You might need to buy:
  • unsifted flour
  • baking powder
  • baking soda
  • salt
  • packed br. sugar
  • eggs
  • water
  • orange extract
You might need to buy:
  • baking soda
  • flour
  • eggs
  • shortening
  • butter
  • peanut butter
  • brown sugar
  • sugar
  • baking powder
  • Granulated sugar and Kisses
serves 18
You might need to buy:
  • semisweet chocolate chips
  • peanut butter
  • vanilla
  • podered sugar

PAN COOKIE VARIATION: Grease 15 × 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

  • May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
ready in about 20 minutes
You might need to buy:
  • packed brown sugar
  • NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • chopped nuts
Belongs to Bethany Almond Biscotti 

MAKES 30 COOKIES

The almonds will continue to toast while the biscotti bake, so toast the nuts only until they are just fragrant.

WHY THIS RECIPE WORKS:
We wanted biscotti that were hard and crunchy, but not hard to eat, and bold in flavor. To keep the crumb hard, we used just a small amount of butter (4 tablespoons), and to keep the biscotti from being too hard, we ground some of the nuts to a fine meal, which helped minimize gluten development in the crumb. To ensure bold flavor in a biscuit that gets baked twice, we increased the quantities of aromatic ingredients.

You might need to buy:
  • almond extract
  • Vegetable oil spray

MAKES 32 COOKIES

If the dough gathers into a cohesive mass around the blade in the food processor workbowl, you have overprocessed it. Make sure to stop processing at the point where the mixture is separate and pebbly. If at any point during the cutting and rolling of the crescents the sheet of dough softens and becomes impossible to roll, slide it onto a baking pan and freeze it until it is firm enough to handle. Once the crescents are baking in the oven, start checking them for doneness at eighteen or nineteen minutes, especially those on the top-level rack. Feel free to substitute an equal quantity of chopped pitted prunes, chopped dried apricots, dried currants, dried cherries, or dried cranberries for the raisins in the filling.

WHY THIS RECIPE WORKS:
On the way to a rugelach recipe that gave us tender cookies with a bounteous filling, we discovered that freezing the circles of rolled-out dough before applying the filling gave our baked cookies the flakiest, most delicate texture. For the best filling for our rugelach recipe, we processed the preserves briefly in the food processor to break up larger pieces of fruit, which tend to spill out during baking. We chopped the nuts very fine and added them to the filling last, so they would block seepage.

Permalink: http://ohsheglows.com/2012/12/05/crispy-peanut-butter-chocolate-chip-cookies-vegan-gluten-free/
Makes 22 cookies (2" daimater)

serves 5
You might need to buy:
  • vanilla extract
  • baking soda
  • baking powder
  • fine grain sea salt
ready in about 40 minutes; serves 16
You might need to buy:
  • * 1/4 teaspoon ground nutmeg
  • * 1/4 teaspoon ground cloves
  • * 1 teaspoon ground cinnamon
  • * 1-1/4 teaspoon ground ginger
  • * 1-1/2 cups plus 1 Tbsp all-purpose flour
  • * 7 ounces semisweet chocolate chips
  • Recipe DOUBLES Easily
  • * 1/2 cup unsulfured molasses
  • * 1 teaspoon baking soda
  • * 1-1/2 teaspoon boiling water
  • * 1/4 cup granulated sugar
Belongs to Karen P. Monster Cookies 
ready in about 25 minutes
You might need to buy:
  • eggs
  • peanut butter
  • corn syrup
  • baking soda
  • vanilla
  • oatmeal
  • brown sugar
  • sugar
Belongs to Karen P. Zebra Cookies 
ready in about 25 minutes; serves 48
You might need to buy:
  • Milk chocolate kisses with stripes
  • Sifted powdered sugar
  • all-purpose flour
  • vanilla
  • baking powder
  • sugar
  • cooking oil