Get your favorite cookie recipe and post it here. Crawdad and I need to make 12+ dozen Christmas cookies before the end of the month and would like to, once again, win our family prize for the best cookie.

What is your favorite??

Some of the past winners include:

not that it would win you many awards but my favorite cookies are made with devils food cake and real chocolate chips.

LOL THAT LOOKS LIKE A-

Kelsey, is your sugar cookie and royal icing recipe from Alton Brown?? Because I'm sooo totally going to try those this week.

The recipes in question, which Mrs. Crawdad if you're looking for something new and with potential, are:

Sugar Cookies

Ingredients

• 3 cups all-purpose flour
  
• 3/4 teaspoon baking powder
  
• 1/4 teaspoon salt
  
• 1 cup unsalted butter, softened
  
• 1 cup sugar
  
• 1 egg, beaten
  
• 1 tablespoon milk
  
• Powdered sugar, for rolling out dough

Directions

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.


and for the icing:

• 3 ounces pasteurized egg whites
  
• 1 teaspoon vanilla extract
  
• 4 cups confectioners' sugar

In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.

I think we should have a contest of our own! Kelsey vs. Mrs. C. vs. Endyss. The cookie showdown of the century...err...decade...err...year...err...moment.