Cookie Swap Cookbook
UVA-Wise
CREAM CHEESE COOKIES (Linda Meade) 1 cup butter, softened 1 - 3 oz. cream cheese, softened 1 cup sugar 1 egg yolk 2 1/2 cups flour 1 teaspoon vanilla (candied cherries, pecan halves, Hershey kisses) Cream butter and cream cheese, slowly add sugar, beating until fluffy. Beat in egg yolk. Add flour and vanilla, mix well. Chill dough for 1 hour. Shape dough into 1-inch balls, place on greased cookie sheets. Press cherry, pecan half, or Hershey kiss into each cookie. Bake at 325 degrees for about 12 to 15 minutes. Yields about 7 dozen.
Toffee Graham Cracker Bars (Jennifer Partin)
Easy bars with graham crackers, pecans, and other ingredients.
Ingredients: 20 graham crackers (individual squares), regular or chocolate 1 1/2 sticks butter (6 ounces) 3/4 cup brown sugar 1 teaspoon vanilla 1/2 cup chopped pecans Preparation: Line a jelly roll pan (10x15-inch) with foil; arrange graham crackers in the pan in a single layer. Combine butter and sugar in a heavy medium saucepan; bring to a boil over medium heat, stirring occasionally. Boil for 2 minutes; stir in vanilla and chopped pecans. Pour the hot mixture over crackers and spread evenly. Bake 10 minutes at 350째. Remove at once from pan to flat surface to cool. When cool, break into smaller pieces.
Gingerbread Pinwheels (Jenny Salyers) INGREDIENTS 1 roll (16.5 oz) Pillsbury® refrigerated gingerbread cookies 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies 1 tablespoon sugar
DIRECTIONS 1. Place 17x12-inch sheet of waxed paper on cookie sheet. Cut gingerbread cookie dough in half lengthwise. Arrange halves, side by side, on cookie sheet. Top with second sheet of waxed paper. Roll dough to form 15x9-inch rectangle. Freeze 5 minutes. 2. Repeat on work surface with sheets of waxed paper and sugar cookie dough. Freeze 5 minutes. Remove top sheet of waxed paper. Lifting dough with waxed paper, turn sugar cookie rectangle upside down onto gingerbread rectangle. Gently pat doughs together. Refrigerate 15 minutes. 3. Remove waxed paper from top of dough. Using remaining waxed paper and starting with 1 long side, roll up stacked dough jelly-roll fashion, without rolling paper into roll. Wrap roll of dough securely with waxed paper. Freeze about 45 minutes or until very firm. 4. Heat oven to 350°F. Unwrap dough; cut into 4 equal rolls. Work with 1 roll at a time; keep remaining 3 rolls in freezer until ready to slice. Cut each roll into 13 or 14 (1/4-inch) slices. On ungreased cookie sheets, place slices 2 inches apart, reshaping into rounds as necessary. Sprinkle each cookie with sugar. 5. Bake 10 to 12 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Substitute refrigerated peanut butter cookie dough for the gingerbread dough to make two-toned peanut butter pinwheels.
Raspberry Poinsettia Blossoms INGREDIENTS ¾ cup butter or margarine, softened ½ cup sugar 1 teaspoon vanilla 1 teaspoon raspberry extract 1 tablespoon of red food coloring (optional) 1 large box raspberry-flavored gelatin 1 egg 2 cups all-purpose flour 2 tablespoons yellow candy sprinkles
The original recipe can be found at Pillsbury.com. This is the modified version to give better raspberry flavor and a deeper red color.
DIRECTIONS 1. In large bowl, beat butter, sugar, vanilla, raspberry extract, gelatin and egg with electric mixer on medium speed, or mix with spoon. On low speed, beat in flour. 2. Shape dough into 1 1/4-inch balls. Cover and refrigerate 1 hour. 3. Heat oven to 375°F. On ungreased cookie sheets, place balls about 2 inches apart. With sharp knife, make 6 cuts in top of each ball about three-fourths of the way through to make 6 wedges. Spread wedges apart slightly to form flower petals (cookies will separate and flatten as they bake). Sprinkle about 1/8 teaspoon yellow candy sprinkles into center of each cookie. 4. Bake 9 to 11 minutes or until set and edges begin to brown. Cool 2 to 3 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 15 minutes. For a flavor twist, use strawberry-, cranberry- or cherry-flavored gelatin instead of the raspberry. Submitted by Heather Blanton at the Center for Teaching Excellence, hlb6t@uvawise.edu
Holiday Pretzels Treats from
Tammie Hale
Ingredients : o o o
Checkerboard or windowpane shaped pretzels M&M's plain chocolate candy Hershey's Hugs or regular chocolate kisses
Directions: 1. 2. 3. 4. 5.
Preheat oven to 170 degrees. Place unbroken pretzels on waxed paper-lined cookie sheet in a single layer. Unwrap hugs or kisses and place one on each pretzel. Heat only long enough for the kiss to become soft and then remove from oven. Gently press one M & M on top of each kiss while they are still warm
PARADISE MACAROONS
(Kim Lawson)
Ingredients 2 (7 to 8-ounce) packages sweetened shredded coconut 2 ounces sweetened condensed milk Pinch kosher salt 1 teaspoon vanilla extract 4 large egg whites at room temperature 5 ounces granulated sugar 12 ounces semisweet chocolate chips 1 ounce vegetable shortening 2 ounces finely chopped dry-roasted macadamia nuts
Directions Preheat the oven to 325 degrees F. Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl. In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes. Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping. Fill a 4-quart pot with enough water to come 2 inches up the side, set over medium heat and bring to a simmer. Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot. Stir occasionally until melted, then remove from the heat. Dip the cooled cookies in the chocolate mixture, sprinkle with the chopped macadamia nuts and place on parchment paper to set, about 30 minutes.
Harvest Cider from Sarah Parsons 4 Cups Apple Juice/Apple Cider (I used apple juice) 4 Cups Pineapple Juice ½ Cup Water 8 Whole Cloves 1 Individual tea bag One 3-in Cinnamon stick Place cloves in a double thickness of cheesecloth, make into a bag and tie with string. Place all ingredients in 3 qt slow cooker on low for two hours or until it reaches desired temperature. Discard cloves, tea bag & cinnamon stick before serving.
CHRISTMAS BELLS from Diane Cornett 3/4 cup butter 1/4 tsp salt 2/3 cup sugar 1 egg 1/4 tsp almond flavoring 1-3/4 cups all-purpose flour red and green colored sugar red and green M&Ms In large bowl of electric mixer beat butter and salt for 30 seconds. Add sugar and beat until fluffy. Add egg and almond extract, beat until combined. Add flour, beat until well mixed. Cover and chill 30 minutes. Divide dough in half and shape each half into a 6-inch roll. Roll each half in colored sugar. Wrap rolls in waxed paper and chill until firm or freeze up to six months. To bake, let rolls stand at room temperature for 5 minutes. Preheat oven to 350o. Cut into inch thick slices. Let stand 10 minutes to soften. Place slices on ungreased cookie sheet. Place an M&M on bottom of cookie for bell clapper. Fold in sides of cookie, overlapping at top to make bell shape.
1/4-
Bake cookies 10-12 minutes until bottoms are very light brown. Cool on wire rack. Makes 48.
CHOCOLATE COVERED CHERRY COOKIES from Diane Cornett 1-1/2 cups all purpose flour 1/2 cup cocoa 1/2 cup butter 1 cup sugar 1/4 tsp salt 1/4 tsp baking powder
1/4 tsp baking soda 1 egg 1-1/2 tsp vanilla 48 maraschino cherries, about one 10-oz jar 6 oz. chocolate chips 1/2 cup sweetened condensed milk
Preheat oven to 350o. Combine flour and cocoa; set aside. In large mixing bowl beat butter 30 seconds. Add sugar, salt, baking powder and baking soda; beat well. Add egg and vanilla; beat until combined. Gradually beat in flour mixture. Shape dough into 1-inch balls; place on ungreased baking sheet. Press down center of each ball with thumb. Drain cherries and pat dry, reserving juice. Place a cherry in center of each cookie. In small saucepan combine chocolate chips and sweetened condensed milk; heat until chocolate is melted. Stir in 4 tsp of reserved cherry juice. Spoon 1 tsp of the frosting over each cherry, spreading to cover cherry. Frosting may be thinned with additional cherry juice if necessary. Bake cookies about 10 minutes. Cool on wire rack. Makes 48.
Strawberry Cheesecake Pockets From Sarah Parsons
24 Servings Prep: 1 hr (plus chilling) Bake: 16-18 min Ingredients 2 cups flour 1 tbsp. granulated sugar 1/4 tsp. salt 12 oz. cream cheese, at room temperature 2 sticks (8 oz.) unsalted butter, at room temperature 1 egg, lightly beaten 1/2 cup strawberry jam (or flavor of your choice) 1 1/4 cups confectioners’ sugar Gold sparkling sugar, for decorating Directions: 1. In a medium bowl, whisk the flour, granulated sugar and salt. 2. Using an electric mixer, beat 8 oz. cream cheese and the butter on medium-high speed until fluffy, 1 minute. Beat in the flour mixture on low speed. Divide the dough in half; place each half on a large piece of plastic wrap. Using the wrap to help, form the dough into disks and seal. Chill the dough until firm, at least 1 hour. 3. Meanwhile, in a small bowl, mix half the beaten egg into the remaining 4 oz. cream cheese. Stir 1 tsp. water into the remaining egg. Chill both the cream cheese mixture and the egg wash. 4. Position racks in the upper and lower thirds of the oven; preheat to 350°. Line 2 cookie sheets with parchment. Working on a floured surface, roll out 1 disk of dough 1/4 inch thick. Using a 4-inch round cutter, cut out the cookies and place on the pans. Repeat with the remaining dough disk. Reroll any scraps and cut out enough cookies to total 24. 5. Transfer 1 of the pans to the refrigerator. Working with the other pan, place 1 tsp. of the cream cheese mixture and 1 tsp. jam in the center of each cookie. Using a pastry brush, coat the cookie edges with the egg wash; fold over the filling. Using the back of a fork, seal the edges. Brush the tops with egg wash. Place the pan in the refrigerator; repeat with the remaining cookies. 6. Bake the cookies until golden, 16 to 18 minutes. Transfer to a rack; let cool. 7. In a medium bowl, whisk the confectioners’ sugar with 2 tbsp. water. Working over the parchment, drizzle the cookies with the glaze. Sprinkle with the sparkling sugar. Let the glaze set.
Brickle Drop Cookies from Pam McKnight Prep Time: 20 Minutes
Ingredients
1 cup (2 sticks) butter or margarine, softened 1 cup granulated sugar 1 cup packed light brown sugar 1 teaspoon vanilla extract 1/2 teaspoon salt 3 eggs 3-1/2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons cream of tartar 1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits Directions 1. 1 Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. 2. 2 Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until blended. Add eggs; beat well. Stir together flour, baking soda and cream of tartar; gradually add to butter mixture, beating until blended. Stir in toffee bits. Drop by heaping teaspoons onto prepared cookie sheet. 3. 3 Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove to wire rack. Cool completely. About 6 dozen cookies.
RUSSIAN WALNUT TEA CAKES from Joshua Justice 4. Sift the sugar for rolling so it doesn’t clump up. The cookies are fragile, so roll them gently in the sugar. 5. 1 cup (2 sticks) unsalted butter, at room temperature ½ cup confectioners’ sugar ¼ teaspoon ground cinnamon ¼ teaspoon salt 2 ¼ cups all-purpose flour 1 cup ground walnuts 6. 1 cup sifted confectioners’ sugar for rolling 7. Preheat the oven to 350° F. Have ready ungreased cookie sheets. 8. In a large bowl, with an electric mixer, beat together the butter, the ½ cup confectioners’ sugar, the cinnamon, and salt on medium speed until smooth and creamy, about 2 minutes. On low speed, gradually beat in the flour and then the nuts just until mixed. The dough will be stiff and somewhat crumbly. 9. Pinch off pieces of the dough and roll between your palms into 1-inch balls. Place on the cookie sheets, spacing them about 1 ½ inches apart. 10. Bake in the center of the oven until the tops are set to the touch and the bottoms are lightly golden, about 10 minutes. Let the cookies cool on the cookie sheets until they are still warm but are firm enough to handle without crumbling. 11. Spread the 1 cup sifted confectioners’ sugar on a plate. Roll the warm cookies in the sugar, coating them evenly. Set on a wire rack to cool completely. When the cookies have cooled, roll them again lightly in the sugar.