I don’t know about you, but I have a lot of baking to do this week! (Which somehow seems to spill into the New Year as well.)
When I see the great goodies that other people make or bring to events or as gifts, I often think to myself, I really need to get some new cookie recipes. So I thought this might be a fun, quick, and easy way to share some cookie recipe ideas with each other. Listed below is mine, but I would love if you would leave a comment with your favorite cookie recipe. Then come back and see what people have left! Maybe we can all pick up a new recipe this year, just in time to ring in 2012!
Linzer Cookies
What you Need:
- 1/2 cup margarine
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 2 3/4 tsp baking powder
- 1/2 tsp salt
- Red raspberry seedless preserves
- Confectioners’ sugar
- In a large bowl with electric mixer on medium speed, cream together margarine and sugar until light and fluffy. Add eggs and vanilla. Mix well.
- Sift together flour, baking power and salt. Add to wet mixture. beat until well blended.
- Divide dough into four equal portions. Wrap individually with plastic wrap. Refrigerate a least one hour or overnight.
- Preheat oven to 350F. Spray baking sheet with cooking spray. Place one portion of dough between two sheets of waxed paper; roll to 1/8 inch thickness. Cut into a star, heart or other seasonally appropriate shape using a 2.5 inch cookie cutter. Place one inch apart on prepared cookie sheet. Cut out another similar shape in the center of half of the cookies using a one inch cookie cutter. Repeat with remaining dough.
- Bake 8 to 10 minutes or just until edges are lightly browned. Removed to wire racks. Cool completely.
- Sift confectioners’ sugar over the cookies with the shape cut out of the center. Assemble cookies by spreading 2 tsp of preserves on each solid shape cookie. Top with shaped cookie with the center cut out. Store in airtight container at room temperature.
Sunday, December 18th, 2011, 7:11 pm
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December 19, 2011 at 6:20 am
Stars Christmas Ornament Cookies
Dough:
2 ¼ cups flour
¼ teaspoon salt
1 cup sugar
¾ cups butter – softened
1 egg
1 teaspoon vanilla
1 teaspoon almond extract
Combine flour and salt. Set aside. In another bowl, beat sugar and butter until fluffy. Beat in egg, vanilla and almond extract. Gradually add flour. Beat at low speed until well blended. Form dough into 2 discs. Wrap in plastic wrap and refrigerate 30 minutes or until firm. Roll out and cut using cookie cutter (small star preferable). Bake 350° for 10-12 minutes.
Icing:
2 cups powdered sugar
2 tablespoons milk
Almond extract
Mix ingredients together. Dips star cookies in the glaze. Drip excess on wire racks. Let cool and let glaze dry.
Store in airtight Tupperware container with wax paper between each layer.
Happy Holidays!
December 19, 2011 at 8:41 am
Jam Thumbprints
2/3 cup butter, softened
1/2 cup sugar
2 egg yolks
1t. vanilla
1 1/2 cups all-purpose flour
2 slightly beaten egg whites
1 cup finely chopped walnuts
1/2 cup jam or preserves-your favorite (I like apricot and rasberry)
-Beat butter on medium high w/electirc mixer for 30 seconds. Add sugar. Beat until combined, scape sides of bowl. Beat in as much flour as you can. Stir in any remaining flour. Cover and chill dough for 1 hour. or until easy to handle.
-Grease cookie sheet and set aside. Shape dough into 1″ balls. Roll balls in egg whites, then in wallnuts. Place on prepared cookie sheet 1″ apart. Press thumb into the center of each ball. Bake at 375 degrees for 10-12 minutes or until edges are lightly browned. Transfer to a wire rack and let cool. Just before serving fill with jam.
Makes about 42 cookies
December 19, 2011 at 8:20 pm
Just add chocolate chips.
OATMEAL COOKIES
Brown sugar gives these a rich butterscotch flavour!
1 cup oatmeal
1 cup all-purpose flour
1/2 tsp baking soda
pinch salt
1/2 cup butter
1 cup brown sugar
1 egg
1 tsp vanilla extract
In a small bowl, combine the oatmeal, flour, baking soda and salt.
In a medium bowl, cream together butter and sugar. When creamy and smooth, add the egg and vanilla extract. Add the oatmeal mixture to the sugar mixture and mix very well. Place the dough in a tightly closed container in the refrigerator until it is firm, about 1 1/2 hours.
Preheat the oven to 400F. For large cookies, form round balls the size of golf balls from the dough. Grease a cookie sheet and place dough balls on the sheet. Use the back of a fork to push down and flatten the balls. Make sure there is enough space between the cookies so that they can expand without touching the others. Place on the middle oven rack for 10-12 minutes. Yield: 2 dozen large or 3 dozen medium cookies.
Norene Gilletz is a cookbook author, cooking teacher and food consultant based in Toronto. For information about her cookbooks, cooking demonstrations and culinary services, call 416-226-2466 or visit her website at http://www.gourmania.com/.
December 20, 2011 at 10:22 am
Peanutbutter balls- maybe not a cookie, but really tasty!
2 cups vanilla wafers, crushed very fine ( you can substitute rice chex for a gluten free version)
1 cup peanut butter
2 sticks melted butter
1 pound confectionary sugar
Mix well and form into small balls
Place on wax paper and chill until hard, about 30 minutes
Heat paraffin wax over double boiler ( start with 1/2 a bar and more as you go, if needed)
Add 12 oz package chocolate chips ( I prefer dark). You may need more, depending on size
Dip chilled peanut butter balls in chocolate, return to wax paper and chill 1 hour.
December 20, 2011 at 2:40 pm
1/2 cup powdered sugar
1 2/3 cup flour
1/2 cup cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
1stick (8TBS butter) room temp
1 1/4 cup sugar
2 eggs
1/2 tsp vanilla extract
Preheat 350
Grease baking sheet
Put powdered sugar in bowl
Mix together flour cocoa baking powder and salt and set aside
In electric mixer bowl bet butter and sugar until creamy add eggs and vanilla be sure to scape bowl down btw eggs so they are well incorporated
Slowly add flour mixture on low speed
Cool in refrigerator for 2 hrs or more
Preheat oven 350
Remove And form into 1/2 tablespoon balls… Roll in powdered sugar and bake for 11-13 mins
December 20, 2011 at 2:41 pm
Sorry don’t heat your oven till after the dough has cooled in fridge