Cookie recipies needed.?

These are my favorite cookies.

CRISP AND CHEWY COCONUT OATMEAL

COOKIES

3/4 cup butter

1/2 cup sugar

1 1/2 cups brown sugar

2 eggs

1 tsp. baking powder

1/2 tsp. salt

1 cup flour

1 tsp. vanilla

2 1/2 cups oats

1 cup coconut

Cream butter and sugars. Add eggs and beat. Sift baking powder, salt and flour; add. Add and mix in vanilla. Fold in oats and coconut. Drop by spoonfuls on cookie sheet. Bake at 375 degrees for 10 minutes. Makes 6 dozen.

Tender Sugar Cookies

about 60

Prep: 40 min.

Chill: 30 min.

Bake: 15 min. per batch

Ingredients

1 cup butter, softened

1-1/4 cups sugar

1 teaspoon baking powder

1/4 teaspoon salt

1 egg

1 teaspoon vanilla

2-1/4 cups all-purpose flour

Directions

1. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the sugar, the baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator for 30 to 60 minutes or until dough is easy to handle.

2. Preheat oven to 300F. Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets. Bake in preheated about 15 minutes or until tops are slightly crackled and sides are set (do not let edges brown). Transfer cookies to wire racks and let cool. Makes about 60 cookies.

3. Tip: For a colorful platter of cookies, roll the dough balls in different colored sugars instead of the white granulated sugar.

4. To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.

Spritz Blossoms

about 7 dozen cookies

Prep: 40 minutes

Bake: 7 minutes/batch

Ingredients

1-1/2 cups butter, softened

1 cup packed brown sugar

1 teaspoon baking powder

1 egg

1 teaspoon vanilla

1/2 teaspoon almond extract

3-1/2 cups all-purpose flour

1 recipe Powdered Sugar Icing

Coarse sugar; silver dragees

Directions

1. Preheat oven to 375F. In large bowl beat butter on medium to high speed 30 seconds. Add brown sugar and baking powder; beat until combined, scraping sides of bowl. Beat in egg, vanilla, and extract until combined. Beat in as much flour as you can; stir in remaining flour.

2. Push dough through cookie press onto ungreased cookie sheet. Bake 7 to

9 minutes or until edges are lightly browned. Transfer to wire rack to cool.

3. Brush with Powdered Sugar Icing; sprinkle with sugar. Place a dragee in center. Dry 30 minutes on waxed paper. Makes 80.

4. Store in airtight container in single layer at room temperature up to 3 days. Freeze up to 3 months.

The following is not a cookie recipe but I have taken for cookie exchanges and it always goes over very well. I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs.

Irish Crème Fudge

3 sticks of butter (3/4 pound)

3 cups sugar

2/3 cup evaporated milk

1 7-ounce jar Kraft marshmallow crème

12 ounce bag semi-sweet chocolate chips

1 bottle (airline size or nip)or 1 shot Irish Crème

2 cups walnuts or pecans - optional

2 8-inch square pans sprayed with non-stick spray

In a 3 quart sauce pan - preferably enameled cast iron - melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.

Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly.

Pour mixture into pans and cool thoroughly before cutting into squares and serving.

Super Duper Chocolate Cookies

Ingredients-

4 (1 ounce) squares unsweetened chocolate

1/2 cup vegetable shortening

2 cups white sugar

2 teaspoons vanilla extract

4 eggs

2 cups all-purpose flour

2 teaspoons baking powder

1/8 teaspoon salt

1/2 cup chopped walnuts

3/4 cup confectioners' sugar

Preparation-

Melt the chocolate and shortening in a saucepan over low heat. Remove from heat and mix in sugar and vanilla. Beat in eggs 1 at a time. In a bowl, sift together flour, baking powder and salt. Stir in the chocolate mixture and nuts. Chill dough in the refrigerator 3 hours or overnight.

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

Place confectioners' sugar in a bowl. Roll dough into 1 inch balls. Roll dough balls in confectioners' sugar to coat. Arrange 3 inches apart on the prepared cookie sheets.

Bake 12 to 15 minutes in the preheated oven. The cookies will look soft when removed from the oven. Transfer to a wire rack to cool. Enjoy!

I have two favorites that are really popular with my family and one that a friend gave me who told me that those were the best cookies he has ever eaten....

Pumpkin cookies:

1 c. oil

1 egg

1 c. sugar

1 c. pumpkin

2 c. all purpose flour

1 t. soda

1/2 t. salt

1 t. cinnamon

icing:

3 T. butter

4 T. milk

1/2 c. brown sugar

1 c. confectioner's sugar

3/4 t. vanilla

Preheat oven to 350 degrees. In a large mixing bowl, mix cookie ingredients together. Drop by spoonfuls onto baking sheet and bake for 10 minutes.

While cookies are bakin, in a saucepan, melt butter. Once butter is melted, added brown sugar and let cool. Be careful not to let it cool completely or it will harden up and will have to be reheated. Add confectioner's sugar, milk, and vanilla. Icing should be at spreadable consistency. Spread over cookies

No Bake Chocolate Peanut Butter Cookies (Preacher Cookies)

2 c. sugar

1 stick butter

4 T. cocoa

1/2 c. milk

3 c. oatmeal

1/2 c. peanut butter

1 t. vanilla

1/2 c. coconut (optional)

1/2 c. raisins (optional)

In a medium saucepan, add stick of butter and let it begin to melt. Add sugar, milk, and cocoa and bring to a boil. Once the mixture has boiled, remove from heat and add oatmeal, peanut butter, and vanilla. More peanut butter can be added if desired. If desired, add the raisins and coconut. Spoon mixture onto wax paper and let cool. Once cookies have set up, refrigerate in container.

my friend's cookie Texas Lizzies:

1 stick butter, room temp

1 box light brown sugar

4 large eggs

3 1/2 c. all purpose flour

3 t. baking soda

1 t. ground nutmeg

1 t. ground cinnamon

1/2 c. whiskey

3/4 lb pecans, chopped

1 box golden raisins

8 oz red candied cherries, chopped

8 oz green candied cherries, chopped

3/4 lb walnuts, chopped

1 1/4 c. dark raisins

Preheat oven to 350 degrees. Grease several baking sheets. In large bowl, beat butter until smooth and creamy. Beat in sugar until light and fluffy. Beat eggs one at a time. On low speed, beat flour, baking soda, nutmeg and cinnamon in butter mixture. Add whiskey. Stir in the nuts, raisins, and candied cherries. Drop dough by rounded tablespoons, placing 2 inches apart. Bake 10 to 12 minutes

we make these cookies called cowboy cookies...they're like chocolate chip cookies with rolled oats...they're really yummy!!

then there are the classic peanut blossoms, where you take peanut butter cookies and put a hershey's kiss on top.....

sorry i dont know the recipes...im up in college, away from my mom's recipe box....

many, many cookie recipes enclosed in one e-mail...if interested e-mail me and I will send it to you. That is the only way I know how to do it. It's really great to have on hand for cookie recipes.

bethanyzawadzke@yahoo.com

Go to

www.northpole.com

you would not believe how many cookie recipes they have

http://www.foodnetwork.com/food/12_days_of_cookies

I have been signed up with this for several years and I love it!