Cookies By kayla gonzalez

Bar cookies: bar cookies are baked in a shallow pan and than cut into bars or squares.

Bar cookies are usually cut when cool and they have a softer dough so they can be poured.

Ingredients

1/2 cup (1 stick) butter or margarine , softened

3/4 cup sugar

1 egg

1 teaspoon vanilla extract

1-1/3 cups all-purpose flour

3/4 cup graham cracker crumbs

1 teaspoon baking powder

1/4 teaspoon salt

S'MORES TOPPING (recipe follows)

Ice cream (optional)

Directions

1. Heat oven to 350°F. Grease 15-1/2x10-1/2x1-inch jelly-roll pan.

2. Beat butter and sugar until light and fluffy in large bowl. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press dough into prepared pan. Bake 15 minutes.

3. Meanwhile prepare S'MORES TOPPING. Evenly spread topping mixture over partially baked cookie crust. Bake additional 15 to 20 minutes or until marshmallows are lightly browned. Cool completely in pan on wire rack. Cut into bars.

4. Serve as bars or warm bars slightly and serve with ice cream. Makes 12 servings.

S'MORES TOPPING

3 cups (about 11 full-size crackers) graham cracker pieces (1/2 to 1-inch pieces)

12 HERSHEY'S Milk Chocolate Bars (1.55 oz. each), broken into pieces

2-1/2 cups miniature marshmallows

1 jar (7 oz.) marshmallow creme

Carefully mix together graham cracker pieces, chocolate bar pieces, miniature marshmallows and marshmallow creme in large bowl.

INGREDIENTS Nutrition

SERVINGS 25UNITS US

1 cup butter, softened

1 cup white sugar

1 cup brown sugar, packed

2 eggs

1 teaspoon maple extract or 1 teaspoon vanilla extract

2 1⁄4 cups all-purpose flour

1⁄2 teaspoon cinnamon (optional)

1 teaspoon baking soda

3⁄4 teaspoon salt

1 cup semi-sweet chocolate chips

1⁄2 cup chopped walnuts or 1⁄2 cup pecans

DIRECTIONS

Set oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease a 13 x 9-inch pan (for thinner bars bake in a larger pan and reduce the baking time slightly).

In a large mixing bowl cream butter with both sugars until fluffy.

Add in eggs and vanilla; beat until well combined.

In another bowl mix together flour with cinnamon, baking soda and salt; gradually add to the creamed mixture until combined.

Mix in chocolate chips and nuts (batter will be very thick).

Transfer the mixture to prepared baking pan then spread out using a spoon.

Bake for about 25-30 minutes or until golden brownie .

DIRECTIONS

Set oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease a 13 x 9-inch pan (for thinner bars bake in a larger pan and reduce the baking time slightly).

In a large mixing bowl cream butter with both sugars until fluffy.

Add in eggs and vanilla; beat until well combined.

In another bowl mix together flour with cinnamon, baking soda and salt; gradually add to the creamed mixture until combined.

Mix in chocolate chips and nuts (batter will be very thick).

Transfer the mixture to prepared baking pan then spread out using a spoon.

Bake for about 25-30 minutes or until golden brown.

Drop cookies are made from softer dough dropped onto a cookie sheet

Allow two inches between cookies since they spread and flatten when baking

Ingredients

Volume Ounces Grams

1/2 cup (8 tablespoons) butter

1/2 cup granulated sugar

1/3 cup brown sugar, light or dark, packed

1/3 cup Dutch-process cocoa; King Arthur All-Purpose Baking Cocoa is a good choice

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon vanilla extract

1 large egg

2 tablespoons milk (optional, if you add chips/nuts/fruit)

1 cup + 2 tablespoons King Arthur Unbleached All-Purpose Flour

1 teaspoon espresso powder, optional; for depth of flavor

2 cups chips, nuts, and/or dried fruit, optional but good

Instructions

Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment.

Beat together the butter, sugars, cocoa powder, salt, baking soda, baking powder, and vanilla until well blended.

Add the egg, beating until smooth. Scrape the sides of the bowl, and beat again until smooth. If you're going to add chips, nuts, or dried fruit, beat in the 2 tablespoons milk; if you're going to bake plain cookies without add-ins, omit the milk.

Add the flour and espresso powder, mixing to combine.

Stir in the chips, nuts, etc., if you're using them.

Drop the cookies by the traditional "tablespoonful" (actually about 4 measuring teaspoons) onto the prepared baking sheets, spacing them about 2" apart. A tablespoon cookie scoop works well here.

Bake the cookies for 12 to 14 minutes, until they've lost their shiny appearance and look like they're set. Remove them from the oven, and cool right on the pans; or transfer to a rack to cool.

Yield: 1 1/2 to 2 1/2 dozen cookies, depending on add-ins.

INGREDIENTS Nutrition

YIELD

36 cookies

UNITS

US

2 1⁄2 cups all-purpose flour

1 cup sugar

1 teaspoon vanilla

1 large egg

2 tablespoons milk

3⁄4 teaspoon salt

1⁄2 teaspoon baking soda

1⁄2 cup butter or 1⁄2 cup margarine

1⁄2 cup Crisco

DIRECTIONS

Preheat oven to 350°F.

Sift dry ingredients, all except sugar, together.

Cream margarine, shortening and sugar until light and fluffy.

Add egg and vanilla.

Beat in dry ingredients until smooth.

Blend in milk.

Drop by tablespoon about 3 inches apart onto a greased cookie sheet.

Bake 10-12 minutes or until lightly browned.

Ingredients

3/4 cup sugar

1/2 cup brown sugar

1/2 cup butter or margarine, softened

1/3 cup milk

1 large egg

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon ground ginger

1/4 teaspoon baking soda

1 cup Ocean Spray® Craisins® Original Dried Cranberries

1/2 cup chopped pecans

1/4 cup finely chopped crystallized ginger

GLAZE:

1 1/2 cups powdered sugar

1 to 2 tablespoons milk

Directions

Heat oven to 375°F. Lightly grease cookie sheets. Combine sugar, brown sugar and butter in large mixer bowl; beat on medium speed until well mixed. Add milk and egg; beat until smooth. Add flour, baking powder, ground ginger and baking soda; beat on low speed until well mixed. Gently stir in cranberries, pecans and crystallized ginger.

Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheet. Bake for 9 to 12 minutes or until edges are light golden brown. Immediately remove from cookie sheet; cool on wire rack.

Combine powdered sugar and enough milk for desired glaze consistency in small bowl; mix well. Spread glaze on cooled cookies.

Makes 3 1/2 dozen cookies

Per Serving (1 cookie): Cal. 106 (5%DV), Fat Cal. 18, Pro. 1g (2%DV), Carb. 18g (6%DV), Fat 3g (5%DV), Chol. 11mg (4%DV), Sod. 34mg (1%DV), Vit. A 25RE (2%DV), Vit. C >1mg (0%DV), Vit. E >1mg (1%DV), Calcium 11mg (1%DV), Iron >1mg (2%DV), Folate 12Ug (3%DV), Zinc <1mg (1%DV), Pot. 28mg (1%DV), Dietary Exchange: Starch 1, Fat 0.5

Rolled cookies are made from stiff dough that is rolled out and cut into different shapes with cookie cutters

Before cutting, dip the cookie cutter in flour and shake off the excess

3 cups

all-purpose flour

1/2 teaspoon

baking powder

1/2 teaspoon

salt

1 cup

(2 sticks) unsalted butter

1 1/3 cups

sugar

2

large eggs

2 teaspoons

vanilla extract

Red food coloring

Sprinkles

DIRECTIONS

In a medium bowl, sift together the flour, baking powder and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 2 minutes. Add the sugar and continue beating until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, beating between each addition, then add the vanilla.

Turn the mixer off. Add the flour and then beat just until combined. Remove the dough and separate it into two equal pieces. Shape one piece of the dough into an 8-inch square, wrap it securely in plastic wrap and place it in the fridge. (This will be the white portion of the cookies.)

Return the remaining piece of dough to the stand mixer bowl, and with the mixer on "low," add in the red food coloring, drop by drop, until it reaches your desired pink color. Remove the pink dough, shape it into an 8-inch square, wrap it securely in plastic wrap and place it in the fridge.

Refrigerate the dough for 30 minutes.

Remove the dough from the fridge and cut each square in half to form two rectangles. Wrap half of each color of dough in plastic wrap and return it to the fridge. Place the white dough in between two pieces of wax paper and roll it into a rectangle about 1/8-inch thick. Roll out the pink dough between two separate pieces of wax paper until it is a rectangle about 1/8-inch thick.

Peel the top layer of wax paper off of the white dough and then peel the wax paper off one side of the pink dough and use the other side to transfer the pink dough on top of the white dough. Very lightly roll the two layers together.

Starting at the shorter end of the rectangle, roll the dough as tightly as possible into a log. Repeat the rolling and stacking process with the remaining dough in the fridge. Wrap the logs in wax paper and then plastic wrap and refrigerate them for 1 hour.

Remove the dough logs and roll them on the counter several times so they don't develop a flat side. Unwrap the dough logs and place the sprinkles in a large, shallow dish. Roll the dough logs in the sprinkles until they are completely coated. Re-wrap the dough logs in wax paper and plastic and refrigerate them for 4 more hours.

When ready to bake, preheat the oven to 350ºF and line two baking sheets with parchment paper. Remove the dough from the fridge and slice each log into 1/4-inch rounds. Place the rounds about 2 inches apart on the baking sheets, as the cookies will expand when baked.

Bake the cookies for 9 to 11 minutes until pale golden, and then transfer them to a rack to cool completely.

INGREDIENTS:

½ cup (1 stick) cold unsalted butter, cut into small cubes

1 tablespoon oil (light/neutral flavor such as canola, grapeseed, or light olive oil)

2/3 cup granulated sugar

1 teaspoon vanilla extract

½ teaspoon kosher salt

1 large egg

¼ cup cornstarch

½ cup unsweetened cocoa powder

1¼ to 2 cups all-purpose flour

DIRECTIONS:

Cream the butter, oil, sugar, vanilla and salt in the bowl of a stand mixer fitted with a paddle attachment, just until the mixture is smooth. (Do not over beat, as this will incorporate air into the dough, which may lead to spreading.) Add the egg and mix just until incorporated. Mix in the cornstarch, cocoa powder and 1 1/4 cups of the flour. Continue adding flour until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl. (You may not need all the flour.)

Preheat the oven to 375 degrees F. Roll the dough to a thickness of 3/8-inch, between two sheets of parchment paper. (Rolling pin rings will help you to achieve an even thickness.) Cut shapes using a cookie cutter. Bake on parchment-lined baking sheets for 9 to 12 minutes, or until the cookies look dry on the surface, and feel firm around the edges and set in the middle. Cool completely, then decorate with royal icing.

1 1/2 cups butter, softened 2 cups white sugar 4 eggs 1 teaspoon vanilla extract 5 cups all-purpose flour 2 teaspoons baking powder

Prep

20 m

Cook

8 m

Ready In

3 h

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

Bake 6 to 8 minutes in preheated oven. Cool completely.

Credits:

Created with images by Daria-Yakovleva - "milk cookies oatmeal" • Hans - "brownies boston brownies dessert" • ponce_photography - "cookie dough raw cookie" • Neva79 - "plätzchen frohes fest christmas"

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