Cracker Toffee Cookies - courtesy of Mariel M.
·
4
oz. saltines
·
1
c. Butter
·
1
c. Dark brown sugar
·
2
c. Chocolate chips (I use a combo of semisweet/ dark)
·
1/2
c. Chopped pecans
·
Finishing
salt
1) Preheat oven to 350
2) Place Saltines on a jelly roll pan
in a single layer
3) Melt butter and add sugar over
medium high heat. Boil for 3 minutes, stirring constantly. Immediately put over
saltines, coating evenly.
4) Bake for approximately 5 minutes,
until butter mixture is bubbly. Remove from oven.
5) Sprinkle chocolate chips over
crackers. Allow to sit for 3-5 minutes until soft. Spread with a
spatula.
6) Sprinkle with nuts and a few flakes
of finishing salt for each piece.
7) Allow to cool. Break or cut into
individual pieces.
Marshmallow Christmas Wreaths - courtesy of Katie B.
§
1/3
cup butter
§
4
cups miniature marshmallows
§
1
teaspoon green food coloring
§
2-3
drops peppermint oil (optional)
§
6
cups corn flakes
§
red
cinnamon candies (red hots)
1) In large saucepan, melt butter over
low heat.
2) Add marshmallows and stir until
completely melted.
3) Remove from heat.
4) Stir in food coloring and peppermint
oil.
5) Add corn flakes cereal. Stir until
well coated.
6) Using 1/4 cup dry measure coated
with cooking spray, evenly portion warm cereal mixture.
7) Using buttered fingers, quickly
shape into individual wreaths.
8) Dot with 3-4 red hots.
Molasses Cookies -
courtesy of Kate G.
§
3/4
c butter
§
1
c sugar
§
1/4
c molasses
§
1
egg
§
2
tsp baking soda
§
2
c flour
§
1/2
tsp ground cloves
§
1/2
tsp ginger
§
1
tsp cinnamon
§
1/2
tsp salt
1) Melt butter, let cool- add sugar,
egg, molasses & beat well
2) Add dry ingredients & mix well
3) Chill until firm
4) Roll into balls then roll balls in
granulated sugar
5) Bake in preheated 350* oven for
11-12 minutes
Kris Kringles –
courtesy of Traci J.
§
2
C granulated sugar
§
½
C vegetable oil
§
tsp
vanilla
§
squares
unsweetened chocolate - melted
§
eggs
§
2
C flour
§
2
tsp baking powder
§
Pinch
of salt
§
1
C powdered sugar
1) Break up chocolate squares and
combine with vegetable oil.
2) Microwave for about a minute or
until melted.
3) Add granulated sugar, vanilla and 4
eggs - mix together
4) Add flour, baking powder and salt -
mix together.
5) Refrigerate for about 3 hours.
6) When dough is chilled, roll
spoon-sized balls in the powdered sugar.
7) Bake at 350 degrees for 10-12
minutes on a greased cookie sheet.
Cappucino Fudge –
courtesy of Jessica K.
§
1
(7 oz.) jar marshmallow cream
§
½
cup sugar
§
2/3
cup heavy whipping cream
§
¼
cup margarine/butter
§
1
tsp instant coffee powder
§
¼
tsp cinnamon
§
¼
tsp salt
§
1
(12 oz.) bag semi-sweet chocolate chips
1) Line an 8” square baking pan with
aluminum foil; set aside.
2) In a 2 qt. saucepan, combine
marshmallow cream, sugar, cream, butter, coffee powder, cinnamon and salt.
3) Bring to a boil over medium heat,
stirring constantly.
4) Continue to boil 5 minutes, stirring
constantly.
5) Remove from heat.
6) Stir in chocolate chips until
smooth.
7) Pour into prepared pan.
8) Cover and refrigerate at least 4
hours.
9) Place on cutting board and cut into
36 squares.
Pineapple
Thumbprints – courtesy
of Michelle S.
§
2 cups all-purpose flour
§
1/2 teaspoon baking powder
§
1/2 teaspoon salt
§
10 tablespoons unsalted butter, at room temperature
§
1/3 cup packed light brown sugar
§
1/3 cup plus 2 teaspoons granulated sugar
§
1 large egg
§
1 tablespoon fresh lemon juice
§
1/2 cup dried pineapple chunks, finely chopped, plus more for
topping
§
1/3 cup canned crushed pineapple in juice
§
1 1/2 ounces cream cheese
§
1/4 teaspoon pure vanilla extract
§
1/4 teaspoon finely grated lemon zest
§
Milk, for brushing
1) Whisk the flour,
baking powder and salt in a medium bowl. Beat the butter, brown sugar and 1/3
cup granulated sugar in a large bowl with a mixer on medium speed until light
and fluffy, about 3 minutes. Beat in the egg, then the lemon juice. Reduce the
mixer speed to medium low; mix in the dried pineapple, then the flour mixture
until combined. Cover and refrigerate until firm, about 30 minutes.
2) Meanwhile, combine
the crushed pineapple, cream cheese, the remaining 2 teaspoons granulated
sugar, the vanilla and lemon zest in a bowl with a rubber spatula, breaking up
any large pineapple pieces. Refrigerate until slightly firm, at least 30
minutes.
3) Position racks in
the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking
sheets with parchment paper. Roll the dough into 1-inch balls; arrange 2 inches
apart on the baking sheets. Indent each with the back of a floured 1/4 teaspoon
measuring spoon; brush with milk.
4)
Bake, switching the pans halfway through, until the
cookies are slightly puffed, 10 to12 minutes. Remove from the oven
andre-indent; spoon in the filling. Return to the oven until lightly browned, 6 to 8 more minutes. Let cool 5 minutes on the
baking sheets; transfer to racks to cool completely. Top with dried pineapple.
Peanut Butter Kiss Cookies
– courtesy
of Cara S.
§
½ cup granulated sugar
§
½ cup packed brown sugar
§
½ cup creamy peanut butter
§
½ cup butter or margarine, softened
§
1 egg
§
1 ½ cups Gold Medal™ all-purpose flour
§
¾ teaspoon baking soda
§
½ teaspoon baking powder
§
Additional granulated sugar
§
About 36 Hershey's® Kisses® Brand milk
chocolates, unwrapped
1) Heat oven to 375°F. In large bowl, beat 1/2 cup granulated
sugar, the brown sugar, peanut butter, butter and egg with electric mixer on
medium speed, or mix with spoon, until well blended. Stir in flour, baking soda
and baking powder until dough forms.
2) Shape dough into 1-inch balls; roll in additional granulated
sugar. On ungreased cookie sheets, place about 2 inches apart.
3) Bake 8 to 10 minutes or until edges are light golden brown.
Immediately press 1 milk chocolate candy in center of each cookie. Remove from
cookie sheets to cooling rack.
Mexican
Chocolate Ice Box Cookies – courtesy
of Heidi W.
Makes 4
dozen cookies
§
1-1/2
cups all purpose flour
§
3/4
cup cocoa powder
§
3/4
teaspoon cinnamon
§
1/4
teaspoon cayenne
§
1/4
teaspoon salt
§
1/4
teaspoon freshly ground black pepper
§
12
tablespoons unsalted butter, room temperature
§
1
cup sugar
§
1-1/2
teaspoons vanilla extract
§
1
egg
1) Sift together the flour, cocoa
powder, cinnamon, cayenne, salt, and pepper in a medium bowl.
2) In a large bowl, cream together the
butter and sugar. Beat in the vanilla and egg.
3) Using your mixer, gradually add the
dry mixture to the butter mixture until dough is uniform in color and no
unmixed flour remains. Using lightly floured hands, divide the dough into two
pieces and shape each half into a log (about 8 inches long). Wrap tightly in
wax paper or plastic wrap and freeze inside two tall drinking glasses on their
sides (so cookie dough doesn't flatten on one side) for a minimum of 2 hours
and up to 6 weeks.
4) When ready to use, preheat the oven
to 375 F. Slice the frozen dough in rounds (about 1/4-inch thick), place on
baking sheets, and bake for 8 to 10 minutes. The cookies are ready when they
feel a bit firm at the edges. Monitor them closely because the cookie's dark
color makes it hard to detect when they're burning. Store in an airtight
container when cool.
Chewy Lemon Sugar Cookies –
courtesy of Emily W.
§
2
1/4 cup unbleached all-purpose flour
§
1/2
tsp baking soda
§
1
tsp baking powder
§
1/2
tsp salt
§
1
1/2 cup sugar
§
zest
of 2 lemons
§
2
oz softened cream cheese (cut into small chunks)
§
3/4
cup melted butter
§
1
egg
§
3
Tbsp lemon juice
§
1
tsp vanilla
§
sugar
sprinkles for rolling
1)
Preheat
the oven to 350* Line two large cookie sheets with parchment paper
2)
In
one medium bowl, whisk together the flour, baking soda + powder, and salt.
3)
In
a second bowl, mix together the sugar and lemon zest.
4)
Add
the 2 oz of cream cheese, and pour the warm melted butter on top, helping to
softened the cream cheese even further. Stir everything together.
5)
Add
one egg, stir. Then add the lemon juice, and vanilla, stirring until
everything is blended together.
6)
Last
but not least, slowly add the dry ingredients into the wet. Mix until the
dough forms.
7) Scoop one cookie at a time with a
small cookie scoop, roll into a ball, and then roll the dough ball into the
sugar sprinkles. Place onto the baking sheet. Finish your rolling
until, placing each cookies 1 1/2 inches apart and bake at 350* for 11 -13
minutes. The bottoms should be barely golden. Place onto a cookie
sheet to let them cool. Store in an airtight container.
