My Five Favorite Cookies
Although I don’t have a big sweet tooth, I love an occasional homemade cookie. I also enjoy baking them, so I chose my five favorite cookie recipes to share. Each of them can be easily frozen before or after baking, so you always have them ready for a snack or drop-in guests. I’ve been making the oatmeal chocolate chip cookies for most of my life, and the triple chocolate cookies are probably the most popular cookie recipe among my friends. The citrus ricotta cookies were inspired from a bakery in Dallas, and the coconut macaroons are my husband’s favorite. Chocolate biscotti is my go-to recipe at Christmas, but they’re delicious anytime with a hot cup of coffee. Try them all and pick your own favorite, and make sure you put a few in the freezer when you need them in a pinch!
This is my most popular cookie recipe, and I’ve used it to make a lot of people happy. Sometimes I make them big, and often I make small bite-sized cookies for larger events. Either way, this is how you win friends and put smiles on their faces!
To make perfect cookies, I’ve got three tips: First, cream the butter and sugar really really well. Second, after adding the dry ingredients just stir to combine; don’t overmix. Lastly, use a cookie scoop to make the cookies uniform in size. These cookies freeze really well….if you actually have any leftovers.
You have to start these cookies a day before you want to make them, but they’re worth the wait! They’re also worth all the zesting you have to do with the citrus fruits (you can make a juice smoothie with the actual fruit juice).
These cookies take a bit of time to make since you must make a custard a few hours before forming the cookies. You can do this the day before you plan to bake them or just plan well ahead. I promise it’s worth the trouble because these cookies are unbelievably tasty.
Biscotti are Italian biscuits that are baked twice to make them crisp for dipping into coffee or wine. These double chocolate biscotti are so good, and make a great gift since they last for weeks in an airtight container. Be sure to toast your pecans before baking so you get the best nutty flavor.