Cookie recipes?!?

Question

Does anyone have any good cookie recipes for the holidays? Thanks!!

Answer 1

"White Chocolate Chunk Cookies" - 1 1/2 dozen

1/2 cup butter or margarine; softened
1/2 cup shortening
3/4 cup sugar
1/2 cup firmly packed brown sugar
1 egg
1 3/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 tsp. vanilla extract
10 oz. white chocolate; coarsely chopped
1/2 cup coarsely chopped macadamia nuts; lightly toasted

Cream butter and shortening; gradually add sugars, beating well at medium speed of electric mixer. Add egg; beat well.
Combine flour, soda and salt; add to creamed mixture, mixing well. Stir in vanilla. Stir in white chocolate and nuts. Chill dough 1 hour.
Drop dough by 2 tablespoonfuls, 3" apart, onto lightly greased cookie sheets. Bake at 350* for 12-14 minutes (cookies will be soft). Cool slightly on cookie sheets; remove to wire racks to cool completely.

Answer 2

Merry Christmas Cookies

1/3 cup shortening (crisco)
1/3 cup sugar
1 egg
2/3 cup honey
1t. lemon flavoring
2 3/4 cups all purpose flour
1t. baking soda
1t. salt
mix all up until the flower thoroughly. Sift flour, salt, and baking soda together. Then blend with shortening mixture. Chill dough. heat oven to 375 degrees. roll dough. spray the pan with pam. use cutters to make shapes (they can be any holiday cookies). use all the dough, do not waste. bake for 8-10 mins. when cooled put any kind of icing or decorations. makes about 5 dozen 2 1/2 inch cookies. ENJOY!

Answer 3

Cranberry orange cookies!! so pretty..so festive..sooo delicious!

INGREDIENTS
1 cup butter, softened
1 cup white sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon grated orange zest
2 tablespoons orange juice
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped cranberries
1/2 cup chopped walnuts
1/2 teaspoon grated orange zest
3 tablespoons orange juice
1 1/2 cups confectioners' sugar
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.

Answer 4

Chocolate Holiday Bears:

Prep Time: 20 min
Total Time: 34 min
Makes: 20 servings, 1 cookie each

3/4 cup (1-1/2 sticks) butter or margarine, softened
3/4 cup firmly packed brown sugar
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 egg
1-3/4 cups flour
1 tsp. baking soda
1 tsp. ground cinnamon (optional)
3 squares BAKER'S Semi-Sweet Baking Chocolate
Decorations, such as assorted small candies, raisins, sprinkles, colored sugars or JET PUFFED Mini Marshmallows

PREHEAT oven to 350°F. Beat butter, sugar, dry pudding mix and egg in large bowl with electric mixer on medium speed until well blended.
COMBINE remaining dry ingredients. Gradually add to pudding mixture, beating until well blended after each addition. Form into ball. (Refrigerate for up to 1 hour if dough is too soft to roll out.)
ROLL out dough on lightly floured surface to 1/4-inch-thickness. Cut out dough using 4-inch "bear" cookie cutter or other 4-inch holiday cookie cutter; place on greased baking sheets. Reroll scraps and use to cut additional cookies as needed.

DECORATE cutouts with small candies, raisins or sprinkles for eyes, mouth and buttons, pressing in lightly. Bake 12 to 14 min. or until slightly firm. Remove from baking sheets. Cool on wire racks.

MELT chocolate in microwavable bowl on MEDIUM for 2 min. Spread on bottom half of bears for pants or skirts; use as "glue" to attach more decorations.

Answer 5

I don't have the recipes but I remember at this time of year when I was a kid my Mom used to start baking.

My favorites were the white sugar cookies baked a light golden color with sugar sprinkled on top. She would put them in last yearrs gift boxes between sheets of wax paper. They were relly delicious with milk.

We used to eat them on Christmas eve.

Answer 6

The foodnetwork.com has a12 days of cookies that they email to you, and you can have a different cookie recipe for everyday. I hope this will be helpful to you.

Answer 7

We love to munch on these

Chocolate Fudge Cookies

1 cup (115 grams) pecans, toasted and coarsely chopped (could also use walnuts or hazelnuts)
1/2 cup (56 grams) cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon instant espresso powder or instant coffee powder (optional)
1 pound (450 grams) bittersweet or semisweet chocolate, coarsely chopped
1/4 cup (57 grams) unsalted butter, melted
1 3/4 cups (350 grams) granulated white sugar
4 large eggs, room temperature
1 tablespoon pure vanilla extract
1 cup (170 grams) semisweet dark chocolate chips
1 cup (170 grams) white chocolate chips
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Place the pecans on a baking sheet and toast for 8-10 minutes, or until lightly brown and fragrant. Let nuts cool and then chop coarsely. Set aside.
Sift or whisk together the flour, baking powder, salt, and espresso powder into small bowl. Set aside.
Melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs until pale yellow and thick, about 5 minutes. When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons. Beat in the melted chocolate mixture and vanilla extract. Fold in the dry ingredients to the chocolate batter and mix only until incorporated. Stir in the chocolate chips and nuts. Cover with plastic wrap and refrigerate the batter until firm, about 30 minutes.
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.
Drop batter by 1/4 cupfuls onto prepared cookie sheets, spacing evenly. With moist fingers, press batter to form 3 1/2 (9 cm) to 4 inch (10 cm) rounds. Bake cookies about 12 - 14 minutes or until the tops of the cookies become dry and cracked, but are still shiny. Do not overbake these cookies.
Remove from oven and place baking pan on a wire rack to cool. When cookies are firm, remove from baking pan and let completely cool on rack.
These cookies are best the day they are baked but can be stored in an airtight container at room temperature for a few days.

Gingersnaps

3/4 cup (170 grams) unsalted butter, room temperature
1/2 cup (105 grams) dark brown sugar
1/2 cup (100 grams) white granulated sugar
1/4 cup (60 ml) unsulphured molasses
1 large egg
1/2 teaspoon pure vanilla extract
2 cups (280 grams) all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
Garnish:
1 cup (200 grams) granulated white sugar or coarse white or brown sugar (for covering the cookie balls before baking)

In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugars until light and fluffy (about 2 - 3 minutes). Add the molasses, egg, and vanilla extract and beat until incorporated. In a separate bowl whisk together the flour, baking soda, salt, and spices. Add to the butter mixture and mix until well combined. Cover and chill the batter for about 30 minutes.
Preheat the oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper.
Place about 1 cup (200 grams) of white granulated sugar in a medium sized bowl. When the dough has chilled sufficiently, roll into 1 inch (2.54 cm) balls. Then roll the balls of dough into the sugar, coating them thoroughly. Place on the baking sheet, spacing about 2 inches (5 cm) apart and, with the bottom of a glass, flatten the cookies slightly. Bake for about 12 - 15 minutes or until the cookies feel dry and firm on top. Cool on a wire rack.

Answer 8

tollhouse cookies are a DEFINITE favorite by kids and they are pre cut . also the ones with the chocolate chunks in them are good

Answer 9

12 days of cookies from Food TV! I sign up every year!!!
http://www.foodnetwork.com/food/12_days_of_cookies

Answer 10

www.allrecipes.com

they have so many recipes you won't know which to choose..