C IS FOR COOKIE
Jan. 19th, 2009 07:19 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
croikI made some holiday cookies a while back, and got a few compliments for them, so I thought I might as well post the recipes in case anyone wants to try them out! They're all from a book called "Holiday Cookies & Treats" that is shaped like a gingerbread house. I recommend it highly~
Pumpkin White Chocolate Drops
(Some of you may have noticed that the pumpkin ones did not in fact have white chocolate or icing, because I was afraid the icing would make a big mess while shipping. The chocolate...I just forgot to mix in, oops)
Ingredients
2 cups butter, softened
2 cups granulated sugar
1 can (16 ounces) solid pack pumpkin
2 eggs
4 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1 package (12 ounces) white chocolate chips
1 container (16 ounces) cream cheese frosting
1/4 cup packed brown sugar
Makes
6 dozen cookies
Directions
1. Preheat oven to 375. Grease cookie sheets (I just put down wax paper because I like to disobey directions like that)
2. Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Add pumpkin and eggs; beat until well blended. Add flour, pumpkin pie spice, baking powder and baking soda; beat just until well blended. Stir in white chocolate chips.
3. Drop dough by teaspoonfuls about 2 inches apart onto prepared cookie sheets. Bake 16 minutes or until set and bottoms are browned. Cool 1 minute on cookie sheets. Remove to wire racks to cool completely.
4. Combine frosting and brown sugar in small bowl. Spread on warm cookies.
Cinnamon Stars aka Fat Snowmen
Ingredients
2 tablestpoons sugar
3/4 teaspoon ground cinnamon
3/4 cup butter or margarine, softened
2 egg yolks
1 teaspoon vanilla extract
1 package Duncan Hines moist deluxe French Vanilla cake mix (I used Betty Crocker but it was juuuuust fine)
Makes
3 to 3 1/2 dozen cookies
Directions
1. Preheat oven to 375. Combine sugar and cinnamon in small bowl. Set aside.
2. Combine butter, egg yolks and vanila extract in large bowl. Blend in cake mix gradually. Roll dough to 1/3 inch thickness on lightly floured surface. Cut with 2 1/2 inch star cookie cutter. Place 2 inches apart on ungreased backing sheet.
3. Sprinkle cookies with cinnamon-sugar mixture. Bake at 375 for 6 to 8 minutes or until edges are light golden brown. Cool 1 minute on baking sheet. Remove to cooling rack. Cool completely. Store in airtight container.
When I made these I found the dough was too sticky to roll at first, so I chilled it in the fridge for an hour. It still wouldn't take well to my more complicated cookie cutters, but it was a lot easier.
Peanut Butter Lawyer Badges
Ingredients
1 cup creamy peanut butter
1 cup margarine or butter, softened
1 cup packed brown sugar
2/3 cup KARO light or dark corn syrup (it's in the pancake isle. Go figure!)
2 eggs
4 cups flour, divided
1 tablespoon paking powder
1 teaspoon cinnamon (optional)
1/4 teaspoon salt
Makes
3 dozen cookies, depending on the size of your cookie cutters
Directions
1. In large bowl with mixer at medium speed, beat peanut butter, margarine, brown sugar, corn syrup and eggs until smooth. Reduce speed; beat in 2 cups flour, baking poweder, cinnamon and salt. With spoon, stir in remaining 2 cups flor. Wrap dough in plastic wrap; refridgerate 2 hours.
2. Preheat oven to 325.
3. On floured surface roll out the dough to 1/8 inch thickness. Cut with cookie cutter. I used a letter O to make the basic shape then styles the rest with a knife.
4. Bake on ungreased cookie sheet 10 minutes or until lightly browned. Remove from cookie sheets; cool completely on wire racks.
Tada!!
Pumpkin White Chocolate Drops
(Some of you may have noticed that the pumpkin ones did not in fact have white chocolate or icing, because I was afraid the icing would make a big mess while shipping. The chocolate...I just forgot to mix in, oops)
Ingredients
2 cups butter, softened
2 cups granulated sugar
1 can (16 ounces) solid pack pumpkin
2 eggs
4 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1 package (12 ounces) white chocolate chips
1 container (16 ounces) cream cheese frosting
1/4 cup packed brown sugar
Makes
6 dozen cookies
Directions
1. Preheat oven to 375. Grease cookie sheets (I just put down wax paper because I like to disobey directions like that)
2. Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Add pumpkin and eggs; beat until well blended. Add flour, pumpkin pie spice, baking powder and baking soda; beat just until well blended. Stir in white chocolate chips.
3. Drop dough by teaspoonfuls about 2 inches apart onto prepared cookie sheets. Bake 16 minutes or until set and bottoms are browned. Cool 1 minute on cookie sheets. Remove to wire racks to cool completely.
4. Combine frosting and brown sugar in small bowl. Spread on warm cookies.
Cinnamon Stars aka Fat Snowmen
Ingredients
2 tablestpoons sugar
3/4 teaspoon ground cinnamon
3/4 cup butter or margarine, softened
2 egg yolks
1 teaspoon vanilla extract
1 package Duncan Hines moist deluxe French Vanilla cake mix (I used Betty Crocker but it was juuuuust fine)
Makes
3 to 3 1/2 dozen cookies
Directions
1. Preheat oven to 375. Combine sugar and cinnamon in small bowl. Set aside.
2. Combine butter, egg yolks and vanila extract in large bowl. Blend in cake mix gradually. Roll dough to 1/3 inch thickness on lightly floured surface. Cut with 2 1/2 inch star cookie cutter. Place 2 inches apart on ungreased backing sheet.
3. Sprinkle cookies with cinnamon-sugar mixture. Bake at 375 for 6 to 8 minutes or until edges are light golden brown. Cool 1 minute on baking sheet. Remove to cooling rack. Cool completely. Store in airtight container.
When I made these I found the dough was too sticky to roll at first, so I chilled it in the fridge for an hour. It still wouldn't take well to my more complicated cookie cutters, but it was a lot easier.
Peanut Butter Lawyer Badges
Ingredients
1 cup creamy peanut butter
1 cup margarine or butter, softened
1 cup packed brown sugar
2/3 cup KARO light or dark corn syrup (it's in the pancake isle. Go figure!)
2 eggs
4 cups flour, divided
1 tablespoon paking powder
1 teaspoon cinnamon (optional)
1/4 teaspoon salt
Makes
3 dozen cookies, depending on the size of your cookie cutters
Directions
1. In large bowl with mixer at medium speed, beat peanut butter, margarine, brown sugar, corn syrup and eggs until smooth. Reduce speed; beat in 2 cups flour, baking poweder, cinnamon and salt. With spoon, stir in remaining 2 cups flor. Wrap dough in plastic wrap; refridgerate 2 hours.
2. Preheat oven to 325.
3. On floured surface roll out the dough to 1/8 inch thickness. Cut with cookie cutter. I used a letter O to make the basic shape then styles the rest with a knife.
4. Bake on ungreased cookie sheet 10 minutes or until lightly browned. Remove from cookie sheets; cool completely on wire racks.
Tada!!
