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cooking.nytimes.com
This version of the childhood favorite was developed by the gang at America's Test Kitchen and originally published in Cook's Illustrated magazine back in 1998 We brought it to The Times when we profiled Christopher Kimball, then the grand poobah of America's Test Kitchen, in 2009 It calls for extra crunchy peanut butter, plus a full cup of roasted salted peanuts, which results in a super crunchy and delightfully salty-sweet treat.
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These sugar cookies have won raves from all who have tried them. They are soft and have a light and delicate flavor. They're great for Christmastime cut outs.
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Get Hazelnut-Chocolate Linzer Cookies Recipe from Food Network
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This recipe uses a pre-made mix that keeps for several weeks at room temperature. You can look at the recipe for Basic Cookie Mix here at Allrecipes.com! Use 2 cups for this recipe. Add the following ingredients to the mix to make Basic Peanut Butter Cookies.
Ingredients: butter, peanut butter, egg, vanilla
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This is a really easy recipe because you just use a cake mix as the base.
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Get Chocolate Covered Marshmallow Cookies Recipe from Food Network
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These cookies are a step above any you have ever tasted.
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Grandma's recipe for classic snickerdoodle cookies is quick and easy to prepare and is one everyone loves.
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Sugar cookies for cookie molds. The yield depends upon the size of your cookie molds.
Ingredients: sugar, flour, butter, vanilla, eggs, salt
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The secret to these perfectly chewy cookies is chilling the dough for 20 minutes. This firms the dough, making it easier to scoop out and less likely to spread during baking.
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Puffy, yeast-raised little raisin cookies are fried to golden brown and sprinkled with confectioners' sugar for a traditional Mennonite treat to ring in the new year.
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This beautifully shaped cookie is full of flavor with almonds, raisins, cinnamon and of course lots of figs.