Easy Cookie Recipes » Shaped Cookies

Candy Cane Cookie Recipe

cookieguy — Wed, 26 Sep 2007 02:12:17 +0000

Candy Cane Cookies

1 cup butter or margarine
1 cup sifted confectioners sugar
1 egg
1-1/2 teaspoon almond flavoring OR 3/4 teaspoon peppermint flavoring
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1 teaspoon salt
1/2 cup crushed peppermint candy
1/2 cup white sugar

Preheat oven to 375 F. Mix butter sugar, egg, and flavorings thoroughly. Add flour and salt, Mix well. Shape dough into a disk and wrap with plastic wrap; chill for at least 2 hours or until easy to handle. Roll into 4 inch strips; place on baking sheet.

Curve top down to form handle or cane. Bake 9 minutes. While still warm, remove from pan and sprinkle with candy and sugar mixture.

Dough may be divided in half and colored with 1/2 teaspoon red food coloring if desired. Roll each color into strips, place side by side, press together lightly and twist like a rope.

Halloween Cutout Cookie Recipe

cookieguy — Mon, 24 Sep 2007 03:49:24 +0000

Halloween Cutout Cookies

1 1/2 cups powdered sugar
1/2 cup butter or margarine — softened
1/2 teaspoon vanilla
2 eggs
4 cups Bisquick® Original baking mix
11 drops yellow food color
7 drops red food color
2 tablespoons baking cocoa
Egg Yolk Paint — (recipe follows)

EGG YOLK PAINT

1 egg yolk
1/4 teaspoon water
Food colors

Beat powdered sugar, butter, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in baking mix until soft dough forms. Divide dough in half. Mix yellow and red food colors into 1 half to make orange dough; mix cocoa into other half to make chocolate dough. Cover and refrigerate doughs separately 1 to 2 hours or until chilled.

Heat oven to 400º. Roll one-fourth of the dough at a time 1/8 inch thick on floured cloth-covered surface. (Keep remaining dough refrigerated until ready to roll.) Cut orange dough with 2- to 3-inch pumpkin-shaped cookie cutter and chocolate dough with medium-size cat-shaped cookie cutter. Place 1 inch apart on ungreased cookie sheet.

Goldfish Drops (Butterscotch Cookies)

cookieguy — Thu, 26 Jul 2007 00:53:10 +0000

Goldfish Drops Recipe

1 cup butterscotch-flavored chips
1 tablespoon shortening
1 (6 ounce) package original flavor tiny fish-shaped crackers (about 3 1/2 cups)
1 cup broken pretzel sticks

Grease cookie sheet. Melt butterscotch chips and shortening in 3-quart saucepan over low heat, stirring constantly, until smooth; remove from heat. Stir in crackers and pretzels until well coated.

Drop mixture by rounded tablespoonfuls onto cookie sheet. Let stand about 1 hour or until firm. Carefully remove from cookie sheet.

Ginger Cookie Clock

cookieguy — Thu, 26 Jul 2007 00:51:35 +0000

Ginger Cookie Clock Recipe

1 cup sugar
1/2 cup butter or margarine — softened
1/4 cup molasses
1 egg
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Sugar

Heat oven to 375º. Grease 12-inch pizza pan or large cookie sheet. Mix 1 cup sugar, the butter, molasses and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except sugar.

Reserve 1/3 cup dough. Press remaining dough in pan or into 12-inch circle on cookie sheet. Shape reserved dough into numbers and arrows; place on dough in pan to resemble the face of a clock. Sprinkle with sugar. Bake about 10 minutes or until golden brown. Cool completely. Cut or break into pieces.

Witches Brooms (Halloween Cookies)

cookieguy — Wed, 11 Jul 2007 01:07:28 +0000

Witches’ Brooms (Halloween Cookies)

1/2 cup packed brown sugar
1/2 cup butter or margarine — softened
2 tablespoons water
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/8 teaspoon salt
10 pretzel rods (about 8 1/2 inches long) — cut crosswise in half
2 teaspoons shortening
2/3 cup semisweet chocolate chips
1/3 cup butterscotch-flavored chips

Preparation:
Heat oven to 350º. Beat brown sugar, butter, water and vanilla in medium bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Shape dough into twenty 1 1/4-inch balls.

Place pretzel rod halves on ungreased cookie sheet. Press ball of dough onto cut end of each pretzel rod. Press dough with fork to resemble bristles of broom. Bake about 12 minutes or until set but not brown. Remove from cookie sheet to wire rack. Cool completely.

Cover cookie sheet with waxed paper. Place brooms on waxed paper. Melt shortening and chocolate chips in 1-quart saucepan over low heat, stirring occasionally, until smooth; remove from heat. Spoon melted chocolate over brooms, leaving about 1 inch at top of pretzel handle and bottom halves of cookie bristles uncovered.

Place butterscotch chips in microwavable bowl. Microwave uncovered on Medium-High (70%) 30 to 50 seconds, stirring after 30 seconds, until chips can be stirred smooth. Drizzle over chocolate. Let stand until chocolate is firm.

Enjoy this fun Halloween Cookie!