What is a good cookie recipe for holiday's?!


Question: I wanna make something other than suger cookies


Answers: I wanna make something other than suger cookies

Eggnog Cutout Cookies
Country Woman Christmas

TIME: Prep: 25 min. + chilling
Bake: 10 min./batch

Ingredients:
1/2 cup butter (no substitutes), softened
1 cup sugar
2 eggs
2 tablespoons plus 1 teaspoon eggnog*
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg

ICING:
2 cups confectioners' sugar
1/4 teaspoon ground nutmeg, optional
4 to 5 tablespoons eggnog*
Liquid or paste food coloring, optional

Directions:

In a mixing bowl, cream butter and sugar. Beat in eggs. Stir in eggnog. Combine the flour, salt, baking soda and nutmeg; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.

On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 2 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool. In a mixing bowl, beat confectioners' sugar, nutmeg if desired and enough eggnog to achieve icing consistency. Add food coloring if desired. Spread over cooled cookies; let dry. Yield: about 4 dozen.
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Eggnog Cookies
Taste of Home

TIME: Prep: 25 min. + chilling
Bake: 10 min./batch

Ingredients:
1 cup butter, softened
2 cups sugar
1 cup store-bought eggnog
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
5-1/2 cups all-purpose flour
1 egg white, lightly beaten
Colored sugar

Directions:

In a mixing bowl, cream butter and sugar. Beat in eggnog, baking soda and nutmeg. Gradually add flour and mix well. Cover and chill for 1 hour.

On a lightly floured surface, roll out half of the dough to 1/8-in. thickness. Cut into desired shapes; place on ungreased baking sheets. Repeat with remaining dough. Brush with egg white; sprinkle with colored sugar.

Bake at 350° for 6-8 minutes or until edges are lightly browned. Cool on wire racks. Yield: about 16 dozen.
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These are not cutout cookies but are very good.

Eggnog Snickerdoodles
Country Woman Christmas

TIME: Prep: 20 min.
Bake: 15 min.

Ingredients:
1/2 cup butter, softened
1/2 cup shortening
1-3/4 cups sugar, divided
2 eggs
1/4 to 1/2 teaspoon rum extract
2-3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground nutmeg

Directions:

In a mixing bowl, cream butter, shortening and 1-1/2 cups sugar until light and fluffy. Beat in eggs and extract. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture.

In a shallow bowl, combine the nutmeg and remaining sugar. Roll dough into 1-in. balls; roll in sugar mixture. Place 2 in. apart on ungreased baking sheets. Bake at 400° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 6-1/2 dozen.
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Spritz are a butter sugar cookie usually made using a cookie press to get many different shapes.

Spritz Blossoms
about 7 dozen cookies
Prep: 40 minutes
Bake: 7 minutes/batch

Ingredients
1-1/2 cups butter, softened
1 cup packed brown sugar
1 teaspoon baking powder
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
3-1/2 cups all-purpose flour
1 recipe Powdered Sugar Icing
Coarse sugar; silver dragees

Directions
1. Preheat oven to 375F. In large bowl beat butter on medium to high speed 30 seconds. Add brown sugar and baking powder; beat until combined, scraping sides of bowl. Beat in egg, vanilla, and extract until combined. Beat in as much flour as you can; stir in remaining flour.

2. Push dough through cookie press onto ungreased cookie sheet. Bake 7 to
9 minutes or until edges are lightly browned. Transfer to wire rack to cool.

3. Brush with Powdered Sugar Icing; sprinkle with sugar. Place a dragee in center. Dry 30 minutes on waxed paper. Makes 80.

4. Store in airtight container in single layer at room temperature up to 3 days. Freeze up to 3 months.
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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
? tsp Baking Soda
1 tsp Salt
? cup Butter – softened
1 2/3 cup Sugar
2 Eggs – large or bigger (I prefer to use Jumbo)
1 ? tsp Pure Vanilla Extract
2 ? 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.

M&M'S COOKIE

1 box yellow cake mix (not pudding type)
1/4 c. oil
1/4 c. water
1/2 lb. M&M'S? cookies
1 egg, beaten
4 tsp. vanilla

Mix together ingredients in a large bowl. Drop by teaspoonful on lightly greased cookie sheet. Put about 3 M&M'S? on each cookie before baking. Preheat oven to 350 degrees and bake for 10 to 12 minutes. Makes 36 cookies.


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M&M'S COOKIE RECIPE

1 c. shortening
1 c. brown sugar
1/2 c. sugar
2 tsp. vanilla
2 eggs
2 1/4 c. sifted flour
1 tsp. baking soda
1 tsp. salt
1 1/2 c. M&M'S? candies

Blend shortening and brown sugar and sugar in a large bowl. Beat in vanilla and eggs. Sift remaining dry ingredients. Add to sugar-egg mixture, blending well. Stir in 1/2 cup of candies (reserve remaining candies for decorating). Drop from teaspoon on ungreased cookie sheet; decorate tops with remaining candies. Bake at 375 degrees for 10 minutes.

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Oatmeal MM Cookies

1/2 cup butter flavored shortening
2/3 cup brown sugar
1/3 cup white sugar
1 egg
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups rolled oats
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup candy-coated milk chocolate pieces

Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the shortening, brown sugar and white sugar until smooth. Beat in the egg and vanilla until well blended. Combine the oats, flour, baking powder and salt; stir into the creamed mixture. Mix in the candy-coated chocolate pieces. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake for 10 minutes in the preheated oven, until light golden brown.

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M M Cookie Recipe, Yummy Kid Cookie Recipe Cookie M M s Recipe, Kids Party Food
Site: www.lucylearns.com/m-m-cookie-recipe.htm...
A recipe for a Gift in a Jar Mix with a printable directions/gift tag - M & M's Cookie Mix.

M & M's Cookie Mix - Home Cooking
Site: www.bellaonline.com/articles/art14409.as...

M & M's Cookies - Home Cooking
Site: www.bellaonline.com/articles/art15565.as...

M&M's.com
Site: global.mms.com/

M &Amp; M'S Cookie Mix In A Jar Recipe
Site: www.recipezaar.com/119052




Hope you enjoyed our m m cookie recipe tips

this may be cliche as well, but i love gingerbread cookies at this time of year! sunmaid raisins has a great recipe for them. a chocolate cookies sprinkled with candy can/peppermint chunks and drizzled chocolate sauce over them to keep the chunks on are festive too. good luck!

Hope one of these helps you out. I make all of them for Christmas, each of them is simply scrumptious. Enjoy! And Happy Holidays!

SNOWBALLS

1 cup butter, softened
2/3 cup powdered sugar
1-? tsp. vanilla extract
2-? cups flour
? tsp. salt
1 cup walnuts, finely chopped
2 cups powdered sugar, for dusting after baking

Preheat oven to 400 degrees F. In large mixing bowl, cream butter & powdered sugar. Add vanilla extract & blend well. Stir in flour, salt & walnuts. Roll dough into 1” balls. Place 1” apart on ungreased cookie sheet. Bake 12 to 14 minutes, or until lightly browned around edges. Cool 2 to 4 minutes, then dust with about 1 cup powdered sugar. Cool completely, then dust again with powdered sugar.

Yield: 4 to 5 Dozen

COCONUT MACAROONS

2 egg whites (from large eggs)
? tsp. vanilla
1 ash salt
2/3 cup granulated sugar
1 3-?-oz. can (1-1/3 cups) flaked coconut
Red and green candied cherries, cut in quarters

Preheat oven to 325 degrees F. Lightly grease cookie sheet & set aside. Beat egg whites, vanilla extract & salt until soft peaks form. Fold in coconut. Garnish the top of each macaroon with ? of a glazed cherry. Drop from a teaspoon onto prepared cookie sheet, 1-?” apart. Bake about 20 minutes. Cool completely on wire rack.

Yield: 2 Dozen Macaroons

SHORTBREAD

1 cup (? lb.) butter, softened
? cup sifted powdered sugar
2 cup all-purpose flour

Preheat oven to 325 degrees F. Lightly grease 9” square pan & set aside. In bowl cream butter & sugar until light & fluffy. Stir in flour & blend well. With your hands, gather up dough and press it evenly over bottom of prepared pan. Bake 40 to 50 minutes, or until pale golden brown. Transfer pan to wire rack & cut into small squares. Let cool in pan.

Yield: 25 Squares

ANISE DROP COOKIES

6 large eggs, separated
1 cup powdered sugar
1 cup flour
3 tsp. anise seed

Lightly grease cookie sheets & set aside. Beat yolks until thick & lemon-colored. Beat whites until stiff & combine the two mixtures. Gradually beat in sugar; mix lightly. Sift flour & add to mixture. Stir in anise seed. Drop from the tip of a spoon, about 1” apart, on prepared cookie sheets. Refrigerate overnight. Preheat oven to 300 degrees F. Bake for 12 minutes. Cool on wire racks.

Yield: 3 or 4 Dozen

JAM THUMBPRINTS

1 1/2 c. flour
1/4 tsp. salt
2/3 c. butter
1/3 c. sugar
2 egg yolk
1 tsp. vanilla
2 slightly beaten egg whites
3/4 c. finely chopped walnuts
1/3 c. cherry or strawberry preserves

Heat oven to 350 degrees. Stir together flour and salt. Beat butter for 30 seconds; add sugar and beat until fluffy. Add egg yolks and vanilla; beat well. Add dry ingredients to beaten mixture, beating until well blended. Cover and chill 1 hour.
Shape into 1-inch balls; roll in egg whites, then roll in finely chopped walnuts. Place 1 inch apart on an ungreased cookie sheet. Press down centers with thumb. Bake for 15-17 minutes. Cool on a wire rack. Just before serving, fill centers with preserves. Makes 36.





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