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2009 Holiday Cookie Recipe Exchange
Posted by Anniepooh • 12/05/09
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Hello and welcome to our cookie exchange! Pour a cup of tea and have a seat. Post your Holiday cookies photos and recipes and chat away.
I'll be posting a few recipes shortly to get us started.
Discussion Replies
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I love the look of these cookies. The pink and the multi-colored beads. Where might I find some of these? They make the cookie look festive and special.
What is spry shortening? I have never heard of it. -
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Spry was a brand of shortening way back when - and the 'confetti' is simply multi-colored non-pareils you can find at almost any store.
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This is another that I found in a magazine while waiting for Marty at one of his appointments. See, doctor's offices aren't all bad
This is from Better Homes and Gardens www.bhg.com/recipe/cookies/peanut-butter-munchies/
Peanut Butter Munchies
Makes: 32 cookies
1-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter
1 egg
1 tablespoon milk
1 teaspoon vanilla
3/4 cup sifted powdered sugar
1/2 cup peanut butter
2 tablespoons granulated sugar
1. Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.
2. In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside.
3. For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls.
4. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.
5. Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar. [NOTE: I rolled mine in powdered sugar before flattening slightly]
6. Bake cookies in preheated oven for 8 minutes or until they're just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool. Makes 32 cookies.
To Store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.-
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Hello Annipooh! How are you? Your peanut butter cookies look both perfect and delicious! -
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These look fantastic!
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We are in the throes of reviewing a kid-friendly cookie maker and it's a MESS in here! The kids like it a little bit, but the functionality isn't really there. I hate to give negative reviews, but this isn't very fun! Other than that, the dough we used is really yummy, so at least we have little blobs of tasty cookies to eat
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I'm sorry I am late. Snow day.
Your cookies are tempting me. Need my address?
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Nut Crescents -
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Nut Cresents
Adapted from Good Housekeeping Favorite Recipes
Ingredients:
1 cup whole walnuts
½ cup sugar
1 cup butter (2 sticks)
softened (do not use margarine)
2 cups all-purpose flour
1 tsp rum extract
1 tsp vanilla extract
¾ cup confectioners’ sugar
In a food processor combine walnuts and a ¼ cup sugar and finely grind.
In large bowl, with mixer at low speed, beat butter and remaining sugar. Gradually add flour, ground-walnut mixture and rum and vanilla extracts; beat until blended. Wrap dough in plastic and refrigerate until dough is firm enough to handle, about 1 hour, or freeze about 30 minutes.
Preheat oven 325 degrees:
Work dough with lightly floured hands, shape rounded teaspoons of dough into 2 inch by ½ inch crescents. Place on ungreased cookie sheets.
Bake until edges are lightly browned, about 20 minutes
Dust cookies with confectioners’ sugar until well coated.
These cookies go perfect with coffee or tea and are sure to please.
Enjoy!-
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These remind me of Russian Tea Cookies, which I will be baking in a few more days. I wish I could taste them.
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This is one of the books I thought I had lost. My Mother purchased them for my Grandmother, Mama. We children used many of the recipes in these books to do bake projects with Mama.-
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Theresa I got a whole collection of books like that for cookies, cakes and back yard bar ecue, entertaining and the like for free off of freecycle. I posted that I was looking for cook books and the lady gave me a whole truck load of them. I was thrilled. I have them stored upstairs. -
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Amybyrd, If you have some of these., they were published in 1953 and 1954, let me know, please as about eight of them were destroyed in our basement flood of 2003.
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These photographs take me back. Just looking at the print type is nostalgic. -
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I ADORE old cookbooks! I have many and my favorites are the 1930's thru 1950's
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I will confess that the snow made me play outside today.
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I'm here! I took a few off - I was here all day and got tired of sitting
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We shoveled snow and helped clean off a lady's car. I shoveled the walkway even though it is a condo. It needed to be done. there are some special needs people and their caretakers who live on the main floor, plus my neighbor has a six month old baby, so I figured the walkway should be cleared. Joe had a gig at last minute and had to rearrange everything.
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Finally made it but with no cookies. I did get the Amish butter bought to make them with. I had to work today at a project that will take all week to get done. Then had to clean house for unexpected company tommorrow. I am going to make sugar cookies, date balls, and my normal chocolate candies. (Truffles, peanut butter balls, solid chocolates, chocolate covered cherries, and I am going to try to do the liquor filled choclates this year.)
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Yum! We have Amish all over here, but I never thought about buying butter from them. Is the difference significant?
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yes it is so much better. I bought it at the Dutch store in saint Joe that gets it from the Amish but we have a huge Amish commmunity on the other side of Lawrenceburg in Ethridge. The buggies are all over Lawrencebugh and stop traffic alot. lol
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Red Christmas Bars
1/4 cup butter
1 cup finely chopped walnuts
1/2 cup graham cracker crumbs
2 cups chopped TWIX® Miniatures
1 cup "M&M's"® Brand Milk Chocolate Candies for the holidays
1 can (14-ounce) sweetened condensed milk
1 1/3 cups coconut flakes
Aluminum foil
13x9-inch baking pan
1. Preheat the oven to 350°F.
2. Completely line the bottom and sides of a baking pan with aluminum foil. Put the butter into the baking pan and melt it in the oven. Once butter is melted, remove pan from oven and coat the entire bottom with melted butter.
3. Mix together the walnuts, graham cracker crumbs and chopped TWIX® Miniatures. Then stir in half of the "M&M's"® Brand Milk Chocolate Candies for the Holidays.
4. Spread the mixture evenly into the bottom of the baking pan.
5. Pour the condensed milk over the mixture, sprinkle with the coconut and then top with the remaining "M&M's"® Brand Milk Chocolate Candies for the Holidays. Press the mixture firmly into the pan.
6. Bake for 25 minutes, or until golden brown.
7. Chill for one hour before cutting into bars. -
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Butterscotch Crackles
Rolling the cookies in powdered sugar results in a glisten and crackle surface.
2 rolls (16.5 oz each) Pillsbury® refrigerated sugar cookies
2 cups Wheaties® cereal, crushed (1 cup)
1 cup butterscotch chips (from 11-oz bag)
1 cup coconut
1/2 cup powdered sugar
1. Let cookie dough stand at room temperature to soften slightly.
2. Heat oven to 350°F. Spray cookie sheets with cooking spray. In large bowl, break up cookie dough. Stir or knead in crushed cereal, butterscotch chips and coconut until well blended. Shape dough into 1-inch balls; roll in powdered sugar. On cookie sheets, place balls 2 inches apart.
3. Bake 11 to 15 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.
Makes: 4 dozen cookies
Pillsbury Bake Off Winner-
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Those both look yummy!
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adding cookie recipes and some regular recipes to the food forum tonight and came across those two.
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Hello everyone, hope you all are doing well!
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A blustery cold night perfect for cookies and hot tea.
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We got a couple inches and now it's melting and raining a bit
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Not a bit of snow just cold rain!
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It is clear tonight here but so cold. The two poms do not want to leace the front door to go outside. and they have really thick hair.
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I like the winter. It is a very cozy time of year. It is a good time for cooking.
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made bread this afternoon and had it rising on the wood heater. It did a good job and made really good bread.
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That must have been delicious! Fresh bread and butter, is there anything better? I don't think so.
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Well it was nice chatting...I'm going to call it a night now. I hope everyone has a nice weekend- God Bless and good night!
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It's nearly 11 here and although we didn't have much going on here, I stuck around for the whole day and now I'm pooped I'll see you all tomorrow, too!
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Easy Old Fashioned Tea Cake Cookies
2 cups granulated sugar
1 cup shortening (I prefer Crisco)
2 eggs
1 stick margarine or butter at room temperature
3 1/2 cups self-rising flour
1 1/2 teaspoon vanilla flavoring
Mix all ingredients together and chill. Roll into small balls about the size of a walnut. Flatten with the bottom of a glass. (If you have a *SILPAT sheet, they are wonderful to bake your cookies on). If you don't have a *SILPAT, grease or spray your pan with a cooking spray so they don't stick. Bake at 350 degrees until golden brown.
A *SILPAT is a silicon baking sheet that is used as a liner for your cookie sheets. I use them for all of my cookie baking so they don't stick or brown too much on the bottom of the cookie.-
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Go Chilly! I love sugar cookies - my hubby's favorite, too - this looks awful yummy!
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Piped Sable Vanilla / Chocolate
8 oz butter soft enough to pipe
4 oz sugar
2 large eggs
1 t vanilla
orange or lemon zest
11 oz cake flour
pinch of salt
1) Sift flour and salt into a bowl and set aside.
2) In a mixing bowl with paddle attached cream the butter, add sugar, vanilla, zest. 3) Add eggs one at a time to incorporate.
4) Add flour and stir on slow speed. Batter should be room temperature.
Pipe #5 French star tube onto parchment lined sheet pan. About 1" - 1 1/2". Drop Star: press indentation into the center of the cookie. Fill with pastry cream, fondant, lemon, jam, etc. After baking always refresh the jam in the center of the cookie. Dip bottom of hazelnut into egg white and press into the cookie. S Cookie: pipe a curly s shape. Bow Ties: pipe forward and then backward on top.
Bake 350º to 375º 8 to 11 minutes. Cool on rack.
They freeze nicely.
Variation: Piped Sable Chocolate; substitute 1/2 oz cake flour with 1/2 oz cocoa and only use orange zest. Cookies are piped the same and the finishes include ganache and pink fondant flavored with peppermint extract.
Petit Fours Cookies
Basic Sugar Cookies
6 oz butter softened
6 oz sugar
1 large egg
8 oz AP flour
1/2 t salt
1 t vanilla or almond extract to taste
1) Cream butter and sugar in mixer.
2) Add egg and vanilla.
3) Add dry ingredients and mix until just together.
4) Bring together by hand on table, using a little flour.
5) Wrap disk and chill.
6) Roll dough 1/8" cookie cutter and sprinkle with sugar, parchment lined pan and chill cookies before baking.
Bake 350º about 12 minutes. Light brown on edges and slightly brown on top. -
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Cookies
Gerbet Macaroons
These popular cookies are a meringue based cookie, made out of nut flour. They appear to look like a hamburger bun. Crunchy on the outside they are soft on the inside. Sometimes they are filled with raspberry jam or a ganache. the are considered a delicacy in France.
9 oz almond flour
2 oz light brown sugar
4 oz 10 X sugar
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6 oz egg whites
10 oz 10 X sugar
1) Using a food processor blend the flour, brown sugar and 4 oz confectioner sugar until fine. Sift if necessary.
2) Whip egg whites to stiff peaks. Add 10 X by the spoonfuls.
3) Continue whipping, taking time to develop smooth and white folds and peaks.
4) Fold portions of the dry ingredients into the egg whites until all is gently blended together. It will look like a paste.
Pipe domes using a #5 round tube onto a doubled sheet pans.
Bake 355º for 6 minutes then turn pan and continue to bake for another 3 minutes. Cool on rack before filling.
Yields about 5 dozen cookies.
You can freeze. -
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I made some great cookies that is a combination of an old recipe Mama used to use for Tea Cakes and one that Martha Stewart did for her "Noel Nut Balls"...
Ingredients:
* 1 cup (2 sticks) unsalted butter, room temperature
* 2 tablespoons honey
* 1 teaspoon bourbon or orange juice (or substitute 1/4 tsp. rum extract and 1/4 tsp. lemon or orange extract)
* 2 1/4 cups sifted all-purpose flour
* 3/4 cup chopped pecans (best if chopped by hand)
* 1/2 cup sifted confectioners' sugar, plus more for rolling
* 1/4 teaspoon salt
Directions:
1. Cream butter and honey until fluffy. Add bourbon (or extracts), and beat to combine. In a medium bowl, whisk together flour, pecans, confectioners' sugar, and salt. Add to the butter mixture, and beat to combine. Wrap in plastic wrap, and refrigerate for 3 hours.
2. Preheat oven to 350 degrees. Line baking sheets with parchment paper. Roll the dough, 2 teaspoons at a time, into balls. Place on prepared baking sheets, leaving 2 inches between them. Bake until brown around the edges, 12 to 13 minutes. Transfer to wire racks to cool completely. Roll in confectioners' sugar to coat.
Makes about 5 dozen.-
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These look really great! Thanks for adding another recipe
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I don't have bourbon. I have rum and grand marnier. Can these work with this recipe?
Buck! Did you make a gingerbread house?
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Oh I'm so sad I missed this, been so busy and working a lot I haven't had a chance to visit until now. Have a very Merry Christmas-
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Merry Christmas to you also.
You may always add in a cookie recipe next week.
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Confetti Drops
Mrs C.L. Searfoss
1 c spry (shortening)
2 c flour
6 T sugar
1/4 c milk
1 oz confetti candy (multi-colored non-pareils)
1 t vanilla or almond extract
1/4 t salt
red food coloring
powdered sugar
Mix shortening and sugar and salt. Add red food coloring to milk so it distributes well-ebough so the dough will be a pretty pink. Add extract to milk also. Add flour alternately with milk. Add confetti and mix well so it gets throughout the dough.
Roll into 1" balls and flatten slightly on greased cookie sheets. Bake at 350 degrees F for 15 minutes. Do not let them brown!
The original recipe says to roll them in powdered sugar while warm but I always wind up with a sticky mess if I do this so I let them cool first.