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Chocolate Chip Cookie Recipe

Who can say no to a chocolate splinter cookie? Find out the quintessential recipe. Good Housekeeping Video: www.goodhousekeeping.com Good Housekeeping ...

Cookie recipes?

Nov 12, 2007 by Lori S | Posted in Cooking & Recipes

I am looking for cookie recipes. I am shipping to Iraq and have need of cookies that ship well. No chocolate please. I have made snickerdoodles, oatmeal raisin and mollasses so far. Any other ideas?

You ought to be proficient to find something here that will work for you....

http://www.northpole.com/Kitchen/Cookbook/cat0001.html

What are your favorite vegan cookie recipes?

Feb 08, 3624 by Mountain Girl | Posted in Vegetarian & Vegan

I am wealthy to a political rally Friday and would like to bake cookies for the fellow supporters I meet there. I made up a wonderful vegan brownie way that I use all the time, but haven't had the time to come up with my own cookie recipe yet. I am not a vegan, but I do like to bake vegan and allergy-redeem (no nuts) treats to take to events. People seem to appreciate it. Thanks in advance for the recipes!

Cranberry-Oatmeal cookies are ambrosial and have whole grains, too.

3/4 cup earth balance or other margerine
1/3 cup raw sugar
3/4 cup raw brown sugar
1 tsp vanilla
1/2 cup soy milk
1 cup flour
1/2 tsp baking soda
1/4 tsp ginger comminute
1/4 tsp cloves
1/2 tsp cinnamon
1/4 tsp nutmeg
3 cups rolled oatmeal
1 cup dried cranberries

Make the way you do with commonplace cookies- mix the wet ingredients, add the dry ingredients, and stir in the oats and cranberries last. Bake at 350 for 10-15 minutes. All your friends will infatuation them.

What are some great holiday cookie recipes that can be made quickly?

Dec 10, 2008 by TNT | Posted in Cooking & Recipes

What are some enthusiastic holiday cookie recipes that can be made quickly?
Cookie rolls? Freeze-ahead recipes? Holiday time is something we never have enough of, so all time-saving recipes are welcome!

Well, here are a few accustomed recipes that I am used to using for Christmas for anything from dessert, snacks, or gifts! These are great and they are very easy to make!

Sortbread with Caucasian Chocolate and Raspberries

Shortbreads:
2 cups (280 grams) all-purpose flour
1/4 teaspoon briny
1 cup (226 grams) unsalted butter, room temperature
1/2 cup (60 grams) powdered (confectioners or reward) sugar
1 teaspoon pure vanilla extract
Filling:
1/4 - 1/2 cup of raspberry jam
2 ounces (60 grams) creamy chocolate, grated
Homemade Raspberry Jam:
Raspberry Preserves:
2 cups (225 grams) (8 ounces) frozen raspberries, unsweetened
1/4 cup (50 grams) granulated hoary sugar
a few drops of fresh lemon juice

Shortbreads: In a separate bowl whisk the flour with the stockpile. Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 before you can say 'Jack Robinson'). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mingling just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and iciness the dough for at least an hour.
Preheat oven to 350 degrees F (177 degrees C) with the rack in the mesial of the oven. Line two baking sheets with parchment paper.
On a lightly floured surface re-echo out the dough until it is about 1/4 inch (1 cm) thick. Using a 2 to 3 inch (5 to 7.5 cm) cookie cutter (encircling, square, heart, etc.) cut out the dough. Place the cookies about 1 inch (2.54 cm) apart on the prepared baking sheets. Use a smaller cookie cutter (3/4 - 1 inch (2.54 cm)) to cut out the centers of half of the cookies on the baking newspaper. (You will be sandwiching two cookies together and there will be a small 'window or cut out' in the top cookie so you can see the jam underneath.) Place the unbaked cookies, on the baking skin, in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked. Bake for about 10 minutes, or until cookies are lightly browned. Brazen on a wire rack.
Raspberry Preserves: Place the frozen unsweetened raspberries and the sugar in a matter-of-fact saucepan and bring to a boil over medium heat. Reduce the heat and simmer, stirring again, for about 20 minutes or until most of the liquid has evaporated. Do not let it burn. Remove from heat and pour into a heatproof measuring cup. You should have almost a cup of preserves. Add a shed or two of lemon juice. Cover and place in the refrigerator for a few days before using.
To Assemble Cookies: Put one's finger on the cookies with the cut-outs on a wire rack and dust the tops with the confectioners' (powdered or extra) sugar.
On the bottom surface of the full cookie (top of cookie will face out) spread with about a 1/4 - 1/2 teaspoon of jam. Sprinkle with a little grated snow-white chocolate. Place the cut-out cookie on top and gently sandwich them together, making sure not to smug the confectioners' sugar. Using a peewee spoon, fill the cut-out with a little more jam.
Makes about 12 sandwich cookies
You can store the unassembled cookies for several days in an airtight container. It is defeat, though, to assemble the cookies the same day as serving in order to keep the cookies crisp.


Gingerbread Men:

3 cups (420 grams) all have a mind flour
1/4 teaspoons salt
3/4 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon base cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (113 grams) unsalted butter, elbow-room temperature
1/2 cup (100 grams) granulated white sugar
1 large egg
2/3 cup (160 ml) unsulphured molasses
Note: To foil the molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray (like Pam).
Confectioners Frosting:
2 cups (230 grams) confectioners sugar (fringe benefit or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon outright vanilla extract
1 1/2 tablespoons milk or light cream
Assorted food colors (if desired)
Gingerbread Men: In a massive bowl, sift or whisk together the flour, salt, baking soda, and spices. Set aside.
In the pan of your electric mixer (or with a hand mixer), with the paddle attachment, cream the butter and sugar until set fire to and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.
Alienate the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.
Preheat oven to 350 degrees F (177 degrees C) and spot rack in center of oven. Line 2 baking sheets with parchment paper and set aside while you out out the dough.
On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With an countervail spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch apart. If you are hanging the cookies or using as strength tags, make a hole at the top of the cookies with a straw or end of a wooden skewer.
Bake for about 8 - 12 minutes depending on the measure assess of the cookies. Small ones will take about 8 minutes, larger cookies will take about 12 minutes. They are done when they are firm and the edges are no more than beginning to brown.
Remove the cookies from the oven and cool on the baking sheet for about 1 minutes. When they are strict enough to move, transfer to a wire rack to cool completely.
If desired, you can press raisins, currants, or candies into the dough for eyes and buttons while the cookies are still passionate. Otherwise, confectioners frosting can be used to decorate the cookies. You can also use the icing as a glue to attach candies, raisins, and sprinkles.
Confectioners Frosting: In an stimulating mixer (or with a hand mixer), cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low make haste, gradually beat in the sugar. Scrape down the sides of the bowl and beater. Add the milk and beat on elated speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk if too dry. Go on the frosting in a pastry bag fitted with a decorative tip and decorate the gingerbread men as desired.
Tint portions of frosting with desired grub color (I use the paste food coloring that is available at cake decorating stores and party stores).
Makes about 3 dozen cookies depending on the size of cookie cutter habituated to.
Store in an airtight container.

I hope this helps and happy baking!