World Best Cookie Cooking Recipes

Monday, March 30, 2015

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

1 beat 3/4 cup butter at medium speed with an electric mixer until creamy; gradually add sugar. add egg and vanilla, mixing well.
2 combine flour and salt; add to butter mixture, mixing until blended. stir in 1 cup chocolate morsels.
3 shape dough into 1 1/2- x 1/2-inch logs. place on ungreased cookie sheets.
4 bake at 350f for 12 to 15 minutes or until set. remove to wire racks to cool.
5 combine remaining 1 cup chocolate morsels and remaining 1/4 cup butter in a small heavy saucepan; cook over low heat, stirring often, until chocolate melts. dip ends of cookies into mixture, and roll in chopped walnuts. place on wax paper until chocolate is firm. store in an airtight container; freeze up to 6 months, if desired.
6 from "christmas with southern living 1994.".

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Servings: 12
2 (12 ounce) cans refrigerated croissant dough (these are the "big and flaky kind. i recommend pilsbury...it seems to be easier to work with than st)
1 lb breakfast sausage, flavor (optional)
4 -6 eggs, beaten
8 ounces cream cheese (i use neufchatel.)

1 preheat oven to 350 and take out cream cheese to soften.
2 crumble and brown sausage in a non-stick skillet. drain any grease.
3 while sausage is cooking: on a parchment lined cookie sheet, unroll one can of crescent rolls and crimp all seams to make one large sheet of dough.
4 in the same skillet, scramble eggs. the number of eggs you use is based on preference. this is also when you would add any veggies, seasonings or extras you might want.
5 in a large bowl, mix together sausage, egg and cream cheese until well incorporated. spread mix on crescent dough, leaving about one inch of dough exposed all the way around.
6 unroll second can of crescent rolls on top of sausage mixture, crimping all seams. also crimp top dough to bottom dough -- you want no holes if at all possible.
7 bake until golden brown, about 15 minutes. i recommend waiting a few minutes before serving -- these can hold a lot of really hot steam.

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

1 preheat oven to 325°f in a medium mixing bowl, cream butter, sugar and vanilla. add 2 cups flour and mix until dough is smooth. if dough feels sticky add additional 1/4 cup flour as needed.dough should be soft but not sticky.
2 spray cookie mold lightly with vegetable pan spray.
3 flour mold, shake out excess. firmly press dough into mold, making sure dough is even.
4 prick surface with fork and bake in mold 30-35 minutes or until lightly browned.
5 cool in mold 15 minutes.
6 loosen edges of shortbread with tip of knife and flip mold over onto cooling rack. makes 4 cookies.
7 note:for cookies press dough in mold and bake flowing recipe directions. for best results, bake in mold. for easier handling, place mold on a cookie sheet before baking. if desired, to make more than one cookie at a time, you may release dough from mold and bake directly on cookie sheet. to unmold after cooling, run knife blade on the edge of mold and release.
8 for candy: freeze mold at least 20 minutes before molding candy. melt chocolate or confectionery coating as directed on package. fill mold cavity to top; freeze approximately 10 minutes to set and release.
9 for rolled fondant: it's easy to create a fondant "plaque" to add dimension to any type of cake. press fondant paste lightly into cavity, then release.
10 cool mold completely before washing. to clean hand wash in warm soapy water; rinse thoroughly.

Total Time: 1 hr 40 mins Preparation Time: 1 hr 30 mins Cook Time: 10 mins

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

1 pastry:.
2 cut butter into flour.
3 add water and mix with fork.
4 shape into a ball and divide in half.
5 pat into two 12" x 3" strips on an ungreased cookie sheet.
6 filling:.
7 bring water and butter to boil and remove from heat. then immediately, (this is important), add flour and beat until smooth, then eggs, one at a time, beating.
8 add flavoring.
9 add almonds, if using.
10 spoon half of filling on each strip of pastry and spread just to the edges. it will be very thick. bake 350 degrees for 60 minutes or until golden brown.
11 frost. (there is no sugar in the pastry itself, so the sweetness comes from whatever frosting you choose to use.).

Total Time: 28 mins Preparation Time: 15 mins Cook Time: 13 mins

1 heat oven to 425°.
2 generously grease a large cookie sheet.
3 in a large bowl, combine flour and cheese and mix well. add salsa, margarine and water and stir just until blended.
4 knead dough gently on lightly floured surface just until smooth. press or roll out dough to 12- x 6-inch rectangle.
5 cut into 2- x 1-inch strips with sharp knife or pizza cutter. place strips about 1/2 inch apart on greased cookie sheet.
6 bake for 11 to 13 minutes or until light golden brown. serve warm.

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

1 sift flour, sugar, and baking powder together in a bowl. cut in butter until particles are the size of rice kernels. (i allow butter to slightly soften at room temperature while i gather my ingredients to make cutting it into the flour easier, but it should still be mostly firm).
2 in a separate bowl, whip heavy whipping cream until soft peaks form. (whip it until it is the consistency of whipped cream used for topping a slice of pie).
3 mix in cream with a fork and knead lightly with fingertips until mixture makes a ball.
4 roll a fourth of the dough at a time into a 6 by 4 inch rectangle. sprinkle crushed loaf sugar over the dough, pressing in lightly. (i use granulated sugar instead of loaf sugar.) cut into 6 by ¼ inch strips. form into figure eights or loose knots to resemble pretzels. place on ungreased parchment paper-lined cookie sheets. (note: when making pretzel shapes, press the dough down where the strips overlap to make the same thickness as the sides of the cookie for even baking. otherwise, the sides will cook too quickly leaving the thicker layered of dough still raw).
5 bake at 400f degrees about 12 minutes or until lightly golden. (because oven temperatures vary, i bake mine for 16 minutes to achieve lightly golden color all over. watch closely for they burn easily.) store in an airtight cookie tin at room temperature.