2014 Recipes

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.