My Favorite Cookie Recipes

MY FAVORITE CHRISTMAS COOKIES

My Favorite Christmas Cookies image

Ree Drummond's classic cookies are good for the holidays or year-round - they are a good one to make with your kids, who can help measure and then stamp out the cookies, and you can decorate them the easy way with a simple colored egg wash, or you can get more fancy with icing and sprinkles.

Provided by Ree Drummond : Food Network

Categories dessert

Time 2h35m

Yield makes 2 to 3 dozen (depending on if you reroll the scraps)

Number Of Ingredients 14

Ingredients

2/3 cups vegetable shortening
3/4 cups granulated sugar
1/2 teaspoon grated orange or lemon zest
1/2 teaspoon pure vanilla extract
1 large egg
4 teaspoons milk
2 cups all-purpose flour, plus extra for rolling out dough
1 1/2 teaspoon baking powder
1/4 teaspoon fine salt
1 large egg yolk
2 to 3 drops food coloring
One 2-pound bag powdered sugar
1/4 cup milk
2 tablespoons pasteurized egg whites

Steps:

For the cookies: Using a stand mixer, cream the shortening, granulated sugar, orange peel and vanilla thoroughly, about 2 minutes. Add in the egg and beat until light and fluffy, about 1 more minute. Add in the milk and mix.
Sift the flour, baking powder and salt together, and then blend into the cream mixture. Divide the dough in half (thirds if you double your recipe), slightly flatten between 2 sheets of waxed paper and refrigerate for 1 hour (or freeze for 20 minutes).
Roll out the dough 1/4-inch thick on a lightly floured surface and cut into shapes with a cookie cutter. Transfer the shapes to lightly greased cookie sheets and chill until firm, about 30 minutes.
For the egg yolk glaze: Preheat the oven to 375 degrees F. While the dough is chilling, combine the egg yolk, 1 teaspoon water and food coloring. Paint the cookies (with a soft brush) with the egg yolk glaze.
Bake the cookies for 6 to 7 minutes. Do not allow the cookies to brown. The cookies will be slightly puffed and the glaze will look crackled. Bake in 2 batches if you don't reroll the scraps.
For the decorative white icing: While the cookies are baking, mix the powdered sugar, milk and egg whites. Make sure that it is thick and somewhat retains its shape.
Remove the cookies from the oven to a wire rack to cool completely, about 30 minutes.
Then, using a pastry bag or zip-top bag, pipe the cookies with the white icing to decorate.

MY FAVORITE CHOCOLATE CHIP COOKIES

My Favorite Chocolate Chip Cookies image

Get a glass of cold milk ready! This has been my favorite chocolate chip cookie recipe of all time, found in a Betty Crocker cookbook years ago. Once I made it for my HS Latin class and it became a class tradition and a family favorite...Thank you, Betty!

Provided by SilentCricket

Categories Drop Cookies

Time 27m

Yield 7 dozen cookies, 84 serving(s)

Number Of Ingredients 10

Ingredients

2/3 cup shortening
2/3 cup butter or 2/3 cup margarine
1 cup sugar
1 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 (12 ounce) package chocolate chips

Steps:

Cream shortening, butter, and sugars in large mixing bowl; blend in eggs and vanilla.
Combine dry ingredients and add to butter mixture.
Mix until well blended.
Stir in chocolate chips.
Drop by rounded teaspoon onto ungreased baking sheets.
Bake at 375° for 7-10 minutes until golden brown.
**I like chewy cookies and if you do too, adjust the baking time accordingly).

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