Does anyone have an irresistable cookie recipe?

I want to make cookies for my co-workers however i have no clue of what to make. Most of the people that i work with are men, and i want to make something that everyone will love.


Thanks:)Does anyone have an irresistable cookie recipe?
I have three that are awesome.





The three I have given you below are my all time favorites. Hard to decide which I like best but the Lemon Drop Cookies are on the top of my list right now.





*Homemade Hob Nobs





1 1/4 cups oats


1/4 cup plus 2 tablespoons all purpose flour


1/4 cup plus 2 tablespoons whole wheat pastry flour


1/2 teaspoon baking powder


1/2 teaspoon baking soda


1/4 cup packed brown sugar


2 Tablespoons granulated sugar


9 tablespoons salted butter


1/2 tablespoon corn syrup


1/4 teaspoon vanilla


4 oz milk chocolate, Cadbury





Preheat oven to 350 F (180 C).





Process oats in a food processor until fine. Add both flours, baking powder and baking soda and pulse to mix. Add both sugars and pulse to mix again. Add cut up butter and pulse processor until mixture is coarse and sand-like. Add the corn syrup and vanilla and pulse some more. Mixture will look very dry.





Empty into a wide mixing bowl and shape into two big balls. Press each ball into a disk and place between sheets of waxed paper. Roll one of the disks to about a 录 inch thickness. Using a 2 inch round (or slightly smaller) cookie cutter, cut out circles. Place on parchment lined cookie sheets and bake for 12 minutes or until the edges are lightly browned.





Cool cookies on a cooling rack.





Melt the milk chocolate in a bowl set over a saucepan of barely simmering water. Spoon melted chocolate over cookies. When milk chocolate is partially set, drag a toothpick through it and make a Hob Nob like pattern.





**You can use regular whole wheat flour, but weigh out 50 grams. I think it鈥檚 a little heavier than whole wheat pastry flour and the volume might be less than 录 cup plus 2 tablespoon








Sand Tarts





1 c. butter (2 sticks), softened


1 tsp. vanilla extract


1 c. confectioners' sugar


1 3/4 c. all-purpose flour


1 c. pecans, finely chopped





Preheat oven to 275掳F.





In large bowl, with mixer on medium speed, beat butter, vanilla, and 1/2 cup sugar until smooth, occasionally scraping bowl with rubber spatula. Reduce speed to low; gradually beat in flour just until blended, occasionally scraping bowl. With spoon, stir in pecans.





With floured hands, shape dough by level measuring tablespoons into about 2'; by 1/2'; crescents. Place crescents, 2 inches apart, on 2 ungreased large cookie sheets.





Place cookie sheets on 2 oven racks. Bake about 45 minutes or until edges are lightly browned, rotating cookie sheets between upper and lower racks halfway through cooking. With metal spatula, transfer cookies to wire racks set over waxed paper. Immediately sprinkle remaining confectioners' sugar through sieve over cookies to coat well. Cool completely, about 30 minutes.





Store cookies in tightly sealed container, with waxed paper between layers, at room temperature, up to 2 weeks or in freezer up to 3 months.





* Lemon Drop Cookies





1 1/2 cups all purpose flour


1 teaspoon baking powder


陆 teaspoon salt


4 oz unsalted butter at room temperature


3/4 cup granulated sugar


1 large egg


1 teaspoon grated lemon zest


1 tablespoon heavy cream


陆 cup very finely crushed lemon drops (6.5 oz package)





Preheat oven to 350 degrees F.





Combine the flour, baking powder and salt in a small bowl and stir until very well mixed; set aside.





Cream the butter and sugar in a large mixing bowl using high speed of an electric mixer. When light and fluffy, add the egg, zest and cream. Scrape sides of bowl and stir well. Stir in the flour mixture, followed by the lemon drops.





Using rounded teaspoonfuls, drop batter onto parchment lined cookie sheets and bake cookies for about 10 minutes or until they are nicely brown around the edges.Does anyone have an irresistable cookie recipe?
Cherry Cream Cheese Cookies


Yields: 4 陆 dozen





1 cup powdered sugar


1 cup butter, softened


1 egg


2 teaspoon vanilla


2 cup Pillsbury's Best All Purpose or Unbleached Flour





Filling





1 cup powdered sugar


2 tablespoon flour


3 ounce package cream cheese, softened


1 teaspoon vanilla


1/2 cup coconut


1/2 cup chopped red maraschino cherries, well drained





Glaze





1/4 cup semi sweet chocolate chips


1 tablespoon butter


1/4 cup powdered sugar


3-4 teaspoon water





In large bowl beat 1 cup powdered sugar and 1 cup butter until light and fluffy. Add egg and 2 teaspoons vanilla; blend well. Lightly spoon flour into measuring cup; level off.





Stir in 2 cups flour; mix well. Cover with plastic wrap; refrigerate 1 to 2 hours or until firm. Heat oven to 350 degrees. Shape dough into 1'; balls; place 2'; apart on ungreased cookie sheet. With thumb, make imprint in center of each cookie.





Bake at 350 degrees for 12 to 15 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Cool completely. In small bowl, beat 1 cup powdered sugar, 2 tablespoons flour, cream cheese and 1 teaspoon vanilla until light and fluffy.





Stir in coconut and cherries. Fill each cookie center with 1/2 teaspoon filling. In small saucepan, melt chocolate chips with 1 tablespoon butter, stirring constantly.





Remove from heat. Stir in 1/4 cup powdered sugar and enough water for glaze consistency; blend until smooth. Drizzle over cookies. Allow to set.





Store in tightly covered container between sheets of waxed paper, refrigerate.





==========================





Thick, Chewy Oatmeal Raisin Cookies





The last trick to getting a really thick, chewy cookie is to chill the dough before you bake it.





You can scoop it and then chill it, or, if you鈥檙e like us, scoop it, freeze them and store them in a freezer bag so you can bake them as you wish. I find they鈥檙e always thicker when baked from the cold 鈥?only a couple extra minutes baking is needed.





This is a half recipe. It makes a couple dozen standard-size cookies. (I get more because I make them tinier.) I always feel like I鈥檓 swimming in cookies when I make the full volume, but if you鈥檙e feeding a crowd, go ahead and double it.





1/2 cup (1 stick or 4 ounces) butter, softened


2/3 cup light brown sugar, packed


1 egg


1/2 teaspoon vanilla extract


3/4 cup all-purpose flour


1/2 teaspoon baking soda


1/2 teaspoon ground cinnamon


1/4 teaspoon salt (I often use a half teaspoon, but I like more salt in my baked goods)


1 1/2 cups rolled oats


3/4 cup raisins


1/2 cup walnuts, chopped (optional)





Preheat oven to 350掳F (175掳C).





In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.





At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you鈥檙e impatient, but I do find that they end up slightly less thick.





The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top.





Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.
This is a fantastic recipe as its not too rich, so you always want more, plus as its not too sweet its perfect for men, who tend to like sweet foods less than women.





molasses sugar cookies


ingredients


4 1/2 cups flour


2 1/2 tsp ginger


2 1/2 tsp cinnamon


1 tsp ground cloves


2 tsp baking soda


pinch salt


1 1/2 cups shortening


2 eggs


1/2 cup molasses


2 cups sugar





method


sift flour, spices soda and salt together and set aside. cream shortening and sugar. add eggs one at a time, then molaseses. stir in flour mixture, then mix with hands. roll into balls and roll in sugar. place on ungreased cookie sheets and bake for 8-9 mins at 180.
I HAVE MANY IRRESISTABLE RECIPES = D





yea and Email me for pictures!!!Enjoy!





Ingredients


Brioche Bread Pudding:


Butter, room temperature


4 eggs


3/4 cup whole milk


3/4 cup heavy cream


1 tablespoon vanilla extract


1 teaspoon lemon zest


1/2 cup sugar, plus more for dusting and topping


4 large slices brioche bread


2 cups mixed berries (blueberries, strawberries, raspberries, blackberries), plus more for garnish


Lemon Fondant:


2 cups powdered sugar


2 tablespoons water


2 lemons, zested and juiced


Directions


Butter and sugar 6 (6-ounce) ramekins.





In a medium bowl, whisk together the eggs, milk, cream, vanilla extract, lemon zest, and sugar. Combine well with a whisk - then let it settle so there are no air bubbles on the surface otherwise these will cause lumps in your anglaise.





Preheat the oven to 350 degrees F.





Tear the brioche up into large pieces using your hands, add to the custard mixture and toss to combine. Equally divide the berries among the ramekins and top with the bread mixture. Gently press down so they are packed evenly. Sprinkle with more sugar, then refrigerate for 10 to 15 minutes to let soak.





Bake for 25 minutes in the center of the oven. The pudding is ready when it has puffed up and the custard is set. The top should be a nice golden color. Remove and allow to cool slightly.





Make the fondant. In a mixing bowl combine sifted powdered sugar, water, lemon zest and juice.





Once the pudding has cooled slightly, invert onto an individual serving plate. Drizzle the lemon fondant over warm bread pudding and serve with extra fresh berries.





Lemon Curd Trifle with Fresh Berries


Ingredients


6 large egg yolks


1 cup sugar


4 lemons, zested and juiced


1/2 cup (1 stick) unsalted butter, cut in chunks


1 pint fresh strawberries, stemmed and halved lengthwise


1 pint fresh blueberries


1 pint fresh blackberries


2 cups sweetened whipped cream


1 prepared lemon pound cake, sliced


1/4 cup Lemoncello or Grand Marnier liqueur (optional)


Fresh mint leaves, for garnish


Directions


To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.





To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Lemoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint





THE BEST KEY LIME EVER


mix 2 pkg, of 16 oz, cream cheese SOFTENED, 1/2 a cup sugar,


2 1/2 tbs, lime juice, 1 tsp. lime peel, and 1 tsp. vanilla in an electric mixer until blended. add 2 eggs and mix till blended.


pour into any kind of pie crust ( home made graham cracker and butter prefered). bake to 350 degrees for 40 min, until center is almost set.cool and refrigerate over night. and garnist with whip cream and lime.


last but not least


STRAWBERRY SHORTCUT


Toss 6 sliced strawberries with 1/4 cup sugar and let stand 10 min. tossing until sugar dissolves. cut each slice of 1pkg Sara Lee pound cake intohalf horisontally and place 1 cake piece on each of 12 desert plates.Spoon about 1/4 straberries on cake with layering of whip cream...


I individually typed each recipe out of bordism and i hope u enjoy each and every one and the key lime is one i made up and is the best recipe i ever tasted! hope u like them!


~brittany~





CHOCOLATE CHUNK COOKIES


1. Preheat oven to 350 degrees and lightly grease two large baking sheets.


2. Combine a stick of butter, 1/2 a cup of sugar, and 1/2 a cup of packed brown sugar in a large bowl. beat with a wooden spoon or electric mixer until creamy. Beat in an egg and 1/2 tsp of vanilla extract.


3. Sift 3/4 cup all purpose flour, 1/2 tsp salt, and 1/2 tsp. baking soda in a separate small bowl. Add the flour mixture to the butter mixture, beating continuously and stir in the 1/2 cup of rolled oats and 1 and 1/4 cups chocolate chunks.


4. Spoon tablespoon fulls of the dough two inches apart on the baking sheets and bake cookies until lightly browned, about 8-10 minutes. let cookies cool for 1 minute and repeat with remaining dough...


hope you enjoy!


~Brittany~


p.s. if ur allergic to oats those are able to come out but cook

healthy skin