Cookie recipe?

Question

Does anyone know any good cookie recipes?

Answer 1

SPECIAL K COOKIES

2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup softened butter
2 cups brown sugar
2 eggs
1 tsp vanilla
1 cup flaked coconut
1/2 cup chopped walnuts
1/2 cup raisins
4 cups special k

Blend all ingredients and spoon onto greased cookie sheets. Bake at 375 for 12 minutes. They will be soft, let them sit and they will crisp.

CHOCOLATE FILLED BON BONS

1 cup crisco
1/2 cup conf. sugar
1 tsp vanilla
2 1/4 cups flour
1/2 tsp salt
1 box milk choc. stars

Preheat oven to 375. Cream crisco, sugar, blend in vanilla. Add flour, salt, mix until blended. Wrap about 2 tsp dough evenly around each chocolate star. Bake 10 - 12 minutes on ungreased cookie sheet. (Cookies will brown on bottom only). Cool friefly; remove to wire racks to cool completely. Frost/decorate as desired. About 40 cookies.

APRICOT PINWHEELS

1 cup chopped dried apricots
3/4 cup water
1/2 cup sugar
3 1/2 cups flour
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp nutmeg
1/8 tsp cloves
1 cup shortening
2 cups light brown sugar
2 eggs
vanilla butter frosting

Combine apricots, water and sugar in a small saucepan. Bring to boiling; lower heat; simmer 10 minutes. Remove from heat; puree in container of electric blender. Cool; stir in nuts. Sift flour, salt, baking soda, nutmeg and cloves onto wax paper. Beat shortening, sugar and eggs in large bowl with electric mixer until fluffy-light. Stir in flour mixture until well blended. Wrap in plastic wrap or foil; refrigerate 2 hours or overnight. Divide chilled dough in half. Roll out between sheets of lightly floured wax paper to a 13 x 9 inch rectangle. (Moisten counter top with water to hold bottom sheet in place.) Lift onto a cookie sheet; place in refrigerator for 30 minutes. Remove top sheet of wax paper. Spread dough with half the apricot filling to within 1/4 inch of the edges. Roll dough, jelly-roll style, from one of the long sides, lifting up dough with bottom sheet of wax paper to start rolling. Wrap roll in plastic wrap or foil; chill several hours or overnight. Repeat with remaining half of dough and filling. Cut chilled dough in 1/4 inch thick slices. Place on lightly greased cookie sheets, 2 inches apart. Bake at 350 for 10 minutes or until lightly browned. Cool on wire racks. Spoon Vanilla Butter Frosting into a pastry bag or cake decorating tube fitted with a small round tip. Pipe onto cookies, following the spiral shape.

RASPBERRY ALMOND COOKIES

1 cup butter, softened
1/2 cup sugar
1 egg
1/2 cup almond paste
2 1/4 cup flour
1 tsp grated lemon rind
conf. sugar
1 cup red raspberry jam
whole blanched almonds

Beat butter, sugar and egg in a large bowl with electric mixer until smooth. Crumble in almond paste; beat until well blended. Gradually add flour, blending thorougly; stir in lemon rind. Wrap dough in plastic wrap or foil (mixture will be sticky). Refrigerate several hours or overnight. Unwrap dough and roll out on floured board to 1/4 inch thick and cut with star shaped cookie cutter. Make indentation in center with back of spoon and bake at 350 for 8 - 10 minutes. When cool, sift powdered sugar over top and fill center with jam and an almond.

CHOCOLATE NUT TASSIES

1/2 cup butter, softened
1 pkg cream cheese, softened
3 tbs sugar
1/2 tsp vanilla
1 cup flour
1/4 cup raspberry or strawberry jam
2 squares semisweet chocolate
1 tbs butter
1 tube red icing
1 tube green icing

Beat butter, cream cheese, sugar and vanilla in a medium size bowl until fluffy. Stir in flour until slmooth. Stir in nuts until well blended. Wrap dough in plastic wrap or foil; refrigerate several hours or overnight. Divide dough into 24 equal size pieces. Gently press each piece into and up the side of aminiature ungreased 1 3/4 inch cupcake pan to form a shell. Bake in a 350 oven for 13 minutes or until lightly browned. Remove from oven to wire racks; cool lightly. Gently loosen cookies with tip of a paring knife; lift out of pans; cool completely. When cookie shells are cool, spoon about 1/2 tsp of jam into each, leaving about 1/8 inch of space at the top. Melt chocolate and butter over hot, not boiling, water; cool slightly. Spoon a layer of the chocolate mixture over the jam layer. Refrigerate until chocolate sets, about 1 hour. Decorate with Christmas motifs using tube icing. Keep refrigerated.

BEST EVER MINCEMEAT COOKIES

1 cup shortening
3 eggs
3 cups flour
1 tsp baking soda
1/2 tsp salt
1 1/3 cups mincemeat (nonsuch in a box)

In large bowl, cream shortening. Gradually add sugar, blending well after each addition. Add eggs and beat until smooth. Sift together flour, soda and salt. Gradually add to creamed mixture. Stir in mincemeat. Drop mixture by teaspoons onto greased baking sheets, about 2 inches apart. Bate at 400 for 12 minutes or ulntil lightly browened.

Try some of these, you will like them all, I'm sure.

Answer 2

1

Answer 3

Ingredients

choc chunk cookies225g unsalted butter, softened
225g caster sugar
170g tube Carnation Condensed Milk
350g self-raising flour, sifted
100g dark chocolate, chopped
100g hazelnuts, roasted and chopped
Serves: 30
Cook time: 15 min

Method

In a large bowl, cream the butter, sugar and condensed milk until pale. Mix in the flour and then work in the chocolate and the nuts.
Divide the dough in half and place each in a square of cling film. Roll into two thick sausage shapes. Chill well.
When ready to bake, preheat the oven to 180°C (160°C for fan ovens) Gas Mark 4.
Peel off the clingfilm, cut off thick slices, and bake on baking parchment lined trays (spaced well apart) for about 15 minutes or until golden brown at the edges, but still a little soft.
This dough will keep quite happily in the refrigerator for a week or so.

Answer 4

i use a standard chocolate chip cookie recipe and double it. then i add 1 bag of chunk and 1 bag of either mini or reg chips, 1 bag of fresh cranberries, and 1/2 - 1 lb of toasted crushed up almonds. bake in large mounds to make super big cookies and enjoy

the tart of the berries complements the sweetness! delish!!

Answer 5

Toll House (recipe on bag of chips)
Oatmeal (recipe on Quaker Oats box)

Bert