Bread - Swedish Bullar

Maple BACON Chip

350 F Oven - bake 10 to 12 Minutes

 

Yes, real bacon goes into these cookies

2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, room temperature

3/4 cup packed brown sugar

3/4 cup white sugar

2 eggs

1 teaspoon vanilla extract

1 teaspoon maple extract

1/3 cup chopped cooked bacon (took 15 slices crisply cooked)

1 cup bittersweet chocolate chips (we subbed semi-sweet, I think bittersweet would be better)

1. Preheat oven to 350F

Line two baking sheets with parchment paper.

Whisk together flour, baking powder, baking soda and salt, set aside.

2. Beat together the butter, brown sugar and white sugar with mixer until smooth.

Add one egg; beat until blended into butter mix - add remaing egg, vanilla and maple extract.

Beat until well blended and slightly fluffy.

Stir in the flour mixture a little at a time, mix just until combined.

Stir in the bacon and chocolate chips.

Scoop by rounded tablespoonfuls onto prepared cookie sheets.

3. Bake in the preheated oven until edges turn golden brown, about 10 to 12 minutes.

Remove from the oven, and cool on a wire rack.

Buried Cherry Cookies

10 min 350F

½ cup butter
¼ teaspoon salt
1 cup sugar
1 10-oz jar (about 48) maraschino cherries
1 egg
1 ½ teaspoons vanilla
6 oz (1 cup) semi-sweet chocolate chips
1 ½ cups flour
½ cup unsweetened cocoa
½ cup Eagle Brand sweetened condensed milk
¼ teaspoon baking soda
¼ teaspoon baking powder

In a large bowl, cream butter. Add sugar and beat until fluffy. Add egg and vanilla and mix well. Combine flour, cocoa, baking soda, baking powder and alt, and gradually add dry mixture to the butter mixture, beating well. Chill dough if necessary for easy handling. Shape into 1” balls and place about 2” apart on ungreased cookie sheets. Make a deep thumb print in the center of each ball. Drain the cherries, reserving juice. Place a cherry in each thumbprint. In a small saucepan, combine the chocolate chips and the condensed milk and stir over low heat until chocolate is melted. Stir in about 4 teaspoons reserved cherry juice. Spoon 1 teaspoon of frosting over each cherry, covering it completely.
Bake at 350°F for about 10 minutes until edges are firm.
Makes about 48.

Coconut Snowballs

350F  - 15 Minutes - Child friendly

1 Cup Oatmeal
3/4 Cup Nuts
1/4 Cup Sugar
1 Cup Flour
1 cup Butter - softened (2 sticks)
1/2 teaspoon vanilla
3/4 cup Coconut

Combine all Dry ingredients EXCEPT Coconut.
Mix with wet ingredients
Shape into one inch balls and roll in Coconut
Bake 15 min - until brown

2009 - made by Marty

Fiber One Crunchy Fudge Cookies (Shite-o-licious)

Ginger Cookies

Lemon Bars

350°F

Crust:
2 cups all purpose flour
½ cup powdered sugar
1 cup butter, chilled

Topping:
4 eggs
1 ½ cups sugar
¼ cup flour
6 tbsp. lemon juice
2 tbsp. grated lemon peel
1 tsp. baking powder
½ tsp. salt
powdered sugar

For crust: mix together flour, sugar, and butter until crumbly.
Pat into bottom and ¼” up the sides of a buttered 9 x 13” pan.
Bake in a 350°F oven for 15 to 20 minutes or until lightly browned.

Meanwhile, prepare Topping: Beat eggs slightly. In a separate bowl, stir together sugar and flour. Add to eggs. Beat well. Add lemon juice, peel, baking powder and salt. Beat until smooth. Pour over baked crust. Return to oven and bake 25 to 30 minutes longer or until just set. Sprinkle with powdered sugar while hot. Let cool and cut in bars
YIELD: 4 DOZEN

Lemon Wafers

Princess Crown Cookies (Pink Princess Piggies) - sugar cookie

1/2 cup butter, softened

3/4 cup sugar

1 egg

1/2 teaspoon almond extract

1 tablespoon maraschino cherry juice or syrup

1 to 2 drops pink food color

2 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Pig cookie cutter

Pink sugar crystals or decorations

1. Preheat oven to 375 F

Cream butter in a large mixing bowl.

Add sugar and beat until light  & fluffy

Add egg, almond extract, maraschino cherry juice and food coloring

2. Combine flour, soda and salt in a separate bowl.

Add slowly to creamed mixture; blend well

3. Flatten out dough until about 1/4 inch thick, cover with plastic wrap and put in freezer for 15 minutes to chill.

4. Divide dough in half - roll to 1/8" thick on lightly floured surface.

Cut out with pig cookie cutters.

Sprinkle with decorations.

5. Place 1 inch apart on cookies sheets lined with parchment.

Bake for 8 to 10 minutes until lightly browned.

Made by Emme & Marty 2009

2010 - Emme

Rice Krispies - Peanut Butter

Incredibly Sweet! Cut very small

1 cup white Karo syrup
1 cup sugar
1 cup peanut butter
5 cups Rice Krispies
1 cup butterscotch chips
1 cup Semi-Sweet chips

Prepare 9 x 13 pan by lining with foil - allow tails to hang over ends to give you handles to lift out
- spray with non-stick spray.
Bring syrup & sugar to slow boil.
Stir in peanut butter
Remove from heat and pour over Rice Krispies.
Spread in prepared pan
Melt butterscotch & chocolate chips in the microwave - stirring frequently.
Spread melted chocolate across top. 
When cooled and chocolate  is hardened, lift out of pan by foil
use large pizza cutter to cut into roughly inch squares

Made by Cari and Marty 2009

Sugar Cookies (Roll Out)

1 cup butter
1 cup sugar
1 large egg
1 tsp. vanilla extract
2 tsp. baking powder
2 3/4 cups all purpose flour

1. Preheat oven to 350°F In large bowl with mixer at medium high speed, beat butter and sugar until smooth. Beat in egg and vanilla extract. Add baking powder and flour, one cup at a time, mixing after each addition. the dough will be very stiff; blend last addition of flour in by hand. Do not chill dough.

2. Divide dough into 2 balls.
On a floured surface, with floured rolling pin, roll each ball approximately 1/4 inch thick.
Dip cutters in flour before each use.
Bake cookies on top rack of oven for 12 -15 minutes, or until cookies are lightly browned.
Cool before decorating.
Makes about 3 dozen cookies. (About 105 calories)

To Make Chocolate: thoroughly blend 1/3 cup unsweetened cocoa with dry ingredients before adding them to the butter mixture. (If dough is too soft to roll, wrap with plastic wrap and refrigerate for a short time.)

2009: added Walnuts, pressed into Cari's shape pan, or made as simple cookies (by Sami)

S'More's Bars

Easy. And very yummy! Cut them small. I added Macadamia nuts 

24 graham crackers (12 double ones)

2 cups miniature marshmallows (white not colored)

1 cup semi sweet chocolate chips

1 cup salted cashews

1/2 cup butter

1/2 cup dark brown sugar, firmly packed

1 tsp vanilla extract

Optional: toasted coconut

Spray a 9x13 cake pan with Pam or line with parchment

Line the bottom of the pan with a layer of graham crackers - ok to overlap

Sprinkle graham crackers with marshmallows

Sprinkle marshmallows with Chocolate Chips

Sprinkle Chocolate Chips with cashews.

Sprinkle cashews with toasted coconut if using.

In a small saucepan over low heat, combine the butter and brown sugar - stir constantly til dissolved.

Turn off heat, move to cool burner, stir in the vanilla.

Drizzle sugar mixture over the cakepan.

Bake at 350F for 10 to 12 minutes or until marshmallows are golden on top. Cool in the pan on a wire rack.

When cook, remove from pan - use pizza cutter to cut into 1" squares

They can be wrapped, sealed in freezer bag and frozen for up to two months.

2010: did wrap in wax paper

Skor Cookies

Based  On the original Chocolate Chip cookie recipe :

9 to 11 Min 375°F

2 1/4 cup all purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
1 tsp. vanilla extract
2 eggs

1 cup Skor Cookie Bars - broken into pieces
1 cups Chocolate chips
1 cup chopped nuts

Combine flour, baking soda and salt in small bowl. Beat butter, gran sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in chips, broken Skor and nuts. Drop by rounded tablespoon onto parchmented or ungreased baking sheets. Bake in preheated 375° oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

Successful 2009

Well - it's over (in theory) for another year.
First time in years we've held it at Connie's house - she has a great oven & a much bigger kitchen.
Strange & I got there about 5:30 & we went for Mexican for dinner. Quick trip to the store for some last minute stuff (lunchmeat for Saturday) and back to the house in time for Cari, Kaitlin, Emme & Marty to arrive.
We took some time to organize ingredients - then started up on the refrigerator doughs - getting them ready for baking day.
By the time we stopped around Midnite - we had about 12 types ready to go.
1. Key Lime Cookies - Strange
2. Princess Crown Cookies (pink princess pigs) Emme / Strange
3. Hungarian Kiefles - dough-Boug / bake - Connie
4. Chocolate cookie slices
5. Caramel slices - Emme / Kaitlin
6. German Springerle (oops not anise, cinnimon nutmeg)
7. Swiss Chocolate cookies - Strange & kaitlin
8. Pinwheels - Boug
9. Chocolate Crinkles - Vicki
10. Ginger Cookies - Emme / Cari
11. lemon wafers Emme/Strange
12. black & white cut outs - Emme / Cari

Saturday Morning - breakfast for all (pancakes & bacon) and on to the baking!
in no particular order here's the rest made -
13. oatmeal raisin - Sami
14. Cranberry Cherry Oatmeal - Sami/Boug
15. coconut snowballs - Marty
16. Mock Macaroons - Boug
17. Snickerdoodles - Vicki
18. Maple Bacon Chip - Kaitlin / Boug
19. Leonard's Oatmeal cookies - Vicki/Con
20. Buried Cherry Cookies - Emme
21. Almond Galettes - Boug
22. Lemon Bars - Strange & Emme
23. Sugar Walnut - Sami
24. Angie's Figgy Cookies - Sami & Vic
25. Carmel Tartlets - Boug
26. Pecan Tartlets - Boug
27. Skor Cookies - Cari
28. Carmel Pecan Cookies - Sami
29. Chip & Dip - Strange
30. Orange Ginger cookies - Strange
31. Chocolate Chip - Sami
32. Peanut Butter Krispies - Cari
33. Fiber One Crunchy Fudge Cookies (or Sheet-o-licious) Boug
34. and Cari made a bread for lunch - to go with the sandwiches & homemade Turkey Soup.

Cari & Kids headed out shortly before dark on Saturday - enough sugar in their systems to keep Marty buzzing for a month (and most of the first batch of Bacon Maple chip cookies)
and finally, on Sunday - after breakfast out at Egg & I -

35. S'More Bars - Boug

Cleaned up the kitchen in the morning, then packed cookies into containers & headed back north.
We still have snow on the ground, but down south - it had mostly melted away.

Chip and Dip Cookies

Strange made this CD 2008 - OUTSTANDING - but does not make a lot for a lot of work
from Newpaper clipping - by Tracy Schuhmacher

1 cup Butter - softened
1/2 cup sugar
1 egg yolk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
3/4 cup coarsely crushed potato chips
3/4 cup coarsely crushed pretzels
1 cup semisweet chocolate chips
1 cup white baking chips

1. Preheat oven to 350F
2. Combine butter and sugar- beat with medium mixer till light & fluffy.
Add egg yolk and vanilla.
Gradually add flour and mix well
Stir in potato chips and pretzels
3. Shape level tablespoons of dough into 3 inch logs.
Place on an ungreased baking sheet (parchment lined) 1.5" apart.
Bake 14 to 18 minutes or until edges lightly browned.
Cool completely on sheets
4. Heat semisweet chips in micro for 30 seconds - stir, repeat till melted.
Dip one end of each cookie into melted chips and place on wax paper.
Refrigerate until firm, about 10 minutes
5. Heat white baking chips in micro for 30 seconds - stir, repeat till melted.
Dip one end of each cookie into melted chips and place on wax paper.
Refrigerate until firm, about 10 minutes
Makes two dozen.

This is a single - ended up doubling the recipe for 2010.

Per Cookie: 240 calories, 15g fat, 1g fiber, 30mg chol., 3g prot., 26g carbs, 150mg sodium
WW points = 5.8 per cookie!!!
WW Points PLUS = 7 pts per cookie

Orange Ginger Cookies

6 cups all purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1 cup shortening

2 cups sugar

2 eggs

3 large oranges

3 tablespoons candied ginger, finely chopped

½ cup buttermilk

½ cup powdered sugar

2 Tablespoons orange juice

Preheat oven to 375 F

Line sheet with baking parchment.

In a large bowl, whisk together the flour, baking soda and baking powder; set aside.

In a 2^nd large bowl, combine the shortening and sugar. Use an electric mixer to beat until light and fluffy. Add the eggs and beat until smooth.

Use a fine grater to remove the zest from the oranges. Add the zest and the candied ginger to the second bowl and beat in. Juice the oranges to get about 1 cup of orange juice then add it to the bowl.

Use the mixer to beat in the orange juice and buttermilk. The dough may curdle a bit, this is normal. Add the dry ingredients 2 cups at a time, mixing well between additions.

Baking in batches, drop the cookies in 1 tablespoon mounds on the prepared sheet, leave about 2” between the cookies. Bake 8 to 10 minutes, or until the edges are lightly browned. Let the cookies cool for 2 minutes on the baking sheet, then transfer them to a rack to cool completely.

To prepare the glaze, in a small bowl whisk together the powered sugar and orange juice. Use a spoon to drizzle the glaze over the cooled cookies, or use a pastry brush to brush it on. Let the glaze dry before storing the cookies – makes 6 dozen cookies.

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.

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.
   

 

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.

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