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Introduction We are so excited to bring you the 2nd annual Virtual Holiday Cookie Swap recipe 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! We have also included ideas on hosting a cookie swap party, as well as a party planning timeline and tips and techniques on baking the perfect cookies. Need a little something to spread on your cookies? Then be sure to check out the section after the recipe collection, which offers recipes for making homemade cookie butters. Indulge! This year, we are pleased to announce that Pete & Gerry’s Organic Eggs is the official sponsor of the 2012 Virtual Holiday Cookie Swap! Check out their Pignoli Cookie recipe on page 12. We hope these recipes will inspire you to ring in this joyful holiday season through the art of baking. They are sure to become family favorites for years to come. We encourage you to share this wonderful collection of recipes with your family, friends, neighbors and co-workers, then bake up some holiday cheer one scrumptious cookie at a time! 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 containers, 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 you’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 guest’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.

3.

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.

4.

Use cool baking sheets. Never put cookie dough on warm pans. To cool pans quickly, rinse with cold water; dry before using them again.

5. 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. 6.

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.


Cookie Class 101 Unlike cooking, baking is more of an exact science. Various factors, including temperature of the ingredients, measurements, and type of utensils used, can all affect the final cookie product. Here are some invaluable tips and techniques from the WILLIAMS-SONOMA Kitchen: Cutting Out and Baking Cookies: Remove the dough from the refrigerator and let it stand for about 30 minutes so it will be easier to roll out. (The dough should still be cool to the touch when you begin rolling.) Use very little flour when you first roll out the dough; if you add too much, the dough may become tough. Using the proper rolling pin can make a difference. Marble and silicone pins with a cool stainless interior help the dough stay cool. Let the weight of the pin do the work; you should not have to push down to roll out the dough. Let the dough rest for a moment before making another pass with the rolling pin; giving the dough time to rest also prevents the cookies from shrinking. To get the greatest number of cookies, begin cutting the rolled-out dough from the edge and work your way to the middle, trying not to waste space as you cut. Cookie dough should be rolled out no more than two times; otherwise, the dough becomes tough and the baked cookies will be hard to eat. If you are having trouble transferring large cookie cutouts to the baking sheets, try this technique: Roll out the dough to the desired thickness, then roll all the dough onto the rolling pin and roll out onto the baking sheet. Cut out the cookie shapes directly on the sheet then remove the excess dough from around the cutouts.


Try to bake similar-sized cookies together. If you combine large and small cookies on the same baking sheet, the small ones may burn while the large ones are under-baked. When baking successive batches with one baking sheet, let the sheet cool to room temperature before placing more cookie dough on it. On a warm sheet, the dough would immediately begin to melt, distorting the cookies’ shapes, thinning their edges and altering their texture. If possible, have at least three baking or cookie sheets on hand so you can bake and rotate the sheets without ever having to use one that’s still warm. After removing a baking sheet from the oven, let it cool on a wire rack for five minutes. (This allows the cookies to firm up.) Then, using a spatula, transfer each cookie to a rack to cool completely before icing and decorating.

Rolled, Refrigerated and Pressed Cookies Cookie recipes will include different ingredients, but the same basic techniques for making the dough apply, whatever the recipe: If you are making rolled or dropped cookies, you can use a tablespoon measure or a small ice cream scoop for a more uniform and professional look. Place the cookies about 2 inches apart on the baking sheet, as these cookies tend to spread more than rolled cookies. Refrigerated cookies, also known as icebox cookies, are usually shaped into a round or squared-off log of dough. They can then be tightly rolled in parchment paper and placed in the refrigerator to chill. After two hours, you simply slice the dough into even thicknesses and bake.


Let’s Get Swapping! Now that we’ve teased your taste buds with ideas on hosting a cookie swap party and baking the perfect cookies, let’s get swapping all of our delicious recipes! On the following pages are the recipes that were contributed by you, our fans, friends, family and fellow baking enthusiasts. We hope that you find these recipes to be inspiring and most of all, delicious additions to your holiday season!


Pignoli Cookies Submitted By: Carole Murko, Heirloom Meals, Stockbridge MA These cookies represent the essence of the holidays to me. My Nana would bake them around Christmas and again around Easter. In fact, my favorite cookies to buy when I am in Little Italy in NYC, or the North End in Boston are pignolis because they transport me to that happy place and memories of Nana around Christmas. Pignolis are gluten-free and, trust me, Nana’s pignolis will satisfy any cookie lovers cravings!

Ingredients: • 8 oz almond paste • 2 large egg whites lightly beaten + 1 Tbsp lightly beaten egg whites • 1 cup confectioners’ sugar • 2 cups pignoli nuts How to: 1. Preheat oven to 350 degrees. 2. Line a baking sheet with parchment paper. 3. Crumble almond paste into a large mixing bowl or the bowl of your stand mixer. Add the 2 egg whites and cup of confec tioner’s sugar and beat until smooth. The batter should be very soft and sticky. If not, here is where you use that extra 1 tbsp of beaten egg whites. 4. Put the pignoli nuts in a small bowl. Drop a scant tablespoon of batter into the nuts and roll into a ball. Place on parcment-lined baking sheet about 1” apart. 5. Bake 18-20 minutes until golden. Cool on rack and then dust with powdered sugar. 6. Store in an airtight container for a week or a month in the freezer. Pete & Gerry’s Heirloom Eggs is a proud sponsor of Carole’s Heirloom Meals Christmas special aired on PBS stations across the country.


Crumb Squares (with gluten-free option) Submitted by: Nina G. of AshandAnchor.com Philadelphia, PA Ingredients: • 1 1/2 cups flour (for gluten free version, substitute with rice flour, GF oat flour, or your favorite GF flour blend) • 1/2 cup sugar • 1/2 cup softened butter • 1/2 teaspoon vanilla How to: Mix by hand with a fork. Pat into 8”x8” pan. Fork lightly on top. Bake at 350 degrees for 25 minutes. Cut into squares immediately, but do not remove from pan until cooled. Sprinkle with confectioners’ sugar.

Anginetti Cookies

Submitted by Paula O. – St. Petersburg, FL

Ingredients: • 1 8-ounce container of Cool Whip • 1 8-ounce package of cream cheese • ¼ cup confectioners’ sugar • 1 8-ounce can crushed pineapple (drained) • 2 bags Anginetti cookies How to: Slice off tips of cookies. Mix Cool Whip, cream cheese and confectioners’ sugar together in a bowl about 1 minute at low speed. Mix in pineapple. Drop filling from tablespoon onto cookie. Replace top. Refrigerate until ready to serve.


Simple Macaroons Submitted by: Monica C. – Northford, CT (Makes 2 ½ dozen) Ingredients: • 1/2 cup egg whites • 1 1/4 cups sugar • 1/4 teaspoon salt • 1/2 teaspoon vanilla • 2 1/2 cups coconut How to: 1. Whip the egg whites to stiff peaks 2. Add the sugar, salt and vanilla with beater/mixer running at medium speed. 3. Stop mixer and fold coconut into whites by hand. 4. Drop the teaspoon-full scoops onto parchment-lined baking sheet. 5. Bake at 325 degrees for 12-15 minutes until lightly brown. Tip: Dip them into melted chocolate and put festive sprinkles on top!


Cranberry Almond Bark Submitted by: Monica C. – Northford, CT (Serves 8) Ingredients: • 1/2 oz. sliced almonds • 8 tablespoons of semi-sweet chocolate chips • 2/3 cup of dried cranberries How to: 1. Preheat oven to 400 degrees and line cookie sheet with parchment paper. 2. Place almonds on cookie sheet and bake for 5-7 minutes or until lightly browned and fragrant. Then transfer to bowl to cool. 3. Melt chocolate chips in microwave-safe bowl, stirring every 15 seconds, until chocolate is melted and smooth (about 2 minutes). 4. Using a rubber spatula, stir the cranberries into the melted chocolate and spread the mixture onto parchment-covered cookie sheet into a square. Sprinkle top with toasted almonds and press them lightly to adhere. 5. Refrigerate 15 minutes or until chocolate is firm and breaks into quarters.


Nanny Dorothy’s Walnut-Raisin Chocolate Cookies Submitted by Linda S. – Pearl River, NY (Yields about 100 cookies) Ingredients: • 3 lbs. flour • 2 1/3 cups of Crisco • 3 cups sugar • 8 eggs (beaten) • 2 teaspoons baking powder • 2 teaspoons baking soda (dissolve in a little hot water) • 2 teaspoon vanilla • 1/2 lb. box of Hershey Cocoa (dissolve in a little hot water) • 1/2 lb. chopped walnuts • 1 box of raisins (soak in hot water, then squeeze dry) Frosting: • 3 boxes confectioners’ sugar • 2 tablespoons vanilla • Warm water How to: 1. Make “well” with flour, put all ingredients (except for the cocoa) in middle (it’s best if you use a wooden cutting board). Work like a pie dough. 2. After mixing, add cocoa, work through dough, then add walnuts and raisins (use your discretion as to how much). 3. Make 1” round balls, place on ungreased cookie sheet and bake at 350 degrees for about 15 minutes (all ovens are different, you can check by touching to see if cookie is firm). Frosting: 1. Mix the confectioners’ sugar, vanilla, & warm water (frosting must be thick, but easy enough to pour). 2. When cookies are cooled, dip each cookie in frosting, but do not place entire cookie in frosting, just the tops, place on rack to firm up.


Chewy RecipeChocolate Name Chip Cookies Submitted by By: Rachel D. – Upper Nyack, NY Submitted Ingredients: • Copy 2 3/4 cups all-purpose flour Here • 1 teaspoon salt • 1 teaspoon baking soda • 1 teaspoon baking powder • 2 1/2 sticks unsalted butter, softened • 1 3/4 cups packed dark brown sugar • 1/4 cup granulated sugar • 2 large eggs, at room temperature • 2 teaspoons vanilla extract • 2 cups semi-sweet chocolate chips How to: 1. Stir the flour, salt, baking powder and baking soda together in a large bowl. Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium high speed until pale and fluffy, about 4 minutes. Use the paddle attachment for a stand mixer. Beat in the eggs one at a time, then beat in the vanilla. 2. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight. 3. Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper. Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until the cookies are golden around the edges, but still soft in the middle, about 12 minutes. 4. Remove from oven and let cool about 10 minutes on the baking sheet, transfer to cooling racks to cool completely.


Butter Cookies

Submitted by Lori H. – Chester, NY

“This is a cookie recipe that was handed down to me by my mother, and a recipe that we made together on Christmas Eve to leave cookies out for Santa. I now make these with my children.”

Ingredients: • 1 pound butter • 1 cup sugar • 4 cups flour • 1/2 teaspoon vanilla • 1/2 teaspoon baking soda How to: 1. Mix ingredients in that order using your hands. Put in cookie gun. If dough is too soft, refrigerate for 10 minutes. Bake for 10 minutes at 350 degrees. 2. Decorate with colored sprinkles, chocolate chips, walnuts or any other nuts or candy.

Praline Cookies

Submitted by Paula O. – St. Petersburg, FL Ingredients: • ½ cup shortening • ½ cup butter • 2 ½ cups brown sugar • 2 eggs, beaten

• • • •

2 ½ cups flour ¼ teaspoon salt ½ teaspoon baking soda 1 cup pecans, chopped

How to: Cream shortening, butter and sugar together. Add eggs and dry ingredients. Beat well. Drop lightly greased cookie sheet. Bake at 350 degrees for 12 minutes.


Hazelnut Linzer Cookies Submitted by Rachel D. – Upper Nyack, NY Ingredients: • 2/3 cup hazelnuts (3 oz.) • 1/2 cup packed light brown sugar • 2 1/2 cups all-purpose flour • 1/2 teaspoon baking powder • 1/2 teaspoon salt • 1/4 teaspoon cinnamon • 2 sticks unsalted butter, softened • 1 large egg • 1 teaspoon vanilla • 1 jar Nutella® (you can certainly use raspberry jam, but this was a hit!) Special Equipment: a 2- to 2 1/4-inch fluted round cookie cutter and assorted 1/2-inch shaped cutters How to: 1. Put oven rack in middle position and preheat to 350 degrees. 2. Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off), then cool to room temperature. 3. Pulse nuts and 1/4 cup brown sugar in a food processor until nuts are finely ground. Continued next page


4. Whisk together flour, baking powder, salt and cinnamon in a small bowl. 5. Beat together butter and remaining 1/2 cup brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle) or 6 minutes with a handheld. Add nut mixture and beat until combined well, about 1 minute. Beat in egg and vanilla. Reduce speed to low and add flour mixture, mixing until just combined. 6. With floured hands, form dough into 2 balls and flatten each into a 5-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 2 hours. 7. Move oven racks to upper and lower thirds of the oven and preheat to 350 degrees. 8. Roll out 1 disk dough into an 11-inch round, 1/8 inch think, between 2 sheets of wax paper (keep remaining disk chilled). If dough becomes too soft to roll out, rewrap in plastic and chill until firm. Cut out as many cookies as possible from the dough with the larger cookie cutter and transfer to ungreased large baking sheets, arranging about an inch apart. Using smaller cutters, cut out centers from half of the cookies, reserving centers and re-rolling along with scraps (re-roll only once). Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10-15 minutes total. Transfer with a metal spatula to racks to cool completely. Make more cookies from second disk. 9. Spread about a teaspoon of Nutella速 (or jam) on flat side of one cookie and sandwich with the flat side of a windowed cookie.


Beth’s Spicy Oatmeal Raisin Cookies Submitted by Christy T. – Redding, CT Ingredients: • 1/2 cup butter, softened • 1/2 cup butter flavored shortening • 1 cup packed light brown sugar • 1/2 cup white sugar • 2 eggs • 1 teaspoon vanilla extract • 1 1/2 cups all-purpose flour • 1 teaspoon baking soda • 1 teaspoon ground cinnamon • 1/2 teaspoon ground cloves • 1/2 teaspoon salt • 3 cups rolled oats • 1 cup raisins How to: 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large bowl, cream together the butter, butter-flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets. 3. Bake 10 to 12 minutes until light and golden. Do not over-bake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don’t last long!


Pumpkin Pie Biscotti Submitted by Carmela A. – Thornwood, NY Ingredients: • 3 1/2 cups all-purpose flour • 1 1/2 cups firmly packed brown sugar • 2 teaspoon baking powder • 1/4 teaspoon cinnamon • 1/2 teaspoon salt • 2 teaspoon pumpkin pie spice • 1/2 cup pumpkin puree • 2 large eggs, lightly beaten • 1 tablespoon vanilla extract • 2 tablespoons butter • 1 1/2 cup nuts, coarsely chopped (pecans) How to: 1. Preheat oven to 350 degrees. 2. Combine flour, brown sugar, baking powder, salt, cinnamon and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla extract, stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly at first, gradually becoming moist after stirring.) 3. Melt butter in a large skillet over medium heat; add nuts. Cook, stirring constantly, until nuts are browned. Remove from heat and cool completely. Continued next page


Pumpkin Pie Biscotti 4. Knead the cooled nuts into dough. Place dough on a lightly floured surface and cut into 2 portions. Lightly flour hands and shape each portion into a 2 x 10� long log. Place logs 3� apart on lightly greased cookie sheet. Bake for 24 minutes; cool logs for 15 minutes. Reduce oven temperature to 300 degrees. 5. When generally cooler to touch, move a loaf to a cutting board and using a serrated knife, cut diagonally into 1/2� thick pieces. Do the same to the other loaf. The interior of each cookie should still be just a little moist. 6. Place the biscotti with cut side facing up back onto the cookie sheet and bake for 15 minutes. 7. Once the biscotti have fully cooled, melt some white chocolate chips, place the melted chocolate in a zip-top bag, cut a small opening in one corner and drizzle it across the biscotti. Store in an airtight container for up to a month.


Pumpkin Tiramisu Submitted by Carmela A. – Thornwood, NY (Makes 6 servings) Ingredients: • 1/4 cup pure maple syrup or maple-flavor syrup • 1 tablespoon bourbon • 3/4 cup canned pumpkin • 1 teaspoon ground cinnamon • 1/2 teaspoon ground ginger • 1/4 teaspoon salt • 1/2 cup whipping cream • 1/4 cup granulated sugar • 1/2 8-ounce container mascarpone cheese, softened • 1 tablespoon powdered sugar • ½ cup whipping cream • 1 3-ounce package ladyfingers, split • Ground nutmeg or freshly grated nutmeg How to: 1. Line a 9x5x3-inch loaf pan with plastic wrap; set aside. For syrup, in a small bowl, combine maple syrup and bourbon. Set aside. 2. For filling, in a small bowl, combine pumpkin, cinnamon, ginger, and salt. In a small mixing bowl, combine 1/2 cup whipping cream and granulated sugar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gently fold whipped cream into pumpkin mixture. Continued next page


Pumpkin Tiramisu 3. For topping, in another small mixing bowl, combine mascarpone cheese and powdered sugar. Beat on low speed until combined. Gradually beat in 1/2 cup whipping cream just until thickened (do not overbeat). 4. To assemble, arrange half of the ladyfingers in a single layer in the bottom of the prepared pan. Drizzle evenly with half of the syrup. Top with half of the filling, spreading evenly. Arrange remaining ladyfingers in a single layer over filling. Drizzle with remaining syrup and top with remaining filling. Dollop topping over filling. Using the back of a spoon, carefully spread topping evenly over filling. Cover and chill for 8 to 24 hours. 5. Use the plastic wrap to lift tiramisu out of pan. Place tiramisu on a serving platter. Sprinkle with nutmeg. Carefully cut the dessert crosswise into slices.


Orange Icebox Cookies

with Semi-Sweet Chocolate Glaze Submitted by Linda M. (Tumbleweed Contessa) – El Paso, TX “These orange cookies smell delicious while baking. Don’t slice them too thick or they are too soft. Make sure the dough stays cold while slicing. These were best when my mother made them at Christmas along with other goodies she included on a plate for friends and neighbors. These are my choice for a cookie exchange. They are good with a hot spiced tea.”

Ingredients: • 1 cup butter, room temperature • ½ cup granulated sugar • ½ cup brown sugar • 1 egg (room temperature) • 2 tablespoons fresh, squeezed orange juice • 2-¾ cups all-purpose • ½ teaspoon salt • ½ teaspoon baking soda • 1 tablespoon grated orange zest • ½ cup chopped pecans, optional • 1 bag semi-sweet chocolate chips How to: 1. Cream butter and sugars until light and fluffy. Add the egg, orange juice, and orange zest. Combine the dry ingredients in a separate bowl with a whisk to lighten and add to the mix. Finely chop the pecans and mix well, if using. 2. Form into 2 logs and wrap in plastic wrap. Refrigerate for at least 3-4 hours or until you are ready to bake. Slice about ¼” thick and bake at 400° for 8 minutes. Remove to a rack to cool. 3. When cool, dip in the chocolate chips which you can melt in the microwave. I use a spoon and cover just one end with the chocolate and put on a rack to harden. (I put them in the refrigerator or freezer to speed this up.) 4. Store in an airtight container.


Chewy Ginger Cookies Submitted by Laura of Real Mom Kitchen (realmomkitchen.com) “This cookie is VERY soft and full of seasonal flavor. They are also served with a delicious fluffy dip. This takes the ginger cookie to a whole new level. These cookies also make a perfect gift paired with the dip. Be sure not to under-cook these cookies. You can tell the cookie is cooked enough when it is puffed, otherwise it will look too flat and will be under done.” Ingredients: • 2-1/2 cups all-purpose flour • 2 teaspoon ground ginger • 1 teaspoon baking soda • 3/4 teaspoon ground cinnamon • 1/2 teaspoon ground cloves • 1/4 teaspoon salt • 1 cup (2 sticks) I Can’t Believe It’s Not Butter!® All Purpose Sticks (I used the stuff in the tub) • 1 cup granulated sugar • 1 large egg • 1/4 cup molasses • 1/3 cup Demerara, turbinado or granulated sugar (I used granulated) How to: 1. Preheat oven 350 degrees. 2. Combine flour, ginger, baking soda, cinnamon, cloves and salt in medium bowl; set aside. 3. Beat I Can’t Believe It’s Not Butter!® All Purpose Sticks with 1 cup granulated sugar in large bowl with electric mixer until light and fluffy. Beat in egg until blended. Stir in molasses. Gradually stir in flour mixture just until blended. Gently roll dough into 1-inch balls with lightly floured hands, then roll in Demerara sugar. Arrange on ungreased baking sheets, 2 inches apart. 4. Bake 8 minutes or until cookie edges are firm. Cool sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.


Gingersnap Dip Submitted by Laura of Real Mom Kitchen (realmomkitchen.com) Ingredients: • 1 (8 oz.) package cream cheese, softened • 1 cup confectioners’ sugar • 2 teaspoons pumpkin pie spice • ½ teaspoon vanilla extract • 1 (8 oz.) carton frozen whipped topping, thawed How to: 1. In a small mixing bowl, combine the cream cheese, confectioners’ sugar, vanilla and pumpkin pie spice. Beat in whipped topping until blended. 2. Refrigerate until serving.

Shortbread Wedges

Submitted by Debbie C. – North Bay, Ontario, Canada (Makes 8 wedges) Ingredients: • 1 stick unsalted butter • 1 cup all-purpose flour • 1/3 cup confectioners’ sugar How to: 1. Preheat oven to 300 degrees. In mixing bowl, cream butter. Add flour and sugar; mix just to combine (chill 10 minutes if too soft). 2. Pat into an 8-inch round cake pan; crimping edge with a floured fork. Bake until firm and slightly browned, 30 to 35 minutes (drape with foil if browning too quickly). Immediately score into eight wedges; cool completely. Turn out of pan; slice with a serrated knife.


White Chocolate Cranberry Cookies Submitted by Debbie C. – North Bay, Ontario, Canada (Yields 2 dozen) Ingredients: • 1/3 cup butter, softened • 1/2 cup packed brown sugar • 1/3 cup sugar • 1 egg • 1 teaspoon vanilla extract • 1-1/2 cups all-purpose flour • 1/2 teaspoon salt • 1/2 teaspoon baking soda • 3/4 cup dried cranberries • 1/2 cup white baking chips How to: 1. In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to butter mixture and mix well. Stir in cranberries and chips. 2. Drop by heaping tablespoonfuls two inches apart onto baking sheets coated with cooking spray. Bake at 375 degrees for 8-10 minutes or until lightly browned. Cool for one minute before removing to wire racks.


Espresso Chocolate Chip Shortbread Submitted by Debbie C. – North Bay, Ontario, Canada Ingredients: • 1 tablespoon instant espresso powder • 1 tablespoon boiling water • 1 cup (8 oz.) unsalted butter, at room temperature • 2/3 cup confectioner’s sugar • 1/2 teaspoon vanilla extract • 2 cups all-purpose flour • 4 oz. of bittersweet chocolate, finely chopped, or 3/4 cup mini chocolate chips How to: 1. Dissolve the espresso in the boiling water, and set aside to cool to tepid. 2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in the vanilla and espresso, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate with a sturdy rubber spatula. Continued next page


Espresso Chocolate Chip Shortbread 3. Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days. 4. Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats. 5. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet. 6. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack.


Pfeffernüsse Submitted by Jennifer W. – Loveland, CO “I’m entering this cookie recipe because my Grandma made these cookies at Christmastime and they have always been a favorite in our family. They are wonderful and so fun to make!”

Note: This recipe yields about 9 dozen cookies, depending on how big you make them — and how much dough you eat in the process! Pfeffernüsse will store well in airtight containers at room temperature. You can also freeze them. Ingredients: • 1 cup butter • 1 cup sugar • 2 large eggs (consider using pasteurized eggs; see Notes) • ½ cup white corn syrup • ½ cup molasses • 4 - 5 tablespoons anise seed (or even more if you prefer; see Notes) • 1 teaspoon cinnamon • ½ teaspoon allspice • ½ teaspoon cloves • ½ teaspoon nutmeg • 1 teaspoon baking soda • 1/3 cup warm water (from the tap, or microwaved for a few seconds) • 6½ cups flour Continued next page


How to: 1. Preheat oven to 375 degrees and place rack in center of the oven. 2. Cream butter and sugar in a mixing bowl that is large enough to hold all ingredients (a stand mixer like a Kitchen Aid is ideal for this, although you can also use a hand mixer — or even beat the ingredients by hand, if you are particularly energetic). 3. Add the following ingredients one at a time, beating after each addition to incorporate: eggs, corn syrup, molasses, anise seed, cinnamon, allspice, cloves, and nutmeg. 4. Dissolve baking soda in warm water, add to mixture, and beat again. Add flour, and beat mixture until all ingredients are wel l incorporated. The dough should be somewhat stiff. 5. Take a handful of dough and roll it into a long cylindrical sausage shape about one inch in diameter. Repeat until you’ve formed all the dough into cylinders. 6. Optional step: Wrap the dough cylinders in wax paper or cling wrap and refrigerate them for half an hour or longer (even overnight) before continuing with the recipe. Chilling the dough makes it easier to handle, but you can skip this step if you’re in a hurry. 7. Cut one-inch pieces of dough from the cylinders and roll the pieces into small balls. Place dough balls on baking sheets that have been lined with silicone baking mats or parchment paper (you can also use greased cookie sheets). It’s probably easiest to roll enough dough balls to fill one baking sheet, then start baking while you roll more. 8. Bake for 10 to 12 minutes. The cookies are done when baked through and starting to brown on top. 9. Roll cookies in powdered sugar while still warm. (You can do this when the cookies are cold, but the powdered sugar sticks a bit better when the cookies are fresh from the oven.) 10. Store cookies in an airtight container.


Cream Cheese Cookies Submitted By: Nancy M. - 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 L. - Monroe, NY 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 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.


Chocolate Gooey Butter Cookies Submitted by: Dawn L. - Monroe, NY Ingredients: • 1 (8-ounce) brick cream cheese, room temperature • 1 stick butter, at room temperature • 1 egg • 1 teaspoon vanilla extract • 1 (18-ounce) box moist chocolate cake mix • Confectioners’ sugar, for dusting How to: 1. Preheat oven to 350 degrees F. 2. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. 3. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner’s sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and “gooey.” 4. Cool completely and sprinkle with more confectioners’ sugar, if desired.


Raspberry-Almond Linzer Cookies Submitted by Blanche T. – Smithville, NJ Ingredients: • 2/3 cup almonds • 1/2 cup packed light brown sugar • 2 1/2 cups all-purpose flour, spooned and leveled, plus more for the work surface • 1/2 teaspoon baking powder • 1/2 teaspoon kosher salt • 1/4 teaspoon ground cinnamon • 1 cup (2 sticks) unsalted butter, at room temperature • 1 large egg • 1 teaspoon pure vanilla extract • 1 tablespoon confectioners’ sugar • 1 12-ounce jar raspberry jam How to: 1. Heat oven to 350° F. Spread the almonds on a baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes; let cool. 2. In a food processor, process the almonds and ¼ cup of the brown sugar until the almonds are finely ground. 3. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Continued next page


Raspberry-Almond Linzer Cookies 4. Using an electric mixer, beat the butter and the remaining ¼ cup brown sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg and vanilla. Reduce speed to low and gradually add the almond mixture, then the flour mixture, mixing until just combined (do not overmix). 5. Divide the dough in half, shape into two disks, wrap in plastic wrap, and refrigerate until firm, at least 3 hours. 6. Heat oven to 350° F. On a lightly-floured surface, roll out each piece of dough to a 1/8-inch thickness. Using a 2- to 2 ½-inch round cookie cutter, cut the dough into rounds and place on parchment-lined baking sheets, spacing them 1 inch apart. Using a ¾- to 1-inch round cookie cutter, cut out the centers from half of the cookies. Reroll and cut the scraps as neces sary. 7. Bake, rotating the baking sheets halfway through, until the edges are golden, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. 8. Sprinkle the confectioners’ sugar on the cookies with the holes. Spread 1 teaspoon jam on the remaining cookies and top with the sugared cookies. Store the cookies in an airtight container at room temperature for up to 5 days.


Chocolate & Chocolate Chip Cookie Dough Chip

Cookies

Submitted by Promotion in Motion “Promotion in Motion is the maker and manufacturer of America’s favorite candies and fan favorite, Chocolate Chip Cookie Dough Miniatures, which can be prepared quickly, easily and on a budget. Not only will these treats be an extra little bonus for your holiday festivities, but the crowd is sure to love them!”

Ingredients: • • • • • • • • •

1 cup butter, softened 1 1/2 cups white sugar 2 eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 2/3 cup cocoa powder 3/4 teaspoon baking soda 1/4 teaspoon salt 2 cups Chocolate Chip Cookie Dough Miniatures

How to: 1. Preheat oven to 350 degrees F (175 degrees C). 2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. 3. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. 4. Mix in the Chocolate Chip Cookie Dough Miniatures. 5. Drop by rounded teaspoonfuls onto ungreased cookie sheets. 6. Bake for 8 to 10 minutes in the preheated oven, or just until set. 7. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.


Chocolate & Chocolate Chip Cookie Dough Brownies Submitted by Promotion in Motion Ingredients for Brownies: • 3 tablespoons unsalted butter • 1 ounce Chocolate Chip Cookie Dough Miniatures • 3 tablespoons Nutella • 3 tablespoons butter • 1 cup sugar • 1 egg • 1 egg yolk • 1/2 teaspoon vanilla • 1/2 cup all-purpose flour • 1/8 teaspoon cardamom • 1 tablespoon Dutch-processed cocoa powder • 1/2 teaspoon salt Ingredients for Cookies: • 4 tablespoons unsalted butter, at room temperature • 1/4 cup packed light brown sugar • 2 tablespoons sugar • 1 egg, cold • 1/2 teaspoon vanilla • 1/2 cup plus 2 tablespoons all-purpose flour • 1/4 teaspoon baking soda • 1/4 teaspoon salt • 3/4 cup Chocolate Chip Cookie Dough Miniatures Continued next page


Chocolate & Chocolate Chip Cookie Dough Brownies How to: 1. Heat the oven to 350 degrees. 2. Spray an 8Ă—8-inch square baking pan with non-stick spray, line the pan with parchment paper, then spray the paper with non-stick spray. 3. In a small bowl combine the butter, Chocolate Chip Cookie Dough Miniatures and Nutella. 4. Melt in the microwave, or in a double boiler, until smooth. 5. Set aside to cool. 6. In a medium bowl combine the second amount of butter, sugar, egg, egg yolk, and vanilla until smooth. 7. Add the melted chocolate mixture and whisk to combine. 8. Sift in the flour, cardamom, cocoa powder, and salt. Whisk until no large lumps of flour remain then spread it evenly in the prepared pan. Set aside. 9. In a separate bowl cream together the butter, brown sugar and sugar until creamy and smooth. 10. Add the egg and vanilla and mix until blended. 11. Sift in the flour, baking soda, and salt and mix until most of the flour is incorporated. 12. Add the Chocolate Chip Cookie Dough Miniatures and mix until evenly distributed. 13. Scoop the cookie dough into the brownie batter then bake for 25 to 30 minutes, or until the edges are just set and the center does not wobble when the pan is shaken. 14. Cool in the pan for one hour, then remove from the pan and cool to room temperature before slicing.


Crinkled Fudge Truffle Cookies Submitted by Danielle A. – New City, NY Ingredients: • 12 oz. sweet baking chocolate, chopped • 2 tablespoons butter flavored shortening • 1 teaspoon instant coffee granules • 3 Pete & Gerry’s organic eggs • 1 1/4 cups granulated sugar • 1 teaspoon vanilla • 1 cup pecans, chopped • 6 tablespoons all-purpose flour • 1 teaspoon ground cinnamon • 1/2 teaspoon baking powder • 1/4 teaspoon salt • 60 pecan halves (optional) • Powdered sugar How to: 1. Preheat oven to 350°F. 2. In a small saucepan, heat and stir chocolate and shortening over very low heat until chocolate begins to melt. Remove from heat and add coffee granules. Stir until smooth. Cool. 3. Beat eggs and sugar with an electric mixer on medium to high speed until light and lemon colored (3 to 4 minutes). 4. Beat in cooled chocolate mixture and vanilla. 5. On low speed, beat in chopped pecans, flour, cinnamon, baking powder, and salt until combined. 6. Spray cookie sheets with nonstick cooking spray. Drop teaspoons of dough 2 inches apart on cookie sheets. 7. If desired, place a pecan half atop each cookie. 8. Bake in a 350 degree oven for 8 to 10 minutes or until just set on surface (do not over-bake). 9. Cool 1 to 2 minutes, transfer to racks. Cool completely.


Coconut Shortbread Cookies with Creamy Butter Frosting

Submitted by Debbie P. – Pearl River, NY Ingredients: For the cookies: • 3 cups all-purpose flour • 2/3 cup granulated sugar • 1/2 cup unsweetened medium-shred coconut • 2 teaspoon finely grated lemon zest • 1/2 teaspoon salt • 20 tablespoons (2 1/2 sticks) softened unsalted butter, cut into 1/2-inch pieces • Decorative sugars and icing pens For the frosting: • 8 tablespoons (1 stick) softened unsalted butter • 1 1/2 cups sifted confectioners’ sugar • 2 teaspoons vanilla extract • 2 to 4 drops food coloring How to: 1. To make the cookies, in the bowl of a food processor, pulse the flour, granulated sugar, coconut, lemon zest and salt until blended. Add the butter and process in short pulses, just until the ingredients form a ball. 2. Turn the dough out onto a lightly floured surface and shape into a ball. Divide the dough in half and place each half between 2 large sheets of waxed paper. Roll out each portion to form a 10-inch round about 1/8 inch thick. Keeping the rounds between the waxed paper, stack them on a baking sheet and refrigerate until firm, at least 2 hours or up to 3 days; or freeze, well wrapped, up to 1 month.


Coconut Shortbread Cookies with Creamy Butter Frosting 3. 4. 5. 6. 7. 8. 9.

Position a rack in the lower third of an oven and preheat to 325ºF. Line 2 large baking sheets with parchment paper. Working with 1 round of dough at a time, peel off the top sheet of waxed paper, replace it loosely on top and flip the dough over. Peel off and discard the second sheet of paper. Using assorted cookie cutters, cut out shapes and place them about 1/2 inch apart on the prepared baking sheets. Gather the scraps and refrigerate. (If desired, decorate the cook ies with the decorative sugars prior to baking. Otherwise, bake the cookies unadorned, then frost and decorate them after they have cooled.) Bake the cookies, one sheet at a time, until they are no longer shiny, are just ivory colored and feel slightly firm to the touch, 12 to 15 minutes. Transfer the baking sheet to a wire rack and cool for about 5 minutes. Using a metal spatula, transfer the cookies to the rack to cool completely. Repeat with the remaining dough and scraps. To make the frosting, in a mixing bowl, using an electric mixer, beat the butter, confectioners’ sugar and vanilla on medium speed until smooth and blended. Stir in 1 drop of food coloring at a time until the desired shade is reached. To decorate the cookies, spread the frosting over the top of a cookie and decorate with the sugars and icing pens. To make cookie sandwiches, choose 2 identically shaped cookies and spread 1 to 2 Tbs. frosting evenly over one of the cookies. Center the other cookie on the frosted one and gently press together. Decorate the top cookie with frosting, sugars and icing pens.


Melt-away Cookies Submitted by Jean V. – Blauvelt, NY Ingredients: • 1 cup softened butter, creamed • ½ cup confectioners’ sugar • 1 teaspoon vanilla • ¼ teaspoon salt • 2 cups flour How to: 1. Mix together confectioners’ sugar, creamed butter, vanilla and salt. Stir until fluffy. Stir in flour gradually, until blended. Chill 30 minutes or until firm to handle. 2. Shape dough into 1 inch balls and place 1 inch apart on ungreased cookie sheet. 3. Bake at 325 degrees for 12 to 15 minutes or until light golden brown. While still warm, dust with sugar or sprinkles.


Cream Cheese Cookies Submitted by Rina A. – Bronx, NY Ingredients: • 2 cups flour • 2 tablespoons sugar • 2 tablespoons baking powder • ½ teaspoon salt • 1 cup butter, softened • 9 oz. cream cheese, softened • 2 eggs, well beaten • ½ cup cherry or apricot preserves How to: 1. Stir together flour, sugar, baking powder and salt. Set aside. In bowl, cream together the butter and cream cheese until well blended. Stir in flour mixture gradually. Add in eggs. Mix to form stiff dough. Chill until dough is firm enough to roll out (several hours or overnight). 2. Roll out ¼ of the dough at a time, on lightly floured board, to about ¼ inch thick. Keep remainder of dough chilled until ready to roll out. Cut ¾ inch rounds with floured cookie cutter. Re-roll the dough scraps. 3. With index finger, make deep indent in center of cookie. Fill with preserves. Place 1 inch apart on ungreased cookie sheet. Bake at 375 degrees for about 15 minutes or until lightly golden.


Walnut Fingers with Chocolate Glaze Submitted by Giovanna R. – Howard Beach, NY (Makes 3 dozen) Ingredients: For cookies: • 1 cup unsalted butter, softened • ¼ cup sugar • 1 teaspoon vanilla • 2 cups sifted flour • 1 cup chopped walnuts For glaze: • 6 oz. semi-sweet chocolate • 1 tablespoon shortening How to: 1. In a large bowl using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Stir in flour and walnuts gradually. 2. Shape dough into balls using a level tablespoon. On floured surface, roll dough balls with your fingertips into a 2-inch long piece. Tap ends to even out. 3. Place 1-inch apart on cookie sheet. Bake at 300 degrees for 35 to 40 minutes or until bottoms of cookies are golden. Remove to wire racks and cool completely. Drizzle with chocolate glaze. To make glaze: In saucepan, melt 6 oz. semi-sweet chocolate chips with 1 tablespoon shortening. Mix well. Cool completely before drizzling on cookies.


Cookie Butters Spread some love this holiday season with these indulgent cookie butter recipes! Jar them and add a festive ribbon to make a lovely food gift! Homemade Gluten-Free Cookie Butter Courtesy of Foodie Fiasco Ingredients: • 2 cups raw cashews (you could also use almonds, or for a cheaper option, peanuts for a peanut butter cookie butter) • 2 teaspoons black strap molasses • 1/8 teaspoon ginger • 1/8 teaspoon nutmeg • 1/8 teaspoon cloves • ¼ teaspoon cinnamon • 2 teaspoons brown sugar How to: 1. Blend cashews until butterized in a food processor. Be patient. This might take a while. Scrape down the bowl as needed. With the processor running, add in remaining ingredients except the molasses. Keep blending until the cashew mixture is buttery again, and then add in molasses. 2. Blend until buttery once more, get out your spoon, and spread on cookies!


Cookie Butters Spiced Cookie Butter Courtesy of CHOW Ingredients: • 15 (4-3/4-by-2-1/2-inch) whole graham crackers (about 8 oz.) • 1/2 cup powdered sugar • 2 tablespoons packed dark brown sugar • 1/2 teaspoon ground cinnamon • 1/8 teaspoon ground nutmeg • 3/4 cup vegetable oil How to: 1. Break the graham crackers into rough 2-inch pieces and place them in a food processor fitted with a blade attachment. Add the powdered sugar, brown sugar, cinnamon, and nutmeg. Process until finely ground, about 1 minute. Transfer the mixture to a medium bowl and reserve the food processor (no need to wash it). 2. Working in batches, grind the cracker mixture in a spice grinder until very fine. Return the powder to the food processor. 3. With the motor running, slowly add the oil in a steady stream, stopping and scraping down the sides of the bowl as necessary, until the mixture is smooth, about 1 minute. Transfer to a container with a tightfitting lid and store at room temperature for up to 1 month. If the mixture separates, stir to recombine before serving.


Cookie Butters Cookie Butter Courtesy of Stephanie Wise (Girl Versus Dough) Ingredients: • 2 packages (8.8 oz each) decorative caramelized biscuit cookies • 2 tablespoons packed light brown sugar • 5 teaspoons ground cinnamon • 1/2 teaspoon ground nutmeg • 1 teaspoon vanilla • 1 tablespoon molasses • 2 tablespoons vegetable oil • 1 cup water How to: 1. In large food processor, process cookies into fine crumbs. Turn off processor. Add brown sugar, cinnamon, nutmeg and vanilla; process until blended. Continue to process while adding molasses and oil through spout. 2. With processor running, add just enough water so mixture becomes a creamy consistency (you might not use all the water). Add more water as needed until you reach desired texture (it should be about the same as peanut butter). 3. Pour cookie butter into airtight container; seal. Store in refrigerator.


2012 Virtual Holiday Cookie Swap  

Recipe e-book for 2012 Virtual Holiday Cookie Swap

2012 Virtual Holiday Cookie Swap  

Recipe e-book for 2012 Virtual Holiday Cookie Swap

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