Does anyone know an easy cookie recipe that I can make so i can give my friends for christmas?

Please help me out! I don't want a recipe that is too easy.


=P A picture of it will be awesome.Does anyone know an easy cookie recipe that I can make so i can give my friends for christmas?
I have been making these cookies for years - the first one was my grandmother's and all but the last are from the Better Homes and Gardens Cookbook, I don't remember were I got the last one from but everybody loves them.





These melt in your mouth and you don't even know that they contain sour cream.





Sour Cream Cutouts Cookies





TIME: Prep: 25 min. + chilling


Bake: 10 min.





Ingredients:


1 cup butter, softened


1-1/2 cups sugar


3 eggs


1 cup (8 ounces) sour cream


2 teaspoons vanilla extract


3-1/2 cups all-purpose flour


2 teaspoons baking powder


1 teaspoon baking soda





FROSTING:


1/3 cup butter, softened


2 cups confectioners' sugar


2 to 3 tablespoons milk


1-1/2 teaspoons vanilla extract


1/4 teaspoon salt





Directions:





In a mixing bowl, cream butter and sugar. Beat in eggs. Add sour cream and vanilla; mix well. Combine flour, baking powder and baking soda; add to the creamed mixture and mix well. Chill dough at least 2 hours or overnight.





Roll on a heavily floured surface to 1/4-in. thickness. Cut with a 3-in. cutter. Place on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until cookie springs back when lightly touched. Cool. Mix all frosting ingredients until smooth; spread over cookies. Yield: about 3-1/2 dozen.


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I love these sugar cookies - they are buttery and versitile.





Sugar Cookie Standouts


about 36 cookies


Prep: 45 minutes


Chill: 2 hours


Bake: 7 minutes/batch





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


1. 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.





2. 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.





3. 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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Gingerbread People


about 25 gingerbread people


Prep: 30 minutes


Chill: 3 hours


Bake: 5 minutes per batch





Ingredients


3 cups all-purpose flour


3/4 teaspoon baking soda


1/2 teaspoon ground cinnamon


1/8 teaspoon ground cloves


1/2 cup butter


1/2 cup sugar


1 egg


1/2 cup molasses


1 teaspoon vanilla


1/4 cup grated fresh ginger


Royal Icing


Assorted colors of paste food coloring





Directions


1. In a medium mixing bowl stir together flour, baking soda, cinnamon, and ground cloves; set aside. In a large mixing bowl beat butter for 30 seconds with an electric mixer. Add sugar; beat until fluffy. Add egg, molasses, and vanilla; beat until combined. Beat in ginger and as much of the flour mixture as you can with the mixer. Stir in remaining flour with a wooden spoon. Cover; chill dough about 3 hours, or overnight, or until easy to handle.





2. Preheat oven to 375 degree F. On a lightly floured surface roll dough to about 1/8-inch thickness. Cut dough using 5-inch gingerbread people cookie cutters. Arrange the cutouts about 1 inch apart on a lightly greased cookie sheet.





3. Bake for 5 to 6 minutes or until edges are firm and bottoms are light brown. Cool cookies on a wire rack. Pipe designs on cookies with tinted Royal Icing. Makes about 25 gingerbread people.





To Store: Place in layers separated by waxed paper in an airtight container; cover. Store piped cookies at room temperature for up to 3 days. Freeze unfrosted cookies for up to 3 months. Thaw, and if desired, pipe with icing.





Royal Icing: In a small bowl combine 2 cups sifted powdered sugar, 4 teaspoons meringue powder, and 1/4 teaspoon cream of tartar. Stir in 1/4 cup warm water. Beat with an electric mixer on low speed until combined, then on high speed 7 to 10 minutes or until very stiff. Add 1 to 2 tablespoons additional warm water, 1 teaspoon at a time, until of glazing consistency. To tint, divide the glaze into small portions. Add enough paste food coloring or liquid food coloring to each portion to make desired color.


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Molasses Ginger Cookies


Prep: 30 minutes


Chill: 3 hours


Bake: 9 minutes per batch





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


1. 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.





2. 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.





3. 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.





Test Kitchen 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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Tender Sugar Cookies


about 60


Prep: 40 min.


Chill: 30 min.


Bake: 15 min. per batch





Ingredients


1 cup butter, softened


1-1/4 cups sugar


1 teaspoon baking powder


1/4 teaspoon salt


1 egg


1 teaspoon vanilla


2-1/4 cups all-purpose flour





Directions


1. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the sugar, the baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator for 30 to 60 minutes or until dough is easy to handle.





2. Preheat oven to 300F. Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets. Bake in preheated about 15 minutes or until tops are slightly crackled and sides are set (do not let edges brown). Transfer cookies to wire racks and let cool. Makes about 60 cookies.





3. Tip: For a colorful platter of cookies, roll the dough balls in different colored sugars instead of the white granulated sugar.





4. To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.


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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)





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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This is a variation of Fantasy Fudge that is even better than the original. If you use vanilla extract in place of the liqueur, you have the Original Fantasy Fudge recipe.





Irish Crème Fudge





I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs. You can use 2 teaspoons of vanilla extract in place of the liqueur.





3/4 cup of butter


3 cups sugar


2/3 cup evaporated milk


1 7-ounce jar Kraft marshmallow crème


12 ounce bag semi-sweet chocolate chips


1 bottle (airline size or nip) or 1 shot Irish Crème


2 cups walnuts or pecans - optional


2 8-inch square pans sprayed with non-stick spray





In a heavy 3 quart sauce pan - I prefer an enameled cast iron -melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.





Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly.





Pour mixture into pans and cool thoroughly before cutting into squares and serving.


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Fantasy Fudge - the Original recipe





3 cups sugar


3/4 cup butter


2/3 cup evaporated milk


1 12-oz. (340 g) package semi-sweet chocolate chips


1 7-oz. (198 g) jar Kraft Marshmallow crème


1 cup chopped nuts


1 tablespoon vanilla


Traditional method:


Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow crème, nuts %26amp; vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.





Microwave method:


Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.





Note: Can be made in a smaller pan for thicker squares (yield will be reduced).Does anyone know an easy cookie recipe that I can make so i can give my friends for christmas?
This is sooooo simple and soooo good!


Peanut Butter Cookies


1 cup crunchy peanut butter


1 egg


1 cup sugar


Mix together, roll into balls, place on cookie sheet, mash with fork to flatten, sprinkle sugar on top. Bake at 350 degrees about 10 minutes. Yummy.
http://www.christmas-cookies.com/index.p…
I use the packaged cookie mixes from Betty Crocker...you just add oil and water for most of them. Can't get any easier than that plus they really do taste good.
Go to the store and buy Quaker oatmeal. The recipes for their awesome cookies is on the inside of the lid. I get the old fashioned type. Use real butter and they will be delicious.
maybe try allrecipes.com
I found a bunch of great recipes here


http://www.foodandwine.com/articles/december-2007-holiday-cookies





these Christmas sugar cookies rock!


http://www.foodandwine.com/recipes/christmas-sugar-cookies





ACTIVE TIME: 30 MIN


TOTAL TIME: 2 HRS 20 MIN


MAKES ABOUT 4 DOZEN 2 1/2-INCH COOKIES


ingredients


2 1/4 cups bleached all-purpose flour


1/4 teaspoon salt


3/4 cup sugar


1 1/2 sticks (6 ounces) unsalted butter, cut into pieces


1 large egg


2 teaspoons finely grated lemon zest (optional)


1 teaspoon pure vanilla extract


Colored sugars and silver dragées
Here are my all-time favorite Christmas cookies. I always make 3 or 4 batches because they go really fast!





http://www.sunset.com/sunset/Premium/Foo…
CHRISTMAS COOKIES IN A JAR








1/3 cup granulated sugar


1/3 cup packed brown sugar


¾ cup all-purpose flour


½ teaspoon baking powder


1/8 teaspoon baking soda


1/8 teaspoon salt


1 cup quick-cooking oats


1 cup orange-flavored dried cranberries


1 cup vanilla or white chips





Additional Ingredients:





½ cup butter, melted


1 large egg


1 teaspoon vanilla extract





In a 1-quart glass jar, layer the sugar %26amp; brown sugar, packing well between layers. Combine flour, baking powder, baking soda %26amp; salt. Spoon into jar. Top w/oats, cranberries %26amp; chips. Cover %26amp; store in a cool, dry place for up to 6 months.





To prepare cookies, Pour mix into large mixing bowl. Stir to combine. Beat in butter, egg %26amp; vanilla. Cover %26amp; refrigerate for 30 minutes. Drop by the tablespoon, 2” apart onto ungreased baking sheets. Bake at 375 degrees F. for 8 to 10 minutes, or until browned. Transfer to wire racks to cool.








Yield: 3 Dozen