2010 Cookie Extravaganza

For all you out there that want the recipes, and of course for the bakers future reference. 

Ginger boys with a twist
Ingredients
  • 1 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 egg
  • 1 1/2 tablespoons orange zest
  • 2 tablespoons molasses
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
Directions
  1. Cream the butter and the sugar together. Add the egg and mix well. Mix in the orange peel and dark corn syrup. Add the flour, baking soda, cinnamon, ginger, ground cloves and salt, mixing until well combined. Chill dough overnight.
  2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  3. Roll dough between two sheets of parchment to 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets.
  4. Bake for 10 to 12 minutes in the preheated oven, until cookies are firm and lightly toasted on the edges.
Sugar cookies
Ingredients
  • 1/4 cup butter flavored shortening
  • 1/2 cup softened butter
  • 1 cup white sugar
  • 2 eggs
  • 1 tablespoon vanilla coffee creamer
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  •  
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 2 1/2 cups confectioners' sugar
  • 3 tablespoons vanilla coffee creamer (or whatever flavor you would like)
  • 2 drops any color food coloring
  • Holiday Sprinkles
Directions
  1. In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and 1 teaspoon vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Cover dough, and chill for at least one hour.
  2. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets, or line with parchment paper. On a lightly floured surface, roll out the dough to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
  3. Bake for 6 to 8 minutes in the preheated oven. Remove cookies from baking sheets to cool on wire racks. Cool completely before frosting.
  4. In a small bowl, beat the butter, 1 teaspoon vanilla and confectioners' sugar until smooth. Mix in the creamer one tablespoon at a time until a good spreading consistency is reached. Stir in food coloring to desired shade. Decorate cooled cookies, and set on waxed paper to harden.
Cherry Snowflurries
Ingredients
  • 1 cup butter (no substitutes), softened
  • 1/2 cup confectioners' sugar
  • 1 tablespoon water
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 cup quick-cooking oats - ground
  • 1/2 teaspoon salt
  • 36 maraschino cherries, well drained, dried on paper towels
  • COATING:
  • 2 cups confectioners' sugar
  • 1/4 cup vanilla coffee creamer
  • 2 cups flaked coconut, finely chopped
  • (Note, you can omit coconut and roll in chopped nuts for an additional taste and look)
Directions
  1. In a mixing bowl, cream butter, sugar, water and almond extract. Combine flour, oats and salt; gradually add to the creamed mixture. Shape a tablespoonful of dough around each cherry, forming a ball. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 18-20 minutes or until bottoms are browned. Remove to wire racks to cool. Combine sugar and enough creamer to achieve smooth dipping consistency. Dip cookies, then roll in coconut.
Chocolate Toffee bars
Ingredients
  • non stick spray
  • 2 1/2 cups Pillsbury BEST® All Purpose Flour
  • 2/3 cup firmly packed light brown sugar
  • 3/4 cup butter or margarine
  • 1 large egg, slightly beaten
  • 2 cups semi-sweet chocolate chips, divided
  • 1 cup coarsely chopped nuts
  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
  • 1 (8 ounce) package toffee baking bits, divided
Directions
  1. Preheat oven to 350 degrees F. Coat 9x13-inch baking pan with no-stick cooking spray. (or line bottom of pan with parchment)
  2. In large bowl, stir together flour and sugar. Cut in butter until mixture resembles coarse crumbs. Add egg; mix well.
  3. Stir in 1 1/2 cups chocolate chips and nuts. Reserve 1 1/2 cups mixture. Press remaining crumb mixture onto bottom of prepared pan. Bake 10 minutes.
  4. Pour EAGLE BRAND® evenly over partially baked crust; reserve 1/4 cup toffee bits. Sprinkle remaining toffee bits over layer pan. Sprinkle reserved crumb mixture and remaining 1/2 cup chocolate chips over top.
  5. Bake 25 to 30 minutes or until golden brown. Sprinkle with remaining 1/4 cup toffee bits. Cool completely. Cut into bars. Store covered.

 
Candy Cane Snowballs
Ingredients
  • 1 cup butter
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 cup chopped pecans
  • 1/3 cup confectioners' sugar for decoration
  • 1/2 cup finely crushed peppermint candy canes
Directions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream the butter with 1/2 cup of the confectioners' sugar and the vanilla. Mix in the flour, nuts and salt. Roll about 1 tablespoon or so of dough into balls and place on an ungreased cookie sheet.
  3. Bake at 350 degrees F (175 degrees C) for 15 minutes. Do not allow these cookies to get too brown. It's better to undercook them than to overcook them.
  4. While cookies are still hot roll them in confectioners' sugar & candy cane mix. Once they have cooled roll them in confectioners' sugar and candy cane mix once more.
  5. (Note - I would add some crushed candy cane to the dough next time)
Buckeye Balls
Ingredients
  • 1 1/2 cups creamy peanut butter
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners' sugar
  • 6 ounces semi-sweet chocolate chips
  • 2 tablespoons shortening
Directions
  1. Line a baking sheet with waxed paper; set aside.
  2. In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and freeze for a couple hours.
  3. Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
  4. Remove balls from refrigerator. Using a fork or dipping spoon, dip into melted chocolate. Return to wax paper,Repeat with remaining balls. Refrigerate for 30 minutes to set.
Pecan  Pie cookies
Ingredients
  • 1/4 cup butter
  • 1/4 cup shortening
  • 1/2 cup white sugar
  • 2 egg yolks
  • 1 teaspoon almond extract
  • 2 cups sifted all-purpose flour
  • 1/2 cup butter
  • 1/2 cup corn syrup
  • 1 cup confectioners' sugar
  • 1 cup chopped pecans
Directions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, mix 1/4 cup shortening, 1/4 cup butter  and 1/2 cup sugar. Stir in egg yolks, almond extract, and sifted flour.
  3. Spray tiny muffin cups with non-stick spray. (or use silicon tart pan) Press mixture evenly into tiny muffin cups. Bake for 8 to 10 minutes.
  4. To make Filling: Bring to a boil 1/2 cup margarine, corn syrup, and confectioner's sugar. Stir in chopped pecans.
  5. Spoon into shells no more than 2/3 way. Top with pecan halves.
  6. Bake in a 350 degrees F (180 degrees C) oven for 5 minutes.
Chocolate crispy marshmallow bars
Ingredients
  • 3/4 cup butter , softened
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons baking cocoa
  • 1/2 cup chopped nuts
  • 4 cups miniature marshmallows
  • TOPPING:
  • 1 1/3 cups semisweet chocolate chips
  • 3 tablespoons butter or margarine
  • 1 cup peanut butter
  • 2 cups crisp rice cereal
Directions
  1. In a mixing bowl, cream butter and sugar. Add eggs and vanilla; beat until fluffy.
  2. Combine flour, baking powder, salt and cocoa; add to creamed mixture. Stir in nuts if desired.
  3. Spread in a greased 13 x9 pan. Bake at 350 degrees F for 15 to 18 minutes. Sprinkle marshmallows evenly over cake; return to oven for 2 to 3 minutes. Using a buttered knife or spatula, spread the melted marshmallows evenly over cake. Cool.
  4. For topping, combine chocolate chips, peanut butter and butter in a small saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat; stir in cereal. Spread over bars immediately. Chill.
Scottish Shortbread
Ingredients
  • 2 cups butter
  • 1 cup packed brown sugar
  • 4 1/2 cups all-purpose flour
Directions
  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Cream butter and brown sugar. Add 3 to 3 3/4 cups flour. Mix well.
  3. Sprinkle board with the remaining flour. Knead for 5 minutes, adding enough flour to make a soft dough. Roll to 1/2 inch thickness. Cut into 3x1 inch strips. Prick with fork and place on ungreased baking sheets.
  4. Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes.
Ingredients
  • 1/2 cup butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
  • 1 Tablespoon cherry juice
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 (10 ounce) jar maraschino cherries
  • 4 teaspoons cherry juice
  • 1/2 cup sweetened condensed milk
  • 1 cup semisweet chocolate chips
Directions
  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Beat the butter and sugar together in a bowl. Add egg and vanilla, 1 Tbs cherry juice and beat well. Add the flour, cocoa powder, salt, baking soda, and baking powder and stir until smooth. Roll the mixture into 1-inch balls about the size of a walnut (larger if desired). Place on ungreased cookie sheet. Press center of each ball with thumb.
  3. Drain cherries and reserve juice. Place a cherry in indentation of each cookie ball.
  4. In a saucepan, heat condensed milk and chocolate chips until chips are melted. Stir in 4 teaspoons of cherry juice. Spoon about 1 teaspoon of mixture over each cherry and spread to cover cherry. (More cherry juice may be added to keep frosting of spreading consistency.)
  5. Bake in preheated oven for 10 minutes.
Apple Cake Cookies
Ingredients
  • 1/2 cup shortening
  • 1 1/3 cups packed brown sugar
  • 1 egg
  • 2 cups sifted all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 cup chopped pecans (optional)
  • 1 cup apples - peeled, cored and finely diced
  • 1/4 cup milk
  • 1 1/2 cups sifted confectioners' sugar
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla extract
  • 2 1/2 tablespoons half-and-half cream
Directions
  1. Beat shortening and brown sugar together until light and fluffy. Beat in egg and blend thoroughly.
  2. Stir together flour, baking soda, salt, cinnamon, cloves and nutmeg.
  3. Stir half the dry ingredients into creamed mixture. Stir in nuts, and apples, then stir in remaining half of dry ingredients and milk. Mix well.
  4. Drop from tablespoon 1 1/2 inches apart onto lightly greased baking sheet. Bake in a preheated 400 degree oven for 10-12 minutes. Remove cookies to racks and while still warm, spread with glaze.
  5. To make Glaze: Combine powdered sugar, butter, vanilla and enough cream to make glaze of spreading consistency. Beat until smooth. Spread on warm cookies.
Cranberry Orange cookies
Ingredients
  • 1 cup butter, softened
  • 1 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon grated orange zest
  • 2 tablespoons orange juice
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chopped cranberries
  • 1/2 cup chopped walnuts (optional)
  •  
  • 1/2 teaspoon grated orange zest
  • 3 tablespoons orange juice
  • 1 1/2 cups confectioners' sugar
Directions
  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
  3. Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
  4. (We didn't do this step, as we felt the cookies were cranberry highlighted, in looking back we should have done this with a bit of orange extract too)  -In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.
Lemon - lime cookies
Ingredients
  • 1/2 cup flaked coconut
  • 2 teaspoons grated lemon peel
  • 2 teaspoons grated lime peel
  • 2 cups whipped topping
  • 2 eggs
  • 2 tablespoons whipped topping mix (Dream Whip)
  • 1 teaspoon lemon juice
  • 1 (18.25 ounce) package lemon cake mix
  • confectioners' sugar
Directions
  1. In a blender or food processor, combine the coconut, lemon peel and lime peel. Cover and process until finely chopped, about 30 seconds; set aside. In a mixing bowl, combine whipped topping, eggs, dry whipped topping mix and lemon juice. Add dry cake mix and coconut mixture; mix well.
  2. Drop by tablespoonfuls into a bowl of confectioner's sugar. Shape into balls. Place 2 in. apart on greased baking sheets. Bake at 350 degrees F for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool.
Surprise inside cookies
Ingredients
  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 cup unsweetened cocoa powder
  • 1 cup chopped walnuts
  • 1 tablespoon white sugar
  • 48 Rolos (or miniature Reses peanut butter cups)
Directions
  1. Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover and chill at least 2 hours.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Combine remaining 1/2 cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets.
  4. Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.
Pudding in the mix cookies
Ingredients
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup margarine, softened
  • 1/4 cup white sugar
  • 3/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 (3.5 ounce) package instant french vanilla pudding mix
  • 2 eggs
  • 2 cups semisweet chocolate chips
Directions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium-sized mixing bowl, combine flour and baking soda. Set aside. In another large mixing bowl, combine butter, white sugar, brown sugar, vanilla, and pudding mix. Beat until smooth and creamy. Beat in eggs. Gradually stir in flour mixture. Stir in chocolate chips.
  3. Drop batter by heaping teaspoonfuls, about 2 inches apart, onto an ungreased cookie sheet. Bake for 9 to 9 1/2 minutes, or until browned.