M&M Cookies

by Rachel Fisher

This recipe is from the May & June 2009 issue of "Cook's Illustrated." 

They are the best Chocolate Chip cookies ever.

PERFECT CHOCOLATE CHIP COOKIES

1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour

1/2 teaspoon baking soda

14 tablespoons (1 3/4 sticks) unsalted butter

1/2 cup (3 1/2 ounces) granulated sugar

3/4 cup (5 1/4 ounces) packed dark brown sugar (see note)

1 teaspoon table salt

2 teaspoons vanilla extract

1 large egg

1 large egg yolk

1 1/4 cups semisweet chocolate chips or chunks (see note)

3/4 cup chopped pecans or walnuts, toasted (optional)

1.  Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18 by 12 inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

2.  Heat 10 tablespoons butter in 12-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.

3.  Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until misture is smooth with no sugar lumps remaining, about 30 seconds.Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.

4.  Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)

5.  Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Note: Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it dificult to gauge when the butter is browned. Use fresh, moist brown sugarinstead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored.

Their #1 recommended chocolate chips are "GHIRARDELLI 60% Cacao Bittersweet Chocolate Chips. I have a sweet tooth, and I'm not a big dark chocolate fan, but these are perfect in this cookie.

Cranberry apple spice cookies

Made by Colleen

Vegetable shortening for pan greasing

1 package plain spice cake mix

1/2 cup vegetable oil

1/2 cup applesauce

1 large egg

1 generous cup dried cranberries

Preheat oven to 350 and lightly grease cookie sheets.

Place cake mix, oil, applesauce and egg in a mixing bowl. Blend on low speed for 1 minute. Scrape down sides if needed. Increase speed to medium for 1 more minute. Fold in cranberries.

Drop generous teaspoonfuls on cookie sheets and bake for 9 -12 minutes.  Let cool a minute or 2 and then move to a wire rack to cool completely.

Shortbread Cookies with Fondant Frosting

Made by Erin Walker

Great Grandma’s Shortbread Cookies

Printable recipe here

4 c. flour

1 c. powdered sugar

2 c. butter

About 1 tsp vanilla extract (or almond, but I prefer vanilla because I add almond extract to the fondant frosting)

Combine flour and powdered sugar together in the bowl of a food processor fitted with a steel blade. Chop four cubes of butter into slices and drop into the bowl. Pulse processor until the butter is the size of peas. Add extract and pulse a few more times. It will look like this:

Dump flour/butter mixture into the bowl of a standing mixer. Using the kneading attachment, knead on speed 1 for a minute and then increase to speed 2. The flour mixture will take shape and turn into a thick dough. Mix until the dough is lumped together and cleaning the sides of the bowl, and appears smooth.

Chill for 20-30 minutes for easier handling, and then roll it out using a silicone baking mat and a lightly floured rolling pin. (A silicone baking mat prevents dough from sticking to the flat surface and eliminates the need to flour your surface. This is good because every time you flour your surface, you add flour to your dough and decrease its quality.)

Roll out to desired thickness (1/4 inch to 3/8 inch) and cut out cookie shapes using Christmas themed cookie cutters.

Place cookies on lightly greased cookie sheets. Bake at 375° for about 10 minutes. Duration will depend on how thick the cookie dough was rolled out. Check after a few minutes and be sure to remove from oven as soon as the edges have a hint of gold. (Only the edges should turn a pale gold. Do not wait for the tops to look golden or you will have overcooked cookies.) Frost with fondant. This recipe makes 3 or 4 dozen cookies.

Fondant Frosting for Shortbread Cookies

3 c. sugar

½ c. heavy whipping cream, plus about 2 Tb more

½ c. water

2 Tb Karo syrup

1/8 tsp cream of tartar

½ tsp vanilla or almond extract (use the opposite flavoring as you used for the short bread cookies; I always add vanilla to the shortbread and almond to the fondant)

Place liquids in a heavy large pan. Add sugar carefully in middle, creating a pile of sugar. Turn stove on low and carefully stir the sugar into the liquid without touching the sides of the pan. Continue to carefully stir until mixture comes to a boil. Turn on high and stir until it reaches the soft ball stage (my thermometer says soft ball is 240°, but I took it to 245°). The longer it cooks the more sugar will caramelize and turn the fondant brown, so cook as quickly as possible for a white finished product. Remove from heat and do not stir again. Pour fondant into a buttered 9x13-inch glass pan. Do not scrape out the cooking pan! Cool until the bottom of the glass pan is barely warm to the touch and the fondant is not hot anymore.

Scrape the fondant out of the glass dish and into the bowl of a standing mixer. Turn on speed 1 for a few minutes, and then to speed two. (I used the kneading attachment at first and switched to the beaters at the end. You could probably use either of them successfully.) The fondant will start out with a clear, glossy, and liquidy texture and will turn to an opaque, white, and crumbly mixture. Continue beating/kneading until it turns smooth; it will be white and glossy looking, but it will be thick enough to collect on the beaters, as shown.

You can add the flavoring extract at this time by forming a well in the middle and kneading it again for a little while, or you can divide the fondant and use different flavorings to the separate containers. (½ tsp almond extract will give it a strong almond flavoring, which I love, but if you would prefer a more subtle flavor, use less.) If you are not frosting the cookies immediately, refrigerate the fondant.

Once you are ready to frost cookies, bring the fondant to room temperature and add 1 Tb cream (or milk if you wish). Stir to desired frosting consistency, adding more cream, a little at a time until you have the desired consistency (this time making these I used much more than 1 Tb, fyi.). Divide into bowls and add food coloring to each bowl (I use Wilton concentrated paste sold in 1 oz containers). You can add a small amount of flavoring at this time if you didn’t add it earlier.

Frost cookies using a knife to smooth the fondant on top of the cookie. It will turn glossy when you let it sit for a moment afterward. Fondant frosting will go further than you think! Store leftovers in the refrigerator.

The Chewy

by Alton Brown (made by Colleen)

• 2 sticks unsalted butter
• 2 1/4 cups bread flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1/4 cup sugar
• 1 1/4 cups brown sugar
• 1 egg
• 1 egg yolk
• 2 tablespoons milk
• 1 1/2 teaspoons vanilla extract
• 2 cups semisweet chocolate chips

Directions

Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. 

Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet.

Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

Cranberry Oatmeal Cookies

By Cindi Sabey

1-1/2  cups all-purpose flour

1  teaspoon baking soda

1  teaspoon ground cinnamon

1/2  teaspoon salt (optional)

1/2  pound (2 sticks) butter or margarine, softened

1  cup firmly packed brown sugar

1/2  cup granulated sugar

2  eggs

1  teaspoon vanilla

3  cups Quaker® Oats (quick or old fashioned, uncooked)

1  cup white  chocolate chips

3/4  cup craisins

Heat oven to 350°F.  In medium bowl, combine flour, baking soda, cinnamon and salt; mix well. In large bowl, beat butter and sugars with electric mixer until creamy. Add eggs and vanilla; beat well. Add flour mixture; mix well. Stir in oats and raisins/white chocolate chips; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.  Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.

Molasses Sugar Cookies

By Stefanie Thomas

1 c. sugar

3/4 c. shortening

1/4 c. molasses

1 egg

2 t. soda

2 c. sifted all purpose flour

1/2 t. cloves

1/2 t. ginger

1 t. cinnamon

1/2 t. salt

Combine. Chill dough. 

Roll into balls, roll in sugar, place on ungreased cookie sheet. 375 degrees for 8-10 mins.

Mrs. Field's Marble Cookies

Made by Nashelle Wood

2 c. all-purpose flour
1/2 t. baking powder
1/4 t. salt
1/2 c. brown sugar
1/2 c. white sugar
1/2 c. butter, softened
1 large egg
1/2 c. sour cream
1 t. vanilla extract
1 c. chocolate chips

Preheat oven to 300 degrees. In bowl, sift flour, baking powder and salt. In mixer, cream sugars and butter until light and fluffy, about 3 minutes. Scrape down bowl. Add egg, sour cream and vanilla and beat at medium speed until fluffy once more. Scrape bowl.

Add flour mixture and mix on low speed until just combined. Do not over mix.

Place chocolate in glass bowl and microwave on high in 30 second intervals, stirring in between, until melted. Let cool for 3-4 minutes. Pour evenly over batter in a drizzling-like fashion. Using the edge of a rubber spatula, fold in chocolate. Do not mix chocolate completely into the dough. It is OK to have larger streaks of dough and chocolate throughout. Drop by rounded tablespoons onto greased cookie sheets, about 1 1/2 inches apart.

Bake for 20-24 minuted until there is a faint hint of brown around the bottom edges of cookies. Move to a cool surface, such as a baking rack immediately. Makes 2 1/2 dozen.

Old Fashion Molasses Cookies

By Jennifer Sherman

Mix:

3/4 cup oil

1/4 cup molasses

1 cup sugar

1 egg

Sift or mix all dry ingredients together and then add to the above mixture:

2 1/4 cup flour

2 tsp baking soda

1/2 tsp ginger

1/2 tsp cloves

1 tsp cinnamon

1/2 tsp salt

Roll into small balls and then roll in white sugar.  Preheat oven at 325 F.  Bake on greased cookie sheet or parchment paper for about 10 minutes.  Do not overbake.

Chocolate Snowballs

Made by Jennie Whiting

Recipe from Hershey's.

These are delicious and different from any other cookie I've had before.

I've found a new favorite cookie!!

1 cup butter

2/3 cup sugar

1 tsp vanilla

1 2/3 cup flour

1/4 cup cocoa powder

1 cup finely chopped pecans

1 bag Hershey's Kisses

Beat butter, sugar and vanilla in a large bowl until creamy.  Stir together flour and cocoa; gradually add to butter mixture, beating until blended.  Add pecans; beat until well blended.  Refrigerate dough about 1 hour or until firm enough to handle.

Heat oven to 375 F.  Remove wrappers from chocolates.  Mold scant tablespoon of dough around each chocolate, covering completely.  Shape into balls.  Place on ungreased cookie sheet.

Bake 10-12 minutes or until set.  Cool about 1 minute; remove from pan to wire rack.  Cool completely.  Roll in powdered sugar.  Roll in powdered sugar again just before serving, if desired.

The shortcut version:

1	pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2	cup butter or margarine, melted
1	egg
1/4	cup Gold Medal® all-purpose flour
1/4	cup unsweetened baking cocoa
1/2	cup finely chopped almonds
1	teaspoon almond extract
60	Hershey's® Kisses® Brand milkchocolates, unwrapped
3/4	cup powdered sugar Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, flour, cocoa, almonds and extract until soft dough forms. Shape dough into sixty 3/4-inch balls; wrap each around 1 milk chocolate candy. Place 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet. Cool slightly, about 5 minutes. Roll cookies in powered sugar. Cool completely, about 15 minutes. Re-roll cookies in powdered sugar. Store tightly covered.

Pumpkin Pie Cookies

Made by Jennie Whiting,

original recipe from my friend Charmaine Figgins.

this recipe is pretty much the same as this one here, 

The main difference is the impact that the cinnamon chips has.  AMAZING!
(I've stocked up on the cinnamon chips sold at my Kroger/Fry's store)

1 box Spice Cake Mix

1 can pumpkin puree (14oz) not pumpkin pie

1 bag Hershey's cinnamon chips (I've only found these sold seasonally at Christmas)

1/2 cup pecans, chopped

Empty dry cake mix into a bowl. Add canned pumpkin puree. That's it! Do NOT add the other ingredients on the box to make a cake. Mix well with a mixer. With a spoon/spatula, stir in cinnamon chips and pecans. Using a ice cream/cookie scooper, drop onto cookie sheet and bake for 18 minutes at 350 F.

Caramel Puffcorn

Made by Leah Tobey

I couldn't stop nibbling on these at our cookie exchange.

These are a must for anyone who loves caramel corn but hates the hulls!

This is carefree munching at it's finest!

1 (8 ounce) bag puff corn (hull-less, like Cheetos without the cheese)
1 cup butter (do not substitute)
1 cup brown sugar
1/2 cup light corn syrup
1 teaspoon baking soda

1. Place puff corn in a large roaster pan.
2.  In 2 quart sauce pan bring the butter, sugar & corn syrup to bring to boil, then cook for 2 minutes.
3.  Add the baking soda - this will cause the caramel mixture to foam up.
4. Stir well and remove from heat.
5. Pour over puff corn in roaster and bake in 250* oven for 45 minutes, stirring every 10-15 minutes.
6. Remove from oven, spread out onto wax paper to cool.

EXCELLENT fresh from the oven!