25DoCC-Almond toffee bark

I decided I wanted something salty and sweet.  The original recipe calls for peanut butter, but as I've said I don't really care for pb in my desserts and I just happened to have some almond butter hanging around.

December 23, 2012-Almond Toffee Bark

Ingredients:

1 sleeve (1/4lb) saltines
1c brown sugar
1c butter, melted
2c milk chocolate chips
1/3c almond butter
mini m&m candies (or regular candies chopped)
heath bar bits
almonds, chopped

Directions:

1.Preheat oven to 400F
2. Line a baking sheet with tin foil and then layer saltine crackers (salt side up) over the whole pan
3. Bring brown sugar and butter to a boil and let simmer on med-low heat for 3min, do NOT stir (idk how it doesn't burn but it doesn't)
4. Pour the mixture over the saltines and put into oven for 5min
5. Dollop almond butter on top and return to oven for 1min
6. Spread almond butter and top with chocolate chips then place back in the oven for 1min
7. Spread chocolate and sprinkle toffee peices, nuts, and m&m candies over the top
8.  Chill in freezer for 10-15min and break into peices
Yield ~1 belly ache

Notes:
-Works best if you use lots of small dollops of almond butter instead of a few big blops
-Any time of chocolate will work
-Can use almond butter, pb, or nutella
-Any nuts will work
-And if you're really opposed to saltines, pretzels work too
-Overall a really versatile recipe that you can play with and alternate lots of ingredients


The Verdict:
-SOOO GOOOD, still drooling


Original Recipe from:  Grin and Bake It

25DoCC-My favorite

In case you were wondering what my favorite cookies are...

December 25, 2012-Tollhouse Chocolate Chip cookies with Nuts

Ingredients:

1/2c butter, softened
1/2c crisco
3/4c sugar
3/4c packed brown sugar
2 eggs
1tsp vanilla
1tsp baking soda (orange box)
1tsp salt
2 1/4c AP flour
2c (1 pkg)semi-sweet chocolate chips
1c chopped pecans

Directions:

1. Cream butter, crisco, sugar, and brown sugar.  Add eggs one at a time and then beat mixture on med-high for 1-2min until light and fluffy
2. Add vanilla, baking soda, and salt then gradually add in flour
3. Mix in chips and nuts
4. Drop tbsful onto ungreased baking sheet, bake @ 375F for 8-10min
Yeild ~4 dozen

Notes:
-Best with milk :)


The Verdict:
-Delicious!


Original Recipe from:  Back of the Nestle Tollhouse bag

25DoCC-Snowmen truffles

Holiday sugar coma

December 20, 2012-White Chocolate Snowmen truffles

Ingredients:

-Oreo based
1 pkg oreo cookies (single stuff)
1pkg (1lb, 2c) white chocolate chips
mini chocolate chips
mini m&m candies
pretzel sticks
8oz (1pkg) cream cheese  
wooden skewers

-Gingersnap based
1pkg gingersnap cookies
1pkg (1lb, 2c) white chocolate chips
mini chocolate chips
mini m&m candies
pretzel sticks
4oz cream cheese
about 4oz cream cheese icing
wooden skewers

Directions:

1. Crush cookies (food processor would be great) and mix in cream cheese (+/- icing)
2. Roll the mixture into balls of varying sizes (smallest ~1tbs and largest ~2tbs) and skewer 3 balls with the largest on the bottom (so it looks like a snowman)
3. Set on non-stick baking sheet and freeze for 10-15min
4. Melt white chocolate (I microwave in 20s intervals)
5. Dip frozen snowmen into white chocolate, spin off excess and set on baking sheet to decorate (decorate fast before chocolate hardens
Yield ~1 1/2 dozen per pack of cookies

Notes:
-The skewers are a must, if you have a make a special trip just to get them, they're worth it
-Saving some oreo crumbs would make great "charcoal eyes"
-Mini chocolate chips for eyes and smile
-Pretzel stick arms and mini m&m buttons
-Decorating will be easier if you don't let the cookie balls get too cold so the chocolate doesn't harden too fast


The Verdict:
-They turn out REALLY well with the skewers, festive AND delicious


Original Recipe from:

25DoCC-Reindeer cookies

We had Rudolf's feet, now it's "OFF WITH HIS HEAD!"

December 18, 2012-Reindeer cookies

 

Ingredients:

1pkg Nutter Butter cookies
1pkg (1lb, 2c) milk chocolate chips
mini chocolate chips
semi sweet chocolate chips
mini pretzels
sliced almonds
red m&m candies

Directions:

1.  Melt milk chocolate chips (I used the microwave in 20s intervals) and dip cookies into the chocolate, scraping off the extra on the edge of the bowl
2. Set chocolate covered cookies on baking sheet and decorate then place in the freezer for 10min
Yield ~3 dozen

Notes:
-Break pretzels in half to make antlers (they won't all break the same so you can have big antlers, little antlers, and buds)
-Alternate between m&m and chocolate chip noses for Rudolfs and regular reindeer
-Mini chips for eyes (could use mini m&ms) and almonds for ears
-Leave part of one end of the cookie undipped so it's easier to hold and looks like a nose
-Scrape the chocolate smooth on the edge of the bowl before decorating, you can scrape most of the chocolate off the back of the cookies
-If the cookies don't pop right off the backing sheet after being the freezer, set them in for a little longer


The Verdict:
-cute and tasty


Original Recipe from: 

25DoCC-Grinch pinwheel cookies

For my other brother; he tends to like citrus and minty desserts.  I found this recipe for green pinwheel cookies that reminded me of the Grinch and I thought it would be neat if I could make a grinch themed cookie.  So, these have a green lime dough and sweet minty white dough. 

December 17, 2012-Grinch Pinwheel cookies

Ingredients:

-whole batch values
1c butter, softened
1 1/4c sugar
1/4c light corn syrup
2 eggs
3c AP flour
3/4tsp baking powder (red can)
1/2tsp baking soda (orange box)
1/2tsp salt
1tbs vanilla

-half batch values
6 drops of mint extract
3tbs lime juice
zest of 3-4 limes
green food coloring

Directions:

1.*Cream butter, sugar, and syrup together then add egg and beat for 1-2min
2. Add extracts and coloring (depending on whether you're making the green or white dough) then gradually add dry ingredients
3. Wrap each dough in saran wrap and refrigerate until firm enough to roll (few hours)
4. Then roll out each dough into a rectangle ~1/2in thickness and place one on top of the other and roll the two together "jelly roll" style (it's easier to roll it up tightly if you set the dough on tin foil or a silicone mat and use that to roll the dough evenly)
5. Then wrap the tube of dough tightly in saran wrap and set in the freezer for a few hours
6. Once firm, cut into 1/4in slices, placed on greased or non-stick baking sheet and bake @ 350 for 8-10min.
Yield ~4 dozen

Notes:
-*I made each type of dough individually 
-I forgot until after I added the baking soda and powder that the lime juice would throw off my pH; in the end it turned out making the green dough rise less than the white which gave the cookie a cool raised texture.
-The mint extract doesn't seem like much but it worked really well.  I just wanted a chilly after taste, not a taste that reminded me of toothpaste and this volume was just what I wanted.
-When freezing the dough, it helps to rotate the dough every 15min to keep it round if it's soft when you roll it.


The Verdict:
Pending


Original Recipe from:  Taste of Home Best Loved Cookie and Bars

25DoCC-Simon cookies

Since my little brother likes Snickerdoodle cookies and white chocolate, I decided to try another recipe that combined the two.  

December 16, 2012-White Chocolate Holiday Spice cookies

Ingredients:

1/2c butter, softened
1/2c shortening
3/4c packed brown sugar
1/2c sugar
1 egg
1/2tsp almond extract
1tsp vanilla
2c AP flour
1tsp baking soda (orange box)
1/4tsp salt
1tsp cinnamon
1/4tsp ginger
1 1/2c white chocolate chips

Directions:

1. Cream butter, shortening, sugar, and brown sugar then add egg and beat at medium high speed to 1-2min
2. Gradually add extracts and dry ingredients then mix in chips
3. Drop rounded tbsful onto greased or non-stick baking sheet and bake @ 350F for 7-9min until slightly brown
Yield ~6 dozen


Notes:
-can add 1 1/2c chopped nuts


The Verdict:
-Pending


Original Recipe from:  Taste of Home website

25DoCC-Peppermint bark

I LOVE this stuff and I've always wanted to make it but I could never track down a recipe that sounded right (which is silly b/c it's SUPER simple)

December 15, 2012-Peppermint Bark

 

Ingredients:

2lbs (4c or 2 bags) white chocolate chips

1box (~1c) crushed peppermint candy canes

1/2tsp peppermint OIL (*I don't recommend extract)

Directions:

1. Melt the chocolate chips (I used the microwave, stirring between 20s intervals)

2. Stir in crushed candy canes and peppermint oil

3. Spread evenly on a foil wrapped baking sheet and refrigerate until hardened

4. Break into pieces and store (or eat) 

Yield 10x15in pan

Notes:

-*I haven't ever used the extract but it contains water which will seize chocolate and ruin your bark; use the oil, it worked beautifully

The Verdict:

-There might not be any left for me to take to school...or send to Nick

Original Recipe:  Martha Stewart 

25DoCC-Cherry Nutella Fudge

Trying my hand at fudge today.  The recipes calls for hazelnuts but pecans are easier to find so that's what I'm going with this time.

December 14, 2012-Cherry Nutella Pecan Fudge

Ingredients:

1/2c nuts (I used pecans but any kind will work)
1can sweetened condensed milk (14oz)
1tsp vanilla (or coffee liqueur)
1 1/2c semisweet chocolate chips
1c hazelnut spread (NUTELLA!!!)
3tbs butter
pinch of salt
1/2c dried cherries

Directions:

1. Put all ingredients into a pot on the stove and turn on low heat.
2. Stir continuously as chocolate chips and butter melt (dice the butter don't put it in in 1 big piece like I did, I knew better) and mixture is fully blended and smooth.  Do NOT boil/simmer
3. Stir in nuts and cherries and pour into foil lined and greased pan (I used 9x6in but 8x8in works best)
4. Spread evenly in the pan and let cool to room temp, then refrigerate for 3-4hrs.
5. Use foil to lift the fudge out so you can cut it into bite sized pieces
Yield ~5 dozen pieces

Notes:
-Any kind of nut will work in this recipe
-You could try varying the chocolate and/or the fruit as well (maybe a white chocolate almond butter, apricot, and almond fudge??)
-The original recipe using hazelnuts had you toast them in the oven at 250F for 20min before using them in the fudge


The Verdict:
-Well, I like it but I'd even eat a peanut butter cookie with nutella ;)


Original Recipe from:  Annie's Eats

 

 

25DoCC-no cookies

December 12 & 13, 2012-No cookies again! I know I'm a bum but I had emergency and I'm too lazy too try and cook things after 10pm

25DoCC-Orange meltway cookies

My awesome recipe book wins again!  I was looking for a cookie with some citrus flavor and the combination of orange and chocolate always makes me think of the holidays.  I have also wanted to try a sugar coated ball cookie, and this recipe had it all!

December 11, 2012-Orange Meltaway cookies with chocolate centers

Ingredients:

juice from 2 oranges
orange zest from 3 oranges
3/4c butter, softened
1/4c sugar + some for coating
1tbs orange juice, chilled
1tsp vanilla
1 3/4c AP flour
1/8tsp salt
1c almonds, finely chopped (keep these in the recipe, nut whiners can go hungry)
1c semi-sweet chocolate chips

Directions:

1. Cream butter and sugar then add1tbs orange juice, zest from 2 of the oranges and vanilla.
2. Gradually add salt, flour, and chopped nuts (the dough will be very crumbly, don't panic it packs together well).
3. Roll the dough into 1in balls pressing 2-3 chocolate chips into the center.
4. Bake @ 325F for 12-15min, until lightly browned
5. Dip cooled cookies in a mixture of orange juice and the zest of 1 orange then roll in sugar.
Yield ~3 1/2 dozen

Notes:
-I was originally afraid the cookies wouldn't be sweet enough but the sugar coating really rounds them out, so try them before you add extra sugar to the dough
-This recipe would be worth trying with raspberry too, if that's your thing
-You can just add 1c mini chocolate chips to the cookie dough and skip putting something in the middle but I tried them both ways and the texture and flavor were better with the chocolate in the center.
-Any kind of nut would work as long as you can chop them (or better yet use a food processor) into tiny pieces


The Verdict:
-OMG I'm drooling.  I'm not a huge fan of combining citrus and chocolate but these are delicious.


Original Recipe from: "Taste of Home Best Loved Cookies and Bars"

25DoCC-no cookies

December 10, 2012-since I wouldn't have started until 9 last night I decided against making cookies, but I DO have a game plan for tomorrow

25DoCC-Ninjabread cookies

I think this might be a cookie fail.  I these ninja cookie cutters last year for Christmas and I REALLY wanted to make gingerbread men with them.  But since they are ninjas I thought they needed a cookie with a little extra kick.  I've seen recipes that used black pepper which sounded like it would taste ok but I wasn't sure if they'd be noticeably different from normal gingerbead.  Then a friend told me about peanut butter cookies made with Sriracha (If you don't know what Sriracha is, read this).  I thought I might be able to adapt that to gingerbread so I made 1 batch of gingerbread split in half.  One half with pepper, one half with Sriracha.

December 9,2012-Ninjabread cookies

Ingredients: (whole batch amt)

-Cookies
1/2c butter, softened
1/2c packed brown sugar
1/2c molasses
1 egg
1tsp baking soda (orange box)
1tsp ground ginger
1/2tsp salt
1/4tsp cinnamon
1-2tbs cold water
3c AP flour

(1/2 batch amt)
1/8tsp cloves, ground
1tsp black pepper, ground
1tbs Sriracha

-One and Done Icing
1 pkg (8oz) cream cheese, softened
1tsp vanilla
1 stick (1/2c) butter
1c conf sugar

Directions:

1. Cream butter, molasses, and brown sugar.  Add the 1 egg and beat mixture.
2. Since I was splitting the dough I added the baking soda, ginger, cinnamon, salt, and water and beat everything together, then I split the mixture in half.
3. To half the dough I added 1tsp black pepper and 1/8tsp cloves and then add 1 1/2c AP flour
4. To the other half of the dough I added 1tbs Sriracha and then ended up adding 1tsp ginger (additional), a dash of cinnamon, and a pinch of cloves because the Sriracha overpowered everything.
5. I covered both sets of dough and refrigerated them overnight, but you could just chill them for a few hours
6.  On a well floured surface, roll out dough to 1/4in thickness (*if you want to use floss use it before the cutters) and cut with cookie cutter and place cookies on non-stick or greased cookie sheet
7. Bake @ 350F for 8-10min, until the edges turn golden (my cookies were a little thinner so I averaged 6-7min)
8. While the cookies are cooling, cream butter, conf sugar, cream cheese, and vanilla together, then whip for 2min
9. Place the icing into a piping bag and cut off the tip to the appropriate size and decorate cooled cookies

Notes:
-If you set out your butter and cream cheese for the icing when you start making cookies, it will probably be soft by the time you're ready to start making icing
-If you have trouble with your dough sticking to the table resulting in misshapen cookies when you try to scoop them up, you can either roll the dough then place it on the cookie sheet, cut the cookies there and peel the excess away, OR (this is what I like) you can use unflavored floss to slide under the dough before you cut the cookie shapes.  If your cookies still stick, use more flour.
-It works best if your cookie shapes are all about the same size/shape so they cook evenly OR make 1 tray of each type of cookie, so they bake evenly 
Yield ~4 dozen


The Verdict: 
-I liked the pepper cookies, a lot but I would add more pepper next time
-The Sriracha cookies were not as terrible as I expected when I first tasted the dough.  They are definitely more savory (almost like a cracker instead of a cookie), but it had a nice burn at the end and the more cookie you ate the hotter things got.
-Both cookies could use more ginger, or fresh ginger, or both


Original Recipe from: "Taste of Home Best Loved Cookies and Bars"
Sriracha PB cookie recipe from Sugar Pixie
 

25DoCC-Maple Chip cookies

I saved these cookies for the weekend because they are more of a two step cookie.  It starts out with a basic chip cookie but you add frosting to the top.  

December 8, 2012-Maple Chip cookies

Ingredients:

-Cookies
1c crisco (I like butter flavored)
1/2c butter, softened
2c packed brown sugar
2 eggs
1tsp vanilla
1tsp maple flavoring
3c AP flour
2tsp baking soda (orange box)
2c (1pkg) vanilla chips (white chocolate works too)
+/- 1/2c pecans, chopped (I usually skip these b/c people in my house whine about nuts in the cookies but I'm sure they are delicious)
Yield ~7 dozen

-Frosting
1/4c butter, softened
4c conf sugar
1tsp maple flavoring
1/2tsp vanilla
4-6tbs milk (you can also use whipping cream but then you either need more cream, or add water)
3 1/2c pecan, halves (don't skip these, they make it pretty)

Directions:

1. Cream crisco, butter, and brown sugar then add 1 egg at a time (I usually beat the mixture for 1-2min until it lightens in color to aerate the dough)
2. Gradually add the dry ingredients, then once mixed add the chips and chopped nuts
3. Drop rounded 2tbsful on a non-stick or greased baking sheet (I used a tbs measuring spoon and just had rounded spoonfuls)
4. Bake @ 350F for 8-10min, until the tops start to brown.
5. Cream butter and conf sugar and add vanilla and maple flavoring.  Add milk 1tbs at a time until the frosting reaches the right consistency.  It needs to be spreadable but not runny
6. Frost the cooled cookies and press a pecan half into the top (I used a small ice cream scoop to dollop the frosting on the cookies)
Yield ~7 dozen


The Verdict:
-SO good!  Very sweet but very tasty.


Original Recipe from: "Taste of Home Best Loved Cookies and Bars"

25DoCC-no cookies :(

December 7, 2012-No cookies today
Sorry guys, I was on ICU duty last night so I came home slept and left again.

25DoCC2012-Reindeer Hooves

I love these things.  They are usually called "tiny turtles" but I think they look like reindeer hooves.  And yes I know they aren't technically cookies, but they are baked, bite sized, and delicious.

December 6, 2012-Reindeer Hooves

Ingredients:

1pkg Rolo candies, unwrapped
mini pretzels (regular or square)
pecan halves

Directions: 

1. Line a baking sheet (15x10in works well) with parchment paper or tin foil and line up the pretzels
2. Top the center of each pretezel with a Rolo
3. Bake @ 200F for 2-3min, until candies are shiny and soft
4. Remove from the oven and press pecan halves into the center of each Rolo
Yield ~4 dozen

Notes:
-You could also place the pecan halves on them before putting them in the oven.  Then all you have to do is press them down, I'm just not coordinated enough to keep from dropping them all over the place.
-I also thought of trying them with white chocolate pretzels


The Verdict:
-Delicious bite-sized treats!


Original Recipe from: moonkittie on Instructables

25DoCC2012-Snickerdoodles

Going with a more traditional recipe today!  These are my little brother's favorite, he actually does a much better job squishing them.  The recipe changes from year to year so I've written down what I did this year but every time it's a little different. I do use a lot of cinnamon b/c I like the tops of the cookies to have color.

December 5, 2012-Snickerdoodles

Ingredients:

1/2c butter, softened
1/2c crisco (I like butter flavored)
1 1/2c sugar
2 eggs
1tsp vanilla
2 3/4c AP flour
1tsp baking soda (orange box)
1/4tsp salt
2-3tbs cinnamon sugar mixture
[flat bottomed glass/cup]

Directions:

1. Cream butter, crisco, and sugar then beat in eggs one at a time (I usually beat the mixture on medium/high for 1-2min until it lightens and gets fluffy)
2. Mix in vanilla, baking soda, and salt then gradually add flour (I usually go 1/2c at a time)
3. Scoop 1-2tbs of the dough (tiny ice cream scoops work well), roll into a ball, and place on baking sheet
4. Dip the bottom of a glass into the dough (makes it sticky) then dip into the cinnamon sugar mixture and then gently press down on the cookie so the cinnamon sugar sticks to the top and it flattens out slightly.
5. Bake @ 375F for 7-9min, until the edges turn golden
Yield: ~4 dozen


The Verdict:
-Delicious, and very good with coffee, so I've heard


Original Recipe from:  Grandma Scharfe

25DoCC2012-PB cup cookie

I'm actually not a fan of peanut butter cookies.  In fact, they are my least favorite kind of cookie and I try to avoid eating them.  Occasionally, I get one by accident thinking it's a Chocolate chip (my fav!) m&m cookie that turns out to be PB and m&m-very disappointing.  But never the less, I do like making cookies and cookies are made to be eaten and LOTS of people do like peanut butter cookies.  So I made peanut butter cookies, I just made sure to save myself a plain peanut butter cup...or two.

December 4, 2012-Miniature Peanut Butter Cup cookies

Ingredients:

1/2c butter, softened
1/2c sugar
1/2c packed brown sugar
1 egg
1/2c creamy peanut butter
1/2tsp vanilla
1 1/4c AP flour
3/4 tsp baking soda (orange box)
1/2tsp salt
1 pkg mini peanut butter cups
[mini muffin tin]

Directions:

1. Mix butter, eggs, sugar, peanut butter, and vanilla and beat until smooth 
2. Gradually add dry ingredients and chill dough (covered in the fridge or freezer, just don't leave it in the freezer to long it freezes solid)
3. When moldable, roll into walnut sized balls and place into a greased mini muffin tin 
4. Bake at 350 for 8-9min 
5. Remove from oven and press one (unwrapped) pb cup into each cookie 
6. Let cool in pan for 10min before removing 
 Yield: ~3 dozen 


 The Verdict:
-Very well received, everyone seemed to really like them.  But die hard Reese's fans (like my dad) would probably say just give them the reese's.


Original Recipe from: "Taste of Home Best Loved Cookies and Bars"

25DoCC2012-Chocolate Rolo cookies

I first tried this recipe a few years ago and it's rapidly becoming one of my favorites. It's fairly simple but you feel like you're getting a lot from one cookie because it has a gooey caramel center and crunchy nut topping. 

December 2, 2012-Chocolate Rolo cookies

Ingredients: 

1/2c butter, softened
1/2c crisco
1c + 1tbs sugar, divided
1c packed brown sugar
2 eggs
1tsp vanilla
2 1/2c AP flour
3/4c baking cocoa
1tsp baking soda (orange box)
1 1/4c chopped pecans
1 pkg Rolo candies, unwrapped (13oz)
4oz white chocolate

Directions: 

1. Cream butter, crisco, sugar, and brown sugar
2. Add eggs one at a time then beat at medium speed for 1-2min until the mixture becomes lighter
3. Beat in vanilla and gradually add dry ingredients
4. +/- Stir in 1/2c chopped pecans (my family disagrees on nuts so I skip this step)
5. Shape a tbsful of dough around each candy and roll into a ball
6. Dip each cookie into a combo of the left over pecans and sugar and place on greased or non-stick cookie sheet
7. Bake @ 375 for 8-10min, until tops start to crack
8. Drizzle cooled cookies with melted white chocolate (I lined the cookies up on a baking sheet covered with saran wrap and then drizzled with a knife-don't use a fork it doesn't work as well, it just makes big blops of chocolate)
Yield: ~5 dozen


The Verdict:
-They were delicious, I already knew this but everyone else enjoyed them too.


Original Recipe from: "Taste of Home Best Loved Cookies and Bars" 

25 Days of Christmas Cookies!-2012

The Idea:

So you know how some TV channels have "25 Days of Christmas" and they play a different Christmas movie every day? Well, I've decided I want to try to make 25 Days of Christmas Cookies, where I make a different type of cookie every day of December through Christmas Day. My plan is to make a combination of traditional favorites and try out new recipes. Lucky for me, this year I'm at school so I have lots of classmates who are willing to help me get rid of the cookies after I've made them. Unfortunately, I've already missed my 25 cookie goal for this year. As you can see the date on this post is the 5th, so I will post the recipes I've already made and then keep track of the new ones from here on. On December 1st and 3rd I was on call, so no cookies were made those days, but I have been able to make some so far. Now the goal is to see how many I CAN make.

What I use (pics to come):

Kitchen Aid mixer-he's beautiful and I love him
Non-stick baking sheets
Gallon ziplocs bags-great for storing cookies overnight (that's the longest they stick around) and making disposable piping bags (just put ~6 layers of scotch tape on the tip to help it keep it's shape)
Silicon Spatulas-lifting (best way to decookie a baking sheet) and mixing
Ice cream scoops of various sizes-they're great for making uniformly sized cookies and it makes prep time faster
Cooling racks-are awesome, and you can get ones that stack which save counter/table space
Chef Tap-really neat phone app that downloads recipes and autoformats them, very handy when cooking and grocery shopping

Random Tips:

-After creaming the butter and sugar and adding eggs I usually beat the mixture on medium/high speed for 1-2min until the color lightens.  It aerates the dough and makes for lighter cookies.
-Let cookies cool on the baking sheet for a few minutes before removing them.  They usually harden and hold their shape when you remove them instead of squishing.  Either way they'll taste the same, I think they're just prettier if they stay round.
-Read the whole recipe first.  That way you'll know to go ahead and let your butter for the icing sit out and get soft before you start making cookies.