Different tpyes of cookies By Jessica seleman

BAR COOKIES

Lemon Squares // Preheat the oven to 350 degrees F. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Brownies// brownies are done when they just begin to pull away from the sides of the pan, use a toothpick and boke in the center of tye browine, if it comes out clean thats when its ready to get out.

Racipe// Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.

In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.

Bake in preheated oven for 25 to 30 minutes. Do not overcook. To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

Fun Facts: The first brownie ever made was actually a mistake. The baker didn't have baking powder and ended up with an unleavened fudgy treat. February 10th is National Have a Brownie Day

Peanut Butter Bars

In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.

In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares. The prepare time: 25 minutes. The ready time: 1 hour and 25 minutes. The calories of the peanut butter is 532.

PRESSED COOKIES

Peppermint spritz cookies

Heat oven to 400°F. Combine all cookie ingredients except flour in bowl. Beat at medium speed until creamy. Add flour; beat at low speed, scraping bowl often, until well mixed. If dough is too soft to form cookies, cover and refrigerate about 1 hour or until firm.Place dough into cookie press fitted with desired template; form desired shapes, 1 inch apart, onto ungreased cookie sheets. Bake 6-8 minutes or until edges are lightly browned. Place waxed paper onto flat surface; top with cooling racks. Remove cookies to cooling racks. Cool completely.Combine powdered sugar and enough milk for desired drizzling consistency in bowl; mix well. Drizzle over cooled cookies; sprinkle with crushed mint candies.

Calories: 80 Fat: 4g

1 cup of Land O Lakes® Butter, softened 2/3cup of sugar 1 large Land O Lakes® Egg. 1teaspoon of vanilla. 1/2 teaspoon of salt 1/2 teaspoon peppermint flavoring2 to 3 drops green food color, if desired2 1/4 cups all-purpose flour

Cinnamon roll cookies

In medium bowl, stir cookie mix, softened butter, flour and egg until dough forms. On floured surface, roll dough to about 1/4-inch thickness. Brush with melted butter. 2 In small bowl, mix granulated sugar and cinnamon; sprinkle evenly over dough. Roll up dough jelly-roll fashion, starting at long side. Wrap roll in plastic wrap. Freeze 30 minutes or until firm. Heat oven to 375°F. Cut dough into 3/4-inch slices. On ungreased cookie sheet, place slices 2 inches apart. Bake 11 to 12 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. In small bowl, mix powdered sugar and milk until smooth. Drizzle over cooled cookies.

1pouch Betty Crocker™ sugar cookie mix

1/2cup butter or margarine, softened

1/4cup Gold Medal™ all-purpose flour

1egg

1tablespoon butter, melted

1/4cup granulated sugar

1tablespoon ground cinnamon

3/4cup powdered sugar

1tablespoon milk

DROP COOKIES

Deluxe Triple chocolate chip cookies

Heat oven to 375°F. Line cookie sheets with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray. In large bowl, beat butter and sugars with electric mixer on medium speed until light and fluffy. Beat in eggs and vanilla. On low speed, beat in hazelnut spread, peanut butter and dry cocoa mix until well blended. Stir in flour, oats, salt and baking soda until well blended. Stir in chocolate chips. Drop dough by rounded tablespoonfuls 2 inches apart onto cookie sheets. Bake 9 to 12 minutes or until edges are set. Cool 3 minutes; remove from cookie sheets to cooling racks. Store tightly covered.

1cup unsalted or salted butter, softened

3/4cup packed brown sugar

3/4cup granulated sugar

2eggs

1teaspoon pure vanilla extract

1/2cup hazelnut spread with cocoa

1/2cup Jif® Creamy Peanut Butter

1box (5 oz) milk chocolate hot cocoa mix (four 1.25-oz envelopes) or 1 cup milk chocolate instant hot cocoa mix (dry)

2cups Pillsbury BEST® All Purpose Flour

1cup old-fashioned or quick-cooking oats

1teaspoon salt

1teaspoon baking soda

1bag (12 oz) semi-sweet chocolate baking chips (2 cups)

M&M Cookies

1 c. packed brown sugar

3/4 c. granulated sugar

1 c. butter, softened*

1 tsp. vanilla

2 eggs

2 1/2 c. all-purpose flour

3/4 tsp. salt

3/4 tsp. baking soda

2 c. whole M&M'S® plain candies

Preheat oven to 375°F.

Beat sugars and butter in large bowl on medium speed until fluffy, about 5 minutes. Beat in vanilla and eggs; beat in flour, salt and baking soda on low speed. Stir in candies. Drop dough by teaspoon about 2 inches apart onto ungreased cookie sheet. Flatten slightly with fork.

Bake until edges are light brown, 8 to 11 minutes. Let stand 3 to 4 minutes before removing from cookie sheet.

Cookies made with butter will flatten more and tend to be somewhat darker along the edges, but are more flavorful. Watch carefully to prevent burning.

If you prefer higher cookies that spread less, vegetable shortening may be substituted for the butter, or use half of each. A higher temperature (400°F will help cookies set before spreading).

Chocolate Chip Cookies

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups of chocolate chip cookies

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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