What is a unique cookie recipe?

Root Beer Float Cookies





COOKIE DOUGH:


- 1 cup granulated sugar


- 1 cup packed brown sugar


- 1 cup butter or margarine, softened


- 1/2 cup milk


- 2 eggs


- 2 teaspoons root beer extract


- 2 teaspoons vanilla


- 4 cups all purpose flour


- 1 teaspoon baking soda


- 1/4 teaspoon salt





FROSTING:


- 1 1/2 cups powdered sugar


- 2 tablespoons half and half


- 2 teaspoons butter or margarine, softened


- 1 teaspoon root beer extract





COOKIE DOUGH:





Preheat oven to 375°F.


In a large mixing bowl, combine sugars, butter, milk, eggs,


root beer extract, and vanilla; mix until well blended.





Add flour, baking soda, and salt.


Beat until a soft dough forms.





Drop dough in 1 to 1 1/2 teaspoon-size balls


onto prepared cookie sheet.


Place the dough balls approximately 2 inches apart.





Bake for 10 minutes


or until the cookies are just turning brown.





Cool completely.





FROSTING:


In a small mixing bowl, combine powdered sugar,


half and half, butter, and root beer extract; mix until smooth.





Frost each cookie.


Make sure the frosting is set


before storing the cookies in an airtight container.





Makes approximately 5 dozen cookies,


depending on the size of cookiesWhat is a unique cookie recipe?
Choco Chip Recipe








• 3/4 cup sugar


• 3/4 cup packed brown sugar


• 1 cup butter, softened


• 2 large eggs,beaten


• 1 teaspoon vanilla extract


• 2 1/4 cups all-purpose flour


• 1 teaspoon baking soda


• 3/4 teaspoon salt


• 2 cups semisweet chocolate chips


• if desired, 1 cup chopped pecans, or chopped walnuts





Preheat oven to 375 degrees. Mix sugar, brown sugar, butter, vanilla and eggs in a large bowl by hand. Stir in flour, baking soda, and salt. The dough will be very stiff.





You can even use a Kitchen Aid mixer for this first step. I use the batter attachment and mix on a lower setting. Just be sure that the dough is well mixed before moving on.





Stir in chocolate chips by hand. You'll need to use a sturdy wooden spoon for this and a bit of muscle. You can add the pecans, or other nuts, at this time if desired. Keep stirring and folding the chocolate chips and nuts into the dough until they are evenly dispersed.





Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. The chocolate chip cookies need to be this far apart because the dough spreads during cooking. No one wants to cut the cookies apart after baking


Bake 8 to 10 minutes or until light brown. You may even think that the chocolate chip cookies are underdone, but they will finish cooking through out of the oven. If you leave them in too long the cookies will be crispy





The centers will be soft. Let cool completely then remove from cookie sheet. I use a flat spatula to remove the cookies from the sheet. It helps to get them off quickly. If you try to remove the cookies while they are still warm, the chocolate chips are still very soft and this can cause a very big mess as well as messy looking cookiesWhat is a unique cookie recipe?
Every Christmas I make Florentine cookies, as did my Mom. Was going to post my recipe, but found one identical, so am pasting. Also, Mom would at times fill a half batch with chocolate and the other with Nutella (if you are a fan). Delicious, beautiful, will disappear, and always receive rave reviews. Also, using a silpat or parchment paper is much easier than using foil (the baked cookies take a bit of patience to remove if using foil, but I have done it many times).








FLORENTINE ITALIAN MILK CHOCOLATE FILLED COOKIES





Dough:





2/3 cup butter


2 cups quick oats, uncooked


1 cup sugar


2/3 cup flour


1/4 cup corn syrup


1/4 cup milk


1 tablespoon vanilla extract


1/4 teaspoon salt





Filling:





2 cups chocolate chips


1/2 cup heavy cream


1 tablespoon vanilla





1. Preheat oven to 375 degrees.





2. Melt butter in medium saucepan.





3. Remove from heat.





4. Stir in oats, sugar, flour, corn syrup, milk, vanilla and salt. Mix well.





5. Cover cookie sheets with foil.





6. Place small drops (about 1 teaspoon) of batter onto the foil. Leave about 3 inches between cookies. Using a spatula, flatten each drop and mold into a flat round shape using the sides of the spatula. Warning: these cookies will expand horizontally a lot! Make sure you leave plenty of room between cookies.





7. Bake for approximately 7 minutes or until edges are golden brown.





8. Let each sheet of cookies cool completely, approximately 15 minutes.





9. Peel foil away from cookies.





10. For the filling, combine chocolate, cream and vanilla and melt over a double boiler until completely blended.





11. To assemble, spread a layer of chocolate on the flat, shiny side of each cookie. Pair the cookie with alternate cookie of equal size and press together. Allow assembled cookies to cool completely.
Stained Glass Teardrops - See photo in link below :)





2 1/2 cups all-purpose flour


3/4 teaspoon salt


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


3/4 cup sugar


1 large egg


1 teaspoon vanilla


6 to 8 oz individually wrapped assorted fruit-flavored hard candies such as sour balls


Special equipment:a 2- to 3-inch-wide teardrop-shaped cookie cutter; a nonstick baking pad such as Silpat; a 1- to 2-inch-wide teardrop-shaped cookie cutter


•Whisk together flour and salt in a small bowl.


•Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld, then beat in egg and vanilla. Add flour mixture and mix at low speed until just combined.


•Form dough into 3 (5-inch) disks and chill, each disk wrapped in plastic wrap, until firm, at least 2 hours.


•While dough chills, unwrap candies and separate by color in small heavy-duty sealable plastic bags. Seal bags, forcing out air, then coarsely crush candies by wrapping each bag in a kitchen towel and pounding bags with a rolling pin.


•Preheat oven to 350°F.


•Roll out 1 piece of dough into a 9-inch round (1/8 inch thick) on a well-floured surface with floured rolling pin (keep remaining dough chilled). Cut out as many cookies as possible from dough with large cutter and transfer to a Silpat-lined baking sheet, arranging about 1 inch apart. Cut out centers from cookies with small cutter and add to scraps. Spoon about 1/2 to 1 teaspoon crushed candy (depending on size of cutout) in center of each cookie. (If you want to use these cookies as tree ornaments, make a hole with a drinking straw in each for hanging.)


•Bake in middle of oven until edges are golden, 10 to 12 minutes, then cool cookies completely on baking sheet on a rack, about 10 minutes. Transfer with a metal spatula to a plate or an airtight container. Gather scraps and chill until firm enough to reroll, 10 to 15 minutes. Make more cookies with remaining dough and scraps (reroll once) in same manner on cooled baking sheet.
I don't think these are common, My Grandma made them alot and they are very good





Jumbo Raisin Cookies





Simmer: 2 cups raisins }}


1 ½ cups water} cook until raisins are plump


Drain and save ¼ cup of liquid





Blend: 1 cup shortening


1 tsp. .cinnamon


¼ tsp. nutmeg


¼ tsp. allspice


1 tsp. vanilla





Add %26amp; beat: 2 cups sugar


¼ cup of liquid from raisins


3 eggs





Sift together: 4-4 ½ cups flour


1 tsp. baking powder


1 tsp. salt


1 tsp. baking soda





Mix all above ingredients together . Drop by teaspoon on baking sheet. Bake at 350 10-12 minutes.





As soon as they are taken from the oven, sprinkle with a small amount of powder sugar.








Pumpkin Cookies





2 cups flour


1 tsp. baking powder


1 tsp. baking soda


1 tsp. cinnamon


½ tsp. salt





1 cup sugar


1 cup shortening


1 cup pumpkin


1 egg


1 tsp. vanilla





Sift together first 5 ingredients.


Cream sugar and shortening, add egg, pumpkin and vanilla.


Add dry ingredients and mix well.


Drop from teaspoon onto ungreased cookie sheet.


Bake at 350 for 10 minutes or until browned.


Cool and frost





Pumpkin Cookie Icing





3 Tbs. butter


4 Tbs. condensed milk


½ cup brown sugar





Boil butter, milk and brown sugar for 2 minutes.


Cool thoroughly.


Stir in: 1 cup powdered sugar


1 tsp. vanilla
Lace Cookies





2 sticks butter


3 cups brown sugar packed


1 egg


¼ tsp salt


1 tsp vanilla


4 cups quick rolled oats


½ c pecans chopped





Blend butter and sugar in mixer. Add egg, salt and vanilla then blend again. Now blend in the rolled oats and chopped pecans. Lightly grease a baking sheet. Using a melon baller, make small balls and drop onto sheet, about two inches apart. Bake at 325% for about 8 minutes.





Note: Cookies will melt, spread out, and become lacy. Let cool completely before removing them, and handle gently
Try to look on this one: http://yummeebee.blogspot.com/2009/06/cr…





It has lots of cookie recipes which are mostly new.