COOKIES !!!

[Sharikee]

[Sharikee]

White Chocolate Peppermint Cookies

Ingredients

▢ 1 1/4 cup all-purpose flour
▢ 1/2 cup unsalted butter room temp
▢ 3/4 cup white chocolate chips
▢ 1/2 cup crushed candy canes plus more for dipping
▢ 1 pinch salt
▢ 1/4 tsp baking soda
▢ 1 pinch baking powder
▢ 1 egg room temp
▢ 1/2 cup sugar plus 1 tbsp
▢ 1/2 tsp vanilla extract
▢ 1/4 tsp peppermint oil

Instructions

Whisk together the flour, baking soda, baking powder and salt.
Beat the butter and sugar until light and fluffy.
While the mixer is running add the egg then the vanilla and peppermint oil.
Slowly add the flour mixture and scrape the bowl down.
Add the white chocolate chips and crushed candy canes and mix until just incorporated.
Place the cookie dough on a parchment lined cookie sheet using an ice cream scoop if you have one. I recommend a 2 tablespoon sized portion for each cookie.
Dip each ball of cookie dough into a bowl filled with crushed candy canes.
Chill on baking sheet for 5-10 minutes in the refrigerator. Bake at 350F for about 6 to 7 minutes.
Allow for cool on cookie sheet.

[Sharikee]

Hot Chocolate Marshmallow cookies

Ingredients

3/4 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/2 cup instant hot cocoa mix (about 3 packets)
3 tablespoons baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup vanilla marshmallow bits (not miniature marshmallows)
1 cup semisweet chocolate chips

Directions

Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa mix, baking cocoa, salt, baking soda and baking powder; gradually beat into creamed mixture. Gently stir in marshmallow bits and chocolate chips.
Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set, 10-12 minutes. Remove to wire racks to cool completely.

[Sharikee]

Hidden Mint Morsel Cookies

Ingredients

1/3 cup shortening
1/3 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
1 tablespoon 2% milk
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/3 cup baking cocoa
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
PEPPERMINT LAYER:
4 cups confectioners' sugar
6 tablespoons light corn syrup
6 tablespoons butter, melted
2 to 3 teaspoons peppermint extract
CHOCOLATE COATING:
2 packages (11-1/2 ounces each) milk chocolate chips
1/4 cup shortening

Directions

In a large bowl, cream the shortening, butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg, milk and vanilla. Combine the flour, cocoa, baking powder, salt and cinnamon; gradually add to the creamed mixture. Cover tightly and refrigerate for 8 hours or overnight.
On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a lightly floured 1-1/2-in. round cookie cutter; place on ungreased baking sheets.
Bake at 375° until set, 6-8 minutes. Cool for 2 minutes before removing to wire racks to cool completely.
In a large bowl, combine all the peppermint layer ingredients. Knead for 1 minute or until smooth. Shape into 120 balls, 1/2 in. each. Place a ball on each cookie and flatten to cover cookie. Place on waxed paper-lined baking sheets; refrigerate for 30 minutes.
In a microwave, melt chocolate chips and shortening; stir until smooth. Spread about 1 teaspoonful over each cookie. Chill until firm.

[Sharikee]

Date Pinwheel Cookies

Ingredients

FILLING:
2 cups chopped dates
1 cup water
1 cup sugar
1 cup chopped nuts
2 teaspoons lemon juice
DOUGH:
1 cup butter, softened
1 cup packed brown sugar
1 cup sugar
3 large eggs, room temperature
1 teaspoon lemon extract
4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda

Directions

In a saucepan, combine filling ingredients. Cook over medium-low heat, stirring constantly, until mixture becomes stiff, 15-20 minutes. Chill.
For dough, cream butter and sugars in a bowl. Add eggs, 1 at a time, beating well after each addition. Add extract. Combine flour, salt and baking soda; gradually add to creamed mixture and mix well. Chill for at least 1 hour.
On a lightly floured surface, roll out half of the dough to a 12x9-in. rectangle, about 1/4 in. thick. Spread with half of the filling. Roll up, starting with the long end. Repeat with remaining dough and filling. Wrap securely in waxed paper; chill overnight.
Cut rolls into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Cool on wire racks.

[Sharikee]

Snickerdoodles

Ingredients

1/2 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
CINNAMON SUGAR:
2 tablespoons sugar
2 teaspoons ground cinnamon

Directions

Preheat oven to 375°. Cream butter and sugar until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, salt, baking soda and cream of tartar; gradually beat into creamed mixture.
In a small bowl, combine sugar and cinnamon. Shape dough into 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased baking sheets.
Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.

[Sharikee]

Coconut Cranberry Yummies

Ingredients

1 can (14 ounces) sweetened condensed milk
1 package (14 ounces) sweetened shredded coconut
1 cup white baking chips
1/4 cup ground almonds
1 teaspoon almond extract
1 cup chopped fresh or frozen cranberries

Directions

In a large bowl, combine the first five ingredients; mix well. Stir in cranberries.
Drop by tablespoonfuls 3 in. apart onto parchment-lined baking sheets; gently shape into mounds.
Bake at 325° until edges are lightly browned, 10-12 minutes. Cool for 3 minutes before removing from pans to wire racks to cool completely.

[Sharikee]

Red Velvet/White Chip Cookies

Ingredients

1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1 tablespoon 2% milk
2 teaspoons red food coloring
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup white baking chips

Directions

Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg, milk, food coloring and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in baking chips.
Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until set, 6-8 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.

[Sharikee]

Molasses Crackle Cookies

Ingredients

2/3 cup sugar
1/4 cup canola oil
1 large egg
1/3 cup molasses
2 cups white whole wheat flour
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 tablespoon confectioners' sugar

Directions

In a small bowl, beat sugar and oil until blended. Beat in egg and molasses. Combine the flour, baking soda, cinnamon, salt, ginger and cloves; gradually add to sugar mixture and mix well. Cover and refrigerate at least 2 hours.
Preheat oven to 350°. Shape dough into 1-in. balls; roll in confectioners' sugar. Place 2 in. apart on baking sheets coated with cooking spray; flatten slightly. Bake 7-9 minutes or until set. Remove to wire racks to cool.

[Sharikee]

Lemon Snowflake Cookies

Ingredients

1 package lemon cake mix (regular size)
2-1/4 cups whipped topping
1 large egg, room temperature
Confectioners' sugar

Directions

Preheat oven to 350°. In a large bowl, combine the cake mix, whipped topping and egg until well blended. Batter will be very sticky.
Drop by tablespoonfulls into confectioners' sugar; roll lightly to coat. Place on ungreased baking sheets. Bake until lightly browned and tops are cracked, 10-12 minutes. Remove to wire racks to cool.

[Sharikee]

Chocolate Crinkle Cookies

Ingredients

2 cups semisweet chocolate chips, divided
2 tablespoons butter, softened
1 cup sugar
2 large egg whites, room temperature
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup water
1/2 cup confectioners' sugar

Directions

In a microwave, melt 1 cup chocolate chips. Stir until smooth. Beat butter and sugar until crumbly, about 2 minutes. Add egg whites and vanilla; beat well. Stir in melted chocolate.
In a large bowl, whisk together flour, baking powder and salt; gradually add to butter mixture alternately with water. Stir in remaining 1 cup chocolate chips. Refrigerate, covered, until easy to handle, about 2 hours.
Preheat oven to 350°. Shape dough into 1-in. balls. Roll in confectioners' sugar. Place 2 in. apart on baking sheets coated with cooking spray. Bake until set, 10-12 minutes. Remove to wire racks to cool.

[Sharikee]

Gingerbread Cookies with Maple Glaze

Ingredients

Gingerbread Cookies

3/4 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1/3 cup molasses
2 1/4 cup all-purpose flour (300 grams)
2 teaspoons baking soda
3/4 teaspoon salt
1–2 teaspoons ground ginger
granulated sugar for rolling

Maple Glaze

1 tablespoon melted butter
1 tablespoon pure maple syrup
1 1/2 cups powdered sugar (180 grams)
2 tablespoons milk (and a very tiny bit more if you need more)
pinch of salt, to taste

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Instructions

Preheat oven to 350 degrees.
Cream butter and sugar in the bowl of a stand mixer until light and fluffy. Add egg and molasses; mix until incorporated.
Add flour, baking soda, salt, and ginger. Mix until a soft dough forms.
Scoop into small balls (a little smaller than the size of a golf ball) and roll in sugar. Bake for 9-11 minutes; remove from pan so the cookies can sink / flatten slightly as they cool.
Whisk maple glaze ingredients together until smooth (it will be very thick – if it’s too thick, just add a teaspoon more milk at a time until it becomes dippable, but we want this to be very thick so it sets nicely). Dip one side of the cooled cookies into the maple glaze, run the edge of the cookie along the side of the bowl to remove excess drips, set on a piece of wax paper, and add a few festive sprinkles before the glaze sets!

[Sharikee]

Apple Pie Thumbprints
Ingredients

1 pound baking apples such as Golden Delicious, Gala or Fuji (2 to 3 apples), peeled, cored and cut into 1/4-inch dice (about 2 1/2 cups diced)

1 tablespoon lemon juice (from about 1/2 lemon)

1/2 teaspoon apple pie spice

1/4 teaspoon pure vanilla extract

1 cup sugar

10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature

1 teaspoon cornstarch

1 3/4 cups all-purpose flour

1/2 teaspoon fine salt

1 large egg

Toss together the apples, lemon juice, apple pie spice, vanilla and 1/3 cup of the sugar in a medium bowl. Melt 2 tablespoons of the butter in a medium skillet over medium heat. Add the apple mixture and stir to coat with the butter. Cover and cook, stirring occasionally and adding about 1/4 cup water if the mixture becomes too dry or begins to brown, until the apples are tender and shiny, about 20 minutes. When the apples are tender, there should be some liquid left in the skillet; if not, add 1/4 cup water and stir. Mix the cornstarch with 1 teaspoon water in a small bowl and pour it into the apple mixture. Stir well and bring the mixture to a boil to activate the starch. Cook until thick and bubbly, 30 seconds to 1 minute more. Transfer to a bowl and refrigerate for 15 minutes.
Whisk together the flour and salt in a bowl. In another bowl, beat the remaining 8 tablespoons butter and 2/3 cup sugar with an electric mixer on medium-high speed until fluffy, about 5 minutes. Beat in the egg until just combined. Turn the mixer to low and gradually beat in the dry ingredients in 2 additions, beating until just incorporated.
Line 2 baking sheets with parchment. Scoop 1-tablespoon portions of dough and roll between your hands to form 1-inch balls. Place about 2 inches apart on the prepared baking sheets. Gently press a thumbprint into the center of each ball about 1/2 inch deep, being careful not to crack the edges. Fill each indentation with 1 teaspoon of the filling, then chill the cookies 15 minutes in the freezer.
Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
Bake, rotating the baking sheets from top to bottom and front to back about halfway through, until the cookies are set, about 30 minutes. Cool the cookies completely on the baking sheets. Store the cookies in an airtight container in the refrigerator for up to 5 days.