Fair
57°FFairFull Forecast

Food court 11-28

Now’s the time to start getting some cookies ready for Christmas time and for the in-between guests you have for the holidays. You can bake them, freeze them and when you know you’re having people in, pull them out, and you’re ready to entertain.

Red, White and Blue Chocolate Chip Cookies

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon vanilla extract

1/2 teaspoon instant coffee granules

1 cup butter at room temperature

3/4 cup light brown sugar

1/2 cup granulated sugar

2 eggs

1 cup semisweet chocolate chunks

3/4 cup white chocolate chips

1 1/2 cups red and blue mini M & M’s

Preheat oven to 325°. Line baking sheets with parchment paper. Combine flour, baking powder, soda and salt; reserve in small bowl. Stir together vanilla and coffee granules until granules are dissolved. On medium speed, beat butter until fluffy, 3 minutes. Add light brown and granulated sugars; beat in eggs, one at a time, then coffee mixture. On low speed, beat in flour mixture until just combined. Stir in chocolate chunks, white chips and M & M’s. Drop dough by 1/4 cupfuls 3 inches apart onto baking sheets. Using lightly floured fingers, press dough to form 2 inch mounds. Bake 20 to 23 minutes or until lightly browned. Cool on pans on racks 5 minutes. Transfer to racks, cool completely.

Frosted Pumpkin Cookies

1 cup shortening

2 cups packed brown sugar

1 15-ounce can solid pack pumpkin

4 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/8 teaspoon salt

1 cup chopped pecans

1 cup chopped dates

Caramel Frosting

1/2 cup butter, cubed

1 1/2 cups packed brown sugar

1/4 cup 2% milk

1 teaspoon maple flavoring

1/2 teaspoon vanilla extract

2 to 2 1/2 cups confectioners’ sugar

In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in pumpkin. Combine the flour, baking powder, baking sofa, cinnamon and salt; gradually add to pumpkin mixture and mix well. Stir in pecans and dates. Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 375° for 13 to 15 minutes or until firm. Meanwhile for frosting, combine the butter, brown sugar and milk in a small saucepan. Bring to a boil over medium heat, stirring constantly, boil for 3 minutes. Remove from the heat, stir in the maple flavoring and vanilla. Cool frosting slightly, beat in enough confectioners’ sugar to achieve spreading consistency. Remove cookies to wire racks, frost while warm.

Sour Cream Cutouts

1 cup butter, softened

2 cups, sugar

3 eggs

1 cup (8 ounces) sour cream

1 teaspoon vanilla extract

5 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 16-ounce cans vanilla frosting

Gel food coloring of your choice

In a large mixing bowl, cream butter and sugar. Beat in eggs, sour cream and vanilla. Combine the flour, baking powder, baking soda and salt. Gradually add to creamed mixture and mix well. Cover and refrigerate overnight. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut with floured cookie cutters. Place 1 inch apart on ungreased baking sheets. Bake at 375° for 12 to 15 minutes or until lightly browned. Remove to wire racks to cool. Tint some of the frosting with food coloring. Decorate cookies as desired. Yields about 6 1/2 dozen cookies.

Oatmeal Raisin Cookies

1 cup shortening

1 cup sugar

1 cup packed light brown sugar

3 eggs

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

2 cups old fashioned oats

1 cup raisins

1 cup coarsely chopped pecans

In a large bowl, cream the shortening and sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, salt and cinnamon. Add to creamed mixture, just until combined. Stir in the oats, raisins and pecans. Shape into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Flatten with a greased glass bottom. Bake at 350° for 10 to 11 minutes or until golden brown. Do not over bake. Remove to a wire rack to cool.

Nestle Crunch Snowball Cookies

1 1/2 cups butter

3/4 cup powdered sugar

1/2 teaspoon salt

1 tablespoon vanilla extract

3 cups all-purpose flour

5 Nestle Crunch candy bars

1/4 cup powdered sugar

Preheat oven to 375°. Beat butter, 3/4 cup powdered sugar and salt in large mixer bowl until creamy. Beat in vanilla extract, gradually beat in flour. Stir in chopped Crunch bars. Shape dough into 1 1/4-inch balls. Place on ungreased baking sheets. Bake for 10 to 12 minutes or until cookies are set and bottoms are lightly browned. Sift 1/4 cup powdered sugar over hot cookies on baking sheet, cool on baking sheets for 10 minutes. Carefully remove to wire racks to cool completely. Sprinkle with additional powdered sugar. Store in airtight containers.

Pumpkin Chocolate Chip Cookies

1 cup butter, softened

3/4 cup sugar

3/4 cup packed brown sugar

1 egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 cup quick cooking oats

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 cup canned pumpkin

1 1/2 cups semisweet chocolate chips

In a bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips. Drop by tablespoonfuls onto greased baking sheets. Bake at 350° for 12 to 13 minutes or until lightly browned. Remove to wire racks to cool.

Cowboy Cookies

1 cup flaked coconut

3/4 cup chopped pecans

1 cup butter, softened

1 1/2 cups packed brown sugar

1/2 cup sugar

2 eggs

1 1/2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups old fashioned oats

2 cups (12 ounces) chocolate chips

Place coconut and pecans on a 15-by-10-inch baking pan. Bake at 350° for 6 to 8 minutes or until toasted, stirring every 2 minutes. Set aside to cool. In a large bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat well. Combine the flour, baking soda and salt. Add to creamed mixture, beat well. Stir in the oats, chocolate chips, and toasted coconut and pecans. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350° for about 12 minutes or until browned. Remove to wire racks to cool.

Potato Chip Cookies

1 cup butter flavored shortening

3/4 cup sugar

3/4 cup packed brown sugar

2 eggs

2 cups all-purpose flour

1 teaspoon baking soda

2 cups crushed potato chips

1 cup butterscotch chips

In a large bowl, cream shortening and sugars until light and fluffy. Beat in eggs. Combine flour and baking soda, gradually add to the creamed mixture and mix well. Stir in potato chips and butterscotch chips. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 375° for 10 to 12 minutes or until golden brown. Cool for 1 minute before removing to wire rack.

This should give you a few cookie recipes to start with — you can even get the kids busy helping. If you have any recipes you would like to share, you can send them to my email at judyd2313@frontier.com or send a note to the BCR, P.O. Box 340, Princeton, IL 61356. Happy Baking!

Previous Page|1|2|3|Next Page| Comments

More News

Comments

National Video