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Grand Prize Winner

Maltese Almond Tartlets

By Carmen Orton

For the Dough:

1 cup unsalted butter, softened

1/2 cup granulated sugar

4 large egg yolks

1 teaspoon vanilla

1 tablespoon milk

1 teaspoon grated lemon zest

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

 

For the Almond Filling:

4 large egg whites

1 cup granulated sugar

4 tablespoons powdered sugar

2 teaspoons almond extract

12-16 ounces almond paste, shredded against large holes of a box grater

4 tablespoons semolina flour

6 tablespoons all-purpose flour

1/2 teaspoon baking powder

 

1/2 cup seedless raspberry jam

Sliced almonds

Powdered sugar for dusting, if desired

 

Prepare Dough:

1. Cream butter and sugar until light and creamy. Beat in egg yolks, vanilla, milk and lemon zest. Sift together flour, baking powder and salt. Blend flour mixture into creamed butter mixture until well combined. Chill while preparing filling.

 

Prepare Filling:

2. In large mixer bowl on high speed, beat egg whites until light peaks form. Add granulated sugar one tablespoon at a time until well incorporated and meringue is stiff and glossy. Blend in powdered sugar, almond extract and shredded almond paste and beat at medium speed until smooth. Stir together semolina and all-purpose flours and baking powder. By hand, fold into almond mixture two tablespoons at a time until well incorporated.

 

3. Lightly grease mini muffin pans or individual fluted tartlet molds that measure about 11/2 inches across top. Using about 1 tablespoon of dough for each, line molds with dough to form a shell. Drop 1/4 teaspoon raspberry jam in bottom of each empty dough shell and fill each with about 2 teaspoons of almond filling.  Smooth tops with moistened fingertip. Top each tartlet with an almond slice.

 

4. Bake pans in a preheated 350 degree oven (or if using individual tartlet molds, place molds on baking sheet, then transfer to oven) and bake for 15-20 minutes, until tops are light golden brown.

 

5. Remove pans to wire rack to cool slightly. Remove cookies from molds and cool completely. Dust tops lightly with powdered sugar, if desired.

 

Yields 6-7 dozen cookies.

 

This special cookie comes from my Maltese heritage. I watched my mother make them growing up and then set out to make them myself with my personal touch of adding lemon zest to the dough mixture and a kiss of raspberry jam under the filling. I often make them for Maltese gatherings and they are always a sure hit. The Maltese name for these beautiful cookies is ?pastirjuli,? which translates to ?royal sweets.? )

  

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Second Place Winner

Melting Snowman

By Evelyn Kuechle

1/2 cup shortening

1/2 cup peanut butter

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 teaspoon baking powder

1/4 teaspoon salt

1/8 teaspoon baking soda

1 egg

3 tablespoons milk

1/2 teaspoon vanilla

1/4 unsweetened cocoa powder

1-1/2 cups all-purpose flour

1 pound vanilla-flavored candy coating, coarsely chopped

10 bite-size chocolate-covered peanut butter cups, unwrapped and halved

 

Orange jimmies, other candies, and/or frosting

1) Preheat oven to 350 degrees. In a large mixing bowl beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Beat in the granulated sugar, brown sugar, baking powder, salt, and baking soda until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in the cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour.

2) Shape dough into twenty 1-3/4 inch balls. Place balls 2 inches apart on ungreased cookie sheets.

3) Bake for 9 to 11 minutes or until edges are just firm. Cool on cookie sheet for 2 minutes. Transfer to wire rack; let cool.

4) Line a baking sheet with waxed paper. Place cooled cookies on prepared baking sheet. In a medium microwave-safe bowl microwave candy coating on 50% power (medium) for 2-1/1 to 3 minutes or until coating is melted and smooth, stirring every 30 seconds. Spoon coating over each cookie to resemble melted snow. While coating is still tacky, add a peanut butter cup half for a top hat and decorate with sprinkles or other candies to create snowman faces. (If using frosting to make snowman faces, add it after candy coating sets.) Let cookies stand until coating or frosting is set. Makes 20 cookies.

 

TO STORE:

Place cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze undecorated cookies for up to 3 moths. Thaw if frozen. Decorate cookies before serving.

  

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Third Place Winner

Chocolate Truffle Cookies

By Juliana Orton

 

Ingredients:

4oz unsweetened chocolate

2 cups semisweet chocolate (chopped into small chunks)

1/3 cup unsalted butter

1 cup sugar

3 eggs

1 1/2 tsp. vanilla extract

1/2 cup All-purpose flour

2 tbsp. baking cocoa

1/4 tsp. baking powder

1/4 tsp. salt

 

In a double broiler or microwave, melt unsweetened chocolate, 1 cup of semisweet chocolate chunks and butter on low heat, until smooth. Remove from heat and cool for 10 minutes. With electric mixer beat sugar and eggs for 2 minutes. Beat in vanilla and chocolate mixture. Combine flour, cocoa, baking powder and salt in separate bowl; slowly beat into chocolate mix. Stir in remaining cup of chocolate chips. Cover and chill for at least 3 hours.

 

Preheat oven to 350°F. With lightly floured hands, roll dough in 1 inch balls and place on parchment lined baking sheets at least 1 inch apart. Bake for 10 to 12 minutes or until light y puffed and set. Cool l on pan for 3 to 4 minutes before transferring to cooling rack.  Dust with confectioner’s sugar or cocoa powder and enjoy! (yields about 4 dozen cookies)

 

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Special Mention Prize Winner

Chocolate Chocolate Ginger Ginger Cookies

By Mona Hansche

 

Prep time: 30 minutes

Baking time: 10 minutes

Makes 30 cookies

 

21/4 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon coarse salt

11/2 teaspoons ground ginger

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1 tablespoon cocoa powder

12 tablespoons unsalted butter - 11/2 sticks, room temperature

1⁄3 cup packed dark brown sugar

1⁄3 cup granulated sugar (plus 1/2 cup for rolling)

1 large egg yolk

1/2 cup molasses

1 teaspoon vanilla extract

1⁄3 cup coarsely chopped candied ginger

1 cup dark chocolate chunks - chop a chocolate bar (at least 60% cocoa) for best results

1/2 teaspoon cayenne pepper

 

Preheat the oven to 350°. Whisk together flour, baking soda, salt, spices (except cayenne pepper) and cocoa in a large bowl. Set aside. With a mixer, cream together butter and 1⁄3 cup dark brown sugar and 1⁄3 cup granulated sugar until light and fluffy, 2 to 3 minutes. Beat in egg yolk. Add molasses and vanilla. Add flour mixture. Mix until no flour pockets remain. Stir in chocolate and ginger. Chill dough until firm. Place 1/2 cup granulated sugar and 1/2 tsp cayenne pepper in a bowl. Roll tablespoonfuls of cookie dough into balls; roll in sugar. Place 2 inches apart on parchment-lined cookie sheets. Bake 10 to 12 minutes, rotating pan after 5 minutes, until cookies are beginning to crack and edges are just set.

 

Do not over bake. Let cookies cool briefly on baking sheet, and transfer to a rack to cool completely.

 

My chocolate chocolate ginger ginger cookies are a MUST bake. My cookies' story:

Don’t judge a cookie by its cayenne pepper ingredient – this cookie is to die for – particularly warm out of the oven with a glass of red wine after dinner. After baking the pepper is undetectable by kids but adds just a bit of umami for the discerning pallet. I triple my batch every year because my neighbors, friends and co-workers always beg me to make more.

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Almond Lemony Jewels

By Kristin Ferguson

1 cup unsalted butter, room temperature

1/2 cup superfine sugar

1 large egg yolk

6 tablespoons cream cheese, very soft

zest of 2 lemons

1 1/2 teaspoons almond extract

2 1/4 cups flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

2 cups sliced almonds, crunched a bit

 

Glaze

juice of 2 lemons

zest 1 lemon

2 cups powdered sugar

 

Preheat oven to 350 degrees. Line baking pans with parchment paper.

Beat butter, sugar and egg yolk until light and fluffy.

Mix in the cream cheese, lemon zest and almond extract until incorporated.

Whisk together the flour, baking soda, baking powder and salt. Gently mix into the batter. Coat heaping tablespoons of dough in the sliced almonds. Bake for 15-18 minutes until edges are brown and almonds are toasting. Cool completely then drizzle with glaze.

 

To make glaze: Whisk all ingredients together until glaze is easy to drizzle.

 

Almond Lemony Jewels

 

Here is the story behind this cookie: I think about cookies all the time. This cookie was a vision I had for a year. My friend, Kathy Cole (aka \'Cole for your Soul\') has a giant lemon tree that produces an amazing amount of lemons and every year my Christmas gift is a big bag of lemons. The result from last years bag was a lemon infused miracle!  The perfect holiday cookie when citrus is ripe.

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Anzac Cookies

By Karen Hannum

These cookies were named for the men serving in the Australian New Zealand Army Corps (ANZAC) in Europe during World War I. Although crispy, they are sturdy little cookies with a buttery, nutty flavor, able to withstand being packaged and shipped to the battlefields.

 

Ingredients:

1 cup rolled oats

1/2 cup unsalted butter

3/4 cup sugar

1 tablespoon water

2 tablespoons honey

1 cup flour

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1 cup unsweetened coconut

1 cup finely chopped almonds

 

Directions:

Chop rolled oats in blender or food processor until coarsely ground, but not powdered, set aside.

Combine butter, sugar, water, and honey in a large saucepan and heat on low until the butter is melted. Add the flour, cream of tartar, baking soda, coconut and oats. Stir until all ingredients are incorporated.

 

Divide the dough in half and form two 8 X 2 inch logs. Roll logs in chopped almonds. Wrap the logs in waxed paper and refrigerate for 4 hours or overnight.

Preheat the oven to 325 degrees Fahrenheit. Remove dough from refrigerator and let it soften for 15 minutes at room temperature. Position racks in the upper and lower thirds of the oven. Line cookie sheets with parchment paper. Unwrap dough and slice to1/4 inch thickness. Place slices an inch apart on lined cookie sheets.

 

Bake 13-15 minutes, rotating cookie sheets half way through for even baking. Cool on racks completely before storing. Cookies can be kept in an airtight container for at least 2 weeks.

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Carrot Cookies

By Christine Zon

1 lb carrots, cooked and cooled

2 eggs

1 stick unsalted butter at room temperature

3/4 cup brown sugar

1 tablespoon vanilla

1/2 cup flour

1/4 cup almond meal

1/2 teaspoon baking soda

dash of salt

1 teaspoon cinnamon

1 teaspoon grated dried ginger

1/2 teaspoon nutmeg

1/2 cup chopped pecans, lightly toasted

 

Mash the carrots. Beat the butter with the sugar. Add eggs and vanilla and beat well. Combine with carrots and mix well.

Mix dry ingredients and spices together. Add to carrot mixture, and add nuts at the end.

Refrigerate one hour, or until slightly firmed. Preheat oven to 350.

Line cookie sheets with parchment paper.

Drop tablespoonfuls of the cookie mixture about 1 inch apart on cookie sheets. Flatten slightly with fingers. Bake about 12-12 minutes, or until nicely browned. Let cool in pans on racks for a few minutes before removing to racks to cool.

 

Dust with powdered sugar before serving.

Makes about 3 dozen.

I developed this recipe for carrot cookies from one that I got from a friend for a carrot soufflé. He would make the soufflé for parties after group hikes and everyone loved it. I finagled the recipe from him, and whenever I made the dish for family gatherings and dinners, I would call and tell him I was making "my" famous carrot soufflé. He would exclaim, "Your”, famous carrot soufflé?!" So we've had this running joke between us for years now. I experimented with the recipe to get the cookies to come out just right, and I added my own spices, but the original spirit of friendship, I hope, carries forth with this recipe.

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Cheesecake Cookies

By Howard Edelman

 

3 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

2 (8-ounce) packages cream cheese, softened

2 1/2 sticks butter, softened

1 1/2 cups sugar

2 large eggs

2 teaspoons vanilla extract

1 cup graham cracker crumbs

2 cans (20-ounce) cherry pie filling

 

Directions:

Combine the flour, baking powder and salt in a bowl. In another bowl beat cream cheese, butter and sugar until smooth and creamy with an electric mixer, about 2 minutes. Add eggs and vanilla? Mix until incorporated. Reduce speed to low and add the flour mixture and mix until just combined. Do not over mix. Refrigerate dough until firm, at least 30 minutes.

Preheat oven to 350 degrees. Line 2 baking sheets with baking parchment. Place graham cracker crumbs in a shallow dish.

 

Roll the dough into 1 1/2-inch balls and roll the balls in graham cracker crumbs. Place balls 2 inches apart on prepared baking sheets. Using the rounded bottom of a measuring spoon or other kitchen tool, make an indentation in the center of each ball. Place 3 cherries in the dimple. Bake until golden brown around the edges. 12 to 12 minutes. Cool for five minutes on the cookie sheet and then transfer to a wire rack to cool completely.

Makes about 3 dozen cookies.

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Chocolate Coconut Crinkles with Salted Caramel

By Judith Locker

2 oz. unsweetened Ghirardelli chocolate, finely chopped

1 C all purpose flour

1 t baking powder

1/4 unsweetened Ghirardelli Dutch process cocoa powder

1 C baking sugar

2 large eggs

4 T  unsalted Challenge butter, melted

12 oz. sweetened flaky coconut

1 egg yolk

12 oz. or 44 small, soft caramels (I like Kraft)

6 T heavy cream

 

Flaky sea salt, such as Maldon, for sprinkling

 

Melt chocolate in a heatproof bowl over a pay of simmering water, stirring. Whisk together flour, baking powder, and cocoa in a small bowl. Whisk together sugar, eggs, and melted butter in medium bowl. Gradually combine the sugar mixture with the melted chocolate until smooth. Stir in the flour mixture and refrigerate until firm, at least 3 hours. Preheat oven to 350 degrees. Roll a tablespoon or 1/4" of the dough into balls, using your palms, then roll in egg yolk, then into the flaky coconut. Transfer to a parchment lined baking sheet, spacing about 1 \" apart. Bake for 10 minutes, then remove pan and press thumb into the top of cookies to indent each. Return to the oven for another 5 minutes. Remove and again press the indentation to make room for the caramel. Cool on a wire rack.

 

While cookies are baking, place caramels and heavy cream in a heavy saucepan, over low heat. Stir, to prevent burning, and melt until smooth,4-6 minutes. Spoon into indentations in the cookies and then sprinkle with sea salt. Re-warm the caramel if it sets up before all cookies are filled. Store in an air tight container for up to 4 days. 

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Chocolate-Vanilla Swirl Cookies

Veronica Bercaives

YIELD: ABOUT 12 DOZEN COOKIES

VANILLA DOUGH

2 3/4 cups (11 ounces/310 grams) cake flour

1 cup plus 2 tablespoons (4 ounces/115 grams) powdered sugar

1/4 teaspoon salt

8 ounces (2 sticks/225 grams) unsalted butter, softened

1 teaspoon pure vanilla extract

CHOCOLATE DOUGH

2 1/4 cups (9 ounces/255 grams) cake flour

1 cup plus 2 tablespoons (4 ounces/115 grams) powdered sugar

1/2 cup plus 1 tablespoon (2 ounces/55 grams) unsweetened natural or Dutch-processed cocoa powder

1/4 teaspoon salt

8 ounces (2 sticks/225 grams) unsalted butter, softened

1 teaspoon pure vanilla extract

2 cups (about 15 ounces/430 grams) nonpareil sprinkles for decoration

To make the Vanilla Dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt and mix on the lowest speed just to blend. Stop the mixer, place the butter on top of the flour mixture, and wrap a kitchen towel around the back and sides of the mixer bowl, or use a bowl shield to contain the mixture in the bowl, since even the lowest speed causes this amount of flour to fly out of the bowl. Resume mixing on the lowest speed and mix just until the mixture starts to appear lumpy. You should see small clusters that are just beginning to show signs of coming together. Stop the mixer, add the vanilla, and resume mixing on the lowest speed just until the mixture is thoroughly combined. Transfer the dough to a bowl, cover, and refrigerate for 15 minutes. Wash the bowl and paddle attachment and proceed to make the Chocolate Dough.

To make the Chocolate Dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, and cocoa powder, and salt and mix on the lowest speed just to blend. Stop the mixer, place the butter on top of the flour mixture, and wrap a kitchen towel around the back and sides of the mixer bowl, or use a bowl shield to contain the mixture in the bowl, since even the lowest speed causes this amount of flour to fly out of the bowl. Resume mixing on the lowest speed and mix just until the mixture starts to appear lumpy. You should see small clusters that are just beginning to show signs of coming together. Stop the mixer, add the vanilla, and resume mixing on the lowest speed just until the mixture is thoroughly combined. Transfer the dough to a bowl, cover, and refrigerate for 15 minutes.

To form into logs: Remove the Vanilla Dough from the refrigerator and divide it into thirds in the bowl, with each piece about 7 1/2 ounces (215 grams). Remove the Chocolate Dough from the refrigerator and divide it into thirds in the bowl, again with each piece about 7 1/2 ounces (215 grams). On a clean work surface, flatten each of the dough pieces with your fingertips into a 7 by 5-inch rectangle. Place a chocolate rectangle on top of a vanilla rectangle, and then tear the stack in half, to create 2 pieces each about 3 1/2 by 5 inches. (A dough scraper will be helpful in lifting the dough from the work surface.) Place one-half on top of the other half to create 4 layers. Pat the stack into a 9 by 4-inch rectangle. Using a dough scraper, cut the stack in half lengthwise to create two 9 by 2-inch pieces. Place 1 piece on top of the other to create a stack with 8 layers.

To marble the logs: Using both hands, twist the dough about three times and at the same time gently extend the dough package. Have each hand at a different point on the dough package as you manipulate it into a swirled pattern. (The exterior will look similar to a barber pole, only in brown and white.) Set nearby on the work surface. Repeat the process with the remaining dough to form 2 more logs. Then, to make the logs easier to handle, cut each log in half crosswise. You will have 6 logs in all. Following the directions on page 32, compress each log so it is rounder, more uniformly shaped, and about 8 inches long and 1 1/4 inches in diameter.

Spread the nonpareil sprinkles in a large rectangular pan, such as a 9 by 13 by 2-inch pan (quarter sheet pan). One at a time, roll each dough log back and forth in the sprinkles to coat the outside of the log evenly. Set the coated logs on a baking sheet and refrigerate until firm enough to handle without disturbing the shape, about 1 hour. Then wrap in plastic wrap and return to the refrigerator until firm, 1 to 1 1/2 hours longer. For longer storage, over wrap with aluminum foil, label with the contents and date, and freeze for up to 1 month. Thaw in the refrigerator for several hours or up to overnight before baking.

Before baking: Center a rack in the oven and preheat the oven to 325 degrees F. Line 1 or 2 large baking sheets (depending on how many cookies you want to bake) with parchment paper.

Using a sharp knife, cut 1 or more chilled logs into 1/4 inch-thick slices and arrange the slices on the prepared baking sheets, spacing them 1/2 inch apart.

Bake the cookies, 1 sheet at a time, just until they are no longer shiny on top and are lightly golden on the bottom, 10 to 12 minutes. Don’t let them color on top. Using a metal spatula, transfer the cookies to wire racks and let cool completely.

Stack the cooled cookies in an airtight container and store at room temperature for up to 10 days.

Flavor variations: To create a spicy cookie with a sweet kick, add 1/8 teaspoon chipotle chili powder (a smoky pepper) to the chocolate dough, mixing it with the dry ingredients. For a minty accent, substitute 1/2 teaspoon peppermint extract or a few drops of peppermint oil for the vanilla extract in the vanilla dough.

Compressing a cookie-dough log To ensure a cookie-dough log is uniform, such as for Chocolate-Vanilla Swirl Cookies (page 276), place the log across the bottom third of a 24-inch-long piece of parchment paper. Bring the top edge of the paper toward you, and drape it over the log, allowing a 2-inch overhang. Place the edge of a rimless baking sheet at a 45-degree angle to the roll and your work surface. Apply pressure against the roll, trapping the 2-inch overhang, and push simultaneously pulling the bottom portion of paper toward you. This push-pull motion creates a resistance that results in compressing the log into a uniform shape. Wrap the log securely in plastic wrap or foil and refrigerate as directed.

 

Story

I came across these chocolate-vanilla swirl cookies when I wrote a cookbook review a few years ago for Flo Braker’s Baking for All Occasions cookbook for the Contra Costa Times newspaper. Flo wrote “The recipe is from my talented dear friend Nora Tong, owner of Nora’s Patisserie in Daly City.” “She uses a special method of stretching and twisting the dough into two-tone logs, so that when the cookies are sliced, each is a unique work of art”. In my opinion, making the chocolate-vanilla swirl cookies is a labor of love because they are time-consuming, but they taste great. It’s best to complete this recipe in stages. I complete it over two days. The total project time is about three hours. The involved directions are very precise which is what Flo Braker’s recipes are known for. This is a cookie for conversation because everyone will want to know how you made them. They have an elaborate chocolate swirl design within a round vanilla cookie. Think of pinwheel cookies only a little more complex. The cookies have a pleasant chocolate and vanilla flavor, buttery chocolate aromas, and a tender texture from the cake flour with crunchiness from the nonpareil sprinkles. The color of the sugar coating on the outside of the logs can be customized according to the holiday you’re celebrating. It’s a wonderful treat to have extra cookie dough logs in your freezer ready to be baked when desired or needed for guests. This is definitely a fantastic piece of artwork cookie for all occasions.

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Christmas Apple Cider Cookies

By Rochelle Wattz

 

1 Cup of Butter plus 2 tbs. 

1.5 Cups of Brown Sugar

1/2 Cup Baker sugar

2 Eggs 2

Tsp Vanilla

1.5 cups of apples-sautéed in

1/2 cup of apple cider,

1/4 tsp. cinnamon, clove, nutmeg and the zest of 1orange

 2 cup toasted oats

2 cups of flour

1 tsp baking powder

1 tsp baking soda

Dash of salt

1 cup of caramelized pecans 

 

1. Preheat oven to 350 degrees F.

2. Toast oats until golden brown-cool

3. 1.5 cups of apples peeled and cubed

4. Sauté in apple cider, cinnamon, clove, orange zest, and nutmeg-cool

5. Sauté pecans in butter and brown sugar until caramelized-cool

6. In Mixer beat together Butter, Brown Sugar, Bakers Sugar

7. Add Eggs

8. Sift together Flour, Baking Soda and Salt.

9. Fold flour and oats into butter mixture and mix well.

10. Last, gentle fold in apples and pecans

11. Bake in Pre-Heated Oven for 12 to 15 minutes.

12. Cool or heat warm with Vanilla Bean ice cream

 

My story is quite simple and really not too exciting, but inspired by the scents and smells of apple cider wafting through our home throughout the Christmas season. I have always had a passion for baking and taking the flavors and creating this cookie with my girls, has been a treat.  This cookie is fun, because you can serve it warm with ice cream and it takes it to a whole new level…I hope you enjoy…

 

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CHRISTMAS DATE BARS

Jessie Gordon

 

BASE: 

2 cups all purpose flour

1 cup soft butter

1/2 cup powdered sugar

1 tblsp orange or lemon zest

 

FILLING::  

1 cup  brown sugar

3 eggs

1 cup all purpose flour

1 tsp baking powder

1/4 tsp salt

1-1/2 cups pitted, chopped dates

1 cup chopped walnuts

1 cup flaked coconut

1 tsp vanilla

 

Mix the flour, butter, salt and zest to a mealy consistency. Press into a 9 x13 pan and bake at 350 degrees for 25 minutes or until slightly brown.

Meanwhile, beat the eggs with the brown sugar; add the flour, baking powder and salt. Fold in the dates, nuts, and coconut. Spread evenly on the base and bake for 35-40 minutes. Cut in small squares--they are quite rich.

When we were kids we used to make "Chinese chews" They would be baked and then, while hot, we'd roll them into balls, usually burning our fingers. I had the idea to give them a pastry base and cut them in bars--TADA!

 

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CRUNCH DROPS

I have yet to meet a male that did not LOVE these cookies!

By Nancy Diaz

2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter

1 cup granulated sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla

1 cup coconut (like Angel Flake)

2 cups oatmeal

2 cups crisp rice cereal

 

In a small bowl whisk together flour, soda and salt. Set aside.

 

In an electric mixture, cream butter until soft. Add both sugars and mix well. Add eggs, one at a time. Add flour mixture and thoroughly combine. Next add oats and coconut and mix. Add rice cereal and thoroughly combine. (You may have to mix by hand).

Drop by small scoop, or teaspoon full onto cookie sheet. Bake 350F for 10-12 minutes, until edges are golden. Let rest on cookie sheet for 2-3 minutes before transferring to wire rack to cool.  

 

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Double Ginger Spice Cookies

By Cooky Longo

2 cups flour

2 1/2 teaspoons ground ginger

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground cloves

3/4 teaspoon salt

3/4 cup chopped crystallized ginger

1 cup (packed dark brown sugar

1/2 cup butter -room temperature

1/4 cup vegetable shortening--room temperature

1 large egg

1/4 cup mild flavored (light) molasses

sugar for coating cookies

Combine first 6 ingredients in bowl, whisk to blend. Mix in crystallized ginger. Set aside.

Using electric mixer , beat butter, shortening, brown sugar in a large bowl until fluffy. About 2 minutes. Add egg and molasses and beat until  blended. Add flour mixture, slowly, and just until blended. Cover and refrigerate 1 hour. Preheat oven to 350 degrees. Lightly butter 2 baking sheets. Spoon sugar in thick layer on a plate. Using wet hands, form dough into 1 /12 inch balls and roll in sugar and place 2 inches apart on sheet. Bake cookies until cracked on top but still soft to touch. About 10-12 minutes.  Let set on baking sheet 1 minute and carefully remove to a cooling rack.

 

ENJOY!!!

 

I HAD TO SEND THIS RECIPE IN. IT IS SO DELICIOUS!! GINGER IS A WONDERFUL INGREDIENT. I LOVE BAKING AND I MAKE ALL KINDS OF SWEET RECIPES. I LOVE TO TWEAK THE RECIPES I TRY. THEN THEY ARE COOKY'S COOKIES. I TWEAKED THIS RECIPE AND IT IS EVEN BETTER :)) IT IS A SOFT, DELICATE COOKIE THAT LEAVES YOU WANTING MORE!

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German Squares (Blonde Version)

By Michele Stimel-Nelson

 

 

1 Bag Caramel Squares, about 50 unwrapped

2/3 cup Evaporated Milk, divided use

1 Box yellow cake mix

3/4 Cup melted butter

1/2 Cup Butterscotch chips

1/2 Cup Milk Chocolate chips

 

Combine caramels and 1/3 cup evaporated milk over low heat, stir until melted. Mix 1/3 cup milk, cake mix and butter. Press 1/2 dough into a 9 x 13 in pan.

 

Bake at 350 degrees for 6 minutes. Sprinkle chips over crust. Pour caramels over crust spread evenly. Crumble remaining cake mixture over caramel/chip mixture. Bake 15 to 18 minutes. Cool for 30 and cut into squares.

 

The original version calls for all chocolate cake mix, chocolate chips and nuts. As I do not care for nuts, my paternal grandmother used to make this blonde version for me. Granny passed away in 2001, every time I make this recipe it reminds me of her. She and I would sit in the kitchen and eat these squares with a tall glass of cold milk enjoying the leftover heat from the big old gas stove. 

 

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Grandma Carly's Candy Cane Cookie

By Gina Garlic

 

Crush 1 c. peppermint candy canes (Do this in the wrapper and then measure into the cup. Approximately 36 little candy canes becomes 1 cup crushed

1 cup walnuts Coarsely chop

 

Cream together:

1 c. shortening

1 c. granulated sugar

1/2 c. brown sugar

2 eggs

2 t. vanilla

 

Beat until light fluffy

Stir together:

2 c. flour

3/4 t. salt

1 t. baking soda

Blend into the creamed mixture.

 

Stir in:

2 c. chocolate chips

1 c. chopped walnuts

1 c. crushed candy canes

 

Drop by rounded tablespoonfuls onto lightly greased cookie sheets. Bake at 375 degrees 8-10 minutes or until lightly browned. Let set about 8 minutes before removing from pan. Your timing has to be right. If you take them off too soon, they\'ll fall apart. If you wait too long, they\'ll break into pieces.

 

This recipe has been in my family for a long time. My great-grandma Carlleta made these cookies every year for Christmas. Now my cousins and I continue the tradition by making these cookies during the holiday season and sharing them with our family and friends.

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Holiday Breakfast Cookie Recipe

By Barbara Garlick

 

1/2 c. butter, softened

3/4 c. granulated sugar

1 egg

1 c. all- purpose flour

1/4 t. baking soda

10 strips bacon, cooked and crumbled

2 c. cornflakes

1/2 c. dried cranberries

 

Directions:

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine flour and baking soda; gradually add to creamed mixture. Stir in bacon, cornflakes and dried cranberries.  Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets.

 

Bake at 350 degrees for 15-18 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.

 

Yield: 2 dozen

 

This recipe can be made anytime throughout the year. I have fond memories of my mom making these cookies during the holiday season when I was growing up. I believe she thought this was an easy way to satisfy the appetites of family members while she was busy preparing the foods for the big feast that day. I know the ingredients may sound strange, but these cookies are outrageously delicious and very easy to make.

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Jolly Jewels

By Penny Ellis

2-1/2 cups unbleached flour

2/3 C. sugar

1 C. (2 sticks butter, softened)

1 large egg

1/4 tsp. baking powder

1/4 tsp. salt

1 tsp. vanilla

1/2 tsp. almond extract

1 egg white mixed with 1 tsp. water

 

Cream butter and sugar together using a mixer until light and fluffy.

 

Beat together egg, baking powder, salt, vanilla and almond extract and add to the butter mixture above. Add flour and beat with mixer until smooth.

Divide dough in half, flatten out to 1\" thickness, wrap in plastic and store in refrigerator for 2 -3 hrs. before rolling out. Remove one of the flattened doughs from refrigerator and remove the plastic wrap. Roll dough out to 1/8\" thickness on a lightly floured surface with a rolling pin. Cut shapes out of dough using cookie cutters. Using a spatula, transfer cut outs to a cookie sheet leaving 3/4\" space in between shapes. Re-ball the dough scraps, and repeat rolling and cutting out shapes until all dough has been used.  Lightly beat together the egg white with 1 tsp. of water until combined and brush lightly on top of cookie shapes. Sprinkle with colored sugar crystals and bake in a pre-heated oven at 350 degrees for 7-10 minutes or until cookies are very lightly colored and set. Remove from oven. Using a spatula, carefully remove cookies from the baking sheet while they are still warm. Makes about 2-3 dozen cookies depending on size.

Our family has been baking these Christmas cookies together every year for as long as I can remember. The recipe originated with my grandmother and is pretty much a basic sugar cookie recipe, but the thing that makes these cookies truely unique are the shapes and the sugar used for decorating. We buy the large crystal,(coarse), sugar and color it ourselves using colored paste. We mix the colors ourselves which produces intense shades of fuschia, aqua, citrus greens, purples and many more. The store bought sugar totally pales in comparison to what we can make ourselves. This is such a simple thing to do and people are always amazed by how vibrant the colors are. The coarse size of the sugar gives the colors more depth and sparkle...definately a winning combination. I have a large collection of cookie cutters that have been passed down through our family for generations. Quite a few of the cookie cutters were hand made by family members. They are hand soldered together in the most whimsical shapes. There\'s a pony, a monkey, a sea star and an elaborate alligator. The alligator is very intricate and you have to be careful removing it from the baking sheet because it\'s fragile and breaks so easily. Every year we end up with a lot of alligator parts. Sometimes we cut free-form shapes using random kitchen tools like ravoli cutters. Our family loves baking these cookies together and we set aside a whole day just to make them. The cookie cutters have a rich history and when they are brought out, it\'s like visiting with old friends. There is always plenty of lively conversations and stories told sparked by the memories of years past and \"spirited\" family members. We all know that our cookies are special and can\'t imagine a Christmas without them!

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Lemon Crinkle Cookies

Seth Feigenbaum

1/2 cups Challenge butter, softened

1 cup granulated sugar

1/2 teaspoons vanilla extract

1 whole egg

1 teaspoon lemon zest

1 Tablespoon fresh lemon juice

1/4 teaspoons salt

1/4 teaspoons baking powder

⅛ teaspoons baking soda

1‐1/2 cup all-purpose flour

1/2 cups powdered sugar

 

Directions:

Preheat oven to 350 degrees.

Grease light colored baking sheets with non--‐stick Cooking spray And set aside. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding The powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place On baking sheet and repeat with remaining dough. Bake for 9‐11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}.

 

*Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

 

Makes 2 dozen

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Mele Kalikimaka Oatmeal Cookie

By Michele Hartmangruber,

 

Ingredients 1 cup (2 sticks) butter, Softened

3/4 cup firmly packed brown sugar

3/4 cup granulated sugar

2 eggs at room temperature

1 teaspoon grated orange zest

1 teaspoon cinnamon extract

1/2 teaspoon vanilla extract

1-3/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 teaspoon ground allspice

2-1/4 cups oats (quick or old fashioned, uncooked)

3/4 cup toasted coconut flake

1-1/2 cups diced dried pineapple

1/2 cup chopped macadamia nuts

1 pkg Heath Toffee Bits (about 2-1/4 cups)

 

Preparation

Heat oven to 375°F. In large bowl, beat butter and sugars until creamy. Add eggs, orange zest, cinnamon and vanilla extracts; beat well. In a separate bowl sift the flour, baking soda,, baking powder, salt and allspice; mix well. Add Flour mixture slowly to butter sugar egg mixture. Add oats; mix well. Stir in the coconut, pineapple, nuts and toffee Drop dough by rounded tablespoonfuls onto a cookie sheet lined with parchment or a silicone mat. Bake 10 to 11 minutes for a crisp cookie. Cool 2 minutes on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Yield ABOUT 3 DOZEN

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Pecan Spice Cookies

By David Amaral

3/4 cup unsalted Challenge butter

1 1/4 cups C&H brown sugar (packed)

1 large egg

1 teaspoon vanilla

2 cups all purpose King Arthur Flour

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1/4 teaspoon cloves

1/2 cup finely chopped pecans

4-5 dozen pecan halves for the tops of the cookies

 

Preheat oven to 375 degrees

 

Mix the butter, sugar, egg and vanilla together until well blended. Blend the dry ingredients together and mix into the butter mixture. Form dough into 1” balls and place on the lightly greased baking sheet about 2inches apart. Lightly press a pecan half on top of each cookie.

 

Bake approximately 10minutes

 

Let Set a couple of minutes before moving to a wire rack where they will cool completely.

 

makes about 4dozen

 

These cookies have been enjoyed by my friends and family throughout the fall and winter. I am not sure where the recipe came from, but the cookies are good enough to assist the Peninsula Rose Society in fund raising. Each year I would sell 1pound bags of fresh Georgia pecans. Many people would buy them just to simply eat, others to bake with. Some were a bit skeptical of buying a pound of pecans because they didn’t know what to do with them other than make a pecan pie, which they thought was too much work. Many of them were on the cheap side and would just as soon eat cheap peanuts as spend more on the more expensive pecans. I would bake the cookies and give them out as samples of something else to do with the nuts, rather than pies. People really enjoyed the cookies and began buying the pecans for the cookie samples/ and I began only giving out the samples to those who purchased pecans.

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Peppermint Florentine Lace Cookies

By Andrea Sandoval

6 tablespoons challenge butter

10 tablespoons heavy cream

1 cup sugar

1/4 cup hazelnuts, chopped

1/3 cup almonds, chopped

1/2 cup all purpose flour

1/4 teaspoon salt

4 oz bittersweet chocolate

4 oz white chocolate

1/2 teaspoon mint extract

1/2 cup peppermint hard candies, crushed

 

1. Pre-heat oven to 350 degrees. Butter two cookie sheets, ready two double boilers.

2. Combine the butter, cream, and sugar in a small sauce pan and bring to a boil. Remove from the heat and let cool for 3-5 minutes.

3. Add the hazelnuts and almonds and stir until combined. Stir in flour and salt.

4. Drop 1-teaspoon mounds of the dough 3 inches apart on the cookie sheets, flatten with a fork.

5. Bake 8-10 minutes until golden. Let cool on the pan for 5 min. Transfer to a rack to cool completely.

6 For the Filling and the topping, melt the bitter sweet and white chocolate separately in double boilers.

7. Add the mint extract to the bittersweet chocolate and spoon it onto half of the cookies. Top the remaining cookies ** QUESTION – top with the rest of the cookies, let harden.

8. Dip the sandwiches half way in the white chocolate. While the chocolate is soft, create a texture by dragging a fork over the white chocolate in a zigzag pattern. Dip the edges in the crushed candies and place on parchment paper let harden

 

 

This is a great variation of the popular “Florentine Lace Cookie” which I love to use for the holidays. The cookie has a minty dark chocolate in the center and then is dipped halfway into white chocolate and edged with chopped peppermint candies. They are not only delicious but they look BEAUTIFUL on the serving plate too

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Pizzelles

By Charlene Thomas

 

6 eggs

2 sticks challenge butter, melted

2 cups sugar

1 tablespoon vanilla

4 cups flour

4 tsp baking powder

 

beat eggs and sugar together (well)

then add the melted butter and vanilla, gradually add the flour and baking powder to the egg mixture. Mix all ingredients until blended well. Heat Pizzelle Iron, place one heaping teaspoon of dough on the griddle for each cookie. Cook until t he top is lightly browned and then remove from the iron with a spatula. Lay pizzelles flat. After cooked, sprinkle with confectioners sugar. Store in an airtight container or plastic bag (do not refrigerate of freeze). This recipe makes about 100 cookies.

 

Pizzele makers are sold in cooking stores and on line. I sue a prego model and have for about 5 years. It is similar to a waffle iron except that the cookies are much much thinner and delicate. It makes too cookies at a time, each cookie takes about 30seconds to finish. The cookies are very thin and are perfect with tea, coco or a warm holiday beverage.

When I grew up, I lived near many Italian families. They introduced me to pizzelles. No christening, wedding, graduation or holiday celebration was complete without a platter of pizzelles. Everyone used to laugh that no one left Italy without their pizzelle iron. Over time the irons have become much easier (non stick) to use and to find.

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Red Velvet Buttermilk Squares

By Judy Keeky

2 cups all purpose flour

2 cups sugar

1 teaspoon baking soda

1/4 teaspoon salt

1 cup water

1 cup challenge butter

1/3 cup unsweetened cocoa powder

2 eggs

1/2 cup buttermilk

1 1/2 teaspoon vanilla

2 tablespoons red food coloring

* Butter cream frosting (recipe below)

1 preheat oven to 350 degrees. Grease one 15x10x1 inch baking pan (set aside). In a large bowl stir together the flour, sugar, baking soda and salt. (set aside)

2. in a medium saucepan combine the water, butter, and cocoa powder. Bring mixture to boiling point stirring constantly. Remove from heat. Add the cocoa mixture to the flour mixture and beat with an electric mixer on medium to high speed until thoroughly combined. Add eggs, buttermilk, vanilla and red food coloring. Beat for 1 minute (the batter will be thin) pour better into the prepared pan. 3 Bake about 25min or until a wooden toothpick inserted in the center comes out clean. Cool in the pan on a wire rack.

Frost  Cut into squares and enjoy.

 

Butter Cream Frosting

In a medium saucepan whisk together 1 1/2 cups sugar, 1 1/2 cups whole milk, 1/3 cup all purpose flour and a dash of salt. Stir while cooking over medium heat until thickened and bubbly. Reduce heat. Cook and stir for about one more min. Remove from heat and stir in a teaspoon of vanilla. Cover and let cool completely (room temperature). Transfer to a large mixing bowl, gradually beat in 1 1/2 cups softened butter, 1 tablespoon at a time with an electric mixer on medium speed until mixture is smooth, scraping the sides occasionally. Frosting might look curdled – but will not once all of the butter is incorporated.

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Twist and Shout

By Yuri Kuechle

 

1/2 cup (1) stick unsalted butter, softened

2/3 cup confectioners sugar

1 large egg

1 tsp. ground cinnamon

1 tsp cinnamon extract

1/4 tsp kosher salt

1 1/2 cups all-purposed flour

Red paste or gel food color

Coarse white decorating sugar (optional)

 

1. In a bowl, w/mixer on medium speed, beat butter, sugar, egg, cinnamon, cinnamon extract, and salt until creamy and smooth. On low speed, beat in flour until blended.

2. Divide dough in half and put in 2 bowls. Stir red food coloring into one portion of dough until it\'s tinted bright red. Refrigerate bowls of dough 30 minutes to firm up.

3. Heat oven to 350 degrees F. Line cookie sheets with parchment or nonstick liners. Roll rounded teaspoons of red and white dough into balls. For each cane, roll a red ball and a white ball on a floured surface to make two 6-inch ropes. Lay ropes side by side, overlap end of 1 rope on the other, and gently roll both ropes away from you, letting them twist together. Lift to baking sheet; curve one end to make cane shape. Make 7 more canes, spacing them 2 inches apart on baking sheet. Sprinkle with decorating sugar if desired.

4. Bake 12 to 12 minutes, until firm to the touch and bottom edges are beginning to lightly color. Repeat with remaining dough.

 

Makes 24 cookies.