Cookie Swap

My SIL is a genius! Our group of girlfriends are going to do a cookie swap this year - all her idea :)

What is a cookie swap you may ask...
Well basically everyone bakes 1 dozen cookies for each person in attendance. So if there are 6 people attending you need to make 6 dozen (of the same kind of cookie) to exchange. This is a great way to try out new recipes and obtain a variety of cookies for oh I don't know... your Christmas party ;) without having to spend the time preparing each one!

She also found this helpful cookie website - 25 days of Cookies

Gingerbread Recipe

In light of my recent post about gingerbread houses I thought I would give you a recipe!

Gingerbread Cookies:

1 cup melted lard
1 cup sour milk
1-1/2 tsp baking soda, mixed in milk
1 tsp cinnamon
1 tsp cloves
1 tsp ginger
1/2 tsp nutmeg
6 cups flour
1 cup molasses
1 cup sugar

Mix all together, refrigerate overnight.
Shape and bake at 350 degrees.

Now the glue!

Royal Icing:

1 lbs icing sugar - sifted (4 to 4-1/2 cups)
3 egg whites
1/2 tsp cream of tartar
1 tsp lemon juice (optional)

Beat until mixture is firm, the more you beat the icing the firmer it will become.

To prevent a crust from forming on the top cover bowl with damp cloth.

Gingersnaps

I love gingersnaps... *Yummy*


This recipe is from a woman I hold very dear to my heart... my Grandma Faith!
She is a wonderful cook and inspiring woman!!!

Grandma's Gingersnaps
1 1/2 cups butter
2 beaten eggs
4 tsp baking soda
2 tsp cinnamon
1 cup molasses
2 cups brown sugar
4 1/2 cups flour
1 tsp salt
1 tsp ginger
1 tsp cloves
white sugar for coating

1. Mix all ingredients together with an electric mixer.
2. Cool for 2 hrs. in fridge
3. Roll into balls, dip in white sugar to coat.
4. Drop balls onto parchment lined cookie sheet, press balls with fork.
5. Bake for 8-10 minutes at 350.


*Enjoy!

Stained glass cookies

Do not be intimidated by the way these cookies look... they are not that hard and are a sure fire way to impress guests!
I gave you a before and after they are baked look so you could see the placement of the candy.




2 cups sifted all-purpose flour, plus more for work surface
1/4 teaspoon coarse salt
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract
7 ounces (about 30) assorted clear colored hard candies (I used Jolly Ranchers) colors separated and finely chopped (seal them in a thick plastic bag and grab the hammer)

1. Sift together flour, salt and baking powder into a large bowl; set aside.
2. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy about 3 minutes. (can use regular mixer too!) Add egg; mix until smooth, 1 minute. Reduce speed to low. Add flour mixture, and mix until combined. Stir in vanilla. Wrap dough in plastic, and refrigerate until cold, about 45 minutes.
3. Preheat oven to 325 with racks in upper and lower thirds. Roll out chilled dough on a well-floured surface to a little more than 1/8 inch thick. Cut out shapes using a 5 inch tree-shape cookie cutter(or a different shape if you're feeling adventurous). Using a metal spatula, space 2 inches apart on baking sheets lined with parchment paper (important). Using the tip of a paring knife, make a triangular cutout in center of each cookie for candy filling. Re roll scrapes, and cut.
4. Sprinkle candy in a single layer in hole of each cookie, avoiding edges of triangle. Refrigerate until dough is firm, about 15 minutes.
5. Bake cookies until candy has melted and completely filled cutout and cookie edges are just starting to turn a pale golden brown, 11-12 minutes (depending on your oven). Do not let the cookies brown, or the candy centers may become bubbly. Let cool completely on sheets on wire racks. Use a metal spatula to remove cookies from parchment. Cookies can be stored in airtight containers at room temperature up to 5 days.
Makes about 3 dozen.

Enjoy!!!

Christmas Crackles

I absolutely love these cookies, they are perfect for the holidays! You can make the dough ahead of time and keep it in the fridge to bake at your convenience. Guests will be delighted with both the look and taste of these Christmas gems!



8 ounces bittersweet chocolate, finely chopped
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
2 teaspoons baking powder
1/4 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup whole milk
1 cup granulated sugar
1 cup confectioners' sugar (AKA Icing sugar)

1. Preheat oven to 350. Melt Chocolate in a heatproof bowl set over a pan of simmering water, stirring. Set aside, and let cool. Sift together flour, cocoa powder, baking powder, and salt in a medium bowl, set aside.
2. Mix butter and brown sugar on a medium speed until pale and fluffy, 2-3 minutes. Mix in eggs and vanilla, and then the melted chocolate. Reduce speed to low; mix in flour mixture in 2 batches, alternating with milk. Divide dough into 4 equal pieces. Wrap each in plastic; refrigerate until firm, about 2 hours.
3. Divide each piece into 16 (1-inch) balls. Roll in granulated sugar to coat, then in confectioners' sugar to coat. Space 2 inches apart on baking sheets lined with parchment paper.
4. Bake until surfaces crack, about 14 minutes (this baking time may be different depending on your oven - check on cookies often until you get the timing down) Let cool on sheets on wire racks. Cookies can be stored between layers of parchment paper in airtight containers up to 3 days.
Makes 5 dozen

Enjoy!!!