Friday, December 21, 2012

Cookie Exchange 2013



This year's cookie exchange with my book club girls yielded an amazingly delicious array of cookies! Thank you to Krissy for hosting us!  I'm going to let the cookies speak for themselves. Lots of tasty treats here if you are looking for some holiday weekend baking inspiration!



Homemade Candy Cane Oreos - Kelsey

Adapted from Kelly Bakes and Country Cleaver


For the shortbread
1 stick (1/2 cup) unsalted butter, softened
¼ cup superfine granulated sugar
1 teaspoon vanilla extract
2 eggs
⅛ teaspoon salt
¾ cup all-purpose flour
¼ cup unsweetened Dutch-process cocoa powder

For the filling
⅓ cup shortening
¼ cup water
1¼ Tablespoon peppermint extract
1 pound powdered sugar (about 1 bag of sugar)
½ teaspoon salt
crushed candy canes, optional


Cream butter, sugar and salt in a bowl until well combined. Add vanilla extract and eggs, blend to combine.

Sift flour and cocoa into butter mixture and blend just until mixture forms a soft dough.

Divide dough in half and place each half in between two sheets of parchment paper. Roll the dough out to roughly ⅛″. Chill dough, uncovered, until firm, about 30 minutes.

Preheat oven to 375°F while dough chills.


In a stand mixer or bowl, combine shortening, salt, peppermint and water.

Mix on lowest speed with paddle attachment or handbeaters. As liquid gets incorporated into shortening, gradually increase speed until creamy and combined.

Reduce speed to low and gradually add ¼ of the powdered sugar until incorporated.

Slowly add the rest of the sugar, working in 4 additions. Taste test. The cream should be spreadable, but not too thin. If the mixture is too thin, you can add more powdered sugar and if it is too stiff, you can add more water.

Remove one sheet of dough from the fridge. Cut circles with a 1″ – 1.5″ cookie cutter and place on cookie sheet. Bake shortbreads in middle of oven until centers are dry to the touch and edges are slightly darker, about 10-12 minutes. Cool on baking sheet on a rack 10 minutes. Transfer to rack to cool.

Once the cookie shells are cool, take one circle, spread it with a layer of peppermint filling and top with another shortbread circle. Continue assembling cookie sandwiches until you’ve used up all the shells. Roll frosted edges in crushed candy canes, if desired.







Big Soft Ginger Cookies - Brittany

Makes 2 dozen

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

3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.    

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.




Soft and Chewy Almond Sugar Cookies - Annie

From Confections from the Cody's Kitchen

1 1/2 C white sugar
2/3 C unsalted butter (cold)
2/3 C shortening (room temp)
2 eggs
2 tsp almond extract
2 3/4 C cake flour
1 C all purpose flour
1 Tbsp cornstarch
2 tsp baking powder
1/2 tsp salt
Sugar in the raw (Any coarse sugar or sprinkles would work)

Preheat oven to 350 degrees and prepare baking sheet.

Cream sugar, butter and shortening.  Stir in eggs and almond extract.  Combine flour, cornstarch, baking powder and salt and add to butter/egg mixture.

Use electric mixture to ensure dough is thoroughly combined.

Chill dough in fridge for 30 minutes.



Cookie Bark - Erica

From Kraft Foods

1 package (8 squares) Baker's Semi-Sweet Chocolate
1 package (6 squares) Baker's White Chocolate
10 Oreo Cookies

Melt semi-sweet chocolate and white chocolate separately. Crumble half the cookies over chocolate in each bowl; mix well.

Drop spoonfuls of the chocolate mixtures onto waxed paper-covered baking sheet, alternating the colours of the chocolates. Swirl gently with knife.

Refrigerate 1 hour or until firm. Break into 14 pieces. Store in airtight container in refrigerator.

Christmas Tree Cookie Pops - Erica 

From Kraft Foods

1 package (250 g) Philadelphia Brick Cream Cheese, softened
1 package (350 g) Oreo Cookies, finely crushed
2 package (170 g each) Baker's White Chocolate
3 drops green food coloring
1 Tablespoon miniature candy-coated chocolate pieces
Decorating icing

Mix cream cheese and cookie crumbs until blended.

Shape into 40 (1-inch) balls. Mix melted chocolate and food colouring until blended. Dip 1 lollipop stick in melted chocolate, then insert chocolate-dipped end into center of 1 cookie ball. Place on waxed paper-covered rimmed baking sheet. Repeat with remaining cookie balls. Freeze 10 min.

Dip balls in remaining chocolate; return to baking sheet. Decorate with decorating icing and candies as you wish. Refrigerate 1 hour or until chocolate coating is firm.  Store in the fridge for up to 3 days.




Chocolate Brandy Cherry Cookies - Manique

From Southern Jewel's Recipes Remedies and DIY

1 1/2 cups all-purpose flour
3/4 cup good quality cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 stick butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup dry red wine, such as burgundy (delicious addition)
10 ounces (my fav) dark chocolate, broken into chunks (substitute milk chocolate if you want)
1 cup dried tart cherries

Preheat oven to 375 degrees F.

Combine flour, cocoa powder, salt and baking soda in a bowl. In a bowl of an electric mixer, or with a handheld mixer, combine butter and sugars until fluffy. Add egg, vanilla, and wine and combine. Slowly in batches add the flour mixture until just combined. Fold in the chocolate and cherries. On a nonstick cookie sheet, place a heaping tablespoon of dough for each cookie about 2 inches apart from each other. Bake 8 to 10 minutes, or until tops are still soft looking but edges look firm.





Cinnamon Roll Cookies - Krissy

Dough
¾ cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp vanilla
2 ½ cups all-purpose flour
1 tsp cinnamon
½ tsp baking powder
Pinch salt

In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla.  Whisk together flour, cinnamon, baking powder and salt; stir into butter mixture in 3 additions.

Divide dough in half; shape into discs.  Wrap each in plastic wrap; refrigerate 1 hour. (make-ahead: refrigerate for up to 24 hours).  Let stand at room temperature until soft enough to roll out, about 15 minutes.

Between waxed paper or on floured surface, roll out 1 disc of dough to 12- x 10-inch (30 x 25 cm) rectangle.

Cinnamon Sugar
2 tbsp packed brown sugar
2 tbsp butter, softened
1 tsp cinnamon

Combine sugar, butter and cinnamon: spread half evenly onto rectangle.  Starting at long side, roll up dough.  Wrap in plastic wrap and refrigerate until firm, about 30 minutes.  Repeat with remaining dough and filling.

Cut rolls into ¼-inch thick slices; place, cut side down and 1 inch apart, on parchment paper-lined or greased baking sheet.

Bake, 1 sheet at a time, in 375ºF oven until pale golden on bottoms and edges, about 10 minutes.  Let cool for 1 minute; transfer to racks and let cool completely.

Cream Cheese Glaze
Quarter pkg (250g pkg) cream cheese, softened
1/3 cup icing sugar
2 tbsp milk, warmed

Combine cream cheese, icing sugar and milk; drizzle over cooled cookies.



Double Chocolate Peppermint Patty Cookies - Rebecca

From Rachael Ray

1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 (6 oz.) unsalted butter, slightly softened
1 egg
24 miniature (about 1 1/2-inch) peppermint patties, such as York, unwrapped and chilled
6 ounces white chocolate (not chips), chopped
Peppermint candy canes or candies, crushed or finely chopped

Using an electric mixer, beat the flour, cocoa powder, both sugars, salt and baking soda on low speed. Beat in the butter, then the egg. Turn out the dough onto a large piece of plastic wrap and flatten into a disk; seal. Refrigerate until firm, about 1 hour.

Preheat the oven to 350 degrees . Line 2 large cookie sheets with parchment. Working with 1 tbsp. of dough at a time, use your fingers to evenly encase each peppermint patty with dough. Place on the prepared pans and smooth the dough with your fingers. Bake, switching the pans halfway through, until just firm to the touch, about 15 minutes. Remove the pans from the oven and let cool slightly. Transfer the cookies on the parchment to a rack to cool completely.

Meanwhile, in a double boiler or small, heatproof bowl set over a small saucepan of simmering water, melt half of the white chocolate, stirring until melted. Remove from the heat and stir in the remaining white chocolate until smooth. Using a large spoon, drizzle the white chocolate over the cookies. Sprinkle immediately with the crushed peppermint candies. Let set completely before serving or storing.



Orange, Cranberry, and Chocolate Cookies - Louise

2 cups flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, softened
1 cup sugar
2 large eggs
4-5 teaspoons clementine zest
3/4 cup dried cranberries
1/2 cup chocolate chips

Preheat oven to 350 degrees, grease baking sheets.

In medium bowl, combine flour, baking powder, baking soda and salt.

In a large bowl, mix butter and sugar.  Add eggs and zest, stir.  Gradually add flour mixture to large bowl, stir until just combined.  Add chocolate chips and cranberries. 

Make small rounded balls and bake for 11-14 minutes (until edges are lightly browned). 



2 comments:

  1. I am drooling over all these cookies. Awesome

    ReplyDelete
  2. Oh, yum! What an awesome cookie exchange! I'm starving for all of them right now, but the candy cane oreos + cookie bark are especially calling to me. =) Happy Holidays!

    ReplyDelete

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