2023 Cookie Day results

27 varieties and lots of fun!

Almond Galattes 
Angies Figgy Cookies
Angies Figgy Surprise (Peppermint or Caramel)
Benne Cakes
Biscotti - Cranberry Pistachio
Chocolate chip walnut raisin
Chocolate Peanut Buddy Bars
Chocolate Puddle cookie
Cranberry cookies
Cream cheese cookies
Crispy Chocolate Jumbles
Filbertines (Hazelnut/cardamon)
Ginger Cookies - triple
Icebox Cookies - Pistachio Cranberry
Jean Maries Peanut Butter Cranberry cookies (GF)
Lemon Bars 
Merengues - peppermint
Mock Macaroons
Oatmeal scotchies
Oatmeal, Leonard’s 
PB kisses cookies
Peanut Butter Cookies - Flourless, white chocolate
Shortbread - Almond Flour (GF)
Shortbread - Coffee
Shortbread - rosemary
SVP's Chocolate Crinkles
Swedish Ginger Cookies - Pepparkakor

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/

Shortbread Bites Funfetti

Servings: 335 Bites          Prep30 minutes                Cook12 minutes               Ready in: 42 minutes

Ingredients

1 cup (226g) salted butter, cold and diced into 1 Tbsp pieces*

2/3 cup (142g) granulated sugar

1/2 tsp almond extract

2 1/4 cups (318g) all-purpose flour (scoop and level flour to measure)

3 Tbsp (30g) nonpareils sprinkles, divided (any color)

Instructions

Butter a 13 by 9-inch baking dish and line with 2 sheets of parchment paper (one horizontally and one vertically. I also like to butter between parchment sheets so they stick) leaving a 1-inch over hang on all sides, set aside.

In the bowl of an electric stand mixer cream together butter and sugar until well combined.

Mix in almond extract.

With mixer set on low speed slowly add in flour and mix until combined (it will take a while and will appear dry and sandy at first but it will start to come together, if it doesn't you can add a few teaspoons of milk).

Mix and fold in 2 1/2 Tbsp sprinkles.

Press dough into an even layer in prepared pan (I did it with my hands first then used the bottom of a flat measuring cup to help smooth it out).

Chill dough in refrigerator 20 - 30 minutes.

Meanwhile preheat oven to 350 degrees.

Lift dough from pan using parchment overhang on all sides. Cut into 1/2-inch squares using a large sharp knife (it works best to just cut long rows).

Sprinkle more sprinkles over the top if desired and gently press into dough.

Transfer about 1/3 of the cookies to an unbuttered baking sheet (also do not line pan with parchment or silicone liners) and scatter cookies out spacing cookies 1/2-inch apart.

Bake in preheated oven 8 - 12 minutes (keep remaining that aren't currently baking refrigerated). Repeat process with remaining bites, adding them to a cool baking sheet.

Cool completely then transfer to an airtight container and store at room temperature.

Notes

*Unsalted butter will work great too. Simply whisk in 1/4 tsp salt with the flour before adding if using unsalted butter.

These cookies will freeze well for 1 month.

Recipe source: inspired by Land O Lakes  https://www.cookingclassy.com/funfetti-shortbread-bites/#jump-to-recipe

 

Ose made in 2016 also, but not at cookie day.