cookie's

anyone have any amazing cookie recipes? i'm going to a cookie contest party in December adn don't kow what to make! chocolate chip is out as is rainbow cookies.

send the recipes this way please!!! need somethign that will win the prize!!!

also if anyone has a creative display idea...that would be awesome!

I made these last year around the holidays and they were absolutely delicious! They actually won the Betty Crocker constant 2 years ago. They are also very eye catching so if you entering them in a contest that's definitely another plus on your side.

http://www.bettycrocker.com/recipes/cinna-spin-cookies/2faf33d8-9b08-4e23-80e8-4755a2cd5c41

OHHH i have the best recipe for carrot cake cookies with cream cheese frosting!!!

let me see if I can find it...

Cookie Dough:
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup softened butter 1/2 cup vegetable shortening
1 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 (8 ounce) can crushed pineapple, drained with juice reserved
1/2 cup grated carrot
1/2 cup golden raisins
1/2 cup chopped walnuts

Frosting:
1 (8 ounce) package cream cheese, softened
1 tablespoon softened butter
2 cups powdered sugar
1 tablespoon juice

Preheat an oven to 375 degrees F (190 degrees C). Lightly grease 4 cookie sheets.
Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a mixing bowl; set aside.
To make the cookie dough, beat 1/2 cup butter, shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and allow to blend into the butter mixture before adding the second egg and the vanilla. Mix in the flour mixture until just incorporated. Fold in the crushed pineapple, carrot, raisins, and chopped walnuts, mixing just enough to evenly combine. Drop onto the prepared baking sheets by the heaping teaspoonful, allowing 2 inches of space between the cookies.
Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
To make the frosting, beat the cream cheese and 1 tablespoon of butter with an electric mixer in a bowl until smooth. Add the confectioners' sugar and pineapple juice. Beat until no lumps remain. Spread the frosting on the cooled cookies, and allow to dry completely before storing.

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Posted by Tomsbride

Carrot Cake cookies!!!!! Making these!!!!

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they are amazing!!! I didnt add the raisins though because Im not a big fan, and I didnt make them into a sandwich I just made the single cookies and frosted the top. make sure when you store them you put them in airtight containers and fridge them so the cream cheese does not go bad!

I LOOOOVE to bake! I make these cookies every year around Christmas and everyone LOVES them!

S'mores Thumbprint Cookies

1 cup butter, softened
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 1/3 cups all-purpose flour
1 cup finely ground graham cracker crumbs (16 cracker squares)
1/8 teaspoon salt
120 miniature marshmallows (about 1 1/4 cups)
60 rectangles milk chocolate (from four 1.55-oz bars)

1.Heat oven to 325°F.
2.In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Add egg and vanilla; beat until blended. Add flour, cracker crumbs and salt; on low speed, beat about 1 minute or until stiff dough forms.
3.Shape dough by heaping teaspoonfuls into 60 balls. On ungreased cookie sheets, place balls 2 inches apart. With thumb, make indentation in center of each.
4.Bake 10 to 12 minutes or until cookies are firm and edges are just beginning to brown. Lightly press 2 marshmallows in center of each cookie; bake 2 to 3 minutes longer. Top marshmallows on each cookie with 1 rectangle of chocolate; let stand 2 to 3 minutes. With tip of knife, gently spread chocolate over marshmallows. Let stand until chocolate is set.