My Favorite Cookie Food

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MY FAVORITE CHRISTMAS COOKIES



My Favorite Christmas Cookies image

Ree Drummond's classic cookies are good for the holidays or year-round - they are a good one to make with your kids, who can help measure and then stamp out the cookies, and you can decorate them the easy way with a simple colored egg wash, or you can get more fancy with icing and sprinkles.

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h35m

Yield makes 2 to 3 dozen (depending on if you reroll the scraps)

Number Of Ingredients 14

2/3 cups vegetable shortening
3/4 cups granulated sugar
1/2 teaspoon grated orange or lemon zest
1/2 teaspoon pure vanilla extract
1 large egg
4 teaspoons milk
2 cups all-purpose flour, plus extra for rolling out dough
1 1/2 teaspoon baking powder
1/4 teaspoon fine salt
1 large egg yolk
2 to 3 drops food coloring
One 2-pound bag powdered sugar
1/4 cup milk
2 tablespoons pasteurized egg whites

Steps:

  • For the cookies: Using a stand mixer, cream the shortening, granulated sugar, orange peel and vanilla thoroughly, about 2 minutes. Add in the egg and beat until light and fluffy, about 1 more minute. Add in the milk and mix.
  • Sift the flour, baking powder and salt together, and then blend into the cream mixture. Divide the dough in half (thirds if you double your recipe), slightly flatten between 2 sheets of waxed paper and refrigerate for 1 hour (or freeze for 20 minutes).
  • Roll out the dough 1/4-inch thick on a lightly floured surface and cut into shapes with a cookie cutter. Transfer the shapes to lightly greased cookie sheets and chill until firm, about 30 minutes.
  • For the egg yolk glaze: Preheat the oven to 375 degrees F. While the dough is chilling, combine the egg yolk, 1 teaspoon water and food coloring. Paint the cookies (with a soft brush) with the egg yolk glaze.
  • Bake the cookies for 6 to 7 minutes. Do not allow the cookies to brown. The cookies will be slightly puffed and the glaze will look crackled. Bake in 2 batches if you don't reroll the scraps.
  • For the decorative white icing: While the cookies are baking, mix the powdered sugar, milk and egg whites. Make sure that it is thick and somewhat retains its shape.
  • Remove the cookies from the oven to a wire rack to cool completely, about 30 minutes.
  • Then, using a pastry bag or zip-top bag, pipe the cookies with the white icing to decorate.

MY FAVORITE CHOCOLATE CHIP COOKIES



My Favorite Chocolate Chip Cookies image

Get a glass of cold milk ready! This has been my favorite chocolate chip cookie recipe of all time, found in a Betty Crocker cookbook years ago. Once I made it for my HS Latin class and it became a class tradition and a family favorite...Thank you, Betty!

Provided by SilentCricket

Categories     Drop Cookies

Time 27m

Yield 7 dozen cookies, 84 serving(s)

Number Of Ingredients 10

2/3 cup shortening
2/3 cup butter or 2/3 cup margarine
1 cup sugar
1 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 (12 ounce) package chocolate chips

Steps:

  • Cream shortening, butter, and sugars in large mixing bowl; blend in eggs and vanilla.
  • Combine dry ingredients and add to butter mixture.
  • Mix until well blended.
  • Stir in chocolate chips.
  • Drop by rounded teaspoon onto ungreased baking sheets.
  • Bake at 375° for 7-10 minutes until golden brown.
  • **I like chewy cookies and if you do too, adjust the baking time accordingly).

MY FAVORITE PEANUT BUTTER COOKIE RECIPE :)



My Favorite Peanut Butter Cookie Recipe :) image

These are the only peanut butter cookies I like. They don't flatten, they're not too soft, and not too hard. They are more of a crispier/chewy cookie...they sorta melt in your mouth. Yummm. I got the recipe from a friend. Wanted to post before it gets lost.

Provided by Chef for the love o

Categories     Peanut Butter

Time 20m

Yield 24 cookies

Number Of Ingredients 9

1/2 cup Crisco
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 1/2 cups flour
1 teaspoon baking soda
1/8 teaspoon baking powder
1/4 teaspoon salt (I use a pinch)

Steps:

  • Mix first four ingredients until smooth.
  • Add egg and mix well.
  • Mix in the rest of ingredients.
  • Roll into small balls and flatten with fork onto a greased cookie sheet.
  • Bake at 350 for 10 minutes.

Nutrition Facts : Calories 134.3, Fat 7.2, SaturatedFat 1.9, Cholesterol 7.8, Sodium 107.7, Carbohydrate 15.7, Fiber 0.5, Sugar 9.1, Protein 2.4

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