The best cookie recipe ?!


Question: I wanted to start a holiday tradition with my daughter by making some cookies, fudge, and other treats, so we can look forward to this tradition each year, plus it will help her to start cooking a bit. Can anybody give me some good recipes I can print out and we can make? Thanks and Merry Christmas!


Answers: I wanted to start a holiday tradition with my daughter by making some cookies, fudge, and other treats, so we can look forward to this tradition each year, plus it will help her to start cooking a bit. Can anybody give me some good recipes I can print out and we can make? Thanks and Merry Christmas!

I made these last year:
http://food.yahoo.com/recipes/taste-of-h...
They are soooo tasty!

I have to admit after hundreds tried, good old Toll House cookies right from the back of the morsel bag does it for me.

Here is my menu for the cookies that I will be putting on my tray this year.

http://www.recipezaar.com/menu/1359

A lot of the ones on there can be done ahead of time and frozen in logs. Then all you would have to do is slice and bake. Depending on your daughter's age, that may be all she helps with. If she is a bit older, breaking it up into seperate "bake sessions" can help with time and attention span.

Make the dough, freeze it. Then a couple of days later, you can do the slice and bake.

I find with my sons that short fun sessions in the kitchen are better than any longer ones.

M+M Drop Cookies

I yellow cake mix (2 layer)
1/2 cup melted butter
1/4 cup flour
1 egg

Mix together and add 1 1/2 cups M+M's or Smarties

Roll into balls, place on ungreased cookie sheets

Bake at 350 for 11-12 minutes.



Cookie Kisses

1 pkg. (18oz) refrigerated chocolate chip cookie dough
36 Hershey kisses

Preheat oven to 350

Cut dough into 9 slices

Cut each slice into 4

Lightly spray mini muffin trays

Place 1 piece of dough in each muffin cup, form a cup

Place 1 candy piece in each cup

Bake for 10-12 minutes. Makes 36 cookies

Good, old homemade chocolate chips! Yum!

Here's my recipe:

1/2 cup packed brown sugar
1/2 cup white sugar
3 eggs
1/2 tsp. vanilla
1 cup butter or margarine, softened
2 cups flour
1/2 tsp. salt
1 tsp. baking soda
1 package chocolate chips (you can use semi- or bitter-sweet, milk chocolate, dark chocolate, white chocolate, whatever kind you want!)

And here's how to do it! Preheat oven to 350.

In a large bowl, combine sugars and butter or margarine. Cream well. Add eggs, one at a time, mixing well. Add vanilla.

In a separate bowl, combine dry ingredients. Add to wet mixture. Mix well. Add chocolate chips and stir. Mixture will be VERY hard to stir by hand - I use my professional mixer (I bought the Hamilton Beach model, 1/2 the price of the Cuisinart).

On a cookie sheet, drop dough by tablespoonsful about 3" apart. Bake in oven for about 10 - 12 minutes until golden brown. Cool on wire rack. Makes about 2 dozen.

To soften them after they've cooled, microwave them for 10 seconds between damp paper towels. Yummo!!!

Hillary Clinton's chocolate chip cookies are still the best, even if she doesn't have time to make them these days. Still Chelsea's favorites.

http://clinton2.nara.gov/WH/EOP/First_La...

These are easy to make as well as tasty.

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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I have made these for years as part of my Christmas goodie packages that I give as gifts to my friends and family.

Chewy Molasses Ginger Cookies
about 4 dozen
Prep: 25 minutes
Chill: 1 hour
Bake: 10 minutes

Ingredients
Nonstick cooking spray
1/3 cup butter, softened
2/3 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 egg
1/4 cup dark molasses
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/4 cup granulated sugar
1 teaspoon ground cinnamon

Directions
1. Spray cookie sheet with nonstick spray; set aside.

2. In a large mixing bowl beat the margarine with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking soda, ginger, and 1/2 teaspoon cinnamon; beat until combined. Beat in egg and molasses. Beat in as much of the all-purpose and whole wheat flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Cover and chill in the refrigerator for 1 hour.

3. Shape dough into 1-inch balls. Combine the granulated sugar and 1 teaspoon cinnamon. Roll balls in sugar-cinnamon mixture. Place 2 inches apart on prepared cookie sheet. Bake in a 350 degree F oven for 10 to 11 minutes or until set and tops are cracked. Remove from cookie sheet. Cool on a wire rack. Makes about 4 dozen.

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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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When I bake for Christmas, I also make this super easy but delicious tasting 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.

Irish Crème Fudge

3 sticks of butter (3/4 pound)
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 3 quart sauce pan - preferably 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.

**************************************...

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.

Blueberry Cheesecake Fudge
1/4 cup butter
2 1/2 cups granulated sugar
2/3 cup evaporated milk
12 ounces vanilla chips
3 ounces cream cheese, at room temperature
5 ounces Marshmallow Crème
1 1/2 cups dried blueberries
1 teaspoon vanilla extract
1 teaspoon butter flavoring or extract
Line a 9-inch square pan with aluminum foil and set aside.
Heat milk over medium heat until warm; add sugar. Bring to a rolling boil over medium-high heat while stirring constantly with a wooden spoon. Add Marshmallow Crème and butter. Return to a rolling boil for 5 1/2 minutes (start timing as soon as the rolling boil resumes).
Cut cream cheese into small dice, and add it to the boiling mixture about 1 minute before the end of the boil. If brown flecks begin to appear in the mixture, lower the heat a little. Remove from heat and add vanilla chips and blueberries. Stir until creamy and all chips are melted. Stir in vanilla extract and butter flavoring or extract. Mix thoroughly. Pour into prepared pan. Cool.
Remove from pan; remove foil, and cut into squares.
Yields 2 pounds

regular fudge

Fudge.

INGREDIENTS
2 cups white sugar
1/2 cup cocoa
1 cup milk
4 tablespoons butter
2 tbsp peanut butter
1 teaspoon vanilla extract

DIRECTIONS
Grease an 8x8 inch square baking pan. Set aside.

Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.

Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C).(on this part I wait till it goes a tiny bit above the mark. trust me it turns out great) If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.

Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
Pour into prepared pan and let cool. Cut into about 60 squares

These are easy and really good.

1/2 c. butter
2 c. sugar
1/2 c. milk
1/4 c. cocoa
3/4 c. nuts
3 c. minute oats
1 tsp. vanilla
1 c. coconut

Melt butter in heavy fry pan. Add sugar,milk,cocoa and
bring to rolling boil. Boil exactly one minute. Remove
from heat and stir in rest of stuff. Drop by spoonfuls
onto wax paper,they hardened as they cool.

Also, don't forget about stringing popcorn for the tree, Its my favorite memory from when we were little!!





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