What is your favorite cookie recipe??
Crispy Butter Cookies RecipeThese cookies are easy to make and taste so good. They're very crisp and light, perfect with milk or coffee.Crispy Butter Cookies Recipe 24 ServingsPrep: 15 min. Bake: 15 min./batchIngredients1 cup butter, softened1-1/2 cups confectioners' sugar2 egg whites1 teaspoon Spice Islands® pure vanilla extract2-1/2 cups all-purpose flour1/2 teaspoon baking powder1/2 teaspoon baking sodaSugarDirectionsIn a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg whites and vanilla. Combine the flour, baking powder and baking soda; gradually add to the creamed mixture and mix well.Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on greased baking sheets. Flatten with a fork. Bake at 350° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool. Yield: about 4 dozen.
Alton Browns Chewy Gluten Free Chocolate Chip Cookies>>Ingredients>>8 ounces unsalted butter>11 ounces brown rice flour, approximately 2 cups>1-1/4 ounces cornstarch, approximately 1/4 cup>1/2 ounce tapioca flour, approximately 2 T.>1 tsp xanthan gum (Available at health food stores.)>1 tsp kosher salt>1 tsp baking soda>2 ounces sugar, approximately 1/4 cups>10 ounces light brown sugar (Approximately 1-1/4 cups.)>1 whole egg>1 egg yolk>2 T. whole milk (Lowfat, Ok.)>1-1/2 tsp vanilla extract>12 ounces semisweet chocolate chips*>*Unless they've changed, Nestles are pure chocolate. Many, usually> the ones called "baking chips," are chocolate "flavored" & contain no> chocolate or not enough to legally call themselves chocolate chips.>>Directions>>Preheat oven to 375.>> In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.>> Add both of the sugars to the bowl with the butter & using the paddle attachment, cream together on medium speed for 1 minute.> Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined.> Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.>> Chill the dough in the refrigerator until firm, approximately 1 hour. > Shape the dough into 2-ounce balls (I use a scoop) and place on parchment-lined baking sheets.> Bake for 14 minutes, rotating the pans after 7 minutes for even baking.> Remove from oven and cool on the pans for 2 minutes.> Move the cookies to a wire rack and cool completely.> Store in airtight container.>
Butterfinger Cookies1 cup unsalted butter1 large egg1 cup Butterfinger bar, broken into piecesContents of jar or tinHeat oven to 350 degrees F.Beat butter until smooth with electric mixer. Add egg, and beat until combined. Add Butterfinger pieces, contents of the jar or tin, and blend on low.Form cookies into 1 1/2-inch balls and place 2 inches apart on an ungreased cookie sheet.Bake for 10 to 12 minutes until edges are golden. Remove from oven; let rest 2 minutes, then transfer to a wire rack to cool.Makes 3 dozen cookies. Enjoy.
Yield: 40 cookies INGREDIENTS - 1 cup whole-wheat pastry flour - 3/4 cup oat flour - Sugar substitute equal to 1/4 cup sugar - 3/4 teaspoon baking soda - 3/4 teaspoon baking powder - 2/3 cup peanut butter - 1/4 cup plus 2 tablespoons margarine or butter - 3/4 cup light brown sugar - 1/4 cup fat-free egg substitute - 2 tablespoons pure maple syrup - 1 teaspoon vanilla extract DIRECTIONS Preheat oven to 350 degrees F. Combine the flours, sugar substitute, baking soda, and baking powder in a bowl and stir to mix well. Set aside.Combine the peanut butter, margarine, and brown sugar in a large bowl and beat with an electric mixer to mix well. Beat in the egg substitute, maple syrup, and vanilla extract. Add the flour mixture to the peanut butter mixture and beat to mix well.Shape level teaspoonfuls of the dough into balls and arrange 1-1/2 inches apart on ungreased baking sheets. Flatten each cookie to 1/4 -inch thickness by crisscrossing with the tines of a fork. Dip the tines of the fork lightly in sugar between each cookie if desired.Bake for 10 to 12 minutes, until the bottoms of the cookies are golden brown. Remove the cookies and let sit for 2 minutes. Transfer the cookies to wire racks to cool completely.
Wow... all these cookies look GREAT! makes me want to start baking!
I really want to make those butterfinger cookies!
snickerdoodles, pb and chocolate chip
Chocolate Biscotti and Marshmallows2 cups all-purpose flour3/4 cups cocoa powder1 teaspoon baking soda1/4 teaspoon salt3 large eggs, at room temperature1 cup sugar1 teaspoon vanilla extract1/2 teaspoon almond extract4 tablespoons unsalted butter, melted1 1/4 cups almonds, walnuts or hazelnuts (toasted & coarsely chopped)1/3 teaspoon freshly ground black pepperAdjust the oven rack to the center & preheat the oven to 350 degrees.Line a baking sheet with parchment paper.In a large bowl, sift together flour, baking soda, salt & pepper.In a separate bowl, whisk together the eggs, sugar, vanilla, & almondextract.Make a well in the center of the dry ingredients & mix in the eggs, alongwith the melted butter (or finely ground chocolate). Add nuts.With damp hands, form the dough into two 14-inch logs, spaced evenly onthe baking sheet.Bake for 25 minutes. Remove from oven & cool 10 minutes. Using a longserrated knife, slice the dough diagonally into 1/2-inch cookies. Arrangecookies, cut side down on a baking sheet & return to oven an additional 20minutes. If you like extra-crisp biscotti, flip them over midway duringbaking & bake them a few minutes longer.Cool completely & store in an airtight container. Makes about 50.
Snowball Cookies Recipe 84 Servings Ready In Time 1 hour, 15 minutesIngredients1/2 cup Crisco® Light Olive Oil 1 1/4 cups quick rolled oats 1 (18.25 oz.) pkg. Pillsbury® White Cake 2 large eggs 2 tsps. clear vanilla 1/2 cup finely chopped walnuts Powdered sugarDirectionsHeat oven to 350°F. Combine olive oil and oats. Let stand 5 minutes. Stir in cake mix, eggs and vanilla until well blended. Fold in nuts. Form into 1-inch balls and place about 2 inches apart on ungreased cookie sheet. Bake 8 minutes or until set. Cool on cookie sheet 1 minute. Remove cookies to cooling rack. Roll in powdered sugar while still slightly warm. Yield: 7 dozen cookies.
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