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I'm going to start doing this every year. I know a lot of you like baking cookies for the holidays, so share your favorite recipes here! Feel free to link your friends to this entry, I've made it public. Tried and true recipes, please, and feel free to add commentary as to WHY you chose your recipe!

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Pumpkin Snickerdoodles

Date: 2012-12-09 05:00 pm (UTC)
From: [identity profile] crystallinegirl.livejournal.com
I originally found this recipe on Annie's Eats (http://www.annies-eats.com/2011/09/23/pumpkin-snickerdoodles/), and didn't change much besides spicing them a little heavily. These are best right out of the oven, but keep their moistness for at least a few days. (I've never had any uneaten beyond three days!)

Yield: about 3-4 dozen cookies
Ingredients:
For the cookies:
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract

For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice

Directions:
In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend and set aside. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour.

Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough (about 2½ tablespoons) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.
Edited Date: 2012-12-09 05:20 pm (UTC)

Irish Cream Cookies

Date: 2012-12-09 05:03 pm (UTC)
From: [identity profile] crystallinegirl.livejournal.com
These are a favorite standby of mine. The batter can be a little sweet, so I've found they're best with the Ghiradelli 60% cocoa chocolate chips; they do NOT need semisweet! The cake flour instead of regular flour makes these a WONDERFULLY soft, melt in your mouth cookie. These are a hit every time I make them, and they're so easy! The pecans are totally optional, they're awesome with and without them.

1/2 c. butter
1/2 c. granulated sugar
1/2 c. brown sugar
1 egg
1 tsp. vanilla
1/2 c. Bailey's original Irish cream
2 1/4 c. cake flour
1/2 tsp. baking soda
1/2 tsp. salt
1 (6 oz.) pkg. chocolate chips
3/4 c. coconut
1/2 c. chopped pecans

Cream butter, sugars and egg until fluffy. Add vanilla and Bailey's Irish cream. (I usually alternate the Bailey's with the dry ingredients.) Mix dry ingredients and blend into creamed mixture. Add coconut, nuts and chips. Drop onto ungreased baking sheets. Bake at 375 degrees for 8-10 minutes. Cool.

Gramma Ruby's Cowboy Cookies

Date: 2012-12-09 05:26 pm (UTC)
From: [identity profile] blondebeaker.livejournal.com
My late grandmother never made just plain old chocolate chip cookies when we were growing up. It was always these cookies. And they never lasted long in the house.

1 1/2 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1 1/2 sticks butter (6 ounces, 12 Tbsp), at room temperature
3/4 cup white sugar
3/4 cup brown sugar
2 large eggs*, beaten
1 1/2 teaspoons vanilla extract
1 1/2 cups semisweet chocolate chips
1 1/2 cups old fashioned rolled oats
1 cup sweetened flaked coconut (we used shredded)

1 Preheat oven to 350°F with racks in upper and lower third. Line two large baking sheets with parchment.

2 In a separate bowl, vigorously whisk together the flour, baking powder, baking soda, cinnamon, and salt.

3 In a large bowl, beat the butter until smooth and light. Add in the white sugar and brown sugar, and mix to combine. Add half the eggs, mix, and then add the other half and beat again. Add the vanilla extract and mix again.

4 Slowly add the flour mixture, until just combined. Add the chocolate chips, oats, and coconut, mixing until just combined.

5 If you want large cookies, drop about 1/4 cup lumps of the dough onto the prepared cookie sheets, separated by 3 inches to allow for enough room for the cookies to spread as they cook. Bake for 7 to 9 minutes, then rotate the cookie sheets front to back and top to bottom, and bake for an additional 7 to 9 minutes. For smaller cookies, use about 2 Tbsp of the cookie dough per cookie and cook for 13 to 16 minutes, rotating half way.

Note that if you are using a dark baking sheet, it will absorb more heat, and you won't need as much baking time. Also, the top rack will bake more quickly because heat rises.

6 Remove from oven and let cool on the baking sheets for 5 minutes. Then remove the cookies to a rack to cool completely.

NOTE: Gramma used to say that the vanilla and cinnamon measurements were just suggestions. If you want more put more in. Don't want it, don't put it in Think another spice will kick butt in it? Toss em in! Me? I usually upped the vanilla and put a bit of nutmeg in too. One year, I used pumpkin spice and it worked perfectly.

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