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Posts Tagged ‘cookies’

orange-spritz-cookies

Orange Spritz Cookies

Ingredients
1/2 cup butter, softened
1 package (3 ounces) cream cheese, softened
1/2 cup packed brown sugar
2 teaspoons grated orange peel
1/2 teaspoon orange or vanilla extract
1-1/2 cups all-purpose flour
1/4 teaspoon salt
Colored sugar

Directions
In a large bowl, cream the butter, cream cheese and brown sugar until light and fluffy. Beat in orange peel and extract. Combine flour and salt; gradually add to creamed mixture.

Using a cookie press fitted with the disk of your choice, press cookies 1 in. apart onto ungreased baking sheets. Sprinkle with colored sugar. Bake at 375° for 6-9 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Yield: about 5-1/2 dozen.

Recipe found here: Orange Spritz Cookies

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lemon-drop-cookies

Lemon Drop Cookies

Ingredients
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 tablespoon half-and-half cream
1 teaspoon grated lemon peel
1-1/2 cups all-purpose flour
1/2 cup finely crushed lemon drops
1 teaspoon baking powder
1/4 teaspoon salt

Directions
In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, cream and peel. Combine the flour, lemon drops, baking powder and salt; gradually add to the creamed mixture and mix well.

Drop by rounded teaspoonfuls 3 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned.
Cool for 2 minutes before removing to wire racks. Yield: about 3-1/2 dozen.

Recipe found here: Lemon Drop Cookies

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gingerbread-sandwich-trees

Gingerbread Sandwich Trees

Ingredients
3/4 cup butter, softened
1 cup packed brown sugar
1 egg
3/4 cup molasses
4 cups all-purpose flour
3 teaspoons pumpkin pie spice
1-1/2 teaspoons baking soda
1-1/4 teaspoons ground ginger
1/4 teaspoon salt
M&M’s minis
3/4 cup vanilla or chocolate frosting
Green food coloring, optional

Directions
In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, pumpkin pie spice, baking soda, ginger and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.

On a lightly floured surface, roll dough to 1/8-in. thickness.

Cut with a floured 3-in. tree-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Gently press M&M’s into half of the cookies.

Bake at 325° for 8-10 minutes or until edges are firm. Remove to wire racks to cool completely.

If using vanilla frosting, tint green if desired. Spread frosting over the bottoms of plain cookies; top with decorated cookies. Store in an airtight container. Yield: 2 dozen.

Recipe found here: Gingerbread Sandwich Trees

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double-drizzle-pecan-cookies

Double-Drizzle Pecan Cookies

Ingredients
1/2 cup butter, softened
1-1/2 cups packed brown sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1-1/4 cups chopped pecans

CARAMEL DRIZZLE:
1/2 cup packed brown sugar
1/4 cup heavy whipping cream
1/2 cup confectioners’ sugar

CHOCOLATE DRIZZLE:
1 ounce semisweet chocolate, chopped
1 tablespoon butter

Directions
Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well.

Shape dough into 1-in. balls; roll in pecans. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake 8-10 minutes or until lightly browned. Cool 2 minutes before removing to wire racks to cool completely.

In a small saucepan, bring brown sugar and cream to a boil. Remove from heat; whisk in confectioners’ sugar. Immediately drizzle over cookies.

In a microwave, melt chocolate and butter; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container. Yield: about 3-1/2 dozen.

Recipe found here: Double-Drizzle Pecan Cookies

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Macadamia Nut Cookies

Macadamia Nut Cookies

Ingredients
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 jars (3-1/2 ounces each) macadamia nuts, chopped
2 cups (12 ounces) semisweet chocolate chips
1 cup (6 ounces) white baking chips

Directions
In a large bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat on medium speed for 2 minutes. Combine the flour, baking soda and salt; add to creamed mixture and beat for 2 minutes. Stir in nuts and chips. Cover and refrigerate several hours or overnight.

Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on pans for 1 minute before removing to wire racks; cool completely. Yield: about 6 dozen.

Editor’s Note: 2 cups of chopped almonds may be substituted for the macadamia nuts.

Recipe found here: Macadamia Nut Cookies

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Vanilla-Butter Sugar Cookies

Vanilla-Butter Sugar Cookies

Ingredients
1-1/2 cups sugar
1-1/2 cups butter, softened
2 large eggs
2 tablespoons vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar

FROSTING:
1-1/2 cups confectioners’ sugar
3 tablespoons butter, softened
1 tablespoon vanilla extract
1 tablespoon milk
Food coloring, optional
Colored sugar

Directions
In a bowl, combine sugar and butter; beat until creamy. Add eggs and vanilla; beat well. Stir together dry ingredients; gradually add to creamed mixture until completely blended. Chill for 30 minutes.

Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/4-in. thickness. Cut with holiday cutters dipped in flour. Using a floured spatula, transfer cookies to ungreased baking sheets. Bake 10-12 minutes. Cool on wire racks.

For frosting, combine sugar, butter, vanilla and milk; beat until creamy. Thin with additional milk to desired spreading consistency if necessary. Add a few drops of food coloring if desired. Spread frosting over cookies and decorate with colored sugar.

Freeze option: Freeze undecorated cookies, layered between waxed paper, in freezer containers. To use, thaw and decorate as desired. Yield: 7 dozen (2-1/2-in. cookies).

Recipe found here: Vanilla-Butter Sugar Cookies

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Dipped Peanut Butter Cookies

Dipped Peanut Butter Cookies

Ingredients
1 cup peanut butter
1 can (14 ounces) sweetened condensed milk
1 egg
1 teaspoon vanilla extract
2 cups biscuit/baking mix
3/4 to 1 pound milk chocolate candy coating, coarsely chopped
1 tablespoon shortening

Directions
In a large bowl, combine the peanut butter, milk, egg and vanilla; bea
t until smooth. Gradually stir in biscuit mix and mix well. Cover and refrigerate for 1 hour.
Shape into 1-in. balls and place 1 in. apart on ungreased baking sheets. Flatten each ball with the bottom of a glass. Bake at 350° for 8-10 minutes or until golden brown. Cool on wire racks.

In a microwave, melt candy coating and shortening; stir until smooth. Dip each cookie halfway into chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; let stand until set. Yield: about 5 dozen.

Editor’s Note: Milk chocolate confectionery coating is found in the baking section of most grocery stores. It is sometimes labeled “candy coating” and is often sold in bulk packages of 1 to 1-1/2 pounds.

Recipe found here: Dipped Peanut Butter Cookies

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