Tuesday, December 11, 2012

First Annual Cookie Swap!

2012 Recipes

Trisha Yearwood’s Crockpot Chocolate Candy
Sara Heijerman

·      - 2 lbs (36 oz.) salted dry roasted peanuts
·      - 4 oz. German’s sweet chocolate
·      - 1 – 12 oz. package semisweet chocolate chips (about 2 cups)
·     -  2 ½ lbs white almond bark

Put peanuts in the bottom of a 4-quart slow cooker.  Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips, and then the almond bark.  Set the temperature to low and cook for 3 hours.  Do not stir the mixture. 

After 3 hours, stir the mixture with a wooden spoon until smooth.  Drop the candy into cupcake pan liners (I used a regular teaspoon sized spoon, and used mini muffin sized liners, to get more bite-sized candy).  Allow candy to cool completely. 

Makes about 8 dozen small pieces.

Chocolate Covered Peanut Butter Ritz Crackers
Austin Renes

·      - Ritz Crackers
·      - Peanut Butter
·      - Almond Bark
·      - Christmas Sprinkles

Make a peanut butter sandwich using 2 Ritz crackers and peanut butter.  Melt almond bark on the stove or in the microwave.  Dip the cracker sandwich in the almond back, and lift out with a fork, allowing excess chocolate to drip off. 

Place on waxed paper, and add sprinkles.  Allow chocolate to set.

Chocolate Covered Peppermint Cookies
Karin Mabee

·      Keebler’s Grasshopper Cookies
·      White Chocolate
·      Crushed Candy Canes

Dip grasshopper cookies in chocolate, and sprinkle with crushed candy canes.  For an alternative look, dip cookies in regular chocolate, and top with mint chocolate chips.


Jaarsma’s Dutch Letter Bites
Lindsey Jansma

·      4 ½ cups all purpose flour
·      1 tsp salt
·      2 cups cold butter (1 pound)
·      1 beaten egg
·      1 cup ice water
·      1 egg white
·      1 – 8 oz. can almond paste
·      ½ cup granulated sugar
·      ½ cup packed brown sugar
·      Granulated sugar

1.     For dough, in a large mixing bowl, stir together flour and salt.  Cut cold butter into ½ inch thick slices (not cubes).  Add butter slices to flour mixture; toss until slices are coated and separated. 
2.     In a small mixing bowl, stir together egg and ice water.  Add all at once to flour mixture.  Using a spoon, quickly mix (butter will remain in large pieces and flour will not be completely moistened). 
3.     Turn the dough out onto a lightly floured pastry cloth. Knead the dough 10 times by pressing and pushing dough together to form a rough-looking ball, lifting pastry cloth if necessary to press the dough together. Shape the dough into a rectangle (dough still will have some dry-looking areas). Make corners as square as possible. Slightly flatten dough. Working on a well-floured pastry cloth, roll dough into a 15x10-inch rectangle. Fold 2 short sides to meet in center; bring top edge down to meet bottom edge to form 4 layers each measuring (rectangle will now measure 7-1/2x5 inches).
4.     Repeat the rolling and folding process once more. Wrap dough with plastic wrap and chill for 20 minutes. Repeat rolling and folding process 2 more times. Chill dough for 20 minutes before using.
5.     For filling, in a small bowl, stir together egg white, almond paste, ½ cup granulated sugar and the brown sugar. Set aside.
6.     Using a sharp knife, cut dough crosswise into 4 equal portions. Wrap 3 portions in plastic wrap and chill. On a well-floured surface, roll 1 portion into a 12-1/2x10-inch rectangle. Cut rectangle crosswise into five 10x2-1/2-inch strips.
7.     Shape a slightly rounded tablespoon of the filling into a 9-inch-long rope and place it down the center of one strip. Roll up the strip lengthwise. Brush edge and ends with water; pinch to seal. Place, seam side down, on an ungreased baking sheet, shaping strip into a letter (traditionally the letter “S”, we just left them in long strips, and cut them into bite sized pieces). Poke holes down the line with a fork (to allow steam to exit without bursting), brush with water and sprinkle with additional granulated sugar. Repeat with remaining dough strips and filling. Repeat with remaining dough portions and filling.
8.     Bake in a 375 degree F oven for 20 to 25 minutes or until golden. Remove from baking sheet. Cool on wire racks.
Tip: For best results, use an almond paste made without syrup or liquid glucose.

Chocolate Chip or M&M Pudding Cookies
Lindsey Jansma

Makes 2-3 dozen
·      2 ¼ cups all-purpose flour
·      1 tsp baking soda
·      1 cup butter, softened
·      ¾ cup packed light brown sugar
·      ¼ cup white sugar
·      1 (3.4 oz) package instant pudding mix
·      1 tsp vanilla extract
·      2 eggs
·      12 oz of semisweet chocolate or M&M’s
·      1 cup chopped walnuts (optional)

Preheat oven to 375 degrees.

Combine flour and baking soda, set aside. 

Mix the butter, brown sugar, white sugar, pudding mix, and vanilla.  Beat until creamy.  Add the eggs and mix well.  Gradually stir in the flour mixture.  Stir in the chocolate chips or M&M’s, and chopped nuts.  Drop from teaspoon onto ungreased cookie sheets about 1 inch apart.

Bake at 375 degrees for 8-10 minutes.

Peanut Butter Pretzel Bites
Elizabeth Shinde

·      1 cup creamy peanut butter
·      2 tbsp softened butter
·      ½ cup powdered sugar
·      ¾ cup brown sugar
·      Pretzels
·      1 bag semi-sweet chocolate chips

Line a baking sheet with wax paper and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat peanut butter and butter until combined. Scrape down bowl, add sugars and beat until combined.

You should be able to roll the mixture into balls without sticking to your hands. If needed, add more powdered sugar until you reach a consistency that is easy to roll. Roll the mixture into small balls, about 1 teaspoon of mixture for each ball, and place on prepared baking sheet. Sandwich the balls between two pretzels and place in the freezer for 30 minutes.

Melt the chocolate in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat. Dip each pretzel bite halfway into the melted chocolate and place on the prepared baking sheet. Chill in refrigerator until chocolate is set.

Chocolate Covered Peanut Butter Ball Awesomeness
Kate Mabee

Mix together:
·      2 cups creamy peanut butter
·      3 cups rice krispies
·      1lb (3cup) powdered sugar
·      1/4 cup melted butter

Make balls and dip in melted:
·      2 (maybe 3) packages milk chocolate chips

Put on cookie sheets in fridge to harden.

Makes about 70 balls.

Sugar Cookies (for cutouts)
Danielle Bricker

·      4 cups flour
·      1 tsp baking powder·      ½ tsp baking soda
·      ½ tsp each salt
·      ½ tsp nutmeg
·      1 cup butter or margarine
·      1 egg
·      1 tsp vanilla
·      ½ cup milk
·      1 ½ cups sugar

Stir together flour, baking soda, baking powder, salt and nutmeg.  Beat together the butter, sugar, milk and vanilla at medium speed.  Gradually add flour mixture, mixing well.  Refrigerate several hours.  Roll out, space 1” apart.  Bake at 375 degrees for 10 minutes. 

Chocolate Pretzel Rings Recipe
Amy McAlpine

·      48-50 pretzel squares or rings
·      48-50 milk chocolate, striped, or peppermint chocolate kisses
·      ¼ cup milk chocolate M&M’s or peanut butter M&M’s

Place pretzels on greased baking sheets;  place a chocolate kiss in the center of each ring.  Bake at 275 degrees for 2-3 minutes or until chocolate is softened.  Remove from the oven.

Place and M&M candy on each, pressing down slightly so chocolate fills the ring.  Refrigerate for 5-10 minutes or until chocolate is firm.  Store in an airtight container at room temperature. 

Holly Jollies
Dawn Hayes

Version 1:
·      1 – 20 oz. package of almond bark
·      2 cups rice krispies
·      1 cup Reece’s chips or peanut butter

Melt ingredients, and mix together.  Form into clumps on wax paper, and allow bark to harden. 

Version 2:
·      1 – 20 oz. package of white almond bark
·      2 cups dried cranberries

Melt ingredients, and mix together.  Form into clumps on wax paper, and allow bark to harden. 

Version 3:
·      1 – 20 oz. package of almond bark
·      2 cups salted nuts
·      1 tsp vanilla

Melt ingredients, and mix together.  Form into clumps on wax paper, and allow bark to harden. 

Chewy Butterfinger Cookies
Elizabeth Shinde

Makes 2 ½  dozen cookies
·      1 ¾  cups all-purpose flour

·      ¾ tsp baking soda

·      ¼ tsp salt

·      ¾ cup granulated sugar

·      ½ cup (1 stick) salted butter, softened

·      1 large egg

·      8 fun sized butterfinger candy bars, chopped

Preheat oven to 375 degrees.

Combine flour, baking soda, and salt in small bowl and set aside. With an electric mixer, beat sugar and butter until creamy. Beat in egg until just combined.
Gradually beat in flour mixture. Stir in butterfinger pieces by hand. The dough will be very thick.

Drop by slightly rounded tablespoonfuls onto ungreased baking sheet.  Bake for 10-12 minutes or until lightly browned.

Mocha Cookies
Alicia Druppel

·      1 cup butter, softened
·      ¾  cup sifted powdered sugar
·      3 tbsp granulated sugar
·      1 tsp instant coffee
·      1 tbsp vanilla
·      3 tbsp unsweetened cocoa powder
·      1 2/3 cups flour
·      ½ cup semi sweet chocolate chips
·      1 tsp shortening
·      ¼ cup butter
·      2 tbsp milk

In a large mixing bowl, beat first 3 ingredients with electric mixer on medium speed till fluffy.  Dissolve instant coffee in vanilla; add to butter mixture.  Beat in cocoa powder.  Beat in as much flour as you can.  Stir in any remaining flour.  Divide dough in half.  Cover: chill about 1 hour or till firm.

On floured surface, roll each half of dough 1/4 to 1/8  inch thick.  Cut into 3 inch trees, reindeers or other shapes.  Place cookies 1 1/2 inches apart on greased cookie sheets.  Bake 325 degree oven for 12-15 minutes or tip set, but not over browned.  Cool 1 minute, transfer to wire racks.  Cool completely.

Heat and stir chocolate chips and shortening over low heat tip chocolate begins to melt.  Remove from heat; stir till smooth.  Drizzle over cookies.  Let stand until set.

Optional:  Heat and stir caramels (14 oz bag), 1/4 cup butter and milk over very low heat until smooth.  Cool slightly.  Drizzle with a spoon over cookies.  Makes about 30 cookies.

Peanut Butter No Bake Cookies
Alicia Baird

·      ½ cup sugar
·      ½ cup brown sugar
·      1 cup white syrup
·      1 ½ cup peanut butter
·      2 tsp vanilla
·      4 cups corn flakes

In a larger pot, bring sugar, brown sugar and white syrup to a boil until sugar dissolves.  Add peanut butter and vanilla and stir together.  Add corn flakes.  Drop on wax paper and put in refrigerator to cool.

Chocolate Caramel Treasures
Krista Pitlock

For Cookies:
·      1 stick butter, softened
·      2/3 cup white sugar
·      1 egg yolk (save the white!)
·      2 Tbsp milk
·      1 tsp vanilla
·      1 cup flour
·      1/3 cup cocoa
·      1/4 tsp salt
·      1/2 cup finely chopped pecans

Beat together butter, sugar, yolk, milk and vanilla until blended well.  Stir in flour, cocoa and salt and beat on low speed until mixture forms a dough.  Chill, wrapped in plastic wrap until firm, at least 30 minutes. 

Preheat oven to 350 degrees. 

Roll small tablespoons of dough into balls, then coat with egg white and roll in nuts to coat. Arrange balls 1 1/2 inches apart on greased baking sheets and press your thumb into center of balls to flatten, leaving a depression.  Bake in batches in middle of oven until slightly puffy but centers are still soft.  I baked for 11 minutes.  Remove from oven and immediately press centers of cookie again.  Transfer to wire racks to cool. 

For caramel filling:
·      14 caramels, unwrapped (or use caramel bits)
·      3 Tbsp whipping cream (can use milk too!)

Heat caramels and cream in a small saucepan over low heat, stirring occasionally until melted and mixture is smooth.  (I tried it in the microwave this time and it worked fine). Spoon into centers of cookies and cool completely. 

For chocolate drizzle:
·      1/2 cup chocolate chips
·      1 tsp shortening

Melt chocolate chips & shortening on the stove top until smooth.  Let the mixture cool slightly and then pour into a heavy duty sealable plastic bag. Seal bag and snip one corner to form a small hole.  Drizzle chocolate over cookies and let stand until set, about 30 minutes. 

These freeze just fine…Enjoy!
Soft Gingersnaps with Butterscotch Chips
Elizabeth Shinde

Makes 3 dozen
·      3 cups all-purpose flour

·      1 tsp baking soda

·      2 tsp ground ginger

·      1 ¼ tsp ground cinnamon

·      ¼ tsp ground cloves

·      ¼ tsp nutmeg

·      ¼ tsp salt

·      ¾ cup (1.5 sticks) unsalted butter, softened to room temperature

·      ¾ cup dark brown sugar

·      1/3 cup dark molasses

·      1 egg, at room temperature

·      2 tsp vanilla extract

·      1/3 cup granulated sugar, for rolling

·      1 cup butterscotch chips

In a large bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside. In the bowl of a stand or handheld mixer, cream the softened butter for about 1 minute on medium speed. Add the brown sugar and beat until light and fluffy. Scrape down the sides as needed. Add the molasses, egg, and vanilla. Beat well, scraping down the sides as needed again.

Slowly add the dry ingredients to the wet on low speed. Do not overmix. Cover mixed dough with foil and chill for 4 hours of overnight. I chilled mine overnight.

Preheat oven to 350F. Line a large baking sheet with parchment paper or a silicone mat. Shape dough into 1-inch balls and roll in granulated sugar. Place balls 2 inches apart. Bake for precisely 8-10 minutes, until the edges are just turning brown – cookies will be puffy and still appear soft in the middle. Mine took 8:30 minutes.

Remove from the oven and immediately press 5-7 butterscotch chips into the center of each cookie. Allow to cool on the baking sheet for two minutes and transfer to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 1 week.

 Saucepan M&M Cookies
Whitney Hanson

1 cup butter, cut into 8 pieces
1 cup light brown sugar
2/3 cup sugar
3 cups flour
2 tsp baking powder
¾ tsp salt
2 eggs
2 tsp vanilla
2 cups semi-sweet chocolate chips
½ cup mini M&M’s

Preheat oven to 350 degrees.  Melt the butter in a large saucepan set over medium heat.  Remove from the heat and add both the sugars.  Stir until smooth and allow to cool for about 5 minutes. 

Add the eggs and vanilla and stir until blended.  Add the flour, baking powder, and salt.  Stir until blended.  If your dough is still warm, allow it to cool for another 10-15 minutes before adding the chocolate chips and M&M’s, or the will melt.

Use a scant ¼ cup measure or a normal ice cream scoop and drop the scoops of dough onto an ungreased baking sheet, only putting 6 cookies on a sheet.  I like to add a few more M&M’s to the tops of the dough balls solely for looks.  Bake 12-15 minutes until the edges are lightly brown.  DO NOT OVERCOOK!  Allow them to cool on the baking sheet for 10 minutes before removing from the pan to finish cooling on a rack.

No Bake Chocolate Cookies
Danielle Bricker

Mix together in a pan on the stove:
·      6 tbsp cocoa
·      2 cups sugar
·      1 stick margarine (first in pan)
·      ½ cup milk

Boil for one minute

Take off stove and add:
·      ¾ cup peanut butter
·      1 tsp vanilla
·      3 cups oatmeal

Place large teaspoons of the mixture onto wax paper and allow to set.