I need a good cookie recipe "take a look"

[horsejody]

The easiest cookie recipe in the world.

Ingredients:
1 cake mix - any flavor
1 stick of softened butter
3 ounces of softened cream cheese
1 egg
optional - chips, m&m's, nuts, etc.

Mix everything together. Cookies dough can be dropped by the spoonful onto the cookie sheet, or you can roll it out and use cookie cutters. Bake at 350 degrees for 10 minutes. You can frost these or eat them as is.

Notes - White cake mix makes a good sugar cookie. Chocolate cake mix with chocolate chips makes a great double chocolate cookie.

 

[portlandpeeps]

Quote:
don't you hate it when that happens? Last week I made some chocolate cookies and my baking soda was bad...same thing...flat. Good time of year to replace those items. My family has no problem eating those flat cookies...but it makes me so mad...grrrrrrrr

Those butter cookies look yummy. I'll have to try that recipe!

 

[smom1976]

Quote:
don't you hate it when that happens? Last week I made some chocolate cookies and my baking soda was bad...same thing...flat. Good time of year to replace those items. My family has no problem eating those flat cookies...but it makes me so mad...grrrrrrrr

Those butter cookies look yummy. I'll have to try that recipe!

they are soo yummy ... my kids are eating the pieces... they are in pieces because they STUCK to the pan..

MY POOR DH he wasnt even around and I was soo fustraited I sought him out and layed into him for my stuck cookies.. somehow it was his fault.

He is out buying me new baking soda and parchment paper.. He is such a good man..

 

[ams3651]

I was shocked to hear on a cooking show that baking powder only has a shelf life of something like 6 months. Who uses that much!

Im definitely going to try those cake mix cookies for gifts this year. I love a versatile recipe.

 

[hoosier]

Quote:
I love this recipe, I just roll into balls and place on a cookie sheet.

 

[hoosier]

I have to try those slice and bake butter cookies. So much for trying to cut down on my sugar consumption!

 

[GPN]

Peanut Butter Cookies (flourless)

2 egg whites
1 cup crunchy peanut butter
1 cup sugar
½ tsp almond extract or vanilla extract
Beat egg white until stiff. Fold in butter, sugar, and almond extract. Drop by spoonfuls onto greased cookie sheet. Bake for 12-15 minutes at 350 degrees. For crisscross marks on top Use fork dipped in powder sugar.


I love this recipe! want to do a cookbook one day and fill it with my story and th things I love Sweets!

 

[redhen]

Quote:
Yum!..i'm trying those!...

..

 

[HennysMom]

I have two recipes that I cook every year - and they go like hotcakes!

You can freeze the dough for either as well..

Melting Moments:

1 1/2 cups (210 grams) all purpose flour
1/2 cup (60 grams) cornstarch (corn flour)
1/4 teaspoon salt
1/4 cup (30 grams) powdered (confectioners or icing) sugar
1 cup (227 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract

Topping:

1 cup (110 grams) powdered (confectioners) sugar, sifted

In a medium sized bowl whisk together the flour, cornstarch and salt. Set aside. In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the flour mixture and beat until incorporated. Cover and refrigerate the dough for at least one hour or until firm.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

When dough is firm, form into 1 inch (2.54 cm) balls and place the cookies on the prepared baking sheets spacing about 1 inch apart. Bake for about 12 - 14 minutes or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.

Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle about half of the confectioners (powdered or icing) sugar onto the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Put the remaining sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar). Makes 3 dozen cookies.

These cookies store very well. Place in an airtight container between sheets of wax paper and they will keep a couple of weeks.

SUGAR COOKIE DELIGHT:

**you can slice and bake these or use cookie cutters - I use very large cookie cutters and do these about 1/4 inch thick when I cut them - they decorate BEAUTIFULLY*


3 1/2 cups (490 grams) all purpose flour
1/4 teaspoon salt
1 teaspoon (4 grams) baking powder
1 cup (227 grams) unsalted butter, room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
In a separate bowl whisk together the flour, salt, and baking powder. Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.

Note: If you are not going to frost the baked cookies, you may want to sprinkle the unbaked cookies with crystal or sparkling sugar.

Bake cookies for about 10 minutes (depending on size) or until they are brown around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing, if desired. Be sure to let the royal icing dry completely before storing. (This may take several hours.)

Frosted cookies will keep several days in an airtight container. Store between layers of parchment paper or wax paper.

Makes about 36 - 4 inch (10 cm) cookies

 

[kinnip]

I tried cooking the sugar cookies without parchment paper a few days ago. As you said, the little pieces were good. I made some more last night with parchment, no sticking. I also made these oatmeal cookies adapted from a Martha Stewart recipe:

Raisin-Pecan Oatmeal cookies

Makes 3 dozen

2 c. A-P flour
1/2 tsp. table salt
1/2 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. baking soda
1 tbsp. vanilla extract
3 tbsp. milk
2 large eggs
1/2 lb salted butter, room temp
1 c. packed light brown sugar
1/2 c. granulated sugar
3 c. old-fashioned oats
1 c. raisins
1/2 c. pecans, roughly chopped

Directions:

1. Sift together flour, salt, cinnamon, baking powder and baking soda. Set aside. In a small bowl, whisk together the vanilla, milk and eggs. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars, and beat on medium speed until light and fluffy. Reduce speed and gradually add milk mixture. Beat well. Ass flour mixture and beat until just combined. Remove bowl from mixer and stir in oats, raisins and pecans. Place dough in refrigerator until firm, at least 2 hours or overnight.
2. Preheat oven to 350 F. Line several baking sheets with parchment paper, and set aside. Shape 2 tbsp. of dough into a ball and place on one of the prepared sheets. Repeat with the remaining dough, placing 3 in. apart. Press with the bottom of a glass to flatten dough into 2 in. diameter rounds.
3. Bake until golden but soft in the center, 16-18 min., rotating position half way through. Remove from the oven; transfer with parchment to a wire rack to cool. Store in airtight container up to one week.


In vanilla heavy recipes like this, it becomes very important to use the best vanilla extract you can find. I made these last night and didn't transfer the parchment with the cookies. It made for a crisper cookie, but still quite good.