Tuckers

from  https://www.bonappetit.com/recipe/tuckers
REFRIGERATE
300F
Bake: 25 to 30 minutes

Ingredients

• 2 1/2 cups unsweetened shredded coconut
• 4 large egg whites
• 2/3 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon food-grade pure rose extract (not rose water); optional
• Red liquid food coloring
• White sanding sugar

Recipe Preparation

• Cook first 3 ingredients in a medium sauce- pan over medium-low heat, stirring occasionally, until mixture is hot, dry to the touch, and starts pulling away from sides of pan, about 10 minutes.
• Scrape dough into a heatproof bowl. Stir in vanilla and rose extract, if using. Add 1 drop of food coloring; stir well. Press plastic wrap on top of dough. Chill for at least 5 hours or overnight.
• Preheat oven to 300°. Line a baking sheet with parchment paper or a silicone baking mat and stack it on top of a second sheet (this keeps cookie bottoms from browning too quickly).
• Roll 1 tablespoon of dough into a ball. With your fingers, pinch the ball to form a 3-sided pyramid that ends in a point. Dip into white sanding sugar.
• Bake cookies until lightly golden on top and slightly firm to the touch, 25-30 minutes. Let cool on sheet on a wire rack. DO AHEAD: Tuckers can be made 3 days ahead. Store cookies airtight at room temperature.

2012 Cookie Day Results

In mostly alphabetical order and with the baker(s)  listed after.
Ose pre-made a few slice & bakes and had them ready to go.

1. Almond Galettes - Boug

2. Almond Paste Macaroons - Con
3. Angie's Figgy Cookie - Connie
4. Baklava - Pixie/Sami
5. Benne Cakes - Boug
6. Brownie Nut Slice - Ose

7. Butter Cookies - Debbie/Rachel
8. Caramel Pecan Cookies - Sam
9. Caramel Pecan Tarts - Boug
10. Caramel Tarts - Boug
11. Chocolate Cherry Cordials - Debbie/Rachel - From Parade Magazine Dec 9, 2012
12. Cinnamon Brown Sugar - Nikki

13. Toasted Coconut Wafers - Boug
14. David's Famous Chocolate Chip Cookies - Sami
15. Chocolate Chip Pretzel Cookies - Boug

16. Chocolate Cookie Slice - Sami/Con
17. Chocolate Crinkles - Con

18. Chocolate Puddles - Ose  - this is from 101 Cookbooks

19. Coconut Cookies - Ose
20. Hershey Chocolate Blossoms - Vicki
21. Kaleidascope - Ose
22. Kiefles - Boug/Vicki

23. Lemon Lace Cookies - Sami

24. Lemon Meringue - Sami
25. Lemon Poppyseed - Ose
26. Leonard's Oatmeal Cookies - Sam
27. Mock Macaroons - Boug
28. Nut Cups - Debbie/Rachel

29. Oatmeal Raisin - Nikki
30. Palmiers - Vicki
31. Peanut Butter Cookies - Jamie 
32. Russian Tea Cakes - Ose
33. Snickerdoodle - Jamie
34. Speculaas - Boug
35. Spritz - Anderson Family Recipe - Vicki


Oven Duty - Pixie / Ose
Runner / Cooling Duty - Ose / Pixie
Dishes Duty: Connie, Boug, Ose and others as the fancy struck them.

Bakers: (in order of appearance):
Connie

Sami
Vicki
Boug
Pixie
Ose
Nikki
Jamie
Debbie
Rachel

Nut Cups - Debbie's

REFRIGERATE   325F  30 Minutes
Crust:
1 - 3 oz pkg cream cheese
1 stick butter (1/2 cup)
1 cup flour
pinch of salt

combine as for pie crust. Form into balls and refrigerate for one hour.
Remove from refrigerator and press balls into miniature ,muffin tins to form cups.

Filling:
3/4 to 1 cup chopped pecans
3/4 cups brown sugar (packed)
1 tsp vanilla
2 Tbsp melted butter
1 egg
1/4 tsp salt

Put one teaspoon of filling in each  cup.  Bake 30 minutes  at 325 F
Do not grease tins.

When cool sprinkle with powdered sugar.

Spritz - Anderson Family Recipe

350F - 

1 cup softened butter
3/4 cup sugar
1 large egg yolk
1 2/3 Cup to 1 3/4 cup flour (Cookies shouldn't flatten if enough flour is added)
1 tsp almond extract

Cream butter well and add sugar. Then egg yolk, flour and extract. Mix well.

Put into cookie press and put onto ungreased cookie pan. Bake at 350F til light yellow.

Chocolate Cherry Cordials

350 F - 8 minutes

by: Pam Correll

Photo by: Francis Janisch

This recipe, from Pam Correll of Brockport, Pa. (pictured right), won the Grand Prize in PARADE's 2012 Holiday Cookie Bake-Off and is the winner of the Drop Cookie Category. Click here to view all of the winning recipes.

Pam's story: "This year I put my thinking cap on and decided to take an old family favorite and make it a bit more festive. Chocolate, cherries, and rum flavoring all rolled up into one cookie is simply irresistible. This cookie is a little pocket of joy!"

ingredients: Add all to shopping list

For Cookies:
1/2 cup butter, softened
1 cup sugar
1 egg
1 tsp rum extract
1 1/2 cups flour
1/3 cup cocoa powder
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
30 maraschino cherries, drained and patted dry with paper towels
2 Tbsp sugar, for coating

For Glaze:
1 cup confectioners' sugar
1 tsp rum extract
4 tsp maraschino cherry juice

At a glance: Servings: Makes 30
Active Time: 25 min
Total Time: 35 min

directions: 1. Preheat oven to 350°F. In a large bowl, beat butter, sugar, egg, and rum extract until light and fluffy. Add flour, cocoa, salt, baking soda, and baking powder. Beat well.

2. Flatten about 1 Tbsp dough. Place a cherry on top; mold dough around it. Roll in sugar. Repeat with remaining dough.

3. Place cookies 2 inches apart on an ungreased baking sheet. Bake 8 minutes. Cool on a rack.

4. For glaze, whisk ingredients; spoon over cookies.

KITCHEN COUNTER: Makes 30. Per Serving: 140 calories, 19g carbs, 1g protein, 6g fat, 20mg cholesterol, 90mg sodium, 1g fiber

Chocolate Puddle Cookies

325F - 12 to 15 min

I've used both 365 organic powdered sugar from Whole Foods, and Hain organic powdered sugar with success. I prefer to use non-alkalized cocoa powder (Scharrfen Berger or Dagoba) but also tested with Droste, which is a Dutch-process cocoa powder. All with success. On the nut front, be mindful of how you toast your walnuts - it's the single factor that impacts the personality of these cookies most. Using deeply toasted walnuts makes for a much more intense, nutty cookie. Lightly toasted walnuts can sometimes be mistaken for chocolate chips, and make for a much more mild cookie. Both good! Also, cooking time - you don't want to over or under bake here - over bake, and your cookies will cool too a crisp, under bake, and they are too floppy and crumbly. Also, underbaking makes it more difficult to remove the cookies from the parchment paper after baking - you get the swing of it after a batch or two. Use large eggs, I suspect if you use extra-large, the batter will run, and you'll have to compensate with more powdered sugar.

3 cups / 11 oz / 310 g walnut halves, toasted & cooled
4 cups / 1 lb / 453 g confectioner's (powdered) sugar
1/2 cup plus 3 tablespoons / 2 oz / 60 g unsweetened cocoa powder
scant 1/2 teaspoon fine grain sea salt
4 large egg whites, room temperature
1 tablespoon real, good-quality vanilla extract

Preheat oven to 320F / 160C degrees and position racks in the top and bottom third. Line three (preferably rimmed) baking sheets with parchment paper. Or you can bake in batches with fewer pans.
Make sure your walnuts have cooled a bit, then chop coarsely and set aside. Sift together the confectioner's sugar, cocoa powder, and sea salt. Stir in the walnuts, then add the egg whites and vanilla. Stir until well combined.
Spoon the batter onto the prepared sheets in mounds of about 2 tablespoons each, allowing for PLENTY of room between cookies. These cookies are like reverse Shrinky Dinks - they really expand. Don't try to get more than 6 cookies on each sheet, and try to avoid placing the batter too close to the edge of the pan.
Bake until they puff up. The tops should get glossy, and then crack a bit - about 12 -15 minutes. Have faith, they look sad at first, then really blossom. You may want to rotate the pans top/bottom/back/front.
Slide the cookies still on parchment onto a cooling rack, and let them cool completely. They will keep in an airtight for a couple days.
Makes 18 large cookies.

101 Cookbooks http://www.101cookbooks.com/

Joules Here:

I would say, we need to cut it down to about 1/2 tablespoon per cookies to get more quantity out of this recipe. The cookies are very large and very yummy!

Toasted Coconut Wafers

375F oven - Bake 10 to 12 Minutes - REFRIGERATE

Ingredients:
1 cup butter, softened
1 1/4 cups sifted powdered sugar
1/2 tsp almond extract (or vanilla)
1/8 teaspoon salt
1 egg yolk
2 1/4 cups all-purpose flour
1 cup shredded coconut, toasted
1 beaten egg white
1 1/2 cups shredded coconut

Directions:
1. in a large mixing bowl beat softened butter - about 2 to 4 minutes
Add powdered sugar, almond extract and salt.
Beat until combined, scrape down sides of bowl occasionally.
Beat in egg yolk.
Beat in as much flour as you can with mixer, switch to wooden spoon if it becomes too stiff.
Stir in remaining flour and the 1 cup toasted coconut.

2. Divide dough in half. Shape each half into log about 1 1/2" wide.
Brush in egg white and roll in the 1 1/2 cups coconut.
Wrap each roll in plastic wrap or waxed paper. Chill in refrigerator for 4 to 24 hours or until firm.

3. Using sharp knife, cut dough into 1/4 inch thick slices. Place about 1/2 " apart on parchment covered cookie sheet.

4. Bake in 375F oven for 10 to 12 minutes or until edges are lightly browned.
Cool on cookie sheet for 1 minute. Transfer cookies to wire rack. cool.

Mor Mors Coconut Cookies

350F - 10 minutes

Preparation time: 10 minutes
Baking time: 10 minutes
Yield: 15

Jan Schippits earned an honorable mention for this delicate, macaroon-like cookie with a hint of almond flavoring.
1/2 cup sugar
1 egg
2 cups sweetened, shredded coconut
2 tablespoons flour (could sub almond flour for gluten free)
1/2 teaspoon almond extract
1. Heat oven to 350 degrees. Whisk together sugar and egg until smooth; stir in coconut, flour and almond extract. Mix well.
2. Drop dough by teaspoon on a Parchment covered baking sheet. Bake until edges are lightly browned, about 10 minutes. Transfer to wire racks; cool.

Nutrition information per cookie:
97 calories, 42% of calories from fat, 5 g fat, 4 g saturated fat, 14 mg cholesterol, 13 g carbohydrates, 0.8 g protein, 37 mg sodium, 0.6 g fiber

This was cut out of Chicago Tribune - found it at this link http://articles.chicagotribune.com/2003-12-03/entertainment/0312030118_1_cookie-dough-chocolate-chip-original-recipes/3

Palmiers

375 degrees                REFRIGERATE

1 ½ cup all purpose flour

1/8 tsp salt

1 cup cold unsalted butter (no substitution) cut up

½ cup sour cream

Granulated sugar

Cinnamon-sugar

1. Combine the flour and salt in a large bowl, cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Stir in the sour cream. Turn dough out onto a smooth surface and knead 6-8 times, until mixture holds together. Shape into a ball, then flatten slightly into a disk and wrap well in plastic wrap. Refrigerate overnight.
2. Unwrap chilled dough and cut into 4 equal pieces. Work with 1 piece at a time while remaining dough is refrigerating. Sprinkle 2 tablespoons sugar on a 15 inch sheet of wax paper and roll the dough, rotating and turning often, into a 12x5 inch rectangle. Remove wax paper. With a sharp knife, lightly mark the halfway point of the 12” side. Sprinkle cinnamon-sugar onto the entire face of dough. Roll both 5 inch sides jelly roll fashion until they meet in the middle. Wrap well and freeze for 30 minutes. Repeat.
3. Line 2 cookie sheets with parchment paper. Cut rolls into ½ inch slices. Dip each cut side into cinnamon-sugar. Place cut side down onto cookie sheet 2 ½ inches apart. Return the cookies to the freezer until firm.
4. Adjust oven rack to top position. Preheat oven to 375 degrees. Bake15 minutes until the edges are golden around the edges. Turn the cookies over and bake 5 minutes more. Take out and cool.
   

   

   
   

   

I found this a couple years ago on this website - always wanted to try and finally did this year (2011) It's outstanding!

Reminds me of those little 'candies' sesame seed and honey type. But strangely enough, no honey in this. Now if someone will help out with how to pronounce this??? thanks!

Diana's Desserts - www.dianasdesserts.com
http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/1911/Recipe.cfm

Benne Cakes

Servings: 3 dozen
Comments:
Benne cakes are traditionally associated with the Deep South, where bennes – sesame seeds – are considered good luck. The recipe actually originated in West Africa, and is enjoyed the world over for its wonderful taste. Wafers and cookies made from benne are now a part of Kwanzaa ("first fruit" in Swahili), the African-American family festival that lasts from December 26 through January 1.

Serve these crunchy little cakes ( also called wafers) at your Kwanzaa parties and celebrations as a delicious appetizer before the meal.
Ingredients:
1 cup brown sugar, firmly packed
1/4 cup unsalted butter, softened
1 egg, beaten
1 teaspoon pure vanilla extract
1 teaspoon freshly squeezed lemon juice
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup toasted sesame seeds

Instructions:
Preheat the oven to 325 degrees (160 C) and lightly grease a cookie sheet. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, vanilla and lemon juice. In a small bowl, whisk the flour, baking powder and salt. Mix the dry ingredients into the butter mixture and stir in the sesame seeds. Drop by the teaspoonful onto the prepared cookie sheet about two inches apart. Bake for 15 minutes, or until the edges are lightly browned.

Makes 3 dozen Benne Cakes

Cinnamon Oatmeal Cookies - by Nikki

350F - 10 to 12 minutes

Ingredients:
1 cup soft butter
1 cup sugar
1 cup packed brown sugar
2 eggs
1 tsp vanilla extract
 1 1/2 cup flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp salt
3 cup quick-cooking oats

Directions:
In a large bowl, cream butter and sugars until light an fluffy. Beat in eggs and vanilla. combine flour, baking soda, cinnamon, baking powder and salt. Gradually add to creamed mixture and mix well. Stir in oats. Shape into 1 1/2 inch balls. Place 2 inches apart on ungreased baking sheet. Bake at 350 for 10-12 minutes or until golden brown. Cool for 1 minute before removing.

David's Famous Chocolate Chips

 375^oF

by David Donley

8 - 10 min.                         YIELD: Full: 10 dozen / Half: 5 dozen

Preheat oven to 375F ....................... Half Recipe:

Combine in medium Mixing Bowl:                             

·      4-1/2 cups flour............................................ 2-1/4 cup

·      2 tsp baking soda................................................ 1 tsp

·      2 tsp Salt.............................................................. 1 tsp

Beat together:

·      2-1/2 cups Butter, Softened =5 sticks.......... 1-1/4 cup

·      1-1/2 cup granulated sugar............................. 3/4 cup

·      1-1/2 cup brown sugar (dark or light).............. 3/4 cup

·      2 tsp Vanilla......................................................... 1 tsp

Combine both bowls and one at a time add

·      4 eggs............................................................... 2 eggs

Mix well together.

Add:

·      2 cups Nuts of your choice................................. 1 cup

·      3-1/2 cups chocolate chips.......................... 1-3/4 cup

Line cookie sheets with parchment paper.

Drop by tablespoon about 1 inch apart

Bake for ONLY 8-10 minutes depending on oven. Cool slightly on tray before removing.

This should make 10 dozen cookies depending on size of each cookie. 

SnickerDoodle Cookies by Vicki

8-10 min 400F
½ cup butter (softened)
½ cup shortening
1 ½ cup sugar
2 eggs
1 tsp baking soda
2 ¾ cup flour
¼ tsp salt
2 tsp cream of tartar
Topping: ½ cup sugar w/ 2 tsp cinnamon

Cream butter shortening & sugar.
Add eggs 1 at a time.
Mix well after each.
Mix dry ingredients.
Add 1/3 to egg mixture at a time mix well after each.
Shape into small balls.
Roll in sugar.
Place 2 inches apart & flatten slightly on greased or parchment covered cookie sheet
Bake for 8-10 minutes at 400F
Remove immediately from sheet

Mock Macaroons

Mock Macaroons -first made 2006

Bake: 350°F for 7-10 min

Ingredients:

·       1 box angel food cake mix

·       1 bag flake coconut

·       ½ cup water

Method:

1.  In large bowl mix together angel food cake mix and flake coconut until well blended

2.  Add water – mix (and mix and mix). At first, you won’t think it will come together, but it will

3.  Either drop by level teaspoon or place in pastry bag with large opening, and drop onto parchment paper covered baking sheet. Allow 1 inch between cookies

4.  Bake at 350F for 7 to 10 minutes - Check bottoms for doneness – they will brown sooner than tops

Option:

You can add some cocoa – 3 to 4 tablespoons – to give chocolate flavor. Add during step 1.

This is a weight watcher recipe – first made in 2006 by Boug