Spritz Cookies

400F

– Vicki – first made 2011 (NOT the family recipe - check for that one)

1 cup butter

½ cup sugar

1 egg

½ tsp salt

1 tsp almond extract

1 ¼ cup all purpose flour *

Heat oven to 400 degrees. Mix butter, sugar, egg, salt and flavor thoroughly. Work in flour. Using ¼ dough at a time, force dough through cookie press on ungreased baking sheet in desired shapes.

Bake 6-9 minutes, or until set but not brown.

* Recipe typically calls for 2 ¼ cup of flour, start with 1 ¼ cup then add more to taste.

Fudge - Lime Milk Fudge

By Strange 12-11-10

Chocolate Delice

From Favorite cookie Recipes by Lou Seibert Pappas

375F – Yield 3 Dozen

10 oz Semi-sweet Chocolate

6 eggs, separated at room temperature

1 tsp Vanilla

¼ cup sugar

2 tbsp All-purpose flour

¼ tsp Salt

½ cup Butter, at room temperature

Preheat oven to 375F

Melt chocolate in double boiler over hot water (or in Microwave, stirring every 30 seconds until melted)

Beat egg yolks until light and pale yellow in color

Beat in vanilla, 1 tablespoon sugar, flour, salt and butter,

Stir in chocolate and mix until smooth.

Beat egg whites until soft peaks form.

Add remaining 3 tbsp sugar.

Continue beating until stiff.

Fold beaten egg whites into chocolate mixture.

Turn into buttered 9x13 baking pan.

Bake in 375 F oven for 15 minutes or until the center is barely set. Let cool, then chill.

Cut into squares.

Let warm to room temperature before serving.
Cut so fit into cupcake paper and put in those for delivery

Cinnamon Maple Rings | Mrs. Fields Cookie Book

REFRIGERATE
325F
Bake: 16-17 minutes

Ingredients:
2 cups flour
1/4 cup white sugar
1 cup butter, chilled& cubed
1/4 cup maple syrup - chilled
2-4 tbsp ice water

Filling:
1/4 cup white sugar
4 tsp ground cinnamon

Topping:
1/4 cup maple syrup

1. Combine flour and sugar in medium bowl. Add butter and mix until dough forms small pea-sized pellets. Add chilled maple syrup and 2 tbsp water, and mix until dough can be formed into a ball. Do not overmix or pastry will be tough.
2. Separate dough into 2 balls and flatten. Wrap dough tightly in plastic wrap or in plastic bags and refrigerate for 2 hours.
3. Preheat oven 325* F. 
4. To Prepare the filling: Combine sugar and cinnamon in small bowl.
5. Using a floured rolling pin on a floured board, roll one piece of dough into a rough rectangle 10" x 15" and .125" think. Sprinkle dough with half of the cinnamon-sugar filling. Starting with smaller side, roll dough up tightly into a cylinder. Dampen edge with water and seal. Repeat with remaining dough. Wrap each roll in plastic and refrigerate for 1 hour.
6. Using a sharp, thin knife cute .25" slices from each roll. Place slices on ungreased baking sheets, 1" apart.  Brush tops with .25 cup maple syrup. Bake for 16 minutes until light golden brown. Immediately transfer cookies to a cool, flat surface with spatula.

Makes 4 dozen.

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. 

Sugar Plums - Candied

Made by Strange 2010

2010 Results

Here we go folks -
The official total for this year as follows: (name(s) refer to person making / baking them)
1. Sugar Plums - Strange
2. Carmel Slice - Sami / Boug
3. Pink Piggys  & Blue Piggys - Emme / Cari
4. Pinwheels - Kaitlin
5. Kiefel - Con / Vicki
6. Swiss Chocolate - Boug
7. Chocolate Cookie Slice - Sami / Emme
8. Chocolate Crinkle - Connie
9. Lime Fudge - Strange
10. Hershey Mini Kiss Blossoms - Sami
11.Chocolate Gooey Butter Cookies - Con/Vic
12. Lemon Lace - Kaitlin/Strange
13. Speculaas - Boug
14. Apple Oatmeal Cookies - Kaitlin
15. Snickerdoodle - Vicki
16. Leonards Oatmeal - Sami
17. Bacon Chocolate Chip - Kaitlin
18. Cinnamon Oatmeal - Nikki
19. Itty Bitty Chocolate Chip Cookie - Kaitlin/Strange
20. Candy Cane Crisps - Strange / Sam
21. Mint Meltaways - Cari
22. Peppermint Patties - Arly
23. Carmel Pecan Cookies - Sami
24. Chip & Dip - Strange / Sami
25. Chocolate Covered Cherry - Cari / Kaitlin
26. Yoda Chocolate Spritz - Kaitlin / Cari
27. Angie's Figgy Cookies & Angie's Treasures (surprise) cookies - Strange/Sam/Alli
28. American Sugar Cookies - Emme/Cari
29. Cinnamon Maple Rings - Kaitlin
30. David's Famous Chocolate Chips - Alf
31. Almond Galattes - Boug/Alf
32. Baklava - Strange & Sami
33. Heath Chip - Cari

34. Red Velvet - Emme, Cari
35. Mock Macaroons - Boug
36. Nut Rugaleh - Boug
37. Smore Bars - Boug
38. Sugar Cookies roll out - Vicki
39. Marshmallow Treats - Cari
40. Chocolate Delice - Strange/Emme
41. Carmel Pecan Tarts - Boug/Sami/Strange

Strange, Boug, Emme & Kaitlin got there Friday about 5:30 - headed out to dinner after unloading supplies at at a favorite Mexican Restaurant with Connie & Sami. (Vic had to work)
Back at the Ranch after dinner, we started on our refrigerator doughs and Strange did her Lime Fudge.
Headed to bed around Midnite to be ready for Saturday.
Saturday - did eggs, bacon and hash browns on the griddle - made the bacon for the bacon chip cookies.

Started baking and making new doughs.
Cari arrived with more supplies.
Throughout the day, various guest chef's arrived -
Vicki's friend Nikki -
Amy & Arli & Zana - Con's friend and her daughter & daughters friend.
Sami's friend Alli.
Family friend Alfie.

Most motivating was a tie between Sami / Kaitlin / Alfie.
Sami was totally up for this - kept us all cooking.
Kaitlin kept finding new and different recipes to try.
Alfie got there when we were all starting to tire & got us all going again.
Special Kudo's to the Anderson women - Con, Vic, Sami for the great job organizing and cleaning the house. Another successful year - lots of goodies and lots of fun.
Thanks everyone!!

WHAT TO BRING!

Recipe to make
*** special ingredients specific to recipe ***
Containers to take home cookies
*and please - TAKE HOME COOKIES! we end up with tons of them. more than half the fun is baking them...
Basic ingredients to throw into the mass production
-Flour
-Sugar
-Vanilla
-eggs

Apron
Hairnet
Relaxed & happy attitude

Options: Please label with PERMANENT MARKER any of your utensils you want back
Mixing bowls
Cookie sheets
spoons
mixers
beaters (colored electrical tape works to label these - I have some if you need)

Cookie 'Day' Schedule - tentatively

Hello all -
Here is a tentative schedule for Cookie Day - based on past episodes....

Friday December 10th:
~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 - possibly 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 December 11th: (C-Day)
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 or 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 on 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 December 12th:
9am-ish - breakfast
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!
 

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.

Butter Cookies: Black and White Cut-outs

 375F                 Bake 9 to 11 minutes                       REFRIGERATE

2 3/4 cups plus 2 tablespoons all-purpose flour, divided
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla
1/4 cup unsweetened cocoa powder
4 ounces white chocolate, melted
4 ounces semisweet chocolate, melted

1. Combine 2 3/4 cups flour, baking soda and salt in medium bowl.
Beat butter, granulated sugar and brown sugar in large bowl with electric mixer until light and fluffy.
Beat in eggs, one at a time.
Beat in Vanilla.
Add flour mixture; beat until well blended.
Remove half of dough to another bowl.

2. For chocolate dough, beat cocoa into one half of the dough until well blended.
For butter cookie dough, beat remaining 2 tablespoons flour into other half of dough.
Flatten each dough into disc; wrap in plastic wrap and refrigerate 1 1/2 hours or until firm.
(May be refrigerated up to 3 days before baking.)

3. Preheat oven to 375F
Working with one type of dough at a time, place dough on lightly floured surface.
Roll out to 1/4 inch thickness.
Cut into desired shapes with cookie cutters.
Place Cutouts 1 inch apart on parchmented cookies sheets.
Bake 9 to 11 minutes or until set.
Cool on sheets 2 minutes, remove to racks and finish cooling.

4. Place cooled cookies on was paper.
Drizzle melted white chocolate on chocolate cookies with fork.
Drizzle melted semisweet chocolate on butter cookies.
Let stand about 30 minutes or until chocolate is set.

Bisquick / Jiffy Mix substitute

I haven't tried this yet, but found it on

 

Make Your Own Bisquick Mix

by Marily

4 ½ c sifted flour
2 Tbsp sugar
1 Tbsp + 1 ½ tsp baking powder
1 c shortening
½ tsp salt
2/3 c powdered milk

Stir together flour, baking powder, salt, and sugar. Sift together 2-3 times in a large bowl. Cut in shortening with pastry blender or two knives until the mixture is similar to cornmeal. Add dry milk. Use in recipes that call for Bisquick or all-purpose mix.
To get recipes for your All-Purpose Mix, you can buy one small package of Bisquick from the store. Get a coupon here. Cut out the recipes from the box and store them in a container with your mix. You could also buy a package of the store brand, like I did. Even cheaper, go to Betty Crocker's website to get free recipes.

Here's another version from:
http://plainjanemom.com/2007/01/28/make-your-own-bisquick-substitute-because-thats-about-as-home-made-as-i-get/

Make your own Bisquick substitute.

Ever need to make something fast with Bisquick, but then you realize you’ve even run out of that? Give this a try:
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon Crisco
Mix dry ingredients together, then using a pastry knife cut the Crisco into the mix. Makes 1 cup Bisquick equivalent.
Unlike real Bisquick, this has to be stored in the fridge — which makes it less convenient than the real-deal, but it works in a pinch. It is also good if you’re concerned about all the weird ingredients found in Bisquick. (Haha, I know…)

Chocolate - Almond Toffee Bars

20 Min 350°F
YIELD: 3 DOZEN BARS
2 cups all-purpose flour
1 cup packed light brown sugar
1 cup margarine - softened
2 tsp. vanilla extract
1 large egg
1 cup package semisweet-chocolate pieces
3/4 cup sliced almonds, toasted

1. Preheat oven to 350°F. Grease 15 1/2” by 10 1/2” jelly-roll pan. Into large bowl, measure flour, brown sugar, margarine, vanilla and egg. With mixer at low speed, beat ingredients just until blended, occasionally scraping bowl with rubber spatula. Increase speed to medium; beat until well mixed. With floured hands, pat dough evenly into pan. Bake 20 minutes or until golden.
2. Remove toffee crust from oven; immediately sprinkle with chocolate pieces. Let chocolate pieces soften slightly, then spread evenly over toffee crust. Sprinkle with toasted almonds. Cool in pan on wire rack. Cut when cooled, store in tightly covered container. makes 3 dozen bars. (each bar: about 130 calories.)

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.

Cranberry-Pecan Bars

350°F YIELD: 36 bars

1 cup all-purpose flour
2 tbsp. Sugar
1/3 cup margarine or butter
½ cup finely chopped pecans
1 ¼ cups sugar
2 tbsp. All-purpose flour
2 beaten eggs
2 tbsp. Milk
1 tbsp. Finely shredded orange peel
1 tsp. Vanilla
1 cup chopped cranberries
½ cup coconut
½ cup finely chopped pecans

For crust, in a medium mixing bowl combine the 1 cup flour and the 2 tbsp. Sugar. Using a pastry blender, cut in the margarine till mixture resembles coarse crumbs. Stir in ½ cup pecans. Press flour mixture into the bottom of an ungreased 13x9x2” baking pan. Bake in a 350° oven for 15 minutes.
Meanwhile in a large mixing bowl combine the 1 ¼ cups sugar and the 2 tbsp. Flour. Stir in the eggs, milk, orange peel and vanilla. Fold in the cranberries, coconut and ½ cup pecans. Spread over partially baked crust. Bake in a 350° oven for 25 to 30 minutes more or till top is lightly browned. Cool in pan on a wire rack. While still warm, cut into bars. Cool completely.

Chocolate Fudge - Foolproof

Not as good as real fudge, but lots less work. and still tasty.

1 1/2 cups semi-sweet chocolate chips
1 can (14oz) Sweetened condensed Milk
dash salt
1/2 to 1 cup chopped nuts
1 1/2 tsp. vanilla extract

In heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into was paper lined 8 or 9” sq. pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature. Makes about 2 lb.

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

Cathedral Window FUDGE

Very very sweet! Thinner slices or smaller log (1 1/2"?) would be a better serving size

1[12-oz] pkg. [2 cups] semisweet chocolate chips
1[16-oz] can Chocolate Frosting
2 cups multicolored miniature marshmallows

Melt chocolate chips in large saucepan over low heat, stirring constantly until smooth. Remove from heat. Stir in frosting. Fold in marshmallows. Let stand 15 minutes or until mixture is cool enough to handle.
Divide mixture in half. Pour mixture onto sheet of plastic wrap, scraping mixture from saucepan. Shape each half into 9x2-inch log. Wrap tightly in wax paper; refrigerate 2 hours or until firm.
With thin sharp knife, cut log into1/2 inch long slices.

French Lace Cookies

325°F YIELD:
½ cup light corn syrup
¼ cup butter
¼ cup shortening
1 cup sifted flour
1 cup chopped nuts
2/3 cup brown sugar firmly packed

Combine corn syrup, butter, shortening and brown sugar in a saucepan. Bring to a boil and remove immediately from the heat. Blend in flour and nuts gradually. Drop by rounded teaspoonfuls on a greased baking sheet about 3” apart. Bake in a slow oven 325°F 8 to 10 minutes. Cool 1 minutes. Remove carefully with a spatula. Roll cookies immediately on a clothes pin while still hot. Can also be shaped like a cone. If cookies are cold and are hard to handle, put back in oven for a moment.

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

Ginger Cookies

Jessica’s Marshmallow Clouds

I pulled this recipe in honor of my oldest niece Jesse. Gotta give her credit - it's somewhat complicated and she made them just fine at a young age.
It's a tough cookie to make pretty - the marshmallows blow up, and you have craters. Easy to overcook, so go for the under-cooked vs over - otherwise they get really hard after they cool.
I've also made them with raspberry flavored chocolate chips. Outstanding!

400°F

YIELD: 3 ½ DOZEN
3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
½ tsp. Baking soda
1 cup white sugar
1 cup light brown sugar, firmly packed
1 cup salted butter, softened
2 large eggs
2 tsp. pure vanilla extract
2 cups (12 oz) miniature semisweet chocolate chips
8 oz miniature marshmallows, frozen

Preheat oven to 400°F.
Until you are ready to assemble the cookies just prior to baking, keep the marshmallows in the freezer – otherwise they will thaw too rapidly.
In medium bowl combine flour, cocoa and baking soda. Set aside. Combine sugars in a large bowl. Using an electric mixer, blend in butter scraping down the sides of the bowl. Add eggs and vanilla and beat at medium speed until light and fluffy. Add the flour mixture and chocolate chips, and blend at low speed until combined. Batter will be very stiff. Gather 4-5 frozen marshmallows in the palm of your hand and cover them with a heaping tablespoonful of dough. Wrap the dough around the marshmallows, completely encasing them and forming a 2” dough ball. Place balls on ungreased baking sheets, 2” apart. Bake 8-10 minutes. Cool on pan 2 minutes then transfer to a cool, flat surface.

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