Peanut Butter & Chocolate Cookie Cups From the Kitchen of Valerie Rezendes Yields: 36 cups
Ingredients: ¾ cup (1 ½ sticks) butter 1/3 cup granulated sugar 1 ½ cups all-purpose flour 1 2/3 cups (11 oz pkg) Nestle Toll House Peanut Butter and Milk Chocolate Morsels 2 large eggs 1 can (14 oz) Carnation Sweetened Condensed Milk 1 teaspoon vanilla
Directions: Preheat oven to 350 degrees. Heavily grease 36 mini-muffin cups. BEAT butter and sugar in small mixer bowl until creamy. Add flour and beat until mixture is evenly moist and crumbly. Roll rounded teaspoon dough into a ball; press onto bottom and half way up the side of the muffin cup. Repeat with remaining dough. Place 5 morsels in each cup. BEAT eggs in medium bowl with a wire whisk. Stir in sweetened condensed milk and vanilla extract. Spoon into muffin cups, filing almost to the top of each cup. BAKE for 15 to 18 minutes or until centers are puffed and edges are just beginning to brown. Remove from oven to wire rack(s). Gently run knife around edges of the cakes. Let centers flatten. While still warm, top cakes with half of remaining morsels (they will soften and retain their shape). Repeat with remaining morsels. Cool completely.
Raspberry Thumb Print Cookies
Cookies 2/3 C sugar 1 C butter, softened ½ tsp almond extract 2 C flour ½ C raspberry jam
Glaze 1 C powdered sugar 1 ½ tsp almond extract 2 to 3 tsp water
Combine sugar, butter and almond extract, beat at medium speed until creamy (2-3 minutes). Add flour. Cover and chill dough for about 1 hour. Shape dough into 1-inch balls and place 2 inches apart using your thumb to make an indentation in the middle (edges may crack slightly). Fill with ½ tsp jam. Bake 14-18 minutes at 350 degrees. Let stand 1 minute, then remove from cookie sheet and cool completely. Make glaze and drizzle over cookies.
Snowball Macaroons From the kitchen of Gale York
5-1/3 C Bakers Angel Coconut (14 oz. Bag) 1 can Sweet Condensed Milk (14 oz) 2 tsp vanilla
Mix coconut, milk and vanilla in bowl. Drop by teaspoonful 1” apart onto well greased cookie sheet, press down ends with back of spoon. Bake in a 350 oven for 10 to 12 minutes. Remove immediate from cookie sheet to a wire rack to coll. Makes 4 dozen.
Chocolate Pixies From the kitchen of Linda Marchand
¼ C Margarine or butter 4 oz. (4 squares) unsweetened chocolate 2 C flour 2 C sugar ½ C chopped walnuts (optional) 2 tsp. Baking powder ½ tsp. Salt 3 eggs powdered sugar
In large saucepan, melt margarine and chocolate over low heat, stirring constantly. Remove from heat; cool slightly. Stir in remaining ingredients, except powdered sugar; blend well. Chill dough for 30 minutes. Heat oven to 300 degrees. Shape into 1 inch balls. Roll in powdered sugar (coat heavily). Place 2 inches apart on ungreased cookie sheet. Bake at 300 degrees for 15 to 18 minutes or until edges are set. Immediately remove from cookie sheet. Makes 48 cookies.
Classic Shortbread From the kitchen of Sharry McDermith
½ C butter at room temperature 1/3 C powdered sugar ¼ tsp. Vanilla 1 C flour
Cream the butter until light. Cream in the powdered sugar, then the vanilla. Work in the flour. Knead the dough on an unfloured board until nice and smooth. Spray the shortbread pan very lightly with a non-stick vegetable spray. Firmly press the dough into the shortbread pan. Prick the entire surface with a fork and bake at 325 for about 30-35 minutes, or until very lightly browned. Let shortbreads cool in pan for about 10 minutes before flipping over onto a wooden cutting board. Cut shortbreads into serving pieces while it is still warm. Enjoy your shortbreads.
No Butter Oatmeal Cookies From the Kitchen of Liz Loper
1/2 cup Applesauce 3/4 cup Brown Sugar 1/4 tsp Maple Syrup 1 egg 1 cup Quick Rolled Oats 2/3 cup Flour 1 1/2 tsp Baking Powder 1/4 tsp Salt 1 cup Chocolate Chips 1/2 cup Raisins
Mix together applesauce, brown sugar, maple syrup and egg. Then add remaining ingrediants. Bake on a greased cookie sheet.(I used a non-stick spray.)On 370 degrees for 12 minutes.. Cookies are chewy. =) Enjoy!
Chocolate Raspberry Fudge From the Kitchen of Sue Stokes
2 1/4 cup of sugar 2/3 cup ( 5 oz can ) evaporated milk 1/4 cup butter ( 1/2 stick ) 1 1/3 cup ( 10 oz ) raspberry chips 1 teaspoon vanilla 1 7 oz jar marshmallow fluff
Line 8 or 9" pan with foil. Stir together sugar, evaporated milk, and butter, cook over medium heat stir constantly until mixture comes to a rolling boil. Boil and stir for 5 minutes. Remove from heat, gradually add chips. Stir until melted. Add marshmallow fluff and vanilla, stir until smooth.
Cream Cheese Toffee Bars
Mix together by hand: 3 rolls of Ritz crackers (crushed) 10 oz. Skor bar (chopped), each candy bar only weighs 1.4 ozs. 1 can condensed milk
Grease an 8 inch pan then press mixture into pan. Bake at 350 degrees for 10 minutes. Cool. Frost with cream cheese frosting. (I used canned)
Cream Cheese Frosting 3 oz. soft cream cheese 2 tablespoons butter confectioners sugar to sweeten
Cut into thin narrow bars and enjoy!
Elf Snack Mix Recipe From the Kitchen of Patti Kasmarek
1 lb white chocolate baking bars (Nestle or similar) 1 C plain M&Ms - use the red & green for festive color 1 C honey roasted peanuts 3 C pretzel sticks 4 C Apple Cinnamon cheerios 5 C Rice Chex cereal
Combine dry ingredients in large (you really need a HUGE bowl for this). Melt chocolate in microwave in 30 second intervals, stirring each time, until melted. Pour over dry ingredients. Stir until coated. Pour onto a large cookie sheet to cool (I cover mine with wax paper to make clean up easier). Once cool, break into bite size pieces. Store in an air tight container or in an Elf tummy!
Chocolate Chip Tea Cakes From the Kitchen of Kathy Cadilek
Makes about 4 1/2 dozen
1 c (2 sticks) butter, softened 2/3 c finely chopped nuts, optional 1/2 c sifted powdered sugar 2 c (12 oz. package) semi-sweet chocolate morsels, divided 1 tsp vanilla extract 2 c flour
BEAT butter & powdered sugar in large mixer bowl until creamy. Beat in vanilla. Gradually beat in flour & nuts. Stir in 1 1/2 cups morsels. Roll dough into 1 inch balls; place on ungreased baking sheets.
BAKE in preheated 350° F oven for 10-12 minutes or until set and light golden brown on bottom. Cool for 2 minutes on baking sheets; remove to wire racks to cool completely.
MICROWAVE remaining morsels in heavy duty plastic bag on HIGH (100%) power for 30 seconds; knead. Microwave at additional 10-20 second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over cookies. Chill cookies for about 5 minutes or until chocolate is set. Store at room temperature in airtight containers.
Note: For a spicier cookie, add 2 to 2 1/2 tsp ground cinnamon to flour before adding to butter-sugar mixture.
Linzer Hearts From the Kitchen of Edie Lubarsky
¾ C (3sticks) sweet butter 1 3/4 C confectionary sugar 1 egg 2 C unbleached all purpose flour sifted 1 C cornstarch 2 C walnuts finely grated 1/2 C raspberry preserves
Cream butter and 1 cup sugar until light and fluffy. Add egg and mix well. Sift together flour and cornstarch; add to creamed mixture, blend well, mix in walnuts thoroughly.
Gather in a ball, wrap in wax paper, chill 4-6 hrs. Roll dough 1/4 " thick. Use heart cutter 1 1/2 " long, cut cookies and chill 45 min. Bake at 325 for 10 -15 minutes until lightly browned. While cooling on rack spread half with 1/4 tsp. jam. Top with other cookie. Sift remaining sugar and press top and bottom to coat entire cookie. Makes 4 dozen.
