Introduction Werecipe are so excited to publish our first Virtual Holiday Cookie Swap e-book! This exclusive book is chock-full of delicious, mouth-watering cookie recipes that are sure to bring a little extra sweetness to your holiday season!
W e have also included ideas on hosting a cookie swap party, party planning timeline and tips on baking the perfect cookies. Plus, we’ve included recipes and tips from Domino® Sugar, Land O Lakes®, Wilton®, Nestle® Toll House® and Ghirardelli®.
W e hope these recipes will inspire you to ring in this joyful holiday season through baking. They are sure to become family favorites for years to come.
Cheers to a happy, healthy and sweet holiday season!
How to Host a Cookie Swap The concept of a Cookie Swap is that everyone who attends only has to bake a fraction of the cookies they will receive back. Each swapper only needs to bake one type of cookie, but they go home with dozens of different types of cookies. What a great way to have a wide variety of assorted baked goods for holiday parties and entertaining while only doing a portion of the work!
To start, set the date and time of your cookie swap. Think about having the
party close enough to the holidays so the cookies will be fresh and will last, however not so late that it interferes with last minute holiday preparations. A good rule of thumb would be a week to ten days prior to your celebration. Time of day depends on which day you do it. A Friday or Saturday night is fun to get the girls together for some light dining and drinks, whereas a morning brunch could work just as well.
Next, design festive cookie-themed invitations to mail out at least two weeks prior to your party date. Remember to include the date, location and RSVP information such as a phone number or email address. Since many friends might be unfamiliar with how a cookie exchange works, be sure to include a brief description such as, “Bake two batches of your favorite holiday cookie! We’ll sample the holiday cookies, and send each attendee home with a batch of cookies too!” Also, ask your guests to bring copies of their cookie recipe and encourage them to try new recipes that include rolled cookies, bar cookies, drop cookies, decorated cookies. Variety is the key to a successful cookie swap and you won’t get ten dozen ‘common’ chocolate chip cookies. Consider “the rules” of cookie swapping: 1. Cookies should be homemade and seasonally appropriate 2. Cookies should stay fresh for several days after baking 3. Cookies should be made from scratch 4. No burnt cookies!
How to Host a Cookie Swap Ask everyone to bring a dozen cookies equaling the total number of guests.
For example, if there will be eight guests, everyone should bring eight dozen cookies. Sounds like a lot of cookies, but usually one recipe yields three dozen cookies.
Now it’s time to set the mood. Play holiday tunes and serve a few savory
finger foods. Pick seasonal beverages such as peppermint martinis, hot chocolate, mulled cider or wine. Don’t forget to have a lot of milk on hand for dunking those delicious cookies!
Get set to swap! Set your largest table with an assortment of seasonal con-
tainers, inexpensive paper bakery boxes, wrapping and twine for your guests to transport their collection of cookies home. Also, adorn the table with festive platters and bowls to hold each guest’s contribution. Mixing in a few footed cake stands will help maximize table space and visual appeal. Have tongs available for each platter so party guests can make their selections without touching the cookies with their hands.
To get the conversation flowing, share cookie stories with each other. It
could be a story about the cookies’ origin, where the baker got the recipe or maybe some memories of past holiday baking.
Don’t forget to create Cookie Recipe Booklets for all your guests. If you
asked them to e-mail or mail their cookie recipes beforehand, assemble a booklet of all the recipes swapped at the party for everyone to take home. You could also send it out after the party if not all the recipes were obtained beforehand. Either way, be sure all of the recipes are shared since that’s a big part of the cookie swap experience.
Cookie SwapParty PlanningTimeline Three Weeks to One Month Ahead: * Determine guest list * Send invitations to guests Two Weeks Ahead: * Collect RSVPs and cookie recipes from guests * Combine recipes into booklet and print copies for each guest * Print out place card labels for the cookie display * Shop for party goods (i.e. paper plates and napkins) and cookie packaging options One Week to Four Days Ahead: * Deck the halls (or at least the party space) with festive decor * Make a shopping list of ingredients for your cookies and party food that youâ€™ll be serving Three Days Ahead: * Shop for ingredients * Bake sugar cookies for decorating station (if you plan to have one; store at room temp), make frosting and refrigerate * Create a fun music playlist for the party Two Days Ahead: * Set the cookie table with a festive tablecloth and enough platters, plates and cake stands to hold each guestâ€™s batch of cookies * Bake your allotted cookies for the party (store at room temp) One Day Ahead: * Prepare punch or cocktail mix (withhold alcohol and any carbonated ingredients until right before the party) * Prepare savory foods for the party and refrigerate The Day Of: * Cook or heat savory party foods * Set out party goods, cookie labels, your own cookies, and cookie packaging * Set up punch and beverage area * Enjoy the party!
Six Tips for Baking Perfect Cookies 1. Start with soft butter. If the recipe calls for butter at room temperature, it should be soft, but not runny. You can soften it for a few seconds in a microwave oven or let it stand in a warm place, such as near the preheating oven. 2.
Chill the dough. If the recipe directs you to chill the dough so it can be rolled or shaped without sticking to your hands or the counter, but your kitchen is warm, you may need to chill the dough longer than the recipe suggests. The dough should feel cold and firm but pliable. If it becomes sticky as you work, return it to the refrigerator to firm up again.
Take your oven’s temperature. Ovens vary a great deal, so it’s a good idea to check yours periodically with an oven thermometer on the middle rack to make sure it’s baking at the temperature you set it for. Minimize opening and closing the oven door during baking to avoid lowering the temperature.
Use cool baking sheets. Never put cookie dough on warm pans. To cool pans quickly, rinse with cold water; dry before using them again.
Rotate pans midway through baking time. Cookies will bake more evenly if they spend equal time on the top and bottom racks of the oven.
Try using parchment paper. This paper is sold in rolls or sheets in wellstocked grocery stores and baking-supply shops. Advantages: cookies won’t stick, baking sheets stay clean, and you can use the same piece of parchment for several batches of cookies. You can also use a Silpat® liner.
Domino Sugar’s Cookie Starter Mix ®
We just love this idea! Create dozens of yummy holiday cookies using just one base mix. Domino Sugar has put together this simple recipe to help make your holiday baking easier than ever!
You can use the Cookie Starter right away or save it, either frozen or refrigerated, for when you are ready to bake. Storage Tip: Divide Cookie Starter mix into 1 cup portions before freezing. Use plastic re-sealable bags or air-tight containers. Ingredients: • 5 cups all-purpose flour • 3 ¾ cups Domino Granulated Sugar • 2 tablespoons baking powder • 2 teaspoons salt • 1 ½ cups plus 2 tablespoons butter or margarine, softened How to: In a 4-quart bowl, combine flour, sugar, baking powder and salt. Stir until thoroughly blended. Add butter and use pastry blender or clean hands to work into dry ingredients until mixture resembles coarse meal. Makes 10 cups. • • • •
For best results: Be sure that your baking powder is less than a month old when putting together the mix. If using margarine, do not choose diet, whipped or soft. Store in an airtight container in the refrigerator or freezer. Do not press the mix. Let Cookie Starter Mix come to room temperature before use.
For more great tips and ideas, visit dominosugar.com/cookiestarter.
Land O Lakes Best Ever Butter Cookies ®
Perfect for any holiday table, decorate these crisp, tender buttery cookies with a colorful glaze to capture the spirit of any occasion. Try the Wilton Color Flow Icing recipe (look for it after this recipe) to capture the festiveness of the season, or use the Land O Lakes glaze recipe below. (Makes 3 dozen 2-inch cookies) Ingredients for cookies: • 1 cup Land O Lakes® Butter, softened • 1 cup sugar • 1 Land O Lakes® All-Natural Egg • 2 tablespoons orange juice • 1 tablespoon vanilla • 2 1/2 cups all-purpose flour • 1 teaspoon baking powder Ingredients for Glaze: • 2 1/2 cups powdered sugar • 2 tablespoons water • 1 tablespoon Land O Lakes® Butter, softened • 1 tablespoon light corn syrup • 1/2 teaspoon vanilla or almond extract, if desired • Food color, if desired • Decorator candies, sugars, etc., if desired How to: 1. Combine 1 cup butter, sugar and egg in large mixer bowl. Beat at medium speed, until creamy. Add orange juice and 1 tablespoon vanilla. Continue beating, scraping bowl often, until well mixed. Reduce speed to low. Add flour and baking powder; beat, scraping bowl often, until well mixed. 2. Divide dough into thirds. Shape each third into a ball on plastic food wrap. Wrap in plastic food wrap; flatten to 1/2 inch. Refrigerate until firm (2 to 3 hours). 3. Heat oven to 400°F. Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8- to 1/4-inch thickness. Cut with cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 10 minutes or until edges are lightly browned. Cool completely. 4. Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in small mixer bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color, if desired. 5. Glaze cooled cookies. Decorate as desired. Let stand until glaze hardens (6 hours or overnight).
Wilton Color Flow Icing Recipe ®
Perfect for holiday cookies or cookie ornaments, Color Flow is used to make detailed icing decorations you let dry and harden before positioning on your cake, pie or cookies. You can “draw” almost any design using this special icing and, with care, your projects can be saved and reused! (Makes about 2 cups) Ingredients: • 1/4 cup plus 1 teaspoon water • 1 pound (4 cups) confectioner’s sugar, sifted • 2 tablespoons Wilton Color Flow Mix How to: 1. With electric mixer, using grease-free utensils, blend all ingredients on low speed for 5 minutes. 2. If using hand mixer, use high speed. Color flow icing “crusts” quickly, so keep bowl covered with a damp cloth while using. Stir in desired icing color.
For step-by-step instructions on how to use the icing on your cookies, please visit wilton.com/recipe/Color-Flow-1.
Tips from Ghirardelli on Working with Chocolate ®
Ghirardelli is known for their delectable chocolate varieties and baking products. Here are a few general guidelines to consider when baking with chocolate: •
Baking bars should be stored in a cool place, wrapped airtight.
Break or cut chocolate into small (1/2-inch) pieces for even melting. Stir gently and frequently while melting.
When melting chocolate, do not apply too much heat. Chocolate burns easily. It’s best to melt chocolate slowly.
Be certain that your work surface, pans, and tools are absolutely dry before melting chocolate.
Nestle Toll House Chocolate Chip Cookie Mix in a Jar ®
Give the gift of sweet cookie goodness this holiday season. Buy inexpensive mason jars at your local grocery store, add a recipe card and tie with a festive ribbon! Ingredients: • 1 ¾ cups all-purpose flour • 3/4 teaspoon baking soda • 3/4 teaspoon salt ® ® • 1 ½ cups (9 ounces) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels • 3/4 cup packed brown sugar • 1/2 cup granulated sugar How to: Combine flour, baking soda and salt in small bowl. Place flour mixture in 1-quart jar. Layer remaining ingredients in order listed above, pressing firmly after each layer. Seal with lid and decorate with fabric and ribbon and attach the following recipe card to the jar:
Preheat oven to 375° F. Beat 3/4 cup (1 ½ sticks) softened butter or margarine, 1 large egg and 3/4 teaspoon vanilla extract in large mixer bowl until blended. Add cookie mix and 1/2 cup chopped nuts (optional); mix well, breaking up any clumps. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 2 dozen cookies.
Let’s Get Swapping! Now that we’ve teased your taste buds with ideas on hosting a cookie swap party, baking the perfect cookies, working with chocolate and more, let’s get swapping! On the following pages are the recipes that were contributed by you, our fans and fellow baking enthusiasts. We hope you find these recipes to be inspiring and most of all, delicious additions to your holiday season!
P. S. Check out the last recipe in our book.
We’ve even remembered to include a little something for man’s best friend!
Pumpkin Shortbread Submitted By: Sarah P. - Toronto, Ontario, Canada (Serves 15) Ingredients: • 1 3/4 cups sugar, divided • 1 1/2 cups all-purpose flour • 1/2 cup cold butter • 4 eggs, lightly beaten • 1 can (29 ounces) solid-pack pumpkin • 1 teaspoon salt • 1 teaspoon ground cinnamon • 1 teaspoon ground ginger • 1/2 teaspoon ground cloves • 2 cans (12 ounces each) evaporated milk • Whipped cream and additional ground cinnamon, optional How to: 1. In a bowl, combine 1/4 cup sugar and flour; cut in butter until the mixture resembles coarse crumbs. Press into an ungreased 13-in. x 9-in. baking pan. 2. In a bowl, combine the eggs, pumpkin, salt, spices and remaining sugar. Stir in milk. Pour over crust. 3. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 50-55 minutes longer or until filling is set. Cool on a wire rack. Cover and refrigerate overnight. 4. Cut into squares. Top with whipped cream and sprinkle with cinnamon if desired.
Monster Troop Cookie Snacks Submitted By: Sarah P. - Toronto, Ontario, Canada (Original recipe) (Makes 16-20 buttery cookie wedges) Tools you will need: Measuring spoons
Sharp knife for slicing rind finely
Ingredients: • 1/2 cup butter, softened (substitute with soy margarine if vegan) • 1 ½ cups all-purpose flour • 3/4 cup powdered sugar • 1/4 teaspoon salt • 1/4 cup sugar • 2 cubes dark bakers chocolate • 1 orange • 1 lemon • 1 lime • 1/2 cup dried cranberries • 1 ginger root How to: 1. Take the orange, lemon, lime, chocolate and ginger. Grate the orange first to produce half the rind on the grater in a bowl. Next, grate half of the lime. Then grate a quarter of the lemon. Grate all of the chocolate and just a pinch of ginger (to taste). 2. Combine all ingredients, including cranberries into large bowl. Next take the orange rind and a quarters worth of the orange flesh and slice into minced pieces. Note: these must be sliced fine to cook correctly. Mix well and evenly for best results. 3. Preheat the oven to 300 degrees. Using your fingers, gently knead the butter into the shortbread fruit mix until well blended. Press the short bread mixture firmly into an 8-inch baking pan. Bake for 50 to 60 minutes, until pale in color, but not browned (you may make them a very light toasted color). Cut into wedges while still warm.
Springerle Submitted By: Amanda R. - Altamonte Springs, FL (Makes 4 to 5 dozen cookies)
How to: 1. In a large bowl, beat eggs until light with an electric Ingredients: mixer on high speed. Reduce speed and add the • 4 eggs anise extract and confectioners’ sugar. Continue • 1 lb. confectioners’ sugar beating at medium speed until well combined. Sift • 2 tsp. anise extract together the flour and baking powder; stir into the • 4 ¼ cup sifted all-purpose flour egg mixture, dough will be quite stiff. • 2 tsp. baking powder 2. Roll out dough to 3/8 inch thickness. Imprint with a springerle board or roller and cut apart. (Springerle board is a German cookie mold with various designs carved out usually made of wood.) Place cookies onto a cookie sheet and let rest uncovered overnight. 3. Preheat oven to 350 degrees F (175 degrees C). Bake cookies for 7 to 10 minutes.
Gooey Butter Cookies Submitted By: Linda M. - Galion, OH (Makes about 48 cookies) Ingredients: • 1 pkg. ultra moist yellow cake mix • 1 pkg. (8oz.) cream cheese, softened • 1/2 cup butter, softened • 1/4 tsp. vanilla extract • 1 egg • 1/4 cup powdered sugar
How to: 1. Preheat oven to 350 degrees. 2. Combine all ingredients, except powdered sugar, and chill for at least 2 hours. 3. Roll into 1-inch balls and roll in powdered sugar. 4. Bake on ungreased cookie sheet for 10 to 12 minutes. Optional: sprinkle with additional powered sugar when cooled.
Banana Peanut Butter Cookies Submitted By: Annamaria M. - Cleveland, OH (Original recipe) (Makes 3 Dozen) Ingredients: • 1 ¼ cup all-purpose flour • • 3/4 tsp. baking soda • • 1/2 tsp. baking powder • • 1/4 tsp. salt • • 1 stick butter, softened • • 1/2 cup smooth peanut butter • 1/2 cup crunchy peanut butter • • 3/4 cup sugar • 1/2 cup brown sugar, lightly packed
1 whole banana, very ripe 1 tsp. pure vanilla extract 1 Tbsp. honey 1 cup peanut butter chips 1/2 cup peanuts, chopped (optional) 1 cup sugar for rolling cookie balls
How to: 1. Preheat oven to 350 degrees. Prepare a baking sheet, preferably with parchment paper. 2. In a medium bowl, combine flour, baking soda, baking powder, and salt. Mix to combine. In a large bowl, cream together butter and both peanut butters until light and fluffy. Cream in sugars. Mix in mashed banana until smooth. Add vanilla and honey, and mix until combined. Slowly mix in flour mixture, being careful not to over mix. Stir in the peanut butter chips and chopped peanuts (if desired). 3. Pour reserved sugar into a bowl. Use a tablespoon to scoop dough then roll into balls. Roll cookie balls in sugar until coated. Place on cookie sheets about 1 inch apart. Use a fork to gently flatten cookies to about ¾ inch. 4. Bake about 9–12 minutes or until the edges begin to brown. Cookies may look underdone, but they are really not! Let cool on the baking sheet for a few minutes then transfer to a cooling rack.
Soft & Chewy Sugar Cookies Submitted By: Annamaria M. - Cleveland, OH (Original recipe) (Makes 4 Dozen) Ingredients: • 2 3/4 cup all purpose flour • 1 tsp. baking soda • 1/2 tsp. baking powder • 1/2 tsp. salt • 1 cup butter, softened • 1 ½ cups white sugar • 1 egg • 1/2 tsp. pure vanilla extract • 1 tsp. lemon extract • 1 Tbsp. dried lemon peel • 1/2 cup sugar for rolling cookies How to: 1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. 2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside. Using a mixer, beat together the butter and sugar until smooth and very fluffy. Beat in egg, vanilla extract, lemon extract and lemon peel. Gradually blend in the dry ingredients. 3. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart. 4. Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Let stand on cookie sheet two minutes before removing to cool on wire racks.
Raspberry Linzer Cookie Cups Submitted By: Annamaria M. - Cleveland, OH (Original recipe) (Makes 4 Dozen) Ingredients: • 1 ½ cups unsalted butter • 1 cup confectioners’ sugar • 2 tsp. pure vanilla extract • 1/2 tsp. salt • 3 cups plus 2 Tbsp. all purpose flour • 1 ½ cups toasted pecans (ground finely in food processor) • Red raspberry jam with seeds or any jam flavor How to: 1. Finely grind/chop the toasted pecans in your food processor. In the 2. 3. 4.
bowl of a stand mixer, beat the butter and ground pecans on medium speed until very soft and light, about 3 minutes. Beat in the confection ers’ sugar and vanilla extract until well combined. Scrape down the sides of your bowl and add the dry ingredients. Beat for about 30 seconds, or until well combined (dough will pull away from the sides of the bowl). Roll the dough into 1” balls and place in an ungreased miniature cupcake pan. Find something in your kitchen that is the same diameter as the cupcake hole, and press gently down on each ball to make an indentation. Place a rounded half teaspoon of raspberry jam in each depression and bake at 350 F for 20 minutes. The jam will melt and spread out evenly. Keep the baked cookies in the pan, but on a cooling rack for ten minutes. After 10 minutes, you will be able to VERY GENTLY lift the cookie cups out of the pan. You can use the tip of a knife to help, but it shouldn’t be necessary...just lift with a steady, gentle pressure and they will pop out. I’ve also had luck turning the pan upside down on a soft towel and tapping it gently...they should pop out.
Tricolori (Italian Rainbow Cookies) Submitted By: Annamaria M. - Cleveland, OH (Original recipe) (Makes About 3 Dozen) Ingredients: • 7 oz. almond paste • 3/4 cup sugar • 1/2 tsp. almond extract • 3/4 cup butter at room temperature • 3 eggs • 1 cup all purpose flour, sifted • 1/4 tsp. salt • 15 drops green food coloring • 15 drops red food coloring • 2/3 cup apricot preserves • 2/3 cup raspberry preserves • 3 oz. semi sweet chocolate • 1 tsp. butter flavored shortening How to: 1. Preheat oven to 350 degrees. 2. Grease three 8”x 8” metal baking pans. After greasing, line the bottoms of the pans with wax paper, smoothing the paper down onto the pan. Grease the tops of the wax paper and then flour the pans. Put aside. 3. In a large mixing bowl, beat together on medium-high speed the Almond Paste, Sugar, Almond Extract and butter until well blended. (There might be some small lumps of almond paste remaining and that’s fine.) Reduce speed to medium and beat in the eggs one at a time until blended. Reduce speed to low and then add the flour and salt slowly to the mixture until combined. 4. Take two small bowls and add 1 rounded cup of batter into each bowl. (There should be another rounded cup of batter still in the original mixing bowl.) Add 15 drops of red food coloring to one bowl, 15 drops of green food coloring to second bowl, and no food coloring to the last. Stir each bowl until evenly blended with color.
Tricolori (Italian Rainbow Cookies) Submitted By: Annamaria M. - Cleveland, OH (Original recipe) How to continued: 5. Spoon the plain colored batter into one pan. With metal spatula spread batter evenly (layer will be about 1/4 inch thick). Repeat with red batter in second pan and green batter in remaining pan. Bake until set and toothpick inserted in center of layers comes out clean, 10-12 minutes. Cool in pans on wire rack about 1/2 hour. Cake should be cool to the touch. Run tip of knife around side of pans to loosen layers. 6. Lay a piece of wax paper on a flat surface that will be able to fit in refrigerator. Take the red layer and flip over pan onto wax paper. Gently pull off the wax paper. Spread 1/3 cup of apricot preserves onto the red layer. Take the plain colored layer and remove from pan. Place it onto the red layer with the wax paper side up. Press down gently and then remove the wax paper. 7. Spread remaining 1/3 cup of apricot preserves onto the plain colored layer. Take the remaining green layer and remove from pan and place upon the plain colored layer again with the wax paper side up. Press down gently and remove the wax paper. 8. In a 1 quart saucepan, heat chocolate and butter flavored Crisco over low heat, stirring frequently, until melted. Spread melted chocolate mixture on top of the green layer evenly. 9. Refrigerate until chocolate is firm, at least 1 hour. (At this point, if you want, you can cover and refrigerate for up to 3 days before serving.) 10. To serve, with a large sharp knife, trim about 1/4 inch from the edges. Cut the stacked layers into 6 strips. Cut each strip crosswise into 6 pieces. You will get 36 square cookies from this. 11. Place the cookies in a single layer in a waxed paper lined container. They can be refrigerated for up to one week or freeze up to 3 months. These cookies must be kept in the fridge.
Amaretti Submitted By: Annamaria M. - Cleveland, OH (Original recipe) (Makes 4 Dozen) Ingredients: • 16 oz. almond paste • 2 egg whites • 1 cup sugar • Decorate cookies with halved maraschino cherries, espresso beans or almonds
How to: 1. Preheat oven to 325 degrees. Line cookie sheets with parchment paper. 2. Break almond paste into small pieces and place into food processor or mixer. Add sugar and mix well. Add the egg whites and mix until moist, about 2-3 minutes. 3. Pipe using a large star tip into rounded swirls about 2 inches in diameter or roll into a ball and gently press down a little and top with half of a maraschino cherry, almond or espresso coffee beans. Cookies should be at least 1 inch apart. 4. Bake 20 minutes on middle shelf, move to upper shelf (about 4” above middle shelf) for approximately 8 minutes until light golden brown. Move parchment paper with cookies onto baking racks to cool. When completely cool carefully peel cookies off paper. Store in airtight container.
Chocolate Almond Cookies Submitted By: Annamaria M. - Cleveland, OH (Original recipe) Ingredients: • 8 oz. almond paste • 1 cup butter • 1/2 cup sugar • 1/2 cup brown sugar, firmly packed • 2 eggs • 1/2 tsp. almond extract • 2 1/2 cups all purpose flour • 1 tsp. baking soda • 1/4 tsp. salt • 12 oz. (1 package) of semi sweet chocolate chips • 1 cup toasted almond slivers (optional)
How to: 1. Preheat oven to 350° F. Lay parchment paper on 2 large baking sheets. Break almond paste into small pieces and place in medium-size bowl or container of food processor. Add butter and beat with electric mixer or process until mixture is creamy and smooth. 2. Add sugars, eggs and almond extract and beat or process until thoroughly blended. Stir flour, baking soda, and salt until mixed. Add to almond mixture and stir until blended. Stir in chocolate chips and toasted slivered almonds. Drop by heaping teaspoonfuls onto prepared baking sheets about 1 1/2 inches apart. 3. Bake 10 to 15 minutes or until golden brown. Remove from baking sheets and cool on wire racks.
Big, Thick & Chewy Chocolate Chip Cookies Submitted By: Annamaria M. - Cleveland, OH (Original recipe) Ingredients: • 2 cups plus 2 Tbsp. of bread flour • 1/2 tsp. baking powder • 1/2 tsp. salt • 1 ½ sticks of butter, melted and cooled until warm • 1 cup of brown sugar • 1/2 cup granulated sugar • 1 egg • 1 egg yolk • 1 Tbsp. pure vanilla extract • 1 ½ cups semi sweet chocolate chips • 1 cup chopped nuts (optional) How to: 1. Mix butter and sugars with a mixer until blended and smooth. Add egg, yolk & vanilla and mix well. 2. Add dry ingredients and mix until just combined. Stir in chocolate chips and nuts. 3. Divide into 18 equal balls. I make mine bigger sometimes and it will make about 14-16 cookies (a 2” cookie scoop works just about perfectly). Place cookies about 6 dough balls to a pan. 4. Place cookie balls in the refrigerator for about 30 minutes. Bake for 12-18 minutes (ovens vary), just until golden around edges. Cool on baking sheets.
Linzer Cookies Submitted By: Kimberly C. - Tappan, NY (Recipe courtesy of JoyofBaking.com) (Makes about 20 2” sandwich cookies) Ingredients: • I cup blanched or sliced almonds • 2 cups all purpose flour • 1/2 teaspoon cinnamon • 1/4 teaspoon salt • 1 cup (2 sticks) unsalted butter, room temperature • 2/3 cup granulated white sugar, divided • 1 teaspoon pure vanilla extract • 2 large egg yolks • Zest of 1 lemon • Confectioners’ Sugar for dusting • 1/2 cup Raspberry or Black Currant Preserves How to: 1. Preheat the oven to 350 degrees F and place rack in the center of the oven. Place the almonds on a baking sheet and bake for about 8-10 minutes (or until lightly browned and fragrant). Once the nuts have cooled, place in a food processor and process with 1/4 cup (50 grams) of the sugar from the recipe until finely ground. 2. In a separate bowl, whisk or sift together the flour, cinnamon, and salt. 3. In the bowl of your electric mixer (or with a hand mixer), beat the butter and remaining sugar until light and fluffy (approximately 3 minutes). Beat in the vanilla extract, egg yolks, and lemon zest. Add the flour mixture beating just until incorporated. Divide the dough in half and shape into two rectangles about 1/2 inch thick. Wrap the two rectan gles of dough in plastic wrap and refrigerate until firm (at least one hour and up to several days). 4. Preheat oven to 350 degrees F and place rack in center of oven. Line two baking sheets with parchment paper. (Continued on next page)
Linzer Cookies Submitted By: Kimberly C. - Tappan, NY How to continued: 5. Remove one rectangle of dough from the refrigerator. On a lightly floured surface roll out the dough until it is about 1/4 inch thick. Using a 2 to 3 inch cookie cutter (round, square, heart, etc.) cut out the dough. Place the cookies about 1 inch apart on the prepared baking sheet. Use a smaller cookie cutter (3/4 - 1 inch) to cut out the centers of half of the cookies on the baking sheet. (You will be sandwiching two cookies together and there will be a small ‘window or cut out’ in the top cookie so you can see the jam underneath.) 6. Reroll any scraps and cut out the cookies. Remove the other half of the dough from the refrigerator and roll and cut out the rest of the cook ies. Bake the cookies for 12 - 14 minutes or until they are very lightly browned. Remove from oven and place on a wire rack to cool. 7. While the cookies are cooling place the raspberry jam in a small saucepan and heat gently until it has thickened slightly. Strain if there are any lumps in the jam. Let cool. 8. To Assemble Cookies: Place the cookies with the cut-outs on a wire rack and lightly dust the tops with the confectioners’ (powdered or icing) sugar. 9. On the bottom of the full cookie (top of cookie will face out) spread with about a 1/4 - 1/2 teaspoon of jam. Place the cut-out cookie on top and gently sandwich them together, making sure not to smug the confectioners’ sugar. Using a small spoon, fill the cut-out with a little more jam. Note: You can store the unassembled cookies in the refrigerator for several days in an airtight container. It is best, though, to assemble the cookies the same day as serving in order to keep the cookies crisp.
Elf Brownies Submitted By: Karen C. - Perth, Ontario, Canada (Recipe courtesy of Claus.com) Utensils & Supplies needed: • Miniature cupcake pan • Miniature paper cupcake liners • Small melon baller Ingredients: • 1 package brownie mix or your own brownie mix from scratch • 1 can of cherry pie filling • Cooking Spray
How to: 1. Place liners in cupcake pan and spray with cooking spray (brownies come out of paper easier). Follow directions on box or recipe to make brownie batter. Fill about ¾ full (about 1 tbsp. of batter). Bake at 350 degrees for 28-30 minutes. 2. Remove from oven and immediately (right away) use back of melon baller (the rounded side) to make a dent in each brownie. Spoon cherry filling into each ‘dent’. Let cool.
Coconut Peaks Submitted By: Karen C. - Perth, Ontario, Canada (Recipe courtesy of Jean Pare´ Company’s Coming: Cookies) (Makes 2 ½ dozen) Ingredients: • 1/4 cup butter or margarine plus 1 Tbsp. • 2 cups icing sugar • 2 Tbsp. light cream • 3 cups flaked coconut • 1 cup semi sweet chocolate chips
How to: 1. Melt first amount of butter in saucepan. Remove from heat. Stir in icing sugar, cream and coconut. 2. Shape into small balls, then squeeze top to form a peak. They should resemble tiny haystacks. Place on a tray. Put into refrigerator, uncovered. Let dry overnight. 3. In small saucepan over low heat, melt chocolate chips and remaining tablespoon of butter together. Stir often. Dip tops of peaks in chocolate-butter mixture. Freezes well.
Macadamia White Chip Cookies ®
Submitted By: Trudi D. - Pear River, NY (Recipe courtesy of Ghirardelli ) (Makes about 5 Dozen) Ingredients: • 2 sticks softened butter • 1 ½ cups sugar • 1 cup brown sugar • 2 room temperature eggs • 1 ½ tsp. vanilla • 3 cups unsifted flour • 1/2 tsp. baking soda • 1 tsp. salt • 1 11oz. bag of Ghirardelli Classic White Chips • 1 ½ cups of chopped macadamia nuts
How to: 1. Preheat oven to 350 degrees. 2. Cream butter and sugars until fluffy. Add vanilla and eggs, one at a time and beat well. Blend in flour, baking soda and salt. Stir in chips and nuts. 3. Drop by teaspoon onto ungreased cookie sheets. 4. Bake for 10-12 minutes.
Cut-Out Sugar Cookies Submitted By: Joanne E. - Coldwater, MI (Recipe passed on from a co-worker) (Makes about 4 dozen medium size cookies) Ingredients: • 2 cups sugar • 1 cup butter, softened • 3 eggs, beaten • 2 tsp. vanilla • 7 cups flour • 2 tsp. baking soda • 1 cup buttermilk
How to: 1. In large bowl, cream sugar, butter and eggs; add vanilla. Mix together flour, baking soda and salt. 2. Add to first mixture alternately with buttermilk. Chill overnight. 3. Roll out small amount of dough at a time, adding flour if needed. Cut out with cookie cutters dipped in flour. 4. Place on ungreased cookie sheets and bake at 375 degrees for 7-9 minutes or just until beginning to get lightlybrowned. 5. Cool before frosting, or make ahead and freeze. Thaw before frosting.
Holiday Yummies Submitted By: Jodi B. - Monroe, NY “I know I saw this recipe somewhere years ago, but I have tweaked it so many times I would not know who to give credit to other than me :) I have included some of the varieties I make. They all follow the same steps; it’s just the ingredients that change. Depending on your teaspoon dropping, you should yield about 50 mini cookies a batch.” Varieties: Peanut Butter and Jelly • 2 bags of milk chocolate chips • 1 bag of peanut butter chips • 1 small bag of potato sticks • 1 cup dried cranberries S’mores • 3 bags of milk chocolate chips • 1 small bag of potato sticks • 3 cups mini marshmallows Fruit Salad • 3 bags of dark chocolate chips • 1 bag of potato sticks • 1 cup dried cherries • 1 cup chopped dried apricots • 1 cup raisins How to: 1. Melt the chips in a glass bowl in the microwave until melted. Stir until smooth. Add the rest of your ingredients. Stir until all are covered with chocolate. 2. Drop by teaspoon onto wax paper. Cool in the refrigerator for 1 hour. Store in cookie tin in cool, dry place.
Oreo Balls ®
Submitted By: Linda A. - Tyler, TX (This recipe was passed to me from my daughter, Stephanie) (Makes about 52 Oreo balls) Ingredients: • 1 (1 lb. 2 oz.) pkg. Oreo cookies • 8 oz. cream cheese, softened • 1 lb. white chocolate almond bark
How to: 1. Crush Oreos in food processor until fine. In a large bowl, mix Oreos and cream cheese (mixture will be clumpy). Cover the bowl and put in refrigerator for 2 hours. 2. Melt almond bark in microwave at 2 minute intervals, stirring after each interval. 3. Form Oreo mixture into 1-inch balls and dip in the melted chocolate. Place on waxed paper or parchment paper to harden. Store Oreo balls in the refrigerator.
Dishpan Cookies Submitted By: Linda A. - Tyler, TX (This recipe was passed down by my friend, Donna) (Makes 10 dozen; recipe may be halved) Ingredients: • 2 cups brown sugar • 2 cups sugar • 2 cups vegetable oil • 4 eggs • 1 tsp. vanilla • 2 tsp. baking soda • 4 cups flour
• • • • • •
1/2 tsp. salt 2 cups oatmeal 2 cups coconut 4 cups cornflakes (DO NOT CRUSH) 1 cup chopped nuts (optional) 1 cup raisins (optional)
How to: 1. In a very large bowl, cream the brown sugar, sugar, oil, eggs and vanilla. Mix well. 2. Mix baking soda, flour and salt together. Add to the sugar mixture. Add oatmeal, coconut, cornflakes, nuts and raisins. 3. Drop by spoonfuls onto an ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes or until light tan.
Uncooked Fudge Submitted By: Linda A. - Tyler, TX (Recipe courtesy of Heloise) (Makes 1 ¾ pounds) Ingredients: • 1 (8 oz.) pkg. cream cheese, softened (it needs to get really soft or it is hard to work with; I microwaved it just a bit) • 4 cups powdered sugar, sifted • 4 oz. unsweetened chocolate, melted • 1 tsp. vanilla extract • Dash of salt • 1/2 cup pecans or walnuts, chopped
How to: 1. Place the softened cream cheese in a bowl and slowly add the sifted powdered sugar while mixing. When mixed well, add melted chocolate and stir well. Add the vanilla, salt and nuts. Mix thoroughly. 2. Grease an 8” square pan and using a spatula, spread the fudge mixture into it. Chill until firm and then cut into small squares.
Cake Mix Cookies Submitted By: Linda A. - Tyler, TX (Recipe courtesy of Heloise) “This is one of my favorite Heloise recipes. My grandchildren love them and when I take them to church socials, they are very appreciated!” (Makes about 4 dozen) Ingredients: • 1 box of your favorite cake mix • 2 eggs • 1/2 cup vegetable oil • May also add in any of your favorites: nuts, raisins, chocolate chips, etc. • 1 cup buttermilk
How to: 1. Mix all ingredients together. 2. Drop by teaspoon full onto an ungreased cookie sheet. Bake 8-10 minutes.
Chocolate-Cherry Biscotti Submitted By: Paula O. - St. Petersburg, FL Ingredients: • 2 ½ cups flour • 1/4 cup cocoa powder • 1 tablespoon baking powder • 1 cup sugar • 3 eggs, lightly beaten • 1 teaspoon vanilla extract • 1/8 teaspoon salt • 1 cup semi sweet chocolate morsels, melted • 1/2 stick butter, melted • 1 cup coarsely chopped almonds • 1 cup dried tart cherries How to: 1. Heat oven 350 degrees. Line two baking sheets with a double layer of foil; coat with cooking spray. 2. In medium bowl, stir together flour, cocoa and baking powder with a wire whisk; set aside. 3. In large mixing bowl, combine sugar, eggs, vanilla and salt; stir in chocolate and butter until well blended. With a wooden spoon, mix in almonds and cherries. Fold in flour mixture and mix well. Divide dough in half. 4. Working directly on prepared baking sheets, shape each half into a log shape, measuring about 2 ½“wide by 15” long. Place log on each baking sheet. 5. Bake 35 minutes, or until toothpick comes out clean; alternative baking sheets position midway through baking time. Cool logs on baking sheets on wire racks. 6. Cut each log into diagonal ½” thick slices with a serrated knife. 7. Lay slices on baking sheets and bake 10 minutes. Turn slices over and bake 10 additional minutes until crisp and dry. Cool on baking sheets.
Praline Cookies Submitted By: Paula O. - St. Petersburg, FL Ingredients: • 1/2 cup shortening • 1/2 cup butter • 2 ½ cups brown sugar • 2 eggs, beaten • 2 ½ cups flour • 1/4 teaspoon salt • 1/2 teaspoon baking soda • 1 cup pecans (chopped)
How to: 1. Cream shortening, butter and sugar together. Add eggs and mix. Add remaining dry ingredients. Beat well. 2. Drop onto lightly greased cookie sheet. Bake at 350 degrees for 12 minutes.
Anginetti Cookies Submitted By: Paula O. - St. Petersburg, FL
Ingredients: • 8 ounces Cool Whip® • 8 ounces cream cheese (softened) • 1/4 cup confectioners’ sugar • 8 ounce can crushed pineapple (drained) • 2 bags Anginetti Cookies (packaged Italian cookies)
How to: 1. Slice off tops of cookies. 2. Mix Cool Whip and cream cheese in bowl for one minute on low speed. Add confectioners’ sugar; mix well. Blend in pineapple. 3. Drop filling from tablespoon onto cookie base and replace top. Refrigerate until ready to serve. Do not make too far ahead of time as cookies will get soggy.
Peanut Butter & Chocolate Biscotti Submitted By: Carmela A. - Thornwood, NY (Recipe courtesy of FoodNetwork.com) (Makes about 5 dozen cookies) Ingredients: • 10 tablespoons unsalted butter (1 stick plus 2 tablespoons) • 2 ½ cups all-purpose flour • 2 3/4 teaspoons baking powder • 1/2 teaspoon fine salt • 3 large eggs • 1 ¼ cups sugar • 2 teaspoons pure vanilla extract • 1/2 cup smooth natural peanut butter, room temperature • 1 ¼ cups dry roasted peanuts • 1 ¼ cups chopped dark chocolate or chocolate chunks (about 6 ounces) How to: 1. Position racks evenly in the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper. 2. Melt the butter over medium heat, swirling the pan occasionally. Continue to cook until the butter browns and gets a nutty aroma, about 5 minutes. Let cool slightly. 3. Whisk the flour, baking powder, and salt together in a large bowl. 4. Beat the eggs in a medium bowl with an electric mixer until light and pale yellow, about 2 minutes. Gradually add the sugar while beating. Then slowly add the butter and vanilla until evenly mixed, about 30 seconds more. Add the peanut butter and mix until combined. 5. While mixing slowly, add the dry ingredients to the wet, in 2 additions, mixing just until absorbed. Fold in the peanuts and chocolate pieces. (Continued on next page)
Peanut Butter & Chocolate Biscotti Submitted By: Carmela A. - Thornwood, NY
How to continued: 6. Divide the dough evenly into thirds, and put each portion in the center of a baking sheet. Shape the dough with slightly wet hands into logs about 2-inches wide and 15 inches long. Bake until set and brown around the edges, about 25 to 30 minutes. (For even baking take care to rotate the pans-- top to bottom and front to back--about half way though.) Cool logs on the baking sheets for about 10 minutes. 7. Lower the oven temperature to 325 degrees. Carefully transfer the logs to a cutting board. Cut logs crosswise, with a long serrated knife at about a 45 degree angle, into 1/2-inch thick cookies. Place cookies cut side down on the baking sheets. Bake until crisp, about 8 minutes. Flip the cookies over and bake until golden brown, about 8 minutes more. 8. Cool biscotti on the baking sheets. Serve. Store in a tightly sealed container for up to 3 days.
Butterscotch Coconut Cookies Submitted By: Anne Marie H. - Alexandria, VA (Recipe courtesy of Williams Sonoma®) (Makes about 4 dozen cookies) Ingredients: • 1 1/3 cups all purpose flour • 1/2 tsp baking powder • 1/2 tsp baking soda • 1/2 tsp salt • 1/2 cup unsalted butter, at room temp • 1/2 cup sugar • 1/2 cup firmly packed light brown sugar • 1 large egg • 1/2 tsp vanilla extract • 1 3/4 cups sweetened shredded dried coconut • 1 1/2 cups butterscotch chips How to: 1. Preheat oven to 325 degrees. Have ready 2 baking sheets lined with parchment or Silpat® liner. 2. Sift the flour, baking powder, baking soda and salt together into a bowl and set aside. 3. In another bowl, using an electric mixer on high speed, cream the butter until fluffy. Add the sugars and continue beating until the mixtures is no longer gritty when rubbed between your fingers. Add the egg and vanilla and beat on low speed until blended. 4. Add flour mixture to the butter mixture or stir with a wooden spoon until blended. Add the coconut and butterscotch chips, mixing or stirring until blended. 5. With dampened hands, shape the dough into 1” balls and space on sheets 2” apart. Bake the cookies until golden brown around the edges, about 15 minutes. 6. Let the cookies cool briefly on the pans on wire racks before transferring them to the racks to cool completely.
Flourless Peanut Butter Cookies Submitted By: Sharon P. - Wilmington, NC “I got this recipe from a cookbook I received as a wedding gift in 1982. It’s a cookbook that a local school had put together for a fundraiser and was full of so many great recipes that I still use today. These are the easiest peanut butter cookies you will ever make.” (Batch size will depend on how big you make your cookies. I have gotten 3 dozen small bite size cookies and I have made them pretty big and only gotten about 18. So this will all depend on you and your preference.) Ingredients: • 1 cup creamy peanut butter • 1 cup sugar • 1 egg • 1 teaspoon vanilla extract • 1 1/2 cups butterscotch chips How to: 1. Preheat oven to 350 degrees. In large bowl, mix together all of the ingredients. Mix until the ingredients are smooth and creamy. 2. Form dough into small balls about one inch in diameter. Place on an ungreased cookie sheet. Using a fork, mash the balls down and make an X on them. Bake in preheated oven about 6-8 minutes. Note: Since there is no flour in this recipe, you will need to watch the cookies very closely while baking so they do not scorch. Some ovens may cook faster than others and cooking times will vary. This is also a great recipe for children to make!
Mom’s Shortbread Submitted By: Rachel D. - Stamford, CT (Recipe courtesy of my mother, Jan) (Makes 32 pieces) Ingredients: • 1/2 lb. butter, softened • 1/2 cup white sugar • 2 cups flour • 2 tablespoons rice flour
How to: 1. Preheat oven to 325 degrees. Blend butter with mixer until light and fluffy, adding sugar a little at a time until well blended. 2. Add flour and rice flour all at once, and mix until dough forms a ball. This can be done by hand mixer or by food processor. 3. Divide this ball into 4 smaller balls, and roll out each ball to the size of a coffee can opening (about 6 inches). 4. Cut each into 8 pieces, place on cookie sheet and prick each with a fork that has been dipped into flour. 5. Bake between 20 and 30 minutes, until shortbreads have light brown edges.
Cocoa Cherry Drops Submitted By: Christy T. - Redding, CT Ingredients: • 1/2 cup + 2 Tbsp. softened butter • 1 cup sugar • 1 egg • 1 teaspoon vanilla • 1 ¼ cups unsifted flour • 6 tablespoons Hershey’s® Cocoa • 1/2 teaspoon baking soda • 1/2 teaspoon salt • 1 cup chopped maraschino cherries • 1/2 cup chopped walnuts
How to: 1. Cream butter and sugar in large mixing bowl. Add egg and vanilla, blend well. 2. In separate bowl, combine flour, cocoa, baking soda and salt. 3. Blend dry mixture into creamed mixture. Stir in chopped cherries and nuts. 4. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes until set.
Raspberry Pecan Pinwheels Submitted By: Carla B. - Redmond, WA (Recipe courtesy of Woman’s Day magazine) (Makes 20 cookies) Ingredients: • 2 Tbsp granulated sugar • 1/2 tsp ground cinnamon • 2 refrigerated rolled pie crusts • 1/2 cup raspberry jam (I use seedless) • 1/2 cup pecans, finely chopped How to: 1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. 2. Sprinkle a clean work surface with 1 tbsp. of the sugar and 1/4 tsp. of the cinnamon. Unroll one pie crust, place it on the cinnamon sugar mixture and press gently to help the mixture adhere to the crust. 3. Spread half the jam evenly over the crust and sprinkle half the pecans over the top. 4. Starting at one end, tightly roll the dough into a log. Repeat with the remaining ingredients. 5. Trim ends of each log, then cut into 1 inch thick slices and stand them on edge (sugared dough side up and down) on the prepared baking sheet, spacing them 2 inches apart. 6. Bake until golden brown (20-25 min.) Transfer to cooling rack to cool completely.
Sally Ann Cookies Submitted By: Betsy S. - Manitowoc, WI (This is my sister’s favorite cookie recipe) This recipe for spicy molasses refrigerator cookies with a unique gelatin frosting originally called for lard, but the lard can be substituted for butter. The name comes from a cookie sold in stores about 40 years ago. Prep is about 1 hour plus freezing and cooling. (Makes about 12 dozen cookies) Ingredients: • 1 ½ cups sugar • 1 cup lard (or butter) • 5 ½ cups all purpose flour • 1 cup light molasses • 1/2 cup cold strong coffee • 2 tsp. baking soda • 2 tsp. ground ginger • 1/2 tsp. ground nutmeg • 1/2 tsp. salt • 1/4 tsp. ground cloves • Sally Ann Frosting (recipe below) How to: 1. In large bowl, with mixer at low speed, beat sugar with lard until blended. Increase speed to high; beat until creamy. At low speed, beat in flour and remaining ingredients (except frosting) until well blended. Cover bowl with plastic wrap and freeze 1 hour or until firm enough to handle. 2. Divide dough into thirds. On lightly floured surface, shape each third into a 12-inch long log. Wrap each log in plastic wrap and freeze at least 4 hours or overnight, until firm enough to slice. (Continued on next page)
Sally Ann Cookies Submitted By: Betsy S. - Manitowoc, WI How to continued 3. Preheat oven to 350 degrees. Grease large cookie sheet. Slice one log into ¼ inch thick slices. Place slices, 1 ½ inches apart, on cookie sheet. Bake 15-20 minutes, until set and lightly browned around the edges. Cool on cookie sheet for one minute then, with pancake turner, remove to wire rack to cool completely. Repeat with remaining dough. 4. When cookies are cool, prepare Sally Ann Frosting. With small metal spatula or knife, spread frosting on cookies. If you like, sprinkle cookies with decors. Set cookies aside to allow frosting to dry completely, about one hour. Sally Ann Frosting: 1. In a 2-quart saucepan, stir 1cup sugar and 1 envelope unflavored gelatin until well mixed. Stir in 1cup cold water; heat to boiling over high heat. Reduce heat to low; simmer, uncovered, 10 minutes. 2. In small bowl, measure 2 cups confectioners’ sugar. With mixture at low speed, gradually add gelatin mixture to confectioners’ sugar until blended. Increase speed to high; beat until smooth and fluffy with an easy spreading consistency, about ten minutes. 3. Beat in 1/4 tsp. vanilla extract. Keep bowl covered with plastic wrap to prevent frosting from drying out.
Double-Stuffed Oreo Chocolate Chip Cookies ®
Submitted By: Brenda C. - Tampa Bay, FL (Recipe courtesy of my friend, Damaris) “For people like me who like to take short cuts but make my baked goods look homemade. I use my favorite premade chocolate chip cookie dough and one package of double stuffed Oreo cookies.” How to: 1. With the cookie dough, completely cover all sides of the Oreo cookies. 2. Place on cookie sheet. Bake and cook at time indicated on the package of cookie dough.
Pignoli Macaroons Submitted By: Eliza M. - Lanesboro, MN (Recipe courtesy of Gourmet magazine) (Makes 3 ½ dozen) Ingredients: • 2 (8-oz) cans almond paste (not marzipan), crumbled • 1 ½ cups confectioners’ sugar • 1/2 tsp. salt • 2 egg whites • 2 Tbsp. mild honey • 1 cup pine nuts
How to: 1. Preheat oven to 350 degrees. Line baking sheets with parchment paper. 2. Pulse almond paste in food processor until broken up into small bits. Add confectioners’ sugar and salt. Pulse until finely ground. Put almond mixture in mixing bowl and add egg whites and honey. Beat on medium-speed until smooth, about 5 minutes. Batter will be very thick. 3. Spoon 1 ½ rounds onto baking sheet. Press pine nuts onto cookies. Bake until golden, 12-15 minutes.
Raspberry Squares Submitted By: Monica C. - Northford, CT Ingredients: • 2 ¼ cups flour • 1 cup sugar • 1 egg • 2 sticks soft butter • 1 cup chopped walnuts • Red raspberry preserves
How to: 1. Preheat oven to 350 degrees. 2. Mix all ingredients except preserves together until crumbly. Keeping hands floured, spread half of the mixture evenly into 9 x13 baking pan. Spoon preserves over mixture. Put rest of crumbles over preserves. 3. Bake 15-20 minutes or until golden brown. Cut into squares.
Rocky Road Fudge Submitted By: Monica C. - Northford, CT “We make this every year!” Ingredients: • 12 oz. bag of semi sweet morsels • 1 can sweetened condensed milk • 2 Tbsp. margarine • 5 1/2 cups small marshmallows (almost one bag) • 1 1/3 cups dry roasted peanuts (you can use unsalted)
How to: 1. In medium saucepan, combine morsels, condensed milk and margarine. Heat on low, stirring until melted. Remove from heat. 2. Fold marshmallows and peanuts into melted chocolate mixture. Spread mixture into 9 x13 baking pan lined with wax paper. Chill until firm. Cut into squares.
Chocolate Crinkles Submitted By: Debbie P. - Pearl River, NY (Makes about 6 dozen) Ingredients: • 1/2 cup vegetable oil • 4 ounces unsweetened chocolate, melted • 2 cups granulated sugar • 4 eggs • 2 tsp. vanilla • 2 cups flour, sifted • 2 tsp. baking powder • 1/2 tsp. salt • 1 cup confectioners’ sugar
How to: 1. Mix oil, chocolate, and granulated sugar. Blend in 1 egg at a time until well mixed. Add vanilla. Stir flour, baking powder and salt into oil-chocolate mixture. Chill at least one hour. 2. Heat oven to 350 degrees. Drop teaspoonfuls of dough into confectioners’ sugar. Roll around in sugar and shape into balls. Place balls two inches apart on greased cookie sheet. Bake 10 – 12 minutes.
Hello Dolly Cookie Bars Submitted By: Debbie P. - Pearl River, NY (Makes 48 bars) Ingredients: • 1 stick (4 oz) butter • 1 ½ cups graham cracker crumbs • 1 (14 oz) can sweetened condensed milk • 1 cup chocolate chips • 1 cup butterscotch chips • 1 cup chopped, toasted walnuts or pecans • ½ cup shredded coconut
How to: 1. Preheat oven to 350 degrees. Mix together the butter and graham cracker crumbs and press into bottom of a 13×9 inch pan that’s lined with parchment paper. 2. Pour condensed milk over graham cracker base. Sprinkle evenly with chocolate chips, butterscotch chips, nuts and coconut. 3. Bake for 30 minutes. Cool in pan on wire rack, then lift parchment from pan and cut into bars.
Sunfl ower Champion Cookies Submitted By: Linda F. - Gladbrook, IA “This recipe came from my older sister, Karen. She makes them every Christmas.” (Makes about 9 dozen) Ingredients: • 2 cups sugar • 3 cups flour • 1 tsp soda • 1 tsp baking powder • 1 cup butter • 1 cup shortening • 1 tsp vanilla • 1 cup sunflower seeds (unsalted) • 1 cup flaked coconut How to: 1. Measure and mix dry ingredients. Cut shortening and butter in; add vanilla and sunflower seeds. Shape into four 2” diameter rolls. Refrigerate at least 2 hrs. or overnight. Slice while cold, turning the roll as you slice. 2. Bake at 350 degrees 10-15 minutes or until light golden. Let cool on cookie sheet a few minutes before putting on cooling racks. HINT: Keep dough well chilled. Use serrated knife and keep in freezer. Make two and keep one in freezer.
Thumbprints Submitted By: Anna P. - Orangeburg, NY Ingredients: • 1 cup butter, softened • 2/3 cup confectioners’ sugar • 2 egg yolks • 1 tsp. vanilla • 2 cups flour • 1/4 tsp. salt • Raspberry jam (or any other jam you prefer)
How to: 1. Preheat oven to 350 degrees. 2. Cream together the butter and confectioners’ sugar. Add remaining ingredients to butter mixture and mix well. 3. Roll into balls. Place on cookie sheet and gently press into the ball with your finger, making a dent in the cookie. 4. Bake 5 – 7 minutes then remove from oven. 5. Spoon a small amount of the jam into the dent. Return to oven and bake for another 5 minutes or until the bottoms are lightly golden.
Snowballs Submitted By: Anna P. - Orangeburg, NY (Makes about 3 dozen) Ingredients: • 2 sticks butter, softened • 1/2 cup sifted confectioners’ sugar • 2 ¼ cups flour, sifted • 1/4 tsp. salt • 1 tsp. vanilla • 3/4 cup chopped walnuts
How to: 1. In a large bowl using an electric mixer, cream butter and confectioners’ sugar until light and fluffy. Add flour, salt and vanilla and beat until well mixed. Stir in the nuts by hand. Chill dough for one hour. 2. Shape dough into tablespoon-size balls and roll into balls. Place one inch apart on cookie sheet. 3. Bake for 15 minutes or until lightly golden. Cool on cookie sheet for 5 minutes and while still warm, roll in confectioners’ sugar. Place on wire racks to cool completely.
Vanilla-Almond Shortbread Submitted By: Danielle A. - New City, NY (Recipe adapted from Taste Of Home magazine) Ingredients: • 1 cup unsalted butter, softened • 1/2 cup sugar • 2 cups all-purpose flour • 1 teaspoon pure vanilla extract • 1 teaspoon almond extract
How to: 1. In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in flour. Add extracts if using. Press dough into a greased 9-inch square pan. 2. Bake at 325 degrees for 30-35 minutes or until lightly golden. Cool for 10 minutes before removing from pan to cool on wire rack. Cut into squares. Dust with confectioners’ sugar.
Mom’s Whipped Shortbread Cookies Submitted By: Ragene Blackjack - Carmacks, Yukon, Canada “This is our family Christmas cookie recipe. My mom and I came up with this recipe after many countless failed attempts with other short bread recipes.”
(Makes 3-4 dozen depending on how much dough you use.) Ingredients: • 1 lb butter • 3 cups flour • 3/4 cup icing sugar • 3/4 cup cornstarch • 1 tsp almond extract • Red & green candied cherries
How to: 1. With a stand mixer or an electric mixer, beat butter until light and fluffy, then add the icing sugar, cornstarch and almond extract and blend again. 2. After mixture is well combined, add flour a 1/2 cup at a time until all of the flour is added into the mixture. Beat for 15 minutes (the longer you beat it, the lighter this cookie will be). 3. Drop the dough by the teaspoon full onto a parchment lined cookie sheet. Cut the cherries into 1/4’s and place on each cookie. 4. Bake in a 350 degree oven for 8-10 minutes or until bottoms are lightly browned.
Grandpa’s Sandwich Cookies Submitted By: Anonymous Ingredients: • 3 cups flour • 1 tsp baking powder • 1/2 tsp baking soda • 1/2 tsp cinnamon • 1/2 cup butter, softened • 1/2 cup packed brown sugar • 1/4 cup honey • 1/2 cup milk Topping: • 2 Tbsp granulated sugar • 1/4 tsp cinnamon How to: 1. Combine flour, baking powder, baking soda and cinnamon in a medium bowl. Reserve. Cream butter and brown sugar together in a large mixing bowl with an electric mixer until smooth. Add honey and milk and beat well. Add reserved flour mixture and mix until dough comes together. 2. Divide dough in half and flatten each into 1” thick squares. Wrap in plastic, refrigerate 1 hour or overnight. 3. Preheat oven to 350 degrees. Line baking sheets with parchment paper. 4. Combine granulated sugar and cinnamon in a small bowl. On a lightly flour surface with a lightly floured rolling pin, roll dough into a 1/8” thick square. Cut dough into 3” squares. Repeat with remaining portion of dough. Reroll scraps to make additional squares. Transfer to prepared baking sheets. Mark a line down the center of each one, and prick with a fork. Sprinkle with topping mixture. 5. Bake in preheated oven 17-20 min., until browned & slightly firm to the touch.
Notes: 1. Omit the cinnamon sugar topping and drizzle with melted chocolate. 2. Make a sandwich with your choice of fruit jam. 3. Make a sandwich with peanut butter and sliced bananas. 4. Make your own S’mores. Here’s how: Place 2 graham crackers, cinnamon side down. Place a piece of a chocolate bar on top of each cracker. Toast marshmallow. Place on top of chocolate. Top with remaining graham cracker, placing cinnamon side up. Smush the cookies together and enjoy!
Cream Cheese Cookies Submitted By: Nancy Kuchta-Magazino - Monroe, NY Ingredients: • 1 cup butter, softened • 1 (3oz) package cream cheese, softened • 1 cup sugar • 1 egg yolk • 1/2 teaspoon vanilla extract • 2 1/2 cups all purpose flour
How to: 1. Preheat oven to 325 degrees. Lightly grease cookie sheets. 2. In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy. Beat egg yolk and vanilla. Stir in flour until well blended. Drop dough by spoonfuls or use cookie press to place onto prepared cookie sheets. if using a floral cookie press design, make and indentation in the center with a thimble, fill with preserves, or press candy into center. 3. Bake for 15 minutes in preheated oven. Cookies should be pale.
Old-Fashioned Oatmeal-Raisin Cookies Submitted By: Dawn Lanzillotti - Monroe, NY (Recipe courtesy of Betty Crocker ®) Ingredients:
• 1 ¼ cups sugar • 1/2 cup butter or margarine, softened • 1/3 cup molasses • 2 eggs • 2 cups quick-cooking oats • 1 2/3 cups all-purpose flour • 1 teaspoon baking soda • 1 teaspoon ground cinnamon • 1/4 teaspoon salt • 1 cup raisins
How to: 1. Heat oven to 375°F. In large bowl, stir together sugar, butter, molasses and eggs. Stir in remaining ingredients except raisins until well blended. Stir in raisins. 2. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheets. 3. Bake 9 to 10 minutes or just until set. Cool 1 minute; remove from cookie sheets.
Vanilla-Almond Sugar Cookies Submitted By: Dawn L. - Monroe, NY Ingredients: • 3 cups unbleached, all-purpose flour • 2 tsp baking powder • 1 cup sugar • 2 sticks (salted) butter, cold • 1 egg • 3/4 tsp pure vanilla extract • 1/2 tsp pure almond extract How to: 1. Preheat oven to 350 degrees. 2. Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom. 3. The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling. 4. Roll onto a floured surface and cut into shapes. Place on parchment lined baking sheets (it is recommended to freeze the cut out shape on the baking sheet for 5 minutes before baking) and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.
Swedish Mandel Kakor Cookies Submitted By: Dawn L. - Monroe, NY “I recieved this recipe from a cookie swap last year and loved the taste of them so much, I made 3 batches last Christmas. Over the past year, I’ve been purchasing almond extract knowing that I’ll need 2 ounces per bach for this years holiday baking!” Ingredients: • 1 cup (2 sticks) unsalted butter, room temperature • 1 cup granulated sugar • 3 cups all-purpose flour • 1 Tbsp baking powder • ½ tsp salt • 2 Tbsp heavy cream • 1 egg, beaten • Swedish pearl sugar or cake decorating sprinkles How to: 1. Preheat oven to 350 degrees. 2. Combine butter and granulated sugar in a large bowl. Using a mixer at medium-high speed, beat until light. Add flour, baking powder and salt; beat well. Add almond extract and heavy cream. Mix well. 3. Turn dough out and work into a ball. Cut into 4 portions and shape each into a ball. Flatten each ball into a 4-inch circle. Refrigerate 10 minutes. 4. Place dough rounds on a baking sheet. Brush tops with beaten egg. Sprinkle pearl sugar on top. 5. Bake 20 minutes. Remove from oven. Decrease oven temperature to 300 degrees. 6. Cut each round into 10 slices, then cut each slice in half (except the short ends). Return to oven and bake 20 minutes for crispy cookies or 10 minutes for chewier cookies.
Homemade Dog Biscuits Submitted By: Dawn L. - Monroe, NY “I make these biscuits for my friends and neighbors’ pooches using a dog bone cookie cutter to add authenticity.”
Ingredients: • 1 egg • 1/2 cup cold water • 2 ½ cups whole wheat flour • 1 teaspoon salt • 1 teaspoon sugar • 1/2 cup non-fat dry milk powder • 6 Tbsp margarine • 3 Tbsp peanut butter How to: 1. Mix ingredients. Knead for 3 minutes. Dough should form a ball. Roll to 1/2 inch thick and cut into dog bones. 2. Bake on a lightly greased cookie sheet for 30 minutes at 350 degrees. VARIATIONS: Instead of peanut butter, add 3 tablespoons liver powder, bouillon or dried soup mix.
We are excited to present our 1st Virtual Holiday Cookie Swap recipe book!