howdy honda greatest holiday cookie recipes

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G reatest H oliday C ookie r eCipes

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The holidays should be a time of giving and sharing, which is exactly why the team at Howdy Honda has teamed up with customers and the Capital Area Food Bank of Texas to create a Howdy Honda Holiday Charity Cookie Book. While the Holiday Cookie Book is filled with some of the most tried and true recipes of all time, the ultimate goal of its launch is to raise money to help the 46,000+ people throughout Central Texas in need of nutritious food they cannot purchase. It is the goal of both Howdy Honda and the Capital Area Food Bank of Texas to bring comfort, love and support to all throughout Austin.

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  • Greatest Holiday Cookie reCipes

  • Andes Chocolate Mint Cookies .......................................... M&Ms and Ghirardelli Chocolate Chip Cookies ............ Angel Wings .......................................................................... Animal Cookies .................................................................... Brown Butter Salted Caramel Snickerdoodles ..................Brownie Crackles .................................................................. Candy Cane Cookies .......................................................... Candy Cane Cookies-2 ....................................................... Cherry Pecan Gems ............................................................ Chocolate Peanut-Butter No Bake Cookies .................... Chocolate Rum Balls .......................................................... Chocolate Sugar Cookies ................................................... Christmas Cookies ............................................................. Christmas Cut-Outs ........................................................... Christmas Rum Balls .......................................................... Cinnamon-Spiced Hot Chocolate Cookies ..................... Cranberry Chip Cookies ................................................... Cranberry White Chocolate Chip Cookies ..................... Easy Lemon Cookies ......................................................... Fruit Cookie ........................................................................ Grandma Wychs Sour Cream Cookies ........................... Gumdrop Cookies .............................................................. Holiday Thumbprint Cookies ........................................... M&M Cookies .................................................................... Macadamia & Cranberry Cookies ................................... Margarita Cookies ..............................................................

    MeMes Chocolate Crinkles ...................................... Molasses Honey Ginger Cookies ............................. No-Roll Sugar Cookies .............................................. Nutella-Stuffed Brown Butter & Sea Salt Chocolate Chip Cookies .............................................................. Oatmeal Chocolate Chip Cookies ........................... Orange Cookies .......................................................... Paintbrush Cookies ................................................... Peanut Butter Cookies .............................................. Peanut Butter Cup Cookies ...................................... Peppermint Puff Cookie ........................................... Praline Heaven Cookies ............................................ Ranger Cookies ........................................................... Russian Tea Cakes ...................................................... Smore Cookie Bars .................................................... Sachertorte Cookies ................................................... Sandies ......................................................................... Soft Ginger Snaps ....................................................... The Best Cream Cheese Sugar Cookies ................... Vanilla Bean Macarons with Christmas Frosting .. Vanilla Bean Shortbread ............................................ Vegan, Gluten-Free Gingerpeople ........................... Walnut Chocolate Chip Cookies .............................. Yummy Chocolate Nut Cookies .............................. Yummy Christmas Snickerdoodle ...........................

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  • AndesChocolate

    Mint Cookies

    By: Heather Keiler-Green

    cup butter1 cups packed brown sugar2 tbsp. water12 oz. semi-sweet chocolate chips2 large eggs2 cups flour tsp. salt1 tsp. baking sodaAndes Mint Candies

    Directions:

    Over low heat, combine butter, sugar, and water. Heat until melted and add chocolate chips until partly melted. Remove from heat and stir. Pour into large mixing bowl, let stand for 10 minutes to cool slightly. Beat in eggs one at a time on high speed. Reduce to low speed and add flour, salt, and backing soda. Beat until well-blended. Chill one hour.

    Roll into 1-inch balls. Place two inches apart on parchment paper-lined baking sheets. Bake at 350 degrees F for 10 minutes. After baking, place an Andes mint on top (a half mint can be used). When melted, swirl to spread over cookie, letting some of the green show.

  • M&Ms & Ghirardelli

    Chocolate ChipCookies

    By: Joni Bures

    2 cups cake flour1 tsp. baking soda1 tsp. salt1 cup (2 sticks) butter, softened cup granulated sugar cup packed brown sugar1 tsp. vanilla extract2 large eggs2 cups (12 oz.) Ghirardelli chocolate chips (any type, but milk chocolate the best)1 cup M&Ms

    Directions:

    Preheat oven to 375 degrees F.

    Combine flour, baking soda and salt in small bowl.

    Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time.

    Gradually beat in flour mixture. Stir in morsels and M&Ms.

    Drop by rounded tablespoon onto ungreased baking sheets.

    Bake for 9 to 11 minutes or until golden brown.

  • Angel WingsBy: Deborah Wright

    6 egg yolks cup sour cream1 tbsp. rum or whiskey1 tsp. vanilla1 tsp. baking powder

    Pinch of salt3 cups fl our (a pinch more if humid)Oil for fryingPowder sugar

    Directions:

    Beat egg yolks well; add sour cream, rum, vanilla, baking powder and salt. Gradually add the fl our. Mix all together. Let dough rest covered with cloth for 10 minutes.

    On a fl oured board, knead dough until it is easy to work with approximately 30 minutes. Roll dough out until thin and cut into rectangle strips about 4 inches long and 2 inches wide. To add fl air, cut short side straight edges on angle instead of leaving straight.

    Cut slit in center of each strip; draw one end of pastry through slit to form a twist or knot shape. Heat oil to 375 degrees and place pieces into hot oil until golden brown.

    Drain on paper towels. When completely cool, dust cookies with powdered sugar.

    About the Recipe:My mom would make these for us kids when Christmas was near. We would get to sprinkle the powdered sugar on them. We were too young to work with the hot oil, but we could help roll out the dough and get the powdered sugar ready. Th ey are so tasty that you cannot eat just one. Th e secret is the alcohol which helps with the frying process. Th is is a Polish recipe passed down from generation to generation, but mine cannot compare to moms.

  • By: Patricia Vandervoort

    Animal Cookies

    cup (1 stick) butter cup sugar1 egg4 tbsp. milk tsp. baking soda tsp. vanilla tsp. salt2 cups fl our

    Icing:1 box confectioners sugar stick butter1 tsp. vanillaHot water

    Directions:

    Stir milk and baking soda together. Blend butter and sugar together. Add egg, milk with soda mixture, vanilla, salt and fl our.

    Stir until well blended. Roll thin for crisp cookies. Roll thicker for more of a tea-biscuit type cookie.

    Preheat oven to 350 degrees F and bake for 8 to 10 minutes or until golden brown at the bottom.

    Frost with 1 box of confectioners sugar with stick of butter cut in it.

    Add 1 teaspoon vanilla and one tablespoon of hot water at a time until you get to the spreading consistency you like and frosting is smooth.

  • Brown ButterSalted Caramel Snickerdoodles

    By: Linda Monnin

    2 cup fl our1 tsp. baking soda2 tsp. cream of tartar tsp. cinnamon tsp. sea salt

    1 cup unsalted butter1 cup dark brown sugar cup sugar1 large egg1 egg yolk1 tbsp. vanilla1 tbsp. yogurt

    1 cup caramel squares, cut into s cup sugar2 tsp. cinnamonCoarse sea salt

    Directions:In a medium bowl, mix fi rst fi ve ingredients. Set aside.

    To brown the butter, heat a medium pan to medium high heat. Add the butter, whisking frequently. You will notice the butter starting to become frothy on the top and brown specks will form. You have to watch it closely because the turn happens quickly and you dont want it to burn. You will start to smell a nutty aroma and once it turns to a brown color, remove from heat and let it cool to room temperature.

    While the butter is cooling, cut the caramel squares into s. In a stand mixer, combine the brown butter and brown sugar and cup sugar. (Th e cup sugar will be used for rolling in the cookies.) Mix until blended and smooth.

    Beat in egg, yolk, vanilla and yogurt and mix until combined. Slowly add the dry ingredients until combined. Form the dough into a ball and cover with plastic. Chill for at least 30 minutes or overnight.

    Preheat oven to 350 degrees. Measure about 2 tbsp of dough and place a piece or the caramel square inside, wrap the cookie dough over the caramel and roll into a ball. Make sure it is completely covered.

    Mix cup sugar and cinnamon in a small bowl and roll each cookie in the mixture. Place cookies on a parchment lined sheet two inches apart. Press lightly and sprinkle lightly with sea salt.

    Bake for 8 - 10 minutes, or until the edges turn lightly brown. Th e centers will be soft . Allow to cool for 2-3 minutes and then transfer to a cooling rack. Makes 50 cookies.

  • BrownieCrackles

    By: Darenda Mallard

    1 package fudge brownie mix (13- x 19-inch pan size)1 cup all-purpose fl our1 egg cup water cup canola oil1 cup (6 ounce) semi-sweet chocolate chipsConfectioners sugar

    Makes 4 dozen.

    Directions:

    In a large bowl, beat the brownie mix, fl our, egg, water and oil until well blended.

    Stir in chocolate chips. Place confectioners sugar in a shallow dish.

    Drop dough by tablespoonfuls into sugar; roll to coat.

    Place 2 inches apart on greased baking sheets.

    Bake at 350 degrees F for 8 to 10 minutes or until set.

    Remove from pans to wire cooling rack to cool.

  • By: Al Walker

    Candy Cane Cookies

    1 cup unsalted butter cup powdered sugar tsp. salt1 tsp. almond fl avoring1 cup chopped almonds2 cups all-purpose fl our

    Directions:

    Combine butter, sugar, salt and fl avoring into large electric mixer bowl and beat until fl uff y. Stir in almonds and fl our until well blended.

    Roll a heaping tablespoon of dough into a rope and form into a candy cane shape. Place on well-buttered or parchment-lined baking sheet and repeat using all of the dough.

    Preheat oven to 350 degrees F. Bake until slightly browned, 15 to 17 minutes. Cook on pan until slightly fi rm, then carefully remove to a wire rack and cool completely.

    For icing: Stir powdered sugar and milk together. Add food coloring, if desired. Drizzle on cookies and sprinkle with crushed candy canes.

    Candy Cane Cookies

    Icing:2 cups powdered sugar2 to 3 tbsp. milkApproximately. 4 to 6 crushed candy canesFood coloring

    Makes about 2 dozen cookies

  • Candy Cane CookiesBy: Joe Smith

    Directions:

    Mix butter, shortening, confectioners sugar, egg and extracts thoroughly; stir in fl our and salt.

    Make inch balls of dough and fl atten with a fork, criss cross pattern.

    Bake at 375F for about 9 minutes, sprinkle with crushed peppermint candies while still hot.

    1 cup butter1 cup sift ed confectioners sugar1 egg1 tsp almond extract1 tsp vanilla extract2 cups fl our1 tsp salt1 cup crushed peppermint candy

    About the Recipe:

    My great aunt used to make these for us.

  • Cherry Pecan GemsBy: Maureen Engle

    1 cup butter, soft ened1 cup sugar1 egg2 tbsp. maraschino cherry syrup tsp. almond extract2 cups fl our

    Directions:

    Cream butter and sugar. Blend in egg, cherry syrup and almond extract. Sift together fl our, baking soda, cream of tartar and salt. Stir into creamed mixture with pecans.

    Shape dough into two 9-inch rolls. Wrap in wax paper. Chill well.

    Cut into -inch slices. Place on ungreased cookie sheet. Lightly press a well drained cherry half in center of each cookie.

    Bake at 375 degrees F for 10 to 12 minutes.

    1 tsp. baking soda tsp. cream of tartar tsp. salt1 cup fi nely chopped pecansRed maraschino cherries, halved

  • Chocolate Peanut-Butter No Bake Cookies

    By: David Ferguson

    2 cups sugar4 tbsp. cocoa1 stick butter cup milk

    Directions:

    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 cools and hardened.

    1 cup peanut butter1 tbsp. vanilla3 cups oatmealWaxed paper

  • Chocolate Rum BallsBy: Chez Van Wagner

    3 cups crushed vanilla wafers cup confectioners sugar, plus extra for coating cup unsweetened cocoa1 cups chopped nuts3 tbsp. light corn syrup cup rum

    Makes about 48 cookies.

    Directions

    Combine crushed vanilla wafers, confectioners sugar, cocoa and nuts.

    Blend in corn syrup and rum. Shape into 1-inch balls.

    Roll in additional confectioners sugar. Store in an air tight container for several days to develop fl avor.

    Roll in more confectioners sugar before serving.

  • Chocolate Sugar CookiesBy: Stephen Muras

    2 cups all-purpose fl our cup unsweetened Dutch processed cocoa powder tsp. salt2 large eggs1 tsp. baking powder1 cup unsalted butter, room temperature1 cups granulated white sugar2 tsp. pure vanilla extract

    Royal Icing using Egg Whites2 large egg whites2 tsp. fresh lemon juice3 cups confectioners (powdered or icing) sugar, sift edFood coloring

    Royal Icing Using Meringue Powder4 cups confectioners (powdered or icing) sugar, sift ed3 tbsp. meringue powder tsp. almond extract (optional) cup - cup warm waterFood coloring

    Directions:

    In a large bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fl uff y (about 3 to 4 minutes). Add the eggs, one at a time, beating well aft er each addition. Add the vanilla extract and beat until combined. Add the fl our mix-ture and beat until you have a smooth dough.

    Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until fi rm enough to roll.

    Preheat oven to 350 degrees F and place rack in the center of the oven. Line two baking sheets with parchment paper.

  • Christmas CookiesBy: Sara Erensoy

    1 cup sift ed confectionary (powdered) sugar1 cup butter, soft ened (leave out on counter overnight)1 egg1 tsp. vanilla2 cup fl our sift ed together with1 tsp. baking soda1 tsp. cream of tartar

    Directions:

    Mix sugar and butter. Add egg and vanilla. Stir in fl our mixture until completely mixed.Refrigerate 2 to 3 hours.

    Remove dough from refrigerator and let warm up a bit before working it. Roll thin (to 3/16 inch). Place on ungreased cookie sheet. Never put cookies on hot or warm cookie sheet. Before loading up cookie sheet aft er already used for baking, cool it down by running under cold water and then dry.

    Bake at 350F about 7 minutes when just turning golden on ends. Remove from sheet onto counter. It might be necessary to remove some cookies from oven and let remaining ones bake longer.

    Christmas Cut-Outs

  • Christmas Cut-OutsBy: Cynthia Sharpnack

    Directions:

    Sift together fl our, baking powder and baking soda. Put in butter until mixture looks like corn meal. In a separate bowl, beat eggs; add sugar and beat well. Combine with fork with fl our and butter mixture.

    Chill dough. On lightly fl oured board, roll dough to thickness, cut with cutters and place on ungreased baking sheets.

    Bake in preheated 375 degree oven 6 to 8 minutes. Remove immediately to wire racks to cool.

    Frost with icing:1 cups confectioners sugar1 tbsp. melted butter1 tbsp. hot water

    Stir until well blended. Leave white, or color with drops of food color. Put colored sugar on before icing sets. If desired, colored sugar may be put on cookies before baking, this eliminating the need for icing.

    Makes approximately 3 dozen cookies.

    About the Recipe:My brothers & sisters & I (5 of us) made these with our Mom as we were growing up. Th en my husband & I made them with our 3 daughters as they were growing up. Now my daughter makes them with her kids and we go over to help. It is a great family tradition that keeps on going through the generations! One batch is never enough plan to make several! Th e cookies freeze well.

    3 cups sift ed all-purpose fl our tsp. baking powder tsp. baking soda1 cup (2 sticks) butter or margarine2 eggs1 cup granulated sugar

  • Christmas Rum BallsBy: Jeff Krug

    2 cups vanilla wafer crumbs (fine)1 cup pecan meats (chopped)1 cup powered sugar

    Directions:

    Mix well. Shape in balls (1 to 1 inches). Roll in powered sugar. Store, tightly covered, at least 1 week before eating.

    About the Recipe:This comes from the Requested RecipesFrom Our Famous Smorgasbord Dinners

    Killeen SchoolFood Service Cookbook

    The food service was headed up by my Mother-in-law Miriam Bell, it was out favorite cookie and I miss her.

    2 tbsp. dark cocoa2 tbsp. white corn syrup cup dark rum

  • Cranberry Chip Cookies

    2 sticks unsalted butter(room temperature)2 eggs cup sugar cup brown sugar1 tsp. vanilla1 cups flour

    1 tsp. baking soda tsp. salt1 tsp. cinnamon3 cups oatmeal1 cup dried cranberries1 cup white chocolate chips

    Directions:

    Cream together the butter, eggs, both sugars, and vanilla, Than add the flour, baking soda, cinnamon, and salt. Stir in the oatmeal, dried cranberries, and white chocolate chips.

    Preheat oven to 350 degrees F.

    Bake on ungreased cookie sheet for 10 to 12 minutes, until lightly browned.

    By: Patricia Ehler

  • Cinnamon-SpicedHot Chocolate Cookies

    By: Sally Greis

    1 cup all-purpose fl our cup plus 1 tbsp. unsweetened Mexican cocoa powder (or substitute by adding teaspoon ground cinnamon to unsweetened cocoa powder) tsp. baking soda tsp. salt cup plus 1 tbsp. packed light brown sugar cup plus 1 tbsp. granulated sugar3 tbsp. sweet butter, room temperature3 tbsp. margarine tsp. ground cinnamonGenerous pinch ground black pepperGenerous pinch cayenne pepper1 tsp. vanilla extract1 egg white cup dulce de leche (optional) cup almonds, fi nely chopped (optional)

    Directions:

    Combine the fl our, cocoa, baking soda and salt in a medium bowl. Mix thoroughly with a whisk and set aside.

    Combine the sugars in a small bowl and mix well with your fi ngers pressing out any lumps. You can combine in a food processor if lumps are stubborn.

    In a medium mixing bowl, using a hand mixer, beat the butter and margarine until creamy. Add sugar mixture, cinnamon, peppers and vanilla.

    Beat on high speed for about 1 minute. Beat in the egg white and mix until the mixture is smooth. Stop the mixer. Add the fl our mixture, beating on the lowest speed, just until incorporated.

  • Gather the dough together with your hands and form it into a neat log, 9 to 10 inches long by 1 inches in diameter. Wrap in waxed paper or plastic wrap.

    Fold or twist ends of the paper without pinching or fl atting the log. Refrigerate at least 45 minutes or until needed.

    Put the oven racks in the upper and lower third of the oven and preheat to 350 degrees F.

    Line baking sheets with parchment paper or aluminum foil.

    Use a sharp knife to slice rounds of chilled dough, a scant -inch thick. Arrange the cookies, 1-inch apart, on the prepared baking sheets.

    Bake 12 to 14 minutes. Rotate the baking sheets from the top to bottom and front to back about halfway through.

    Cookies will puff and crackle on top, and then begin to settle down slightly when done. Remove the baking sheets from the oven and use a metal spatula to transfer the cookies to a wire rack to cool.

    Allow the cookies to cool completely before storing or stacking. Store in an airtight container up to 2 weeks, or freeze up to 2 months.

    To spice things up, aft er the cookies are baked, let them cool on a wire rack, drizzle with dulce de leche and sprinkle chopped almonds on top.

  • Cranberry White Chocolate Chip Cookies

    By: Linda Andell

    cup butter, room temperature cup light brown sugar cup sugar 1 egg 2 tsp vanilla extract

    2 cups all purpose fl our 2 tsp cornstarch 1 tsp baking soda cup white chocolate chips cup dried cranberries

    Directions:

    1. Cream butter and sugars together until light and fl uff y, about 3-4 minutes.

    2. Mix in egg and vanilla extract.

    3. Add fl our, cornstarch and baking soda and mix until combined.

    4. Stir in white chocolate chips and cranberries . Dough will be thick.

    5. Chill for at about 2 hours or overnight.

    6. When ready to bake, preheat oven to 350 degrees.

    7. For larger cookies make balls about 3 tbsp in size. Flatten them out a bit and place onto a cookie sheet lined with parchment paper. Bake for 9-10 minutes, or until the edges look fi rm and slightly golden but the center is still soft . Cool for 1-2 minutes on cookie sheet, then fi nish cooling on a cooling rack.

    8. For smaller cookies, make balls about 1 tbsp in size. Flatten them out a bit and place onto a cookie sheet lined with parchment paper. Bake for 7-8 minutes, or until the edges look fi rm and slightly golden but the center is still soft . Cool for 1-2 minutes on cookie sheet, then fi nish cooling on a cooling rack.

    About the Recipe:Yield: 12 large cookies or 24 small cookiesNOTE: Th e colder the cookie dough, the less it will spread during baking.

  • Easy Lemon CookiesBy: Meena Patel

    1 lemon cake mix2 eggs vegetable oil1 tsp. lemon extract cup confectioners sugar for decoration

    Directions:

    Preheat oven to 375 degrees F.

    Pour cake mix into large bowl. Stir in eggs, oil, and lemon extract until well blended.

    Drop teaspoons of dough into a bowl of confectioners sugar. Roll them around until they are lightly covered.

    Once sugared, put them on an ungreased cookie sheet. Bake for 6 to 9 minutes in preheated oven. Th e bottoms will be light brown and the insides chewy.

    Enjoy!

  • Fruit Cookie By: Guozhen Yue

    1 cup apricot nectar cup chopped dried apricots1/3 cup packed brown sugar tsp. grated lemon rind2 tbsp. fresh lemon juice3 (3 ounce) bags dried sweet cherries2 tbsp. chopped almonds tsp. vanilla extract2 tbsp. butter, melted2 tbsp. canola oil6 (18 x 14-inch) sheets frozen phyllo dough, thawed cup graham cracker crumbs2 tbsp. brown sugar1 serving cooking spray

    Directions:

    Combine first six ingredients in a saucepan; bring to a boil. Reduce heat, and simmer 20 minutes or until liquid is absorbed, stirring occasionally. Stir in almonds and vanilla. Cool completely.

    Preheat oven to 375 degrees F. Combine butter and oil. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to prevent drying).

    Lightly brush phyllo sheet with 1 tablespoon butter mixture. Sprinkle with 1 tablespoon crumbs and 1 teaspoons brown sugar. Repeat layers once. Top with 1 phyllo sheet. Gently press layers together. Lightly coat top phyllo sheet with cooking spray.

    Cut stack lengthwise into 4 (3-inch-wide) strips. Cut each strip in half crosswise. Spoon 2 tablespoons cherry mixture onto 1 short end of each rectangle, leaving a 1-inch border. Fold 1 corner of edge with 1-inch border over mixture, forming a triangle; continue folding back and forth into a triangle to end of rectangle. Tuck edges under triangle.

    Place triangles, seam side down, on a large baking sheet coated with cooking spray; lightly coat triangles with cooking spray. Repeat procedure with remaining phyllo, butter mixture, crumbs, brown sugar, cherry mixture, and cooking spray.

    Bake for 15 minutes or until golden brown. Remove from baking sheet; cool on wire rack.

  • By: Kyle Wych

    Directions:1 cup lard1 tsp salt2 cups sugar Blend and add:

    2 egg yolks1 cup sour cream Blend and add:

    1 tsp baking soda1 tsp baking powder1 tsp lemon extract (or any flavor) Blend and add:

    5-6 cups of flour (use 3-4 cups then roll out dough and add more flour as needed) use cookie cutter to cut out cookies.

    Bake 12 minutes at 375 degrees. Do not let them get brown.

    About the Recipe:Growing up, grandma would always make sour cream cookie cutter cookies several times a year but particularly at Christmas. We had Santa, candy cane, wreaths, angles, gingerbread man, turkey, birthday cake, to name a few that we would make between Thanksgiving and Christmas. We would bake all day. I remember flour being everywhere. I was typically covered from head to toe in flour. We would roll out the dough, pick a cookie cutter, dip it in flour and press down into the dough. The cookies would bake, we would let them cool on newspaper and then decorate. Into the freezer they would go until Christmas Eve dinner. We would all gather and have Oyster Stew or Chili, ham sandwiches and then cookies and homemade ice cream for dessert. My sister and I have kept the tradition going over the years. I tend to make three sets of cookies; Valentines Day, Halloween and Christmas. Over the years, I have collected several more cookie cutters. I particularly like the red plastic cookie cutters you can find on line as those are what I grew up in Iowa with and used with grandma when we made these cookies each year. I have several of the original cookie cutters that grandma and mom used as I was growing up. I particularly like the lemon extract flavor of the cookie with an almond extract frosting.

    Grandma Wychs Sour Cream Cookies

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  • Gumdrop Cookies By: Beverly OBrien

    1 cup butter1 cups sift ed powdered sugar1 tsp. vanilla1 egg2 cups sift ed fl our1 tsp. baking soda1 tsp. cream of tartar tsp. salt1 cup small gumdrops (chopped)

    Directions:

    Cream the butter, sugar and vanilla. Beat in the egg.Mix in the dry ingredients gradually. Stir into cream mixture. Mix well and add chopped gumdrops. Chill one hour.

    Drop on ungreased cookie sheet. Bake at 350 degrees F for 10 to 12 minutes.

    Cool on pan slightly before removing.

  • Holiday Thumbprint CookiesBy: Kathy Tourtellotte

    1 cup almonds or pecans, coarsely ground in food processor1 cup rolled oats, coarsely ground in food processor1 cup whole spelt flour cup oil to cup maple syrupStrawberry or raspberry jam

    Directions:

    Preheat oven to 350 degrees F.

    Put almonds or pecans in food processor and grind, then add oats and grind until you have a coarse mixture.

    Add oil, flour and maple syrup to food processor and blend until mixed. Add water to make the dough somewhat moist.

    Form into walnut sized balls and place on an oiled sheet. Press thumb gently in center and fill indentation with jam. Bake for 15 minutes or until brown on bottom of cookie.

  • M&M CookiesBy: Fabian Flores

    2 cups all-purpose flour tsp. baking soda1 tsp. salt1 cup vegetable shortening1 cup firmly packed light brown sugar cup granulated sugar2 large eggs2 tsp. vanilla extract1 cups M&M plain or peanut candies

    Directions:

    Preheat oven to 375 degrees F.

    In a medium bowl combine flour, soda and salt, mixing well; set aside.

    In a large mixing bowl, cream shortening and sugars together with electric mixer. Add eggs and vanilla, and beat at medium speed until light and fluffy. Stir in flour mixture and candies until combined. Do not over mix.

    Drop by rounded tablespoonfuls onto ungreased baking sheets, a couple of inches apart.

    Bake for 10 to 12 minutes or until edges just begin to turn golden brown.

  • Macadamia & CranberryCookies

    By: Ryan Dobbs

    cup sugar cup brown sugar cup butter tsp. salt tsp. baking soda

    2 whole eggs2 cups all-purpose flour1 cup chopped macadamia nuts cup dried cranberries

    Directions:

    Cream the butter with the sugar and brown sugar in a large mixing bowl. Mix in the eggs one at a time; beat until fluffy, scraping down the bowl periodically. Sift the dry ingredients into the bowl and mix until just incorporated (make sure you dont over mix or the dough will become tough). Add the nuts and cranberries, and gently combine.

    Form the dough into a 3- x 2- x 14-inch rectangular log. This will be easier if the dough is first chilled for a half hour.

    Chill the rectangular log until firm (it can be kept frozen, wrapped well, for up to a month).

    Preheat oven to 350 degrees F. Slice cookies -inch thick and place them on a greased cookie sheet one inch part.

    Bake until lightly brown and firm, about 12 to 15 minutes.

    They will stay fresh for several days after baking if stored in an airtight container.Variations: Substitute any type of dried fruit or nut, such as tart cherries, apricots, raisins, papaya, mango, pineapple, coconut, almonds, cashews, pecans, peanuts or pine nuts.

  • Margarita CookiesBy: Christina Meckley

    2 sticks (8 oz.) unsalted butter, room temperature cup confectioners sugar, sift ed2 large eggs yolks, room temperaturePinch of saltGrated zest of 2 limes2 tsp. tequilaGrated zest of half an orangeCoating cup clear sanding or other coarse sugar2 tsp. fl aky Maldon sea salt*

    Makes about 50 cookies

    Directions:

    Put the butter in the bowl of a mixer fi tted with the paddle attachment and beat at medium speed until it is smooth.

    Add the sift ed confectioners sugar and beat again until the mixture is smooth and silky.

    Beat in 1 of the egg yolks, followed by the salt, tequila, grated lime and orange zest. Reduce the mixer speed to low and add the fl our, beating just until it disappears. It is better to underbeat than overbeat at this point; if the fl our isnt fully incorporated, thats OK - just blend in whatever remaining fl our needs blending with a rubber spatula. Turn the dough out onto a counter, gather it into a ball and divide it in half.

    Wrap each piece of dough in plastic wrap and refrigerate for about 30 minutes.

  • Working on a smooth surface, form each piece of dough into a log that is about 1 to 1 inches thick. Wrap the logs in plastic and chill for 2 hours.

    Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F.

    Line two baking sheets with parchment paper. While the oven is preheating, work on the sugar coating.

    Whisk the remaining egg yolk in a small bowl until it is smooth and liquid enough to use as a glaze.

    Mix the coarse sugar and fl aky salt well and spread the mixture out on a piece of wax paper.

    Remove the logs of dough from the refrigerator, unwrap them, and brush them lightly with a little egg yolk.

    Roll the logs in the sugar, pressing the sugar/salt mixture gently to get it to stick if necessary, then, using a sharp slender knife, slice each log into cookies about -inch thick. Place the cookies on the lined baking sheets, leaving about -inch space between them.

    Bake the cookies for 12 to 14 minutes, or until they are set but not browned. Transfer the cookies to cooling racks to cool to room temperature.

    Keeping: Packed airtight, the cookies will keep for about 5 days at room temperature. Because the sugar coating will melt, these cookies are not suitable for freezing.

    *If you choose to use regular table salt, use less. Much less; about half or less.

  • MeMes Chocolate Crinkles

    By: Michael OShea

    Directions:

    Mix together the vegetable oil, melted chocolate, and granulated sugar. Blend in the mixture one egg at a time. Mix until well blended.

    Add vanilla, flour, baking powder, and salt. Mix until well blended. Refrigerate for several hours or overnight.

    Remove from refrigerator and roll into balls, then roll in powdered sugar.

    Preheat the oven at 350 degrees F. Place 2 inches apart on baking sheet.

    Bake for 10 to 12 minutes.

    2 cups flour2 tsp. baking powder teaspoon salt1 cup powdered sugar

    cup vegetable oil4 squares unsweetened chocolate, melted2 cups granulated sugar4 eggs2 tsp. vanilla

  • Molasses HoneyGinger Cookies

    By: Adam Hammick

    1 cup shortening1 cup sugar cup molasses cup honey2 egg yolks4 cups all-purpose flour1 tsp. baking soda

    2 tsp. baking powder1 tsp. salt1 tbsp. cinnamon2 tsp. ground cloves2 tsp. ground ginger1 tsp. ground nutmeg

    Icing:1 cup confectioners sugar1 tbsp. melted butter1 tbsp. milk tsp vanilla extractLiquid food colorings Colored sugars

    Directions:

    Cream together the shortening, sugar, molasses, and honey in a bowl with an electric mixer. Add the egg yolks and mix well.

    Sift together the flour, baking soda, baking powder, salt, and spices; stir into the shortening mixture. Wrap the dough in plastic and chill well.

    Roll in dough on a lightly floured surface to -inch thickness. Cut out shapes with Christmas tree and/or other holiday cookie cutters; transfer to lightly greased baking sheet.

    Preheat oven 350 degrees F. Bake cookies for 8 to 10 minutes (do not over bake). Let the cookies cool on the baking sheet until they are firm, then transfer to a rack to cool completely.

    Beat confectioners sugar, butter, milk, and vanilla until smooth, adding more sugar or milk as needed. If desired, divide icing among smaller bowls and tint with different food colorings. Decorate cookies with colored icing and sugars.

  • No-Roll Sugar CookiesBy: Rodolfo Reyes

    1 cup sugar1 cup margarine1 egg1 tsp. vanilla extract2 cups fl our1 tsp. cream of tartar1 tsp. baking soda

    Directions:

    Cream sugar, margarine, egg and vanilla together. Sift fl our, cream of tartar, and baking soda together. Add fl our mixture to the creamed mixture gradually, mixing well aft er each addition.

    Pinch off dough and form into walnut-sized balls. Place on greased cookie sheet and fl atten with bottom of greased or sugared glass.

    Preheat oven to 350 degrees F and bake for 10 to 15 minutes or until lightly browned. Dough may be chilled before forming into balls, if desired.

    Makes about 3 dozen cookies.

  • Nutella-StuffedBrown Butter & Sea SaltChocolate Chip Cookies

    By: Jessica Pollard

    2 cup all-purpose fl our1 tsp. baking soda tsp. salt2 sticks (1 cup) unsalted butter1 cup packed dark brown sugar cup granulated sugar1 large egg plus 1 egg yolk

    1 tsp. vanilla extract1 tbsp. plain greek yogurt cup semi-sweet chocolate chips cup milk chocolate chips cup dark chocolate chips1 jar Nutella, chilled in refrigeratorCoarse sea salt for sprinkling

    Directions:

    Whisk together the fl our, baking soda and salt in a bowl and set aside. Melt butter in a saucepan over medium heat.

    Th e butter will begin to foam. Make sure you whisk consistently during this process. Aft er a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to bowl to prevent burning. Set aside to cool for a few minutes.With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.

    Chill your dough for 2 hours in the refrigerator, or place in freezer for 30 minutes if you are super eager, although I cannot promise the same results if you do this.

    Preheat the oven to 350 degrees F. Once dough is chilled measure about 1 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled Nutella in the middle and fold dough around it; gently roll into a ball - it doesnt have to be perfectly rolled. Make sure that the Nutella is not seeping out of the dough.

    Add more dough if necessary. Place dough balls on cookie sheet, 2 inches apart and fl atten with your hand very gently. (Really, only the tops need to be fl attened a bit!) Bake the cookies 9 to 11 minutes or until the edges of the cookies begin to turn golden brown. Th ey will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt. Remove the cooled cookies from the baking sheets aft er a few minutes and transfer to wire rack to cool completely. Repeat with remaining dough.

  • Oatmeal Chocolate Chip Cookies

    By: Casey Mulcihy

    Directions:

    Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended.

    Combine flour, soda, oats and salt in a small bowl; gradually add to butter mixture, beating well.

    Stir in morsels. Drop by tablespoonfuls onto lightly greased baking sheets.

    Bake at 350 degrees F for 8 to 14 minutes or until desired degree of doneness.

    Remove to wire racks to cool completely.

    2 cups all-purpose flour1 tsp. baking soda1 cup uncooked quick-cooking oats tsp. salt1 (12 oz.) package semisweet chocolate morsels

    cup butter, softened granulated sugar cup firmly packed dark brown sugar2 large eggs1 tsp. vanilla extract

    Orange Cookies

  • Orange CookiesBy: Nancy Smith

    cup shortening cup sugar1 egg cup orange juice2 cups flour tsp. baking powder tsp. baking soda tsp. salt

    Icing:2 tbsp. soft butter1 cup powdered sugar1 tbsp. orange juice

    Directions:

    Preheat oven to 400 degrees F.

    Combine together shortening, sugar, egg, orange juice, flour, baking powder, baking soda, and salt. Mix until well blended. Place them on an ungreased cookie sheet and bake for 8 to 10 minutes.

    Icing: Combine the butter, powdered sugar, and orange juice. Mix until you get the consistency desired.

    Spread over cookies.

    Keep frozen after cooked.

  • Paintbrush CookiesBy: Sonia Lubeck

    1 cups powdered sugar1 cup butter or margarine, soft ened1 tsp. vanilla tsp. almond extract1 egg2 cups all-purpose fl our1 tsp. baking soda1 tsp. cream of tartarFun holiday cookie cutters

    Egg Yolk Paint:

    1 egg yolk tsp. waterFood coloring

    Directions:

    In a large bowl, mix powdered sugar, butter, vanilla, almond extract and egg. Stir in fl our, baking soda and cream of tartar. Cover and refrigerate two to three hours.

    Heat oven to 375 degrees F. Lightly grease cookie sheet with shortening or spray with cooking spray. Divide dough in half. On lightly fl oured surface, roll each half 3/16-inch thick. Cut into desired shapes with cookie cutters. On cookie sheet, place cookies about two inches apart.

    In a small bowl, mix egg yolk and water. Divide mixture among several small custard cups. Tint each with a diff erent food color to make bright colors. If paint thickens while standing, stir in a few drops of water. Paint designs on cookies with small paintbrushes.

    Bake 7 to 8 minutes or until edges are lightly brown. Remove from cookie sheet to wire rack; cool.

  • Peanut Butter CookiesBy: Michael OShea

    1 cup peanut butter, creamy or crunchy1 cups baking sugar replacement (recommended: Splenda)1 egg1 tsp. vanilla extract

    Directions:

    Preheat the oven to 350 degrees F. Grease a large baking sheet.

    In a mixing bowl, combine the peanut butter, sugar replacement, egg and vanilla. Stir well with a spoon.

    Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent from sticking, press a crisscross design on each cookie.

    Bake for 12 minutes, remove from the oven and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.

  • Peanut ButterCup Cookies

    By: Isabelle Ervin

    1 cups all-purpose flour tsp. salt1 tsp. baking soda cup butter, softened cup white sugar cup peanut butter cup packed brown sugar1 egg, beaten1 tsp. vanilla extract2 tbsp. milk

    Makes about 40 cookies.

    Directions:

    Preheat oven to 375 degrees F. Sift together the flour, salt and baking soda; set aside.

    Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. Bake for about 8 minutes.

    Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

  • PeppermintPuff Cookie

    By: Bonnie Nichols

    cup margarine2 cups sifted flour1 egg, separated1 tsp. vanilla cup sugar cup crushed peppermint stick candy

    Topping: cup sugarChocolate chips

    Directions:

    Preheat oven to 350 degrees F.

    Cream margarine and vanilla. Add the cup sugar gradually, creaming thoroughly. Stir in egg yolk. Add flour gradually, cup at a time. Stir in peppermint candy.

    Roll into 1-inch balls and place on wax paper.

    Beat egg white. Dip about of each cookie with egg white and then sugar (keeping the bottom free of coating, keeps the cookie from sticking to the cookie sheet).

    Place a chocolate chip in the center of each cookie.

    Bake on an ungreased baking sheet for 12 to 15 minutes. Remove from baking sheet immediately.

  • PralineHeaven Cookies

    By: Marianne Rodriguez

    Preparation 20 minutes. Bake 25 Minutes.

    1 cup of packed dark brown sugar1 tbsp. all-purpose fl our tsp. salt1 egg white1 tsp. vanilla extract2 cups of chopped pecans

    Directions:

    Preheat oven to 275 degrees F (135 degrees C). Grease a baking sheet or line it with parchment paper.

    Whisk sugar, fl our, and salt; set aside.

    In separate bowl, beat egg white until stiff . Fold sugar mixture into stiff ened egg white. Add pecans and vanilla. Stir gently.

    Drop by teaspoonfuls onto prepared baking sheet. Bake in preheated oven until browned, 25 to 30 minutes. Cool 5 minutes on baking sheet, then remove to wire rack to cool completely.

    Heaven!

  • Ranger CookiesBy: Elizabeth Speights

    cup butter, soft ened cup sugar cup brown sugar1 egg tsp. vanilla1 cup fl our tsp. baking soda

    1 tsp. baking powder tsp. salt1 cup oatmeal1 cup Rice Krispies or corn fl akes 1 cup chopped walnuts

    Directions:

    Cream together the butter, sugar, and brown sugar. Add the eggs and vanilla. Beat well.

    Sift together the fl our, baking soda, baking powder, and salt. Add to the creamed mixture.

    Mix in the oatmeal, cereal, and nuts.

    Drop by teaspoonful and slightly fl atten on a lightly greased cookie sheet.

    Bake at 350 degrees F for 8 to 10 minutes. Let cool a little before taking off the sheet.

  • Russian Tea CakesBy: Judy Waisath

    Directions:

    Preheat oven to 325 degrees F.In a large bowl cream butter and sugar using on electric mixer. Add vanilla, scraping down bowl as needed. Blend in fl our and salt mixing until thoroughly combined.

    Roll tablespoonfuls of dough into small balls about 1 inch in diameter. Place dough balls on lightly greased cookie sheets about 1 inch apart. Press down the center of each ball with a spoon forming a depression. Fill each with a teaspoonful of preserves or nuts.

    Bake 15-20 minutes or until golden brown. Transfer cookies immediately to a cool, fl at surface. When cookies are completely cool, dust them lightly with confections sugar.

    About the Recipe:I got this recipe from a friend several years ago, and I now make them every Christmas as they are a favorite with my family. Because of the current political issues our country has with Russia, I was tempted to rename the cookies USA Tea Cakes! Please dont let the name keep you from trying this recipe!

    Topping: cup fruit preserves or cup (2 oz.) chopped walnuts cup confectioners sugar

    Cookies:1 cup salted butter cup confectioners sugar2 tsp. pure vanilla extract2 cups all-purpose fl our tsp. salt

  • Smore Cookie BarsBy: Sandra Entjer

    cup of butter3 cups graham cracker crumbs1 cup of semi-sweet chocolate chips1 cup of butterscotch chips1 cup mini marshmallows

    Makes 2 dozen bars.

    Directions:

    Preheat oven to 350F. In baking pan 13x9 inch, combine butter and crumbs and press to form a layer. Sprinkle with chocolate chips, butterscotch chips and mini marshmallows then pour condensed milk evenly over mixture.

    Bake until bubbly about 20 to 25 minutes.Refrigerate to cool completely and cut into squares to serve and enjoy.

    About the Recipe:Th is easy and delicious recipe has been in our family for a long time but I dont know where it came from.

  • Sachertorte CookiesBy: Scott Botchek

    1 cup butter, softened1 (4 ounces) package instant chocolate pudding mix1 egg2 cups flour3 tbsp. sugar cup apricot preserves or cup cherry preserves cup semi-sweet chocolate chips3 tbsp. butter

    Makes about 4 dozen.

    Directions:

    Preheat oven to 325 degrees F.

    In a large bowl, combine 1 cup butter and pudding mix; beat until light and fluffy. Add egg; blend well. Gradually add flour; mix well.

    Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. With thumb, make indentation in center of each cookie.

    Bake for 15 to 18 minutes or until firm to the touch. Immediately remove from cookie sheets. Cool for 15 minutes or until completely cooled.

    Fill each indentation with teaspoon preserves.

    In a small saucepan, melt chocolate chips and 3 tablespoons butter over low heat, stirring until smooth. Drizzle glaze over cookies.

  • SandiesBy: Shawna Belvins

    1 cup butter or margarine cup sugar2 tsp. vanilla2 tsp. water2 cups flour1 cup chopped pecans

    Makes 3 dozen cookies.

    Directions:

    Cream together butter and sugar. Add vanilla and water. Add flour, mix well.

    Stir in pecans. Shape into small balls.

    Bake on ungreased cookie sheet at 325 degrees F for 20 minutes. Remove from pan. Cool slightly.

    Roll in confectioners sugar.

  • Soft Ginger SnapsBy: Cari Galloway

    cup butter2 cups sugar2 eggs cup light molasses4 cups fl our4 tsp. baking soda1 tsp. salt1 tbsp. ginger2 tsp. cinnamonGranulated sugar for coating

    Makes 5 dozen.

    Directions:

    Beat butter, sugar, egg and molasses together. Stir in dry ingredients into mixture. Refrigerate dough for 1 hour.

    Form into balls and roll in sugar. Preheat oven to 350 degrees F and bake cookies for 8 to 10 minutes.

    Cookies will be puff y when removed from the oven, but will fl atten as they cool. Tops will look cracked. Cool on rack.

  • The Best Cream CheeseSugar Cookies

    By: Lisa Foret

    1 cup sugar1 cup butter, soft ened1 package (3 oz.) cream cheese, soft ened tsp. salt tsp. almond extract

    tsp. vanilla1 egg yolk (save egg white)2 cups all-purpose fl ourColored sugar or sprinkles for decorating

    Directions:

    In a large mixing bowl, beat all ingredients except the fl our & colored sugar with electric mixer on medium speed. Add fl our until well combined.

    Divide dough into three (3) portions into a disk. Wrap dough individually in plastic wrap and refrigerate 1 hour or longer.

    Heat oven to 325 degrees F.

    Take one portion of the dough out of the refrigerator at a time & using a fl oured surface with a rolling pin, roll out 1 disk of dough at a time to thickness. Cut the dough with lightly fl oured cookie cutters & place at least 1 apart on an ungreased cookie sheet. Brush each cookie with egg white before decorating with colored sugars or sprinkles.

    Bake 6 to 10 minutes or until light golden brown. Remove cookie immediately from cookie sheets and allow cooling. Makes about 6 dozen cookies.

    About the Recipe:I love to bake & when I found this recipe, I now use no other sugar cookie recipe but this one. It is well loved by my family & friends and always requested by my coworkers that I oft en bring in bake goodies almost every month. It is a way to share my talents with others and my favorite cookie cut-out for this recipe is a snowfl ake for Christmas cause I am always hoping each year for a White Christmas here in Austin, Texas. Th ese cookies are always requested by my coworkers & family each year.

  • Vanilla Bean Macarons with Christmas Frosting

    By: Martin Rodriguez

    3 aged egg whites, minus 1 tablespoons cup almond fl our cup plus 2 tablespoons powdered sugar1 vanilla bean1 tbsp. white granulated sugar1 tsp. cocoa powder or powdered food coloring (optional)

    Eggnog Marshmallow Fluff:1 cup (2 sticks) butter3 cups powdered sugar1 (7 oz.) jar Marshmallow Fluff cup eggnog1 tsp. Tahitian vanilla extract

    White Chocolate Peppermint Buttercream: cup butter, soft ened1 cups powdered sugar3 ounces good quality white chocolate, chopped, melted and cooled to room temperature1 tbsp. milk1 tsp. Tahitian vanilla extract cup crushed soft peppermint candies

    Spicy Milk Chocolate Mocha Ganache: cup milk chocolate chips cup heavy cream tsp. Mexican vanilla extract1 tbsp. instant coff ee powder tsp. ground cinnamon tsp. freshly ground allspice tsp. freshly cloves tsp. freshly grated nutmeg

  • Directions:

    Up to 5 days before making macarons, separate the egg whites, cover loosely with a paper towel, and store in the refrigerator. Th e night before making macarons, set them out on the counter to come to room temperature. Th e next morning, place almond fl our, powdered sugar, and the contents of the vanilla bean into a food processor and process until fully combined. Move to a large bowl and whisk in one teaspoon of cocoa powder for chocolate macarons, or one teaspoon of powdered food coloring for colored macarons. Leave plain for vanilla macarons. Whisk to combine, then sift and set aside. With a mixer, whisk the egg whites on medium-high speed until foamy. Add in granulated sugar and continue whisking until the egg whites have stiff peaks. Add the egg whites to the fl our and fold to incorporate until the mixture is just smooth, using no more than 50 strokes. Fit a pastry bag with a large round tip and fi ll with macaron batter. Pipe approximately 1-inch circles onto a baking sheet lined parchment paper. Let the batter rest on the pan at least 30 minutes before baking to form a strong skin that helps keep the macarons from cracking in the oven.

    Bake the macarons at 280 degrees F for 15 to 20 minutes directly in the middle of the oven. To test for doneness, gently touch the top of a macaron to make sure its dry. Th en gently try to lift the macaron from the parchment paper. If it comes away pretty easily, theyre done. If it doesnt come up and the top breaks away, they need to cook longer. Keep checking on them every two minutes until the bottom is dry. Once removed from the oven, allow the macarons to rest on the pan for 10 minutes to fi nish cooking before trying to remove. Cool completely before frosting.

    White Chocolate Peppermint Buttercream Frosting:Place the butter, sugar, melted white chocolate, milk and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, about 3 to 5 minutes. Add crushed peppermint and beat until fl uff y.

    Eggnog Marshmallow Fluff Frosting:Place butter, sugar, marshmallow fl uff , eggnog and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, about 3 to 5 minutes.

    Spicy Milk Chocolate Mocha Ganache Frosting:Place chocolate chips in a glass or heat-proof bowl. In a medium saucepan, whisk the heavy cream, vanilla, instant coff ee powder, cinnamon, allspice, cloves and nutmeg; bring to a simmer. Pour over the chocolate chips, let sit for 5 minutes, then whisk until completely smooth. Chill in the fridge for 1 hour or until the ganache reaches a thick, frosting consistency.

    Simple Syrup:Bring the sugar and water to a boil until the sugar dissolves. Remove from heat and cool. Brush over the tops of the macaron shells with a pastry brush and sprinkle with edible glitter.

  • Vanilla Bean ShortbreadBy: Bob Mathews

    9 ounces all-purpose fl our (about 2 cups) cup cornstarch tsp. salt cup butter, soft ened

    Directions:

    Preheat oven to 350 degrees F.

    Line bottom and sides of a 13-inch by 9-inch baking pan with foil; coat foil with cooking spray and set aside. Combine fl our, cornstarch and salt in a large bowl; stir with a whisk.

    Place butter in a medium bowl, beat with a mixer at medium speed for two minutes or until light and fl uff y. Add oil, beat with a mixer at medium speed for three minutes or until well blended. Gradually add sugar, beating well.

    Scrape seeds from vanilla bean and add seeds to butter mixture; discard bean. Add fl our mixture, beating at low speed just until blended. Spoon dough into a prepared pan.

    Place a sheet of heavy-duty plastic wrap over dough and press to an even thickness. Discard plastic wrap.

    Bake for 30 minutes or until edges are lightly browned. Cool in pan for fi ve minutes on a wire rack. Cut into 32 pieces. Carefully lift foil from pan.

    Cool squares completely on a wire rack.

    cup canola oil cup sugar1 vanilla bean, split lengthwise

  • Vegan, Gluten-FreeGingerpeople

    By: Ara Irigoyen

    cup canola oil cup sugar (unrefi ned) cup molasses cup plain rice milk2 cups Bobs Red Mill Gluten-Free all-purpose fl our tsp. baking soda tsp. baking powder tsp. salt

    Spice Mix: tsp. ground nutmeg tsp. ground cloves (optional) tsp. cinnamon1 tsp. ground ginger

    Makes 12 to 16 cookies

    Directions:

    Whisk together canola oil and sugar. Add molasses and milk. Sift in dry ingredients (including spice mix) and mix about halfway through. Flatten dough into a disk, wrap and refrigerate for several hours.

    Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper. On a fl oured surface, roll dough about -inch thick and cut out gingermen/women shapes.

    Bake for 8 minutes (watch them, they burn easily!). Let them cool before enjoying or icing.

  • Walnut ChocolateChip Cookies

    By: Yingchi Chen

    1 cup cocoa powder4 cups powdered sugar1 cup walnuts5 egg whites

    Directions:

    1. Preheat oven to 350F. Prepare a baking sheet with cooking spray. Th en place a sheet of parchment paper on top and spray with cooking spray.

    2. Place Chocolate and Walnuts in 2 separate zip top bags. Use a rolling pin to crush Walnuts and Chocolate into crumbs. Set aside.

    3. In a large bowl, whisk together the Cocoa Powder, Powdered Sugar, and Salt until all lumps are eliminated. Stir in the Egg Whites, Vanilla and the reserved Walnuts and Chocolate. Mix until well combined.

    4. Use an ice cream scoop to scoop dough onto prepared baking sheet. Bake for 12 minutes. Let cookies cool completely on sheet tray. Serve warm, room temperature or put in the refrigerator overnight and serve cold!

    Helpful Tips:1. No oil and fl our used in recipe.2. Let cookies cool completely on sheet tray. 3. Th is can be served warm, at room temperature, or cold.

    tsp. salt1 cup darkchocolate (chips or pistols)1 tsp. vanilla extract

  • YummyChocolate Nut Cookies

    By: Carmen Keithly2 cups fl our2 large eggs1 cup butter, plus a little more for cookie sheets cup brown sugar cup granulated sugar

    Directions:In a large bowl, sift the fl our. Add baking soda and salt. Mix.

    In a blender, beat both sugars and vanilla extract, until creamy. Add eggs to blender slowly, one at a time. Beat a few more seconds. Th en, begin adding the fl our mixture, a little at a time, until it is all mixed in. Turn off blender.

    Add chocolate chips and nuts with a spoon until well combined.Use a tablespoon size measuring spoon to drop cookies onto a lightly buttered baking sheet.

    Preheat oven to 375 degrees F and bake for about 10 minutes, or until lightly golden, on the middle rack. Please cool before enjoying.

    Makes about 3 to 4 dozen, depending how big you make them.

    1 tsp. baking soda tsp. salt1 tsp. Mexican vanilla3 cups semi-sweet chocolate chips1 cup chopped pecans, lightly toasted

  • Directions:

    Preheat oven to 400 degrees F.

    Combine 1 cups white sugar, butter or margarine, vanilla and eggs. Mix well. Stir in fl our, cream of tartar, baking soda and salt. Blend well. Shape dough into one-inch balls.

    Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon. Roll dough in sugar/cinnamon mixture and place two inches apart on ungreased baking sheets.

    Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets.

    Yummy Christmas SnickerdoodleBy: Melanie S.

    1 cups white sugar cup butter, soft ened1 tsp. vanilla extract2 eggs2 cups all-purpose fl our1 tsp. cream of tartar

    tsp. baking soda tsp. salt2 tbsp. white sugar2 tsp. ground Cinnamon