cookie swap cookbook
DESCRIPTION
Recipes from the UVAWISE faculty/staff cookie swap.TRANSCRIPT
UVA-Wise
Cookie Swap Cookbook
CREAM CHEESE COOKIES
(Linda Meade) 1 cup butter softened 1 - 3 oz cream cheese softened 1 cup sugar 1 egg yolk 2 12 cups flour 1 teaspoon vanilla (candied cherries pecan halves Hershey kisses) Cream butter and cream cheese slowly add sugar beating until fluffy Beat in egg yolk Add flour and vanilla mix well Chill dough for 1 hour Shape dough into 1-inch balls place on greased cookie sheets Press cherry pecan half or Hershey kiss into each cookie Bake at 325 degrees for about 12 to 15 minutes Yields about 7 dozen
Toffee Graham Cracker Bars
(Jennifer Partin)
Easy bars with graham crackers pecans and
other ingredients
Ingredients
20 graham crackers (individual squares) regular or chocolate
1 12 sticks butter (6 ounces) 34 cup brown sugar
1 teaspoon vanilla 12 cup chopped pecans
Preparation
Line a jelly roll pan (10x15-inch) with foil arrange graham crackers in the pan in a single layer Combine butter and sugar in a heavy medium saucepan bring to a boil
over medium heat stirring occasionally Boil for 2 minutes stir in vanilla and chopped
pecans Pour the hot mixture over crackers and spread evenly Bake 10 minutes at 350deg Remove at once from pan to flat surface to cool When cool break into smaller
pieces
Gingerbread Pinwheels (Jenny Salyers) INGREDIENTS 1 roll (165 oz) Pillsburyreg refrigerated gingerbread cookies 1 roll (165 oz) Pillsburyreg refrigerated sugar cookies 1 tablespoon sugar
DIRECTIONS 1 Place 17x12-inch sheet of waxed paper on cookie sheet
Cut gingerbread cookie dough in half lengthwise Arrange halves side by side on cookie sheet Top with second sheet of waxed paper Roll dough to form 15x9-inch rectangle Freeze 5 minutes
2 Repeat on work surface with sheets of waxed paper and sugar cookie dough Freeze 5 minutes Remove top sheet of
waxed paper Lifting dough with waxed paper turn sugar cookie rectangle upside down onto gingerbread rectangle Gently pat doughs together Refrigerate 15 minutes
3 Remove waxed paper from top of dough Using remaining waxed paper and starting with 1 long side roll up stacked dough jelly-roll fashion without rolling paper into roll Wrap roll of dough securely with waxed paper Freeze about 45 minutes or until very firm
4 Heat oven to 350degF Unwrap dough cut into 4 equal rolls Work with 1 roll at a time keep remaining 3 rolls in freezer until ready to slice Cut each roll into 13 or 14 (14-inch) slices On ungreased cookie sheets place slices 2 inches apart reshaping into rounds as necessary Sprinkle each cookie with sugar
5 Bake 10 to 12 minutes or until edges are golden brown Cool 2 minutes remove from cookie sheets to cooling racks Substitute refrigerated peanut butter cookie dough for the gingerbread dough to make two-toned peanut butter pinwheels
Raspberry Poinsettia Blossoms
INGREDIENTS
frac34 cup butter or margarine softened frac12 cup sugar 1 teaspoon vanilla 1 teaspoon raspberry extract 1 tablespoon of red food coloring (optional) 1 large box raspberry-flavored gelatin 1 egg 2 cups all-purpose flour 2 tablespoons yellow candy sprinkles
DIRECTIONS
1 In large bowl beat butter sugar vanilla raspberry extract gelatin and egg with electric mixer on medium speed or mix with spoon On low speed beat in flour
2 Shape dough into 1 14-inch balls Cover and refrigerate 1 hour
3 Heat oven to 375degF On ungreased cookie sheets place balls about 2 inches apart With sharp knife make 6 cuts in top of each ball about three-fourths of the way through to make 6 wedges Spread wedges apart slightly to form flower petals (cookies will separate and flatten as they bake) Sprinkle about 18 teaspoon yellow candy sprinkles into center of each cookie
4 Bake 9 to 11 minutes or until set and edges begin to brown Cool 2 to 3 minutes Remove from cookie sheets to cooling rack Cool completely about 15 minutes
For a flavor twist use strawberry- cranberry- or cherry-flavored gelatin instead of the raspberry Submitted by Heather Blanton at the Center for Teaching Excellence hlb6tuvawiseedu
Holiday Pretzels Treats
from Tammie Hale
Ingredients
o Checkerboard or windowpane shaped pretzels
o MampMs plain chocolate candy o Hersheys Hugs or regular chocolate kisses
Directions
1 Preheat oven to 170 degrees 2 Place unbroken pretzels on waxed paper-lined cookie sheet in a single layer 3 Unwrap hugs or kisses and place one on each pretzel 4 Heat only long enough for the kiss to become soft and then remove from oven 5 Gently press one M amp M on top of each kiss while they are still warm
The original recipe can be found at Pillsburycom This is the modified
version to give better raspberry flavor and a deeper red color
PARADISE MACAROONS (Kim Lawson)
Ingredients
2 (7 to 8-ounce) packages sweetened shredded coconut
2 ounces sweetened condensed milk
Pinch kosher salt
1 teaspoon vanilla extract
4 large egg whites at room temperature
5 ounces granulated sugar
12 ounces semisweet chocolate chips
1 ounce vegetable shortening
2 ounces finely chopped dry-roasted macadamia nuts
Directions
Preheat the oven to 325 degrees F
Combine the coconut with the sweetened condensed milk salt and vanilla in a medium mixing bowl
In the bowl of a stand mixer with a whisk attachment beat the egg whites on medium speed until foamy Gradually add the sugar and continue to whip the whites until medium peaks form 6 to 7 minutes
Gently fold the egg whites into the coconut mixture Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown Immediately transfer the parchment with the macaroons to a cooling rack Cool completely before topping
Fill a 4-quart pot with enough water to come 2 inches up the side set over medium heat and bring to a simmer Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot Stir occasionally until melted then remove from the heat
Dip the cooled cookies in the chocolate mixture sprinkle with the chopped macadamia nuts and place on parchment paper to set about 30 minutes
Harvest Cider from Sarah Parsons
4 Cups Apple JuiceApple Cider (I used apple juice)
4 Cups Pineapple Juice
frac12 Cup Water
8 Whole Cloves
1 Individual tea bag
One 3-in Cinnamon stick
Place cloves in a double thickness of cheesecloth make into a bag and tie
with string Place all ingredients in 3 qt slow cooker on low for two hours or
until it reaches desired temperature Discard cloves tea bag amp cinnamon
stick before serving
CHRISTMAS BELLS from Diane Cornett
34 cup butter
14 tsp salt
23 cup sugar
1 egg
14 tsp almond flavoring
1-34 cups all-purpose flour
red and green colored sugar
red and green MampMs
In large bowl of electric mixer beat butter and salt for 30 seconds Add sugar and beat until fluffy Add egg and almond
extract beat until combined Add flour beat until well mixed Cover and chill 30 minutes
Divide dough in half and shape each half into a 6-inch roll Roll each half in colored sugar Wrap rolls in waxed paper and
chill until firm or freeze up to six months
To bake let rolls stand at room temperature for 5 minutes Preheat oven to 350o Cut into 14-
inch thick slices Let stand 10 minutes to soften Place slices on
ungreased cookie sheet Place an MampM on bottom of cookie for bell
clapper Fold in sides of cookie overlapping at top to make bell
shape
Bake cookies 10-12 minutes until bottoms are very light brown Cool
on wire rack Makes 48
CHOCOLATE COVERED
CHERRY COOKIES from Diane Cornett
1-12 cups all purpose flour
12 cup cocoa
12 cup butter
1 cup sugar
14 tsp salt
14 tsp baking powder
14 tsp baking soda
1 egg
1-12 tsp vanilla
48 maraschino cherries about one 10-oz jar
6 oz chocolate chips
12 cup sweetened condensed milk
Preheat oven to 350o Combine flour and cocoa set aside In large mixing bowl beat butter 30 seconds Add sugar salt
baking powder and baking soda beat well Add egg and vanilla beat until combined Gradually beat in flour mixture
Shape dough into 1-inch balls place on ungreased baking sheet Press down center of each ball with thumb Drain
cherries and pat dry reserving juice Place a cherry in center of each cookie In small saucepan combine chocolate chips
and sweetened condensed milk heat until chocolate is melted Stir in 4 tsp of reserved cherry juice Spoon 1 tsp of the
frosting over each cherry spreading to cover cherry Frosting may be thinned with additional cherry juice if necessary
Bake cookies about 10 minutes Cool on wire rack Makes 48
Strawberry Cheesecake Pockets From Sarah Parsons
24 Servings
Prep 1 hr (plus chilling)
Bake 16-18 min
Ingredients
2 cups flour
1 tbsp granulated sugar
14 tsp salt
12 oz cream cheese at room temperature
2 sticks (8 oz) unsalted butter at room temperature
1 egg lightly beaten
12 cup strawberry jam (or flavor of your choice)
1 14 cups confectionersrsquo sugar
Gold sparkling sugar for decorating
Directions
1 In a medium bowl whisk the flour granulated sugar and salt
2 Using an electric mixer beat 8 oz cream cheese and the butter on medium-high speed until fluffy 1 minute Beat
in the flour mixture on low speed Divide the dough in half place each half on a large piece of plastic wrap Using
the wrap to help form the dough into disks and seal Chill the dough until firm at least 1 hour
3 Meanwhile in a small bowl mix half the beaten egg into the remaining 4 oz cream cheese Stir 1 tsp water into
the remaining egg Chill both the cream cheese mixture and the egg wash
4 Position racks in the upper and lower thirds of the oven preheat to 350deg Line 2 cookie sheets with parchment
Working on a floured surface roll out 1 disk of dough 14 inch thick Using a 4-inch round cutter cut out the
cookies and place on the pans Repeat with the remaining dough disk Reroll any scraps and cut out enough
cookies to total 24
5 Transfer 1 of the pans to the refrigerator Working with the other pan place 1 tsp of the cream cheese mixture
and 1 tsp jam in the center of each cookie Using a pastry brush coat the cookie edges with the egg wash fold
over the filling Using the back of a fork seal the edges Brush the tops with egg wash Place the pan in the
refrigerator repeat with the remaining cookies
6 Bake the cookies until golden 16 to 18 minutes Transfer to a rack let cool
7 In a medium bowl whisk the confectionersrsquo sugar with 2 tbsp
water Working over the parchment drizzle the cookies with the glaze
Sprinkle with the sparkling sugar Let the glaze set
Brickle Drop Cookies from Pam McKnight
Prep Time 20 Minutes
Ingredients
1 cup (2 sticks) butter or margarine softened 1 cup granulated sugar 1 cup packed light brown sugar 1 teaspoon vanilla extract 12 teaspoon salt 3 eggs 3-12 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons cream of tartar 1-13 cups (8 oz pkg) HEATH BITS O BRICKLE Toffee Bits
Directions
1 1 Heat oven to 350degF Lightly grease cookie sheet or line with parchment paper
2 2 Beat butter granulated sugar brown sugar vanilla and salt in large bowl until blended Add eggs beat well Stir together flour baking soda and cream of tartar gradually add to butter mixture beating until blended Stir in toffee bits Drop by heaping teaspoons onto prepared cookie sheet
3 3 Bake 8 to 10 minutes or until lightly browned Cool slightly remove to wire rack Cool completely About 6 dozen cookies
RUSSIAN WALNUT TEA CAKES from Joshua Justice
4 Sift the sugar for rolling so it doesnrsquot clump up The cookies are fragile so roll them gently in the sugar
5 1 cup (2 sticks) unsalted butter at room temperature frac12 cup confectionersrsquo sugar
frac14 teaspoon ground cinnamon frac14 teaspoon salt
2 frac14 cups all-purpose flour 1 cup ground walnuts
6 1 cup sifted confectionersrsquo sugar for rolling
7 Preheat the oven to 350deg F Have ready ungreased cookie sheets
8 In a large bowl with an electric mixer beat together the butter the frac12 cup confectionersrsquo sugar the cinnamon
and salt on medium speed until smooth and creamy about 2 minutes On low speed gradually beat in the flour
and then the nuts just until mixed The dough will be stiff and somewhat crumbly
9 Pinch off pieces of the dough and roll between your palms into 1-inch balls Place on the cookie sheets spacing
them about 1 frac12 inches apart
10 Bake in the center of the oven until the tops are set to the touch and the bottoms are lightly golden about 10
minutes Let the cookies cool on the cookie sheets until they are still warm but are firm enough to handle
without crumbling
11 Spread the 1 cup sifted confectionersrsquo sugar on a plate Roll the warm cookies in the sugar coating them evenly
Set on a wire rack to cool completely When the cookies have cooled roll them again lightly in the sugar
CREAM CHEESE COOKIES
(Linda Meade) 1 cup butter softened 1 - 3 oz cream cheese softened 1 cup sugar 1 egg yolk 2 12 cups flour 1 teaspoon vanilla (candied cherries pecan halves Hershey kisses) Cream butter and cream cheese slowly add sugar beating until fluffy Beat in egg yolk Add flour and vanilla mix well Chill dough for 1 hour Shape dough into 1-inch balls place on greased cookie sheets Press cherry pecan half or Hershey kiss into each cookie Bake at 325 degrees for about 12 to 15 minutes Yields about 7 dozen
Toffee Graham Cracker Bars
(Jennifer Partin)
Easy bars with graham crackers pecans and
other ingredients
Ingredients
20 graham crackers (individual squares) regular or chocolate
1 12 sticks butter (6 ounces) 34 cup brown sugar
1 teaspoon vanilla 12 cup chopped pecans
Preparation
Line a jelly roll pan (10x15-inch) with foil arrange graham crackers in the pan in a single layer Combine butter and sugar in a heavy medium saucepan bring to a boil
over medium heat stirring occasionally Boil for 2 minutes stir in vanilla and chopped
pecans Pour the hot mixture over crackers and spread evenly Bake 10 minutes at 350deg Remove at once from pan to flat surface to cool When cool break into smaller
pieces
Gingerbread Pinwheels (Jenny Salyers) INGREDIENTS 1 roll (165 oz) Pillsburyreg refrigerated gingerbread cookies 1 roll (165 oz) Pillsburyreg refrigerated sugar cookies 1 tablespoon sugar
DIRECTIONS 1 Place 17x12-inch sheet of waxed paper on cookie sheet
Cut gingerbread cookie dough in half lengthwise Arrange halves side by side on cookie sheet Top with second sheet of waxed paper Roll dough to form 15x9-inch rectangle Freeze 5 minutes
2 Repeat on work surface with sheets of waxed paper and sugar cookie dough Freeze 5 minutes Remove top sheet of
waxed paper Lifting dough with waxed paper turn sugar cookie rectangle upside down onto gingerbread rectangle Gently pat doughs together Refrigerate 15 minutes
3 Remove waxed paper from top of dough Using remaining waxed paper and starting with 1 long side roll up stacked dough jelly-roll fashion without rolling paper into roll Wrap roll of dough securely with waxed paper Freeze about 45 minutes or until very firm
4 Heat oven to 350degF Unwrap dough cut into 4 equal rolls Work with 1 roll at a time keep remaining 3 rolls in freezer until ready to slice Cut each roll into 13 or 14 (14-inch) slices On ungreased cookie sheets place slices 2 inches apart reshaping into rounds as necessary Sprinkle each cookie with sugar
5 Bake 10 to 12 minutes or until edges are golden brown Cool 2 minutes remove from cookie sheets to cooling racks Substitute refrigerated peanut butter cookie dough for the gingerbread dough to make two-toned peanut butter pinwheels
Raspberry Poinsettia Blossoms
INGREDIENTS
frac34 cup butter or margarine softened frac12 cup sugar 1 teaspoon vanilla 1 teaspoon raspberry extract 1 tablespoon of red food coloring (optional) 1 large box raspberry-flavored gelatin 1 egg 2 cups all-purpose flour 2 tablespoons yellow candy sprinkles
DIRECTIONS
1 In large bowl beat butter sugar vanilla raspberry extract gelatin and egg with electric mixer on medium speed or mix with spoon On low speed beat in flour
2 Shape dough into 1 14-inch balls Cover and refrigerate 1 hour
3 Heat oven to 375degF On ungreased cookie sheets place balls about 2 inches apart With sharp knife make 6 cuts in top of each ball about three-fourths of the way through to make 6 wedges Spread wedges apart slightly to form flower petals (cookies will separate and flatten as they bake) Sprinkle about 18 teaspoon yellow candy sprinkles into center of each cookie
4 Bake 9 to 11 minutes or until set and edges begin to brown Cool 2 to 3 minutes Remove from cookie sheets to cooling rack Cool completely about 15 minutes
For a flavor twist use strawberry- cranberry- or cherry-flavored gelatin instead of the raspberry Submitted by Heather Blanton at the Center for Teaching Excellence hlb6tuvawiseedu
Holiday Pretzels Treats
from Tammie Hale
Ingredients
o Checkerboard or windowpane shaped pretzels
o MampMs plain chocolate candy o Hersheys Hugs or regular chocolate kisses
Directions
1 Preheat oven to 170 degrees 2 Place unbroken pretzels on waxed paper-lined cookie sheet in a single layer 3 Unwrap hugs or kisses and place one on each pretzel 4 Heat only long enough for the kiss to become soft and then remove from oven 5 Gently press one M amp M on top of each kiss while they are still warm
The original recipe can be found at Pillsburycom This is the modified
version to give better raspberry flavor and a deeper red color
PARADISE MACAROONS (Kim Lawson)
Ingredients
2 (7 to 8-ounce) packages sweetened shredded coconut
2 ounces sweetened condensed milk
Pinch kosher salt
1 teaspoon vanilla extract
4 large egg whites at room temperature
5 ounces granulated sugar
12 ounces semisweet chocolate chips
1 ounce vegetable shortening
2 ounces finely chopped dry-roasted macadamia nuts
Directions
Preheat the oven to 325 degrees F
Combine the coconut with the sweetened condensed milk salt and vanilla in a medium mixing bowl
In the bowl of a stand mixer with a whisk attachment beat the egg whites on medium speed until foamy Gradually add the sugar and continue to whip the whites until medium peaks form 6 to 7 minutes
Gently fold the egg whites into the coconut mixture Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown Immediately transfer the parchment with the macaroons to a cooling rack Cool completely before topping
Fill a 4-quart pot with enough water to come 2 inches up the side set over medium heat and bring to a simmer Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot Stir occasionally until melted then remove from the heat
Dip the cooled cookies in the chocolate mixture sprinkle with the chopped macadamia nuts and place on parchment paper to set about 30 minutes
Harvest Cider from Sarah Parsons
4 Cups Apple JuiceApple Cider (I used apple juice)
4 Cups Pineapple Juice
frac12 Cup Water
8 Whole Cloves
1 Individual tea bag
One 3-in Cinnamon stick
Place cloves in a double thickness of cheesecloth make into a bag and tie
with string Place all ingredients in 3 qt slow cooker on low for two hours or
until it reaches desired temperature Discard cloves tea bag amp cinnamon
stick before serving
CHRISTMAS BELLS from Diane Cornett
34 cup butter
14 tsp salt
23 cup sugar
1 egg
14 tsp almond flavoring
1-34 cups all-purpose flour
red and green colored sugar
red and green MampMs
In large bowl of electric mixer beat butter and salt for 30 seconds Add sugar and beat until fluffy Add egg and almond
extract beat until combined Add flour beat until well mixed Cover and chill 30 minutes
Divide dough in half and shape each half into a 6-inch roll Roll each half in colored sugar Wrap rolls in waxed paper and
chill until firm or freeze up to six months
To bake let rolls stand at room temperature for 5 minutes Preheat oven to 350o Cut into 14-
inch thick slices Let stand 10 minutes to soften Place slices on
ungreased cookie sheet Place an MampM on bottom of cookie for bell
clapper Fold in sides of cookie overlapping at top to make bell
shape
Bake cookies 10-12 minutes until bottoms are very light brown Cool
on wire rack Makes 48
CHOCOLATE COVERED
CHERRY COOKIES from Diane Cornett
1-12 cups all purpose flour
12 cup cocoa
12 cup butter
1 cup sugar
14 tsp salt
14 tsp baking powder
14 tsp baking soda
1 egg
1-12 tsp vanilla
48 maraschino cherries about one 10-oz jar
6 oz chocolate chips
12 cup sweetened condensed milk
Preheat oven to 350o Combine flour and cocoa set aside In large mixing bowl beat butter 30 seconds Add sugar salt
baking powder and baking soda beat well Add egg and vanilla beat until combined Gradually beat in flour mixture
Shape dough into 1-inch balls place on ungreased baking sheet Press down center of each ball with thumb Drain
cherries and pat dry reserving juice Place a cherry in center of each cookie In small saucepan combine chocolate chips
and sweetened condensed milk heat until chocolate is melted Stir in 4 tsp of reserved cherry juice Spoon 1 tsp of the
frosting over each cherry spreading to cover cherry Frosting may be thinned with additional cherry juice if necessary
Bake cookies about 10 minutes Cool on wire rack Makes 48
Strawberry Cheesecake Pockets From Sarah Parsons
24 Servings
Prep 1 hr (plus chilling)
Bake 16-18 min
Ingredients
2 cups flour
1 tbsp granulated sugar
14 tsp salt
12 oz cream cheese at room temperature
2 sticks (8 oz) unsalted butter at room temperature
1 egg lightly beaten
12 cup strawberry jam (or flavor of your choice)
1 14 cups confectionersrsquo sugar
Gold sparkling sugar for decorating
Directions
1 In a medium bowl whisk the flour granulated sugar and salt
2 Using an electric mixer beat 8 oz cream cheese and the butter on medium-high speed until fluffy 1 minute Beat
in the flour mixture on low speed Divide the dough in half place each half on a large piece of plastic wrap Using
the wrap to help form the dough into disks and seal Chill the dough until firm at least 1 hour
3 Meanwhile in a small bowl mix half the beaten egg into the remaining 4 oz cream cheese Stir 1 tsp water into
the remaining egg Chill both the cream cheese mixture and the egg wash
4 Position racks in the upper and lower thirds of the oven preheat to 350deg Line 2 cookie sheets with parchment
Working on a floured surface roll out 1 disk of dough 14 inch thick Using a 4-inch round cutter cut out the
cookies and place on the pans Repeat with the remaining dough disk Reroll any scraps and cut out enough
cookies to total 24
5 Transfer 1 of the pans to the refrigerator Working with the other pan place 1 tsp of the cream cheese mixture
and 1 tsp jam in the center of each cookie Using a pastry brush coat the cookie edges with the egg wash fold
over the filling Using the back of a fork seal the edges Brush the tops with egg wash Place the pan in the
refrigerator repeat with the remaining cookies
6 Bake the cookies until golden 16 to 18 minutes Transfer to a rack let cool
7 In a medium bowl whisk the confectionersrsquo sugar with 2 tbsp
water Working over the parchment drizzle the cookies with the glaze
Sprinkle with the sparkling sugar Let the glaze set
Brickle Drop Cookies from Pam McKnight
Prep Time 20 Minutes
Ingredients
1 cup (2 sticks) butter or margarine softened 1 cup granulated sugar 1 cup packed light brown sugar 1 teaspoon vanilla extract 12 teaspoon salt 3 eggs 3-12 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons cream of tartar 1-13 cups (8 oz pkg) HEATH BITS O BRICKLE Toffee Bits
Directions
1 1 Heat oven to 350degF Lightly grease cookie sheet or line with parchment paper
2 2 Beat butter granulated sugar brown sugar vanilla and salt in large bowl until blended Add eggs beat well Stir together flour baking soda and cream of tartar gradually add to butter mixture beating until blended Stir in toffee bits Drop by heaping teaspoons onto prepared cookie sheet
3 3 Bake 8 to 10 minutes or until lightly browned Cool slightly remove to wire rack Cool completely About 6 dozen cookies
RUSSIAN WALNUT TEA CAKES from Joshua Justice
4 Sift the sugar for rolling so it doesnrsquot clump up The cookies are fragile so roll them gently in the sugar
5 1 cup (2 sticks) unsalted butter at room temperature frac12 cup confectionersrsquo sugar
frac14 teaspoon ground cinnamon frac14 teaspoon salt
2 frac14 cups all-purpose flour 1 cup ground walnuts
6 1 cup sifted confectionersrsquo sugar for rolling
7 Preheat the oven to 350deg F Have ready ungreased cookie sheets
8 In a large bowl with an electric mixer beat together the butter the frac12 cup confectionersrsquo sugar the cinnamon
and salt on medium speed until smooth and creamy about 2 minutes On low speed gradually beat in the flour
and then the nuts just until mixed The dough will be stiff and somewhat crumbly
9 Pinch off pieces of the dough and roll between your palms into 1-inch balls Place on the cookie sheets spacing
them about 1 frac12 inches apart
10 Bake in the center of the oven until the tops are set to the touch and the bottoms are lightly golden about 10
minutes Let the cookies cool on the cookie sheets until they are still warm but are firm enough to handle
without crumbling
11 Spread the 1 cup sifted confectionersrsquo sugar on a plate Roll the warm cookies in the sugar coating them evenly
Set on a wire rack to cool completely When the cookies have cooled roll them again lightly in the sugar
Gingerbread Pinwheels (Jenny Salyers) INGREDIENTS 1 roll (165 oz) Pillsburyreg refrigerated gingerbread cookies 1 roll (165 oz) Pillsburyreg refrigerated sugar cookies 1 tablespoon sugar
DIRECTIONS 1 Place 17x12-inch sheet of waxed paper on cookie sheet
Cut gingerbread cookie dough in half lengthwise Arrange halves side by side on cookie sheet Top with second sheet of waxed paper Roll dough to form 15x9-inch rectangle Freeze 5 minutes
2 Repeat on work surface with sheets of waxed paper and sugar cookie dough Freeze 5 minutes Remove top sheet of
waxed paper Lifting dough with waxed paper turn sugar cookie rectangle upside down onto gingerbread rectangle Gently pat doughs together Refrigerate 15 minutes
3 Remove waxed paper from top of dough Using remaining waxed paper and starting with 1 long side roll up stacked dough jelly-roll fashion without rolling paper into roll Wrap roll of dough securely with waxed paper Freeze about 45 minutes or until very firm
4 Heat oven to 350degF Unwrap dough cut into 4 equal rolls Work with 1 roll at a time keep remaining 3 rolls in freezer until ready to slice Cut each roll into 13 or 14 (14-inch) slices On ungreased cookie sheets place slices 2 inches apart reshaping into rounds as necessary Sprinkle each cookie with sugar
5 Bake 10 to 12 minutes or until edges are golden brown Cool 2 minutes remove from cookie sheets to cooling racks Substitute refrigerated peanut butter cookie dough for the gingerbread dough to make two-toned peanut butter pinwheels
Raspberry Poinsettia Blossoms
INGREDIENTS
frac34 cup butter or margarine softened frac12 cup sugar 1 teaspoon vanilla 1 teaspoon raspberry extract 1 tablespoon of red food coloring (optional) 1 large box raspberry-flavored gelatin 1 egg 2 cups all-purpose flour 2 tablespoons yellow candy sprinkles
DIRECTIONS
1 In large bowl beat butter sugar vanilla raspberry extract gelatin and egg with electric mixer on medium speed or mix with spoon On low speed beat in flour
2 Shape dough into 1 14-inch balls Cover and refrigerate 1 hour
3 Heat oven to 375degF On ungreased cookie sheets place balls about 2 inches apart With sharp knife make 6 cuts in top of each ball about three-fourths of the way through to make 6 wedges Spread wedges apart slightly to form flower petals (cookies will separate and flatten as they bake) Sprinkle about 18 teaspoon yellow candy sprinkles into center of each cookie
4 Bake 9 to 11 minutes or until set and edges begin to brown Cool 2 to 3 minutes Remove from cookie sheets to cooling rack Cool completely about 15 minutes
For a flavor twist use strawberry- cranberry- or cherry-flavored gelatin instead of the raspberry Submitted by Heather Blanton at the Center for Teaching Excellence hlb6tuvawiseedu
Holiday Pretzels Treats
from Tammie Hale
Ingredients
o Checkerboard or windowpane shaped pretzels
o MampMs plain chocolate candy o Hersheys Hugs or regular chocolate kisses
Directions
1 Preheat oven to 170 degrees 2 Place unbroken pretzels on waxed paper-lined cookie sheet in a single layer 3 Unwrap hugs or kisses and place one on each pretzel 4 Heat only long enough for the kiss to become soft and then remove from oven 5 Gently press one M amp M on top of each kiss while they are still warm
The original recipe can be found at Pillsburycom This is the modified
version to give better raspberry flavor and a deeper red color
PARADISE MACAROONS (Kim Lawson)
Ingredients
2 (7 to 8-ounce) packages sweetened shredded coconut
2 ounces sweetened condensed milk
Pinch kosher salt
1 teaspoon vanilla extract
4 large egg whites at room temperature
5 ounces granulated sugar
12 ounces semisweet chocolate chips
1 ounce vegetable shortening
2 ounces finely chopped dry-roasted macadamia nuts
Directions
Preheat the oven to 325 degrees F
Combine the coconut with the sweetened condensed milk salt and vanilla in a medium mixing bowl
In the bowl of a stand mixer with a whisk attachment beat the egg whites on medium speed until foamy Gradually add the sugar and continue to whip the whites until medium peaks form 6 to 7 minutes
Gently fold the egg whites into the coconut mixture Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown Immediately transfer the parchment with the macaroons to a cooling rack Cool completely before topping
Fill a 4-quart pot with enough water to come 2 inches up the side set over medium heat and bring to a simmer Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot Stir occasionally until melted then remove from the heat
Dip the cooled cookies in the chocolate mixture sprinkle with the chopped macadamia nuts and place on parchment paper to set about 30 minutes
Harvest Cider from Sarah Parsons
4 Cups Apple JuiceApple Cider (I used apple juice)
4 Cups Pineapple Juice
frac12 Cup Water
8 Whole Cloves
1 Individual tea bag
One 3-in Cinnamon stick
Place cloves in a double thickness of cheesecloth make into a bag and tie
with string Place all ingredients in 3 qt slow cooker on low for two hours or
until it reaches desired temperature Discard cloves tea bag amp cinnamon
stick before serving
CHRISTMAS BELLS from Diane Cornett
34 cup butter
14 tsp salt
23 cup sugar
1 egg
14 tsp almond flavoring
1-34 cups all-purpose flour
red and green colored sugar
red and green MampMs
In large bowl of electric mixer beat butter and salt for 30 seconds Add sugar and beat until fluffy Add egg and almond
extract beat until combined Add flour beat until well mixed Cover and chill 30 minutes
Divide dough in half and shape each half into a 6-inch roll Roll each half in colored sugar Wrap rolls in waxed paper and
chill until firm or freeze up to six months
To bake let rolls stand at room temperature for 5 minutes Preheat oven to 350o Cut into 14-
inch thick slices Let stand 10 minutes to soften Place slices on
ungreased cookie sheet Place an MampM on bottom of cookie for bell
clapper Fold in sides of cookie overlapping at top to make bell
shape
Bake cookies 10-12 minutes until bottoms are very light brown Cool
on wire rack Makes 48
CHOCOLATE COVERED
CHERRY COOKIES from Diane Cornett
1-12 cups all purpose flour
12 cup cocoa
12 cup butter
1 cup sugar
14 tsp salt
14 tsp baking powder
14 tsp baking soda
1 egg
1-12 tsp vanilla
48 maraschino cherries about one 10-oz jar
6 oz chocolate chips
12 cup sweetened condensed milk
Preheat oven to 350o Combine flour and cocoa set aside In large mixing bowl beat butter 30 seconds Add sugar salt
baking powder and baking soda beat well Add egg and vanilla beat until combined Gradually beat in flour mixture
Shape dough into 1-inch balls place on ungreased baking sheet Press down center of each ball with thumb Drain
cherries and pat dry reserving juice Place a cherry in center of each cookie In small saucepan combine chocolate chips
and sweetened condensed milk heat until chocolate is melted Stir in 4 tsp of reserved cherry juice Spoon 1 tsp of the
frosting over each cherry spreading to cover cherry Frosting may be thinned with additional cherry juice if necessary
Bake cookies about 10 minutes Cool on wire rack Makes 48
Strawberry Cheesecake Pockets From Sarah Parsons
24 Servings
Prep 1 hr (plus chilling)
Bake 16-18 min
Ingredients
2 cups flour
1 tbsp granulated sugar
14 tsp salt
12 oz cream cheese at room temperature
2 sticks (8 oz) unsalted butter at room temperature
1 egg lightly beaten
12 cup strawberry jam (or flavor of your choice)
1 14 cups confectionersrsquo sugar
Gold sparkling sugar for decorating
Directions
1 In a medium bowl whisk the flour granulated sugar and salt
2 Using an electric mixer beat 8 oz cream cheese and the butter on medium-high speed until fluffy 1 minute Beat
in the flour mixture on low speed Divide the dough in half place each half on a large piece of plastic wrap Using
the wrap to help form the dough into disks and seal Chill the dough until firm at least 1 hour
3 Meanwhile in a small bowl mix half the beaten egg into the remaining 4 oz cream cheese Stir 1 tsp water into
the remaining egg Chill both the cream cheese mixture and the egg wash
4 Position racks in the upper and lower thirds of the oven preheat to 350deg Line 2 cookie sheets with parchment
Working on a floured surface roll out 1 disk of dough 14 inch thick Using a 4-inch round cutter cut out the
cookies and place on the pans Repeat with the remaining dough disk Reroll any scraps and cut out enough
cookies to total 24
5 Transfer 1 of the pans to the refrigerator Working with the other pan place 1 tsp of the cream cheese mixture
and 1 tsp jam in the center of each cookie Using a pastry brush coat the cookie edges with the egg wash fold
over the filling Using the back of a fork seal the edges Brush the tops with egg wash Place the pan in the
refrigerator repeat with the remaining cookies
6 Bake the cookies until golden 16 to 18 minutes Transfer to a rack let cool
7 In a medium bowl whisk the confectionersrsquo sugar with 2 tbsp
water Working over the parchment drizzle the cookies with the glaze
Sprinkle with the sparkling sugar Let the glaze set
Brickle Drop Cookies from Pam McKnight
Prep Time 20 Minutes
Ingredients
1 cup (2 sticks) butter or margarine softened 1 cup granulated sugar 1 cup packed light brown sugar 1 teaspoon vanilla extract 12 teaspoon salt 3 eggs 3-12 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons cream of tartar 1-13 cups (8 oz pkg) HEATH BITS O BRICKLE Toffee Bits
Directions
1 1 Heat oven to 350degF Lightly grease cookie sheet or line with parchment paper
2 2 Beat butter granulated sugar brown sugar vanilla and salt in large bowl until blended Add eggs beat well Stir together flour baking soda and cream of tartar gradually add to butter mixture beating until blended Stir in toffee bits Drop by heaping teaspoons onto prepared cookie sheet
3 3 Bake 8 to 10 minutes or until lightly browned Cool slightly remove to wire rack Cool completely About 6 dozen cookies
RUSSIAN WALNUT TEA CAKES from Joshua Justice
4 Sift the sugar for rolling so it doesnrsquot clump up The cookies are fragile so roll them gently in the sugar
5 1 cup (2 sticks) unsalted butter at room temperature frac12 cup confectionersrsquo sugar
frac14 teaspoon ground cinnamon frac14 teaspoon salt
2 frac14 cups all-purpose flour 1 cup ground walnuts
6 1 cup sifted confectionersrsquo sugar for rolling
7 Preheat the oven to 350deg F Have ready ungreased cookie sheets
8 In a large bowl with an electric mixer beat together the butter the frac12 cup confectionersrsquo sugar the cinnamon
and salt on medium speed until smooth and creamy about 2 minutes On low speed gradually beat in the flour
and then the nuts just until mixed The dough will be stiff and somewhat crumbly
9 Pinch off pieces of the dough and roll between your palms into 1-inch balls Place on the cookie sheets spacing
them about 1 frac12 inches apart
10 Bake in the center of the oven until the tops are set to the touch and the bottoms are lightly golden about 10
minutes Let the cookies cool on the cookie sheets until they are still warm but are firm enough to handle
without crumbling
11 Spread the 1 cup sifted confectionersrsquo sugar on a plate Roll the warm cookies in the sugar coating them evenly
Set on a wire rack to cool completely When the cookies have cooled roll them again lightly in the sugar
Raspberry Poinsettia Blossoms
INGREDIENTS
frac34 cup butter or margarine softened frac12 cup sugar 1 teaspoon vanilla 1 teaspoon raspberry extract 1 tablespoon of red food coloring (optional) 1 large box raspberry-flavored gelatin 1 egg 2 cups all-purpose flour 2 tablespoons yellow candy sprinkles
DIRECTIONS
1 In large bowl beat butter sugar vanilla raspberry extract gelatin and egg with electric mixer on medium speed or mix with spoon On low speed beat in flour
2 Shape dough into 1 14-inch balls Cover and refrigerate 1 hour
3 Heat oven to 375degF On ungreased cookie sheets place balls about 2 inches apart With sharp knife make 6 cuts in top of each ball about three-fourths of the way through to make 6 wedges Spread wedges apart slightly to form flower petals (cookies will separate and flatten as they bake) Sprinkle about 18 teaspoon yellow candy sprinkles into center of each cookie
4 Bake 9 to 11 minutes or until set and edges begin to brown Cool 2 to 3 minutes Remove from cookie sheets to cooling rack Cool completely about 15 minutes
For a flavor twist use strawberry- cranberry- or cherry-flavored gelatin instead of the raspberry Submitted by Heather Blanton at the Center for Teaching Excellence hlb6tuvawiseedu
Holiday Pretzels Treats
from Tammie Hale
Ingredients
o Checkerboard or windowpane shaped pretzels
o MampMs plain chocolate candy o Hersheys Hugs or regular chocolate kisses
Directions
1 Preheat oven to 170 degrees 2 Place unbroken pretzels on waxed paper-lined cookie sheet in a single layer 3 Unwrap hugs or kisses and place one on each pretzel 4 Heat only long enough for the kiss to become soft and then remove from oven 5 Gently press one M amp M on top of each kiss while they are still warm
The original recipe can be found at Pillsburycom This is the modified
version to give better raspberry flavor and a deeper red color
PARADISE MACAROONS (Kim Lawson)
Ingredients
2 (7 to 8-ounce) packages sweetened shredded coconut
2 ounces sweetened condensed milk
Pinch kosher salt
1 teaspoon vanilla extract
4 large egg whites at room temperature
5 ounces granulated sugar
12 ounces semisweet chocolate chips
1 ounce vegetable shortening
2 ounces finely chopped dry-roasted macadamia nuts
Directions
Preheat the oven to 325 degrees F
Combine the coconut with the sweetened condensed milk salt and vanilla in a medium mixing bowl
In the bowl of a stand mixer with a whisk attachment beat the egg whites on medium speed until foamy Gradually add the sugar and continue to whip the whites until medium peaks form 6 to 7 minutes
Gently fold the egg whites into the coconut mixture Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown Immediately transfer the parchment with the macaroons to a cooling rack Cool completely before topping
Fill a 4-quart pot with enough water to come 2 inches up the side set over medium heat and bring to a simmer Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot Stir occasionally until melted then remove from the heat
Dip the cooled cookies in the chocolate mixture sprinkle with the chopped macadamia nuts and place on parchment paper to set about 30 minutes
Harvest Cider from Sarah Parsons
4 Cups Apple JuiceApple Cider (I used apple juice)
4 Cups Pineapple Juice
frac12 Cup Water
8 Whole Cloves
1 Individual tea bag
One 3-in Cinnamon stick
Place cloves in a double thickness of cheesecloth make into a bag and tie
with string Place all ingredients in 3 qt slow cooker on low for two hours or
until it reaches desired temperature Discard cloves tea bag amp cinnamon
stick before serving
CHRISTMAS BELLS from Diane Cornett
34 cup butter
14 tsp salt
23 cup sugar
1 egg
14 tsp almond flavoring
1-34 cups all-purpose flour
red and green colored sugar
red and green MampMs
In large bowl of electric mixer beat butter and salt for 30 seconds Add sugar and beat until fluffy Add egg and almond
extract beat until combined Add flour beat until well mixed Cover and chill 30 minutes
Divide dough in half and shape each half into a 6-inch roll Roll each half in colored sugar Wrap rolls in waxed paper and
chill until firm or freeze up to six months
To bake let rolls stand at room temperature for 5 minutes Preheat oven to 350o Cut into 14-
inch thick slices Let stand 10 minutes to soften Place slices on
ungreased cookie sheet Place an MampM on bottom of cookie for bell
clapper Fold in sides of cookie overlapping at top to make bell
shape
Bake cookies 10-12 minutes until bottoms are very light brown Cool
on wire rack Makes 48
CHOCOLATE COVERED
CHERRY COOKIES from Diane Cornett
1-12 cups all purpose flour
12 cup cocoa
12 cup butter
1 cup sugar
14 tsp salt
14 tsp baking powder
14 tsp baking soda
1 egg
1-12 tsp vanilla
48 maraschino cherries about one 10-oz jar
6 oz chocolate chips
12 cup sweetened condensed milk
Preheat oven to 350o Combine flour and cocoa set aside In large mixing bowl beat butter 30 seconds Add sugar salt
baking powder and baking soda beat well Add egg and vanilla beat until combined Gradually beat in flour mixture
Shape dough into 1-inch balls place on ungreased baking sheet Press down center of each ball with thumb Drain
cherries and pat dry reserving juice Place a cherry in center of each cookie In small saucepan combine chocolate chips
and sweetened condensed milk heat until chocolate is melted Stir in 4 tsp of reserved cherry juice Spoon 1 tsp of the
frosting over each cherry spreading to cover cherry Frosting may be thinned with additional cherry juice if necessary
Bake cookies about 10 minutes Cool on wire rack Makes 48
Strawberry Cheesecake Pockets From Sarah Parsons
24 Servings
Prep 1 hr (plus chilling)
Bake 16-18 min
Ingredients
2 cups flour
1 tbsp granulated sugar
14 tsp salt
12 oz cream cheese at room temperature
2 sticks (8 oz) unsalted butter at room temperature
1 egg lightly beaten
12 cup strawberry jam (or flavor of your choice)
1 14 cups confectionersrsquo sugar
Gold sparkling sugar for decorating
Directions
1 In a medium bowl whisk the flour granulated sugar and salt
2 Using an electric mixer beat 8 oz cream cheese and the butter on medium-high speed until fluffy 1 minute Beat
in the flour mixture on low speed Divide the dough in half place each half on a large piece of plastic wrap Using
the wrap to help form the dough into disks and seal Chill the dough until firm at least 1 hour
3 Meanwhile in a small bowl mix half the beaten egg into the remaining 4 oz cream cheese Stir 1 tsp water into
the remaining egg Chill both the cream cheese mixture and the egg wash
4 Position racks in the upper and lower thirds of the oven preheat to 350deg Line 2 cookie sheets with parchment
Working on a floured surface roll out 1 disk of dough 14 inch thick Using a 4-inch round cutter cut out the
cookies and place on the pans Repeat with the remaining dough disk Reroll any scraps and cut out enough
cookies to total 24
5 Transfer 1 of the pans to the refrigerator Working with the other pan place 1 tsp of the cream cheese mixture
and 1 tsp jam in the center of each cookie Using a pastry brush coat the cookie edges with the egg wash fold
over the filling Using the back of a fork seal the edges Brush the tops with egg wash Place the pan in the
refrigerator repeat with the remaining cookies
6 Bake the cookies until golden 16 to 18 minutes Transfer to a rack let cool
7 In a medium bowl whisk the confectionersrsquo sugar with 2 tbsp
water Working over the parchment drizzle the cookies with the glaze
Sprinkle with the sparkling sugar Let the glaze set
Brickle Drop Cookies from Pam McKnight
Prep Time 20 Minutes
Ingredients
1 cup (2 sticks) butter or margarine softened 1 cup granulated sugar 1 cup packed light brown sugar 1 teaspoon vanilla extract 12 teaspoon salt 3 eggs 3-12 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons cream of tartar 1-13 cups (8 oz pkg) HEATH BITS O BRICKLE Toffee Bits
Directions
1 1 Heat oven to 350degF Lightly grease cookie sheet or line with parchment paper
2 2 Beat butter granulated sugar brown sugar vanilla and salt in large bowl until blended Add eggs beat well Stir together flour baking soda and cream of tartar gradually add to butter mixture beating until blended Stir in toffee bits Drop by heaping teaspoons onto prepared cookie sheet
3 3 Bake 8 to 10 minutes or until lightly browned Cool slightly remove to wire rack Cool completely About 6 dozen cookies
RUSSIAN WALNUT TEA CAKES from Joshua Justice
4 Sift the sugar for rolling so it doesnrsquot clump up The cookies are fragile so roll them gently in the sugar
5 1 cup (2 sticks) unsalted butter at room temperature frac12 cup confectionersrsquo sugar
frac14 teaspoon ground cinnamon frac14 teaspoon salt
2 frac14 cups all-purpose flour 1 cup ground walnuts
6 1 cup sifted confectionersrsquo sugar for rolling
7 Preheat the oven to 350deg F Have ready ungreased cookie sheets
8 In a large bowl with an electric mixer beat together the butter the frac12 cup confectionersrsquo sugar the cinnamon
and salt on medium speed until smooth and creamy about 2 minutes On low speed gradually beat in the flour
and then the nuts just until mixed The dough will be stiff and somewhat crumbly
9 Pinch off pieces of the dough and roll between your palms into 1-inch balls Place on the cookie sheets spacing
them about 1 frac12 inches apart
10 Bake in the center of the oven until the tops are set to the touch and the bottoms are lightly golden about 10
minutes Let the cookies cool on the cookie sheets until they are still warm but are firm enough to handle
without crumbling
11 Spread the 1 cup sifted confectionersrsquo sugar on a plate Roll the warm cookies in the sugar coating them evenly
Set on a wire rack to cool completely When the cookies have cooled roll them again lightly in the sugar
PARADISE MACAROONS (Kim Lawson)
Ingredients
2 (7 to 8-ounce) packages sweetened shredded coconut
2 ounces sweetened condensed milk
Pinch kosher salt
1 teaspoon vanilla extract
4 large egg whites at room temperature
5 ounces granulated sugar
12 ounces semisweet chocolate chips
1 ounce vegetable shortening
2 ounces finely chopped dry-roasted macadamia nuts
Directions
Preheat the oven to 325 degrees F
Combine the coconut with the sweetened condensed milk salt and vanilla in a medium mixing bowl
In the bowl of a stand mixer with a whisk attachment beat the egg whites on medium speed until foamy Gradually add the sugar and continue to whip the whites until medium peaks form 6 to 7 minutes
Gently fold the egg whites into the coconut mixture Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown Immediately transfer the parchment with the macaroons to a cooling rack Cool completely before topping
Fill a 4-quart pot with enough water to come 2 inches up the side set over medium heat and bring to a simmer Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot Stir occasionally until melted then remove from the heat
Dip the cooled cookies in the chocolate mixture sprinkle with the chopped macadamia nuts and place on parchment paper to set about 30 minutes
Harvest Cider from Sarah Parsons
4 Cups Apple JuiceApple Cider (I used apple juice)
4 Cups Pineapple Juice
frac12 Cup Water
8 Whole Cloves
1 Individual tea bag
One 3-in Cinnamon stick
Place cloves in a double thickness of cheesecloth make into a bag and tie
with string Place all ingredients in 3 qt slow cooker on low for two hours or
until it reaches desired temperature Discard cloves tea bag amp cinnamon
stick before serving
CHRISTMAS BELLS from Diane Cornett
34 cup butter
14 tsp salt
23 cup sugar
1 egg
14 tsp almond flavoring
1-34 cups all-purpose flour
red and green colored sugar
red and green MampMs
In large bowl of electric mixer beat butter and salt for 30 seconds Add sugar and beat until fluffy Add egg and almond
extract beat until combined Add flour beat until well mixed Cover and chill 30 minutes
Divide dough in half and shape each half into a 6-inch roll Roll each half in colored sugar Wrap rolls in waxed paper and
chill until firm or freeze up to six months
To bake let rolls stand at room temperature for 5 minutes Preheat oven to 350o Cut into 14-
inch thick slices Let stand 10 minutes to soften Place slices on
ungreased cookie sheet Place an MampM on bottom of cookie for bell
clapper Fold in sides of cookie overlapping at top to make bell
shape
Bake cookies 10-12 minutes until bottoms are very light brown Cool
on wire rack Makes 48
CHOCOLATE COVERED
CHERRY COOKIES from Diane Cornett
1-12 cups all purpose flour
12 cup cocoa
12 cup butter
1 cup sugar
14 tsp salt
14 tsp baking powder
14 tsp baking soda
1 egg
1-12 tsp vanilla
48 maraschino cherries about one 10-oz jar
6 oz chocolate chips
12 cup sweetened condensed milk
Preheat oven to 350o Combine flour and cocoa set aside In large mixing bowl beat butter 30 seconds Add sugar salt
baking powder and baking soda beat well Add egg and vanilla beat until combined Gradually beat in flour mixture
Shape dough into 1-inch balls place on ungreased baking sheet Press down center of each ball with thumb Drain
cherries and pat dry reserving juice Place a cherry in center of each cookie In small saucepan combine chocolate chips
and sweetened condensed milk heat until chocolate is melted Stir in 4 tsp of reserved cherry juice Spoon 1 tsp of the
frosting over each cherry spreading to cover cherry Frosting may be thinned with additional cherry juice if necessary
Bake cookies about 10 minutes Cool on wire rack Makes 48
Strawberry Cheesecake Pockets From Sarah Parsons
24 Servings
Prep 1 hr (plus chilling)
Bake 16-18 min
Ingredients
2 cups flour
1 tbsp granulated sugar
14 tsp salt
12 oz cream cheese at room temperature
2 sticks (8 oz) unsalted butter at room temperature
1 egg lightly beaten
12 cup strawberry jam (or flavor of your choice)
1 14 cups confectionersrsquo sugar
Gold sparkling sugar for decorating
Directions
1 In a medium bowl whisk the flour granulated sugar and salt
2 Using an electric mixer beat 8 oz cream cheese and the butter on medium-high speed until fluffy 1 minute Beat
in the flour mixture on low speed Divide the dough in half place each half on a large piece of plastic wrap Using
the wrap to help form the dough into disks and seal Chill the dough until firm at least 1 hour
3 Meanwhile in a small bowl mix half the beaten egg into the remaining 4 oz cream cheese Stir 1 tsp water into
the remaining egg Chill both the cream cheese mixture and the egg wash
4 Position racks in the upper and lower thirds of the oven preheat to 350deg Line 2 cookie sheets with parchment
Working on a floured surface roll out 1 disk of dough 14 inch thick Using a 4-inch round cutter cut out the
cookies and place on the pans Repeat with the remaining dough disk Reroll any scraps and cut out enough
cookies to total 24
5 Transfer 1 of the pans to the refrigerator Working with the other pan place 1 tsp of the cream cheese mixture
and 1 tsp jam in the center of each cookie Using a pastry brush coat the cookie edges with the egg wash fold
over the filling Using the back of a fork seal the edges Brush the tops with egg wash Place the pan in the
refrigerator repeat with the remaining cookies
6 Bake the cookies until golden 16 to 18 minutes Transfer to a rack let cool
7 In a medium bowl whisk the confectionersrsquo sugar with 2 tbsp
water Working over the parchment drizzle the cookies with the glaze
Sprinkle with the sparkling sugar Let the glaze set
Brickle Drop Cookies from Pam McKnight
Prep Time 20 Minutes
Ingredients
1 cup (2 sticks) butter or margarine softened 1 cup granulated sugar 1 cup packed light brown sugar 1 teaspoon vanilla extract 12 teaspoon salt 3 eggs 3-12 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons cream of tartar 1-13 cups (8 oz pkg) HEATH BITS O BRICKLE Toffee Bits
Directions
1 1 Heat oven to 350degF Lightly grease cookie sheet or line with parchment paper
2 2 Beat butter granulated sugar brown sugar vanilla and salt in large bowl until blended Add eggs beat well Stir together flour baking soda and cream of tartar gradually add to butter mixture beating until blended Stir in toffee bits Drop by heaping teaspoons onto prepared cookie sheet
3 3 Bake 8 to 10 minutes or until lightly browned Cool slightly remove to wire rack Cool completely About 6 dozen cookies
RUSSIAN WALNUT TEA CAKES from Joshua Justice
4 Sift the sugar for rolling so it doesnrsquot clump up The cookies are fragile so roll them gently in the sugar
5 1 cup (2 sticks) unsalted butter at room temperature frac12 cup confectionersrsquo sugar
frac14 teaspoon ground cinnamon frac14 teaspoon salt
2 frac14 cups all-purpose flour 1 cup ground walnuts
6 1 cup sifted confectionersrsquo sugar for rolling
7 Preheat the oven to 350deg F Have ready ungreased cookie sheets
8 In a large bowl with an electric mixer beat together the butter the frac12 cup confectionersrsquo sugar the cinnamon
and salt on medium speed until smooth and creamy about 2 minutes On low speed gradually beat in the flour
and then the nuts just until mixed The dough will be stiff and somewhat crumbly
9 Pinch off pieces of the dough and roll between your palms into 1-inch balls Place on the cookie sheets spacing
them about 1 frac12 inches apart
10 Bake in the center of the oven until the tops are set to the touch and the bottoms are lightly golden about 10
minutes Let the cookies cool on the cookie sheets until they are still warm but are firm enough to handle
without crumbling
11 Spread the 1 cup sifted confectionersrsquo sugar on a plate Roll the warm cookies in the sugar coating them evenly
Set on a wire rack to cool completely When the cookies have cooled roll them again lightly in the sugar
CHRISTMAS BELLS from Diane Cornett
34 cup butter
14 tsp salt
23 cup sugar
1 egg
14 tsp almond flavoring
1-34 cups all-purpose flour
red and green colored sugar
red and green MampMs
In large bowl of electric mixer beat butter and salt for 30 seconds Add sugar and beat until fluffy Add egg and almond
extract beat until combined Add flour beat until well mixed Cover and chill 30 minutes
Divide dough in half and shape each half into a 6-inch roll Roll each half in colored sugar Wrap rolls in waxed paper and
chill until firm or freeze up to six months
To bake let rolls stand at room temperature for 5 minutes Preheat oven to 350o Cut into 14-
inch thick slices Let stand 10 minutes to soften Place slices on
ungreased cookie sheet Place an MampM on bottom of cookie for bell
clapper Fold in sides of cookie overlapping at top to make bell
shape
Bake cookies 10-12 minutes until bottoms are very light brown Cool
on wire rack Makes 48
CHOCOLATE COVERED
CHERRY COOKIES from Diane Cornett
1-12 cups all purpose flour
12 cup cocoa
12 cup butter
1 cup sugar
14 tsp salt
14 tsp baking powder
14 tsp baking soda
1 egg
1-12 tsp vanilla
48 maraschino cherries about one 10-oz jar
6 oz chocolate chips
12 cup sweetened condensed milk
Preheat oven to 350o Combine flour and cocoa set aside In large mixing bowl beat butter 30 seconds Add sugar salt
baking powder and baking soda beat well Add egg and vanilla beat until combined Gradually beat in flour mixture
Shape dough into 1-inch balls place on ungreased baking sheet Press down center of each ball with thumb Drain
cherries and pat dry reserving juice Place a cherry in center of each cookie In small saucepan combine chocolate chips
and sweetened condensed milk heat until chocolate is melted Stir in 4 tsp of reserved cherry juice Spoon 1 tsp of the
frosting over each cherry spreading to cover cherry Frosting may be thinned with additional cherry juice if necessary
Bake cookies about 10 minutes Cool on wire rack Makes 48
Strawberry Cheesecake Pockets From Sarah Parsons
24 Servings
Prep 1 hr (plus chilling)
Bake 16-18 min
Ingredients
2 cups flour
1 tbsp granulated sugar
14 tsp salt
12 oz cream cheese at room temperature
2 sticks (8 oz) unsalted butter at room temperature
1 egg lightly beaten
12 cup strawberry jam (or flavor of your choice)
1 14 cups confectionersrsquo sugar
Gold sparkling sugar for decorating
Directions
1 In a medium bowl whisk the flour granulated sugar and salt
2 Using an electric mixer beat 8 oz cream cheese and the butter on medium-high speed until fluffy 1 minute Beat
in the flour mixture on low speed Divide the dough in half place each half on a large piece of plastic wrap Using
the wrap to help form the dough into disks and seal Chill the dough until firm at least 1 hour
3 Meanwhile in a small bowl mix half the beaten egg into the remaining 4 oz cream cheese Stir 1 tsp water into
the remaining egg Chill both the cream cheese mixture and the egg wash
4 Position racks in the upper and lower thirds of the oven preheat to 350deg Line 2 cookie sheets with parchment
Working on a floured surface roll out 1 disk of dough 14 inch thick Using a 4-inch round cutter cut out the
cookies and place on the pans Repeat with the remaining dough disk Reroll any scraps and cut out enough
cookies to total 24
5 Transfer 1 of the pans to the refrigerator Working with the other pan place 1 tsp of the cream cheese mixture
and 1 tsp jam in the center of each cookie Using a pastry brush coat the cookie edges with the egg wash fold
over the filling Using the back of a fork seal the edges Brush the tops with egg wash Place the pan in the
refrigerator repeat with the remaining cookies
6 Bake the cookies until golden 16 to 18 minutes Transfer to a rack let cool
7 In a medium bowl whisk the confectionersrsquo sugar with 2 tbsp
water Working over the parchment drizzle the cookies with the glaze
Sprinkle with the sparkling sugar Let the glaze set
Brickle Drop Cookies from Pam McKnight
Prep Time 20 Minutes
Ingredients
1 cup (2 sticks) butter or margarine softened 1 cup granulated sugar 1 cup packed light brown sugar 1 teaspoon vanilla extract 12 teaspoon salt 3 eggs 3-12 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons cream of tartar 1-13 cups (8 oz pkg) HEATH BITS O BRICKLE Toffee Bits
Directions
1 1 Heat oven to 350degF Lightly grease cookie sheet or line with parchment paper
2 2 Beat butter granulated sugar brown sugar vanilla and salt in large bowl until blended Add eggs beat well Stir together flour baking soda and cream of tartar gradually add to butter mixture beating until blended Stir in toffee bits Drop by heaping teaspoons onto prepared cookie sheet
3 3 Bake 8 to 10 minutes or until lightly browned Cool slightly remove to wire rack Cool completely About 6 dozen cookies
RUSSIAN WALNUT TEA CAKES from Joshua Justice
4 Sift the sugar for rolling so it doesnrsquot clump up The cookies are fragile so roll them gently in the sugar
5 1 cup (2 sticks) unsalted butter at room temperature frac12 cup confectionersrsquo sugar
frac14 teaspoon ground cinnamon frac14 teaspoon salt
2 frac14 cups all-purpose flour 1 cup ground walnuts
6 1 cup sifted confectionersrsquo sugar for rolling
7 Preheat the oven to 350deg F Have ready ungreased cookie sheets
8 In a large bowl with an electric mixer beat together the butter the frac12 cup confectionersrsquo sugar the cinnamon
and salt on medium speed until smooth and creamy about 2 minutes On low speed gradually beat in the flour
and then the nuts just until mixed The dough will be stiff and somewhat crumbly
9 Pinch off pieces of the dough and roll between your palms into 1-inch balls Place on the cookie sheets spacing
them about 1 frac12 inches apart
10 Bake in the center of the oven until the tops are set to the touch and the bottoms are lightly golden about 10
minutes Let the cookies cool on the cookie sheets until they are still warm but are firm enough to handle
without crumbling
11 Spread the 1 cup sifted confectionersrsquo sugar on a plate Roll the warm cookies in the sugar coating them evenly
Set on a wire rack to cool completely When the cookies have cooled roll them again lightly in the sugar
Strawberry Cheesecake Pockets From Sarah Parsons
24 Servings
Prep 1 hr (plus chilling)
Bake 16-18 min
Ingredients
2 cups flour
1 tbsp granulated sugar
14 tsp salt
12 oz cream cheese at room temperature
2 sticks (8 oz) unsalted butter at room temperature
1 egg lightly beaten
12 cup strawberry jam (or flavor of your choice)
1 14 cups confectionersrsquo sugar
Gold sparkling sugar for decorating
Directions
1 In a medium bowl whisk the flour granulated sugar and salt
2 Using an electric mixer beat 8 oz cream cheese and the butter on medium-high speed until fluffy 1 minute Beat
in the flour mixture on low speed Divide the dough in half place each half on a large piece of plastic wrap Using
the wrap to help form the dough into disks and seal Chill the dough until firm at least 1 hour
3 Meanwhile in a small bowl mix half the beaten egg into the remaining 4 oz cream cheese Stir 1 tsp water into
the remaining egg Chill both the cream cheese mixture and the egg wash
4 Position racks in the upper and lower thirds of the oven preheat to 350deg Line 2 cookie sheets with parchment
Working on a floured surface roll out 1 disk of dough 14 inch thick Using a 4-inch round cutter cut out the
cookies and place on the pans Repeat with the remaining dough disk Reroll any scraps and cut out enough
cookies to total 24
5 Transfer 1 of the pans to the refrigerator Working with the other pan place 1 tsp of the cream cheese mixture
and 1 tsp jam in the center of each cookie Using a pastry brush coat the cookie edges with the egg wash fold
over the filling Using the back of a fork seal the edges Brush the tops with egg wash Place the pan in the
refrigerator repeat with the remaining cookies
6 Bake the cookies until golden 16 to 18 minutes Transfer to a rack let cool
7 In a medium bowl whisk the confectionersrsquo sugar with 2 tbsp
water Working over the parchment drizzle the cookies with the glaze
Sprinkle with the sparkling sugar Let the glaze set
Brickle Drop Cookies from Pam McKnight
Prep Time 20 Minutes
Ingredients
1 cup (2 sticks) butter or margarine softened 1 cup granulated sugar 1 cup packed light brown sugar 1 teaspoon vanilla extract 12 teaspoon salt 3 eggs 3-12 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons cream of tartar 1-13 cups (8 oz pkg) HEATH BITS O BRICKLE Toffee Bits
Directions
1 1 Heat oven to 350degF Lightly grease cookie sheet or line with parchment paper
2 2 Beat butter granulated sugar brown sugar vanilla and salt in large bowl until blended Add eggs beat well Stir together flour baking soda and cream of tartar gradually add to butter mixture beating until blended Stir in toffee bits Drop by heaping teaspoons onto prepared cookie sheet
3 3 Bake 8 to 10 minutes or until lightly browned Cool slightly remove to wire rack Cool completely About 6 dozen cookies
RUSSIAN WALNUT TEA CAKES from Joshua Justice
4 Sift the sugar for rolling so it doesnrsquot clump up The cookies are fragile so roll them gently in the sugar
5 1 cup (2 sticks) unsalted butter at room temperature frac12 cup confectionersrsquo sugar
frac14 teaspoon ground cinnamon frac14 teaspoon salt
2 frac14 cups all-purpose flour 1 cup ground walnuts
6 1 cup sifted confectionersrsquo sugar for rolling
7 Preheat the oven to 350deg F Have ready ungreased cookie sheets
8 In a large bowl with an electric mixer beat together the butter the frac12 cup confectionersrsquo sugar the cinnamon
and salt on medium speed until smooth and creamy about 2 minutes On low speed gradually beat in the flour
and then the nuts just until mixed The dough will be stiff and somewhat crumbly
9 Pinch off pieces of the dough and roll between your palms into 1-inch balls Place on the cookie sheets spacing
them about 1 frac12 inches apart
10 Bake in the center of the oven until the tops are set to the touch and the bottoms are lightly golden about 10
minutes Let the cookies cool on the cookie sheets until they are still warm but are firm enough to handle
without crumbling
11 Spread the 1 cup sifted confectionersrsquo sugar on a plate Roll the warm cookies in the sugar coating them evenly
Set on a wire rack to cool completely When the cookies have cooled roll them again lightly in the sugar
Brickle Drop Cookies from Pam McKnight
Prep Time 20 Minutes
Ingredients
1 cup (2 sticks) butter or margarine softened 1 cup granulated sugar 1 cup packed light brown sugar 1 teaspoon vanilla extract 12 teaspoon salt 3 eggs 3-12 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons cream of tartar 1-13 cups (8 oz pkg) HEATH BITS O BRICKLE Toffee Bits
Directions
1 1 Heat oven to 350degF Lightly grease cookie sheet or line with parchment paper
2 2 Beat butter granulated sugar brown sugar vanilla and salt in large bowl until blended Add eggs beat well Stir together flour baking soda and cream of tartar gradually add to butter mixture beating until blended Stir in toffee bits Drop by heaping teaspoons onto prepared cookie sheet
3 3 Bake 8 to 10 minutes or until lightly browned Cool slightly remove to wire rack Cool completely About 6 dozen cookies
RUSSIAN WALNUT TEA CAKES from Joshua Justice
4 Sift the sugar for rolling so it doesnrsquot clump up The cookies are fragile so roll them gently in the sugar
5 1 cup (2 sticks) unsalted butter at room temperature frac12 cup confectionersrsquo sugar
frac14 teaspoon ground cinnamon frac14 teaspoon salt
2 frac14 cups all-purpose flour 1 cup ground walnuts
6 1 cup sifted confectionersrsquo sugar for rolling
7 Preheat the oven to 350deg F Have ready ungreased cookie sheets
8 In a large bowl with an electric mixer beat together the butter the frac12 cup confectionersrsquo sugar the cinnamon
and salt on medium speed until smooth and creamy about 2 minutes On low speed gradually beat in the flour
and then the nuts just until mixed The dough will be stiff and somewhat crumbly
9 Pinch off pieces of the dough and roll between your palms into 1-inch balls Place on the cookie sheets spacing
them about 1 frac12 inches apart
10 Bake in the center of the oven until the tops are set to the touch and the bottoms are lightly golden about 10
minutes Let the cookies cool on the cookie sheets until they are still warm but are firm enough to handle
without crumbling
11 Spread the 1 cup sifted confectionersrsquo sugar on a plate Roll the warm cookies in the sugar coating them evenly
Set on a wire rack to cool completely When the cookies have cooled roll them again lightly in the sugar