Fresh Places Holiday Cookie Recipe Exchange

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Grandma's Lace Cookies submitted by Jen Luu

Ingredients ½ cup butter ¾ cup white sugar 1 egg, beaten 1 cup quick cooking oats (such as Quaker™) 3 tablespoons all-purpose flour 1 teaspoon vanilla extract ¼ teaspoon salt ¼ teaspoon baking powder Directions 1. Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.

2. Melt butter in a microwave-safe bowl in a microwave. Add sugar and stir to combine. Add beaten egg and mix well. Stir in oats, flour, vanilla extract, salt, and baking powder.

3. Drop teaspoonfuls of dough onto the prepared baking sheet.

4. Bake in the preheated oven until edges are golden brown, about 8 minutes. Let cool completely before removing cookies from foil.

creme brulee cookies submitted by Julianna spears

Ingredients 1 teaspoon baking soda 3/4 cup of butter (softened) 1/4 teaspoon salt 1/2 cup packed brown sugar For the Frosting: 8 oz cream and 1/2 cup of granulated sugar cheese (soft) 1 egg 1 and 1/4 cup of powdered sugar 1 teaspoon of vanilla (10x) 2 cups A. P. (all-purpose) flour 1 teaspoon of vanilla 2 teaspoon starch 1/4 cup of granulated sugar Directions 1) In mixer, combine the sugars, butter til smooth 2) Add in the egg and vanilla til a smooth paste 3) Whisk the dry ingredients separately and Add SLOWLY into the wet butter/sugar mix 4) Mix until soft dough is formed 5) Have parchment -lined tray ready! Using a tablespoon, scoop out and roll into 1 inch ball. Press down to flatten on tray 6) Bake at 9-10 mins. Remove and cool completely Frosting directions 1) Using a cleaned paddle and bowl attachment, place cream cheese in and beat on low to smooth out 2) Slowly incorporate powdered sugar and vanilla 3) Combine until smooth with no chunks in it Assemble to BrĂťlĂŠe 1) Using a small offset spatula, spread a generous layer of frosting onto the cookies 2) Place the cookie on a nonflammable surface.

3) Using your torch, from about 1-3 inches above the cookie, slowly begin burning the top of the cookie until a dark brown caramelize crust forms 4) Place cookies back out to cool/dry and SERVE!!

Double chocolate chip cookies submitted by Nicole younge

Ingredients 23 oz of chocolate chips + 24 oz chocolate chips 6 oz butter 6 eggs 2 cup sugar 1 teaspoon baking powder 1 cup flour

Directions 1.Melt 23 oz of chocolate chips and butter in a double boiler. (Bowl over a boiling pot of water.)

2. Mix in eggs, sugar into chocolate butter.

3. Add flour, baking powder and 24 oz more chocolate chips.

4. Refrigerate for 2 hours.

5. Bake at 350 degrees for 10 minutes.

Lemon ricotta cookies submitted by kristen borzomati

Ingredients 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 stick unsalted butter, softened 2 cups sugar 2 eggs 1 (15-ounce) container whole milk ricotta cheese 3 tablespoons lemon juice 1 lemon, zested Glaze:1 1/2 cups powdered sugar 3 tablespoons lemon juice 1 lemon, zested Directions 1.Preheat the oven to 375 degrees F. Cookies: 2.In a medium bowl combine the flour, baking powder, and salt.

Set aside.In the large bowl combine the butter and the sugar.

Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes.

3.Add the eggs, 1 at a time, beating until incorporated.

4.Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

5.Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets.

6.Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

7.Glaze:Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread.

Let the glaze harden for about 2 hours.

sugar free almond apple cookies submitted by kayla howsare

Ingredients 1 small sweet or tart-sweet apple (Gala, Fuji, Honeycrisp, Pink Ladies, Braeburn, etc.) (about 5 ounce - to make 1/2 cup 1 cup blanched almond flour 1/4 teaspoon ground cinnamon 1/8 teaspoon fine sea salt (optional, but highly recommended) Directions 1.Preheat oven to 350F. 2.Line a cookie sheet with parchment paper or silicone liner and set aside.

3.Wash and dry apple. Can be peeled or left intact - either way is fine. Core apple and cut into chunks. Place chunks in small food processor and process until pureed stopping and scraping the sides as needed. (Puree should resemble raw apple sauce. You'll need 1/2 cup of it for the recipe.)

4.In a medium bowl, add the almond flour. Stir in 1/2 cup of the pureed apple, cinnamon and salt (if using) until thoroughly mixed.

5.With a small cookie scoop (about 1 tablespoon), drop mounds of dough on the prepared cookie sheet - leaving at least 2 inches between cookies.

6.Slightly flatten with thumb or back of a spoon.

7.Bake for 15 to 18 minutes, or until golden brown and centers of cookies are set.

8.Remove cookies to wire rack to cool completely.

black bottom mini cupcakes submitted by jillian long

Ingredients 1 (8 ounce) package cream cheese, softened 1 egg⅓ cup white sugar ⅛ teaspoon salt 1 cup miniature semisweet chocolate chips 1 ½ cups all-purpose flour

1 cup white sugar ¼ cup unsweetened cocoa powder 1 teaspoon baking soda ½ teaspoon salt 1 cup water ⅓ cup vegetable oil 1 tablespoon cider vinegar 1 teaspoon vanilla extract

Directions 1.Preheat oven to 350 degrees F. 2.Line muffin tins with paper cups or lightly spray with non-stick cooking spray.

3.In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.

4.In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.

5.Bake in preheated oven for 25 to 30 minutes.

Peanut butter squares submitted by nicole cucci

Ingredients 2 sticks of butter, melted 2 cups graham crackers crumbs 1 1/2 cups peanut butter (12 oz jar) 1 pound box of confectioner's sugar 1 12 oz package of semi sweet chocolate morsels Directions 1.Mix butter, crackers crumbs, peanut butter and sugar.

2.Press Into a 11" X 15" pan.

3.Melt chocolate morsels In a double boiler.

4.Spread over peanut butter mixture.

5.Cut Into squares once chocolate hardens.

Pro Tips -Microwave peanut butter In jar for 30 seconds before mixing with other Ingredients. REMOVE ALL FOIL FROM SEAL! -Once you spread the chocolate, place In fridge for a few hours. Let sit out for 30 minuted before cutting.

sugar cookies submitted by rebecca davis

Ingredients 1 cup butter 2/3 cup of sugar 1 egg 1 teaspoon salt 1/2-1 teaspoon of almond extract and cinnamon 2 1/2 cups sifted flour Sprinkles, frosting, or other decorations

Directions 1.Cream Together 1 cup of butter, 2/3 a cup of sugar 2. Beat in 1 egg 3. Add 1 tsp of vanilla, ½ tsp of salt. We also add ½-1 tsp of almond extract and a little cinnamon sometimes to make them extra festive!

4.Add in 2 ½ cups of sifted flour, stir until blended 5. Refrigerate for 3-4 hours in an air tight container 6. Preheat oven to 350 7. Lightly flour the work surface and working with smaller chunks of dough at a time, roll out to ¼” thickness.

8. Use cookie cutters to cut into shapes of your choice.

9. Bake for 8-10 minutes, they will change color only slightly Let cool all the way before decorating with frosting, sprinkles, sugar, candies, etc. They make good sandwich cookies with Nutella, caramel, or ice cream in between.

They are also good plain!

Dark Chocolate Chip Cookies with black lava sea salt

submitted by Lisa Baumann

Ingredients ¼ lb unsalted butter ½ c light brown sugar 6 tablespoons granulated sugar 1 whole egg¼ tablespoon vanilla extract 1 ½ c flour½ teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt ½ lb chocolate chips Black lava sea salt to garnish Directions 1.Cream butter and sugar together in a mixer with a paddle attachment on low speed. Periodically scrape the sides of the bowl down to ensure an even mixture. Continue to mix on medium-low speed until the mixture is light and fluffy. 10 mins.

2.Add egg mix until the egg mixture is completely combined.

Scrape the bowl after each addition of egg mixture. Add the vanilla extract.

3.Add the flour, baking powder, baking soda and salt and min in very short bursts until the flour is incorporated.

4.Fold in chocolate chips.

5.Portion cookie dough as desired and allow to chill in the refrigerator for one hour.

6.Once properly chilled, lay cookies 1.5” apart on a baking sheet. Sprinkle tops with black lava salt and bake at 350 degrees for 8-10 minutes.

Allow to rest before enjoying!

Chocolate shortbread submitted by sheila kelly

Ingredients 1 and 1/4 cups flour 1/3 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1 stick plus 3 tablespoons unsalted butter (cut into chunks, at room temperature) 2/3 cup packed light brown sugar 1/4 cup sugar 1/4 teaspoon fine sea salt 1 teaspoon vanilla extract 5 ounces bittersweet chocolate, chopped Directions 1.Sift the flour, cocoa and baking soda together.

2. In a mixer, beat the butter and both sugars together on medium speed until soft and creamy.

3.Beat in the salt and vanilla.

4.Turn off the mixer, add all the dry ingredients and pulse a few times to start the blending.

5. Turn the mixer to low and beat until the dough forms big curd-like things.

6. Toss in the chocolate pieces and mix.

7. Turn the dough out onto a work surface and gather it together.

8. Divide the dough in half.

9. Shape the dough into logs that are 1 and 1/2 inches in diameter.

10. Wrap the logs in plastic wrap and freeze them for at least 2 hours or refrigerate them for at least 3 hours.

11.When you’re ready to bake: center a rack in the oven and preheat it to 325 degrees F.

blood orange & poppy shortbread submitted by kellie hogg

Ingredients 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan ⅔ cup polenta (coarse cornmeal) 1 teaspoon kosher salt 1½ cups all-purpose flour, plus more for hands ½ cup granulated sugar Finely grated zest of 2 blood oranges Finely grated zest of 1 lemon 2 teaspoons vanilla extract 2 tablespoons poppy seeds, plus more for sprinkling ½ cup blood orange juice 1 cup powdered sugar

blood orange & poppy shortbread submitted by kellie hogg

Directions 1.Preheat oven to 350°. Lightly butter an 8x8" baking pan, preferably metal. Line with parchment paper, creating overhang on 2 sides. Lightly butter parchment.

Whisk polenta, salt, and 1½ cups flour in a medium bowl to combine. Place granulated sugar and blood orange and lemon zests in a large bowl and rub together with your fingers until mixture is very fragrant and sugar starts to look a little moist, about 1 minute. Add 1 cup butter and beat with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add vanilla and beat just to combine. Reduce speed to low and gradually add dry ingredients, mixing just until combined. Fold dough with a rubber spatula a few times to incorporate any dry bits in the bottom of the bowl. The dough will be wet and a bit sticky.

2. Using floured hands, gently press half of the dough into prepared pan in an even layer. Sprinkle 2 Tbsp. poppy seeds over dough; press gently to adhere.

Scatter pieces of remaining dough over and press down into an even layer with floured hands. For a completely flat surface, use the bottom of a straight-sided measuring cup to smooth dough.

3.Bake shortbread until edges are golden brown and center is light golden, 25–30 minutes. Let cool in pan.

4.Meanwhile, simmer blood orange juice in a small saucepan over medium heat, swirling often, until reduced to 2 Tbsp., 10–12 minutes. Pour into a small bowl and let cool.

5.Carefully slide a small knife or offset spatula along sides of pan not lined with parchment paper, then use edges of paper to lift out shortbread onto a cutting board. Using a serrated knife, slice into quarters in one direction, then into eighths in the other direction (for larger bars, just cut in half first). Puzzle shortbread bars back into pan the same way they came out; set aside.

6.Add powdered sugar to bowl with reduced juice and whisk until smooth. The glaze should fall off the end of the whisk in a thick, glossy, smooth ribbon. If glaze is not pourable and gets stuck in the whisk, add in water a ½-teaspoonful at a time until you get the right consistency. Drizzle glaze over shortbread in pan and use an offset spatula to smooth all the way to the edges. Sprinkle with more poppy seeds and let shortbread sit until glaze is set, at least 1 hour.

7.Just before serving, retrace cuts with a sharp knife and remove bars from pan.

8.Do Ahead: Shortbread can be baked 3 days ahead. Once glaze is set, cover tightly and store at room temperature.

Black and White cookies submitted by Eryn Lynn

Ingredients Cookies: 2 1/4 cups all-purpose flour 1 teaspoon baking powder 1/2teaspoon baking soda 1/2 teaspoon salt 1/2cup butter, softened 1cup granulated sugar 1 egg 1 teaspoon vanilla 1/2 teaspoon lemon extract 1/3 cup buttermilk Icing: 1/3 cup butter 2 cups powdered sugar 2to 3 tablespoons hot water 1tablespoon Hershey's Special Dark cocoa 2 to 4 teaspoons hot water

Black and White cookies submitted by Eryn Lynn

Directions 1.Heat oven to 350°F. In medium bowl, mix flour, baking powder, baking soda and salt; set aside.

2.In large bowl, beat 1/2 cup softened butter and the granulated sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in egg, vanilla and lemon extract just until smooth. Beat in buttermilk. On low speed, gradually beat flour mixture into butter mixture until well blended. Drop dough by level 1/4 cupfuls on large ungreased cookie sheets 3 inches apart.

3.Bake 13 to 15 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack.

Cool completely, about 30 minutes.

4.In 2-quart saucepan, melt 1/3 cup butter over low heat; remove from heat. Stir in powdered sugar. Stir in hot water, 1 tablespoon at a time, until icing is smooth and has the consistency of thick syrup.

5.Place waxed paper or cooking parchment paper under cooling racks. Spread a generous teaspoon of vanilla icing on half of each cookie.

6.To remaining icing, stir in cocoa until blended. Stir in hot water, 1 tablespoon at a time, until icing is smooth and has the consistency of thick syrup.

Spread a generous teaspoon of chocolate icing over remaining uncovered half of each cookie. Let stand about 3 hours or until set. Store covered in airtight container with waxed paper between layers.

brown Butter pecan cookies submitted by kristen niemiec

Ingredients For the Buttered Pecans: 1 and 1/4 cup pecan halves, finely chopped 3 tablespoons unsalted butter For the Butter Pecan Cookies: 2 and 1/2 cups allpurpose flour 1 tablespoons cornstarch 3/4 teaspoon salt 1/2 teaspoon ground cinnamon 1 teaspoon baking soda 2 sticks (8 ounces) unsalted butter, melted until browned 1 cup dark brown sugar, packed 1/2 cup granulated sugar 1 Tablespoon vanilla extract 2 large eggs plus 1 egg yolk, at room temperature 16 pecan halves, for decoration, optional

brown Butter pecan cookies submitted by kristen niemiec

Directions For the Buttered Pecans:Melt butter in a large skillet over medium heat. Add in chopped pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Set aside until needed.

For the Butter Pecan Cookies: 1.In a large bowl combine flour, cornstarch, salt, cinnamon, and baking soda; whisk well to combine then set aside until needed.

2.In a small saucepan, over medium heat, melt the butter.

Continue to cook the butter. swirling the pan occasionally.

Keep a close eye here. The top of the butter should become foamy. And you should hear tiny popping noises. The butter will develop into a rich amber color, with tiny brown bits at the bottom. And it will have a slightly nutty aroma. Once the butter reaches this stage, remove from heat immediately and pour into a large mixing bowl.

3.Add both sugars into the mixing bowl and whisk well to combine. Add in vanilla. Beat in eggs and egg yolk, one at a time, beating until eggs are just combined.

4.Using a rubber spatula, fold in the flour, stirring until just combined. Fold in the buttered pecans.Cover bowl and refrigerate for 4 hours.

To Bake:Preheat the oven to 375 degrees (F). Line two large baking sheets with parchment paper. Using a large cookie scoop, divide the dough into 3-tablespoon sized balls and place onto prepared baking sheets, leaving about 3 inches between each ball of dough for spreading.

Firmly press a pecan half on top of each ball of cookie dough.

Bake, one tray at a time, in a preheated oven for 10 to 11 minutes. If any edges spread out while baking, use a spatula and gently press them back in as soon as you remove the cookies from the oven. Sprinkle warm cookies with granulated sugar.

Allow cookies to cool on the pan for 15 minutes, then carefully transfer to a cooling rack.

chocolate pistachio biscotti submitted by kristi wynne

Ingredients 1/3 cup butter, softened 1 cup plus 1 tablespoon sugar, divided 3 large eggs 2 teaspoons vanilla extract 2-3/4 cups all-purpose flour 1/3 cup baking cocoa 2-1/2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1 cup semisweet chocolate chips 1/2 cup pistachios 1/2 cup dried cranberries Directions 1. Preheat oven to 350°. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Mix flour, cocoa, baking powder and cinnamon; add to creamed mixture and mix well (dough will be sticky). Stir in chocolate chips, pistachios and cranberries.

2. Divide dough into four portions. On ungreased baking sheets, shape portions into 10x2-1/2-in. rectangles.

Sprinkle with remaining sugar. Bake 20-25 minutes or until set. Carefully remove to wire racks; cool 5 minutes.

3. Transfer to a cutting board; cut each rectangle into 10 slices. Place cut side down on ungreased baking sheets.

Bake 5-8 minutes on each side or until lightly browned.

Remove to wire racks to cool. Store in an airtight container.

Norwegian Berlinerkranser submitted by Elise ross

Ingredients 2 cups butter 2 cups powdered sugar, sifted 4 hard cooked egg yolks, mashed fine 4 raw egg yolks 5 ½ c sifted flour

Directions 1.Cream butter and sugar together.

2.Add cooked egg yolks and then raw yolks, one at a time.

3.Add in flour.

4.Roll one level tablespoon of dough into a piece about 5” by ⅓” diameter.

5.Shape into a wreath.

6.Brush with beaten egg white and sprinkle with sugar.

7.Bake at 350 degrees for 8 minutes.

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