The
Christmas
Cookiebook
Happy holidays
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Chocolate Chip Cookies Jack Low & The Culinary Class Whenever the culinary class makes a team meal or caters, we always bring along our chocolate chip cookies. If we don’t have them, there will be people asking, “Where are the cookies?” and saying, “You guys better bring them next time.” Bonus: The secret is cinnamon, SSSSHHH!! Cookie Ingredients 1/2 pound butter 1 cup brown sugar 3/4 cup white sugar 1 egg 1 teaspoon cinnamon
2 1/2 cups flour 1/2 teaspoon salt 1 teaspoon baking soda 1 cup chocolate chips
Instructions Preheat oven to 375. In a mixer, cream butter with both sugars with a paddle attachment. Make sure to scrape down the sides. In a separate bowl, mix together flour, salt, cinnamon, and baking soda with a whisk. Add egg to creamed butter and sugars and mix until incorporated, again scraping down the sides as you mix. In batches, slowly add flour mixture until it is all added. Remove bowl from mixer and fold in chocolate chips. With the scale set to measure ounces, weigh out 1 1/2 ounce portions or 2 tablespoons worth. Roll into balls and slightly flatten. Place said portions 1-2 inches apart on parchment paper placed in the pan. Put in oven for 8-10 minutes or until just the outsides start to brown for soft cookies and brown all over for crispy cookies. Pull out cookies and let cool for 2 minutes on the pan. Then move them to a cooling rack until cooled completely. Yield: 2 dozen.
make a new memory together... Invite your family and friends to make candles together. It is the giving season! Make a candle to gift to a loved one. Holiday fragrances are avaliable now. Monday Tuesday Wednesday Thursday Friday Saturday Sunday
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Closed Closed 11AM–7PM 11AM–7PM 11AM–8PM 10AM–8:30PM Closed
location
714 Main St Suite 101, Eudora, KS 66025
@fusecandlebar
Pumpkin Chocolate Chip Cookies Jack Low & The Culinary Class A fun play on traditional chocolate chip cookies that truly feel like fall! Bonus: Icing on cookies is the best!! Cookie Ingredients 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1/2 cup vegetable oil 2 cups all-purpose flour, spoon and level to measure flour 2 teaspoons baking powder 3/4 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2 teaspoon salt 1 large egg
1 teaspoon vanilla extract 1 cup canned pumpkin puree 1 1/2 cups semi-sweet chocolate chips
Cream Cheese Frosting Ingredients 4 ounces cream cheese, softened to room temperature 2 cups powdered sugar Pinch salt 1 1/2 tablespoons milk/half-half/ heavy cream room temperature 1 teaspoon vanilla extract
Instructions Preheat oven to 350. Line baking sheets with silicone baking mats or parchment paper. In the bowl of an electric stand mixer fitted with the paddle attachment, blend granulated sugar, brown sugar, and vegetable oil until combined. While sugars and oil mix, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt for 20 seconds in a separate bowl and set aside. Once sugar and oil are well blended, mix in egg and vanilla then blend in pumpkin puree. With mixer on low speed, slowly add in flour mixture and mix just until nearly combined, scraping down the sides of the bowl as needed (batter will be pretty wet). With a rubber spatula, fold in chocolate chips while folding batter to evenly combined. Drop dough 2 tablespoons at a time onto baking sheets lined with Silicone liners or parchment paper, spacing cookies two inches apart. Bake until cookies are nearly set about 11-13 minutes. Allow to cool several minutes before transferring to a wire rack to cool. Yield: 2 dozen For frosting: In your stand mixer, place cream cheese and beat until fluffy, about 1 minute. Slowly add in powdered sugar and a pinch of salt. You may need to stop and scrape down the bottom and sides of the bowl. Now add in the milk and vanilla and mix until combined. Frost and enjoy!
Cookie Butter Snickerdoodles Cami Parker These cookies taste like the holidays, and that’s why I love them. They are soft, chewy, and filled with delicious cookie butter and warm cinnamon! Cookie Ingredients 1/4 cup brown sugar, packed 1/2 cup white sugar 1/2 cup salted butter, softened 1/2 cup Biscoff cookie butter 1 egg, room temp 1 1/2 teaspoons vanilla extract 1 teaspoon baking soda 1 teaspoon salt 1 3/4 cups all-purpose flour
Cinnamon Sugar Coating 1/2 cup white sugar 2 tablespoon ground cinnamon
Instructions Preheat the oven to 350. Mix the cinnamon and sugar in a small bowl. Set aside for later. Whip softened butters and sugar(s) until light and fluffy (2-3 min). Beat in the egg and vanilla extract until smooth. In another bowl, whisk together flour, baking soda, and salt till evenly distributed. Add the flour mixture into the butter and mix until you have a homogeneous dough. Portion the cookie dough into 4-oz. balls then roll into the cinnamon sugar mixture that was set aside earlier. Place the cookie dough 2-3 inches apart on a lined or greased cookie sheet. Bake for 10-12 minutes, depending on your preferred doneness. Let cool for a couple minutes on the tray to set up. Then, transfer to a wire rack to cool completely. Serve and enjoy! Cookies can last up to a week in an airtight container.
Bakery and Ice Cream Shop (785) 542-0398 714 Main Street Suite 102 Eudora KS 66025 @mainstscoopsandsweets www.mainstreetscoopsandsweets.com
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Bethlehem Cookies Barbara Seiwald As long as I have been in the Seiwald family (54 years), this cookie was a favorite then, and a favorite now. Cookie Ingredients 1 1/4 cups sugar 2 small eggs 1 1/2 sticks butter, room temp. 1/2 cup of sour cream (add 1 1/2 teaspoons of vegetable oil to sour cream) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon lemon, vanilla and almond extract 2 1/2 cups sifted flour
Powdered Sugar Icing 2 tablespoons butter 1 teaspoon vanilla 2 cups powdered sugar Milk
Instructions Preheat oven to 350. Cream sugar and butter to look like whipping cream. Add eggs one at a time and beat well after each egg. Add sour cream mixture, then baking soda. Add baking powder to the flour. Add extracts to sour cream mixture. Add cream mixture and flour mixture alternately. Chill the dough overnight. Also keep any extra dough in refrigerator, as you cannot work with it if it starts to warm up. I use kitchen gloves (not so messy) to roll each cookie the size of a walnut. It helps to keep a little powdered sugar on your gloves and work fast before the dough warms. I use a cookie sheet lined with precut parchment paper.
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Bake cookies for 11 minutes. Cool completely before icing. To make icing, melt butter in a pan. Add vanilla. Start with about two cups of powdered sugar. Add enough milk to beat to a good thick consistency. Top cookies with red or green sprinkles.
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Chewy Ginger Cookies Andi Bock Here is my favorite Christmas cookie. It is not super sweet and is great for early morning coffee or dessert and hot tea. P.S. My grandkids love rolling the dough balls in sugar before baking them. Cookie Ingredients 8 tablespoons (1 stick) unsalted butter, softened 3/4 cup sugar 1 large egg 1 1/2 cups all-purpose flour 1 1/2 teaspoons ginger 1/4 teaspoon ground cloves 1/2 teaspoon cinnamon 1/4 teaspoon salt 1 teaspoon baking soda 1/4 cup molasses Instructions Preheat oven to 350. Line baking sheet with parchment paper. Cream butter and sugar until light and fluffy, about 3 minutes. Add egg and blend well. Add flour, ginger, cloves, cinnamon, salt, baking soda, and molasses and mix until fully combined. Using a small ice cream scoop, portion out dough balls. Roll in sugar on a plate or bowl and place 2 inches apart on cookie sheet. Bake 10 minutes or until set. Cool completely, storing any leftovers in an airtight container. Makes about 3 dozen. ENJOY AND SHARE WITH FRIENDS AND FAMILY.
Come sip to the holidays with family and friends Wednesday - sunday indoor and outdoor seating
Handcrafted Wines & Ciders 24305 Loring Rd Lawrence, KS 66044
Pecan Cardamom Bar Cookies Diane Chrislip The cardamom gives these shortbread cookies a nice, festive flair. And all those pecans--oh, yum!
Cookie Ingredients 1 cup butter, softened 1/2 cup white sugar 1/2 cup brown sugar 1 large egg yolk 1 tablespoon vanilla extract 2 cups flour 1 tablespoon cardamom 3/4 teaspoon salt 1 cup chopped pecans
Icing Ingredients 1 1/2 tablespoons butter 1 cup confectioners’ sugar 1/2 teaspoon vanilla 1 tablespoon milk, or as needed
Instructions Preheat oven to 275. Grease a 10x15 jellyroll pan. In a large bowl, cream butter and the brown and white sugars. Mix in the egg yolk and vanilla. Combine the flour, cardamom, and salt. Stir into creamed mixture along with the chopped pecans. Spread evenly into prepared pan. Bake for 1 hour. While cookies bake, prepare icing. Melt butter in a saucepan over low heat until it starts to brown. Remove from heat and stir in confectioners’ sugar and vanilla until smooth. Stir in just enough milk to achieve a drizzling consistency. Drizzle icing over bar cookies while still warm. Cool slightly and cut into bars.
Mexican Hot Chocolate Snickerdoodles (Vegan Friendly) Eric Strimple Attached is one of my “go to” cookie recipes during the holiday season. The sweet heat always gets people talking. Cookie Ingredients 1/2 cup canola oil 1 cup sugar 1/4 cup pure maple syrup 3 tablespoons almond milk (Or your preferred non-dairy milk) 1 teaspoon vanilla extract
1 teaspoon chocolate extract (or more vanilla extract if you have no chocolate) 1 2/3 cups flour 1/2 cup cocoa powder 1 teaspoon baking soda 1/4 teaspoon salt
1/2 teaspoon cinnamon 1/2 teaspoon cayenne Topping 1/3 cup sugar 1 teaspoon ground cinnamon
Instructions Preheat oven to 350. Line 2 large baking sheets with parchment paper. In a small bowl, whisk together the flour, cocoa powder, baking soda, salt, cayenne pepper, and cinnamon. In another large bowl, add the oil, sugar, maple syrup, milk, and vanilla extract. Stir to combine. Add the flour mixture into the wet ingredients in 3 portions. Be sure to scrape the sides and bottom of bowl after each flour addition to combine. For the spiced sugar topping: In a shallow dish, combine the sugar and cinnamon. Stir until combined. Scoop out portions of the dough into 1.5-inch balls (you could use an ice cream scooper) and roll each of them in the spiced sugar mixture. Place on prepared baking sheets, about 2 inches apart. Bake cookies for about 10-12 minutes or until cookies are set around the edges but still soft in the center. Check cookies around 9 minutes, because every oven is different, and if the edges look nice and set, they could be ready. Remove from the oven and let cool on the baking sheet for about 5 minutes, then transfer to a cooling rack to cool completely. Cookies will get crispier on the edges and crack some as they cool down.
Cara Austin Owner Bakery & Catering
Lu Lu’s Bakery
1004 Locust St. Suite A Eudora, KS 66025 Call/Text: (785) 393-1907
@lulusbakeryeudora
Momma’s Christmas Gumdrop Cookies Jamie Knabe This was one of my favorite cookies my momma made at Christmas.
Cookie Ingredients 1/2 cup butter 1 cup white sugar 1 large egg 1/2 teaspoon almond extract 1 3/4 cup all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup chopped red, green, white gumdrops (Brach’s are the best)
Instructions Preheat oven to 350. Cream butter and sugar until light and fluffy. Beat in egg, followed by almond extract. In another bowl, whisk together the flour, baking soda, and salt. Slowly add the flour mixture to the creamed mixture and mix well. Stir in gumdrops Drop by tablespoonful onto ungreased baking sheets, making sure they are 2 inches apart. Bake cookies until golden brown, around 12-15 minutes. Watch them closely to make sure they don’t overbake! Cool for 2-3 minutes before removing from baking pan to wire racks to cool completely. Enjoy. Always best when served with a cold glass of milk.
Chewy Peanut Butter Blossoms Jennifer Akers These have always been a staple during the Christmas season in my family. There are always several variations of these cookies everywhere. This is the classic traditional recipe from the Hershey company themselves. Nothing like an original. Cookie Ingredients 48 Hershey’s Kisses 1 can (14 oz) sweetened condensed milk 3/4 cup Reese’s Creamy Peanut Butter 2 cups all-purpose biscuit baking mix 1 teaspoon vanilla extract 1/4 cup sugar
Instructions Preheat oven to 375. Beat sweetened condensed milk and peanut butter in a large bowl until smooth. Add baking mix and vanilla. Blend well. Shape into 1-inch balls. Roll in sugar. Bake on an ungreased cookie sheet for 6-8 minutes until lightly browned. Remove and immediately place the kiss in the center of the cookie.
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Chocolate Chip Christmas Cookies Jamie Whalen The kids say when you add the chocolate chips and sprinkles it just makes them taste sooooo good and all the neighbors love them, too! Cookie Ingredients 8 tablespoons salted butter, melted 1/2 cup brown sugar 1/4 cup granulated sugar 1 large egg 2 teaspoons vanilla extract 1 2/3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup dark chocolate chips 1/2 cup white chocolate chips 1/4 cup red and green sprinkles
Instructions Preheat oven to 350. Add melted butter, brown sugar, and granulated sugar to the bowl of a stand mixer and beat until well combined. Beat in the egg and vanilla extract. Dump in the flour, baking soda, and salt. Mix until combined. Dough will be soft. Stir in dark and white chocolate chips and the sprinkles. Portion dough into 9 large balls of dough. Bake for 11 minutes exactly. Do not overbake. Cookies may look a bit underdone, but they will set up as they cool. Let cookies set on the baking sheet for at least 5 minutes before eating. Store, tightly covered, for up to 5 days.
Country Road Farms Local family owned business located 5 miles south of Eudora.
How to find us:
991 E 2400th Road Eudora, Ks 66025 785-615-1290
Raising beef, pork and fresh farm eggs. Don’t forget our Beef Snack Sticks from our own beef offering 6 delicious flavors. Follow us on Facebook for market hours, specials and upcoming events!
Maple Nut Cookies Wendy Regehr I’m requested to make these anytime I’m participating in a cookie exchange. Bonus: They make a ton & your house smells amazing! Cookie Ingredients 1 cup shortening 1/2 cup butter, softened 2 cups brown sugar 2 eggs 1 teaspoon vanilla 1 teaspoon maple flavoring 3 cups flour 2 teaspoon baking soda 2 cups white chocolate chips 1 cup nuts, chopped
Icing Ingredients 1/4 cup butter 1 teaspoon maple flavoring 4 cups powdered sugar Milk (tablespoons at a time--4 to 8 tablespoons)
Instructions Preheat oven to 350. Cream shortening, butter, eggs, sugar, and flavoring. Add your dry mix slowly. Add chips and nuts. Drop on ungreased cookie sheet from a tablespoon. Bake for 8-12 minutes. Top with frosting and a pecan half when cooled. To make frosting: mix butter, flavoring, and powdered sugar. Add milk a little at a time. These freeze well, and you can freeze them with the frosting on, too. Yields 4-5 dozen.
104 W 20th Suite 1 Eudora, KS 66025 785-542-2707 Fax 785-542-3002
Caitlin’s Soft Gingerbread Cookies Caitlin Beets I am a lifelong Eudora citizen, all 21 years! In those 21 years, I have developed a love for baking, especially pies and cookies! Cookie Ingredients Icing Ingredients 3⁄4 cup butter, melted 3 cups powdered sugar 3⁄4 cup brown sugar 6-8 tablespoons milk or water 3⁄4 cup molasses (depending on the thickness wanted) 1 egg Vanilla, if wanted 3 1/2 cups all-purpose flour Food coloring, if wanted 1 teaspoon baking powder 1⁄2 teaspoon baking soda 2 teaspoons cinnamon 2 teaspoons ginger 1 teaspoon allspice 1 teaspoon salt (if butter is salted, only a 1⁄2 teaspoon) Instructions Whisk butter, brown sugar, molasses, egg, salt, cinnamon, ginger, and allspice till smooth. Fold in baking powder, soda, and half of the flour until it is mostly gone. Add the rest of the flour till the dough comes together. Wrap dough in plastic wrap and chill in the fridge for at least 30 minutes. Preheat oven to 350 while dough is chilling and line a baking sheet with parchment. Sprinkle the counter with flour and dust your rolling pin. This is a very soft dough. Section the dough, working with half and keeping the other half in the fridge. Roll out dough to about 1⁄4-inch thick and cut out cookies. Put cookies on the baking sheet (they don’t spread much so they can be very close). Make sure to put dough scraps or any cookies that didn’t fit on the sheet back in the fridge so the dough doesn’t get too soft. Bake 9-10 minutes. Cool on pan for a couple of minutes then finish cooling on wire rack. Mix icing ingredients and spread over cookies.
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Kaw Kaw ValleyValley State BankState Bank Eudora, Kansas • (785) 542-4200 www.kawvalleystatebank.com MEMBER FDIC
Jam Thumbprint Cookies Lacey Simonson Original recipe from longtime Eudora township resident Josephine Miller. I love these cookies because I grew up making them with my grandma who used to make them with her mom as a child. And as a child, I always thought it was fun to get to put the thumbprint in them.
Cookie Ingredients 1/2 cup shortening or margarine 1 cup shifted flour 1/4 cup white sugar 1/8 teaspoon salt 1 egg 3/4 cup ground nuts Jam of choice
Instructions Preheat oven to 300. Cream shortening and sugar until well combined. Separate egg and add yolk into creamed mixture. Sift together flour and salt. Slowly add into creamed mixture. Chill dough 2+ hours. Beat egg white until lightly foamy. Form 1-inch balls and roll into egg white. Then roll into ground nuts (can substitute sugar for nuts). Place on greased baking sheet. Using a glass dipped in sugar, press down ball into flattened cookie. Place in oven for 5 minutes. Remove and place a thumb print in the middle of each cookie. Place back in oven for 15 more minutes. Remove and let cool for 5 minutes. Fill each thumb print with jam of choice and finish cooling on wire rack.
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