway through baking, until edges are golden, 8 to 10 minutes. Dredge warm cookies in confectioners' sugar until coated and transfer to a rack to cool completely. Make more cookies in same manner.


Transfer lemon curd to pastry bag or plastic bag (snip an 1/8-inch opening in a corner of plastic bag). Put 1 cookie upside down on work surface and pipe about 1/2 teaspoon lemon curd onto cookie, then top with another cookie, right side up, to form a sandwich. Make more sandwiches in same manner.


Just before serving, sift some remaining confectioners' sugar over tops of sandwiched cookies.


Cookies (baked and coated with confectioners' sugar but not filled with lemon curd) keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 week. Lemon curd (before filling cookies) can be made 1 day ahead and chilled, covered. Sandwiched cookies (without additional confectioners' sugar) keep, layered between sheets of waxed paper or parchment in an airtight container, chilled, 4 days.








Basic Butter Cookies:


2 cups all-purpose flour


1/2 teaspoon baking powder


1/2 teaspoon salt


1 1/2 sticks (3/4 cup) unsalted butter, softened


1 cup sugar


1 large egg


1/2 teaspoon vanilla extract


Whisk together flour, baking powder, and salt in a small bowl.


Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined.





This one is called:


Double Chocolate Sable Cookies


Sable in French means ';sandy'; -- these are a classic French cookie, made out of crumbly chocolate shortbread. To keep them nice and sandy, be extra careful not to overmix the dough. The hint of salt brightens the flavor and underlines the chocolate. For a special holiday treat, sandwich 2 of these together with a small scoop of peppermint ice cream.








3 ounces bittersweet chocolate, frozen for 10 minutes


1 1/4 cups all-purpose flour


1/3 cup Dutch-process cocoa powder


1/4 teaspoon baking soda


1/4 teaspoon fine sea salt


5 1/4 ounces (11 tablespoons) unsalted butter, softened


1 cup sugar


1 large egg yolk





Grate the chilled chocolate with a fine grater or rasp and set aside.


Whisk together the flour, cocoa powder, baking soda and sea salt.





Beat the butter and sugar in a medium bowl with an electric mixer until just combined. Mix in the yolk. Add the dry ingredients to the butter and beat lightly together until just combined but still crumbly. Fold in grated chocolate with a spatula. Bring the dough together by lightly squeezing in your hands; but don't knead or overwork, as the secret to these cookies is their delicate, sandy texture.





Divide the dough in half. Lay half the dough on a long sheet of waxed paper and shape into a log along the width of the waxed paper, leaving some space at each end. Pull the paper over the top of the log. Grip the edge of the top piece of paper, and use a straight, firm edge, like a ruler or the edge of a pan, press gently against the edge of the dough where the papers come together to create a solid, firm round log. Repeat with remaining dough and refrigerate for at least 1 hour. (To keep logs round store inside an empty paper towel roll.)





Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.





Slice logs into 1/2-inch thick rounds with a sharp, thin knife. Divide rounds onto the prepared sheets, leaving about 1 inch between them, and refrigerate for 15 minutes.





Bake until cookies smell fragrant with a full cocoa aroma and set on the outside, about 12 to 14 minutes. Remove from the oven and let cool on the pans, about 5 minutes.





Transfer cookies to a rack to cool completely. Serve.





Cooks' Note: For super uniform cookies, place each sliced disk of dough in a muffin tin and bake. The cookies will be chewier, less sandy this way.





Busy bakers' tips: Dough can be made and frozen for up to 2 weeks. Store baked cookies in an air-tight container for up to 5 days. Baked cookies can be wrapped in plastic wrap, then aluminum foil and frozen for up to 2 weeks.





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http://web.foodnetwork.com/food/web/cach鈥?/a>Cookie Recipes!?
Chocolate chip cookies





4 1/2 cups flour


2 tsp baking soda


2 cups melted BUTTER (not margarine)


1 1/2 cups brown sugar


1/2 cup white sugar


2 pkgs of instant vanilla pudding mix


4 eggs


2 Tbsp of real vanilla extract


4 cups of semi-sweet chocolate chips ( M and M or a combination of semi-sweet chocolate chips, peanut butter chips and mini M and M's)


2 cups of nuts (like walnuts) (optional)





1. preheat over to 350 degrees


Stiff together flour and baking soda and set aside





2.in a large bowl cream together butter, brown and white sugars. Beat in vanilla pudding mix until blended. Stir in eggs and vanilla. Blend in the flour mixture. Stir in the chocolate chips and nuts(if using nuts)





3.chill dough for 1-2 hours





4.drop cookies by rounded teaspoonfuls onto ungreased baking sheet.





5.Bake 10-12 minutes





note chill dough between batches to prevent flat cookies.