My mom has a recipe for Lemon Sugar Cookies that I just adore. They're super quick and easy to make, so I'm afraid I'm going to have a huge supply of cookies when I move into an apartment this fall!
They don't taste super lemon-y, just enough to make them delicious <3
Cookies
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loafoftoast
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Re: Cookies
My cookie of choice is Coconut Butter. I've won cookie contests with them, and even get the "I don't even like coconut, but these are delicious!" comments every time I make them. And of course, because I share my life with a cookie monster, I've had to experiment and make others. Lets see if I can find some pictures!
Edit: Dear gods, the can of worms that has been opened... Behold! A picture overload!
Continued in next post!
Edit: Dear gods, the can of worms that has been opened... Behold! A picture overload!
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loafoftoast
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Re: Cookies
And the cookies are still coming!
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m4pl3g1rl
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funkymonkey
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Re: Cookies
I blame you guys. Baked cookies yesterday 
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m4pl3g1rl
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LinkIsMyHomeboy
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Re: Cookies
Oh gosh...cookies...nom nom nom.
My favorite are classic Nestle Tollhouse Chocolate Chip Cookies, exactly as the recipe is written on the bag. I do enjoy many other kinds, though.
Reverse chocolate chip cookies-chocolate cookies with vanilla chips.
Oatmeal Scotchies-basically, oatmeal raisin cookies, but butterscotch chips instead of raisins.
Grasshoppers-Chocolate chip cookies using the Andes Mints chips instead of plain chocolate chips.
Chocolate Oatmeal No-bake Cookies-Only seem to turn out when my mom makes them, though...
White Chocolate Macadamia Nut
Double Peanut Butter-Peanut Butter cookies with peanut butter chips.
Buckeyes-Like the PB cookies with Kisses, but the dough is a bit drier and is wrapped completely around the Kiss so it stays in a ball once baked.
The supreme super soft and buttery sugar cookies that you can buy at the grocery store. You know the ones I'm talking about. They always have seasonal icing/sprinkles on them. They are INSANELY hard to make, though. They take two days. Granted, 24 hours of that is the dough sitting in the fridge, but still.
I'm sure there are many more that I'm not able to think of at nearly 2 am.
My favorite are classic Nestle Tollhouse Chocolate Chip Cookies, exactly as the recipe is written on the bag. I do enjoy many other kinds, though.
Reverse chocolate chip cookies-chocolate cookies with vanilla chips.
Oatmeal Scotchies-basically, oatmeal raisin cookies, but butterscotch chips instead of raisins.
Grasshoppers-Chocolate chip cookies using the Andes Mints chips instead of plain chocolate chips.
Chocolate Oatmeal No-bake Cookies-Only seem to turn out when my mom makes them, though...
White Chocolate Macadamia Nut
Double Peanut Butter-Peanut Butter cookies with peanut butter chips.
Buckeyes-Like the PB cookies with Kisses, but the dough is a bit drier and is wrapped completely around the Kiss so it stays in a ball once baked.
The supreme super soft and buttery sugar cookies that you can buy at the grocery store. You know the ones I'm talking about. They always have seasonal icing/sprinkles on them. They are INSANELY hard to make, though. They take two days. Granted, 24 hours of that is the dough sitting in the fridge, but still.
I'm sure there are many more that I'm not able to think of at nearly 2 am.
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Kareesh
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Re: Cookies
I don't think I can have half of the cookies described in here. Darn peanut allergies....
Anywho, my mom use to make about 300+ cookies for Thanksgiving and Christmas. They are sugar cookies with butte rcream frosting, but they are delicious. They are soft and the recipe has been in the family for 100+ years. She's scaled it back a bit, but now she's wanting me to take over the tradition. I told her "Not until I get a bigger kitchen!"
Anywho, my mom use to make about 300+ cookies for Thanksgiving and Christmas. They are sugar cookies with butte rcream frosting, but they are delicious. They are soft and the recipe has been in the family for 100+ years. She's scaled it back a bit, but now she's wanting me to take over the tradition. I told her "Not until I get a bigger kitchen!"
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La Ptite Bete
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Re: Cookies
COOKIIIIES !!! (nom nom nom) !!! 
they look delicious...
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MeiTow
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Re: Cookies
It's not cookies but...probably the best damn brownies you'll ever put in your mouth... 
Bailey's Irish Cream Brownies
Brownies -
1 (1 lb. 3.8-oz.) pkg. fudge brownie mix
1/2 cup oil
1/4 cup Irish cream liqueur
2 eggs
Frosting -
1/2 cup butter or margarine, softened
2 cups powdered sugar
2 tablespoons Irish cream liqueur
1/2 teaspoon vanilla
2 to 3 teaspoons milk
Glaze -
1 oz. semisweet chocolate, chopped
1 teaspoon butter or margarine
1 to 2 teaspoons of milk as needed to thin.
1 - Heat oven to 350°F. Grease bottom only of 13x9-inch pan. In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread in greased pan.
2 - Bake at 350°F. for 25 to 30 minutes or until brownies are set and begin to pull away from sides of pan. DO NOT OVERBAKE. Cool 45 minutes or until completely cooled.
3 - Beat 1/2 cup butter in small bowl until light and fluffy. Beat in all remaining frosting ingredients, adding enough milk for desired spreading consistency. Spread over cooled brownies.
4 - Place glaze ingredients in small microwave-safe bowl. Microwave on HIGH for 30 seconds; stir until melted and smooth. Drizzle over frosted brownies. Refrigerate 30 minutes or until firm. Cut into bars.
Bailey's Irish Cream Brownies
Brownies -
1 (1 lb. 3.8-oz.) pkg. fudge brownie mix
1/2 cup oil
1/4 cup Irish cream liqueur
2 eggs
Frosting -
1/2 cup butter or margarine, softened
2 cups powdered sugar
2 tablespoons Irish cream liqueur
1/2 teaspoon vanilla
2 to 3 teaspoons milk
Glaze -
1 oz. semisweet chocolate, chopped
1 teaspoon butter or margarine
1 to 2 teaspoons of milk as needed to thin.
1 - Heat oven to 350°F. Grease bottom only of 13x9-inch pan. In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread in greased pan.
2 - Bake at 350°F. for 25 to 30 minutes or until brownies are set and begin to pull away from sides of pan. DO NOT OVERBAKE. Cool 45 minutes or until completely cooled.
3 - Beat 1/2 cup butter in small bowl until light and fluffy. Beat in all remaining frosting ingredients, adding enough milk for desired spreading consistency. Spread over cooled brownies.
4 - Place glaze ingredients in small microwave-safe bowl. Microwave on HIGH for 30 seconds; stir until melted and smooth. Drizzle over frosted brownies. Refrigerate 30 minutes or until firm. Cut into bars.