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Cookie recipes w/photos

cookiemom said:
EspressoCookies.jpg
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Espresso Thumbprint Cookies

3/4 cup sugar
3/4 cup butter or margarine, softened
1/2 teaspoon vanilla
1 egg
1 3/4 cups Gold Medal all-purpose flour
3 tablespoons baking cocoa
1/4 teaspoon salt
Espresso Filling (right)
Candy sprinkles or crushed hard peppermint candies, if desired.

1 Heat over to 350F. Beat sugar, butter, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, cocoa and salt.

2 Shape dough by rounded teaspoonfuls into 1-inch balls. place about 2 inches apart on ungreased cookie sheet. press thumb or end of wooden spoon into center of each cookie to make indentation, but do not press all the way to the cookie sheet.

3 Bake 7 to 11 minutes or until edges are firm. Quickly remake indentations with end of wooden spoon if necessary. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

4 Meanwhile, make Espresso Filling. Spoon rounded 1/2 teaspoon filling into indentation in each cookie. Top with candy sprinkles.

About 3 1/2 dozen cookies

Espresso Filling

1/4 cup whipping (heavy) cream
2 teaspoons instant espresso coffee (dry)
1 cup milk chocolate chips (from 11 1/2-ounce bag)
1 tablespoon coffee-flavored liqueur, if desired

Mix whipping cream and instant coffee in 1-quart saucepan. Heat over medium heat, stirring occasionally, until steaming and coffee is dissolved. Remove fro heat; stir in chocolate chips until melted. stir in liqueur. Cool about 10 minutes or until thickened.

1 Cookie: Calories 90 (Calories from Fat 45); fat 5g (Saturated 3g); Cholesterol 15mg; Sodium 40mg; Carbohydrate 10g (Dietary Fiber 0g); Protein 1g
 
cookiemom said:
mine are Almond Balls instead of Pecan....
AlmondBalls.jpg
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Pecan Cookie Balls

1 cup butter or margarine
2 1/2 cups sifted powdered sugar
1/8 teaspoon salt
1/2 teaspoon nutmeg
2 teaspoons pure Vanilla Extract
2 cups sifted all-purpose flour
2 cups finely chopped pecans

Cream butter until soft; add 1/2 cup of the powdered sugar, salt, nutmeg and vanilla; continue creaming until thoroughly mixed. Stir in flour and pecans. Shape dough into small balls. Place on baking sheet and bake in 350F oven 15 minutes. Remove from baking sheet and quickly roll the hot cookies in the remaining 2 cups powdered sugar. Cool; roll again in powdered sugar. Store in tight container. Makes 4 to 5 dozen cookies about 1 inch in diameter.
 
cookiemom said:
I make mine in bright colors instead of what they show here...
IMG_0782.jpg
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Christmas Checkerboards
Low Cost
Prep: 30 min Chill: at least 6 hr Bake: 9 min per batch Makes: 52 Total Cost: $2.19 (basic recipe), $2.44 (coffee-Toffee Variation)

2 sticks (1 cup) butter, softened
1 1/2 cups confectioners' sugar
1 large egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
1 tablespoon chocolate sprinkles (jimmies)
1/2 teaspoon freshly grated orange peel
6 glaceed red cherries, minced
3 drops red food color
3 drops green food color
Decoration: green and/or red ready-to-pipe icing

1. Beat butter and sugar in a large bowl with an electric mixer until blended. Beat in egg and vanilla. On low speed beat in flour until blended.

2. Divide dough in quarters. Knead cocoa powder and sprinkles into one portion, orange peel into another portion, cherries and red food color into third portion and green food color into remaining portion.

3. Divide each portion in half. With hands, roll each into and 8-inch log. Place an orange and red log side by side. Top with a green and chocolate log. Press logs firmly together to adhere and square sides. Repeat with remaining 4 lots. Wrap and refrigerate until firm, at least 6 hours.

4. Heat oven to 375F. Cut logs crosswise into 1/4-inch-think-slices. Place 1 inch apart on ungreased cookie sheets.

5. Bake 7 to 9 minutes or until firm and lightly browned on bottom. Remove to wire racks to cool.

6. Pipe icing on cookies to resemble gift-wrap ribbon and bow.
 
cookiemom said:
Here are a few more recipes for the cookies in the first post... yeah yeah... i know it took me a while :hides:

on the other hand, they're not TOO grody looking, canadia :stretch:
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Not grody at all - and it took me a while too. So no worries.
 
Years ago I made a recipe binder way before I had even heard of a coupon binder. I had nice heavy duty binders from where I worked, then got a bunch of clear sheeted plastic sleeves and went to town putting all my favorite recipes in those sheets. Now when I need a recipe I just take it out of the binder and it's ready to use and I don't have to worry about it being ruined in any way.
 
Fuzzysox said:
Does anyone make a cookie with Andes candies that is not a brownie or fudge?
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My sister made some one year. Think chocolate chip type of cookies with the Andes mints instead of the chocolate chips. I think it is on the Andes mints package (the one where they are chopped up already).
Fuzzysox said:
Thanks those look easy to make. I made spice cookies today which took 3 hours in between getting all the ingredients mixed and the baking/glazing. Now I'm mixing up Cookiemom's sugar cookie recipe except I'm making them with anise extract for a little change.
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spice cookies? recipe please :)
Fuzzysox said:
Years ago I made a recipe binder way before I had even heard of a coupon binder. I had nice heavy duty binders from where I worked, then got a bunch of clear sheeted plastic sleeves and went to town putting all my favorite recipes in those sheets. Now when I need a recipe I just take it out of the binder and it's ready to use and I don't have to worry about it being ruined in any way.
Click to expand...
This is what I wanted to do. "Free" printing at school (we get a dollar amount each semester, mine is quite high since I seldom use it). I wanted to print the pictures and the recipes (thanks canadia for typing them!) and put them in page protectors and a binder. Did I think to do this today while I was at school? Of course not. I was too busy writing papers for my classes :surrender:
 
cookiemom, I had a major disaster with your cookie recipes today!






:giggles:

I baked cookies last night. Went to class today. My dad came over to get my niece off of the bus (she always gets off here, it's more convenient since lots of people nearby could be here if needed). Dad stayed until my brother got here to pick her up. I came home to empty containers of cookies. They were all into the cookies :surrender: btw, they really like the Fairy Drop ones without frosting on them (didn't get that far yet lol). Those cookies were for my class tomorrow - a little end of class celebration where we all bring something. I had to do a bunch of baking tonight, and I'm still not done. It's going to be hard to get them done in the morning before I leave, but that's what I'm going to have to do.

A quick review:
4 year old niece loves the Melting Moments
dad/brother love the Fairy Drops without frosting
I like the mocha batons - yummy!
mom says: why can't you just make regular Christmas cookies? she means the rolled out kind, the kind that my grandmother used to make. They're on my list along with a bunch of other ones.
We'll have to see what people say tomorrow.
 
Fuzzysox said:
Do you make kolacky cookies? They too require creme cheese. I'm guessing those are not your DHs favorites.

I make something similar but not kolacky using Nick Malgieri's recipe. Here is the recipe used by another chef with step by step instructions. Once made you can't stop eating them.


http://www.annamariavolpi.com/rugelach.html
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I don't care for kolacky :hides: ... kruschiki/crullers don't do much for me either... i know i know.... what kind of a Pole am I ? :surrender:
My mother used to make both of those ALLLLLLLLL the time !

I don't care for smooshy fruit... jelly, jam, preserves.... TOO sweet .... the only ones i WOULD eat are the cream cheese ones!




jll2375 said:
cookiemom, I had a major disaster with your cookie recipes today!

:giggles:

I baked cookies last night. Went to class today. My dad came over to get my niece off of the bus (she always gets off here, it's more convenient since lots of people nearby could be here if needed). Dad stayed until my brother got here to pick her up. I came home to empty containers of cookies. They were all into the cookies :surrender: btw, they really like the Fairy Drop ones without frosting on them (didn't get that far yet lol). Those cookies were for my class tomorrow - a little end of class celebration where we all bring something. I had to do a bunch of baking tonight, and I'm still not done. It's going to be hard to get them done in the morning before I leave, but that's what I'm going to have to do.

A quick review:
4 year old niece loves the Melting Moments
dad/brother love the Fairy Drops without frosting
I like the mocha batons - yummy!
mom says: why can't you just make regular Christmas cookies? she means the rolled out kind, the kind that my grandmother used to make. They're on my list along with a bunch of other ones.
We'll have to see what people say tomorrow.
Click to expand...



OH NO! Glad to hear all the good reports... though I guess you have to hide or lock them up next time :giggles:
 
LWmommyof3 said:
I live with caps lock my regular keyboards . I do lots of words for t shirts and everything is caps. Peeps always tell me to stop yelling. oops.
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Well looking at your avatar, I'll forgive you. <swoon> :drool: :joey:
 
mrsmom said:
Joan I'm making 9 dozen coconut butter balls for the cookie exchange that I'm in on the 15th. My Mom always makes these at Christmas time. It's the only time I will eat coconut in anything!
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Well I had to pull myself out of the cookie exchange tomorrow. I was planning on making the cookies today (bought the stuff yesterday) then I woke up sick. I called my friend who is organizing it and she agreed that I shouldn't send germ laden cookies to others. I was soo looking forward to the get together. :pout:
 
mrsmom said:
Well I had to pull myself out of the cookie exchange tomorrow. I was planning on making the cookies today (bought the stuff yesterday) then I woke up sick. I called my friend who is organizing it and she agreed that I shouldn't send germ laden cookies to others. I was soo looking forward to the get together. :pout:
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:pout: that stinks
 
eiramnoaj said:
:pout: that stinks
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It does, but I'm glad it came out sooner rather than later that I was sick. The house that the exchange will be at has a baby girl that I adore. I would've hated to hold her and play with her then come down sick the next day and getting the baby sick too kwim?
 
My new cookie for 2012 Christmas platter :drool:

http://foodie19.blogspot.com/2012/01/red-velvet-crinkle-cookies.html

Red Velvet Crinkle Cookies

Ingredients:
1 2/3 cups all-purpose flour
1/3 cup cocoa powder
1 tsp baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, room temperature
1 cup sugar
2 eggs
2 tbsp buttermilk
1 tsp vanilla extract
1 tbsp red food coloring

Directions:
Preheat an oven to 375°F.
Line 2 baking sheets parchment paper
Put the confectioners' sugar into a bowl and set aside.
Sift together all-purpose flour, baking powder, baking soda, cocoa powder and salt, set aside
Cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs 1 at a time. Then beat in the buttermilk, vanilla and red food coloring.
Turn off the mixer and add the flour mixture. Beat on low speed just until blended.
Cover the mixing bowl with plastic and refrigerate for an hour or until firm
Using clean hands, form dough into one inch balls and roll in confectioner's sugar
Arrange in baking sheet an inch or two apart from each other
Bake until cookies are puffed and cracked on tops- about 12-14 minutes- cookies will be soft but leave them in the baking sheet for two minutes before transferring to cooling racks
Serve with cold milk
Enjoy!
 
Oatmeal Chocolate Coconut Chewy



Original recipe makes 5 dozen Change Servings
  • 1 cup butter, softened
  • 1 1/4 cups packed brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (optional)
  • 3 cups rolled oats
  • 2 cups semisweet chocolate chips
  • 1 cup chopped walnuts (optional)
  • 1 cup shredded coconut
IMG_9388 (Small).JPG

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture until well blended. Stir in the oats, chocolate chips. walnuts and coconut until evenly distributed. Drop by rounded tablespoons onto ungreased cookie sheet.
  3. Bake 10 to 12 minutes in the preheated oven for a chewy cookie or 14 minutes for a firmer cookie.
  4. Cool for 1 minute on the cookie sheet and then remove to wire rack. Cool completely and then store in tightly sealed container.
  5. I used pecans in place of walnuts.

http://allrecipes.com/Recipe/Oatmeal-Chocolate-Coconut-Chewy/
 
I've made this before. It is fun to make and it is pretty yummy. If you like chocolate/chocolate chip, you should try it out yourself.

Ingredients
  • CHOCOLATE DRIZZLE (recipe follows)
  • 1 teaspoon vanilla extract
  • 1/3 cup light brown sugar packed
  • 2 cups all-purpose flour
  • 1 cup butter or margarine (2 sticks) , softened
  • 48 HERSHEY'S KISSES Brand Milk Chocolates or HERSHEY'S KISSES Brand Milk Chocolates with Almonds
  • 1/3 cup granulated sugar
  • 1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate
Directions
  • 1. Heat oven to 375°F. Remove wrappers from chocolates.
  • 2. Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended. Add flour to butter mixture; blend until smooth. Stir in small chocolate chips. Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls; place on ungreased cookie sheet.
  • 3. Bake 10 to 12 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Prepare CHOCOLATE DRIZZLE; drizzle over each cookie. Makes 48 cookies.

  • CHOCOLATE DRIZZLE: Place 1/4 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate and 1 teaspoon shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.
 
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