I need cookie recipes!!!!
Please help me out! I really want to make delicious cookies today, but I don't have chocolate or brown sugar!. I do have some cocoa powder, though ( but just a little) and other stuff you need to make cookies with, like flour, vanilla, etc!. Can someone please help me find a good cookie recipe that I can use with these ingredients!? (Oh, and some lemon cookies sound pretty good! Lol, but I would be eager to try out any cookie recipe!. Besides, I don't know if we have lemon in the house!.!.!.)Www@FoodAQ@Com
Answers:
I have an easy recipe for No Bake Cookies on my blog - I even made them the other day with soy milk and Smart Balance Omega 3 butter and they turned out great (if you want a healthier version)!
Ingredients:
2 cups sugar
1/4 cup butter (or 1/2 stick butter)
1/4 cup cocoa
1/2 cup milk
2 cups oats
1/2 cup peanut butter ~ plus some (I round off my peanut butter, so I'm actually using quite a bit more)
1 tsp!. vanilla
Mix sugar, butter, cocoa and milk in a heavy saucepan (a thin saucepan can cause scorching)!. Bring to a rolling boil ~ here's the redneck/hillbilly part of this recipe ~ boil for 1 minute and 30 seconds, preferrably counted as "one-one thousand, two-one thousand, three-one thousand!.!.!.!." all the way to ninety-one thousand ~ sounds silly, but mine turns out great every time doing this!.
Remove from burner and add peanut butter (remember to round off your measuring cup when measuring out 1/2 cup!) and oats ~ mix, then add the vanilla and mix some more!.
Drop by spoonfuls onto waxed paper ~ or my favorite way, to add an extra buttery taste is to smear butter all over aluminum foil and drop by spoonfuls onto the foil!.
Let the cookies set until they cool and enjoy! I like them best when they're still slightly warm!.
I have several more recipes on my blog under "Cookies and Dessert Recipes" - hope you can find something you can use!Www@FoodAQ@Com
Ingredients:
2 cups sugar
1/4 cup butter (or 1/2 stick butter)
1/4 cup cocoa
1/2 cup milk
2 cups oats
1/2 cup peanut butter ~ plus some (I round off my peanut butter, so I'm actually using quite a bit more)
1 tsp!. vanilla
Mix sugar, butter, cocoa and milk in a heavy saucepan (a thin saucepan can cause scorching)!. Bring to a rolling boil ~ here's the redneck/hillbilly part of this recipe ~ boil for 1 minute and 30 seconds, preferrably counted as "one-one thousand, two-one thousand, three-one thousand!.!.!.!." all the way to ninety-one thousand ~ sounds silly, but mine turns out great every time doing this!.
Remove from burner and add peanut butter (remember to round off your measuring cup when measuring out 1/2 cup!) and oats ~ mix, then add the vanilla and mix some more!.
Drop by spoonfuls onto waxed paper ~ or my favorite way, to add an extra buttery taste is to smear butter all over aluminum foil and drop by spoonfuls onto the foil!.
Let the cookies set until they cool and enjoy! I like them best when they're still slightly warm!.
I have several more recipes on my blog under "Cookies and Dessert Recipes" - hope you can find something you can use!Www@FoodAQ@Com
Hi Carrie- My favorite cookies are Mexican Wedding Cakes- light and perfect with lemonade in the summer!.!.!. enjoy!
Mexican Wedding Cakes:
1 cup unsalted butter, at room temperature
1/2 cup confectioners’ sugar, plus more for coating baked cookies
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour, plus more for dusting hands
1 cup pecans, chopped into very small pieces
nutmeg
Preheat the oven to 275 degrees F!. Line cookies sheets with parchment paper!.
Using an electric mixer, cream the butter and sugar at low speed until it is smooth!. Beat in the vanilla!. At low speed gradually add the flour!. Mix in the pecans with a spatula!. With floured hands, take out about 1 tablespoon of dough and shape into a crescent!. Continue to dust hands with flour as you make more cookies!. Place onto prepared cookie sheets!. Bake for 40 minutes!. When cool enough to handle but still warm, roll in additional confectioners' sugar and dust with nutmeg!. Cool on wire racks!.
Www@FoodAQ@Com
Mexican Wedding Cakes:
1 cup unsalted butter, at room temperature
1/2 cup confectioners’ sugar, plus more for coating baked cookies
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour, plus more for dusting hands
1 cup pecans, chopped into very small pieces
nutmeg
Preheat the oven to 275 degrees F!. Line cookies sheets with parchment paper!.
Using an electric mixer, cream the butter and sugar at low speed until it is smooth!. Beat in the vanilla!. At low speed gradually add the flour!. Mix in the pecans with a spatula!. With floured hands, take out about 1 tablespoon of dough and shape into a crescent!. Continue to dust hands with flour as you make more cookies!. Place onto prepared cookie sheets!. Bake for 40 minutes!. When cool enough to handle but still warm, roll in additional confectioners' sugar and dust with nutmeg!. Cool on wire racks!.
Www@FoodAQ@Com
Cookie recipes are very easy to manipulate!. Take any basic cookie recipe and mix the flour, sugar (if you don't have white sugar as well, you can use honey), vanilla, etc!. Add a couple tablespoons of coco powder in place of chocolate chips!. For lemon cookies, you mix the basics (flour, water, sweetener, vanilla) and add some grated lemon zest!. If you want a drop cookie, you make the batter moist enough to drop off a tablespoon!. If you want a rolled cookie or wafer, you add more flour until the dough is still enough to roll and cut!. Www@FoodAQ@Com
Shortbread!. All you need is sugar, flour, and butter!. Three cups flour, one cup sugar, and two cups butter!. Mix and chill for three hours!. Roll out the dough, cut, and bake at 350 degrees!. If you want to be fancy, place a dab of jelly/jam in the center!.Www@FoodAQ@Com
Powdered sugar, also known as Confectioner's sugar, is regular white sugar that has been processed to be very fine and is mixed with some corn starch to prevent clumping!. You can make your own powdered sugar by placing regular white sugar in a food processor or a blender and grinding it very fine!.
Sugar Cookie Standouts
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
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!.
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!.
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!.
**************************************!.!.!.
Snickerdoodles
Ingredients
1/2 cup butter, softened
1 cup granulated sugar
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 egg
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon ground cinnamon
Directions
In a medium mixing bowl beat butter with an electric mixer at medium to high speed for 30 seconds!. Add the 1 cup sugar, baking soda, and cream of tartar!. Beat until combined, scraping sides of bowl occasionally!. Beat in egg and vanilla!. Beat in as much of the flour as you can with the mixer!. Using a wooden spoon, stir in any remaining flour!. Cover and chill in the refrigerator for 1 hour!.
In a small mixing bowl combine the 2 tablespoons sugar and the cinnamon!. Shape dough into 1-inch balls!. Roll balls in the sugar-cinnamon mixture to coat!. Place 2 inches apart on an ungreased cookie sheet!.
Bake in a 375 degree F oven for 10 to 11 minutes or until edges are golden brown!. Transfer cookies to a wire rack; cool!. Makes about 36 cookies!.
**************************************!.!.!.
CORELLIAN 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) - Optional
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!.
WAWww@FoodAQ@Com
Sugar Cookie Standouts
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
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!.
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!.
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!.
**************************************!.!.!.
Snickerdoodles
Ingredients
1/2 cup butter, softened
1 cup granulated sugar
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 egg
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon ground cinnamon
Directions
In a medium mixing bowl beat butter with an electric mixer at medium to high speed for 30 seconds!. Add the 1 cup sugar, baking soda, and cream of tartar!. Beat until combined, scraping sides of bowl occasionally!. Beat in egg and vanilla!. Beat in as much of the flour as you can with the mixer!. Using a wooden spoon, stir in any remaining flour!. Cover and chill in the refrigerator for 1 hour!.
In a small mixing bowl combine the 2 tablespoons sugar and the cinnamon!. Shape dough into 1-inch balls!. Roll balls in the sugar-cinnamon mixture to coat!. Place 2 inches apart on an ungreased cookie sheet!.
Bake in a 375 degree F oven for 10 to 11 minutes or until edges are golden brown!. Transfer cookies to a wire rack; cool!. Makes about 36 cookies!.
**************************************!.!.!.
CORELLIAN 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) - Optional
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!.
WAWww@FoodAQ@Com