Cookie recipie.....?!
Answers: I need a good cookie recipe for cookies that i will need to keep fresh for more then a few days. Do you know any good ones?
I like Cookies!!! :D
When you make (or buy) any cookies and you want to keep them soft put a piece of bread in an air tight container with the cookies. Keeps them soft the bead gets hard.
there are plenty of web pages for this kind of stuff...with better recipies then i could give you.
Chocolate Biscotti
2 1/4 cups flour
1/2 cup cocoa powder
1 2/3 cups sugar
1 teaspoon baking powder
3 large eggs
3 large egg yolks
1 tablespoon almond extract
3/4 cup hazelnuts, skin on
1/2 cup mini chocolate chips
Preheat oven to 350 degrees.
In a mixing bowl, stir together flour, cocoa, sugar and baking powder. In a separate bowl whisk together the eggs, yolks and almond extract. Add wet mix to dry and stir until the dough comes together, about 2 minutes. Add hazelnuts and chocolate chips and mix until just incorporated. Roll the dough into 3 logs each about 10 by 2 inches. Place a piece of parchment onto a baking sheet and place logs on sheet. Place in oven and bake 20 minutes until light golden brown and remove. Allow to cool 5 minutes and cut logs on a slight diagonal into pieces 1/2-inch thick. Lower heat to 300. Return cut biscotti to baking sheet, just a little bit apart from each other, and place in oven. Bake 20 minutes until crisp and dry. Cool and serve.
7 layer cookies seem to last and last, just keep them in an airtight container or covered with cellophane. I have had some after a week and they were just moist and way to yummy as the day we baked them.
These cookies keep very well - just keep in a tightly covered container.
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 (and I know how you gals like '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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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.
PECAN CRISPIES
1 c. butter
2 1/2 c. brown sugar
2 eggs, beaten
2 1/2 c. flour, sifted
1/4 tsp. salt
1/2 tsp. soda
1 c. chopped pecans
Cream butter and sugar together. Add eggs and beat well. Stir in dry ingredients. Add chopped pecans. Drop teaspoon of mixture 2 inches apart on greased cookie sheet. Bake at 350 degrees for 15 minutes.