Recipes for "everything cookies"

Preheat oven to 350 degrees F (180 degrees C).

Mix all ingredients. Drop by teaspoonfuls onto ungreased cookie sheets.

Bake until lightly brown.

In a large bowl, cream together the butter or margarine with the sugars. Beat in the egg.

Add in the cream of tartar, oats, coconut, vegetable oil and vanilla. Sift together the flour, salt and baking soda and add to the mixture. Stir in crisp rice cereal and chocolate chips.

Drop by teaspoon on greased baking sheets. Bake in a 350 degree F (175 degree C) oven for 12 minutes.

Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet.

In a large bowl, cream the butter and sugar together just until smooth. Add the eggs one at a time, mixing well. Stir in the milk and vanilla. Sift together the flour, salt and baking powder; stir into the creamed mixture until everything is well blended. Drop cookie dough by heaping spoonfuls onto the prepared cookie sheet.

Bake for 10 to 12 minutes in the preheated oven. The tops of the cookies should spring back to the touch like a cake. Cool on wire racks before frosting.

Whisk flour, ginger, baking soda, and salt together in a bowl.

Beat brown sugar and butter in a large bowl with an electric mixer until smooth and creamy. Mix in egg and molasses. Gradually stir in flour mixture with a wooden spoon. Stir in crystallized and fresh ginger. Cover and refrigerate for at least 2 hours, or overnight.

When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Roll chilled dough into 1-inch balls and place about 2 inches apart onto ungreased baking sheets.

Bake in the preheated oven until lightly browned, about 10 minutes. Remove from the oven and transfer to wire racks to cool.

Gather the ingredients.

Place molasses, honey, shortening, and margarine in a saucepan over medium heat; cook and stir until creamy.

Remove from heat and allow to cool to room temperature. Beat in eggs.

Combine flour, white sugar, brown sugar, anise, cinnamon, cardamom, baking soda, cloves, nutmeg, ginger, black pepper, and salt in a large bowl.

Add molasses mixture; stir until thoroughly combined. Refrigerate dough until well chilled, about 2 hours.

Preheat the oven to 325 degrees F (165 degrees C). Roll dough into acorn-sized balls and place 1 inch apart on baking sheets.

Bake in the preheated oven until firm to the touch with slight cracking, 10 to 15 minutes. Cool on the baking sheets briefly before removing them to a wire rack to cool completely.

Dust cooled cookies with confectioners' sugar. Store in an airtight container.

Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C). Line 2 cookie sheets with foil; lightly grease the foil with cooking spray.

Place almond paste and white sugar in a food processor; blend until combined. Add confectioners' sugar and 2 egg whites; blend until smooth.

Whisk remaining 2 egg whites in a small bowl. Place pine nuts on a shallow plate.

With lightly floured hands, roll dough into 1-inch balls. Coat balls in egg whites, shaking off excess, then roll in pine nuts, pressing lightly to stick.

Arrange balls on cookie sheets, and flatten slightly to form a 1 1/2-inch round.

Bake in the preheated oven until lightly browned, 15 to 18 minutes. Let stand on cookie sheets briefly, then transfer to a wire rack to cool.