‘Tis the season to bake cookies, and I need your recipes!
For the second year in a row, BiteClub is looking for your best cookie recipes — from family classics to updated confections.
If your recipe sounds good, I’ll bake up a batch, photograph it and consider it for my Ultimate Holiday Cookie Winner.
The Ultimate Winner will receive a cooking class at Relish Culinary Adventures (up to $90) — from a Wild Mushroom Foray to making soups, perfect rice, a pasta-making workshop, or any of their other 2010 classes.
See some recent submissions...
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HOW TO ENTER YOUR RECIPE?
- COMMENT BELOW: Enter your recipe in the comments below.
- or EMAIL ME: heather@heatherirwin.com with Cookie Recipe in the subject line.
- Want to put it in the mail?
Press Democrat
c/o Heather Irwin
427 Mendocino Ave.
Santa Rosa CA 95401
+++++
(OFFICIAL STUFF)
NO PURCHASE NECESSARY TO ENTER OR WIN THE CONTEST
The
BiteClub Holiday Cookie Contest is a skill based competition in which
participants will compete by submitting the best holiday cookie recipe
as selected by BiteClub blogger Heather Irwin. The entrant with the
winning recipe will be awarded a $90 gift certificate for a cooking
class at Relish Culinary Adventures for his/her winning entry. The
Contest begins at 12: PM PT on November 25, 2009 and ends at 11:59 PM
PT on December 19, 2009. The name of the winner will be published on
or about December 24, 2009 on .
This contest is open to legal
residents of the fifty United States and the District of Columbia who:
(a) are 18 years of age. Sponsor employees and their immediate family
members and/or close personal friends and/or those living in the same
household of such persons, whether related or not, are not eligible to
enter the Contest.
Tired of the same old holiday cookies I stumbled onto this one and added my own twist. I hope you enjoy them like my family does!
Lemon Cornmeal Cookies~
1 T Lemon Zest
3/4 cup finely ground cornmeal
1 1/2 Flour
1 1/2 tsp Baking Powder
pinch of salt
1 cup Butter ( real stuff please!)
1 cup Bakers Granulated Sugar
2 Eggs
1 T Vanilla
Lemon Drizzle~
1 cup Powdered Sugar
2T or 3 T Fresh Lemon Juice
1. Sift dry ingredients together into a bowl.
2. Cream butter, sugar, lemon zest until light and fluffy. Beat in eggs one at a time. Beat in vanilla.
3. Add dry ingredients to the batter, mix together.
4. Drop 1 T onto cookie sheet ( best when using a silpat mat). Bake at 350 degrees for 7 mins or when the edges are golden brown.
5. Cool then drizzle with lemon sugar.
Holiday Snow Balls
(Our Christmas tradition for 4 generations)
Needed:
2 Cups Flour
1/2 Tsp Salt
3/4 Cup Butter
1/2 Cup Sugar
2 Tsp Vanilla
1 Egg
1 6oz Pkg. Mini Chocolate Chips
12 Cup Walnuts
Powdered Sugar for rolling the cookies in.
Preheat oven to 350 degrees.
Directions:
Sift together Flour and Salt, set aside.
In a separate bowl, blend the butter, sugar, vanilla and egg. Now stir in the flour mixture. Fold in nuts and chocolate chips.
Roll into 1 inch balls and drop onto un-greased cookie sheet. Bake 15-10 minutes until golden brown. Remove from oven, let cool and roll in powdered sugar and enjoy.
Makes approximately 24 cookies.
Great for gifts. Merry Christmas from our family to yours…Angela, Laura, Deb and Myles.
MANDELBREIT
4 cubes margarine (preferably Nucoa)
4 cups sugar
8 eggs
3 tsp. vanilla
8 cups flour
6 Heaping teaspoons baking powder
3 cups chopped nuts (I use walnuts)
All mixing is done by hand – any mechanical/mixer processing will make too fine a crumb. Please note that refrigeration of the dough (preferably overnight) is necessary for the crunchy texture of the cookie.
Have margarine at room temperature in a large bowl. Add sugar to margarine until crumbly (do not mix until smooth). Add the eggs and vanilla, mix in. Then add flour mixed with the baking powder (in the cups) 2 cups at a time until just incorporated. Add the chopped nuts and mix in.
Cover and refrigerate for at least a few hours or for the best, overnight (the dough keeps up to one week in the refrigerator).
Preheat oven to 350◦. Use ungreased cookie sheet. Form loaves about ½ inch high, and about 2 inches wide down the sheet – a large sheet should hold at least four loaves. Bake for 15 minutes or until lightly golden brown.
Remove from oven and slice into ½ inch slices. Lay on one cut side and toast at 250◦ until deep golden (about 8-20 minutes) and then turn over onto other cut side and toast again.
Remove from oven & let cool completely. Store in airtight container.
Note that you can cut the entire recipe in half and it works just the same, making about 100 or more (depending on the original size of the loaf). Mandelbreit freezes well in airtight containers.
Evelyn Gurevitch
These cookies are easy, rich, inexpensive and even “green”–hand mixable, put away your KitchenAid or food processor. You will need a scale though:
Traditional Lakeland Grasmere Gingerbread (Bar Cookies)
9 oz. whole wheat flour
3 oz. oats (quick oats works best)
3/4 tsp. baking soda
1 1/2 tsp. cream of tartar
3 tsp ground ginger
9 oz. chilled butter
9 oz. light brown sugar
2 oz. finely chopped candied ginger (optional)
Preheat oven to 325 degrees. Grease a 14×9 baking tin. (you can line bottom of tin with parchment paper if you want.)
Mix first 5 ingredients in a bowl. Cut in butter well (quickly). Stir in brown sugar (and candied ginger if including). Turn into greased tin and pat down firmly and evenly. Bake 20-25 minutes until pale brown. Cool slightly in tin. Cut into squares while still warm but don’t remove from tin until completely cooled.
I liked these because they were something different.
Pumpkin chocolate chip cookies
Ingredients
4 cups all-purpose flour
2 cups sugar
2 tsp ground cinnamon
2 tsp baking soda
1 tsp salt
1 16oz can solid pack pumpkin
1 cup vegetable oil
2 eggs
2 tblsp milk
2 tsp vanilla
2 cups semisweet chocolate chips
In a large mixing bowl, combine flour, sugar, cinnamon, baking soda and salt. Add pumpkin, oil, eggs, milk and vanilla. Beat on medium speed until well mixed, then drop by spoonful onto greased baking sheet. Bake at 375 for 13-15 minutes or until edges just start to turn brown. Cool and enjoy!!!
Gum drop cookies 1 C shortening, ! c white sugar, 1 cup brown sugar: cream together. add 2 beaten eggs. Then add 2 c flour, pinch salt, 1 tsp baking powder, 1 tsp soda and 1 tsp vanilla Then add 1 cup flaked coconut, 1 cup gumdrops (not spice-ettes and not licorish)cut each gumdrop into 5 or 6 small pieces, 2 c regular oatmeal (not old-fashioned) Bake @ 375 X10 to 12 min. Makes a lot, are really good and quite different. Enjoy
Being a diabetic, I usually have to avoid a lot of the holiday treats this time a year. After doing some Internet research I found a nutritionist by the name of Rose Cole who has great SUGAR-FREE Recipes that are soooooo delicious. Now I can prep my own goodies and bring them along to dinner parties and know that I can dig in with everyone else! Her site is http://www.RoseCole.com/HolidayCookbook
I just want to say your photography of the cookies you have tried so far are fantastic!!
PS…I always use the Toll House Chocolate Chip cookie recipe and Betty Crocker’s Dark Chocolate Brownie mix.
I wouldn’t call this a recipe…more of a cookie idea! I stumbled upon it when I made chocolate chip cookies for the first time in my new oven and they flattened out to nothing. They were still very tasty, just very thin and fell apart. I didn’t want to waste them and I needed something for a potluck the next day, so I got out a couple of boxes of brownie mix, made the brownies according to the instructions on the box, and about 10 minutes before they were done, I pulled them out of the oven, crumbled the chocolate chip cookies on top and pressed them into the brownies a little, then put them back in the oven. I figured I couldn’t go wrong combining two fantastic treats and I was right! They were so good!
Scotcheroos –
I guess I have to add that once you spoon the rice krispy misture into the pyrex pan, you need to spread it out and flatten it out — so they look like rice krispy treats. Then you pour and spread the melted chocolate and butterscotch chips over the top. Best to make this in a large non stick pan for easy clean up.
We have made these every Christmas for as long as I can remember. The recipe was printed on the side of the cereal box. Simple, quick, and popular.
Scotcheroos
1 cup milk chocolate chips
1 cup butterscotch chips
1 cup Karo light corn syrup
1 cup white sugar
1 cup chunky peanut butter
6 cups Rice Krispies
Heat the sugar and corn syrup until just bubbling (too long and you will need a muscleman to cut these up as you will have cooked it to the “hard candy” stage).
Add peanut butter and stir until melted.
Add Rice Krispies
Pour (spoon) into a buttered 13×9 Pyrex pan
Combine chocolate chips and butterscotch chips and melt (either in double boiler or microwave)
Spread melted chips over Rice Krispie mixture.
Let cool, and then cut into squares.
When I was a child, my aunt would make over a hundred dozen cookies every Christmas. I always looked foward to her Fruitcake Cookies. Here is my version of her cookies:
SPICED FRUITCAKE JUMBLES
makes about 5 dozen cookies
1 cup unsalted butter, softened
1 cup light brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1/2 tsp baking powder (NOT baking soda!)
2 1/2 cups flour
1 cup dried cherries
1 cup chopped pecans
1 cup golden raisins
1 cup glaced fruits (fruit cake mix)
1 tsp cinnamon
1/4 tsp freshly grated nutmeg
1/8 tsp ground cloves
1/8 tsp ground white pepper
1 package good quality white chocolate
chips like Ghirradeli’s
Preheat Oven to 375 degrees
1. Cream butter and sugars until mixture
is fluffy.
2. Add eggs and vanilla, mix throughly.
3. Mix spices and baking powder together.
4. Combine spice mixture and flour and
add to butter mixture.
5. Throughly combine flour/spice mixture
butter mixture until mixture comes
together and forms a loose ball.
6. Add dried cherries, pecans, golden
raisins, white chocolate chips and
fruitcake mix until well combined.
7. Using a large (2 tbsp) cookie scoop,
scoop dough onto ungreased cookies
sheets. Cookies do not spread much
during baking.
8. Bake 9-13 minutes, or until lightly
browned. Remove from oven. Let stand
on cookies sheets for 1-2 minutes,
then transfer to a cookie rack to
cool.
These cookies improve next day!
GRANDMOM SEIPP’S REAL BUTTER COOKIES
(This is my husband’s grandmom’s sugar cookie recipe (Fredericka “Freda” Stockhausen Wrightson Seipp). She baked these for her children and grandchildren. She wrote the recipe for me from memory when she was 101 years old. I made them for her and thought she’d be delighted since she no longer had a kitchen in her retirement home room [she did not go to nursing care until 104!]. She took one bite and said: “You cooked these too long.” So, don’t cook these too long.)
1 cup butter (NOT margarine according to Grandmom)
1 cup sugar
1 egg
½ tsp salt
2 tsp vanilla
2-2/3 cups sifted flour
Cream butter and sugar. Add egg and vanilla. Blend in flour and salt.
Drop by teaspoonfuls onto lightly greased cookie sheet. Flatten with bottom of glass (dip it in sugar so it won’t stick).
Bake 7-8 minutes at 375 degrees. Cool on wire rack.
NO BAKE CHOCOLATE DREAMS
(This is my Grandpa Wilbert Coster Friend’s recipe…somewhere between a cookie and candy. I am sure the recipe is from his mother who emigrated from Sweden. I think that most families have a version of this recipe, but I’ve not found a similar recipe in the cookbooks on my shelves. The kids request these at Christmas.)
1 stick butter (1/2 cup)
2 squares (2 ounces) unsweetened baking chocolate
2 cup sugar
½ cup milk
3 cup quick cooking oats
1 tsp vanilla
1 cup chopped nuts (I use walnuts or pecans)
1 cup coconut
Melt butter and chocolate in large saucepan. Add sugar and milk. Cook over medium heat for 5 minutes, stirring constantly. Remove from heat and blend in vanilla, nuts and coconut. Fold in oats. Drop by teaspoonfuls on waxed paper-covered cookie sheets. Refrigerate until firm, about 1 hour.
Yield: 8 dozen (teaspoonful-sized)
CHOCOLATE-COCONUT BROWNIES
(A high school friend shared this recipe with me and I’ve been making it since the 1960′s. She called them “Mounds Bars” because they have elements of a Mounds candy bar.)
350 degree oven. Grease bottom of 9×12” baking pan.
BOTTOM LAYER
Mix:
½ c butter
1-1/2 c sugar
3 eggs
Add and mix:
1 c sifted flour
3 heaping T of dry cocoa
1 c chopped nuts
Spread in pan and bake 25 minutes.
SECOND LAYER
Mix:
14 oz canned sweetened milk
2 c flaked coconut
Spread on top of hot brownie layer. Bake 15 minutes more. Cool on baking rack.
FROST WHEN COOL:
Mix:
1-1/2 squares unsweetened chocolate, melted
½ T butter
1-1/2 c sifted powdered sugar
Add enough milk (little at a time) to make spreadable. You may need to use a hand mixer to make the icing smooth.
Spread frosting when the brownie and coconut layers are cool. Let frosting set for a while and, then, cut into squares.
SHORTBREAD COOKIES
This is the best shortbread recipe ever! The rice flour and super fine sugar make these melt in your mouth. If you can’t find super fine (“castor”) sugar, use your blender or food processor but let the dust settle before you take off the lid. I use a cookie cutter that is a small circle with ridges. The ridges give the cookie a nice crispness around the edge. This is a “passed down” recipe and I couldn’t tell you from whom it originated.
3 cups sifted white flour
1 cup rice flour (look on the Asian food aisle if it’s not in the baking section)
1 lb butter, softened (not margarine)
1-1/3 cups “fine” sugar (usually comes in a 1 lb box in the baking section of the store)
Cream butter and sugar well. Add sifted flours.
Knead dough gently but very well.
Divide into several sections and roll out one at a time on a floured board. Prick dough all over with fork tines. [I will gather and roll out the scraps a second time, but not more – each time you roll it out, it picks up flour and will get tough.]
Cut with a small cookie cutter and place on ungreased cookie sheet.
Bake at 300-325 degree oven for ½ hour or until lightly browned.
Saw the marshmellow brownies from a Sue Rubin.So happy to see a unique coice of ingredients in a brownie recipe. Very very tasty. My husband and I fought over the last one. Great recipe.
Coconut Jam Thumbprints
These are not your average thumbprint cookies! They melt in your mouth and make great a great gift along with some coffee or tea. I package them stacked vertically in a clear bag tied with a ribbon.
3 sticks unsalted butter, at room temperature
1 cup sugar
1 tsp. pure vanilla extract
3-1/2 cups all-pupose flour
1/4 teaspooon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam
Preheat oven to 350.
In electric mixer fitted with paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump onto a floured board and roll together into a flat disc. Wrap in plastic and chill for 30 minutes.
Pulse the coconut in a food processor until the pieces are broken into smaller pieces (about 5 – 6 pulses).
Roll the dough into 1-1/4″ balls (if you have a scale they should each weight 1 ounce). Dip each ball into the egg wash and then roll it in the coconut. Place balls on an ungreased cookie sheet and press an indentation into the top of each with your finger. Drop 1/2 level teaspoon of jam into each indentation. Bake for 20 – 25 minutes until the coconut is a golden brown. Cool on wire racks. Enjoy!
Italian Pizzelles (They look like snowflakes!)
6 beaten eggs
1 c. melted butter
3 c. flour
1 1/2 c. sugar
4 tsp. baking powder
2 tsp. anise oil
Combine butter, sugar and anise oil. Mix in eggs. Add flour and baking powder. Drop by teaspoonfuls onto hot pizzelle iron. Cook until steaming stops. Cool on flat surface.
Italian Christmas horns
1 cup cold butter
4 cups all-purpose flour
1/2 tsp. almond extract
2 cups good vanilla Ice cream -softened
1 can cherry pie filling
powdered sugar for dusting
1. In a large bowl, cut butter into flour until mixture resembles coarse crumbs. (I use my food processor with great results). Stir in almond extract and softened ice cream. Divide dough into 4 equal potions. cover with plastic wrap, and refrigerate for 2 hours.
2. On lightly floured surface, roll dough to 1/8 inch thickness. Cut with 2 inch square cookie cutters. Place about 1 Tsp. cherry pie filling in the center of each square. Overlap opposite corners over the filling and pinch to seal. Sprinkle lightly with powdered sugar.
3. Place 2 inches apart on ungreased baking sheet. Bake 350* for 10-12 minutes or until bottoms are lightly brown. Remove to wire rack to cool.
These get rave reviews where ever I take them. It is not Christmas at our home without these tasty little cookies.
Kris Kringle Cookies
Family favorite for years!
1/2 cup butter, softened
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
1 egg
1/2 teaspoon vanilla
1 cup and 2 tablespoons flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (6 ounce) package BAKER’S premium white baking chocolate, chopped
1 cup chopped pecans, toasted
1 cup dried cranberries
Directions:
Preheat oven to 375 degrees F.
Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Add flour, baking soda and salt; mix well. Stir in chocolate, pecans and cranberries.
Drop dough by rounded tablespoonfuls, 1-1/2 inches apart, onto ungreased baking sheets.
Bake 9 to 11 min. or until lightly browned. Cool 3 min.; remove to wire racks. Cool completely. Store in tightly covered container at room temperature.
Makes 36 cookies
THE WORLDS BEST COOKIES
moist,keep beautifully, recipe makes a huge batch great for bake sales or cookie exchanges.
1 cup butter
1 cup sugar
1 cup brown sugar firmly packed
1 egg
1 cup canola oil
1 cup rolled oats, regular
1 cup crushed cornflakes
1/2 cup shredded coconut
1/2 cup walnuts or pecans (optional)
31/2 cups sifted all purpose flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon vanilla extract
Preheat oven to 325. Cream together butter, vanilla and sugars until light and fluffy. Add egg, mixing well, then oil, mixing well. Add oats, cornflakes, coconut, and nuts, stirring well. Then add flour, soda, and salt. Mix well and form into balls the size of small walnuts, place on an ungreased cookie sheet. Flatten with a fork dipped in water. Bake for 12 minutes. Allow to cool on cookie sheet for a few minutes before removing to cooling rack.
**For extra sweetness, sprinkle the warm cookies with granulated sugar. Then watch them disappear!
Grandma Muriels’ Date Filled Cookies
The Filling
2 ¼ cup dates cut in half
1 cup water
1 cup sugar
1 cup nuts ( we like walnuts)
Combine ingredients, cook slowly over low heat and cool in the saucepan
The Dough
2 cups brown sugar
1 cup shortening
3 eggs beaten
4 plus cups flour
1 teaspoon soda
½ teaspoon salt
1 teaspoon vanilla
Mix together
Divide into 4 equal hunks
Refrigerate for about an hour
Assembling the cookies
Wet the counter a little
Put down a big sheet of wax paper
Roll out 1 hunk at a time into a rectangle (it doesn’t have to be perfect)
Spread ¼ of the filling to cover the dough
Loosen the edges and roll the dough into a log
Trim off the ragged ends and munch on them
Cut the cookies (about ¼ inch thick)
Baking:
Place the cookies a little bit apart on an ungreased baking sheet
Bake at 350 for 10 minutes
Tip: The recipe makes 4 big “logs”. We store in the refrigerator in the wax paper and wrapped again in saran wrap and bake them as needed through the holidays. The dough will last a few weeks and still taste great.
CANDY CANE CRISPS
1 Cup Butter (Softened)
1 1/4 Cups Powdered Sugar
1 1/2 Tsp. Vanilla
1 1/3 Cups Flour
1 Cup Rolled Oats
1/2 Tsp. Salt
3/4 Cup Coarsely Crushed Candy Canes
Beat soft butter and 1 cup of the powered sugar until creamy; beat in vanilla. In another bowl, stir together flour, oats and salt; gradually add to butter mixture, blending thoroughly. Add 1/4 cup of the crushed candy canes and mix until well combined.
Roll dough into 3/4 inch balls, then roll into the remaining powered sugar to coat. Place balls on greased sheets – flatten cookies with a fork, making crisscross pattern with fork tines. Sprinkle each cookie with about 1/2 tsp. crushed candy canes.
Bake in 325 oven for 18 to 20 minutes – cool on sheet for 2 minutes prior to transferring to racks. Store airtight. Makes 4 dozen.
TYPO: @Chocolate Crinkles recipe: should be 1/2 tsp baking powder NOT 12 tsp. SORRY FOR THE TYPO. yayo
Chocolate Chris(tmas) Crinkles (Black and Whites) MY FAVORITE HOLIDAY COOKIE!
4 tbsp no salt butter; 8 oz semi or bittersweet choco, chopped; 1/2 sugar, 2 eggs, 2 tsp pure vanilla, 1 1/2 c all purpose flour, 1/4 tsp salt 12 tsp baking powder TOPPING: 1 cup powerdered sugar sifted
Melt the chocolate and butter in low setting, remove heat and set aside.
Beat eggs, sugar until fluffy, add vanilla then stir chocolate mix.
Add dry ings. flour salt and baking powder in separate bowl. Add dry to the mix, until incorporated. Cover, put in fridge 4-5 hours.
Place powdered sugar in shallow bowl. Form dough to form 1″ balls. Dust the ball generously w/ sugar. Tap off excess and place in baking sheet 2″ apart. Pre heat oven 325deg F when almost finish. The dough should be firm, return to fridge to chill. Bake 8-10 mins. or edges are firm centers are soft, overbaking will dry them. Remove and let cool. Best when newly baked!. Yield: 3 doz cookies.
Hi Heather,
Here’s my family’s favorite holiday cookies, my mother started making them nearly 50 years ago and I have continued the tradition with my children for 20 years.
Apricot Cream Cheese Cookies
2.5 cups flour
3/4 cups sugar
1/2 teaspoon salt
8 oz cream cheese
1 cup butter
4 tablespoons sour cream
1 jar apricot jam
Directions:
In a large bowl (or food processor), mix flour, sugar and salt, cut in with pastry cutter the cream cheese and butter until mixture resembles cornmeal (if using food processor, pluse for 30 seconds. Add sour cream and mix until mixture holds together. Form into 2 disks, wrap in plastic and refrigerate for 30 minutes.
Preheat oven to 350 degrees. Set out a small bowl of water and the apricot jelly. Roll one disk out at a time into a rectangle. Cut into 1.5″ squares, drop 1/2 teaspoon apricot jelly onto square, lightly coat the edges with water (use your finger), fold over to make a triangle and set on a parchment lined cookie sheet. Bake for 12 to 15 minutes. Dust with powdered sugar when cool (if desired). Makes about 3 dozen cookies.
Chocolate Mint Cookies
3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 (4.5 ounce) packages Andes creme de menthe thins
Directions:
In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.
These are delicious!!!! I’m going to make them and give them as gifts to my neighbors. I love the added touch of the bow. Simply FANTASTIC!!
Swedish Honey Cut Out Cookies
Cream together:
1/2 C. Butter
2/3 C. Brown Sugar
1/3 C. Honey
1 Egg
Then Add:
2 C. Flour
1/2 t. Soda
1/2 t. Salt
1 t. Coriander
1/4 t. Cinnamon
Stir into a soft dough and chill in waxed paper.
Roll out to 1/8 in. and cut with cookie cutters.
Bake at 375 for 5-7 min.
Serve with a cup of hot cider, hot chocolate or a glass of cold milk! Yum.
This is a very unique and delicious cookie!
Raisin-Filled Cookies
Dough:
1C. Sugar 1/2C. Shortening
1/2C. Milk 3 1/2C Flour
1 Egg 1/2t.baking soda
3t. Baking Powder 1t. Vanilla
Mix the dry ingredients then add rest to make dough
Roll dough very thin; cut into rounds. Place filling between 2 rounds & press edges together firmly.
Filling:
1C. Raisins
1/2C. Chopped Nuts (Walnuts a favorite)
1C. Sugar
1 C. Water
1T. Flour
Cook in a saucepan until thick.
Cool a bit before filling cookies.
Bake cookies at 350 until done, aprox. 15-25 minutes.
These cookies are super delish!! Give them a try…you will love them!
Butter cookies with Pistachio
Dry ingredients: Stir together 2 c all purpose flour, 1/2 tsp. baking powder, 1/2 tsp. salt, 1/4 tsp. baking soda. Set aside.
Mix 3/4 c. nosalt butter w. 1 tb. lime zest med. speed til creamy, Add 1 cup sugar until combined. Add 4 egg yolks, 1& 1/2 tbsp. lime juice and 1 tsp pure vanilla, scraping bowl. Adjust setting to low then add the dry ings. and shape dough, divide into four logs, approx 6″ x 1-1/2″ in dia. Place 1 c unsalted pistachio (chopped) in shallow dish. Brush logs w/ egg white wash, roll in pistachios. Wrap with plastic & secure. Cool in fridge 1hr. Using serrated knife, slice to 1/4″ slices rotating in every 2 slices & shape to logs again, repeat process. Bake @ 350F in buttered cookie sheets 9-10 mins. until browned.
Scrumptious Frosted Fudgy Brownies
8 (1 ounce) squares unsweetened baking chocolate
1 cup butter
5 eggs
3 cups white sugar
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
2 cups chopped walnuts
Frosting:
1 1/4 cups white sugar
1 cup heavy cream
5 (1 ounce) squares unsweetened baking chocolate
1/2 cup butter, softened
1 teaspoon vanilla extract
Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a 13×9-inch baking pan. Place 8 ounces of baking chocolate with 1 cup of butter in a microwave-safe bowl, and microwave on High until the chocolate is soft and the butter has melted, about 2 minutes. Stir to mix.
Place the eggs, 3 cups of sugar, and 1 tablespoon of vanilla extract in a large bowl, and beat with an electric mixer on high speed for 2 minutes. Reduce the mixer speed to low, and beat in the melted butter-chocolate mixture. Beat in the flour until just combined (do not overmix), and stir in the chopped walnuts. Spread the batter in the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out with fudgy crumbs, about 35 minutes. Cool in the pan before frosting.
To make frosting, combine 1 1/4 cup of sugar with the heavy cream in a saucepan over medium heat, and stir until the sugar dissolves and the mixture begins to simmer(make sure you see tiny bubbles around the edge of the pot) about 3 minutes. Reduce the heat to low, and let the mixture simmer for 7 minutes without stirring.
Remove the cream mixture from the heat, and stir in 5 ounces of baking chocolate and 1/2 cup butter, stirring to melt and blend the chocolate. Add 1 teaspoon vanilla extract; whisk until smooth. Place the frosting in the refrigerator and stir often, until the frosting is chilled and thick, about 30 minutes. Frost the cooled brownies, and cut into squares.
Enjoy!
Banana Snickerdoodles
3 cups all-purpose flour
1 Tablespoon cream of tartar
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup shortening
1-1/2 cups granulated sugar
2 eggs
1 ripe banana
Cinnamon Sugar:
1 tsp. ground cinnamon
1/2 cup sugar
In a medium bowl, sift flour, cream of tartar, baking soda and salt. Set aside.
In a large bowl cream shortening and sugar; about 2 minutes. Add eggs and banana, mix well. Add flour mixture and mix until blended.
Once the dough is mixed it will be very wet. Use a cookie scoop to drop balls into cinnamon-sugar. The dough becomes very easy to work with once dipped in the cinnamon-sugar mixture. Roll into balls and bake on parchment or a silicone baking sheet at 400 degrees for 9 minutes. Cool cookies on a wire rack. Store in an airtight container and they will stay soft for several days.
Hi Heather,
This recipe is a favorite of our Stitch and Bitch group that we make every year for our Cookie Exchange. It sounds like a strange combination of ingredients but they are delicious!
Chocolate Peanut Butter Cookies
96 Ritz Crackers
Candy Quick (White Chocolate) 1 package
1 12 ounces bag Chocolate Chips
Creamy Peanut butter
Spread creamy peanut butter on cracker and top with another cracker to form a sandwich. Place on wax paper. Continue doing this until you have 4 dozen sandwiches.
Melt candy quick in microwave following directions on package. In a double boiler melt chocolate chips and then add melted white chocolate and mix thoroughly. Dip cookie in chocolate and let excess chocolate drip off and place back on waxed paper until chocolate hardens.
Hints: Keep chocolate in double boiler so that it doesn’t harden when you are dipping. I just put it on a trivet next to where the cookies are on the waxed paper.
Crisp Chocolate Pecan Cookies
(you must use good chocolate, for this recipe)
2 & 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 cup unsalted butter, slightly firm
3/4 cup dark brown sugar, lightly packed
3/4 cup granulated sugar
2 large eggs
3 teaspoons vanilla extract
4 ounces semi-sweet chocolate,chopped
4 ounces bittersweet chocolate, chopped
4 ounces white chocolate, chopped
2 cups of toasted whole pecans
Preheat oven to 375°.
Sift together flour, baking soda, baking powder, and salt. Set aside.
Beat butter on medium-high speed until creamy, about 2 minutes. Add dark brown sugar and beat for 3 minutes. Add granulated sugar and beat for another 3 minutes. Add eggs one at a time, mixing well after each. Add vanilla and beat for about 30 seconds.
Gradually add dry ingredients. Stir in chocolates.
Drop dough by tablespoonfuls onto baking sheets covered in parchment paper, about 3 inches apart. Do not crowd cookies because they will spread. Place 3 pecans on top of each mound of cookie dough.
Bake for 10 to 12 minutes, or until tops are just set and the edges are lightly browned.
Cool cookies for 4-5 minutes, then transfer to wire racks to cool completely.
Makes about 4 dozen cookies.
1 ½ cups (c) white sugar
1 ½ c firmly packed brown sugar
1 ½ c oleo/margarine=3 squares oleo
1 ½ c peanut butter (I use Skippy Chunky)
3 eggs
Pinch of salt
3 teaspoon Baking powder
4 ½ c flour
Melt oleo in microwave for 45 seconds,
using the electric mixers bread beaters,
add both sugars and mix well. Add eggs and again mix well, now add peanut butter and mix until well blended. Gradually add flour, salt and
baking powder, (the baking powder and salt have been add to the flour) mixing well.
Make 1 inch balls and using a fork flatten each ball down, keeping a cup of water on hand to moisten the fork between cookies. 12 to a pan bake at 350° for 10-15 minutes depending on your oven.
I place the cookies on parchment paper on my kitchen table to cool. Makes 5-6 dozen.
Chewy Chocolate Gingerbread Cookies w Chocolate Chunks
1 1/2 c plus 1 T all purpose flour
1 1/2 t ground ginger
1 t ground cinnamon1/4 t ground cloves
1/2 t ground nutmeg
1 T cocoa powder unsweetened
1 stick unslated butter-room temp.
1 T freshly grated peeled ginger
1/2 c packed drk brown sugar
1/2 c unsulfured molasses
1 t baking soda
1 1/2 t boiling water
7 oz good quality semisweet chocolate-cut into 1/4 inch chunks
1/4 c granulated sugar
Line baking sheet w/ prachment or slipat
Sift together in a medium bowl flour, ginger,cinnamon, cloves, nutmeg & cocoa
In bowl of an electric mixer fitted w/ paddle attachment, beat butter and fresh ginger on meduim speed until lightened-about 4 min.
Add brown sugar, beat until combined. Add molasses, beat until combined.
In a small bowl dissolve baking soda in boiling water. Beat half of the flour mixture into the butter mixture. Beat in baking soda mixture, then remaining half of the flour mixture.
Mix in chocolate; turn onto plastic wrap. Roll, pat out to a 1 inch thickness log; seal w/wrap. Refrigerate until firm-2 hours or overnight.
Preheat oven to 325. Cut into approx 24 pieces and roll into 1 1/2 inch balls. Place 2 inches apart on baking sheet. Chill another 20 minutes. Roll in granulated suger. Bake until surfaces just begin to crack 12-15 minutes rotating halfway through.
Let cool 5 minutes then transfer to a wire rack.
Then watch them disappear
Kourabiedes (Greek Butter Cookies)-
Always the fastest to disappear from the assorted cookie platter. Very Easy to make too.
Cream together: 1 C. Butter
& 1/3 C. sugar
Beat & add to butter/sugar mixture: 1 egg yolk, 1T. cognac, 1 t. vanilla
Blend in: 2C. flour. Mix well into dough ball.
Wrap in wax paper. Chill 1 hr.
Roll into small balls and place one whole clove on top. Bake 350 oven for 20-25 min. Cool. Roll in powdered sugar.
Sue Rubin just sent these…mmmmm.
MARSHMELLOW BROWNIES
Ingredients:
1 cup butterscotch chips
1/2 cup sweet butter
2 eggs
2/3 cup packed brown sugar
1 tsp vanilla extract
1 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 cups miniature marshmallows
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)
Method:
In a saucepan over low heat, melt butterscotch chips and butter; cool for 10 min. In a mixing bowl, beat eggs, brown sugar and vanilla. Add butterscotch mixture; mix well. Combine flour, baking powder and salt; add to batter and mix well. Stir in marchmallows, chocolate chips and nuts. Spread into greased 13 x 9 x 2″ baking pan. Bake at 325 degrees for 25-30 min or until brownies test done with a toothpick. Cool before cutting.
CHEWY OATMEAL-CHERRY COOKIES
Ingredients:
2 sticks unsalted butter softened but still firm
1 cup light brown sugar
3/4 cup granulated sugar
2 eggs
1 1/2 cups unbleached all purpose flour
1/2 tsp fresh ground nutmeg
3 cups rolled oats
1 1/2 cup dried bing cherries
Method:
Heat oven 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.
Mix flour, salt, baking powder, and nutmeg together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and cherries.
Form dough into 16 to 20 2″ balls, placing each dough round onto one of two cookie sheets lined with parchment paper. Bake 22 to 25 minutes until edges turn golden brown. Halfway thru baking, turn cookie sheets from front to back. Let cool slightly and slide cookies onto a cooling rack. Cool 30 minutes before serving.
Last Minute Peanut Butter Cookies
1 1/2 c chunky peanut butter
1 c granulated sugar
2 egg whites, unbeaten
2/3 c white chocolate chips
Blend peanut butter and sugar. Add egg whites and mix well. Stir in white chocolate chips. Roll into walnut size balls, place on ungreased cookie sheet and flatten with a fork. Bake at 350 degrees for 10-12 minutes.
Recipes are all well and good, but the actual making of the cookie is much more important. The best recipe in the world won’t taste good if the baker doesn’t know how to put it together.