Let's Make Some Cookies!
It’s never too late to start a new Christmas tradition! Three years ago, one of my sisters asked me if I wanted to go to Mom’s and bake Christmas cookies. The three of us baked and sipped wine from 9 a.m. until 6 p.m. At the end of the evening, we divided the cookies up and filled up tins to give to the neighbors and friends. Getting together to bake cookies is now a Christmas tradition shared by all of my sisters and Mom. Everyone brings two or three of their favorite recipes, the ingredients needed to make three dozen cookies, and some cookie sheets. Here are a couple of my favorite cookie recipes:DEATH BY CHOCOLATE COOKIES
2 pkg. (16 squares) semisweet baking chocolate divided
3/4 cup firmly packed brown sugar
1/4 cup butter
2 eggs
1 tsp. vanilla
1/2 cup flour
1/4 tsp. baking powder
2 cups chopped nuts (optional)
Heat oven to 350°F
Coarsely chop 8 squares of chocolate, set aside.
Microwave remaining 8 squares of chocolate in large bowl on high 1-2 minutes, stir until chocolate is melted and smooth.
Stir in sugar, butter, eggs, and vanilla.
Stir in flour and baking powder.
Stir in reserved chopped chocolate and nuts.
Drop by 1/4 cupfuls onto ungreased cookie sheet.
Bake 12-13 minutes or until cookies are puffed and feel set to the touch.
Cool on cookie sheet 1 minute then transfer to wire rack.
Makes about 1 1/2 dozen cookies
GINGERBREAD MEN COOKIES2 ¾ c. flour
½ tsp. soda
1 tsp. ginger
½ tsp. cinnamon
½ tsp. salt
½ c. shortening
¼ c. brown sugar
¾ c. molasses
1 beaten egg
1 tsp. hot water
1 tsp. vinegar
Mix all ingredients. Roll onto well floured surface. Cut into gingerbread men. Place on greased cookie sheets dusted with flour. Bake at 350 degrees until brown. About 8 to 10 minutes. Decorate as desired!
Do you have a favorite cookie recipe or Christmas tradition to share?
posted by Theresa Ragan @ 5:25 AM
20 Comments:
Theresa - Oh, my goodness. The Death by Chocolate cookies looks sinful. Thanks for sharing these two recipes. Many years ago, I used to bake cookies for all my clients (I know that's going to shock most of you who know me since i"m about as far from domestic as it gets "g") and really enjoyed making cookies when I had time.
I may have to break out the mixer for this one. Yum!
Theresa, good morning! Those sounds delicious!
I had to brainstorm, because it was hard finding a food to make with my three girls that wasn't too difficult for the littlest one. Now our big thing is dipped pretzels. They buy the long ones, dip in white or dark chocolate, and then can decorate any way they like, and it's easy for everyone to do. Fun!
Hi, Theresa :-)! Omigosh, your recipes have my mouth watering. I'm going to try both of these ASAP :-)!
Gillian--dipping pretzels sounds like a great idea for kids. My two-year-old granddaughter would enjoy this, I'm sure. Thanks for sharing :-)!
Hi everyone! I have a WONDERFUL toffee recipe that is to die for! I will post in a minute... you must try it!!!
Gillian, I LOVE the pretzel idea. I think that would be a great filler in case we have tins that our too big. I'm going to buy those today! Do you buy the twist pretzels or the straight skinny ones?
Hi Terry! Long time no see! You must have a great recipe for us.
Dianna, the death by chocolate are really good. Definitely break out the mixer this year!
The picture I used in the blog is only one pile of cookies we made last year. I'll take pictures of ALL the cookies this year. We meet next Saturday. I can't wait!
Toffee Recipe (I always double this and have four trays at once)
1 pound butter
2 ½ cups sugar
½ cup water
¼ cup light Karo syrup
2-1/2 cup Bag of walnuts or pecans
2 cookie sheets or 1 big one
30 oz. Ghiradelli milk chocolate chips (I used to use the bars but I can’t get them any more). (I only found 11 oz bags so I used some regular nestles chips too.)
Candy thermometer
Melt butter in a large pan, add sugar, water and karo syrup. Stir frequently on medium heat until the mixture reaches 285 degrees (I use a candy thermometer and don’t put the thermometer in the pan until the mixture starts to look dark because it is hard to stir around the thermometer and you don’t want the pan to burn)
Meanwhile, chop walnuts (I use a food processor) and spread 1/3 thinly over the two cookie sheets—I just take a handful and sprinkle them pretty evenly. When candy mixture reaches 285 pour (pretty thinly) on cookies sheets--on top of the walnuts and let cool (I put in the frig).
When the toffee has cooled (if you put chocolate on when it is hot it comes off), melt ½ the chocolate in a double broiler and then spread over the toffee, sprinkle with 1/3 nuts. Cool for a few hours then flip the candy with a spatula and repeat chocolate process and nuts. Cool again for a few hours or overnight. Break the candy into pieces. You are done!!!
My kids and I used to make Rugelach -- the recipe lends itself to an 'assembly line' production.
We also made sugar cookies, which were lemon flavored, and the best of any I've tasted.
They're grown and gone and do their own holiday baking, if any. It's been years since I've bothered.
My 'claim to fame' is my Nanaimo Bar recipe, but that's not really holiday fare -- just decadent yumminess
OH, Terry, what is a Nanaimo bar made of? Please give details...curious minds want to know.
And do you have the lemon sugar cookie recipe??? I would love to try any recipes you guys are willing to share???
Here's one I make and love.
Ricotta Cheese Cookies
1 cup butter, softened
2 cups granulated sugar
1 (15 ounce) container of ricotta cheese
3 teaspoons vanilla extract
1 teaspoon salt
1 teaspoon baking soda
4 cups all-purpose flour
Pre-made Cream Cheese Frosting
Drop in teaspoon-sized balls onto ungreased cookie sheet. Bake 10mins at 350 degrees. Let cool 1 min and ice with cream cheese frosting. Decorate with red/green sprinkles for a Holiday look.
So yummy and stays moist.
Oooh, thanks Kirsten! Definitely will try that one!
Hi Theresa! Your toffee makes my head spin. Sadly, I would hide at least half of it just for me. Yes, I have no shame....
We use the great big thick pretzels that are about 8-10 inches long. The cheapest ones work just fine, they all taste the same once covered in chocolate and candy. :)
Terry, your granddaughter would have big fun. And the melted chocolate isn't really "hot", so she can't get hurt--just covered!
Kirsten, your cookies sound delicious. Terry, please pass along the lemon recipe!
I'm thrilled with the way Christmas falls this year--I'll be done with work (schools) on Friday, and then have almost a week until the big day to bake more goodies.
Thanks, Gillian. The great big long pretzels sound like fun! I could wrap three together in colored cellophane and then use a ribbon and waalaa! Fun. I will let you know how it goes...
I forgot to check the 'follow up' box so I didn't see the replies. I'll get those recipes out and post when I have them to share.
Ok, here's the deal. Recipes in exchange for letting me brag!
I just got my delayed author copies of my book, When Danger Calls. They're hard cover library editions, and they look so cool! Bright white pages, dust jacket, even my (cringe) picture on the inside flap.
And now, back to your regularly scheduled blog comment.
I put together a bunch of family favorite recipes and uploaded them to my website. If you want them, you can go to my site, click on 'recipes' in the "Links" column.
Terry, congratulations! What a great early Christmas present!
Thanks, Gillian. It would have been an even earlier present had the bottom not split open on the first box.
This one barely made it.
Hope everyone enjoys the recipes.
Congratulations, Terry! That's wonderful!!!! And thanks for posting the link to the recipes. I'm off to take a look right now!
These sound so good! With so many diabetics in the family, I've given up trying to bake goodies like this because I really hate throwing temptation in their face. But all I have to do is lean back and let my imagination follow the recipe and the aroma comes to me.
Theresa,
My mouth watered when I read the toffee recipe! Yum!
Ok ladies...here's another really, really good cookie recipe:
Ginger cookies:
¾ cup butter
1 cup sugar, plus more for rolling
1 egg
¼ cup molasses
2 cups sifted all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
line cookie sheets with parchment paper or nonstick baking mats. using an electric mixer at low speed, cream the shortening and sugar until thoroughly combined. add the egg and molasses and beat until completely incorporated. sift together flour, baking soda, cinnamon, giner, cloves and salt and add to the mixture. stir till combined. roll the dough into balls about 1 inch in diameter. roll the balls in sugar. place 1 inch apart on the prepared cookie sheets. flatten the balls slightly with your gingertips. bake for 12 minutes. cool on wire racks. Yummy!!
Thanks, Sally. That sounds delish!
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