What kind of cookies should I make?

Question

I'm looking for kinds that bake well, have a good shelf life and can be packed in a decorative box for Christmas presents. So far after looking through some recipes, I'm thinking about doing a variety of biscotti. However, that's not set in stone and I also have to think about what kinds of cookies the kids would like. Any suggestions? Also, any easy recipes would be appreciated if you would like to share them =D

Answer 1

Tender Sugar Cookies
about 60
Prep: 40 min.
Chill: 30 min.
Bake: 15 min. per batch

Ingredients
1 cup butter, softened
1-1/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2-1/4 cups all-purpose flour

Directions
1. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the sugar, the baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator for 30 to 60 minutes or until dough is easy to handle.

2. Preheat oven to 300F. Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets. Bake in preheated about 15 minutes or until tops are slightly crackled and sides are set (do not let edges brown). Transfer cookies to wire racks and let cool. Makes about 60 cookies.

3. Tip: For a colorful platter of cookies, roll the dough balls in different colored sugars instead of the white granulated sugar.

4. To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.

Answer 2

BiscoChitos:

Ingredients:
6 cups Flour
1/4 teaspoon Salt
3 teaspoons Baking powder
2 cups Lard or shortening (lard is better -mom)
1 1/2 cup Sugar plus
1/4 cup Sugar
2 teaspoons Anise seeds
2 Eggs
1/4 cup Brandy
1 tablespoon Cinnamon

Directions:

Sift together flour, salt and baking powder and set aside. Cream lard and 1 1/2 cups sugar by beating in bowl until light and fluffy. Add anise seeds and beat in eggs, 1 at a time. Beat in brandy. Add flour mixture and beat until dough pulls cleanly away from sides of work bowl, about 1 minute. Chill 1 hour. Combine remaining 1/4 cup sugar and cinnamon and set aside.

Remove from refrigerator at least 30 minutes before rolling out. Roll out 1/4 to 1/2 inch thick on lightly floured board and cut in desired shapes (fleurs-de-lis are traditional). Transfer to ungreased baking sheet, dust with cinnamon sugar and bake at 350 degrees until lightly browned, about 10 minutes.

Each cookie: 111 calories; 28 mg sodium; 11 mg cholesterol; 6 grams fat; 12 grams carbohydrates; 1 gram protein; 0.04 gram fiber

Recipe from "The Best From New Mexico Kitchens" New Mexico Magazine


p.s. Why aren't you posting this question in our group as well???
:D love, Mom. (((Hugs)))

Answer 3

Christmas Balls

1 cup butter, softened
3/4 cup powdered sugar
2 cups flour
1 teaspoon vanilla
1 cup pecans, chopped
red and green sprinkles

Cream butter adding sugar and vanilla. Then add flour and mix well. Add pecans. Refrigerate for an hour until firm. Roll into small balls. Bake in a 350F degree oven for 20 to 30 minutes until light brown. Remove from oven and roll in sprinkles while still hot.

Here's a favorite for the kids as well as the grown ups!!

Happy Holidays!!!!!

Answer 4

biscotti sounds good, especially dipped in dark, milk, or white choclate, drizzled with caramel or chocolate, maybe orange zest or a hint of rasberry, or even coffee/expresso flavored. For the kids, try cute gingerbread men or iced sugar cookies shaped like christmas trees or stars. I personally think everyone would love cookies with peanut butter and chocolate chips.

Answer 5

My favorite is White Chocolate Chunk-Macadamia Nut cookies. You can find white chocolate chips and pre-chopped macadamia nuts in almost any grocery now to make it easier. I made these for a cookie exchange a few years ago, and they were a real hit. The recipe says they'll keep for a week, but it also says they can be frozen.

Answer 6

My best friend's ma used to make these for christmas every year- but they would never ever make it that far!! They were spirals of white and chocolate shortbread, and some were dunked in chocolate. Basically you roll out the plain shortbread, then roll out the chocolate one. Put one on top of the other, and roll them into a log. Refridgerate this for at least 3 hours, then slice into rounds and bake! They would last for 6 months if we didn't always eat them before!

Answer 7

My well-liked cookie is that fancy sort you get at a bakery - that is have been given approximately 6 or so layers and is often pink and green with a skinny chocolate layer topping -- i think of that is talked approximately as a petite fours??

Answer 8

Applesauce cookies. You can google for a recipe. They are delicious, and stay moist through the mail.....as long as you aren't shipping them to Iraq. My mom sends them to me from Alaska to the east coast every Christmas and they arrive just fine in regular priority mail.

Answer 9

make the usual peanut butter cookies and the chocolate chip cookies, also oatmeal, granola cookies, sugar cookies, rum balls (for your self and not for kids), macaroons, the peanut butter sugar cookies with the Hershey kiss in the middle, pezails (pa-zails) [I don't know the correct spelling] which will last a very long time and they are everyones favorite.


I wish you well and happy baking.

MJ

Answer 10

Oatmeal, sugar, and chocolate chip are all good cookies that are easy to make. Maybe you could offer a variety.