What is your best cookie recipe?

Every year for Christmas my family has a cookie competition. I'm all out of ideas and need a new, unique cookie to enter. Judging is based on taste and appearance...Any suggestions?What is your best cookie recipe?
This is my signature cookies. It is so good. Taste like an almond joy candy bar.





Coconut Almond Chocolate


Chunk Cookies


1 cup packed light brown sugar


1 cup unsalted butter, softened


1 tsp vanilla extract


1 1/2 tsp coconut extract


2 large eggs


2 cups sifted all-purpose flour


1 large box chocolate pudding mix


1 tsp baking soda


1/4 tsp salt


1 1/2 cups chocolate chunk chips


1 cup dark chocolate chips


1 14 oz bag sweetened coconut


1 cup roasted unsalted Almonds


Coarsely chopped





# Preheat oven to 325 degrees.





# Beat together brown sugar, butter, vanilla,


coconut extract %26amp; eggs in a large mixing bowl


with electric mixer until creamy.





# With a large wooden spoon stir flour, pudding


mix, baking soda %26amp; salt until blended.





# To chop almonds, lay handfuls onto cutting


board and with chopping knife, carefully run


knife through almonds, add to cookie dough.


Repeat until all almonds are chopped.





# Stir in chocolate chunks, dark chocolate


chips, coconut and almonds.








# Drop dough by spoonfuls onto ungreased


cookie sheets. Bake 6 minutes. Rotate pan,


bake an additional 6 minutes. The cookies will be


a bit gooey. They will continue to bake on the


cookie sheets after you take them out of the oven.





# Remove cookies from oven, let cool 1 minute.


Place cookies on wire rack.What is your best cookie recipe?
The links provide a picture of the cookies as well so you can see what they look like. These are perfect for the holidays!








Crisp Chocolate Chip Cookies with Dried Cherries and Pistachios





Ingredients:





* 1 3/4 cups all-purpose flour


* 3/4 tsp. salt


* 3/4 tsp. baking soda


* 12 Tbs. (1 1/2 sticks) unsalted butter,


at room temperature


* 1/2 cup firmly packed light brown sugar


* 1/4 cup granulated sugar


* 3 Tbs. light corn syrup


* 2 Tbs. whole milk


* 2 tsp. vanilla extract


* 1 cup miniature bittersweet or


semisweet chocolate chips


* 3/4 cup unsalted toasted shelled


natural pistachios, chopped


* 3/4 cup dried tart cherries, chopped





Directions:





Position the racks in the upper and lower thirds of an oven and preheat to 375掳F. Butter 2 baking sheets.





In a small bowl, whisk together the flour, salt and baking soda.





In the bowl of an electric mixer, beat the butter on medium-high speed until light and fluffy. Add the brown and granulated sugars and beat until light and fluffy. Add the corn syrup and beat until well blended, then beat in the milk and vanilla. Reduce the speed to low, add the flour mixture and beat just until smooth, scraping down the sides of the bowl with a rubber spatula as necessary. Using the spatula, stir in the chocolate chips, pistachios and cherries. Transfer the dough to a work surface and press it together with your hands.





Shape the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. With the palm of your hand or the flat bottom of a glass, flatten each ball into a disk about 3/8 inch thick. Bake for 4 minutes, switch the position of the pans and bake until the cookies are light golden brown, 4 to 6 minutes more.





Transfer the baking sheets to wire racks and let cool for 3 minutes, then transfer the cookies to the racks and let cool completely. The cookies will crisp as they cool. (The cookies can be stored in an airtight container at room temperature for up to 3 days.) Makes a generous 4 dozen cookies.








Walnut-Currant Shortbreads





Ingredients:





* 1/3 cup dried currants


* 1 cup all-purpose flour


* 1/3 cup granulated sugar, plus 2 tsp. for topping


* 2 1/2 Tbs. cornstarch


* 1/8 tsp. salt


* 8 Tbs. (1 stick) chilled unsalted butter, cut into pieces


* 3/4 tsp. vanilla extract


* 1/2 cup walnuts





Directions:





Preheat an oven to 350掳F.





In a small heatproof bowl, combine the currants with boiling water to cover. Let soak for 10 minutes. Drain well and pat dry with paper towels. Set aside.





In a food processor, combine the flour, the 1/3 cup sugar, the cornstarch and salt. Process briefly until well mixed. Add the butter and vanilla and pulse until the mixture resembles fine meal. Add the walnuts and process until finely chopped. Add the currants and process just until mixed.





Transfer the mixture to a large sheet of waxed paper and, using your hands, gather together into a flat disk. Top with a second sheet of waxed paper. Roll out the dough about 1/4 inch thick. Remove the top sheet of waxed paper. Using a round cookie cutter 2 1/2 inches in diameter, cut out cookies. Transfer to an ungreased baking sheet, spacing the rounds about 1/2 inch apart. Gather up the scraps, pat into a disk, and roll out again. Cut out additional cookies. Sprinkle the cookies evenly with the 2 tsp. sugar.





Bake until just beginning to brown, about 20 minutes. Transfer the baking sheet to a rack and let the cookies cool on the sheet for 5 minutes. Transfer the cookies to the rack to cool completely. Store in an airtight container at room temperature for up to 5 days. Makes about 16 cookies.
It seems to be a nice competition. If you ask for new ideas go to this page and pick up some form theese recipes


http://retete-culinare-diverse.ro/en/sea鈥?/a>





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