Snickerdoodle. They are light, buttery, and cinnamon-y.
You can find the recipe anywhere. They are also easy to make (mix a simple butter based batter, roll into balls, roll in cimmamon sugar, bake).
chicnlips2012posted: 10 Sep at 9:07 am
Chopped Walnuts or pecans with chocolate chips
metalmom71posted: 12 Sep at 3:44 pm
Is there a bad cookie recipe? I have yet to find one. You can’t go wrong at all with the kiss cookies or good ol’ chocolate chip. One time I made a mint brownie that everyone just loved. It was simple and so quick. I got a off the shelf brownie mix and a bag of Andes mints. (the little after dinner mints wafers that are wrapped in green foil..you can buy bags of these unwrapped and chopped up in the section where you get your chocolate chips)
Make your brownies according to package directions. As soon as you take them out of the oven, cover the top with your crushed mints. As the brownies cool, the mints will melt and then harden, making a chocolate mint top layer to your brownies.
These were a hit and then they were gone, and people were asking for more. Very easy and inexpensive to prepare too.
ShariPamperedChefposted: 15 Sep at 3:32 pm
This is what I usually bring if I’m a guest, if it’s a pampered chef swap I make the other….
“Moist, mellow and full of almond flavor”
INGREDIENTS:
8 ounces almond paste
1 cup butter, softened
1 cup white sugar
4 eggs, separated
2 cups all-purpose flour
6 drops red food coloring 6 drops green food coloring
1/4 cup seedless red raspberry jam
1/4 cup apricot jam
1 cup semisweet chocolate
chips, melted
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Line three 9×13 inch baking pans with parchment paper.
2. In a large bowl, break apart almond paste with a fork, and cream together with butter, sugar, and egg yolks. When mixture is fluffy and smooth, stir in flour to form a dough. In a small bowl, beat egg whites until soft peaks form. Fold egg whites into the dough. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with green food coloring. Spread each portion into one of the prepared baking pans.
3. Bake 10 to 12 minutes in the preheated oven, until lightly browned. Carefully remove from pan and parchment paper, and cool completely on wire racks.
4. Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with raspberry jam, and top with uncolored layer. Spread with apricot jam, and top with pink layer. Transfer layers to a baking sheet, and enclose with plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours, or overnight.
5. Remove plastic wrap. Top with melted chocolate chips, and refrigerate 1 hour, or until chocolate is firm. Slice into small squares to serve.
All Occasion Cookies
1 pound (4 sticks) butter or margarine, divided (do not use vegetable oil spreads)
2 3/4 Cups (11 oz.) Flour
1 pkg. White Cake Mix
1.Preheat oven to 350 degrees. In small batter bowl, microwave 2 sticks of the butter on HIGH 1 minute or until melted. Using Paring Knife, slice remaining butter into 1/2-inch pieces; add to melted butter, tossing to coat using Classic Scraper. Allow butter to stand 3-5 minutes or until softened.
2.Meanwhile, accurately measure flour into large Colander Bowl by lightly spooning flour into Adjustable Scoop. Level off surface by scraping off additional flour using Handy Scraper. (For most consistent results, use Kitchen Scale to weigh flour.) Add cake mix to flour; blend well using Stainless Steel Whisk to break up any large lumps. Using stainless Steel Whisk, whisk butter until smooth and free of lumps. If necessary, return butter to microwave for 10-20 seconds or until creamy and pourable. Do NOT melt completely. Pour butter, all at once, into dry ingredients; thoroughly scrape butter from Batter Bowl using Classic Scraper. Using Bamboo Spoon, mix until dry ingredients are incorporated and dough is smooth. (If dough is too stiff to stir, knead until smooth by hand on Cutting Board.) Shape dough, bake and decorate as desired.
Flavor Variations:
•Chocolate: Substitute one package devil’s food cake mix for the white
cake mix. Add flour and butter as recipe directs.
•Spice: Substitute one package yellow cake mix for white cake mix. Add 1
Tablespoon Pantry Cinnamon Plus Spice Blend. Add flour and butter as
recipe directs.
•Peanut Butter: Substitute one package yellow cake mix for the white
cake mix. Add flour as directed. Whisk 2/3 Cup Peanut Butter into softened butter until smooth; add to dry ingredients as recipe directs.
This dough is versatile, can spread cream cheese on top, and add pie filling.
You can use this for drop cookies, cookie press cookies or my favorite roll out, cut into flowers. On half of them use a small circle and cut out the center. After cooled, spread full cookie with jelly of your choice and top with one with a hole. Then you put powdered sugar on it and it’s like a linzer tart. You can add nuts, chips, candy bars cut up… it’s really versatile.
fleur_loserposted: 18 Sep at 6:34 am
I Love Mexican Wedding cookies they remind me of Christmas. I have given you the recipe below. Also another favorite that a lot of people do traditionally on Christmas is Kris Kringle cookies. I think they are better and have more of a buttery sweet flavor instead of the sugar cookies.
CUERNITOS (MEXICAN WEDDING COOKIES)
1/2 C. powdered sugar
1 C. butter, softened
2 tsp. almond extract
1 tsp. vanilla extract
2 C. flour
1/4 tsp. salt
optional:
1 C. finely chopped or ground almonds or pecans
Preheat oven to 325
In large bowl, beat 1/2 cup powdered sugar, butter, and extracts until light and fluffy. Stir in flour, salt, and almonds or pecans (if desired). Mix until dough forms. Shape into 1 inch balls, or crescents. Place on ungreased cookie sheet.
Bake at 325 for 15-20 minutes. Watch closely until set but not brown. Remove from cookie sheet, cool slightly and roll in powdered sugar. Let cool completely and roll again.
Ninaposted: 20 Sep at 9:06 pm
hmmmmm how abt sugar cookies =0) yum yum
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Cister posted: 08 Sep at 1:21 am
First some rules about exchanging:
Second, some recipes:
Have fun!
Wundt posted: 08 Sep at 4:25 am
Snickerdoodle. They are light, buttery, and cinnamon-y.
You can find the recipe anywhere. They are also easy to make (mix a simple butter based batter, roll into balls, roll in cimmamon sugar, bake).
chicnlips2012 posted: 10 Sep at 9:07 am
Chopped Walnuts or pecans with chocolate chips
metalmom71 posted: 12 Sep at 3:44 pm
Is there a bad cookie recipe? I have yet to find one. You can’t go wrong at all with the kiss cookies or good ol’ chocolate chip. One time I made a mint brownie that everyone just loved. It was simple and so quick. I got a off the shelf brownie mix and a bag of Andes mints. (the little after dinner mints wafers that are wrapped in green foil..you can buy bags of these unwrapped and chopped up in the section where you get your chocolate chips)
Make your brownies according to package directions. As soon as you take them out of the oven, cover the top with your crushed mints. As the brownies cool, the mints will melt and then harden, making a chocolate mint top layer to your brownies.
These were a hit and then they were gone, and people were asking for more. Very easy and inexpensive to prepare too.
ShariPamperedChef posted: 15 Sep at 3:32 pm
This is what I usually bring if I’m a guest, if it’s a pampered chef swap I make the other….
Rainbow Cookies
Cook Time: 10 Minutes Ready In: 10 Hours 30 Minutes
“Moist, mellow and full of almond flavor”
INGREDIENTS:
8 ounces almond paste
1 cup butter, softened
1 cup white sugar
4 eggs, separated
2 cups all-purpose flour
6 drops red food coloring 6 drops green food coloring
1/4 cup seedless red raspberry jam
1/4 cup apricot jam
1 cup semisweet chocolate
chips, melted
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Line three 9×13 inch baking pans with parchment paper.
2. In a large bowl, break apart almond paste with a fork, and cream together with butter, sugar, and egg yolks. When mixture is fluffy and smooth, stir in flour to form a dough. In a small bowl, beat egg whites until soft peaks form. Fold egg whites into the dough. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with green food coloring. Spread each portion into one of the prepared baking pans.
3. Bake 10 to 12 minutes in the preheated oven, until lightly browned. Carefully remove from pan and parchment paper, and cool completely on wire racks.
4. Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with raspberry jam, and top with uncolored layer. Spread with apricot jam, and top with pink layer. Transfer layers to a baking sheet, and enclose with plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours, or overnight.
5. Remove plastic wrap. Top with melted chocolate chips, and refrigerate 1 hour, or until chocolate is firm. Slice into small squares to serve.
All Occasion Cookies
1 pound (4 sticks) butter or margarine, divided (do not use vegetable oil spreads)
2 3/4 Cups (11 oz.) Flour
1 pkg. White Cake Mix
1.Preheat oven to 350 degrees. In small batter bowl, microwave 2 sticks of the butter on HIGH 1 minute or until melted. Using Paring Knife, slice remaining butter into 1/2-inch pieces; add to melted butter, tossing to coat using Classic Scraper. Allow butter to stand 3-5 minutes or until softened.
2.Meanwhile, accurately measure flour into large Colander Bowl by lightly spooning flour into Adjustable Scoop. Level off surface by scraping off additional flour using Handy Scraper. (For most consistent results, use Kitchen Scale to weigh flour.) Add cake mix to flour; blend well using Stainless Steel Whisk to break up any large lumps. Using stainless Steel Whisk, whisk butter until smooth and free of lumps. If necessary, return butter to microwave for 10-20 seconds or until creamy and pourable. Do NOT melt completely. Pour butter, all at once, into dry ingredients; thoroughly scrape butter from Batter Bowl using Classic Scraper. Using Bamboo Spoon, mix until dry ingredients are incorporated and dough is smooth. (If dough is too stiff to stir, knead until smooth by hand on Cutting Board.) Shape dough, bake and decorate as desired.
Flavor Variations:
•Chocolate: Substitute one package devil’s food cake mix for the white
cake mix. Add flour and butter as recipe directs.
•Spice: Substitute one package yellow cake mix for white cake mix. Add 1
Tablespoon Pantry Cinnamon Plus Spice Blend. Add flour and butter as
recipe directs.
•Peanut Butter: Substitute one package yellow cake mix for the white
cake mix. Add flour as directed. Whisk 2/3 Cup Peanut Butter into softened butter until smooth; add to dry ingredients as recipe directs.
This dough is versatile, can spread cream cheese on top, and add pie filling.
You can use this for drop cookies, cookie press cookies or my favorite roll out, cut into flowers. On half of them use a small circle and cut out the center. After cooled, spread full cookie with jelly of your choice and top with one with a hole. Then you put powdered sugar on it and it’s like a linzer tart. You can add nuts, chips, candy bars cut up… it’s really versatile.
fleur_loser posted: 18 Sep at 6:34 am
I Love Mexican Wedding cookies they remind me of Christmas. I have given you the recipe below. Also another favorite that a lot of people do traditionally on Christmas is Kris Kringle cookies. I think they are better and have more of a buttery sweet flavor instead of the sugar cookies.
CUERNITOS (MEXICAN WEDDING COOKIES)
1/2 C. powdered sugar
1 C. butter, softened
2 tsp. almond extract
1 tsp. vanilla extract
2 C. flour
1/4 tsp. salt
optional:
1 C. finely chopped or ground almonds or pecans
Preheat oven to 325
In large bowl, beat 1/2 cup powdered sugar, butter, and extracts until light and fluffy. Stir in flour, salt, and almonds or pecans (if desired). Mix until dough forms. Shape into 1 inch balls, or crescents. Place on ungreased cookie sheet.
Bake at 325 for 15-20 minutes. Watch closely until set but not brown. Remove from cookie sheet, cool slightly and roll in powdered sugar. Let cool completely and roll again.
Nina posted: 20 Sep at 9:06 pm
hmmmmm how abt sugar cookies =0) yum yum