I need cookie ideas.

Recs: a variety of Snowball (aka Mexican wedding cakes) cookies. . .

I made the peppermint snowball cookies for this past Christmas--good and unusual; I think I would like to try them with hard candies flavored with peppermint AND chocolate.

Cookies Peppermint Snowball

Prep: 20 min - Bake: 15 min/batch - Cool: 1 hr

1/4 cup finely crushed round hard peppermint candies (about 12 candies)
1/4 cup powdered sugar
1 cup butter,* softened
1/3 cup powdered sugar
1/4 cup finely crushed round hard peppermint candies (about 12 candies)
1 teaspoon vanilla
2 1/4 cups Gold Medal® all-purpose flour
1/4 teaspoon salt


1. Heat oven to 325�. Mix 1/4 cup crushed candies and 1/4 cup powdered sugar; reserve. Mix butter, 1/3 cup powdered sugar, 1/4 cup crushed candies and the vanilla in medium bowl. Stir in flour and salt.

2. Shape dough by level measuring tablespoonfuls into balls. Place about 2 inches apart on ungreased cookie sheet.

3. Bake 12 to 15 minutes or until set but not brown. Immediately remove from cookie sheet; roll in reserved candy mixture. Cool completely on wire rack. Roll in candy mixture again.

*We recommend using only butter for more tender cookies. Makes 32 cookies

Mini Chip Snowball cookies

1 1/2 cups (3 sticks) butter, softened
3/4 cup powdered sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
3 cups all-purpose flour
2 cups (12-ounce package) Toll House Semi-Sweet Chocolate Mini Morsels
1/2 cup finely chopped pecans
Powdered sugar

Beat butter, 3/4 cup powdered sugar, vanilla and salt in large mixer bowl. Gradually beat in flour; stir in morsels and pecans. Shape level tablespoonfuls of dough into 1-inch balls. Place on ungreased baking sheets. Bake in preheated 375°F. oven for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Let stand for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar if desired. Store in airtight containers.

Cardamom Snowball Cookies
* ½ cup butter, softened
* ½ cup packed brown sugar (I use ¾ cup for a bit of a sweeter cookie)
* 1 large egg
* 1 teaspoon vanilla extract
* 1 teaspoon fresh lemon juice
* 2 cups white flour
* ½ cup finely chopped cashews (the original recipe calls for unsalted, but I’ve always used salted)
* 1½ teaspoons ground cardamom (I prefer just 1 teaspoon)
* ¾ teaspoon baking powder
* ½ teaspoon salt

1. Cream together the butter and brown sugar in a large bowl.
2. Add the egg, vanilla and lemon juice, and beat until light and fluffy.
3. Combine the flour, cashews, cardamom, baking powder and salt in a separate bowl.
4. Add the flour mixture to the brown sugar-butter mixture, mixing ingredients together thoroughly (dough will be quite dry, but will roll into balls easily).
5. Using about 2 teaspoons of dough, roll into little balls and place on ungreased baking sheets about 1 inch apart.
6. Bake at 350 degrees for 11 to 14 minutes, until cookies are just beginning to brown slightly on the bottoms – do not overbake.
7. Remove cookies from oven and immediately roll them in powdered sugar.
8. Cool cookies on waxed paper or wire rack before storing them in a tightly covered container.
9. NOTE: You can grind the nuts in a food processor, if you prefer, but add ½ cup of the flour (from the 2 cups used in the recipe) to the nuts before processing – this keeps the nuts from getting too oily when ground. I’ve always just used my nut grinder, and that works fine, too.
10. ADDITIONAL NOTE: I made these again today, and I actually prefer to flatten each ball with my finger tips. The cookies come out crispy, and can be coated with powdered sugar or left plain. Try them both ways to see which way you prefer.

 
REC: Lemon Coolers; I made these for Christmas also. . .

I made the SECOND cookie here for Christmas, and I added the small amount of salt and the lemon juice. These were great. They will spread just a little due to the lemon juice liquid, but the cook up just fine and are tasty.

Cookie Lemon Cooler

1 cup unsalted butter, room temperature
1/2 cup sugar
1 1/2 tablespoon grated lemon zest
1 egg yolk
1 teaspoon lemon extract
1/4 teaspoon salt
2 1/4 cups all-purpose flour
Granulated sugar
Powdered sugar
Directions:
Preheat oven to 375 degrees F. Using electric mixer, cream butter in medium bowl until light. Gradually add 1/2 cup sugar and beat until fluffy, stopping occasionally to scrape down sides of bowl. Beat in lemon zest, yolk, extract and salt. Add flour and beat just until blended (if dough is very stiff, beat with wooden spoon).

Roll dough by tablespoonfuls into balls. Set dough balls on ungreased heavy baking sheets, spacing 3 inches apart. Dip bottom of 2 1/2-inch-round glass into sugar. Press down onto 1 dough ball, flattening into 1/4-inch-thick round. Repeat with remaining dough balls.

Bake until cookie edges begin to brown, about 10 minutes. Transfer cookies to racks and cool. Sift powdered sugar over tops.

(Can be prepared 3 days ahead. Store at room temperature in airtight container.)


Lemon Cooler cookies
• 1 c bleached all-purpose flour
• 1/8 tsp salt
• 3/4c cofectioners' sugar divided into 1/4c and 1/2c measures
• 3 tsp. finely grated lemon zest
• 2 tablespoons strained fresh lemon juice,
• 1 stick(8Tbs.salted butter,softened)
• 1/4tsp vanilla extract

Directions
1. Adjust oven to lower-middle position and heat oven to 350 degrees
2. Mix flour, salt, 1/4c conf. sugar and lemon zest in a medium bowl. Add butter and vanilla;beat(or simply mix with hands until ingredients form a dough.
3. Using a melon baller or other small cookie scoop, form into small balls and place on a cookie sheet quite close to one another. The will spread a little so don't go narrower between cookies than about 1/2 inch or so. Cook for 15 minutes or longer to make sure cookies are completely dry. Let rest 1-2 minutes on the cookie sheet after removing from oven.
4. Place remaining 1/2c conf. sugar in a small paper bag; you can use a ziplock bag but make sure you do not put the cookies in while too hot or you will melt the bag. While the cookies are warm, working a dozen at a time, drop the cookies into the sugar; shake to coat. Place coated cookies on a rack to fully cool. When cool, shake in more powdered sugar. These lemon cookies can be stored in an airtight container for up to a week!

 
these are so buttery and crispy. love them. we roll them in powdered sugar. must try with this

topping

 
mine tried and true sugar cookie is identical except for amount of flour - these are WONderful!

World’s Best Sugar Cookies

Makes 6 dozen

1 cup powdered sugar
1 cup white sugar
1 cup oleo or butter
1 cup cooking oil
2 teaspoons vanilla
2 eggs
5 cups flour
1 teaspoon salt
1 teaspoon soda
1 teaspoon cream of tartar

Combine all ingredients in a large mixer bowl. Beat on medium until well mixed. Chill for 1 hour (for easier handling). Form into balls and press flat with a glass dipped in sugar, onto an ungreased cookie sheet. Bake 10-12 minutes at 350 deg. or until done but not brown.

NOTE: These freeze well and stay tender. I add food color at holidays for festive cookies.

 
our very favorite: Cocoa Pebbles Cookies (you don't need to like chocolate to love these!)

Cocoa Pebble Cookies

Makes about 3 dozen

1/2 cup butter
1 cup sugar
1 tsp. vanilla
1 egg

Mix above with mixer until smooth. Then add
1-1/4 cups flour
1/2 tsp. baking soda
1/4 tsp. salt

Mix just until incorporated. Then stir in by hand
2 cups Cocoa Pebbles cereal

Grease baking sheet. Heat oven to 350 degrees. With 2 spoons, drop dough about 2” apart. Bake for about 12 minutes or until barely light brown around edges. They won’t look done, but will feel dry to the touch. Let them sit on the baking sheet for a minutes before removing them to cooling racks.
NOTE: the dough freezes quite well if you want to make it ahead. Put dough into a ziploc and flatten it out before freezing.

 
REC: Aunt Patty's Peanut Butter Cookies -- like the kind you grew up with *g*

Aunt Patty’s Peanut Butter Cookies

3/4 cup butter, softened
3/4 cup brown sugar
3/4 cup white sugar
1/2 tsp. salt
1-1/2 cups peanut butter
1 egg
2 cups flour
1 tsp. baking soda
1/2 cup chopped peanuts, optional

Preheat oven to 350 deg.
Cream first 5 ingredients; mix in egg. Add dry ingredients and mix just until incorporated. Roll dough into balls and place on ungreased cookie sheet. Using a fork dipped in sugar, press down on cookie ball to make a cross-hatch pattern. Cookies will expand about 1/2”, so leave enough room. Sprinkle with chopped peanuts if desired. Bake 7-10 min. until beginning to turn golden. They will be a little soft, but will firm up on cooling. Cool on wire racks.
Note: this dough freezes very well and can be baked without thawing.

 
REC: Cream Wafers (you just can't stop eating these.... stay fresh for days)

Cream Wafers

Makes 5 dozen

1 cup butter, softened
1/3 cup whipping cream
2 cups flour
Filling (below)

Blend butter, cream and flour. Chill dough for 1 hour. Heat oven to 375 deg. Roll dough to 1/8” on lightly floured board. Cut into 1-1/2” rounds (I make 1” size for tea parties). Put a little sugar on a plate and coat one side with the sugar. Place on ungreased baking sheet; prick 4 times with a fork. Bake 7-9 minutes. Put 2 cookies together with a little filling (see note at end).
Filling:
1/4 cup butter, softened
3/4 cup confectioners’ sugar
1 tsp. vanilla.
Food colorings

Blend first 3 ingredients. Separate into bowls and tint each accordingly.

NOTE: I put the filling into a sandwich bag, clip the corner, and use it to run a bead of icing at the outside edge of one cookie, then place the other on top. The filling is very sweet and a little goes a long way!

 
REC: Gramma Winnie's Yummies (oatmeal ones!)

Gramma Winnie’s Yummies

Makes about 4 dozen

1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs, beaten
1 cup all-purpose flour
1 cup whole wheat pastry flour (OR another 1 cup of all-purpose flour)
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. soda
1 tbl. vanilla
1 tsp. almond extract
2 cups oats (regular or quick)
2 cups Wheaties cereal
1 cup coconut
1 cup chopped nuts
3/4 cup chocolate or butterscotch chips

Cream together butter and sugars. Add eggs and mix well. Add flours, baking powder, salt and soda; mix well. Add flavorings and rest of ingredients and fold carefully. Drop by large spoonfuls onto ungreased cookie sheet. Bake in preheated 350 deg. oven for 15 minutes. Let cool on cookie sheet 5 minutes then remove to wire racks to cool.

 
REC: Raspberry Almond Cookies

Raspberry Almond Cookies

Makes about 30 cookies

1/2 cup butter, softened
1/3 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1 egg, separated
1 cup all-purpose flour
3/4 cup chopped almonds
seedless raspberry jam (you can use other kinds of jams if you like)

Beat butter until creamy. Add sugar, salt, vanilla, and egg yolk. Beat until light. Add flour and stir well. Roll into logs about 1 inch thick. Wrap in wax paper and chill (usually overnight). Pre-heat oven to 300 F. Slice logs into cookie-sized pieces. Dip pieces into egg and chopped almond. Place on greased baking sheet. With your thumb, make an indent in the middle of each cookie and fill with jam. Bake about 20 minutes or until set. Remove to a rack to cool.

 
REC: Old Fashioned Oatmeal Cookies -- we'll have to do a "taste off" smileys/smile.gif

Old Fashioned Oatmeal Cookies

Makes about 2-1/2 dozen

1 cup flour
1 cup shortening (Crisco)
3/4 cup packed light brown sugar
1/2 cup sugar
1 egg
3 tbl. water
3/4 tsp. salt
1/2 tsp. baking soda
3/4 tsp. vanilla extract
3-1/2 cups quick cooking oats, uncooked

Preheat oven to 375 deg. Grease large cookie sheets.
Into large bowl, measure all ingredients except oats. With mixer on low speed, beat until well blended, occasionally scraping bowl with rubber spatula. With wooden spoon, stir in oats until well mixed.
Drop dough by heaping tablespoonfuls about 2” apart onto cookie sheet. Bake 10-12 minutes until barely golden. With spatula, carefully remove cookies to wire racks to cool. Store in tightly covered container.

 
We are almost up to 52!! REC: Pecan or Butternut balls - made these and they are excellent

Pecan or butternut balls

1c. (2 sticks) butter, softened
3/4 c.sugar
2 eggs, separated
1 tsp. grated orange rind
1/2 tsp. vanilla
2 3/4 c. unsifted flour
1 1/2 c. finely chopped pecans or butternuts -I used pecans
30 red glace cherries halved (I did not use these

Preheat oven to slow 325.
Grease cookie sheets
Beat together butter and sugar in large bowl till well mixed. Beat in egg yolks, vanilla and orange rind. Stir in flour till well comined. Chill dough if necessary.
Form dough into balls about 3/4 inch in diameter
Lightly beat egg whites in small bowl dip cookie balls first in egg white then in chopped nuts, coating about 3/4 of each ball. (I just rolled them all around) Pleace uncoated side down 2 inches apart on prepared cookie sheets. Press cherry half into top.
bake in preheated slow oven (325) for about 25 minutes till lightly borwned.
Cool on wire racks. Store in tightly cover container.

 
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