I need a few different cookie recipes?!
ok i need some recipes for like cowboy cookies, the peanut butter ones with the hersey kisses on top, snickerdoodle, or any other good cookie recipe!.!.!.Www@FoodAQ@Com
Answers:
GIANT SNICKERDOODLES
1 c!. butter, softened
1 1/2 c!. granulated sugar
2 eggs
2 3/4 c!. all-purpose flour
2 tsp!. cream of tartar
1 tsp!. baking soda
1/4 tsp!. salt
2 tbsp!. granulated sugar
2 tsp!. ground cinnamon
In a large mixing bowl with electric mixer at medium speed, cream butter, 1 1/2 cups sugar and eggs until light and fluffy!.
In another bowl combine flour, cream of tartar, baking soda and salt!. Add flour mixture to creamed mixture; blend well!. Refrigerate dough 30 minutes!.
In a shallow dish combine 2 tablespoons sugar and cinnamon!. Shape dough into 2-inch balls and roll balls in sugar-cinnamon mixture!. Place balls 3 inches apart on a greased cookie sheet (between 6-9 cookies on a sheet)!. Bake at 375 degrees for 12-15 minutes!. Transfer to wire racks to co
Oatmeal Peanut Butter Cookies
1 c Sugar
1 c Brown sugar
1 c Crisco
1 c Peanut butter
3 Eggs
1 1/2 c Flour
1 ts Baking soda
1 ts Salt
1 ts Vanilla
2 c Oatmeal
1 c Chocolate chips
Preheat oven to 350 degrees!. Cream sugars, Crisco, peanut butter, and eggs!. Mix in dry ingredients, stir in chips!. Drop by spoonfuls on cookie sheet, bake for 15 minutes!.Www@FoodAQ@Com
1 c!. butter, softened
1 1/2 c!. granulated sugar
2 eggs
2 3/4 c!. all-purpose flour
2 tsp!. cream of tartar
1 tsp!. baking soda
1/4 tsp!. salt
2 tbsp!. granulated sugar
2 tsp!. ground cinnamon
In a large mixing bowl with electric mixer at medium speed, cream butter, 1 1/2 cups sugar and eggs until light and fluffy!.
In another bowl combine flour, cream of tartar, baking soda and salt!. Add flour mixture to creamed mixture; blend well!. Refrigerate dough 30 minutes!.
In a shallow dish combine 2 tablespoons sugar and cinnamon!. Shape dough into 2-inch balls and roll balls in sugar-cinnamon mixture!. Place balls 3 inches apart on a greased cookie sheet (between 6-9 cookies on a sheet)!. Bake at 375 degrees for 12-15 minutes!. Transfer to wire racks to co
Oatmeal Peanut Butter Cookies
1 c Sugar
1 c Brown sugar
1 c Crisco
1 c Peanut butter
3 Eggs
1 1/2 c Flour
1 ts Baking soda
1 ts Salt
1 ts Vanilla
2 c Oatmeal
1 c Chocolate chips
Preheat oven to 350 degrees!. Cream sugars, Crisco, peanut butter, and eggs!. Mix in dry ingredients, stir in chips!. Drop by spoonfuls on cookie sheet, bake for 15 minutes!.Www@FoodAQ@Com
Holiday Gems
3/4 cup shortening
1 cup sugar
2 eggs
2 tablespoons milk
1 teaspoon vanilla
2 cups pre-sifted all purpose flour
1 and 1/2 teaspoon baking powder
1/2 teaspoon (baking) soda
1/2 teaspoon salt
1 cup chopped pecans
1 cup chopped dates
1/3 cup maraschino cherries, drained and chopped
2 and 1/2 cups corn flakes, crushed Maraschino cherries cut in quarters
BLEND !.!. together shortening and sugar, creaming well!.
ADD !.!.!. eggs, milk and vanilla; beat well!.
BLEND !.!.!.!.!. in the dry ingredients gradually; mix thoroughly!.
ADD !.!.!. pecans, dates and choppe maraschino cherries!.
DROP !.!.!.!. by rounded teaspoonfuls into corn flakes!.
TOSS !.!.!.!. lightly to coat; from into balls!.
PLACE !.!.!. on greased baking sheet!.
TOP !.!.!.!.!. each with 1/4 maraschino cherry!.
BAKE !.!.!.!. in moderate oven (375 degrees F!.) 12 to 15 minutes!.
Makes about 6 dozen cookiesWww@FoodAQ@Com
3/4 cup shortening
1 cup sugar
2 eggs
2 tablespoons milk
1 teaspoon vanilla
2 cups pre-sifted all purpose flour
1 and 1/2 teaspoon baking powder
1/2 teaspoon (baking) soda
1/2 teaspoon salt
1 cup chopped pecans
1 cup chopped dates
1/3 cup maraschino cherries, drained and chopped
2 and 1/2 cups corn flakes, crushed Maraschino cherries cut in quarters
BLEND !.!. together shortening and sugar, creaming well!.
ADD !.!.!. eggs, milk and vanilla; beat well!.
BLEND !.!.!.!.!. in the dry ingredients gradually; mix thoroughly!.
ADD !.!.!. pecans, dates and choppe maraschino cherries!.
DROP !.!.!.!. by rounded teaspoonfuls into corn flakes!.
TOSS !.!.!.!. lightly to coat; from into balls!.
PLACE !.!.!. on greased baking sheet!.
TOP !.!.!.!.!. each with 1/4 maraschino cherry!.
BAKE !.!.!.!. in moderate oven (375 degrees F!.) 12 to 15 minutes!.
Makes about 6 dozen cookiesWww@FoodAQ@Com
Eggless oatmeal raisin cookies
2/3 c!. (1 1/3 sticks) butter softened
1 1/4 c!. granulated sugar
1/2 c!. milk
1 tsp!. vanilla
1 1/2 c!. flour
1 tsp!. baking soda
1 tsp!. cream of tartar
1/2 tsp!. salt
2 1/2 c!. uncooked quick oats
Raisins to suit taste
Mix all ingredients together!. Mix well!. Chill!. Roll into small balls and place on greased cookie sheet!. Flatten with bottom of glass dipped in sugar!. Bake 9 minutes in a 375 degree oven!.
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chocolate marbled meringues
2 oz!. unsweetened chocolate
2 large egg whites- at room temp!.
1/8 tsp!. cream of tartar
? cup superfine sugar
? tsp!. vanilla extract
1 ? tsp!. cornstarch
1 bag mint chocolate chips
1!.Preheat oven to 200°!. Line 2 cookie sheets with parchment paper or aluminum foil!. Melt the chocolate in the microwave for 25 seconds; stir, and then microwave for another 20 seconds!.
2!.In a glass bowl beat the egg whites on medium speed until frothy!. Add the cream of tartar, Continue to beat on medium high speed until the mixture forms peaks!. Slowly add the sugar, about a tablespoon at a time, waiting at least 10 seconds between additions, gradually increasing the speed to high!. Add the vanilla and beat for another 3 minutes, or until stiff!. Sift the cornstarch over the mixture, and gently fold in using a spatula!.
3!.Transfer the meringue to a bowl!. Using a spatula, heavily drizzle parallel lines of the melted chocolate over the surface of the meringue!. Using a 1 inch ice cream scoop scrape across the surface of the mixture, crosswise to the drizzled lines, to get a rounded mound of striped meringue!.
4!.Bake for 1 hour, then turn off the oven and leave them in until the oven is completely cooled!.
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Dulce de Leche Chocolate-Chip Thumbprints
Makes about 40 cookies
Prep: 35 minutes
Start to Finish: 3 hours 45 minutes
Ingredients
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/8 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/2 cup sugar
2 large egg yolks, at room temperature
1 teaspoon vanilla extract
1 teaspoon honey
2 ounces semisweet chocolate squares, chopped (not chunky)
2 Tablespoons water
1/4 cup dulche de leche (caramel spread); recipe above
Directions
1!. Whisk together flour, baking soda, and salt in a small bowl!.
2!. Beat together butter and sugar in a large bowl on high speed until light and fluffy, about 2 minutes!. Add egg yolks, one at a time, beating well after each addition!. Add vanilla extract and honey; beat until combined well!.
3!. Reduce speed to low and slowly add flour mixture, beating until just combined!. Fold in chocolate!. Chill dough until firm, about 2 1/2 hours!.
4!. Preheat oven to 350 and arrange rack in center!. Line 2 cookie sheets with parchment paper!.
5!. Roll dough into 1-inch balls and place on prepared sheets about 1 inch apart!. Using the end of a wooden spoon, make a dent in center of each cookie!. Freeze 15 minutes!.
6!. Bake sheet of cookies 10 minutes!. Remove from oven and redent centers!. Fill with generous 1/4 teaspoon dulce de leche and bake until set, about 3 minutes!. Repeat with remaining sheet!.
7!. Transfer cookies on sheets to racks and cool 5 minutes!. Using a metal spatula, transfer cookies to racks to cool completely!. (Can be stored at room temperature in an airtight container, in single layers separated by waxed paper, up to 1 week!.) Makes about 40 cookies!.
Dulce de Leche
2 cups milk
1 cup sugar
? teaspoon baking soda
2 ? tsp!. vanilla extract
Scald milk in heavy bottom sauce pan!. Add all other ingredients, cook on medium low until it turns into caramel, about 1 hour!.
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you can also try websites like cookies!.com, cooks!.com, or recipezaar!.comWww@FoodAQ@Com
2/3 c!. (1 1/3 sticks) butter softened
1 1/4 c!. granulated sugar
1/2 c!. milk
1 tsp!. vanilla
1 1/2 c!. flour
1 tsp!. baking soda
1 tsp!. cream of tartar
1/2 tsp!. salt
2 1/2 c!. uncooked quick oats
Raisins to suit taste
Mix all ingredients together!. Mix well!. Chill!. Roll into small balls and place on greased cookie sheet!. Flatten with bottom of glass dipped in sugar!. Bake 9 minutes in a 375 degree oven!.
--------------------------------------!.!.!.
chocolate marbled meringues
2 oz!. unsweetened chocolate
2 large egg whites- at room temp!.
1/8 tsp!. cream of tartar
? cup superfine sugar
? tsp!. vanilla extract
1 ? tsp!. cornstarch
1 bag mint chocolate chips
1!.Preheat oven to 200°!. Line 2 cookie sheets with parchment paper or aluminum foil!. Melt the chocolate in the microwave for 25 seconds; stir, and then microwave for another 20 seconds!.
2!.In a glass bowl beat the egg whites on medium speed until frothy!. Add the cream of tartar, Continue to beat on medium high speed until the mixture forms peaks!. Slowly add the sugar, about a tablespoon at a time, waiting at least 10 seconds between additions, gradually increasing the speed to high!. Add the vanilla and beat for another 3 minutes, or until stiff!. Sift the cornstarch over the mixture, and gently fold in using a spatula!.
3!.Transfer the meringue to a bowl!. Using a spatula, heavily drizzle parallel lines of the melted chocolate over the surface of the meringue!. Using a 1 inch ice cream scoop scrape across the surface of the mixture, crosswise to the drizzled lines, to get a rounded mound of striped meringue!.
4!.Bake for 1 hour, then turn off the oven and leave them in until the oven is completely cooled!.
--------------------------------------!.!.!.
Dulce de Leche Chocolate-Chip Thumbprints
Makes about 40 cookies
Prep: 35 minutes
Start to Finish: 3 hours 45 minutes
Ingredients
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/8 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/2 cup sugar
2 large egg yolks, at room temperature
1 teaspoon vanilla extract
1 teaspoon honey
2 ounces semisweet chocolate squares, chopped (not chunky)
2 Tablespoons water
1/4 cup dulche de leche (caramel spread); recipe above
Directions
1!. Whisk together flour, baking soda, and salt in a small bowl!.
2!. Beat together butter and sugar in a large bowl on high speed until light and fluffy, about 2 minutes!. Add egg yolks, one at a time, beating well after each addition!. Add vanilla extract and honey; beat until combined well!.
3!. Reduce speed to low and slowly add flour mixture, beating until just combined!. Fold in chocolate!. Chill dough until firm, about 2 1/2 hours!.
4!. Preheat oven to 350 and arrange rack in center!. Line 2 cookie sheets with parchment paper!.
5!. Roll dough into 1-inch balls and place on prepared sheets about 1 inch apart!. Using the end of a wooden spoon, make a dent in center of each cookie!. Freeze 15 minutes!.
6!. Bake sheet of cookies 10 minutes!. Remove from oven and redent centers!. Fill with generous 1/4 teaspoon dulce de leche and bake until set, about 3 minutes!. Repeat with remaining sheet!.
7!. Transfer cookies on sheets to racks and cool 5 minutes!. Using a metal spatula, transfer cookies to racks to cool completely!. (Can be stored at room temperature in an airtight container, in single layers separated by waxed paper, up to 1 week!.) Makes about 40 cookies!.
Dulce de Leche
2 cups milk
1 cup sugar
? teaspoon baking soda
2 ? tsp!. vanilla extract
Scald milk in heavy bottom sauce pan!. Add all other ingredients, cook on medium low until it turns into caramel, about 1 hour!.
--------------------------------------!.!.!.
you can also try websites like cookies!.com, cooks!.com, or recipezaar!.comWww@FoodAQ@Com