I will start this thread off with:

Sour Cream Sugar Cookies

2C Sugar
1C Butter
2 Eggs
1 1/2 tsp Vanilla
1C Sour Cream
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
5C Flour

Mix sugar, butter, eggs, vanilla and sour cream in large bowl. Gradually add in flour, baking soda, baking powder and salt. Put some flour down on flat surface and roll out dough and cut. You may need to add more flour to roll without it being sticky. Heat oven to 375. Decorate as you like!

P.S. the dough is very tasty. Try not to eat it all before cooking.

I use a homemade buttercream icing.

1/2C Solid Shortening
1/2C Real Butter
4C Powder Sugar
2TBS Milk (if too thick, add additional TBS)
1TBS real Vanilla Extract

Cream butter & shortening. Add vanilla, gradually add powder sugar and milk

I don't know if you could consider them Christmas cookies, but I always bake them around the holidays, and everyone gobbles them up!

Peanut Butter Chocolate Chip Cookies

1/2 Cup butter
1/2 Cup peanut butter
1/2 Cup sugar
1/2 Cup packed brown sugar
1 Egg
1 1/4 Cups flour
1/2 Tsp. Baking powder
1/2 Tsp. Baking soda
1/4 Tsp. Salt
1 Cup chocolate chips

Heat oven to 375.
Cream butter, peanut butter, and sugars together. Add egg, mix until fluffy.
Bled flour, baking powder, baking soda, and salt together. Add to wet mixture, and stir until well blended. Add chocolate chips.

Drop by rounded teaspoonfuls onto cookie sheets. Bake 10-15 minutes

Makes approx. 4 doz cookies.

Okay my Shortbreads.

I will add these RUM BALLS.

Watch how many you eat


No Bake Rum Balls
Servings (Help)
Ingredients
• 2 1/2 cups crushed vanilla wafers
• 1 cup confectioners' sugar
• 2 tablespoons cocoa powder
• 1 cup chopped walnuts
• 3 tablespoons dark corn syrup
• 1/4 cup rum
Directions
1. In a medium sized bowl, mix together the vanilla wafers, cocoa and sugar. Stir in the chopped walnuts, corn syrup and rum. Mix until well blended.
2. Form dough into 2 inch balls and roll in confectioners' sugar. Store in covered tin.
Nutritional Information
Amount Per Serving Calories: 81 | Total Fat: 2.5g | Cholesterol: 0mgPowered by ESHA Nutrient

Spritz Cookies

1 cup butter
1 cup sugar
1 egg
1/2 tsp almond extract
1/2 tsp vanilla extract
2 1/3 cup(s) flour
1/2 tsp baking powder
1/4 tsp salt
*food coloring if desired*

Cream together butter and sugar. Blend in egg and extracts.

Mix/sift dry ingredients together. Stir into wet mixture. Mix well!

Put 1/2 dough at a time in a cookie press. *use different shapes*

Sprinkle with sugar crystals.

Bake on ungreased cookie cheer 7-8 minutes or until light brown.

I'm getting these on Sunday...too bad I don't have the recipe for it...

Pump'D Sugar Cookie Bars have 15g of protein, ZERO sugar, 5g of fiber, about 180 calories and a wee dose of "Good" Fat : )

Creamy Chocolate Fudge:

3C Hershey's Chocolate Chips
1-14oz can Eagle's Brand Sweetened Condensed Milk
1 1/2 tsp Vanilla
3 oz Cream Cheese (softened)
1C Nuts (optional)

In heavy sauce pan, over low heat, melt chocolate chips with sweetened condensed milk and vanilla. Remove from heat and stir in cream cheese until well blended. Stir in nuts. Line pan with foil. Spread in pan and chill for 2 hours or until firm. Lift fudge from pan onto cutting board; peel off foil and cut into squares. Store covered in refrigerator.

Chocolate Mint Snow Top Cookies:

1 1/2 C Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
1-10 oz pkg Mint Chocolate Chips (divided)
6 Tbs Butter
1 Cup Sugar
1 1/2 tsp Vanilla Extract
2 Eggs
Powder Sugar

Combine flour, baking powder & salt. Set aside 1 Cup mint chocolate chips. In large bowl cream butter & sugar. Add melted mint chocolate chips & vanilla; beat in eggs. Add flour mixture & remaining 1/2 C mint chocolate chips. Wrap dough in plastic wrap; freeze until firm, about 20 minutes. Shape dough into 1 inch balls. Coat with powder sugar. Place on untreated cookie sheet. Bake@ 350 for 10-12 minutes.

Here is my crazy popular super secret peanut butter cookie recipe. I only divulge it here. I refuse to give it to my friends, because I can withhold cookies for favors..... /evil laugh

1/2 cup margarine
1 cup peanut butter (smooth)
2 tsp baking soda
1 tsp vanilla
1 cup white sugar
2 eggs, well beaten
2 cups of flour
1/2 tsp salt

Blend them all until its nice and thick. I use my stand ,mixer, its really hard on a hand ,mixer.
Roll small balls and flatten with a fork
Bake at 325f for 10-15 minutes. Watch them carefully, they burn easily, I normally leave them 12 mins in my oven

Kelly, I'm glad you posted that. I don't love my current PB recipe so I'm trying yours out!

Kelly thank for posting the recipe my hubby loves peanut butter in every thing. I do't care for pb in cookies or candy.. I just like it by its self.

ljelgin wrote:

I will add these RUM BALLS.

Watch how many you eat


No Bake Rum Balls
Servings (Help)
Ingredients
• 2 1/2 cups crushed vanilla wafers
• 1 cup confectioners' sugar
• 2 tablespoons cocoa powder
• 1 cup chopped walnuts
• 3 tablespoons dark corn syrup
• 1/4 cup rum
Directions
1. In a medium sized bowl, mix together the vanilla wafers, cocoa and sugar. Stir in the chopped walnuts, corn syrup and rum. Mix until well blended.
2. Form dough into 2 inch balls and roll in confectioners' sugar. Store in covered tin.
Nutritional Information
Amount Per Serving Calories: 81 | Total Fat: 2.5g | Cholesterol: 0mgPowered by ESHA Nutrient

Umm, yummm! Do you store them in the fridge or do they need to be room temp?

Quote :

Umm, yummm! Do you store them in the fridge or do they need to be room temp?

I don't think it matters.. The last time I made them I stored them at room temp.

I have used Captian Morgan rum when making them it adds to the favor.

Not cookies, but a few people requested this so here it is!



Here's the recipe for Pumpkin Chocolate-Toffee Muffins!

3/4 c sugar
1/4 c vegetable oil
2 eggs
3/4 canned pumpkin
1/4 c water
1 1/2 c flour (I used bread flour which helped with the rise at altitude baking)
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cloves
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 c Heath chocolate toffee bits

Preheat oven to 400 degrees.

Mix sugar, oil and eggs. Then add pumpkin and water.
In separate bowl, mix dry ingredients except toffee bits.
Add wet mix to dry mix and stir, then add toffee bits.
Fill muffin cups 2/3 full and bake in preheated oven for 20-25 minutes.

Makes 12 muffins.

So, I bake cookies like it's my job... every day of December, I'm baking a new cookie. It's my catharsis after dealing with craziness every day.

Yesterday I made these Spiced Eggnog cookies. HOLY CRAP! If you like eggnog, you HAVE to make these. SO yummy!!! I took them to work today and people were asking for the recipe all day   

Eggnog Cookies
2 cups granulated sugar
1 cup butter, room temperature
1 cup eggnog
1 tablespoon pure vanilla extract
4 egg yolks
1 teaspoon fresh grated nutmeg (plus more for garnish)
3 cups flour
2 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon kosher salt

Eggnog Drizzle
1 ½ cup powdered sugar
6 tablespoons eggnog
1 teaspoon pure vanilla extract

Preheat oven to 350°F.  Prepare 2 baking sheets by lining them with parchment paper.  Set aside.

In a medium bowl combine flour, baking powder, cinnamon and nutmeg.  Whisk until well mixed.  In the bowl of an electric mixer on medium speed, cream sugar and butter until well light and fluffy (approximately 3 minutes).  Add eggnog, vanilla, and egg yolks; beat on medium speed until you have a smooth consistency.   Add flour mixture and mix on low speed until combined.

Using a 1 tablespoon scoop, drop onto prepared baking sheets about 2 inches apart .  Bake for 9-11 minutes until slightly golden brown around the edges.   Allow to cool on baking sheet for 2-3 minutes and transfer to a cooling rack to cool completely.  

Meanwhile, prepare the eggnog drizzle in a medium bowl.  Combine the powdered sugar, eggnog and vanilla.  Whisking until well combined and smooth.  Drizzle over cookies and then sprinkle with fresh grated nutmeg.  Serve and enjoy!

Kellyb wrote:

Here is my crazy popular super secret peanut butter cookie recipe. I only divulge it here. I refuse to give it to my friends, because I can withhold cookies for favors..... /evil laugh

1/2 cup margarine
1 cup peanut butter (smooth)
2 tsp baking soda
1 tsp vanilla
1 cup white sugar
2 eggs, well beaten
2 cups of flour
1/2 tsp salt

Blend them all until its nice and thick. I use my stand ,mixer, its really hard on a hand ,mixer.
Roll small balls and flatten with a fork
Bake at 325f for 10-15 minutes. Watch them carefully, they burn easily, I normally leave them 12 mins in my oven

I'm updating this.
Chris saw something on TV that made these even better. When you take these out of the oven, and they are still warm and soft, push a Reeses peanut butter cup (mini one) directly in the middle of them. It will melt in and then solidify when it cools. I gave my boss a cookie-gasm with those.

^ OMG KELLY.

I'm totally making these this weekend. It's about time I use my stand mixer from last Christmas anyway....

Everyone loves these

White Chocolate and Cranberry Cookies

1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tablespoon brandy
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup white chocolate chips
1 cup dried cranberries


Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

Here is my french canadian sepcialty: Sucre a Creme

I'm not sure what you would call thsi in english, but here is the sucre a creme recipe
2/3 cup room temp butter (no substitutes)
2 cups brown sugar
3/4 cup condensed milk (we use Carnation brand)
mix all the ingredients in a pot, cook on high for 10 minutes, stirring 3 times.
let it rest 5 minutes
mix in 2 cups of icing sugar , 1 tsp vanilla and (optional) 1/2 cup walnuts

mix until all the sugar is melted.
pour into a buttered mould ( I use a 9x9 brownie pan) let cool 30 minutes the refrigerate overnight.

cut into squares, and then die of pleasure.


Then the all important, chocolate fudge
2 cups of white sugar,
3/4 cup condensed milk
1/3 cup room temperature butter

mix all into a pot and cook on high 10 minutes, stirring a few times. Add 150 grams of chocolate chips (semi sweet) or 5.25 squares of bakers chocolate, then add 1/2 cup walnuts (optional) and 10 large marshmallows

mix into a butter mould, let cool 30 minutes, then refrigerate overnight

Is icing sugar the same thing as powdered sugar?

I will post my cherry chip cookie recipe later this evening! Excited to try some of these out!

simplify wrote:

Is icing sugar the same thing as powdered sugar?

Yes it is

I am going to swirl in some butterscotch chocolate chips to the chocolate fudge to really amp things up this year.

i should not have opened this thread.... i think the only thing saving me from a 10lb gain is that i just have NO TIME to bake, but if anyone wants to send me cookies i will "sample" them i will be making my fudge though, its a must and i bought a double broiler to make it easier this yr!

everything sounds soooooo good!

My Fiance loves these cookies. And they get snatched up quickly at potlucks.

Big Soft Ginger Cookies

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar


Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Alright, today is gonna be a baking day. Gonna do the peanut butter cookies, snicker doodles, and definitely gonna try those eggnog spice ones for something a little different and new. Here is one of my holiday favorites that is always a hit!

Crazy Yummy Cranberry Pecan Cookies with Orange Glaze

INGREDIENTS:
Cookie:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter
3/4 cup white sugar
3/4 cup brown sugar, packed
1 teaspoon vanilla extract
2 eggs
1 cup chopped pecans
1 cup rolled oats
1 cup sweetened dried cranberries
(such as Ocean Spray® Craisins®)

Glaze:
1 1/2 cups confectioners' sugar
1/2 cup freshly squeezed orange juice
1 orange, zested
1 tablespoon butter

DIRECTIONS:
1. Preheat an oven to 375 degrees F (190 degrees C). Sift the flour, baking soda, and salt together in a bowl.
2. In a large bowl, beat together the butter, white and brown sugars, and vanilla extract with an electric mixer until the mixture is creamy and well blended. Beat in eggs, one at a time, and then gradually beat in the flour just until the mixture makes a soft dough. Stir in the pecans, rolled oats, and cranberries, and drop by heaping spoonfuls onto ungreased baking sheets.
3. Bake in the preheated oven until the cookies are set and the edges are slightly brown, 10 to 12 minutes. Let the cookies cool for 1 minute on baking sheets before removing to wire racks to finish cooling. Glaze cookies while still a little warm.
4. Place the confectioners' sugar and orange juice in a microwave-safe bowl, and stir to dissolve the sugar. Stir in the orange zest and butter, and microwave on medium power until the butter melts and the mixture is warm, about 30 seconds. Stir the warm glaze until smooth, and drizzle over cookies.