What r good cookie recipes

Question

i want some cookies

Answer 1

Butterscotch Cookies

Cook Time: 10 minutes

Ingredients:

3/4 cup shortening

1/4 cup butter

1/2 cup sugar

1 cup firmly packed brown sugar

2 eggs

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon soda

1/8 teaspoon salt

1 cup chopped pecans

Preparation:

Cream shortening, butter, and sugars until light and fluffv. Beat in eggs and vanilla extract. Combine dry ingredients; add to creamed mixture and mix well. Stir in pecans. Drop dough by teaspoons onto ungreased cookie sheets. Bake at 375° for about 10 minutes, or until lightly browned. Makes about 4 dozen butterscotch pecan cookies.  

Answer 2

I bake cookies every year at Christmas to give away as gifts and these are some of my favorite cookie recipes. Some tips: I always use butter never margarine or crisco for the best taste; for chewier cookies that require brown sugar, up the amount of brown sugar by 1/4 cup; cookies will be chewier if baked for the least amount of time. For drop cookies, I prefer to use a #20 cookie scoop instead of a teaspoon, the cookies bake more evenly and look nicer. Have all ingredients at room temperature including eggs and butte.

Vanishing Oatmeal Raisin Cookies

½ pound (2 sticks) butter, softened

1 cup firmly packed brown sugar

½ cup granulated sugar

2 eggs, room temperature

1 teaspoon pure vanilla extract

1 ½ cup all purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon salt

3 cups Quaker Oats (Quick or Old Fashioned, uncooked)

1 cup raisins

Preheat oven to 350 degrees F.

Beat together butter and sugars until creamy. Add eggs and vanilla, beat well. Add combined flour, baking soda, cinnamon and salt. Stir in oats and raisins, mix well.

Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes, or until golden brown. Cool 1 minute on cookie sheet, remove to wire rake.

Makes about 4 dozen.

BAR COOKIES

Bake 30 to 35 minutes in an ungreased 13x9x2-inch metal baking pan.

You can substititute chocolate chips for the raisins and add in flaked coconut.

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Sugar Cookie Standouts

Ingredients

2/3 cup butter, softened

3/4 cup granulated sugar

1 teaspoon baking powder

1/4 teaspoon salt

1 egg

1 tablespoon milk

1 teaspoon vanilla

2 cups all-purpose flour

Edible glitter, sparkling sanding sugar, or granulated sugar (optional)

Directions

In a large mixing bowl beat butter on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and, vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill dough for 2 to 3 hours or until easy to handle.

On a lightly floured surface, roll half the dough at a time to 1/8 inch thickness. Using a 2-1/2-inch cookie cutter, cut into desired shapes. Sprinkle with edible glitter, sparkling sanding sugar, or granulated sugar, if desired. Place 1 inch apart on ungreased cookie sheets.

Bake in a 375 degree oven for 7 to 8 minutes or until edges are firm and very lightly browned. Transfer to a wire rack and let cool. Makes about 36 cookies.

Powdered Sugar Icing: In a small bowl stir together 1-1/2 cups sifted powdered sugar, 4 teaspoons milk, and 1/2 teaspoon vanilla. If necessary, add milk, 1/2 teaspoon at a time, to reach piping or spreading consistency. (Or, stir together 1/2 cup purchased vanilla icing and enough milk to reach piping or spreading consistency.) Makes 1/2 cup.

Raspberry Sandwich Cookies: Prepare as above, except use a 3 1/2-inch scalloped square-shaped cutter to cut dough. Use a 2-inch alphabet-shaped cutter to cut desired letter out of center of half the cookie cutouts. Bake and cool as above (bake letter cutouts as above and decorate as desired). Before serving, spread 1 teaspoon of seedless raspberry jam over each uncut cookie. Top with remaining cookies with center cutouts to create sandwich cookies. Makes about 14 sandwich cookies.

Merry ABCs: Prepare as above, except do not divide dough in half. Tint one-third of the dough red with 3/4 teaspoon liquid red food coloring before chilling. On a lightly floured surface form a mound by dropping small amounts of each of the doughs close together in a random pattern. Gently shape the mound into a ball. Divide in half. Cover and chill until easy to handle. Roll, cut and bake as above, except use 3-inch alphabet-shaped cutters. Gently gather scraps of dough together to reroll.

Sugar and Spice Cookies: Prepare as above, except reduce granulated sugar to 1/2 cup. Add 1/4 cup packed brown sugar, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground cloves with the sugar. Roll, cut, and bake as above except use a 4-inch hexagonal-shaped or round cutter. Use Powdered Sugar Icing to pipe snowflake design on cooled cookies. Makes about 20.

Honey-Ginger Cookies: Prepare as above, except reduce sugar to 1/2 cup. Add 2 teaspoons ground ginger with the sugar. Omit the milk and beat in 1/4 cup honey with the egg and vanilla. Roll, cut and bake as directed above, except use a 3-1/4- to 3-1/2-inch hexagonal-shaped cutter and decrease baking time to 6 to 7 minutes per batch. Decorate as desired.

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Snickerdoodles

Ingredients

1/2 cup butter, softened

1 cup granulated sugar

1/4 teaspoon baking soda

1/4 teaspoon cream of tartar

1 egg

1/2 teaspoon vanilla

1 1/2 cups all-purpose flour

2 tablespoons sugar

1 teaspoon ground cinnamon

Directions

In a medium mixing bowl beat butter with an electric mixer at medium to high speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill in the refrigerator for 1 hour.

In a small mixing bowl combine the 2 tablespoons sugar and the cinnamon. Shape dough into 1-inch balls. Roll balls in the sugar-cinnamon mixture to coat. Place 2 inches apart on an ungreased cookie sheet.

Bake in a 375 degree F oven for 10 to 11 minutes or until edges are golden brown. Transfer cookies to a wire rack; cool. Makes about 36 cookies.

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CORELLIAN COCONUT OATMEAL COOKIES DIPPED IN CHOCOLATE

1 cup Flour

1 tsp Baking Powder

½ tsp Baking Soda

1 tsp Salt

¾ cup Butter, softened

1 2/3 cup Sugar

2 Eggs – large or bigger (I prefer to use Jumbo)

1 ½ tsp Pure Vanilla Extract

2 ½ cup Quick Oats

1 cup Flaked Coconut

16 oz Milk Chocolate - Melted (I prefer Droste a Milk Chocolate candy bar from Holland) - Optional

Preheat oven to 375 F.

Stir together flour, baking powder, baking soda, and salt; set aside. Cream together butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in flour mixture, vanilla and oats. Add coconut. Bake for 10-15 minutes, or until lightly browned at the edges. Cool on a wire rack. One cool dip half of each cookie in the melted chocolate and let harden. Makes about 60 cookies. Cookies will spread when baking.

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Original Nestlé Toll House Chocolate Chunk Cookies

Ingredients:

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter or margarine

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunks

1 cup chopped nuts

Directions:

Preheat oven to 375º 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 chunks 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.

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Molasses Ginger Cookies

Ingredients

2 1/4 cups all-purpose flour

1 1/2 tsp. baking soda

1/2 tsp. ground cinnamon

1/4 tsp. ground ginger

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

1/2 cup butter, softened

3/4 cup granulated sugar

1/2 cup dark molasses

1 egg

1/2 cup coarse raw sugar or granulated sugar

Directions

In a medium bowl stir together flour, baking soda, cinnamon, ginger, nutmeg, and cloves. In a large mixing bowl beat butter with an electric mixer on low speed for 30 seconds. Add the 3/4 cup granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in molasses and egg until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Cover and refrigerate 3 hours or until easy to handle.

Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Roll balls in the 1/2 cup raw sugar. Place balls on parchment-lined cookie sheet or on ungreased cookie sheet.

Bake for 9 to 11 minutes or until edges are firm and tops are puffed; do not overbake. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks. Cool. Makes 4 dozen cookies.

Tip: To store, arrange in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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MOLASSES CRINKLES

3/4 cup butter

1 cup brown sugar

1 egg

1/4 cup molasses

2 1/4 cup flour

2 tsp. baking soda

1/4 tsp. salt

1/2 tsp. cloves

1 tsp. cinnamon

1 tsp. ginger

Preheat oven to 375 degrees. In a bowl mix the butter, brown sugar, egg, and molasses. In a separate bowl combine flour, baking soda, salt, cloves, cinnamon, and ginger. Slowly add the flour mixture to the butter mixture. Once mixed, chill in fridge for 1 hour. Roll chilled dough into balls. Dip tops in sugar and sprinkle each with 1 - 2 drops water (for crinkling effect). Bake 8-10 minutes.

WA

Answer 3

These are my two favorite cookie recipes.  

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.)

Chewy Sugar Cookies

1 ¼ c. butter    

2 c. sugar

2 eggs    

2 t. vanilla

½ t. salt

1 t. baking soda

2 ¾ c. flour

¼ c. sugar for decoration

Preheat oven to 350°.  In a large bowl, cream together butter and 2 cups sugar until light and fluffy.  Beat in the eggs one at a time, then the vanilla.  Gradually stir in the dry ingredients until just blended.  Roll the dough into walnut sized balls and roll the balls in the remaining ¼ cup of sugar.  Place cookies 2" apart onto ungreased cookie sheets and flatten slightly.

Bake for 8-10 minutes, until lightly browned at the edges.  Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.