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Posts Tagged ‘cookies’

Buttery Spritz Cookies

Ingredients
1 cup butter, softened
1-1/4 cups confectioners’ sugar
1/2 teaspoon salt
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2-1/2 cups all-purpose flour

GLAZE:
1 cup confectioners’ sugar
2 to 3 tablespoons water
Colored sugar and sprinkles

Directions
Preheat oven to 375°. In a large bowl, cream butter, confectioners’ sugar and salt until light and fluffy. Beat in egg and extracts. Gradually beat flour into creamed mixture.

Using a cookie press fitted with a disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake 6-8 minutes or until set (do not brown). Remove to wire racks to cool completely.

In a small bowl, mix confectioners’ sugar and enough water to reach desired consistency. Dip cookies in glaze; decorate as desired. Let stand until set. Yield: about 7-1/2 dozen.

Editor’s Note: Melted chocolate candy coating may be used in place of confectioners’ sugar glaze; dip and decorate as directed.

Recipe found here: Buttery Spritz Cookies

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Raspberry Pistachio Thumbprint Cookies

Ingredients
1 cup butter, softened
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 cup finely chopped pistachios
1/2 cup seedless raspberry jam
Additional confectioners’ sugar, optional

Directions
Preheat oven to 325°. Cream butter and confectioners’ sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Add pistachios; mix well.

Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb; fill each with 1/2 teaspoon jam.

Bake until bottoms are light brown, 13-16 minutes. Remove from pans to wire racks to cool. If desired, dust with additional confectioners’ sugar. Yield: about 3 dozen.

Recipe foumd here: Raspberry Pistachio Thumbprint Cookies

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Easy Reindeer Cookies

Ingredients
1 package (17-1/2 ounces) peanut butter cookie mix
1/3 cup vegetable oil
1 egg
60 miniature pretzel twists
60 semisweet chocolate chips
30 red-hot candies

Directions
In a mixing bowl, combine dry cookie mix, oil and egg. Beat until well mixed. Shape into a 7-1/2-in. roll; wrap in plastic wrap. Refrigerate for 1 hour. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Using thumb and forefinger, make a slight indentation one-third of the way down the sides of each slice. Press in pretzels for antlers, chocolate chips for eyes and a red-hot for the nose. Bake at 350° for 9-11 minutes or until light brown. Remove to wire racks to cool. Yield: 2-1/2 dozen.

Editor’s Note: You may substitute any peanut butter cookie recipe for the cookie mix, oil and egg.

Recipe found here: Easy Reindeer Cookies

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Triple-Chocolate Brownie Cookies

Ingredients
3/4 cup butter, cubed
4 squares (1 ounce each) unsweetened chocolate
2 cups sugar
4 eggs
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips, divided
2 teaspoons shortening

Directions
In a small saucepan over low heat, melt butter and unsweetened chocolate; cool. Transfer to a large mixing bowl; add sugar and eggs. Beat until smooth. Combine the flour, cocoa, baking powder and salt; gradually add to chocolate mixture. Stir in 1-1/2 cups chocolate chips. Cover and refrigerate for 2 hours or until easy to handle.

Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 7-9 minutes or until edges are set and tops are slightly cracked. Cool for 2 minutes before removing from pans to wire racks to cool completely.

In a microwave-safe bowl, heat shortening and remaining chocolate chips on high for 1 minute or until chips are melted; stir until smooth. Drizzle over cookies. Let stand for 30 minutes or until chocolate is set. Store in an airtight container. Yield: 6 dozen.

Recipe found here: Triple-Chocolate Brownie Cookies

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Pumpkin Chocolate Chip Cookies

Ingredients
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup canned pumpkin
1-1/2 cups semisweet chocolate chips

Directions
In a bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips.

Drop by tablespoonfuls onto greased baking sheets. Bake at 350° for 12-13 minutes or until lightly browned. Remove to wire racks to cool. Yield: 4 dozen.

Recipe found here: Pumpkin Chocolate Chip Cookies

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Scandinavian Pecan Cookies

Ingredients
1 cup butter, softened
3/4 cup packed brown sugar
1 egg, separated
2 cups all-purpose flour
1/2 cup finely chopped pecans

Directions
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk. Gradually add flour until blended.

Shape into 1-in. balls. In a small bowl, beat egg white. Dip balls in egg white, then roll in pecans. Place 2 in. apart on ungreased baking sheets; flatten slightly.

Bake at 375° for 8-12 minutes or until edges are lightly browned.

Remove from pans to cool on wire racks. Yield: 5 dozen.

Recipe found here: Scandinavian Pecan Cookies

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Frosted Cranberry Drop Cookies

Ingredients
1/2 cup butter, softened
1 cup sugar
3/4 cup packed brown sugar
1/4 cup whole milk
1 large egg
2 tablespoons orange juice
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2-1/2 cups chopped fresh or frozen cranberries
1 cup chopped walnuts

Frosting:
1/3 cup butter
2 cups confectioners’ sugar
1-1/2 teaspoons vanilla extract
2 to 4 tablespoons hot water

Directions
In a bowl, cream butter and sugars. Add milk, egg and orange juice; mix well. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture and mix well. Stir in cranberries and nuts.

Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Cool on wire racks.

For frosting, heat the butter in a saucepan over low heat until golden brown, about 5 minutes. Cool for 2 minutes; transfer to a small bowl. Add sugar and vanilla. Beat in water, 1 tablespoon at a time, until frosting reaches desired consistency. Frost the cookies. Yield: about 5 dozen.

Recipe found here: Frosted Cranberry Drop Cookies

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