Q&A: Thanksgiving cookies?

Question by Tasha: Thanksgiving cookies?
Does anyone here have any good ideas, or even recipes, for Thanksgiving cookies? Like some with a “Fall flavor” or some kind of Fall or Thanksgiving theme.
I’m bringing them to dinner with my bf’s family, so, I don’t want anything to cheesy, like little turkeys with candy corn tails…lol. I think those are meant for kids. :)

Best answer:

Answer by John D
http://allrecipes.com/Search/Recipes.aspx?WithTerm=thanksgiving+cookies
this is all i could find,happy baking :)

Know better? Leave your own answer in the comments!

Posted by in Thanksgiving Cookies and tagged with cookies, Thanksgiving | Trackback
  1. smart_ass_in_canada says:

    I made these, and they are great.

    Pumpkin Cookie Recipe
    From Diana Rattray,
    Your Guide to Southern Food.
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    Recipe Feedback:
    User Rating 3.7 out of 5
    (3 reviews)

    2 of 3 users would make it again Write a review

    This pumpkin cookie recipe includes directions for making your own pumpkin purée.
    INGREDIENTS:
    1/2 cup butter, room temperature
    1/2 cup granulated sugar
    1/2 cup light brown sugar, firmly packed
    1/4 cup molasses
    1 egg
    1 cup pumpkin purée, canned or homemade*
    2 cups all-purpose flour
    1 teaspoon baking soda
    1 1/2 teaspoons cinnamon
    1/2 teaspoon nutmeg
    1/2 cup milk
    sifted confectioners’ sugar, for dusting
    PREPARATION:
    In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in molasses and egg. Stir in the pumpkin purée. In another bowl, sift together the flour, baking soda, cinnamon, and nutmeg. Stir flour mixture into the creamed mixture along with the milk. Blend thoroughly but do not over beat.

    Drop cookie dough by rounded teaspoonfuls onto greased baking sheets. Bake at 375° for about 12 minutes, until set. Cool for a minute; remove to racks and continue to cool. Dust pumpkin cookies with sifted confectioners’ sugar.

    To make pumpkin purée, cut pumpkin in half, crosswise. Remove seeds and membranes. Place on a greased baking sheet, cut side down, and bake at 325° for 1 hour, or until tender. Cool for 10 minutes. Remove pulp and place in blender or processor. Purée or process until smooth. Place in a cheesecloth-lined mesh strainer or sieve and let drain into a bowl for about an hour. When dripping has stopped, put purée into a container, cover, and refrigerate if not using right away.
    Makes about 3 dozen pumpkin cookies.

  2. wedge_antilles_nrsfc says:

    Tender Sugar Cookies
    about 60
    Prep: 40 min.
    Chill: 30 min.
    Bake: 15 min. per batch

    Ingredients
    1 cup butter, softened
    1-1/4 cups sugar
    1 teaspoon baking powder
    1/4 teaspoon salt
    1 egg
    1 teaspoon vanilla
    2-1/4 cups all-purpose flour

    Directions
    1. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the sugar, the baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator for 30 to 60 minutes or until dough is easy to handle.

    2. Preheat oven to 300F. Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets. Bake in preheated about 15 minutes or until tops are slightly crackled and sides are set (do not let edges brown). Transfer cookies to wire racks and let cool. Makes about 60 cookies.

    3. Tip: For a colorful platter of cookies, roll the dough balls in different colored sugars instead of the white granulated sugar.

    4. To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.

    Maple-Nut Diamonds 72 Prep: 30 minutes
    Chill: 1 hour
    Bake: 7 minutes per batch
    Ingredients
    1 recipe Basic Dough (see Recipe Center)
    1/2 cup finely chopped pecans, toasted
    3 tablespoons maple syrup
    Maple sugar or raw sugar
    Finely chopped pecans (optional)

    Directions
    1. Prepare Basic Dough. Knead in the 1/2 cup nuts and the maple syrup. If necessary, cover and chill dough 1 to 2 hours or until dough is easy to handle.

    2. Preheat oven to 350 degree F. On a lightly floured surface, roll half the dough at a time to a 1/4-inch thickness. Using a 2-1/2×1-3/4-inch diamond-shape cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet; sprinkle with maple sugar and, if desired, additional nuts.

    3. Bake in preheated oven for 7 to 9 minutes or until edges are firm and bottoms are lightly browned. Transfer cookies to a wire rack and let cool. Makes 72.

    To Store: Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

    Basic Dough
    Prep: 15 minutes

    1/2 cup butter, softened
    1/2 cup shortening
    1 cup sugar
    1 teaspoon baking powder
    1/4 teaspoon salt
    1 egg
    1 teaspoon vanilla
    2-1/4 cups all-purpose flour

    Directions
    1. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.

    2. Continue as directed in individual recipes.

    To Store: Pack dough into an airtight container. Refrigerate for up to 3 days or freeze for up to 1 month.

    Old-Fashioned Soft Pumpkin Cookies

    Estimated Times:
    Preparation – 10 min | Cooking – 18 min | Cooling Time – 2 min cooling | Yields – 36 cookies

    Ingredients:

    2 1/2 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon baking powder
    1 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    1/2 teaspoon salt
    1 1/2 cups granulated sugar
    1/2 cup butter (1 stick), softened
    1 cup LIBBY’S® 100% Pure Pumpkin
    1 large egg
    1 teaspoon vanilla extract
    Glaze (recipe follows)

    Directions:
    PREHEAT oven to 350° F. Grease baking sheets.

    COMBINE flour, baking soda, baking power, cinnamon, nutmeg and salt in medium bowl. beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

    BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

    FOR GLAZE:
    COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

    NOTES:
    For a variation add 1/2 cup chocolate chips or nuts to the recipe.

    Iced Pumpkin Cookies

    Estimated Times:
    Preparation – 30 min | Cooking – 12 min | Yields – 60 cookies (5 dozen)

    Ingredients:

    COOKIES
    4 cups all purpose flour
    2 teaspoons baking powder
    1 teaspoon baking soda
    1 teaspoon salt
    2 teaspoons ground cinnamon
    1 teaspoon allspice
    2 cups vegetable shortening
    2 cups granulated sugar
    1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
    2 large eggs
    4 teaspoons vanilla extract, divided
    2 cups raisins
    1 cup nuts, chopped
    FROSTING
    2/3 cup butter, softened
    3 teaspoons to 4 rum extract
    4 cups powdered sugar
    1/2 cup NESTLÉ® CARNATION® Evaporated Milk

    Directions:
    FOR COOKIES:
    PREHEAT oven to 350° F.

    COMBINE flour, baking powder, baking soda, salt, cinnamon and allspice in medium bowl. Beat shortening and granulated sugar in large mixer bowl for 30 seconds. Add pumpkin, eggs and 2 teaspoons vanilla extract; beat until blended. Gradually add flour mixture into pumpkin mixture at low speed until combined. Stir in raisins and nuts. Drop by rounded teaspoons onto ungreased baking sheets.

    BAKE for 12 to 15 minutes or until edges are golden brown. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Spread each cookie with frosting.

    FOR FROSTING:
    BEAT butter, rum extract and remaining vanilla extract in medium mixer bowl until creamy. Gradually beat in powdered sugar and evaporated milk until smooth (frosting will be thin).

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