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

Lemon Squares

350°F YIELD: 48 squares

1 cup all purpose or whole wheat flour
½ cup margarine or butter, softened
¼ cup powdered sugar
1 cup granulated sugar
2 eggs
2 teaspoons grated lemon peel – if desired
2 tablespoons lemon juice
½ tsp. baking powder
¼ tsp. salt

Heat oven to 350°F. Mix flour, margarine and powdered sugar. Press in ungreased baking pan, 8x8x2”, building up ½” edges. Bake 20 minutes.
Beat remaining ingredients until light and fluffy, about 3 minutes, pour over baked layer. Bake until no indentation remains when touched in center, about 25 minutes; cool. Cut into 1” squares.

Lemon Wafers

Macaroons - Holiday

12 – 15 Min 325°F

3 egg whites
½ cup sugar
¼ cup flour
dash salt
¼ teaspoon rum extract
3 cups coconut
½ to 1 teaspoon red colored sugar

Heat oven to 325F. Grease and lightly flour cookie sheet. In large bowl, beat egg whites until foamy. Add sugar, flour salt and rum extract; blend well. Stir in coconut. Drop dough by rounded tablespoonfuls 2 inches apart onto greased and floured cookie sheet. Sprinkle with colored sugar.
Bake at 325F for 12 to 15 minutes or until set and lightly browned. Immediately remove from cookie sheet. Yield:16 cookies

Oatmeal Macaroons

10 Min 350°F

1 1/4 cups all purpose flour
1 tsp. baking soda
1 cup margarine, softened
1 cup packed brown sugar
2 eggs
1/2 tsp. almond extract
3 cups quick or old fashioned oats - uncooked.
4 oz flaked or shredded coconut

In medium bowl, combine flour and baking soda. In large bowl, cream margarine and sugar until light and fluffy. Blend in eggs and almond extract. Add flour mixture; mix well. Stir in oats and coconut. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake in preheated 350°F oven 10 minutes or until light golden brown. Let cookies cool 1 minute before removing them from sheets to wire racks.

Orange-Chocolate Rounds

375F Yield: 60 cookies REFRIDGERATE

1 Cup butter, softened
1 ½ cups sugar
1 ½ tsp. Baking powder
¼ tsp. Salt
1 egg
1 tsp. Vanilla
2 ½ cups all-purpose flour
2 tsp. finely shredded orange peel
2 oz unsweetened chocolate, melted and cooled slightly

In large mixing bowl beat butter with mixer on med to high for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides. Beat in egg and vanilla. Beat in flour.
Divide dough in half. Stir orange peel in one, chocolate in other. Cover & chill about an hour or until easy to handle.
Shape each half into 10 inch long roll, wrap in plastic or waxed paper. Chill till firm.
Cut each roll lengthwise in quarters, reassemble alternating colors. Wrap & chill 30 more minutes or until firm.
Using sharp knife, cut dough into ¼” slices, place 1 inch apart on UNGREASED cookie sheet.
Bake 7-9 minutes until edges are firm and bottoms lightly browned, transfer to wire rack, cool.

Pastry Pillows

A bit of work.
This recipe was when Mom taught me how to do Italian cooking technique. She gave me Grandma's (Aldovina's) ravioli cutter to use to make these and showed me how to use it correctly. Who Knew??


REFRIDGERATE
Prep: 40 minutes Chill: 1 hour Bake 10 to 12 min 375F
2 Cups all purpose flour
¼ teaspoon salt
1 cup butter, cut up
1 8 oz package cream cheese, cut up apricot, peach, raspberry, strawberry, or cherry preserves
almond paste
1 beaten egg
1 tablespoon water coarse or pearl sugar

In a food processor bowl combine flour and salt.
Cover and process until mixed.
Add the butter and cream cheese.
Cover and process until well combined.
(Or in a med mixing bowl, beat softened butter and cream cheese with an electric mixer until combined. Add flour and salt: beat on low speed of mixer just until combined.)
Divide dough in half.
Cover and chill at least 1 hour or until dough is easy to handle.
On a lightly floured surface, roll half of the dough at a time to 1/8” thickness.
Cut dough into 2 inch squares.
Place half of the dough squares on an ungreased cookie sheet.
Place a scant ¼ tsp. each of preserves and almond past in the center of each square.
Combine beaten egg and water.
Brush edges of layer squares with egg mixture.
Top each layered square with a plain dough square.
Lightly press edges together then seal all edges with tines of a fork.
Brush filled and sealed dough squares with egg mixture.
Sprinkle lightly with sugar.
Bake in 375F oven for 10 to 12 minutes or until golden.
Transfer cookies to a wire rack; cool.
Makes about 52 – 2” cookies.

Chocolate Peanut Butter Globs

(Makes 20 to 22 cookies)

Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

Photo: Quentin Bacon

    

6 tablespoons (¾ stick) unsalted butter
12 ounces semisweet chocolate chips, divided
2 ounces unsweetened chocolate
2 extra-large eggs
1 tablespoon instant espresso powder, such as Medaglia d’Oro
2 teaspoons pure vanilla extract
¾ cup sugar
1/3 cup plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
¼ teaspoon kosher salt
1 cup whole walnut halves (chopped)
1 cup whole pecan halves (chopped)
2/3 cup peanut butter chips, such as Reese’s

Preheat the oven to 325 degrees. Line a few sheet pans with parchment paper.

In a bowl set over simmering water, melt the butter, 6 ounces of the chocolate chips, and the unsweetened chocolate, stirring occasionally, until just melted. Remove from the heat and cool for 15 minutes.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, espresso powder, and vanilla until combined. Add the sugar, raise the speed to medium-high, and beat for 2 minutes, until the batter is thick and falls back on itself in a ribbon. Set aside.

With the mixer on low, slowly add the chocolate mixture to the egg mixture. Combine the 1/3 cup of flour, baking powder, and salt in a small bowl and fold it into the chocolate mixture with a rubber spatula. In another bowl, combine the walnuts, pecans, peanut butter chips, the remaining 6 ounces of chocolate chips, and the tablespoon of flour and fold it into the chocolate mixture. With 2 soup spoons, drop rounded mounds of batter 1 inch apart onto the prepared sheet pans. Bake for 15 minutes exactly. Cool on the baking sheets.
http://barefootcontessa.com/recipes.aspx?RecipeID=895&S=0

Pecan Pie Squares

350°F YIELD: 60 squares
Crust:
3 cups all-purpose flour
¾ cup butter or margarine, softened
1/3 cup sugar
½ tsp. salt

Heat oven to 350°F.
Grease jelly roll pan, 15.5”x10.5”x1”
Beat flour, butter, sugar, and salt in large bowl with electric mixer on low speed until crumbly (mixture will be dry.)
Press firmly in pan.
Bake about 20 minutes or until light golden brown.

Filling:
4 eggs, slightly beaten
1 ½ cups sugar
1 ½ cups corn syrup
3 tbsp. Butter or marg, melted
1 ½ tsp. Vanilla
2 ½ cups chopped pecans (can sub walnuts)

Mix all ingredients except pecans in large bowl until well blended.
Stir in pecans.
Pour filling over baked layer; spread evenly.
Bake about 25 minute or until filling is set.
Cool completely.
Cut into 10 rows by 6 rows.

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