Section of Clinical Sciences
Cookie Swap
Recipe Book
Apricot-Walnut Rugelach
**Winner**
Submitted by Sara Lee
**Winner**
Makes 24.
INGREDIENTS
1 pkg
1 tbsp.
1/2 tsp.
1/4 tsp.
3/4 cup
1/2 cup
1/4 tsp.
1/2 cup
1
DIRECTIONS
pre-made pie dough
granulated sugar
ground cinnamon
fine salt
walnuts, toasted and chopped
packed dark brown sugar
ground nutmeg
apricot jam
large egg, beaten
1. Preheat oven to 350°F.
2. Combine walnuts, brown sugar, nutmeg, cinnamon, and salt in a small bowl; set aside.
3. Working with one piece of dough at a time, unroll chilled pie dough. Top with 1/4 cup of the
jam and sprinkle with half of the walnut mixture. Cut the round into 12 equal wedges, like
pizza slices. Roll up each wedge, starting at the outer edge. Repeat with the remaining dough,
jam, and walnut mixture.
4. Place the rugelach 1-1/2 inches apart on 2 rimmed baking sheets lined with parchment. Brush
with the egg and sprinkle with granulated sugar. Bake, rotating the sheets halfway through,
until golden, 20-25 minutes. Transfer to wire rack to cool completely.
Baker's One Bowl Coconut Macaroons
Submitted by Chih-Chin Liu
Makes 36 cookies.
INGREDIENTS
1 pkg (14 oz)
2/3 cup
6 tbsp.
1/4 tsp.
3-4
1 tsp.
Baker’s Angel Flake Coconut (5-1/3
cups)
sugar
flour
salt
egg whites
almond extract
DIRECTIONS
1. Preheat oven to 325°F.
2. Combine coconut, sugar, flour and salt in large bowl. Stir in egg whites and extract until
blended.
3. Drop coconut mixture into 36 mounds, 2 inches apart, onto greased and lightly floured baking
sheets, using about 1 Tbsp. coconut mixture for each.
4. Bake 20 min. or until edges are golden brown. Immediately remove from baking sheets to wire
racks; cool completely.
Brigadiero (Brazilian Chocolate Truffles)
Submitted by Michelle Frits
Makes about 40.
DIRECTIONS
INGREDIENTS
2 cans (14 oz. each)
1/4 cup
sweetened condensed milk
unsweetened baking cocoa
Toppings
1/2 cup
1/2 cup
1/3 cup
1/3 cup
1/3 cup
chopped walnuts
chopped pistachio nuts
shredded coconut
candy sprinkles
chocolate sprinkles
1. In nonstick heavy saucepan, heat condensed milk and cocoa to boiling, stirring constantly with wooden
spoon. Reduce heat to medium-low; cook 10 to 15 minutes, stirring constantly, until mixture is thick
and shiny and starts to pull away from bottom and side of saucepan when pan is tilted. Cool
completely (can put in refrigerator to cool faster).
2. Place toppings in separate small bowls. Use greased teaspoon, melon baller, or small cookie scoop to
scoop truffle mixture, then use greased hands to shape into 1 to 1-1/2-inch balls. Roll each ball in
desired topping. Place in mini paper baking cups.
3. Store tightly covered at room temperature up to 2 days or in the refrigerator up to 1 week.
Caramel Apple Cupcakes
Submitted by Lauren Faro
Makes 24 cupcakes. http://recipes.howstuffworks.com/caramel-apple-cupcakes-recipe.htm
INGREDIENTS
DIRECTIONS
1 pkg (18.25oz) butter or yellow cake mix, plus
ingredients to prepare mix
1 cup
chopped dried apples. (Note, I used
regular raw apples because dried
apples are gross!)
caramel frosting
chopped nuts, optional
1. Preheat oven to 375°F. Line 24 standard (2-1/2-inch) muffin pan cups with paper baking cups.
2. Prepare cake mix according to package directions. Stir in apples. Spoon batter into prepared
muffin cups, filling 2/3 full.
3. Bake 15 to 20 minutes or until toothpicks inserted into centers come out clean. Cool in pans on
wire racks 10 minutes. Remove cupcakes to racks; cool completely.
4. Prepare Caramel Frosting. Frost cupcakes. Sprinkle cupcakes with nuts, if desired.
Caramel Frosting
INGREDIENTS
3 tbsp.
1 cup
1/2 cup
1/8 tsp.
3-3/4 cups
3/4 tsp.
DIRECTIONS
butter
packed light brown sugar
evaporated milk
salt
powdered sugar
vanilla
1. Melt butter in 2-quart saucepan. Stir in brown sugar, evaporated milk and salt. Bring to a boil,
stirring constantly. Remove from heat; cool to lukewarm.
2. Add powdered sugar; beat until frosting is of spreading consistency. Add vanilla; beat until
smooth.
Chocolate Chip Oatmeal Cookies
Submitted by Sara Tedeschi
Makes 16 – 20 large cookies.
INGREDIENTS
1 cup (2 sticks)
1 cup
1 cup
2
1-1/2 cups
1/2 tsp.
1/2 tsp.
1/4 tsp.
3 cups
1-1/2 cup
DIRECTIONS
unsalted butter, softened but still firm
light brown sugar
granulated sugar
large eggs
unbleached all-purpose flour
baking powder
salt
fresh ground nutmeg
rolled oats
semisweet chocolate chips
1. Adjust oven racks to low and middle positions. Preheat oven to 350°F. Using an electric mixer
or by hand, beat butter until creamy. Add sugars and beat until fluffy, about 3 minutes. Beat in
eggs one at a time.
2. Mix flour, salt, baking powder, and nutmeg together, then stir them into butter-sugar mixture
with wooden spoon or large rubber spatula. Stir in oats and chocolate chips.
3. Form dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two
greased large cookie sheets. Bake until cookie edges turn golden brown (the rest of the cookie
will be very light in color), 22 to 25 minutes. (Halfway during baking, turn cookie sheets from
front to back and also switch them from top to bottom.) Let the cookies cool directly on the
baking sheet for two minutes before transferring them to a cooling rack. Let cool at least 30
minutes before serving.
Chocolate-Covered Salted Caramel Crunchies
Submitted by Rachel Kroouze
INGREDIENTS
1 sleeve
1 cup
1-1/3 sticks
1 bag
DIRECTIONS
saltines
brown sugar
butter
mini chocolate chips
chopped nuts, if desired
1. Preheat oven to 400°F. Cover a shallow sided baking sheet with aluminum foil and line the
bottom with saltines, about one sleeve, maybe a little less.
2. On the stove top, melt brown sugar into butter, use just enough butter to melt it together.
Immediately poor mixture evenly over the saltines and place in oven for 5 minutes - no more!
3. Allow it to cool just enough so it isn't bubbling, then carefully pour a bag of mini chocolate
chips over the top, use a spatula to spread it out evenly over the saltines as the chocolate
melts. Sprinkle nuts on top if desired.
4. Refrigerate or freeze and serve once the candy hardens, then break into pieces. It is best kept
in the fridge as it will get sticky if left out at room temp.
**Winner**
Chocolate Peppermint Crunch
Submitted by Holly Fossel
**Winner**
Makes 28 squares. http://www.marthastewart.com/868370/chocolate-peppermint-crunch
INGREDIENTS
DIRECTIONS
14
3/4 cup
3/4 cup
1/4 tsp.
30 (12.45 oz.)
1. Preheat oven to 350 degrees. Line a rimmed baking sheet with a nonstick baking mat or parchment
paper. Place graham crackers, sugared-side down, in a single layer on baking sheet with edges
touching; set aside.
chocolate graham crackers
unsalted butter, room temperature
light brown sugar
coarse salt
milk chocolate peppermint-bark
squares, chopped
2. Place butter, sugar, and salt in a small saucepan; bring to a boil over medium-high heat, stirring to
dissolve sugar and salt. Reduce heat and cook at a rapid simmer until mixture reduces and is bubbly
and syrupy, about 2 minutes. Pour over graham crackers, using an offset spatula to spread if
necessary.
3. Transfer to oven and bake until bubbling, about 8 minutes. Remove from oven, let cool 3 to 4 minutes,
and sprinkle with chopped chocolate. Let cool completely; refrigerate briefly if necessary to set
chocolate. Break into pieces and serve.
Cranberry Orange Cookies
Submitted by Chih-Chin Liu
Makes 48 cookies. http://allrecipes.com/recipe/cranberry-orange-cookies/
INGREDIENTS
DIRECTIONS
1 cup
1/2 cup
1 cup
1
1 tsp.
2 tbsp.
2-1/2 cups
1/2 tsp.
1/2 tsp.
2 cups
1/2 cup
1. Preheat oven to 375°F.
Icing
1/2 tsp.
3 tbsp.
1-1/2 cups
butter, softened
packed brown sugar
granulated sugar
large egg
grated orange zest
orange juice
all-purpose flour
baking soda
salt
chopped cranberries
chopped walnuts
grated orange zest
orange juice
confectioners’ sugar
2. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in
the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice.
Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if
using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased
cookie sheets. Cookies should be spaced at least 2 inches apart.
3. Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from
cookie sheets to cool on wire racks.
4. In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and
confectioners' sugar until smooth. Spread/drizzle over the tops of cooled cookies. Let stand
until set.
Cream Puffs
Submitted by Lauren Dewey
INGREDIENTS
Pastry
1/2 cup
butter
1 cup
water
1 cup
flour
1/2 tsp.
salt
4
eggs
DIRECTIONS
Filling
2-1/4 cups
whole milk
2 pkgs (3.4oz) vanilla instant pudding
1/2 pint
heavy or whipping cream
4. Drop on cookie sheet and bake approximately 30 minutes. Prick with fork and leave in oven
15-20 minutes longer. (shut oven off)
1. Preheat oven to 350°F.
2. In saucepan, combine butter and water. Bring to a boil and add flour and salt all at once. Cook
until mixture leaves sides of pan (~1 minute). Remove from heat.
3. Add eggs, one at a time, and beat vigorously after each. You will want to use an electric beater
for this.
5. Mix milk and pudding mix together. Refrigerate 1/2 hour.
6. Whip the cream then fold into pudding mix.
7. After cream puffs have cooled, cut in half. Add a generous amount of filling to bottom half and
replace top. Top with powdered sugar or chocolate ganache.
Double Chocolate Walnut Biscotti
Submitted by Becca Thrower
Makes about 30 biscotti. http://www.epicurious.com/recipes/food/views/Double-Chocolate-Walnut-Biscotti-10994
INGREDIENTS
2 cups
1/2 cup
1 tsp.
1 tsp.
3/4 stick (6 tbsp.)
1 cup
2
1 cup
3/4 cup
1 tbsp.
DIRECTIONS
all-purpose flour
unsweetened cocoa powder
baking soda
salt
unsalted butter, softened
granulated sugar
large eggs
walnuts, chopped
semisweet chocolate chips
confectioners’ sugar
1. Preheat oven to 350°F. Butter and flour a large baking sheet.
2. In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an
electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and
beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and
chocolate chips.
3. On prepared baking sheet with floured hands form dough into two slightly flattened logs, each
12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35
minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.
4. On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down,
on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in
airtight containers 1 week and frozen, 1 month.
Eggnog-Frosted Nutmeg Sugar Cookies
Submitted by Michelle Frits
Makes 24 cookies. Prep: 25 mins, Chill: 1 hr, Bake: 8 mins http://www.bhg.com/recipe/cookies/eggnog-frosted-nutmeg-sugar-cookes/
INGREDIENTS
DIRECTIONS
1/2
1. Using the tip of a sharp knife, scrape pulp from vanilla bean; set aside. In a large bowl, beat butter
with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, nutmeg,
and salt. Beat until combined; scraping bowl occasionally. Beat in egg, eggnog, and vanilla pulp or
vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden
spoon, stir in any remaining flour. Divide dough in half. Cover and chill 1 hour or until dough is easy
to handle.
1-1/4 cups
1 cup
1-1/2 tsp.
1
1/2 tsp.
1
1 tbsp.
3-1/4 cups
vanilla bean, split in half lengthwise, or
2 tsp. vanilla extract
butter, softened
sugar
baking powder
freshly grated nutmeg or 1/2 tsp.
ground nutmeg
salt
egg
dairy or canned eggnog
all-purpose flour
Eggnog Icing
coarse sugar (optional)
2. Preheat oven to 375°F. On a lightly floured surface, roll out one of the dough portions to 1/4 inch
thick. Using a fluted round 3-inch cookie cutter, cut out dough. Place dough rounds 1 inch apart on
an ungreased cookie sheet. Bake in the preheated oven for 8 to 10 minutes or until edges are firm
and bottoms are just lightly browned. Transfer cookies to a wire rack; let cool. Repeat with other
dough portion. Spread cookies with Eggnog Icing. If desired, sprinkle with coarse sugar. Let icing
dry.
Eggnog Icing
INGREDIENTS
DIRECTIONS
3 cups
1/2 tsp.
3 - 4 tbsp.
1. In a medium bowl, stir together powdered sugar and vanilla. Stir in enough dairy or canned eggnog
or milk to make an icing of spreading consistency.
powdered sugar
vanilla
dairy or canned eggnog or milk
Funfetti Cake Batter Cookies
Submitted by Christine Iannaccone
Makes 36 cookies.
INGREDIENTS
DIRECTIONS
1 box
1 tsp.
2
1/2 cup
1/2 tsp.
1/2 cup
1. Preheat oven to 350. Mix cake mix and baking powder together in one bowl.
Funfetti Cake Mix
baking powder
eggs
vegetable oil
vanilla extract
color sprinkles
2. Mix eggs, oil and vanilla in another bowl. Add egg mixture to the cake mixture and stir. Stir in
sprinkles and drop by spoonfuls onto a cookie sheet.
3. Bake 8-10 minutes. Allow to cool for about 5 minutes.
Hot Chocolate Cupcakes
Submitted by Jessica Sparks via Jeff Sparks
Makes 24 cupcakes.
INGREDIENTS
DIRECTIONS
2
1-3/4 cups
2 tsp.
1/4 tsp.
1/2 cup
1 cup
1/4 cup
1 tsp.
1/2 cup
1/8 tsp.
14 oz.
1. Preheat oven to 350.
large eggs
sifted cake flour
baking powder
salt
unsalted butter, room temperature
sugar
chocolate syrup
vanilla
milk
cream of tartar
white chocolate baking bars
large marshmallows
unsweetened baking cocoa
heavy whip cream
powdered sugar
vanilla vodka
2. Melt 4 ounces of white chocolate with splash of cream in double boiler. Set aside.
3. Whisk together flour, baking powder, and salt. Set aside.
4. Beat butter until soft. Add 3/4 cup of sugar and beat until fluffy. Add 2 egg yolks one at a
time, beating after each. Beat in vanilla. Add flour mix and milk.
5. In another bowl, beat 2 egg whites until foamy. Add cream of tartar and beat until soft peaks
form. Add 1/4 cup of sugar and beat until stiff peaks form. Gently fold egg whites into batter.
Stir in melted white chocolate.
6. Take 1 cup of batter and stir in 1/4 cup of chocolate syrup. Divide regular batter evenly among
muffin cups. Put 1 spoonful of chocolate syrup mix on top of each and swirl with knife.
7. Bake at 350 for 18-22 minutes. Let cool for 5 minutes and then remove to cooling racks. Cool
completely.
8. Melt remaining 10 ounces of white chocolate with a splash of heavy cream and some
powdered sugar until thick. Flavor with a splash of vodka. Ice cupcakes.
9. Toast marshmallows. Top each cupcake with 1 marshmallow.
10. Sprinkle with sea salt and unsweetened cocoa.
Kruidnoten (Ginger Nuts)
Submitted by Femke Prince
Makes about 100 kruidnoten.
INGREDIENTS
1-3/4 cups
1/2 cup
7 tbsp.
4 tsp.
1/2 tsp.
1/2
1
DIRECTIONS
self-rising flour (200 g)
1. Mix together all the ingredients in a large bowl and knead (you may use a mixer with a dough hook
donkerbruine basterdsuiker or pure
attachment). You should be able to shape the dough into a ball without it sticking to your hands.
cane sugar (100 g)
Cover the dough ball with plastic wrap and set aside for an hour.
butter (100 g)
2. Preheat the oven to 347 degrees Fahrenheit (175 degrees Celsius). Grease a cookie sheet.
speculaaskruiden or pumpkin pie spice
3. Wet your hands and roll little marble-sized balls of dough (of approx. 1/2 inch/12 mm). Place dough
baking soda
balls on the cookie sheet. Using your thumb, gently press down on each cookie to flatten slightly.
orange – finely grated zest
Brush with egg white. Bake for about 20 minutes, or until the cookies puff up and turn a slightly darker
egg white, beaten
shade of brown. Allow to cool.
TIPS
Basterdsuiker is a typical Dutch product. It is manufactured by adding invert sugar and other ingredients to fine white refined sugar. There
are three varieties, white, brown and dark brown, called witte basterdsuiker, (licht)bruine basterdsuiker or gele basterdsuiker and
donkerbruine basterdsuiker. It is widely available from Dutch supermarkets and some Dutch groceries on the internet. I've had good results
substituting the donkerbruine basterdsuiker in this recipe with pure cane sugar (demerera).
You can order little sachets of speculaas spices (known as speculaaskruiden) online. But you can easily substitute pumpkin pie spices. You
can also make your own speculaaskruiden, which really allows you to tailor things to your tastes.
Speculaaskruiden
4 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground mace
1/3 tsp. ground ginger
1/5 tsp. ground white pepper (pinch)
1/5 tsp. ground cardamom (pinch)
1/5 tsp. ground coriander seeds (pinch)
1/5 tsp. ground anise seeds (pinch)
1/5 tsp. grated nutmeg (pinch)
*If you can't find (or don't have) some of the ingredients it is OK to leave some out, but make sure you include the cinnamon, cloves, mace, and ginger.
**Winner**
Laverne’s Sugar Cookies
Submitted by Michelle Frits
**Winner**
Makes approximately 36 cookies.
INGREDIENTS
DIRECTIONS
4 cups
1 tsp.
1 tsp.
1 tsp.
1 cup
1-1/2 cups
1 tsp.
1 tsp.
2
3/4 cup
1. Mix all ingredients, except 2 cups of flour in mixing bowl with electric mixer. Stir in by hand the
last two cups of flour.
flour
salt
baking powder
baking soda
vegetable shortening
sugar
vanilla
lemon extract
eggs
sour cream (commercial)
2. Refrigerate dough several hours or overnight. Roll out in parts on floured surface, keeping rest
of dough cold.
3. For softer cookies, roll to about 1/4" thickness. Sprinkle with sugar, and cut with glass or
cookie cutter.
4. Bake at high heat 375 - 400 until bottom is light brown and are done. Approx. 6 - 8 minutes.
Monster Cookies
Submitted by Christine Iannaccone
INGREDIENTS
DIRECTIONS
1 stick
1/2 cup
1/4 cup
3/4 cup
1
1 tsp.
1/2 tsp.
1-1/4 cups
1/2 cup
3/4 cup
1/4 cup
1/4 cup
1. Preheat oven to 350°F.
butter
brown sugar
white sugar
peanut butter
large egg
vanilla
baking soda
all-purpose flour
quick cooking oats
M&Ms
chocolate chips
peanut butter chips
2. Start by combining the butter, brown and white sugars in a large bowl using a hand/stand
mixer. Add the peanut butter, stir again. Add the egg & vanilla and stir again.
3. Measure in the baking soda and flour and stir until combined. Stir in the oats, M&Ms, chocolate
chips and peanut butter chips.
4. Scoop about 2 teaspoons onto a cookie sheet (use cooking spray in case) and press down
gently as cookies do not spread on their own.
5. Bake 9-10 minutes but no longer. Remove from oven and let cool on the cookie sheet for 2-3
minutes and remove to a cooling rack.
No Bake Cookie Butter Cookies
Submitted by Agnes Zak
Makes about 12 cookies. http://chocolatewithgrace.com/no-bake-cookie-butter-cookies/
INGREDIENTS
6 tbsp.
1/4 cup
1 tsp.
2 cups
1/3 cup
DIRECTIONS
butter
milk
vanilla
rolled oats
cookie butter
1. In a small saucepan, bring the butter, milk, and vanilla to a boil over medium heat.
2. Remove from heat and stir in rolled oats and cookie butter.
3. Drop by spoonfuls onto wax paper. Cool completely before eating.
Nutella Cheesecake Chocolate Cookie Cups
Submitted by Jessica Brandano
Makes about 16 cookie cups. http://www.lifeloveandsugar.com/2014/09/22/nutella-cheesecake-chocolate-cookie-cups/
INGREDIENTS
Chocolate Cookie Cups
3/4 cups
butter, room temperature
1 cup
sugar
1
egg
1 tsp.
vanilla extract
1-1/4 cups
all-purpose flour
1/2 cup
cocoa
1 tsp.
baking soda
2 tsp.
cornstarch
Nutella Cheesecake
10 oz.
cream cheese, room temperature
2 cups
powdered sugar
1 tsp.
vanilla extract
3/4 cup
Nutella
Raspberries, for garnish, optional
DIRECTIONS
1. Coat cupcake pan with non stick cooking spray. Preheat oven to 350°F.
2. Cream butter and sugar together for 5-7 minutes, until light and fluffy.
3. Add the egg and vanilla and beat until well combined.
4. Add the dry ingredients to the wet ingredients and mix until smooth. Dough will be thick.
5. Make balls of about 2 tbsp of dough. Press cookie dough in bottom and about 1/3-1/2 way up the
sides of each cupcake cup, forming a cup shape.
6. Bake for 10-12 minutes.
7. Remove from oven and allow to cool for about 5 minutes, then remove to cooling rack to finish
cooling. The centers should fall a bit while cooling, but if the centers aren't cupped enough to add
filling, use the end of a wooden spoon or the bottom of a tablespoon to press the center down a bit.
8. Once cookies have cooled, make the cheesecake filling. Blend the cream cheese, powdered sugar,
vanilla and Nutella together until smooth.
9. Pipe or scoop cheesecake filling into cookie cups.
10. Top with raspberry, if desired.
11. Store in refrigerator.
Nutella-Stuffed Brown Butter and Sea Salt Chocolate Chip Cookies
**Winner**
Submitted by Brett Pantera
**Winner**
Makes 24 cookies. Prep time: 2 hours. Bake time: 10 mins
INGREDIENTS
DIRECTIONS
2-1/4 cups
1-1/4 tsp.
1/4 tsp.
1 cup
1-1/4 cups
1/4 cup
1
1
1-1/2 tsp.
1 tbsp.
3/4 cup
1/2 cup
1/2 cup
1 Jar (13 Oz.)
1. Whisk together the flour, baking soda, and salt in a bowl and set aside.
2. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you
whisk consistently during this process. After a couple of minutes, the butter will begin to brown
on the bottom of the saucepan; continue to whisk and remove the pan from heat as soon as
the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a
large bowl to prevent burning. Set the butter aside to cool for a few minutes.
3. With an electric mixer, mix the slightly cooled butter and sugars until thoroughly blended. Beat
in the egg, egg yolk, vanilla and yogurt until combined. Add the dry ingredients slowly and
beat on low-speed just until combined. Gently fold in all of the chocolate chips.
4. Chill your dough for 2 hours in the refrigerator, or place in the freezer for 30 minutes if you are
super eager, although I cannot promise the same results if you do this.
5. Preheat the oven to 350 F. Once dough is chilled measure about 1 1/2 tablespoons of dough
and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1
teaspoon of chilled Nutella in the middle and fold the dough around it then gently roll into a
ball. It doesn't have to be perfectly rolled but make sure that the Nutella is not seeping out of
the dough. Add more dough if necessary.
6. Place dough balls on a non-stick or parchment paper-lined cookie sheet, 2 inches apart and
flatten with your hand VERY gently. Really only the tops need to be flattened a bit!
7. Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown.
They will look a bit underdone in the middle, but will continue to cook once out of the oven.
Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt. Remove the
cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool
completely. Repeat with remaining dough.
all-purpose flour
baking soda
salt
unsalted butter
dark brown sugar
granulated sugar
egg
egg yolk
pure vanilla extract
plain greek yogurt
semi-sweet chocolate chips
milk chocolate chips
dark chocolate chips
Nutella, chilled in refrigerator
coarse sea salt
Best if served a tiny bit warm.
Oatmeal Butterscotch Delights
Submitted by Miranda Girard
Makes 4 dozen bars.
INGREDIENTS
1-1/4 cups
1 tsp.
1/2 tsp.
1/2 tsp.
2 sticks (1cup)
3/4 cup
3/4 cup
2
1 tsp.
all-purpose flour
baking soda
salt
ground cinnamon
butter or margarine, softened
packed brown sugar
granulated sugar
large eggs
vanilla extract or grated peel of 1
orange
3 cups
quick or old-fashioned oats
1-2/3 cups (11oz) Nestle Toll House butterscotch
flavored morsels
DIRECTIONS
1. Preheat oven to 375°F.
2. Combine flour, baking soda, salt, and cinnamon in a small bowl. Beat butter, granulated sugar,
brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir
in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.
3. Bake for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking
sheets for 2 minutes; remove to wire racks to cool completely.
Pan Cookie Variation:
Grease 15x10in jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to
22 minutes or until light brown. Cool completely in pan on wire rack.
Oreo Peppermint Crunch Cookies
Submitted by Christine Iannaccone
Makes 36 cookies.
INGREDIENTS
1 pkg
1 stick (8 tbsp.)
1
1/2 tsp.
1/2 tsp.
4 oz.
1 cup
1 cup
1/2 cup
DIRECTIONS
white cake mix
butter, melted
egg
peppermint extract
vanilla extract
cream cheese, softened
Oreo cookie chunks
Andes peppermint crunch pieces
dark chocolate chips
1. Combine cake mix, melted butter, egg, and extracts. Beat until soft dough forms. Add cream
cheese and beat in gently until combined. Stir in peppermint crunch pieces and chocolate chips
first. Then gently stir in cookie pieces by hand being careful not to break up the cookie more.
Refrigerate dough for at least 30 minutes.
2. Preheat oven to 350°F. Roll the dough into 36 balls. Bake on cookie sheet for 9 minutes. Do
not over bake. Cookies will be very soft and look undone. Let them sit on hot cookie sheet for
2 minutes, then gently remove with spatula to piece of wax paper on the counter.
3. Very gently tap the tops of the cookies with the bottom of the spatula to even out the tops. Let
them sit until completely cool.
Peanut Butter and Jelly Thumbprints
Submitted by Christine Iannaccone
Makes 40 cookies. http://www.marthastewart.com/316916/peanut-butter-and-jelly-thumbprints
INGREDIENTS
1-1/4 cups
1/2 tsp.
1/2 tsp.
1/2 tsp.
3/4 cup
4 oz.
1/3 cup
1/3 cup
1
1 tsp.
1/2 cup
DIRECTIONS
all-purpose flour
1. Preheat oven to 350 degrees. Whisk together flour, baking powder, baking soda, and salt. Beat
baking powder
peanut butter and butter with a mixer on medium speed until smooth. Add sugars, and beat
baking soda
until pale and fluffy. Add egg and vanilla, and beat until incorporated. Reduce speed to low.
salt
Add dry ingredients, and mix until combined.
smooth peanut butter
2. Scoop level tablespoons of dough, and form into balls. Roll each ball in granulated sugar, and
unsalted butter, softened
transfer to parchment-lined baking sheets, spacing about 2 inches apart.
packed light-brown sugar
granulated sugar, plus more for rolling 3. Bake until cookies are puffy, about 10 minutes. Remove from oven, and make indentations in
centers by pressing with the handle end of a wooden spoon. Return to oven, and bake until
large egg
edges are golden, 6 to 7 minutes more. Transfer sheets to wire racks, and let cool completely.
pure vanilla extract
raspberry jam
4. Heat jam in a small saucepan, stirring, until loosened, about 30 seconds. Spoon about 1/2
teaspoon into each indentation. Cookies can be stored in a single layer for up to 1 week.
Pecan Tassies
Submitted by Michelle Frits
Makes about 2 dozen.
INGREDIENTS
Dough
3 oz.
1/2 cup
1 cup
cream cheese, softened
butter or margarine, softened
flour
Filling
1/2 cup &
1/3 cup
1
3/4 cup
1 tsp.
1 tbsp.
DIRECTIONS
Note: Make dough ahead to chill
1. Add cream cheese, butter and flour to bowl. Mix well. Chill for at least 2 hours.
2. Divide dough into quarters. Make 6 balls from each quarter. Makes 24 balls total.
3. Press into bottom and up sides of special small-sized muffin tins.
4. In each crust place chopped pecans – about 1/2 teaspoon (1/2 cup for all).
chopped pecans
egg
packed brown sugar
vanilla
softened margarine or butter
Dash of salt
5. Make filling. Beat egg and mix with brown sugar, vanilla, butter and salt.
6. Put about 1 tsp. (scant) in each crust. Top with some more chopped pecans (1/3 cup for all).
7. Bake for 25 minutes in 325 F oven.
Peppermint Ribbon Cookies
Submitted by Michelle Frits
Makes about 6 dozen cookies.
INGREDIENTS
DIRECTIONS
3 cups
1 tsp.
1/2 tsp.
1 cup (2 sticks)
1-1/3 cups
2
2 tsp.
2-4 drops
1. In medium bowl, combine flour, salt and baking powder. In large bowl, beat butter and sugar
with electric mixer until light and creamy. Add eggs, vanilla and peppermint candy flavoring;
mix well. Add flour mixture, one cup at a time, mixing well after each addition.
1 pkg (14 oz.)
all-purpose flour
salt
baking powder
butter, softened
granulated sugar
eggs
pure vanilla extract
peppermint candy flavoring
Red icing color, as desired
candy cane colorburst candy melts,
melted
2. Remove 1/3 of dough (about 1-1/3 cup); reserve. To remaining 2/3 dough in mixer bowl, beat
in red icing color. Divide into two portions. Roll and shape dough between parchment paper
into two 6x8 inch rectangles (mom tip: draw a 6x8 rectangle on parchment paper to use as
guide for rolling). Roll and shape untinted dough in the same manner. Chill all dough
rectangles at least 1 hour.
3. Line cookie sheet with parchment paper. Peel parchment from dough pieces. Stack dough
rectangles with untinted dough rectangle between the two red pieces, lining them up as evenly
as possible; gently press pieces together. Gently roll with rolling pin to seal layers; trim uneven
edges with sharp knife. Cut dough lengthwise into three 2 inch-wide slices; cut each column
crosswise into 1/4 inch-thick pieces. Arrange 2 inches apart on parchment-lined cookie pans.
Chill 1/2 hour.
4. Preheat oven to 350˚F. Bake 12 to 14 minutes or until bottoms are very light golden brown.
Remove cookies to cooling grids; cool completely.
5. Dip cooled cookies into melted candy melts, covering 1/3 to 1/2 of the cookie; set on
parchment-lined cookie pans. Chill until candy is set. Store in airtight container.
Rugelach
Submitted by Becca Thrower
Makes about 44 cookies. http://www.epicurious.com/recipes/good/views/Rugelach-109475
INGREDIENTS
2 cups
1/2 tsp.
2 sticks (1 cup)
8 oz
1/2 cup, plus 4 tsp.
1 tsp.
1 cup
1 cup, loosely packed
1-1/4 cups (1/4 lb)
DIRECTIONS
all-purpose flour
salt
unsalted butter, softened
cream cheese, softened
sugar
cinnamon
apricot preserves or raspberry
jam
golden raisins, chopped
walnuts, finely chopped
Milk for brushing cookies
1. Whisk together flour and salt in a bowl. Beat together butter and cream cheese in a large bowl
with an electric mixer until combined well. Add flour mixture and stir with a wooden spoon
until a soft dough forms. Gather dough into a ball and wrap in plastic wrap, then flatten (in
wrap) into a roughly 7- by 5-inch rectangle. Chill until firm, 8 to 24 hours.
2. Put oven rack in middle position and preheat oven to 350°F. Line bottom of a 1- to 1-1/2-inchdeep large shallow baking pan with parchment paper.
3. Cut dough into 4 pieces. Chill 3 pieces, wrapped in plastic wrap, and roll out remaining piece
into a 12- by 8-inch rectangle on a well-floured surface with a floured rolling pin. Transfer
dough to a sheet of parchment, then transfer to a tray and chill while rolling out remaining
dough in same manner, transferring each to another sheet of parchment and stacking on tray.
4. Whisk 1/2 cup sugar with cinnamon.
5. Arrange 1 dough rectangle on work surface with a long side nearest you. Spread 1/4 cup
preserves evenly over dough with offset spatula. Sprinkle 1/4 cup raisins and a rounded 1/4
cup walnuts over jam, then sprinkle with 2 tablespoons cinnamon sugar.
6. Using parchment as an aid, roll up dough tightly into a log. Place, seam side down, in lined
baking pan, then pinch ends closed and tuck underneath. Make 3 more logs in same manner
and arrange 1 inch apart in pan. Brush logs with milk and sprinkle each with 1 teaspoon of
remaining granulated sugar. With a sharp large knife, make 3/4-inch-deep cuts crosswise in
dough (not all the way through) at 1-inch intervals. (If dough is too soft to cut, chill until
firmer, 20 to 30 minutes.)
7. Bake until golden, 45 to 50 minutes. Cool to warm in pan on a rack, about 30 minutes, then
transfer logs to a cutting board and slice cookies all the way through.
Salty Chocolate Chunk Cookies
Submitted by Kati Fairweather
Makes about 24 cookies. http://www.epicurious.com/recipes/food/views/Salty-Chocolate-Chunk-Cookies-51140720
INGREDIENTS
1-1/2 cups
1 tsp.
1 tsp.
1/4 tsp.
1 stick (8 tbsp.)
3/4 cup
1/2 cup
1/4 cup
2
1
1 tsp.
8 oz.
DIRECTIONS
all-purpose flour
baking powder
kosher salt
baking soda
unsalted butter, room temp
packed light brown sugar
granulated sugar
powdered sugar
large egg yolks
large egg
vanilla extract
semisweet or bittersweet chocolate
(don’t exceed 72% cacao),
coarsely chopped
Maldon or other flaky sea salt
1. Place racks in upper and lower thirds of oven and preheat oven to 375°F.
2. Whisk flour, baking powder, kosher salt, and baking soda in a medium bowl; set aside.
3. Using an electric mixer on medium speed, beat butter, brown sugar, sugar, and powdered
sugar until light and fluffy, 3-4 minutes. Add egg yolks, egg, and vanilla. Beat, occasionally
scraping down the sides of the bowl, until mixture is pale and fluffy, 4-5 minutes. Reduce
mixer speed to low; slowly add dry ingredients, mixing just to blend. Using a spatula, fold in
chocolate.
4. Spoon rounded tablespoonfuls of cookie dough onto 2 parchment paper-lined baking sheets,
spacing 1" apart. Sprinkle cookies with sea salt.
5. Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 1012 minutes (the cookies will firm up as they cool). Let cool slightly on baking sheets, then
transfer to wire racks; let cool completely.
DO AHEAD: Cookies can be made 1 day ahead. Store airtight at room temperature.
Seinakaker
Submitted by Siri Lillegraven
Makes 3-1/2 dozen cookies.
INGREDIENTS
2 cups
2 tsp.
1 cup
1
1 cup
2 tsp.
1
1/4 cup
1/4 cup
DIRECTIONS
all-purpose flour
1. Whisk together flour and hornsalt (or baking powder). Using a pastry blender or two knives, cut the
hornsalt (a.k.a. hartshorn or baker’s
butter into the flour mixture until it resembles small crumbs. Mix in beaten egg to form a soft dough;
ammonia) or use 2 tsp. baking powder
stir in sugar and vanilla sugar (or vanilla extract) until incorporated. Cover with plastic wrap and
cold butter, diced into small cubes
refrigerate 2-3 hours.
egg, lightly beaten
2. Preheat oven to 375ºF. Pinch off dough into balls the size of a walnut; place on ungreased or silpatsugar
lined baking sheet. Use a fork to make a criss-cross pattern on the top of each ball, flattening them
vanilla sugar (or substitute 1/4 tsp.
slightly. Brush with egg white and sprinkle with chopped almonds and pearl sugar.
vanilla extract)
3. Bake on center rack of oven for 10-12 minutes (Note: If using hornsalt, you will notice an ammonia
egg white
smell as the cookies bake. No worries – this quickly dissipates, leaving the cookies with a delicate
finely chopped almonds
texture without affecting their flavor).
pearl sugar
Smitten Kitchen’s Gooey Cinnamon Squares
Submitted by Mindy and the girls via Dan Solomon
http://www.recipe.com/smitten-kitchens-gooey-cinnamon-squares/
INGREDIENTS
Soft Cookie Base
1-1/2 cups
all-purpose flour
1 tsp.
cream of tartar
1/2 tsp.
baking soda
1/4 tsp.
salt
1/2 cup
unsalted butter, room temperature
3/4 cup
sugar
1
large egg
1/4 cup
milk
Gooey Layer
1/4 cup
1/4 cup
1 tbsp.
12 tbsp.
1 cup,
plus 2 tbsp.
1/4 tsp.
1
1-1/4 cups
1-1/2 tsp.
light corn syrup
milk
vanilla extract
unsalted butter, room temperature
sugar
salt
large egg
all-purpose flour
cinnamon
DIRECTIONS
1. Heat oven to 350°F. Line the bottom of a 9-by-13-inch cake pan with parchment, allowing the
ends to hang over at least 2 inches. Coat pan and parchment with cooking spray. Set aside.
2. Make the cookie base: Stir together the flour, cream of tartar, baking soda, and salt; set aside.
In an electric mixer, cream the butter and sugar until light and fluffy, 2 min. Add the egg and
milk and beat until combined. Stir in flour mixture until just incorporated. Spread dough into an
even layer in the prepared pan; set aside.
3. Make the gooey layer: Whisk together the corn syrup, milk, and vanilla in a bowl and set aside.
In an electric mixer cream butter, 1 cup sugar and salt until fluffy. Add the egg and beat until
combined. Add the flour and corn syrup mixture alternately, mixing each time until all
ingredients are incorporated. Dollop over the cookie base and spread into an even layer.
4. Mix together the remaining 2 tbsp sugar and cinnamon; sprinkle over the gooey layer. Bake
until edges have set and center is still gooey, 35 min. Let cool completely, about 3 hr. Lift from
pan using the parchment; cut into 1-inch squares. Can be kept covered at room temperature
for 3 days.
Sugar Cookies with Pumpkin Icing
Submitted by Nellie Triedman
INGREDIENTS
2-3/4 cups
1 tsp.
1/2 tsp.
1 cup
1-1/2 cups
1
1 tsp.
Icing
2 cups
2 tbsp.
2 tbsp.
DIRECTIONS
all-purpose flour
baking soda
baking powder
butter, softened
white sugar
egg
vanilla extract
powdered sugar
butter, softened
milk
pumpkin butter
cinnamon
nutmeg
1. Preheat oven to 375°F. In a small bowl, stir together flour, baking soda, and baking powder.
Set aside.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla.
Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place
onto ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two
minutes before removing to cool on wire racks.
4. Combine powdered sugar, butter, and milk and beat on medium speed until smooth and fluffy.
5. Mix in pumpkin butter, cinnamon, and nutmeg to taste.
6. Frost cookies. If you want to add a decorative touch, you can also add a hot tamale to the
center of each cookie after you’ve frosted them.
Sugar Plums
Submitted by Holly Fossel
Makes 4 to 5 dozen.
INGREDIENTS
DIRECTIONS
3/4 cup
1/2 cup
1/4 tsp.
1-3/4 cups
1(6oz.) pkg
1 cup
1. Cream butter until smooth; add sugar and salt and mix together well. Stir in flour and blend well. Add
chips and nuts. Shape into balls about the size of a small walnut. Place 1’’ apart on cookie sheets. Bake
at 325 for 15 to 20 minutes until firm but not brown. Cool completely on racks.
Rum Glaze
2 cups
1/4 cup
butter
confectioners’ sugar
salt
flour
butterscotch chips
finely chopped pecans
green and red candied cherries
(optional)
pecan halves (optional)
sifted confectioners’ sugar
light rum
2. Combine sugar and rum and stir until smooth. Spoon the glaze over cool cookies. Decorate with cherry
halves and pecan halves, if desired. Use small leaves of green cherries around red half cherry.
Thumbprints
Submitted by Michelle Frits
Makes about 36 cookies.
INGREDIENTS
2 cups
1/2 tsp.
2 sticks (1 cup)
1/2 cup
2
2 tsp.
1-1/2 cups
Icing
4
2
2
1
tbsp.
cups
tbsp.
tsp.
DIRECTIONS
all-purpose flour
salt
unsalted butter, softened
sugar
egg yolks (reserve whites)
vanilla
finely chopped walnuts
butter
confectioners’ sugar
milk
vanilla
red and green food coloring
1. Mix together butter, sugar, egg yolks, and vanilla.
2. Sift flour and salt together and add to other ingredients.
3. Roll dough into 1 inch-sized balls.
4. Roll in slightly beaten egg white and then roll in finely chopped nuts.
5. Place 2 inches apart on ungreased cookie sheet and using thumb, make an indentation in the
center of each cookie.
6. Bake for about 8-10 minutes at 350 degrees F or until edges are lightly brown. If cookie
centers puff during baking, re-press with rounded side of tablespoon. Let cool completely on
wire rack.
7. Mix icing ingredients and divide into two bowls. Add red and green food coloring until desired
color is obtained.
8. Drop about 1 teaspoon of icing into center of cookies.
Vanilla Chai Sugar Cookies with Cinnamon Eggnog Icing
Submitted by Hannah Tadley
INGREDIENTS
1/2 cup
1/2 cup
DIRECTIONS
2 cups
1/2 tsp.
1/4 tsp.
1
unsalted butter, room temperature
vegetable oil, such as canola or
sunflower. I used almond oil
granulated sugar, plus additional for
sugaring tops
powdered sugar
large egg
vanilla extract, or the seeds of 1
vanilla bean
all-purpose flour
baking soda
salt
chai tea bag
Icing
1 cup
1/4 tsp.
1/4 tsp.
3 tbsp.
powdered sugar
nutmeg
cinnamon
eggnog
1/2 cup
1/2 cup
1
2 tsp.
1. Using a mixer fitted with a paddle attachment, beat the butter in a large bowl on medium speed for
about 1 minute. Add the vegetable oil. It may not fully incorporate with the butter, but that’s ok. Add
the granulated sugar, powdered sugar, egg, vanilla and a chai tea bag, beating on medium speed
until each ingredient is completely incorporated.
2. Stir in the flour, baking soda and salt all at once using a wooden spoon or the mixer set on low. The
dough will be soft. Refrigerate the dough for 1 hour or freeze for 15 minutes just so it’s easier to
handle.
3. Preheat oven to 350°F. Line baking sheet with parchment paper, or foil, or grease generously with
butter or cooking spray.
4. For large cookies, dollop 2 tbsp of cookie dough onto the cookie sheet about 2 inches apart. For
smaller cookies use 1 tbsp for each cookie. Press the dough evenly with your fingers or palm to 1/4inch thickness. Generously sprinkle sugar on top of the cookie dough.
5.
Bake 12 to 14 minutes for larger cookies or 8 to 10 minutes for smaller cookies. Let the cookies cool
on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely.
6. Mix powdered sugar with nutmeg, cinnamon and eggnog to make the icing.
7.
Decorate cookies to your desire with eggnog icing.
White Chocolate-Gingerbread Blondies
Submitted by Mindy and the girls via Dan Solomon
Makes about 48 dozen 2-inch squares. http://www.marthastewart.com/319254/white-chocolate-gingerbread-blondies
INGREDIENTS
2-3/4 cups plus 1 tbsp.
1-1/4 tsp.
1-1/4 tsp.
1-1/4 tsp.
1 tsp.
1/4 tsp.
2-1/2 sticks (20 tbsp)
1-1/4 cups
1/2 cup plus 2 tbsp.
2
1
1-1/4 tsp.
1/3
10 oz.
DIRECTIONS
vegetable-oil cooking spray
all-purpose flour
baking soda
salt
ground cinnamon
ground ginger
ground cloves
unsalted butter, room
temperature
packed light-brown sugar
granulated sugar
large eggs
large egg yolk
pure vanilla extract
cup unsulfured molasses
white chocolate, coarsely
chopped
1. Preheat oven to 350 degrees. Coat a 17-by-12-inch rimmed baking sheet with cooking spray.
Line bottom with parchment cut to fit, and coat parchment. Whisk together flour, baking soda,
salt, and spices.
2. Beat butter and brown and granulated sugars with a mixer on medium-high speed until pale
and fluffy. Add eggs and yolk, 1 at a time, beating well after each addition and scraping down
sides of bowl as needed. Beat in vanilla and molasses. Reduce speed to low. Gradually add
flour mixture, and beat until just combined. Stir in white chocolate.
3. Spread batter into prepared pan. Bake until edges are golden, about 25 minutes. Let cool
completely in pan on a wire rack. Cut into 2-inch squares or desired shape.