Best 18 Special Cookies Recipes

ITALIAN SPECIAL SWEET FRIED RAVIOLI COOKIES

Steps:

• Melt semisweet chocolate and unsweetened chocolate in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool. Heat the 2 cups shortening in a large, heavy skillet or deep fryer.
• In a small bowl, stir together the pureed garbanzo beans, sugar, and cinnamon. Stir in the dates and nuts. Blend with the cooled chocolate. Chill while you make the dough.
• In a medium bowl, beat the eggs until fluffy. Stir in the 1/4 cup melted shortening. Sift together the flour, sugar, and salt, and fold into the egg mixture. Add extra flour if necessary to make the dough easy to handle.
• On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 3 inch circles using a cookie cutter or a large drinking glass. Place 1 teaspoon of the chocolate filling mixture onto the center of each cookie, fold over into a half circle, and pinch to seal.
• Fry cookies in 1 1/2 inches of hot oil, turning once. Cookies should be light brown. Remove with a slotted spoon and drain on paper towels. Refrigerate when cool. Sprinkle with confectioners' sugar before serving.

SPECIAL OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• Stir together the oatmeal and margarine. Blend in the egg whites and sweetener. Stir together the flour, salt and baking powder; add to the mixture alternately with the milk and vanilla; stirring between additions. Finally, stir in the raisins and walnuts.
• Drop by teaspoonfuls 1 to 2 inches apart onto the prepared cookie sheets. Bake for 10 to 15 minutes in the preheated oven.

"HERSHEY'S SPECIAL DARK "CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F.
• Beat butter and shortening in large bowl until well blended.
• Add brown sugar and granulated sugar; beat thoroughly. Add sugar and vanilla, beating until well blended.
• Combine flour, baking soda & salt; gradually beat into butter mixture.
• Stir in chocolate chips and nuts, if desired.
• Drop by teaspoons onto greased cookie sheet.
• Bake 10-12 minutes or until lightly browned.
• Cool slightly; remove from cookie sheet to wire rack.
• Cool completely.
• Serve with ice cold milk and enjoy.

SPECIAL K COOKIES

Steps:

• Mix together in a large bowl,flour,soda and salt.
• In a medium bowl beat together butter,sugar and vanilla until light and fluffy.
• Add the egg and beat well.
• Stir in dry ingredients together with 1 cup Special K.
• Roll tsps of dough into remaining Special K.
• Place on ungreased baking sheets.
• Bake for 10 minutes at 375 degrees F.

SPECIAL OATMEAL CHIP COOKIES

Steps:

• In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, cinnamon, baking soda and nutmeg; gradually add to the creamed mixture and mix well. Stir in chocolate chips. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets; flatten to 1/2-in. thickness. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool. , Drizzle with white coating in one direction, then with dark coating in the opposite direction to form a crisscross pattern.

SPECIAL RESTAURANT CHOCOLATE CHIP COOKIES

Steps:

• Prepare oatmeal flour in blender.
• Cream butter and sugars.
• Add eggs and vanilla to creamed butter/sugar mixture.
• In separate bowl, mix flour, salt, oat flour, baking soda and baking powder.
• Add to creamed butter mixture and mix well.
• Add chips, grated chocolate and nuts.
• Make 1 1/2 inch balls and space them 2 inches apart on baking sheet.
• Bake at 375° for 6 minutes. Check them.
• If just starting to crisp and brown, remove them. If not, check every minute or two.
• Let rest a couple of minutes and remove to a rack to cool.

SPECIAL CHOCOLATE CHIP COOKIES

Steps:

• In a food processor, combine the oats, candy bar and pecans. Cover and process until finely chopped; set aside. , In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, salt and reserved oat mixture; gradually add to creamed mixture and mix well. Stir in chips., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks to cool completely., Combine the icing ingredients until smooth; drizzle over cookies. Let stand until set. Store in an airtight container.

SPECIAL OCCASION CUTOUT COOKIES

Steps:

• Cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, baking soda and cream of tartar; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. puzzle piece-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets, interlocking cookies together in pairs., Bake until edges are light brown, 7-9 minutes. Remove from pans to wire racks to cool completely., For glaze, mix confectioners' sugar, corn syrup and lemon juice until smooth. Set aside 1/2 cup glaze for piping initials. Spread remaining glaze over cookies. Let stand at room temperature until glaze is set, about 1 hour. , Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert #2 round pastry tip. Tint reserved glaze as desired; add to pastry bag. Pipe initials on cookies. Let stand until set.,

SPECIAL COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking powder, baking soda and salt; set aside.
• In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Blend in the sifted ingredients until just incorporated. Mix in the cereal, coconut, walnuts and raisins. Drop by tablespoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart.
• Bake for 9 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

SPECIAL GINGERBREAD COOKIES

Steps:

• Preheat oven 350 degrees.
• Stir together flour, ginger, cloves, cinnamon, baking soda and salt; set aside.
• In a large bowl, beat butter with an electric mixer about 30 seconds; add brown sugar and beat until light and fluffy.
• Add molasses and vanilla to the butter mixture and beat on low until combined. To this, add the eggs, orange and lemon zest, beating on low to mix.
• Add flour mixture; stir with a spoon until combined.
• Divide dough into 4 portions; wrap each and chill about 1 hour.
• Grease cookie sheet. Roll out one portion of dough on a lightly floured surface approximately 1/4" thick. Best if not rolled thicker. (Tip: To keep things clean, roll the dough between two sheets of plastic wrap. Use immediately, refrigerate or place in freezer for future use. If frozen, defrost overnight in refrigerator. Keep refrigerated until ready to cut).
• Cut cookies to desired shapes and arrange 1 1/2" apart on a cookie sheet.
• Bake about 7 - 10 minutes or until edges are firm and light brown. Transfer to wire rack.

SPECIAL TRIPLE CHOCOLATE TRUFFLE COOKIES

Steps:

• 1. Place broken up chocolate and butter into a stainless steel or pyrex bowl.
• 2. Heat a saucepan of water to simmer. Place bowl of chocolate over simmering hot water. Hold bowl above water while stirring to melt chocolate. Note: you may also use a double boiler. . Be careful not to get any water inside the chocolate.
• 3. Stir chocolate and butter together until melted. Be careful not to get any water in the chocolate. When chocolate is melted. Remove bowl from simmering water and set aside.
• 4. In a large bowl. Beat on medium high sugars, eggs, vanilla and coffee powder. Beat until mixture becomes a pale light brown. It will also nearly double in volume.. beat about 2 minutes.
• 5. Mix in the flour and bake ng powder until Incorporated.
• 6. When chocolate is cool. Mix a little bit of the chocolate into mixture with a spoon. Mix in remaining chocolate quickly. Mix until no streaks show and mixture is a solid brown color.
• 7. Fold in chocolate chips white chips and nuts if desired.
• 8. Refrigerate mixture at least 1 hour. Cookie dough should be thick enough to spoon out.
• 9. Heat oven to 375°. Parchment line or grease a sheet pan.
• 10. Scoop out heaping teaspoons of dough. Roll into balls and place on sheet pan. Refrigerate remaining cookie dough in between batches of cookies.
• 11. Bake at 375 degree's for approximately 13-15 minutes. Do not over bake.
• 12. Remove pan of cookies from oven. Let cool for at least five minutes before moving cookies to a wire rack to finish cooling. Dig in to the chocolaty goodness.

SPECIAL K COOKIES

Steps:

• Blend syrup, sugar, vanilla and salt in a 2 quart microwave-safe dish. Cook on high 4 minutes, or until mixture boils and sugar dissolves.
• Stir in peanut butter, then add the cereal.
• Drop by teaspoonfuls onto waxed paper. Let cool before storing.

HOMEGIRLS SPECIAL OATMEAL COOKIES

Steps:

• Mix shortening and sugar.
• Mix eggs, salt, vanilla, and beat until fluffy.
• Dissolve soda in boiling water, then mix into egg mixture (this might have a curdled look and thats normal).
• Add flour and oats.
• Mix in raisins.
• Drop onto greased cookie sheet.
• Bake at 350° 10 minutes, do not over bake.

SPECIAL K COOKIES

Steps:

• Mix Karo and sugar, bring to a boil and boil 1 minute. Add peanut butter and Special K cereal. Drop by teaspoonful onto waxed paper.
• The recipe doesn't say how many cookies it makes. I'm guessing a couple of dozen.

SPECIAL OCCASION SUGAR COOKIES RECIPE - (3.7/5)

Steps:

• In a large mixing bowl, combine 1 cup (250 ml) sugar, the butter, egg, whipping cream and vanilla. Beat at medium speed of electric mixer until light and fluffy. Add flour and baking powder. Beat at low speed until soft dough forms. Cover with plastic wrap. Chill 1 to 2 hours or until firm. Heat oven to 400 degrees F. On floured surface, roll dough to 1/4" (5 mm) thickness. Using 3" (8 cm) cookie cutters, cut desired shapes into dough. Place shapes 2" (5 cm) apart on ungreased cookie sheets. Sprinkle shapes with sugar. Bake for 4 to 6 minutes, or until edges are light golden brown. Prepare frosting. Decorate cookies as desired. Let dry completely before storing.

CHOCOLATE CHIP COOKIES FOR SPECIAL DIETS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the butter and sugar substitute. Mix in water, vanilla, and egg. Sift together the flour, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips and pecans. Drop cookies by heaping teaspoonfuls onto a cookie sheet.
• Bake in the preheated oven for 10 to 12 minutes. Remove from cookie sheets to cool on wire racks. These cookies freeze well.

SPECIAL-K COOKIES

Steps:

• 1. Make sure your kitchen table is cleared off. Pull and cut a long strip, or 2, of wax paper, and lay it out on table.
• 2. Use a double-boiler type system where you have 2 deep pots of equal size, so you can stack one on top of the other. Fill bottom pot half-full of water, and bring to a medium boil (you will probably need to adjust temperature according to type of stove used). Stack empty pot on top of it.
• 3. Put the peanut butter, margerine, and marshmallow cream into top pot.
• 4. As soon as the ingredients start to melt, start stirring them together until they are well blended, smooth and creamy.
• 5. Gradually stir in flour until well blended.
• 6. Add Karo Syrup, and vanilla until well blended.
• 7. Boil for 15 minutes. Reduce heat to low/simmer.
• 8. Gradually add cereal until well blended. Turn off stove.
• 9. Carefully remove HOT water pot, and set in sink. Run cold water into HOT water until water is cool enough to pour out.
• 10. Quickly spoon cookie mixture onto wax paper in size of cookies desired. Let cool for 1 hour. Enjoy !

SPECIAL K PEANUT BUTTER COOKIES RECIPE - (4.1/5)

Steps:

• Have everything pre-measured and ready to go...this can set up fast. Over medium heat, stir sugar, corn syrup, vanilla and salt until boiling and sugar has melted. Stir in Peanut Butter. Stir in Cereal. Drop cookie size onto wax paper and let harden. Makes about 2-3 dozen depending on size.