Favorite cookie?

What is your favorite cookie?
Im trying to get ideas on new cookies to make for Christmas....

Rainbow cookies! Also pignoli cookies without the pignoli nuts

Ingredients:
7 ounces almond paste
3/4 cup sugar
1/2 teaspoon almond extract
3/4 cup margarine or butter, room temp
3 eggs
1 cup all-purpose flour, Sifted
1/4 teaspoon salt
15 drops green food coloring
15 drops red food coloring
2/3 cup apricot preserves (pressed into a coarse sieve to remove any large pieces of fruit)
3 ounces semisweet chocolate
1 teaspoon vegetable shortening (butter flavored Crisco preferably)

Directions

1Preheat Oven to 350 degrees.

2Grease 3 8'x8' metal baking pans. After greasing, line the bottoms of the pans with wax paper, smoothing the paper down onto the pan. Grease the tops of the wax paper and then flour the pans. Put aside.

3In a large mixing bowl, Beat together on medium-high speed the Almond Paste, Sugar, Almond Extract and butter until well blended. (there might be some small lumps of Almond Paste remaining and that's fine.).

4Reduce speed to medium and beat in the eggs one at a time until blended.

5Reduce speed to low and then add the flour and salt slowly to the mixture until combined.

6Take two small bowls and add 1 rounded cup of batter into each bowl. (there should be another rounded cup of batter still in the original mixing bowl.).

7Add 15 drops of red food color to one bowl and 15 drops of green food color to the other. Stir each bowl until evenly blended with color.

8Spoon the untinted batter into one pan. With metal spatula spread batter evenly (layer will be about 1/4 inch thick). Repear with red batter in second pan and green batter in remaining pan.

9Bake until set and toothpick inserted in center of layers comes out clean. 10-12 minutes.

10Cool in pans on wire rack about 1/2 hour. Cake should be cool to the touch.

11Run tip of knife around side of pans to loosen layers.

12Lay a piece of wax paper on a flat surface that will be able to fit in refrigerator.

13Take the green layer and flip over pan onto wax paper. Gently pull off the wax paper. Spread 1/3 cup of apricot preserves onto the green layer.

14Take the untinted layer and remove from pan. Place it onto the green layer with the wax paper side up. Press down gently and then remove the wax paper.

15Spread remaining 1/3 cup of Apricot preserves onto the untinted layer.

16take the remaining red layer and remove from pan and place upon the white layer again with the wax paper side up. Press down gently and remove the wax paper.

17In a 1 quart saucepan, heat chocolate and butter flavored crisco over low heat, stirring frequently, until melted.

18Spread melted chocolate mixture on top of the red layer evenly. Do not put mixture on sides.

19refrigerate until chocolate is firm, at least 1 hour. (at this point, if you want, you can cover and refrigerate for up to 3 days before serving).

20To serve, with a large sharp knife, trim about 1/4 inch from the edges. Cut the stacked layers into 6 strips. Cut each strip crosswise into 6 pieces. You will get 36 square cookies from this.

21Place the cookies in a single layer in a waxed paper lined container. They can be refrigerated for up to one week or freeze up to 3 months. These cookies must be kept in the fridge.

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Posted by FutureMrsB18

i just made a recipe from self mag for thanksgiving an everyone loved them...flourless chocolate walnut cookies....they were so nice and soft they flew off the plate. fm if you want the recipe.

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are they really flour less? no flour what so ever?!?
could you post the recipe?

i cant eat regular flour-filled cookies....

Chocolate Crinkles

and Chocolate Chip Cookies

Plain and boring to most, but my favorite holiday cookie is sugar cookies... but if I'm in the mood for dealing with stickyness then I make snickerdoodles which are sooo yummy too.. LOL

Next would be chocolate chip cookies

ohhh speaking of cookies... does anyone have a recipe for soft sugar cookies?

My favorite are the peanut butter cookies with the hershey kiss on top !! Yumm... recipe is on the hershey kiss bag lol

Ohh also Mini cheese cakes!

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Posted by tgrlily339

ohhh speaking of cookies... does anyone have a recipe for soft sugar cookies?

My favorite are the peanut butter cookies with the hershey kiss on top !! Yumm... recipe is on the hershey kiss bag lol

Ohh also Mini cheese cakes!

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I have a great recipe at home, but I am in FL. FM me to remind me and I will get you the recipe this week when I am home.

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Posted by MLAngelo

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Posted by tgrlily339

ohhh speaking of cookies... does anyone have a recipe for soft sugar cookies?

My favorite are the peanut butter cookies with the hershey kiss on top !! Yumm... recipe is on the hershey kiss bag lol

Ohh also Mini cheese cakes!

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I have a great recipe at home, but I am in FL. FM me to remind me and I will get you the recipe this week when I am home.

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Yay! Thank you so much!!

Magic Bars....my favorite!!!

1 stick butter
1 1/2 cups graham cracker crumbs
1 cup finely chopped walnuts
1- 6oz package semi-sweet chocolate pieces
1- 3 1/2 oz canned flaked coconut
1 can Eagle Brand sweetened condensed milk



Pour melted butter on the bottom of a 13x9x2 inch pan. Sprinkle the crumbs evenly over the melted butter. Sprinkle nuts evenly over the crumbs. Scatter chocolate pieces over the nuts. Sprinkle the coconut evenly over the chocolate pieces. Pour sweetened condensed milk evenly over coconut. Bake in a 350 degree oven for 25 minutes or until lightly browned on top. Cool in pan for about 30 minutes - then cut into bars.

Flourless Chocolate Walnut Cookies

wax paper
21/2 cups chopped walnuts
3 cups confectioner's sugar
1/2 cup plus 3 tbsp unsweetened cocoa powder (i like hershey's)
1/4 tsp salt
4 egg whites (from whole eggs not all whites)
1 tbsp pure vanilla extract

Heat oven to 350 degrees. Place walnuts on baking tray and toast until fragrant about 9 minutes. Let cool. Mix sugar, cocoa, and salt in a large bowl. Stir in walnuts. Add egg whites and vanilla. Beat with a fork slowly until batter is just moistened. (Do not over beat or will become stiff) Drop batter onto wax paper lined baking sheets. Spray lightly with non stick cooking spray (stop and shop organic evoo spray is the best) very light mist. Sometimes the cookies stick to the wax paper if you don't spray them. Bake in the 350 degree oven for about 15 minutes on the top and bottom rack. Don't use the middle nears air flow. Bake until tops are glossy and crackled. Don't over bake or will be stiff. Should be soft baked. Store for up to one week in an air tight container. You can warm them before serving also.



55 calories per cookie 3.3 g fat 0.4g saturated 6.2g carbs 0.6g fiber, 1.2g protein

ENJOY!!

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Posted by gporka23

Oatmeal with choco chips...its strangely good

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I was gonna say chocolate chip and oatmeal.... i never thought of putting them together i'm definitely gonna try it for Christmas!

i'm a simple sugar cookie girl...

a recipe for a soft sugar cookie recipe would be great !!!

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Posted by gporka23

Oatmeal with choco chips...its strangely good

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That sounds yummy!!!!! Do you have a recipe?