3D Christmas Tree Cookies

Your friends and family will be amazed by this 3D Gingerbread Cookies Christmas Tree! It’s made from layers of Gingerbread Cookies, Gum Drops and Candy.


Ingredients:

Wilton's 3-D Cake Kit from Michal's

Directions:

	Prepare and roll out dough following recipe directions. Use cutters from set to cut two shapes of each cutter size. Bake and cool cookies.
	Prepare *royal icing following mix package directions. Tint a large portion green; reserve some white. Cut approximately ¼ in. off tops of spice drops. Cut ½ in. off rounded top of large gum drop. Place cut sides down on parchment paper-covered cookie sheet. *Royal icing takes at least 8 hours to set, so you will want to start your project at least one day in advance of serving.
	Use tip 16, a cut disposable decorating bag and white icing to pipe swirl on top of candy. Let set, about 45 to 60 minutes.
	Use round tip from set, a cut disposable decorating bag and green icing to assemble tree on foil-wrapped cake circle according to kit instructions.
	Use round tip from set, a cut disposable decorating bag and green icing to pipe zigzags on each cookie tip, working with one whole side of tree at a time.
	Immediately attach confetti sprinkles, icing decorations, mini jawbreakers and small cupcake decorations.
Repeat decorating all sides of the tree. Use icing to attach large gum drop to top of tree. Let set overnight.

Gingerbread House Preservation Tips:

• Let your gingerbread house dry in a warm room for 24 hours.
• Place the dry house in a well-ventilated room and spray well with varnish.
• Warning: A brush might knock off candy.
• Make sure to cover the house completely with varnish – inside door frames and windows included. Spray the inside first, and then circle the outside.

You can use these tips to preserve your gingerbread Christmas tree, gingerbread houses and cookies. You can cut holes in gingerbread cookies and loop ribbon through to make homemade Christmas ornaments. What a lovely memory to hang on the tree year after year!

Click Here to check out the tutorial of  this recipe and to view their website for other great recipes.

Source:  michaels.com

Tips For Light And Fluffy Dough

We’ve all read it a thousand times: “Beat butter and sugar until light and fluffy.” But a lot of cooks don’t take it far enough—it’s as if we’re worried that we might, by some magic, make things too fluffy. In fact, there’s little risk of that; if you’re using a hand mixer, it’s best to stick with it for at least four minutes. As the butter and sugar combine, the sugar’s sharp edges cut through the fat and create air pockets that lighten the texture of baked goods. As you mix, watch the mixture go from grainy to creamy, and then increase in volume and lighten in color. Voila! That’s the sort of fluff quotient you should strive for.

Think you’ve mastered this crucial step? Try your mixing skills out on our:



Pound Cake With Grand Marnier-Poached Apricots Recipe.

Beating the butter and sugar until light and fluffy is essential to this pound cake’s moist, tender crumb and the Grand-Marnier Poached Apricots add a boozy yet sweet kick.

Servings: 12 Active: 45 minutes Total: 3 hours

Ingredients:

Cake:

• 2 cups (4 sticks) unsalted butter, room temperature, plus more for pan
• 3 cups all-purpose flour, plus more for pan
• 1 teaspoon kosher salt
• ½ teaspoon cream of tartar
• ¼ teaspoon ground cardamom
• 2 cups superfine sugar
• 6 large eggs
• ½ cup heavy cream
• 1 teaspoon vanilla extract

Apricots and Assembly:

• ⅔ cup Grand Marnier
• ⅔ cup granulated sugar
• 2 cups dried apricots (about 8 oz.)
• 1 1½” piece peeled ginger, sliced
• Lightly sweetened whipped cream (for serving)

Nutritional Information:

Calories (kcal) 630 Fat (g) 35 Saturated Fat (g) 22 Cholesterol (mg) 200 Carbohydrates (g) 72 Dietary Fiber (g) 2 Total Sugars (g) 45 Protein (g) 7 Sodium (mg) 200

Directions:

View Step-by-Step Directions

Special Equipment:

• A 10”-diameter tube pan or angel food cake pan

Cake:

• Place a rack in middle of oven; preheat to 325°. Butter and flour pan. Whisk salt, cream of tartar, cardamom, and 3 cups flour in a medium bowl.
• Using an electric mixer on high speed, beat 2 cups butter until very light and fluffy, about 5 minutes. Reduce speed to low and gradually add superfine sugar. Increase speed to high and beat until very light and creamy, 6–8 minutes longer. Add eggs 1 at a time, beating to blend between additions. Beat in cream and vanilla. Reduce speed to low; gradually add dry ingredients, mixing until mostly combined. Finish mixing with a rubber spatula just until combined. Scrape batter into prepared pan.
• Bake cake, rotating halfway through, until top is golden brown and a tester inserted into the center comes out clean, 70–80 minutes. Transfer pan to a wire rack; let cake cool completely before turning out.
• DO AHEAD: Cake can be baked 3 days ahead. Store tightly wrapped at room temperature.

Apricots and Assembly:

• Bring Grand Marnier, granulated sugar, and ⅔ cup water to a boil in a small saucepan, stirring to dissolve sugar. Add apricots and ginger, reduce heat to low, and simmer gently until apricots are very soft, 20–25 minutes. Let cool.
• Remove ginger just before serving. Serve cake with apricots and syrup and whipped cream.
• DO AHEAD: Apricots can be poached 1 week ahead. Cover and chill.
  
  Recipe by: Melissa Hamilton and Christopher Hirsheimer
  Photograph by: Hirsheimer & Hamilton
  
  Source:  bonappetit.com

Christmas Lollipop Cookies

Ingredients:

1. 1    roll (16.5 oz) Pillsbury® refrigerated sugar cookies
2. 2    tablespoons all-purpose flour
3. Green and red paste food coloring
4. 12  craft sticks (flat wooden sticks with round ends)
5. Assorted decorating decor sprinkles or other small candies

Directions:

1. 1 Heat oven to 350°F. In large bowl, break up cookie dough; stir in flour until well mixed. In medium bowl, place half of the dough; add desired amount of green food coloring, working it into dough until well blended, Wrap dough in plastic wrap; freeze 10 minutes. In separate medium bowl, place remaining dough; add desired amount of red food coloring, working it into dough until well blended. Wrap dough in plastic wrap; freeze 10 minutes.
2. 2 For each color, shape dough into 12 (1-inch) balls. On work surface, roll each ball into 5-inch rope, using hands. For each cookie, overlap ends of 1 green rope and 1 red rope 1/4 inch. Working counterclockwise, wrap ropes around overlapped ends, creating a circle shape with a spiral pattern (see photo); gently press outside ends of ropes into dough for a smooth edge.
3. 3 Gently pick up circles using hands and place 2 inches apart on ungreased cookie sheets. For each circle, carefully lift up edge to slide craft stick about 1 1/2 inches under circle, overlapping sticks as necessary. Decorate circles with sprinkles.
4. 4 Bake 10 to 12 minutes or until edges are light golden brown. Cool 3 minutes; carefully remove from cookie sheets to cooling racks. Store in airtight container or large resealable food-storage plastic bag.

Notes:

1. If dough gets too warm and sticky to work with, simply place in freezer for a few minutes. Chilled dough makes for less mess and easier rope rolling.
2. When coloring dough, use a large resealable food-storage plastic bag to keep your fingers from turning colors and, if necessary, to easily move dough back and forth from freezer.

Source: pillsbury.com

Snowman Marshmallow Magic Hats

Ingredients:

1. Fudge Coved Cookies
2. Large Marshmallow
3. Chocolate Almond Bark
4. Cinnamon Nonpareils
5. Green Holly Sprinkles

Directions:

1. Melt the chocolate almond bark according to the directions on the package. Lightly dip just the very bottom of a large marshmallow into the melted almond bark and place the marshmallow on top of a fudge-covered cookie. Allow to set.
2. Dip the top of the marshmallow into the melted chocolate, leaving a white band in between the cookie and the chocolate.
3. While the chocolate is setting apply holly sprinkles and nonpareils to embellish. Allow to set.

Source:  freefunchristmas.com/

Christmas Ball Cookies

Ingredients:

1. 1 1/4   cups butter, softened
2. 1 1/2   cups powdered sugar
3. 1/8      teaspoon salt
4. 1/2      teaspoon almond extract
5. 2         cups Gold Medal® all-purpose flour
6. Red, green and white sanding sugar
7. 1        tablespoon milk

Directions:

1. 1 In large bowl, beat 1 cup of the butter, 1/2 cup of the powdered sugar and the salt with electric mixer on medium speed about2 minutes or until creamy. Beat in 1/4 teaspoon of the almond extract. On low speed, beat in flour just until combined. Cover; refrigerate 30 minutes.
2. 2 Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Shape dough into 48 (3/4-inch) balls. Roll 16 balls in each color of sanding sugar, coating completely. On cookie sheets, place balls 1 inch apart.
3. 3 Bake 15 minutes or until set and bottoms are light golden brown. Remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. In small bowl, beat remaining 1/4 cup butter, 1 cup powdered sugar, 1/4 teaspoon almond extract and the milk with electric mixer on medium speed until smooth. For each sandwich cookie, spread about 1/2 teaspoon filling on bottom of 1 cookie; top with second cookie, bottom side down, to form ball.

Notes:

1. You'll want to use butter rather than a substitute for this recipe. Carefully measure flour and powdered sugar by lightly spooning into a measuring cup and leveling off. Scooping flour can cause dry, tough dough.
2. You may omit the filling for these sandwich cookies and simply serve them as colorful sugar cookies.

Source: Betty Crocker.com

Pistachio Cherry Meltaways

Ingredients:

• 1 cup butter, softened
• 2/3 cup powdered sugar
• 1 (3.4 ounce) package instant pistachio pudding mix
• 1 2/3 cups all-purpose flour
     
• 1 1/2 teaspoons almond extract
• (optional) green food coloring
• 1/2 cup maraschino cherries, chopped finely

Yield: 24 Cookies

Directions:

1. With a stand mixer, beat the butter until fluffy. Add the powdered sugar, pudding mix, and flour. Mix until combined. The mixture may seem dry at first but will come together after beating.
2. Add the almond extract and green food coloring if you want the cookies with a brighter green color.
3. Finely chop the maraschino cherries. Using a paper towel pat the cherries removing all of the juice and excess liquid. You want to make sure you dry all of the red juice or you may turn your cookies a not so pretty color. Gently mix in the chopped cherries.
4. Wrap the dough in plastic wrap and place in the freezer for 30-60 minutes or until firm.
5. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
6. Take a tablespoon of dough and roll into a ball. Place cookie on the cookie sheet and repeat with the remaining dough.
7. Bake for 9-11 minutes. Remove from the oven and let the cookies cool on the cookie sheet. Once completely cooled sprinkle cookies with additional powdered sugar. 

Source: thegirlwhoateeverything.com  iheartnaptime.net 

tand mixer, beat the butter until fluffy. Add the powdered sugar, pudding mix, and flour. Mix until combined. The mixture may seem dry at first but will come together after beating.

Add the almond extract and green food coloring if you want the cookies with a brighter green color.

Finely chop the maraschino cherries. Using a paper towel pat the cherries removing all of the juice and excess liquid. You want to make sure you dry all of the red juice or you may turn your cookies a not so pretty color. Gently mix in the chopped cherries.

Wrap the dough in plastic wrap and place in the freezer for 30-60 minutes or until firm.

Preheat oven to 350 degrees and line a cookie sheet with parchment paper.

Take a tablespoon of dough and roll into a ball. Place cookie on the cookie sheet and repeat with the remaining dough.

Bake for 9-11 minutes. Remove from the oven and let the cookies cool on the cookie sheet. Once completely cooled sprinkle cookies with additional powdered sugar.

Read more at http://www.the-girl-who-ate-everything.com/2013/11/pistachio-cherry-meltaways.html#RZWOv5hPjSsgkEpM.99

In a stand mixer, beat the butter until fluffy. Add the powdered sugar, pudding mix, and flour. Mix until combined. The mixture may seem dry at first but will come together after beating.

Add the almond extract and green food coloring if you want the cookies with a brighter green color.

Finely chop the maraschino cherries. Using a paper towel pat the cherries removing all of the juice and excess liquid. You want to make sure you dry all of the red juice or you may turn your cookies a not so pretty color. Gently mix in the chopped cherries.

Wrap the dough in plastic wrap and place in the freezer for 30-60 minutes or until firm.

Preheat oven to 350 degrees and line a cookie sheet with parchment paper.

Take a tablespoon of dough and roll into a ball. Place cookie on the cookie sheet and repeat with the remaining dough.

Bake for 9-11 minutes. Remove from the oven and let the cookies cool on the cookie sheet. Once completely cooled sprinkle cookies with additional powdered sugar.

Read more at http://www.the-girl-who-ate-everything.com/2013/11/pistachio-cherry-meltaways.html#RZWOv5hPjSsgkEpM.99

Pancakes And Bacon Cookies

Ingredients:

(Makes about 40­-44 cookies)

2¾ cups all­purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 cup butter, softened at room temperature
½ cup maple sugar
½ cup brown sugar
1 egg, whisked
1 ¼ teaspoon maple flavor (in the extract section of the
grocery store)
1 tablespoon real maple syrup
¼ cup buttermilk

Maple Glaze:
 
(recipe below)
2 strips bacon, cooked crispy and chopped finely (this is
enough to garnish 12 cookies)

Directions: 

In a small/medium­ size bowl, add the flour, the baking soda
and the baking powder, and gently whisk to combine (these
are the “dry” ingredients); set aside for a moment.
­
In the bowl of a standing mixer fitted with a paddle
attachment, add the softened butter and the sugars, and
cream together for on medium speed until light and fluffy;
next, add in the whisked egg, the maple flavor and the real
maple syrup, and continue to cream for another moment until
combined; turn the mixer down to a lower speed, and begin
adding the “dry” ingredients in increments, until they get
incorporated with the creamed butter/sugar/egg mixture; once
all “dry” ingredients are added and combined (be careful not
to overwork the batter), add in the buttermilk until
combined, and turn off the mixer.
­
Next, divide the cookie dough in half (roughly) in the bowl
with a spatula; place a large piece of plastic wrap on your
work surface, and turn half of the cookie dough out onto the
plastic wrap, and gently shape it with your hands into a log
shape, about 12” long, not too thick or too thin; wrap the
plastic around it, twist the ends to secure, and place the
cookie dough log into the freezer to firm for at least 45
minutes, or more, if you want to freeze the dough; repeat
the process with the other half of the cookie dough.
­
To Bake: 

 

Preheat the oven to 350 degrees, and line a baking
sheet with parchment paper; slice the chilled/firmed cookie
dough log into ½” thick slices (cookies); place the cookie
dough slices onto the lined baking sheet, and bake the
cookies for roughly 10 minutes, until soft and chewy, but
slightly golden.
­
Once the cookies are cooled completely, drizzle them
generously with the Maple Glaze, and then immediately with a
little sprinkling of the crispy, chopped bacon so that it
adheres to the glaze on the cookies.
 

Maple Glaze ingredients: (makes enough for 12 cookies)

 

½ cup powdered sugar
¼ teaspoon maple flavor
½ ­ 1 tablespoon water

Directions:

­In a small bowl, add all ingredients and whisk together
until smooth (the glaze should be thin enough to drizzle,
but thick enough to adhere well to the cookies and not get
absorbed by them); drizzle the glaze over completely cooled
cookies, and allow it to set for about 20­-30 minutes

Source: Foodgasms

Pancakes And Bacon Cookies

Ingredients:

(Makes about 40­-44 cookies)

2¾ cups all­purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 cup butter, softened at room temperature
½ cup maple sugar
½ cup brown sugar
1 egg, whisked
1 ¼ teaspoon maple flavor (in the extract section of the
grocery store)
1 tablespoon real maple syrup
¼ cup buttermilk

Maple Glaze:
 
(recipe below)
2 strips bacon, cooked crispy and chopped finely (this is
enough to garnish 12 cookies)

Directions: 

In a small/medium­ size bowl, add the flour, the baking soda
and the baking powder, and gently whisk to combine (these
are the “dry” ingredients); set aside for a moment.
­
In the bowl of a standing mixer fitted with a paddle
attachment, add the softened butter and the sugars, and
cream together for on medium speed until light and fluffy;
next, add in the whisked egg, the maple flavor and the real
maple syrup, and continue to cream for another moment until
combined; turn the mixer down to a lower speed, and begin
adding the “dry” ingredients in increments, until they get
incorporated with the creamed butter/sugar/egg mixture; once
all “dry” ingredients are added and combined (be careful not
to overwork the batter), add in the buttermilk until
combined, and turn off the mixer.
­
Next, divide the cookie dough in half (roughly) in the bowl
with a spatula; place a large piece of plastic wrap on your
work surface, and turn half of the cookie dough out onto the
plastic wrap, and gently shape it with your hands into a log
shape, about 12” long, not too thick or too thin; wrap the
plastic around it, twist the ends to secure, and place the
cookie dough log into the freezer to firm for at least 45
minutes, or more, if you want to freeze the dough; repeat
the process with the other half of the cookie dough.
­
To Bake: 

 

Preheat the oven to 350 degrees, and line a baking
sheet with parchment paper; slice the chilled/firmed cookie
dough log into ½” thick slices (cookies); place the cookie
dough slices onto the lined baking sheet, and bake the
cookies for roughly 10 minutes, until soft and chewy, but
slightly golden.
­
Once the cookies are cooled completely, drizzle them
generously with the Maple Glaze, and then immediately with a
little sprinkling of the crispy, chopped bacon so that it
adheres to the glaze on the cookies.
 

Maple Glaze ingredients: (makes enough for 12 cookies)

 

½ cup powdered sugar
¼ teaspoon maple flavor
½ ­ 1 tablespoon water

Directions:

­In a small bowl, add all ingredients and whisk together
until smooth (the glaze should be thin enough to drizzle,
but thick enough to adhere well to the cookies and not get
absorbed by them); drizzle the glaze over completely cooled
cookies, and allow it to set for about 20­-30 minutes

Source: Foodgasms

Homemade Samoas Girl Scout Cookies

Yield: About 4 dozen (2-inch) cookies

Prep Time: 2 hours (includes chilling)

Cook Time: 15 minutes

Ingredients:

For the cookies:

1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar
2 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
2 Tablespoons milk
1/2 teaspoon vanilla extract

For the coconut topping:

3 cups shredded sweetened coconut
15 ounces store-bought or homemade soft caramels
3 Tablespoons milk
1/4 teaspoon salt
8 ounces dark chocolate (See Kelly's Notes)

Directions:

Make the cookies:

Preheat the oven to 350ºF.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.

In a separate bowl, whisk together the flour, baking powder and salt. In three increments, add the flour mixture to the creamed butter, mixing between each addition and scraping down the sides of the bowl as necessary. Add the milk and vanilla extract, blending until combined and the dough begins to come together in large pieces.

Use your hands to divide the dough in half, pressing it together to compact it into two disks. Wrap the disks securely in plastic wrap and refrigerate them until firm, about 1 hour.

Once the dough has chilled, roll each disk out onto a lightly floured surface until it is 1/8-inch thick. Cut out as many cookies as possible with a doughnut-shaped cookie cutter. (See Kelly's Notes for cookie cutter alternatives.) Place the cut-out cookies on a Silpat or parchment paper-lined baking sheet and repeat with remaining dough.

Bake the cookies for 10 to 12 minutes, rotating the baking sheet half-way through, until the cookies are pale golden brown. Transfer the cookies to a wire wrack to cool completely.

Make the coconut topping:

Spread the coconut flakes onto a baking sheet lined with parchment paper. Bake the coconut for about 10 minutes in a 350ºF oven until toasted, stirring frequently to ensure even browning and so that it does not burn. (See Kelly's Notes.) Remove the toasted coconut from the oven and set it aside.

Melt the caramels, milk and salt in a double-boiler by placing the caramels in a medium saucepan set over a large saucepan of simmering water. Cook, stirring, until the caramels are fully melted. Remove the saucepan from the heat and combine 3/4 of the caramel with the toasted coconut in a large bowl.

Carefully spread the remaining 1/4 cup of caramel atop the cooled cookies then press on a portion of the coconut mixture. Let the cookies cool for 30 minutes. If the caramel-coconut mixture thickens too much at any point while pressing it onto the cookies, return it to the double-boiler and warm it until it's spreadable again.

Melt the dark chocolate in a double-boiler or in the microwave. Dip the bottoms of the cookies in the chocolate and place them on a wax paper-lined baking sheet. Use a fork to drizzle the tops with chocolate. Let the cookies sit until the chocolate hardens fully.

Kelly's Notes:

If you don't have a doughnut-shaped cookie cutter, you can use two cookies cutters (such as a circular 2-inch and a circular 1-inch) to form the ring shape. Alternately, you can use the caps to any dry spices to serve as cookie cutters.

If the dough is too firm to roll out after being refrigerated, let it rest at room temperature for 10 minutes before rolling and cutting out the cookies.

The shortbread should be very pale golden in color. When in doubt, under bake it!

If using dark chocolate chips, 8 ounces is equal to about 1 1/3 cups chocolate chips.

Coconut burns very quickly, so keep an eye on it and stir often!

Spreading the cookies with the reserved 1/4 cup of caramel gives the coconut mixture a stickier base to adhere to.

Source: Instructables 

Chocolate Turtle Cookies

Ingredients:

1 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
8 tablespoons butter, softened
2/3 cup sugar
1 large egg, separated, plus 1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
1 cup chopped pecans, chopped fine
14 soft caramel candies
3 tablespoons heavy cream

Directions: 

Adjust oven rack to upper-middle and lower-middle positions and heat oven to 350 degrees.
Line 2 baking sheets with parchment paper or silpat liners. Combine flour, cocoa, and salt in bowl.
With electric mixer on medium-high speed, beat butter and sugar until fluffy, about 2 minutes.
Add egg yolk, milk, and vanilla and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Refrigerate dough until firm, at least 1 hour.
Whisk egg white(s) in another bowl until frothy.
Place pecans in another bowl.
One at a time, roll dough into 1-inch balls, dip in egg whites, then roll in pecans.
Place balls 2 inches apart on prepared baking sheets.
Using teaspoon measure, make indentation in center of each ball.
Bake until set, 10 to 12 minutes, switching and rotating sheets halfway through baking.
Meanwhile, microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently press existing indentations with teaspoon measure. Fill each with 1/2 to 1 teaspoon caramel mixture. Cool 5 minutes, then transfer to wire rack and cool completely.

Source: CooksCountry.com

Chocolate Gooey Butter Cookies

Ingredients:

1 teaspoon vanilla extract
Confectioner’s sugar, for dusting
1 (18 ounce) box moist chocolate cake mix
1 (8-ounce) brick cream cheese, room temperature
1 egg
1 stick of butter, room temperature

Directions:

Preheat oven to 350 degrees F. 

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. 

Beat in the egg. Then beat in the vanilla extract. 

Beat in the cake mix. 

Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. 

Roll the chilled batter into tablespoon sized balls and then roll them in confectioner’s sugar. 

Place on an ungreased cookie sheet, 2 inches apart. 

Bake 12 minutes. 

The cookies will remain soft and gooey. Cool completely and sprinkle with more confectioners’ sugar, if desired.

Source: PaulaDeen.com

Chocolate Blooms

Ingredients:

1/2 cup shortening
1/4 cup butter, softened
1 cup packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
3/4 cup Dutch-processed cocoa powder
1 cup miniature semisweet chocolate pieces
3/4 cup finely chopped almonds (optional)
Raspberry Ganache
Fresh small raspberries (optional)

Directions:

1. Preheat oven to 350 degrees F. In a large bowl, beat shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, and salt; beat until combined. Beat in egg and vanilla; beat until combined.

2. In a small bowl, whisk together flour and cocoa powder. Beat as much of the flour mixture into the butter mixture as you can with mixer. Stir in any remaining flour mixture. Stir in chocolate pieces. Shape dough into 1-inch balls. If desired, roll balls in chopped almonds. Place balls 1-1/2 inches apart on an ungreased cookie sheet. Press thumb into the center of each ball to make an indent.

3. Bake in the preheated oven for 8 to 10 minutes or until edges are set. Immediately use the rounded side of a 1-teaspoon measure to press down the center of each cookie. Transfer cookies to wire racks to cool. Spoon Raspberry Ganache into center of each cookie. Let stand 1-1/2 to 2 hours or chill about 15 minutes or until set. If desired, garnish each cookie with a fresh raspberry. Makes about 56 cookies.

From the test kitchen:

Layer plain cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving. Or, store filled cookies in an airtight container in the refrigerator for up to 2 days.

Source: bhg.com

Oma’s German Chocolate Chip Cookies

Ingredients:

1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal chocolate chip cookie mix
1 egg
1 tablespoon unsweetened baking cocoa
1 container (1 lb) Betty Crocker® Rich & Creamy coconut pecan frosting
1 oz sweet baking chocolate, grated

Directions:

Heat oven to 375°F.

In large bowl, stir cookie mix, egg, cocoa and 3/4 cup of the frosting until soft dough forms.

Shape dough into 24 (1 1/4-inch) balls. On ungreased cookie sheets, place balls about 2 inches apart. Bake 11 to 13 minutes, or until set. Cool 1 to 2 minutes. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

Spread remaining frosting evenly over cookies. Sprinkle with chocolate.

Source: bettycrocker.com

Cinnamon-Sugar Roll Cookies

Ingredients:

1 recipeBasic Cookie Dough (see recipe below)
1/2 cup salted and roasted mixed nuts, finely chopped
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter
Vanilla Glaze (see recipe below)
Chopped salted and roasted mixed nuts (optional)

Directions:

1. Prepare Basic Cookie Dough. Between sheets of lightly floured waxed paper, roll dough into a 16x9-inch rectangle. In a medium bowl, combine 1/2 cup mixed nuts, brown sugar, and cinnamon. Cut in butter until mixture clings together. Sprinkle mixture evenly over dough. Starting from a long side, roll up dough tightly. Wrap in plastic wrap or waxed paper. Freeze about 2 hours or until dough is firm enough to slice.
2. Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper. Cut roll into 1/4-inch slices. Place slices 2 inches apart on the prepared cookie sheet.
3. Bake in the preheated oven about 8 minutes or until edges are lightly browned. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; cool. Drizzle cookies with Vanilla Glaze. If desired, sprinkle with additional chopped mixed nuts. Makes about 60 cookies.
from the test kitchen.
Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Vanilla Glaze:

Ingredients:

1 cup powdered sugar
1 teaspoon vanilla
3 - 4 teaspoons milk
directions
1. In a small bowl, stir together powdered sugar and vanilla. Stir in enough milk to make a glaze of drizzling consistency.

Basic Cookie Dough:

Yield: about 2-3/4 cup dough
ingredients

1/4 cup butter, softened
1/4 cup shortening
2 ounces cream cheese, softened
1 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 egg
2 teaspoons vanilla
2 1/2 cups all-purpose flour

Directions:

1. In a large bowl, combine butter, shortening, and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Makes about 2-3/4 cups dough.

Source: bhg.com

Sweet & Salty NESTLÉ® Toll House® Cookies

Ingredients:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt (optional)
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
2 cups coarsely broken rippled potato chips
1 cup small pretzel twists, broken into 1/2-inch pieces
1/2 cup unsalted peanuts (optional)

Directions: 

Preheat oven to 375 degrees F.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels, potato chips, pretzel pieces and peanuts. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Source: allrecipes.com

Almond Icebox Rounds

Ingredients:

1 cup butter, softened
1 3 ounce packagecream cheese, softened
2/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
1/4 teaspoon almond extract
2 cups all-purpose flour
3/4 cup slivered almonds, toasted and chopped
2/3 cup sliced almonds, chopped

Directions:

1. In a large bowl, combine butter and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, salt, vanilla, and almond extract. Beat until combined, scraping bowl occasionally. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the 3/4 cup toasted almonds.
2. Divide dough in half. Shape each half into a 7- to 8-inch roll. Roll each roll of dough in 2/3 cup almonds. Wrap each roll in plastic wrap or waxed paper. Chill about 6 hours or until dough is firm enough to slice.
3. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. Cut rolls into 1/4-inch slices. Place slices 1 inch apart on the prepared cookie sheet.
4. Bake in the preheated oven for 12 to 14 minutes or until edges are lightly browned. Transfer cookies to a wire rack; cool. Makes about 60 cookies.
from the test kitchen
Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Source: bhg.com

Almond Thins

Ingredients:

1 cup slivered almonds
1 cup light brown sugar
2 cups all-purpose flour, spooned and leveled
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 large egg
1/2 teaspoon pure vanilla extract
3/4 teaspoon almond extract

Directions:

Heat oven to 350° F. Spread the almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, 4 to 5 minutes; let cool.

In a food processor, pulse ½ cup of the almonds with ½ cup of the brown sugar until the almonds are finely ground. Transfer to a medium bowl and stir in the flour, baking soda, and salt.

With an electric mixer, beat the butter and the remaining ½ cup brown sugar at medium speed until creamy, about 2 minutes. Add the egg, vanilla extract, and almond extract and beat to combine.

Reduce the mixer speed to low and gradually mix in the flour-nut mixture just until combined (do not overmix). Gently fold in the remaining ½ cup almonds.

Form the dough into two 12-by-1½-inch logs. Refrigerate, tightly wrapped, until firm, about 2 hours or up to 2 days.

Heat oven to 350° F with the racks in the upper and lower thirds. Working with 1 log at a time (keep the other chilled), cut it into ¼-inch slices and place the slices on 2 baking sheets, spacing them 2 inches apart. Bake, rotating the baking sheets halfway through, until golden, 9 to 11 minutes. Transfer to a wire rack to cool.

Storage suggestion: Keep the cookies at room temperature in an airtight container for up to 5 days.

Source: realsimple.com

Peanut Butter and Jelly Thumbprints

Ingredients:

1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup smooth peanut butter
4 ounces (1 stick) unsalted butter, softened
1/3 cup packed light-brown sugar
1/3 cup granulated sugar, plus more for rolling
1 large egg
1 teaspoon pure vanilla extract
1/2 cup raspberry jam or any type

Directions:

Preheat oven to 350 degrees. Whisk together flour, baking powder, baking soda, and salt. Beat peanut butter and butter with a mixer on medium speed until smooth. Add sugars, and beat until pale and fluffy. Add egg and vanilla, and beat until incorporated. Reduce speed to low. Add dry ingredients, and mix until combined.

Scoop level tablespoons of dough, and form into balls. Roll each ball in granulated sugar, and transfer to parchment-lined baking sheets, spacing about 2 inches apart.

Bake until cookies are puffy, about 10 minutes. Remove from oven, and make indentations in centers by pressing with the handle end of a wooden spoon. Return to oven, and bake until edges are golden, 6 to 7 minutes more. Transfer sheets to wire racks, and let cool completely.

Heat jam in a small saucepan, stirring, until loosened, about 30 seconds. Spoon about 1/2 teaspoon into each indentation. Cookies can be stored in a single layer for up to 1 week.

Source: MarthaStewart.com