• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1/2 cup white sugar
• 3/4 cup packed light brown sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 1 (8-ounce) block dark chocolate, coarsely chopped

Directions

Preheat the oven to 350 degrees F.

Line 2 cookie sheets with parchment paper. Sift together the flour, baking soda, and salt into a medium bowl and set aside.

Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms. Turn off the mixer and fold in the chocolate chunks using the spatula.

To form the cookies, scoop about 1/4 cup of cookie dough into your hands and roll it around into a ball; place them about 3-inches apart onto the prepared cookie sheets; you should get about 4 cookies on each pan. Press down the tops of the dough slightly and bake until the cookies are light brown, 12 minutes for chewy cookies, or about 15 minutes for crispy cookies.

Ingredients:
1/2 cup butter
1 cup brown sugar
1 cup light molasses
1 egg, beaten
4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon nutmeg

Directions:

1.      Preheat oven to 350 degrees F.

2.      Grease cookie sheets.

3.      Cream butter and sugar.

4.      Blend in molasses and eggs.

5.      Sift dry ingredients together and stir into molasses-egg mixture.

6.      Roll out dough on lightly floured board and cut into shapes with cookie cutters.

7.      Bake for 10 to 12 minutes or until golden brown.

Ingredient List:

Salt                  – 1/8 tablespoon

Baking soda     – 1/2 tablespoon

M&M                – 1 packet

Nuts (chopped)  – 1 cup

Flour                 – 2 cups

Egg                  – 1

Vanilla             – 1 tablespoon

Sugar               – 1/2 cup

Butter               – 1 cup

Sugar               –  1/2 cup

This will make ~50 cookies.

Preparation time: ~25 minutes

Total time: ~30 minutes

THE COOKIE MONSTER STEPS FOR MAKING M&M COOKIES

1) Preheat your oven to 350 degrees.

2) Mix the butter and sugar in the bowl, and add in the egg and vanilla

3) In a separate bowl, mix the flour, baking soda and salt

4) Now, mix the contents of both bowls together

5) Throw in the M&M and nuts, and stir the mixture

6) Drop a teaspoon of the cookie mixture onto the cookie sheet

7) Repeat Step 6 until you get cookies spaced nicely apart on the sheet

Bake for about 10 minutes and you’ll get fluffy M&M cookies!

9) Let them cook before inviting the cookie monsters

Ingredients:
1 Cup of Nutella, or home-made version
1 Large Egg
1 Cup of flour (all-purpose or wheat)
1/2 Cup of sugar

Directions:
1. Preheat the oven to 350 degrees.
2. Place all of the ingredients in a bowl.
3. Mix the ingredients together well.
4. Use your hands to roll the dough into small balls. I usually aim for one inch, uniform sized dough balls.
5. Arrange the dough balls on a cookie sheet.
6. Press the balls flat. You can use the bottom of a glass, or use a fork to create criss-cross marks like you might with peanut butter cookies.
7. Bake for around seven minutes, or until the cookies set.
8. Let the cookies cool, and enjoy!

In large bowl, with mixer at low speed, beat first 10 ingredients and 2 cups flour until well mixed. With wooden spoon, stir in almonds and remaining 1 1/2 cups flour; mix throughly with hands, if necessary. (Dough will be stiff).

Divide dough in half. Shape each half into 10″ by 3″ by 1″ brick; wrap each brick in plastic wrap. Refrigerate overnight or freeze at least 2 hours, until firm enough to slice. Preheat oven to 375 degrees. Cut 1 brick into 3/4 inch thick slices (keep remainder refrigerated).

Place slices, 1 inch apart, on ungreased cookie sheet. Bake 10 to 15 minutes, until browned around edges. With pancake turner, transfer cookies to wire rack to cool. Repeat with remaining dough. Serve in tightly covered container.

Ingredients

600 gr of  milk

150 gr of white sugar

500 gr of chocolate in small pieces

Fruits we like in pieces

Preparation:

We boil the milk with the sugar and then  we pour the mix into the chocolate.

We mix very good until all the chocolate melts.

And we serve in a bowl.

PECAN SANDIES

Preheat oven 350 degrees

In a medium size mixing bowl combine

3/4 cup butter softened (use real butter for best flavor)

1/2 cup + 2 Tbsp. granulated sugar

2 Tbsp. honey

1 Tbsp. cold water

1 egg beaten

1 tsp. vanilla extract

Beat until creamy and well blended

Sift together and Add

1 2/3 cups flour

1 tsp. baking powder

1/2 tsp. cream of tartar

1/8 tsp. salt

Work in until well combined

Add

3/4 cup finely chopped pecans

Mix and knead together until well combined and you have

a ball of thick dough

Turn out on lightly floured board and pat down and roll out to

about 1/2 inch thick.  Cut with small round or square cookie cutter and

place on cookie sheet leaving space between each cookie. 

Place a pecan half in center of each cookie and press down lightly.

Sprinkle a pinch of granulated sugar over the top of each cookie

(Just a pinch)

Bake 350 degrees on center rack for 12-15 minutes or until lightly golden

brown.  Remove from oven and let cookies set for 3-4 minutes on cookie

Sheet then remove to wire cooling rack to finish cooling.

As sugar is a major content of the cookies hence the cookies prepare for the normal people should not be given to the people with diabetes. There are some special cookies for diabetics which have been derived from research. It is hard to eat cookies without sugar but if some special flavors are added in that then there can be drastic change in the test of the cookies. Apart from that while preparing the cookies if people would try to be a little more innovative to bring about variations then it would be easier for people with diabetes to eat the cookies. There is another method of increasing sweetness of the cookies which can well be done by adding ingredients which are sweet by nature like coconut. There is no sugar level in natural sweetness hence people can very well use those without having any fear. 

Throughout the year, especially at Christmas time, my kids and I love to make cookies. It is the time when the days are cold, but baking several batches of cookies, warms the house, hearts and minds of those who enter. We have many favorites that we bake. Sugar cookies are among them. Santa can’t leave presents without having a plate of these delicious, crispy cookies with a hint of Irish cream. Cut the dough into the shapes of cut into the shapes of bells, Santa, trees and reindeer. For some reason, they just taste better when cut into shapes than just leaving them in a round shape.

Ingredients

1 ½ cups butter, room temperature
1 ¾ cups white sugar
4 eggs
1 teaspoon vanilla extract
3 tablespoons to 1/4 cup of powdered Irish cream or any flavor cappuccino that you like to drink
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Directions:

Cream the butter and sugar in a large bowl using an electric mixer. Add the eggs, one at a time. Add the vanilla. In a separate medium bowl, mix the flour, baking powder, and salt. Add the cappuccino flavoring and mix thoroughly. Slowly add the remaining dry ingredients into the butter and egg mixture until combined. Don’t over-mix or the cookies will be tough. Cover, and chill dough for at least one hour (or overnight).
Roll out dough on floured surface to desired thickness. It can be ¼ inch to a ½ inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets or sheets lined with parchment paper for easy clean-up.

If you don’t plan on frosting them, sprinkle the cookie tops with colored sugar or dots, before baking them.

Bake in a preheated oven at 350 degrees F. for 8-12 minutes. The length of time depends on your oven and the thickness of your cookies.
Makes 2 dozen large cookies or 3-4 dozen small cookies. Always bake the same sized cookies on the cookie sheet. The smaller ones tend to brown faster than the bigger ones.

Directions for frosting

Icing

1 cup confectioners’ sugar
1 or 2 teaspoons milk
1 ½ teaspoons light corn syrup
¼ teaspoon vanilla extract
Liquid food coloring (as desired)

Directions:

Mix the sugar and milk together until thoroughly combined. The frosting will be thick and free from lumps. Once completely combined, mix in the corn syrup, stirring until it is smooth. You can use a little more corn syrup to thin out icing. After that if it’s still too thick, thin if necessary with a few drops of milk. Frost the cookies when they are cooled. This icing will dry hard enough to stack cookies on top of one another.