Need creative cookie ideas? M&M, Reese's? ?!
I have to bake cookies for my school fall festival and i was wondering if you guys had any ideas plz send the recipeWww@FoodAQ@Com
Answers:
REESE'S Chewy Chocolate Cookies
Ingredients:
2 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups (2-1/2 sticks) butter or margarine, softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
1-2/3 cups (10-oz!. pkg!.) REESE'S Peanut Butter Chips
Directions:
1!. Heat oven to 350°F!. Stir together flour, cocoa, baking soda and salt; set aside!.
2!. Beat butter and sugar in large bowl with mixer until fluffy!. Add eggs and vanilla; beat well!. Gradually add flour mixture, beating well!. Stir in peanut butter chips!. Drop by rounded teaspoons onto ungreased cookie sheet!.
3!. Bake 8 to 9 minutes!. (Do not overbake; cookies will be soft!. They will puff while baking and flatten while cooling!.) Cool slightly; remove from cookie sheet to wire rack!. Cool completely!. About 4-1/2 dozen cookies!.
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Ingredients:
2 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups (2-1/2 sticks) butter or margarine, softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
1-2/3 cups (10-oz!. pkg!.) REESE'S Peanut Butter Chips
Directions:
1!. Heat oven to 350°F!. Stir together flour, cocoa, baking soda and salt; set aside!.
2!. Beat butter and sugar in large bowl with mixer until fluffy!. Add eggs and vanilla; beat well!. Gradually add flour mixture, beating well!. Stir in peanut butter chips!. Drop by rounded teaspoons onto ungreased cookie sheet!.
3!. Bake 8 to 9 minutes!. (Do not overbake; cookies will be soft!. They will puff while baking and flatten while cooling!.) Cool slightly; remove from cookie sheet to wire rack!. Cool completely!. About 4-1/2 dozen cookies!.
Www@FoodAQ@Com
Maple Leaf Cookies
Prep Time:
1 Hour 15 minutes
Ready In:
1 hour 45 minutes
Ingredients:
1 cup butter, softened
1 cup powdered sugar
1/2 cup firmly packed brown sugar
1/2 teaspoon maple flavor or extract
1 egg
2 cups Pillsbury BEST? All Purpose or Unbleached Flour
1/2 cup walnuts, toasted, finely chopped*
1/2 cup semisweet chocolate chips, melted
Preparation Directions:
1!. In large bowl, combine butter, powdered sugar and brown sugar; beat until fluffy!. Add maple flavor and egg; beat well!. Lightly spoon flour into measuring cup; level off!. Add flour and walnuts; beat just until combined!. Dough will be soft!.
2!. Spoon half of dough onto sheet of plastic wrap!. Wrap; shape into disk!. Repeat with remaining dough!. Place dough in freezer for 20 to 30 minutes or until firm!.
3!. Heat oven to 350°F!. On floured surface, roll 1 disk of chilled dough to 1/4-inch thickness!. With 3-inch maple leaf-shaped cookie cutter, cut out cookies; place on ungreased cookie sheets!. If dough becomes sticky, wrap and chill briefly in freezer!.
4!. Bake cookies at 350°F!. for 7 to 9 minutes or until edges are golden brown!. Immediately remove from cookie sheets; place on wire racks!. Cool 15 minutes or until completely cooled!.
5!. Place melted chocolate in small resealable plastic bag!. Cut tiny hole in corner of bag!. Squeeze chocolate onto cookies to make veins on leaves!.
Yield:
4 1/2 dozen cookies
Iced Pumpkin Cookies
Ingredients:
COOKIES
4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon allspice
2 cups vegetable shortening
2 cups granulated sugar
1 can (15 oz!.) LIBBY'S 100% Pure Pumpkin
2 large eggs
4 teaspoons vanilla extract, divided
2 cups raisins
1 cup nuts, chopped
FROSTING
2/3 cup butter, softened
3 teaspoons to 4 rum extract
4 cups powdered sugar
1/2 cup CARNATION Evaporated Milk
Directions:
FOR COOKIES:
PREHEAT oven to 350° F!.
COMBINE flour, baking powder, baking soda, salt, cinnamon and allspice in medium bowl!. Beat shortening and granulated sugar in large mixer bowl for 30 seconds!. Add pumpkin, eggs and 2 teaspoons vanilla extract; beat until blended!. Gradually add flour mixture into pumpkin mixture at low speed until combined!. Stir in raisins and nuts!. Drop by rounded teaspoons onto ungreased baking sheets!.
BAKE for 12 to 15 minutes or until edges are golden brown!. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely!. Spread each cookie with frosting!.
FOR FROSTING:
BEAT butter, rum extract and remaining vanilla extract in medium mixer bowl until creamy!. Gradually beat in powdered sugar and evaporated milk until smooth (frosting will be thin
Www@FoodAQ@Com
Prep Time:
1 Hour 15 minutes
Ready In:
1 hour 45 minutes
Ingredients:
1 cup butter, softened
1 cup powdered sugar
1/2 cup firmly packed brown sugar
1/2 teaspoon maple flavor or extract
1 egg
2 cups Pillsbury BEST? All Purpose or Unbleached Flour
1/2 cup walnuts, toasted, finely chopped*
1/2 cup semisweet chocolate chips, melted
Preparation Directions:
1!. In large bowl, combine butter, powdered sugar and brown sugar; beat until fluffy!. Add maple flavor and egg; beat well!. Lightly spoon flour into measuring cup; level off!. Add flour and walnuts; beat just until combined!. Dough will be soft!.
2!. Spoon half of dough onto sheet of plastic wrap!. Wrap; shape into disk!. Repeat with remaining dough!. Place dough in freezer for 20 to 30 minutes or until firm!.
3!. Heat oven to 350°F!. On floured surface, roll 1 disk of chilled dough to 1/4-inch thickness!. With 3-inch maple leaf-shaped cookie cutter, cut out cookies; place on ungreased cookie sheets!. If dough becomes sticky, wrap and chill briefly in freezer!.
4!. Bake cookies at 350°F!. for 7 to 9 minutes or until edges are golden brown!. Immediately remove from cookie sheets; place on wire racks!. Cool 15 minutes or until completely cooled!.
5!. Place melted chocolate in small resealable plastic bag!. Cut tiny hole in corner of bag!. Squeeze chocolate onto cookies to make veins on leaves!.
Yield:
4 1/2 dozen cookies
Iced Pumpkin Cookies
Ingredients:
COOKIES
4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon allspice
2 cups vegetable shortening
2 cups granulated sugar
1 can (15 oz!.) LIBBY'S 100% Pure Pumpkin
2 large eggs
4 teaspoons vanilla extract, divided
2 cups raisins
1 cup nuts, chopped
FROSTING
2/3 cup butter, softened
3 teaspoons to 4 rum extract
4 cups powdered sugar
1/2 cup CARNATION Evaporated Milk
Directions:
FOR COOKIES:
PREHEAT oven to 350° F!.
COMBINE flour, baking powder, baking soda, salt, cinnamon and allspice in medium bowl!. Beat shortening and granulated sugar in large mixer bowl for 30 seconds!. Add pumpkin, eggs and 2 teaspoons vanilla extract; beat until blended!. Gradually add flour mixture into pumpkin mixture at low speed until combined!. Stir in raisins and nuts!. Drop by rounded teaspoons onto ungreased baking sheets!.
BAKE for 12 to 15 minutes or until edges are golden brown!. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely!. Spread each cookie with frosting!.
FOR FROSTING:
BEAT butter, rum extract and remaining vanilla extract in medium mixer bowl until creamy!. Gradually beat in powdered sugar and evaporated milk until smooth (frosting will be thin
Www@FoodAQ@Com
two ideas: snickerdoodle base w/ dried cranberries, blueberries, and white chocolate chunks
or: sugar cookie/ snikcerdoodle base w/ white and dark chocolate chunks and whole macadamia nuts!.
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or: sugar cookie/ snikcerdoodle base w/ white and dark chocolate chunks and whole macadamia nuts!.
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Just eat `em!Www@FoodAQ@Com