What's your favorite cookie and how do you make it???

Question

I recently made a sugar dough and wrapped it around a hersey kiss baked it for ten minutes and topped it with powdered sugar and it was delicious!!!!! YUMMY!!!! I think I want to make more cookies and would like ideas. Thanks!!!!

Answer 1

CHOCOLATE BLISS PEANUT BUTTER COOKIES

1 PKG., 8 SQUARES, SEMI-SWEET BAKING CHOC.
¾ C BROWN SUGAR
½ C PEANUT BUTTER
¼ C, ½ STICK, BUTTER OR MARGARINE
2 EGGS
1 TSP. VANILLA
½ C FLOUR
¼ TSP. BAKING POWDER
1-1/2 C SEMI –SWEET CHOC. CHUNKS
2 C PEANUTS, CHOPPED

OVEN 350 MICROWAVE CHOC. SQUARES IN LARGE BOWL FOR 2 MIN ON HIGH
STIR UNTIL CHOCOLATE IS MELTED
STIR IN SUGAR, PEANUT BUTTER, BUTTER, EGGS, VANILLA
STIR IN FLOUR AND BAKING POWDER
STIR IN CHOCOLATE CHUNKS AND PEANUTS
DROP BY TSP. ON UN GREASED BAKING Sheet BAKE FOR 13 – 14 MIN. UNTIL PUFFED AND FEEL SET TO TOUCH,COOL .
I make a lot of cookies, but I think, at the moment, these are my favorites.

Answer 2

I like Date Pinwheel cookies. Recipe follows:

In a bowl mix until well blended:
1/2 cup butter or margerine
1/2 cup brown sugar firmly packed
1/2 cup granulated sugar
1 egg well beaten
1/2 tsp vanilla

In a second bowl sift:
2 cups flour
1/2 tsp baking soda
1/2 tsp salt

Blend flour mixture into sugar mixture.
Roll out and spread with:

Date mixture.
1 lb pitted dates, diced
1/2 cup water
1/2 cup sugar

Cook and cool date mixture. Add 1cup finely chopped walnuts.

Spread mixture over dough.
Roll up. Wrap in Saran wrap and chill several hours.

Cut cookies about 1/2 inch thick and bake at 350 for about 8 to 10 min.

Answer 3

MY favorite is Snickerdoodles


INGREDIENTS:
1 tablespoon sugar
1 tablespoon ground cinnamon
1 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cream of tartar
PREPARATION:
In a shallow bowl, combine 1 tablespoon sugar and cinnamon; set aside. Cream shortening; gradually add 1 1/2 cups sugar, beating well. Add eggs; beat well. Stir in vanilla.
In a separate bowl, sift together flour, soda, salt and cream of tartar. Add sifted ingredients to creamed mixture; stir until well blended.

Shape dough into 1-inch balls and roll in cinnamon-sugar mixture. Place snickerdoodles 2 inches apart on lightly greased baking sheets.
Bake snickerdoodles at 400° for 6 minutes or until lightly browned. Remove to wire racks to cool. Makes about 4 dozen snickerdoodles.

Answer 4

That's pretty ingenious - never know, you might be selling them one day!

"Chunky Chocolate Chip Peanut Butter Cookies" - about 3 dozen

1 1/4 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. salt
3/4 cup (1 1/2 sticks) butter or margarine; softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup creamy peanut butter
1 egg
1 tsp. vanilla extract
2 cups (12 oz. pkg.) Nestle Toll House Semi-Sweet Chocolate Morsels
1/2 cup coarsely chopped peanuts

Combine flour, baking soda, cinnamon and salt in a small bowl. Beat butter, brown sugar, granulated sugar and peanut butter in large mixer bowl until creamy; beat in egg and vanilla. Gradually beat in flour mixture. Stir in morsels and peanuts.
Drop dough by rounded tablespoons onto ungreased baking sheets. Press down slightly to flatten into 2" circles.
Bake in preheated 375* oven for 7-10 minutes or until edges are set but centers are still soft. Let stand for 4 minutes; remove to wire racks to cool completely.

Answer 5

White Chocolate Macadamia Nut Cookies Recipe
Hawaiian Cookie

Ingredients:
3/4 c. unsalted butter, slightly softened
1/2 c. light brown sugar, packed
8 oz. white chocolate
1 1/2 c. all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3 tbsp. granulated sugar
1 lg. egg
1 tsp. vanilla extract
1/2 c. coarsely chopped macadamia nuts, preferably unsalted

Directions:
Place butter in a heavy medium-sized saucepan over medium low heat and heat until butter boils and bubbles very gently, but steady. Adjust heat and simmer 4 to 5 minutes until golden, stirring frequently. Immediately remove pan from heat and stir in brown sugar. Pour into a large mixing bowl and refrigerate 50 to 60 minutes. Preheat oven to 350 degrees. Grease baking sheets and set aside. Grate 3 ounces of the chocolate. Coarsely chop remaining chocolate. Set the two aside separately. Thoroughly stir together flour, baking powder, soda and salt, set aside. Remove bowl from refrigerator and beat cooled mixture until lightened. Add in egg and vanilla. Beat in dry ingredients. Add grated chocolate, 1/2 of chopped chocolate, and nuts, stir until well combined. Roll dough into generous 1 1/2 inch balls. Dip top of each ball into remaining white chocolate, pressing lightly to imbed some of pieces in the dough. Space balls, chocolate-studded tops up, about 2 1/2 inches apart on baking sheets. Press down balls just slightly with heel of hand. Place on center oven rack and bake 9 to 11 minutes or until just tinged with brown. Be careful not to overbake. Let stand 4 to 5 minutes. Using a spatula, transfer cookies to wire racks to cool. Store in airtight container for 3 to 4 days. Yield: 25 to 27 (3 1/4 inch) cookies

Answer 6

That sounds delicious.

My favorite cookie is one I do not make, but buy at Lucy's Ravioli and Deli. It's a chocolate chip cookie, the size of a desert plate.