I've never been to a cookie exchange. My friends I talk about doing a cookie exchange every year. Things get busy and we always just bail. This year, thanks to Paula, she whipped our butts into the sprit and we not only had a cookie exchange, but I think it was fabulous. The cookies everyone brought were so delicious it was hard to just nibble and not gobble up all the cookies before even taking them home. When I did arrive home, I had little fingers that were waiting to see what they could grab before I put them away. Thanks Paula for a wonderful time. We enjoyed these cookies--maybe a bit too much! This will by far be the longest post ever.
Cookies included:
Raspberry Coconut cookie
Almost a Candy Bar
White Chocolate, Cherry and Almond Cookies
Dark Chocolate-Espresso Shortbread
Peanut Blossoms
Adriana’s Macaroons
Paula’s Iced Oatmeal Cookies
Denise’s Chocolate Peanut Butter & Oatmeal Haystacks
Nancie’s Colonial Gingersnaps
Sophia’s Velvet Cookies(trees)
Spritz Cookies
Sugar Cookie Window Panes
If I could figure out how to link them to the ones below I would! But alas I am still a novice. Enjoy these recipes even though the season is over!
Raspberry Coconut Cookie
From: Taste of Home
Ingredients
1/2 cup shortening
1/2 cup packed brown sugar
6 tablespoons sugar
1 egg
1/4 cup water
1/2 teaspoon almond extract
1-1/2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup flaked coconut
1/3 cup seedless raspberry jam
Directions
1. In a large bowl, cream shortening and sugars until light and fluffy. Beat in the egg, water and extract. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Stir in coconut (dough will be sticky).
2. Set aside 2/3 cup dough; roll remaining dough into 1-in. balls. Using the end of a wooden spoon handle, make a 3/8-in.-deep indentation in the center of each ball. Fill each with 1/2 teaspoon jam.
3. Cover jam with a teaspoonful of reserved dough; seal and reshape into a ball. Repeat.
4. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Makes 30 cookies
Almost a Candy bar
From: Taste of Home
Ingredients
1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
4 chewy s'mores granola bars, chopped
1 package (10 to 11 ounces) butterscotch chips
2-1/2 cups miniature marshmallows
1-1/2 cups miniature pretzels
1 package (10 ounces) peanut butter chips
3/4 cup light corn syrup
1/4 cup butter, cubed
1 package (11-1/2 ounces) milk chocolate chips
Directions
1.
Let dough stand at room temperature for 5-10 minutes to soften. In a large bowl, combine dough and granola bars. Press into an ungreased 13-in. x 9-in. baking pan. Bake, uncovered, at 350° for 10-12 minutes or until golden brown.
2. Sprinkle with butterscotch chips and marshmallows. Bake 3-4 minutes longer or until marshmallows begin to brown.
3. Arrange pretzels over the top. In a small saucepan, melt the peanut butter chips, corn syrup and butter; spoon over bars.
4. In a microwave, melt chocolate chips; stir until smooth. Spread or drizzle over bars. Refrigerate for 1 hour or until firm before cutting. Cut into 1.5 " squares. Makes approximately 6-7 dozen.
White Chocolate, Cherry and Almond Cookies
From: Washington post
Makes : 72 COOKIES
Ingredients
5 cups flour
2 teaspoons baking soda
1 teaspoon fine kosher salt
1 pound unsalted butter, cut into pieces, at room temperature
1 1/2 cups packed light brown sugar
1 cup granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
2 cups skin-on (unsalted) almonds, lightly toasted, then coarsely chopped (see NOTE: may substitute nuts of your choice)
2 cups white chocolate chips
1 cup dried sour cherries, coarsely chopped
Directions
MAKE AHEAD: The dough needs to be refrigerated for at least 30 minutes and up to 2 days. The cookies can be stored at room temperature in an airtight container for up to 1 week or frozen for up to 1 month.
1. Sift together the flour, baking soda and salt onto a piece of wax paper or parchment paper.
2. Combine the butter and sugars in the bowl of a stand mixer or hand-held electric mixer; beat on low speed, then medium-high speed until light and fluffy, stopping to scrape down the bowl as needed.
3. Reduce the speed to low; add the eggs one at a time, beating to incorporate after each addition, then add the vanilla extract. Stop to scrape down the bowl.
4. Gradually add the sifted flour mixture, beating on low speed to form a soft dough. Stir in the almonds, white chocolate chips and dried cherries until well incorporated. Cover and refrigerate for at least 30 minutes and up to 2 days.
5. Position the oven racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line several baking sheets with parchment paper or silicone liners.
6. Use a generous tablespoon to scoop the dough onto the baking sheets, spacing them at least 1 1/2 inches apart. Bake two sheets at a time (upper and lower racks) for about 8 minutes, then rotate the sheets top to bottom and front to back. Bake for 4 to 6 minutes, until lightly browned on the bottom.
7. Let the cookies sit on the baking sheets for 2 minutes, then use a wide spatula to transfer them to a wire rack to cool completely before serving or storing. Repeat to use all of the dough.
NOTE: Spread the almonds on a baking sheet. Toast in a 350-degree oven for about 10 minutes, stirring occasionally, until fragrant and slightly darkened in color.
Dark Chocolate-Espresso Shortbread
From: Oxmoor House JUNE 2007
Makes: 1 1/2 to 2 dozen
Ingredients
1 1/4 cups all-purpose flour*
1/4 cup cornstarch*
1/4 cup unsweetened cocoa*
1 teaspoon instant espresso powder or instant coffee powder (we tested with Café Bustello)
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup powdered sugar*
3 ounces white chocolate baking bar (we tested with Ghirardelli)
3 ounces unsweetened chocolate baking bars
Preparation
Combine first 5 ingredients in a medium bowl; set aside.
*sift these ingredients together
Directions
1. Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar, beating well. Stir in dry ingredients; beat just until blended.
2. Line 2 baking sheets with parchment paper. With flour on your hands, after measuring into 3 ~5.6 ounce each portions, form into a ball and then flatten. Ends up being 1/4 thick. You could probably form into a rectangle too. Place 2 portions on opposite ends of 1 baking sheet. Place remaining portion on second baking sheet.
3. Cover dough portions with plastic wrap; gently press or roll each portion of dough into a 5 1/2" circle. Lightly score each round with a sharp knife into 6 or 8 wedges. She did 2 separate batches of cookies. Each circle was divided into 10 instead of 8. With 2 batches she used 4 ounces of chocolate for each kind. (total 2 Ghiradelli bars - 60% bittersweet & white)
4. Bake rounds at 325° for 23 minutes or until shortbread feels firm to the touch. Gently score each round again with a sharp knife. Slide parchment from baking sheets onto wire racks. Let shortbread cool completely on parchment. Cut shortbread into wedges along scored lines.
5. Melt chocolate baking bars separately in small bowls in the microwave according to package directions. Partially dip wide end of each shortbread wedge in unsweetened chocolate. Place on a wax paper-lined jelly-roll pan, and freeze briefly to set chocolate. Then partially dip other half of wide end of each wedge in white chocolate. Freeze briefly to set white chocolate.
Coconut-Sesame
Makes 32 cookies
Ingredients
1 1/4 cups unbleached all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 packed dark brown sugar
1 egg
1/2 tsp almond extract
1 cup semisweet chocolate chips
1 cup unsweetened shredded dried coconut
6 TBSP sesame seeds, toasted (toasting is optional)
Directions
1. Preheat the oven to 350 degrees. Adjust the racks so they divide the oven into thirds. Line two baking sheets with parchment paper.
2. Whisk together the flour, baking soda, and salt in a medium bowl.
3. In a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until smooth and well blended, about 1 minute. Add the egg and almond extract and mix until completely combined. Scrape the sides of the bowl with a spatula. Add the flour mixture and mix on low speed until just combined, scraping the bowl if necessary to incorporate the dry ingredients. Add the chocolate chips, coconut, and sesame seeds and mix on low speed until evenly distributed. The dough should be smooth, dense and somewhat pliable. (This dough benefits from resting in the fridge, covered, for 12-24 hours before baking.)
4. Using a small ice cream scoop or table spoon measure, drop well-rounded balls of dough onto the prepared baking sheets about 2 inches apart.
5. Bake for 10-12 minutes, rotating the baking sheets halfway through the baking time, just until the edges turn golden.
6. When cool enough to handle, transfer to wire racks to cool completely. Stored in an airtight container at room temperature, the cookies will keep for 2 to 3 days.
Peanut Blossoms
From: King Arthur Flour Cookie Companion
Makes 4 dozen cookies
Ingredients
1/2 cup unsalted butter
3/4 cup creamy peanut butter
1/3 cup granulated sugar, plus more for coating the dough
1/3 cup brown sugar
1 large egg
2 TBSP milk
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
1 1/2 cups unbleached all-purpose flour
48 chocolate kisses (7 ounces)
Directions
1. Preheat the oven to 375 degrees. Lightly grease (or line with parchment) two baking sheets
2. In a large bowl, beat the butter and peanut butter together until well blended. Add the sugars and beat until light and fluffy. Add the egg, milk, baking soda, salt and vanilla and beat well. Gradually mix in the flour.
3. Shape the dough into 1 inch balls and roll them in granulated sugar. Place the balls on the prepared baking sheets.
4. Bake the cookies for 10 minutes, until they are a very light golden brown. Remove them from the oven and immediately place one chocolate kiss atop each cookie, gently pressing it in. Transfer the cookies to a rack to cool completely.
Adriana’s Macaroons
Ingredients
1lb Almond Paste*
13 oz sugar (you can use between 12- 14 oz depending on how sweet you like them)
4 room temperature egg whites. (Do NOT use egg whites from a carton. Use only fresh egg whites.)
Directions
1. Preheat oven to 325. Mix all ingredients together
2. Spoon out ½ tablespoon size cookies 2 “ apart onto parchment lined baking sheets. (or pipe out of pastry bag). Use a damp finger to smooth out tops of cookies.
3. Bake for ~ 15 minutes on top shelf. Rotate pan once to ensure even cooking. Watch them carefully because they can burn easily.
Note: I buy almond paste in 7lb cans from Nuts.com. Once opened I break up into 1lb blocks, wrap and freeze. Good to split a can with a friend. :)
Paula’s Iced Oatmeal Cookies
Ingredients
1 cup soften butter
2 cups sugar
2 eggs
1 ½ tbsp honey
2 tsp vanilla
2 cups flour
1 ½ tsp baking soda
2 tsp cinnamon
½ tsp salt
2 cups quick oats
Directions
1. Cream butter and sugar together. Add eggs, honey and vanilla. Combine dry ingredients (except oats) and then add to butter mixture. Stir in quick oats.
2. Drop by rounded tsp on ungreased cookie sheets
3. Bake at 350 for 6-7 minutes
4. Cool on wire racks.
5. Mix 1 ½ cups powdered sugar with 3 tbsp milk and drizzle over cooled cookies. Let icing set for several hours before storing. You can add food coloring to dress these up.
Denise’s Chocolate Peanut Butter & Oatmeal Haystacks
2 cups sugar
4 tablespoons cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter
1 tablespoon vanilla
3 cups oatmeal
Waxed paper
Directions
1. In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.
Easy!
Nancie’s Colonial Gingersnaps
Ingredients
1 ½ c. solid vegetable shortening*
2 c. sugar
½ c. dark molasses
2 eggs
4 c. flour
2 t. baking soda
½ t. salt
2 t. cinnamon
2 t. ground cloves
2 t. ground ginger (double the ginger for stronger ginger flavor)
Directions
1. Mix first 4 ingredients and then add the remaining ingredients to create a sticky dough. Refrigerate dough in an air-tight container.
2. When dough is chilled, roll into small balls, about 1 inch in diameter. Roll the balls in granulated sugar and then again in your hands to remove excess sugar.
3. Place 2 inches apart on a lightly greased sheet or sheet covered with parchment paper. Bake at 350 for 8 minutes for a chewy cookie. This recipe makes about 6 dozen cookies.
*(You can use Crisco, but I prefer Earth Balance Natural Shortening. It’s available in most natural food stores such as Trader Joe’s or Whole Foods Markets.)
Rachel's snickerdoodle cookies
Ingredients
½ cup each butter and shortening, at room temperature
1 ½ cups sugar
2 eggs
1 ½ teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 ¾ cups all-purpose flour
Directions
1. Beat butter, shortening, sugar and eggs together until creamy.
2. Add cream of tartar, baking soda and salt. Beat until smooth.
3. Add flour and mix well.
4. Chilling overnight is preferred; otherwise at least two hours.
Topping:
3 tablespoons sugar
1 tablespoon cinnamon
5. Combine topping ingredients in small, shallow bowl. After chilling, roll out to 1/4-inch thick in between sheets of plastic wrap and cut out desired shapes. Place on ungreased baking sheets, sprinkle with cinnamon sugar and refrigerate 30 minutes.
6. Preheat oven to 375F and position a rack in the middle. Bake the cookies for 10 minutes or until golden brown.
Sophia’s Velvet Cookies(trees)
Ingredients
3/4 cup shortening
3/4 cup sifted confectioner's sugar
2 tablespoons peanut butter
1 egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 cups sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
Directions
1. preheat oven to 400 degrees
2. cream the shortening and add the sugar slowly
3. stir in the peanut butter, egg and extracts
4. sift flour, baking powder and salt
5. gradually add dr
y ingredients to creamed mixture
6. fill a cookie press and form into desired shapes on an ungreased cookie sheet.
7. bake 10-12 minutes. should make 7 doz
Spritz Cookies
Ingredients
3/4 cup sugar
1 egg
2.25 cups sifted flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon lemon extract
Directions
1. preheat oven to 400 degrees
2. cream the shortening
3. gradually add sugar and cream well.
4. beat in the egg and extract
5. gradually add the flour, sifted with the salt and baking powder
6. fill a cookie press and form into desired shapes onto an ungreased cookie sheet.
7. bake for 10-12 minutes. should make about 6 doz.
Sugar Cookie Window Panes
Ingredients
1/3 cup butter
1/3 cup shortening
2 cups flour
1 egg
3/4 cup sugar
1 tablespoon milk
1 teaspoon baking powder
1 teaspoon vanilla
Dash of salt
Oven 375 degrees
Directions
1. Cream butter and shortening.
2. Add the egg, sugar, milk baking powder, vanilla, salt, and half the flour. mix to thoroughly combine.
3. Beat in remaining flour. Divide the dough in half. Cover and chill for three hours.
4. On a lightly floured surface, roll half of the dough at a time 1/8 inch thick.
5. Cut into shapes and place on a foil-lined cookie sheet.
6. Cut out little shapes in the cookie centers and fill with finely crushed hard candy.
7. Bake for 7-8 minutes until edges are firm and bottoms are very lightly browned.
8. Cool on aluminum foil.
Adapted from: Foodie with Family
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