What kind of cookies should i bake?!


Question:

What kind of cookies should i bake?


I am out of chocolate chips, and have pretty much everything i'll need (i think!) so u give me a recipe of really good cookies please! thank u!


Answers: Smarties or cherry cookies. Peanut Butter Cookies

1/2 cup shortening
1 1/4 cups packed light brown sugar
3/4 cup peanut butter
1 egg
3 tablespoons milk
1 tablespoon vanilla extract
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt

DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together shortening, brown sugar, and peanut butter until smooth. Stir in egg, milk, and vanilla. Combine flour, baking soda, and salt; stir into the peanut butter mixture until well blended. Drop by rounded spoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
{P.S they are my fave!!} 1 cup peanut butter
1 cup brown sugar
1 egg
1 teaspoon baking soda
1 cup of any flavor chips or candy or nuts or raisins
Mix and drop by spoonfuls onto cookie sheet and bake
at 350 about 10 mins. or til lightly browned Melt-In-Your-Mouth Cookies

1/2 pound salted butter
1 teaspoon real vanilla extract
1 tablespoon brewed espresso coffee
3 heaping tablespoons confectioners' sugar, sifted
2 cups all-purpose flour, sifted
1/2 teaspoon sea salt
1/2 cup toasted pine nuts, coarsely chopped
1 pound confectioners' sugar

Preheat oven to 350 degrees F.
In the bowl of a large mixer cream the butter until fluffy, then add vanilla and the espresso.

In a large bowl sift the confectioners' sugar then add to it the butter mixture in the mixer and mix well.

In the same bowl used to sift the sugar, add flour and salt and sift. Add them to the mixer that contains the cream, butter mixture. Turn the mixture out on a floured board and sprinkle the pine nuts on the mixture and mix nuts in well with your hands (if dough gets too sticky add a bit more flour to the board and to your hands).
When nuts are mixed in, place mixture in a large glass bowl and put in refrigerator for 1/2 hour to make it easier to roll. Take bowl out of the refrigerator and with your hands pick up walnut sized balls of dough, roll them in your hands and place them in an ungreased cookie sheet.

Bake for 20 minutes or until cookies turn a light golden brown. When all of the cookies have been baked place them on a cooling rack overnight. If you are pressed for time 5 hours will do.

In a large resealable plastic bag place the pound of confectioners' sugar (have enough powdered sugar for the cookies). Add 6 to 12 cookies at a time and gently toss them in the powdered sugar and then place them on a cooling rack trying not to disturb the sugar coating. Continue until all cookies are coated. Let cookies rest so that the coating really adheres.

Sugar Cookies

1 large egg
2 teaspoons pure vanilla extract
1 cup (2 sticks) unsalted butter, slightly soft
1/2 cup granulated sugar
3 tablespoons confectioners' sugar
1/4 teaspoon fine salt
2 cups all-purpose flour, plus as needed

For Decorating:
1 cup confectioners' sugar
About 1 tablespoon milk
Food coloring, if desired
Sprinkles, candies, cored sugar as desired

Whisk the egg and vanilla in a small bowl and set aside.
With a hand held mixer in a large bowl, cream the butter until fluffy. Scrape down the sides of the bowl with a rubber spatula, add both sugars, and continue beating until light, 2 to 3 minutes. Scrape the sides of the bowl again, if needed, then add the egg mixture, beating for about 1 minute. Sift the salt with the flour. Reduce the mixer to a low speed and then add the flour mixture, mixing just until blended.

Turn the dough out of the bowl. Divide the dough in half and place each half between 2 pieces of lightly floured parchment or waxed paper. Use a rolling pin to flatten the dough into a disk about 1/4-inch thick. Slide the dough/parchment sheet onto a flat cookie sheet, or on the back of a rimmed baking sheet. Refrigerate until firm, about 2 hours or overnight.

Evenly space the racks in the oven and preheat to 325 degrees F. Place 1 disk of the cookie dough on a clean work surface and peel off the top sheet of paper. Cut cookies with a 1 1/2-inch round or a decorative shaped cookie cutter directly on the parchment. Use a spatula to transfer the cookies to a parchment-lined or non-stick baking sheet, spacing them about 1-inch apart. Repeat with other sheet of dough. Any excess dough can be re-rolled, refrigerated, and cut.

Bake until the edges of the cookies are a light golden, about 15 minutes. Transfer cookies to a rack to cool.

For decorating:
Whisk the confectioners' sugar with just enough milk to make a thick icing. Transfer icing to a small plastic bag. Press the icing into a corner of the bag and snip off the corner with scissors to make a small opening. Gently press the icing onto the cookie to make a simple pattern. Decorate as desired. Set aside for about 1 hour to let the icing harden.

Store in an airtight container for up to 1 week.

Variations:
Walnut Orange: Add 3/4 teaspoon grated zest of orange with the sugar, and 2/3 cup finely chopped walnuts with the flour.
Pecan-Cinnamon: Mix 1 teaspoon ground cinnamon with the flour, and add 2/3 cup finely chopped pecans with the flour. Sprinkle the tops of the cookies before baking with a mixture of 2 tablespoons granulated sugar and 2 teaspoons ground cinnamon.

Almond: Reduce the vanilla extract to 1 teaspoon and add 1/2 teaspoon pure almond extract. Add 3/4 cup chopped toasted sliced almonds to the dough with the flour. If desired, for decoration, brush the tops of the unbaked cookies with some egg white and press a few un-toasted almond slices onto the top of each cookie prior to baking.

hope these help. enjoy. I love making cookies. The recipes below are some that I like to make. If you have cocoa, you can use it for two of the recipes below. The spiral/ribbon cookies are impressive looking as are the jam thumbprints.

You can always add candies or cookie crumbles to sugar cookies to give them more flavor. Some people use almond extract instead of vanilla extract (make sure you use only half the amount of almond extract, as it is stronger than vanilla). You could make Snickerdoodles. =) Recipe here- http://www.cooks.com/rec/view/0,1610,135...

Sugar cookies- http://allrecipes.com/recipe/easy-sugar-...

There are alot more. Such as Shortbread cookies, ginger snaps. etc. Go to allrecipes.com really good site. =) peanutbutter cookies. THE BEST



The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources