Honey Cookies

Ingredients:

1/2 cup granulated sugar

1/2 cup (1 stick) butter

1/2 cup honey

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon ground ginger

2 cups all-purpose flour

1. Preheat over to 350 degrees. Lightly grease two cookies sheets; set aside.

2. In a saucepan over low heat, combine sugar, butter, and honey. When melted remove from heat and set aside.

3. Beat together the egg, vanilla, baking soda, and ginger. Slowly add the cooled honey mixture in. Gradually stir in flour until just mixed.

4. Drop by teaspoonfuls onto prepared cookie sheets 2 inches apart. Bake 8-12 minutes (or 15 if you have a less powerful oven) until golden brown. Let cool 1 minute on cookie sheet, then remove to wire racks to finish cooling.

5. If desired for a sweeter taste, drizzle some honey over each cookie after cooled.

Comments:

These sweet, warm cookies have a wonderful ginger-y taste incorporated into them as well. Their soft texture and spongy inside make them melt in your mouth, and are perfect for those springtime picnics.

Source:

N/A

Servings:

About 4 dozen

Mexican Wedding Cookies

Ingredients:

1 cup (2 sticks) butter, softened (room temperature)

2 cups confectioners (powder) sugar, divided

1 1/4 teaspoon vanilla extract

1/4 teaspoon almond extract

2 cups sifted all purpose flour

1/4 teaspoon salt

1 cup finely chopped pecans

1. Preheat oven to 325 degrees.

2. In a large bowl (electric mixer) cream together the butter and 1 cup of the powder sugar. Stir in the vanilla and almond extracts.

3. Gradually add the flour and salt to the creamed mixture. Stir in the pecans by hand with a wooden spoon.

4. For dough into small tablespoon balls. Place on ungreased baking sheets, 1 inch apart.

5. Bake for 15-20 minutes until light golden brown.

6. After removing cookies from the oven, place the remaining cup of confectioners sugar in a shallow dish. Roll the hot/warm cookies in sugar to coat completely. Cool on wire racks.

Comments:

These buttery yet light cookies are a delicious party treat, and it gives bakers a chance to try something originated from another culture. Coated in sugar and smattered with chopped pecans, no one will be able to resist them.

Source:

N/A

Servings:

About 3 dozen

Classic Peanut Butter Cookies

Ingredients:

1 cup (2 sticks) unsalted butter, softened

1 cup crunchy peanut butter

1 cup granulated sugar

1 cup light brown sugar, firmly packed

2 eggs

2 1/2 cups all purpose flour

1 1/2 teaspoons backing soda

1 teaspoon baking powder

1/2 teaspoon salt

1. Preheat over to 375 degrees. Grease two baking sheets.

2. Beat butter, peanut butter, and sugars until creamy. Beat in eggs.

3. In a separate bowl, sift flour, baking soda, baking powder, and salt. Stir into batter until blended. Refrigerate 1 hour (or, if you have a time limit, stick in the freezer for about 8 minutes).

4. Roll dough into 1-inch balls and place on baking sheets. Flatten each ball with a fork horizontally and then vertically, making a criss-cross pattern.

5. Bake for 8-10 minutes until cookies begin to brown. Let cool 2 minutes on baking sheet before removing to wire racks to finish cooling.

Comments:

These deliciously comforting cookies can remind one of lazy Sunday afternoons of the past, or warm, buzzing nights. They're buttery and chewy, the perfect combination.

Source:

The Cookie Bible

Serving:

About 4 dozen

Applesauce Oatmeal Raisin Chews

Ingredients:

1 cup (2 sticks) butter, softened

1 cup firmly packed brown sugar (preferably light)

1 cup applesauce

1 egg

1 teaspoon vanilla extract

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

2 1/2 cups quick or old fashioned oats (uncooked)

1 cup raisins

1. Preheat oven to 350 degrees

2. Beat together butter and sugar until creamy. Add applesauce, egg, and vanilla. Beat well. (do not worry if mixture looks like separating)

3. Combine flour, baking soda, cinnamon, and salt. Add to the creamy mixture, and mix well. Stir in oats and raisins.

4. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10-12 minutes until golden brown.

5. Cool 1 minute on cookie sheets, then remove to wire racks. Cool completely, and store in airtight containers.

Comments:

This recipe is a delicious comfort food, perfect for those chilly afternoons or rainy Sundays. They are very light, yet the rich with flavor. They remind you of grandma's home made cookies.

Source:

The Cookie Bible

Serving:

About 4 dozen

Edenton Tea Party Biscuits

Ingredients:

4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup butter, softened

2 cups packed dark brown sugar (when I made these, I only had light brown sugar, so your cookies will come out darker)

3 large eggs

1 teaspoon vanilla extract

1 tube chocolate icing (optional for garnish)

1. Preheat the oven to 350 degrees. Lightly grease 2 baking sheets.

2. Combine the flour, baking soda, and salt.

3. In a large bowl, cream the butter and brown sugar. Beat in the eggs one at a time, and the vanilla extract. Gradually blend in the dry ingredients.

4. On a floured surface, roll out the dough to a thickness of 1/4 inch (when done mixing, your batter might not look like real dough. Pull it out onto the surface and pat together, then roll out). Using cookie cutters, cut into shapes and place 1 1/2 inches apart on baking sheets.

5. Bake 10-12 minutes until lightly colored. Transfer to wire racks to cool. (if desired, when cooled, swirl on chocolate frosting)

Comments:

These tasty treats are said to be a specialty of Edenton, North Carolina, and date back to the late 1700s. They'll go perfect with any tea, coffee, or hot chocolate, and are even delicious on their own. You can decorate them with a sliver of strawberry if desired.

Source:

1001 Cookie Recipes

Servings:

About 4 dozen

Beaumont Inn Cookies

Ingredients:

2 1/2 cups all-purpose flour

1 tablespoon baking powder

2 tablespoons butter, softened

1 cup granulated sugar

1 large egg

1/2 cup milk

1/2 cup raisins (if you like more raisins, put a full cup)

1. Preheat the oven to 425 degrees. Grease two baking sheets.

2. Combine the flour and baking powder.

3. In a large bowl, cream the butter and sugar. Beat in egg and milk. Gradually blend in dry ingredients. Mix in raisins.

4. Drop the dough by small spoonfuls 1 1/2 inches apart onto the baking sheets.

5. Bake for 7 to 12 minutes until golden brown. Transfer to wire racks to cool.

Comments:

These amazingly cakey cookies come from the Beaumont Inn in Harrodsburg, Kentucky. With their rich yet light flavor, they're the perfect teatime snack. (The raisins are not part of the original recipe, but I added them to give the cookie a sweet, chewy taste)

Source:

1001 Cookie Recipes

Servings:

3 dozen

White Chocolate Macadamia Cookies

Ingredients:

1/2 cup (1 stick) butter, softened

2/3 cup sugar

1 egg

1 teaspoon vanilla extract

1 cup plus 2 tablespoons all-purpose flour

1/2 teaspoon baking soda

3 1/2 ounces macadamia nuts, chopped

1 cup white chocolate chips.

1. Preheat the oven to 350 degrees.

2. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla.

3. Combine flour and baking soda, and gradually add to the creamed mixture. Mix well. Stir in nuts and white chocolate chips.

4. Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake for 10-12 minutes until golden brown. Cool for 1 minute before removing to wire racks to cool completely.

Comments:

These warm, tasty cookies combine the rich tastes of white chocolate and macadamia nuts, making these the perfect comfort food, and giveaway gift. They are also a great change from chocolate chip cookies, but just as delicious!

Source:

Taste of Home Magazine

Servings:

3 dozen

Chocolate Yummies

Ingredients:

6 oz. semi sweet chocolate chips

1/3 cup butter

16 large marshmallows

1/2 teaspoon vanilla

1 cup flaked or shredded coconut

2 cups oats (quick or old fashioned)

1. Melts chocolate chips, butter, and marshmallows in a double boiler, and stir until smooth. Remove from heat.

2. Stir in vanilla, coconut, and oats. Mix thoroughly.

3. Drop by teaspoonfuls on waxed paper. (Easiest if you use a small ice cream or melon ball scooper)

4. Refrigerate until cool, about 1-2 hours.

Comments:

These unique, easy treats definitely live up to their name. With their delicious, melt-away flavor, they're perfect for any time you need something to munch on.

Source:

Betty Crocker's Cooky Book

Servings:

4-5 dozen (depending on how big you make them)

Scotch Shortbread

Ingredients:

1 1/2 cups all-purpose flour

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) butter, softened

1/3 cup sugar

1 egg

1. Preheat over to 350 degrees.

2. Combine flour and salt in a medium bowl.

3. Beat butter and sugar at medium speed until light and fluffy. Beat in egg. Gradually add flour mixture. Beat at low speed until well blended.

4. Shape small tablespoonfuls of dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets, press with fork (dipped in water so it doesn't stick) to flatten.

5. Bake 18-20 minutes until edges are lightly browned. Let cookies stand on sheets 2 minutes, then transfer to wire racks to cool completely.

Comments:

This impossibly simple bread is a delicious treat; soft and buttery. With its minimal ingredients and easy steps, anyone can make it and enjoy.

Source:

The Cookie Bible

Serving:

2 dozen

Cocoa Bottom Banana Pecan Bars

Ingredients:

1 cup sugar

1/2 cup (1 stick) butter, softened

1 egg

1 teaspoon vanilla extract

5 ripe bananas, mashed

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chopped pecans

1/4 cup cocoa

1. Preheat oven to 350 degrees. Grease 13x9-inch pan.

2. Beat sugar and butter in large bowl (electric mixer prefered) until creamy. Add egg and vanilla, beat until well combined. Add bananas.

3. Combine flour, baking powder, baking soda, and salt. Add to banana mixture, mix well. Stir in pecans.

4. Divide batter in half, and add cocoa to one half. Spread cocoa batter into prepared pan.

5. Spread remaining batter over cocoa batter, swirl with knife.

6. Bake 30-35 minutes until edges are lightly browned and toothpick inserted into center comes out clean. Let cool in pan.

Comments:

This delicious, moist bar has a unique taste of bananas and chocolate, and is perfect for any after school/work treat. It's rich flavor is extremely filling, and is a great "comfort food" for those in need.

Source:

The Cookie Bible

Servings:

1 "loaf", about 12 to 14 servings (depending on how it's cut)

Hungarian Lemon Poppy Seed Cookies

Ingredients:

2/3 cup granulated sugar

1/2 cup (1 stick) butter, softened

1 egg

2 teaspoons grated lemon peel

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon poppy seeds

Glaze:

1 cup powder sugar

2 tablespoons lemon juice

1. Preheat oven to 350 degrees.

2. Beat granulated sugar and butter in large bowl on medium speed until creamy. Beat in egg and lemon peel.

3. Combine flour, baking soda, and salt. Gradually add to the butter mixture. Beat in poppy seeds on low speed.

4. Drop dough by small teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake 11-12 minutes, until edges are lightly browned. Cool for 1 minute, then move to wire racks to finish cooling.

5. For glaze: combine powdered sugar and lemon juice in small bowl, mix well. Drizzle glaze over cookies, and let stand until glaze is set (about 20 minutes).

Comments:

These are cookies are the perfect snacking treat. Soft and buttery, with a tart lemon glaze on top, they are a delicious combination, and a great treat for picnics, parties, and lazy afternoons.

Source:

The Cookie Bible

Serving:

About 3 dozen

Candy Cane Snowballs

Ingredients:

2 cups (4 sticks) butter, softened

1 cup confectioners' powder sugar

1 teaspoon vanilla extract

3 1/2 cups all-purpose flour

1 cup chopped pecans

1 1/2 cups white chocolate chips

1 cup crushed peppermint candy/candy canes

1. Preheat the oven to 350 degrees.

2. In a large bowl, cream butter and powder sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in pecans.

3. Refrigerate for 3-4 hours or until easy to handle. (If needed, chill overnight)

4. Roll dough into 1-in balls. Place 2 inches apart on ungreased baking sheets. Bake for 18-20 minutes or until lightly browned. Remove to wire racks to cool.

5. In a microwave, melt white chocolate chips, stirring to make smooth.

6. Dip the top of each cookie into the melted white chocolate, allowing excess to drip off. Dip into peppermint candy. Let stand until set.

Comments:

These delectable cookies are the best holiday treat for anyone. Smooth and buttery with the perfect addition of peppermint, you won't be able to resist.

Source:

Taste of Home Magazine

Servings:

About 5 dozen

Eggnog Quick Bread

Ingredients:

2 eggs

1 cup sugar

1 cup dairy eggnog (not canned)

1/2 cup butter (1 stick), melted

2 teaspoons rum extract

1 teaspoon vanilla

2 1/4 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon nutmeg

1. Preheat oven to 350 degrees. Grease bottom only (not sides) of a 9x5-inch loaf pan.

2. Beat eggs in a large bowl. Add sugar, eggnog, butter, rum extract, and vanilla. Blend well.

3. Mix together flour, baking powder, salt, and nutmeg, and add to wet ingredients. Stir just until dry ingredients are moistened. Pour into greased pan.

4. Bake for 45 to 50 minutes, or until toothpick inserted in the center comes out clean. Top should be a nice golden brown. Cool 10 minutes, and then remove from pan. Cool for 1 hour more or until completely cooled. Wrap tightly and store in refrigerator.

Comments:

This holiday bread is the most delicious treat for any of your loved ones. It's unique eggnog taste makes it irresistible, and it's the perfect thing to wake up to on Christmas morning.

Source:

Toby Cotson(esteemed baker)

Servings:

About 16 pieces (depending on how you cut it)

Jam Thumbprints

Ingredients:

1/12 cups (3 sticks) unsalted butter, softened

1 cup sugar

1 large egg

3 1/4 cups all-purpose flour

3/4 cup jam, of your choice

1. Preheat oven to 350 degrees. Lightly grease two baking sheets.

2. In a bowl, beat butter and sugar with an electric mixer on medium-high speed, about 3 to 4 minutes, or by hand, until pale and fluffy.

3. Add egg, and beat until completely combined. Reduce speed to low (if using mixer), and add flour, mixing just until incorporated.

4. Shape dough into 1-inch balls. Place on baking sheets, spacing at least 3 inches apart. Moisten thumb with water, and gently press center of each ball make an indentation.

5. Heat jam in a small saucepan over medium heat until melted, stirring gently with wooden spoon. Spoon about 1/2 teaspoon into each cookie indentation.

6. Bake until cookies are golden brown around edges, 18-20 minutes. Transfer to a wire rack, and let cool completely. Cookies can be stored in single layers in an airtight container at room temperature for up to 2 days.

Comments:

These, simple, super easy cookies are the perfect snack for any season afternoon. Warm and flavorful, they are absolutely delicious, and you can mix it up using different flavors of jam.

Source:

Martha Stewart Holiday Cookie Magazine

Serving:

Around 35 cookies.

Pumpkin Cookies

Ingredients:

2 cups flour

1 cup sugar

1 cup brown sugar

2 sticks butter, softened

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1 teaspoon vanilla

1 egg

1 cup solid pack pumpkin

1 cup oats (or instant oatmeal)

1. Preheat over to 350 degrees. Grease to baking sheets.

2. Combine flour, oats, baking soda, cinnamon, and salt. Set aside.

3. Cream butters. Gradually add in sugars, beating until light and fluffy. Add in egg and vanilla, mix well.

4. Alternate additions of dry mixture and pumpkin, mixing well after each addition.

5. Drop dough on prepared pans with a spoon, and bake for about 9-10 minutes, until cookies are just starting to brown.

6. Pull out the cookies, and gently press a small cookie cutter in the center of each, careful not to go all the way through.

7. Bake for about 1 more minute, until cookies are golden brown. Wait about 5 minutes to remove to wire racks.

Comments:

These are the absolute perfect autumn cookie. Warm and delightful, they will be a wonderful Thanksgiving dessert. Imprinting them with a maple leaf or turkey cutter adds to the ensemble, and will make your guests adore your creativity.

Serving: about 4 dozen

Banana Bread Loaf

Ingredients:

6 bananas, very ripe

1 teaspoon lemon juice

3 1/4 cups all purpose flour

1/2 teaspoon baking powder

1 1/4 teaspoons baking soda

1/2 teaspoon salt

2 cups sugar

2 large eggs

1/2 cup vegetable oil

3/4 cup chopped toasted pecans (optional)

1. Preheat the oven to 350 degrees. Lightly spray two 8-inch loaf pans.

2. Puree (cream) the bananas and lemon juice together using a blender or by hand. You should have about 2 cups mashed bananas.

3. Sift together the flour, baking powder, baking soda, and salt.

4. Combine the banana puree, sugar, eggs, and oil and mix on medium speed with a paddle attachment until blended, about 3 minutes (don't forget to scrape the bowl as needed). Add the sifted dry ingredients and mix until combined. Add pecans (if desired)

5. Divide the batter evenly between the loaf pans (gently tap filled pans to burst any air bubbles). Bake until toothpick inserted in center comes out clean, about 55 minutes

6. Cool the loaves in the pans for a few minutes, then transfer to cooling racks. Cool completely before cutting and serving.

Comments:

This "comfort food" recipe is both delicious and perfect for a Sunday brunch. It's warm and rich, the perfect temptation for any meal.

Source:

The Culinary Institute of America: Breakfasts and Brunches

Serving: 2 loafs

Banana Chocolate Chip Cookies

Ingredients:

1/3 cup butter, softened (about 2/3 stick)

1/2 cup sugar

1 egg

1/2 cup mashed ripe bananas (about 2 bananas)

1/2 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/8 teaspoon baking soda

1 cup (6 ounces) semisweet chocolate chips (or more if desired)

1. Preheat oven to 350 degrees. Lightly spray two baking sheets.

2. In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, banana, and vanilla.

3. Combine the flour, baking powder, salt, and baking soda, and gradually add to the creamed mixture. Mix well. Stir in chocolate chips.

4. Drop by tablespoonfuls 2 in. apart onto prepared baking sheets. Bake for 9-11 minutes or until the edges are lightly brown. Remove to wire racks to cool.

Comments:

These unique tasting cookies are great for any occasion, during any season! They're great to warm you up and have a great taste appeal that people will love.

Source:

Taste of Home magazine

Serving: about 2 dozen

Buttermilk Cookies With Frosting

Ingredients:

1/2 cup butter (1 stick), softened

1 cup sugar

1 egg

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup buttermilk

FROSTING:

3 tablespoons butter, softened

3 1/2 cups cofectioners' sugar

1/4 cup whole milk

1 teaspoon vanilla extract

1/2 cup finally chopped walnuts, optional

1. Preheat the oven to 375 degrees. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla.

2. Combine the flour, baking soda, and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.

3. Drop by rounded tablespoonfuls 2 in. apart onto the greased baking sheets. Bake for 9-12 minutes or until edges are lightly browned. Remove to wire racks to cool.

For frosting:

1. Combine the butter, sugar, milk and vanilla in a bowl; beat until smooth.

2. Spread over cookies; sprinkle with nuts if desired.

Comments:

These, simple easy cookies are the perfect comfort food for any season. Buttery and soft, you can't have just one!

Source:

Taste of Home magazine

Serving: about 2 dozen

Perfect Accompaniment: Candy Cane Coco

Ingredients:

4 cups milk

3 squares semisweet chocolate, chopped

4 peppermint candy canes, crushed

1 cup whipped cream

4 small peppermint candy canes

1. In a saucepan, heat milk until hot, but not boiling.

2. Whisk in the chocolate and the crushed peppermint candies until melted and smooth.

3. Pour hot coco into four mugs, and garnish with whipped cream.

4. Serve each mug with a candy cane stirring stick, and add marshmallows if desired.

Comments:

This secret recipe is the perfect accompaniment to any cookie! It's simple and sweet, literally! Anyone can enjoy this delicious drink with their home-made cookies.

Serving: 4 mugs

Lemon Butter Cookies

Ingredients:

1 cup butter (2 sticks) softened

2 cups sugar

2 eggs lightly beaten (until same yellow color)

1/4 cup whole milk

2 teaspoons lemon extract

1/2 teaspoon salt

4 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

Colored sugar (optional)

1. In a large bowl, cream butter and sugar until light and fluffy.

2. Combine salt, flour, baking powder, and baking soda.

3. Gradually add dry mixture to the creamed batter, and mix well. Cover and chill for 2 hours.

4. Roll out on a lightly floured surface to 1/8-in thickness. Cut with a 2-in cookie cutter dipped in flour. Place 2 in. apart on ungreased baking sheets. (sprinkle with colored sugar if desired)

5. Bake at 350 degrees for 8-9 minutes or until the edges are just beginning to brown. Remove to wire racks to cool.

Comments:

This is a scrumptious, delicious treat for every season, and especially cozy in autumn and winter. With its unique lemony butter taste, people of all ages can enjoy its flavor.

Source:

Taste of Home magazine

Serving: about 2 and a half dozen