Results from 2018 Cookie Day

1. Almond Galettes by Boug
2. Angie's Figgy Cookie by Connie
3. Benne Cakes by Boug
4. Brownie Cookies - Spooky Chewy by Lucy
5. Buried Cherry Cookies by Lucy
6. Caramel Pecan Turtle Cookies by Sam and Zack
7. Caramel Pecan Tarts - tree shaped by Boug
8. Caramel Pretzel Crack Bars by Vicki
9. Chewy Chocolate  by Zack
10. Chocolate Blossoms - Hershey Mini Kiss by Vicki
11. Chocolate Chip Cookies - Sam's Famous by Sami and Zack
12. Chocolate Chip - Maraschino Cherry by Vicki
13. Chocolate Gooey Butter Cookie by Vicki
14. Chocolate Mint Cookies by Connie
15. Cinnamon Almond Crescents by Dominick and Vicki
16. Coconut Agave Bars by Dominick
17. Coconut Cookies - MorMors by Boug
18. Coconut Wafers - Toasted by Boug
19. Ginger Cookies - Big Soft by Ose
20. Lemon Bars by Boug
21. Lemon Crinkles by Vicki
22. Lemon Lace Cookies  by Boug
23. Lime Snowballs of death by Zack
24. Macaroons - Mississippi Goo by Samantha
25. Mocha Chocolate cookies by DomDom 
26. Oatmeal cookies - Leonards by Connie
27. Oatmeal - Cranberry Chocolate chip by Heather
28. Peanut Butter Cookies - Flourless by Zack
29. Pecan Meltaways  by Ose
30. Pineapple Frosted Cookies by Zack and Sam
31. Red Velvet Snowballs by Ose
32. Rice Krispies Treats by Vicki / Zander
33. Rugelach - caramel pecan by Boug
34. Russian tea cakes by Heather
35. Shortbread - Coffee by Boug
36. Specaloos buttons - by Boug
37. Sugar cookies - Martha Stewart by Vicki
38. Sugar cookies - Princes Crown / Pink Princess Piggies   by ?
39. Sugar cookies - Roll out by Sam and Zander
40. Truffle Cookies by Brian and Ashley

No Bake Caramel Pretzel Crack Bars!

Ingredients

• 11.5 oz bag of Hershey’s Milk Chocolate Chips
  
• 11 oz bag of Kraft Caramel Bits
• ½ Cup Reese’s Peanut Butter Chips
• 8 oz of Mini Twist Pretzels

Instructions

1. In a small glass bowl, add the Hershey chocolate chips (Reserve about ¼ cup of chips for later). Melt in microwave in 20 second intervals until melted.
2. Spread the melted chocolate on a parchment lined cookie sheet.
3. Place pretzels on top of the chocolate, they can overlap.
4. Place the Kraft caramel bits in a bowl with 2 Tablespoons of water and melt in microwave for 1 ½ minutes to 2 minutes. Once melted drizzle and spread over the pretzels. Let Cool.
5. Melt the reserved ¼ cup of chocolate chips in the microwave and drizzle over the cooled caramel. Repeat with the Reese’s peanut butter chips.
6. Let Bars cool completely then Enjoy!!

https://myincrediblerecipes.com/no-bake-caramel-pretzel-crack-bars/

Chewy Chocolate Cookies II

350F

 

45 minutes  48 servings 115 cals

• 1 1/4 cups margarine, softened
• 2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup chopped walnuts

Directions

• Prep 15 m
• Cook 9 m
• Ready In 45 m

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together margarine and sugar until smooth. Beat in eggs one at a time, then stir in the vanilla. Combine flour, cocoa, baking soda, and salt; stir into the creamed mixture until just blended. Mix in walnuts. Drop by spoonfuls onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Cool for a couple of minutes on the cookie sheet before transferring to wire racks to cool completely.

Footnotes

• Reynolds® parchment can be used for easier cleanup/removal from the pan.
• Originally found on Safeway site, when searching also found on Allrecipes

Nutrition Facts

Per Serving: 115 calories; 6.7 g fat; 13.5 g carbohydrates; 1.5 g protein; 8 mg cholesterol; 90 mg sodium. Full nutrition

Truffle Cookies

Prep 30 minutes   Bake 7 to 9 minutes  325F oven makes 48 cookies

Ingredients:
8 ounces bittersweet chocolate, chopped
3 Tbsp butter
2 eggs
1/3 cup packed brown sugar
1/4 cup granulated sugar
1/4 cup all purpose flour
2 Tbsp unsweetened cocoa powder
1 tsp vanilla
1/2 tsp baking powder
6 ounces bittersweet chocolate, chopped
unsweetened cocoa powder or powdered sugar (optional)

 Directions:
1. in a heavy saucepan melt the 8 ounces chopped bittersweet chocolate and butter over low heat, stirring frequently.
Add eggs, brown sugar, granulated sugar, flour, the 2 tablespoons cocoa powder, the vanilla, and baking powder.
Stir until combined. Stir in the 6 ounces chopped bittersweet chocolate.

2. Drop dough by slightly rounded teaspoon 1 inch apart onto an ungreased cookie sheet

3. Bake in a 325F oven for 7 to 9 minutes or until edges are firm and surfaces are dull.
Do not overbake.
Transfer cookies to a wire rack; cool.
if desired, sift cocoa powder or powdered sugar over the tops before serving.
Makes 48 cookies


Nutrition facts per cookie: 63 cal 4g total fat (2 g sat fat) 11 mg chol. 15 mg sodium, 8 g carbo. 1 g fiber 1 g protein.

Old-Fashioned Lemon Sugar Cookies

These large cookies have a classic lemony flavor, a chewy texture, and glistening, crackly tops created with a double sprinkling of sanding sugar

.

Source: Martha Stewart Living, August 2005 
https://www.marthastewart.com/333938/old-fashioned-sugar-cookies 
 

Makes about 20 (3 1/2-inch) cookies

Yield 

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 3/4 cups granulated sugar
• 1/4 cup packed light-brown sugar
• 1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
• 1 cup unsalted butter, (2 sticks), softened
• 2 large eggs
• Sanding sugar, for sprinkling

Directions

1. 
   

   Preheat oven to 350 degrees. Sift flour, baking soda, and salt into a bowl; set aside.

   
   

    
2. 
   

   Put sugars and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time, and then the lemon juice. Reduce speed; gradually add flour mixture, and mix until just combined.

   
   

    
3. 
   

   Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush; sprinkle with more sanding sugar.
4. 
   

   Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

 

 

Rice Krispie Treats

 Prep Time: 10 min

Total Time: 30 min

Servings: 12

 https://www.ricekrispies.com/en_US/recipes/the-original-treats-recipe.html

• 3 tablespoons butter
• 1 package (10 oz., about 40) JET-PUFFED Marshmallows
• -- OR -- 4 cups JET-PUFFED Miniature Marshmallows
• 6 cups Kellogg's® Rice Krispies® cereal   

 1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.


MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.


Note

- For best results, use fresh marshmallows.
- 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
- Diet, reduced calorie or tub margarine is not recommended.
- Store no more than two days at room temperature in airtight container.
- To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

 

Pecan Meltaways

This sweet, nutty pecan balls recipe is a tradition in our house at Christmastime, but the treats are great any time of the year. —Alberta McKay, Bartlesville, Oklahoma
From: https://www.tasteofhome.com/recipes/pecan-meltaways/

• Total Time: Prep: 15 min. + chilling Bake: 10 min./batch

• Makes: 4 dozen   350F  10-12 minutes  Refrigerate

  Ingredients

  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup chopped pecans
  • Additional confectioners' sugar

  
  

  Directions

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in pecans. Refrigerate until chilled.
  • Preheat oven to 350°. Roll into 1-in. balls and place on ungreased baking sheets. Bake 10-12 minutes or until set. Roll warm cookies in additional confectioners' sugar; cool completely on wire racks. Roll cooled cookies again in confectioners' sugar.

  
  
  
  Test Kitchen Tips
• This recipe will taste great with almost any nut. Try adding chopped almonds, hazelnuts or macadamia nuts.
• Pecans have a higher fat content than other nuts, so they’re more prone to going rancid. They’ll stay fresh for twice as long in the freezer as they would at room temperature.
• Check out more of our favorite snowball cookie recipes.

Nutrition Facts

1 each: 73 calories, 5g fat (3g saturated fat), 10mg cholesterol, 39mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 1g protein.




 

Cranberry White Chip Oatmeal Cookies

Heat oven: 350F bake 9 to 12 minutes

Line cookie sheets with parchment paper

Ingredients:
3/4 cup butter, softened
1 tsp vanilla
1 egg
1/2 cup firmly packed brown sugar
1/2 cup sugar
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup crisp rice cereal
1/2 cup white vanilla chips
1/2 cup sweetened dried cranberries
1/2 cup rolled oats

In a large bowl, combine butter vanilla and egg - beat well
Add sugars - beat additional couple minutes
Add rest of dry ingredients - mix until well blended
Drop by spoonful onto cookie sheets
Bake at 350 for 9 to 12 minutes or until edges are golden brown
cool 1 minute, remove to cooling racks.

Mocha Chocolate Chip Cookies

Our cook was very frustrated by these. Recipe claims 'just 5 minutes to make' - Not even close. Perhaps it was new baker woes, but definitely not 5 minutes.


from : https://chocolatecoveredkatie.com/2012/07/10/no-bake-mocha-chocolate-chip-cookies/

Ingredients

• 2/3 cup quick oats (60g)
• 1/4 cup plus 3 tbsp oat flour (or make your own by blending oats in a food processor until they become powder. Measure after blending.) (60g)
• 2 tbsp cacao or cocoa powder (10g)
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/4 cup plus 1 tbsp xylitol or sugar (60g)
• 1 1/2 tsp instant coffee granules (I used decaf Mt. Hagen)
• 1/4 cup chocolate chips or mini chocolate chips
• 1/4 cup vegetable oil or coconut oil
• 2 tbsp water
• 1/2 tsp pure vanilla extract

Instructions

No Bake Cookies Recipe: In a mixing bowl, combine all dry ingredients and stir very well. In a cup, combine liquid ingredients, then pour wet into dry and stir until incorporated fully. Transfer to a plastic bag and smush into a ball. Now you can roll into smaller balls or fridge until a little firmer. (If you use coconut oil, these cookies will harden when chilled, but they go back to being soft if left out.) You could also bake these if you wish. For gluten-free no bake cookies: be sure to use certified-gf oats and oat flour.


Nutrition info per cookie:

• Calories: 50
• Fat: 3g
• Carbs: 6g
• Fiber: .5g
• Protein: .5g
• WW points (new system): 1 point

https://chocolatecoveredkatie.com/no-bake-chocolate-coffee-cookies-nutrition-facts/

EDIT: I thought (and still think) I got 26 cookies when I made these, but some of the commenters have said they’re getting only 14-16. Other commenters are indeed getting 26 cookies, so I think it’s just that some people are making bigger cookies.  If your batch yields 16: there will be 80 calories, 4.5g fat, 10g carbs, and 1g each protein and fiber (with 2 ww points) per cookie.
Notes: Nutritional information does include the chocolate chips. If you choose to leave out the chips, the calories and fat will be a little lower. (I wouldn’t recommend leaving them out, but it’s your choice. They certainly won’t be as good!)

Substitution Notes:
For the oat flour: I haven’t tried these cookies with another flour subbed for the oat flour. If anyone experiments with almond flour or coconut flour (or any other flour flour), please report back with results. (If you do want to experiment with coconut flour, you’ll probably have to add more liquid to the recipe.)
For the oil: I haven’t tried these cookies with applesauce (or anything else) subbed for the oil, and I can’t vouch for the results if you sub out the oil. But as always, feel free to experiment.
For the coffee granules: Texture-wise, it should be no problem to omit the coffee. I can’t vouch for the flavor, though, as I haven’t tried it. Also, you could try omitting and just using brewed espresso for the water instead… but I haven’t tried it. (Do I sound like a broken record? It’s because I’m trying to anticipate all questions I might get!)
All other substitutions: I’ve only tried the recipe as written, and therefore I can’t tell you if a particular substitution will work. I only vouch for the deliciousness of these cookies if you make them exactly as written… right down to the last grain of salt ;).

Macaroons Mississippi Praline Goo

adapted from https://www.chowhound.com/recipes/mississippi-praline-macaroons-11654

35 to 37 macaroons  Bake at 325F for 35 minutes

Total: 50 mins

Ingredients: 

• 3 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• Pinch salt
• 1 cup packed light brown sugar
• 1 cup roughly chopped pecans
• 35 to 37 pecan halves, for topping

Directions

1. Preheat the oven to 325°. Grease 2 or 3 large baking sheets or line the sheets with foil and grease the foil.
2. In a large bowl, with an electric mixer at medium speed, beat the egg whites, cream of tartar, and salt until frothy. Increase the mixer speed to high and continue beating, adding the brown sugar gradually (in small handfuls) and scraping the bowl once, until the whites form stiff, glossy peaks. (This will take a few minutes.) With a large rubber spatula, fold in the pecans.
3. Drop the batter by heaping teaspoonfuls onto the prepared baking sheets, spacing them 1 inch apart. Press a pecan half into each, flattening the cookie slightly.
4. Bake until the macaroons are set and feel hard and crisp, about 35 minutes. Transfer to wire racks to cool completely, then store in airtight containers.

From MATZOH BALL GUMBO: CULINARY TALES OF THE JEWISH SOUTH by Marcie Cohen Ferris. Copyright © 2005 by Marcie Cohen Ferris. Used by permission of the University of North Carolina Press.

Nutrition:

• Calories56
• Fat3.26g
• Saturated fat0.28g
• Trans fat
• Carbs6.65g
• Fiber0.43g
• Sugar6.13g
• Protein0.72g
• Cholesterol
• Sodium14.36mg

Maraschino Cherry Almond Chocolate Chip Cookies

350F
Bake for 12 - 14 minutes

• 1 cup butter, softened
• 1 tsp almond extract
• 1 cup powdered sugar
• 2 1/4 cups flour
• 2 - 3 Tbsp Cherry Juice
• 1 cup semi sweet chocolate chips
• 1/2 cup chopped maraschino cherries

Preheat oven to 350F
In a large bowl with mixer beat butter until smooth and creamy.
Add almond extract and powdered sugar.
Start to incorporate flour
Mix in cherries & cherry juice
Stir in chocolate chips
Roll into 1" balls
place on parchment covered cookie sheets
Bake 12 to 14 minutes

Heads up - cookie day 2018 is coming!

Hi All -

Cookie day 2018 -
Here is a link to info from previous years:
Accords

An idea of Cookie weekend schedule:

Friday
~4pm - Jump in vehicle & head south to the CDC (Cookie Day Central)
~4:30pm - get frustrated by lots of traffic, and sing bad songs loudly along the way
~7pm - rally up the troops at CDC - head out for some dinner - Mexican food 8:30pm - Organize ingredients in boxes/bins at CDC
9pm - start making refrigerated doughs
9:01pm - partake of adult beverages - ONLY a tablespoon!
11pm to midnite - head to bed.

Saturday : (C-Day)

Feel Free to drop in and out all day long - go away, be enticed back ....

8am-ish - breakfast
9-10am Heat the Viking
start putting the doughs from last nite on sheets & baking them - 
Start making the old traditional recipes, new recipes, all the fun ones -
Bake!

12-1-ish - Lunch - Homemade Turkey Soup and sandwiches

Back to work -
General Jobs:
-Making doughs
-Dish Duty - wash up bowls, mixers, beaters as needed
-Oven Duty - watch the cookies & pull out as ready. REMINDER - do NOT use the bottom rack
-Cooling rack Duty - move cookies from Cooling racks into holding pans (usually Oven person can cover this
-Camera Duty - grab cameras and get photos of going on's

6pm-ish - grab some real food to eat - group consensus - more soup/sandwich or order Chinese??

Continue baking until we run out of steam - typically 11pm-ish

Sunday :
9am-ish - breakfast - out to eat at a restaurant (we've cooked enough!)
Finish any last minute baking - if necessary
Do final cookie distribution - sort into containers, divvy out

11am-ish head on home, trunks full of goodies, new recipes, and fun! 

Intensely Chocolate Sables

https://smittenkitchen.com/2013/01/intensely-chocolate-sables/

Makes 40 to 48 2-inch thin cookies, fewer if thicker
1 cup (125 grams) all-purpose flour
1/3 cup (30 grams) Dutched cocoa powder (see Updated Note)
1/4 teaspoon baking soda
1/2 cup (1 stick, 4 ounces or 115 grams) unsalted butter, at room temperature
1/2 to 2/3 cup (100 to 135 grams) granulated sugar (less for a more bittersweet cookie)
1/4 teaspoon fine sea salt
1 large egg yolk
1/2 teaspoon vanilla extract
3 1/2 ounces (100 grams) semi- or bittersweet chocolate, grated or finely chopped until almost powdery in a food processor
Coarse sugar (turbinato/sugar in the raw or decorative) for sprinkling
Sift together the flour, cocoa and baking soda together onto a piece of waxed paper or into a bowl and set aside. (I almost always skimp on sifting wherever possible, but my cocoa is always lumpy, so this is unavoidable.)
Cream butter, sugar and salt together in a large bowl with an electric mixer until light and fluffy. Add egg yolk and vanilla, beating until combined, then scraping down sides. Add dry ingredients and grated chocolate together and mix until just combined.
Scrape dough onto a piece of plastic wrap, wrap it up and chill it in the fridge until just firm, about 30 to 45 minutes. No need to get it fully hard, or it will be harder to roll out. Dough can be refrigerated until needed, up to a two days, or frozen longer, but let it warm up and soften a bit before rolling it out for decreased frustration.
Heat oven to 350 degrees. On a floured surface, roll dough gently — it will still be on the crumbly side, so only attempt to flatten it slightly with each roll — until it is 1/8-inch thick (for thin cookies, what I used), 1/4-inch thick (for thicker ones) or somewhere in-between (I suspect the Balthazar ones are rolled to 3/8-inch). Cut into desired shapes and space them an inch apart on a parchment-lined baking sheet. Sprinkle decoratively with coarse sugar. Bake for 8 to 10 minutes (for thinner cookies) or 10 to 12 minutes (for thicker ones). Leave cookies on baking sheets out of the oven for a couple minutes before gently, carefully transferring them to cooling racks, as they’ll be fragile until they cool.