Best Cookies Ever recipe?

Here's an old family recipe for melt-in-your-mouth nut balls that look amazing! They are like a nutted shortbread rolled into balls and baked, then dipped in chocolate and topped with a leaf and rosette. Trust me, it's easier than it sounds. People will oooh and aaaah over how beautiful they look, then roll their eyes back in their head when they taste that cookie just melt in their mouth!

Chocolate-Covered Nut Balls

1 cup butter

2 cups flour

¼ cup sugar

2 ½ cups chopped walnuts

2 tsp vanilla

Cream butter and sugar until light. Add remaining ingredients and mix thoroughly. Roll into balls and place close together on an ungreased cookie sheet.

Bake at 350 degrees for about 20 minutes. Cookies will be lightly tanned but not browned. Remove from oven, place on wire rack until completely cooled.

Chocolate Glaze

Melt 1 cup chocolate chips, 3 tbsp butter and ½ cup milk in the top of a double boiler over hot water. Blend in 4 cups sifted confectioner’s sugar; beat until smooth. If glaze thickens, reheat over hot water. Dip cookie in glaze and set on waxed paper to allow chocolate to set and harden. Decorate each cookie with a frosting leaf and rosette.

NOTE: I keep the glaze warm until I am finished dipping cookies. I put a toothpick in top of cookie to dip it in the chocolate and let it drip a little before putting in on waxed paper. If it runs off too much, put more powdered sugar in chocolate mix and allow to blend well. Push the cookie off using another toothpick. I make a standard buttercream frosting, thickened for decorating, to make the leaf and rosette. You can also use the frosting in a can but it doesn’t not set up as well. Pipe out a green leaf just beside the toothpick hole then the rosette right on top - no one will see how you dipped them!

Makes about 5 dozen

This is a holiday tradition for my family. I'm not a fan of pumpkin pie but these cookies are amazing.

Pumpkin Chocolate Chip Cookies

1 cp canned pumpkin - not pumpkin pie filling

2 eggs

½ cp butter, room temp

1 ½ cp sugar

1 tsp vanilla

Using a potato masher or fork, cream the butter and sugar together. Stir the other ingredients in to the mixture.

2 ½ cp flour

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

½ tsp salt

Stir in the dry ingredients till well blended.

1 pkg chocolate chips

Add the chocolate chips and stir till they’re evenly distributed.

Heat oven to 375*. Drop by spoonfuls onto greased cookie sheets. Best made as rather large cookies. Approx ¼ cp dough per cookie. Makes 18 lrg cookies or 36 regular size. Bake approx 12-14 min.

This is another holiday fav, not exactly a cookie but ohhhh so good. I'm not normally a coconut fan but it's so good on these.

Walnut Coconut Squares

Crust

2C flour

2/3 C butter

½ tsp salt

2 Tbls sugar

Topping

3 eggs

1 ½ C brown sugar

½ C coconut

1 ½ C chopped walnuts

3Tbls flour

Crust: Blend the sugar and salt into the butter. Add the flour and mix well. Pat this into a cookie sheet with an edge. Bake at 350 for 10 min

Topping: Beat the eggs till frothy. Add the brown sugar and stir till well mixed. Stir in the coconut, nuts and flour. Spread this over the baked crust. Bake an additional 20 min.

Ginger Snaps

best is you replace some of the molasses with maple syrup

Ingredients

1/2 cup shortening

1 cup sugar

1 egg

1/3 cup molasses/ maple syrup

2 cups flour

2 teaspoons baking soda

2 teaspoons ginger

1 teaspoon cinnamon

Directions

Preheat oven to 350 degrees. Put shortening and sugar in a large bowl. Beat well. Add eggs and molasses and beat until light. Stir flour, baking soda, ginger and cinnamon. Roll pieces of dough into small balls. Place into a greased cookie sheet. Sprinkle the tops with a little white sugar. Bake 12-14 minutes. Let cool and enjoy!

My aunt makes monster cookies: oatmeal, chocolate chips, peanut butter, peanut m&ms, and sometimes raisins. Best things ever! Just use a oatmeal cookie recipe and add in however much you want of everything else!

Brown Edge Waffers - follow recipe on back Toll House semi choc chips for chocolate chip cookies - instead of adding brown sugar - use all white sugar and do not use any chocolate chips - you end up with a very thin vanilla wafer with dark brown edges - so good -

JAM filled NUT COOKIES elements:- -a million/4 cup blanched almonds -a million/2 cup filberts, skins bumped off -a million/4 cup white sugar -4 egg whites -a million/8 teaspoon salt -a million/8 teaspoon cream of tartar -a million/2 cup sugar -raspberry or strawberry jam technique:- a million) Blanch the almonds for a million-2 minutes in simmering water; drain and position on a cookie sheet. Toast for 10 minutes at 350°F stages. 2) Toast the filberts (do no longer brown). enable to relax truly, then rub off the skins with a clean towel. 3) In a nutrients processor, grind filberts and almonds with sugar, by employing pulsing a number of situations till positive. 4) employing a pastry bag or cookie shooter with a round tube, pipe cookies (in a million-inch mounds) onto a greased silicone baking or cookie sheet that has been greased and dusted gently with flour. 5) nonetheless, drop by employing tablespoonfuls. 6) Bake at three hundred°F for 10-quarter-hour or till the precise has a mild crust yet remains smooth. enable to relax for a number of minutes, then use a spatula to get rid of from baking sheet. 7) at the same time as cookies are thoroughly cooled, make a sandwich of two cookies with raspberry jam. 8) those might want to nicely be served as is or drizzled with lemon or vanilla flavored confectioners icing or glazed with dipping chocolate. savour!!