Monday, December 19, 2011
Cookie Exchange
Earlier this month, I hosted my first cookie exchange! It was wonderful to be able to visit with family and friends and of course enjoy some tasty cookies! I had the best intentions of printing out all the recipes that were e-mailed to me ahead of time to pass out at the party but that did not happen. So I am posting all the recipes that I did receive on the blog this week! Hope you all have had a great December!
Subscribe to:
Post Comments (Atom)
Salty-Sweet Butter Pecan Cookies
ReplyDelete(from King Arthur flour)
Dough:
1 1/3 c pecan halves
2/3 c light brown sugar, firmly packed
1/2 c butter
1/2 c vegetable shortening
1/2 tsp salt
1/2 tsp espresso powder (optional)
1 tsp baking soda
2 tsp vanilla extract
3/4 tsp butterscotch, vanilla-butternut, or butter-rum flavor
1 tsp vinegar, cider or white
1 large egg
2 c all-purpose flour
1 1/3 c butterscotch chips
Coating
1/3 c granulated sugar mixed with 1 1/4 tsp salt
Preheat oven to 375 F. Lightly grease two baking sheets. Place the pecans in a single layer in a pan and bake 8-9 min or until they appear toasted. Set aside.
Combine sugars, butter, shortening, salt, espresso powder, baking soda, vanilla, flavor and vinegar, beating until smooth and creamy. Beat in the egg. Mix in flour, chips and toasted nuts. Cover bowl and refrigerate for 4 hours or overnight.
Mix sugar and salt for coating, and scoop 1 1/2'' balls of dough into the mixture, rolling to cover. Transfer to prepared baking sheets, leaving 2'' between cookies. Bake for 11-12 minutes until their edges are chestnut brown and their tops a light golden brown. Remove them from the oven and cool on the pan. Yields about 4 dozen cookies.
Snickerdoodle Croissant Cookies
(from BHG 100 Best cookies)
2 - 3 oz pkg cream cheese, softened
1/2 c butter, softened
1/2 c packed brown sugar
1 tsp vanilla
1/8 tsp salt
1 2/3 c flour
1/2 c finely chopped, toasted pecans
2 Tbsp packed brown sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
In a large bowl, beat cream cheese and butter with electric mixer on medium speed for 30 seconds. Add the brown sugar, vanilla and salt. Beat until combined, scraping side of bowl occasionally. Beat in flour. Divide dough into 3 equal portions. Shape each portion into a disk. Cover and chill for 1 hr.
Preheat oven to 350 F. On a lightly floured surface, roll each portion of dough to a 9'' circle. Brush each round with milk. In a small bowl combine nuts, the 2 Tbsp of brown sugar, cinnamon and nutmeg. Sprinkle nut mixture evenly over each dough circle, leaving a 1/2'' border. Using a pizza cutter or sharp knife, cut each circle into 12 wedges. Starting from a wide end, roll up each wedge. Place crescents 1 inch apart on ungreased cookie sheets.
Bake for 14-16 minutes or until bottoms are light brown. Cool on cookie sheets on wire racks for 2 minutes. Transfer to wire rack. Makes 36 cookies.
Made by Judy Baughman:
ReplyDeleteEggnog Drop Cookies
1/2 c unsalted butter, softened
1 c sugar
1/2 tsp salt
1/2 scant tsp nutmeg
1 1/2 tsp vanilla
1 egg
1/4 c full fat eggnog
1 tsp baking soda
2 c flour
Line cookie sheets with parchment paper. Preheat oven to 350 F. Beat butter, sugar, salt, nutmeg and vanilla together until fluffy. Mix in egg and eggnog. Mix in baking soda, and then beat in flour until just combined. Scoop the batter with a standard size cookie scoop and place on sheets 2'' apart. Sprinkle dough very lightly with nutmeg and bake for 10 minutes, or until golden around the edges. Let rest for 2 minutes on sheets then move to cooling rack.
Apple Cider Caramel Cookies
1 c unsalted butter, nearly melted
1 c granulated sugar
1/2 tsp salt
1 (7.4 oz) box Alpine Spiced Apple Cider Instant Original Drink Mix (not sugar free)
2 eggs
1 tsp vanilla
1 tsp baking soda
1/2 tsp baking powder
3 c flour
1 (14 oz) bag Kraft Caramels
Preheat oven to 350 F. Line cookie sheets with parchment paper (must be parchment paper). In a stand mixer, cream together butter, sugar, salt and all 10 pkts of apple cider mix until smooth and fluffy. Beat in eggs and vanilla, then mix in the baking soda and baking powder. Add flour and mix until just combined.
Scoop the dough and place a caramel in the center. Work the dough around the caramel sealing well. Place the cookies 2'' apart on sheets. Bake for 12-14 minutes or until golden brown around edges. After baking, carefully slide the parchment paper with the cookies onto the counter. Let cool until they are not longer soft but still slightly warm. Twist gently to remove and cool the rest of the way upside down on parchment paper or cooling rack. *If cookies get too cool before you twist them off, freeze the whole sheet for a few minutes and they'll come right off.
Made by Ryun Torres
ReplyDeleteMocha-Caramel Cookies
Prep Time: 35 mins>> Start to Finish: 35 mins>> Servings: 24
-1 cup Gold Medal all purpose flour
-1/2 cup unsweetened baking cocoa
-4 tsp instant espresso coffee powder or granules
-1/2 tsp baking soda
-1/2 tsp salt
-1/2 cup butter or margarine, softened
-1 1/3 cups bittersweet chocolate chips
-1 1/2 cups sugar
-2 eggs
-1 tsp vanilla
-1 bag (11 oz) caramel baking bits
1. Heat oven to 325 F. In medium bowl, mix flour, cocoa, coffee powder, baking soda and salt; set aside.
2. In large microwavable bowl, microwave butter and 2/3 cup of chocolate chips uncovered in High about 1 minute, stirring once, until melted. Add sugar, eggs and vanilla; stir until blended. Add flour mixture, mixing just until blended (dough will be thick). Fold in remaining 2/3 cup chocolate chips and baking bits.
3. Onto ungreased cookie sheet, drop dough by 2 tablespoonfuls 2 inches apart. Bake 15 minutes or until edges are set and tiny cracks form on surface. Cool 5 minutes; remove to cooling rack.
Made by Amy Crawford
ReplyDeleteout of the trusty, red-checkered Better Homes and Gardens cookbook! says it makes 3 dozen but it made about 30 cookies
Snickerdoodles
1/2 cup butter, softened
1 cup sugar
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 egg
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon ground cinnamon
preheat oven to 375
- beat butter with electric mixer on medium-high speed for 30 seconds
- add 1 cup sugar, baking soda, cream of tartar and beat until combined
- beat in egg and vanilla until combined
- beat in flour with mixer - may have to stir by hand toward the end
- recipe says to cover and chill for an hour to make dough easier to handle, but I skipped this step
- combine 2 tablespoons sugar and cinnamon
- roll dough into 1 inch balls and roll in cinnamon sugar mixture to coat
- place 2 inches apart on ungreased cookie sheet
- bake at 375 for 10-11 minutes or until edges are golden