recipes for cockies

8/12/2019 Recipes for cockies

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10TOPCOOK

IE-

BAKING

TIPS

PACKING & MAILING COOKIES

COOKIE EXCHANGE PARTY

COOKIE Decorating DOS

holiday cookies

SPONSORED BY:


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Iftheres one time

of year when cookies

take over the kitchen, its the

holidays, so weve gathered recipes

for highly-rated holiday cookies

to help you get things rolling.

Youll also find tips for baking and

decorating cookies, mailing cookies

to far-off friends, and hosting a cookieexchange party. Its everything you need

to bake up some festive holiday cheer!

The staff at

Allrecipes

Wishing you a most delicious holiday,

Homemadefor theHolidays


3/16

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{02} HOMEMADE FOR THE HOLIDAYSIf theres one time of year when cookies take over the kitchen, itsthe holidays.

HOLIDAY COOKIE RECIPESAll-time favorite cookie recipes youll love.

TOP 10 COOKIE-BAKING TIPSLearn the secrets to sensational cookies.

COOKIE DECORATING DOSEasy tips for beautiful cookies.

BRAIN TEASERSFun stuff to do while youre waiting for your cookies to come out ofthe oven.

PACKING & MAILING COOKIESFind out how to keep your cookies from crumbling.

COOKIE EXCHANGE PARTYShare the baking and the sweet rewards.

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05 06Orange Cranberry Drop Mrs. Siggs Snickerdoodles

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4/16

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BrownieBiscotti

INGREDIENTS

1/3 cup butter, softened2/3 cup white sugar2 eggs

1 teaspoon vanilla extract1 3/4 cups all-purpose flour1/3 cup unsweetened cocoa powder2 teaspoons baking powder1/2 cup miniature semisweet chocolate chips1/4 cup chopped walnuts1 egg yolk, beaten1 tablespoon water

By: PA.GRANNY

A chocolate version

of an Italian favorite.You can substitute

milk for the waterin the egg wash, ifyou wish.

DIRECTIONS

Preheat oven to 375F (190C). Grease baking sheets, or line with parchment paper.

In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one ata time, then stir in the vanilla. Combine the flour, cocoa and baking powder; stir into thecreamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand. Mix

in the chocolate chips and walnuts.

Divide dough into two equal parts. Shape into 9x2x1-inch loaves. Place onto baking sheet 4inches apart. Brush with mixture of water and yolk.

Bake for 20 to 25 minutes in the preheated oven, or until firm. Cool on baking sheet for30 minutes.

Using a serrated knife, slice the loaves diagonally into 1-inch slices. Return the slices to thebaking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side, or untildry. Cool completely and store in an airtight container.

USERS TIPS AND ADVICEThis tastes excellent and I enjoyedmaking it for myself and for gifts.I put my oven at 325F (165C)instead of 375 as I think biscottishould bake slowly. Also used 1/2cup nuts. I would also recommendusing a sharp non-serrated knife

for cutting. Very good!

-CHER

DECORATING TIP:Drizzle cooled biscotti with melteddark or white chocolate for anelegant presentation.

Whether you want brownies orbiscotti, we have the recipes atAllrecipes.com

http://allrecipes.com/Recipe/

Brownie-Biscotti/Detail.aspx

PREP TIME: 30 MIN COOK TIME: 45 MIN READY IN: 1 HR 55 MIN YIELD: 2 DOZEN
http://allrecipes.com/Recipe/Brownie-Biscotti/Detail.aspxhttp://allrecipes.com/Recipe/Brownie-Biscotti/Detail.aspxhttp://allrecipes.com/Recipe/Brownie-Biscotti/Detail.aspx


5/16

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OrangeCranberry DropsBy: Randi

A delicious orange

cookie with driedcranberries. Beautifuland tasty!

USERS TIPS AND ADVICEIve had several requests for thisrecipe! If you press a few of thedried cranberries onto the top ofthe cookies before you bake them,it makes it a very pretty cookie.I also like to use orange-flavoredCraisins instead of the regular

flavor with this cookie.

-NorasNana

INGREDIENTS

1/2 cup white sugar1/2 cup packed brown sugar1/4 cup butter, softened

1 egg3 tablespoons orange juice1/2 teaspoon orange extract1 teaspoon grated orange zest1 1/2 cups all-purpose flour1/2 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon salt1 cup dried cranberries

Find more recipes for dropcookiesat Allrecipes.com

http://allrecipes.com/Recipe/Orange-

Cranberry-Drops/Detail.aspx

DIRECTIONS

Preheat oven to 375F(190C). Lightly grease cookie sheets, or line with parchment paper.

In a medium bowl, cream together the white sugar, brown sugar, and butter. Stir in the egg,orange juice, orange extract, and orange zest. Sift together the flour, baking powder, baking

soda, and salt; mix into the orange mixture. Stir in the dried cranberries. Drop cookie doughby heaping teaspoonfuls, 2 inches apart, on the prepared cookie sheets.

Bake for 10 to 12 minutes, or until edges are starting to brown. Cool on baking sheets for 5minutes, then remove to a wire rack to cool completely.

PREP TIME: 20 MIN COOK TIME: 10 MIN READY IN: 40 MIN YIELD: 3 DOZEN
http://allrecipes.com/Recipe/Orange-Cranberry-Drops/Detail.aspxhttp://allrecipes.com/Recipe/Orange-Cranberry-Drops/Detail.aspxhttp://allrecipes.com/Recipe/Orange-Cranberry-Drops/Detail.aspx


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Mrs. SiggsSnickerdoodlesBy: Beth Sigworth

Love snickerdoodles?Youll findmore recipes at Allrecipes.com

http://allrecipes.com/Recipe/Mrs-Siggs-Snickerdoodles/Detail.aspx

INGREDIENTS

1/2 cup butter, softened

1/2 cup shortening

1 1/2 cups white sugar

2 eggs2 teaspoons vanilla extract

2 3/4cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons white sugar

2 teaspoons ground cinnamon

DIRECTIONS

Preheat oven to 400F (200C).

Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in theflour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.

Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inchesapart on ungreased baking sheets.

Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

USERS TIPS AND ADVICEBest snickerdoodle ever! If yourehaving a problem with flat cookies,there could be two reasons. Checkyour baking soda and cream oftartar to make sure theyre fresh.Baking soda goes flat pretty soonafter opening the box. To test it,just put a tiny bit of the soda insome water. If it doesnt start fizz-ing immediately, its not any good.Also, if your eggs are too big thedough will spread too much. Mostrecipes call for large eggs, not extralarge. When I make this recipe, Iusually pour off just a tiny bit ofthe egg white, because I like mycookies puffy. Ive tried a lot ofsnickerdoodle recipes, and this is

by far the best.

-SUGARPLUMCOOKIES

These wonderful

cinnamon-sugarcookies became very

popular with myfriends at church.Crispy edges, andchewy centers; thesecookies are a crowdpleaser for sure!

PREP TIME: 20 MIN COOK TIME: 10 MIN READY IN: 1 HR YIELD: 4 DOZEN
http://allrecipes.com/Recipe/Mrs-Siggs-Snickerdoodles/Detail.aspxhttp://allrecipes.com/Recipe/Mrs-Siggs-Snickerdoodles/Detail.aspxhttp://allrecipes.com/Recipe/Mrs-Siggs-Snickerdoodles/Detail.aspx


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INGREDIENTS

COOKIE:

1 cup butter1 cup white sugar

2 eggs1/2 teaspoon vanilla extract3 1/4 cups all-purpose flour1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt

DIRECTIONS

In a large bowl, mix together butter, sugar, eggs, and vanilla with an electric mixer untillight and fluffy. Combine the flour, baking powder, baking soda, and salt; gradually stir flourmixture into butter mixture until well blended using a sturdy spoon. Chill dough for 2 hours.

Preheat the oven to 400F (200C). On a lightly floured surface, roll out the dough to 1/4-inchthickness. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart ontoungreased cookie sheets.

Bake for 4 to 6 minutes in the preheated oven. Remove cookies from pan and cool onwire racks.

Using an electric mixer, beat shortening, confectioners sugar, water, salt, vanilla extract,and butter flavoring until fluffy. Frost cookies after they have cooled completely.

Sugar Cookieswith ButtercreamFrostingBy: Diane

These cookies are

melt-in-your-mouthdelicious. They are

simple to make.

USERS TIPS AND ADVICEExcellent sugar cookie recipe! Idid not use the frosting recipe, as Idid not have butter extract. I usedSugar Cookie Frosting from thissite and these turned out excellent.I made mine quite large, so bakingtime had to be adjusted. Will use

again, thanks! JAIPO

Find more recipes for sugarcookies and cookie frostingsatAllrecipes.com

http://allrecipes.com/Recipe/Sugar-Cookies-with-Buttercream-Frosting/Detail.aspx

PREP TIME: 15 MIN COOK TIME: 5 MIN READY IN: 2 HRS 20 MIN YIELD: 5 DOZEN

BUTTERCREAM FROSTING:

1/2 cup shortening1 pound confectioners sugar

5 tablespoons water1/4 teaspoon salt1/2 teaspoon vanilla extract1/4 teaspoon butter flavored extract
http://allrecipes.com/Recipe/Sugar-Cookies-with-Buttercream-Frosting/Detail.aspxhttp://allrecipes.com/Recipe/Sugar-Cookies-with-Buttercream-Frosting/Detail.aspxhttp://allrecipes.com/Recipe/Sugar-Cookies-with-Buttercream-Frosting/Detail.aspxhttp://allrecipes.com/Recipe/Sugar-Cookies-with-Buttercream-Frosting/Detail.aspx


8/16

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Caramel Shortbread SquaresBy:Julia

USERS TIPS AND ADVICEThese are wonderful. I followedall the other advice...doubled therecipe in a 9x13; poked holes inthe crust before and after baking;chilled the layers between baking.I got the three separate layers justlike in the photo. The shortbread is

especially delicious!

newmommy

QUICK TIP:Be sure to grease and flour the panor line it with parchment paperto make it easier to lift out thefinished bars.

INGREDIENTS

2/3 cup butter, softened1/4 cup white sugar1 1/4 cups all-purpose flour

1/2 cup butter1/2 cup packed light brown sugar2 tablespoons light corn syrup1/2 cup sweetened condensed milk1 1/4 cups milk chocolate chips

These cookies consist

of a shortbread crust,firm caramel center,

and a milk chocolatetop. They are super-easy to make and theytake only 20 minutesto bake.

DIRECTIONS


In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly.Press into a 9-inch square baking pan. Bake for 20 minutes.

In a 2-quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetenedcondensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beatvigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool).Cool until it begins to firm.

Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heatand stir at 20-second intervals until chocolate is melted and smooth. Pour chocolate over thecaramel layer and spread evenly to cover completely. Chill. Cut into 1-inch squares. These needto be small because they are so rich.

Its not the holidays withoutshortbread!Find more recipes atAllrecipes.com

http://allrecipes.com/Recipe/Caramel-Shortbread-Squares/Detail.aspx

http://allrecipes.com/Recipe/Caramel-Shortbread-Squares/Detail.aspxhttp://allrecipes.com/Recipe/Caramel-Shortbread-Squares/Detail.aspxhttp://allrecipes.com/Recipe/Caramel-Shortbread-Squares/Detail.aspxhttp://allrecipes.com/Recipe/Caramel-Shortbread-Squares/Detail.aspx


9/16

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GrandmasGingersnaps

INGREDIENTS

3/4 cup margarine1 cup white sugar1 egg

1/4 cup molasses2 cups all-purpose flour1 tablespoon ground ginger1 teaspoon ground cinnamon2 teaspoons baking soda1/2 teaspoon salt1/2 cup white sugar for decoration

DIRECTIONS


In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beatin the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking sodaand salt; stir into the molasses mixture to form a dough. Roll dough into 1-inch balls and rollthe balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5minutes before removing to a wire rack to cool completely.

By: RAMB

This was my

mother-in-laws recipeand my husbands

favorite. Shorten orlengthen the cookingtime for a softer orcrisper cookie.

USERS TIPS AND ADVICEI read through everyones reviewsand made some adjustments to therecipe. I added 1/4 teaspooncardamom and doubled the

amount of ground ginger whichadded a nice spice. I added extraflour since I used butter. I alsoused an organic sugar with biggercrystals. I think using this sugarto coat the cookies looked nicerthan plain white sugar. If you coatthe cookies with a sugar like this,only roll the top part in the sugar

when coating.Nicole

Find more recipes forginger-snapsat Allrecipes.com


Grandmas-Gingersnaps/Detail.aspx


Dar Chini

Adrak

Sheera

Makhan
http://allrecipes.com/Recipe/Grandmas-Gingersnaps/Detail.aspxhttp://allrecipes.com/Recipe/Grandmas-Gingersnaps/Detail.aspxhttp://allrecipes.com/Recipe/Grandmas-Gingersnaps/Detail.aspx


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INGREDIENTS

2 cups all-purpose flour1 cup butter1 cup hazelnuts, ground

1/2 cup sifted confectioners sugar1/8 teaspoon salt1 teaspoon vanilla extract2 cups sifted confectioners sugar1 vanilla bean

DIRECTIONS


In a large mixing bowl, combine flour, butter, nuts, 1/2 cup confectioners sugar, salt, andvanilla. Hand mix until thoroughly blended. Shape dough into a ball. Cover and refrigerate for1 hour.

Meanwhile, place sugar in a bowl or small container. With sharp chefs knife, split vanilla beanlengthwise. Scrape out seeds, and mix them into the sugar. Cut pod into 2-inch pieces and mix

into sugar.Remove dough from refrigerator and form into 1-inch balls. Roll each ball into a small roll, 3inches long. Place rolls 2 inches apart on ungreased cookie sheet, and bend each one to makea crescent shape.

Bake 10 to 12 minutes in the preheated oven, or until set but not brown.

Let stand 1 minute, then remove from cookie sheets. Place hot cookies on a large sheet ofaluminum foil. Sprinkle with prepared sugar mixture. Turn gently to coat on both sides. Coolcompletely and store in an airtight container at room temperature. Just before serving, coatwith more vanilla flavored sugar.

VienneseCrescent Holiday CookiesBy: Debby Hawkins

These cookies have

been a Christmasfamily favorite for

20 years. Flaky andbuttery, they are worththe effort. Almondscan be substitutedfor hazelnuts.

USERS TIPS AND ADVICEJust like my Oma, I used walnutsinstead of the hazelnuts. Always awonderful Christmas tradition and

incredibly delicious. Thanks Deb! LINDA MCLEAN

DECORATING TIP:Make these cookies extrascrumptious by dipping oneend in melted chocolate afterthe cookies have cooled.

Find recipes for classicChristmas cookies atAllrecipes.com


Viennese-Crescent-Holiday-Cookies/Detail.aspx

PREP TIME: 15 MIN COOK TIME: 10 MIN READY IN: 1 HR 25 MIN YIELD: 4 DOZEN
http://allrecipes.com/Recipe/Viennese-Crescent-Holiday-Cookies/Detail.aspxhttp://allrecipes.com/Recipe/Viennese-Crescent-Holiday-Cookies/Detail.aspxhttp://allrecipes.com/Recipe/Viennese-Crescent-Holiday-Cookies/Detail.aspxhttp://allrecipes.com/Recipe/Viennese-Crescent-Holiday-Cookies/Detail.aspx


11/16

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ChocolateRumBalls

INGREDIENTS

3 1/4 cups crushed vanilla wafers3/4 cup confectioners sugar1/4 cup unsweetened cocoa powder

1 1/2 cups chopped walnuts3 tablespoons light corn syrup1/2 cup rum

DIRECTIONS

In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners sugar,cocoa, and nuts. Blend in corn syrup and rum.

Shape into 1-inch balls, and roll in additional confectioners sugar. Store in an airtightcontainer for several days to develop the flavor. Roll again in confectioners sugarbefore serving.

The holidays will

sparkle brightlywhen you whip

up a batch of thesechocolate favorites!

USERS TIPS AND ADVICE:Just made this recipe and it turnedout fabulous. I used a small cookiescoop and got 45 rum balls outof the recipe (remember to usegloves as the mixture can be quitemessy). Then, after rolling the ballsin the powdered sugar I placed

them in mini paper cups givingthem an even prettier appearance.

Wonderful recipe! JSTACE

By: FARMLIFE

Youll find thousands of cookierecipes at Allrecipes.com

http://allrecipes.com/Recipe/Chocolate-Rum-Balls-I/Detail.aspx

PREP TIME: 45 MIN READY IN: 45 MIN YIELD: 4 DOZEN
http://allrecipes.com/Recipe/Chocolate-Rum-Balls-I/Detail.aspxhttp://allrecipes.com/Recipe/Chocolate-Rum-Balls-I/Detail.aspxhttp://allrecipes.com/Recipe/Chocolate-Rum-Balls-I/Detail.aspx


12/16

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Gingerbread Boys

INGREDIENTS

1 cup butter, softened1 1/2 cups white sugar1 egg1 1/2 tablespoons orange zest2 tablespoons dark corn syrup3 cups all-purpose flour2 teaspoons baking soda2 teaspoons ground cinnamon1 teaspoon ground ginger1/2 teaspoon ground cloves1/2 teaspoon salt

DIRECTIONS

Cream the butter and the sugar together. Add the egg and mix well. Mix in the orange peeland dark corn syrup. Add the flour, baking soda, cinnamon, ginger, ground cloves and salt,mixing until well combined. Chill dough for at least 2 hours, I like to chill overnight.

Preheat the oven to 375F (190C). Grease cookie sheets. On a lightly floured surface, rolldough out to 1/4-inch thick. Cut into desired shapes using cookie cutters. Place cookies1-inch apart on the prepared cookie sheets.

Bake for 10 to 12 minutes in the preheated oven, until cookies are firm and lightly toastedon the edges.

By:JBS BOX

USERS TIPS AND ADVICEThese were great! Per otherssuggestions, I replaced the cornsyrup with 3 tablespoons molassesfor a bit stronger taste. Delicious!I also used melted white chipsto frost, rather than royal icingmuch easier and tastier! This is

a great recipe for GOOD TASTINGgingerbread. So many out therefocus on the way they look.These look good, too, but theytaste GREAT. Thanks for postingthis recipe!

KRISTININSALINA

These are the best

gingerbread men Iveever eaten. They have

a nice light flavor witha hint of orange.

Catch moregingerbread recipesat Allrecipes.com

http://allrecipes.com/Recipe/Gingerbread-Boys/Detail.aspx

PREP TIME: 15 MIN COOK TIME: 10 MIN READY IN: 2 HRS 25 MIN YIELD: 5 DOZEN
http://allrecipes.com/Recipe/Gingerbread-Boys/Detail.aspxhttp://allrecipes.com/Recipe/Gingerbread-Boys/Detail.aspxhttp://allrecipes.com/Recipe/Gingerbread-Boys/Detail.aspx


13/16

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Cranberry Hootycreeks

INGREDIENTS

5/8 cup all-purpose flour1/2 cup rolled oats1/2 cup all-purpose flour

1/2 teaspoon baking soda1/2 teaspoon salt1/3 cup packed brown sugar1/3 cup white sugar1/2 cup dried cranberries1/2 cup white chocolate chips1/2 cup chopped pecans

DIRECTIONS

Layer the ingredients in a 1 quart or 1 liter jar, in the order listed.

Attach a tag with the following instructions:

By: Susan ODell

A beautifully festive

cookie-in-a-jar recipe.These make great gifts.

USERS TIPS AND ADVICEI made twenty of these for gifts--

and they look so nice, Im notsure if Im going to actually handthem out! For the cooking novice,note that 5/8 cup = 1/2 cup plus2 tablespoons.

MOMTOPICKELS

Find more cookie-in-a-jar recipesat Allrecipes.com

http://allrecipes.com/Recipe/Cranberry-Hootycreeks/Details.aspx

Cranberry Hootycreeks

1. Preheat oven to 350F (175C). Grease a cookie sheet or line with parchment paper.

2. In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanillauntil fluffy. Add the entire jar of ingredients, and mix together by hand until well blended.Drop by heaping spoonfuls onto the prepared baking sheets.

3. Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets, or removeto cool on wire racks.

PREP TIME: 25 MIN READY IN: 25 MIN YIELD: 18 COOKIES

Learnthe secret tocookie mixin ajar.

VisitAllrecipes.comand searchTips & Advice forCookieandBrownieMix-in-a-Jar.
http://allrecipes.com/Recipe/Cranberry-Hootycreeks/Detail.aspxhttp://allrecipes.com/Recipe/Cranberry-Hootycreeks/Detail.aspxhttp://allrecipes.com/Recipe/Cranberry-Hootycreeks/Detail.aspx


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Top 10 Cookie-Baking Tips1. SUCCESS DEPENDS ON YOUR

INGREDIENTS.Use large-size eggs,unsalted butter and nuts, and pureflavoring extracts. Toss out old bakingpowder, baking soda, and groundspices (they go flat and lifeless withtime) and refresh everything for yourholiday baking.

2.MEASURE ACCURATELY. Most cookierecipes call for all-purpose flour;dont sift unless the recipes says todo so. Lightly spoon flour into a drymeasuring cup and level with a knife.

3. CHILL DOUGH FOR CUT-OUTCOOKIES.Soften it up at roomtemperature for a few minutes beforerolling out. Try rolling dough betweensheets of waxed paper or plasticwrap to reduce sticking.

4. PREHEAT YOUR OVEN! Temperaturesvary from oven to oven, so use anoven thermometer to check howyours performs.

Want tobrush up your

baking skills?VisitAllrecipes.com and

search Tips &

Advice for

Baking.

5.LINE BAKING SHEETS AND PANSwith parchment paperfor stick-free baking and easy clean-up.

6.PLACE DOUGH ON COOL COOKIESHEETS. For a cookie-bakingmarathon, have one sheet baking,one cooling off, and one lined andready to go in the oven.

7. LEAVE 2 INCHES OF SPACEbetweencookies so they dont spread intoeach other.

8. ADJUST BAKING TIMES TO ACHIEVE

THE COOKIE TEXTURE YOU CRAVE.A little less time produces chewiercookies; a little more time makesthem crispy.

9. BAKEbar cookies in the pan sizeindicated in the recipe.

10.COOL COOKIES COMPLETELYBEFORE DECORATING.Slidecookies onto cooling racks,parchment paper and all.


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(Answers can be viewed on page 16)

SUDOKU Challenge

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CookieDecorating DosBlend confectioners sugarwith butter or shorteningand milk or water for aSIMPLE ICING.

FLAVOR ICINGSwith pureextracts of vanilla, lemon,orange, or almond; orsubstitute real juice.

For the brightest hues,

USE PASTE FOODCOLORING, available atcraft and kitchenware

Word Jumble

NKERODODELSIC EOKOIC

(The dough sometimes contains nutmeg and cinnamonas well as raisins and nuts. It has a characteristically

crackly surface and can be either crisp or soft)

EERSRPNIGL

(A molded cookie from Germany)

KNOCK THEM OUT WITH

GORGEOUS COOKIES!Go to Allrecipes.com and

search Tips & Advice forDecorating Cookies.

BRERANDEGIG UHESO

(A house that can be decorated with candies)

stores. Mix color into 1 tablespoon white icing, then blendmixture into the rest of the icing.

For a GLOSSY SMOOTH FINISH, warm icing slightly in amicrowave or double boiler.

KEEP ICING COVEREDwith a damp cloth and plastic wrapso it doesnt dry out.

FROST WITH A PASTRY BRUSH OR SMALL METAL SPATULA.Add details with a pastry bag or small plastic bag with a tiny

corner snipped out. Press candies or nuts into frosting beforeit hardens.

DIPPED COOKIES:chocolate for dipping should betempered to keep it shiny and firm. For an easy alternativeto tempering, melt chocolate in a pan over simmering waterand whisk in a few drops of vegetable oil or melted paraffin.

FAST AND FESTIVE:shape cookie dough into logs, wrapand chill, then roll in colored sugar, finely chopped nuts,coconut, seeds, or sprinkles. Slice and bake.

brain teasers


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Sudoku Answers

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DID YOU KNOW?Baking is one of the mostpopular searches in theTips & Advice section ofAllrecipes.com.

We can help you with cakes,breads, pies, cookies, andmore. Visit Allrecipes.comand search Tips & Advicefor Baking.

Word Jumble Answers

SNICKERDOODLE COOKIE:A snickerdoodle is a soft sugarcookie rolled in cinnamon sugar.It has a characteristically cracklysurface, and can be crisp or soft.

SPRINGERLE:

One of Germanys most famousholiday cookies, springerle areanise-flavored cookies that gettheir beautiful design when acarved wooden rolling pin isrolled across the dough.

GINGERBREAD HOUSE:Gingerbread is a sweet thatcan take the form of a cakeor a cookie in which thepredominant flavor is ginger.

tipsand advice:

For best results, stick to sturdy cookies that have a crunchyor slightly chewy texture; delicate cookies or those with

custard or custard-like fillings dont travel well.

COOL COOKIES COMPLETELYbefore packing.

Use AIRTIGHT CONTAINERSand pack crisp cookiesseparately from softer cookies.

LayBUBBLE WRAPon the bottom of the container andline with enough parchment paper or cellophane to foldover when the box is full.

PLACE COOKIES IN SINGLE LAYERS WITH PARCHMENT

PAPER BETWEEN EACH LAYER, then fold parchment paperor cellophane over the top. Cookies should fit snuglytogether but not too tightly.

Finish with one more layer of bubble wrap, thenSEAL CONTAINER.

Place sealed container in a STURDY CARDBOARD BOX,allowing two to three inches between the container andsides of box. Fill space with packing materials.

Choose the QUICKEST SHIPPING METHODyou can afford.

Packing and Mailing Cookies

tipsand advice:Cookie Exchange Party

ASK EACH GUESTto bring a big batch of cookies.Figure

1 dozen multiplied by the number of guests, plus 1 dozento eat at the party. They should also bring a big basketor tin for taking cookies home.

KEEP TRACKof who is bringing what, so you get plentyof variety.

ASK GUESTS TO BRING COPIES OF THEIR COOKIE RECIPES,or to e-mail them to you ahead of time so you can makeindividual recipe booklets for everyone to take home.

SET OUT BASKETS AND PLATTERSto hold all those cookies,including one big platter for the cookies youlleat during the party.

PROVIDE BAGSso guests can pack each kind of cookie

separately to bring home.SERVE SOME SNACKSwith protein to balance all that sugar!

PERFECT BEVERAGESfor your party are coffee, hotchocolate, punch, and hot cider.

recipes for cockies

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