CHOCOLATE CHIP COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h20m
Yield 15 cookies
Number Of Ingredients 11
Steps:
- Line 3 baking sheets with parchment.
- In the bowl of an electric mixer, cream together the butter, granulated sugar and brown sugar until light and fluffy, 2 to 3 minutes, scraping the sides of the bowl as needed. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and kosher salt and mix on low speed until just combined. Remove the bowl from the mixer and stir in the chocolate chunks using a wooden spoon or spatula.
- Use a 1/4-cup scoop to scoop the cookies, making sure to scrape the scoop against the side of the bowl to flatten off the top. Scoop onto the lined baking sheets about 2 inches apart to give them space to spread while baking. Sprinkle a pinch or two of sea salt on top of each cookie dough mound. Refrigerate, uncovered, at least 20 minutes.
- Preheat the oven to 350 degrees F.
- Bake until golden brown, 17 to 18 minutes. Let the cookies cool and crisp up on the baking sheets.
PIONEER PICNIC COOKIES
This is another of those recipes that I found while hunting a recipe to make for which I already had the ingredients on hand. This came from a little free cookbook I received several years ago called Capital Cookbooks.
Provided by Jellyqueen
Categories Drop Cookies
Time 1h10m
Yield 6-7 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- Blend butter and shortening until smooth.
- Add both sugars and cream well.
- Add eggs, beating after each egg.
- Stir in vanilla.
- Mix dry ingredients and gradually add to batter.
- Add chocolate chips and nuts.
- Mix well and drop by teaspoonfuls onto ungreased baking sheet.
- Bake for 8- 10 minutes, depending on you oven.
- Cool briefly on baking sheet then move to cooling rack to cool completely.
SPRINKLE COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h10m
Yield 40 cookies
Number Of Ingredients 11
Steps:
- For the cookies: Line 2 baking sheets with parchment paper.
- In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar, butter and orange zest until light and fluffy, about 2 minutes. Add the eggs one at a time, mixing fully between each. In a separate bowl, mix together the flour, baking powder and salt. Add to the mixer bowl and blend until just combined.
- Using floured hands, roll the dough into 1-inch balls and divide between the prepared baking sheets, setting the cookies 1 inch apart. Refrigerate for 1 hour to chill before baking so that the cookies retain their shape.
- Preheat the oven to 350 degrees F.
- Bake until the cookies are just barely turning brown, 10 to 12 minutes; don't let them overbrown. Place on a wire rack until completely cooled, about 15 minutes.
- For the icing: Whisk together the confectioners' sugar, milk and lemon zest in a bowl until smooth.
- Working in batches of 5, dip the tops of the cookies into the icing and return to the wire rack. Immediately top with the sprinkles. Allow the icing and sprinkles to set for about 20 minutes before serving or packaging.
PIONEER SUGAR COOKIES
Make and share this Pioneer Sugar Cookies recipe from Food.com.
Provided by sheepdoc
Categories Dessert
Time 30m
Yield 5 1/2 dozen
Number Of Ingredients 9
Steps:
- All ingredients should be at room temperature.
- Sift together flour, soda, and salt.
- Cream together butter, shortening, sugar, and vanilla.
- Add egg. Mix until fluffy.
- Stir in dry ingredients until smooth.
- Blend in milk.
- Drop by teaspoonful onto greased cookie sheet.
- Flatten with bottom of glass dipped in suger.
- Bake at 375 degrees 10-12 minutes. Cool.
Nutrition Facts : Calories 679, Fat 37, SaturatedFat 15.8, Cholesterol 79, Sodium 596.1, Carbohydrate 80.2, Fiber 1.5, Sugar 36.6, Protein 7.4
PREACHER COOKIES
Easy, no-bake cookies.
Provided by Suzanne Stull
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 18
Number Of Ingredients 8
Steps:
- Mix butter or margarine, cocoa, sugar, milk, and salt together in saucepan. Boil for 1 minute.
- Stir in oatmeal, peanut butter and vanilla. Drop by tablespoonfuls onto waxed paper. Allow to cool and harden.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 33.9 g, Cholesterol 14.1 mg, Fat 9.9 g, Fiber 2.3 g, Protein 4 g, SaturatedFat 4.2 g, Sodium 91.2 mg, Sugar 23.3 g
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