Best cookie recipe?

I have to make 13 dozen cookies for a project at school and I haven't found the ';best'; recipe to make. Any one willing to share aa recipe it would be very helpful. There is only one requirement along with the project, it has to be something other than chocolate chip or sugar, it has to be semi complex.Best cookie recipe?
BROWN EYED SUSANS





1 c. butter


3 tbsp. sugar


1 tsp. almond extract


2 c. flour


1/2 tsp. salt





Cream butter. Add sugar, extract, flour and salt. Roll level tablespoon of mixture into balls. Place on cookie sheet and flatten slightly with thumb print. Bake in 400 degree oven 10-12 minutes (watch them).





FROSTING:





1 c. powdered sugar


2 tbsp. cocoa


Almond halves


2 tbsp. hot water


1/2 tsp. vanilla





Combine sugar and cocoa. Add the water and vanilla. Put 1/2 teaspoon of frosting on each cookie with almond in the center.


Makes 3 dozen.Best cookie recipe?
this recipe is awesome!!! I made these for my b-day treat for work and everyone loved them. They are in the better homes and gardens cookbook if you want a pic. and they are really easy to make


Ingredients





* 1 10-ounce jar maraschino cherries (42 to 48)


* 1/2 cup butter, softened


* 1 cup sugar


* 1/4 teaspoon baking powder


* 1/4 teaspoon baking soda


* 1/4 teaspoon salt


* 1 egg


* 1-1/2 teaspoons vanilla


* 1/2 cup unsweetened cocoa powder


* 1-1/2 cups all-purpose flour


* 1 cup semisweet chocolate pieces*


* 1/2 cup sweetened condensed milk or low-fat sweetened condensed milk





Directions





1. Preheat oven to 350 degrees F. Drain cherries, reserving juice. Halve any large cherries. In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking powder, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour.





2. Shape dough into 1-inch balls. Place balls about 2 inches apart on an ungreased cookie sheet. Press your thumb into the center of each ball. Place a cherry in each center.





3. For frosting, in a small saucepan combine chocolate pieces and sweetened condensed milk. Cook and stir over low heat until chocolate melts. Stir in 4 teaspoons reserved cherry juice. (If necessary, frosting may be thinned with additional cherry juice.) Spoon 1 teaspoon frosting over each cherry, spreading to cover.





4. Bake about 10 minutes or until edges are firm. Cool on cookie sheet 1 minute. Transfer to a wire rack and let cool. Makes: 42 to 48 cookies
****BIG BATCH COOKIES





Oatmeal Cookies





3 c shortening (I use ½ butter)


4 c brown sugar


2 c sugar


4 eggs


1 c water


4 t vanilla


4 c flour


4 t salt


2 t soda


12 c oatmeal


Mix all ingredients together


Scoop in 1” balls


Place on greased pan. Thaw while oven preheats or place in warming


oven. Bake 10-12 minutes at 350


This is a good basic dough to use for a variety of cookies – white


chocolate, add nuts or toffee chips, raisin, craisins… or even just


plain – my favorite!
Eileen's Spicy Gingerbread Men








INGREDIENTS





* 1/2 cup margarine


* 1/2 cup sugar


* 1/2 cup molasses


* 1 egg yolk


* 2 cups sifted all-purpose flour


* 1/2 teaspoon salt


* 1/2 teaspoon baking powder


* 1/2 teaspoon baking soda


* 1/2 teaspoon ground cinnamon


* 1 teaspoon ground cloves


* 1 teaspoon ginger


* 1/2 teaspoon ground nutmeg








DIRECTIONS





1. In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.


2. Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.


3. Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.
Decadent Peanut Butter Cookies





1 1/4 cups flour


3/4 teaspoon baking soda


1/2 teaspoon baking powder


1/4 teaspoon salt


Shortening, 1/2 cup (Crisco is best)


Peanut butter, 1/2 cup


Brown sugar, 1/2 cup


Sugar 1/2 cup


Egg, well beaten, 1


Peanut Butter chips 12 oz package


Hershey Kisses - 48 unwrapped


Combine flour, baking soda, baking powder and salt and sift. Cream shortening and peanut butter; gradually add the sugars and cream thoroughly. Add the well-beaten egg.





Combine the dry ingredients and creamed mixture. Mix in the peanut butter chips. Chill. While batter is chilling you can unwrap the Hershey Kisses.





From into balls 1 inch in diameter and place on cookie sheet. Flatten slightly with the palm of your hand or a spatula. Bake in oven at 375Fdegrees about 10 minutes.





Immediately after you remove the cookie sheets from the oven place a Hershey Kiss in the center of each cookie. Let cookies cool for 2-3 minutes and place on cooling rack.
From (with picture):


http://www.christmas-cookies.com/recipes…





Seven Layer Magic Bars





Makes about 36


1/2 cup butter or margarine


1 1/2 cups graham cracker crumbs


1 14-oz. can sweetened condensed milk


1 cup butterscotch flavored chips


1 cup semi-sweet chocolate chips


1 1/3 cups flaked coconut


1 cup chopped pecans





Preheat oven to 350°, (325° for glass dish). Line a 13x9-inch baking pan with a sheet of foil, making sure to cover the sites well. Place the butter in the baking pan and melt it in the oven. Sprinkle crumbs over butter; pour condensed milk evenly on top of crumbs. Top with remaining ingredients in order listed; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store covered at room temperature.
Gingerbread Snowflake





This seven-inch flake, prettier than a gingerbread house or a gingerbread man, is big enough to share -- but who really wants to? Sanding sugar atop piped royal icing gives it an icy sheen.


Ingredients


Makes 16 cookies


6 cups all-purpose flour, plus more for work surface


1 teaspoon baking soda


1/2 teaspoon baking powder


1 cup (2 sticks) unsalted butter


1 cup packed dark-brown sugar


4 teaspoons ground ginger


4 teaspoons ground cinnamon


1 1/2 teaspoons ground cloves


1 teaspoon finely ground pepper


1 1/2 teaspoons coarse salt


2 large eggs


1 cup unsulfured molasses


Royal Icing


Fine sanding sugar, for sprinkling


Directions


Sift together flour, baking soda, and baking powder into a large bowl. Set aside.


Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour.


Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut into snowflakes with a 7- inch snowflake-shape cookie cutter. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes.


Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks.


Put icing in a pastry bag fitted with a small plain round tip (such as Ateco #7). Pipe designs on snowflakes; immediately sprinkle with sanding sugar. Let stand 5 minutes; tap off excess sugar. Let icing set completely at room temperature, about 1 hour. Store cookies between layers of parchment in an airtight container at room temperature up to 5 days.





From:Crispy Apple Tarts








Reminiscent of a fruit crisp, this sweet-tart dessert upends the usual proportions of jammy filling and buttery oatmeal crumble to great effect.


Ingredients


Makes 2 dozen


3 cups dried apples, about 7 ounces


3/4 cup dried cherries, about 4 1/2 ounces


1 3/4 cups apple cider


3/4 cup plus 2 tablespoons packed light-brown sugar


1 teaspoon ground cinnamon


2 cups rolled oats


1 1/2 cups all-purpose flour


1/2 teaspoon baking soda


1/2 teaspoon salt


2 sticks (16 tablespoons) cold unsalted butter, cut into small pieces, plus more for dish


Directions


Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish. Simmer apples, cherries, and cider in a covered saucepan, stirring occasionally, until fruits are softened and plump, about 5 minutes. Drain, reserving 2 tablespoons liquid. Let cool.


Coarsely chop fruit. Combine with 2 tablespoons sugar, 1/4 teaspoon cinnamon, and reserved cooking liquid.


Whisk together oats, flour, baking soda, salt, remaining 3/4 cup sugar, and remaining 3/4 teaspoon cinnamon in a large bowl. Cut in butter with a pastry blender or 2 knives until crumbs range in size from peas to gum balls. Press 4 cups of oat mixture into bottom of prepared dish. Spread fruit filling on top, leaving a 1/4-inch border on all sides. Sprinkle remaining oat mixture on top.


Bake until golden brown, about 35 minutes. Let cool in dish on a wire rack. Cut into 24 bars. Bars can be stored in an airtight container for up to 3 days.