Does anyone have any superb cookie recipes? I need a cookie that is relatively easy to make. Thanks!?

i need a yummy cookie to make for the holidays, care packages, etc. if you have any yummy cookie recipes that have been put to the test among family members who have approved, i would be most grateful if you would pass them along! Thanks!


-volleyballer92Does anyone have any superb cookie recipes? I need a cookie that is relatively easy to make. Thanks!?
CHRISTMAS FUDGE COOKIES


1 can Eagle Brand milk


2 tsp. butter


6 oz. chocolate chips


1 c. flour


1 c. nuts (optional, we've used choc. chips, m%26amp;m's, mini m%26amp;m's)


1 tsp. vanilla





Melt chocolate chips and butter on low heat. Stir and add Eagle Brand milk, flour, nuts and vanilla. Cool -- spoon by teaspoon on greased pan. Bake at 325 degrees for 10-12 minutes.








EVERYTHING COOKIES


1 C. margarine


1 C. brown sugar


1 C. white sugar


3 eggs


1 C. peanut butter


1 C. coconut


1 C. chocolate chips


1 C. flour


1 T. baking soda


1 C. oatmeal


1 C. raisins


1 C. pecans





Preheat oven to 350掳 F. Beat margarine, both sugars, eggs, and peanut butter until creamy. Add remaining ingredients and mix well. Drop by spoonfuls on cookie sheet and bake for 10 minutes. Makes 9 dozen.Does anyone have any superb cookie recipes? I need a cookie that is relatively easy to make. Thanks!?
you're very welcome, they're tastebud pleasers in our house! Merry Christmas to you as well! Report Abuse

These are the best peanut butter cookies, tried and tested. Don't need too many ingredients, it's an original! Rich with peanut butter and chocolate chip, yum!


Flourless Peanut Butter Cookies


1 cup smooth peanut butter (I used a national brand)


3/4 cup brown sugar


1 large egg


1/2 tsp vanilla extract (optional)


1/2 tsp baking soda


1/4 tsp salt


1 cup chocolate chips





Preheat oven to 350F. Line a baking sheet with parchment paper.


In a large bowl, beat together all ingredients until smooth, adding chocolate chips at the end of mixing.


Drop by tablespoonfuls onto prepared baking sheet and flatten slightly with a moistened finger.


Bake for about 10-13 minutes at 350 F, until golden brown at the edges.


Cool on pan before removing to wire rack to cool completely.


Makes 2 dozen.
Easy Ginger Biscuits





2 oz vegan margarine


1 oz sugar


4oz flour


1 teaspoon ground ginger





Blend the margarine with the sugar until it is a smooth paste. Add the ginger and flour and blend thoroughly. If it too dry add a teaspoon of water - it should come together in a dough. Roll out on a floured surface and cut out using a cookie cutter. Place on a greased baking sheet in a 200 degree oven for 10 minutes or until golden brown.
I, too, like easy cookie recipes that don't require lots of kitchen equipment like food processors and mixers, and these recipes have relatively cheap ingredients so you can make lots of holiday cookie trays! Hope they help you!





--------------------------------------鈥?br>




Coconut Cranberry Macaroons


Ingredients


2/3 cup sugar


2 large egg whites, lightly beaten


1/2 cup dried cranberries, finely chopped


Finely grated zest of 1 orange


2 teaspoons pure vanilla extract


1/2 teaspoon fine salt


3 cups (about 8 ounces) finely shredded unsweetened coconut





Instructions


Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.





Whisk the sugar, egg whites, cranberry, orange zest, vanilla and salt in a large bowl. Toss the coconut with the egg mixture until completely coated.





Moisten your fingertips with water. Form about 1 heaping tablespoon of the batter into pointed mounds or pyramids on the prepared pans, spacing them about 1-inch apart.





Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. Transfer to a rack to cool. Serve.





Store macaroons in a tightly sealed container for up to a week.





--------------------------------------鈥?br>




Cinnamon Pecan Twists





1/4 cup light brown sugar


1/4 cup pecan pieces


1/2 teaspoon ground cinnamon


1 (9 1/4 by 10-inch) sheet puff pastry, thawed (about 9 ounces)


1 large egg, beaten





Combine sugar, pecans, and cinnamon in a mini-chopper and process until sandy. Line 2 baking sheets with parchment paper. Unfold pastry and brush with egg. Spread sugar mixture over pastry. Cut in half, then cut into 8 (1/2-inch-wide) strips. Twist strips. Lay on pans, pushing ends down with your thumb. Freeze 10 to 15 minutes, until firm.


Preheat oven to 400 degrees F.





Bake until golden, rotating pans halfway, 18 to 20 minutes. Cool on a rack.





--------------------------------------鈥?br>




Baklava


Ingredients


Baklava:


1 1/2 cups toasted walnut pieces, chopped


1 1/2 cups toasted unblanched almonds, chopped


1 1/2 cups unsalted butter (3 sticks)


4 ounces bittersweet chocolate, diced 1/4-inch


1/3 cup sugar


1 tablespoon ground cinnamon


2 teaspoons ground cardamom


1/2 teaspoon ground cloves


1 (1 pound) box phyllo dough (about 48 sheets)





Syrup:


1 cup sugar


1 cup honey (preferably orange blossom), plus more for drizzling


1/2 cup water


Juice of 1 large lemon (about 3 tablespoons)





Instructions


Preheat the oven to 350 degrees F.





Spread the walnuts and almonds out on a baking sheet and toast until darkened and fragrant, about 8 to 10 minutes. Cool. Toss the nuts, chocolate, sugar, and spices together.





Bring the butter to a simmer over low heat. Skim and discard the foamy solids that rise to the top until the butter is clear, about 8 to 10 minutes.





Lightly butter a 16 1/2 by 11 1/2-inch sheet pan. Remove the phyllo from the package, unroll and lay it on the counter next to the pan and cover with a kitchen towel. Lay 1 sheet of the phyllo on the pan and brush lightly with butter. Repeat with 11 more sheets of phyllo working quickly and keeping the phyllo covered, as you assemble the baklava. Scatter 1/3 of the nut mixture (about 1 1/2 cups) evenly over the layers of phyllo. Repeat 2 more times and top with the remaining 12 sheets of dough. Carefully, cut 3/4 of the way through the phyllo and nut filling to make about 96 (1 1/2-inch) squares.





Bake the baklava until light brown and cooked through, about 1 hour. Raise the temperature to 450 degrees F and bake until golden crisp, about 5 to 8 more minutes.





While the baklava crisps make the syrup: Heat the sugar, honey, and water in a saucepan over high heat until the sugar dissolves. Add the lemon juice and carefully pour the hot syrup over the just baked baklava, making sure to get into all the cuts. Let cool. Complete the pre-made cuts in the baklava and serve with some honey drizzled on top.





Store the baklava in a sealed container for up to 1 week.
3-in-1 Sugar Cookies





2 1/2 cups all-purpose flour


1/2 teaspoon baking powder


1/4 teaspoon fine salt


1 cup (2 sticks) unsalted butter, at room temperature


3/4 cup granulated sugar


3/4 cup confectioners' sugar


2 large egg yolks


1 teaspoon pure vanilla extract


1/4 teaspoon finely grated orange zest


Coarse sugar, aka sanding or crystallized sugar


Royal Icing, recipe follows





Whisk the flour, baking powder, and salt in a medium bowl.





Beat the butter and both sugars in another medium bowl with an electric mixer on medium-high speed until light and fluffy, about 30 seconds. Add the egg yolks, vanilla and orange zest mixing until fully incorporated. Slowly add the flour mixture, and continue beating until the dough comes together, stopping and scraping down the sides of the bowl as needed.





For rolled cookies: Roll about a tablespoon of dough by hand into a ball. Dip 1 side of the balls into some coarse sugar and place them sugar-side-up on an ungreased baking sheet, leaving about 1-inch between cookies.





For sliced cookies: Divide dough in half, roll by hand into 2-inch-wide logs, wrap in plastic wrap and refrigerate until firm, at least 2 hours.





Cut the logs into 1/4-inch-thick cookies and place them on ungreased baking sheets, leaving about 1-inch between cookies.





For cutout cookies: Divide dough in half, pat into disks, wrap in plastic wrap and refrigerate until firm, at least 2 hours.





Roll dough between lightly floured parchment, or waxed paper, until about 1/3-inch thick. Transfer sheets to a baking sheet and refrigerate until firm, about 30 minutes. Cut into desired shape using a cookie cutter, place them on ungreased baking sheets, leaving about 1-inch between cookies. (Gather the dough scraps together, pat into a disk, chill and reroll.)





Refrigerate cookies while preheating the oven to 375 degrees F, for at least 30 minutes.


Bake the cookies, until the bottoms are golden, about 10 to 15 minutes depending on shape. Cool on sheets until firm enough to transfer to a rack to cool. Decorate as desired and serve, or store in an airtight container at room temperature for up to 1 month.





Royal Icing:


5 tablespoons meringue powder (egg white powder)


6 tablespoons water


1 pound confectioners' sugar (about 3 3/4 to 4 cups or 1 box)


Food coloring, as desired





Combine all the ingredients, except the food coloring, in the bowl of a standing mixer fitted with the paddle attachment. Mix slowly until stiff enough to form peaks. The icing should be pure white and thick, but not fluffy and bubbly. If the frosting is overbeaten, it will get aerated which makes it harder to work with. If this happens, let the frosting sit to settle, then use a rubber spatula to vigorously beat and smooth out the frosting.





Alternatively, combine ingredients in a large bowl, and beat with hand beaters on low speed until the frosting thickens to stiff peaks.





Add up to 1 tablespoon food coloring and mix with a rubber spatula until the color is uniform. (Adding too much color reduces the sheen of the frosting and can break down the consistency of the frosting over a couple of days.) Store icing, covered, with plastic film on the surface of the icing.
Corn Flake Candy





1 2/3 cup Corn Syrup


1 2/3 cup sugar


Boil until sugar is melted, remove from heat, then add


1 2/3 tablespoon vanilla


2 1/2 cup peanut butter





In a big pan that is coated with butter, put in 10 cups Corn Flakes.


Pour the above mixture over the Corn Flakes and stir with a large spoon that is coated with butter. I have even coated my hands with butter for the last of them to be put on wax paper so not to burn my hands as it is still very hot.


Stir until Corn Flakes are covered. Spoon out on wax paper and let cool.
Coconut Dainties





1/4 Cup Butter


1/4 Cup Shortning


1/4 Cup Brown Sugar


1 Egg Yolk.....seperated


1 Cup Flour


Pinch of Salt


Coconut





Cream butter, shortning and sugar. Add beaten egg yolk. Blend in flour and salt. Roll into small balls and dip each one into slightly beaten egg white. Then roll in coconut. Arange on cookie sheet and press down centers of each one. Cook in 300 degree oven for 15 minutes. Then fill centers with a dot of jelly....while still warm.
These are wonderful!!! Trust me!! Easy too!!


CHOCOLATE BLISS PEANUT BUTTER COOKIES





1 PKG., 8 SQUARES, SEMI-SWEET BAKING CHOC.


戮 C BROWN SUGAR


陆 C PEANUT BUTTER


录 C, 陆 STICK, BUTTER OR MARGARINE


2 EGGS


1 TSP. VANILLA


陆 C FLOUR


录 TSP. BAKING POWDER


1-1/2 C SEMI 鈥揝WEET CHOC. CHUNKS


2 C PEANUTS, CHOPPED





OVEN 350 MICROWAVE CHOC. SQUARES IN LARGE BOWL FOR 2 MIN ON HIGH


STIR UNTIL CHOCOLATE IS MELTED


STIR IN SUGAR, PEANUT BUTTER, BUTTER, EGGS, VANILLA


STIR IN FLOUR AND BAKING POWDER


STIR IN CHOCOLATE CHUNKS AND PEANUTS


DROP BY TSP. ON UN GREASED BAKING Sheet BAKE FOR 13 鈥?14 MIN. UNTIL PUFFED AND FEEL SET TO TOUCH,COOL .
go to ur refrigerated section at the grocery store and get the pillsbury doughboy cookies


it is quicker, cheaper and oh so much easier. and every bit as good and no one need know.


i won't tell if u don't.
You should check out the peanut butter cookie recipes that Kraft peanut butter has right on the jar the easiest recipe in the world.