Cpcc 2014 holiday cookie swap recipe book

Castle Pines Community Church Event for Women November 2014

Lemony Almond Macaroons Tonia Smallwood Makes 24

Ingredients

1 14 oz. package sweetened shredded coconut 1 cup sliced almonds ¾ cup sugar 1 tsp. grated lemon zest ¼ tsp salt 4 large egg whites 1 package semi-­‐sweet chocolate chips

Heat oven to 325˚ F. Line 2 baking sheets with parchment paper. Lightly spray with Pam.

In a large bowl, combine the coconut, almonds, sugar, lemon zest, and salt.

Stir in the egg whites.

Drop mounds of the mixture onto the baking sheets.

Bake, switching the sheets halfway through, until the edges begin to turn brown, about 20 minutes.

Transfer to cooling racks to cool completely.

Heat chocolate chips in a small heat proof bowl over a simmering pot of water.

Stir until melted. Dip half of the macaroon in the chocolate or drizzle the chocolate over them.

Ginger Snaps Debby Morgan

Ingredients

 1 ½ c. shortening  2 c. sugar  ½ c. molasses  2 eggs  4 c. flour  ½ tsp. salt  4 tsp. soda  2 tsp. cinnamon  2 tsp. cloves  2 tsp. ginger

Grease cookie sheet and bake at 375˚ for 15 minutes.

Snicker Doodles Nanci Almquist

Ingredients  1 c. butter  2 c. sugar  2 eggs  3 c. flour  2 tsp. cream of tartar  1 tsp baking soda

Cream ingredients 1-­‐3 together – add ingredients 4-­‐6 to cream mixture.

Roll into small balls or drop from spoon.

Sprinkle with cinnamon and sugar.

Bake on greased cookie sheet.

Bake at 350˚ 10 – 15 minutes -­‐ Makes 3.5 dozen

Candy Stripe Twists Cindy Beason Makes 5 dozen

Ingredients £ £ £ £ £ £ £ £ £

3 ¼ c. sifted flour 4 tsp. baking powder 1 tsp. salt ½ c. (1stick) butter ¼ c. milk 1 ¼ c sugar 1 egg ½ tsp oil of anise (or peppermint oil) Red food coloring

Measure flour, baking powder and salt. Sift together.

Cream butter and sugar together in large bowl; beat in egg and oil of anise.

Add in dry ingredients, a third at a time, adding alternately with milk; stir until well blended.

Spoon half of dough into medium-­‐sized bowl; blend in a few drops of red food coloring.

Pinch off about a teaspoonful each of pink and white dough’s at a time, and roll each into a pencil-­‐thin strip about 5” long. Place strips side-­‐by side placing ends together, then twist. Turn one end to form a “J” – Jesus (remember candy canes were originally made to honor Jesus).

Place an ungreased cookie sheet about 1” apart.

Bake at 350˚ for 10 minutes or until firm.

Peanut Butter Cookies Ingredients o o o o o

1 pkg. Duncan Hines Yellow Deluxe Cake Mix 1 c. peanut butter (crunchy) ½ c cooking oil 2 Tbs. water 2 eggs

Combine ingredients and mix well.

Drop balls onto ungreased cookie sheet.

Press crisscross on cookie with a fork dipped in water.

Bake at 350˚ for 8-­‐10 minutes (do not brown).

Santa’s Whiskers Cookies Ingredients o o o o o o o o

1 c. butter 1 c. sugar 2 Tbs. milk 1 tsp. vanilla 2 ½ c. sifted plain flour ¾ c. chopped, candied cherries ½ c. chopped pecans ¾ c. flaked coconut

Cream butter and sugar.

Blend in milk and flavoring.

Stir in flour, nuts, and cherries.

Form into two balls then roll into logs.

Roll in coconut – wrap in waxed paper and chill.

Slice and bake on ungreased cookie sheet at 375˚ for about 12 minutes.

Pumpkin Chocolate Chip Cookies Rose Essy

Ingredients            

½ c. butter 1 ½ c. sugar 1 egg 1 tsp. vanilla 1 tsp. baking soda 1 tsp. baking powder 1 tsp. cinnamon 1 tsp. nutmeg ½ tsp salt 2 ½ c. flour 1 c. canned pumpkin 1 c. chocolate chips

Preheat oven to 375˚.

Cream butter and sugar, then add egg and mix until light and fluffy.

Mix in vanilla.

Stir in dry ingredients together, then add to creamed mixture about a cup at a time, alternating with additions of canned pumpkin until all the pumpkin and dry ingredients are well mixed.

Fold in chocolate chips.

Drop by rounded teaspoons onto greases cookie sheets (or use a silicone liner) and bake until lightly golden around the edges – about 12-­‐13 minutes.

Shelly's Mom's Pecan Sandies Shelly Schofield

Ingredients p p p p p p p

2 sticks of Butter 1/2 cup Sugar 2 tsps Water 2 tsps. Vanilla 2 cups of Flour ( I use unbleached) 1 cup of well chopped Pecans ((you can use a food processor) 1/2 a box of Powdered Sugar

Cream the Butter & Sugar, then blend in the Water and Vanilla, mix the flour in 1/4 cup at a time and add the pecans 1/4 cup at time till dough is well mixed.

Using a small fruit scooper, scoop out one ball at a time and roll into a ball or log shape, with clean hands, and place on an UN-­‐buttered cookie sheet (about 5 cookies across because they really don't spread too much).

Bake at 325 for 20 -­‐ 24 min. They do not brown on top but, slightly brown on the bottom.

Let the cookies cool for about 3 min. before removing them from the cookie sheet; roll them in a bowl of powdered sugar.

Cool completely on a cooling rack with a cookie pan underneath to catch the excess sugar. Enjoy!

Cornflake Coconut Marshmallow Balls Makes about 45

Ingredients ❍ ❍ ❍ ❍ ❍

Carmel squares – 311 gr bag 1/3 c. butter 1/2 can eagle brand milk 1 1/2 cups crushed cornflakes 1/2 c. coconut

Melt Carmel squares, butter, and milk in a double boiler.

Dip marshmallows in mixture and roll in cornflake/coconut crumbs.

Let cool.

Easy Lemon Cookies Jill Armstrong

Ingredients R R R R R

1 package lemon cake mix 1/3 veg. Oil 2 eggs 1tsp lemon extract Powdered sugar (confectioners sugar)

Mix first 4 ingredients.

Form into balls cover/roll in powder sugar .

Bake 6-­‐9 minutes in preheated 375* oven.

Easy Chocolate Chip -­‐ Jill Armstrong Ingredients ξ ξ ξ ξ ξ ξ

1/2 cup butter-­‐softened. (I actually use Crisco butter flavored stick 1/2) 1cup packed brown sugar 1teaspoon vanilla 1egg 2cups Bisquick mix 1cup semisweet chocolate chips (6 oz)

Mix all ingredients except Bisquick.

Add Bisquick into smooth mixture.

Bake at 350˚ for ten minutes.

Aunt Lena’s Date Pin Wheel Cookies Ingredients 1/2 lb. of dates diced 1/3 c. water 1/4 c. sugar 1/2 c. oleo 1/2 brown sugar 1/2 c white sugar 1 egg 2 c flour 1/2 tsp. soda 1/4 tsp. salt

Cook first 3 ingredients (dates, water, sugar) until thick add some nuts and cool.

Cream oleo, brown sugar and white sugar.

Add egg, flour, soda, and salt to the above.

Divide dough in half and roll out and spread with dates.

Roll up, wrap in waxed paper then chill. Slice ¼” thick then bake at 375˚ for 8 minutes or until light brown.

Hidden Treasure Cookies Diane Burns Makes 4 dozen cookies Prep time: 1 hr. 15 min.

Ingredients R R R R R R R R

1/2 c. powdered sugar 1 c. butter or margarine, softened 1 tsp. vanilla 2 1/4 c all purpose-­‐flour 1/2 c finely chopped nuts 1/4 tsp. salt 12 caramels, each cut into 4 pieces Additional powdered sugar

Heat oven to 400˚

In a large bowl mix 1/2 cup powdered sugar, the butter and vanilla.

Stir in flour nuts and salt until dough holds together.

Mold portions of dough around pieces of caramels to form 1-­‐inch balls.

Place on ungreased cookie sheet about 1” apart.

Bake 10 to 12 minutes or until set but not brown.

In a small bowl place additional powdered sugar.

Roll cookies in powdered sugar while warm.

Cool completely on wire rack for about 30 minutes.

Roll in powdered sugar again.

Cornflake Crunchies Makes about 24 good size treats.

Prep time: 10-­‐30 minutes, depending on the cool down period (can be cooled quickly outside in cold temps or in the freezer).

Ingredients    

10 c Kellogg’s cornflakes 1 c clear Karo Syrup 1 c white sugar 1 c peanut butter

Measure out the cornflakes in a very large bowl.

Prepare a large cookie sheet or jellyroll pan by lining with wax paper.

Put the syrup and sugar in a 1 qt. kettle and bring to a full rolling boil stirring constantly.

Remove sugar mixture from heat and add the peanut butter and mix well.

Quickly pour over the cornflakes and gently mix well.

Turn coated flakes into the wax paper lined pan and pat gently to make fairly level.

Cool and then cut into squares.

Double Peppermint Biscotti Debra Prince

Ingredients          

2 cups of all-­‐purpose flour -­‐ King Arthur’s ½ cup of unsweetened cocoa powder 1 teaspoon baking soda 2 teaspoons of baking powder 1 teaspoon salt ½ stick regular butter salted ¾ cup of granulated sugar 3 eggs 1 tablespoon peppermint flavoring 1 ½ cups of chocolate chips for the biscotti

Topping: 20-­‐candy canes (crushed) AND 1 cup of melted white chocolate Preheat the oven to 350 degrees.

Optional -­‐ Line your baking sheet with parchment paper.

In a large mixing bowl combine the flour, cocoa, soda and salt.

Whisk to combine.

In your stand mixer, paddle attachment on, blend the sugar and butter for 2-­‐3 minutes.

Then add the eggs.

Blend.

And finally the extract, add.

Add the dry ingredients to the wet and blend.

This is a very firm dough.

Once combined, add the chocolate chips and mix by hand or with the mixer.

Separate the dough into two equal halves.

Then form a long log like shape that you flatten a bit.

It should measure about 12 or so inches long.

I like to make these smaller biscotti because they are very decadent with the chocolate coating.

Then repeat.

Place both logs onto your baking sheet and bake for 18-­‐20 minutes or until firm.

Let cool for 5 minutes.

With serrated knife, slice ½ thick pieces on a diagonal or straight across.

Separate for breathing room on the cookie sheet.

Return to the oven for 9-­‐10 minutes or until toasted nicely.

Melt your chocolate over a double boiler or in the microwave, keeping a watchful eye so it doesn’t burn. If melting in the microwave, do so in 30-­‐ second increments until the chocolate is creamy and shiny after each mix.

Scoop the white chocolate in a plastic bag, twist and snip the end corner.

Run a thick line of white chocolate on each biscotti and then with a butter knife, spread across the top. Then sprinkle peppermint pieces over the melted chocolate.

Let dry on the cookie sheet. Once the chocolate has firmed up, store in a Tupperware container with a lid for up to 4-­‐5 days.

Enjoy!

No-­‐Bake Peanut Butter Squares Diane Burns Prep time: 20 minutes Makes 36 squares

Ingredients Û Û Û Û Û Û

1 1/2 c. powdered sugar 1 c. graham cracker crumbs (about 12 squares) 1/2 c. butter or margarine 1/2 c. peanut butter 1 c. semisweet chocolate chips or white vanilla baking chips (6oz.)

Candy decorations, if desired

In medium bowl mix powdered sugar and cracker crumbs.

In a 1-­‐quart saucepan heat butter and peanut butter over low heat, stirring occasionally until melted.

Stir into crumb mixture and press into an ungreased 8” square pan.

In a 1-­‐quart saucepan melt chocolate chips over low heat stirring frequently.

Spread over crumb mixture and immediately sprinkle with candy decorations.

Refrigerate 30 minutes or until firm.

Cut into 6 rows by 6 rows (To cut diamond shapes, first cut straight parallel lines 1 to 1 1/2 inches apart down the length of the pan. Then cut diagonal lines 1 to 1 1/2 inches apart across the straight cuts.) Store loosely covered in the refrigerator.

Peanut Butter BonBons Line a cookie sheet with waxed paper or plastic wrap. Instead of pressing crumb mixture into pan, shape it into 1-­‐inch balls. Heat chocolate chips or white vanilla baking chips with 1 tbls. shortening until melted as directed above. Dip the balls into melted chocolate using tongs to coat and then place on waxed paper.

Decorate with candies if desired and then refrigerate the bonbons until firm.

Frittata -­‐ Debra Prince Ingredients ª 5 large eggs, beaten ª 5 cups grated or finely sliced zucchini (this is equal to about 4 medium ª ª ª ª ª ª ª

zucchini) 1 small onion, finely diced (about 1/4 cup) (I use green scallion onions) 2 teaspoons finely minced fresh garlic (optional) 1 1/2 Parmigiano-­‐Reggiano cheese 1/4 cup light oil, like canola 1 1/2 cup Bisquick 3 tablespoons minced parsley 1/4 teaspoon salt

Tip: Slice or grate the zucchini just before you use them because they are full of moisture and will throw off some water while they sit.

Tip: Once you make the batter, if you let it sit too long before baking, the mixture will begin to get wet and separate so bake it as soon as possible.

Pre-­‐heat the oven to 350ºF.

Using a paper towel or pastry brush, lightly oil a 9-­‐inch square-­‐baking dish. Pyrex is perfect for this.

Measure out all the dry ingredients before grating the zucchini because it gets wet quickly.

Crack the five eggs into a small bowl and with a fork, gently beat together. Reserve.

Grate the zucchini and put into a large mixing bowl.

To the grated zucchini add the beaten eggs, diced onion, minced garlic, salt, grated Parmesan cheese, and the Bisquick.

With a large spoon, combine everything together. Pour the mixture into the oiled baking dish and bake for 35 to 45 minutes, or until a toothpick or cake tester comes out clean when placed in the center of the pan.

Remove from the oven and let sit for 15 minutes before serving. Cut into squares.

Great refrigerated!

Chicken Tostada Dip Debra Prince

Ingredients 2 Large canned Chicken (Costco -­‐ Kirkland) 1 Jar of Tostido Salsa (medium spice is best) 10 oz of shredded EXTRA SHARP Cheddar Cheese or more to taste 2 Tablespoons Tostitos Salsa Con Queso -­‐ Med.

Empty the two cans of chicken in a medium size pot and with a fork separate it out.

Add the salsa and cheddar cheese. Mix.

Heat stove top until boils and then simmer for 20 minutes.

Serve hot or cold.

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Referred Bakeries!

Posh Pastries Gourmet Bakery, Parker CO http://www.poshpastriesbakery.com/ Recommended by Teresa Murray

Sedalia Bakery, Sedalia CO https://www.facebook.com/sedaliabakery Recommended by Jane Lockhart

A special thanks to Jill Angel, my awesome co-­‐host and to all who attended the Holiday Cookies swap. Many thanks to my neighbor and friend, Lynda Wadlow, who put this great book of recipes together!! Wishing you all a Happy Thanksgiving, Merry Christmas and Blessed New Year!!