Special Cookie Recipes?

Im trying to sell some cookies at my school, because i want to save up for a Marine Biology trip, and i need a really yummy, amazing, addicting recipe so my friends and teachers will keep on buying them. I need something very unique and delicious! so any recommendations will help majorly! thans! :DSpecial Cookie Recipes?
Pecan Praline Bars for Mardi Gras


recipe image


Submitted by Ginger





One of the favorite treats in New Orleans鈥攁nd the rest of the Deep South鈥攊s pecan pralines, candies made with cream, butter, tons of sugar, and pecans. This easy cookie recipe pays tribute to that delightful candy and obeys the law that governs Southern desserts: If it doesn't make your teeth ache, it's not worth eating.











This dessert is great anytime of year, but it's especially suitable for Mardi Gras (February 24 this year).








Laissez Les Bon Temps Rouler! Let the Good Times Roll!


Ingredients


At a glance


Bar cookies and squares


Easy cookies


Special occasion cookies


Makes


32 cookies





* 8 (2 1/4 x 5 inch) whole graham crackers


* 1 cup (2 sticks) unsalted butter, cut into chunks


* 1 cup firmly packed light brown sugar


* 1/2 teaspoon vanilla extract


* 1/4 teaspoon salt (optional)


* 1 cup pecan chips (or coarsely chopped pecan halves), preferably toasted





Steps


Preheat the oven to 350 degrees F. Lightly butter the bottom of a 13 x 9-inch baking pan.





Break each cracker into 4 individual graham crackers. (It's easiest to do this by cutting along the score lines on the cracker with a sharp knife.) Arrange the graham crackers (32 in all) in a single layer in the pan, setting them right next to each other. You may have to squeeze the last couple of pieces in. Set aside.





Put the butter and sugar in a heavy saucepan. Bring to a boil over medium heat, stirring occasionally. Remove the pan from the heat and stir in the vanilla, salt, and pecans.





Pour the hot praline mixture evenly over the crackers and spread it gently and evenly with the back of a spoon.





Bake for 8 minutes, or until the topping is puffed and bubbling. Check crackers on the edges to make sure they're not browning.





Remove from the oven. Let cookies stand in the pan for 10 to 15 minutes. Using a spatula or frosting knife, separate cookies and remove them to a wire rack to cool. It's not a bad idea to refrigerate these.





Additional tips


Store: In single layers on plates, wrapped in foil.


Freeze: No


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I need a shoebox full of them for my part.





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I have too many cookie recipes to choose from but this one is really easy and find out what people's favourite candy bars are before amking them, it makes all the difference. Oh, leave out the nuts if your school has a no nut rule.





CANDY BAR COOKIES





1 (18.25-oz.) yellow cake mix


1/2 C. light brown sugar


1 stick (1/2 cup) butter, melted


1 large egg


1 C. chopped candy bars (Milky Way, Snickers or any favorite)


3/4 C. dried cherries (optional)


1/2 C. chopped nuts


Chocolate kisses or candy corn for decorating, if desired





Preheat oven to 350掳 F. Spray cookie sheets with nonstick vegetable cooking spray and set aside. Place cake mix, brown sugar, butter and egg in bowl of mixer and blend on low speed for 2 minutes.


Remove bowl and add candies, cherries and nuts. Dough will be stiff.


Roll into balls about 1 1/2 inches in diameter. Place on cookie sheets and bake for approximately 12 minutes. If you bake too long, cookies will be hard.Decorate tops of warm cookies with chocolate kisses or candy corn.


Makes 3 1/2 to 4 dozen cookies.





Hope this helped!
I learned this little trick a long time ago when I was doing the same thing you are doing selling cookies for my daughters school. Now, this may not sound special but trust me it is cheap fast easy and all the kids and adults have always loved them and still do.





1 box yellow cake mix


half cup of oil


2 eggs





you can add chips, nuts, raisins, whatever you want for the kids I played it safe and stuck with the choco chips or plain and sprinkled the colored sprinkles. I still fix these for guest or even just for the two of us. The nice part sometime I use this as my base and make a granola bars out of it and sometimes I freeze it just like you buy a roll of cookies in the dairy dept. I use wax paper spray my hands with cooking spray and form the dough into a roll onto the wax paper cover it with alumin. foil. bring it out cook what I need and return it to the freezer. I you do a granola and the dough seems a bit dry just add a little yogurt or milk. Good Luck I hope this has helped!!
I get all my dessert recipies from http://www.cooks.com





Here is a really yummy one that you can try





DOUBLE CHOCOLATE CHIP COOKIES





1 (6 oz.) pkg. semi-sweet chocolate chips, divided


1 1/2 c. all-purpose flour


1 tsp. baking powder


1/2 tsp. salt


1/2 c. shortening


1/2 c. sugar


1/2 c. packed brown sugar


1 egg


1 tsp. vanilla extract


2 tbsp. milk


1 c. chopped pecans





Place 1/2 cup chocolate chips in top of a double boiler. Bring water to a boil. Reduce heat to low; cook until chocolate melts, stirring occasionally. Set aside to cool. Combine flour, baking powder, and salt; set aside.


Cream shortening; gradually add sugars, beating well at medium speed. Add melted chocolate, egg, and vanilla; beat well. Stir in milk. Gradually add flour mixture and mix well. Stir in remaining 1/2 cup chocolate chips and pecans. Drop dough by heaping teaspoonfuls onto lightly greased cookie sheets. Bake at 350 degrees for 10 to 12 minutes. Yields: About 6 dozen.





OR





PEANUT BUTTER CHIP CHOCOLATE COOKIES





1 c. butter


1 1/2 c. sugar


2 eggs


2 t. vanilla


2 c. flour


2/3 c. cocoa


3/4 t. baking soda


1/2 t. salt


2 c. peanut butter chips





Cream butter, sugar, eggs and vanilla together. Mix dry ingredients and stir into sugar mixture. Stir in peanut butter chips. Shape into balls and bake at 350掳F for 8-10 minutes. Makes 3-4 dozen.











GOOOD LUCK
HELLO DOLLY





1 stick butter (8 oz)


1-1/2 c. graham cracker crumbs


1 can sweetened, condensed milk


1 6-oz. pkg chocolate chips


1/2 c. coconut


1 c. chopped nuts


Melt the butter in 9x13'; pan. Spread the crumbs evenly over the butter; spread the milk evenly over the crumbs. Sprinkle the chips, coconut %26amp; nuts on top; press down gently. Bake at 350 for 25 min, or until golden brown. Cool and cut into bars
I do have a good website that could help you. Just go to the Rachel Ray website and type in cookies in the search box and it could really help she always has great recipes. I even went ahead and searched it for you so here is where the page begins on the Rachel Ray Show website.


Here is the address...


http://www.rachaelrayshow.com/sitesearch/?query=cookies
1.) Mix 4 cups of flour with 1 cup of water in a bowl.


2.) Add to eggs


3.) stir furiously until well mixed


4.) add two teaspoons of vanilla


5.) pour mixture into a cookie sheet


6.) bake for 10 minutes at 450 degrees


7.) ?????????


8.) Profit
just put pot in them!


or cocaine


then people will go crazy over them!
1) Eggs


2) Flour


3) Milk


4) Ammonia


5) Bleach
vegweb.com has the most amazing cookie recipes ever- and their vegan so everyone at school can pretty much have them
I don't have a favorite recipe, but try all recipes.com they have really good cookie recipes!
go to foodnetwork.com
Here are some cookie recipes that are not only delicious, but very eye-catching so they will sell. I added pictures so you can see them :o)





MOCHA CHOCOLATE PRETZEL COOKIES





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For Cookies:


1/2 cup butter, softened


1/2 cup sugar


1 egg


2 squares (1 ounce each) unsweetened chocolate, melted and cooled


1 teaspoon vanilla extract


2 cups cake flour


1/4 teaspoon salt





For Glaze:


1 cup (6 ounces) semisweet chocolate chips


1 teaspoon shortening


1 teaspoon light corn syrup


1 cup confectioners' sugar


3 to 5 tablespoons strong brewed coffee


2 squares (1 ounce each) white baking chocolate, chopped


Green colored sugar, optional





1. In a small mixing bowl, cream butter and sugar. Beat in egg. Beat in melted chocolate and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.





2. Divide dough into fourths; divide each portion into 12 pieces. Shape each piece into a 6-in. rope; twist into a pretzel shape. Place 1 in. apart on lightly greased baking sheets. Bake at 400掳 for 7-9 minutes or until set. Remove to wire racks to cool.





3. For glaze, in a microwave, melt the chocolate chips, shortening and corn syrup; stir until smooth. Stir in confectioners' sugar and enough coffee to achieve desired consistency. Dip cookies in glaze; allow excess to drip off. Place on waxed paper until set.





4. In a microwave, melt white chocolate; stir until smooth. Drizzle over cookies. Decorate with green sugar if desired; let stand until set.





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BLACK %26amp; WHITE COOKIES





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For Cookies


* 1 1/4 cups all-purpose flour


* 1/2 teaspoon baking soda


* 1/2 teaspoon salt


* 1/3 cup well-shaken buttermilk


* 1/2 teaspoon vanilla


* 1/3 cup (5 1/3 tablespoons) unsalted butter, softened


* 1/2 cup granulated sugar


* 1 large egg





For Icings


* 1 1/2 cups confectioners sugar


* 1 tablespoon light corn syrup


* 2 teaspoons fresh lemon juice


* 1/4 teaspoon vanilla


* 1 to 2 tablespoons water


* 1/4 cup unsweetened Dutch-process cocoa powder





Make cookies:


Preheat oven to 350掳F.





Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.





Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.





Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes.





Make icings while cookies chill:


Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as white icing.





Ice cookies:


Turn cookies flat sides up, then spread white icing over half of each and chocolate over other half.





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CHOCOLATE CINNAMON HEARTS





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For Cookie:


3/4 cup (1 1/2 sticks) butter


1 cup granulated sugar


2 eggs


2 cups all-purpose flour


1/2 cup cocoa powder


1 tsp. ground cinnamon


1 tsp. baking powder


1/2 tsp. salt





For Dipping Chocolate:


4-6 oz. bittersweet chocolate


1 tsp. vegetable shortening





Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each one.





Whisk together dry ingredients. Add the dry ingredients in several additions to the creamed mixture. Be careful not to over mix. Chill the dough several hours, or overnight.





Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.





Roll dough out on a lightly floured surface--1/8 to 1/4'; depending on how thick you want them. Cut into desired shapes and place on baking sheets. Bake for 5-6 minutes, more if the cookies are thicker. Let cool completely.





Melt bittersweet chocolate and shortening on 50% power in the microwave or use a double-boiler. Dip half of the each cookie into the chocolate and lay on parchment or waxed paper and let the chocolate harden.
Hi -





Here are a bunch of my favorites:





Banana Fudge Cookies





18-1/2 oz package chocolate cake mix


1/3 cup mashed bananas, ripe


1 egg


2 Tbsp water


6 oz semisweet chocolate pieces





Combine cake mix, bananas, egg, and water in a bowl. Beat with electric mixer at medium speed until smooth. Stir in chocolate pieces. Drop by rounded teaspoonfuls, about 2 inches apart, on greased baking sheets. Bake in 350 oven 8 minutes or until done. Remove from baking sheets; cool on racks.





Pineapple Muffin Cookies





1 c Shortening


1 1/2 c Sugar


1 Egg


1 c Crushed pineapple with juice


3 1/2 c Flour


1 ts Baking soda


1/2 ts Salt


1/4 ts Nutmeg


1/2 c Walnuts, chopped





Preheat oven to 350. In a large mixing bowl, cream shortening, sugar and egg. When light and fluffy, stir in crushed pineapple with juice. Sift flour, baking soda, salt and nutmeg together and stir into batter. When the mixture is well blended, stir in nuts. Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350 for 8-10 minutes. Cool on wire racks.





Lemon Fire Crisps





2 Sticks butter or margarine, room temperature


1/2 c Sugar


1 tb Lemon juice


2 tb Grated lemon peel


1 Egg


2 1/4 c Flour


1 ts Cayenne powder


1/4 ts Salt


1/4 ts Baking soda





Preheat oven to 400 degrees Cream the butter and sugar until light and fluffy. Add the lemon juice, lemon peel, and egg and beat well. Sift the dry ingredients together. Beat into the butter mixture. Place the mixture into a cookie press, and force the dough onto an ungreased cookie sheet. Bake for 8 minutes or until cookies are lightly browned.





Excellent! EASY CHOCOLATE CHIP COOKIES





1 yellow or white box cake mix (yellow is better)


1/2 c. oil


2 eggs


1 c. chocolate chips


1 c. nuts (optional)


1 c. coconut (optional)





Blend all ingredients well. Fold in chocolate chips, nuts and/or coconut. Bake at 350 degrees for 7-8 minutes. Makes 2 1/2 to 3 dozen. Do not over bake very light brown around edges.





Another Easy Chocolate Chip Cookie Recipe





2 c. flour


1 1/2 c. sugar


1/2 bag chocolate chips (small)


2 sticks butter, melted


2 eggs





Combine ingredients, mix well. Grease cookie sheet. Preheat oven to 350 degrees. Spoon-drop or roll out cookies, put in pan and bake at 350 degrees for 8 to 10 minutes.





Caramel Brownies





7 ounce pkg caramels


2/3 cup evaporated milk, divided


18 录 box German Chocolate Cake Mix


2/3 cup butter


1 cup pecans, chopped


12 ounce pkg chocolate chips





Preheat the oven to 350 F. Grease and flour a 9 x 9 inch square baking pan. Combine the caramels and 1/3 cup evaporated milk in a microwave-safe bowl. Heat, stirring occasionally, until the caramels have melted. Combine the cake mix with the remaining 1/3 cup milk and the butter. Press half of the cake in the prepared baking pan. Bake for 8 minutes. Remove from the oven. Scatter the chocolate chips on the crust. Drizzle the melted caramels over the chips. Drop the remaining cake mixture by spoonfuls on the top of the caramels. Continue to bake for an additional 18 minutes. Let cool before cutting.





Chocolate Chip Cinnamon Cookies





1 cup butter, softened


3/4 cup superfine sugar


3/4 cup light brown sugar


1 teaspoon vanilla extract


2 eggs


2 1/4 cups all-purpose flour


1 teaspoon baking soda


1/2 teaspoon salt


1 teaspoon cinnamon


1 (3.4 ounce) package instant vanilla pudding mix


2 cups semisweet chocolate chips


1 cup chopped nuts (optional)





Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, beat together the butter, brown sugar, confectioners' sugar, and vanilla until smooth and creamy; then add eggs, and beat well. In a large bowl, mix together flour, baking soda, salt, cinnamon, and pudding mix. Gradually mix the dry into the creamy mixture until well blended. Stir in chocolate chips and nuts, if using. Drop by teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake in a preheated oven for 8 to 10 minutes, until golden brown. Remove from oven; allow cookies to cool momentarily on baking sheets before removing them to wire racks to cool completely.





Reese鈥檚 Chewy Chocolate Cookies





1 1/4 cups butter or margarine softened


2 cups sugar


2 eggs


2 teaspoons vanilla


2 cups unsifted all purpose flour


3/4 cup Hershey's cocoa


1 teaspoon baking soda


1/2 teaspoon salt


2 cups (12 ounce pkg) Reese's peanut butter chips





Cream butter and sugar in large mixer bowl until light and fluffy. Add eggs and vanilla beat well. Combine flour, salt and baking soda. Gradually blend into cream mixture stir in peanut butter chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350 degrees for 8 to 9 minutes. Don't overbake. Cookies will be soft. Will puff during baking and flatten upon cooling. Cool until set; will take about 1 minute. Makes about 4 and half dozen