Does Anyone Have a Good Cookie Recipe They Would like to Share

Some great cookies are Pfefferneusse, Spritz, and the NEIMAN-MARCUS COOKIES, but a really simple holiday staple at our house is:

Nutmeg Crisps
Melt 1/2 c butter with 1 c sugar in a saucepan until melted.
Remove from heat and blend in 1 t vanilla and 1 egg.
Mix 1 c flour with 1 t nutmeg, blend in.

Drop by teaspoonfuls two inches apart on greased cookie sheet. Bake 8-10 min. Remove to cooling racks as soon as cool enough to hold it's shape, but before it's stuck to pan. Yum!

2 moms found this helpful

What a great question to ask here! I love trying new cookie recipes, and now I have several to try. Thanks!

I found this one in the March 2008 issue of Food and Wine magazine, and tried it out over the weekend. I brought two dozen of the cookies to work with me this morning, and they were GONE within an hour. They're a little like wedding cookies, but much lighter. They almost melt in your mouth. They're also simple to make -- my three-year-old actually helped me (as opposed to "helped wink-wink").

Baby Buttons
2 sticks (8 ounces) unsalted butter, softened
1 1/2 cups confectioners’ sugar
1/2 cup cornstarch
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour

Preheat the oven to 350°. Line a large baking sheet with parchment paper. In a food processor, pulse the butter with 1/2 cup of the confectioners’ sugar until combined. Add the cornstarch, vanilla and flour and process until a soft dough forms. Transfer the dough to a work surface and divide it into 4 equal pieces.
On a lightly floured work surface, roll each piece of dough into a 12-inch rope. Cut each rope into 12 pieces and roll each piece into a ball. Transfer the balls to the baking sheet; they won’t spread much. Bake the cookies on the center rack of the oven for about 22 minutes, until the bottoms are golden but the tops are still pale.
Sift the remaining 1 cup of confectioners’ sugar into a bowl. Add 12 warm cookies to the bowl at a time and toss to coat. Transfer the cookies to a clean baking sheet. While the cookies are still warm, poke 4 shallow holes into each one with a toothpick or skewer to make a buttonhole pattern. Let the cookies cool completely before serving or storing.
The cookies can be stored in an airtight container for up to 1 week.

I added lime zest to the dough, and it was excellent. The mag's website also suggests adding ground cinnamon or ginger to the powdered sugar used to toss the finished cookies.

Also -- be EXTREMELY gentle with the cookies until they're completely cool. They disintegrate easily!
Enjoy!

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These are not really cookies but they're really good!

Oreo Truffles
1 package of Oreos
1 8oz Cream Cheese, softened
Dipping chocolate

Crush oreos finely, with a chopper or food processer
Mix with cream cheese, form into balls (about a quarter size) refridgerate till firm
Dip in melted chocolate, can decorate with white chocolate drizzle on top. Let set till firm.
Enjoy!!

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Here is an easy one.

Take a cake mix (Cherry Chip cake)
Add 1/2 cup oil
Add 2 eggs
Mix all ingredients together until cookie dough
Put in balls on cookie sheet
Cook 7-12 minutes depending on oven
Allow to cool
This cake mix makes them look peppermint like

M.

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Here is my mom's Sugar Cookie recipe. My kids and I just finished making these yesterday. They love to help cut them out, ice and decorate them. This is one of our favorite Holiday family traditions.

Sugar Cookies

1 cup shortening 2 tsp. vanilla
1 cup sugar ½ tsp. almond extract
2 eggs beaten 1 cup sour cream

Cream the above items.

5 cups cake flour 1 ¼ tsp. salt
2 tsp. baking powder 1 tsp. baking soda
Sift together.

Add dry ingredients to cream mixture. Chill dough. Bake 375 degrees for 15 minutes. Add icing and decorate.

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My Favorite is Peanut Butter Cornflake Cookies
Peanut Butter Corn Flake Cookies
From the kitchen of R. H
Bring to a boil:
1 cup Karo Syrup 1 Tbsp Butter
1 cup Sugar
remove from heat
Add:
1 cup creamy Peanut Butter and stir until dissolved
Pour over:
6 cups Corn Flakes (in a large bowl) MIX!
Drop by small spoonfuls onto waxed paper ENJOY!

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This was my husband's grandmother's recipe for Buffalo Chip cookies. I've had several people ask for the recipe. It probably makes over 100 cookies, so you could easily cut it in half if you prefer.

1 cup Crisco, melted
1 cup butter, melted
2 cups brown sugar
2 cups white sugar
2 tsp vanilla
4 eggs

4 cups flour
2 tsp baking powder
2 tsp baking soda

2 cups oatmeal
2 cups cornflakes, crushed a little
12 oz pkg (2 cups) semi-sweet chocolate chips
1 cup chopped pecans
1 cup coconut

Mix sugars with melted butter and Crisco. Make sure it's cool enough and add vanilla and eggs, mix well. Add flour, baking powder and baking soda. Mix in the rest of the items. Place tablespoon sized balls of dough on a greased cookie sheet about 3-4 inches apart (cookies will spread) and flatten a little. Bake at 350 for 12-14 minutes or until golden on top.

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These are easy to make and are really, really soft and good.

Molasses Cookies

1/2 cup plus 1/3 cup granulated sugar
2 1/4 cup all-purpose flour
1 tsp. Baking soda
1 1/2 tsp. Cinnamon
1 1/2 tsp ginger
1/2 tsp cloves
1/4 tsp allspice
1/4 tsp salt
1 1/2 sticks butter, softened
1/3 cup packed dark brown sugar
1 large egg yoke
1 tsp vanilla extract
1/2 cup light or dark brown molasses

Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread 1/2 cup of the sugar in a shallow dish for coating and set aside. Whisk the flour, baking soda, spices and salt together in a large bowl and set aside.

Beat the butter, brown sugar, and remaining 1/3 cup sugar together in a large bowl using an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the egg yoke and vanilla until combined, about 30 seconds. Beat in the molasses until incorporated, about 30 seconds, scraping the bowl down as needed.

Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds (the dough will be soft). Give the dough a final stir with a rubber spatula to make sure it is combined.

Using wet hands, roll 2 tablespoons of dough at a time into balls, then roll in the sugar to coat and lay on baking sheet, spaced about 2 inches apart. Bake the cookies until the edges are set and the tops are cracked but the centers are still soft and underdone (peek through the cracks and check the centers), 10-12 minutes.

Let the cookies cool on the pan for about 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

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These are my favorite for Christmas. Enjoy!

HERSHEY'S HUG ALMOND DROPS

1 bag Hershey's Hugs
1 cup sugar (plus extra for dipping)
1 cup brown sugar
2 cups shortening
2 teaspoons almond extract
2 jumbo eggs
4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt

Glaze:
1/2 cup seedless raspberry jam
1/2 teaspoon almond extract

Directions:
Cream sugars and shortening. Beat in eggs. Add almond extract and beat again. Mix flour, soda, and salt together and blend into creamed mixture.

Form small (1 inch) balls. Roll each ball in sugar. Place on baking sheet and bake at 350 for 10 minutes. Remove from oven. Place one Hershey's Hug in the center of each cookie. Drizzle with glaze. Remove from cookie sheet and let Hug re-harden.

1 mom found this helpful

Here is one I got on the inside of a Land o' Lakes butter box. My husband loves them.

Cookie Ingredients:

1 cup LAND O LAKES® Butter, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup raspberry jam*

Glaze Ingredients:

1 cup powdered sugar
2 to 3 teaspoons water
1 1/2 teaspoons almond extract

Combine butter, sugar and 1/2 teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed.

Heat oven to 350°F. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.

Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.

Combine all glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies.

*Substitute 1/2 cup of your favorite flavor jam.

1 mom found this helpful

Here is an old German recipe that my family has been making for over a century.

Syrup Cookies

3 3/4 cup flour
5/6 cup sugar
1/2 tsp. cloves
1/2 tsp. cinnamon
1/2 tsp. salt
1/4 cup Crisco, melted
1/4 cup butter, melted
1 cup molasses, heated and cooled
1 egg
1/2 rounded Tablespoon soda dissolved in a little hot water

Sift flour, spices, salt, and sugar into big mixing bowl. Add melted shortening, molasses, beaten egg, and the soda which has been dissolved in hot water. Mix. Refrigerate overnight. Roll extremely thin and cut out with cookie cutters. Place on greased and floured cookie sheets. Bake at 350 for 5 minutes or a little more if thicker cookies.

Makes approximately 8 dozen.

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Heres one that i love-
Make your favorite oatmeal cookie(i like the one on the package) recipe but instead of raisons use chopped candy orange slices. Yummy!

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WHITE CHOCOLATE CRANBERRY COOKIES

1 roll refrigerated white chocolate chunk cookie dough, room temperature
1 (6 ounce) package dried cranberries
1 cup chopped pecans
1 teaspoon vanilla extract
1 teaspoon orange extract

Preheat oven to 350 degrees. Mix all ingredients together. Drop by teaspoonfuls onto a cookie sheet 2 to 3 inches apart. Bake 8 to 10 minutes. Makes 2 & ½ dozen cookies.
Per cookie: Cal 111 (46% fat); Fat 6 gm (1 g sat); Fiber 1 g; Chol 4mg; Sodium 32 mg; Carbs 14g; Calcium 6mg.

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Try going to www.northpole.com and click on "Holiday Recipes". There are a jillion cookie recipes, and I've used it to look up recipes for things I've had over the years but never had the recipes for. There are lots of other good things on this site, too!

1 mom found this helpful

I just created these the other day because I love snickerdoodles.

Take a Betty Crocker sugar cookie mix.
Add the ingredients listed on the box to make drop cookies
except substitute butter flavored Crisco for the butter.
Add 1/2 c sour cream and 2 Tbsp all purpose flour.
It will be sticky!

Prepare to taste a small bowl of cinnamon and sugar.

Scoop out spoonfuls and roll in cinnamon & sugar mixture. Place on cookie sheet and bake according to directions.

These are cakey and light!

:)

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Hi N.....Do I Have A Cookie For You!!! I was actually about to type it up for everyone that will be at our family Christmas get together. I made thse for a family reunion and for Thanksgiving and people just loved them. I am not much of a baker but these are absolutely yummy!!!! If you don't mind....it would be a little easier to send it as an attachment so could you give me an e-mail address where I can get it to you???? You will love them (if you like chocolate). :-)
Happy Holidays,
K.

1 mom found this helpful

www.marthastewart.com

You have probably gotten a ton of responses but this is a good recipe for anytime of year. I love making these and they look so nice when they are done. They are called Chocolate Crinkles
1/2 cup vegetable oil
4 oz unsweetened baking chocolate, melted, cooled
2 cups granulated sugar
2 teaspoons vanilla
4 eggs
2 cups Gold Medal® all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar
1. In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
2. Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
3. Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
4. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.

Have a wonderful holiday.