2025 Cookie Day Results

We changed it up this year. Instead of mixing doughs at the kitchen, we pre-made our doughs and brought them to the commercial ovens to bake.  Lots of parchment paper and lots of sheetpans, made baking fastest ever.  

We broke for lunch of chicken soup, turkey meatballs, hummus and crudités,  sandwiches, chips and guac. yummy cookies and lots of fun.

seven bakers and one broken armed support person 

 1       Almond Galattes Boug

 2       Almond Spice - Ose
 3       Benne Cakes - sesame seed cookie - Joules
 4       Charlie Chocolate Chip cookies -Cari
 5       Charlie soft oatmeal cookies - Cari
 6       Cherry Almond Chip - Kaitlin
 7       Chocolate Crinkle's by SVP - Joules
 8       Chocolate Mint cookies - Joules
 9       GF Almond Flour (shortbread cookies
10      GF Almond Flour shortbread cookies with chips
11      GF Flourless Peanut Butter  cookie
12      Ginger crisps- Jorie
13      Ginger Snap - Jorie
14      Jean Marie's Stoner Cookies - Joules
15      Lemon Sugar Tea Cookies
16      Mormors Coconut cookies - Joules
17      Oatmeal scotchies  - Jorie
18      Pumpkin Oat Cranberry cookies - Joules

19      Reese's Peanut Butter Cookies - Cari
20      Rosemary Shortbread - Ose
21      Shortbread - Coffee Cari

22      Split Second thumbprints - Joules
23      Windmill Cookies - Ose

Results 2024

We had 9 bakers and a dishwasher helper! Great time had by all.

Linda handled the oven, Ose was the main baker's elf - handled the cookie cooling and transfer to holding pans.

Lunch was Chicken soup and sandwiches and a number of sides.

Busy day! Lots of yummy treats.

 1   Benne Cakes - sesame seed cookie - Joules
 2   Buried Cherry Chocolate cookies - Joules
 3    Chip N Dip - Emily
 4    chocolate chip - balls - Jill
 5    Chocolate chip - Buckwheat - Kirsten
 6    Chocolate chip - Cranberry cookies - Jill
 7    Chocolate Chip - stone ground wheat cookies  - Kirsten
 8    Chocolate pistachio swirl - icebox cookie - Joules
 9    Double chocolate - Lisa
10    gingerbread - Lisa
11     Jean Marie's Peanut Butter Cherry/cranberry  cookies - Joules
12    mocha and Orange Sablé - Joules / Colleen
13    Mock Macaroons - Joules
14    oatmeal - lemon lace - Joules / Colleen
15    Peanut Butter Cookies - Flourless, white chocolate  - Jil
16    Peppakor - Swedish Ginger Cookies - Cari
17    Rugalach - pistachio Nutella - Joules
18    Shortbread - Cari
19    shortbread - caramel / chocolate - Cari
20    shortbread - peppermint mocha  - Cari
21    Snowballs - lime - Colleen
22    Speculoos buttons spice cookies  - Joules
23    Sugar cookie - lemon zest - Lisa
24    Sugar cookie - mint meltaway  - Colleen
25    Sugar cookies - Roll out (no chill)  - Ose & Emily
26    Vanili Kipfer - crescents  -  Jill
27    Rolo pretzel treat

Gluten Free - made Monday by Joules

1. Jean Marie's Stoner Cranberry PB pistacho

2. Mor-mors macaroon

3. Peanut butter cookie - flourless

4. Pecan nut cups - Debbie's

5. Shortbread - almond flour

2023 Cookie Day results

29 varieties and lots of fun!

Almond Galattes - Joules
Angies Figgy Cookies - Joules
Angies Figgy Surprise (Peppermint or Caramel) - Joules
Benne Cakes - Joules
Biscotti - Cranberry Pistachio - Cari

Chocolate chip cookies - Linda & Sissel
Chocolate chip walnut raisin - Sue
Chocolate Peanut Buddy Bars - Tara
Chocolate Puddle cookie - Tara

Cranberry Alyce - Alyce
Cream cheese cookies - Darcie
Crispy Chocolate Jumbles - Joules
Filbertines (Hazelnut/cardamon) - Juliet
Ginger Cookies - triple - Juliet
Icebox Cookies - Pistachio Cranberry - Cari
Jean Maries Peanut Butter Cranberry cookies (GF) - Joules
Lemon Bars - Joules
Merengues - peppermint - Darcie
Mock Macaroons - Joules
Oatmeal scotchies - Darcie
Oatmeal, Leonard’s  - Joules
PB kisses cookies - Joules
Peanut Butter Cookies - Flourless, white chocolate - Lyn
Shortbread - Almond Flour (GF) - Joules
Shortbread - Coffee - Cari
Shortbread - rosemary - Juliet
Sugar Cookies - Roll out - Ose

SVP's Chocolate Crinkles - Tara
Swedish Ginger Cookies - Pepparkakor - Alyce

 

Almond Oat Lace cookies

1/2 cup unsalted almonds with skins
2 tablespoon gluten free old-fashioned oats
6 tablespoon (3/4 stick) unsalted butter
6 tablespoons superfine sugar (blend granulated if none avail)
2 tablespoon packed light brown sugar
1 ½ teaspoon honey
1 tablespoon almond flour
¼ teaspoon kosher salt
4 oz. bittersweet chocolate, melted-

  if you us gluten free oats and almond flour

Arrange racks in lower and upper thirds of oven
Preheat to 350ºF
Line rimless baking sheets with parchment paper
Pulse almonds and oats in a food processor until coarse meal forms - set aside

Melt butter in medium saucepan over medium heat
Add both sugars and honey; whisk until blended and sugar dissolves (3 to 6 minutes
Remove from heat
Add nut mixture, almond flour and salt
Stir until well blended (butter may not incorporate easily)

Spoon batter by one teaspoon portion onto baking sheets,
Space minimum of 2.5 inches apart. These Spread!
Use your fingertips to pat into 1/4" thick rounds, form into smooth circles.
Bake, rotating sheets after 6 minutes, until dark gold brown and cookies spread out into a thin layer - estimate 10 to 12 minutes.
Slide cookies on parchment onto wire rack and let cool

Using a pastry brush, brush half of each cookie with melted chocolate.
Let stand until set - about 2 hours.

DO AHEAD: can be made 2 days ahead. Store airtight in between sheets of parchment or waxed paper

Number Of Servings: 36

Preparation Time: 25

Personal Notes: Original recipe is not gluten free. calls for 1 tablespoon of all-purpose flour, so I subbed with almond flour. I think you could cut butter back to 5 tablespoons.
I made balls 1 inch, recipe called for 2 inch.
These are very delicate when done and break easily, but they taste like candy.

Apple Oatmeal Cookies (Drunken)

step 1    preheat oven to 350 degrees F.  Center rack setup    
Ingredients        
3/4    cup    unsalted butter, softened, room temp (1 1/2 sticks)  - 2 tsp for apples
2    small    Granny Smith apples, peeled, cored, and cut into 1/2-inch dice
2/3   cup    light brown sugar   - 1 tsp for apples
1/8    tsp    ground cinnamon
1    pinch    kosher salt
1    large    egg
1/2   tsp    pure vanilla extract
1    cup    all-purpose flour
1/2    tsp    baking soda
2    cup    oats 

Preparation        
step 2    Heat a small, heavy saucepan over medium-high heat.
Add 2 teaspoons of the butter, and let melt.
Add the apple, 1 teaspoon of the brown sugar, the cinnamon, and a scant pinch of salt, and stir well to combine.
Cook, stirring occasionally, until the apples are slightly softened, about 3 minutes.                              
NOTE: I used apples that had been diced and soaked in rum and cinnamon. About 1.5 cup   but should increase to more
step 3    cream butter and brown sugar until fluffy                               
step 4    add egg and vanilla beat to incorporate                               
step 5    separate bowl: mix together flour, baking soda and 1/4 tsp salt                               
step 6    with mixer on low, beat in dry ingredient blend                               
step 7    beat in oat meal                               
step 8    fold in apples by hand                               
step 9    parchment line baking sheets.                               
step 10    for 2 tablespoon size cookies, bake 15 to 17 minutes                               
Optional Glaze                                   
1.25    cup    confectioners sugar                           
0.25    tsp    vanilla extract                           
1    tbsp    water                           
whisk until smooth, then drizzle over cookies with spoon                                   
                                   
https://www.foodnetwork.com/fnk/recipes/apple-oatmeal-cookies-7577012                                   

Cardamom Butter Crescents

Time: 1 hour      Servings 5 dozen

Ingredients

·      3 ½ cups / 450 grams all-purpose flour, plus more for rolling

·      2 teaspoons / 10 grams ground cardamom (more for stronger flavor)

·      1 teaspoon / 5 grams kosher salt

·      14 oz. / 40 grams unsalted butter (3 ½ sticks) room temperature

·      1 ¼ cups / 150 grams confectioners sugar, plus more for dusting

·      2 large egg whites

·      ¼ cup / 20 grams sliced almonds

 

Instructions

1.         Heat oven to 350 degrees F and line two baking sheets with parchment paper.

2.         In a medium bowl, add the flour, cardamom and sat and whisk to combine

3.         In the bowl of an electric mixer, beat butter and sugar on low speed until just combined.

4.         Add egg whites, beat until just combined.

5.         Then add flour mixture and mix until just combined.

6.         Divide dough into 8 equal pieces.

7.         On a lightly floured surface, rolle one piece out into a log ¾ inch thick. Using a bench scraper or sharp knife, cut 3 inch pieces off the log. Working with one 3 inch piece at a time, gently roll both ends so they taper slightly, then form into a crescent.

8.         Transfer to prepared baking sheet; repeat with remaining dough, placing the crescents 1 inch apart.

9.         Gently press 1 almond slice into each cookie.

10.    Bake until light golden brown, 10 to 14 minutes.

11.    Cool then dust with confectioners’ sugar.

 

Cari rolled out and cut out snowflakes instead. Made a lot

Chocolate Chip Crunch Cookie Recipe

Murder, She Baked: Chocolate Chip Crunch Cookie Recipe                                   
                                   
Here’s a recipe that you can put under Mystery Recipes Solved–because it’s right out of the Joanne Fluke novel (Chocolate Chip Cookie Murder) that has been made into a Hallmark Mystery movie. Go ahead, bring your movie to life and munch on these while you watch. You’ve got everything you need to present your case . . . er, your cookie!                                   
This recipe is from The Chocolate Chip Cookie Mystery and Hallmark movie series entitled, “Murder, She Baked.” You can catch the movie on Hallmark Movie and Mystery Channel, and find related recipes and more of the story right here on The Food Channel!                                   
                                   
Ingredients                                   
1 cup butter, (2 sticks melted)                                   
1 cup white sugar                                   
1 cup brown sugar                                   
2 teaspoons baking soda                                   
1 teaspoon salt                                   
2 teaspoons vanilla                                   
2 beaten eggs (you can beat them with a fork)                                   
2 1/2 cups flour (not sifted)                                   
2 cups crushed corn flakes (just crush them with your hands)                                   
1 to 2 cups chocolate chips                                   

Preparation                                    

1. Preheat oven to 375 degrees and put the rack in the middle position. 
2. Melt butter, add the sugars and stir.                                   
3. Add baking soda, salt, vanilla and beaten eggs.                                   
4. Mix well.                                   
5. Add flour and stir it in.                                   
6. Add crushed corn flakes and chocolate chips and mix it all thoroughly.                                   
7. Form dough into walnut-sized balls with your fingers and place on a greased sheet, 12 to a standard sheet.                                   
8. Press them down slightly with a floured or greased spatula.                                   
9. Bake at 375 degrees for 8 to 10 minutes.                                   
10. Cool on cookie sheet for 2 minutes, then remove to a wire rack until they’re completely cool. (The rack is important - it makes them crisp.)                                   
11. Note: If these cookies spread out too much in the oven, reduce temp. to 350 degrees and do not flatten before baking.                                   

Cranberry and Pistachio Biscotti

Cranberry and Pistachio Biscotti – crunchy and amazing biscotti loaded with cranberry and pistachio. Easy recipe that you can make at home this holiday season.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• 1 cup (150 g) all purpose flour
• 1/2 teaspoon baking powder
• 1 large egg (about 70g), at room temperature
• 1/3 cup (70 g) fine sugar
• 1 pinch salt
• 60 g (1/2 cup) pistachios
• 1/4 cup (50 g) dried cranberries
• 1/8 teaspoon vanilla extract, more or less (optional)
• 1 medium grated orange zest

Instructions

1. Rehydrate cranberries – put in a plastic bag, pour water inside and immediately pour it out retaining some. Leave at room temperature for at least 2-3 hours or overnight. Before using, remove cranberries from the bag and pat dry with kitchen towel. (I placed dry cranberries together with ¼ cup of water in a mug, microwaved for 30 seconds, drained and pat dry, set aside)
2. Rinse pistachios lightly. Pat dry with kitchen towel. (This step is optional) Roast pistachios in a preheated oven for 2-3 minutes at 160°C (320°F). Set aside.
3. In a mixing bowl, combine flour and baking powder and sieve. Add in orange zest and mix well. Use finger tips to break the lumps if any.
4. In another bowl, beat the egg lightly with a hand whisk or electrical mixer. Then add in sugar and salt. Beat until the mixture is fluffy and pale. Add in vanilla extract (if used) and mix.
5. Add in flour and baking powder. Use a plastic scraper to mix all the ingredients until well combined. You can use technique such as cut, press and scrape to mix.
6. Then add in the pistachios and cranberries. Mix until well combined and form a dough. At this stage, the dough is quite sticky. So, dust your hands and counter top with more flours before proceeding to the next step.
7. Transfer the dough to a floured surface. Divide the dough into two equal portions, roll into log shapes (20cm length x 5cm width x 2cm thickness) and then flatten slightly.
8. Place the logs on a baking tray lined with grease-proof paper. Transfer the tray to oven, place at the lower rack and bake at 160°C (320°F) for 30 minutes or until well risen and firm.
9. If your logs show uneven color, rotate them at 180 degree towards the last 5 minutes. Remove from the oven and let it cool for about 10 minutes.
10. When the logs are cooled, use serrated knife to cut it diagonally into thin slices (0.8cm thickness or lesser). Arrange slices on the lined baking tray, transfer to oven, place at the lowest rack and bake for a further 150°C (302°F) for 12 minutes (6 minutes for each side) or until slightly golden brown.
11. Cool on rack and keep in an air-tight container for several weeks.

Notes

1. Dried cranberries can substituted with dried cherries. 2. You can substitute pistachios with other nuts (such almonds) or dried cranberries. 3. After keeping the biscotti for some time, they may turn soft. To crisp them, bake in a preheated oven at 150°c for 5-10 minutes.

Cari has been using this recipe for a few years now 

https://rasamalaysia.com/cranberry-pistachio-biscotti/

Peanut Butter Bark

Cari made this in 2022

 

A quick and easy sweet and salty candy you can't resist!

Prep Time 5 minutes      melting time 5 minutes               Total Time 10 minutes               Servings 36         Calories 144kcal

Author Julie Blanner

Ingredients

·        10 ounces peanut butter chips

·        8 ounces chocolate chips

·        1 cup pretzels

·        1 cup candy Reese's Peanut Butter cups or other

·        1 cup marshmallows

 

Instructions

1.    Melt peanut butter chips in the microwave at medium power in 30 second increments and stir until smooth.

2.    Spread peanut butter mixture onto parchment lined cookie sheet.

3.    Melt chocolate chips in the microwave at medium power in 30 second increments and stir until smooth.

4.    Swirl in melted chocolate.

5.    Add pretzels and candy, lightly pressing down to adhere.

6.    Allow to set until solid.

 

Notes

• Use a heat-proof spatula to spread the peanut butter and chocolate layers.
• For the chocolate, we use a good quality semisweet chocolate chip because that’s what we tend to have on hand. You can use milk or dark chocolate if you prefer.
• Add different candies - M&Ms, Reese's Pieces, different types of chocolate chips, nuts etc.
• Instead of pretzels, try graham crackers, nilla wafers, or your favorite salty snack addition.
• For faster set-up, you can throw the entire pan into your refrigerator!

 

Nutrition

Calories: 144kcal

Carbohydrates: 20g

Protein: 3g

Fat: 6g

Saturated Fat: 4g

Polyunsaturated Fat: 0.5g

Monounsaturated Fat: 1g  Trans Fat: 0.01g | Cholesterol: 3mg

Sodium: 81mg

Potassium: 32mg

Fiber: 1g

Sugar: 15g

Vitamin A: 19IU

Vitamin C: 0.1mg

Calcium: 14mg

Iron: 0.5mg

 

recipe found on: https://julieblanner.com/peanut-butter-bark/