any good cookie recipes

Try this one: Choco Peanut Cookies 1/2 c butter 1 c sugar 1 1/4 c peanut butter,creamy 1 tsp vanilla extract 3/4 cup choco syrup 2 eggs 1 1/2 c all purpose flour 1/4 c cocoa powder 1 tsp baking powder 1 tsp baking soda 1 tsp salt almond nuts for toppings Cream the butter until light and creamy,then add the sugar.Add eggs one at a time beating well after each addition.Stir in choco syrup,vanilla and peanut butter.Sift the dry ingredients thrice,then add to the choco peanut mixture, blending well until free from lumps.Scoop into a greased pan and top with almond nuts.Bake for 10-15 minutes or until done.Cool before serving.

I have some of my favorite cookies in my collection which I make every year for Eid days. Hope you will like at least one of them. Almond London 250gm butter 150gm icing sugar 450gm all-purpose flour 1 egg yolk 2 tsp emplex around 200 pcs whole almond - roasted chopped almond - roasted coating:- cooking chocolate Method Mix butter with icing sugar until blended. Add the egg yolk, stir 3 minutes add flour and emplex. knead the dough, it should be soft but not too soft. take a whole almond and about a thumb size of dough and coat the almond. Make a ovule shape of cookies. Bake in 180C in 10 minutes or until light brown. Cool completely. In a sauce pan melt the cooking chocolate using double boiling style. Coat the cooled cookies in the chocolate and top with some chopped almond. Place the cookie in the wax paper cup. PINEAPPLE TARTS Ingredients : 500g butter 2 egg yolks 1 egg white 1 teaspoon vanilla essence 2 tablespoons condensed milk 800g flour a pinch of salt 1 egg yolk to brush on top of the cookies Pineapple jam Method : 1. Cream butter, eggs, condensed milk, salt and vanilla. 2. Add in flour and mix well until a soft dough is formed. 3. Place a bit of dough into the 'samperit' mould and press about 2 inches long. 4. Place the pineapple jam in the middle and cover with the dough. 5. Brush the egg yolk on top. 6. Bake in a preheated oven 170 C till done. Pineapple Jam (I used the readymade pineapple jam) 2 pineapples 450 g sugar 1 cardamon 2 cloves Method : 1. Grate the pineapples and just place them on a sieve to remove the juice. Do not squeeze out the juice! 2. Put them in a pot and cook on medium heat till the pineapple is slightly dried. 3. Add in sugar, cardamon and cloves. Leave to thicken and shiny on slow fire. 4. Leave to cool and ready to use. My lady finger Ingredients : 250 g quick oats - I use quaker oats brand) 430 g flour 230 g castor sugar (1 cup) 1 1/2 tablespoons cocoa powder 200 g Ghee 125 g butter milk powder + icing sugar ~ for coating Method : 1. Mix oats, castor sugar, cocoa powder, ghee and butter. 2. Add in flour, little at a time till you get a soft dough. You don't have to use up the whole amount. Can't actually remember how much I used, but it's less than the amount stated above. 3. Take a bit of dough and shape it like a finger. I used a cutter, just to get a more uniformed size. 4. Bake in a preheated oven at 160 C till done. 5. Leave the biscuits to cool then coat with milk powder. Cocoa Cappuccino Cookies Ingredients: 1/3 c. butter, softened 1 c. packed brown sugar 2/3 c. unsweetened cocoa powder 1 Tbsp. instant coffee granules 1 tsp. baking soda 1 tsp. ground cinnamon 2 large egg whites 1/3 c. vanilla yogurt 1 1/2 c. all-purpose flour 1/4 c. granulated sugar Preheat oven to 350 F. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon. Beat until combined, scraping sides of the bowl occasionally. Beat in egg whites and yogurt until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Place granulated sugar in a small bowl. Drop dough by heaping teaspoons into sugar and roll into balls. Roll again in sugar. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm. Transfer cookies to wire racks and cool. Cappuccino-Pistachio Shortbread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons cappuccino-flavored instant coffee mix (dry) 1 tablespoon water 3/4 cup butter or margarine -- softened 1/2 cup powdered sugar 2 cups all-purpose flour 1/2 cup chopped pistachio nuts 1 ounce semisweet baking chocolate or white baking bar 1 teaspoon shortening Heat oven to 350º. Dissolve coffee mix in water in medium bowl. Add butter and powdered sugar. Beat with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour and nuts, using hands if necessary, until stiff dough forms. Divide dough in half. Shape each half into a ball. Pat each ball into 6-inch round, about 1/2 inch thick, on lightly floured surface. Cut each round into 16 wedges. Arrange wedges about 1/2 inch apart and with pointed ends toward center on ungreased cookie sheet. Bake about 15 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Cool completely. Place chocolate and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) 3 to 4 minutes, stirring after 2 minutes, until mixture can be stirred smooth and is thin enough to drizzle. Drizzle over cookies.

MRS. FIELDS COOKIES 2 c. butter 2 c. sugar 2 c. brown sugar 4 eggs 2 tsp. vanilla 4 c. flour 5 c. oatmeal 1 tsp. salt 2 tsp. baking powder 2 tsp. baking soda 2 (12 oz.) pkg. of chocolate chips 1 (8 oz.) Hershey bar, grated 3 c. nuts Put oatmeal in blender until powdered. Cream butter and sugar. Add eggs and vanilla. Blend in flour and oatmeal, salt and soda and powder. Fold in chocolate chips, Hershey bar and nuts. Make golf-ball sized cookies. Place on ungreased pan and bake at 350 degrees for 10 minutes.

Ghirardelli's Ultimate Double Chocolate Cookies 12 oz. Ghirardelli Semi-Sweet Chocolate Chips 11 1/2 oz Ghirardelli 60% Cacao Bittersweet Chocolate Chips 6 tablespoons unsalted butter 3 eggs 1 cup sugar 1/3 cup all-purpose flour 1/2 tesapoon baking powder 1 cup chopped nuts In a double boiler over hot water, melt bittersweet chocolate chips and butter. In a large bowl with electric mixer or whisk, beat eggs and sugar until thick; stir into chocolate mixture. In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts. Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 12 inches long. As dough will be quite soft, use plastic wrap to hold dough in log shape. Wrap tightly; refrigerate at least 1 hour or until firm. (Dough may be frozen; thaw in refrigerator before proceeding with recipe.) Heat oven to 375 degrees Farenheit. Unwrap dough; with sharp knife, cut into 3/4 inch slices. Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet. Bake 12-14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet; store in airtight tin up to 1 week.

My favorite cookies are sugar cookies. But these ones are different then what most people call sugar cookies. They are so easy to make. Just take 3 egg whites and 9 tablespoons of sugar and beat them till fluffy. Spoon it onto a cookie sheet and bake on 150 degrees for about two and a half hours to three hours. Take them out when they are dry. To make a variation you can either put a walnut on the top of them before putting them in the oven. Or a cherry, or after they are baked brush a little (very little) bit of oil on the tops of them and dip into colorful baking candy.