Cookie EXCHANGE
DESIGN CONCIERGE 2 0 2 0
Michelle Pisowodzki
PUMPKIN GOOEY BUTTER COOKIES INGREDIENTS 8 ounces cream cheese, softened 1 cup butter, softened 8 ounces pumpkin 2 cups sugar 1 cup powdered sugar 1 teaspoon vanilla 2 eggs 4 1/2 cups flour 3 tablespoons plus 1 tsp baking powder 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon allspice 1 cup powdered sugar for rolling
INSTRUCTIONS 1. 2. 3. 4. 5. 6.
Beat cream cheese, butter, pumpkin, sugars and vanilla until fluffy. Add egg until just combined. In a separate mixing bowl, combine flour, baking powder, salt and spices. Gradually incorporate dry mixture into wet mixture until just combined. Wrap the dough in plastic wrap and freeze for 1+ hours. Preheat oven to 350 degrees. Roll dough into 1" balls and roll in powdered sugar. Bake 11-12 minutes, until just set, careful not to over bake.
Melissa Huntsman
SNOWBALL COOKIES
INGREDIENTS 2 1/4 cups unbleached all-purpose flour, sifted 3/4 cup finely chopped pecans (best if chopped by hand) 1/2 cup sifted confectioners’ sugar, plus more for rolling 1/4 teaspoon kosher salt 1 cup (2 sticks) unsalted butter, room temperature 2 tablespoons honey 1 teaspoon bourbon or fresh orange juice
INSTRUCTIONS Step 1 Whisk together flour, pecans, confectioners’ sugar and salt in a medium bowl. With an electric mixer on medium-high speed, beat butter and honey until fluffy, about 3 minutes. Mix in bourbon or orange juice just to combine. Add flour mixture and beat just to combine. Turn out dough onto a piece of plastic, wrap tightly, and chill 3 hours. Step 2 Preheat oven to 350 degrees. Roll dough, 2 teaspoons at a time, into balls. Place 2 inches apart on parchment-lined baking sheets. Bake until brown around edges, about 12 minutes. Transfer cookies to wire racks; let cool completely. Roll in confectioners’ sugar to coat. Cookies can be stored in an airtight container at room temperature up to 1 week.
Melissa Huntsman
CRANBERRY ORANGE ALMOND SHORTBREAD COOKIES INGREDIENTS 1 cup unsalted butter, softened 1 cup confectioners' sugar 3/4 teaspoon almond extract 1/2 teaspoon salt 2 cups flour 1 tablespoon orange zest 2/3 cup sliced almonds, toasted 1/3 cup dried cranberries, chopped
INSTRUCTIONS 1. Preheat oven to 325 degrees. Spray a cookie sheet or line with a silpat baking liner. 2. Place butter, powdered sugar, almond extract and salt in the bowl of a stand mixer, or in a large mixing bowl if using a handheld mixer. 3. Beat until smooth, about 3 minutes. Turn mixer speed to low, and gradually add flour and orange zest. Mix until a dough forms. 4. Stir in almonds and cranberries with a spatula. 5. Pat dough into a ball, and then form into a log shape, about 2 inches in diameter. 6. Wrap the log in plastic wrap and freeze until firm, at least an hour. 7. Remove the dough from the freezer and slice into 1/4inch thick slices. 8. Place on cookie sheet at least 1-inch apart. Bake for about 15 minutes, just until the edges start to turn golden. Check them after 10 minutes as ovens can vary! Let cool for about 5 minutes before removing from the cookie sheet.
Melissa Huntsman
TRIPLE GINGER SNAP COOKIES INGREDIENTS 2 1/2 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 12 tablespoons (1 1/2 sticks) unsalted butter 2 tablespoons ground ginger 1/2 teaspoon ground cinnamon 1 1/4 cups dark brown sugar 1/4 cup molasses 2 tablespoons finely grated fresh ginger (from 2-3 inch piece) 1 large egg plus 1 large egg yolk 1/3 cup finely chopped crystallized ginger Granulated sugar, for rolling INSTRUCTIONS 1.
In a bowl, whisk together flour, baking soda, and salt; set aside.
2. Melt butter in a skillet set over medium heat. Once melted, lower heat and continue to cook, swirling frequently, until foaming subsides and butter is just beginning to turn golden brown, about 2 to 4 minutes. Transfer melted butter to large bowl and whisk in ground ginger and cinnamon. Let cool for about 2 minutes, then whisk in brown sugar, molasses, and fresh ginger. Add egg and yolk and whisk to combine. Add flour mixture and stir until just incorporated. Mix in crystallized ginger. Cover with plastic wrap and refrigerate until firm, about 1 to 2 hours. 3. Preheat oven to 300 degrees F; position oven racks to upper-middle and lower-middle positions. Line 2 baking sheets with parchment paper (or use silicone baking mats). Place granulated sugar in shallow dish or bowl. Spoon dough by heaping teaspoonfuls; shape into 1-inch balls, then roll in sugar to coat. Arrange balls on prepared baking sheets, leaving 1 to 2 inches of space between them. 4. Bake for 15 minutes, then rotate baking sheets (top to bottom and front to bake) and bake for an additional 9 to 12 minutes, or until cookies on lower tray just begin to darken around edges. Transfer to wire rack and cool completely before serving. Repeat with remaining dough. Cookies will keep, stored at room temperature in an airtight container, for up to 2 weeks. Let cool for about 5 minutes before removing from the cookie sheet.
Victorio Suarez-Hevia
THE BEST SNICKER DOODLE COOKIE RECIPE INGREDIENTS 1 cup Unsalted Butter (softened) 1 1/2 cups Sugar 2 large Eggs 2 teaspoons Vanilla 2 3/4 cup Flour 1 1/2 teaspoon Cream of Tartar 1/2 teaspoon Baking Soda 1 teaspoon Salt Cinnamon-Sugar Mixture: 1/4 cup Sugar 1 1/2 Tablespoons Cinnamon INSTRUCTIONS 1. Preheat oven to 350 degrees. 2. In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer. 3. Stir in flour, cream of tartar, baking soda, and salt, just until combined. 4. In a small bowl, stir together sugar and cinnamon. 5. If time allows, wrap the dough and let refrigerate for 20-30 minutes. Roll into small balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered. *To make flatter snicker doodles press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle. * 6. Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes. Let cool for several minutes on baking sheet before removing from the pan.
Fermin Ospina
CRANBERRY BRIE PULL APART BREAD INGREDIENTS 1 round loaf sourdough bread 4 tablespoons butter 2/3 cup raw pecans, chopped 3 tablespoons brown sugar 1 (16 ounce) wheel of brie, cubed 1 cup dried cranberries INSTRUCTIONS 1. Preheat the oven to 350 degrees F. 2. Slice the bread horizontally and vertically to create 1 inch cubes, being careful not to actually slice all the way through the bread. 3. In a small bowl, combine 2 tablespoons butter, the pecans and brown sugar. Use your hands to mix the butter into the pecans to create a crumble. Take the remaining 2 tablespoons butter and insert thin slices into the loaf of bread. 4. Place the loaf on a baking sheet and stuff the brie inside the bread, filling in all the spaces in between the cuts. Add the cranberries and pecans. Transfer to the oven and bake for 15-20 minutes or until the brie is melted and gooey. Serve immediately.
John Costa
BUTTER AND JAM THUMBPRINTS INGREDIENTS 1 3/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon fine salt 3/4 cup unsalted butter (1 1/2 sticks), softened 2/3 cup sugar, plus more for rolling 1 large egg 1/2 vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract 1/3 cup raspberry, cherry or strawberry jam INSTRUCTIONS 1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone mats. 2. Whisk the flour, baking powder and salt together in a bowl. 3. In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated. 4. Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2 inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam. 5. Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve. 6. Store cookies in a tightly sealed container for up to 5 days.
Juan Parra
ALFAJORES (DULCE DE LECHE SANDWICH COOKIES) INGREDIENTS 1 1/2 cups (200g) all-purpose flour 2 1/8 cups (300g) cornstarch 2 teaspoons baking powder 1/2 teaspoon baking soda 1 and 3/4 sticks (200g) unsalted butter, at room temperature 3/4 cup (150g) granulated sugar or 1 1/4 cups (150g) powdered sugar 3 large egg yolks 2 teaspoons vanilla extract 350 g (12 oz.) dulce de leche, for filling 1/2 cup unsweetened shredded or desiccated coconut, for rolling INSTRUCTIONS 1. 2.
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In a medium bowl, sift together flour, cornstarch, baking powder and baking soda. Set aside. In a mixer bowl fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 3 minutes. Beat in egg yolks and vanilla extract just until combined. Reduce speed to low. Add the flour mixture and beat just until combined. Do not over mix or the cookies will turn out tough. Form the dough into a ball, then flatten slightly to form a disc. Wrap in plastic wrap and refrigerate for 1-2 hours, until firm enough to roll. If you don’t want to use the dough right away, you can refrigerate it for up to 3 days or freeze it for up to a month, then thaw it overnight in the fridge. Take the dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a lightly floured surface (or between 2 pieces of parchment paper), roll the dough to a 1/8 or 1/4-inch (3-5mm) thickness. Cut out into rounds using a 2-inch (5cm) fluted or round cookie cutter, and place the cookies on baking sheets lined with parchment paper. If at any point the dough becomes too warm, place it back into the fridge for a few minutes. Re-roll the remaining scraps and repeat. Place sheets with cookies in the freezer or fridge for at least 15 minutes, until firm, so that they will be less prone to spreading. Preheat oven to 350F/180C. Bake for 7-10 minutes, or until cookies appear golden brown at the edges. Allow cookies to cool in the pan for 10 minutes, then gently transfer to a wire rack to cool completely. Spread the bottom half of the cookies with dulce de leche (about a teaspoon). Sandwich together with remaining cookies, pressing slightly so that the caramel oozes out the sides. Roll the sides in shredded coconut. Store cookies at room temperature in an airtight container for up to a week or freeze for up to 2 months. To thaw, leave on the counter, still covered, or overnight in the fridge.
Jennifer Holmen
STRUFFOLI INGREDIENTS 2 tablespoons semolina flour 6 eggs 1 tablespoon sugar Zest 1 unwaxed lemon, finely grated 2 tablespoons olive oil 3 1/3 cups flour, plus more for rolling 1/2 teaspoon baking powder 2 1/2 to 3 quarts flavorless vegetable oil, for frying 1 1/2 cups honey Approx. 2 teaspoons Christmas sprinkles, to decorate INSTRUCTIONS 1.
Get out a large, rimmed baking sheet and shake the semolina over the base. And get out another tray (it doesn’t have to be a baking sheet) and line it with a double layer of paper towels. Set both aside. 2. Beat the eggs, sugar, finely grated lemon zest, and 2 tablespoons of olive oil until frothy. Gradually add about 2 2/3 cups of the flour and the baking powder, and mix to a dough. If it is too sticky, then add more flour and keep kneading, using either your hands or a freestanding mixer fitted with a dough hook, until you have a smooth, pliable dough. This doesn’t take very long: probably around 3 minutes or 5 by hand. 3. Flour your work surface and turn out your dough. Then divide the dough into 10 roughly equal pieces, each about the size of a golf ball. Take 1 ball and roll it into a rope approx. 1/2 inch thick, then with floury hands divide this into about 20 small pieces, and roll each piece between your hands (flouring them again if this helps) to make marble-sized balls. 4. Place the formed balls of dough on the semolina-sprinkled baking sheet, as you shape them. Repeat the process with the remaining golf-ball-sized portions of dough: you should make a staggering 200 of them! 5. Heat the vegetable oil in a wide, heavy pan—about 11 inches diameter and at least 6 inches deep—and then when the oil is at 375°F but no higher (you can leave a preserving or candy thermometer in, if you want), or a piece of bread sizzles and browns immediately when dropped in the pan, you can begin to cook the dough balls. Regulate the temperature and keep a careful eye on the pan and the oil all the time. 6. Gently lower, using a mesh scoop or perforated spoon, about 15 little dough balls at a time. At first they will sink and then, as they cook, they’ll float to the surface and begin to turn golden brown. This will take up to about 1 minute depending on how many you have in at a time, but be ready to fish them out with your mesh scoop or perforated spoon onto the paper towel–lined tray as soon as they become the right golden color. And keep watching your pan. 7. Continue to cook them in batches—making sure the oil returns to the correct temperature but doesn’t get too hot or bubble too vigorously—until they are all fried; you can pile them up on the tray without harm. Now turn off the heat under the oil pan, and move on to the adhesive and assembly stage. 8. Pour the honey into a roasting pan that can go on the stove, and heat very gently until it becomes runny—a matter of moments, so do not leave the pan—then take it off the heat. 9. Tip all of the fried dough balls into the warmed honey and, using a soft spatula, turn them gently to coat them. Get out a large plate or cake stand with a slight lip or rim and, with wet hands, check the balls are not too hot then and arrange them around the outer edge of the plate in the shape of a bobbly wreath, leaving just a small empty circle in the middle. Do not worry about symmetry or perfection or counting dough balls here, please. 10. Wash the honey from your hands and shake your chosen sprinkles over the sticky wreath, then stand back and admire, before placing your creation where others can do likewise. These struffoli are best, to my mind, eaten on the day they’re made. Use a scoop or spoon and fork to serve. It will be a sticky affair, but that’s part of their charm.
Michelle Petriella
LOVE KNOTS INGREDIENTS 4 cups flour 7 teaspoon baking powder 1 cup sugar 4 eggs 1 teaspoon vanilla extract 1/3 cup whole milk 2 sticks salted butter Confectioners' sugar Nonpareils INSTRUCTIONS Preheat oven to 350 degrees. Mix all ingredients together. Roll dough in between pals to make a snack-like shape, then crossover one end and snake over to other end to make into a knot shape. FOR ICING Mix confectioners' sugar with whole milk. Consistency should be medium, not thick and not thin. Dip each cookie and let dry on cooling rack for about 20 minutes. Then dip each cookie a second time and sprinkle with nonpareils.
Rene Ramirez
DOUBLETREE CHOCOLATE CHIP COOKIE RECIPE INGREDIENTS 1 cup (2 sticks) unsalted butter at room temperature 3/4 cup plus 1 Tablespoon granulated sugar 3/4 cup light brown sugar, packed 2 large eggs 1 1/4 teaspoon vanilla extract 1/4 teaspoon lemon juice 2 1/4 cups all purpose flour 1/2 cup rolled oats 1 tsp baking soda 1/4 teaspoon cinnamon 1 teaspoon salt 2 2/3 cups semi sweet chocolate chips 1 3/4 cups chopped walnuts
INSTRUCTIONS 1. Preheat oven to 300 degrees. Line a baking sheet(s) with parchment paper 2. Cream the soft butter, and both sugars in a stand mixer for 2 minutes until light and fluffy; scrape down the sides of the bowl as necessary. You can use an electric hand mixer if you like. 3. Beat in the eggs, vanilla and lemon juice. Beat for 2 minutes, scraping down the bowl as needed. 4. Lower the speed and blend in the flour, oats, baking soda, cinnamon and salt. 5. Fold in the chocolate chips and walnuts, making sure to get them evenly distributed. 6. Use an ice cream scoop to scoop out the dough (3 tablespoon amounts) and place 2 inches apart on your lined cookie sheets. I flatten the balls slightly. Bake for 20-23 minutes until starting to turn golden. I found that 20 minutes worked for me. 7. Let the cookies cool on the baking sheets for 15 minutes, then transfer to a cooling rack.
Katie Thornton
SPECIAL K COOKIE BARS
INGREDIENTS 1 cup light Karo syrup 1 cup white sugar 12 oz chunky peanut butter 6 cups Special K cereal 12 oz chocolate chips 12 oz butterscotch chips
INSTRUCTIONS Heat Karo syrup and white sugar until sugar melts. Remove from heat and add peanut butter and cereal. Press mixture into 9x13 pan. Heat chocolate and butterscotch chips until melted. Frost mixture with melted chips. Refrigerate to set (short time), then cut into squares. Note: This mixture is quick to set and if the chocolate gets too hard, it may shatter when cutting. Enjoy!
Jennifer Schelberger
POTATO CHIP COOKIES
INGREDIENTS 2 cups butter, softened 1 cup white sugar 1 teaspoon vanilla extract 3  1/2 cups all-purpose flour 1 1/2 cups crushed salted potato chips
INSTRUCTIONS Step 1 Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets. Step 2 Mash the butter, sugar and vanilla extract together in a bowl until creamy and well combined; mix in the flour a little at a time. Gently fold in the potato chips. Drop dough onto the prepared baking sheets by teaspoonful. Step 3 Bake in the preheated oven until the edges are golden brown, about 15 minutes. Remove cookies from sheets immediately and cool on wire racks.
Kerry Prior
MERINGUE CHOCOLATE CHIP COOKIES INGREDIENTS 2 egg whites 1/2 cup sugar 1 cup chocolate chips 1 teaspoons vanilla
INSTRUCTIONS 1. 2. 3. 4. 5.
Beat egg whites with electric mixer until stiff. Gradually add sugar until blended. Fold in chocolate chips and vanilla. Cover a cookie sheet with heavy brown paper or parchment baking paper. Drop mixture by teaspoons on to brown paper spaced 2 inches apart. Bake at 250 degrees a preheated oven for 45 minutes.
Crystal Phillips
HELLO DOLLYS
INGREDIENTS 1/2 cup butter 1 cup graham cracker crumbs 1 cup coconut 1 cup chocolate chips 1 cup chopped walnuts 1 can sweetened condensed milk
INSTRUCTIONS 1. Preheat oven 350 degrees and melt butter (I usually do this right in the 9x9 pan as oven is preheating), then add graham cracker crumbs and mix to form the bottom layer. 2. Add the ingredients in order as listed above, one ingredient at a time, then spread evenly. 3. Top with sweetened condensed milk. (Make sure the whole top is covered with the milk). 4. Bake about 30 minutes, until it starts to brown around the edges. It should also be slightly brown in the center. 5. Cool the cookies completely and, put in fridge overnight. Don’t cut it until the next day! (If you try to cut it too soon, it will not come out of the pan nicely).
Cara Klein
FROSTED PEPPERMINT COOKIES INGREDIENTS 1/2 cup softened butter (1/2 stick) 1/2 cup granulated sugar 1/2 cup brown sugar 1 egg 3/4 cup milk 1 teaspoon vanilla 2 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup peppermint candy (Suggested: a combination of peppermint baking chips and crushed candy canes) Peppermint Vanilla Buttercream Frosting 1/2 cup butter (1 stick) – room temperature 1 teaspoon peppermint extract 1 teaspoon vanilla extract 2-3 tablespoon milk 3 rounded cups powdered sugar 3/4 cup crushed candy cane pieces INSTRUCTIONS 1. Preheat oven to 400 degrees F. 2. For the cookies, cream together butter and sugar for 1 minute. Add in egg, milk and vanilla and mix again until smooth. 3. Combine dry ingredients and add half to the mixing bowl, mix it, then add the other half. Add in peppermint candy and mix to combine. Dough will be softer than normal cookie dough. 4. Scoop out about 2 tablespoons of cookie dough onto a parchment lined cookie sheet – keeping ample distance between dough balls. Bake for 9-10 minutes and let cool for an additional 2 minutes on the cookie sheet. Transfer to a cooling rack. 5. Once fully cool, frost with about one tablespoon of peppermint vanilla buttercream frosting per cookie. Top with crushed candy cane pieces. Store cookies in an airtight container. TO MAKE THE PEPPERMINT VANILLA BUTTERCREAM FROSTING 1. Mix butter in a mixing bowl on medium power for about 3 minutes, until whipped and light in color. 2. Add in vanilla, peppermint extract, milk and 1 cup of powdered sugar. 3. Mix for 1 minute. Add in the other 2 cups of powdered sugar and mix on medium for 3-4 minutes, adding additional milk if needed until desired consistency is achieved.
David Garlitzke
CRANBERRY-CHIP COOKIES INGREDIENTS 3 cups flour 1/2 teaspoon salt 1 cup sugar 3/4 cup packed brown sugar 1/2 cup softened margarine (1 stick) 1/4 cup milk 2 tablespoons orange juice 1 egg 1 teaspoon baking powder 1/4 teaspoon baking soda 2 1/2 cups coarsely chopped cranberries 1 cup white vanilla chips/morsels ICING INGREDIENTS 1/3 cup margarine 1 1/2 teaspoons vanilla 2 – 4 tablespoons hot water
INSTRUCTIONS 1. Mix sugars and margarine in large bowl. Stir in milk, orange juice and egg. Stir in flour, baking powder, salt and baking soda. 2. Carefully stir in chopped cranberries & vanilla chips. 3. Refrigerate dough for 1 hour. 4. Heat oven to 375 degrees. 5. Drop dough by rounded teaspoonfuls about 2” apart on greased cookie sheet. 6. Bake 10-15 minutes or until light brown. 7. Remove and cool on wire rack. 8. Meanwhile make icing – stir softened margarine, powdered sugar, vanilla and water (a little at a time) until smooth and creamy. 9. Spread or pipe icing over cooled cookie.
Taylor Conklin
ITALIAN PIGNOLI NUT COOKIES INGREDIENTS 2 cups of almond paste (7-8 oz works fine) 2 large egg whites 1 cup of granulated sugar 2 teaspoons orange zest 1 1/4 cups of pignoli nuts (pine nuts) Confectioners’ sugar for dusting on top
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Preheat the oven to 350 degrees and line your baking sheet with parchment paper. Break up the almond paste into a food processor (a high speed blender can work as well) pulse until the paste is in small crumbles. Then add your sugar into the food processor and pulse again. Add the egg whites and orange zest into the food processor and pulse again for about 30 seconds until it turns into a smooth paste. Add pine nuts into a separate bowl. Take about 2 tablespoons of dough and roll into a ball. Dip one side of the dough ball into the pignoli nuts. This makes about 20 cookies. Line them up on your baking sheet with the pignoli nuts facing up. Bake for about 12-15 minutes, or until they look golden brown. Once your cookies are cooled dust them with confectioners’ sugar and enjoy!
Mike Gaudreau
PB&J THUMBPRINT COOKIES INGREDIENTS 3/4 cup creamy peanut butter 1 stick unsalted butter 1 1/4 cups firmly packed light brown sugar 3 tablespoons milk 1 1/2 tablespoon vanilla extract 1 large egg 1 3/4 cups all-purpose flour 3/4 teaspoon baking soda 3/4 teaspoon salt 1 teaspoon Strawberry jelly (or your choice of flavor)
INSTRUCTIONS 1. Heat oven to 365 degrees. Combine peanut butter, butter, brown sugar, milk and vanilla in large bowl. Using a blender, beat at medium speed until well blended. Add egg. Beat until blended. 2. Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Roll 1 tbsp. into individual balls of dough and create a dip in the dough-ball with a teaspoon. Place 2 inches apart onto greased baking sheet. Place one tsp. strawberry jelly in dipped middle of cookie. 3. *Optional: spread a small amount of peanut butter in dip before placing dollop of jelly. 4. Bake for 8 to 10 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Move cookies to cooling rack to cool completely.
Kylee Solberg
PUMPKIN CHOCOLATE CHIP COOKIES INGREDIENTS 1 cup granulated sugar 1/2 cup oil (vegetable or canola oil) 1 teaspoon milk 1 large egg 1 teaspoon vanilla extract 1 cup canned pumpkin 2 cups all-purpose flour 1 1/2 teaspoons ground cinnamon 1/2 teaspoon salt 2 teaspoons baking powder 1 teaspoon baking soda 1 1/2 cups semi-sweet chocolate chips or milk chocolate
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Line a cookie sheet with parchment paper, or spray very lightly with non-stick cooking spray. Add sugar and oil to a mixing bowl and stir well to combine. Add egg, milk, pumpkin and vanilla and mix until smooth. In a separate bowl, stir together the dry ingredients. Add the dry ingredients and chocolate chips to the wet ingredients. Stir just until incorporated. Drop by large spoonfuls onto prepared cookie sheet. Bake at 375 degrees F for 10-12 minutes.
Jessica Decina
ITALIAN SPRINKLE COOKIES INGREDIENTS 6 large eggs, room temperature 5 cups all-purpose flour 2 cups confectioners' sugar 2 tablespoons plus 1 1/2 teaspoons baking powder 1 cup shortening 3 teaspoons almond extract 1 1/2 teaspoons lemon extract FOR THE GLAZE 3 3/4 cups confectioners' sugar 1/2 cup warm 2% milk 1 teaspoon almond extract 1 teaspoon vanilla extract Colored sprinkles
INSTRUCTIONS 1. Preheat the oven to 350 degrees. 2. Using a heavy-duty mixer, beat eggs on high speed until light and foamy, about 5 minutes; set aside. In a large bowl, combine the flour, confectioners' sugar and baking powder; on low speed, gradually beat in shortening and extracts until mixture resembles fine crumbs. Gradually add beaten eggs (dough will be stiff). 3. Roll dough into 1-inch balls. Place 2 inch apart on ungreased baking sheets. 4. Bake for 12-14 minutes (tops of the cookies will not brown, but bottoms should brown slightly). 5. Meanwhile, in a small bowl, combine the confectioners' sugar, milk and extracts until smooth. 6. As soon as cookies are removed from the oven, quickly dip 2 or 3 at a time into glaze. Remove with a slotted spoon or tongs; place on wire racks to drain. Immediately top with sprinkles. 7. Let dry for 24 hours before storing in airtight containers.
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Cookie EXCHANGE
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