Easy, Delicious Cookie Recipes

Delicious Cookies For Eating And Gift Giving!

Hi everybody... I figured I'd share some really yummy cookie recipes that will melt in your mouth! These recipes are ones that I have been making for years and my family and friends just love them. These cookies make a great gift, too! Most people think that cookies are usually given out around the holidays, but that's not true, nothing says "I love you" more than a rich, gooey, chocolate chip cookie, right? :) Although I do have some Christmas cookies listed, there are other cookie recipes that are perfect for anytime. I just love to bake and I do fill decorative tins, baskets, or other containers filled with cookies (or other baked goods) and give them as gifts for a birthday, get well, hostess gift, etc. It also makes a great addition to another gift you are giving as well! These cookies are also great for parties, potlucks, bake sales, and more! Or... just bake a batch and enjoy! Be sure to check out the videos too!

Snowball Cookies

1/2 cup powdered sugar
1/4 teaspoon salt
1 cup butter, softened
1 teaspoon vanilla extract
2 1/4 cups flour
1/2 cup chopped pecans
additional powdered sugar

Cream butter, sugar and vanilla until fully mixed. Add flour with salt to creamed mixture, blend throughly. Add nuts and mix well. Chill dough for 1 hour. Preheat oven to 400F. Shape into 1-inch balls and bake 8-10 minutes. Do not brown. Cool, then roll in powdered sugar.

Pecan Pie Bars

18 1/4 ounces (1 box) chocolate cake mix
(set aside 1 cup of cake mix from package)
1/4 cup butter, softened
1 egg, slightly beaten
3 eggs
3/4 cup packed brown sugar
3/4 cup dark corn syrup
1 teaspoon vanilla
1 1/4 cups coarsely chopped pecans

Preheat oven to 350°F. Lightly grease a 9x13-inch baking pan; set aside. Set aside second measure of the cake mix for the filling. For the crust, in a large mixing bowl combine remaining cake mix, butter, and slightly beaten egg. Stir with a fork until crumbly. Turn into prepared pan. With lightly floured hands, press evenly onto the bottom to form a crust. Bake for 12 minutes. For the filling, add the second measure of eggs, brown sugar, corn syrup and vanilla in a medium bowl. Add the reserved cake mix; stir with a fork just until blended. Some tiny cake clumps will remain. Spread filling evenly over baked crust; sprinkle with pecans. Bake for 25 - 30 minutes or until filling appears set when pan is gently shaken. Cool completely on wire rack. Cut into bars. Cover and chill to store.

Pina Colada Spritz

2/3 cup sugar
1 cup butter, softened
1 egg
1/2 teaspoon salt
1 teaspoon rum flavoring
1 tablespoon pineapple juice
2 1/4 cups all-purpose flour

Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, juice, and rum flavoring. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. If dough is too soft, cover and refrigerate until firm enough to form cookies, 30 to 45 minutes. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned.

Walnut Cappucino Biscotti

Makes about 48

2-1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup brown sugar
2 tablespoons cocoa powder
4 teaspoons coffee beans ground for espresso
1 teaspoon baking soda
1 cup toasted California walnuts, chopped
3 eggs
2 tablespoons extra-virgin olive oil
1/8 cup whole milk

Preheat the oven to 350º F. In a mixer bowl using a paddle attachment, mix all of the ingredients until a sticky dough is formed.

Place dough onto a floured surface. Divide evenly into two pieces. Roll the dough into two 12 inch logs. Place on a parchment-lined or greased baking sheet and pat the logs down flat - approximately 3 1/2 inches wide. Bake the logs until they spring back when pressed lightly.

Allow the logs to cool, then using a bread knife, cut into biscotti about 1/2 inch thick. Arrange the biscotti on the baking sheet, flat on their side.

Bake again, at 350º F, for 8 more minutes. Let cool. Store in an airtight container.

The Ultimate Sugar Cookie

3/4 cup Golden Crisco or Butter-flavored Crisco (shortening)
1 cup granulated sugar
2 eggs
1 tsp vanilla
2-1/4 cups all-purpose flour
1-1/2 tsp baking powder
1/4 tsp salt
Coloured decorations or icing

Cream Crisco, sugar, eggs and vanilla in large mixer bowl at medium speed of electric mixer until light and creamy. Cmbine flour, baking powder and salt. Add to creamed mixture, mixing on low speed until well blended. Cover dough and chill 1 hour, if desired, for easy rolling. Preheat oven to 375°F. Roll half of dough at a time. Roll out dough on lightly floured surface to 1/4-inch thickness. Using a cookie cutter, cut in desired shapes. Place on ungreased baking sheets. Roll leftover pieces. Sprinkle with coloured decorations or leave plain to decorate when cool. Bake at 375°F for 8 to 10 minutes, or until edges are light brown. (Time will vary with cookie size.) Cool slightly, then remove to cooling rack.

Kahlua Gingerbread Cutouts

Makes about 24

1/2 cup shortening
1/4 cup butter, softened
1/2 cup light brown sugar
1 large egg
1/4 cup molasses
2 tablespoons Kahlua
2-1/4 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Preheat oven to 350 F. Cream shortening, butter and sugars together. Beat in egg until fluffy. Stir in molasses and Kahlua. Sift together flour, soda, salt, and spices. Mix well into creamed mixture. Divide dough into fourths. Cover and chill 2 hours. On well-floured board, roll out each portion of dough to 3/8" thickness, keeping the other dough refrigerated until use. Cut with cookie cutters and place on lightly greased coolie sheet. Bake about 8 minutes. Let cool one minute then remove to wire rack to cool completely. Decorate with Kahlua Frosting.


Kahlua Frosting

1 pound powdered sugar
1/4 cup Kahlua
3 tablespoons shortening
3 tablespoons butter, softened
2 teaspoons light corn syrup
food coloring

In a large bowl mix all ingredients, except for food coloring, until smooth. If you want to use different colors for your decorating, divide the frosting and tint each portion with food coloring, as desired. Decorate cookies using a pastry bag and decorators tips.

If you want a spreadable frosting, use an additional 1 to 2 tablespoons of Kahlua in the recipe.

BonBon Cookies

Makes about 24

For the cookies:
1-3/4 cup all-purpose flour
1/2 cup confectioner's sugar
1/2 cup butter or margarine, at room temperature
2 tablespoons half & half or milk
1/2 teaspoon almond extract
about 24 marachino cherries, well drained

For the glaze:
2-1/4 cups confectioners' sugar
3 tablespoons water
1/4 cup light corn syrup, divided
1-1/2 teaspoons vegetable oil
3/4 teaspoons almond extract
3-4 drops food colour

To make the cookies:
Preheat oven 350 degrees. Knead together flour, sugar, butter, half-half and almond extract until well mixed. Shape about 2 tablespoons dough around a well drained marachino cherry and roll into a ball. Place onto ungreased sheets and
press down on each ball gently to flatten out bottoms. Bake for about 15 minutes or until cookies are firm but not brown. Transfer to racks to cool completely.

To make the almond glaze:
In small bowl, mix all glaze ingredients together until smooth. Dip cookies in glaze to coat and set on racks (over paper sheets to catch drips) until dry, about 30 minutes.

Chocolate Kiss Surprises

Makes about 36

1 cup butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1-3/4 cup all-purpose flour
1 cup chopped pecans
1 (9 oz) package chocolate kisses
powdered sugar

Beat together butter, sugar and vanilla until creamy. Add flour gradually until well blended. Stir in pecans. Chill dough about 1 hour. Pre-heat oven to 375 F. Mold about 1 tablespoon of dough around each chocolate kiss, covering candy completely. Bake on ungreased cookie sheet until they just turn golden around the edges, about 10-15 minutes. Let cool slightly before removing from cookie sheet. Cool on wire racks. When completely cool, dust with powdered sugar. Store in airtight container.

Italian Love Knots

3 cups all-purpose flour
3 large eggs
3 teaspoons baking powder
1/2 cup granulated sugar
2 teasponns lemon extract (or marsala wine)
1/2 cup butter, softened
powdered sugar

Preheat oven to 350 F. Grease a baking sheet. Beat the butter until creamy. Add eggs, sugar and lemon extracts and mix well. In a seperate bowl combine flour and baking powder. Add flour mixture to the butter mixture, adding a small amount of milk if the batter is too thick or dry. Mix batter until dough forms. Shape pieces of dough into a thin cigar shape, about 4 or 5 inches long, and then loop the dough into a knot shape. Place knot-shaped dough onto prepared baking sheet. Bake 8 to 10 minutes. Sprinkle with powdered sugar.

"Bling" Oreo Cookies! Great Gift Idea Or Party Favors!!

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