I want to make cookies as gifts for Christmas. I prefer to make all time favorites rather than anything decorative specifically for the holiday. I think a variety of five kinds would be nice. So I have decided on
chocolate chip
oatmeal
peanut butter
sugar
What do you think my fifth recipe should be? I thought about snicker doodle but they are a lot like sugar cookies. Too close I think. What else is a really popular homemade cookie? Help me decide. TIA
I also like to make simple,.old fashioned cookies at Christmas. I usually end up making peanut butter cookies, sugar cookies, oatmeal cookies, and chocolate cookies. Sometimes I make thumbprint cookies with preserves,.or peanut butter thumbprint with a Hershey Kiss in the center. Sometimes I make molasses cookies.
one kind of oatmeal cookies. We buy those candies that are orange slices, cut them in thirds and add them to oatmeal cookies. Maybe the Hershey's cinnamon chips would be good in them also.
Lemon lovers cookies, ranger cookies, mint petites or just to add a little variety,maybe some tiger butter.
Maybe chop up some peppermint and add to Snickerdoodles to change them up so they aren't like the sugar cookies.
My first thought was also molasses cookies, rolled in sugar before baking. BIG HIT!
I also have a recipe for shortbread mini chocolate chip and toffee pieces cookies that are always a winner. After baking you dip half of the cookie in melted chocolate and sprinkle with a pinch of salt. Since no eggs are used it's a good option for those who are allergic. BTW, it takes longer to type the name than to make the cookies!
the traditional shortbread cookies made in a pan or a shortbread petticoat tails, but I grew up going to church with Scottish housewives.
Or the shortbread or sugar cookies from sweetopia
Maple cookies from Martha Stewart (my teacher friends favorite)
Better than brownies from Brown Eyed Baker
Russian Tea Cakes (otherwise known as Snowballs or Mexican Wedding Cookies) are what my hand gravitates to when there is a variety of homemade cookies. Buttery, nutty, and the powdered sugar coating—so good. I like to make them, too, because you can fit a lot on the baking sheet since they don’t spread!
I've frozen cookies many times. I bake them at my cabin and leave them in a Tupperware freezer container so I always have cookies there to welcome me. They taste great right from the freezer or warmed up in the microwave. I always make choco chip cookies, and sometimes I've left them there for more than a month.
Chocolate Chip and Toffee Shortbread Cookies
MAKES 70 to 75 cookies
INGREDIENTS
• 1 cup unsalted butter, at room temperature
• 1/2 cup powdered sugar, sifted
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cups mini semi-sweet chocolate chips, divided
• 3/4 cup Heath toffee chips
• Candi Quik or Almond Bark (chocolate or vanilla) for dipping
• Large grain salt to sprinkle lightly on melted chocolate after dipping
INSTRUCTIONS
Place the butter, powdered sugar, and salt in the bowl of a stand mixer. Beat on medium speed until completely smooth. Mix in the vanilla. On low speed, mix in the flour until combined and a dough is formed. With a stiff spatula, fold in the chocolate chips and the Heath chips by hand.
Preheat the oven to 350°F and shape spoonfuls of dough into small balls, about one inch wide. Place the balls two inches apart on a cookie sheet that has either been sprayed with cooking spray or lined with parchment paper. Press down lightly to give each cookie a slightly flat surface. Bake for 10 to 13 minutes, until fairly firm to the touch. (I use a flat bottom glass dipped in sugar to flatten the dough balls)
Bake for 7 minutes. Rotate the baking sheets between racks and from front to bake. Bake until the edges are firm to the touch and just barely brown, 5 to 8 minutes more. Let the cookies cool completely on the baking sheets before removing from the pan, as shortbread is very brittle. Repeat with the remaining cookie dough, making sure the baking sheets are completely cooled between batches.
Melt the Candi Quik or Almond Bark. Dip one end of each cookie into the chocolate and use an off-set spatula or butter knife to scrape off the excess chocolate. Place the dipped cookies on waxed paper or parchment paper and let sit until the chocolate sets (or refrigerate to speed up the process).
Storage: The cookies can be stored in an airtight container at room temperature for a few days.
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11-04-2019, 08:47 PM
I’d go with molasses or ginger. 
