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25 Days of Cookie Recipes

Last post Nov 25, 2013 11:11 AM by sstetzel . 54 replies.


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  • 25 Days of Cookie Recipes

    I thought it might be fun to give you a new cookie recipe everyday until Christmas.  I'm posting candy recipes in the Recipe forum - be sure to check that out too!

    http://community.tasteofhome.com/community_forums/f/30/p/874283/7525639.aspx#7525639

    Here's day one!

    Orange-Cinnamon Chocolate Chip Cookies

     Orange-Cinnamon Chocolate Chip Cookies
    I developed this recipe after years of searching for a chocolate chip cookie that would stand out from all others. Orange and cinnamon are tasty additions.
    18 ServingsPrep: 15 min. + chilling Bake: 15 min./batch

    Ingredients

    • 1 cup butter, softened
    • 3/4 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
    • 3/4 cup packed brown sugar
    • 2 eggs
    • 1 tablespoon grated orange peel
    • 1 teaspoon vanilla extract
    • 3-1/2 cups all-purpose flour
    • 1-1/2 teaspoons baking soda
    • 1-1/4 teaspoons ground cinnamon
    • 3/4 teaspoon salt
    • 2 cups (12 ounces) semisweet chocolate chips
    • 1 cup chopped walnuts

    Directions

    • In a large bowl, cream butter and sugars until light and fluffy. Beat
    • in the eggs, orange peel and vanilla. Combine the flour, baking
    • soda, cinnamon and salt; gradually add to the creamed mixture and
    • mix well. Stir in the chips and walnuts. Cover and chill for 2 hours
    • or until easy to handle.
    • On lightly floured surface, roll out dough to 1/2-in. thickness. Cut
    • with a lightly floured 3-in. round cookie cutter. Place 1 in. apart
    • on greased baking sheets.
    • Bake at 375° for 12-14 minutes or until lightly browned. Remove
    • to wire racks to cool. Yield: About 3 dozen.
    Nutrition Facts: 1 serving (2 each) equals 386 calories, 20 g fat (10 g saturated fat), 51 mg cholesterol, 319 mg sodium, 49 g carbohydrate, 2 g fiber, 6 g protein.
    False

    Community Manager

    Taste of Home Magazine

    Feel free to contact me if you have questions or concerns with the Taste of Home website or community.

    PM me here, find me on Facebook or email me sstetzel.toh@gmail.com

    Proudly serving as a Taste of Home Field Editor since 2009.Big Smile

  • Re: 25 Days of Cookie Recipes

    Cool idea!!!

    Yes

    False

    I don't often get asked to define irony, but when I do, I always say,

    "Why, yes.  Yes, I AM a Field Editor for Taste of Home."


  • Re: 25 Days of Cookie Recipes

    Fudgy Mint Cookies Recipe

    cookie

    Rating 5

    "Field editor Renee Schwebach of Dumont, Minnesota says chocolate lovers will get a double dose with this tender cake-like cookie and its chocolate mint middle. “They‘re especially popular served alongside a big scoop of mint chocolate chip ice cream!“ she says.

    This recipe is:

    Quick

      • Prep: 10 min. Bake: 10 min./batch + cooling
    • Yield: 40 Servings

    101020

    Ingredients

    • 1 package devil's food cake mix (regular size)
    • 1/2 cup butter, softened
    • 1 tablespoon water
    • 2 eggs
    • 2 tablespoons confectioners' sugar
    • 2 packages (5 ounces each) chocolate-covered thin mints

    Directions

    • In a large bowl, beat the cake mix, butter and water until well combined. Beat in eggs. Shape into 1-in. balls; roll in confectioners' sugar. Place 2 in. apart on ungreased baking sheets.
    • Bake at 375° for 8-10 minutes or until set. Immediately press a mint into the center of each cookie. Cool for 2 minutes before removing to wire racks to cool completely. Yield: about 3 dozen.


    False

    Community Manager

    Taste of Home Magazine

    Feel free to contact me if you have questions or concerns with the Taste of Home website or community.

    PM me here, find me on Facebook or email me sstetzel.toh@gmail.com

    Proudly serving as a Taste of Home Field Editor since 2009.Big Smile

  • Re: 25 Days of Cookie Recipes

    You should sticky this thread.

    False

     

     

  • Re: 25 Days of Cookie Recipes

    Get my hands on those Fudgy mint cookies, there'll be plenty of sticky to go around!  Yum!!!



    False

    I don't often get asked to define irony, but when I do, I always say,

    "Why, yes.  Yes, I AM a Field Editor for Taste of Home."


  • Re: 25 Days of Cookie Recipes

    _FOOTSIE

    You should sticky this thread.

    Yes

    False

       

     

  • Re: 25 Days of Cookie Recipes

    Day 3 is a healthy cookie (if there is such a thing) - diabetic friendly too!  I know it's hard to find things to include for our friends with dietary challenges.  These won't make them feel too guilty.

    Chocolate Peanut Butter Cookies

     Chocolate Peanut Butter Cookies
    This soft and chewy low-carb cookie recipe, developed by our Test Kitchen, calls for canola oil instead of butter to reduce the saturated fat. It's hard to eat just one!
    48 ServingsPrep/Total Time: 25 min.

    Ingredients

    • 1 cup chunky peanut butter
    • 1/4 cup canola oil
    • 3/4 cup packed brown sugar
    • 1/2 cup sugar
    • 2 eggs
    • 1 tablespoon vanilla extract
    • 1 cup all-purpose flour
    • 1/3 cup baking cocoa
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 cup miniature chocolate chips

    Directions

    • In a large bowl, beat the peanut butter, oil and sugars until
    • blended. Beat in eggs and vanilla. Combine the flour, cocoa, baking
    • soda and salt; gradually add to peanut butter mixture just until
    • blended (dough will be sticky). Stir in chocolate chips.
    • Drop by rounded teaspoonfuls 2 in. apart on ungreased baking sheets.
    • Flatten slightly with a glass.
    • Bake at 350° for 8-10 minutes or until set and tops are cracked.
    • Cool for 2 minutes before removing to wire racks. Yield: 4 dozen.
    Click here to find out more!
    Nutrition Facts: One cookie equals 86 calories, 5 g fat (1 g saturated fat), 9 mg cholesterol, 81 mg sodium, 10 g carbohydrate, 1 g fiber, 2 g protein.Diabetic Exchanges: 1 starch, 1/2 fat.
    False

    Community Manager

    Taste of Home Magazine

    Feel free to contact me if you have questions or concerns with the Taste of Home website or community.

    PM me here, find me on Facebook or email me sstetzel.toh@gmail.com

    Proudly serving as a Taste of Home Field Editor since 2009.Big Smile

  • Re: 25 Days of Cookie Recipes
    All look tasty!!! The recipe with Dixie Crystal sugar makes me chuckle....on so many sites I visit the replies are to funny sometimes. "Do I have to use Dixie sugar or will any sugar brand do?" Or Daisy sour cream sponsors a recipe and some knuckle heads ask if they have to use that brand. LOL
    False

    It's not how you start, it's how you end....so end strong!!

    Walk yourself strong!!

  • Re: 25 Days of Cookie Recipes

    Day four!

    Shelley I have answered that question more than a few times, LOL.

    Gingerbread Sandwich Trees

     Gingerbread Sandwich Trees
    Fun and festive, these cookie sandwich trees will be a huge hit with kids of all ages. They're a super-cute holiday treat! —Steve Foy, Kirkwood, Missouri
    24 ServingsPrep: 25 min. + chilling Bake: 10 min./batch + cooling

    Ingredients

    • 3/4 cup butter, softened
    • 1 cup packed brown sugar
    • 1 egg
    • 3/4 cup molasses
    • 4 cups all-purpose flour
    • 3 teaspoons pumpkin pie spice
    • 1-1/2 teaspoons baking soda
    • 1-1/4 teaspoons ground ginger
    • 1/4 teaspoon salt
    • M&M's minis
    • 3/4 cup vanilla or chocolate frosting
    • Green food coloring, optional

    Directions

    • In a large bowl, cream butter and brown sugar until light and fluffy.
    • Add egg and molasses. Combine the flour, pumpkin pie spice, baking
    • soda, ginger and salt; gradually add to creamed mixture and mix
    • well. Cover and refrigerate for 2 hours or until easy to handle.
    • On a lightly floured surface, roll dough to 1/8-in. thickness.
    • Cut with a floured 3-in. tree-shaped cookie cutter. Place 2 in. apart
    • on ungreased baking sheets. Gently press M&M's into half of the
    • cookies.
    • Bake at 325° for 8-10 minutes or until edges are firm. Remove to
    • wire racks to cool completely.
    • If using vanilla frosting, tint green if desired. Spread frosting over the bottoms of plain cookies; top with decorated cookies. Store
    • in an airtight container. Yield: 2 dozen.

     

    False

    Community Manager

    Taste of Home Magazine

    Feel free to contact me if you have questions or concerns with the Taste of Home website or community.

    PM me here, find me on Facebook or email me sstetzel.toh@gmail.com

    Proudly serving as a Taste of Home Field Editor since 2009.Big Smile

  • Re: 25 Days of Cookie Recipes
    And many more times to come, LOL
    False

    It's not how you start, it's how you end....so end strong!!

    Walk yourself strong!!

  • Re: 25 Days of Cookie Recipes

    Day 5!

    Whipped Shortbread

     Whipped Shortbread
    This version of shortbread is fragile, not too sweet and melts in your mouth. Mostly I make it for the holidays, but I'll also prepare it year-round for wedding showers and ladies' teas. —Jane Ficiur, Bow Island, Alberta
    102 ServingsPrep: 35 min. Bake: 20 min./batch

    Ingredients

    • 3 cups butter, softened
    • 1-1/2 cups confectioners' sugar, sifted
    • 4-1/2 cups all-purpose flour
    • 1-1/2 cups cornstarch
    • Nonpareils and/or halved candied cherries

    Directions

    • In a large bowl, cream butter and confectioners' sugar until light
    • and fluffy. Gradually add flour and cornstarch, beating until well
    • blended.
    • With hands lightly dusted with additional cornstarch, roll dough into
    • 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press
    • lightly with a floured fork. Top with nonpareils or cherry halves.
    • Bake at 300° for 20-22 minutes or until bottoms are lightly
    • browned. Cool for 5 minutes before removing from pans to wire racks.
    • Yield: 16-18 dozen.
    Nutrition Facts: 1 serving (2 each) equals 81 calories, 5 g fat (3 g saturated fat), 14 mg cholesterol, 55 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.
    False

    Community Manager

    Taste of Home Magazine

    Feel free to contact me if you have questions or concerns with the Taste of Home website or community.

    PM me here, find me on Facebook or email me sstetzel.toh@gmail.com

    Proudly serving as a Taste of Home Field Editor since 2009.Big Smile

  • Re: 25 Days of Cookie Recipes

    Day 6! Super easy and so pretty!

    Almond Raspberry Stars

     Almond Raspberry Stars
    The first Christmas that I baked these, I ended up quickly making a second batch! The whole family enjoyed them. —Darlene Weaver, Lebanon, Pennsylvania
    36 ServingsPrep: 35 min. + chilling Bake: 10 min./batch + cooling

    Ingredients

    • 3/4 cup butter, softened
    • 1/2 cup confectioners' sugar
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon almond extract
    • 1-3/4 cups plus 2 tablespoons all-purpose flour
    • 2 tablespoons finely chopped almonds
    • 1 tablespoon Imperial Sugar® / Dixie Crystals® Granulated Sugar
    • 1/2 teaspoon ground cinnamon
    • 1 egg white, beaten
    • 1/3 cup raspberry jam

    Directions

    • In a large bowl, cream butter and confectioners' sugar until light
    • and fluffy. Beat in extracts. Stir in flour. Shape into a ball;
    • cover and chill for 15 minutes.
    • On a lightly floured surface, roll dough to 1/4-in. thickness. With
    • floured cookie cutters, cut dough into equal numbers of 2-1/2-in.
    • and 1-1/2-in. stars. Combine the almonds, sugar and cinnamon. Brush
    • small stars with egg white and immediately sprinkle with almond
    • mixture. Leave large stars plain.
    • Place 1 in. apart on ungreased baking sheets. Bake small stars at
    • 350° for 10 minutes and large stars for 12 minutes or just until
    • the tips begin to brown. Cool on wire racks.
    • To assemble, spread enough jam over large star to cover the center.
    • Top with a small star; press lightly (jam should show around edge of
    • small star). Repeat. Let jam set before storing cookies in an
    • airtight container. Yield: about 3 dozen.
    False

    Community Manager

    Taste of Home Magazine

    Feel free to contact me if you have questions or concerns with the Taste of Home website or community.

    PM me here, find me on Facebook or email me sstetzel.toh@gmail.com

    Proudly serving as a Taste of Home Field Editor since 2009.Big Smile

  • Re: 25 Days of Cookie Recipes

    Yummm, they all look good especially the whipped shortbread.

    False
  • Re: 25 Days of Cookie Recipes

    Patty they remind me of Melting Moments - SO good!

    Day 7 - they're going by fast!

    Fudge Puddles

     Fudge Puddles
    I was inspired to make these cookies last year when we stopped for a snack while Christmas shopping. I changed a few things when I got home, and my Fudge Puddles became a favorite with my husband's family. —Kimarie Maassen, Avoca, Iowa
    24 ServingsPrep: 25 min. + chilling Bake: 20 min./batch + cooling

    Ingredients

    • 1/2 cup butter, softened
    • 1/2 cup creamy peanut butter
    • 1/2 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
    • 1/2 cup packed light brown sugar
    • 1 egg
    • 1/2 teaspoon vanilla extract
    • 1-1/4 cups all-purpose flour
    • 3/4 teaspoon baking soda
    • 1/2 teaspoon salt
    • FUDGE FILLING:
    • 1 cup milk chocolate chips
    • 1 cup (6 ounces) semisweet chocolate chips
    • 1 can (14 ounces) sweetened condensed milk
    • 1 teaspoon vanilla extract
    • Chopped peanuts

    Directions

    • In a large bowl, cream the butter, peanut butter and sugars. Beat in
    • egg and vanilla. Combine the flour, baking soda and salt; gradually
    • add to creamed mixture and mix well. Chill for 1 hour.
    • Shape into 48 balls, 1 in. each. Place in lightly greased mini-muffin
    • tins. Bake at 325° for 14-16 minutes or until lightly browned.
    • Using the end of a wooden spoon handle, make a 3/8- to 1/2-in.-deep
    • indentation in the center of each. Cool in pans for 5 minutes before removing to wire racks to cool completely.
    • For filling, in a microwave, melt chocolate chips; stir in milk and
    • vanilla until smooth. Fill each shell with filling. Sprinkle with
    • peanuts. (Leftover filling can be stored in the refrigerator and
    • served warm over ice cream.) Yield: 4 dozen.
    Nutrition Facts: 1 serving (2 each) equals 248 calories, 12 g fat (6 g saturated fat), 26 mg cholesterol, 184 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein.
    False

    Community Manager

    Taste of Home Magazine

    Feel free to contact me if you have questions or concerns with the Taste of Home website or community.

    PM me here, find me on Facebook or email me sstetzel.toh@gmail.com

    Proudly serving as a Taste of Home Field Editor since 2009.Big Smile

  • Re: 25 Days of Cookie Recipes

    Want to try something new this year - Fudge Puddles might be it!

    False