Friday, December 16, 2011

Cookies Galore!

My friend Annie hosted the cookie exchange this year.  She was a lovely hostess and made us a delicious lasagna for dinner.  The only bad thing about delicious lasagna is that it doesn't leave much room in your tummy for cookie tasting!  But, somehow we all managed to try the cookies anyways.  With nine different types of cookies to try, we were not only full by the end of the evening, but we were in sugar comas too! (PS love the super cute Rifle Paper Co. holiday postcards I picked up!)

I made my Great-Grandma Rose's Almond Crescents, a cookie that our family has loved for as long as I can remember!  These cookies are delicate and have a subtle nut flavour.

almond crescents cookie recipe

Almond Crescents
From Great-Grandma Rose

1 cup butter
1/2 cup powdered sugar
2 teaspoon vanilla
1-3/4 cup flour
1 cup finely chopped almonds (or pecans)
½ cup granulated sugar

Cream butter, powdered sugar, vanilla, and salt until fluffy.  Stir in flour and almonds. Chill for 30 minutes.

Break off small pieces and roll into finger size logs.  Cut into two inch pieces.  Shape into crescents and place on cookie sheet.  Bake for 18-20 minutes at 300°F until just golden.

When still warm, roll cookies in granulated sugar.

holiday cookies recipe

Chocolate Pretzel Cookies
From Sobeys

1 cup salted butter
¾ cup brown sugar
½ cup sugar
1 egg
1 tsp vanilla
1½ all purpose flour
1 cup medium desiccated unsweetened coconut
½ cup large flake oats (not instant or quick oats)
1 tsp baking soda
Pinch of salt
1 cup mini twist pretzels, broken into large pieces
½ cup semi-sweet chocolate chips
½ cup puffed rice cereal

Preheat oven to 375˚. Using a hand mixer on medium speed or a whisk, cream together butter and sugars until light and fluffy, then add the egg and vanilla.
In a large bowl, combine flour, coconut, oats, baking soda and salt. Add the flour mixture, stirring with a wooden spoon until combined. Blend in pretzels, chocolate and cereal until just combined.
Drop about 30 spoonfuls of cookie dough, roughly 2 in. apart, onto parchment paper-lined baking sheets. Bake in center of oven, 8 mins for chewy cookies or 10 mins for crispy ones. Cool on wire racks. Yields 30 cookies.

Mrs. Field's Applesauce Oaties
From Mrs. Field's

1 3/4 cup Quick oats (not instant)
1 1/2 cup Flour 1 teaspoon Baking powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1 cup Light brown sugar, packed
1/2 cup Sugar
1/2 cup Butter, softened
1 large Egg
3/4 cup Applesauce
1 cup Semisweet chocolate chips
1 cup Raisins (I used a half-cup of raisins, and a half-cup of dried cranberries)
1 cup Chopped walnuts (I omitted this)

Preheat oven to 375 F. In a medium bowl: combine oats, flour, baking powder, soda, salt, cinnamon and nutmeg. Mix well with a wire whisk and set aside.

In a large bowl: combine sugars with an electric mixer at medium speed. Add butter and beat to form a grainy paste. Add egg and applesauce, and blend until smooth. Add the flour mixture, chocolate chips, raisins and walnuts. Blend at low speed just until combined.

Drop dough by tablespoons onto lightly greased baking sheets, 2 inches apart. Bake 12 - 14 minutes or until light brown. Immediately transfer cookies with a spatula to a cool flat surface.

holiday cookies
Best Rolled Sugar Cookies

1 ½ cups butter, softened
2 cups white sugar (I put 3 cups after reading reviews)
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface ¼ to ½ inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

Bake 6 to 8 minutes in preheated oven. Cool completely.  Yields five dozen cookies.

Chewy Chocolate Chip Oatmeal Cookies

1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips

Preheat the oven to 325 degrees F (165 degrees C).

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.

Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Chocolate Chip Cookies

1/2 cup margarine
1/4 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup flour
1 cup chocolate chips

Heat butter until soft, not melted. Add sugar and brown sugar, and mix.  Add egg and vanilla, and mix. 

In a separate bowl, combine the flour, salt, and baking soda, then add to the rest.  Mix in the chocolate chips.  Then put spoonfuls onto the baking sheet and bake for 8-10 minutes at 350F. Makes 2 dozen.

Peanut Butter Blossoms

48 Milk Chocolates
1/2 cup shortening or butter (butter will require chill time approx 2hrs) (unsalted)
3/4 cup Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar (make sure there are no clumps of brown sugar)
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Heat oven to 375°F. Remove wrappers from chocolates.

Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

Roll dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. NOTE: if the mix is too soft it will be hard to roll the dough into 1-inch ball. Instead, place in the fridge for 1-2 hours to firm up and then roll.

Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.

About 4 dozen cookies.

Peanut Butter Mocha Checkerboards
From Better Homes and Gardens

1/2 cup butter, softened
2 tablespoons shortening
2 tablespoons creamy peanut butter
2/3 cup sugar
1 egg
2 tablespoons freshly brewed strong coffee, cooled
1 teaspoon instant espresso coffee powder
1 teaspoon vanilla
¼ teaspoon salt
2 ½ cups all-purpose flour
2 ounces semisweet chocolate, melted and cooled
1 egg white, lightly beaten

In a large bowl combine butter, shortening, and peanut butter. Beat with an electric mixer on medium speed until combined. Add sugar. Beat until mixture is combined, scraping bowl occasionally. Beat in the one egg, the coffee, espresso powder, vanilla, and salt until combined. Gradually beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Stir 2 ounces melted chocolate into one dough portion. Cover and chill both dough portions for about 1 hour or until easy to handle.

Place each dough portion between two sheets of waxed paper. Roll each portion into a 5-inch square. Remove top layers of waxed paper. Brush the top of the chocolate dough square with beaten egg white. Carefully invert peanut butter dough square on top of the chocolate dough. Remove waxed paper. Trim edges to make a 4 ½-inch square. Wrap dough in waxed paper or plastic wrap. Cover and freeze for about 1 hour or until dough is easy to handle. Chill remaining egg white.

Cut dough square into six ¾-inch strips. Working carefully but quickly, lay one strip, cut side down, on a work surface and brush with egg white. Top with another strip, cut side down, so opposite colours/flavours meet; transfer the stack to a baking sheet or tray. Repeat with remaining strips to make three stacks total. Cover and freeze stacks on baking sheet for about 30 minutes or until dough is firm enough to slice.

Preheat oven to 350F. Cut each stack crosswise into ¼-inch slices. Place slices 1 inch apart on an ungreased cookie sheet.

Bake for 8 to 10 minutes or until edges are firm and cookies are set. Transfer to a wire rack; cool.

For decoration: In a small saucepan heat and stir 2 ounces of chopped white chocolate (or semisweet chocolate if you prefer) over low heat until melted and smooth. Place melted white chocolate in a resealable plastic bag. Snip a small hole in one corner of the bag. Squeeze the bag to pipe bows or desired designs on cookie tops. Let stand until white chocolate sets.


  1. Mmmm :) I always manage to find room for the cookies! I bet I could find room for 4 each of all these brilliant treats!


  2. I'll take 3 of each. Wait, er, make that 5. Yum!

  3. Yum! All of these sound super delicious =)

  4. The Almond crescents remind me of Vanilla kipferl- cookies a good family friend always makes us when we go visit my family in Austria. The recipe seems very similar. So delicious!


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