Cookies......!

[mtblujeans]

Martha Stewart offers a Cookie Glossary so you can see how the cookie looks and a link for each one!

 

[Meriweather]

I love cookies....bake LOTS all year long.

Does anyone read newsgroups? Are you familiar with alt.cookies.yum.yum.yum ?

I have many, many recipes if anyone is looking for something in particular.

 

[mtblujeans]

More cookies that look good....

Holiday Snickerdoodles

Russian Tea Cakes

Basic Gingerbread Cookies

 

[mtblujeans]

 

[mtblujeans]

Sand Tarts

1 cup butter
3 tablespoons sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup finely chopped walnuts or pecans
Confectioners' sugar

Preheat oven to 350°. Cream butter and sugar well. Add vanilla. Stir in flour and then nuts. This stiff dough can be mixed with your hands or a heavy-duty mixer. When blended, form dough into 1-inch balls and place on an ungreased cookie sheet. Flatten with the bottom of a glass and press tines of a fork around edges. Bake 10 to 12 minutes or until light golden. When tarts are cool enough to handle, sprinkle generously with Confectioners' sugar.

Yield: 2 dozen cookies

These cookies freeze well.

 

[mtblujeans]

Betty Crocker Candy Corn cookies - this recipe is made from a mix but I am sure it could be used with a scratch cookie recipe, too.

I should have posted the recipe because they sometimes disappear when they are linked to a site:

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3 cup butter or margarine, melted
1 egg
Orange paste food color
2 oz semisweet chocolate, melted, cooled
1. Line 8x4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms.
2. On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.
3. Divide remaining dough in half. Gently press one half of remaining dough into pan on top of orange dough. On work surface, knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1 1/2 to 2 hours or until firm.
4. Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.
5. Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.

 

[KLWest09]

These cookies were a fast seller at a school function.
highly recommended