EPIC Cookie Thread

5 Dec 2013

Super Soft Sugar Cookies

Ingredients

1 cup margarine, at room temp
1 3/4 cup sugar
2 eggs, at room temp
1 tsp vanilla
1 cup sour cream
1/4 tsp lemon or almond extract
5 1/2 cup flour
1 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt

Directions

In a large bowl mix together margarine and sugar. Beat until creamy. Add in eggs, vanilla, lemon extract and sour cream and mix together until combined.
In a separate bowl mix together flour, baking soda, baking powder and salt. Slowly add dry ingredients to the wet ingredients. Mix just until combined.
Split dough in two and place in saran wrap. Refrigerate dough for 1-2 hours.
Once dough has been chilled roll out dough on a bakers mat or parchment paper. Add another 1/4 - 1/2 cup flour if dough is still sticky. Cut with floured cookie cutter.
Bake at 350 degrees for 8-9 minutes.

5 Dec 2013

Raspberry Cookies With Cream

Ingredients

2 cups raspberries
1/2 cup sugar + 1 1/2 TB to put on raspberries
1/2 cut lemon juiced
2 cup flour
2 tsp baking powder
8 TB salted butter cubed - not softened
2/3 cup heavy whipping cream
3/4 cup powdered sugar
11/2 TB milk

Directions

Combine raspberries, sugar ( only 1 1/2 TB) and lemon juice in a small bowl.
Combine flour, baking powder and the rest of the sugar (1/2 cup) in a large bowl. Add small cubes of butter. Mix together with a pasty cutter or whisk. You can also combine with your hands until the mixture combines. It will be more of a crumble mix.
Stir in cream and mix until combined. Then gently fold in raspberries.
Line cookie sheet with parchment paper and drop dough on cookie sheet. Bake at 350 for 15 minutes or until lightly browned.
Stir together powdered sugar and milk and drizzle over cooled cookies.
Enjoy!

5 Dec 2013

M&M Cookie Bars

Ingredients

2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 1/2 cube butter (12 TB) softened
1 cup sugar
1/2 cup brown sugar (packed)
2 eggs
1 tsp vanilla
11 oz bag mini baking M&M’s (save a few to go on top)

Directions

1. Combine flour, baking soda and baking powder in a medium sized bowl and set aside.
2. Mix together in a large bowl: sugar, brown sugar, butter, eggs and vanilla. Mix for about 1 minute, or until fluffy. Then slowly add the flour mixture to the wet ingredients.
3. Fold in m&m's and then place dough in a 13x9 baking sheet lined with foil. Then place a few M&M's on top.
4. Bake at 325 for 20-35 minutes (depending on oven), or until a toothpick comes clean.
(Optional) For glaze: Combine 1 cup powdered sugar + 1 TB milk and drizzle over cookies once cooled.

5 Dec 2013

Lemon Crinkle Cookies

Ingredients

1/2 cups butter, softened
1 cup granulated sugar
1/2 teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
1/4 teaspoons salt
1/4 teaspoons baking powder
1/8 teaspoons baking soda
1-1/2 cup all-purpose flour
1/2 cup powdered sugar

Directions

Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

5 Dec 2013

White Chocolate Raisinet Cookies

Ingredients

11/4 cup white or whole wheat flour
1 tsp baking soda
1/2 tsp salt
3/4 tsp ground cinnmon
1 cup butter softened
3/4 cup packed brown sugar
3/4 cup sugar
1 tsp vanilla
2 large eggs
3 cups quick or old fashioned oats
1 cup milk chocolate raisinets
1 cup white chocolate chips

Directions

Combine flour, baking soda, salt and cinnamon in a small bowl. Beat butter, sugar, eggs and vanilla in a large bowl. Mix in flour mixture.
Fold in oats, raisinets and white chocolate chips.
Bake at 350 for 8 minutes or until lightly browned. You want the middle to look a little doughy when you first take them out. Let cool on pan for 1 min and then place cookies on cooling rack.

5 Dec 2013

I need a nap.

6 Dec 2013

Quote by Liz
Italian Lemon Knot Cookies

I once tried to make these with my mother either last year or the year before. When I tried to shape them, they came out looking terrible (tasted good though).

6 Dec 2013

One of my favorite cookies is Springerle. My grandmother used to make these at christmas every year, and they remain a favorite. I am glad that when she passed I received her mold. I think of her every time I make them!

When I make them I use anise oil instead of the seeds.

INGREDIENTS:
4 eggs
2 tablespoons butter
2 teaspoons baking powder
1/4 teaspoon salt
2 cups white sugar
4 cups all-purpose flour
1/4 cup anise seed
DIRECTIONS:
1. Beat eggs in large mixing bowl until very light.
2. Add sugar and butter. Cream together until light and fluffy.
3. Sift flour, baking powder, and salt. Add dry ingredients and combine.
4. Knead dough until smooth ... add more flour to get a smooth dough if necessary.
5. Cover dough and allow to chill in refrigerator for at least 2 hours.
6. Roll onto slightly floured board to 1/2 inch thickness. Then roll again with springerle roller to make designs. Cut at border. Sprinkle anise seed on clean tea towel and place cookies on this. Allow to stand overnight (don't cover) to dry.
7. Bake 12 to 15 minutes at 325 degrees F (170 degrees C).
8. Cool completely. Store in tight tin container ... the longer they are stored, the more anise flavor they take up

17 Dec 2013

From my other grandmother, actually this recipe comes from my great grandmother who brought the recipe with her when she emigrated here.

Holland Butter Cookies. These are a christmas staple in my family

Cream together:

1/2 lb butter
1c (unpacked) light brown sugar
dash of salt
1 tsp vanilla

add flour sparingly (approximately 2c) When the dough sticks together, and comes off the side of the bowl to form bowl, its is the proper consistency.

mash flat with the heel of your hand into an ungreased cookie sheet to 1/8" thickness mark with tines of fork lengthwise. bake at 300F until fragrant, or about 15-20 minutes. Cookies should be just dry, and golden in color. Cut immediately, diagonally, then parallel with narrow side of the pan to make diamonds.

18 Dec 2013

Chocolate Candy Cane Kiss Cookies

Ingredients

1/2 cup shortening
1/2 cup butter
1 cup light brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla
1 teaspoon peppermint extract
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups all-purpose flour
1/4 cup + 2 Tablespoons unsweetened cocoa powder
2 cups semisweet chocolate chips
1 (10 ounce) package Hershey's Candy Cane Kisses, unwrapped

Directions

Preheat oven to 350 degrees. In a large mixing bowl, cream together softened butter, shortening, brown sugar and granulated sugar until light and fluffy. Add eggs and vanilla. In a separate bowl, combine baking powder, baking soda, salt, flour and cocoa powder. Add to the butter/sugar mixture and combine. Fold in chocolate chips. Chill dough in the refrigerator for 30-60 minutes to avoid cookies from flattening.
After your dough has chilled, drop by rounded tablespoons onto an ungreased cookie sheet. Bake for 8 minutes or until set up but the centers are still soft. Let the cookies cool for 1-2 minutes. Top each cookie with an unwrapped Candy Cane Kiss. Allow to cool long enough for the Kisses to harden.

18 Dec 2013

Peanut Butter Oatmeal Sandwich Cookies

Ingredients

1/3 c. smooth natural peanut butter
1/3 c. pecans
3/4 c. flour
1 tsp. baking soda
1/4 tsp. kosher salt
1/2 c. sugar
1/2 c. dark brown sugar
1/2 c. unsalted butter, slightly melted
1 tsp. vanilla
1 egg
1/2 c. old-fashioned oats
1/4 c. quick oats

Filling:
1 c. powdered sugar
1 c. creamy natural peanut butter
4 tbsp. unsalted butter, room temperature
1/2 tsp. vanilla
1/4 tsp. kosher salt

Directions

Preheat oven to 375º.
Combine peanut butter and pecans in a food processor and process until smooth. Whisk flour, baking soda, and salt in a small bowl.
Beat both sugars and butter with an electric mixer in a large bowl until fluffy. Add peanut butter mixture and vanilla and beat to blend well. Beat in egg. Add dry ingredients and mix until combined. Add both oats. Continue to blend at high speed for 1 minute.
Line 2 baking sheets with foil. Scoop balls of dough onto cookie sheets, spacing 1" apart. Bake until light golden, 10 minutes.
Let cookies cool on sheets for a couple minutes, then transfer to wire racks to cool completely.
For frosting, mix all ingredients with an electric mixer. Spread one cookie at a time with the frosting and top with another cookie. Makes about 18 sandwich cookies.

18 Dec 2013

Candy Cane Blossoms

Ingredients

1 bag Hershey's Kisses brand Candy Cane Kisses
1/2 cup butter, softened
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 egg
2 cups all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons milk
Red and Green colored sugar

Directions

Preheat over to 350 degrees Fahrenheit. Remove wrappers from candies (approx. 35)
Beat butter, sugar, vanilla, and egg in large bowl until well blended. Stir together flour, baking soda and salt; add alternatively with milk to butter mixture, beating until well blended.
Shape dough into 1 inch balls. Roll in red and/or green colored sugar. Place on un-greased cookie sheet.
Bake 8 - 1o minutes or until edges are lightly browned and cookies is set. Remove from oven; cool 2 to 3 minutes. Press candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. Yields approximately 35 cookies.

18 Dec 2013

Double Chocolate Chip Pudding Cookies

Ingredients

1 cup margarine (or butter) softened
1/2 cup brown sugar
1/2 cup sugar
3.4 oz pkg instant vanilla pudding mix
2 eggs (at room temp)
1 tsp vanilla
2 1/4 cup flour
1 tsp baking soda
1/2 tsp baking powder
1 cup milk chocolate chips
1 cup white chocolate chips (could substitute for more chocolate chips)

Directions

Preheat oven to 350 degrees.
Cream together butter and sugar in a large mixing bowl. Stir in pudding mix (dry) and vanilla.
Beat in one egg at a time.
In a separate bowl mix together flour, baking soda and baking powder. Then slowly stir into the wet ingredients. Stir in the chocolate chips.
Line baking with baking mat and then spoon cookie dough onto the baking sheet. Bake for 8-10 minutes.
Enjoy with a cold glass of milk!

18 Dec 2013

Red Velvet Gooey Butter Cookies

Ingredients

1 package Duncan Hines Red Velvet Cake Mix
8 oz. cream cheese, softened
1/2 c. butter, softened
1 large egg
1 tsp. pure vanilla extract
1/2 cup white chocolate chips
1/2 cup powdered sugar

Directions

1. Heat oven to 350°
2. In a large bowl, using an electric mixer, combine butter and cream cheese until fluffy.
3. Add egg and vanilla, mix until completely incorporated, then add cake mix and continue mixing until a dough forms (will be thick). Fold in chocolate chips.
4. Place powdered sugar in a small bowl.
5. Using a cookie scoop, form one inch dough balls and roll into powdered sugar to coat.
6. Place cookies 2 inches apart onto a parchment lined cookie sheet and bake for 10-12 minutes, until centers are set.
7. Cool on wire rack.
8. When completely cooled, dust with powdered sugar.

18 Dec 2013

Christmas Swirl Cookies

Ingredients

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup unsalted butter, softened
1 cup sugar
1 egg
1/2 teaspoon vanilla extract
1 teaspoon peppermint extract
1 tablespoon red food colouring. (I highly recommend the gel variety. You can buy it at any craft store. It is much brighter and you can use less)
Powdered sugar, for rolling out dough
3 tablespoons milk

Directions

Sift together the flour, salt and baking powder and set aside.
Cream butter and sugar together in another large bowl. Add egg, vanilla, milk, and peppermint extract, and beat until incorporated. Gradually add the dry mixture, beating until combined. Remove half of the mixture from the bowl. Add red food colouring, beating until fully combined. You may have to knead the coloured dough a bit to get it mixed thoroughly. On a sheet of waxed paper, roll out dough to form a large rectangle, about 1/4-inch thick. Repeat this step with the other half of uncoloured dough with no food colouring.
Now very carefully, slide the red dough on top of the white dough and slide the parchment paper out. Trim edges if uneven and patch if necessary. Roll dough into a log, creating a swirl effect. NOTE: do not worry if the dough starts to tear a little when you are rolling it. This is normal. Simply mend it with your fingers as you go along.
Now place a generous amount of sprinkles in a shallow dish and roll the cookie dough log firmly over the sprinkles until they stick and its covered. Wrap tightly with saran wrap and place the dough back in the refrigerator and let chill for 2 hours.
Preheat oven to 375 degrees F.
Slice the dough into 1/2-inch slices and place on a parchment lined sheet tray about 1-inch apart. Bake for 10-15 minutes depending on how thick you sliced the cookies.

27 Jan 2014

Cranberry Orange Cookies

Ingredients

For the orange sugar :
1/3 cup sugar
1 teaspoon grated orange zest

For the cookie :
1 cup sugar
3/4 cup butter, softened
1 egg
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup sweetened, dried cranberries, chopped
1/2 cup chopped macadamia nuts
1 tablespoon grated orange zest

Directions

For the orange sugar :
Heat oven to 350 degrees. Combine all orange sugar ingredients in small bowl; stir until well mixed. Set aside.

For the cookie :
Combine 1 cup sugar, butter, and egg in large bowl; beat at medium speed until creamy. Add flour, baking powder, and baking soda; beat at low speed until well mixed. Add all remaining ingredients. Continue beating just until mixed.
Shape dough into 1-inch balls; roll balls in orange sugar. Place 2 inches apart onto ungreased cookie sheets. Flatten with bottom of glass to 1 1/2-inch circles.
Bake 7-11 minutes or until edges are lightly browned. (Do not overbake.) Cool 1 minute on cookie sheet; remove to cooling rack.

28 Jan 2014

I don't have a delicious picture, but these are extremely yummy:

Red Currant-Poppy Seed Thumbprints:

Prep: 25 minutes
Bake: 10 minutes per batch
Oven: 350°F

1 cup softened butter
½ cup sugar
2 egg yolks
1 tbsp orange liqueur or juice
2⅔ cups all-purpose flour
2 tbsp poppy seeds
2 tsp finely shredded orange peel
½ tsp salt
⅓ to ½ cup red currant jelly, melted and cooled.

1. Preheat oven to 350°F. In a large mixing bowl, beat butter with an electric mixer on high speed for 30 seconds. Add sugar. Beat until combined, scraping sides of bowl. Beat in egg yolks and liqueur until combined. In a small bowl, stir together flour, poppy seeds, orange peel, and salt. Gradually add flour mixture to butter mixture, beating on low speed just until combined.

2. Shape dough into 1-inch balls. Place balls 1 inch apart on an ungreased cookie sheet. Press your thumb into the center of each ball.

3. Bake for 10 to 12 minutes or until edges are light brown. If cookie centers puff while baking, re-press with the back of a measuring spoon.

4. Transfer cookies to a wire rack; cool. Spoon about ½ teaspoon of the melted jelly into the indentation of each cookie.

Yield: about 36 cookies.

TO STORE: Layer filled cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month.