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

Cookie 'Day' Schedule - tentatively

Cookie 'Day' Schedule - tentatively

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

Friday December 14:
~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 December 15th: (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 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 16th:
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!

Rules - 2012 - Read First

 1. Make Cookies Small!! Everyone wants a taste of each, but not a meal of each.
If you get bored making so many cookies - ask someone for help

2. Use Parchment Paper under EVERYTHING (even pan cookies) Non-Stick sticks. If you don't want to scrub pans - use parchment

3. Don't get stressed out - try different jobs, washing dishes, watching the oven (it does tricks), moving cooled cookies to holding pans.
3a. We do need a designated Oven watcher. Cuts Waaaay down on burnt cookies... and next year, we'll put a cushion on your stool.

4. The cookies don't have to be PERFECT. It gives them a homemade look and they still taste great

5. Pay attention to 'Hot Pan!!'

6. Someone has to clean the house later, please do your best to keep flour (and the rest of the ingredients) in the mixing bowl.

7. If you see a camera sitting around - take pictures with it


8. Write two index cards with the recipe.
- one with the name, one with name, time, temp. Give these to the 'Oven Princess'

9. Dishes are washed to the 'Alice' Standard (our mom who was a Nurse). don't be offended if we send them back to be re-washed. Speaking of which, wash your hands. This is your first defense against germs (or a punch in the trach)

10. We want a copy of all recipes made to add to the blog. (This means YOU Debbie!)

Don't forget to 'DING!'

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

Soft Chocolate Cookies

Made 2011 by Nan & Sophia
Recipe by Beth Struble
Servings: 33

Ingredients:
1 cup butter
1 1/2 cups sugar
2 eggs
2 tsp vanilla extract
2 cups all purpose flour
2/3 cup baking cocoa
3/4 tsp baking soda
1/2 tsp salt
confectioner's sugar for dusting

Directions:
1. mix cream, butter & sugar. Add eggs one at a time. beat in vanilla.
2. combine the flour, cocoa, baking soda, and salt. gradually add to creamy mixture
3. cover and refrigerate for 1 hour or until easy to handle.
4. Roll into 1" balls. Place 2" apart on parchment or ungreased baking sheet.
5. Bake at 350F for 8-10 minutes.
6. Move to wire racks, dust with powdered sugar.

Orange Delight Cookies

 First made in 2011 by Kaitlin

We clipped it out of a newspaper somehow, some when.  When searching to add to blog (in 2019) I found at this website. It even has the same photo as in the newspaper cut out .

Jo Ryman Scott’s Orange Delight Cookies

In 1961, these light, fresh-orange-and-sugar-glazed, tea cookies won Scott the first-ever bake-off at Fairbanks, Alaska’s Tanana Valley State Fair, making her Grand Champion. Scott brought the family recipe–for which she credits Pauline Angerhofer—to Alaska with her from South Dakota in 1953. I visited her there to talk about the cookies and her other Tanana Valley fair exploits. She says the flavorful secret to these deceptively plain-looking little delights, is dipping the fresh-baked cookies while still hot-from-the-oven into a mixture of fresh-squeezed orange juice and sugar

Makes 6 dozen

Cookie Ingredients

• 1 1/2 cup brown sugar
• 3/4 cup butter, softened
• 2 eggs
• 1 tsp. vanilla
• 3 cups flour
• 1 tsp. salt
• 1 1/2 tsp. baking powder
• 1/2 tsp soda
• 1/2 cup milk
• 1 tsp vinegar

Orange Glaze Ingredients

• 1 cup fresh-squeezed orange juice (about three oranges)
• 3 cups sugar
• 2 tsp finely-grated orange zest

Instructions

1. Cream butter and sugar. Add eggs, beating after each addition. Add vanilla. Sift flour, salt and baking powder together. In a cup, add vinegar to milk and stir to sour. Dissolve soda in sour milk. Alternate adding flour and milk to the butter/sugar/eggs mixture. Beat until smooth. Refrigerate dough for 3 hours. When ready to bake, preheat oven to 350. Roll small balls of dough, or drop by the rounded teaspoon-ful onto parchment-lined cookie sheet. Bake for 12 minutes.
2. While baking, make glaze. Whisk together orange juice, sugar and orange zest. When cookies finish baking, immediately dunk in glaze and set on waxed paper to dry 1 1/2 hours. Flip over and let dry another 1 1/2 hours.

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.
   

   

   
   

   

Glazed Apple Cookies - Sophia & Nan

Cookies:                                                           400F    10-12 minutes
1/2 cup shortening
1 1/3 packed cup brown sugar
1 egg
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup apple, finely chopped
1 cup raisins
1/4 cup milk

Glaze:
1 1/2 cups confectioners sugar
1 tbsp butter
1/2 tsp vanilla extract
2 1/2 tbsp half & half
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeg

Directions:
1. Beat shortening and brown sugar together until light and fluffy. Beat in egg
2. Stir together flour, baking soda, salt, cinnamon, cloves and nutmeg
3. Stir in half the dry ingredients, to the creamed. Then stir in raisins and apples. Stir in remaining dry mix and milk.
4. Drop Tbsp 1 1/2 inches aprat on a greased sheet.
Bake at 400F for 10 - 12 minutes.

Glaze:
Combine powdered sugar, butter, vanilla & cream to make it a creamy consistency. Spread on cookies.

18 servings

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

Hot Cocoa Cookies Drop - Nikki

Ingredients:
2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup powdered hot cocoa mix - Swiss Miss - 5 packets
1 cup (2 sticks) butter, softened
3/4 cups packed brown sugar
3/4 cups granulated sugar
1 tsp vanilla extract
2 eggs
2 cups white chocolate chips

Directions:
Preheat oven to 350 degrees. Cream together butter and both sugars. Add cocoa mix. Add eggs 1 at a time. Add vanilla. Slowly add in flour alternating w/salt and baking powder. Stir in chips. Drop by rounded spoonfuls onto baking sheet. Bake 10-13 minutes. Allow to cool for 2-4 minutes on cookie sheet before removing to cooling rack. Makes about 3-4 dozen depending on size.

Flourless Peanut Butter Cookies

350F Oven - bake 10 to 12 minutes

 Hands-On Time: 10 Mins

Total Time: 30 Mins

Yield: Makes 36 cookies 

Ingredients

• 2 cups creamy peanut butter
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons baking soda
• 1/2 teaspoon kosher salt

How to Make It

Step 1

Heat oven to 350° F. Line 2 baking sheets with parchment. In a large bowl, mix together the peanut butter, sugars, eggs, baking soda, and salt until smooth.

Step 2

Shape the dough into balls (about 1 heaping tablespoon each) and place 2 inches apart on the prepared baking sheets. Using the tines of a fork, flatten each ball, creating a crisscross pattern.

Step 3

Bake, rotating the baking sheets halfway through, until puffed and golden, 10 to 12 minutes (the cookies will deflate as they cool). Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

Nutritional Information

• Calories 133
• Fat 7g
• Sat fat 1g
• Cholesterol 12mg
• Sodium 170mg
• Protein 4g
• Carbohydrate 15g
• Sugar 13g
• Fiber 1g
• Iron 0mg
• Calcium 7mg

2011 Cookie Day Results

We had a great group of chefs stop by -
Connie
Vicki
Sami
Boug
Strange
Debbie
Ose
Cari
Kaitlin
Karlene
Nan
Sophia
Nikki
Marianne

Results somewhat in the order in which they were made:
1. Hungarian Kiefle - by Boug
2. Caramel slice - Strange & Sami
3. Hershey's Kiss Blossoms - Vicki
4. Chocolate Slices - Strange & Sami
5. Chocolate Krinkles - Connie
6. Lemon Lace - Boug
7. Spritz - Vicki
8. Leonard's Oatmeal - Connie
9. Caramel Pecan Tarts - Deb
10. Maple Bacon Chocolate Chip - Kaitlin & Cari
11. Pretzel Rolo Treat - Karlene
12. Brownie Nut Slices - Ose
13. Cheese cake slices - Ose
14. Flourless Peanut Butter Cookies - Sophia & Nan
15. Hot Cocoa Cookies - Nikki
16. Snickerdoodles - Vicki
16. Benne Cakes - Boug
17. Caramel Pecan Cookies - Sami
18. Glazed Apple Cookies - Sophia + Nan
19. Holiday Macaroons - Cari
20. Chocolate Chip with Pecans - Debbie
21. Brickle Drop Cookie - Kaitlin
22. Palmiers - Vicki
23. Russian Tea Cake - Debbie
24. Sugar Cookies - Cari
25. Spicy Nut Rugaleh- Boug
26. Peanut Butter Rolo Kisses - Sami
27. Lemon Cookies - Deb / Marianne
28. Meltaway Sugar balls - Kaitlin
29. Angie's Peppermint Surprise - Boug
30. Orange Delight Cookies - Kaitlin
31. Soft Chocolate Cookies - Sophia
32. Oatmeal Cranberry Peanut Butter - Nan
33. Baklava - Strange + Sami
34. Angie's Figgy Cookies - Sami
35. Tollhouse Original Chocolate Chip Cookie - Vicki
36. Hermits - Boug

37. Cinnamon Oatmeal Raisin Cookies - NIkki
38. Pastry Pillows (Kiefle variation) - Boug

Brownie Nut Slices - 2011 by Ose

BROWNIE NUT SLICES-

1 cup butter, softened

1 ½ cups sugar

1 teaspoon baking powder

¼ teaspoon baking soda

1 egg

4 ounces semisweet chocolate, melted and cooled

1 teaspoon vanilla

2 ½ cups all-purpose flour

Milk

¾ cup finely chopped walnuts

Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, vanilla and salt; beat until combined, scraping sides occasionally. Beat in egg and chocolate until combined. Combine flour, baking soda and baking powder in separate bowl. Beat into the butter mixture as much of the flour mixture as you can with the mixer. Stir in remaining flour with a wooden spoon.

Cover and chill dough for 1 to 2 hours. Divide dough into three equal portions and shape into three 8 ½ inch rolls. Brush with milk; roll in walnuts. Wrap rolls in freezer paper. Store in freezer for up to 6 months. For easier slicing, let rolls of dough thaw in the refrigerator several hours or overnight.

To bake: Cut rolls into 3/8-inch-thick slices. Place 1 inch apart on an ungreased cookie sheet. Bake in a 375° oven about 10 minutes or until edges are set. Cool on cookie sheet for 1 minute. Transfer to wire racks and cool. Makes 60.

Cheesecake Slices - 2011 by Ose

CHEESECAKE SLICES –

Coat the lemony cheesecake rolls in a graham-cracker-and-nut “crust” before slicing and baking.

¾ cup butter (no substitutes), softened

1 3 oz. package cream cheese, softened

¾ cup sugar

2 teaspoons finely shredded lemon peel

2 tablespoons lemon juice

2 teaspoons finely shredded orange peel

1 teaspoon vanilla

2 cups all-purpose flour

¼ cup finely chopped pecans

¼ cup finely crushed graham crackers

Beat butter and cream cheese in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, lemon peel, lemon juice, orange peel, and vanilla; beat until combined, scraping sides occasionally. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Divide the dough in half. Cover and chill for 30 minutes or until easy to handle.

Shape each portion of dough into an 8-inch-long roll. Stir together nuts and graham crackers in a small bowl; place mixture on a sheet of waxed paper. Roll the dough rolls in mixture to coat evenly; press mixture lightly into the dough. Wrap each roll in plastic wrap or waxed paper. Chill for 2 to 24 hours.

Cut dough into ¼-inch-thick slices. Place slices 2 inches apart on an ungreased cookie sheet. Bake in a 375° oven for 8 to 10 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer to wire racks and cool. Makes 60.

2011 Tentative Schedule

Cookie 'Day' Schedule - tentatively

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

Friday December 2nd:
~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 December 3rd: (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 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 4th:
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!

2011 Things to Bring

Camera
Recipe to make
*** special ingredients specific to recipe ***

Containers to take home cookies - please bring these. You'll need them. We need you to need them :)
*and please - TAKE HOME COOKIES! we end up with tons of them. more than half the fun is baking them...

Also: Container to bring home Turkey soup - in case Connie makes 12 gallons again. It is home made :)

Basic ingredients to throw into the mass production
-Flour
-Sugar
-Vanilla
-eggs

Apron
Hairnet
Relaxed and happy attitude

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

Sugarplums

Evan Sklar

Click a Star to Rate This Recipe

Read Reviews or Write Your Own

Makes 20-24 sugarplums| Hands-On Time: 15m | Total Time: 15m

Ingredients

• 1/2 cup slivered almonds
• 4 ounces dried figs
• 2 tablespoons unsweetened cocoa
• 1/2 teaspoon ground cinnamon
• 3 tablespoons honey
• grated zest from 1 orange (1 tablespoon)
• 1/2 teaspoon almond extract
• 3/4 cup granulated sugar

Directions

1. In a small skillet over medium heat, toast the almonds to bring out their flavor. Remove from heat; cool. 
2. Combine the figs, cocoa, cinnamon, and almonds in a food processor, pulsing until peppercorn-size balls form. Add the honey, orange zest, and almond extract. Pulse 3 or 4 times more until well mixed.
3. Spread the sugar in a shallow dish. Form the sugarplums into 1-inch balls and roll in sugar.

By Jane Kirby and Kay Chun,  December 2001

Hermits: Cookies, Bars or Squares

Hermits have a lot in common with good King Arthur Flour. They evolved in New England, they've been a classic for many years and they have great keeping qualities. Back in the day of the clipper ship, tins of long-keeping hermits accompanied many a sailor as he set out for the Orient or other exotic parts of the world.

In comparing old and new variations of hermit recipes, there are very few differences, so as a recipe, it appears to have worn well. Hermits themselves also improve with age, so make enough to weather and warm your winter.

1/2 cup (1 stick) butter
1 cup sugar, white or brown (or a combination)
1 teaspoon salt
2 fresh eggs, well beaten
1 cup buttermilk
1 cup dark, unsulphured molasses
4 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1 cup dried fruit such as raisins, currants or chopped apricots, which you've plumped in a cup of tea or water
1/2 cup chopped nuts or sunflower seeds or whatever you like that's crunchy and good for you (optional)

Preheat your oven according to the way you plan to shape the hermits: 375°F for cookies or 350°F for bars or squares.

In a large mixing bowl, cream the butter and sugar. Add the salt, eggs, buttermilk and molasses.

In a separate bowl, mix the flour, baking soda, baking powder and spices. Stir in the fruit and nuts. Blend the dry ingredients into the wet.

For Hermit Cookies: Drop the dough by the spoonful onto a greased cookie sheet. Bake 12 to 15 minutes. This will make about 6 dozen.

For Hermit Bars or Squares: Spread the dough in a large (13 x 18-inch) greased baking pan. Bake for 25 to 30 minutes or until the top is firm. Cut while still warm.

Version 2: from  

 Hermit Bars Gourmet | September 1992

Can be prepared in 45 minutes or less.

Yield: Makes 24 cookies

Read More http://www.epicurious.com/recipes/food/printerfriendly/Hermit-Bars-12777#ixzz1fO2oDQWD

 

1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 cup unsalted butter, softened
2/3 cup packed dark brown sugar
1 large egg
1/4 cup molasses
1/2 cup raisins or currants
1/2 cup chopped walnuts

Read More http://www.epicurious.com/recipes/food/printerfriendly/Hermit-Bars-12777#ixzz1fO2SijG6



In a bowl whisk together the flour, the baking soda, the salt, the cinnamon, the nutmeg, and the cloves. In another bowl with an electric mixer cream the butter with the brown sugar, beat in the egg, and beat in the molasses. Add the flour mixture, beating the mixture until it is just combined, and stir in the raisins and the walnuts. Spread the mixture in a buttered and floured 13- by 9-inch baking pan and bake it in the middle of a preheated 350°F. oven for 15 to 20 minutes, or until a tester comes clean. Let the mixture cool completely in the pan on a rack and cut it into 24 bars.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Hermit-Bars-12777#ixzz1fO2KoYWL

 

RULES (Accords)

1. Make Cookies Small!! Everyone wants a taste of each, but not a meal of each.
If you get bored making so many cookies - ask someone for help

2. Use Parchment Paper under EVERYTHING (even pan cookies) Non-Stick sticks. If you don't want to scrub pans - use parchment

3. Don't get stressed out - try different jobs, washing dishes, watching the oven (it does tricks), moving cooled cookies to holding pans.
3a. We do need a designated Oven watcher. Cuts Waaaay down on burnt cookies...
and next year, we'll put a cushion on your stool.

4. The cookies don't have to be PERFECT. It gives them a homemade look and they still taste great

5. Pay attention to 'Hot Pan!!'

6. Someone has to clean the house later, please do your best to keep flour (and the rest of the ingredients) in the mixing bowl.

7. If you see a camera sitting around - take pictures with it


8. Don't forget to 'DING!'

Cathedral Window Fudge

1[12-oz] pkg. [2 cups] semisweet chocolate chips

1[16-oz] can Chocolate Frosting

2 cups multicolored minature marshmallows

1. 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.
2. 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.
3. With thin sharp knife, cut log into1/2 inch long slices.

Brandy Balls

Brandy Balls from Favorite Cookie Recipes by Lou Seibert Pappas p 116

YIELD: 3.5 DOZEN NO BAKE

2 ½ cups vanilla wafer cookie crumbs (About 60 wafers or one 7.25oz box)

1 cup sifted powdered sugar

2 tbs. Unsweetened cocoa

¼ cup brandy

1 cup finely chopped pecans or walnuts

3 tbs. Light corn syrup

powdered sugar

Place cookie crumbs, sugar, cocoa, brandy, pecans and corn syrup in a mixing bowl. Mix until thoroughly combined. Shape into round balls, about 1 inch in diameter. Roll balls in powdered sugar. Store in an airtight container for 1 day before serving. This will allow flavors to mingle. If using food processor, do wafers first, then add rest of ingredients, using whole nuts.

Bear Claws

Bear Claws from Betty Crocker Red Spoon Collection p 31

400°F YIELD: about 1 ½ dozen cookies REFRIDGERATE

½ cup granulated sugar

¼ cup margarine or butter, softened

2 tbsp. shortening

1 egg

1 tsp. vanilla

1 ¼ cups all purpose flour

½ tsp. baking powder

½ tsp. salt

About 3 tablespoons raspberry jam

About 3 tablespoons chopped nuts

About 3 tablespoons powdered sugar

Mix gran sugar, margarine, shortening egg and vanilla. Stir in flour, baking powder and salt. Cover and refrigerate at least 1 hour.

Heat oven to 400°F. Roll dough into 12” square on lightly floured, cloth covered board. Cut into 3” squares. Spread about ½ tsp. jam down center of each square, sprinkle with about ½ tsp. nuts. Fold 1 edge of dough over filling; fold other edge over top. Place on greased cookie sheet. Make 4 or 5 cuts in 1 long side of each cookie; spread cuts slightly apart. Sprinkle each cookie with about ½ tsp. powdered sugar. Bake until light brown, about 6 minutes.

Banana Nut Bread

Banana Nut Bread 55-65 Min 350°F

– from Betty Crocker’s Cookbook

2 ½ cups all-purpose flour

½ cup granulated sugar

½ cup packed brown sugar

3 ½ teaspoons baking powder

1 teaspoon salt

3 tablespoons vegetable oil

1/3 cup milk

1 ¼ cups mashed bananas (2-3 medium)

1 egg

1 cup chopped nuts

Heat oven to 350F Grease bottom only of loaf pan 9x5x3 inches or 2 loaf pans, 8 ½ x 4 ½ x 2 ½ inches. Mix all ingredients; beat 30 seconds. Pour into pan(s). Bake until wooden pick inserted in center comes out clean, 9” loaf 65 to 70 minutes, 8” loaf 55 to 65 minutes; cool slightly. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing. To store, wrap and refrigerate no longer than 1 week.