Homemade cookies.?

Question

I need help. I have to make homemade cookies for a cookie exchange. Does anyone have any ideas? I don't want them to be really hard to make but i want them to taste good.

please list sources or recepie thanks a bunch

Answer 1

You can't go wrong with Nestles Toll House Cookies...the recipe is on the back of the chocolate morsel bag.

Answer 2

Peppermint Snowballs

18 oz package of chocolate sandwich cookies, finely crushed
8 oz package cream cheese, softened
6 oz package while melting chocolate
1 - 1 1/2 c. peppermint candies, finely crushed

Mix together crushed cookies and cream cheese. Roll into 1-1/2 inch balls and set aside. Melt white chocolate in the top of a double boiler over low heat; stir in crushed candy. Dip balls into chocolate and set on wax paper to harden. Makes 2-1/2 dozen cookies.

We made them last year and they were the absolute hit of all of the cookies that we made.

Otherwise, check out cookinglight.com Every year they have a cookie countdown with a new recipe released each day until the New Year.

Answer 3

Go to this link and choose which cookie you would like to make:

http://www.cooks.com/rec/search?q=cookies

One of the favorites are the Magic Christmas bars:
From (with picture):
http://www.christmas-cookies.com/recipes/recipe186.sevenlayermagicbars.html

Seven Layer Magic Christmas Bars

Makes about 36
1/2 cup butter or margarine
1 1/2 cups graham cracker crumbs
1 14-oz. can sweetened condensed milk
1 cup butterscotch flavored chips
1 cup semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped pecans

Preheat oven to 350°, (325° for glass dish). Line a 13x9-inch baking pan with a sheet of foil, making sure to cover the sites well. Place the butter in the baking pan and melt it in the oven. Sprinkle crumbs over butter; pour condensed milk evenly on top of crumbs. Top with remaining ingredients in order listed; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store covered at room temperature.

Answer 4

Butterscotch No-bake cookies - delicious

3 Tbsp. smooth peanut butter
1 cup Butterscotch chips
3 cups Corn flakes cereal
1/2 cup chopped pecans (or walnuts)

Heat and stir peanut butter in a large saucepan on medium to low heat until hot (keep stirring so it doesn't burn). Add butterscotch chips. Stir until melted. Remove from heat.

Add cereal and pecans. Stir until well coated. Drop by rounded tablespoonfuls into mounds onto waxed paper. Let stand until firm. Makes ~ 2 dozen cookies.

There are also lots of cookie recipes on www.northpole.com

Answer 5

EASY FUDGE

An easy fudge for children to make.or anyone..

1 (14 oz.) can sweetened condensed milk
1 c. chopped nuts
1 3/4 tsp. vanilla extract

In pan over low heat, melt chips with condensed milk. Remove from heat and stir in chopped nuts and vanilla. Spread into a well buttered 9" square pan. Chill until firm. Cut into squares.

NOTE: This is an easy recipe for children to make and give as holiday gifts to friends or teachers!

Answer 6

yeah the back of the nestle bag has a classic chocolate chip cookie recipe.

i spice things up by adding only half of the bag, then a half bag of white choc chips, and half a bag of butterscotch chips and finally a cup of chopped nuts (almost always walnuts or almonds).

i also make it easy on myself by doing the pan variation. instead of spooning every cookie, take the entire cookie batter and spread it on a 10X15 inch jellyroll pan and bake it for 20 minutes (these instructions are also on the bag). cut it into squares and if your guests have a super sweet tooth, spread frosting on the top. theyre DEELISH!!!

Answer 7

the chocolate chip cookie recipe on the back of Nestles semi-sweet chocolate chips bags is reallllly good.

Answer 8

follow the recepie on the box

Answer 9

I hope one of these help you out. I make each of them during the holidays. Enjoy! And Happy Holidays!

COCONUT MACAROONS

2 egg whites (from large eggs)
½ tsp. vanilla
1 ash salt
2/3 cup granulated sugar
1 3-½-oz. can (1-1/3 cups) flaked coconut
Red and green candied cherries, cut in quarters

Preheat oven to 325 degrees F. Lightly grease cookie sheet & set aside. Beat egg whites, vanilla extract & salt until soft peaks form. Fold in coconut. Garnish the top of each macaroon with ¼ of a glazed cherry. Drop from a teaspoon onto prepared cookie sheet, 1-½” apart. Bake about 20 minutes. Cool completely on wire rack.

Yield: 2 Dozen Macaroons

SNOWBALLS

1 cup butter, softened
2/3 cup powdered sugar
1-½ tsp. vanilla extract
2-¼ cups flour
¼ tsp. salt
1 cup walnuts, finely chopped
2 cups powdered sugar, for dusting after baking

Preheat oven to 400 degrees F. In large mixing bowl, cream butter & powdered sugar. Add vanilla extract & blend well. Stir in flour, salt & walnuts. Roll dough into 1” balls. Place 1” apart on ungreased cookie sheet. Bake 12 to 14 minutes, or until lightly browned around edges. Cool 2 to 4 minutes, then dust with about 1 cup powdered sugar. Cool completely, then dust again with powdered sugar.

Yield: 4 to 5 Dozen

SHORTBREAD

1 cup (½ lb.) butter, softened
½ cup sifted powdered sugar
2 cup all-purpose flour

Preheat oven to 325 degrees F. Lightly grease 9” square pan & set aside. In bowl cream butter & sugar until light & fluffy. Stir in flour & blend well. With your hands, gather up dough and press it evenly over bottom of prepared pan. Bake 40 to 50 minutes, or until pale golden brown. Transfer pan to wire rack & cut into small squares. Let cool in pan.

Yield: 25 Squares

ANISE DROP COOKIES

6 large eggs, separated
1 cup powdered sugar
1 cup flour
3 tsp. anise seed

Lightly grease cookie sheets & set aside. Beat yolks until thick & lemon-colored. Beat whites until stiff & combine the two mixtures. Gradually beat in sugar; mix lightly. Sift flour & add to mixture. Stir in anise seed. Drop from the tip of a spoon, about 1” apart, on prepared cookie sheets. Refrigerate overnight. Preheat oven to 300 degrees F. Bake for 12 minutes. Cool on wire racks.

Yield: 3 or 4 Dozen

Answer 10

One Dough Cookies- make the dough below and choose your options ( or make up your own...)

Cherry Almond
Stir in: 1/4 tsp. almond extract, 1/2 cup dried cherries
Roll in: 3/4 cup toasted slivered almonds
Top each with: 3 toasted slivered almonds

Lemon Pistachio
Stir in: 1 tsp. finely grated lemon zest
Roll in: 1/2 cup toasted, chopped pistachios
Top each with: half a pistachio nut

Chocolate Hazelnut
Stir in: 1/2 cup mini chocolate chips
Roll in: 1/2 cup toasted hazelnuts, chopped
Top each with: 3 toasted hazelnut halves

Lime Coconut
Stir in: 1 tsp. lime zest
Roll in: 3/4 cup coconut, toasted in a 300-degree oven until golden, 15 to 20 minutes
Top each with: a pinch of toasted coconut

Cranberry Orange Walnut
Stir in: 1/2 tsp. finely grated orange zest and 1/2 cup dried cranberries
Roll in: 1/2 cup toasted walnuts, chopped

Cinnamon Cashew
Stir in: 1 tsp. cinnamon (leave spice swirls)
Roll in: 1/2 cup roasted cashews, chopped
Top each with: 3 cashew halves, in a pinwheel

BASIC ALL PURPOSE DOUGH
1 whole egg, plus 1 yolk
1 tsp. vanilla extract
1/2 tsp. salt
2 sticks (16 Tbs.) unsalted butter, at cool room temperature
1 cup granulated sugar
2 1/2 cups bleached all-purpose flour

Mix egg plus yolk, vanilla and salt in a small bowl. Mix butter and sugar in the bowl of an electric mixer on medium speed or process in a food processor until smooth. Add egg mixture; mix on low speed or pulse until well incorporated. Add flour; mix on low speed or pulse until a smooth dough forms. Divide dough in half. Stir flavoring of choice (see options, next page) into each half.

Scrape one of the flavored portions of dough onto a work surface lined with plastic wrap. With floured hands, form dough into an approximate 9-inch (round or square) log. Spread coating of choice (see options, next page) in a single layer next to the dough log. Using the plastic wrap as a guide, roll dough in coating all around.
Roll up dough in plastic wrap, lightly pressing on coating so it adheres.
Choose another flavoring and coating, then repeat above directions with the remaining portion of dough.
Set logs in freezer and chill until solid, at least 30 minutes. (Or double-wrap and freeze for up to 2 months.)
Adjust oven racks to upper- and lower-middle positions and preheat oven to 375 degrees. Unwrap dough, but leave it on plastic wrap. Slice dough 1/4-inch thick. Place slices on a cookie sheet (lined with parchment paper to keep the sheets clean and the cookies from sticking), about
1/2-inch apart. Bake cookies until golden brown, 12 to 14 minutes.
Makes about 6 dozen cookies.