Whats the best cookies recipe for Thanksgiving?

I whont to know the best cooke for thankgivingWhats the best cookies recipe for Thanksgiving?
for thanksgiving a pumpkin roll or even plain ol' pumpkin bread top my list over any cookie!!Whats the best cookies recipe for Thanksgiving?
Best appetizer ever:


2 cans crab meat


2 8oz. jars of Kraft Old English Cheese


1 stick softened butter


8-10 english muffins


1/2 Tbls Seasoned Salt


2 tsp. garlic powder


dashes of hot sauce














Drain crabmeat and combine with the butter, cheese, seasoned Salt, and garlic powder and hot sauce. Spread mixture on halved English Muffins.





Freeze for 1/2 hour, cut into quarters.





Broil uncovered for 10-12 minutes or until bubbling and lightly browned.
PUMPKIN COOKIES WITH CREAM CHEESE


FROSTING





COOKIES:





1 c. shortening


1 c. sugar


1 c. pumpkin


1 egg


2 c. flour


1 tsp. soda


1 tsp. cinnamon


1/2 tsp. salt





FROSTING:





1 tbsp. vanilla


1 lb. powdered sugar


1 stick butter


8 oz. cream cheese





Cream shortening, sugar, and pumpkin. Add egg and mix well. Add sifted dry ingredients. Drop from spoon onto cookie sheet. Bake at 375 degrees for 10-12 minutes.


Beat frosting ingredients until smooth. Frost cookies after they have cooled.





Makes 48 cookies.
Savory Cheddar and Jalapeno Jelly Cookies
Pumpkin cookies w/vanilla frosting....Check the libby's website. They have great recipes for their canned pumpkin.
Well....these are sweet like a cookie...but kind of like a cake/biscuit.....I think people would like them because it'd be good but out of the ordinary:





Pumpkin Scones





2 cups all-purpose flour


7 tablespoons sugar


1 tablespoon baking powder


1/2 teaspoon salt


1/2 teaspoon ground cinnamon


1/2 teaspoon ground nutmeg


1/4 teaspoon ground cloves


1/4 teaspoon ground ginger


6 tablespoons cold butter


1/2 cup canned pumpkin


3 tablespoons half-and-half


1 large egg


1 cup powdered sugar


1 tablespoon powdered sugar


2 tablespoons whole milk


1 cup powdered sugar


3 tablespoons powdered sugar


2 tablespoons whole milk


1/4 teaspoon ground cinnamon


1/8 teaspoon ground nutmeg


1 pinch ginger


1 pinch ground cloves








TO MAKE THE SCONES:.


Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.


Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.


In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.


Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.


Bake for 14鈥?6 minutes. Scones should begin to turn light brown. Place on wire rack to cool.


TO MAKE THE PLAIN GLAZE:.


Mix the powdered sugar and 2 tbsp milk together until smooth.


When scones are cool, use a brush to paint plain glaze over the top of each scone.


AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING:.


Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.


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Cocunut Scones with Jam





1 3/4 cups all-purpose flour


1/2 cup sweetened flaked coconut


1/2 cup rolled oats


3 tablespoons sugar


2 teaspoons baking powder


1/4 teaspoon salt


1/3 cup cold butter, cut into chunks


2 large eggs


1/2 cup milk


1/4 cup raspberry jam or cherry jam








In a large bowl, mix flour, coconut, oats, 2 tablespoons sugar, baking powder, and salt. With your fingers or a pastry blender, rub or cut in butter until mixture forms coarse crumbs.


In a small bowl, beat eggs and milk to blend. Stir all but about 1 tablespoon egg mixture into flour mixture just until evenly moistened.


Scrape dough onto a lightly floured board and pat into an 8 inch round. Slide round onto a buttered 12 by 15 inch baking sheet and cut into 8 wedges, leaving wedges in place. Brush top of round with reserved egg mixture and sprinkle with remaining tablespoon sugar. Make a 1-inch diameter depression on top of the wide end of each wedge and fill each with about 1/2 tablespoon jam.


Bake in a 375 degree regular or convection oven until golden brown, 18 to 20 minutes. Recut scones to separate and serve warm, or transfer to a rack to cool completely.
THANKSGIVING COOKIES





1 c. shortening


1 c. packed brown sugar


1 c. sugar


2 eggs


2 c. flour


2 tsp. soda


1/2 tsp. baking powder


1/2 tsp. salt


2 c. crushed cornflakes


2 c. rolled oats


1 c. chopped pecans


1 c. shredded coconut





Cream shortening and sugars until smooth. Add eggs and beat. Sift flour, soda, baking powder and salt together and add to creamed mixture. Mix well. Add cornflakes, oats, pecans, and coconut. Mix until combined. Drop by teaspoon onto ungreased cookie sheet. Bake at 400 degrees for 15 minutes. Yields: 10 dozen.














THANKSGIVING COOKIES





1 c. butter


2 c. sugar


2 eggs


1 1/2 tsp. vanilla


2 1/2 c. flour


2 tsp. baking powder


1/4 tsp. salt


1 tbsp. milk


1 c. oats





Cream butter and sugar. Stir in eggs and vanilla. Add the flour, baking powder and salt. Add the milk, then the oats. Refrigerate dough for 2 hours. Roll the dough into balls and place on cookie sheet. Spread butter (or PAM) on the bottom of a cup. Dip the cup in sugar. Now flatten each ball using the cup dipped in sugar. Bake at 375 degrees for 8 to 10 minutes.


To decorate: Candy corn Small peanut butter cups Chocolate chips Red licorice rope





While cookies are warm, use a little bit of frosting to stick a peanut butter cup upside down in the center of the cookie. This will be the turkey's body. Press candy corn around the top of cookie to make turkey's tail. Use more frosting to stick a chocolate chip to the center of the peanut butter cup for the head. Stick a piece of the licorice below the chocolate chip for the gobbler.





Fun for kids to make!





BOTH ARE GREAT!