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Cookie recipes w/photos

you people are so bad for me.
My grandma used to make tons of cookies at Christmas and now with this thread I have an itch to bake a **** ton of cookies....
 
I use this press--same kind my mom used--I can still hear her rings banging on the barrel as she spun it open

il_570xN.332981057.jpg
 
I am sooooo behind! I need to get started! I am still on the hunt for the best gingerbread man recipe ever! I am thinking about making them using my gingersnap recipe. Thoughts??????
 
chinamom said:
I am sooooo behind! I need to get started! I am still on the hunt for the best gingerbread man recipe ever! I am thinking about making them using my gingersnap recipe. Thoughts??????
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Nick Malgieri's recipes I have found to be the best out there. His gingerbread recipe is perfect. Been making it for years.

http://www.nickmalgieri.com/

Type gingerbread people and the recipe will pop up if the link isn't a direct one.
 
SunshineMama said:
Question: How do you keep so many cookies fresh? My neighbor gives us cookies every Christmas, an assortment of homemade ones, and she starts making them the first week of December, gives them out the next week...I have to admit, we don't eat all of them because most of them are hard and stale by the time we get them. I only make 1-2 types because I can only manage to keep 1-2 types fresh and yummy. What's the secret to making huge batches of different varieties?
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I have a round Rubbermaid container that is pretty large where I store all my cookies. It seals tight and I have no problems with cookies getting stale.
 
My grandma made them weeks in advance, cooled them, then lined tins with waxed paper and stored them in the freezer. I have found this to work for every cookie except Peanut Butter Blossoms, the Hershey's Kiss doesn't come out of the freezer quite right. Every other cookie you would never know they were in the freezer. And, some of the cookies I make I think taste even better out of the freezer than out of the oven.
 
Potato Chip Cookies

1 cup butter
1 cup margarine
1 cup sugar
1 tsp.vanilla
1/2 bag crushed potato chips
3 1/2 cup flour

Cream butter and sugar. Mix in all other ingredients. Drop by teaspoon onto ungreased cookie sheet. Press ever so lightly with thumb. Bake 12 - 15 min. at 350. Sprinkle with powdered sugar when cool.
 
canadia said:
Melting Moments
one-half cup cornstarch
one-half cup powdered sugar
three-fourths cup butter or margarine
one cup sifted flour

Stir together cornstarch, sugar and flour in a bowl. Stir in shortening to form a soft dough. Chill about one hour. Form in one inch balls & roll in sugar. Stamp with cookie stamp.

Bake at 350F twenty to twenty-five minutes. Makes three dozen cookies.
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Huh? Is it butter or shortening we need to use?
 
LOL... never noticed that... that recipe came with some cookie stamps... years ago...I've never used shortening in any recipe that calls for it, so i'd say use whatever you want
 
Phew so glad you told me because it was confusing. Baking now for the homeless and cookies need to be soft so this recipe might work.

Do you use Imperial? Have no time to wait for butter to defrost.
 
Fuzzysox said:
Phew so glad you told me because it was confusing. Baking now for the homeless and cookies need to be soft so this recipe might work.

Do you use Imperial? Have no time to wait for butter to defrost.
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From what I recall, these weren't soft cookies - unless of course I did something wrong along the way, which could definitely be possible. :giggles:
 
So far I made chocolate Rice Krispie treats and now am making snickerdoodles because we have a million mixes that I have been donating for bake sales. They are in the oven now. Going crazy and making stuffed peppers too and DH said the kitchen looks like a cooking show today.
 
eiramnoaj said:
From what I recall, these weren't soft cookies - unless of course I did something wrong along the way, which could definitely be possible. :giggles:
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I think they're soft :hides: .... I mean, the name is "Melting Moments" after all.... as in melt in your mouth.... not soft and chewy like chewy chocolate chips cookies, but still what I would consider soft :9:


Fuzzysox said:
So far I made chocolate Rice Krispie treats and now am making snickerdoodles because we have a million mixes that I have been donating for bake sales. They are in the oven now. Going crazy and making stuffed peppers too and DH said the kitchen looks like a cooking show today.
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Not at all a Rice Krispie treats fan :surrender: but aren't those kinda hard and chewy... like get stuck in your dentures chewy ? :9: or maybe I'm mis-remembering and that isn't the soft cookie you're planning for the homeless ...

oh and yes, I use imperial
 
The Rice Krispies are soft. We made them flatter and easier to eat.

Not happy right now I can't find my big vat of corn starch. UGH
 
cookiemom said:
I think they're soft :hides: .... I mean, the name is "Melting Moments" after all.... as in melt in your mouth.... not soft and chewy like chewy chocolate chips cookies, but still what I would consider soft :9:




Not at all a Rice Krispie treats fan :surrender: but aren't those kinda hard and chewy... like get stuck in your dentures chewy ? :9: or maybe I'm mis-remembering and that isn't the soft cookie you're planning for the homeless ...

oh and yes, I use imperial
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Agreed - I'd say they're kind of soft & crumbly - you won't break a tooth on them :giggles: but they wouldn't bend without breaking apart.
 
True, not bendy, but very melty and crumbly when you bite into them :drool:
 
Next year I will be better prepared for this baking for the homeless project. I had no time yesterday and gave it zero thought because there are other things going on. Not happy with my selection of cookies but there is always next year.
 
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