Christmas/Holiday Cookies from all 50 States
10-06-2010, 09:17 AM
#41
Junior Member
Join Date: Sep 2010
Location: Orange Park, Fl
Posts: 236
This is really good if you make a shortbread cookie bar and then add the
1 cup butter
• 1 cup light brown sugar, packed
• 1 cup chopped pecans
Preheat oven to 350°.
Line a 9x13in pan with shortbread bars- uncut bake. Bring butter and sugar to rolling boil; boil 2 minutes. Remove from heat. When bubbling subsides, add chopped pecans. Spoon over shortbread. Bake praline squares at 350 for 10 minutes. Cool slightly; cut praline candy into 1-inch squares.
When it comes out of oven and while still warm put chocolate chips over all I like milk chocolate. Spread when melted. Sorry I am always messing with recipes, did this to the Praline Squares last year for cookie swap was a hit.
But shh don't tell anyone
1 cup butter
• 1 cup light brown sugar, packed
• 1 cup chopped pecans
Preheat oven to 350°.
Line a 9x13in pan with shortbread bars- uncut bake. Bring butter and sugar to rolling boil; boil 2 minutes. Remove from heat. When bubbling subsides, add chopped pecans. Spoon over shortbread. Bake praline squares at 350 for 10 minutes. Cool slightly; cut praline candy into 1-inch squares.
When it comes out of oven and while still warm put chocolate chips over all I like milk chocolate. Spread when melted. Sorry I am always messing with recipes, did this to the Praline Squares last year for cookie swap was a hit.
But shh don't tell anyone
10-06-2010, 09:23 AM
#42
Senior Member
Join Date: May 2010
Location: Alabama
Posts: 432
ALABAMA
Sweet Potato Spice Cookies Recipe
Ingredients
3/4 cup butter, softened
1 cup sugar
1/4 cup packed brown sugar
1 egg
1 cup finely shredded uncooked sweet potato
3 tablespoons orange juice concentrate
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1-1/4 cups quick-cooking oats
1 cup butterscotch chips
1 cup flaked coconut
1 cup chopped pecans
Directions
In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, sweet potato and orange juice concentrate. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 14-16 minutes or until firm. Remove to wire racks to cool. Yield: 7 dozen.
Nutrition Facts: 1 serving (2 each) equals 152 calories, 8 g fat (4 g saturated fat), 14 mg
Sweet Potato Spice Cookies Recipe
Ingredients
3/4 cup butter, softened
1 cup sugar
1/4 cup packed brown sugar
1 egg
1 cup finely shredded uncooked sweet potato
3 tablespoons orange juice concentrate
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1-1/4 cups quick-cooking oats
1 cup butterscotch chips
1 cup flaked coconut
1 cup chopped pecans
Directions
In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, sweet potato and orange juice concentrate. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 14-16 minutes or until firm. Remove to wire racks to cool. Yield: 7 dozen.
Nutrition Facts: 1 serving (2 each) equals 152 calories, 8 g fat (4 g saturated fat), 14 mg
10-06-2010, 09:30 AM
#43
Junior Member
Join Date: Sep 2010
Location: Orange Park, Fl
Posts: 236
Originally Posted by trolleystation
MMMMMM GOOD Maple Crunch Cookies
1 cup butter, room temp
3/4 cup sugar
1 1/2 teaspoons maple extract
2 cups all purpose flour
1/4 teaspoon salt
2/3 cup pecan halves
Preheat oven to 350. Grease baking sheet. Using electric mixer, cream butter with sugar and maple extract. Combine flour and salt; slowly blend into butter mixture on low speed. Roll one tablespoon dough into a ball. Place on prepared sheet. Gently press pecan half into cookie top. Repeat with remaining dough and pecans and bake until the cookies ore golden brown (about 17 minutes) Transfer to rack and cool completely. Makes about 30 cookies.
1 cup butter, room temp
3/4 cup sugar
1 1/2 teaspoons maple extract
2 cups all purpose flour
1/4 teaspoon salt
2/3 cup pecan halves
Preheat oven to 350. Grease baking sheet. Using electric mixer, cream butter with sugar and maple extract. Combine flour and salt; slowly blend into butter mixture on low speed. Roll one tablespoon dough into a ball. Place on prepared sheet. Gently press pecan half into cookie top. Repeat with remaining dough and pecans and bake until the cookies ore golden brown (about 17 minutes) Transfer to rack and cool completely. Makes about 30 cookies.
10-06-2010, 09:36 AM
#44
Super Member
Join Date: Jul 2009
Location: Plum City Wisconsin
Posts: 1,024
Originally Posted by champagnebubbles
Grandpa Stubs's Wisconsin State Fair Cranberry Cookies
2/3 cup Butter softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces sweetened dried cranberries
2/3 cup white chocolate chunks
Preheat oven to 375 degrees F.
Using an electric mixer, beat butter (or margarine) and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well.
Combine oats, flour, baking soda, and salt in a separate bowl. Add dry ingredents to the butter mixture in several portions, mixing well after each addition. Stir in cranberries and chocolate chunks.
Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until Golden brown.
Makes 24 - 30 cookies. Best served warm with a cold glass of fresh Wisconsin farm milk.
In memory of Alvin (Stub) Simet 1904-2005 who often made these for his children, grandchilden and great-grandchildren.
2/3 cup Butter softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces sweetened dried cranberries
2/3 cup white chocolate chunks
Preheat oven to 375 degrees F.
Using an electric mixer, beat butter (or margarine) and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well.
Combine oats, flour, baking soda, and salt in a separate bowl. Add dry ingredents to the butter mixture in several portions, mixing well after each addition. Stir in cranberries and chocolate chunks.
Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until Golden brown.
Makes 24 - 30 cookies. Best served warm with a cold glass of fresh Wisconsin farm milk.
In memory of Alvin (Stub) Simet 1904-2005 who often made these for his children, grandchilden and great-grandchildren.
10-06-2010, 10:08 AM
#45
Junior Member
Join Date: Sep 2010
Location: Orange Park, Fl
Posts: 236
Ok so now I have copied all recipes placed here. I plan to put them in order of statehood I think. Keep them coming.
So far we have: WisconsinState,Florida,Ohio,Georgia,Alabama,Indian a,Texas,Oklahoma, Califorina,Maryland,and Minnesota.
That 11 states.
For me the next best things to sewing or quilting is baking. I love to watch a person take a bite of something I have made, and see the enjoyment on their face as they eat it.
So far we have: WisconsinState,Florida,Ohio,Georgia,Alabama,Indian a,Texas,Oklahoma, Califorina,Maryland,and Minnesota.
That 11 states.
For me the next best things to sewing or quilting is baking. I love to watch a person take a bite of something I have made, and see the enjoyment on their face as they eat it.
10-06-2010, 10:14 AM
#46
Junior Member
Join Date: Sep 2010
Location: Orange Park, Fl
Posts: 236
Originally Posted by Carsey
What State would this represent??
Originally Posted by trolleystation
MMMMMM GOOD Maple Crunch Cookies
1 cup butter, room temp
3/4 cup sugar
1 1/2 teaspoons maple extract
2 cups all purpose flour
1/4 teaspoon salt
2/3 cup pecan halves
Preheat oven to 350. Grease baking sheet. Using electric mixer, cream butter with sugar and maple extract. Combine flour and salt; slowly blend into butter mixture on low speed. Roll one tablespoon dough into a ball. Place on prepared sheet. Gently press pecan half into cookie top. Repeat with remaining dough and pecans and bake until the cookies ore golden brown (about 17 minutes) Transfer to rack and cool completely. Makes about 30 cookies.
1 cup butter, room temp
3/4 cup sugar
1 1/2 teaspoons maple extract
2 cups all purpose flour
1/4 teaspoon salt
2/3 cup pecan halves
Preheat oven to 350. Grease baking sheet. Using electric mixer, cream butter with sugar and maple extract. Combine flour and salt; slowly blend into butter mixture on low speed. Roll one tablespoon dough into a ball. Place on prepared sheet. Gently press pecan half into cookie top. Repeat with remaining dough and pecans and bake until the cookies ore golden brown (about 17 minutes) Transfer to rack and cool completely. Makes about 30 cookies.
10-06-2010, 11:13 AM
#47
Super Member
Join Date: Feb 2010
Location: Switzerland
Posts: 1,021
From the 51st "State"
Basler Brunsli:
Mix
1 cup of ground almonds
1 cup of sugar
a bit cinnemon
and two tablespoons of flour.
Add two stiff eggwhite and 100 gramm (3.5 oz I think) of melted dark (swiss)chocolate.
Cool the dough a couple of hours and then roll out (on top of ground almonds to avoid sticking) about 3/8 of an inch, cut cookies out and let them dry over night. (We like flowershaped cookie cutters, avoid points)
Bake at high temperature for 5 min. 480F
HEAVENLY...........only 700 cal per bite ;)
Basler Brunsli:
Mix
1 cup of ground almonds
1 cup of sugar
a bit cinnemon
and two tablespoons of flour.
Add two stiff eggwhite and 100 gramm (3.5 oz I think) of melted dark (swiss)chocolate.
Cool the dough a couple of hours and then roll out (on top of ground almonds to avoid sticking) about 3/8 of an inch, cut cookies out and let them dry over night. (We like flowershaped cookie cutters, avoid points)
Bake at high temperature for 5 min. 480F
HEAVENLY...........only 700 cal per bite ;)
10-06-2010, 11:39 AM
#48
Super Member
Join Date: May 2010
Location: Boonsboro, MD
Posts: 2,670
From Washington DC
White House Soft Rolled Christmas Sugar Cookies
Have a Holiday Dessert Fit For the Oval Office
Print Full Page|3x5|4x6
Font Size:
From the kitchen of Thaddeus DuBois
Difficulty: Easy
Cook Time: 1-30 min
Thaddeus DuBois, executive pastry chef for the White House gave "Good Morning America's" weekend edition one of his favorite holiday recipes.
Ingredients
# Dough
# 1/2 cup sugar
# 1/2 cup butter, soft, unsalted
# 2 large eggs
# 1 tsp vanilla
# 2 1/2 cups all purpose flour
# 1 tsp salt
# 2 tsp baking powder
# Icing
# 2 egg whites (from large eggs)
# 4-6 cups powdered sugar
# 1/2 tsp vanilla
# 1/4 tsp lemon juice
# liquid food color, as desired
#
Cooking Directions
Cookies
Combine sugar and butter and beat until light and fluffy, about 8-10 minutes with an electric mixer and paddle attachment.
Add eggs and vanilla and blend.
Sift flour, salt and baking powder and add. Mix until a dough forms.
Wrap dough in plastic and chill for at least two hours or overnight before using.
Roll on a lightly floured surface to 1/4" thick. Cut out desired Chirstmas shapes like, bells, santas, snowmen, stars, candy canes and etc.
Place cookies on a baking tray that has been lined with baking paper or grease baking tray if no paper is avaliable.
Bake at 350 degrees Fahrenheit for about 10-12 minutes until lightly browned. Baking times depend on the oven. Rotate baking tray halfway through the baking time. Do not over-bake or cookies will get too hard. These cookies should be soft.
Let cookies cool completely before decorating.
Makes about 2-3 dozen cookies (depending on size of cutters).
Icing
Place egg whites in the bowl of an electric mixer.
Sift powdered sugar. Gradually add sugar as mixer is running on low speed. May require a little more or less sugar depending on size of egg whites used.
Add lemon juice and vanilla and blend well.
Divide icing into small bowls and color as desired.
Decorate cookies as you wish.
Note: For a quick way to decorate cookies without using the icing, brush cookies with a slightly beaten egg white and sprinkle cookies with colored sugar(s) before baking
White House Soft Rolled Christmas Sugar Cookies
Have a Holiday Dessert Fit For the Oval Office
Print Full Page|3x5|4x6
Font Size:
From the kitchen of Thaddeus DuBois
Difficulty: Easy
Cook Time: 1-30 min
Thaddeus DuBois, executive pastry chef for the White House gave "Good Morning America's" weekend edition one of his favorite holiday recipes.
Ingredients
# Dough
# 1/2 cup sugar
# 1/2 cup butter, soft, unsalted
# 2 large eggs
# 1 tsp vanilla
# 2 1/2 cups all purpose flour
# 1 tsp salt
# 2 tsp baking powder
# Icing
# 2 egg whites (from large eggs)
# 4-6 cups powdered sugar
# 1/2 tsp vanilla
# 1/4 tsp lemon juice
# liquid food color, as desired
#
Cooking Directions
Cookies
Combine sugar and butter and beat until light and fluffy, about 8-10 minutes with an electric mixer and paddle attachment.
Add eggs and vanilla and blend.
Sift flour, salt and baking powder and add. Mix until a dough forms.
Wrap dough in plastic and chill for at least two hours or overnight before using.
Roll on a lightly floured surface to 1/4" thick. Cut out desired Chirstmas shapes like, bells, santas, snowmen, stars, candy canes and etc.
Place cookies on a baking tray that has been lined with baking paper or grease baking tray if no paper is avaliable.
Bake at 350 degrees Fahrenheit for about 10-12 minutes until lightly browned. Baking times depend on the oven. Rotate baking tray halfway through the baking time. Do not over-bake or cookies will get too hard. These cookies should be soft.
Let cookies cool completely before decorating.
Makes about 2-3 dozen cookies (depending on size of cutters).
Icing
Place egg whites in the bowl of an electric mixer.
Sift powdered sugar. Gradually add sugar as mixer is running on low speed. May require a little more or less sugar depending on size of egg whites used.
Add lemon juice and vanilla and blend well.
Divide icing into small bowls and color as desired.
Decorate cookies as you wish.
Note: For a quick way to decorate cookies without using the icing, brush cookies with a slightly beaten egg white and sprinkle cookies with colored sugar(s) before baking
10-06-2010, 03:58 PM
#49
Senior Member
Join Date: Aug 2010
Location: On the plains of the Dakota's
Posts: 776
North Dakota Christmas cookie
Krumkake =
3 eggs
1/2 cup sugar
1/2 cup cold water
1/2 cup melted and cooled butter
1/2 teaspoon vanilla
1 cup flour
Beat eggs with sugar until light.
Add cold water, cooled butter, vanilla, and flour.
Stir until smooth.
Brush the krumkake iron lightly with melted butter.
Heat the krumkake iron on the range-top on medium high heat.
Pour a generous tablespoon of batter on the iron. Brown on one side, and flip the iron over to brown the other side. When the krumkake is evenly browned, quickly roll it into a cylinder shape and place on paper toweling until cool. I just use a knife to roll the krumkake, but a cylinder-shaped tool is usually included with a krumkake set.
These can be filled with whipping cream or just left plain. I usually serve mine plain.
Makes approximately 38.
Don’t be concerned if they crumble when you eat them – that is exactly what they are supposed to do!
To keep them crisp, store them in an airtight container.
Krumkake =
3 eggs
1/2 cup sugar
1/2 cup cold water
1/2 cup melted and cooled butter
1/2 teaspoon vanilla
1 cup flour
Beat eggs with sugar until light.
Add cold water, cooled butter, vanilla, and flour.
Stir until smooth.
Brush the krumkake iron lightly with melted butter.
Heat the krumkake iron on the range-top on medium high heat.
Pour a generous tablespoon of batter on the iron. Brown on one side, and flip the iron over to brown the other side. When the krumkake is evenly browned, quickly roll it into a cylinder shape and place on paper toweling until cool. I just use a knife to roll the krumkake, but a cylinder-shaped tool is usually included with a krumkake set.
These can be filled with whipping cream or just left plain. I usually serve mine plain.
Makes approximately 38.
Don’t be concerned if they crumble when you eat them – that is exactly what they are supposed to do!
To keep them crisp, store them in an airtight container.
10-06-2010, 04:04 PM
#50
Senior Member
Join Date: May 2010
Location: Central Florida
Posts: 701
Originally Posted by Robinlee
North Dakota Christmas cookie
Krumkake =
3 eggs
1/2 cup sugar
1/2 cup cold water
1/2 cup melted and cooled butter
1/2 teaspoon vanilla
1 cup flour
Beat eggs with sugar until light.
Add cold water, cooled butter, vanilla, and flour.
Stir until smooth.
Brush the krumkake iron lightly with melted butter.
Heat the krumkake iron on the range-top on medium high heat.
Pour a generous tablespoon of batter on the iron. Brown on one side, and flip the iron over to brown the other side. When the krumkake is evenly browned, quickly roll it into a cylinder shape and place on paper toweling until cool. I just use a knife to roll the krumkake, but a cylinder-shaped tool is usually included with a krumkake set.
These can be filled with whipping cream or just left plain. I usually serve mine plain.
Makes approximately 38.
Don’t be concerned if they crumble when you eat them – that is exactly what they are supposed to do!
To keep them crisp, store them in an airtight container.
Krumkake =
3 eggs
1/2 cup sugar
1/2 cup cold water
1/2 cup melted and cooled butter
1/2 teaspoon vanilla
1 cup flour
Beat eggs with sugar until light.
Add cold water, cooled butter, vanilla, and flour.
Stir until smooth.
Brush the krumkake iron lightly with melted butter.
Heat the krumkake iron on the range-top on medium high heat.
Pour a generous tablespoon of batter on the iron. Brown on one side, and flip the iron over to brown the other side. When the krumkake is evenly browned, quickly roll it into a cylinder shape and place on paper toweling until cool. I just use a knife to roll the krumkake, but a cylinder-shaped tool is usually included with a krumkake set.
These can be filled with whipping cream or just left plain. I usually serve mine plain.
Makes approximately 38.
Don’t be concerned if they crumble when you eat them – that is exactly what they are supposed to do!
To keep them crisp, store them in an airtight container.
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