Good Cookie Recipe for cookie exchange @ work?

Question

Want to make something besides sugar, choc. chip.. etc...

Answer 1

oreo snow balls!
crush oreo cookies
mix 1 pkg cream cheese with mixer
it will be very thick and sticky
roll into balls
dip in white chocolate
refriderate and also drizzle chocolate on top it is optional!
My kids love them they are very rich!

Answer 2

Well, there's nothing wrong with using those old tried & true recipes. Some people really look forward to the traditional favorites for the holidays - it's comfort food after all. And as long as you have really good recipes, followed exactly, at least you know that the end result will be good.

Tip: If trying a new recipe for the first time, try it out for your own first, to keep at home. That way, if you discover that you don't like it, you won't have the whole office thinking you're not a good cook! *grin*

Here are a few of my faves -

Magic Cookie Bars
http://www.eaglebrand.com/detail.asp?rid=650

Oatmeal Scotchies
http://www.verybestbaking.com/recipes/detail.aspx?ID=18478

Toll House Cookies
http://www.verybestbaking.com/recipes/detail.aspx?ID=18476

Traditional, yes, but always good, and always crowd-pleasers.

For sugar cookies, I use the following recipe. They are not like your typical Christmas sugar cookies (which are often hard and iced). These are very light, delicate (package carefully so they don't break), and melt in your mouth.

Sugar Cookies

½ cup margerine, softened
½ cup vegetable oil
1 egg, beaten
½ tsp. vanilla
½ cup powdered sugar
½ cup granulated sugar
2 cups flour
½ tsp. cream of tartar
½ tsp. baking soda
½ tsp. salt

Combine oil, margerine, egg, and sugars in large bowl and mix thoroughly.
Add vanilla, then stir in dry ingredients. Mix well and chill for a while.
Use teaspoon amounts and roll in balls. Place on greased cookie sheet.
Flatten with the bottom of a glass dipped in sugar. Bake at 350º for 10-13
minutes.


Another fave with my family is Almond Bars. And keep in mind that the following recipe is correct - that's 8, yes, 8 teaspoons of almond extract in there. They are a rich and flavorful bar-type cookie/dessert, so you can cut them small. Absolutely delish!


Almond Bars

---Crust---
2 cups flour
1/2 butter or marg.
1/2 cup shortening
1/2 teaspoon salt
3 Tbsp. cold water

---Filling---
4 Egg Yolks (no whites),
6 Tbsp. Milk
8 teaspoons Almond Extract
6 Tbsp. Flour,
2 cups Sugar

Mix crust like a pie crust. Divide crust in half, then roll them both out on wax
paper to corner a 9x13 pan. Line pan w/ 1 crust. Mix the filling, and pour over the
bottom crust, then cover with top crust. Bake at 350º for 35 min.
(you may lightly dust w/ powdered sugar after baking, if desired)


I hope that you, and others reading, will enjoy these recipes as much as my family has. Happy Holidays!

Answer 3

Melt away peppermint wreaths

1 1/4 cups butter
3/4 cup sifted confectioners' sugar
2 1/2 cups all-purpose flour
3/4 teaspoon peppermint extract
3 drops red food coloring
2 drops green food coloring

Preheat oven to 375 degrees F (190 degrees C).
Cream butter or margarine; gradually add sugar, beating well.
Add flour, and mix well. Stir in peppermint extract.
Divide dough in half and place in separate bowls. Tint half of dough with red food coloring and the other half with the green food coloring.
Roll dough into balls using 1/2 teaspoon dough per ball. For each wreath shaped cookie, place six balls in a circle, alternating colors, on ungreased cookie sheets. Press together securely. Bake for 8 minutes. Let cool 10 minutes; then remove to racks. Cool completely.

Answer 4

I just made a triple batch of these this morning for a work thing. Very simple, no bake and really different and very good indeed. I rolled some in coconut as well as toasted almonds. Very good also.Got this recipe from my recipe group from Jackie.

Strawberry Fudge Balls

1 6 oz package milk chocolate morsels
1 8 oz package 1/3-less-fat cream cheese, softened
3/4c vanilla wafer cookies, crushed
1/4 c strawberry preserves
1/2 c almonds

Toast almonds & finely chop, set aside.

Melt chocolate in a double boiler. Beat together with cream cheese
until smooth. Mix in vanilla wafer crumbs and preserves. Cover and
chill for 2 hours.

Shape dough into balls and roll in almonds. Store in the refrigerator.

Answer 5

These are always a huge hit. I usually double or triple the recipe, because they go fast!

Pecan Balls (aka Mexican Wedding Cookies, Russian Tea Cakes, etc.)

1 c. butter, room temp.
2 c. powdered sugar
2 t. vanilla
2 c. all-purpose flour
1/4 t. baking powder
1 c. finely chopped pecans

1. Beat butter, 1/2 c. powdered sugar, and vanilla on medium speed until smooth.

2. Whisk flour and baking powder together and add to butter mixture. Beat until well blended. Stir in pecans.

3. Roll into 1-inch balls and place on buttered baking sheets. Bake at 300 degrees until pale golden brown, about 25 minutes.

4. Cool enough to handle, then roll warm cookies in remaining powdered sugar to coat. Tip: rolling them in powdered sugar a second time, once they're cool, makes them look nicer.

Answer 6

CZECHOSLOVAKIAN COOKIES

2 sticks butter, softened (1/2 lb.)
1 cup sugar
2 egg yolks
1/2 tsp. almond extract
2 cups all purpose flour
1 cup chopped or ground walnuts
1/2 cup fruit jam or preserves
confectioners' sugar (optional)

Preheat oven to 350°F.
Cream together butter and sugar until light and fluffy. Stir in egg yolks and almond extract.

Gradually add flour, mixing thoroughly. Stir in nuts.

Spoon half of the batter into a lightly greased 7X11 inch of 8 inch square pan, spreading batter evenly with the back of a spoon.

Spread fruit jam (apple, strawberry, raspberry. blueberry, etc) evenly over top of batter nearly to the edges, leaving 1/4 inch uncovered near edge of pan.

Shape the remaining batter by hand and fit it to cover over the batter in the pan.

Bake at 325°F for 50 minutes or until golden.

Turn out onto a rack to cool for 5 minutes before cutting into tiny squares or bar shapes while still warm.

If desired, sift a light dusting of confectioners' sugar over tops of each bar or square.

Answer 7

*********NO - BAKE ROCKY ROAD COOKIES
2 c. sugar
1/2 c. unsweetened cocoa powder
1/2 c. (1 stick) butter
1/2 c. evaporated milk
1 c. marshmallows
1/4 tsp. vanilla extract
3 c. quick cooking oats
1/2 c. chopped nuts
In saucepan, combine sugar, cocoa, butter and evaporated milk. Bring mixture to boil; boil 1 minute. Remove from heat and stir in marshmallows and vanilla. Add oats and nuts. Stir until combined. Drop by teaspoonfuls onto waxed paper lined baking sheets. Let cookies cool. Store in covered container in refrigerator.

Answer 8

Spritz are a butter sugar cookie usually made using a cookie press to get many different shapes.

Spritz Blossoms
about 7 dozen cookies
Prep: 40 minutes
Bake: 7 minutes/batch

Ingredients
1-1/2 cups butter, softened
1 cup packed brown sugar
1 teaspoon baking powder
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
3-1/2 cups all-purpose flour
1 recipe Powdered Sugar Icing
Coarse sugar; silver dragees

Directions
1. Preheat oven to 375F. In large bowl beat butter on medium to high speed 30 seconds. Add brown sugar and baking powder; beat until combined, scraping sides of bowl. Beat in egg, vanilla, and extract until combined. Beat in as much flour as you can; stir in remaining flour.

2. Push dough through cookie press onto ungreased cookie sheet. Bake 7 to
9 minutes or until edges are lightly browned. Transfer to wire rack to cool.

3. Brush with Powdered Sugar Icing; sprinkle with sugar. Place a dragee in center. Dry 30 minutes on waxed paper. Makes 80.

4. Store in airtight container in single layer at room temperature up to 3 days. Freeze up to 3 months.
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COCONUT OATMEAL COOKIES

1 cup Flour
1 tsp Baking Powder
½ tsp Baking Soda
1 tsp Salt
¾ cup Butter – softened
1 2/3 cup Sugar
2 Eggs – large or bigger (I prefer to use Jumbo)
1 ½ tsp Pure Vanilla Extract
2 ½ cup Quick Oats
1 cup Flaked Coconut

Preheat oven to 375 F.

Stir together flour, baking powder, baking soda, and salt; set aside. Cream together butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in flour mixture, vanilla and oats. Add coconut. Bake for 10-15 minutes, or until lightly browned at the edges. Cool on a wire rack. Makes about 60 cookies. Cookies will spread when baking.