Question:

cookie

COOKIE SPIDERS

Black Or Chocolate Licorice Twists
Fudge Sandwich Cookies
Chocolate Frosting
Red Cinnamon Candies

Cut licorice in half. Remove the top of each sandwich cookie; press 8 licorice pieces into the fudge center to resemble spider legs. Spread a little chocolate frosting over the licorice; replace cookie tops. Frost the tops of the spider cookies with frosting. Place red cinnamon candies on top for eyes.

SIMPLE SUGAR COOKIES

Two step holiday cookies are twice as fun to make!
¾ cup Butter
¾ cup Sugar
2 cups Flour
½ tsp. Salt
2 Eggs
½ tsp. Vanilla
½ tsp. Baking Powder
Day 1: Soften butter and mix with sugar until creamy. Add eggs and then other ingredients, mixing flour in a little at a time. Refrigerate overnight.
Day 2: Spread 1 cup flour on wax paper on a hard surface. Roll dough until it's about 1/8 " thick. Use cookie cutters to cut cookies. Make a hole in the top of each cookie with a straw. Place cookies on un-greased baking sheets lined with aluminum paper. Bake in pre heated oven at 375 degrees for 5 - 10 minutes. Decorate with frosting and run ribbons through the holes to hang on the tree!

COOKIE POPS

1 ½ cups granulated sugar
1 cup butter
2 large eggs
1 tsp. Vanilla
2 ¾ cups flour
1 tsp. Baking powder
½ tsp. Baking soda
1-cup mini chocolate chips
2 dozen ice cream or large craft sticks

Cream together sugar and shortening, mix in eggs and vanilla.
Combine flour, baking powder and soda, then add to creamed mixture.
Stir in one cup of the chocolate chips.
Wrap and refrigerate for 1 hour.
Preheat oven to 375 degrees.
Roll dough into 2-inch balls and roll in granulated sugar.
Insert a craft stick into each ball.
Place aprox. 2 inches apart onto un-greased cookie sheet.
Flatten each ball, using the bottom of a glass.
Bake 10 - 12 minutes or until golden brown.
Cool 2 min before removing from tray.

HONEY SPICE OATMEAL COOKIE MIX

Makes about 6 dozen cookies.
Although this is a recipe for a gift mix, I make it for home so the kids and I can enjoy impromptu baking days.
Gift Mix:
2-3/4 cups all-purpose flour
1 Tbsp. ground ginger
2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1-1/2 cups Quaker oats (quick or old fashioned, uncooked).
To make mix:

In large bowl, combine flour, ginger, cinnamon, baking
soda, salt, cloves and nutmeg; mix well.
Add oats; mix well.

Transfer to zip lock plastic bag, an unbreakable decorative jar with lid or other airtight container.
Store in cool dry place.

Ingredients Needed to Complete Cookies:
I print this section off on the computer and tie it to the container of mix, especially if it's a gift.

1/2 pound (2 sticks) softened butter (no substitutions)
3/4-cup honey
1 large egg
To prepare cookies:
1. In a large bowl, beat butter and honey with electric mixer until creamy. Add egg; beat well. Add half of cookie mix; beat well. Add remaining cookie mix; beat
well. Divide dough into thirds; place each on a piece of plastic wrap and flatten to 1/2-inch thickness. Wrap tightly; chill at least 4 hours.
2. Heat oven to 350°F. Remove one portion of dough from refrigerator. Shape dough into 1-inch balls. Place 2 inches apart on un-greased cookie sheets. Flatten
to 1/8-inch thickness with bottom of glass dipped in granulated sugar. Repeat with remaining dough.
3. Bake 5 to 7 minutes, just until centers are set. (Cookies will feel soft. Do not over bake). Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.
Store tightly covered.
Cookie Variations:
DECORATED COOKIES -- Decorate cooled cookies with melted dark or white chocolate, ready-to-spread frosting, decorator frosting in tubes, assorted small candies
or candy sprinkles.
THUMBPRINT COOKIES -- Use thumb to make a deep indentation in center of each cookie dough ball. Bake 6 to 8 minutes or until very light golden brown.
Remove cookies from oven; press small dark or white chocolate candy into indentation or fill with 1/2-teaspoon preserves. Cool and store as directed.

NO BAKE BASEBALL COOKIES

These cookies are almost as fun to make, as they are to give. The chocolate does dry fast, so make sure to place the licorice pieces on right after dipping. If the melted chocolate starts to harden, simply reheat for a few seconds and continue dipping.
Ingredients 14 ounces sweetened condensed milk
1 12-ounce box wafer cookies, crushed
1/2 cup chopped walnuts
2 ounces unsweetened chocolate, melted
6 pieces red string licorice
16 ounces white chocolate
Directions
Line a work surface with waxed paper. In a large bowl mix together the condensed milk, crushed cookies, walnuts, and melted chocolate. Take a tablespoonful of the mixture and roll into a ball. Place on the waxed paper and flatten gently. Repeat with the remaining dough, placing the cookies one inch apart. Cut the licorice into 1 1/2-inch pieces and set aside. Melt the white chocolate until smooth over a double boiler or in a microwave, stirring frequently. Using a fork, dip the cookies into the chocolate. Quickly, before the chocolate dries, place two licorice pieces on the cookies to form the baseball threads. Let dry thoroughly before packaging or giving.
Makes 5 dozen cookies.
Preparation Time: 40 minutes
Total Time: 40 minutes

GIANT CHOCOLATE CHIP COOKIES

Inspired by Ben & Gerry's

1/2 cup Butter, room temperature
1/4 cup Granulated sugar
1/3 cup Brown sugar
1 Large egg
1/2 teas Vanilla extract
1 cup (+ 2 teas) All Purpose Flour
1/2 teas Salt
1/2 teas Baking Soda
1 cup Semisweet Chocolate Chips
1/2 cup Coarsely Chopped Walnuts
1. Preheat the oven to 350F.
2. Beat the butter and both sugars in a large mixing bowl until light and fluffy. Add the egg and vanilla extract and mix well.
3. Mix the flour, salt, and baking soda in another bowl. Add the dry ingredients to the batter and mix until well blended. Stir in the chocolate chips and walnuts.
4. Drop the dough by small scoops 2 to 3 inches apart on an un-greased cookie sheet. Flatten each scoop with the back of a spoon
to about 3 inches in diameter.
5. Bake until the centers are still slightly soft to the touch, 11 to 14 minutes. Let cool on the cookie sheet for 5 minutes, then transfer to racks to cool completely.
Makes 12 to 15 cookies.