Re: Top 5 All-Time Favorite Cookie

Re: Top 5 All-Time Favorite Cookie

Mexican Pecan Wedding Cookie (every nationality has one, with the powdered sugar)

Thumbprint buttercookie filled with Jam

Soft m&m cookies

Homemade thin mints

Chocolate & Peanut butter cookies

Re: Top 5 All-Time Favorite Cookie

Re: Top 5 All-Time Favorite Cookie

Re: Top 5 All-Time Favorite Cookie

Sure.....
I used these:
So worth the work!

Homemade Thin Mints:   ~~~ from Chicagoist.com

For the cookies:
8 ounces butter
1 cup unsweetened cocoa powder
1 cup powdered sugar
1 teaspoon vanilla
¾ teaspoon salt
1 ½ cups all purpose flour

For the coating:
10 ounces semi-sweet baking chocolate
1 ½ teaspoon peppermint extract

Preheat oven to 350 degrees.

Cream butter until light and fluffy, then add the powdered sugar and mix until combined. Stir in the salt, vanilla and cocoa powder. Mix until the cocoa powder is integrated and the batter resembles a thick frosting. Add the flour and mix just until the flour is combined, making sure to not over mix.

Form dough into a ball. Knead a few times to bring together, then flatten into a disk between half an inch and one inch thick, cover in plastic wrap then place in freezer for 15 minutes.

Remove dough from the freezer and roll it out really thin on a floured surface, about 1/8-inch. Cut cookies using 1 1/2-inch cutter (I used a small cordial glass that measured almost 2" and it was the perfect size.  Heart cookie cutters work too.)

Place cookies on a baking sheet and bake for 10 minutes. Remove the cookies from the oven and allow them to cool completely on a wire rack. While the cookies bake, make the peppermint coating. Chop the baking chocolate into very small, thin pieces. Place in a glass measuring cup or similar container and microwave in short 15-20 second bursts. Stir in the peppermint extract. Feel free to add more peppermint as you see fit. (Don't add any more, the amount is perfect)

Gently drop the cookies, one at a time, into the coating. Turn to coat entirely, then lift the cookie out of the chocolate with the fork and bang the fork on the side of the pan until the extra coating drips off. Place on a parchment or plastic wrap-lined baking sheet, and repeat for the rest of the cookies. Place the cookies in the refrigerator or freezer to set.

My Notes: The dough is a little stiff and tended to crack while I was rolling it out.  I just smooshed it back together with my fingers as I went.  
Melt the chocolate just before you are ready to dip, and make sure you stir in the extract well.  
A large glass measuring cup works well for the melting and dipping.

Re: Top 5 All-Time Favorite Cookie

Mexican Wedding Cookies
Ingredients
1 cup unsalted butter, at room temperature
½ cup confectioners’ sugar, plus more for coating baked cookies
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour, plus more for dusting hands
1 cup pecans, chopped into very small pieces
Preparation
Preheat the oven to 275 degrees F. Line cookies sheets with parchment paper.
Using an electric mixer, cream the butter and sugar at low speed until it is smooth.
Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula.
With floured hands, take out about 1 tablespoon of dough and shape into a crescent.
Continue to dust hands with flour as you make more cookies.
Place onto prepared cookie sheets. Bake for 40 minutes.
When cool enough to handle but still warm, roll in additional confectioners' sugar or granulated sugar.
Cool on wire racks.
Recipe courtesy of Paula Deen
 
Soft Chocolate Chip Cookies (I add M&Ms & mini choco chips)
Ingredients
4 cups semisweet chocolate chips
2 (3.4 ounces) packages instant vanilla pudding mix
1 ½ cups packed brown sugar
½ cup white sugar
4 ½ cups all-purpose flour
2 teaspoons baking soda
2 cups chopped walnuts (optional)
2 cups butter
4 eggs
2 teaspoons vanilla extract
Preparation
Preheat oven to 350 degrees
Sift together the flour and baking soda, set aside.  In a large bowl, cream together the butter, brown sugar, and white sugar.  
Stir in the instant pudding until blended.  Then stir in the eggs and vanilla.  Add the dry ingredients and mix well.  
Finally, stir in the chocolate chips and nuts.
Drop cookies by rounded spoonfuls onto unprepared cookies sheets.  Bake for 10 to 12 minutes in the preheated oven.  
Edges should be golden brown.
Makes 6 dozen

Top 5 All-Time Favorite Cookie

Oh I can't wait to make them.. Thanks! Yummy!!

Top 5 All-Time Favorite Cookie

In no order : 1. Rainbow cookies 2. Soft bakes chocolate chip 3. Sugar cookies 4. Butter cookies 5. Home Made Italian Pizzeles ( sp? )

Re: Top 5 All-Time Favorite Cookie

1. Soft chocolate chip cookies
2. Rainbow Cookies
3. Those soft lacy chocolate cookies - I am not sure what they are really called though.
4. Swiss Butter Cookies that have the sugar on top from that tin.
5. Apricot Hamentashen or Lindzer Tarte Cookies with the red jelly in them and sugar on top (tie)