Bringing back the Cookie Recipe collection!

 Hello Friends!

It's been a VERY long time since we've been able to get together to bake and celebrate the holidays.  This year, I won't be hosting a cookie party - but I will be hosting a virtual cookie recipe exchange!  

I'm inviting all of our friends together to share a cookie recipe or two and a story if they have one about that cookie - and what it means to you (if you have a story that is! - we'll take just the recipe!

To submit a recipe send me an email with the information and photo and I'll be happy to publish it here and share it with all of our friends!

Whatever you celebrate at this time of year - let's make it a little more sweet!

G

The next Cookie Baking Day anounced!

Hello team!

The next cookie baking day has been announced -- December 15th in Arlington TX!

If you've RSVPed I will send you all of the information (there where, the when) -- but true to tradition it will be an Open House style event -- come and go between 10am and 5pm on Saturday the 15th.

Jeff has offered his kitchen with ample counter space (drool drool) - -but limited baking apparatus -- so we will bring what we need to make it happen!

This blog has recipes from the past -- if you want to add one to it - -let me know and I'll add it here for the group!

This year I plan

Sugar cookies (decorated)
Cardamon Cookies (decorated)
Branding Fruit bars (this year without the fire!)
Ginger biscotti
Chocolate biscotti
Pecan bars
chocolate chip cookies


and......

Whatever you want to make!

I will supply the basics:

measuring cups
measuring spoons
flour
sugar
butter
brown sugar
eggs
baking powder
baking soda
food dye
powdered sugar
Meringue powder
basic baking spices
rolling pin
parchment paper
cookie sheets
cooling racks

and Chili and cornbread to break the sweet

What we could use???

1 more big mixer
Cookie Cutters
Chocolate (if your recipe calls for it)
tins to remove your cookies
drinks
snacks
any specialized equipment

I'm excited to see you!

On your mark -- get set -- BAKE!

Amy's Ginger Snaps

7 1/2 oz (1 2/3 cups) flour

1 1/2 tsp ground ginger

1 tsp cinnamon

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp nutmeg

1/4 tsp ground black pepper

1/4 lb (1/2 cup) butter -- completely softened at room temperature

3/4 , cup packed dark brown sugar

1 Large egg yolk

3 Tbsp molasses

In a medium bowl, whisk the flour, ginger, cinnamon, baking soda, salt, nutmeg, and pepper.

Using a stand mixer fitted with the paddle attachment -- beat the butter and brown sugar on med/low speed until light and fluffy -- about 3 minutes. Add the egg yolk and molasses and mix until well blended and forms moist pebbles -- 30 to 60 seconds.

Dump the dough onto an unfloured work surface and gently knead until it comes together. Shape into an 8 inch log about 1 1/2 inches in diameter. Wrap in plastic and refrigerate until firm -- about 3 hours.

Position a rack in the center of the oven and heat the oven to 350 degrees. -- line 2 cookie sheets with parchment paper. Unwrap the dough and cut dough with a shape knife into slices that are just under 1/4 inch thick -- placing them 1 inch apart. Bake for 10 to 12 minutes --

Linda's Snickerdoodles

1 18 1/4 oz yellow cake mix

1/3 cup veg. oil

2 eggs

2 tsp vanilla extract

1/2 cup sugar

2 tsp cinnamon

Preheat oven to 375 degrees

In bowl, combine cake mix, oil, eggs, vanilla. Stir until well blended. Combine sugar and cinnamon in a shallow bowl.

Form dough into 1" balls. roll in cinnamon sugar.

Place cookies on a baking sheet and bake 8 to 10 min. until lightly browned.

remove to a cooling rack (or wax paper sprinkled with sugar)

For a new flavor add 1/4 tsp nutmeg or change the flavor of cake mix to white or devil's food.

Charlotte's Almond Cracker Cookies

Ok - you're going to read this and think -- ewww -- I have to tell you -- it tastes just like toffee -- these are amazingly easy and yummy!

1 sleeve club crackers

2 sticks butter

1 pkg Sliced Almonds

1/2 cup granulated sugar

Line cookie sheet with foil -- you must use a Jelly pan roll type cookie sheet with edges on all sides. Place crackers in a single layer on the sheet side to side touching. Sprinkle almonds on all crackers.

Melt butter in saucepan, add sugar and boil 2 minutes. Pour mixture over almonds and crackers.

Bake at 350 degrees for 11 to 14 minutes -- let cool -- break apart

enjoy!

Gina's Caramel Oatmeal Chewy Bars

Caramel Oatmeal Chewy Bars

From a friend of mine -- using it the first time this year

3/4 cups of oats

1 1/2 cups flour

3/4 cup packed brown sugar

1/2 tsp. baking soda

1/4 tsp salt

3/4 cup butter

1 cup chocolate chips (semi-sweet)

1 cup chopped nuts (optional - or you can add skor bits or dried cranberries or raisins or more chocolate or nothing at all here - doesn't matter they are going to be awesome anyway)

14 oz bag of caramels (yes like Kraft)

1/4 cup of water

Preheat oven to 350. Mix dry ingredients. Melt butter and add to dry stuff to make crumb mixture. Grease a 9 x 13 inch pan and pack all but one cup of crumb mixture into the pan. Bake 10 minutes at 350 degrees. Top with nuts and chocolate pieces.

Peel caramels and melt in microwave or on stove with the water. This is fussy. Try to get your kids to help. It takes longer than you think it's going to so this isn't a great recipe to throw together in the last 20 minutes before your guests arrive.

Melt caramel until smooth. Drizzle over chocolate to within 1/4 inch of edge of pan. Sprinkle on remaining crumbs.

Bake 15-18 minutes.

Cool, chill until chocolate is set and then cut into bars.

Gina's Penuche Pecan Bars

4 large eggs
1 # light brown sugar (2.5 cups - packed)
1 3/4 cups flour
1 tsp baking powder
1/2 tsp salt
1 # pecan halves (4 1/2 cups)untoasted
1 1/2 tsp vanilla

preheat the oven to 350 degrees -- middle rack

Prepare a pan (9 x 13) by lining the inside with foil, buttering the inside well -- set aside.

In a double boiler (yes -- it sounds like a pain -- but these are WORTH it) beat the eggs and stir in the sugar (make sure there are no lumps) cook for 20 minutes stirring frequently and scraping the sides with the spatula

sift dry ingredients together.

put the pecans in a large mixing bowl.

after the eggs are cooked -- stir in the vanilla - pour the mixture over the nuts -- coating well, add in dry ingredients and stir to mix.

pour hot mixture into the pan and spread it out smooth.

Bake for 25 minutes -- a toothpick test will come out slightly wet

stand until cool.

turn out remove foil and refrigerate for an hour to overnight (sometimes I freeze it after I cool them in the fridge and cut them later.
Cut into small pieces as they are rich rich rich

they will be sticky when you first cut them but will dry out nicely and are a huge favorite (tasting a bit like pecan pie)