I only do drop cookies. I say when you're making 5 plus batches you don't need the extra hassle of rolling and cutting. I posted on here before that I really need a great drop sugar cookie but I didn't get any replies. I think that I might try the chocolate chip dough for sugar cookies because it has such a nice cookie texture. If I eliminate the chips and use almond extract I think it will be good.
My favorite spice cookie:
http://allrecipes.com/Recipe/Molasses-C ... etail.aspxmy favorite chocolate chip (and WOW this is a great recipe):
http://allrecipes.com/Recipe/Best-Choco ... etail.aspxAnd a super special pecan pie cookie like the one at Whole Foods
1 cup brown sugar
2 sticks butter
1 egg
2 teaspoons vanilla
1 2/3 cup flour
1 teaspoon soda
2 cups toasted pecans
3/4 cup toasted pecan meal
I toast the pecans at 300 for about 10 minutes. To make the meal I just add about a cup and a half of pecans to the food processor until they have the consistency of flour.
Cream butter and sugar, add egg and vanilla and then flour, soda, pecans and meal.
Bake at 325 for about 15 minutes (cookie size is about 2 1/2 ounces)
Then I like to make oatmeal cookies (I use the recipe on Quaker Oats), but I substitute some of the extra pecan meal I have left from the pecan cookies for a little of the oats and flour, then I add dried cherries toasted coconut and dark chocolate. So good!
I also add some of the Ritz cracker peanut butter things. I don't think they are that great myself but people GO NUTS for them. Just sandwich peanut butter between two Ritz crackers and dip in melted chocolate coating. They taste like the Girl Scout peanut butter cookies. Tagalongs I think they're called now?