UMWSB 2022 Cookie Recipes

U M W S B

2022 Cookie Recipes

2021 Cookie Exchange Recipe

Chocolate Chip Cookies (Mrs. Fields)

Chocolate Chip Cookies

Chocolate Mint Cookies

Chocolate Rugelach

Coconut Macaroons

Easy Microwave Chocolate Covered Oreos

Gallets (waffle cookies)

Glazed Apple Cookies

Grandmas Cookies

Grandmas Gingersnap Cookies

Grandpa Biddinger Cookies

Gum Drops

Jell O Cookies

Lemon Blossoms

M&M Cookies

Mexican Wedding Cookies

No Bake Cookies

Peanut Butter Blossoms

Spritz Cookies

Thank you to all the UMWSB employees who submitted recipes for this cookbook.

If you have a recipe to share for next year’s cookbook share them on Uplink (link).

Mrs. Fields Chocolate Cookies

Ingredients

2 cups butter

2 cups sugar

2 cups packed brown sugar

4 large eggs

2 tablespoons vanilla 4 cups flour

5 cups oatmeal (put in blender and make into flour)

1 teaspoon salt

4 teaspoons baking powder

4 teaspoons baking soda

2 (12 ounce) bags chocolate chips

8 ounces Hershey Bars, grated

3 cups nuts, any kind of nuts (optional)

Directions

1. Cream together butter, sugar and brown sugar.

2. Add eggs and vanilla and mix well.

3. Mix together flour, oat flour, salt, baking powder and baking soda.

4. Stir in chocolate chips, grated Hershey bar and nuts (if using).

5. Drop by 1 1/2" balls onto ungreased cookie sheet.

6. Bake at 375° for 6 10 minutes.

7. NOTE: If you want your cookies to spread out a bit more, flatten them a bit before baking.

8. Cookies will be soft but will firm up a bit after cooling.

Chocolate Chip Cookies

Sharon Kierner

Ingredients

3 cups of flour

1 tsp baking soda

1 tsp salt

1 cup of butter, softened ¾ cup granulated sugar ¾ cup packed brown sugar

1 tsp vanilla

2 large eggs

12 oz package milk chocolate chips

Directions

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely

Chocolate Mint Cookies

Ingredients

2 pkgs. Andes peppermint Chocolate (broken in two)

¾ cup butter

1 ½ cup brown sugar

2 tbsp water

12 oz. Semi sweet chocolate chi ps 2 eggs

2 ½ Cup flour

1 ¼ tsp Baking Soda

½ tsp salt

Pam (Baking Spray) Cookie Sheets

Expert tips

Preheat oven to 350 .

Freeze up to 2 months.

Directions

In a large sauce pan, over low heat, cook the butter, sugar and water until the butter has melted.Add the chocolate chips and stir until partially melted. Removed from heat and continue to stir until chocolate is melted.

Pour in large bowl and let it stant for 10 minutes, to slightly cool. With mixer on high, beat in eggs one at a time. Reduce speed to low and add dry ingredients beating just until blended.

Chill dough for an hour.

Use Pam baking spray on cookie sheets. Roll 1 tsp of dough into balls. Place balls 2 inches apart.

Bake for 12 minutes, no longer. (Cookies will crisp as they cool)

Removed from oven and immediately place mint on each hot cookie. Allow to soften, then swirl mint over cookie. Remove from pan and cool.

Easy Chocolate Rugelach Recipe

Ingredients

For the Dough:

8 ounces (2 sticks) unsalted butter, softened

8 ounces cream cheese, softened

3 tablespoons granulated sugar

1 tablespoon light brown sugar

1/4 teaspoon table salt

1 1/2 teaspoons pure vanilla extract

2 cups (about 10 ounces) all purpose flour

For the Filling: 6 ounces bittersweet chocolate, finely chopped

1 tablespoon granulated sugar

1 tablespoon light brown sugar 2 tablespoons cocoa powder

For the Topping:

2 tablespoons granulated sugar

1/4 teaspoon ground cinnamon

Directions

1. In the bowl of a stand mixer fitted with a paddle attachment, mix butter, cream cheese, granulated sugar, brown sugar, and salt on medium speed until completely combined, about 1 minute. Mix in vanilla until combined. Mix in flour until combined.

2. Pat dough into an 8 inch square, wrap dough in plastic wrap, and chill until fairly firm, about 1 hour. In the meantime, mix together ingredients for filling in a medium bowl.

3. Adjust oven rack to upper middle and lower middle positions. Preheat oven to 350°F (180°C). Line 2 rimmed baking sheets with parchment paper.

4. Cut dough into 4 equal pieces. Place all but 1 piece in the refrigerator to keep cool. On a floured surface, roll out the first piece into a 12 inch by 4 inch strip. Sprinkle 1/4 of the chocolate mixture onto dough and gently press into dough to adhere.

5. Working from the long end, gently roll dough strip into a 12 inch long log, making sure seam is at the bottom. Cut log into 1 inch pieces and place on one half of the baking sheet, evenly spacing apart. Repeat with second piece of dough to fill the first pan. Repeat with remaining pieces of dough to fill second pan. (You should have 24 rugelach per pan)

6. In a small bowl, stir together sugar and cinnamon, and sprinkle

on rugelach. Bake until rugelach is light golden brown, 20 to 25 minutes, rotating pans from top to bottom and front to back halfway through baking. Cool for 5 minutes on pan, then transfer rugelach to wire rack to cool completely.

Special Equipment

Stand mixer, 2 rimmed baking sheets, rolling pin

Make Ahead and Storage

Filled dough logs can be made ahead and frozen. Make sure to wrap well. Defrost logs in refrigerator (until just soft enough to cut) before cutting and baking.

Coconut Macaroons Recipe

Ingredients

4 large (120 grams) egg whites, at room temperature 1 cup (200 grams) granulated white sugar

1/4 teaspoon salt

1 teaspoon pure vanilla extract

1/2 cup (60 grams) take flour, sifted

3 cups (300 grams) dried sweetened coconut, shredded or flaked

Directions

In a heatproof bowl, placed over a saucepan of simmering water, whisk together the egg whites, sugar, and salt. When this mixture is warm to the touch, and nice and creamy, remove from heat and stir in the vanilla extract, flour, and coconut. Cover and refrigerate for about two hours, or until firm.

Preheat oven to 325 degrees F (165 degrees C) and line two baking sheets with parchment paper.

Place small mounds (heaping tablespoons) of the batter on the parchment lined baking sheet, spacing several inches apart. Bake for about 15 to 20 minutes or until golden brown. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.

Makes about 2 dozen Macaroons

Easy Microwave Chocolate-Covered Oreos

Ingredients

1 pkg. Double Stuff Oreos (or any kind of Oreos)

1 pkg. Milk Chocolate Chips, White Chocolate, or Dark Chocolate (Ghirardelli works best. Tollhouse is a challenge!)

Additional Items

Parchment Paper

Plastic Candy/Cookie Bags (optional) Clear Tape (optional) Ribbon or Stickers (optional)

Time

More than you would think. Prepare cookies at least one day before hand if you plan to serve on a single plate. If you choose to decorate the cookies, you may want to allow yourself two days so chocolate has sufficient time to setup and you have plenty of time to decorate individual cookie packages.

Directions

• In a microwave safe, glass bowl, poor the entire contents of the chocolate chips package.

• Microwave on medium or high for 30 seconds. Remove bowl and stir. Repeat these steps every 30 seconds until all chips are melted and chocolate is smooth. (Be careful not to overcook the chocolate by microwaving too long.)

• Open back of Oreos and drop one into the melted chocolate. Using a fork, flip over the cookie and roll it around in the chocolate until the chocolate coats all sides.

• Use the fork to remove the cookie from the chocolate. While still holding the cookie over the bowl, very gently shake or jiggle the fork back and forth to get the excess chocolate to drip off the cookie.

• Place chocolate covered cookie onto parchment paper. Be careful not to place cookies too close together you do not want them sticking to each other.

• Leave cookies on a table or countertop to setup at room temperature. To expedite this process, you may instead cover a cookie sheet with parchment paper, evenly space out the cookies on

it, and then place inside of your refrigerator. You may cover with parchment paper or plastic wrap.

• Tips:

• If you use individual cookie bags, wait until cookies are fully setup before bagging. Cookies may still be slightly tacky, but chocolate should not come off on the inside of the bag.

• When using individual cookie bags, fold over the flap twice so they will stay fresher longer. Use clear tape to secure.

• To keep your cookies from sticking to the inside of the bag, drizzle leftover chocolate across the top of them or use candy sprinkles before chocolate sets. Another yummy topping is crushed cookies or candy canes. To crush the cookies, remove the icing from the center of the cookie sandwich. (Yummy treat for the baker we won’t tell!) Place cookies inside a Ziploc baggie and use rolling pin or the backside of a large spoon to crush the cookies. Sprinkle the cookie crumbs across the top of the dipped cookie before the chocolate has time to set up.

• Of course, you can decorate the cookie itself, but for an easy alternative, or to have some fun with kids, consider decorating the package instead, with stickers or ribbons. To create custom decorations, try sticker backed felt and googly eyes from the kids craft aisle. Cut felt into many shapes or designs (such as carrots for a snowman’s nose or initials).

• Using food coloring, you can tint white chocolate to match any color scheme of your choosing or use it to create fun designs on top of the chocolate coated cookie.

• To get your chocolate covered Oreos to stay on sucker sticks, remove one side of the cookie. Dip the end of the sucker stick into the melted chocolate. Place dipped end of the sucker stick into the icing side of the cookie. (It may be helpful to remove a small bit of icing from the cookie where you place the stick.) Replace the removed side of the cookie and gently press together. Let this setup for a few short minutes before dipping into the chocolate.

• Try Red Velvet Oreos with white chocolate chips or Buckeye Oreos (Peanut Butter Oreos with peanut butter & milk chocolate chips).

• Your body temperature can make bagging cookies a challenge the chocolate wants to melt as you handle the cookie. Keep ice in a Ziploc baggie next to you. Any time your hands get too warm, hold the ice for a few seconds. Disposable kitchen gloves can be helpful too.

Gallets (Waffle Cookies)

Nina Fusco

Ingredients

1

Directions

Cream butter and sugar. Add eggs one at a time. Add flour and mix until the dough is smooth. It should be the consistency of chocolate chip cookies. It may take more or less flour. You can refrigerate it overnight or use it immediately. Roll in balls the size of a walnut. Bake on a breakfast waffle iron. Dip top in glaze.

Directions for glaze: Use 1/3 cup boiling water to 4 cups of powdered sugar. Add vanilla or lemon flavoring. Make approximately 10 dozen. Freezes well.

Glazed Apple Cookies

Ingredients

½ cup shortening

1 ⅓ cups packed brown sugar

1 egg

2 cups sifted all purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground cloves

¼ teaspoon ground nutmeg

1 cup chopped walnuts (Optional)

1 cup apples peeled, cored and finely diced

1 cup raisins ¼ cup milk

1 ½ cups sifted confectioners' sugar

1 tablespoon butter

½ teaspoon vanilla extract

2 ½ tablespoons half and half cream

Directions

1. Beat shortening and brown sugar together until light and fluffy. Beat in egg and blend thoroughly.

2. Stir together flour, baking soda, salt, cinnamon, cloves and nutmeg.

3. Stir half the dry ingredients into creamed mixture. Stir in nuts, apple and raisins, then stir in remaining half of dry ingredients and milk. Mix well.

4. Drop from tablespoon 1 1/2 inches apart onto lightly greased baking sheet. Bake in a preheated 400 degree oven for 10 12 minutes. Remove cookies to racks and while still warm, spread with glaze.

5. To make Glaze: Combine powdered sugar, butter, vanilla and enough cream to make glaze of spreading consistency. Beat until smooth. Spread on warm cookies.

Grandma’s Cookie

Sharon Kierner

Ingredients

1 pound of cream cheese (two packages)

1 pound of butter

5 cups of flour (I usually put ¾ cup of sugar in for the same amount of flour)

Filing (nut, prune, apricot… your choice)

Directions

Cream butter and cream cheese, gradually add flour. Divide into 4ths and chill. Roll out each to 1/8” to 1/4” inch thickness. Cut into 2” by 2” squares. Put ¼ teaspoon of filing in the center of each square. Pull 4 corners of each to the center of the square. Place on greased cookie sheet. Bake at 350. Cook until golden.

Grandma's Gingersnap Cookies

Ingredients

Directions

Preheat the oven to 350 degrees F (175 degrees C). Place cinnamon sugar in a bowl; set aside.

Sift flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture until blended, then sift a second time into another bowl.

Beat shortening in a large bowl with an electric mixer until creamy. Gradually beat in white sugar. Add egg and molasses and beat until light and fluffy.

Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture and mix together until a soft dough forms.

Pinch off small amounts of dough and roll them with your hands into 1 inch diameter balls. Place balls in cinnamon sugar and roll to coat, then place 2 inches apart on ungreased baking sheets.

Bake in the preheated oven until tops are rounded and slightly cracked, about 10 minutes, switching racks halfway through. Cool cookies on a wire rack.

Grandpa Biddinger’s Chocolate Chip Peanut Butter Cookies (Ryan Biddinger)

Ingredients

1 ¼ cups white flour

½ tsp. baking soda ½ tsp. salt ½ tsp. cinnamon ¾ cup butter (softened)

½ cup white sugar

7½ cup packed brown sugar ½ cup creamy peanut butter 1 egg 1 tsp. vanilla 2 12oz. packages of semi sweet chocolate chips ½ cup chopped peanuts (optional)

Directions

In a small bowl, combine 1, 2, 3 & 4.

In a large bowl, combine 5, 6, 7 & 8. Beat until creamy. Add 9 & 10 to this bowl.

Slowly beat in small bowl of flour mixture.

Drop rounded 1 ½ inch balls on parchment paper on a cookie sheet.

Bake @ 375 degrees for 7 10 minutes or until edges are set but centers are soft.

Cool for 4 minutes, then remove to a wire rack to finish cooling.

Makes 3 dozen.

Gum Drop Cookies

Ingredients

½ cup shortening

½ cup brown sugar

½ cup granulated sugar 1 egg

½ teaspoon vanilla

¾ cup sifted all purpose flour

½ teaspoon baking powder ¼ teaspoon soda ¼ teaspoon salt

¾ cup quick cooking rolled oats

½ cup flaked coconut

½ cup gum drops (cut in small pieces)

Directions

Thoroughly cream together shortening, brown sugar, and granulated sugar. Add egg and vanilla, beat well. Combine flour, baking powder, soda, and salt. Add to creamed mixture. Stir in oats, flaked coconut, and gum drops.

Drop from teaspoon onto ungreased cookie sheet. Bake @ 375 degrees for 10 12 minutes. Lightly sprinkle with powdered sugar (if desired).

Jello Cookies

Ingredients

4 cups flour

1 tsp baking powder

3 oz box jello (small box)

1 egg

1 tsp vanilla extract

2 sticks butter (1/2 #)

½ cup lemon juice

1 & 1/2 cup sugar

Directions

Mix butter, egg, vanilla, lemon juice and sugar. Add jello, add flour. For best results, let dough chill in refrigerator. Bake at 350 for 10 12 mins

Lemon Blossoms

SERVES PREP COOK READY IN CUISINE

FOR THE CUPCAKES

Store in an airtight container fo r up to a week.

Directions

FOR THE CUPCAKES

Preheat oven to 350 degrees F. Spray miniature muffins tins with vegetable oil cooking spray.

Combine the cake mix, pudding mix, eggs, and oil and blend with an electric mixer until smooth, about 2 min. Pour about a tablespoon of batter into each cup of the prepared tins.

Bake for 12 minutes and turn out on to a tea town or cooling rack.

FOR THE GLAZE

Sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth. With fingers, dip the cupcakes into the glaze while they are still warm, covering as much of the cake as possible or spoon the glaze over the cupcakes and turning to coat the entire cupcake.

Place on wire racks to drip and cool. Let the glaze set thoroughly before storing in containers with tight fitting lids. This may take an hour.

M & M Cookies

Ingredients

1 cup brown sugar

1 cup white sugar

1 cup butter

2 tsp vanilla 2 eggs

3 cups flour

1 tsp baking soda

1 tsp salt

1 (or 2) package M&Ms

Directions

Add sugars to the softened butter; then add the vanilla and eggs. Add dry ingredients, then lastly mix in the desired amount of M&Ms.

Bake at 375 for 8 minutes

Mexican Wedding Cookies

Sharon Kierner

Ingredients

1 cup of butter softened

½ cup granulated sugar

2 tsp vanilla

2 tsp water

2 cups of flour

1 cup chopped pecans

½ cup of powdered sugar

Directions

1. In a medium bowl, cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds, mix until blended. Cover and chill for 3 hours.

2. Preheat oven to 325 degrees.

3. Shape dough into balls or crescents. Place on an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool, roll in confectioners' sugar. Store at room temperature in an airtight container.

Ingredients

1 ¾ cups white sugar

½ cup butter ½ cup milk 4 tablespoons unsweetened cocoa powder

½ cup crunchy peanut butter

3 cups quick cooking oats

1 teaspoon vanilla extract

waxed paper

No Bake Cookies

Directions

Combine sugar, butter, milk, and cocoa in a medium saucepan; bring to a boil, stirring often. Boil for exactly 1 1/2 minutes. Remove from heat and stir in peanut butter. Add oats and vanilla; stir until well combined.

Drop by teaspoonfuls onto waxed paper. Let cool until hardened.

Peanut Butter Blossoms Cookies

Sharon Kierner

Ingredients

1 ¾ cups all purpose flour

1 teaspoon baking soda

½ teaspoon salt

4 ounces (1 stick) butter, at room temperature

½ cup smooth peanut butter

½ cup granulated sugar, more for rolling

½ cup light brown sugar

1 large egg

1 tablespoon milk

1 teaspoon vanilla

Nonstick spray or vegetable oil for cookie sheet, optional

5 dozen (one 11 ounce package) Hershey’s Kisses, foil removed

Directions

1. Sift together flour, baking soda and salt; set aside. Using an electric mixer, cream together butter, peanut butter, 1/2 cup granulated sugar and light brown sugar. Add egg, milk and vanilla; beat until well blended. Gradually add flour mixture, mixing thoroughly. If the dough is very soft, refrigerate for about 1 hour.

2. Preheat oven to 375 degrees. Spray, oil or line a cookie sheet with nonstick liner and set aside. Roll dough into 1 inch balls. (For a precise number of cookies, divide the dough into 5 pieces, and shape each piece into 12 balls.)

3. Roll cookies in sugar and place 2 inches apart on cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes. Remove sheet from oven and lightly press a candy kiss into center of each cookie, allowing it to crack slightly. Return to oven until light golden brown, 2 to 3 minutes. Remove from oven, cool completely and store in an airtight container.

Ingredients

1 1/2 cups unsalted butter, softened

1 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 large egg

4 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon kosher salt assorted colored sugars/sprinkles for garnish

Spritz Cookies

Directions

1. Preheat the oven to 350 degrees F.

2. In a large bowl, use an electric mixer to cream the butter and sugar together until very pale and fluffy (about 5 minutes).

3. Stir in the vanilla and almond extracts until incorporated.

4. Add the egg and beat until smooth.

5. Add the flour, baking powder, and salt, and stir together until just barely combined.

6. Load the dough into a cookie press, and form shapes on baking sheets.

7. Sprinkle with colored sugar/sprinkles to garnish.

8. Bake for 10 to 12 minutes, or until just beginning to turn golden around the edges.