I am baking cookies for another wedding reception, does anyone have any great cookie recipes they would like to share?

I am making cookies for a friend's granddaughter's wedding reception in July and was wondering if anyone had any terrific cookie recipes you would share?

Thanks!

Nancy

Have you tried the cookie recipes from Pampered Chef?  They have a real easy one you use a cake mix and you can make several different ones.  My favorate is the thumb print and pipe butter cream frosting in the center!!  Everyone that has tried them loves them.

Hi There Nancy, just looking and I saw your post, I brought a book on Cookies, it is called the Cookie Bible and has 400 different recipe of Cookies and our biscuits and the good thing is that it also shows you what you can subisitute an ingredient for which is really good as you know we don't get alot of your product here in Australia. I am going to ring you, Sally and Brenda (your Friday night around 9pm onwards so have a pen and paper and we can go through the book OK, just email me if it isn't ok, take care Darls,

Hugs  Bren

From a good friend who is a great baker...these are very good.....

TERI’S "EAT YOUR HEART OUT COOKIES"

 ^l/2 teaspoon vanilla

Add and mix well:2 1/4 cups flour

1/2 teaspoon salt

Fold in:              1 cup Nestle chocolate chips

11/2 cup peanut butter chips

Pour batter into a greased 9 x 13 pan.

Bake at 350 degrees for exactly 25 minutes! Be careful not to over cook.

I used 1 bag of peanut butter chocolate chips and 1/2 bag of semisweet and cooked at least 10 minutes longer. The timing of cooking of these is iffy…keep checking after the 25 minutes, I have always cooked longer!

From another friend who is a great baker.......

Pecan Pie Cake Bars

1 yellow cake mix

1egg

1/2 c melted butter

1-1/2 c light corn syrup

3 eggs

1/2 c dark brown sugar, packed

1 tsp vanilla

1 to 2 c chopped pecans

Mix cake mix, 1 egg, & melted butter until well blended. Reserve 2/3 cup of this batter. Spread the rest into a greased & floured 9X13" pan and bake ar 325 degree for 15 min or until slightly browned. Mix reserved batter with syrup, 3 eggs, brown sugar, vanilla pecans. Pour this on top of crust & cook about 50-60 min.

Not sure where this came from.............

from another friend...very good...

Magic Cookie Bars

Preheat oven to 350

1/2 cup butter
1 1/2 cup graham cracker crumbs
1 can Eagle Brand Sweetened condensed milk
1 6 oz pkg semi sweet chocolate chips
3 1/2 oz can coconut
1 cup chopped walnuts

In a 9 x 13 pan, melt butter. Sprinkle crumbs over butter. Pour Eagle Brand evenly over crumbs. Top evenly with remaining ingredients. Press down gently. Bake 25 to 30 minutes or until gently browned. Cool thoroughly before cutting. Store loosely covered at room temp.

I always use 12 oz of chips, and don't measure the rest... I add coconut, walnuts until the pan is covered.... about 2/3 can of sweetened condensed milk is usually enough

coconut macaroons

 1/8  t salt

1. Preheat oven to 350*. Grease a cookie sheet well.

2. Mix flour, coconut and salt  in a bowl. Pour in condensed milk and vanilla and stir  to make a thick batter.

Drop batter by 1/4C onto the well -greased cookie sheet, allowing an inch of space between cookies. Bake for 20 minutes, or until golden  Remove from pan at once, and cool on racks.

Makes 13 cookies.

2 1/2 cups flour

6 tablespoons cocoa powder

1 cup butter

3/4 cup granulated sugar

2 teaspoons vanilla extract

Dash of salt

1 egg

Confectioner's sugar for garnish

Preheat oven to 350°

Sift together the flour and cocoa powder; set aside. In a large bowl, cream together (with mixer) the butter and granulated sugar. Add vanilla, salt and egg; beat until blended. Pour the flour/cocoa mixture directly into the bowl with the  butter/sugar mixture. Mix with your hands (it's a wonderful velvety feel that turns to a truffle-like consistency when fully mixed). In the palm of your hand, roll into balls 1 inch in diameter. Bake 10-12 minutes on wax paper-lined cookie sheet. Cool completely on rack and then sift confectioner's sugar on top of cookies.

Combine:      2 cups flour

                   ½ teaspoon salt

                   1 teaspoon cloves

                   1 teaspoon ginger

                   1 teaspoon cinnamon

                   3 teaspoons baking powder

In a separate bowl, cream until light and fluffy:

                   ¾ cup shortening

Gradually add:        1-cup sugar

Blend in:       1 egg

                   ¼ cup molasses

Add flour mixture to creamed mixture and mix well.

Shape dough into small balls and roll each ball in granulated sugar.

Place balls on an ungreased baking sheet.

Bake at 350 degrees for approximately 8 minutes, or until done.  Let cookies stand a few minutes before removing from pan

***Lemon Bars*** Makes 48 bars

«<Crust>»

2 cups flour

1/2 cup confectioners' sugar

Pinch of salt

1 cup butter, slightly softened

«Lemon Filling»

2 cups sugar

4 tablespoons flour

Juice of 2 lemons (at least 1/3 cup)

Finely grated rind of one lemon ._really need_-

4 eggs

Confectioners' sugar (for topping)

1. Preheat oven to 350. Mix flour, confectioners' sugar and salt. Cut

In  butter. Dough should be consistency of meal — not smooth. Pat down well

Into ungreased 9"xl3" baking pan. Bake 20 minutes until crust is golden.

2. Prepare filling: Mix together all ingredients except confectioners'

Sugar and beat very well. Pour over baked crust. Filling should be poured

Over crust just after beating — do not let it sit while crust is baking.

Return to oven and bake 20 minutes. [SV note: in my oven it's 25 minutes — if you jiggle the pan, filling should look  "set" but not completely firm — but be careful not to overbake, as they continue to firm up while cooling]

3. Cool completely on rack. Sprinkle heavily with powdered sugar and

Cut into squares.

Preheat oven to 350°. Line heavy, large baking sheet with parchment (wax) paper. Combine  flour, baking powder and salt in medium bowl; whisk to blend. Using electric mixer, beat sugar, butter, eggs and almond extract in large bowl until well blended. Mix in flour mixture, then dried cranberries. Divide dough in half. Using floured hands, shape each piece into a 2  1/2 inch wide, 9 1/2 inch long log. Transfer both logs to prepared baking sheet, spacing evenly. Whisk egg white in small bowl until foamy. Brush egg white glaze on top and sides of each log.

Bake logs until golden brown (logs will spread); about 35 minutes. Cool completely on sheet
on rack. Maintain oven temperature. Transfer logs to work surface. Discard parchment.

Using a serrated knife, cut logs on diagonal into 1/2 to 1 inch wide slices. Arrange slices, cut
side down, on same sheet. Bake 10 minutes; turn biscotti over. Bake until just beginning to
color; about 5 minutes. Transfer biscotti to rack.        

Stir chocolate on top of double boiler over simmering water (or melt in microwave per package directions) until smooth. Dribble chocolate over biscotti (you can use a fork, or spoon melted chocolate into a baggie, cut a small tip in the corner and squeeze out chocolate). Let stand until chocolate sets; about 30 minutes.

Brownie Alpine Biscotti

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Desserts-Cookies & Bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package fudge brown mix (13-inch x 9-inch size)
3/4 cup ground almonds
1/2 cup all-purpose flour
3/4 teaspoon baking powder
1 egg
3 egg whites
1 teaspoon almond extract
1/4 cup sliced almonds -- optional
3 (1-ounce) squares white baking chocolate -- melted, optional

In a large bowl, combine dry brownie mix, ground almonds, flour and baking powder; mix well. In a small bowl, whisk egg, egg whites and extract. Add to brownie mixture; stir until combined. Divide dough into thirds. On a greased baking sheet and using greased hands, shape each portion of dough into a 7-in. x 3-1/2-in. rectangle. Bake at 350' for 24 minutes. Remove from the oven; cool on baking sheet for 5 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on greased baking sheets. Bake 12-14 minutes longer or until firm. Cool on wire racks. If desired, sprinkle with sliced almonds and drizzle with chocolate. Let stand until chocolate is completely set. Store in an airtight container.

Source:
"Taste of Home's Quick Cooking (November/December 1998)"
S(Formatted by):
"Moonchild2488"