I need some kind of 'exciting' cookies for work... any ideas?

Question

I need to make a couple dozen cookies for work.. nothing plain like choc. chip cookies. I want to make something exciting and different! Any recipes?? THanks a ton!!

Answer 1

You could make a classic peanut butter cookie, but don't put the x's on them before you bake. When they are still warm out of the oven, put a Hershey's Kiss on top of each one (press gently).

Answer 2

Coffee Cookies
Submitted by: April Furst
Rated: 3 out of 5 by 4 members Prep Time: 10 Minutes
Cook Time: 12 Minutes Ready In: 22 Minutes
Yields: 30 servings

"A nice, coffee flavored cookie."
INGREDIENTS:
1/2 cup shortening
1 egg
2 tablespoons instant coffee powder
2/3 cup white sugar 1/2 cup chopped walnuts
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a medium bowl, cream together the shortening, sugar and coffee. Beat in the egg, flour, vanilla and chopped nuts. Mix until well blended. Drop by teaspoonfuls onto cookie sheets
3. Bake for 10 to 12 minutes in the preheated oven, or until edges are golden. Let cool on wire racks.
Here's a tip: Add chocolate chips, even if it's the mini ones. I always add chocolate chips. Yum!

Answer 3

Russian Tea Cake

This is a great cake like cookie, It is always requested on christmas or wedding parties.

12 servings 24-30 cookies
28 min 20 min prep

1/2 teaspoon salt
4 1/2 cups flour
2 cups butter or margarine
2 teaspoons vanilla
1 cup powdered sugar
1 1/2-2 cups fine chopped walnuts

1. Mix all ingredients together, then form into 1 inch balls and place on ungreased cookie sheet.
2. Bake at 400 for 8 minutes or until you see 1-2 cracks do not wait until brown.
3. While still warm roll cookies in powdered sugar and set aside.

Answer 4

a nice recipe to try is my : White Chocolate Nut Cookie

3 cups flour
3/4 cups Butter
1 1/2 cups Sugar
1 tsp. Baking soda
3/4 cups White Chocolate, chips
1/2 cups Peanut (brand optional) ,chopped
1/2 tsp. Salt
1 tsp. Vanilla
1/2 tsp. Cinnamon
1/2 tsp. nutmeg (powder)
1 Egg



1 _ Cream butter and sugar .Add egg and vanilla blend well.

2 _ Sift flour ,nutmeg,cinnamon.Add white chocolate and nut to creamed butter mixture then add dry ingredients and fold until a dough is formed.
If the dough is sticky to the touch add a Tbsp. at a time until the dough is a dry soft ball be careful not to make it cracky.

line cookie sheets with grease proof paper and preheat oven to 350 degree.

3 _ Pinch a small piece of dough rolling a ball then flatten to 1/4 of an inch on the cookie sheet ; continue the trend until the dough is done.bake for 15 then leave in oven for 5 min with the oven off. take out and put to cool.

drizzle with icing glaze when completely cool.
to make glaze ;

*Sift 1 cup of powder sugar and then mix in 2 Tbsp. of milk or water.Glaze should be slightly thick but runny.

Answer 5

I like this recipe from Paula Deen (they are really little lemon muffins):

Lemon Blossoms Recipe courtesy Paula Deen
Show: Paula's Home Cooking

Difficulty: Easy
Prep Time: 12 minutes
Inactive Prep Time: 1 hour
Cook Time: 12 minutes
Yield: 5 dozen

18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
Glaze:
4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water


Preheat the oven to 350 degrees F.
Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.

With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

Answer 6

Anzac Cookies
Categories:
Yield: 3 Dozen

1 c Flour
1 c Rolled oats
3/4 c Finely shredded coconut
1 c Sugar
1/2 c Butter
1 tb Maple syrup
1 1/2 ts Baking soda
2 tb Boiling water

1. Preheat oven to 350°. Grease cookie sheets; set
aside.

2. Combine flour, oats, coconut and sugar.

3. Melt butter with maple syrup over very low heat
to avoid scorching.

4. Combine baking soda and water. Add to butter
mixture; stir into flour, mixing well.

5. Drop by heaping teaspoonfuls 2" apart on
sheets. Bake 20 mintues. Remove from sheets and
cool on racks.
I have never tried them but i here that there good

Answer 7

Peanut Butter Blossom Cookies

Rated by 2 people
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about 54 cookies
Prep: 30 minutes
Bake: 10 minutes

View Nutrition Facts
Ingredients

* 1/2 cup shortening
* 1/2 cup peanut butter
* 1/2 cup granulated sugar
* 1/2 cup packed brown sugar
* 1 teaspoon baking powder
* 1/8 teaspoon baking soda
* 1 egg
* 2 tablespoons milk
* 1 teaspoon vanilla
* 1-3/4 cup all-purpose flour
* 1/4 cup granulated sugar
* 54 milk chocolate kisses or stars

Directions

1. In a large mixing bowl beat the shortening and peanut butter with an electric mixer on medium speed 30 seconds. Add the 1/2 cup granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping the sides of bowl. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.

2. Shape dough into 1-inch balls. Roll the balls in the 1/4 cup granulated sugar. Place 2 inches apart on an ungreased cookie sheet. Bake in a 350 degree F oven 10 to 12 minutes or until edges are firm and bottoms are lightly browned. Immediately press a chocolate kiss into each cookie's center. Transfer cookies to a wire rack; let cool. Makes about 54 cookies.

Make-Ahead Tip: Bake and cool cookies completely, pressing chocolate kiss into hot cookie center. Arrange cookies in an airtight or freezer container in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Freeze up to 1 month.
Peanut Butter Blossom Cookies



I used this recipe saturday and they were wonderful! All of the cookies were gone by morning!

Answer 8

Monster Cookies
Recipe courtesy Donna Haney, as adapted by Paula Deen
Show: Food Network Specials
Episode: All Star Holiday Cookies
3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 (12-ounc) jar creamy peanut butter
1 stick butter, softened
1/2 cup multi-colored chocolate candies
1/2 cup chocolate chips
1/4 cup raisins, optional
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

Magical Peanut Butter Cookies
Recipe courtesy Paula Deen

1 cup peanut butter, creamy or crunchy
1 1/3 cups baking sugar replacement (recommended: Splenda) OR 1 1/2 cups regular sugar
1 egg
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Grease a large baking sheet.

In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.

http://web.foodnetwork.com/food/web/searchResults?searchString=paula+deen+peanut+butter+cookies&site=food&gosearch=&searchType=Recipe

Answer 9

No Bake cookies are so very good and easy.

INGREDIENTS
1 3/4 cups white sugar
1/2 cup milk
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract
DIRECTIONS
In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.



dont eat to many or youl get sick but people will be like dayymmn who made these.

Answer 10

Anzac cookies - an Australian clasic. You'll find the recipie very easy to get the ingredient for & very easy to make.

And if you look up a bit of the history behind it you'll have a great little story. Its about the Australians and New Zealanders banding together in time of the 1st World War & how when running out of supplies these cookies were almost the only thing to live on. >> Australia & New Zealand still celebrate on ANZAC (Australian & New Zealand Army Cor) day on the 25th of April _ its a public holliday to honour. Lest we forget.

Besides Anzac cookies are Yummm!!

Answer 11

Ummmm, key lime white chocolate cookies always hits the spot when my aunt brings them to work. She says that everyone keeps asking for more when all the cookies run out. Here's the betty crocker recipe:

-WHAT YOU WILL NEED:
1/2 cup butter or margarine, softened
3/4 cup packed brown sugar
2 tablespoons granulated sugar
1 1/2 teaspoons vanilla
1 egg
2 1/3 cups Original Bisquick® mix
Green food color, if desired
1 package (6 ounces) white baking bars (white chocolate), cut into chunks
1 tablespoon grated lime peel

-INSTRUCTIONS:
1. Heat oven to 350ºF. Beat butter, sugars, vanilla and egg in large bowl with spoon until well mixed. Stir in Bisquick mix. Stir in 6 drops food color, white chocolate chunks and lime peel.
2. Drop dough by rounded teaspoonfuls onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set but not brown. Cool 1 minute; remove from cookie sheet to wire rack.
(Total time will vary; cook or bake time is per batch.)


High Altitude (3500-6500 ft) Bake 9 to 11 minutes.