I'm looking for a cookie recipe that doesn't have any nuts or oatmeal, yet is unique???

Question

I got invited to a cookie exchange tomarrow night, and I want to bring really tasty cookies that are soft and chewy. I don't want to bring anything boring, but I can't decide what I should make. I was thinking of something seasonal, like apple something or pumpkin spice. Maybe even something with rum or amaretto in it :) helpppp please, i need some ideas and opinions, thank u.

Answer 1

This much-loved cookie recipe is quick, easy, delicious, and pretty. You can't go wrong!

Ricotta Cheese Cookies

For the cookies:
1 cup butter, softened
2 cups granulated sugar
1 (15 ounce) container of ricotta cheese
3 teaspoons vanilla extract
1 teaspoon salt
1 teaspoon baking soda
4 cups all-purpose flour

For the glaze:
1 cup powdered sugar
milk
sprinkles

94% would make this again
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Preheat oven to 350 F. Mix all of the cookie ingredients well until the dough sticks together into a big ball. It will be sticky. Drop by teaspoonfulls on an ungreased cookie sheet. Bake 10 minutes or until the bottoms turn golden brown. Let cool for 1 minute and then transfer to wire racks to cool completely. In a small saucepan slowly stir milk into the powdered sugar until it creates a glaze thin enough to be spread over the cookies. Stir over low heat then spread over cooled cookies. Quickly top with sprinkles.♥


toodles!♥

Answer 2

pumpkin bars...a 5 star rated ..very popular recipe...very gooood!
INGREDIENTS
4 eggs
1 2/3 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 (3 ounce) package cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.

Answer 3

Carrot Cookies
Category: Desserts - Cookies

Ingredients:
1/2 cup margarine
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 flax egg (3 TBSP water + 1 TBSP ground flax seeds) or other egg replacer equivlant to one egg
2 cups sifted whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
2 cups oats, uncooked
1 cup diced dried fruit (raisins or dried cranberries are good)
1 cup shredded (not too finely) carrots
1 cup chopped nuts

Instructions:

Preheat oven to 350°.
In a large mixing bowl with an electric mixer, beat margarine and sugars until well mixed. Add egg subsitute and mix well. In a separate bowl sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add dry ingredients to margarine mixture and mix well. Stir in oats, dried fruit, carrots, and nuts. The dough will be a little crumbly so this is easiest to do with your hands. Just make sure you wash them well before you start.

Roll balls of dough in your hands (about a tablespoon full) and flatten slightly. Place on ungreased cookie sheets (the cookies won't spread much so they can be fairly close together) and bake in the preheated over for 25 minutes. They will brown slightly. Transfer to racks to cool.

Answer 4

These two are good recipes and they are unique and Simple. One you bake and the other is no bake cookie recipes. Hope you like.


Ginger Cookies

INGREDIENTS
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons grated fresh ginger
12 tablespoons butter, softened
1 cup white sugar
1/4 cup molasses
1 egg
1 cup white sugar
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl, combine flour, soda, and salt. In a separate bowl, beat ginger, butter, and 1 cup sugar until light and fluffy. Beat in molasses and egg. Gently fold in flour mixture until just combined. Chill for 1 hour.
Roll dough into 1 1/2 inch balls and then roll them in sugar. Place 2 inches apart on ungreased baking sheets.
Bake until edges start to brown, about 15 minutes. Centers will be slightly soft. Let stand on cookie sheets 1 minute and remove to racks to cool completely.


No Bake Cookies

INGREDIENTS
1/2 cup butter, softened
2/3 cup white sugar
3 tablespoons unsweetened cocoa powder
1 tablespoon strong brewed coffee
1/2 teaspoon vanilla extract
1 3/4 cups rolled oats
1/3 cup confectioners' sugar for decoration
DIRECTIONS
Cream together butter or margarine, sugar, cocoa, coffee and vanilla.
Add oats and mix well. Roll into 36 balls about 1 inch in diameter. Dip balls into confectioners' sugar. Set on wax paper

Answer 5

I had a recipe that came out of a farm cookbook, and it used sour cream, orange rind, and lemon rind. It was really popular but I don't have it. Maybe on the internet.

Pumpkin cookies, with a little cinnamon, and nutmeg are really good this time of year.

Jam thumbprints are good too. Try recipes on the net.

I have never tried it, but I'm thinkin' cranberries would be good.

Answer 6

I saw a picture of this cookie (unable to locate it again), with a chocolate-covered coffee bean resting on top of the cookie -- very pretty and unique.

Chocolate Coffee Bean Cookies

Candy coffee beans decorate these flavorful cookies and add just the right taste of chocolate. Chocolate-covered coffee beans are available at coffee stores and many supermarkets. These are great with coffee. This recipe is easily doubled and fun for cookie exchanges. The recipe came from "The Cookie Jar Cookbook" by Steffi Berne.

2 cups flour (sift before measuring)
1 teaspoon baking soda
Pinch of salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons (3/4 stick) unsalted butter, softened
1/2 cup granulated sugar
1/4 cup light molasses
1 egg yolk, graded large
1 tablespoon instant coffee powder, dissolved in 1/4 cup hot water
Chocolate coffee bean candies

Sift together flour, baking soda, salt, ginger, cinnamon and cloves and set aside. Cream butter and sugar until fluffy. Beat in molasses and egg yolk. Add sifted dry ingredients alternately with the dissolved coffee, beginning and ending with the flour mixture. The dough will be very sticky. Cover bowl and chill dough for at least 15 minutes so it will be easier to handle.

When you are ready to bake, position 2 oven racks to divide the oven into thirds and preheat oven to 350 degrees. Line cookie sheets with baking parchment or aluminum foil, shiny side up.

Using a measuring spoon and a tiny rubber spatula, drop heaping teaspoonfuls of dough onto lined cookie sheets about 21/2 to 3 inches apart. These spread a lot. With back of a cold, wet spoon, flatten cookies, taking care to keep shape as even and round as possible. Dip spoon in cold water as often as necessary to keep it from sticking to dough. Gently press a candy coffee bean into center of each cookie.

Bake 2 sheets at a time for 11 to 13 minutes or until cookies are lightly browned. The top of the cookie should just spring back when gently pressed with your finger. Rotate sheets front-to-back and top-to-bottom after 6 minutes to ensure even baking. (The cookies will need slightly less baking if you have not used the coffee beans.) Allow cookies to rest on parchment or foil for a few minutes before transferring them with a metal spatula to a wire rack to cool completely.

Store in an airtight cookie jar or tin. Makes 4 dozen cookies.

Answer 7

If you want a nice wintry/spicy cookie, try Martha Stewart's recipe for chewy chocolate gingerbread cookies. They are really wonderful:

https://www.marthastewart.com/page.jhtml?type=content&id=recipe1235&contentGroup=MSL&site=living