I hope it isn't too soon to ask about Christmas cookie recipes. I'm looking for some yummy recipes that aren't too complicated. I am checking Pinterest too but you ladies never steer me wrong so show me your best. Thanks!
Ok, here is my one easy peasy recipe: Ingredients: Ritz Crackers Mint Extract Semi-Sweet Chocolate Directions: Melt the chocolate over a double boiler. Once melted stir in some mint extract. It is strong so just add a few drops at a time until it is a minty as you like it. Once the cookies cool the mint always seems a bit stronger so use caution. Dip the Ritz crackers in the chocolate to coat and lay on wax paper. If you like sprinkle with sprinkles or little Cristmassy candies. Put in the refrigerator to harden the chocolate. We store them on the counter once the chocolate hardens. Note: in case you don't know the trick already, if your chocolate starts to seize up or harden before you get to dip your crackers add some shortening (Crisco). It will make the chocolate runny again but it does make them taste a tiny bit different and they won't be as shiny. Still it is better than tossing the chocolate! These are so simple and I swear they taste like the Girl Scout Thin Mint cookies! When I first heard about them I thought they sounded strange but they are delicious!
I'm not really a good help because it seems like I never make the same recipe more than a couple of times! I guess its because I have so many on pinterest to try, and so I always want to try a new one
I made these old-fashioned sugar cookies for Thanksgiving this year and they were a big hit. The cookies were HUGE too. I like chewy sugar cookies so if you like the soft variety then this recipe isn't for you. I also substituted vanilla extract for the lemon.
So funny! I saw the post title and was going to come post the same recipe Roni! We call those the Girl Scout cookies (they taste just like 'em and they're easy to make) Although we add 1 T of oil to our chocolate chips in the double broiler instead of crisco. Those always disappear first when I make cookies!
These are not super easy... roll & cut out (that's the hardest part)- but decorating is optional... we do not. It does make a lot!! Super thin is traditional. Pepparkaka (Swedish Gingerbread) ½ cup butter ½ cup crisco 2 cups sugar 1 egg, beaten Mix above ingredients thoroughly ½ cup Brer Rabbit Gold Label Molasses ½ cup dark Karo syrup 2 tsp cloves 2 tsp cinnamon 1 1/2 tsp ginger 1 heaping tsp baking soda dissolved in ½ cup strong hot coffee Add flour to stiffen, at least 6 cups. Roll out and cut with cookie cutter. Bake 10 minutes at 375F
I seriously went around blogs and so forth and saved like 900 cookie recipes and have to widdle it down. I'm hoping to try them all out (not 900, lol.. the ones that have been approved ) the next couple weeks & then do cookie baskets for everyone. EEP. that said. the cookies on this blog all look delicious and many of my bookmarked recipes have come from here. http://www.twopeasandtheirpod.com/category/recipes/cookies/
i have THE BEST sugar cookie recipe... when i'm downstairs again, i'll grab it.. oh wait... actually i think i posted it on my blog... lemme check. EEP! found it in my facebook notes! LOL This sugar cookie recipe is AMAZING! I had a few people ask about it since I made them last night. So I thought I'd go ahead and share the recipe. They are perfect for cutting with cookie cutters as they keep their shape really well while baking. They are crisp on the outside and super soft on the inside. YUM! The recipe is HUGE. It makes over 6 dozen, easily. We make them every year around Valentines Day. So we have deemed them "I Love You" cookies 2 cups butter (or margarine) 2 cups sugar 3 eggs 2 teaspoons vanilla 1 teaspoon almond extract 6 cups flour 1 teaspoon baking soda *Cream butter or margarine and sugar. Beat in eggs, vanilla and almond extract until light and fluffy. In a large bowl, combine flour and baking soda, gradually stir flour mixture into egg mixture until well blended. I sometimes refrigerate cookie dough over night and then let them sit out for just a bit before I roll and cut them. Other times we are just too impatient and roll, cut and bake them immediately. The Frosting (the BEST part!) 1 pound of powdered sugar 4 Tablespoons of margarine 3 Tablespoons of shortening 1 teaspoon vanilla 1/2 teaspoon almond extract 1/4 cup milk (Sometimes I've been out of almond extract and the cookies and frosting still taste delicious) I also use this frosting recipe for our cinnamon rolls. And always leave the almond extract out for that. This frosting should be light and fluffy. So follow it precisely. It is sooooooooooooo YUMMY!
These shortbread cookies are so easy to make (only 4 ingredients) and they literally melt-in-your-mouth! I also like to make these easy gingersnaps!
if I remember correctly, TLP had a cookie exchange on pinterest last year (I know I linked up a bunch of cookie recipes) maybe it's still posted, I'll have to check and see the cookies here sound scrumptious! here are my tlp cookie exchange pins from last year http://pinterest.com/deborahrosek/pinterest-com-thelilypadscrap/
I am going to gain some weight. I have a really good chocolate chunk oatmeal cookie recipe. I have been looking for it for the last 2 days as soon as I find it I am posting it.
This is the shortbread recipe that's been in our family forever. Simple to make and they melt in your mouth! Butter - 1lb. Confectioner's suagr (Icing sugar) - 4 cups Flour - 4 cups Preheat oven to 350C Cream butter in large mixing bowl. Gradually add icing sugar. Add flour gradually. Be sure not to over-work dough. Roll out on a lightly floured surface. Cut out. Bake approximately 10 mins. Keep an eye on the first tray until you're sure of the perfect length of time in your oven. The bottom edges should be golden brown. I normally double this recipe. How thick you prefer your shortbread will determine how many cookies you will get.
FA LA LA LA LA.... (the sound of me singing at the top of my lungs with my ears covered so I don't do this: I have a wedding I need to look good for on December 27...)
salted ♥ carmel I make about a dozen different types of christmas cookies each year these are the 2 recipes I've added for this year! Salted Caramel Butter Bars or, go straight to the chocolate lol Chocolate Caramel Cookies with Sea Salt or, if you're anything like me lol you'll make both, the same day lol
Not quite cookies, but these are so simple to make. We used to "bake" these with our mom when we were kids! Coconut balls 4 c. unsweetented, shredded coconut 3/4 c. cooked, slightly warm mashed potatoes 1 lb. powdered sugar 6 oz. baker's chocolate or chocolate chips A small piece of paraffin (optional) Mix the first 3 ingredients together. Shape into balls. Let dry on wax paper. Melt chocolate and paraffin on low heat. Dip tops only into chocolate.
Here are a few of mine.. Tiny Pecan Tarts Dough: 2 sticks (1 cup) unsalted butter, softened 6 oz cream cheese, softened 2 c all purpose flour Pecan Filling: 3 large eggs 1 ¾ c packed brown sugar 3 tbsp unsalted butter, softened ¼ tsp salt ¾ tsp vanilla extract 1 c pecans, coarsely chopped 1. Dough: In a large bowl with an electric mixer, beat butter and cream cheese until blended. Beat in flour just until blended. Flatten dough into a 1 inch thick disk. Wrap in plastic wrap and refrigerate at least 30 minutes. 2. Heat oven to 375. Have ungreased min muffin pans ready. 3. Divide dough into quarters. Roll each into a 6 inch log. Cut each log into 12 pieces. With floured hands, flatten each piece into a 3 inch round and fit into a muffin cup. (Dough will extend above cup) 4. Filling: Beat eggs, brown sugar, butter, salt and vanilla until well mixed. Spoon 2 tsp of filling into each pastry-lined muffin cup. Top with pecans. 5. Bake 20 minutes, or until pastry is brown and filing is set. Cool briefly in pan on a wire rack, and then remove to rack to cool completely. Store up to 2 weeks in air tight container, or freeze for up to 3 months. Per tart(Makes 48): 122 Calories, 8 g fat Chocolate Chip Shortbread Sticks 2 sticks (1 cup) unsalted butter, softened ½ cup confectioner’s sugar 1 tsp vanilla 2 cups all purpose flour 1 cup mini semisweet chocolate chips, divided 1. Beat butter, sugar and vanilla in a large bowl with electric mixer until blended. On low speed, beat in flour until blended. 2. Stir in ½ cup of the chips. 3. Cover and chill till firm. 4. Shape heaping tablespoons dough into 3 inch long logs. 5. Place on slightly greased cookie sheets. 6. Bake at 350 for 8 minutes or until golden brown. 7. Remove to wire rack to cool. 8. Melt ½ cup of chips, stir in 1 ½ teaspoons vegetable oil. 9. Dip ¾ inch of one end of each cookie into chocolate. 10. Place on rack to dry. Makes 36 These are my hubby's favorite, the trick is to not to over bake them. Pull them out when they still look under done. Oatmeal Raisin Chocolate Chip Cookies ¾ cup shortening 1 cup brown sugar ½ cup sugar 1 egg ¼ cup water 1 tsp vanilla 1 cup flour 1 tsp salt ½ tsp baking soda 3 cups of oats 1 cup chocolate chips ½ cup raisins Preheat oven to 350. Sift together dry ingredients. Beat shortening and sugar. Add egg, water and vanilla and mix well. Slowly add dry ingredients and mix well. Fold in oats, chocolate chips and raisins. Drop rounded teaspoons onto a cookie sheet and bake for 10 – 12 minutes. Cookies will not look cooked through, but pull them out anyway so they will be moist and chewy. Store in an airtight container once cooled for a week. Freeze well too.
The shortbreads came out delicious and they were cheap to make! Thanks for the recipe. Still working on a few more kinds of cookies!
