White Chocolate Raspberry Cookies –CONTINUED-
Candy Cane Cookies
Recipe from: Bev Aman
4. Remove cookies and cool on wire rack. Store in
an airtight container at room temperature up to
3 days.
5. Just before serving. Spoon about ½ teaspoon of
jam on the top of each cookie. Melt the 3 oz. of
white chocolate chips and shortening in
microwave. Drizzle over cookies. YIELD: about 2
dozen.
*You can substitute cherry or apricot jam for the
raspberry, if you wish.
1 c. shortening
1 egg
1 t. vanilla
1 t. salt
1 c. powdered sugar
1 ½ t. almond flavoring
2 ½ c. flour
½ t. red food coloring
Preheat oven to 375˚. Mix shortening, sugar, egg and
flavorings thoroughly. Stir in flour and salt. Divide
dough in half. Blend in food coloring to one half. Roll a
4 inch strip of dough (use approx. 1 tsp of dough) from
each color. Place strips side by side, press lightly
together and twist like a rope. Place on ungreased
baking sheet. Curve top to form handle of cane. Bake
about 10 minutes or until light brown.
Cherry Chocolate Chip Cookies
Recipe from: Jessica Miller
1 pkg. Betty Crocker Cherry Chip Cake Mix
1/3 c. softened margarine
1 t. vanilla
2 eggs
6 oz. pkg. chocolate chips
Heat oven to 350˚. Mix half of the cake mix, margarine,
vanilla and eggs by hand until mixed well. Add other
half of cake mix, stir by hand. Add chocolate chips.
Drop by teaspoonfuls onto ungreased cookie sheet.
Bake for 10-12 minutes.
Page 16
Page 1
Chocolate Peppermint Wafer Sandwich Cookies
Thumb Print Cookies –CONTINUED-
Recipe from: Laura Mathis
What you’ll need:
Nilla Wafer Cookies
Chocolate frosting, preferably whipped (easier to
spread)
Candy Canes (or peppermint candies)
Peppermint Extract
What to do:
Take one can (16 oz.) of whipped chocolate frosting
and mix in ¼ t. Peppermint Extract.
Crush candy canes into small pieces and mix them into
frosting.
Spoon a dollop of frosting mix onto a Nilla Wafer and
place another cookie on top to make a “sandwich”.
Decorate the tops with icing, sprinkles, etc.
Christmas Wreath Sugar Cookies
Recipe from: Sharon Kuipers
1 c. margarine, softened
1 t. vanilla
1 ½ c. sugar
3 eggs
3 ½ c. flour
2 t. cream of tartar
1 t. baking soda
½ t. salt
2 c. powdered sugar
3-4 T. milk
Red and green candy decors
2 tubes of red decorating gel
2008 Winner
“Most Festive Cookie”
-CONTINUED ON PG.3-
Page 2
Bake at 375˚ for 5 minutes. Remove from the oven and
press thumb into the middle of each cookie. Return to
the oven for 8 more minutes. Cool on a rack.
Frost middle of cookie with red & green icing.
White Chocolate Raspberry Cookies
Recipe from: Debbie Persenaire
8 oz. white chocolate chips
½ c. butter (no substitutions)
1 c. sugar
1 t. baking soda
¼ t. salt
2 eggs
2 ¾ c. all-purpose flour
½ c. seedless raspberry jam*
3 oz. white chocolate chips
½ t. shortening
1. Melt 4 oz. white chocolate in microwave 1
minute at a time until just melted.
2. Beat butter in a large mixing bowl with an
electric mixer on medium speed for 30 seconds.
Add sugar, baking soda & salt; beat until
combined. Beat in eggs and melted white
chocolate until combined. Beat in flour ½ c. at a
time until combined. Stir in 4 oz. white chocolate
chips.
3. Drop dough from rounded teaspoon 2 inches
apart on a greased cookie sheet. Bake in a 375˚
oven for 7-9 minutes or until cookies are lightly
browned around edges. Cool on cookie sheet
for 1 minute.
-CONTINUED ON PG.16-
Page 15
Raspberry-Filled White Chocolate Bars –CONTINUED-
Christmas Wreath Sugar Cookies –CONTINUED-
Add flour, salt, and almond extract and mix on low
speed until just combined. Spread ½ of the batter in a
greased and floured 9x13 pan. Bake at 325˚ for 15-20
minutes, or until golden brown.
Stir remaining 2 cups of vanilla chips into remaining
batter and set aside. Melt raspberry jam in a saucepan
and spread evenly over cooked batter. Gently spoon
remaining batter over fruit (some fruit may show
through). Sprinkle with almonds. Bake at 325˚ an
additional 30-35 minutes. Test for doneness. Let cool
completely and cut into 1x1-inch squares. YIELD: 9 ½
dozen.
Cream margarine and vanilla. Add sugar gradually
creaming until light and fluffy. Add eggs one at a time,
beating after each. Sift flour, cream of tartar, baking
soda and salt together. Add slowly to the creamed
mixture. Chill 3-4 hours.
On well floured surface, (extra flour doesn’t affect the
cookies) roll to 1/8” to ¼” thickness (as you wish). Cut in
shape (like a biscuit cutter) with floured cutter.
Bake on ungreased cookie sheet at 375˚ for 6-8
minutes. Don’t over bake. Remove from sheet. Cool
completely.
Thumb Print Cookies
Recipe from: Pat Meurs
¼ c. shortening
¼ c. butter
¼ c. brown sugar
1 egg yolk (save the egg white)
½ t. vanilla
Stir enough milk into the powdered sugar so the glaze
can be brushed on with a pastry brush. Brush on Glaze.
Sprinkle with candy decors and draw a bow with the
gel.
Cinnamon Sugar Sticks
Recipe from: Pat Meurs
Beat together.
Bake: 8 minutes in 350΄ oven
Add:
1 c. flour
½ t. salt
Make dough into 22 small balls. Roll in the egg white
and then in the ground walnuts.
–CONTINUED ON PG.15-
1/3 c. butter, softened
1 c. sugar
1 t. baking powder
1 t. cinnamon
½ t. salt
2 eggs
1 t. vanilla
2 ¼ c. flour
1 ¾ c. slivered almonds, toasted & ground
3 oz. white chocolate, chopped
1 T. shortening
1/3 c. red cinnamon candies, crushed (use a rolling pin
over the bag to break up the candies)
-CONTINUED ON PG.41/3 c. coarse decorating sugar
Page 14
Page 3
Beat the egg white until frothy.
Grind until fine, 1 c. walnuts.
Cinnamon Sugar Sticks –CONTINUED-
Night & Day Cookies
Recipe from: Trish Flanders
1. Preheat oven and line large baking sheets with
parchment paper.
2. In mixing bowl beat butter 30 seconds. Add
sugar; beat until combined. Beat in baking
powder, cinnamon and salt. Beat in eggs and
vanilla.
3. Combine flour & almonds in a bowl and then
beat into the butter mixture, stirring all to mix.
4. On lightly floured surface, roll or pat dough to
14x7 rectangle, about 1/2 inch thick. Cut in half,
making two 14x3 ½ inch rectangles.
Cut
crosswise in ½ inch wide stick. Use a metal
spatula to transfer to baking sheets, placing 1
inch apart. Bake 8-10 minutes, until firm and
edges are lightly browned. Cool for 1 minutes
then transfer to rack. Cool completely.
5. In small pan melt chocolate and shortening over
low heat. In wide shallow bowl combine crushed
candies and sugar. Frost the sticks in the liquid
chocolate then in candy mixture. Place on
waxed paper to set.
Store in layers separated between waxed paper in
airtight container up to 3 days. YIELD: 56 cookies.
Cranberry Almond White Chocolate Chunk Cookies
1 c. butter, softened
1 c. brown sugar, packed
1 c. sugar
2 t. vanilla extract
2/3 c. baking cocoa
2 eggs
1 t. baking soda
2 c. all-purpose flour
2 c. white chocolate chips
2 c. semi-sweet chocolate chips
Beat butter, sugars and vanilla until fluffy; blend in
cocoa, eggs and baking soda. Add flour; mix well.
Fold in chips; shape dough into 1 ½ inch balls. Place 3
inches apart on greased baking sheets; bake at 325˚
for 14-16 minutes. Cool on baking sheets for 2 minutes.
Transfer to wire racks to cool. YIELD: 3 ½ dozen.
Raspberry-Filled White Chocolate Bars
Recipe from: Trish Flanders
1 c. butter
1 t. salt
4 c. vanilla chips, divided
2 t. almond extract
4 eggs
1 c. seedless raspberry fruit spread or preserves
2 c. flour
½ c. sliced almonds
Recipe from: Tammy Dubois
1 c. (2 sticks) butter, softened 1 ½ c. sugar
2 eggs
1 ½ t. Almond Extract
2 ¼ c. flour
1 t. baking soda
½ t. salt
1 1/3 c. slivered almonds
8 oz. white baking chocolate, coarsely chopped
2/3 c. Craisens (6 oz. pkg.)
-CONTINUED ON PG.5Page 4
Melt butter in a small saucepan over low heat.
Remove from heat and add 2 cups of the vanilla chips.
Let stand – do not stir.
In large bowl, beat eggs until foamy. Gradually add
sugar, beating at high speed, until lemon colored. Stir
in vanilla chip mixture.
-CONTINUED ON PG.14-
Page 13
Mom’s Buttermilk Cookies
Cranberry Almond White Chocolate Chunk Cookies
Recipe from: Katie Dubois
–CONTINUED-
½ c. butter, softened
1 egg
2 ½ c. all-purpose flour
½ t. salt
1 c. sugar
1 t. vanilla extract
½ t. baking soda
½ c. buttermilk
Frosting:
3 T. butter, softened
3 ½ c. confectioners’ sugar
¼ c. milk
1 t. vanilla extract
½ c. finely chopped walnuts, optional
In a mixing bowl, cream butter and sugar until light and
fluffy. Beat in egg and vanilla. Combine flour, baking
soda and salt; add to the creamed mixture alternately
with butter milk and mix well. Drop by rounded
tablespoonsfuls 2 in. apart onto greased baking sheets.
Bake at 375˚ for 10-12 minutes or until edges are lightly
browned. Remove to wire racks to cool.
For the frosting, combine butter, confectioners’ sugar,
milk and vanilla in a mixing bowl; beat until smooth.
Frost the cookies; sprinkle with chopped walnuts if
desired. YIELD: 3 dozen.
BEAT butter and sugar in large bowl with mixer on
medium until light and fluffy. Add eggs and Extract;
beat until well blended. Mix flour, baking soda and salt.
Gradually beat into butter mixture until well mixed.
STIR in chocolate and almonds and craisens. Drop by
heaping tablespoonsfuls 1-inch apart onto ungreased
baking sheets.
BAKE in 375˚ oven for 10 minutes or until edges are
lightly browned. Remove from baking sheets. Cool on
wire racks.
YIELD: 72 cookies.
Dipped Gingersnaps
Recipe from: Becki Dubois
2 c. sugar
1 ½ c. vegetable oil
2 eggs
½ c. molasses
4 cups all-purpose flour
4 t. baking soda
3 t. ground ginger
2 t. ground cinnamon
1 t. salt
Additional sugar
2 pkgs. (10-12 oz. each) vanilla or white chips
¼ c. shortening
In a large mixing bowl, combine sugar and oil. Beat in
eggs. Stir in molasses. Combine the flour, baking soda,
ginger, cinnamon and salt; gradually add to creamed
mixture and mix well.
-CONTINUED ON PG.6-
Page 12
Page 5
Dipped Gingersnaps
Melting Moments
-CONTINUED-
Recipe from: Jodi Brown
Shape into ¾ inch balls and roll in sugar. Place 2 in.
apart on ungreased baking sheets. Bake at 350˚ for 1012 minutes or until cookie springs back when touched
lightly. Remove to wire rack to cool.
In a small saucepan, melt chips with shortening over
low heat, stirring until smooth. Dip the cookies halfway
into the melted chips; shake off excess. Place on
waxed paper-lined baking sheets until set.
YIELD:
about 84 cookies.
2 sticks butter
1 c. flour
¾ c. corn starch
1/3 c. powdered sugar
Mix with mixer until creaming. Roll the size of a quarter.
Bake at 300˚ for 30 minutes. YIELD: about 3 dozen.
Molasses Crinkles
Recipe from: Lori Moore
Dulce de Leche Cookies
Recipe from: Meredith Persenaire
Garnish:
1 c. flaked coconut
Cookies:
1 c. butter, softened
2 egg yolks
2 ½ c. all-purpose flour
¼ t. salt
2/3 c. sugar
1 t. vanilla
1 t. baking powder
¼ c. sugar
Filling:
1 c. caramel apple dip (from 16 oz. container)
¾ c. shortening
1 c. brown sugar
1 egg
¼ c. dark molasses
2 ¼ c. flour
½ t. salt
2 t. soda
2 t. cinnamon
2 t. ginger
1 t. ground cloves
Cream first 4 ingredients together. Add all the flour and
before your stir it up, add the salt, soda, cinnamon,
ginger & cloves. Roll into balls and roll in sugar. Press
with a fancy glass to make a pattern on the top. Bake
until light brown.
-CONTINUED ON PG.7-
Page 6
Page 11
Hershey’s Kisses Peanut Butter Blossoms –CONTINUED3. Stir together flour, baking soda and salt;
gradually beat into peanut butter mixture.
4. Shape dough into 1-inch balls. Roll in granulated
sugar; place on ungreased cookies sheet.
5. Bake 8-10 minutes or until lightly browned.
Immediately press a chocolate into center of
each cookie; cookie will crack around edges.
Remove from cookie sheet to wire rack. Cool
completely. YIELD: about 4 dozen cookies.
Kisses Candy Twists
Recipe from: Meredith Persenaire
1 bag small pretzels (twisted)
Hershey’s Kisses
Decorative garnishes, such as: Reese’s mini pieces
candies, Reese’ peanut butter chips, Hershey’s triple
chocolate sprinkles, Reese’s peanut butter sprinkles,
small holiday themed candies, nut pieces, miniature
marshmallows, candied cherry pieces.
1. Heat oven to 350˚. Remove wrappers from
chocolates.
2. Place pretzels on ungreased cookie sheet. Place
1 unwrapped chocolate on top of each pretzel.
3. Bake 2-3 minutes or until the chocolate is soft, but
not melting.
4. Remove from oven; gently press decorative
garnish on top of the soft chocolate piece. Cool
and serve.
Page 10
Dulce de Leche Cookies –CONTINUED1. Heat oven to 350˚.
Spread coconut in
ungreased shallow pan. Bake uncovered 5-7
minutes. Stirring occasionally, until golden brown.
Turn off oven. Allow coconut to cool. Grind
coconut in a food processor and set aside.
2. In a large bowl, beat butter and sugar with
electric mixer on medium spped about 1 minutes
or until smooth. Add egg yolks and vanilla. On
high speed, beat about 1 minute or until
blended.
3. In medium bowl, stir together flour, baking
powder, and salt. Stir flour mixture into butter
mixture until well blended. *At this point, divide
dough in half and add food coloring. Cover;
refrigerate 30 minutes.
4. Heat oven to 350˚. Shape dough into ¾-inch
balls. On ungreased nonstick (not insulated)
cookie sheets, place balls about 2 inches apart.
Dip bottom of small glass into ¼ cup sugar; press
on cookies to make about 1 ½ inches in
diameter.
5. Bake 10 to 11 minutes or just until edges being to
brown. Remove from cookies sheets to cooling
rack. Cook completely, about 15 minutes.
6. For each sandwich cookie, spread about 1 t. of
the caramel apple dip on bottom of 1 cookies,
spreading to edge of cookie. Top with second
cookie. Gently squeeze until filling oozes out a
little around the side. Roll edges of cookies in
ground coconut. YIELD: about 30.
Page 7
Fudgy Mint Squares
Hermits
Recipe from: Renee Compston
Recipe from: Jean Dalman
10 T. butter (no substitutes), divided
3 squares (1 oz. each) unsweetened chocolate,
chopped
3 eggs
1 ½ c. sugar
2 t. vanilla extract
1 c. all-purpose flour
1 pkg. (8 oz.) cream cheese, softened
1 T. cornstarch
1 can (14 oz.) sweetened condensed milk
1 t. peppermint extract (Note: Use 1 t. for strong mint
flavor, otherwise use less)
4 drops green food coloring, optional
1 c. (6 oz.) semisweet chocolate chips
½ c. whipping cream
In a microwave-safe bowl, melt 8 tablespoons butter
and unsweetened chocolate; cool slightly. In a mixing
bowl, beat 2 eggs, sugar and vanilla.
Add the
chocolate mixture; mix until blended. Gradually beat
in flour. Spread into a greased 13x9x2 baking pan.
Bake at 350˚ for 15-20 minutes or until top is set.
In a mixing bowl, beat cream cheese and remaining
butter. Add cornstarch; beat until smooth. Gradually
beat in milk and remaining egg. Add extract and food
coloring if desired. Pour over crust. Bake for 15-20
minutes or until center is almost set. Cool on a wire
rack.
In a heavy saucepan, combine chocolate chips and
cream. Cook and stir over medium heat until chips are
melted. Cook for 30 minutes or until lukewarm, stirring
occasionally. Pour over cream cheese layer. Chill for 2
hours or until set before cutting. YIELD: about 4 dozen.
Page 8
1 c. shortening
1 t. soda
2 c. brown sugar
2 t. cinnamon
2 beaten eggs
1 t. nutmeg
2 ½ c. flour
½ c. sour milk (to make, add 1 T. vinegar to ½ c. milk)
1 c. oats
2 c. raisins
½ t. salt
1 c. chopped nuts
1 t. baking powder
Combine all ingredients. Drop 1 T. onto greased cookie
sheets. Bake at 375˚ for 15 minutes. YIELD: 4 dozen.
Hershey’s Kisses Peanut Butter Blossoms
Recipe from: Sue Roseman
Prep. Time: approx. 15 minutes
Bake Time: approx. 8 minutes
YIELD: 4 dozen
48 Hershey’s Kisses
2 T. milk
½ c. shortening
1 t. vanilla extract
¾ c. creamy peanut butter
1 ½ c. all-purpose flour
1/3 c. granulated sugar
1 t. baking soda
1/3 c. packed light brown sugar
½ t. salt
1 egg
Granulated Sugar
1. Heat oven to 375˚. Remove wrappers from
chocolates.
2. Beat shortening and peanut butter in large bowl
until well blended. Add 1/3 c. granulated sugar
and brown sugar; beat until fluffy. Add egg, milk
and vanilla; beat well.
–CONTINUED PG. 10Page 9