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Cookie Swap Extravaganza
The objective is to have multiple people baking different types of cookies. That way you only have to bake one treat in mass quantities, and then you can meet with your friends and family to swap amongst yourselves and go home with lots of variety.
Recommendation: Find six people and six types of cookies. Each bake three dozen cookies. When you meet, swap a ½ dozen of your cookies with everyone else’s (or make 6 dozen each and swap a dozen if you really want to go home with a lot!).
HERE ARE SOME CLASSIC HOLIDAY RECIPES TO GET YOU STARTED:
Peanut Butter Kisses
Yield: 40 cookies2/3 cup smooth peanut butter
1/4 cup softened, unsalted butter
1 cup brown sugar
2 large eggs
2 teaspoons vanilla
1 1/2 cups flour
1/4 teaspoons salt
Granulated sugar for coating
40 Hershey's kisses
Oven: Preheat oven to 350 degrees. Bake 12-15 minutes, or until lightly brown.
Directions: Using a handheld electric mixer, beat the peanut butter and brown sugar in a large bowl, until combined. Beat in the eggs, one at a time, and then the vanilla. On low, blend in the flour and salt next.
Using your hands, shape the dough into 1-inch balls and then roll it in sugar for a light coating. Place on un-greased baking sheet about two inches apart. When finished baking, immediately place a Hershey’s kiss into the center of the ball to crack the cookie. Then let them cool on a wire rack.
Soft Sugar Cookies
Yield: About 75 cookies2 cups butter
2 cups sugar
6 eggs
3 tsp. vanilla
7 cups flour
4 tsp. baking powder
1 tsp. salt
Oven: Bake at 375 degrees about 6 minutes (until the cookie rises).
Directions: Beat the butter and sugar until light and fluffy. Then beat in the eggs and vanilla. Mix the flour, baking powder and salt next, by gradually blending each ingredient into the mixture. Chill the dough overnight.
Roll out (pretty thick) a small portion of the dough onto a lightly floured surface. Use your cookie cutters (or make your own shape!) and then place the shaped dough on a baking sheet. When finished cutting the first shapes, add some fresh dough to the scraps and then repeat until dough is gone.
Once the cookies are baked and cool, frost them with a butter cream frosting and decorate the cookie however you please—sprinkles and colored frosting recommended. You can also brush egg white on the dough and add colored sugar before you bake the cookies.
Chocolate Peanut Butter Balls
Yield: About 6 dozen2 cups creamy peanut butter (not all-natural)
1/4 cup butter or margarine, softened
3 3/4 cups powdered sugar
2 cups semi-sweet chocolate chips
2 tbsp. vegetable shortening
Oven: Not needed!
Directions: First, line your cookie sheet(s) with wax paper. Then beat the peanut butter and butter in a large bowl until creamy. Next, beat in the powdered sugar until the mixture holds together and is moist enough to shape into 1-inch balls. Place balls on the cookie sheet(s). Put in freezer for one hour.
Melt the chocolate chips and shortening in a microwave-safe bowl for one minute. If needed, continue for increments of 10-15 seconds until it’s completely melted.
Dip the peanut butter balls into the chocolate using a toothpick. Shake off the excess chocolate into the bowl and then place the ball on the cookie sheet(s) again. When all the balls have been coated with chocolate, cover the cookie sheet and refrigerate until the chocolate is set. Store in fridge as well.
Bourbon/Rum Balls
Yield: 4 dozen12 ounces vanilla wafers, finely crushed (3 cups)
1 cup finely chopped pecans
1 cup confectioners' sugar, divided
1 cup semisweet chocolate morsels
1/2 cup light corn syrup
1/3 cup bourbon or rum
Oven: Not needed!
Directions: First, combine the crushed wafers, pecans and ½ cup of the confectioners’ sugar into a medium-sized bowl. Set this mixture aside. Then, melt the chocolate with the corn syrup (a doubler boiler over simmering water is recommend). Add the Bourbon or run and stir until smooth.
Pour the chocolate mixture over the wafer mixture and stir well. Shape the mixture into 1-inch balls and place them on waxed paper.
Pour the remaining confectioners’ sugar in a shallow bowl. Then roll the balls in the sugar. Place them in a container with waxed paper on the bottom (and in between layers) or in small paper or foil candy cups. Store in a sealed container for a few days before serving.
Spritz Cookies
Yield: About 4-6 dozen1 cup softened butter
1 cup sugar
2 tsp. vanilla extract
2 eggs
3 cups flour
1/4 tsp. salt
colored sugar or sprinkles
Oven: Bake at 375 degrees for 10-12 minutes.
Directions: Mix the butter, sugar and vanilla. Add the eggs and beat well. Next, stir in the flour and salt until well blended.
Using a cookie press, press the dough into long strips on an un-greased cookie sheet. Cut into piece about 1 ½ inches long and sprinkle with the colored sugar or sprinkles. Then bake. Cool when finished.
Peppermint Fudge
2 ½ cups sugar½ cup butter
5 oz. evaporated milk
7 oz. marshmallow creme
8 oz. almond bark
½ cup crushed peppermint candy canes
red food coloring (optional)
Oven: Not needed!
Directions: Combine the sugar, butte and evaporated milk in a large saucepan and boil for five minutes. Then ass the marshmallow crème and almond bark, blending until smooth. Next, add the crushed peppermint candy canes into the mixture. Add food coloring to create the desired shade of pink.
Line a 9X13 pan with foil and butter the foil. Then pour the mixture into the pan. Sprinkle the fudge with additional candy bits. Let the fudge harden before cutting with a warm knife.
Lemon Squares
Yield: about 3 dozen1 cup butter
1/2 cup confectioner's sugar
2 cups all-purpose flour
1/8 tsp. salt
4 egg
2 cups sugar
4 tbsp. flour
2 tbsp. corn starch
6 tbsp. fresh squeezed lemon juice, strained
1 tbps. grated lemon peel (optional)
Oven: Bake at 350 degrees (see time details below).
Directions: Combine the butter, powdered sugar, 2 cups of al-purposes flour and salt and mix with a blender until well blended. Pat the mixture evenly into a 15 x 10 x 1 (approx) pan. Bake for 20 minutes.
Then, beat the eggs slightly. Stir in the sugar, 4 tablespoons of flour, 2 tablespoons of corn starch, the lemon juice and if desired, the lemon peel. Mix well and spread over the baked crust. Bake for twenty-five minutes. When it is removed from the oven, sift powdered sugar over the top. Let it cool before cutting.
6 ISSUES (1 YEAR)
