Peppermint Stick Cookies Recipe

December 8, 2012 Leave a Comment

Peppermint Stick Cookies

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

I tore this recipe out of a magazine many years ago.  With their cool mint flavor and festive look, these whimsical creations will make you feel like you’re at the North Pole.  The chilled dough is easy to shape, too.

Nancy Knapke                                                                                   Fort Recovery, Ohio

Peppermint Stick Cookies Recipe

Peppermint Stick Cookies

1 cup unsalted butter, softened

1 cup sugar

1 egg

2 tsp. mint extract

½ tsp. vanilla

2 ¾ cups all-purpose flour

½ tsp. salt

12 drops red food coloring

12 drops green food coloring

1 ½ cups white baking chips

Crushed mint candy

In a large bowl, cream butter and sugar until light and fluffy.  Beat in egg and extracts.  Combine flour and salt; gradually add to the creamed mixture and mix well.

Set aside half of the dough.  Divide remaining dough half; add green food coloring to one portion and red food coloring to the other.  Wrap dough separately in plastic wrap.  Refrigerate for 1-2 hours or until easy to handle.

Divide green and red dough into 24 portions each.  Roll Divide plain dough into 48 portions.  Roll each into a 4 inch rope.  Place each green rope next to white rope; press together gently and twist.  Repeat with red ropes and remaining white ropes.  Place 2 inches apart on ungreased baking sheets.

Bake at 350 F. for 10-12 minutes or until set.  Cool for 2 minutes before carefully removing from pans to wire racks to cool completely.

In a microwave, melt white chips; stir until smooth.  Dip cookie ends into melted chips; allow excess to drip off.  Sprinkle with crushed candies and place on waxed paper.  Let stand until set.  Store in an airtight container.

(Recipe for Peppermint Stick Cookies was in Taste of Home Best Loved Cookies & Candies, December 31, 2012 issue)

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Cranberry Swirl Biscotti Recipe

December 7, 2012 Leave a Comment

Cranberry Swirl BiscottiRecipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

A friend of mine, who is known for her excellent cookies, shared this recipe with me.  The mix of cranberries and cherry preserves is so refreshing.

Lisa Kilcup                                                                                Gig Harbor, Washington

Cranberry Swirl Biscotti Recipe

Cranberry Swirl Biscotti

2/3 cup dried cranberries

½ cup cherry preserves

½ tsp. ground cinnamon

½ cup butter, softened

2/3 cup sugar

2 eggs

1 tsp. vanilla

2 ¼ cups all-purpose flour

¾ tsp. baking powder

¼ tsp. salt

GLAZE:  ¾ cup confectioners’ sugar

1 Tbsp. 2% milk

2 tsp. butter, melted

1 tsp. almond extract

In a food processor, combine the cranberries, preserves and cinnamon.  Cover and process until smooth; set aside.

In a large bowl, cream butter and sugar until light and fluffy.  Beat in eggs and vanilla.  Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.

Divide dough in half.  On a lightly floured surface, roll each portion into a 12 x 8 inch rectangle.  Spread each with cranberry filling; roll up jelly-roll style, starting with a short side.

Place seam side down 4 inches apart on a lightly greased baking sheet.  Bake at 325 F. for 25 – 30 minutes or until lightly browned.

Carefully transfer log to a cutting board; cool 5 minutes. With serrated knife, cut into ½ inch slices.  Place 2 inches apart on lightly greased baking sheets.  Bake 15 minutes longer or until centers are firm and dry.  Remove to wire racks.

In a small bowl, combine the glaze ingredients; drizzle over warm biscotti.  Cool completely.  Store in an airtight container.

(Recipe for Cranberry Swirl Biscotti was in Taste of Home Best Loved Cookies & Candies, December 31, 2012 issue)

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Chocolate Macadamia Meltaways Recipe

December 6, 2012 Leave a Comment

Chocolate Macadamia Meltaways

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

I came up with these unbelievable meltaways purely by accident one day while trying to make cookies using the ingredients in my cupboard.  The result was fantastic!

Barbara Sepcich                                                                                Galt, California

Chocolate Macadamia Meltaways Recipe

Chocolate Macadamia Meltaways

½ cup butter, softened

¼ cup confectioners’ sugar

½ tsp. vanilla

1 ¼ cups all-purpose flour

1 jar (3 ½ oz.) macadamia nuts, finely chopped

Filling:   1 cup (6 oz.) semi-sweet chocolate chips

½ cup coarsely chopped macadamia nuts

Additional confectioners’ sugar

In a small bowl, cream butter and sugar light and fluffy.  Beat in vanilla.  Gradually add flour and mix well.  Stir in nuts (dough will be stiff); set aside.

For filling, in a microwave-safe bowl, melt chocolate chips; stir until smooth.  Stir in nuts; cool slightly.  Drop ½ teaspoonfuls onto a waxed paper-lined baking sheet; cover and refrigerate for 30 minutes.

Shape teaspoonfuls of dough around each piece of chocolate-nut mixture so it is completely covered.  Place 2 inches apart on ungreased baking sheets.

Bake at 375 F. for 12-14 minutes or until lightly browned.  Roll warm cookies in confectioners’ sugar; cool on wire racks.

(Recipe for Chocolate Macadamia Meltaways was in Taste of Home Best Loved Cookies & Candies, December 31, 2012 issue)

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Mocha Chocolate Crackle Cookies Recipe

December 5, 2012 Leave a Comment

Mocha Chocolate Crackle Cookies

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Generations have grown up making chocolate crackle cookies.  This modern twist on a beloved classic adds coffee extract for a rich mocha flavor.  Crackle cookies have tender, fudgy insides and crispy, crackly outsides.  Make some sweet memories today.

Mocha Chocolate Crackle Cookies Recipe

Mocha Chocolate Crackle Cookies

2 cups + 2 Tbsp. all-purpose flour

2 tsp. baking powder

4 oz. unsweetened chocolate

½ cup vegetable oil

½ tsp. salt

2 Tbsp. + 1 tsp. instant coffee

1 cup Dixie Crystals extra fine granulated sugar

1 cup well packed Dixie Crystals dark brown sugar

4 eggs

¾ cup Dixie Crystals confectioners powdered sugar

Preheat oven to 350 F.

Sift together flour and baking powder and set aside.

Chop chocolate and place in bowl with oil and salt.  Heat over double boiler until chocolate is melted.  Remove from heat.

Using a rolling pin crush instant coffee until powdered.  Add to above.

Allow to slightly cool until lukewarm.

Once cooled, add both sugars and whisk in eggs one at a time.  Add flour and mix until combined.

Place in refrigerator until firm, about 2-3 hours.  Line cookie sheet with parchment paper and set aside.

Shape chilled dough into tablespoon size and drop in powdered sugar.  Make into round balls and roll generously in powdered sugar.  Place on cookie sheets bounces back when lightly pressed in center, about 12 – 13 minutes.

(Recipe for Mocha Chocolate Crackle Cookies was in Taste of Home Best Loved Cookies & Candies, December 31, 2012 issue)

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Italian Rainbow Cookies Recipe

December 3, 2012 Leave a Comment

Italian Rainbow Cookies

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

My family has made these classic Italian cookies for generations.  This homemade version is so much better than what you’ll find on the bakery shelf – I promise!

Cindy Casazza                                                                 Hopewell, New Jersey

 

Italian Rainbow Cookies Recipe

Italian Rainbow Cookies

4 eggs

1 cup sugar

3 ½ oz. almond paste, cut into small pieces

1 cup all-purpose flour

1 cup butter, melted and cooled

½ tsp. salt

½ tsp. almond extract

6 to 8 drops red food coloring

6 to 8 drops green food coloring

¼ cup seedless raspberry jam

Glaze:   1 cup (6 oz.) semisweet chocolate chips

1 tsp. shortening

In a large bowl, beat eggs and sugar for 2 to 3 minutes or until thick and lemon-colored.  Gradually add almond paste; mix well.  Gradually add the flour, butter, salt and extract.

Divide batter into thirds.  Tint one portion red and one portion green; leave remaining portion plain.  Spread one portion into each of three well-greased 11 inch x 7 inch baking dishes.

Bake at 375 F. for 7 – 11 minutes or until a toothpick inserted near center comes out clean and edges begin to brown.  Cool for 10 minutes before removing from pans to wire rack to cool completely.

Place red layer on waxed paper; spread with 2 tablespoons jam.  Top with plain layer and remaining jam.  Add green layer; press down gently.

For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth.  Spread half over green layer.  Refrigerate for 20 minutes or until set.  Turn over; spread remaining glaze over red layer.  Refrigerate for 20 minutes or until set.

With a sharp knife, trim edges.  Cut rectangle lengthwise into fourths.  Cut each portion into ¼ inch slices.

 

(Recipe for Italian Rainbow Cookies was in Taste of Home Best Loved Cookies & Candies, December 31, 2012 issue)

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Holiday Star Cookie Recipe

December 2, 2012 Leave a Comment

Holiday Star Cookies

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

These lovely treats are both a cookie and a candy.  A melted hard-candy center looks like stained glass surrounded by a frosted cutout cookie.

Holiday Star Cookie Recipe

Holiday Star Cookies

1 ½ cups butter, softened

1 ½ cups sugar

2 eggs

3 tsp. vanilla

4 ½ cups all-purpose flour

1 tsp. each baking soda, cream of tartar and salt

Assorted colors of Jolly Rancher hard candies

1 Tbsp. Meringue powder

3 Tbsp. plus ½ tsp. water

2 2/3 cups confectioners’ sugar

Assorted colors of paste food coloring

White edible glitter

In a large mixing bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture.  Divide into three portions; cover and refrigerate for 30 minutes or until easy to handle.

Roll out one portion between two pieces of parchment paper to ¼ inch thickness.  Cut with floured 5 inch star shaped cookie cutter.  Cut out centers with 2 ½ inch star shaped cookie cutter.  Place larger cutouts 2 inch apart on parchment lined baking sheets.  Repeat with remaining dough; reroll small cutouts if desired.

Place the same color of hard candies in small resealable plastic bags; crush candies.  Sprinkle in center of each.  Bake at 350 F. for 8 – 10 minutes or until lightly browned.  Cool for 2 -3 minutes or until candies are set before carefully removing to wire racks.

In a small mixing bowl, beat meringue powder and water until soft peaks form.  Gradually add the confectioner’ sugar.  Tint icing to match the selected candies.  Decorate cookies with icing and sprinkle with edible glitter if desired.

(Recipe for Holiday Star Cookies was in Taste of Home Best Loved Cookies and bars, January 19, 2009 issue)

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Gingerbread Boys Recipe

December 1, 2012 Leave a Comment

Gingerbread Boys

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

These lightly spiced festive fellows are great to munch on.  And if I punch a hole in the cutout shapes before baking, I can use the sturdy cookies as tree ornaments, too.

Dore’ Merrick Grabski                                                                   Utica, New York

 

Gingerbread Boys Recipe

Gingerbread Boys

2/3 cup shortening

½ cup sugar

½ cup molasses

1 egg

3 cups all-purpose flour

1 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. ground ginger

1 tsp. ground cloves

½ tsp. salt

½ tsp. ground nutmeg

Confectioners’ sugar icing, red-hot candies and

Miniature chocolate chips

In a mixing bowl, cream shortening and sugar.  Add molasses and egg; mix well.  Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture and mix well.  Divide dough in half. Refrigerate for at least 2 hours.

On a lightly floured surface, roll out each portion of dough to 1/8 inch thickness.  Cut with a 4 inch cookie cutter dipped in flour.  Place 2 inch apart on greased baking sheets.

Bake at 350 F. for 9 – 11 minutes or until edges are firm.  Remove to wire rack to cool.  Decorate as desired.

TIP:  Put 2 miniature chips for the eyes;  and 3 red-hot candies  in the center.

(Recipe for Gingerbread Boys was in Taste of Home Best Loved Cookies and bars, January 19, 2009 issue)

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Cinnamon Candy Cane Cookie Recipe

November 30, 2012 Leave a Comment

Cinnamon Candy Cane Cookies

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Chances are, almost everything you need to make these classic buttery goodies is already in your kitchen.

Cinnamon Candy Cane Cookie Recipe

Cinnamon Candy Cane Cookies

1 cup butter, softened

1 cup confectioners’ sugar

1 egg

1 tsp. vanilla

2 ½ cups all-purpose flour

¾ tsp. salt

½ cup red-hot candies, crushed

½ tsp. ground cinnamon

Red food coloring, optional

2 Tbsp. coarse sugar

In a large bowl, cream butter and confectioners’ sugar until light and fluffy.  Beat in egg and vanilla.  Combine flour and salt; gradually add to creamed mixture and mix well.  Divide dough in half.  Mix red-hots and cinnamon into one half; tint with food coloring if desired.

Shape 1 ½ teaspoons plain dough into a 4 ½ inch rope.  Shape 1 ½ teaspoons red dough into a 4 ½ inch rope.  On an UNGREASED baking sheet, place ropes side, place ropes side by side; press together lightly and twist.  Curve top of each cookie down to form handle of cane.  Repeat with remaining plain and red dough, placing 2 inches apart on baking sheets.  Sprinkle with coarse sugar.

Bake at 375 F. for 7 – 10 minutes or until lightly browned.  Cool for 1 minute before removing to wire racks to cool completely.  Store in an airtight container.

(Recipe for Cinnamon Candy Cane Cookies was in Taste of Home Best Loved Cookies & Candies, December 31, 2012 issue)

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Best-Ever Sugar Cookies Recipe

November 29, 2012 Leave a Comment

Best-Ever Sugar Cookies

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

What makes these cookies the best ever?  A delicious cream cheese dough flavored with vanilla, almond and a hint of nutmeg that’s wonderfully easy to work with.

Christy Hinrichs                                                                               Parkville, Missouri

Best-Ever Sugar Cookies Recipe

Best-Ever Sugar Cookies

1 cup butter, softened

1 package (3 oz.) cream cheese, softened

1 cup sugar

1 egg yolk

½ tsp. vanilla

¼ tsp. almond extract

2 ¼ cups all-purpose flour

½ tsp. salt

¼ tsp. baking soda

1/8 tsp. ground nutmeg

Frosting:   3 ¾ cups confectioners’ sugar

1/3 cup water

4 tsp. meringue powder

Assorted colors of liquid food coloring

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy.  Beat in egg yolk and extracts.  Combine the flour, salt, baking soda and nutmeg; gradually add to creamed mixture.  Cover and refrigerate for 3 hours or until easy to handle.

On a lightly floured surface, roll out dough to 1/8 inch thickness.  Cut with floured 2 ½ inch cookie cutters.

Place 1 inch apart on ungreased baking sheets.  Bake 375 F. for 8 – 10 minutes or until edges begin to brown.  Cool for 2 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small bowl, combine the confectioners’ sugar, water and meringue powder; beat on low speed just until combined.  Beat on high for 4 minutes or until soft peaks form.  Cover frosting with a damp paper towels or plastic wrap between uses.

Working quickly, spread or pipe frosting over cookies; let dry at room temperature for several hours or until firm.  Use small new paintbrushes or toothpicks and food coloring to make designs on the cookies.  Let stand until set.  Store in an airtight container.

Editor’s Note:  Meringue powder is available from Wilton Industries.  Call 800-794-5866 or visit wilton.com.

(Recipe for Best-Ever Sugar Cookies was in Taste of Home Best Loved Cookies & Candies, December 31, 2012 issue)

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Hazelnut Shortbread Hearts Recipe

November 28, 2012 Leave a Comment

Hazelnut Shortbread Hearts

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

Toasted hazelnuts add a nice crunch and flavor to these rich, buttery hearts.  The drizzle of dark and white chocolate gives the cookies an impressive look, but they couldn’t be easier to make.

Monique Theoret                                                                                             Wooster, Ohio

Hazelnut Shortbread Hearts Recipe

Hazelnut Shortbread Hearts

1 ½ cups butter, softened

1 cup confectioners’ sugar

3 tsp. vanilla

3 cups all-purpose flour

1 cup ground toasted hazelnuts

4 oz. bittersweet chocolate, melted

2 oz. white baking chocolate, melted

In a large bowl, cream butter and confectioners’ sugar until light and fluffy.  Stir in vanilla.  Combine flour and hazelnuts; gradually add to creamed mixture and mix well.  Cover and refrigerate for 1 hour or until easy to handle.

On a lightly floured surface, roll out dough to ¼ inch thickness.  Cut with a floured 2 inch heart shaped cookie cutter.  Place 1 inch apart on ungreased baking sheets.

Bake at 325 F. for 18 – 20 minutes or until lightly browned.  Cool for 1 minute before removing from pans to wire racks to cool completely.

Drizzle bittersweet and white chocolate over cookies; let stand until set.  Store in an airtight container.

(Recipe for Hazelnut Shortbread Hearts Cookies was in Taste of Home Best Loved Cookies & Candies, December 31, 2012 issue)

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