cookie recipe?

Question

help! i told my new boyfriend i had a really good cookie recipe, so he invited me to a party and told me to bring them. but i lost the recipe and need a really good one to bring them on tuesday!

Answer 1

Call them what you want, but these are delicious!

MEXICAN WEDDING COOKIES

1 c. butter or Crisco
3/4 c. confectioners' sugar
1 tsp. vanilla
2 c. flour, plain
1 c. chopped nuts

Cream butter, confectioners' sugar and vanilla. Add flour and nuts gradually. Form into 3/4" balls. Cook at 325 degrees for 25 minutes. While warm roll in confectioners' sugar. After cool, roll in confectioners' sugar again.

Answer 2

This ought to do the trick - have fun!

White Chocolate Cookies

These rich chocolate cookies contain both white chocolate chunks and nuts. But if you don't like all the nuts, you can omit them or substitute half the nuts with dried cranberries for another wonderful tasting cookie.

You will need the following ingredients to make these delicious cookies:
1 pkg. (8 squares) Baker's Semi-Sweet Baking Chocolate
3/4 c. firmly packed brown sugar
1/4 c. (1/2 stick) butter or margarine, softened
2 eggs
1 tsp. vanilla
1/2 c. flour
1/4 tsp. baking powder
1 pkg. (6 squares) Baker's Premium White Baking Chocolate, coarsely chopped, or 1 cup Bakers' White Chocolate Chunks
2 c. chopped Macadamias or toasted slivered almonds

Preheat your oven to 350 F. Melt the semi-sweet chocolate in a double boiler or use a large microwavable bowl to microwave for 2 minutes on high. Stir until the chocolate is melted and smooth.

Stir in the sugar, butter, eggs, and vanilla with a wooden spoon until the mixture is well blended. Stir in the flour and baking powder, and then stir in the white chocolate and nuts.

Drop the mixture by a scant 1/4 cupful onto ungreased cookie sheets. Bake for 13 to 14 minutes or until the cookies are puffed and feel set to the touch. Cool the cookies for 1 minute and then remove them from the cookie sheets to wire racks. Allow to cool completely.

Makes about 18 large cookies.

If omitting nuts, increase flour to 3/4 cup to prevent spreading. (This will only make about 15 large cookies.)

Answer 3

Peanut Butter Cup Cookies
INGREDIENTS

* 1 3/4 cups all-purpose flour
* 1/2 teaspoon salt
* 1 teaspoon baking soda
* 1/2 cup butter, softened
* 1/2 cup white sugar
* 1/2 cup peanut butter
* 1/2 cup packed brown sugar
* 1 egg, beaten
* 1 teaspoon vanilla extract
* 2 tablespoons milk
* 40 miniature chocolate covered peanut butter cups, unwrapped

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin pan.
5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Answer 4

How about No Bake Cookies! I think they are the best!

INGREDIENTS
2 cups white sugar
1/4 cup unsweetened cocoa powder
1/2 cup milk
1/2 cup margarine
1 teaspoon vanilla extract
1 pinch salt
1/2 cup chunky peanut butter
3 cups quick cooking oats
DIRECTIONS
In a saucepan over medium heat, combine the sugar, cocoa, milk and margarine. Bring to a boil, stirring occasionally. Boil for 1 minute, then remove from heat and stir in the vanilla, salt, peanut butter and oats.
Drop by rounded spoonfuls onto waxed paper. Allow cookies to cool for at least 1 hour. Store in an airtight container.

By the way, I usually freeze mine and sometimes it helps to put wax paper inbetween them so they don 't stick. Even being frozen, they are still easy to eat.

Answer 5

These have always been a big hit at parties. I am asked to bring them everytime, and they are easy to make. In 20 minutes you will have cookies for 30. Good Luck!!

Magnolia Lace Trumpets

1/2 cup sugar
1/2 cup butter
1/3 cup dark corn syrup
3/4 cup all-purpose flour
1/2 teaspoon ground ginger
1 tablespoon Irish Cream Liqueur, optional
Filling, recipe follows

Preheat oven to 350 degrees F.
Line a cookie sheet with foil. Lightly grease the foil; set aside (if you don't grease the foil, the cookies will stick and be ruined).

In a medium saucepan combine sugar, butter, and syrup. Cook mixture over low heat until butter melts; remove from heat. Stir together flour and ginger; add dry mixture to butter mixture, mixing well. Stir in Irish Cream, if desired.

Drop batter by rounded teaspoons 3 to 4 inches apart onto the prepared cookie sheet. Bake only 2 or 3 cookies at a time because you must work quickly to form the cones before they cool and become brittle.*

Bake in preheated oven for 9 to 10 minutes or until bubbly and golden brown. Quickly invert cookies onto another cookie sheet, and wrap each cookie around the greased handle of a wooden spoon or a metal cone. When cookie is set, slide cookie off spoon or cone; cool on a wire rack. Fill cookies with filling.

To store: Place unfilled cookies in a single layer in an airtight container; cover. Store at room temperature in a cool, dry place for up to 3 days or freeze unfilled cookies for up to 3 months. Thaw cookies and fill.

*If cookie gets too brittle to roll, run back in the oven for a minute to soften.


Filling:
1 1/2 cups solid shortening (recommended: Crisco)
8 tablespoons (1 stick) butter
1 1/2 cups sugar
1 egg white
2 teaspoons vanilla extract
1/2 cup hot milk
Cream together shortening and butter. Add sugar and beat well. Add egg white and vanilla; beat thoroughly. Add hot milk, 1 tablespoon at a time, and beat until creamy. Put into pastry tube with star tip and fill cookies.

Answer 6

Cream Cheese Cookies

1 cup butter, margarine, or shortening
2 pkg. (3 oz. each) cream cheese
1 cup granulated sugar
1 tsp. vanilla
2 egg yolks
2 cups flour
1 tsp. salt
3/4 cup almonds, pecans, or cashews

Mix all ingredients together in a mixing bowl. Add nuts, if desired.
Drop by tsp. on greased cookie sheets.
Bake at 375º F. for 10 minutes.

Answer 7

Here are 2 sites with easy and quick recipes. Good Luck!
http://food.ivillage.com/course/desserts/0,,910d56jd,00.html

http://www.razzledazzlerecipes.com/quickneasy/cookies/index.htm

Answer 8

Hi !!!
Here you go...ENJOY!!!

Laura Bush's Cowboy Cookies

Servings: 3 to 6 dozen
Prep. Time: :30
Total Time: 2:30

Ingredients:

3 cups all-purpose flour
1 tbsp. baking powder
1 tbsp. baking soda
1 tbsp. ground cinnamon
1 tsp. salt
1-1/2 cups (3 sticks) butter (at room temperature)
1-1/2 cups granulated sugar
1-1/2 cups packed light-brown sugar
3 lg. eggs
1 tbsp. vanilla extract
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans or walnuts (8 ounces)

Directions:
Preheat oven to 350°F. Mix flour, baking powder, baking soda, cinnamon and salt in bowl. In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla extract. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. Bake for 17 to 19 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool. Makes about 3 dozen cookies.

NOTE: For 6 dozen smaller cookies, use 2 tablespoons dough for each. Bake at 350 F for 15 to 18 minutes.
Comments from catmagro :
As seen on "Good Morning America." I usually bake half the cookies and freeze the other half of the dough for a rainy day. I did bake the whole batch once, and I had enough to fill my cookie jar, bring some to work and send about a dozen cookies to my in-laws. They are the best chocolate chip cookies ever. The cinnamon sounds like a strange addition, but it actually gives them a wonderful flavor.

-----------AND HERE'S ONE WITHOUT COCONUT, PECANS OR WALNUTS...

Cowboy Cookies III

"These are yummy. If you can manage to get them to cook just the right way, they aren't crunchy, but soft and the tiniest bit chewy, and melt in your mouth!"

Original recipe yield:
5 dozen

PREP TIME 15 Min
COOK TIME 10 Min
READY IN 1 Hr

INGREDIENTS
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups rolled oats
1 cup semisweet chocolate chips

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets. Sift together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually stir in the sifted ingredients. Stir in the rolled oats and chocolate chips. Drop by rounded teaspoonfuls onto the prepared baking sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before removing.

Servings Per Recipe: 60

---------HERE'S ANOTHER CHOICE FOR YOU...DO YOU LIKE PEANUT BUTTER AND M&M'S???...

Monster Cookies

"Great cookies with oatmeal, chocolate chips, peanut butter, and M & M's."

Original recipe yield:
6 - 7 dozen

INGREDIENTS:
3 eggs
1 1/2 cups packed brown sugar
1 cup white sugar
1 teaspoon vanilla extract
1 teaspoon corn syrup
2 teaspoons baking soda
1/2 cup butter
1 1/2 cups peanut butter
4 1/2 cups rolled oats
1 cup semisweet chocolate chips
1 cup candy-coated milk chocolate pieces

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a very large bowl, beat the eggs.
Add the remaining ingredients in order, mixing well.
Use an ice cream scoop to put on ungreased cookie sheet. Bake for 12 to 15 minutes.

Answer 9

you can look online...