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Thread: favorite cookie recipe

  1. #1
    Super Member meanmom's Avatar
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    OK yesterday someone did favorite cookies. Now you have made me hungry. Lets post favorite recipes.

  2. #2
    Super Member Izaquilter's Avatar
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    Pesnut butter cookies! All they have is peanut butter, sugar & eggs I think. They are awesome!

  3. #3
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    Swedish Spritz and Snow Balls! Yumm!

  4. #4
    Super Member almostfree's Avatar
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    Seven Layer Cookies.....a family favorite.
    Layer in order in a 9 x 13 pan:
    -1 stick butter, melted
    -graham cracker crumbs, 1 pack crushed with rolling pin
    -chocolate chips...sprinkle to cover crumbs, about 1 cup
    -butterscotch chips...sprinkle to cover, about 1 cup
    -coconut...sprinkle to cover
    -chopped walnuts...about 1 cup, sprinkle to cover
    -1 can sweetened condensed milk, pour over walnuts and smooth as much as possible
    Bake at 325 degrees, 25-30 minutes, or until edges are browned. Delish!!!

  5. #5
    Senior Member fishnlady's Avatar
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    Everyone calls me the cookie lady. I love making good cookies and finding great recipes. This is one of many of my favorites.

    Cherry Flips
    1 Cup Butter
    1/2 Cup Powdered Sugar
    1 to 2 Teaspoons Almond Extract (flavoring)
    2 Large Eggs
    1/4 Teaspoon Salt
    2 Cups Flour
    30 Maraschino Cherries (rinsed & well drained) Reserve juice for icing

    Cream butter and sugar, add flavoring and mix.
    Add egg yolks and salt then mix in till well combined.
    Stir in Flour.
    Dough will be quite soft.
    Pinch off little pieces and press flat in the palm of your hand. Like a two inch little thin pancake in your hand.
    Insert a cherry and carefully fold and roll the dough around the cherry till closed in with no gaps or holes.
    Place on a greased cookie sheet.
    Bake at 325 for 25 minutes or till edges start to slightly brown.
    When cold, dip in thin icing made from 1 1/2 cups of powdered sugar and 1/4 cup cherry juice.
    Place on a baking rack so they can drip and dry for a several minutes.
    Note: You want the icing thin enough that it will drip a bit over the cookie but not so thin that it leaves nothing on the cookies when draining on a baking rack. You might think that 1/4 cup of juice is not enough for that amount of sugar but trust me it is.

  6. #6
    Member cjr5107's Avatar
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    question about your cookies, ingredients call for 2 eggs, instructions says to use egg yokes. do you use the whole eggs or do you separate them? I am also known as the cookie lady in my neck of the woods :P I love to bake anything and everything when people come to visit I'm always sending them home with a bag of cookies. I am looking forward to trying your recipe. :thumbup:

  7. #7
    BMP
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    Super Member BMP's Avatar
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    Oh my I should not have read this thread, I am craving some sort of baked goody and am trying to stay away from them...

  8. #8
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    Quote Originally Posted by cjr5107
    question about your cookies, ingredients call for 2 eggs, instructions says to use egg yokes. do you use the whole eggs or do you separate them? I am also known as the cookie lady in my neck of the woods :P I love to bake anything and everything when people come to visit I'm always sending them home with a bag of cookies. I am looking forward to trying your recipe. :thumbup:
    I want to come to your house, or you could just mail me the bag of cookies. Your guests are lucky!

  9. #9
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    I like cream filled oatmeal cookies. Home made kind, I also like the store bought like " LITTLE DEBBIE" brand.

  10. #10
    Super Member ptquilts's Avatar
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    Soft Chocolate Cookies

    1/4 c. + 1T oleo or butter
    5 ounces of baking chocolate

    melt together and mix well. Add 2 c. sugar and 1 egg, mix well.

    Sift together
    2 c. flour
    2 t. baking powder
    1/2 t. salt.

    Add to chocolate mix, add 1/4 to 1/2 c. water if needed to mix in.
    Chill dough 30 minutes in fridge. DO NOT exceed 30 minutes, dough will get too hard.

    Roll into good size balls, dip tops in sugar if desired, bake at 300 degrees for 15-18 minutes.

    These spread a little, but not too much. They will be soft when you take them out of the oven, let them set up and cool before removing from cookie sheet.

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