How to Make Character Cookies

Everything genius is simple. After examining different recipes, it is possible to conclude that the tastiest cookies are made from easy dough with minimal expenses and all you need to use while baking is your fantasy. However, the form of your cookies is important as well. It is much more interesting to make character cookies where all your fantasy could be used and implemented. And it is where you will need to use different cookies molds.

Modern cookies molds are made of high quality materials that can create an original shape of your cookies while not spoiling the taste. Today you could choose from sheet steel with anti-burning-on layer molds or silicon ones.

These molds are used for baking cookies from batter. As well classic cookies molds are made from either sheet steel or alimentary molds. Using such molds you can make cookies in various forms. As well there are cookies patterns using which you are able to cut up to 10 character cookies at once.

Today you could buy different cookies mold sets that resemble different animals, flowers or heart.

Different character cookies molds could satisfy the fantasy of any cook. Such character molds will be indispensable while preparing for different occasions. For example, cookies in the shape of heart will be appropriate for Valentine's Day and cookies that resemble Christmas tree or snowman will be appropriate for the Christmas Eve.

Today different molds for creating character cookies could be bought both offline and online. As well if you find some time for researching, you will be able to find exactly what you need.

Cookies molds are a great way to make any of your dreams a reality in the form of character cookies. Such molds are able to offer you a lot of positive emotions on your kitchen as well as they will give you an opportunity to please your guests with character cookies.

People who love cake and candy making are always in search for cake decorating supplies, and it is quite a big disappointment when you cannot find something you require and you have no time to make the round of all the shops. Luckily, there are online cake decorating store which could help in such cases.

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The World's Best Cookie

It's tough to create an old-fashioned holiday on a 2006 schedule without delicious holiday cookies. From brightly colored holiday trees to sparkling silver bells and delicate angels these delicious treats make a holiday special.

Indeed homemade cookies are wonderful. However they can be time-consuming to prepare - especially when you use complicated recipes that require hours of time in the refrigerator before they can be cut, baked and iced.

Just in time for the holidays we offer you this easy recipe straight from Austin's own Penny McConnell of Penny's Pastries. This dough needs no refrigeration before rolling and cutting; handles like a dream and produces buttery, great-tasting cookies.

You'll find this and 18 other mouth-watering cookie recipes in the recently released Cookie Stories: Life Moments and the Cookies that Inspired Them (Falling Star Press, 2005) written by Penny McConnell and Kathy Sutton.

Penny's Roll-and-Cut Cookies
The recipe can be made as large as your mixer will hold and the finished dough can be held in your freezer for a month. When you're ready to use it simply bring the dough to room temperature before rolling and baking. Finish the cookies with either sparking sugars or slather with tinted Royal frosting or buttercream.

Yield: 4-6 dozen cookies

Temperature: 325 degrees

Baking time: 8-10 minutes

2 cups salted butter

2 cups granulated sugar

2 large eggs

4 tablespoons whipping cream or whole milk

4 tablespoons pure vanilla extract

2 teaspoons almond extract

6 cups all-purpose flour

1 tablespoon baking powder

Instructions:

1. Preheat oven to 325 degrees. Prepare cookie sheets with kitchen parchment.

2. In electric mixer bowl, mix butter with sugar until smooth. Remember to just incorporate these ingredients, do not cream until light.

3. Add all liquid ingredients to mixer bowl and process.

4. In a separate bowl, mix flour with baking powder.

5. Add the dry ingredients to the mixer bowl and process until heavy dough forms. This dough needs no refrigeration before rolling and cutting.

6. To prepare the dough for rolling and cutting, separate the finished dough into two large balls. Work with one dough ball at a time.

7. Flour a work surface. Knead the dough a few times to smooth it out before rolling.

8. Re-flour the surface if necessary. Sprinkle a light dusting of flour directly on the dough surface. With a rolling pin, roll dough into a disk until the dough is approximately ¼" thick. (Roll dough thicker if you prefer a more cake-like texture to the finished cookies.) Remember while you're rolling to occasionally lift the dough from the work surface and turn it so it will not stick. Add additional flour to the work surface when necessary.

9. Cut into desired shapes with cookie cutters. The dough scraps can be used several times.

10. Bake 8-10 minutes, rotating pans once during the baking cycle. The cookies are perfect when the bottoms are golden brown and the tops are light blond.

11. Cool completely on a wire rack before decorating.

You'll want frosting for these cookies so here is a standard recipe for Royal Frosting.

Royal Frosting

12 tablespoons warm water

6 tablespoons meringue powder

7 cups powdered sugar

1/2 teaspoon cream of tartar (optional)

1 1/2 teaspoon flavoring such as almond extract

Instructions:

1. Pour warm water into electric mixer bowl. Add all other ingredients.

2. With speed on low, mix ingredients until they form a thick frosting

3. When the icing is smooth, set the mixer on its highest setting and process until the icing goes from shinny to dull, has doubled in volume, and will stand in stiff peaks.

4. Use as desired to decorate cookies

Penny McConnell and Kathy Sutton are the co-authors of Cookies Stories: Life Stories and the Cookies That Inspired Them (Falling Star Press, 2005). Cookie Stories also features mouth-watering recipes from Penny’s Pastries. Cookie Stories is available at www.cookiestories.com [http://www.cookiestories.com] and www.amazon.com. Penny McConnell, owner of Penny Pastries, has been featured on the Food Network’s “Best of Cookies” series as well as in USA Today, Black Enterprise, Entrepreneur Magazine, and Texas Monthly.

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How to Bake Designer Sugar Cookies

You have the perfect sugar cookie recipe. You've made the cookie dough and you've tried to cut out the cookies, but it just doesn't quite work. They stick, they tear, they lose their shape. No more! Here are some tips that will have you making sugar cookies that look like a pro made them.

The first step to the perfect cut out cookie is to make the dough and then refrigerate it preferably overnight. At the very least, the dough has to be chilled for a couple of hours. You know the dough is just right to work with when you really have to "mash" it to flatten it out. You absolutely cannot cut out cookies when the dough is freshly made - don't even try it.

If you are in a mad rush and have to have some cookies pronto, you can take a cookie sheet, line it with parchment paper, put a blob of dough on it, cover it with another sheet of parchment and then roll it out to 1/4 inch thick. Then take the cookie sheet and place it in the freezer for about fifteen minutes. Continue to do this with several cookie sheets and you should have enough dough to work with shortly.

Now, if you aren't in a mad rush, get your dough good and cold. When you are ready to make the cookies, preheat the oven to 400. Make sure your oven heats up for at least 30 minutes - not just until the oven reads 400 degrees. The reason being is that your oven may not be heated to 400 in the center of the oven and will cause your cookies to bake unevenly.

Take out of the refrigerator only the amount of dough that you are going to work with at one time. Leave the rest of the dough in the refrigerator so it doesn't get warm or you will be right back where you started.

"Flour" your work surface with confectioners sugar. Yes, you can use regular flour, but the sugar adds an extra sweetness that tastes great. Also rub your rolling pin with confectioners sugar. Roll your dough to approximately 1/4" thick. If you are going to be making cookie bouquets, they need to be 1/2" thick.

Dip your cookie cutter in confectioners sugar and place it on your dough and press down to cut it out. Before you lift the cookie cutter, give it a little jiggle, wiggleing the cookie cutter back and forth. Do this until you can't get anymore cookies out of the dough that you have rolled out. Begin picking up the dough that surrounds the cut outs. Mash the dough back into a ball and put it back in the refrigerator with the other dough that is chilling.

Use a spatula that is thin, preferably a metal spatula not a rubber spatula to lift your cookies onto the cookie sheet. Rubber spatulas tend to be thicker on the end and will mash and distort your cookie. Using a thin-edged metal spatula place your cookies on the cookie sheet that has been lined with parchment paper about 1" apart. If you have chosen the proper sugar cookie recipe, they shouldn't puff up or spread.

Bake your cookies for 7 1/2 minutes at 400 degrees or just until the edges are golden brown. Remove the cookie sheet and let your cookies cool for just a minuet. Taking your metal spatula again, ligtly loosen the cookies from the parchment paper without moving them. Let the cool on the cookies sheet until they are ready for you to decorate.

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This Valentines Day say "I Love You" with Cookies

What better way to tell your sweetie "I Love You" than with some fresh baked cookies? Give some of these sweet treats a try this Valentine's Day. Cupid himself would be impressed by these yummy creations. They are sure to be a hit with your Sweetheart, Children, Neighbors or anyone else special to you as well. Don't forget to get the kids involved! I still have memories of making Valentine's Day Cookies as a child.

Heart Shaped Cookies

Make you favorite roll-out sugar cookie recipe. Use a heart shaped cookie cutter to cut them. Bake, frost and decorate to your heart's content. You can sprinkle them with red or pink crystallized sugar before you bake them, or frost and sprinkle with some tiny candied hearts or pink sprinkles after they are baked. Use icing in a tube to write a message or draw a picture on the cookie.

Cookie Lollipop

Heart Shaped cookie lollipops are always a big hit. Start with basic sugar cookie dough. Roll it out to about 1/8th inch thickness (place the dough between two sheets of wax paper to keep the dough from sticking). Use a heart shaped cookie cutter and cut an equal amount of hearts. Place half a bamboo skewer, a lollipop stick (found at craft stores) or a Popsicle stick on the bottom half of the hearts. Place the remaining hearts on top and press them firmly together. Bake according to your recipe instructions and decorate as desired.

Tip - soak the skewers or Popsicle sticks in water before placing them on the cookies to keep them from getting burnt.

Valentine's Rice Krispies Treats

Make Rice Krispies Treats and while the mixture is still warm use a large heart shaped cookie cutter to cut them out. If you can't find a cookie cutter of the right size, draw a heart on cardboard and use it as a template. Just lay it on the sheet of Rice Krispies Treats and trace around it with a knife. For even more Valentine fun add a few drops of red food coloring to the marshmallow mixture for a pink version of the sticky treat.

Cookie Dough Jar

Place the dry ingredients of your favorite cookie recipe in a pretty jar. Write the recipe for the cookie on a heart shaped piece of paper or a valentine's note card. Tie it with a pretty bow around the jar. Make the glass jar even more special by drawing little red hearts on it with a permanent marker. These are so cute and easy!

Bouquet of Cookies

Bake up some of your favorite cookies. Get a pretty basket and line it with a red or pink cloth napkin. Arrange the homemade cookies in the basket. If you'd like, you can also add some heart shaped cookie cutters, Valentine's Day themed sprinkles, or some hot chocolate mix. Another option would be to use a piece of floral foam and arrange some decorated Cookie Lollipops within the basket and fill the bottom with Hershey's Kisses or other Valentine Candy.

All of these cookie ideas for Valentine's Day make wonderful gifts for a special someone that has a personal touch. They are
sure to be appreciated, after all, who doesn't like cookies?

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Making Cookies With Cake Mix

Have you ever turned a cake mix into cookies? Did you know it was possible to make homemade cookies from cake mix? As a mostly from scratch baker, recipes for cake mix cookies had escaped my attention. But recently, I began experimenting with them in the name of kitchen science.

And now I am discovering creative cake mix cookie recipes everywhere I look. You can make cookies from any mix flavor you choose. The options are endless. There are hundreds of recipes for bar cookies, drop cookies, rolled cookies, and shaped cookies from which to choose.

When I mentioned to my mother and grandmother that I was having fun trying out cookies with a mix, my grandmother said that one of her neighbors makes all her cookies that way and it was hard to tell them from scratch.

Why Use Cookie Recipes that start with boxed mix? Are cookies made from mixes for everyone? Probably not. If you are an experienced baker who believes in baking only from scratch, they won't be for you.

But, if you love baking shortcuts and the convenience of boxed mixes, they are worth a closer look.

Cake Mix Cookies are perfect for:

Helping inexperienced bakers build their confidence.
Busy home bakers who like easy cookie recipes with short ingredient lists and minimal equipment.
Baking with kids since there is less mixing and measuring to do.
When the pantry is bare and/or money is short. You can usually pick up cake mix on sale for $1 or less.
When you want homemade cookies in a hurry.

Tips for Cookie Baking Success

Read the recipe all the way before beginning to bake and follow the directions closely.
Don't over mix the cookie dough.
Only drop cookies on cool cookie sheets; never warm.
Line your cookie sheets with parchment paper or silicone liners.
Don't over bake your cookies. They should be set around the edges, but still a bit soft on top.
Cool your cookies completely, before storing them so they don't get soggy.

Some of the delicious cake mix cookies I've discovered so far include recipes for:

Applesauce Cookies
Banana Cookies
Chocolate Chip Cookies
German Chocolate Cookies
M&M Cookies

Martha McKinnon is an avid home cook and cooking instructor who loves sharing everything she has learned through her years in the kitchen with all who are interested.

Her website, http://www.best-ever-cookie-collection.com is dedicated to publishing the best cookie recipes

and her blog, http://www.simple-nourished-living.com explores easy recipes, tips, and hints.

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Cookies of the Soul - Dusted Honey Madeleines and the Snow Covered Hills

Madeleine's sewing box was on the floor. If you knew Madeleine you would think this odd. Madeleine was always very careful about cleaning up her messes immediately, yet there the turned over sewing basket sat. She was starring out her newly cleaned window to the snow covered hills with one thimble still on her hand.

No one was home today so she felt the freedom to think. Madeleine had been nicknamed "Honey" ever since she was a little girl. With blond hair, a face that looks as open as a countryside, and one of the kindest hearts in the county, her nickname fit her well.

Today her white lace collar, pale yellow dress, and white button up boots, made her look like the first day of spring. She let her chamomile tea sit in its saucer and she had a bite of her honey madeleine cookies, baked by her friend Anne who thought it was the cleverest idea she had ever had to bring her friend cookies that were named after her. Honey had (of course) laughed along with her and agreed it was the cleverest. She wasn't laughing inside.

Honey didn't feel like she looked today. She actually felt more like those snow covered hills in the distance. They were so cold, shielded, and desolate. She felt as if everything the whole town had loved her for was what she wanted to be for them and not what she actually was. Her battle was an inner battle. She disliked people on the whole. It got to be in the last week that every little thing about them bugged her, but she pretended that they didn't bug her, because she knew it was wrong to think such things. When no one else was around she would sit here with her basket on the floor and she didn't have to prove anything to anyone. So she let the basket spill out on the floor.

She liked being liked, but she felt it was for the wrong reasons. She had this fear that if she was ever her real self then everyone would stop liking her. Who she wished should be like is Aunt Meade. High spirited and very independent, she didn't care what anyone thought. She didn't have very many friends, but she didn't seem to mind. She felt "Honey" was a ninny and Madeleine happened to agree with her.

When Anne came to call later that day Honey's basket was still on the floor and she didn't even think about picking it up. Anne didn't know how it happened, but her friend changed that day. Independent and high spirited, she begun by loving herself and in return she started loving everyone (even all their little quirks). Do you think they stopped calling her "Honey?" Not a chance, she was sweeter than ever and the name had new meaning. As for Aunt Meade, her best friend's name was the only name included in her will. All her money was given to "Madeleine Upright: A Ninny Gone Right In A Town Of Idiots." Madeleine smiled.

"Dusted Honey Madeleine Cookies"*

Ingredients: 1/3 cup of all-purpose flour, 3 tbs of confectioners' sugar, 1/8 tsp of salt, ½ cup of melted margarine, 3 eggs, 2 tbs of honey, and the finely grated zest of one lemon.

1) Pre-heat the oven to 425 degrees. Butter two madeleine pans.

2) Mix the flour and salt in a bow. Beat the eggs and the zest in a bowl with an electric mixer on high speed until pale and thick. Add the honey and beat until creamy. Fold in the dry ingredients, followed by the margarine.

3) Spoon the margarine into the prepared pans. Bake for 15 to 20 minutes. Cool the madeleines in the pans for 15 minutes. Transfer to racks to cool completely. Dust with the confectioners' sugar.

4) Enjoy the delicious lightness of these beautiful cookies.

* Base of recipe from Cookies and then I molded it from there.

Rachael Rizzo has been acting since she was nine years old. She uses her experience to write about what the things she loves mean to her (mostly movies and baking). She is twenty-three years old and resides in beautiful Oregon.

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Let Cookies Make Extra Dough For You

So, you like baking cookies and have the knack for it. Why not have some fun and while you are doing it make some extra spending cash. Won't it be nice not to have to decide what bill to pay and which one is going to be late? Here is your chance. Ok now we both know that everyone likes cookies, and anytime is the right time for fresh baked cookies.

A very good money making opportunity is selling your fresh cookies at soccer games, baseball games, football games, and any other sporting event at schools. Parents will buy them just to keep smaller children quiet. However we know the real truth, they are actually buying them for themselves. Nevertheless that is ok, this means more money for you. And why not donate a portion of your earnings to a charity of your choice, this will ensure even more people buying cookies from you. Adults who do not have time to bake cookies will buy them from you also.

There are several good ways to advertise. Ask your local businesses if they would allow you to put a flier in their storefront. Make up cookie business cards and hand out to people in your neighborhood. Be sure to include your name, address and phone number on each one. Choose only a couple varieties of cookies to start. You can add others at any time. One other quick hint, make a list of all ingredients to include with your advertising. This will ensure of alerting anyone that might have food allergies.

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Christmas Cookie Recipe Exchange - Fun Holiday Event

Who doesn't like homemade Christmas cookies?

When I was a little girl my favorite holiday treat was no-bake cookies. I remember the sweet aroma throughout the house and the delightful gems lined up across the kitchen counter on waxed paper.

Mom made them perfect. She always made them around Christmas time. She made other kinds of cookies, but the no-bake ones stick in my mind.

Are you pressed for time or energy this holiday season and you just don't have the time to make a big variety of homemade cookies? I have a really fun solution for you!

Host a Christmas cookie recipe exchange party. This is an excellent way to gather a nice assortment of Christmas cookies. The key to this event is "how many show up"...the more guests you invite, the more recipes and cookies you will end up with.

This event can even involve a holiday meal before hand as well to make it more festive. This is really up to you. But, the number one rule is...each guest that attends has to bring so many dozens of only one type of homemade cookie along with their recipe. (the exact amount of cookies are decided upon by the hostess).

Important Tips For Your Cookie Exchange Event

1. It's best to print the recipes on index cards. Each guest will need to bring multiple copies of their recipe. Make sure your guests include their names on top of each recipe copy. It would be a good idea for you to have extra index cards on hand just in case there is not enough to go around to each guest that attends.

2. Have your guests call you to let you know what recipe they will be preparing and bringing to the event. (just to make sure none of them are bringing the same recipe) Of course, you want them all to be unique to provide a good variety.

3. Have some festive throw away containers or trays available for each of your guests to gather their cookies in.

4. If you decide on a meal...to make it easy on yourself, finger foods work really well for this type of event. Make it a buffet style. A good idea for a beverage would be some hot cider.

5. Have fun with this event and set a festive table display!

A cookie exchange party is a really fun way to visit with family and friends and end up with some special holiday treats and recipes all at the same time...not to mention, it saves YOU time and energy when it comes to baking.

Below is my Mother's recipe for no-bake cookies:

No Bake Cookies

Ingredients

2 c. sugar
1/2 c. milk
1/4 c. cocoa (unsweetened)
1 stick margarine
1/2 c. smooth peanut butter
1 tsp. vanilla
2 1/2 c. quick oats

Directions

Combine sugar, milk, cocoa in small saucepan. Bring to boil for 1 minute.

Remove from heat, add remaining ingredients. Mix well.

Drop by tsp. onto waxed paper. (May need to refrigerate)

Article Written By Tammy Embrich

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Cookie Recipe - Chocolate Florentines

A chocolate florentine is always a treat. And this chocolate cookie recipe is delicious and easy to make. Serve these cookies as a snack or as an after dinner treat.

How To Make Chocolate Florentines

This combination of rich chocolate and dried fruit and nuts is a classic, special occasion biscuit.

Preparation Time: 12 minutes

Cooking Time: 25- 35 mins

Makes 12 -14

Ingredients:

1 oz/25 gm glace cherries

2 ½ oz/ 60 gm unsalted butter

2 oz/ 50 gm caster sugar

2 tablespoon double cream

1 oz/ 25 gm raisins

1 oz/ 25 gm mixed candied peel

2 oz/ 50 gm flaked almonds

2 tablespoons plain flour

5 oz/ 150 gm chocolate, broken into pieces

Method of Preparation

1- Lightly grease a large baking sheet.

2- Melt the butter in a small saucepan. Stir in the sugar and heat until bubbling. Remove from the heat and stir in the cream, dried fruits, almonds, flour and chopped glace cherries.

3- Place teaspoonfuls of the mixture on the baking sheet, making sure they are spaced well apart. These will have to be done in a minimum of two batches.

4- Bake in a preheated oven 180C, for about 8 minutes until the mixture has spread. Immediately, using a greased, plain biscuit cutter, push in the edge of each biscuit to form neat roundels. Bake for a further 2 minutes, then transfer the Florentines to a sheet of non-stick baking parchment to cool. Bake the remaining mixture in the same way.

5- Melt the chocolate pieces in a double boiler. Using a palette knife spread each biscuit with plenty of chocolate and leave to set on a clean sheet of paper.

Make the best cookies ever with these cookie baking tips from http://hubpages.com/hub/Cookie-Baking-Tips

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Cookie Press Cookies - The Perennial Christmas Cookie

Cookie Press Cookies, or Spritz cookies as they are sometimes called, have been a Christmas cookie treat since the 1600's. They are called "cookie press" because a press is used to form the cookies.

The word "spritz" comes from the German word "spritzen" which means "to squirt or spray". The word describes the action of the cookie press, which "squirts" the dough through a die giving the cookie its shape.

If you've tried making spritz cookies without success in the past or if you're new to them the following information will guide you to making these delicious Christmas treats.

Cookie Press Recipes

Most bakers that have had problems with their cookie press cookies are probably not at fault at all. More than likely it's the recipe they were using.

Spritz cookie dough has to have some unique qualities. First of all the dough has to be soft enough that it will go through the press with no problems.

The fact that it has to be soft could present the second problem. It must hold it's shape in the oven or it will lose its design.

On top of these two problems is that it has to taste good!

That eliminates some of the tricks some bakers' use for shape holding like using shortening for the fat. For great cookie flavor butter should be the fat in Cookie Press Cookies!

This is a good basic recipe that will produce beautiful Christmas spritz cookies.

Basic Spritz Cookie Recipe

Ingredients

1 large egg yolk
1 tablespoon heavy cream
1 teaspoon vanilla extract
1 cup unsalted butter (2 sticks), softened (about 70 degrees)
2/3 cup sugar (about 4-3/4 ounces)
1/4 teaspoon table salt
2 cups unbleached all-purpose flour (10 ounces)

Instructions

Adjust your oven rack to the middle position and heat the oven to 375 degrees.

In small bowl, beat yolk, cream, and vanilla with fork until combined; set aside.

In stand mixer cream the butter, sugar, and salt at medium-high speed until light and fluffy, 3 to 4 minutes. Scrape down the bowl with a rubber spatula.

With the mixer running at medium speed, add the yolk and cream mixture and beat until incorporated, about 30 seconds. Scrape down the bowl.

With the mixer running at low speed gradually beat in the flour a little at a time until combined.

Scrape down the bowl and give a final stir with a rubber spatula to ensure that no flour pockets remain.

Load up your cookie press and press out the cookies spacing them about 1 1/2 inches apart.

Bake one sheet at a time until the cookies are light golden brown, 10 to 12 minutes, rotating the baking sheet halfway through the baking time.

Cool the cookies on the baking sheet until just warm, 10 to 15 minutes. Remove the cookies from the sheet with a metal spatula and transfer to a wire rack and cool to room temperature.

Some words of caution!

This cookie recipe works perfectly fine. However there are some variables that can't be solved by a recipe. Those variables are in your own kitchen.

Oven thermostats are notoriously inaccurate! The temperature of your oven must be 375 degrees for the cookies to setup before the melting butter makes them spread.

If your cookies spread too much check your oven with an oven thermometer.

In addition to oven temperature the cookies will spread too much if you have whipped too much air into the dough. When you are creaming the butter and sugar be sure and not over whip.

Also combine the dry ingredients with the wet just until mixed thoroughly.

A warm cookie sheet will cause your cookies to spread excessively. Be sure your sheet is completely cooled before you do a second batch. You can pop it in the fridge for a few minutes if necessary.

Expand Your Cookie Press Cookies Repertoire

Once you have the basic procedure for spritz cookies down pat you can expand your repertoire.

The flavors and decorations possibilities for these cookies are almost unlimited. And with good recipes you can make Christmas Cookie Baking go like a flash.

There are a lot of recipes, baking tips and decorating tips in the Cookie Press Recipes section of Jim Bolding's website http://www.cookie-recipe-club.com.

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Delicious Nutella Cookie Recipe

It is definitely too lengthy to elaborate on every Nutella cookie recipe and its cooking procedures. A brief description about the common types of Nutella cookie will most probably help.

The first type is the Nutella Crater Cookies. To make about 24 cookies, you will need 12 ounces of icing sugar, a quarter teaspoon of salt, one teaspoon of vanilla, two ounces of cocoa powder and three egg whites at room temperature. The recommended baking temperature is 350 degrees Fahrenheit and 15 minutes of baking time.

Next is the Nutella Linzer Cookies. The cookie ingredients include two cups or more of all-purpose flour, half teaspoon of baking powder, three-quarter cup of toasted hazelnuts, two tablespoons or more of confectioner's sugar, half a quarter of salt, a pinch of ground cinnamon, half cup of unsalted butter, a quarter cup of granulated sugar, one large egg, half cup of nutella and one teaspoon of pure vanilla extract. Bake the cookies using 375 degrees Fahrenheit for 8 to 10 minutes or when the cookies turn pale golden in color.

Another type of cookie is the Nutella Chocolate Hazelnut Cookies. The required ingredients will be one and a half cups of flour, half teaspoon of baking powder, one teaspoon of baking soda, a quarter teaspoon of kosher salt, butter at room temperature, sugar, chocolate hazelnut spread, one egg, light brown sugar and one teaspoon of vanilla extract and three-quarter chopped, toasted and skinless hazelnuts. By using the oven temperature of 375 degrees Fahrenheit, bake the cookies for 10 to 12 minutes.

Nutella Cookie Bar is also one of the favorites. To make this cookie, prepare the cookie ingredients which include one and a half sticks of softened butter, three-quarter cup of brown sugar, three-quarter cup of white sugar, two eggs, one teaspoon of vanilla, half teaspoon of salt, one teaspoon of baking soda, 13 ounces jar of Nutella, one pound bad of M & M's and four to eight candy bars, depending on your preference. The cookies should be baked at 350 degrees Fahrenheit for 10 to 12 minutes.

Another Nutella cookie recipe is the Nutella Cherry Oat Bars. Here you will need half cup of softened butter, one egg, necessary of light brown sugar, necessary sugar, one teaspoon of vanilla extract, one and a quarter cups of flour, a quarter teaspoon of salt, half teaspoon of baking powder, half cup of Nutella, a quarter cup of chopped hazelnuts, one and oats and three-quarter cup of preserved cherries. For this cookie, bake for 25 to 30 minutes using 350 degrees Fahrenheit.

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What Makes a Great Cookie?

Do you want to make a great cookie? Using quality ingredients and quality bake ware are probably the two most important elements. A lot of bakers will purchase brand x ingredients like chocolate chips, coconut, oatmeal, raisins, butter and other important cookie ingredients. Any one of these cheap ingredients could ruin your cookies. Think about what you are doing. What would you enjoy more, a cheap brand x chocolate bar or an expensive top brand chocolate bar?

Like all lessons in life, you reap what you sow. Cheap ingredients make a boring cookie. Why waist your valuable time and energy baking cookies no one will like, not even yourself. You can taste the difference. Cheap tastes cheap and quality taste like quality. When you purchase brand x Oreo knockoff cookies, do they taste as good as the real thing? I don't think so.

Your gifts of cookies are a reflection on your baking abilities and I've tasted a lot of really bad cookies in my lifetime. these treats are usually given as a gift from a neighbor with good intentions. During the Thanksgiving and Christmas Holidays our house fills up with goodies from neighbors and friends. Most of the goodies are cookies. Generally 50% of the cookies we get are not fit for human consumption. Don't get me wrong, I'm grateful for the thoughtful gift, but let me make a point. If you take the time to follow a tried and proven cookie recipe and use quality ingredients, how much more enjoyment will come out of your gift.

Not only do quality ingredients play a part in delicious cookies, but the quality of your baking supplies play a part. A good quality cookie sheet will give you an evenly baked cookie, unless you didn't follow the baking instructions. The best cookie sheets are the heavy commercial ½ sheets. Take all your thin cheap cookie sheets and give them a toss in the garbage. You will always have a struggle realizing a perfect cookie from one of those devices.

Other devices used in baking cookies may or may not have an effect on the outcome of your cookie. However, if your time and effort is of any value, quality appliances and accessories can play a big part in an enjoyable baking experience. I don't want to name names, but KitchenAid by far has the best stand mixer. The 5 quart or 6 quart mixers make mixing ingredients a breeze. They also have a great array of attachments and accessories.

Using a scoop, like a small ice cream scoop to measure out your cookie dough will give you professional looking results. There are many sizes and makes of scoops on the market. Buy a couple of different sizes; you will probably find a use for all the sizes.

Finally, let use put what I've said to practice. I may not be a professional chef, but I know my cookies. So if you will follow these simple rules and advise your next batch of cookies should be a success. In fact try this recipe, which by the way is my favorite, and see and taste the results for yourself.

Chocolate Chip Cookie

1 3/4 cups butter

1 3/4 cups brown sugar

1 3/4 cups sugar

3 eggs

2 tsp. vanilla

Cream together thoroughly and then add:

3 cups old-fashioned oats

3 1/4 cups flour

2 tsp. salt

1 1/2 tsp. soda

1 cup chocolate chips

1 cup pecan or walnuts

1 cup coconut

To keep your cookie from spreading out too much place the cookie dough in the refrigerator of a couple of hours before baking. I like to make these cookies big. Scoop out by spoonful onto a cookie sheet sprayed with cooking spray. Preheat oven to 375°. Place the cookie sheet on the middle oven rack. Bake for 8 to 10 minutes or until golden brown. All ovens bake a little different so keep an eye on your cookies.

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Get 3 Award Winning Blue Ribbon State Fair Recipes

The blue ribbon recipes are no doubt award winning recipes because they are very delicious. Almond thumbprint cookies, butter crisps and chocolate covered cherry cookies rise above the rest. Below are the 3 award winning recipes so you can prepare at home:

1. 1986 Winner: Almond Thumbprint Cookies

Ingredients:

Cookies

- 2 c all-purpose flour,Sifted
- 1/2 c Sugar
- 1/4 t Salt
- 1 c Butter
- 3/4 c unblanched almonds,Grated
- 2 t Vanilla

Frosting

- 6 T Butter
- 1/3 c Half-and-half
- 2/3 c brown sugar,Packed
- 2 c Confectioners'sugar
- 1/2 t Vanilla
- pistachio nuts, Chopped For garnish

Directions:

- Heat oven to 350 degrees. For cookies, sift flour, sugar and salt into bowl. Cut in 1 cup butter with pastry blender until mixture resembles coarse crumbs. Blend in almonds and vanilla. Work mixture with fingers until a ball of dough is formed. Then shape into 1-inch balls.

- Place balls on greased cookie sheets; make a depression in center of each cookie. Bake about 8 minutes; remove from oven. Dent again and bake about 8 minutes longer; cool.

- For frosting, blend 6 tablespoons butter, half-and-half and brown sugar in saucepan. Boil 2 minutes, stirring constantly; remove from heat. Cool about 15 minutes, then stir in confectioners' sugar and vanilla. Beat until smooth and thick.

- Fill depressions in cookies with butterscotch frosting and sprinkle frosting with nuts.

2. 1986 Winner: Butter Crisps

Ingredients:

- 3/4 c Unsalted butter, at room Temperature
- 1 c Granulated sugar
- 3 Egg yolks
- 1 1/2 t lemon rind, Grated
- 1 1/2 t Lemon juice
- 1 1/2 t Cherry liqueur, (Kirsch)
- 1/8 t Salt
- 2 c All-purpose flour Colored sugar crystals or Plain pearl sugar crystals

Directions:

- Beat butter, sugar, egg yolks, lemon rind, lemon juice, cherry liqueur and salt in large mixer bowl. Stir in the flour. Shape into ball; cover and refrigerate for 1 hour.

- Heat oven to 350 degrees. Roll dough 1/8-inch thick on lightly floured cloth-covered board. Cut into desired shapes. Place on greased baking sheet; sprinkle with sugar crystals. Bake 10 minutes (cookies should not brown). Cool on wire racks.

- Store in airtight container 2 days to develop flavor. Cookies can be stored in airtight container at room temperature up to 6 weeks or in freezer up to 2 months. Recipe from Debbie Vanni of Libertyville, Illinois. From the Chicago Tribune annual Food Guide Holiday Cookie Contest December 4, 1986

3. 1986 Winner: Chocolate Covered Cherry Cookies

Ingredients:

- 1 1/2 C Flour
- 1/2 C Unsweetened cocoa powder
- 1/4 T Salt
- 1/4 T Baking powder
- 1/4 T Baking soda
- 1/2 C Butter (or margarine,) Softened
- 1 C Sugar
- 1 Egg
- 1 1/2 t Vanilla
- 48 Maraschino cherries Frosting
- 6 oz Semisweet chocolate chips
- 1/2 C Sweetened condensed milk
- Cherry juice (4 to 5 tsp)

Directions:
- In bowl, stir together flour, cocoa, salt, baking powder and baking soda. In another bowl, beat butter and sugar until fluffy. Add egg and vanilla to butter-sugar mixture and beat well. Gradually add dry ingredients to butter-sugar mixture and beat until well blended.

- Shape dough into 1-inch balls. Place on ungreased cookie sheet and push down center of each ball with thumb. Drain cherries and reserve juice. Place 1 cherry in center of each indentation. Heat oven to 350 degrees.

- For frosting, put chocolate chips and sweetened condensed milk in small saucepan. Heat until chocolate melts. Stir in 4 teaspoons cherry juice. If too thick, add more juice.

- Spoon 1 teaspoon frosting over each cherry. Spread to cover cherry. Bake 10 minutes or until done. Do not overcook. Remove to wire rack and cool. The cookies freeze nicely.

Next, if you want more delicious recipes, feel free to visit our website: The Delicious Recipes Package and Affordable Pasta Salad Recipes for over 10000 recipes.

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Baking Tools and Supplies

Baking is a fun and delicious hobby and skill that can turn into a lucrative business. Many bakers turn their passion for baking into a money making business. Waking up every day and doing what you love to do is the best job in the world and bakers enjoy this job. Learning how to bake is easy and all you need are the proper baking tools and some know how. Many books are available on baking and many sites on the World Wide Web have step by step guides to baking.

Baking tools and supplies are needed for baking. Aside from having an oven you will need other materials in order to start baking. Measuring cups and spoons are needed to get exact measurements of ingredients needed. An electric mixer will make putting all the ingredients together and mixing them an easier task. If no electric mixer in available you can use spatulas, wooden spoons and mixing bowls to mix the ingredients together. Baking pans and baking trays are where you will put the batter before placing in the over. Rolling pins are needed to flatten the dough and take bubbles away.

There are other baking tools available for specific types of baked good. When baking cookies, you will need cookie sheets and wax paper to place the cookie batter on before putting in the oven. Wax paper is needed so that the cookies won't stick to the pan. If you wish to make cookies in different shapes, you'll need different cookie cutters. There are so many different cookie cutter shapes available from hearts to stars to Christmas trees for the holiday season and pumpkins for Halloween. You can also choose to retain the normal round shape of cookies if you want.
When making bread you will be using different baking tools too. Bread loaf treys of different sizes are needed depending on the bread you are making. You will also need a bread bin to let the bread cool down and to keep away from pets and pests.

For baking cakes, you will need cake pans of different shapes and sizes. You can also look for different cake stencils in order to decorate the cakes you just baked. If you want to add icing to your cakes then you'll need rubber spatulas to spread the icing and you'll need pastry bags to make decorative icing designs.

There are many other baking tools available in the market. You just have to choose what you want to bake and how you want it to taste and look like.

For more handy baking equipment product reviews to help you choose your perfect cake tin, take a look at the Cake Tins website.

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Vegan Christmas Cookies - Dairy-Free Lemon-Zested Sugar Cookies With Vanilla Decorator Frosting

These dairy-free vegan Christmas cookies will melt in your mouth! But be sure to make plenty - they're real crowd pleasers.

Like most vegan baking recipes, this one calls for an egg substitute. For these cookies a mashed banana mixed with baking soda does the job admirably, adding a delicious moistness and tenderness to the cookies. However if you prefer, a commercial powdered daily-free egg replacer works fine too.

Ingredients:
2/3 C Butter-Flavored Crisco or Nucoa Margarine
3/4 C sugar
1 tsp vanilla
1/2 banana mashed with 1/4 tsp baking soda OR 1 "egg" made with powdered dairy-free egg replacer
1 tsp lemon rind, grated
4 tsp soy milk
2 C flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg

Have one or two greased cookie sheets, plastic wrap, waxed paper, a rolling pin and cookie cutters on hand before beginning.

Use an electric mixer to cream shortening, sugar and vanilla together in a large mixing bowl. Add banana/baking soda mixture or dairy-free "egg" and lemon rind, and beat until fluffy. Add soymilk and mix on low speed until blended.

In a medium bowl, combine the flour, baking powder, salt and nutmeg. Blend the flour mixture into the creamed ingredients, using hands if necessary, to form a soft dough. Divide the dough in half and wrap each piece in plastic wrap. Chill the dough in the refrigerator for one hour.

Place several sheets of waxed paper on a large kitchen surface, and sprinkle them with flour. Remove one of the balls of dough from the refrigerator and center it on the waxed paper. Dust the dough lightly with flour, and flatten it slightly with your hands. Place another sheet of waxed paper on top of the dough and roll it to about 1/4-inch thick.

Remove the top sheet of paper and cut the dough in desired shapes, forming the cookies as close to one another as possible. Place the cookies on a baking sheet and bake 6-8 minutes at 375 degrees. Let cookies cool slightly after removing from the oven, then transfer to a baking rack or plate to cool completely. Repeat the process with the other ball of dough. Decorate the finished cookies with Vanilla Decorator's Frosting.

Vanilla Decorator Frosting

2 C powdered sugar
2-4 Tbs soy milk
1 tsp vanilla
Assorted food colorings

In a medium bowl, stir sugar, vanilla, and just enough soy milk together until frosting is of spreading consistency. Divide into smaller bowls and add desired colors. Sprinkle your frosted cookies with a little granulated sugar for extra sparkle.

Going vegan doesn't mean going without delicious food! For more great vegan Christmas Cookies, plus animal-free side and main dishes for a holiday feast, visit Vegan Christmas Recipes.

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Classic Cookie Recipes

Chocolate Chip Cookies

There is nothing quite like a fresh chocolate chip cookie. This particular recipe has become my favorite over the years. It is soft and chewy and full of chocolate. Whenever I make this, I always have memories of coming home from school to a house filled with the smell of chocolate chip cookies. All five of us with chocolate smeared all over our faces. Great memories!

1 cup butter, softened
1/2 cup granulated sugar
1 1/2 cups brown sugar, packed
2 eggs
2 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 packages (12 ounce) semisweet chocolate chips

Preheat oven to 350 degrees. Cream together the butter and sugars in a large bowl. Add in the eggs and vanilla extract. In a different bowl, sift together the flour, salt, baking powder, and baking soda. Add the dry ingredients to the wet ingredients. Stir in the chocolate chips. Roll into balls and place on an ungreased cookie sheet. Bake in preheated oven for 9 to 10 minutes.

Oatmeal Raisin Cookies

My husband is not a sweets man but he loves these cookies. The first time I made these it was for some friends. They almost all disappeared in one night! My husband and another friend of ours (also not a sweets man) were eating these the way I eat chocolate (with both hands, one right after the other). Whenever I make these, I always find my husband sneaking one when he thinks I am not looking. He will just look at me, smile sheepishly and say, "What? They're good." Ah yes, the highest compliment any baker can receive. :-)

3 eggs
1 cup raisins
1 teaspoon vanilla extract

Beat the eggs, stir in the vanilla extract, and then stir in the raisins. Refrigerate this mixture for at least one hour.

1 cup butter flavored shortening
1 cup packed brown sugar
1 cup white sugar
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups oats (quick cooking kind)

In a large bowl, mix together the shortening and sugars. Add in the flour, baking soda, salt and cinnamon. Add in the raisin mixture and the oats. Roll it into balls and bake on ungreased cookie sheets for 10 to 12 minutes in a 350 degree oven.

Come share your own baking recipes and stories with Jill Seader at her website, http://www.YourBakingStory.com . Every baking recipe Jill shares on her website comes with a piece of the story behind the recipe. Happy Baking!

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Tasty Chocolate Chip Cookie Variations With Everyday Items

Chocolate chip cookies have been around for the longest time. Everyone also has the same claim that their grandmother or mothers make the best cookies around. However, with the following variations, you can claim and hold the title to best cookie maker among family and friends.

Using favorite candy and candy bars in the mix
Instead of only using chocolate chips, crumble your favorites candy bars into the mix. Anything from Nestle's Crunch, Reese's Peanut Butter Cups, to 3 Musketeers would all work. They enable people to enjoy their favorite candy's as well as cookies at the same time. The heat from baking the candy with the cookie dough softens the candy to a point where the taste is infused together with the dough.

Bacon chocolate chip cookies!
Who would've thought that bacon would be another alternative. The trick here is preparing the ingredient correctly before hand. Use thick strips of bacon and bake it in the oven with brown sugar. After the bacon is done baking, cut it up into fine bits. Sprinkle and mix into cookie dough and bake! These cookies will definitely be a surprise treat to anyone that is not expecting them.

Peanut Butter chocolate chip cookies
To prepare these, when you're making the cookie dough mix, cream the butter, peanut butter, and sugars until light. Add eggs and mix until the batch is fluffy. Then proceed with the rest of the process based on preference. Take my word for it that these cookies are REALLY good.

If you want to turn these into a great fundraiser, just have them out on a plate and take them to popular locations. Offer milk on the side and they will sell like hotcakes!

For additional cookie dough fundraising ideas, visit http://www.cookiedoughfundraiser.net/ and find the perfect fundraiser for yourself.

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How to Make Delicious Cookies That Are Easy to Ship to Soldiers, Kids at College, Etc - Edition 7

Everyone loves a good cookie. When we have loved ones away from home whether at camp, school, or even in the military, cookies are a way to send them a taste of home. Here are a couple of recipes to make your loved one's day! The Chewy Scotch Squares recipe is older than the Pillsbury Bake-Off. I'm sure these cookies have been sent to the soldiers of several wars. Pecan cookies are always delicious and ship easily.

CHEWY SCOTCH SQUARES

3/4 cup sifted all-purpose flour
1 tsp double-acting baking powder
1/2 tsp salt
1/2 cup butter
1 cup firmly packed brown sugar
1/3 cup peach or apricot preserves or jam
1 1/2 cups quick-cooking oats

Preheat oven to 300 degrees.

In a large mixing bowl, sift together the flour, baking powder, and salt. Melt the butter in a 2-quart saucepan. Add the brown sugar to the melted butter and stir until the sugar is dissolved. Stir in the preserves or jam to mix well. Add the oats to the flour mixture and mix thoroughly to blend. Add the butter mixture to the dry mixture and mix well. Cover a baking sheet that has sides with aluminum foil. Turn up the edges of the foil about 1/2-inch all the way around. Spread the dough in the center of the foil and spread to about a six-inch square. Bake at 300 degrees for 25 to 30 minutes. Dough will spread during baking. Cool 15 minutes; sprinkle with powdered sugar. Cut into squares or bars.

PECAN COOKIES

Preheat oven to 350 degrees.

1 cup margarine
1 cup vegetable oil
1 cup granulated sugar
1 cup powdered sugar

Cream the above ingredients together until light and fluffy. Add 2 EGGS and mix well.

4 1/2 cups flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp vanilla

Mix together these last four ingredients until well blended. Add to the creamed mixture and mix well. Add 1 CUP of chopped pecans and stir into the mixture. Drop onto lightly greased cookie sheet and bake at 350 degrees for 11 to 13 minutes.

Enjoy.

For more of Linda's old-fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com.

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Rum Cutout Cookies Recipe

For a tropical kicked-up taste, try this rum cutout cookies recipe around the holidays in place of traditional sugar cookies!

Ingredients

2 sticks (1 cup) salted butter, softened

2/3 cup packed brown sugar

1 teaspoon baking powder

1 teaspoon ground nutmeg

1/4 teaspoon salt

1 egg

1 teaspoon rum extract or 2 tablespoons dark rum

2 2/3 cups all-purpose flour

Edible Royal Frosting

2 cups powdered sugar

4 teaspoons meringue powder

1/4 cup warm water

1/4 teaspoon cream of tartar

1/2 teaspoon rum extract (optional)

Food coloring if desired

Hardware

Large bowl

Medium bowl

Rolling pin

Cookie cutters

Cookie sheets

Mixer

Step 1: In a large bowl, beat butter with an electric mixer set on medium-high speed for 30 seconds.

Step 2: Add brown sugar, baking powder, nutmeg, and salt; beat until combined.

Step 3: Beat in egg and rum extract until combined.

Step 4: Beat in as much flour as you can with mixer. Stir in any remaining flour with spoon.

Step 5: Divide dough in half, cover and chill for about 1 hour.

Step 6: After dough has chilled, preheat oven to 350 degrees F.

Step 7: On a lightly floured surface, roll half the dough out to a thickness of 1/8 inch.

Step 8: Using floured cookie cutters, cut into desired shapes. Repeat procedure with second half of dough. Place 1 inch apart on ungreased cookie sheets.

Step 9: Bake for 9-10 minutes or until edges are slightly browned. Immediately transfer cookies to a cooling surface.

Makes about 50 cookies.

Frosting

Step 1: In a medium bowl, combine all ingredients.

Step 2: Beat with an electric mixer on low speed until combined.

Step 3: Beat on high speed for 7-10 minutes or until mix stiffens.

Note: An additional amount of meringue powder can be used to thicken the frosting, or teaspoons of warm water can be used to thin the frosting.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

For more great Christmas cookie recipes visit http://kicked-up-cookie-recipes.com/christmas-cookie-recipes.html

For some great tasting chocolate chip cookie recipes visit http://kicked-up-cookie-recipes.com/chocolate-chip-cookie-recipes.html

For cookie baking tips and a wide selection of recipes visit http://kicked-up-cookie-recipes.com/

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Cookie Recipes for Christmas - Frosted Peanut Butter Cookies

A jazzed up version of the popular peanut butter cookie.

1 (17 1/2 oz.) pkg. peanut butter cookie mix

2 cups confectioners' sugar

1/4 cup baking cocoa

1/4 cup hot water

1 teaspoon vanilla extract

Sliced almonds or pecan halves

Directions

Preheat oven to 375 degrees.

In a large bowl, prepare cookie dough according to package directions. Shape into 1-inch balls. Place 2-inches apart onto ungreased baking sheets.

Bake for 8 to 10 minutes or until the edges are golden brown. Let cool.

To make frosting: in a bowl, combine the confectioners' sugar, cocoa, water and vanilla. Spread over cookies; top with nuts.

Makes 24 cookies.

=> Cookie Recipes for Christmas: Nutmeg Sugar Crisp Cookies

These sweet cookies are perfect for any holiday gathering.

1 cup butter, softened

3/4 cup sugar

1/2 cup confectioners' sugar

1 egg

1 teaspoon vanilla extract

2 1/2 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1/4 to 1/2 teaspoon ground nutmeg

1/8 teaspoon salt

Directions

Preheat oven to 350 degrees.

Prepare baking sheets with nonstick cooking spray.

In a bowl, cream butter and sugars. Beat in the egg and vanilla; mix well.

In another bowl, combine the flour, baking soda, cream of tartar, nutmeg and salt; add to the creamed mixture and mix well. Refrigerate for 1 hour.

Shape into 3/4-inch balls; place 2-inches apart onto prepared baking sheets. Flatten with a glass dipped in sugar. Bake for 10 to 12 minutes or until lightly browned. Cool completely.

Makes 72 cookies.

=> Cookie Recipes for Christmas: Peppermint Kiss Cookies

These cookies are light as air and guaranteed to melt in your mouth.

2 egg whites

1/8 teaspoon salt

1/8 teaspoon cream of tartar

1/2 cup sugar

2 peppermint candy canes (one green and one red), crushed

Directions

Preheat oven to 225 degrees.

Line baking sheets with foil.

In a bowl, beat the egg whites until foamy. Add in the salt and cream of tartar; beat until soft peaks form. Beat in sugar, 1 tablespoon at a time, until stiff and glossy.

Spoon the meringue into a pastry bag or a resealable plastic bag. If using a plastic bag, cut a 1-inch hole in a corner.

Squeeze kisses of meringue onto ungreased baking sheets. Sprinkle half with red crushed candy canes and the other half with green crushed candy canes.

Bake for 1 1/2 to 2 hours or until dry, but not brown. Let cool. Remove from foil.

Makes 36 cookies.

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The Six Major Kinds of Cookies

Cookies are generally easy to make and one of the first things a beginning baker makes. There are only six major types of cookies, each with their own particular methods. Below, I have listed all six types (plus a seventh) and some characteristics and tips to help you make each one.

Molded Cookies

Moulded cookies are made by hand-rolling the dough and forming them into balls. Like peanut butter cookies they can be pressed flat with a fork. To stop the dough from sticking make sure to dust your fingers and utensils with flour.

Dropped Cookies

Dropped cookies are usually the easiest kind of cookie to make. Drop a teaspoonful of cookie dough onto a cookie sheet. Make sure you leave sufficient room between cookies for spreading. A space of about a couple of inches is usually best. If uniform size is important you may wish to use a cookie scoop.

Rolled Cookies

Rolled cooked or cut out cookies is made with rather stiff dough. Roll the dough onto a floured board and cut with either a knife or cookie cutter to make the shape. Use only a small part of the dough at a time. And use only a small amount of flour as too much will make the dough tough. For soft, chewy cookies keep the rolled dough thick but roll it thin for crisper cookies.

Pressed Cookies

A cookie press is used to make pressed cookies like spritz cookies. The dough should be soft enough to be put through a cookie press but must be stiff enough to hold a shape. If the dough is too soft, refrigerate for awhile. If the dough is too stiff, add an egg yolk and try again.

Refrigerator Cookies

To make these cookies, roll the dough into a thick bar. Then refrigerate it until you're ready to bake. Keep the bars wrapped to stop them absorbing the odors of the other food in your refrigerator. The dough will keep for about a week. When you're ready to bake, cut the dough thinly with a sharp knife then bake.

Bar Cookies

Bar cookies are more like cakes and are softer than most other brownies. They can be chewy or crispy. And they can be filled or layered. A brownie is the best example of a bar cookie. Bar cookies are baked in a pan with sides. To make sure the bar cookies turn out perfectly make sure to use the correct size of pan. After baking, cut them into squares. But make sure to let them cool first.

No Bake Cookies

As the name suggests, these cookies don't need baking. To be honest, they're not really a cookie. They're more like candy. A good example is a no bake chocolate oatmeal cookie. They're made using a candy thermometer and double boiler.

Before you start making delicious cakes, cookies, and cupcakes you need the best bakeware pans. For a wide range of bakeware all with free postage visit http://www.Bakeware-Pans.com

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Fun Cookie Baking Ideas

If you or your family are bored with eating the same cookies why not try something a little different? Say goodbye to your Oatmeal and raisin or Chocolate Chip, not that I could ever give up the latter completely, and be a bit more inventive.

I am however, open to all suggestions and am willing to experiment with different flavors. If you don't try you never know, that's my motto in the kitchen.

There are a few new cookies which I've tried lately, and I'm so glad that I did. Here are a few of the ones I made that were really tasty and will definitely be on my list from now on when baking day comes around.

The first new way I tried was to make my cookies from a cake mixture. They are really tasty, and you even get the authentic cracks in the cookies. The beauty of this is the variety of flavors you can buy a cake mix in.

The next one I tried was using dough made from peanut butter. You can make this yourself or buy it ready made. When you take the cookies from the oven create a space inside each cookie and pop in a peanut butter cup, get the picture?

If you prefer your chocolate to be white rather than brown, then a great combination for cookies is white chocolate with cranberry. The two flavors blend together within the cookie to create a taste sensation. These have proved to be very popular and I'm being asked now to make them for people.

My last suggestion for today is to get your cookie dough and throw in some butter toffee, chocolate chips and cherry. Very sweet and delicious, these will soon become a firm favorite in your household.

The great thing about baking cookies is that there are no rules. You may have some great ideas yourself, don't keep them as ideas, give them a go. Try some of my ideas with some of your own, you should enjoy both making and eating cookies.

Erik Armstrong is a food industry veteran, writing about everything from cooking ideas to restaurant table linens. In fact, he maintains a blog about them at http://restauranttablelinens.org.

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Sugar Cookies Recipe - Your Ultimate 4 Cookie Recipes

Do you want to learn how to prepare delicious sugar cookies? Almond filled crescents, drizzle with glaze, anise biscotti and applesauce granola cookies are some great and easy recipes for delicious cookies.

Below are the recipes for you to try:

1. Almond Filled Crescents

Ingredient - Preparation Method

- 1 cup powdered sugar
- 1 cup whipping (heavy) cream
- 2 eggs
- 3 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 (7 ounce) package almond paste (7 or 8 ounces)
- 3/4 cup butter or margarine - softened
- Easy Glaze - (recipe follows)

Easy Glaze
- 1 cup powdered sugar
- 6 teaspoons milk (6 to 7 teaspoons)

Directions:

- Mix powdered sugar, whipping cream and eggs in large bowl with spoon.
- Stir in flour, baking powder and salt (dough will be stiff).
- Cover and refrigerate about 1 hour or until firm.

- Heat oven to 375º. Break almond paste into small pieces in medium bowl; add butter.
- Beat with electric mixer on low speed until blended.
- Beat on high speed until fluffy (tiny bits of almond paste will remain).

- Roll one fourth of dough at a time into 10-inch circle on lightly floured surface.
- Spread one fourth of almond paste mixture (about 1/2 cup) over circle.
- Cut into 12 wedges.
- Roll up wedges, beginning at rounded edge.
- Place on ungreased cookie sheet with points underneath.
- Repeat with remaining dough and almond paste mixture.
- Bake 14 to 16 minutes or until golden brown.
- Remove from cookie sheet to wire rack.
- Cool completely.

2. Drizzle with Glaze

Easy Glaze:

Mix ingredients until smooth and thin enough to drizzle.

Animal Cookies

Ingredients:

Ingredient - Preparation Method

- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup butter or margarine - softened
- 1 teaspoon vanilla
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon

Directions:

- Heat oven to 350º. Beat sugars, butter, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon.
- Stir in remaining ingredients. (If dough is too soft to shape, cover and refrigerate about 2 hours or until
firm.)
- Shape dough by 2 tablespoonfuls into slightly flattened balls and ropes.
- Arrange on ungreased cookie sheet to form animals as desired.
- Use small pieces of dough for facial features if desired.
- Bake about 10 to 12 minutes or until edges are golden brown.
- Remove from cookie sheet to wire rack.

3. Anise Biscotti

Ingredient - Preparation Method

- 1 cup sugar
- 1/2 cup butter or margarine - softened
- 2 teaspoons anise seed - ground
- 2 teaspoons grated lemon peel
- 2 eggs
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt

Directions:

- Heat oven to 350º. Beat sugar, butter, anise seed, lemon peel and eggs in large bowl with electric mixer on medium speed, or mix with spoon.
- Stir in remaining ingredients.
- Divide dough in half.
- Shape each half into rectangle, 10 × 3 inches, on ungreased cookie sheet.
- Bake about 20 minutes or until toothpick inserted in center comes out clean.
- Cool on cookie sheet 15 minutes.
- Cut crosswise into 1/2-inch slices.
- Turn slices cut sides down on cookie sheet.

Bake about 15 minutes or until crisp and light brown. Remove from cookie sheet to wire rack.

4. Applesauce-Granola Cookies

Ingredient - Preparation Method

- 1 cup packed brown sugar
- 1/2 cup shortening
- 1 teaspoon vanilla
- 1 egg
- 1/2 cup applesauce
- 2 cups all-purpose flour
- 2 cups granola
- 1/2 teaspoon baking soda

1/2 teaspoon salt

Directions:

- Heat oven to 375º. Beat brown sugar, shortening, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon.
- Stir in applesauce.
- Stir in remaining ingredients.
- Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake 11 to 13 minutes or until almost no indentation remains when touched in center.
- Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

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Holiday Traditions - Christmas Cookie Baking Tradition

Christmas time is a wonderful time to create memories with family traditions and a great tradition is to host an annual Christmas bake off.

At our house everyone looks forward to the first week of Christmas vacation, when we go into baking mode and spend 3-4 days baking our favorite Christmas cookies and candies! This tradition began for us back when I was first married and my father would invite all of us over to the house for a weekend of marathon baking.

We spent hours talking and laughing as we baked and decorated dozens of different kinds of Christmas cookies while Dad made loaves of his famous holiday fruitcake. Dad's fruitcake was unlike any fruitcake you had ever eaten and everyone liked it. Not only was Dad's fruitcake totally different from others the secret to its success was that Dad soaked it in rum. There was a plethora of jokes about Dad's fruitcake and how well our pastor enjoyed it.

Besides cookies and fruitcake someone would try their hand at making chocolates, caramel and suckers. Homemade candy is always a big hit with everyone. I always hold out for someone to make chocolate covered peanut butter balls, one of my favorites.

When we were all done we'd divide up the goodies and take them home to enjoy or hand out as gifts.

Since those bygone days Dad has passed away and all of the kids have scattered to the four corners of the U.S. but the tradition he started is carried on by each of us in our own families every holiday season. It's a great time for us to have fun together and share Christmas memories.

I invite you to start a Christmas tradition by visiting LettersFromSanta.info

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Lemon Tuiles Cookie Recipe

The lemon Tuiles cookie recipe is another exquisite French creation. This delicate cookie is lemon flavored and resembles a thin curved potato chip in shape! These cookies are great for tea parties or a brunch!

Ingredients

3 egg whites

1/4 cup salted butter, melted

2 teaspoons finely shredded lemon peel

1/4 teaspoon lemon extract

1/2 cup granulated sugar

1/2 cup all-purpose flour

Hardware

Medium bowl

Small microwave safe bowl

Cookie sheet

Parchment paper

Rolling pin

Mixer

Step 1: In a medium bowl, let egg whites stand at room temperature for 30 minutes.

Step 2: In a small microwave safe bowl, melt butter on medium setting in microwave oven.

Step 3: Line a cookie sheet with parchment paper; set aside.

Step 4: Add lemon peel and lemon extract to melted butter and combine; set aside.

Step 5: After egg whites have set for 30 minutes, beat them with an electric mixer set at medium speed until soft peaks form.

Step 6: Gradually add the sugar, beating on high until stiff peaks form.

Step 7: Fold in about half of the flour.

Step 8: Gently fold in the butter mixture.

Step 9: Fold in remaining flour until combined.

Step 10: Preheat oven to 375 degrees F.

Step 11: For each cookie, drop a level tablespoon of batter onto the prepared cookie sheet (bake only 3-4 cookies at a time). Spread batter into 3 inch circles.

Step 12: When cookies are baking drape a piece of parchment paper over the top of a rolling pin.

Step 13: Bake for 5-7 minutes or until cookies are golden brown around edges. Using a wide spatula, immediately remove cookies and drape over the prepared rolling pin (place cookies with the side that was against the cookie sheet against the rolling pin). Cool cookies on rolling pin until cookies hold shape; carefully slide off rolling pin to a cooling surface.

The lemon Tuiles cookie recipe makes 24 wafers.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

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Unusual Christmas Cookie Recipes - Poinsettia Cookies

These baked flower cookies are almost too pretty to eat.

1 cup butter, softened

1 cup confectioners' sugar

1 egg

2 to 3 drops red food coloring

2 1/3 cups all purpose flour

3/4 teaspoon salt

1/4 cup finely crushed red hot candies

Cookie Frosting

Directions

Preheat oven to 350 degrees.

Prepare baking sheets with nonstick cooking spray.

In a large bowl, cream together the butter and confectioners' sugar. Beat in the egg and food coloring.

In another bowl, combine the flour and salt; gradually add to the creamed mixture. Stir in the red hot candies.

Divide the dough in half; wrap each half in plastic wrap. Refrigerate for 1 hour or until firm.

On a lightly floured surface, roll out one portion of the dough into a a 12x10-inch rectangle. With a sharp knife, cut the dough into 2-inch squares. Place 1-inch apart on prepared baking sheets.

Cut through the dough from the corner of each square to within 1/2-inch of the center. Fold the alternating points of the square to form a pinwheel (one corner folded in, the other left sticking out); pinch gently at the center to seal. Repeat with remaining dough.

Bake for 7 to 9 minutes or until set. Let cool.

Cookie Frosting

1 cup confectioners' sugar

4 teaspoons milk

Additional red hot candies

Directions

In a bowl, combine the confectioners' sugar and milk. Pipe 1/2 teaspoon of frosting into the center of each cookie; top with a red hot candy.

Makes 60 cookies.

=> Unusual Christmas Cookie Recipes: Mocha Cookie Pretzel Cookies

These cookies look like chocolate covered pretzels.

1/2 cup butter, softened

1/2 cup sugar

1 egg

2 squares unsweetened chocolate, melted and cooled

1 teaspoon vanilla extract

2 cups cake flour

Cookie Glaze

Preheat oven to 400 degrees.

Prepare baking sheets with nonstick cooking spray.

In a small bowl, cream together the butter and sugar. Beat in the egg. Beat in the melted chocolate and vanilla.

In another bowl, combine the flour and salt; gradually add to the creamed mixture. Cover and refrigerate for 1 hour or until the dough is easy to handle.

Divide the dough into four parts. Divide each portion into 12 pieces. Shape each piece into a 6-inch rope. Twist into a pretzel shape. Place 1-inch apart onto prepared baking sheets. Bake for 7 to 9 minutes or until set. Cool completely.

Cookie Glaze

1 cup semisweet chocolate chips

1 teaspoon shortening

1 teaspoon light corn syrup

1 cup confectioners' sugar

3 to 5 tablespoons hot brewed coffee

2 squares white baking chocolate, chopped

Green colored sugar, optional

Directions

In the microwave, melt the semisweet chips, shortening and corn syrup; stir until smooth. Stir in the confectioners' sugar and enough coffee to achieve a glaze consistency. Dip cookies into the glaze; let excess drip off. Place on waxed paper and let set.

Melt the white chocolate, stir until smooth. Drizzle over cookies. Decorate with green sugar. Let stand until set.

Makes 48 cookies.

=> Unusual Christmas Cookie Recipes: Chocolate Filled Poppy Seed Cookies

A truly unique cookie featuring poppy seeds and a dollop of chocolate in the middle.

1 cup butter, softened

1/2 cup sugar

2 egg yolks

1 teaspoon vanilla extract

2 cups all purpose flour

3 tablespoons poppy seeds

1/4 teaspoon salt

1 cup semisweet chocolate chips, melted

Directions

Preheat oven to 375 degrees.

In a small bowl, cream the butter and sugar. Beat in the egg yolks and vanilla.

In another bowl, combine the flour, poppy seeds and salt; gradually add to the creamed mixture.

Roll dough into 1-inch balls. Place 2-inches apart onto ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each.

Bake for 10 to 12 minutes or until lightly browned. Immediately make an indentation in the center again. Cool slightly and fill with melted chocolate.

Makes 78 cookies.

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Chocolate Mint Sandwich Cookies Recipe

The chocolate mint sandwich cookies recipe is quite special! A creamy peppermint filling, sandwiched between two rich chocolate halves, unbelievably delicious!

Ingredients

6 tablespoons salted butter

1 1/2 cups packed brown sugar

2 tablespoons water

2 cups (12 ounces) semisweet chocolate chips

2 eggs

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon salt

Filling:

2 1/2 cups powdered sugar

1/4 cup salted butter, softened

3 tablespoons milk

1/2 teaspoon peppermint extract

Hardware

Whisk

Medium sauce pan

2 x medium bowls

Cookie sheets

Mixer

Step 1: In a medium bowl, whisk together the flour, baking soda, and salt; set aside.

Step 2: In a medium saucepan, combine butter, brown sugar, water and chocolate chips. Cook and stir over low heat until chips are melted. Cool.

Step 3: Preheat oven to 350 degrees F.

Step 4: Beat eggs and vanilla extract into mixture.

Step 5: Gradually add the flour mixture until just combined.

Step 6: Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheets.

Step 7: Bake for 10-12 minutes or until firm. Immediately transfer cookies to a cooling surface.

Filling:

Step 1: Combine filling ingredients in a medium bowl; beat until smooth.

Step 2: Spread bottom half of cookies with filling; top with remaining cookies.

Makes about 30 cookies.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

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Aromatherapy Foods - Brown Sugar Chocolate Chip Cookies Made With Pure Peppermint Oil

This Aromatherapy Foods(TM) recipe made with pure essential oils makes very flat, crispy chocolate chip cookies. They will spread a great deal on the pan while baking. If you enjoy cookie pieces these cookies are ideal for cutting into bite sized bits before they have a chance to cool. Or you can remove them immediately from the baking sheet and allow to finish cooling on a rack.

Brown Sugar Chocolate Chip Cookie Recipe Ingredients

Half pound (2 sticks) unsalted butter, room temperature, plus some for baking sheet
2 cups packed brown sugar
1 cup granulated sugar
4 eggs
2 teaspoons pure vanilla extract
2 - 6 drops pure organic peppermint essential oil
3 cups all-purpose pastry flour
1 teaspoon salt
1 teaspoon baking soda
1 - 2 cups chocolate chips

Preparation and Baking Directions

Preheat oven to 375 degrees. Line two baking sheets with parchment; set aside.
Into small bowl cream butter until smooth, add sugars, and beat until smooth. Beat in eggs, vanilla and peppermint oil. Into a large bowl, sift together dry ingredients. Slowly stir dry ingredients into wet ingredients. Fold in chocolate chips.
Drop 2 tablespoons of dough per cookie onto baking sheet; space dough 2 inches apart to allow for spreading. Bake until golden, 8-10 minutes. Remove cookies immediately and allow to cool.
Makes sixty 3-inch cookies.

PLEASE NOTE: There are many cheap, synthetic copies of aromatic oils, but these are not recommended for cooking. For best flavors and results purchase the highest quality oils you can possibly find. Use organically grown and wild crafted essential oils that have been tested for purity and are pesticide free.

You receive five FREE aromatherapy publications about using pure essential oils as a gift when you purchase PurePlant Essentials Organic Aromatherapy Products.

Click to learn more & order PEPPERMINT PURE ESSENTIAL OIL

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KG Stiles is a certified aromatherapist practicing in Ashland, Oregon, USA. She has utilized essential oils in her professional practice for more than 30 years, and teaches aromatherapy workshops, including cooking with essential oils. KG is the Director of PurePlant Essentials Organic Aromatherapy and a specialist in formulating aromatic blends for healthy living. KG can create the perfect synergy blend for you! More Info? Contact: KG Stiles at Springhill Wellness Center, Ashland, OR (541) 941-7315. Mahalo!

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Wanna Have Delicious Blueberry Drop Cookies? Just Make it by Yourself!

Making drop cookies is very easy. Since you just need to drop the dough to get the shape, you do not need any complicated appliances unless a baking tray, oven and ice cream scoop or two spoons. Besides, you could get better taste when you make it by yourself instead of buying it from any bakery. You could also changes the ingredients based on your need, such as reducing the sugar or substituting the topping. For an example, here is a simple recipe of delicious blueberry drop cookies.

Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 cup fresh blueberries
1/2 teaspoon salt
1 egg
1 cup white sugar
1/2 cup shortening
1/4 cup milk
1 teaspoon almond extract
1 1/2 teaspoons lemon zest

1. Cream the shortening, sugar, egg, milk lemon zest and almond extract in a large mixing bowl and mix them well. Mix the flour, baking powder and salt then blend it into the sugar mixture. Fold in the blueberries, afterward you could cover and chill it for 4 hours.

2. Set the oven to get 375 Fahrenheit degrees. Furthermore, drop the dough onto the baking tray that is covered by baking sheet. Drop it for about 1 ½ inches apart or more because the dough might have twice bigger measure when it is perfectly baked. Besides, you do not need to grease the cookie sheets.

3. Bake the dropped dough around 12 to 15 minutes in the preheated oven. Afterward, take it from the oven when it is baked perfectly and let the cookies cool on the baking sheet for a few minutes. Transfer it to the wire racks to make it cool completely.

It is very simple right? If you do not like blueberry, you could change it with other appropriate substitute ingredients. You could also reduce the amount of the sugar if you want to have low-calories cookies. Just appropriate it with your taste. Definitely, you will get more delicious cookies in but still in less money.

Frederic C Padilla has been writing articles not only about delicious recipes but also about other various topics for nearly 3 years. Please visit his latest website to read his latest article about laser engraving equipment that might help you to find the best computerized engraving machines and some related information you are looking for.

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