Junior League of Charlottesville's Cookie Swap 2010

The Junior League of Charlottesville 2010 Provisional/Sustainer Cookie Swap

Published by Kimberly Mowbray

Jam Thumbprint Cookies

by Provisional- Crystal Shin Ingredients: 2 1/2 cups all-purpose flour, spooned and leveled 1/4 teaspoon baking soda 1/4 teaspoon kosher salt 1 cup unsalted butter (2 sticks), at room temperature 3/4 cup sugar 1 large egg 1 teaspoon pure vanilla extract

Directions: 1. Heat oven to 350° F. In a large bowl, whisk together the flour, baking soda, and salt.

2. Using an electric mixer, beat the butter and sugar until smooth.

Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla.

3. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated (the dough will be stiff). Shape into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.

4. Roll the cookie dough into tablespoon-size balls and place on baking sheets.

5. Make a well in each ball with your thumb. Fill the wells with your favorite jam.

6. Bake at 350° F on parchment-lined baking sheets until just beginning to brown, 15 to 18 minutes.

7. Cool slightly on baking sheets, then transfer to wire racks to cool completely.

Ingredients: "Snaps" pretzels Rolos candies, cut into halves Holiday M&M's, Reese's Pieces, or a nut of your choice

Directions: 1. Lay pretzels out on a cookie sheet.

2. Place 1/2 Rolo (caramel side up) on each pretzel.

3. Bake at 250 degrees for about 5 min, or until Rolo is slightly melted.

4. While caramel is still "gooey", press M&M (or topping of your choice) onto Rolo to flatten it out.

5. Let cool.

6. Salty & sweet...YUM! :)

Rolo Pretzel Cookies

by Active- Becky Bassett

Chocolatey Minty Melty Cookies

by Provisional- Sara Nicholson

Ingredients: (18 servings) ¾ cup butter 1½ cups packed brown sugar 2 tablespoons water 2 cups Hershey’s Special Dark chips or chunks 2 eggs 1 teaspoon vanilla extract ½ teaspoon mint extract 2 ½ cups all-purpose flour 1 ¼ teaspoons baking soda ½ teaspoon salt 36 chocolate mint wafer candies (such as Andes candies or baking chips)

4: 1. In a large pan over low heat, cook butter, sugar and water until butter is melted.

Add Hershey’s Special Dark chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.

2. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add vanilla extract, mint extract, and dry ingredients, beating until blended.

Chill dough about 1 hour.

3. Preheat oven to 350 degrees F (175 degrees C).

4. Roll dough into balls and place on un-greased cookie sheet about 2 inches apart.

Bake 8-10 minutes. While cookies are baking unwrap Andes mints and divide each in half. When cookies are brought out of the oven, put ½ mint on top of each cookie.

Let the mint sit for up to 5 minutes, until melted, then spread the mint on top of the cookie. Decorate with sprinkles, eat and enjoy!

Ingredients: 1 cup chopped pecans 12 whole graham crackers 1 cup firmly packed brown sugar 3/4 cup butter 2 tablespoons whipping cream 1 teaspoon vanilla extract 1/4 teaspoon kosher salt

Directions: 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through.

2. Line a 15- x 10-inch jelly-roll pan with aluminum foil; lightly grease foil. Arrange graham crackers in a single layer in prepared pan, slightly overlapping edges.

3. Combine sugar, butter, and cream in a medium-size heavy saucepan; bring to a boil over medium heat, stirring occasionally. Remove from heat, and stir in vanilla and pecans. Pour butter mixture over crackers, spreading to coat.

4. Bake at 350° for 10 to 11 minutes or until lightly browned and bubbly.

5. Immediately sprinkle with salt, and slide foil from pan onto a wire rack. Cool completely (about 30 minutes). Break into bars.

Try This Twist! (I tried this too...also delicious!)

Chocolate-Pecan-Caramel Bars: Prepare recipe as directed through Step 4. Top warm bars with 1 cup dark chocolate morsels. Let stand 3 minutes, and spread chocolate over bars. Proceed with recipe as directed in Step 5. Chill 20 minutes before serving.

Salted Caramel-Pecan Pieces

by Provisional- Beth McNew

Chocolate Dipped Coconut Macaroons

by Provisional- Kristen Martin

Ingredients: 4 large eggs whites 1 1/3 cups sugar 1/2 teaspoon salt 1 1/2 teaspoons vanilla 2 1/2 cups sweetened flaked coconut 1/4 cup plus 2 tablespoons all-purpose flour 8 ounces fine-quality bittersweet chocolate, chopped

Directions: In a heavy saucepan stir together the egg whites, the sugar, the salt, the vanilla, and the coconut, sift in the flour, and stir the mixture until it is combined well. Cook the mixture over moderate heat, stirring constantly, for 5 minutes, increase the heat to moderately high, and cook the mixture, stirring constantly, for 3 to 5 minutes more, or until it is thickened and begins to pull away from the bottom and side of the pan.

Transfer the mixture to a bowl, let it cool slightly, and chill it, its surface covered with plastic wrap, until it is just cold. Drop heaping teaspoons of the dough 2 inches apart onto buttered baking sheets and bake the macaroons in batches in the middle of a preheated 300째F. oven for 20 to 25 minutes, or until they are pale golden. Transfer the macaroons to a rack and let them cool.

In a small metal bowl set over a pan of barely simmering water melt the chocolate, stirring until it is smooth, remove the bowl from the heat, and dip the macaroons, 1 at a time, into the chocolate, coating them halfway and letting any excess drip off.

Transfer the macaroons as they are dipped to a foil-lined tray and chill them for 30 minutes to 1 hour, or until the chocolate is set. The macaroons keep, chilled and separated by layers of wax paper, in an airtight container for 3 days. (If the macaroons are made in advance, let them stand at room temperature for 20 minutes before serving.)

Ingredients: (NOTE: recipe makes a large batch of cookies, you may cut in half to reduce amount of cookies) 2 C butter (no substitutions) 5 C oatmeal (measure 1st, then blend into powder) 2 C sugar 1 tsp salt 2 C light brown sugar 2 tsp baking powder 4 eggs 2 tsp baking soda 3 C chopped pecans (optional) 2 tsp vanilla 24 oz. bag chocolate chips 4 C all purpose flour

Directions: Heat oven to 375 and bake for 6-10 minutes.

Cream butter, sugar and brown sugar together. Then mix eggs and vanilla into mix.

Add all other ingredients after. Drop by the tablespoonful on ungreased baking sheet approximately 2 inches apart.

Mrs. Field’s Cookies

by Provisional- Melissa Sabol

Italian Lemon Cookies

by Active- Lisa Colosi

Ingredients: Dough: 1 cup shortening (if desired, use butter in place of half) 1 cups granulated sugar 4 eggs 1/3 cup plus 2 Tbsp sour cream 1/3 cup milk 2 1/4 tsp lemon extract 1 tsp vanilla extract 1 tsp fresh lemon juice Grated zest of 1 lemon 4 1/2 cups all-purpose flour 5 tsp baking powder Icing: 1 cups confectioners' sugar 2-3 Tbsp warm milk (warm to hot) 1/2 tsp lemon juice (optional) Lemon zest from ½ lemon (optional)

Directions: Preheat oven to 350 degrees.

Cream together shortening and sugar in medium bowl until light. Add eggs, sour cream, milk, lemon extract, vanilla extract, lemon juice, and zest; beat until combined, scraping down sides of bowl. Combine flour and baking powder; add to mixture in bowl and beat just until moistened. Shape dough into small balls, using about 1 level Tbsp for each. Dough will be very sticky, so chill ahead if possible.

Also, lightly flour palms and fingertips before handling.

Arrange about 1 inch apart on parchment paper-lined cookie sheets. Bake 10 to 12 minutes, until lightly browned. Do not over bake. Remove from pans and cool.

Combine confectioners' sugar and milk in small bowl; whip lightly with spoon until smooth and slightly thick. Add lemon juice if desired; stir briskly until wellcombined. Dip tops of cookies into icing; decorate with sprinkles if desired. Let set until icing is dry to the touch. Store in closed container.

Yield: approximately 4 dozen cookies.

Ingredients: (Makes 2lbs) 2 cups milk chocolate chips 1 cup semi-sweet chocolate chips 1 (14oz) canned Eagle Brand速 Sweetened Condensed Milk Dash of Salt 1/2 Teaspoon peppermint extract 1/4 cup crushed hard peppermint candy

Directions: In heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in peppermint extract. Spread evenly into waxed-paper-lined 8 or 9 inch square pan. Sprinkle with peppermint candy.

Chill 2 hours or until firm. Turn fudge onto cutting board; peel off waxed paper and cut into squares. Store covered in refrigerator.

Peppermint Fudge

by Provisional- Victoria Boyd

Ingredients: (Serves 4 Dozen) Total time: 30mins 1 stick butter, softened 1 cup packed brown sugar 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons milk 1 cup chopped macadamia nuts (optional) 1/2 cup candied cherries  (or dried cherries work too) 1 1/2 cups white chocolate chunks

Directions: Preheat oven to 375 degrees F. In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla and beat until just combined. Set aside.

Sift together flour, soda, and salt. Add milk to the butter mixture and then add the flour mixture. Mix until just combined. Batter should be stiff.

In another bowl, combine nuts, cherries, and white chocolate. Then add to batter, stirring only to blend. Drop by heaping tablespoons onto a greased cookie sheet, 2 inches apart. Bake for approximately 11 to 13 minutes. Cool on wire rack.

White Chocolate Cherry Chunkies

by Active- Wendy Sewack

Holly Cookies

by Active- Paige Mattson

Ingredients: 1 Stick Butter 1 Bag Marshmallows 1 teaspoon vanilla 1-2 teaspoons green food coloring 4.5 cups cornflakes Red Hots

Directions: Melt butter and marshmallows in pan. Add vanilla and green food coloring and stir.

Slowly stir in cornflakes. While still hot, drop spoonfuls of mixture onto wax paper and dot with red hots for holly berry's. ALWAYS a crowd pleaser.

Buckeye Peanut Butter Balls

by Active- Kristy Bevans

Ingredients: 1 cup (2 sticks) margarine (room temperature) 4 cups sifted confectioners sugar 1 cup crunchy peanut butter 1 tsp vanilla 2 - 4 blocks of dipping/hardening chocolate

Directions: Cream margarine and sugar, add peanut butter and vanilla with wooden spoon. Chill for at least an hour. Dip in melted chocolate. Chill over night.Â

Ingredients: 1 cup of butter (2 sticks or 8 ounces), room temperature 1/2 cup of sugar 2 eggs, room temperature 1 teaspoon of vanilla extract Pinch of salt 2 cups of flour 1 cup of chopped nuts (optional) 3/4 cup of your favorite jam Parchment paper

Directions: 1 Cream the butter and sugar on high speed for about 3 minutes.

2 Separate the eggs. Add the yolks and vanilla extract to the butter mixture. If using nuts place the egg whites in a shallow dish on the side and whisk them until bubbly and frothy (the egg whites will be used to keep the nuts on the cookies).

3 Add the flour and salt. Mix until just combined. Place the dough in the fridge for 30 minutes and preheat the oven to 350F. 4 Roll the dough into balls about 1 inch in diameter. If using nuts, dip the balls into the egg whites then roll them into the nuts until covered. Place the balls on parchment lined cookie sheets.

5 Press down with your thumb to make a small well in the center of the cookie.

Do not press too hard or the cookie will fall apart. Fill with 1/2 teaspoon of jam.

6 Bake for 12-15 minutes or until slightly firm. Allow to cool for a few minutes on the cookie sheet to firm up before moving them to a wire rack to finish cooling.

Makes 2 dozen cookies.

Thumbprint Cookies (with nuts)

by Provisional- Desi Armstrong

Ingredients: 1 cup butter, softened 1 cup packed light brown sugar 1/2 cup white sugar 2 eggs 2 teaspoons vanilla extract 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1 teaspoon salt 3 cups quick-cooking oats 1 cup chopped walnuts 1 cup semisweet chocolate chips

Directions: 1. Preheat the oven to 325 degrees F (165 degrees C).

2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.

3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Chewy Chocolate Chip Oatmeal Cookies

by Provisional- Kelly Fehr Also by Provisional- Kimberly Mowbray (substituted walnuts for Pecans)

Chocolate Crinkle Cookies

by Provisional- Leah Hall

Ingredients: 1/2 cup oil 2 cups sugar 2 teasp vanilla 2 cups flour 1 cup confectionary sugar 4 squares unsweetened chocolate 4 eggs 1/2 teasp salt 2 teasp baking powder

Directions: Mix oil, chocolate (melted), and 2 cups regular sugar. Blend in 1 egg at a time until well mixed. Add vanilla, stir in salt, flour, and baking powder. Chill for several hours.

Heat oven to 350 degrees. Drop teaspoons of dough into confectionary sugar and roll into a ball. Place about 2 inches apart on greased cookie sheet and cook 10 to 12 minutes.

Ingredients: 4 large eggs, separated 1 cup sugar 1 (8-oz) can almond paste 2 1/2 sticks (1 1/4 cups) unsalted butter, softened 1 teaspoon almond extract 2 cups all-purpose flour 1/2 teaspoon salt 25 drops red food coloring 25 drops green food coloring 1 (12-oz) jar apricot preserves, heated and strained 7 oz fine-quality bittersweet chocolate (not unsweetened), chopped Special equipment: a heavy-duty stand mixer; a small offset spatula

Directions: Put oven rack in middle position and preheat oven to 350째F. Butter a 13- by 9inch baking pan and line bottom with wax paper, leaving a 2-inch overhang on 2 ends, then butter paper.

Beat whites in mixer fitted with whisk attachment at medium-high speed until they just hold stiff peaks. Add 1/4 cup sugar a little at a time, beating at high speed until whites hold stiff, slightly glossy peaks. Transfer to another bowl.

Switch to paddle attachment, then beat together almond paste and remaining 3/4 cup sugar until well blended, about 3 minutes. Add butter and beat until pale and fluffy, about 3 minutes. Add yolks and almond extract and beat until combined well, about 2 minutes. Reduce speed to low, then add flour and salt and mix until just combined.

Fold half of egg white mixture into almond mixture to lighten, then fold in remaining whites gently but thoroughly.

7 Layer Cookie

by Provisional- Kristina Dobrovic-beard

Directions continued...

Divide batter among 3 bowls. Stir red food coloring into one and green food coloring into another, leaving the third batch plain. Set white batter aside. Chill green batter, covered. Pour red batter into prepared pan and spread evenly with offset spatula (layer will be about 1/4 inch thick).Bake red layer 8 to 10 minutes, until just set. (It is important to undercook.)

Using paper overhang, transfer layer to a rack to cool, about 15 minutes. Clean pan, then line with wax paper and butter paper in same manner as above. Bake white layer in prepared pan until just set. As white layer bakes, bring green batter to room temperature. Transfer white layer to a rack. Prepare pan as above, then bake green layer in same manner as before. Transfer to a rack to cool.

When all layers are cool, invert green onto a wax-paper-lined large baking sheet.

Discard paper from layer and spread with half of preserves. Invert white on top of green layer, discarding paper. Spread with remaining preserves. Invert red layer on top of white layer and discard wax paper.

Cover with plastic wrap and weight with a large baking pan. Chill at least 8 hours.

Remove weight and plastic wrap. Bring layers to room temperature. Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove from heat. Keep chocolate over water.

Trim edges of assembled layers with a long serrated knife. Quickly spread half of chocolate in a thin layer on top of cake. Chill, uncovered, until chocolate is firm, about 15 minutes. Cover with another sheet of wax paper and place another baking sheet on top, then invert cake onto sheet and remove paper. Quickly spread with remaining chocolate. Chill until firm, about 30 minutes.

Cut lengthwise into 4 strips. Cut strips crosswise into 3/4-inch-wide cookies.

Happy Holidays! and a Happy New Year!