These are some really good 5 star recipes I tried last year. I got them off of food network and can't wait to do them this year.
Chewy Sugar Cookies
You can also roll the cookies in the sugar sprinkles before baking.
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup softened butter
1 1/2 cups white sugar
1 teaspoon vanilla extract
3 to 4 tablespoons buttermilk
Sprinkles or colored sugar, for decorating
Preheat oven to 375 degrees F.
In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.
Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet. With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie. Sprinkle with raw sugar or colored sprinkles.
Bake for 8 to 10 minutes or until slightly golden. Let stand for 2 minutes before removing to cool on a rack.
Blue Ribbon Almond Roca Cookies Recipe courtesy Lynn Scully, Rancho Santa Fe, California
Show: Emeril Live
Episode: Emeril's Holiday Cookie Contest
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar
1/2 cup sugar
1 cup butter, room temperature
2 eggs, room temperature
2 teaspoons pure vanilla extract
1 package toffee bits
1 cup coarsely ground almonds
4 ounces milk chocolate
1/2 tablespoon vegetable oil
Preheat oven to 300 degrees F.
In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, blend sugars together on medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until light and fluffy. At low speed, slowly add the flour mixture and then the toffee bits. Mix until just blended; do not over-mix.
Place ground nuts in a small bowl. Using hands, roll balls of dough into 1 to 1 1/2-inch balls, then roll in the ground nuts. Place on cookie sheets several inches apart. Bake approximately 22 minutes and then transfer cookies to a cooling rack.
Melt the chocolate with the vegetable oil in a double boiler or in a bowl set over a pan of simmering water. Drizzle melted chocolate over cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.
For everyone who has been printing the entire thread, you can open up a blank word document and minimize it. Then scroll the thread and just highlight the recipes you want. Go to edit at the top of your menu bar and select copy. Then click on the blank word document and go to edit and select paste. Hit enter 2 times after every paste and you'll be ready to copy the next recipe. Then just save the whole thing and your set. I have been doing this and now have my own CC Cookbook.