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Baking 101 Baking 101

Cookies Cookies Cookies

Posted by on Jan. 12, 2011 at 8:29 AM
  • 183 Replies
2 moms liked this

What is your favorite cookie recipe??

by on Jan. 12, 2011 at 8:29 AM
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Replies (1-10):
fineyouguyswin
by on Jan. 12, 2011 at 9:27 AM

This is my favorite :O)

PEANUT BUTTER!

1/2cup granulated sugar
1/2cup packed brown sugar
1/2cup peanut butter
1/4cup shortening
1/4cup butter or margarine, softened
1egg
1 1/4cups Gold Medal® all-purpose flour
3/4teaspoon baking soda
1/2teaspoon baking powder
1/4teaspoon salt
    Total Time: 20 Min
  1. Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
  2. Heat oven to 375ºF.
  3. Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
  4. Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack
fineyouguyswin
by on Jan. 12, 2011 at 9:29 AM
2 moms liked this

But these look GOOD!

Red Velvet Rich and Creamy Cookies

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3 cup unsweetened cocoa
1/4 cup butter or margarine, softened
1/4 cup sour cream
1 tablespoon red food color
1 egg
3/4 to 1 cup Betty Crocker® Rich & Creamy cream cheese frosting
1/4 cup chopped nuts



  1. Heat oven to 375°F. In large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until soft dough forms.
  2. Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.
  3. Bake 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
  4. Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.
fineyouguyswin
by on Jan. 12, 2011 at 9:30 AM
1 mom liked this

ok I LOVE mint I am going to have to try these

Mint Chocolate Chip Cookies

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks

  1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
  2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
  3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.
fineyouguyswin
by on Jan. 12, 2011 at 9:31 AM

Of course life is not complete without chocolate chip :O)

 

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 egg
2 1/4 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped nuts
1 package (12 ounces) semisweet chocolatechips (2 cups)

  1. Heat oven to 375ºF.
  2. Mix sugars, butter and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.
  3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
  4. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.
fineyouguyswin
by on Jan. 12, 2011 at 9:33 AM

Sugar cookies are so great for kids to have fun with


3 cups powdered sugar
2 cups butter or margarine, softened
2 teaspoons vanilla
1 teaspoon almond extract
2 eggs
5 cups Gold Medal® all-purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar

Decorator’s Glaze
4 cups powdered sugar
1/4 cup water
1/4 cup light corn syrup
1 teaspoon almond extract
  Food colors, as desired

Decorations
  Betty Crocker® decorating gel (in 0.68-oz tubes), colored sugar and/or decors, if desired
  Betty Crocker® decorating icing (in 4.25-oz tubes), if desired
  Flaked coconut, if desired

  1. In large bowl, beat 3 cups powdered sugar, the butter, vanilla, 1 teaspoon almond extract and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours.
  2. Heat oven to 375°F. Lightly grease cookie sheet. Divide dough in half. On lightly floured surface, roll each half 1/8 inch thick. Cut into desired shapes with 3-inch cookie cutters. Place about 2 inches apart on cookie sheet.
  3. Bake 5 to 7 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  4. In small bowl, beat all glaze ingredients except food colors on low speed until smooth. Divide among several small bowls. Stir desired food color, one drop at a time, into each until desired color. Decorate cookies with glaze and other decorations as desired.
fineyouguyswin
by on Jan. 12, 2011 at 9:34 AM
1 mom liked this

Holiday Snickerdoodles 

 

2 tablespoons Betty Crocker® Decors red sugar
1 tablespoon ground cinnamon
2 tablespoons Betty Crocker® Decors green sugar
1 1/2 cups sugar
1/2 cup shortening
1/2 cup butter or margarine, softened
2 eggs
2 3/4 cups Gold Medal® all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt


  1. Heat oven to 400ºF. In small bowl, mix red sugar and 1 1/2 teaspoons of the cinnamon; set aside. In another small bowl, mix green sugar and remaining 1 1/2 teaspoons cinnamon; set aside.
  2. In large bowl, beat sugar, shortening, butter and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, cream of tartar, baking soda and salt.
  3. Shape dough into 3/4-inch balls. Roll in sugar-cinnamon mixtures. Place about 2 inches apart on ungreased cookie sheet.
  4. Bake 8 to 10 minutes or until centers are almost set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
fineyouguyswin
by on Jan. 12, 2011 at 9:36 AM

Interesting I can make these in my cokie press :O)

Easy Spritz Cookies

1 pouch (1 lb. 1.5 oz.) Betty Crocker® sugar cookie mix
1/2 cup Gold Medal® all-purpose flour
1/2 cup butter, melted*
1 teaspoon almond extract
1 egg
  Betty Crocker® decorating decors and colored sugars, if desired
  White decorator sugar crystals

  1. Heat oven to 375°F. In large bowl, stir cookie mix, flour, melted butter, almond extract and egg until soft forms.
  2. Fit desired template in cookie press; fill cookie press with dough. Force dough through template onto ungreased cookie sheets. Sprinkle with decors or colored sugars. Sprinkle with sugar crystals.
  3. Bake 6 to 8 minutes or until set but not brown. Cool 1 minute; remove from cookie sheets to cooling rack.
fineyouguyswin
by on Jan. 12, 2011 at 9:38 AM

Growing up in New Mexico I am a fan of these :O)

Mexican Wedding Cakes (Cookie Exchange Quantity)

1 cup powdered sugar
2 cups butter or margarine, softened
2 teaspoons vanilla
4 1/2 cups Gold Medal® all-purpose flour
1 cup finely chopped nuts
1/2 teaspoon salt
  Additional powdered sugar

  1. Heat oven to 400°F. In large bowl, mix 1 cup powdered sugar, the butter and vanilla. Stir in flour, nuts and salt until dough holds together.
  2. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
  3. Bake 10 to 12 minutes or until set but not brown. Roll in additional powdered sugar while warm. Cool completely on wire rack, about 30 minutes. Roll in powdered sugar again.
fineyouguyswin
by on Jan. 12, 2011 at 9:43 AM
1 mom liked this

These are to cute. They would be great for a kids party

Mini Burger Cookies

 

1 pouch Betty Crocker® sugar cookie mix
3 tablespoons all purpose flour
1/3 cup butter or margarine, softened
1 egg
1/2 cup Betty Crocker® Rich & Creamy vanilla frosting (from 16 oz container)
16 chocolate-covered peppermint patties (1.5 oz), unwrapped
2 tablespoons green tinted flaked coconut*
1 can (6.4-oz) each Betty Crocker® red and yellow decorating icing
1 teaspoon honey
1 teaspoon water
2 teapoons sesame seeds

  1. In medium bowl, combine cookie mix, flour, butter, and egg until soft dough forms. Shape dough into 16 (1-inch) balls. On ungreased cookie sheets, place balls 1 inch apart.
  2. Bake at 375° F for 10 to 12 minutes or until set and edges are light golden brown. Cool 1 minute; remove to cooling rack. Cool completely.
  3. Spread about 1/2 teaspoon vanilla frosting on bottom of each cookie. Top 1 cookie, frosted side up with 1 peppermint pattie and 1/2 teaspoon green coconut. Pipe red and yellow icing on peppermint pattie for mustard and ketchup; top with remaining cookie, frosting side down. Repeat with remaining cookies.
  4. In small bowl, combine honey and water. Brush on top of each cookie; sprinkle with sesame seeds.
fineyouguyswin
by on Jan. 12, 2011 at 9:46 AM

These are cute for the upcoming baseball season

 

Ballpark Cookies

2 1/2 cups Rice Chex® cereal
3/4 cup butter or margarine, softened
1 package (8 oz) cream cheese, softened
1 1/3 cups granulated sugar
2 teaspoons vanilla
1 egg
3 cups Gold Medal® all-purpose flour
1 teaspoon baking powder
2 cups powdered sugar
3 to 4 tablespoons milk
  Betty Crocker® decorating gel, in colors desired
  1. Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.) In large bowl, beat butter and cream cheese on medium speed until smooth. Beat in granulated sugar until fluffy. Beat in vanilla and egg. Stir in flour, crushed cereal and baking powder. Divide dough into thirds. Wrap each in plastic wrap. Refrigerate 2 hours.
  2. Heat oven to 375°F. Roll out dough, 1/3 at a time, on well floured surface to 1/8-inch thickness. Cut into rounds using 3-inch cookie cutter. On ungreased cookie sheet, place 2 inches apart.
  3. Bake 8 to 10 minutes or until bottoms are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely.
  4. In medium bowl, beat powdered sugar and milk until smooth. Spread over cookies. Let stand until dry. Decorate with decorating gel. Let stand until dry. Store in single layer in airtight container.
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