Impressive but DELICIOUS cookies?!!!?

I always bake delicious cookies and bring them into my volunteer job, and it always brings smiles to the workers and volunteers. I try to bring goodies in at least once a week, but I've hit a ... baker's block? Hahaha ... I need ideas and recipes!!

These are some of the cookies/goodies that I have brought in:

-sugar

-chocolate chip

-gingerbread

-chocolate crinkle (chocolate with powdered sugar)

-cookies and cream cookie (cookie with oreos in it!)

-peaut butter

-peanut butter with chocolate kiss in the center

-snowball cookies

-brownies

-brownies with reeses pb cups on top

-blondies

-toffee

-butter crunch candy

-chocolate cherry cookies

-crumb cake

If you have ANY ideas for good cookies/treats, I'd really appreciate it! Links or recipes please!

(I prefer the good homestyle, comforting ones ... nothing too "out there"

THANKS :D

8 Answers

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  • 9 years ago
    Best Answer

    here are some of our favs:

    ORANGE CAPPUCCINO BARS

    BASE:

    1 pkg. chocolate cake mix

    1 egg

    1/2 c. butter, softened

    FILLING:

    1 env. unflavored gelatin

    1/2 c. boiling water

    1 tsp. instant coffee

    1/2 c. unsweetened cocoa

    4 c. powdered sugar

    1 c. butter

    2 tbsp. orange flavored liqueur

    TOPPING:

    6 oz. pkg. semi sweet chocolate chips

    1/2 c. butter

    1 tsp. grated orange peel

    Preheat oven to 350 degrees. Grease 15"x10" jelly roll pan. In large bowl combine base ingredients until crumbly. Press in pan. Bake 10 minutes. Cool.

    In another bowl, dissolve gelatin in boiling water. Add coffee. Blend in remaining filling ingredients. Spread over cooled crust. Refrigerate about 30 minutes.

    In small saucepan over low heat cook topping ingredients until chocolate is melted. Carefully spread topping over filling. Refrigerate until firm.

    Makes 48 bars.

    Brown Sugar Cookies from americas test kitchen???

    Makes 2 Dozen Cookies

    14 tablespoons unsalted butter (1 3/4 sticks)

    1/4 cup granulated sugar (about 1 3/4 ounces)

    2 cups packed dark brown sugar (14 ounces)

    2 cups unbleached all-purpose flour plus 2 tablespoons (about 10 1/2 ounces)

    1/2 teaspoon baking soda

    1/4 teaspoon baking powder

    1/2 teaspoon table salt

    1 large egg

    1 large egg yolk

    1 tablespoon vanilla extract

    1. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter to melt; set aside for 15 minutes.

    2. Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper. In shallow baking dish or pie plate, mix granulated sugar and 1/4 cup packed brown sugar, rubbing between fingers, until well combined; set aside. Whisk flour, baking soda, and baking powder together in medium bowl; set aside.

    3. Add remaining 1 3/4 cups brown sugar and salt to bowl with cooled butter; mix until no sugar lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula; add egg, yolk, and vanilla and mix until fully incorporated, about 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.

    4. Divide dough into 24 portions, each about 2 tablespoons, rolling between hands into balls about 1 1/2 inches in diameter. Working in batches, toss balls in reserved sugar mixture to coat and set on prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet. (Smaller baking sheets can be used, but it will take 3 batches.)

    5. Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone; see photo below), 12 to 14 minutes, rotating baking sheet halfway through baking. Do not overbake.

    6. Cool cookies on baking sheet 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

    Chocolate no bake cookies

    2 c sugar

    2 T cocoa

    1 stick butter

    ½ c milk

    Mix in a large saucepan. Over medium heat, let this come to a rolling boil for 75 seconds. Remove from heat and add:

    ½ c peanut butter

    2 t vanilla

    3 c quick oats

    Mix completely. Drop by teaspoon onto waxed paper.

    good luck!!!!!

  • Mint Brownies - we've been making these forever. Somewhere in a Phoenix newspaper archive is an article from 1967 about my mom's baking and this recipe is in it!

    Chocolate Mint Brownies

    (don't lick the chocolate off the top - it's unsweetened - but when you bite straight through it's the most amazing combination of flavors).

    1/2 c butter

    1 c sugar

    2 eggs

    1 tsp vanilla

    2 ozs unsweetened baking chocolate -- melted

    1/2 c flour

    1/2 c walnuts -- finely chopped

    -------FROSTING--------

    1 c powdered sugar

    2 tbsps butter -- softened

    1 tbsp half and half

    1/4 to 1/2 tsp peppermint extract (start at 1/4 then taste)

    green food coloring (optional - but I think it looks best with it and everyone will know it is mint)

    -------GLAZE---------

    1 oz unsweetened baking chocolate

    1 tbsp butter

    Preheat oven to 350. Grease 8X8-inch pan. Cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Add melted chocolate. Blend well. Stir in flour and nuts. Pour into prepared pan. Bake 25 minutes.

    Make frosting: Combine powdered sugar, softened butter, cream, extract and food coloring. Beat well, spread on brownies. Let stand till set.

    Make glaze: Melt unsweetened chocolate and 1 tbsp butter. Spread over frosting. Chill.

  • MJ
    Lv 5
    9 years ago

    Mississippi mud brownies chocolate chip cookies but use pudding mix in the recipe (go to allrecipes.com and searchs moms chocolate chip cookies) thumbprint cookies stained glass cookies apple tartlets no bake chocolate cookies use different flavored chips in chocolate chip cookies blueberry white chip muffins orange cranberry muffins

    I'm addicted to allrecipes.com and you can find anything there just look under the desserts section

  • Amanda
    Lv 4
    4 years ago

    Classic lovely Italian appetizer: Prosciutto & melon You can get Prociutto (it's a very nice dry-cured Italian ham) VERY thinly sliced at your deli counter in the grocery store (or there are packages you can buy). Just take a thin slice and wrap it around a small slice of cantaloupe. Yum! You can keep pieces together with toothpicks or they should be fine without too.

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  • 9 years ago

    How about Anise Cookies, they are an Italian favorite. Go to "Cooks.com" you will be surprised on the recipes you will find, printable friendly and easy to read and follow. My favorite sugar cookie is "Bob's favorite buttermilk cookies, don't use nutmeg or vanilla, use anise instead. They are a soft cookie.

  • Anonymous
    9 years ago

    A simple cake batter cooked in muffin tins no icing. Banana nut bread in the same manner. Use non sugar sweetener. so they are sugar free. Great witha cuppa joe.

  • 9 years ago

    google peanut butter chocolate chip cookies. I think u should do a pie though ;) MORE YUMMIER!!!! gosh ur making me crave for the combination! :(

  • 9 years ago

    Bit of Lime Sugar Cookies

    2 cups sugar

    1 cup softened butter

    Zest of two limes

    ¼ cup fresh lime juice

    ½ tsp. vanilla extract

    2 eggs

    3¼ cup a/p flour

    1 tsp. kosher salt

    1 tsp. baking soda

    1 tsp. cream of tarter

    approx 1 cup superfine sugar

    In large bowl, beat sugar and butter until fluffy. Add zest, juice, vanilla and eggs. Blend until smooth. Stir together flour, salt, soda, and cream of tartar. Add to egg mixture and blend well. Chill at least 1 hour.

    Preheat oven to 325°. Line cookie sheets w/ parchment paper. Shape dough into 1" balls; roll in sugar and place on cookie sheet. Bake 13-15 minutes or until edges are lightly browned. Cookies should be slightly soft in center. Cool 3-5 minutes, remove from cookie sheet to wire rack and cook completely. Store in airtight container.

    NOTE: You can also sub lemon zest and juice for the lime.

    ------------------------

    Lemon Pecan Snowdrops

    Cookies:

    1 cup softened butter

    ½ cup sugar

    2 cups all-purpose flour

    2/3 cup finely chopped pecans

    1 Tbsp. freshly grated lemon zest

    Glaze:

    1 cup powdered sugar

    1 Tbsp. softened butter

    1 Tbsp. light corn syrup

    1 Tbsp. freshly squeeze lemon juice

    1 Tbsp. freshly grated lemon zest

    1-3 Tbsp milk, as needed

    Heat oven to 325ºF. Combine 1 cup butter and sugar in large bowl; meat at medium speed until creamy. Reduce speed to low, add flour, pecans, and lemon zest. Beat until dough forms.

    Shape dough into 1” balls. Place 1” apart on ungreased cookie sheet. Bake 18-20 min or until set. Let cool on cookie sheet 1 minute; remove to wire rack and cool completely.

    Meanwhile, combine all glaze ingredients except milk in medium bowl. Gradually add enough milk for desired dipping consistency. Pour glaze into small bowl.

    Dip tops of cooled cookies into glaze, shaking off excess. Place onto waxed paper or wire rack to dry. Store in a loosely covered container between sheets of wax paper.

    --Land O Lakes

    -----------------------

    Potato Chip Cookies

    1 cup unsalted butter, room temp

    1/2 cup granulated sugar, plus 1/2 cup more for coating

    1 tsp pure vanilla extract

    2 cups all-purpose flour

    1/2 tsp cinnamon

    3/4 cup potato chips, crushed

    1/2 cup pecans, chopped

    1.Heat oven to 375°F. Cream the butter and 1/2 cup sugar in a large bowl with an electric mixer on high speed. Lower to medium speed and add the vanilla. Add the flour and cinnamon to the butter mixture. Beat on low speed until incorporated. Fold in the potato chips and pecans.

    2.Form into approximately 1 1/2-inch balls. Dredge in the remaining sugar. Place on parchment- or foil-lined baking sheets, 2 inches apart.

    3.Bake until golden brown around the edges, about 13 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.

    --Real Simple magazine

    --------------------

    Juanita’s Pecan Delights

    These cookies have many names: Mexican Wedding Cookies, Russian Wedding Cookies, and Cocoons; but Juanita called them Pecan Delights.

    1 cup stick margarine

    ½ sugar

    2 cups all purpose flour

    2 cups chopped pecans

    1 tsp. vanilla

    3 tsp. water, if needed

    Combine all ingredients and mix well. Add water only if needed to help hold dough together. Shape cookies like dates. Arrange on a greased cookie sheet and bake in a preheated 300ºF oven for 30-35 minutes or until light brown. While hot, roll in powdered sugar and allow to cool.

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