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You have a party coming up and want to make something a little different.  You’ve done cakes, cupcakes, cake pops, cake balls, cookies, brownies…what can you do that your guests will love, but won’t take you hours?  The smell and taste of homemade gourmet cookies is so tempting that you might just fall back on these old favorites and forget trying something new.  Luckily for you, you can.  When you make a cookie bowl, you get the best of both worlds: the scrumptious goodness of cookies and the novelty of something new.

There are various ways to make a cookie bowl, but rest assured they are all relatively easy and undeniably delicious.  This easy one comes from eHow and can be done with homemade or store-bought dough.  You will need:

• Rolled cookie dough.  This is in contrast to “drop” cookie dough, like chocolate chip.  Sugar or gingerbread cookie dough are good choices for this one.
• 1 ½ inch scalloped cookie cutter
• Ovenproof bowl or pan
• Foil
• Vegetable cooking spray

To make:

Start by covering the ovenproof bowl or pan with foil and spraying it lightly with the cooking spray.  Roll out your dough until it is about 1/8 of an inch thick.  Using your cookie cutter, cut the dough into the scalloped shapes (hearts and circles work very well for this particular project).

Begin the bowl by placing a row of your cookie shapes along the lower edge of the foil.  When this is done, place another row of shapes overlapping the first.  Press the shapes together lightly, and continue on to the next row.  Repeat until the bowl is covered.

Bake the bowl at 350° for about 15 minutes or until the edges of the bowl are firm.  Allow the bowl to cool completely on a wire rack.  Remove the bowl carefully by lifting it off the foil.  Once the foil is off, the bowl is ready for your party.

If you prefer chocolate chip, try this idea from Ruhlman.com.  You will need:

• a good chocolate chip cookie dough recipe
• two ovenproof dishes, one that fits inside the other, for each bowl you want to make
• vegetable cooking spray or butter

To make:

Spray the inside of the larger of the two ovenproof bowls, and then spray the outside of the smaller dish.  Press cookie dough into the bottom of the larger bowl, and then press the smaller bowl on top of the dough.  You want dough to begin to push up around the sides, but not all the way.  The dough will expand in the oven.

Bake at 350° for about 20 minutes.  Remove from the oven and twist the small bowl to get it out of the larger bowl.  Ruhlman used tongs to do this – be careful!  Put the cookie bowl back into the oven for another 5 minutes or so.  When the bowls are cool enough, trim along the edges and run a paring knife along the sides to free it from the bottom of the ovenproof bowl.  Allow to chill completely.

With either variation, you can serve ice cream in these edible bowls or your choice of yummy treats, including yogurt, frozen yogurt, fruit and whipped cream, custard, or pudding. It is sure to be a fun, unique dessert that is as impressive as it is delicious.

Love cookies? Check out more great, creative dessert recipes!

When people think of shortbread, they think of Walker shortbread cookies. This Scottish cookie has been a key player in the cookie market since 1898. Cookie lovers can thank a man named Joseph Walker for perfecting this recipe.

Walker had to take out a loan to fulfill his dream of making the tastiest shortbread cookies at his new bakery. He wanted to make a wholesome shortbread worthy of his Scottish heritage. He wanted it to have nothing but the finest flavors and ingredients. And that’s why the cookies are still so popular today.

When the Walker shortbread business boomed, Walker’s sons took over in 1930 and started offering customers home delivery. When World War II and its rationing hit, the cookie business became difficult to maintain. But the Walkers did it. They provided alternatives to the sugary golden shortbread cookies during the war, but then quickly returned to selling their now-famous, in-demand Walker shortbreads.

The same recipe that Joseph Walker used back in 1898 is still being used today to make Walker shortbreads. The same fine grade of creamy butter and fresh flavors go into the gourmet cookies today. The only difference from the days when Joseph Walker was at the helm is that the bakery is automated now.

The best stores in England now carry Walker shortbreads. Variations like chocolate chip shortbread cookies have come on the scene and are beloved almost as much as the original. The Walker Company is still family run today.

Those who are dieting today can enjoy a Weight Watchers version of shortbread cookies made by the Walkers.

The Walkers didn’t invent the cookie, but they did perfect it. Shortbread cookies have been around for centuries and are simple to make. They contain basically flour, butter, and sugar. It’s amazing that such basic ingredients can combine to form such a tasty snack. Shortbread cookies may have been among the first cookies ever baked because of their simplicity and lack of hard to find ingredients.

The shortbread name can be misleading to those who don’t know the cookie. Is it a bread? A cake? A biscuit? Actually, it’s all of these things. Many refer to the shortbread as a biscuit and some call it a cake. Shortbreads originally got their name from the amount of shortening needed to make them. That’s ironic since shortening actually makes the cookie tougher and is not used today. The Brits actually put a law on the books that to be called shortbread, a cookie must have 51% or more butter in its recipe.

Short also indicates the crispiness, also called the shortness, of the baked cookie. The Scots never wanted their cookie to be called a biscuit, as the English term their cookies. The reason? There were heavy taxes on biscuits, so bakers tried to get around paying them by calling them breads.

Scotland is definitely bears the honor of the birthplace of shortbread. There are many different types of shortbreads on the market now but the original is still the all-time favorite to have with tea.

If you’re lucky enough to visit Scotland, pick up several different shapes and sizes of shortbreads. The lovely design cookies are almost too pretty to eat. Almost.

If you're interested in this article, then you'll probably enjoy reading about the history of cookies!

If you’re throwing a garden party for the girls or for a child’s birthday party, bake up a batch of flower cookies for dessert time. Not only will they be tasty, but they’ll also be delightful to look at. All you really need to make them yourself is a set of floral cookie cutters. You can find them online or at cooking stores. Then, break out the store bought cookie dough and start rolling.

Flavorful flowers will look garden-fresh and also eliminate the need for any other decorations. You’ve got your party done. Just add some finger sandwiches and a few pots of tea and you can sit down and relax, too.

Here are some recipes to get your creativity flowing.

Flower Power Cookies (Courtesy of DivaVillage.com)

What you’ll need:

* Sugar cookies cut into flower shapes

* Frosting, tinted in spring shades of yellow and pink

* Mentos® Sours and Mixed Fruit flavors

* Airheads® Candy bars in Strawberry or Cherry and Green Apple or Watermelon

Directions:

1) Make or purchase flower cookies. If desired, insert lollipop stick or short skewer into each flower before baking for cookie pop.

2) Frost cookies with pink and yellow frosting. Place pink, yellow or green Mentos® in the middle of each cookie.

3) Cut each Airheads® bar into thin strips, roll strips to round edges.

4) For “looped” petals, fold Airheads® strip into teardrop shape fitting to petal, cut off excess and press into frosting with pointed end facing the center of the flower. Repeat for each petal.

5) For “curly” petal, wind Airheads® strip around a skewer or toothpick. Carefully slide curl off and press into frosting on the petal, repeat for each petal.

Cut Out Flower Cookies in a Pot (Courtesy of allrecipes.com)

Ingredients

• 2 cups butter, softened
• 3 cups white sugar
• 4 eggs
• 1 tablespoon vanilla extract
• 1 tablespoon butter flavored extract
• 7 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Directions

1. Cream margarine and sugar. Add eggs and flavorings and mix well. Stir flour, baking powder, and salt together. Add to batter and mix well.
2. CHILL 3-4 hours or overnight before using.
3. Roll cookies out approximately 1/4 inch thick and insert cookie sticks at least 1/3 to 1/2 way into cookie.
4. Bake cookies at 350 degrees F (175 degrees C) for 8-10 minutes. This dough keeps well in a covered container in the refrigerator for a couple of weeks.
5. Decorate as desired. Display 3-7 cookies in a 6 inch clay pot (depending on size of cookie). Weigh pot down with dried beans and cut a circle of Styrofoam to fit snugly into top. Add ribbons and enjoy.

Whether you start from scratch or use rolled cookie dough from the store, you can create flower cut out cookies that look adorable on a garden table. Use them instead of real flowers and you’ll save yourself money while your table looks great. Send some cookies home with the guests so they can enjoy your party long after they’ve gone home.

Nothing is more festive than home-baked cookies. So for your next party, start early and make a little extra time for cookie baking. You’ll be so glad you did when you see the looks on your guests’ faces.

Once you've perfected flower shaped cookies, next task is making flower cupcakes!

Is there any cookie as divine as the Oreo? This little sandwich cookie has stolen the nation’s heart. With just two crispy wafer cookies and a creamy middle, this cookie couldn’t be simpler. But its genius is in its lack of ornamentation. It’s wholesome deliciousness comes from ingredients that are basic and yet amazingly yummy.

So, how do you eat an Oreo cookie? This debate has raged on for some time. Is there any one right way to eat an Oreo? Here are some of the ways Oreo lovers eat their Oreos. Try them all and see what you think.

1. The Scrape

This method involves taking the cookie apart very carefully. You twist the top half off the Oreo while holding the bottom wafer steady with the other hand. Once the cookie is open, you bring the half with the cream to your mouth. Using your top or bottom teeth, scrape the filling off the cookie. It may take one or two strokes to get all that succulent cream off. Then you can crunch on the wafer halves.

1. The Dunk

Some people like to dunk their Oreos in milk. Milk is Oreo’s best friend, so that’s no surprise. The dunking is done by pinching the Oreo between the thumb and first finger. A half submersion is recommended for the first dunk. Sink the cookie in the milk until it touches your finger nail. Eat. Then redunk until there is no more cookie left.

1. The Mash

A technique used by some Oreo lovers is The Mash. This involves submerging several Oreos at once into a glass of milk. Using a spoon, you mash the Oreos until they’ve become a delectable pulp. Either drink the concoction, or spoon it out into your mouth.

1. The Whole Bite

Yes, it’s true; some Oreo eaters do remove the cookie from the package and eat it like they would any other cookie. They take a cookie in hand and bring it to their mouth and just bite. There’s no fanfare. Just pure cookie goodness. It’s a purist’s approach and best for beginners.

1. The Chow Down

Anyone who’s ever cleared out an entire row of Oreos in one sitting knows about The Chow Down. This method involves eating more than one Oreo at a time. Taking three cookies in hand, the eater will shove them in his mouth. Crunching down on a mass of Oreos is very satisfying. The only problem with this method is that you run out of Oreos faster. You can also take your Oreos and crumble them into a glass of milk in numbers. Four or five Oreos, when crumbled, will fit nicely into a large glass of milk. You can then spoon them out like a cool dessert, or drink the mixture right out of the cup.

Oreo eaters worldwide, and indeed around the country, have their own methods for eating their favorite cookie. There is no one right way to eat an Oreo. You have to try a few methods to find one that works for you, for all kinds of different Oreos (even chocolate covered oreos!) No two eaters have exactly the same requirements. Some need the cookie to be mashed and some need it to be free of any milk whatsoever.  However you eat them, they're sure to bring lots of smiles!

If you really love Oreos, you'll have to read this article and learn all about Oreos.

If you’re planning on doing a mega-marathon baking session this holiday season, you’ll need to figure out how and where you’re going to store your cookies until you distribute them. There are many ways you can preserve them so that you can bake ahead of time.

Many people choose to bake ten or more cookie recipes starting as early as October. They keep their cookies fresh for the giving in December by storing them in the freezer. Some avid bakers have even gone as far as buying a second freezer just for the purpose of storing their Christmas cookies!

Your regular freezer will do just fine. Plan to use up most of your freezable foods before your first cookie baking session. You’ll need the room. The last thing you want is frozen vegetables toppling over onto your cookies or having to cram your cookies in causing them to break. If you put the hard work in, you want them to remain intact.

After you’ve baked and cooled your first batch of cookies, you’ll be ready to store them. In the space you’ve created in the freezer, find a flat surface. Lay a row of six cookies down on plastic wrap. Put a sheet of wax paper between them. Continue layering this way until you have a stack of cookies five or six high. It’s better to make skinny stacks than wider stacks. That way you can slip them into narrower spaces. When you’ve completed your final layer, wrap the entire bundle in another layer of plastic wrap. Then do an outer wrap of aluminum foil. Two would be even better. You’re aiming to keep freezer burn, which can spoil your cookies, out. You may even want to place the whole stack into a zippered freezer bag. Stores now sell aluminum foil and freezer bags especially designed to keep freezer burn away from foods. It’s worth investing in a stash.

If you follow these steps, your cookies will be safely stored for a few months. That means you can start baking in fall for the winter holidays. Aim to stagger your baking so you bake a batch every week or so. That way you won’t feel overwhelmed and you’ll still enjoy the baking process.

When it’s time to distribute the cookies, take them out of the freezer and leave them on the counter to thaw. Don’t unwrap them until they are no longer cool to the touch. Start arranging cookies on pretty trays. You can place a paper doily on the bottom of the cookies before you start to give a little extra special look. Try to alternate cookie types so that your tray looks well-rounded.

Cover the cookie arrangements with pretty red or green plastic wrap. Add a festive bow. And, of course, after all your hard work you’ll definitely want to put a tag on your trays letting them know who baked them. Another nice touch is to include the recipes you used on index cards. This not only allows the recipient to make the cookies themselves if they choose but it also alerts them to the ingredients you used in case they have any allergies.

Cookies are a great way to share the joy of the season. Bake ahead and store well, and you’ll be sure to have incredibly delectable cookies to share.

Learn how to make different types of  Christmas cookies!