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I need Christmas cookie recipes. I have to make a bunch of them for the office Christmas party and I don't want to buy them.
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Dammit! My mother has an amazing bar cookie recipe and I can't find the recipe!!!
ReplyDeleteSaid no guy ever..;) Kidding, Enty.
ReplyDeleteWhy not make some basic fudge? There's an easy recipe that's quite decent that uses condensed milk and Add some toffee bits and/or candied bacon?
Yes, and it freezes well. The condensed milk or recipe with marshmallow fluff is THE BEST. Good idea!
DeleteWant recipe!!! Want fudge now!
DeleteThese are a tradition in our family, and a huge huge hit at partys. They always get requested the next year.
ReplyDeletehttp://southernfood.about.com/od/bourbonballs/r/bl81212f.htm
Damn, I was just thinking to myself: "I need to look up some cookie recipes."
ReplyDeleteCarry on, people...I will be avidly checking and re-checking on this one.
Funny... A GIRL on FB just asked the same thing this morning. Man up Enty & buy some at the bakery! (JK)
ReplyDeleteEasy peasy penut butter cookie
ReplyDelete1cup of PB (crunchy or smooth)
1cup of sugar
1 egg
1teaspoon of vanilla
Mix it all up, roll into little walnut sized balls, and bake for 12 minutes at 350.
You can make them plain-press slightly on the dough balls with a fork in a criss cross pattern
You can add chocochips
you can leave in in balls and as soon as they come out of the oven you can press in a hersey kiss
You can sprinkle a bit of sea salt for fancyness
You can top them with sugar
Also this is gluten free for those pesky co-workers who are allergic
Man, they should have assigned you with alcohol or appetizer duty, Enty. Booze and bacon are your areas of expertise!
ReplyDeleteI have about 7 Christmases to attend (yay for blended families!), so I'll be watching this thread too! Need lots of ideas :)
ReplyDeleteWe have these every year in my family. Angel cookies! No-bake & gluten free.
ReplyDeletehttp://mobile.eatingwell.com/recipes/angel_delights.html
Easiest cookie ever, 1pkg semi sweet chocolate chips melted in microwave, stir in 5 drops peppermint oil, dip Ritz crackers in mixture and lay out on cookie sheet to dry. Tastes like thin mints, and you can decorate with crushed candy canes if you'd like.
ReplyDeletehttp://m.allrecipes.com/recipe/25798/reciperaspberry-oat-bars
ReplyDeleteI ate almost the entire batch myself. They are that good.
I make these and they are always gobbled up!
ReplyDeleteChocolate Chip and Sea Salt Cookies
http://www.abeautifulmess.com/2012/09/dark-chocolate-chip-and-sea-salt-cookies.html
And these are my favorites. They turn out beautiful and omg they are soooo good!
http://pixelatedcrumb.com/2012/01/11/chocolate-turtle-cookies/
I love to bake. :)
Martha Stewart has the best recipes!
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteI hate taking the time to make cookies -- because they're individual, I guess? -- but I'm itchin' to make these:
ReplyDeletehttp://www.theclothesmakethegirl.com/2008/12/23/bacon-and-butter/
Oreo Balls (heh)
ReplyDelete1pkg/8 oz Cream Cheese, softened
36 Oreo Cookies, finely crushed (about 3 cups)
16 oz. semi-sweet, dark or milk chocolate, melted
Mix cream cheese and cookie crumbs until blended.
Shape into 48-1 inch balls.
Freeze 10 min.
Dip balls in melted chocolate. Place on on wax paper on tray, not touching.
Refrigerate 1 hour or until firm.
They are seriously YUM.
I endorse this message....These are awesome.
DeleteSecond this... easy and addictive.
DeleteThese are AMAZEBALLS!! I discovered these babies last year and I'm addicted! You can add Christmas colored sprinkles while the chocolate is still a little wet. They usually go really fast ;-)
DeleteMake it easy on yourself...do a tray of brownies
ReplyDeleteGhiradelli has a great mix, some chocolate chip, Nestles has the roll or the big vat you can drop from a spoon...
and maybe some gingerbread...
Go to Costco buy the mixes or a hit the bakery department they have really nice cookies in very large packages...
Don't stress it ruins the experience.
cake mix cookies are rather easy:
ReplyDelete1 package cake mix
2 eggs
1/3 vegetable oil
Bake @350 until done, less than 10 mins
You can decorate with icing or whatever.
I make the regular chocolate chip cookie recipe, but add a tablespoon of cinnamon to the dry ingredients. These cookies always are a hit. So is my white trash (chex, pretzels, plain goldfish crackers, etc. covered in melted almond bark then dropped by spoonfuls onto waxed paper to set.) Love that sweet and salty mixture.
ReplyDeleteThere is also a browned butter cookie recipe that I have that will knock your socks off -- will be happy to email it if anyone wants it. Just let me know at americanish@gmail.com
Not to derail Enty's Cookie Quest, but I'm having a similar dilemma. I plan to bring an appetizer to my office party, but I can't decide on one. Buffalo Chicken Dip? Olive and Cream Cheese Spread with Walnuts? Pimento Cheese Spread with Pecans? I'm confused.
ReplyDeleteWell, they're not "totally" homemade, but look how cute they are, and I bet they taste GREAT!
ReplyDeletehttps://m.facebook.com/home.php?__user=527411065&mds=%2Fsharer-dialog.php%3Fsid%3D432666490121294&mdf=1#!/photo.php?fbid=10151270998868605&id=337541338604&set=a.337549553604.151419.337541338604&__user=527411065
@madeinbrzil
ReplyDeleteI also make your peanut butter cookies, but with Splenda, making them low carb. I LOVE your add in ideas! Thanks!
This: http://www.southernliving.com/food/holidays-occasions/christmas-recipes-00400000061375/page3.html
ReplyDeleteThe cranberry-orange version is the best. This is a very easy recipe, and it's quick to make a LOT of cookies.
Layna, I would go with one without nuts, in case there are allergies.
ReplyDeleteLayna, my favorite appetizer to bring is a cold Veggie Pizza-You can roll out & bake crescent rolls (2 cans) or use a pizza crust.
ReplyDeleteAfter crust is cooled, mixed cream cheese & a dry packet of ranch together spread on cooled crust, top w/ shredded carrots, broccoli florets, cauliflower, peppers, tomatoes, really whatever vegetables you want. you can top with finely shredded cheese as well, then just refrigerate. Always a hit for me.
Wow rhino, I'm going to try this one!
DeleteThese are my Swedish-Canadian ginger snaps. The dough recipe is Swedish, but we traditionally make them very thin and crunchy, as opposed to the thicker cookies favoured by north americans. Last year, I kept the dough the same but baked them in Canadian, and they turned out MARVELLOUS.
ReplyDeleteI have "translated" the recipe from a Swedish cookbook so I'm sorry if the measurements seem a little odd *L*
300 grams butter
2 cups and two tablespoons granulated sugar
0.4 cup fancy molasses
1 tbsp ground ginger
2 tbsp ground cinnamon
1 tbsp ground cloves
2 tsp ground cardamom
1 tbsp baking soda
0.8 cup water
6 cups flour
Leave the butter out so it reaches room temperature, then stir it along with the sugar and molasses into a smooth batter.
Add the spices and the baking soda, then add the water and lastly the flour, little by little. You can knead it with your hands or use a standmixer, whatever you prefer.
Wrap the dough in saran wrap or tinfoil and put in the fridge for at least 24 hours.
To bake, you can choose to make the dough very thin with a rolling pin and cut out gingerbread men or whatever you like. I usually do a few of those, but for the Canandian style (as I call it), roll small pieces of dough into balls, which you then flatten with a fork and dip in granulated sugar. Bake at 430F - 4 to 5 minutes for the thin cookies and abou 8 minutes for the thocker ones. I like them slightly gooey in the middle, but whatever you prefer!
I'm making those tonight ginger is the best.
Delete*thicker
ReplyDeleteThe recipe on the back of the Hershey's Kisses Dark Chocolate Mint Truffles Candy bag is fantastic! Tastes like a soft and chewy Girl Scout Thin Mint cookie. Mmmmm! Buy lots of the kisses cuz you'll want to make them again in a couple months and won't be able to cuz they're not available year round.
ReplyDeleteGet the william sonoma bouchon double chocolate cookie mix:
ReplyDeletehttp://www.williams-sonoma.com/products/bouchon-bakery-cookie-mix/?pkey=cbaking-mixes&
Add one more egg and bake for 8 minutes instead of what the recipe says. They're ultra-good. You need unsalted european style butter - the irish one is fine.
Lay graham crackers out in a 9x13 pan. Melt a bag of chocolate with a quarter cup of peanut butter. Pour on top of graham crackers and let cool. Break into pieces when cooled. You can also marble the chocolate with melted white chips. Really simple but tasty.
ReplyDeleteHere's my latest cheat creation:
ReplyDelete1 box Ghiradelli brownie mix
Bake according to direction, let cool. Top with Jif Hazelnut spread, the Mocha chocolate one. TO. DIE. FOR.
OMG.....I want ALL of these!
ReplyDeleteThis morning I had a peppermint rice krispie treat-a lady at work brought them in. She used peppermint marshmallows instead of regular ones, and crushed up some peppermint on top. They were delicious!
People just email these to my mom please..
ReplyDeleteWhite Chocolate Cinnamon Toast Crunch Cookies?
ReplyDeleteLayna, as a Southern girl, I root for the 'minner cheese spread. And leave out the nuts, like Cindy said.
ReplyDeleteMaja, I've gotta make those. They sound similar to some German cookies I've had.
Someone please make these and eat them for me, I haven't had them since I had to go gluten free and low carb. These make 10 dozen but they are addictive
ReplyDeleteChocolate Cherry Cookies
1 1/4 cups butter, softened
1 3/4 cups sugar
2 eggs
1 TBS vanilla
3 1/2 cups flour
3/4 cup unsweetened cocoa
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 (6-oz) jars maraschino cherries, drained and halved
1 (6-oz) package semi-sweet chocolate chips
1 14-oz can sweetened condensed milk
Preheat oven to 350*F.
In large bowl, beat butter and sugar until fluffy; add eggs and vanilla.
Mix well. Combine dry ingredients; stir into butter mixture.
Dough will be stiff! Shape into 1-inch balls.
Place 1 inch apart on ungreased cookie sheets.
Press cherry half into center of each cookie.
Bake 8 to 10 minutes. Cool.
In heavy saucepan, over medium heat, melt chips with condensed milk;
cook until mixture thickens, about 3 minutes. Frost each cookie, covering cherry.
Store loosely covered at room temperature.
Makes 10 dozen cookies.
I have been making cookies just for fun,
ReplyDeleteLast night was 1 cup flour, 1 tsp baking powder, 1 tsp salt. 1 cup sugar mixed with 1 bar of butter. Then add the flour. Plus a 1/2 cup really well crushed hazelnut. 20 minutes on 350. Wait till they cool. Dip in melted milk chocolate. Then sprinkle with a little of the mashed hazelnuts. Yum. Super easy shortbread.
I will be making some banana bread with chocolate chips for miss Dia next week!! I made it a few nights ago and it was the bomb! Also super easy. If anyone wants that recipe I will post it later.
OMG! Really? I'm so excited!!!
DeleteOoh, I want to come. Hope you have lots of fun x
DeleteSlutty Brownies (because they're cheap and easy)
ReplyDelete1 box chocolate chip mix (prepared) or tube of cookie dough
1 box Oreos
1 box brownie mix (prepared)
Line a 9x9 pan with parchment. Prepare cookie dough and brownies as directed on the box. Spread the cookie dough in the pan. Now line up a layer of Oreos over the cookies. Then spread the prepared brownie mix over the top. Bake at 350 for 30ish minutes.
Boom.
I'm drooling reading these posts. Happy holidays indeed!
ReplyDeleteyou ABSOLUTLEY should make Paula Deen's Ginger cookies. a simple search online will find them. they are crazy simple and everyone LOVES them... also a great festive flavour!
ReplyDeleteTrust me enty, these are so easy and delicious!!!!!
loving all of these - Goldie - those slutty brownies are looking the easiest. LOL cheap and easy. I like cookies that stay soft so here's a recipe for a simple soft sugar cookie - mix, bake, sprinkle with red & green sugar - done!
ReplyDelete3 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup sugar
1 cup butter or 1 cup margarine
2 eggs
1 tablespoon vanilla
1 cup buttermilk
extra sugar, for sprinkling the tops
Directions:
1Preheat oven to 375; line cookie sheets with baking parchment paper for best results, but you can grease or use non-stick spray if necessar-- I use the non-stick spray all the time.
2Sift together flour, baking soda, baking powder and salt; set aside.
3Cream together sugar and butter.
4Add eggs one at a time and beat; then add the vanilla and beat.
5Stir the flour mixture, alternating with the buttermilk, into the sugar mixture, stirring until smooth.
6Drop by tablespoons or a small scoop (about 1 tablespoon capacity) onto the prepared cookie sheet.
7Sprinkle the tops of the cookies with additional granulated sugar (I will flatten the tops just very slightly to hold more sugar) and bake for 7-10 minutes, until just firm.
8Wait just a minute and then remove from the cookie sheets and cool on a rack.
9*Asa substitute for the buttermilk, add 1 tablespoon vinegar or lemon juice to a measuring cup and add milk to make 1 cup; let stand for 10 minutes before using.
Coconut-Lime Thai Snowballs
ReplyDeleteMakes 4-5 dozen cookies
For cookies:
2 sticks (1 cup) unsalted butter, softened
1 cup confectioners sugar
1 tsp. pure lime oil or 2 Tbsp. fresh lime juice
1-1/2 tsp. finely grated fresh lime zest
1/4 tsp. salt
2 cups all purpose flour
1 cup shredded coconut
For Topping:
1 cup unsweetened shredded coconut
1 cup confectioners sugar, sifted
1-1/2 tsp.finely grated fresh lime zest
2 Tbsp. cornstarch, sifted
Make cookies:
Put oven racks in upper and lower thirds of oven and
preheat oven to 350 degrees.
Beat butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy,
about 3 minutes in a stand mixer (preferably fitted with a paddle attachment) or 6 minutes with a handheld.
Add lime oil/juice and beat till combined. Gently fold in zest, salt, flour, and coconut until well combined. Lightly flour hands and roll dough into 1-inch balls.
Place about 1-1/2 inches apart on an ungreased baking sheet.
Bake until puffy and bottoms are just golden; about 15 minutes. Allow cookies to cool on baking sheet for 5 minutes.
Make Topping:
Combine all ingredients in a large bowl and toss warm cookies in mixture, then transfer to a wire rack to cool completely.
The BEST peanut butter cookies ever:
ReplyDeleteThe Original Peanut Butter Cookie (from Heidi)
tweaked by bakingblonde
1 cup + 2 TBS peanut butter
1/2 cup butter, softened
1/4 cup white sugar
3/4 cup packed brown sugar
1 egg
2 TBS milk
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup Peanut Butter chips (I recommend the Reese’s brand, the generic are not the same)
1/2 cup Chocolate Chips
3/4 cup Sugar (for rolling dough balls, may need more or less)
Preheat oven to 350.
Line baking sheets with parchement paper.
In a large mixing bowl, cream together the peanut butter, butter. Once combined beat in the white sugar, and brown sugar until well blended. Beat in the egg, milk, and vanilla.
In a large bowl wisk together the flour, baking powder, and salt. Gently add to creamed mixture and mix until almost combined. Fold in chocolate and peanut butter chips. Chill dough for at least 15 minutes.
Roll tablespoonfuls of dough into balls. Genlty roll the dough balls into sugar and place dough balls on parchment lined baking sheets. Carefully press each ball with fork tines to create a criss-cross pattern.
Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned. Remove from oven and cool on baking sheets for 5-10 minutes until sturdy enough to be transfered to a wire rack to cool completely.
@Rhino - me and my cousin make something very similar to yours. But over the years I have changed it a bit. I make a big batch of it, but also add each sour cream or plain greek yogurt, some Miracle Whip and shredded cheddar cheese to the mixture. And now instead of spreading it on a crust of crescent rolls I chopp up bell peppers, green onions, broccoli, and carrots and mix it all together for a dip/spread. Then serve it with club crackers, bagel crisps, Triscuits, baked crescent rolls flattened out and cut in bit sized pieces, etc. This way the crust doesn't get soggy and people have it on what they want. It is also an excellent spread for bagels.
ReplyDeleteWhat @rori said: bourbon balls!!!....
ReplyDeleteLiquor plus no baking!
What could be better?!
Or you could just crack open a can of Eagle Brand sweetened and condensed milk, and serve it with a spoon....delish AND disgusting!...ahahha
ReplyDeleteBaking enthusiast here.
ReplyDeleteGet a cookie press like this one: http://www.wilton.com/store/site/product.cfm?id=C94BE3C1-475A-BAC0-5DACC29551CF90EC&killnav=1
Then make any of their recipes (http://www.wilton.com/tag/spritz). I made the orange ones and they were yummy. You can make a ton in no time.
Take chocolate cookie dough and smush Girl Scout Thin Mint cookie into the middle. Bake. Yum.
ReplyDeleteNothing beats a homemade chocolate chip cookie. No refridgerated dough. Use the Toolhouse recipe on the side of the bag. 9 min at 375
ReplyDeleteTake the recipe for peanut butter cookies (probably best not to use the 3 ingredient one) and put a mini snicker bar of of each cookie. Essentially wrap dough around the mini snicker. Bake as directed for pb cookies. Will have a delicious gooey center. Great use of left over hallowen candy!
ReplyDeleteAlso regular rice krispie bars with peanut butter and twix mixed in are delcious!!!
This comment has been removed by the author.
ReplyDeleteThis one is real easy. They even taste like they're good for you.
ReplyDeleteBisquick, eggs, brown sugar, pecans. Hang on a minute, I'll look up the recipe. Oh yes, they're scrumptious.
Pecan Chewies
4 cups Bisquick
2 lbs Brown Sugar (light)
(plus fistful)
8 eggs
1 cups chopped pecans
Pour into 2 9x12 well greased pans
Bake at 325 for 35-40 minutes or until brown. Let cool. Cut into
squares.
Hope you try it and enjoy it. Now I have to remember my password for this blasted thing. I'm always forgetting it and having to make a new one up. Phooey.
Oh yes. It makes a ton of cookies
Lime Glazed Cookies
ReplyDeleteBake a tube of sugar cookies according to directions.
Mix powdered sugar with lime juice until it's the consistency of paint, or slightly thinner.
Add green food coloring.
Using a basting brush, paint glaze on to warm cookies.
Delicious!
Most ridiculously easy cookie ever:
ReplyDelete1 pkg. butterscotch morsels
1 cup peanut butter (chunky or smooth)
1 large package chow mein noodles
In a glass or ceramic bowl, melt butterscotch chips and peanut butter in microwave (30 seconds at a time; stir around between microwavings) and stir until smooth. Place chow mein noodles in larger bowl and pour melted chip mixture over it. Quickly stir until all noodles are coated. Drop by large teaspoonfuls onto a cookie sheet which has been lined with wax or parchment paper. Place in refrigerator and allow to set, at least two hours. Remove from sheet and store airtight. Oddly moreish, as the Brits say.
Alternatively, you could melt a bag of white chocolate chips in a glass or ceramic bowl in the microwave with a tablespoon or two of tasteless vegetable oil stirred in, use it to dip Oreos until coated, place on parchment lined cookie sheets, and sprinkle with colored sprinkles or candy confetti or even crushed peppermint sticks. Allow to set and package them airtight.
I used to do both of these with little kids so they'd have their own holiday presents of "cookies." No bake!