Caribbean Crunch Shortbread

Good ones to make & put in just before breaking for lunch. Long baking time. They taste good, but can back up the cookie pans

Refrigerate
From: The Cookie Cookbook Bake time: 20-25 min 300F

1 cup unsalted butter (2 sticks), softened
½ cup powdered sugar
2 tablespoons packed brown sugar
¼ teaspoon salt
2 cups all purpose flour
1 cup diced dried tropical fruit mix, (pineapple, mango, papaya)

Beat butter, powdered sugar and brown sugar in large bowl – beat at medium speed, scraping bowl often, until creamy
Add flour, ½ cup at a time, beating after each addition.
Stir in dried fruit.
Shape dough into 14” log. Wrap in plastic wrap; refrigerate 1 hour.

Heat oven to 300F
Cut log into ½” thick slices; place on ungreased (parchmented) cookie sheets. Cookies do not spread – place close together.
Bake 20 to 25 minutes or until cookies are set & lightly browned.
Cool on cookies sheets 5 minutes. Remove to racks; cool completely.

Makes: 2 -3 dozen

2007 Made by Kaitlin & Cari

Chocolate Chunk Oat Bars

Kaitlin picked this recipe, I loved it! turned out great. We used part white chip, part Caramel (what we had avail) and the chocolate chunks.

Bake time: 30 min 375F
2 cup all purpose flour
1 tsp baking soda
1 tsp salt
2 cups packed brown sugar
1 cup (2 sticks) butter, softened
2 eggs
2 tbsp water
2 tsp vanilla
3 cups uncooked old-fashioned oats
2 cups semisweet chocolate chunks, divided
2 cups white chips, divided

Heat oven to 375F
Line 13” x 9” baking pan with parchment paper..
Combine the flour, salt & baking soda, in a small bowl.
Cream butter and brown sugar in large bowl with electric mixer.
Beat in egg, water and vanilla; beat until well blended.
Stir in flour mixture & oats; mix well.
Stir in 1 ½ cups chocolate chunks & 1 ½ cups white chips.
Spread dough evenly in prepared pan; sprinkle with remaining cup of chips.
Bake about 30 minutes or just until center feels firm..
Cool on wire rack.

Makes: 64 bars

2007 Made by Kaitlin & Joules

Chocolate Peanut Buddy Bars

These turned out wonderful! try different chips for fun
25-30 min 350oF
1 cup Peanut butter
6 tablespoons (3/4 stick) Butter softened
1 ¼ cups sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
¼ teaspoon salt
2 cups milk chocolate morsels

Preheat oven to 350F

In large mixer bowl, beat peanut butter and butter until smooth.
Add sugar, eggs and vanilla extract; beat until creamy.
Blend in flour and salt.
Stir in milk chocolate morsels.
Spread in ungreased 13 x 9 inch baking pan.

Bake 25 to 30 minutes until edge are lightly browned.
Let stand to cool completely.
Cut into 1 ½ inch bars

Made by Cari A.

German SPRINGERLE

Cari usually makes these in advance and brings to bake on cookie day. They take way too much time and need to actually dry overnight. But if you like anise these are outstanding...

Prep Time: Bake time: 8-12 min 400F
Be sure to use FRESH eggs

In a large bowl, beat stiff:
8 egg whites
Add: 8 egg yolks one at a time, keeping the mixture as stiff as possible
Beat in, in small amounts
2 lbs (5 cups) superfine sugar.
(this is not powdered sugar, but is a finely ground cane sugar, sometimes called “Bar Sugar”. Use about 20 minutes to beat in the sugar
Remove the beaters

Fold in:
1 stick of butter, melted and cooled slightly
3-4 tablespoons crushed anise seed
Stir in:
6 cups flour, or more, mixed with
4 tsp. baking powder
On a floured board, work in only as much flour as is needed to provide very sharp edges when the dough is cut or pressed with the fingers. Too much makes the cookies dry & tough; too little makes the cookies soft and not good patterns. Roll about one fourth of the dough to ½ inch thick, using a mixture of flour and corn starch as the duster. Using this same “duster” press the well-floured molds into the dough with enough pressure to make sharp patterns. Cut apart with a knife or pastry wheel. Set on a floured-dusted table or pans , to dry overnight. In the morning, bake on greased cookie sheets in a 400oF over for 8 to 12 minutes. They should “explode” with a fine impression on the surface, a soft cake-like interior and should not color very much. When cool, store in an airtight box.

NOTE: if wet dough clings to parts of the mold, it must be washed and scrubbed clean (with a stiff toothbrush, kept for this purpose), allowed to air-dry over night and used the next time.

Made by Cari A.

Marcus’s GINGER Citrus Cookies

Bake time: 10-12 min 350F

1 tsp. ground ginger
¼ tsp. ground cloves
½ tsp ground cinnamon
½ tsp ground cardamom
3 ½ cups sifted all purpose unbleached flour
1 tbsp baking soda
1 tsp sea salt
½ tsp freshly ground white pepper
1 ¼ sticks unsalted butter, at room temperature
1 cup sugar
½ cup light brown sugar
2 large eggs
¾ cup molasses
1 cup finely chopped candied citrus peel

Heat oven to 350F
Line two baking sheets with parchment paper.
Toast the ginger, cloves, cinnamon and cardamom in a small skillet over medium heat, stirring for 2 to 3 minutes until fragrant. Remove from heat.
Sift the flour, toasted spices, baking soda, salt and white pepper into a bowl.
Cream butter and sugars in large bowl with electric mixer
Add eggs, one at a time, beat well.
Beat in molasses.
Gradually beat in flour mixture.
Stir in candied citrus peel.
Drop by rounded teaspoon, 1” apart on parchmented sheets.
Bake 9 to 11 minutes, until tops feel firm when lightly touched.
Cool for 2 minutes, transfer to wire rack to cool completely.
Store in airtight container for up to 1 month.

Makes: 5 dozen

2007 Made by Darcie

Meltaway Cookies

400F 8 min
1 cup butter or marg
1/2cup sifted confectioners' sugar
1 tsp. vanilla
2 1/4 cups Cake Flour
1/4 tsp. salt

Heat oven to 400F
Mix butter, confectioners' sugar, and vanilla thoroughly.
Measure flour by spooning into cup and leveling off or by sifting.
Stir flour and salt together; blend into shortening mixture
Drop by teaspoonfuls on ungreased baking sheet. (Cookies do not spread)
Bake about 8 min., or until set but not brown.
White harm, dip in confectioner's sugar. Cool.
Makes 5 doz cookies.

Mock Macaroons

Preheat to 350F

1 box Angel Food Cake Mix
10 oz Flaked Coconut
½ cup water
Optional: 4 tbsp Baking Cocoa

Blend Angel food cake mix and coconut together until combined. If using cocoa, blend well also.
After all dry ingredients combined, add water – keep mixing – it will blend
Drop by LEVEL teaspoon on parchmented cookie sheet.
Bake 9 to 11 minutes or until lightly browned.

2024 suggestion: 

• use finer desiccated coconut to more easily push this thru a Ziploc bag with corner cut out
• make dough in advance, place in bag and roll flat. When removed from fridge, cut off top of bag, and use pizza cutter to cut to size while firm from fridge.
   

 

Peppermint Patties

REFRIGERATE 350F 9min

2 cups all-purpose flour
½ cup plus 1 tablespoon baking cocoa, sifted, divided
1 tsp baking powder
½ tsp salt
1 cup granulated sugar
¾ cup butter, softened
1 egg
4 tsp vanilla, divided
1 ½ tsp peppermint extract
3 cups powdered sugar
¼ cup hot water or milk (not boiling)

Combine flour, ½ cup cocoa, baking powder and salt in small bowl; set aside.
Beat granulated sugar and butter in large bowl with electric mixer at medium speed 1 minute or until creamy.
Add egg, 1 tsp vanilla and peppermint extract; beat until well blended.
Gradually stir in flour mixture just until blended.
Shape dough into 12x2-inch log on lightly floured work surface.
Wrap tightly in waxed paper, then wrap in plastic wrap.
Freeze 2 hours or until firm.

Preheat oven to 350F.
Grease or parchment cookie sheets.
Cut dough into 1/8 inch slices.
Place slices 1 inch apart on prepared cookie sheets.
Bake 9 minutes or until puffed and firm to the touch.
Cool on cookie sheets 1 to 2 minutes.
Transfer to wire racks to cool completely.
For icing, combine powdered sugar, hot water and remaining 3 tsp vanilla in medium bowl; stir until smooth. Add additional water, ½ tsp at a time, if necessary until desired consistency is reached.
Divide icing in half.
Add remaining 1 tbsp cocoa powder to one bowl; stir until well blended.
Cover cocoa icing; set aside.
Frost cooled cookies with vanilla icing; let stand until set. Drizzle cookies with chocolate icing; let stand until set.

Swiss Chocolate Cookies

Your basic Chocolate Orgasm! These are almost fudge. Very rich. VERY yummy.
Recipe called for a rectangle, I think rounding would look prettier. or, does someone make a log mold?? lol - pampered chef must have something... or maybe Martha

Dough:
1 ½ sticks unsalted butter
4 oz dark hersheys chocolate chips - melted
1 ¾ cup flour

Topping :
½ cup heavy whipping cream
1 tablespoon butter
1 tablespoon corn syrup
4 oz milk chocolate chips

To make dough: Beat the butter until softened, beat in 4 oz melted chocolate Then flour. Continue to mix in until dough is smooth and even. Scrape dough into plastic wrap and press into rectangle log (1” thick) . Wrap & chill until firm

To make topping: In a saucepan combine cream, butter and corn syrup and bring to a boil over low heat. Remove from heat and add chocolate chips. Shake pan to submerge chocolate into hot liquid, whisk until smooth. Let set at room temperature until spreading consistency.

Dough: On floured surface, cut dough 3/16” inch thick – place in oven at 350F for 12 to 15 minutes.
When cookies have cooled – top with filling (can make into sandwiches)
Approx 24 cookies
2007 Made by Cari A.

Thumbprint Cookies

375F for 12 - 15 min
1 cup butter or marg, softened
1/2 cup furmly packed brown sugar
2 eggs
1/2 tsp vanilla
2 1/2 cups all-purpose flour
1/4 tsp salt
1 1/2 cups finely chopped walnuts
3 to 4 tablespoons jelly/jam

In large bowl of an electric mixer, beat butter and sugar until creamy.
Separate eggs.
Place whites in a small bowl, lightly beat, and set aside; then beat yolks and vanilla into butter mixture.
In another bowl, stir together flour and salt.
Gradually add to butter mixture, blending thoroughly.

To shape & fill cookies:
1. Roll dough into 1 inch balls
2. Dip in egg whites, then roll into finely chopped walnuts. Place on greased or parchment lined baking sheets 1" apart.
3. With your thumb or tip of a spoon, make an indentation in center of each ball
4. Neatly fill with about 1/4 tsp jelly/jam.
Bake in 375F oven for 12 to 15 min or until lightly browned.
Let cool on baking sheets for about a minute,then transfer to racks and cool completely.
Store airtight. makes about 3 1/2 dozen
Made by Cari

Chocolate Gooey Butter Cookies

• Level: Easy
  
• Total: 2 hr 27 min

• Prep: 15 min
• Inactive: 2 hr
• Cook: 12 min   350F

• Yield: 2 dozen cookies

Ingredients

1 (8-ounce) brick cream cheese, room temperature

1 stick butter, at room temperature

1 egg

1 teaspoon vanilla extract

1 (18-ounce) box moist chocolate cake mix

Confectioners' sugar, for dusting

Directions

1. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls.
2. Preheat oven to 350 degrees F.
3. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired. 

Recipe courtesy of Paula Deen https://www.foodnetwork.com/recipes/paula-deen/chocolate-gooey-butter-cookies-recipe-1946072

Oatmeal Raisin - Vanishing

350F - Cookies: 10-12 minutes or Bars: 30-35 minutes

1 cup (2 sticks) butter, softened

1 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

3 cups Oats - Quick or Old Fashioned, uncooked

1 cup raisins

1. Heat oven to 350F

2. Beat together butter and sugars until creamy

3. Add eggs and vanilla; beat well

4. Add combined flour, baking soda, cinnamon and salt; mix well.

5. Stir in oats and raisins; mix well

6. Drop by level tablespoonful onto parchmented (or ungreased) cookie sheet.

7. Bake 10 to 12 minutes or until golden brown.

8. Cool 1 minute on cookie sheet; remove to wire rack

Yield: about 4 dozen

Option: substitute dried cherries or cranberries or blueberries for rasins.

We doubled recipe, then did half with raisins, half with cranberry/cherries

Kathie made 2007

Sami made 2009

Sugar Cookies - Blue Ribbon

Prep Time: 45 min Bake time: 7 min 375F
1 cup butter (2 sticks)
½ cup powdered sugar
½ cup granulated sugar
1 egg
½ teaspoon vanilla
2 ¼ cups all purpose flour
½ teaspoon cream of tartar
½ teaspoon baking soda
Sugar, if desired

Heat oven to 375oF
Combine butter powdered sugar and ½ cup sugar in large bowl – beat at medium speed, scraping bowl often, until creamy
Add egg and vanilla; beat until well mixed.
Reduce speed to low; add flour, cream of tartar & baking soda.
Beat until dough forms a ball. Shape dough into 1” balls.
Place 1” apart onto ungreased (parchmented) sheets.
Flatten to about 1 ½” with bottom of glass dipped in sugar;
Sprinkle with decorator sugars if desired.
Bake for 7 to 9 minutes or until edges are lightly browned.
Let stand 1 minute; remove from cookie sheets.
Makes: 6 dozen
2007 Made by Branden & Darcie