2014 Cookie Day Results

Thank you  to all the Bakers who came out and joined us.
Quiet Friday evening, Just us family members. Con, Boug, & Sami, joined Vicki after she was done at work and had dinner at Lassen's in Homewood. Ashley joined us after dinner and we got about 7 refrigerator doughs ready for the next day and headed to bed by Midnight.
Next morning, we had breakfast, started the ovens and before 10am Ose was at the door with more dough and we were off!
Eric showed up with Mimosa makings. Maricka surprised all of us by joining us and being our photographer for awhile.

Cari came with Kaitlin and Emme,
Alfie came and made a couple recipes.
Courtney came and wore an apron for a bit. by then, we were winding down - back to just Connie, Vicki and I and we finished up the last of the doughs and called it a night.

With no further ado - the results!

And the results are in! Let me know if I forgot any

Cookie	Who made it:
Almond Galatte	Boug
Angie's Figgy Cookie	Connie
Benne Cakes	Vicki
Chip & Dip cookies	Emme
Chocolate - Chewy Cookies	Vicki
Chocolate Blossoms - Hershey	Boug & Vic
Chocolate Chip - Maple bacon	Kaitlin
Chocolate chip Davids Famous	Ashley
Chocolate Crinkles	Connie
Chocolate Mint Cookie	Boug
Chocolate Peanut Butter Buddy Bars	Ashley
Chocolate Snowflakes	Ashley
Cranberry Pistachio	Cari
Cranberry White Chocolate	Alfie
Butter Cookie - Dutch	Cari
Fudge	Vicki
Ginger Cookies	Ose
Ginger Cookies Swedish	Sami
Guinness Cookies	Cari
Icebox Cookies - Aunt Ione's	Ose
Kiefles	Vicki
Meringue - Sami's Awesome	Sami
Mocha Nut Rounds	Ose
MorMor's	Boug
Nut Cups - Debbies	Sami
Oatmeal - chunky Vanilla Raisin	Alfie
Oatmeal - Leonards	Connie
Palmiers	Vicki
Pink Princess Piggies	Vicki
Rice Krispy with M&M's	Cari
Rugelach - Spicy Nut	Emme
Shortbread Coffee	Boug
Shortbread Jelly Logs	Vicki
Snowcap cookies	Cari
Speculaas (windmill)	Boug
Spritz - Vi Anderson	Vicki
Sugar Cookies Roll out Candy Canes	Emme/Kaitlin
Turtle Pretzel	Kaitlin

Big Soft Ginger Cookies

These nicely spiced, big soft ginger cookies are perfect for folks who like the flavor of ginger but don't care for crunchy gingersnaps. —Barbara Gray, Boise, Idaho

Big Soft Ginger Cookies Recipe photo by Taste of Home

Total Time

Prep: 20 min. Bake: 10 min./batch 350F

Makes: 2-1/2 dozen

 https://www.tasteofhome.com/recipes/big-soft-ginger-cookies/

Ingredients 

• 3/4 cup butter, softened
• 1 cup sugar
• 1 large egg
• 1/4 cup molasses
• 2-1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• Additional sugar

 

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well.
• Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool.

Test Kitchen Tips

The difference between these soft ginger cookies and the crispy kind you use to construct a holiday gingerbread house has to do with the leavening agent. (Think: yeast, baking soda or baking powder.) Leave out the baking soda in this recipe and the cookies will come out hard and crisp.

For less mess, coat your measuring cups in cooking spray before portioning it out.

Have extra ginger on hand? Here are 48 more zesty, zingy, heartwarming recipes to make.

Nutrition Facts

1 cookie: 111 calories, 5g fat (3g saturated fat), 19mg cholesterol, 98mg sodium, 16g carbohydrate (8g sugars, 0 fiber), 1g protein.

Lime Snowball Cookies

https://www.bonappetit.com/recipe/lime-snowball-cookies
REFRIGERATE
Makes: 30 cookies
Bake: 23 minutes

Ingredients

• 1 1/2 cups all purpose flour
• 1/2 cup cornstarch
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup powdered sugar
• 2 tablespoons fresh lime juice
• 1 teaspoon (packed) finely grated lime peel
• 1/2 teaspoon lime oil* NOTE - Needs more lime
  *added cherry oil too
• Additional powdered sugar

Recipe Preparation

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Whisk flour and cornstarch in medium bowl to blend. Using electric mixer, beat butter and 1/2 cup powdered sugar in large bowl until light and fluffy. Mix in lime juice, lime peel, and lime oil. Beat in flour mixture until smooth. Refrigerate dough until just firm, about 45 minutes.
• Using scant 1 tablespoon for each, form dough into balls and place on prepared sheets, spacing 1 inch apart.
• Bake cookies until pale golden on top and browned on bottom, about 23 minutes. Transfer baking sheets to racks; immediately sift generous amount of powdered sugar over cookies. Cool cookies completely on baking sheets. DO AHEAD Can be made ahead. Store airtight at room temperature up to 5 days or freeze up to 2 weeks. Dust with more powdered sugar before serving.

Recipe by Julie Hasson 

Sami made 2013

Chocolate Mint Cookies

  from http://www.bonappetit.com/recipe/chocolate-mint-cookies

350°F 15min.       YIELD: 3-1/2 Dozen               REFRIGERATE

1-1/2 cups all-purpose flour

¾ cup unsweetened cocoa powder (preferably Dutch-process)

1/4 tsp. salt

3/4 cup unsalted (1-1/2 sticks) room temperature

3/4 teaspoon peppermint extract

1/2 teaspoon vanilla extract

1 cup sugar

1 large egg

6 oz. bittersweet (not unsweetened) or semisweet chocolate, chopped

·    Whisk flour, cocoa powder, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Beat in peppermint extract and vanilla extract. Beat in sugar in 3 additions. Add egg and beat until blended. Add dry ingredients and beat just until blended (dough will be sticky).

·    Divide dough between 2 sheets of plastic wrap. Using plastic wrap as aid, form dough on each into 1-1/4 diameter log. Wrap with plastic and Refrigerate dough until well chilled, at least 2 hours. (DO AHEAD Dough can be prepared 1 day ahead. Keep refrigerated.

·    Position 1 rack in center and 1 rack in top third of oven; preheat to 350F Line 2 baking sheets with parchment paper. Unwrap cookie dough logs; roll briefly on work surface to form smooth round logs. Cut logs crosswise into ¼ inch thick rounds. Place rounds on prepared baking sheets, space 1 inch apart. Bake cookies until tops and edges are dry to touch, about 12 – 15 minutes. Transfer baking sheets with cookies to racks; cool completely.

·    Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool melted chocolate until slightly thickened but still pourable, about 10 minutes. Dip fork into melted chocolate, then wave fork back and forth over cookies, drizzling melted chocolate thickly over cookies in zigzag pattern. Refrigerate cookies on baking sheets until chocolate is set about 10 minutes.

·    Store between waxed paper in airtight container.

 

Cherry Christmas Slices

325°F 10-12min   YIELD: 11 dozen cookies         REFRIGERATE

http://www.tasteofhome.com/recipes/cherry-christmas-slices

1 cup butter, softened

1 cup confectioners’ sugar

1 egg

1 tsp. Vanilla

4 eggs

2-1/4 cups all-purpose flour

2 cups red and green candied cherries, halved

1 cup pecan halves

·        In a bowl, cream the butter and sugar. Add egg and vanilla; beat until fluffy. Add flour; mix well. Stir in cherries and pecans. Chill for 1 hour

·        Shape dough into three 10 inch rolls; wrap in plastic wrap and place in a freezer bag. Freeze up to 2 months or until ready to bake. To bake, cut frozen rolls into 1/8 inch slices.

·        Place on ungreased (parchment lined) baking sheets. Bake at 325 for 10-12 minutes or until edges are golden brown. Cool on wire racks.