Christmas Cookies?

Question

I'm googling recipes and am finding stuff like, Hazelnut Melting Moments Cookies, Chocolate Dipped Peanut Butter Cookies, Swedish Angel Crisps and Double Chocolate De-Lite Cookies. What I can't find is, "Chocolate Chip", "Sugar Cookie" and "Peanut Butter". Simple, simple simple. I don't want fancy recipes (no matter how good they may taste). I want the classics! Does anyone have simple, yet delicious, recipes for:
Chocolate Chip Cookies
Sugar Cookies
Gingerbread Cookies
Peanut Butter Cookies

Ingredients should include things like, "flour", "sugar", "water", etc. I don't have any "almond extract", "rolled oats", "lemon peel", or things like that.

Thanks!

Answer 1

I've been searching for the same thing not wanting to get too "involved" and just wanting to go traditional, well this is a site that I found after searching all day long so I'm going to share it with you. Good luck with your baking and Merry Christmas!

Answer 2

Hi Fawn,
I just started a new Yahoo group for recipe exchanging. A cookie file has been started. You are welcome to join and ask questions. Also included is a Photo Dictionary of Tools and Terms and a new cookie photo encylopedia so you can see what things should look like. New things are being added weekly.
http://groups.yahoo.com/group/Food-for-Fun-and-Feasting/



Now, if you want to make those simple old fashioned recipes go to the grocery store. You will find the traditonal recipes printed on the bag of chocolate chips, cartons of oatmeal, and other containers. If you don't have almond flavoring, that's ok. Just use vanilla. Most people have that in their kitchen.

Cheers!
~Marie

Answer 3

Gingerbread Cookies with Royal Icing

Gingerbread cookies:
1 package sugar cookie mix
1 egg
1/2 cup all-purpose flour
1/4 cup melted butter
2 tablespoons pumpkin pie spice
1/2 teaspoon ground ginger
1/4 cup dark molasses
1 teaspoon vanilla extract

Royal Icing
2 large egg whites or 5 tablespoons meringue powder
2 teaspoons fresh lemon juice or 1 teaspoon vanilla extract
3 cups confectioners' sugar, sifted
Food coloring, if desired

For Gingerbread Cookies:
Preheat oven to 350 degrees F.


In a large mixing bowl, blend all ingredients together and chill for up to 1 hour. Roll dough out on floured board about 1/8-inch thick. Cut desired shapes with cookie cutters and place onto sheet pan. Bake for 8 minutes in preheated oven
.
For Royal Icing:

With a hand mixer, beat the egg whites with the lemon juice or extract until frothy. Add the sifted powdered sugar and beat on low speed until combined, smooth, and shiny. Turn to high and beat approximately 5 minutes till stiff and glossy. Add food coloring, if desired, and transfer to a pasty bag to pipe onto cookies.

Answer 4

I have my Mom's choco chip and Ginger cookies, my mom is 84 so these are a good old fashioned cookie. makes 12 doz, but very easy and delis. Hope this helps alittle.
CHOCOLATE CHIP COOKIES

1 lb butter
2 cups brown sugar
1 cup white sugar
3 eggs
1\2 cup milk
2 tsp. vanilla
2 tsp. baking soda
2 tsp. salt
8 oz. chocolate chips
8 oz. walnuts
4 3\4 cups flour

Mix all together well. Roll into balls and flatten with a fork.
Bake till brown.
Oven temp. 400'
Makes 12 doz.

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GINGER SNAPS

11\2 cups shortening
2 cups white sugar
2 lg. eggs
1\2 cup molassas
4 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. cloves
2 tsp. ginger
Mix all together well. Roll into balls then roll in sugar. Put on to cookie sheet and flatten with a fork.

Oven temp. 375'
Makes 12 doz

Answer 5

TENDER SUGAR COOKIES


1 cup butter softened
1cup granulated sugar
1 tsp. baking powder
¼ tsp. salt
1 egg
1 tsp. vanilla
2-¼ cups all-purpose flour
colored decorating sugar


Beat butter in large bowl w/electric mixer on medium to high speed for 30 seconds. Add sugar, powder & salt. Beat until combined. , scraping side of bowl occasionally. Beat in eggs & vanilla until combined. Beat in as much flour as you can w/mixer. Stir in remaining flour. If necessary, cover & chill dough in refrigerator until dough is easy to handle. Preheat oven to 350 degrees F. Shape dough into 1” balls & roll in colored sugar. Place balls 2” apart on ungreased cookie sheets. Bake about 15 minutes, or until tops are crackled & sides re set. Do not let edges brown. Transfer cookies to wire racks & cool completely. Place cookies in layers, separated by sheets of waxed paper, in airtight container. Store at room temperature for up to 3 days, or freeze for up to 3 months.


Yield: About 60Cookies

Answer 6

A recipe is just a guide that you can customize to suit your taste.

If you don't have all the so-called "add-in" or flavoring ingredients, just leave them out. Likewise, you can add nuts, dried fruits, or other extra ingredients as you prefer.

http://www.cookies-in-motion.com offers helpful information about cookie ingredients and baking techniques. It also has a collection of relatively easy recipes with illustrative images of baking process that anyone can follow.

Also try these recipes:

http://www.cookies-in-motion.com/Holiday-Cookies.html http://www.cookies-in-motion/Chocolate-Cookies.html
http://www.cookies-in-motion.com/Gingerbread-Cookies.html

Answer 7

this website should have everything you need .www.northpole.com. check it out it is an awesome site. good luck and god bless.

Answer 8

Pecan Sandies

Makes: about 3-4 dozen
•1 cup toasted pecans, finely ground
•1/2 pound (2 sticks) unsalted butter, at room temperature
•6 tablespoons granulated or confectioners' sugar
•2 teaspoons vanilla extract
•2 cups all-purpose flour
•1 teaspoon salt
•1/4 cup confectioners' sugar, for sprinkling

1.Preheat the oven to 350 degrees. Lightly grease a cookie sheet and, if desired, line with parchment paper.
2.Place the pecans, butter, sugar, vanilla, flour, and salt in the bowl of a mixer fitted with a paddle and mix until well combined. Roll into one big ball, cover with waxed paper or plastic wrap, and refrigerate until firm, about 1 to 2 hours.
3.To form the cookies, break off small pieces and roll into 1-inch balls. Place on the prepared cookie sheet and flatten each ball into a flat disk using a wet water glass or your hand.
4.Transfer the cookies to the oven and bake until they begin to brown, about 14 to 16 minutes. Cool for 2 minutes, remove to a rack, and sprinkle with the confectioners' sugar. Cool the cookie sheet between batches.

Sugar Cookies

16 Tbs. (2 sticks) unsalted butter, at room
temperature
3/4 cup sugar
3 egg yolks
1 piece vanilla bean, about 2 inches long or ! tsp vanilla
2 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
Colored sugars and decorating pens

In a bowl, using an electric mixer, beat together the butter and sugar on medium speed until light and fluffy, about 4 minutes. Beat in the egg yolks one at a time, beating well after each addition. Cut the vanilla bean in half lengthwise and, using a small, sharp knife, scrape the seeds into the butter mixture. Mix well.

In a sifter, combine the flour, baking powder and salt. Sift the flour mixture directly onto the butter mixture. Reduce the speed to low and beat until well mixed.

Divide the dough into 4 equal portions. Shape each portion into a ball, then flatten the balls into disks. Wrap in plastic wrap and refrigerate overnight. (The dough can be prepared up to 3 days ahead.) Let it soften slightly at room temperature before continuing.

Position a rack in the upper third of an oven and preheat to 350°F. Butter 2 large baking sheets.

On a lightly floured work surface, roll out a dough disk 1/4 inch thick. Using cookie cutters, cut out desired shapes. Transfer the cutouts to the prepared baking sheets. Gather up and reroll the scraps and cut out more cookies. Repeat with the remaining dough disks.

Bake until the cookies are golden on the edges, about 8 minutes. Transfer the cookies to wire racks and let cool completely. Decorate the cookies as desired with colored sugars and decorating pens. Store in an airtight container at room temperature for up to 1 week. Makes 24 to 30 cookies, depending on cutter size.

Chewy Chocolate Chip Cookies

2 1/2 cups all-purpose flour
1 tsp. baking soda
3/4 tsp. salt
16 Tbs. (2 sticks) unsalted butter, at room
temperature
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 eggs
2 tsp. vanilla extract
12 oz. semi sweet or milk chocolate chips

Preheat an oven to 350°F. Spray a cookie sheet with nonstick cooking spray.

Over a sheet of waxed paper, sift together the flour, baking soda and salt. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-low speed until smooth, about 30 seconds. Add the brown and granulated sugars, increase the speed to medium and beat until slightly fluffy, about 1 minute, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition, then beat in the vanilla, stopping the mixer occasionally to scrape down the sides of the bowl.

Reduce the speed to low, gradually add the flour mixture and beat until just combined. Using a rubber spatula, fold in the chocolate chips.

Drop the dough by rounded tablespoonfuls onto the prepared pan, spacing the cookies about 2 inches apart. Bake until golden brown, 12 to 15 minutes. Transfer the pan to a wire rack and let the cookies cool on the pan for 5 minutes, then transfer them to the rack and let cool completely. Repeat with the remaining dough. Makes 36 cookies.


Double-Ginger Snaps

2 1/2 cups all-purpose flour
1 1/2 tsp. ground ginger
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
2/3 cup canola oil
1 cup firmly packed light brown sugar
1/3 cup dark molasses
1 whole egg, lightly beaten, plus 1 egg white
3/4 cup chopped crystallized ginger
1/2 cup coarse sugar crystals

Preheat an oven to 325°F. Lightly grease 2 baking sheets or line them with parchment paper.

Over a sheet of waxed paper, sift together the flour, ground ginger, baking soda, cinnamon, cloves and salt. Set aside.

In a large bowl, using a wooden spoon, stir together the oil, brown sugar and molasses until well blended. Add the whole egg and stir until blended. Stir in the flour mixture and the crystallized ginger.

In a small bowl, lightly beat the egg white. Spread the sugar crystals in a shallow bowl.

With dampened hands, shape the dough into 1-inch balls. Brush each ball lightly with egg white and roll in the sugar to coat lightly. Place the cookies about 1 inch apart on the prepared baking sheets.

Bake until the tops of the cookies are set and crackled, 15 to 18 minutes. Transfer the baking sheets to wire racks and let cool for 5 minutes, then transfer the cookies to the racks to cool completely. The cookies will firm as they cool. Makes about 4 dozen cookies.

Answer 9

Original Nestlé Toll House Chocolate Chip Cookies

Ingredients:

* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup (2 sticks) butter, softened
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 1 teaspoon vanilla extract
* 2 large eggs
* 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
* 1 cup chopped nuts

Directions:
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
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Sugar Cookies

Recipe origin: United States Amish and Pennsylvania Dutch

Ingredients

* ¾ cup sugar
* ½ cup margarine or shortening, at room temperature
* 1 egg
* ½ cup buttermilk or sour cream
* 1½ cups plus 3 Tablespoons flour
* 1 teaspoon baking powder
* ½ teaspoon baking soda
* ½ teaspoon vanilla
* Raisins
* Sugar

Procedure

1. Preheat oven to 375°F.

2. Cut the margarine or shortening into chunks and place it in a mixing bowl.

3. Add the ¾ cup of sugar. Blend well.

4. Add the egg and beat the mixture again until smooth.

5. Add the buttermilk or sour cream, flour, baking powder, baking soda, and vanilla.

6. Stir with wooden spoon until creamy.

7. Grease two cookie sheets.

8. Drop the batter by teaspoonfuls onto the cookie sheets, keeping the cookies about two inches apart.

9. Gently place a raisin in the center of each cookie. Sprinkle lightly with sugar.

10. Bake for 8–10 minutes until the cookies are light brown.

11. Transfer cookies to a rack to cool.
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Gingerbread Men



1 cup sugar
1 cup butter
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 cup molasses
1 teaspoon vinegar
2 eggs, beaten
5 cups flour, sifted
1 teaspoon soda

Mix sugar, butter, spices and molasses. Bring to a boil, stirring constantly. Cool to lukewarm. Add vinegar and eggs. Mix well. Add sifted flour and soda blending to a smooth dough. Chill. Roll out on floured board and cut with a 4 or 6 inch cookie cutter. Bake on an ungreased cookie sheet at 350 degrees for 10 minutes.
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Peanut Butter Cookies

INGREDIENTS:

* 1 1/4 cups flour, sift or stir before measuring
* 1/2 teaspoon salt
* 1 teaspoon baking powder
* 1/2 cup shortening
* 1/2 cup peanut butter
* 1/2 cup granulated sugar
* 1/2 cup light brown sugar, packed
* 1/2 teaspoon vanilla
* 1 egg

PREPARATION:
Sift together flour, salt, and baking powder; set aside. Cream shortening, peanut butter, and sugars; beat in vanilla and egg.

Stir in flour mixture, blending well. Shape mixture into 3/4-inch balls; place on greased baking sheets.

Flatten each cookie with the tines of a fork; dip fork in flour periodically to keep it from sticking to the peanut butter cookie dough.

Bake peanut butter cookies at 375° for about 10 to 12 minutes.

Answer 10

Idk how to make them. Maybe you can got to marthasweart.com and search it. Or you can buy them.