Cookie recipes w/photos
- Thread starter newfly
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Fairy Drops
With their buttery sweet almond taste, these yummy little cookies must have been left by a Good Fairy.
4 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
1 cup butter
1 cup sifted powdered sugar
1 cup granulated sugar
1 cup cooking oil
2 eggs
2 teaspoons almond extract
Colored or plain sugar (optional)
Almond Frosting (optional, see below)
Crushed candy canes (optional)
In a medium mixing bowl stir together flour, baking soda, cream of tartar, and salt; set aside.
In a large mixing bowl beat butter with an electric mixer on medium-low speed until smooth. Add powdered sugar and granulated sugar; beat on medium-high speed until fluffy. Add oil, eggs, and almond extract; beat just until combined. Gradually add dry ingredients, beating on medium speed just until combined. Cover; chill dough about 30 minutes or until needed.
To shape cookies, roll rounder teaspoonfuls of dough into balls. (The dough will be soft). Arrange balls on ungreased cookie sheets. With the palm of your hand, the bottom of a glass, or a swirled or patterned cookie stamp, gently flatten the balls t0 about 1/4" thickness. Sprinkle with sugar, or leave plain, if planning to frost.
Bake in a 350F oven for 10-12 minutes or until edges are light brown. Transfer to a wire rack; cool completely. If desired, frost with Almond Frosting. Also, if desired, sprinkle crushed candy cane pieces over frosting. makes 55-60 cookies.
To Make Ahead: Place unfrosted cookies in a freezer container; seal, label and freezer for up to 8 months. Frost after thawing.
Almond Frosting
In a small mixing bowl beat 1/2 cup butter with an electric mixer on medium speed until fluffy. Beat in 1/2 teaspoon almond extract and 1/2 teaspoon vanilla. Alternately add 2 1/2 to 3 1/2 cups sifted powdered sugar and 3 tablespoons light cream or milk, beating until smooth and of spreading consistency. To tint, stir in a few drops food coloring, if desired. Makes about 2 cups.
With their buttery sweet almond taste, these yummy little cookies must have been left by a Good Fairy.
4 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
1 cup butter
1 cup sifted powdered sugar
1 cup granulated sugar
1 cup cooking oil
2 eggs
2 teaspoons almond extract
Colored or plain sugar (optional)
Almond Frosting (optional, see below)
Crushed candy canes (optional)
In a medium mixing bowl stir together flour, baking soda, cream of tartar, and salt; set aside.
In a large mixing bowl beat butter with an electric mixer on medium-low speed until smooth. Add powdered sugar and granulated sugar; beat on medium-high speed until fluffy. Add oil, eggs, and almond extract; beat just until combined. Gradually add dry ingredients, beating on medium speed just until combined. Cover; chill dough about 30 minutes or until needed.
To shape cookies, roll rounder teaspoonfuls of dough into balls. (The dough will be soft). Arrange balls on ungreased cookie sheets. With the palm of your hand, the bottom of a glass, or a swirled or patterned cookie stamp, gently flatten the balls t0 about 1/4" thickness. Sprinkle with sugar, or leave plain, if planning to frost.
Bake in a 350F oven for 10-12 minutes or until edges are light brown. Transfer to a wire rack; cool completely. If desired, frost with Almond Frosting. Also, if desired, sprinkle crushed candy cane pieces over frosting. makes 55-60 cookies.
To Make Ahead: Place unfrosted cookies in a freezer container; seal, label and freezer for up to 8 months. Frost after thawing.
Almond Frosting
In a small mixing bowl beat 1/2 cup butter with an electric mixer on medium speed until fluffy. Beat in 1/2 teaspoon almond extract and 1/2 teaspoon vanilla. Alternately add 2 1/2 to 3 1/2 cups sifted powdered sugar and 3 tablespoons light cream or milk, beating until smooth and of spreading consistency. To tint, stir in a few drops food coloring, if desired. Makes about 2 cups.
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.
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.
Classic Chocolate Batons
This spritzlike cookie comes from FamilyFun contributor Emily Todd. She squeezes the soft dough through a pastry or plastic bag into batons. Once baked, the cookies are dipped in melted chocolate, rolled in sprinkles, and made into a treat that gets rave reviews from all her friends.
Cookie
1 cup butter, softened
1 cup sugar
1 large egg
1 egg yolk
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Chocolate Dip
4 ounces semisweet chocolate (squares or chocolate chips)
2 tablespoons butter
1 tablespoon milk
Colored sprinkles or nonpareils
Preheat the over to 350F. Lightly butter a baking sheet. In a large mixing bowl, cream the butter and sugar, with an electric mixer. Add the egg and yolk, one at a time, beating well after each addition. Stir in the vanilla extract. In a medium-size bowl, stir the flour, baking powder, and salt. Gradually add the flour mixture to the butter mixture until thoroughly combined.
Spoon the cookie dough into a pastry bag fitted with a large rosette or star tip or into a ziplock plastic bag with a 1-inch opening snipped off one corner. Squeeze the dough into 2-inch-long strips on the cookie sheet. Bake for about 12 minutes, or until just lightly browned. Cool on the sheet for a few minutes and then transfer to wire racks to cool completely.
Meanwhile, prepare the chocolate dip. Melt the chocolate and butter in the top of a double boiler (the water should be hot, but not boiling) or in the microwave on high, stirring every 20 seconds until smooth. Stir in the milk and remove from the heat. Dip both ends of the cookies in the chocolate, the, if desired, dip immediately in sprinkles and cool. Makes about 6 dozen batons.
Mocha Batons. Follow the recipe above, but decrease the vanilla extract to 1 teaspoon. Dissolve 1 rounded tablespoon decaffeinated instant coffee in tablespoon boiling water. Add to the butter mixture after adding the vanilla extract. Add 1 tablespoon cocoa powder to the flour mixture. Bake and dip as directed.
Prep time 20 minutes, plus baking and dipping. Kids' stops: Measuring and mixing ingredients, squeezing the dough into batons, and dipping cookies in melted chocolate.
This spritzlike cookie comes from FamilyFun contributor Emily Todd. She squeezes the soft dough through a pastry or plastic bag into batons. Once baked, the cookies are dipped in melted chocolate, rolled in sprinkles, and made into a treat that gets rave reviews from all her friends.
Cookie
1 cup butter, softened
1 cup sugar
1 large egg
1 egg yolk
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Chocolate Dip
4 ounces semisweet chocolate (squares or chocolate chips)
2 tablespoons butter
1 tablespoon milk
Colored sprinkles or nonpareils
Preheat the over to 350F. Lightly butter a baking sheet. In a large mixing bowl, cream the butter and sugar, with an electric mixer. Add the egg and yolk, one at a time, beating well after each addition. Stir in the vanilla extract. In a medium-size bowl, stir the flour, baking powder, and salt. Gradually add the flour mixture to the butter mixture until thoroughly combined.
Spoon the cookie dough into a pastry bag fitted with a large rosette or star tip or into a ziplock plastic bag with a 1-inch opening snipped off one corner. Squeeze the dough into 2-inch-long strips on the cookie sheet. Bake for about 12 minutes, or until just lightly browned. Cool on the sheet for a few minutes and then transfer to wire racks to cool completely.
Meanwhile, prepare the chocolate dip. Melt the chocolate and butter in the top of a double boiler (the water should be hot, but not boiling) or in the microwave on high, stirring every 20 seconds until smooth. Stir in the milk and remove from the heat. Dip both ends of the cookies in the chocolate, the, if desired, dip immediately in sprinkles and cool. Makes about 6 dozen batons.
Mocha Batons. Follow the recipe above, but decrease the vanilla extract to 1 teaspoon. Dissolve 1 rounded tablespoon decaffeinated instant coffee in tablespoon boiling water. Add to the butter mixture after adding the vanilla extract. Add 1 tablespoon cocoa powder to the flour mixture. Bake and dip as directed.
Prep time 20 minutes, plus baking and dipping. Kids' stops: Measuring and mixing ingredients, squeezing the dough into batons, and dipping cookies in melted chocolate.
OMGosh!!!!!! Liz!!! How nice of you... Thank You!
Although I guess this means peeps will expect more recipes, huh? :bee:
I guess it was a slow day at work, huh? :giggles:
Although I guess this means peeps will expect more recipes, huh? :bee:
I guess it was a slow day at work, huh? :giggles:
sooooo, why so many cookies?
I was going to post this in the other thread..... a funny haha... one day a few months ago, i wanted to make strawberry ****ins and couldn't find my recipe anywhere :gah: I ended coming to CW because I remembered posting it in the thread with the blueberry ****in recipe! :lol:
I should post my favorite seafood gumbo recipe up here.... I've been in a panic over not being able to find that stained ratty index card more than once :gah:
Steve, the Fairy Drops are soooooo almondy :drool: ... a favorite of many peeps :bliss:
I should post my favorite seafood gumbo recipe up here.... I've been in a panic over not being able to find that stained ratty index card more than once :gah:
Steve, the Fairy Drops are soooooo almondy :drool: ... a favorite of many peeps :bliss:
:lol: i was gonna say that
But for real, they're pictures of the different varieties of Christmas cookies I made last year... I always make 11-12ish different standards and then rotate in one new one.... if the new one is really gooooooooooood, then one of the standards gets kicked out :lol:
this years' new cookie is red velvet crinkle... I think the "regulars" better step it up a notch, cause i think red is gonna be some serious competition :stretch:
No, not YOU, red... the cookie! :giggles:
But for real, they're pictures of the different varieties of Christmas cookies I made last year... I always make 11-12ish different standards and then rotate in one new one.... if the new one is really gooooooooooood, then one of the standards gets kicked out :lol:
this years' new cookie is red velvet crinkle... I think the "regulars" better step it up a notch, cause i think red is gonna be some serious competition :stretch:
No, not YOU, red... the cookie! :giggles:
Now I know why I had a box of cornstarch in the cabinet. Couldn't remember what I used it for. :hides:
:giggles:
These were pretty easy to make. Any others that are just as easy? (Remember - my baking skillz aren't very well developed)
ahh, they weren't yours...but still a lot
have used a recipe meant for houses to make cookies, and it's turned out pretty well...right amount of chewy and soft
These are very close to a family recipe that we make. Maybe a western-Canadian thing.
Check out the link (click the pic) for the variations you can make.
One-Cup Cookies
- 1 cup brown sugar
- 1 cup white sugar
- 1 cup butter, softened
- 1 cup peanut butter
- 2 eggs
- 1 cup rolled outs
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup coconut
- 1 cup dried cranberries
- 1 cup chocolate chips
We make these year round, but they are also part of the cookie platter at Christmas. Love them.
ETA - going to try with wowbutter and applesauce in place of the peanut butter and butter for a "Lex friendly" cookie. I've also found chocolate chips at Whole Foods that are Dairy free.
