Does anyone have different and new cookie recipes?

Question

i love baking cookies and i have a few favorites but i am curious to see what other peoples favorite recipes are.

these few i dont need

oatmeal raisin

chocolate chip

peanut butter

peanut butter and chocolate chip

Answer 1

My mom used to make these for me when I was little (I called them Air Cookies):) ... they're also my oldest daughter's favorite..

MERINGUE COOKIES

3 egg whites

1/2 tsp. salt

3/4 c. sugar

1-2 c. chocolate chips (I like mini morsels)

1/2 - 1 c. chopped nuts (optional - my daughter doesn't like nuts)

1/4 c. coconut

1/4 tsp. almond extract

drop or 2 of red food coloring (optional)

****  At Christmas I use peppermint extract, and add crushed candy canes

....Beat egg whites, salt & vanilla until stiff.  Add sugar and beat again to stiff peaks.  Fold in rest of ingredients.  Drop by teaspoonfuls onto brown paper (or parchment paper) on cookie sheet.  Bake at 300 for 25 min.  Let stand 10 (to cool) before removing from paper.    Maes 3-4 dozen  (Note:  these do NOT freeze well - they'll crumble)

Answer 2

*Sunshine Pineapple Cookies*

1 cup butter

1 1/2 cups white sugar

1 egg

2 tablespoons vanilla extract

1 (20 ounce) can crushed pineapple, with juice

1/2 cup chopped pecans

3 1/2 cups all-purpose flour

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1 teaspoon baking soda

DIRECTIONS

Cream together butter or margarine, sugar, egg, and vanilla.

Add crushed pineapple with juice and chopped pecans. Sift together flour with salt, nutmeg and baking soda.

Drop by tablespoonfuls (if there is any left at this point) onto greased cookie sheet 2 1/2 inches apart. Bake at 350 degrees F (175 degrees C) 10-15 minutes or until lightly golden brown. Cool.

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THIS IS MY FAVORITE COOKIES IN THE WHOLE WORLD!

*Pumpkin Cookies*

2 cups shortening

2 cups white sugar

2 cups canned pumpkin

2 eggs

2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1 teaspoon salt

4 cups all-purpose flour

6 tablespoons butter

8 tablespoons milk

2 cups confectioners' sugar

1 1/2 teaspoons vanilla extract

1 cup packed brown sugar

DIRECTIONS

Cream shortening, white sugar and pumpkin. Add eggs and mix well. Sift together the baking soda, ground cinnamon, salt and flour. Add to pumpkin mixture and mix well.

Drop from spoon to cookie sheet. Bake 10 minutes at 350 degrees F (175 degrees C).

To Make Frosting: Cook butter, milk, and brown sugar until dissolved. Cool and add confectioners' sugar and vanilla. Spread over warm cookies.

I like using butter cream icing and the icing you use on carrot cake instead of carmel.

Answer 3

If you like coconut MAKE THESE!! they are adored by everyone who tastes them and i go the extras step to melt chocolate then drizzle it on top of cooled cookies

Coconut Macaroons

14 ounces sweetened shredded coconut

14 ounces sweetened condensed milk

1 teaspoon pure vanilla extract

2 extra-large egg whites, at room temperature

1/4 teaspoon kosher salt

Preheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve

Answer 4

These are my favorite, especially around Christmas.  They are nutmeg cookies and they are DELICIOUS!!!

1 cup butter (no substitutes), softened

3/4 cup sugar

1 egg

2 teaspoons vanilla extract

1/2 teaspoon rum extract

3 cups all-purpose flour

1 teaspoon ground nutmeg

1/4 teaspoon salt

FROSTING:

1/3 cup butter, softened

2 cups confectioners' sugar

1 teaspoon vanilla extract

1/2 teaspoon rum extract

1 tablespoon half-and-half cream

In a large mixing bowl, cream butter and sugar. Add egg and extracts; mix well. Combine the flour, nutmeg and salt; gradually add to the creamed mixture.

On a lightly floured surface, shape dough into 1/2-in.-wide logs. Cut into 2-in. pieces. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 11-14 minutes or until center is set and edges are lightly browned. Cool for 2 minutes before removing from pans to wire racks.

For frosting, in a mixing bowl, combine the butter, confectioners' sugar, extracts and enough cream to achieve a spreading consistency. Frost cooled cookies.

Answer 5

I have a really good recipe for you!

Peppermint Fudge Cookie Sandwiches

Ingredients:

¾ cup semi-sweet chocolate morsels

¼ cup butter

½ cup sugar

1 egg

¾ cup all-purpose flour

¼ cup white or semi-sweet chocolate morsels

2 candy canes or 8-10 peppermint hard candies

(about ¼ cup crushed)

10-12 mini foil-wrapped peppermint patty candies, unwrapped

Directions:

1.  Preheat oven to 375°F. Line Large Sheet Pan with a 10-in. sheet of Parchment Paper. Combine

chocolate morsels and butter in Batter Bowl. Microwave on HIGH 40-60 seconds or until smooth,

stirring after each 20-second interval using Scraper. Add sugar and egg to batter bowl; mix until

well blended. Add flour; mix just until flour is incorporated. Using Small Scoop, drop 20 level scoops of

batter, 1 in. apart, onto pan. Bake 9-11 minutes or until edges are set. (Do not overbake.)

2. Meanwhile, place candy canes into resealable plastic bag; crush using flat side of Meat Tenderizer and set

aside. Place white chocolate morsels into Small microwavable bowl microwave, uncovered, on HIGH 30-60

seconds or until melted and smooth, stirring once. Set aside.

3. Remove sheet pan from oven to Cooling Rack. Immediately turn over half of the cookies using

Spatula; top with peppermint patties and remaining cookies to form 10 sandwiches. Drizzle

chocolate over cookies and immediately sprinkle with crushed candies. Transfer to platter. Line pan with

additional parchment and scoop with remaining batter. Bake 9-10 minutes. Assemble as directed above.

Yield: 10-12 servings

These cookies are so delicious!  They come from the new season's best recipe book from pampered chef.  

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Easy Pumpkin Cookies

Ingredients:

1 can pumpkin puree (that you would make pumpkin pie with)

1 Spice cake mix

1 bag chocolate chips

Mix all together and bake for at 350*F for about 12-15 minutes.  

This is another good recipe.  I got this one from my mom.

Answer 6

THESE ARE ALL 5 STAR RECIPES --

Chocolate Sandwich Cookies --

"These EASY to make cookies are absolutely fantastic. Moist and chewy - can't stop at one, or two,..... ..."

INGREDIENTS

1 (18.25 ounce) package dark chocolate cake mix

1 (18.25 ounce) package low calorie chocolate cake mix

4 eggs

2/3 cup vegetable oil

  

1 (8 ounce) package cream cheese, softened

2 cups confectioners' sugar

DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.

In a medium bowl, stir together the dark and light chocolate cake mix. Add the eggs and oil, mix until well blended. Roll dough into 2 inch balls, and place them onto the prepared cookie sheet. Flatten the balls slightly with the back of a spoon.

Bake for 10 to 12 minutes in the preheated oven, until firm. Let cool on the baking sheet for a few minutes before removing to cool on wire racks.

To make the filling, beat the cream cheese and confectioner' sugar together until smooth. Spread between two cooled cookies.

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Lauren's Sugar and Spice Black Pepper Cookies --

"I make these cookies all the time, and they are absolutely loved by everyone! Even my stuck-up, picky brother! "

INGREDIENTS

1 (10 ounce) package cinnamon swirl coffee cake mix

1 egg

1/2 cup shortening

1 teaspoon ground cloves

1 teaspoon ground nutmeg

1/2 teaspoon ground black pepper



DIRECTIONS

Preheat the oven to 375 degrees F (190 degrees C). Remove the cinnamon packet from the mix and reserve 1/3 cup for later.

In a large bowl, stir together the cake mix, the rest of the packet of cinnamon, cloves, nutmeg and black pepper. Mix in the egg and shortening until a dough forms. Form dough into 1 inch balls, roll the balls in the reserved cinnamon packet and place them 2 inches apart onto ungreased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven, until the tops are cracked and puffy. Let cookies set on cookie sheets until completely cool.

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Raspberry Thumbprint Cookies (Cookie Mix) --

"Savor the tasty prize of jam in the center of each cookie. Value the baker's time-saving prize of using a cookie mix!"

INGREDIENTS

1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix

1/2 cup butter or margarine, melted

1 egg

3 tablespoons Gold Medal® all-purpose flour

1/3 cup seedless raspberry jam

1 cup white vanilla baking chips

Red or green sugar, if desired

DIRECTIONS

Heat oven to 375 degrees F. In large bowl, stir cookie mix, butter, egg and flour until soft dough forms.

Roll dough into 3/4-inch balls; place 2-inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation.

Bake 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to wire rack.

In small microwavable bowl, microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies. Sprinkle with colored sugar

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Easy Lemon Cookies --

"The basic cake mix cookie with a twist."

INGREDIENTS

1 (18.25 ounce) package lemon cake mix

2 eggs

1/3 cup vegetable oil

1 teaspoon lemon extract

1/3 cup confectioners' sugar for decoration

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).

Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.

Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.  

Answer 7

These are dead simple cookies that I found in a knitter's blog.  The ingredients may seem few and commonplace but they add up to something magnificently delicious that is more than the sum of it's parts.

"RECIPE: brown sugar cookies.

1 part brown sugar

1 part butter

2 parts flour

salt

vanilla bean scrapings

Heat oven to 325F. Cream butter and sugar until light and fluffy. Add flour, salt, and vanilla and mix just until it forms pea-sized blobs. Dump blobs out onto a surface that you’ve covered with a light dusting of powdered sugar, press into one giant blob, and roll to 1/4″ thick. Cut. Bake 10 minutes.

If everything is just right, the brown sugar will separate a little and make a wee, delicious, caramel-candy crust around the edges."

Answer 8

These are always a big hit.  They're different and really good.  You can use any flavor cake mix you want and add extra ingredients like chocolate chips, etc.  Lemon are my fave, though.

Ooey Gooey Lemon Cookies

8 oz. cream cheese

1 - 18½ oz. lemon cake mix

½ c. softened butter

¼ c. powdered sugar

1 egg

Cream together cream cheese & butter.  Stir in egg & vanilla.  Add cake mix & stir until well blended.  Refrigerate for 30 min.  Roll into 1" balls & refrigerate for 30 more min.  Roll balls in powdered sugar.  Bake at 350° for 10-13 min.

(Baking with an Air Bake cookie sheet & parchment paper works great.)

Answer 9

white chocolate, macadamia nut cookies.

absolutely my favorite kind- here is the link:

http://pies-cookies-squares.suite101.com...

do enjoy, these are soo scrumptious.