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Cookie recipes for Holiday Tea 2010
Cover art by Kyra Schroeder– 3rd Grade
1 pouch (1 lb 1.5 oz) sugar cookie mix
½ cup butter or margarine, softened
1 egg
1 container (12 oz) white frosting
Red string licorice
Assorted candies
Snowman Cookies
Mrs. Marianne and Mrs. Mary’s PALS
1.
Heat oven to 375˚F. In medium bowl, stir cookie mix, butter and egg until soft dough forms.
On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
2.
Bake 11 to 14 minutes or until edges are light golden brown. Cool 1 minute; remove from
cookie sheets to cooling racks. Cool completely, about 15 minutes.
3.
Frost and decorate 1 cookie at a time. After spreading frosting on cookie, add licorice for
band of earmuffs and candies for ear "covers" and snowman face.
Makes 2 dozen cookies
Rice Crispie M&M Bars
Mr. McIlquham- 5th Grade
6 c. Rice Krispies
4 tbsp. butter
12 oz. marshmallows
1 c. red & green M&Ms
Melt butter and marshmallows together and stir until blended.
Add Rice Krispies and M&Ms.
Press the mixture into a greased 9x13 inch pan.
Ingredients:
5/8 cup all-purpose flour
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans
Cranberry Hootycreeks
Mrs. Stewart – 5th Grade
Directions:
Preheat oven to 350 F. Grease a cookie sheet or line it with parchment paper. In a medium mixing bowl,
beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add dry ingredients and
mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheet, about
2 inches apart. Bake for 8 to 10 minutes, or until edges are lightly browned. Makes about 36
Mrs. Marianne and Mrs. Mary - PALS
Melt in Your Mouth Cookies
Mrs. Jamie and Mrs. Cindy - PALS
Ingredients
1 cup butter
1/3 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup cornstarch
1 cup confectioners' sugar
1 tablespoon melted butter
1 teaspoon vanilla extract
1 tablespoon milk
Directions
Preheat oven to 350 degrees F (180 degrees C).
Cream 1 cup butter, 1/3 cup confectioner's sugar and vanilla. Sift flour and cornstarch and add to creamed
mixture.
Drop by teaspoon on greased cookie sheet. Bake for 12 to 14 minutes. Watch carefully!
Combine 1 cup powdered sugar, melted butter, and 1 teaspoon vanilla. Add enough milk or cream to make
spreadable. Spread on warm cookies.
Cathedral Windows
Ingredients:
1/4 pound magarine
12 ounces chocolate chips
12 ounces colored mini marshmallows
7 ounces grated coconut
Directions:
Heat margarine and chocolate chips in the top pan of a double
boiler over low heat, stirring occasionally, until melted and
smooth. Cool slightly. Put marshmallows and nuts in a large
bowl; stir in chocolate.
Tear five 9-inch sheets of waxed paper and sprinkle each
generously with coconut. Divide dough into fifths and place each
fifth on a sheet of waxed paper. Roll tightly into 2-inch diameter
logs and refrigerate overnight. Before serving, unwrap from
waxed paper and cut into 1/2" slices.
Mrs. Lendle – 4th Grade
Sugar Cookie Ingredients
2 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1 1/2 cups white sugar
1 teaspoon vanilla extract
Peppermint Chocolate Cookies
1 cup butter, softened
1 egg
1 teaspoon baking soda
Ms. Kardin – 4th Grade
Directions
Preheat oven to 375 degrees. In small bowl, stir together flour, baking soda, and baking powder. Set aside.
In large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in
the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
Bake 8 to 10 minutes or until golden. Yields 2-3 dozen.
Frosting Ingredients
2 cups semisweet chocolate chips
1/4 cup heavy cream
1 teaspoon peppermint extract
1 teaspoon vegetable oil
crushed candy canes
Directions:
Combine chocolate chips and the cream in a small bowl.
Place the bowl over a pan of simmering water and stir until
the chocolate has melted and the mixture is smooth. Whisk
in the peppermint extract and refrigerate for 1 hour.
Mrs. Jamie and Mrs. Cindy - PALS
Marshmallow Fudge Cookies
Mrs. Hefty - Kindergarten
1 c. shortening
2/3 c. cocoa
1 c. sugar
1 tsp. salt
1/2 c. brown sugar
1 tsp. soda
2 eggs
3 c. flour
1 tsp. vanilla
Large marshmallows
Blend shortening and sugar. Add eggs and vanilla and beat well.
Stir in dry ingredients and mix well.
Place 1/2 of a large marshmallow inside a rounded teaspoonful of dough. Flatten dough in hand first. Roll
in sugar and place on a greased cookie sheet.
Bake 5-7 minutes - just until cookies crack. Cool for 2 minutes before removing from sheet.
Peppermint Pattie Brownies
Mrs. Kalepp – 3rd Grade
24 small York peppermint patties
1 ½ c. (3 sticks) butter
3 c. sugar
1 tbsp. vanilla
5 eggs
2 c. flour
1 c. cocoa
1 tsp baking powder
1 tsp. salt
Heat oven to 350. Remove wrappers from peppermint patties. Grease 13x9 baking dish.
Stir together butter, sugar and vanilla in large bowl. Add eggs; beat until well blended. Stir in flour, cocoa,
baking powder and salt; blend well. Reserve two cups batter. Spread remaining batter in prepared pan.
Arrange peppermint patties about 1/2 inch apart in single layer over batter. Spread reserved 2 cups batter
over patties.
Bake 50 to 55 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on
wire rack; cut into squares.
Jello Cookies
Mr. Knutson – 3rd Grade
3/4 c. butter
1/2 c. sugar
1 – 3 oz. pkg jello (any flavor)
2 eggs
1 tsp. vanilla
2 ½ c. flour
1 tsp. baking powder
1 tsp. salt
Cream together butter, sugar, jello, eggs, and vanilla. Add dry ingredients.
Mix well.
Roll into little balls, and roll in sugar.
Place on a greased cookie sheet and flatten with fork or bottom of glass.
Bake 6-8 minutes at 350 degrees.
Holiday Candles
Mrs. Behling - Kindergarten
Confectioner’s sugar
Flower cookie with a center hole
Larger cookie
Rolled wafer cookie
Mini marshmallows
Orange decorating sugar
Red decorating gel
Make a simple icing by stirring together 1 teaspoon water and 5 tablespoons confectioners’ sugar.
Use dots of icing to attach a small flower cookie with a center hole to a larger cookie.
Dab icing on one end of a rolled wafer cookie and press it into the center of the flower cookie.
For the flame, halve a mini marshmallow diagonally, dip the sticky side of one half in orange decorating
sugar, and attach the half with icing. Spoon a few wax drips of icing down the candle’s sides and use red
decorating gel to embellish the base.
Rolo Pretzels
Mr. Petznick - Kindergarten
Waffle Pretzels
Rolos
Red & Green M&Ms
Pre-heat the oven to 250 degrees. Place the pretzels closely together on a cookie sheet. Next, place a
Rolo candy on the top of each pretzel. Put the cookie sheet in the oven for about 5 minutes. Remove
the cookie sheet from the oven and gently press an M&M onto the Rolo.
Christmas Wreaths
Mrs. Lippert – 3rd Grade
36 lg. marshmallows
1/3 c. butter
1/2 tsp. vanilla
1/4 tsp. green food coloring
3 1/2 c. cornflakes
1 pkg. candy red hots (cinnamon)
Over medium heat, melt marshmallows and butter together. Stir in vanilla and food coloring. Fold in
cornflakes and mix well. Form in the shape of a wreath. Place red hots on wreath to decorate.
Ritz crackers
Creamy peanut butter
Chocolate almond bark
White almond bark
Sprinkles
Ritz Cracker Cookies
Miss Kangas – 2nd Grade
Spread peanut butter between two Ritz crackers.
Melt almond bark in microwave.
Dip the sandwiched crackers in the almond bark with tongs.
Place on wax paper.
Decorate with sprinkles.
Santa Grahams
Mrs. Frey - Kindergarten
INGREDIENTS
Red food color
1 ¼ cups vanilla frosting (from 16-oz. can)
12 (2 1/2-inch-square) graham crackers
1 cup (about 75) miniature marshmallows, halved crosswise
6 small red gumdrops, halved crosswise
24 red cinnamon candies
DIRECTIONS
1Line cookie sheet with waxed paper. In small bowl, stir 1/4 teaspoon red food color into 1/4 cup of the
frosting; blend well. In separate bowl, stir 1 drop red food color into remaining 1 cup frosting; blend well.
2For each cookie, frost 1 inch of one corner of cracker with dark red frosting for Santa's hat. Place 1
marshmallow piece in corner for pom-pom.
3Frost remainder of cracker with pink frosting. Place marshmallow pieces on pink frosting around 2 sides
for beard. Add gumdrop for nose and cinnamon candies for eyes. Place on waxed paper-lined cookie sheet.
Peanut Butter Cup Brownie Drops
Mrs. Lauer – 1st Grade
38-40 mini Reeses Peanut Butter Cups
2 eggs
1 ½ sticks butter
2 tsp. vanilla extract
1 ½ c. sugar
1 c. flour
3/4 c. cocoa
1/2 tsp. salt
1/4 tsp. baking soda
Line cookie sheets with parchment paper or lightly grease. Remove wrappers from peanut butter cups. Cut
each peanut butter cup into 4 pieces; set aside.
Melt butter in medium saucepan over low heat. Add sugar and cocoa; stir to blend. Remove from heat; stir
in eggs and vanilla. Stir together flour, salt and baking soda; stir into chocolate mixture. Stir in peanut
butter cup pieces.
Drop by heaping teaspoons onto prepared cookie sheets. Bake 10-12 minutes at 350 degrees.
Peanut Butter Blossoms
Mrs. Wathke – 2nd Grade
48 Hershey’s Kisses
1/2 c. shortening
3/4 c. peanut butter (creamy) 1/3 c. white sugar
1/3 c. brown sugar
1 egg
2 tbsp. milk
1 tsp. vanilla
1 ½ c. flour
1 tsp. baking soda
1/2 tsp. salt
granulated sugar
Heat oven to 375. Remove wrappers from chocolates.
Beat shortening and peanut butter in large bowl until well blended. Add 1/3 c. white sugar and brown
sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt;
gradually beat into peanut butter mixture.
Shape dough into 1-inch balls. Roll in granulated sugar; place on cookie sheet.
Bake 8-10 minutes or until lightly browned. Immediately press a chocolate kiss into center of each cookie;
cookie will crack around edges. Remove from cookie sheet to a wire rack.
Rocky Road Candy
Mrs. Randall – 2nd Grade
1 ¾ c. chocolate chips
1 ¾ c. butterscotch chips
1 c. peanut butter
2 c. mini colored marshmallows
1 c. Spanish peanuts
Mix together the chocolate chips, butterscotch chips and peanut butter.
Microwave until melted. Let sit for 5 minutes
Add miniature marshmallows and Spanish peanuts.
Drop by spoonfuls onto wax paper.
Holiday Snowmen
Mrs. Lorenzen – 1st Grade
1 18-oz. roll refrigerated cookie dough
(chocolate chip, sugar or peanut butter)
1 c. powdered sugar
1/4 tsp. vanilla
1-2 tbsp. milk
Gumdrops
Mini chocolate chips
Cut cookie dough into 18 equal pieces. Divide each dough piece into 3 balls: one large, one medium, and
one small. Assemble each set of balls 1/4 inch apart in a showman shape on an ungreased cookie sheet,
placing the largest balls 2 inches apart so the snowmen don’t bake together.
Bake in a 375 degree oven for 8 to 10 minutes or until edges are very lightly browned. Cool on a cookie
sheet for 3 minutes.
For glaze, in a small mixing bowl stir together powdered sugar, vanilla and 1 tbsp. of the milk. Stir in
additional milk, 1 tsp. at a time, to make glaze of drizzling consistency. Spoon glaze over snowmen.
Decorate as desired with gumdrops and/or chocolate pieces.
Delicious Cookies
1 c. butter
1 c. white sugar
1 large egg
3 ½ c. flour
1 tsp. salt
1 c. quick oatmeal
1 c. Rice Krispies
1 c. brown sugar
1 c. salad oil
2 tsp. vanilla
1 tsp. soda
1 tsp. cream of tartar
1 c. flaked coconut
Mix all ingredients together. Chill dough.
Roll into balls, dip top in sugar and flatten with a
glass. Bake at 350 degrees for 11 minutes or until golden.
Artwork winners:
Brooke Krause
Kyra Schroeder
Mrs. Dallas – 1st Grade