What is a good cookie?!
thanks
Answers: a good recipe for a christmas type cookie ?
thanks
These are all tried & true recipes that were handed down to me. Enjoy!!
Fruitcake cookies---- Very Good!!!
INGREDIENTS
3 cups chopped dried figs
2/3 cup raisins
2/3 cup candied cherries, chopped
1 tablespoon honey
2 tablespoons dry sherry
1 tablespoon lemon juice
1 pinch salt
2 1/2 cups chopped walnuts
1 cup unsalted butter, softened
1/2 cup super fine sugar
1/3 cup packed brown sugar
1 egg
2 2/3 cups all-purpose flour
1/2 teaspoon ground cloves
1/4 teaspoon salt
DIRECTIONS
In a large bowl, combine fruits, honey, sherry, lemon juice, salt and walnuts. Cover and marinate overnight.
Cream together with butter, brown sugar and white sugar until smooth. Add egg and mix well. Combine the flour, salt and cloves; gradually blend into the butter mixture. Blend in the fruit and nut mixture
Lightly flour work surface and divide dough into 2 equal portions. Roll into logs and wrap in plastic wrap or waxed paper. Place dough in freezer for at least an hour.
Preheat oven to 350 degrees F (175 degrees C). Cut logs into thin rounds and place on cookie sheet spaced at least 1 inch apart.
Bake 10 to 13 minutes in the preheated oven, or until golden brown.
Chocolate walnut rum balls----Yummy!
INGREDIENTS
1 cup semisweet chocolate chips
1 cup white sugar
3 tablespoons light corn syrup
1/2 cup dark rum
2 1/2 cups vanilla wafer crumbs
1 cup chopped walnuts
DIRECTIONS
Melt chocolate over a double boiler, stirring until smooth. Remove from the heat and whisk in 1/2 cup of sugar and the corn syrup, then the rum. In a separate bowl, stir together the vanilla wafer crumbs and walnuts. Add the chocolate mixture to the nut mixture and stir until well blended.
Place the remaining 1/2 cup of sugar in a shallow bowl. Roll the dough into 1 inch balls and roll the balls in the sugar to coat evenly. Cover and refrigerate at least overnight for best flavor. These can be refrigerated up to 5 days.
Molasses cookies
INGREDIENTS
3/4 cup sugar
2/3 cup butter or margarine, softened
1/4 cup orange juice
1/2 cup dark corn syrup
1/2 cup dark molasses
4 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground allspice
DIRECTIONS
In a mixing bowl, cream sugar and butter. Blend in orange juice, corn syrup and molasses. Combine dry ingredients; add to creamed mixture and mix well. Chill 3-4 hours or overnight. Roll dough, a portion at a time, on a lightly floured surface to 1/4-in. thickness. Cut into desired shapes. Place 2 in. apart on greased baking sheets. Bake at 350 degrees F for 12-14 minutes. Cookies will be soft and chewy if baked 12 minutes; crunchy if baked longer.
Jam thumbprints--- My Fav!!!
INGREDIENTS
2/3 cup butter
1/3 cup white sugar
2 egg yolks
1 teaspoon vanilla extract
1/2 teaspoon salt
1 1/2 cups all-purpose flour
2 egg whites, lightly beaten
3/4 cup finely chopped walnuts
1/3 cup strawberry preserves or raspberry or cherry or what ever you like.
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets, or line with parchment paper.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg yolks, vanilla, and salt. Gradually mix in flour.
Shape dough into 3/4 inch balls. Dip in lightly beaten egg whites, then roll in finely chopped walnuts. Place 1 inch apart on prepared cookie sheets. Press down center of each with thumb.
Bake for 15 to 17 minutes, or until golden brown. Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely. Just before serving, fill centers of cookies with strawberry preserves.
A traditional Christmas cookie in my family is the Springerly, it has a slight licorice flavor. I love them fresh and hot, my dad and mom liked them dipped in their coffee. They have been made for Christmas as far back as anyone in the family can remember.
One of my newer favorites I just discovered in the last few years is a cookie that is made with peanut butter cookie dough, in a ball shape, and you put a mini Snickers inside the ball. They are delicious and a big hit wherever you take them - I took them to a bake sale and they were the first to go! I copied this recipe below from the Recipezaar website, which is one of my favorite sites.
Snicker Surprise Peanut Butter Cookies
I found this recipe next to a Snickers coupon. It is absolutely fabulous. The Snickers is hidden inside the cookie so it makes for a nice surprise when you bite in. This cookie works perfectly as part of a Xmas cookie platter. If you are a Snickers fan, you are in for a real treat.
by angelcakes
24 servings 2 dozen 35 min 20 min prep
1 cup butter, softened
1 cup creamy peanut butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
24 Snickers miniature candy bars
< 60 mins Hand-formed Cookies
Preheat oven to 300 degree Fahrenheit.
In a medium bowl, sift together flour, baking soda, and salt.
In a large bowl, mix together butter, peanut butter, and sugars until light and fluffy.
Add eggs and vanilla and combine thoroughly.
Then mix in flour mixture.
Cover and chill dough 2-3 hours.
To form cookie, scoop a tablespoon of chilled dough and flatten.
Place a miniature Snickers in the center and form the dough into a ball around the Snickers.
Place on a greased cookie sheet.
Bake for 10-20 minutes.
Cool cookies on a rack.
Optional: Decorate cookies with powdered sugar or drizzled melted chocolate or both.
I like Snickerdoodles ! They're cinamony !
There are a couple, one is the basic sugar cookie, usually decorated with icing. The second is the Russian Tea Cake. Here are the recipes I have for these two cookies:
Christmas Cutout Sugar Cookies
Yield: 24 cookies
4 cups sifted all-purpose flour
2 teaspoons baking powder
1 1/2 cups sugar
2 eggs
3/4 cup butter (1 1/2 sticks)
2 teaspoons vanilla extract
Colored Icing, recipe follows
Preheat oven to 350 degrees F.
In a bowl, stir together flour and baking powder. In another bowl, beat butter with sugar until fluffy and light. Beat in eggs and vanilla. Stir in flour mixture, a third at a time to make a stiff dough. Divide dough into 4 pieces. Roll out a portion of cookie dough to 1/4 inch thick. Cut out shapes using cookie cutters. Place on lightly greased or nonstick cookie sheets. Bake until lightly golden, about 10 minute, rotating baking sheet halfway through cooking time. Cool completely on pans about 5 minutes, transfer to cooling racks and cool completely before decorating.
Colored Icing:
1/2 cup confectioners’ sugar
1 1/2 tablespoons water
3 to 4 drops food coloring, plus more as needed
Colored sprinkles, optional
In a small bowl, mix sugar and water to form a thick, smooth icing. Stir in food coloring to reach desired shade. Drop icing onto cookies using a small teaspoon and smooth with the back of the spoon. Make additional bowls for additional colors.
Additional multi-colored sprinkles can be added on top of icing before it dries for more decorative cookies, if desired
Russian Tea Cakes
Yield: about 30 cookies
3/4 cup sliced almonds
3/4 cup sugar
3/4 cup unsalted butter, sliced and softened (1 1/2 sticks)
1/2 teaspoon pure vanilla extract
1/8 teaspoon almond extract
1 2/3 cups all-purpose flour
1/2 teaspoon fine salt
1 cup confectioners' sugar
Pulse the almonds and sugar in a food processor until very finely ground. Add the butter and process until smooth, about 1 minute. Scrape the dough off the inside of the bowl, if needed. Add the vanilla and almond extracts and pulse to combine. Add the flour and salt and pulse to make a soft dough. Turn the dough out onto a large piece of waxed paper and roll into a log about 15 inches long and 1 1/2 inches wide. Wrap and refrigerate for 30 minutes.
Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
Cut the chilled dough into 1/2-inch pieces and roll by hand into balls. Space the cookies evenly on the prepared baking sheets and bake until slightly golden, rotating the sheets once, 15 to 20 minutes. Put the confectioners' sugar in a pie plate. Briefly cool the cookies on a rack, then gently toss in the confectioners' sugar until evenly coated. Return to rack, cool to room temperature, and then toss again in the confectioners' sugar.
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