Cookie Dough?

Question

You favorite cookie dough recipe, please!

Answer 1

These are my favourites...yummie yummie

Apricot and Nut Crunchies

4 oz (110 g) dried ready-to-eat apricots, snipped
4 oz (110 g) butter
3 oz (75 g) demerara sugar
1 dessertspoon golden syrup or runny honey
4 oz (110 g) self-raising flour
1 heaped teaspoon ground cinnamon
pinch salt
4 oz (110 g) porridge oats

For the topping:
1 oz (25 g) ready-to-eat dried apricots, snipped
½ oz (10 g) pecan nuts, toasted and chopped

Pre-heat the oven to gas mark 3, 325°F (170°C).

The easiest way to deal with the ready-to-eat apricots is to snip them into small pieces with scissors, so do this first. Now put the butter and sugar into a small saucepan and add the syrup or honey. The best way to do this is to warm the dessertspoon under a hot running tap, take the amount of syrup you need on the spoon and literally push it off with a spatula into the pan. Next place the saucepan on a gentle heat and allow the sugar, butter and syrup to dissolve.

Meanwhile sift the flour, cinnamon and salt into a mixing bowl, then add the porridge oats and snipped apricots. Mix everything evenly and, when the butter, sugar and syrup have melted, pour this in to join the rest. Now, using a wooden spoon, stir and mix everything very thoroughly, then switch from the spoon to your hands to bring everything together to form a dough. If it seems a bit dry, add a few drops of cold water.

Now take lumps of the dough the size of a walnut and roll them into rounds using the flat of your hand. Place them on a worktop and press gently to flatten them out into rounds 2½ inches (6 cm) in diameter, then scatter the snipped apricots and chopped pecans on top and press these gently in. Then, using a palette knife, transfer half the biscuits on to a greased baking sheet and bake on the middle shelf of the pre-heated oven for 15 minutes.

While they cook, prepare the second batch of biscuits and place these on your other baking sheet. When the biscuits are ready, leave them to cool on the baking sheet for 10 minutes and then transfer them to a wire tray to finish cooling.

or White chocolate and cranberry cookies

110g/4oz unsalted butter, softened
110g/4oz golden caster sugar
110g/4oz light muscovado sugar
1 egg
1 tsp vanilla essence
170g/6oz plain flour
½ tsp baking powder
¼ tsp salt
150g/5oz white chocolate, cut into small chunks
85g/3oz dried sweetened cranberries

Method
1. Preheat the oven to 190C/375F/Gas 5.
2. Beat the butter together with the sugar. With a fork beat the egg together with the vanilla essence and add this to the butter mixture.
3. In a bowl, mix together the flour, baking powder and salt. Add this to the butter and egg mixture and blend well. Mix in the chunks of white chocolate and cranberries.
4. Make the cookies: line four baking sheets with non-stick baking paper.
5. Using your hands, form the dough into walnut-sized balls and arrange on the baking sheets spaced well apart.
6. Bake in the oven for 10 minutes. Allow to cool for a few minutes and then transfer to a wire rack.

Answer 2

For a really fast, yummy cookie
As follows:

1 package of sugar cookie dough (Pillsbury) Slice into 24 slices
1 box Andes mints
Makes 24

Unwrap all the mints.
Wrap one slice of sugar cookie dough around mint to cover. Bake according to the package directions on the sugar cookie dough.

These things are sooo good even though they are simple and use prepackaged items. You could do the same thing and make the sugar cookie dough from scratch. You can also substitute other candy. Slice a snickers bar, butterfinger etc.. and wrap with sugar cookie dough.

Answer 3

Chocolate chocolate chip cookies
Preheat oven 375 degrees

3/4C. butter
3/4C. sugar
1/2 C. brown sugar
1t. vanilla
2 eggs
1 3/4 C. flour
1/2 C. cocoa
3/4 t. baking soda
1/2 t. baking powder
1/4t. Salt
1C. chocolate chips

Answer 4

Spritz cookies--any good basic cookbook should have it.

Basic Toll House receipe--fight off the back of the Nestle morsels bag!