Sweet Treats: Recipes From 'The Moonglow Christmas Series' Read online

  1/2 teaspoon salt

  2 eggs

  1 1/2 teaspoons vanilla

  2 1/2 cups all-purpose flour

  1 giant Hershey’s Dark Chocolate Bar chopped into chunks

  Directions:

  In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, salt and baking soda. Beat mixture until combined. Add in the eggs and vanilla, beat until well blended. Beat in half of the flour, and then stir in remaining flour. Stir in chocolate pieces.

  Drop dough by rounded teaspoons on an ungreased cookie sheet.

  Bake at 350 degrees for 9-11 minutes or until edges are lightly browned.

  Transfer cookies to a wire rack or wax paper and let cool.

  Makes about 48 cookies.

  Yolanda’s Chewy Oatmeal Raisin Cookies

  (Submitted by Lisa Maliga, author of The Aroma of Love, from The Yolanda's Yummery Series, Book 3)

  Ingredients:

  1 cup unsalted butter, softened to room temperature

  1 cup dark brown sugar

  1/4 cup granulated sugar

  2 large eggs (room temperature)

  2 teaspoons vanilla extract

  1 1/2 cups all-purpose flour

  1 teaspoon baking soda

  1 1/2 teaspoons ground cinnamon

  1/2 teaspoon salt

  3 cups rolled oats

  1 1/2 cups raisins

  1 cup chopped walnuts (optional)

  Directions:

  In a medium bowl, add the butter, brown sugar and white sugar. Mix on low to medium speed until creamy.

  Add eggs and mix well. With a spatula, scrape the sides, and then add the vanilla extract. Mix well until combined.

  In a larger bowl, mix the flour, baking soda, cinnamon and salt together. Add to the wet ingredients, and mix on low until combined.

  Beat in the oats and raisins on low speed. Add the walnuts last.

  For puffier cookies, refrigerate the dough for one hour.

  Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.

  Using a standard tablespoon, scoop dough and place 2 inches apart on baking sheets. Bake for 10 minutes until lightly browned on the sides. The centers will look very soft and lighter in color.

  Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

  Ricotta Cookies

  (Submitted by Lia Garret)

  Ingredients:

  2 cups all-purpose flour

  1/2 teaspoon salt

  1 tablespoon baking powder

  1 cup sugar

  1/2 cup butter, softened

  1 8 ounce container ricotta cheese

  1 teaspoon vanilla extract

  1 large egg

  1/4 to 1/2 teaspoon orange or lemon oil (optional)

  Colored sprinkles (optional)

  Directions:

  Preheat oven to 350 degrees.

  Mix flour, salt and baking powder together.

  Cream butter and sugar together until light and fluffy.

  Add ricotta, vanilla, egg and orange oil, mix well.

  Stir in dry ingredients.

  Drop by tablespoon on ungreased cookie sheet. If using sprinkles, add sprinkles before baking.

  Bake about 15 minutes, until edges are very light brown.

  Makes about 36 cookies.

  Pecan Melts

  (Submitted by Valerie Peterson)

  Ingredients:

  1/2 cup butter

  1/3 cup sugar

  1 egg (unbeaten)

  1 cup flour

  1/2 teaspoon salt

  2 tablespoons orange juice

  1/2 teaspoon grated orange rind

  3/4 cup chopped pecans

  Directions:

  Cream together butter and sugar.

  Blend in unbeaten egg.

  Add half of the flour and salt.

  Add orange juice and remaining flour and salt

  Add grated orange rind. Stir in pecans.

  Drop on cookie sheet by rounded teaspoons and bake at 350 degrees for 9-12 minutes.

  Roll in powdered sugar while hot.

  Peanut Blossoms

  (Submitted by Carol Anderson)

  Ingredients:

  1 1/2 cups flour

  1 teaspoon soda

  1/2 teaspoon salt

  1/2 cup sugar

  1/2 cup brown sugar, packed

  1/2 cup shortening or butter

  1/2 cup smooth peanut butter

  1 egg

  2 tablespoons milk

  1 teaspoon vanilla

  Approx. 48 chocolate kisses (foil removed)

  Additional granulated sugar for rolling

  Directions:

  Place all ingredients, except kisses, in a mixing bowl and stir until dough forms. Shape dough into balls about the size of walnuts. Roll balls in additional sugar and place on cookie sheet 2 inches apart.

  Bake at 375 degrees for 10 minutes. Top each cookie immediately with a kiss. Press down firmly so cookie cracks around the edge.

  Grandma's Shortbread Cookies

  (Submitted by Debbie Brown)

  Cook Time: 15 to 20 min.

  Ingredients:

  1/2 cup (125 ml) cornstarch

  1/2 cup (125 ml) icing sugar

  1 cup (250 ml) all-purpose flour

  3/4 cup (175 ml) butter, softened

  Directions:

  Sift together cornstarch, sugar and flour. With wooden spoon, blend in butter until a soft, smooth dough forms.

  Shape into 1-inch (2.5 cm) balls. If dough is too soft to handle, cover and chill for 30 to 60 minutes. Place 1 1/2 inches (4 cm) apart on ungreased baking sheets; flatten with lightly floured fork. Alternatively, roll dough to 1/4 inch (6 mm); cut into shapes with cookie cutters. Decorate with candied cherries, colored sprinkles or nuts, if desired.

  Bake at 300 degrees (150 degrees C) for 15 to 20 minutes or until edges are lightly browned. Cool on wire rack.

  To make crescents, add 1/2 cup (125 ml) ground almonds or hazelnuts to flour mixture. Shape into logs about 1/2 inch (1 cm) thick and 3 inches (7 cm) long. Curve into crescent shapes. When baked and cool, dip ends in melted chocolate.

  Makes around 24 cookies.

  Holiday Eggnog Snickerdoodles

  (Submitted by Diane Peterson)

  Ingredients:

  1/2 cup butter, softened

  1/2 cup shortening

  2 cups plus 1/3 cup sugar, divided

  1 egg

  1 teaspoon rum extract

  1/2 cup evaporate milk

  1/2 cup refrigerated French Vanilla nondairy creamer

  5 1/2 cups all-purpose flour

  1 teaspoon salt

  1 teaspoon baking soda

  1/2 teaspoon ground nutmeg

  ICING:

  1 cup powdered sugar

  5-6 teaspoons French Vanilla creamer

  Directions:

  Preheat oven to 350 degrees. In large bowl, cream butter, shortening, and 2 cups sugar until light and fluffy. Beat in egg and extract.

  In small bowl, mix milk and creamer.

  In another bowl, whisk flour, salt and baking soda; gradually add to creamed mixture alternately with milk mix, beating well after each addition.

  In a small bowl, mix nutmeg and remaining sugar. Shape dough into 1 inch balls; roll in nutmeg mix.

  Place 2 inches apart on ungreased baking sheets; flatten slightly with bottom of glass.

  Bake 10-12 minutes or until lightly browned. Cool on baking sheets for 2 minutes. Remove to wire racks, cool completely.

  For icing: mix powdered sugar and creamer to reach desired consistency. Pipe snowflake designs on cookies.

  Makes about 7 1/2 dozen cookies.

  Spiced Apple Cookies

  (Submitted by Valerie Peterson)

  Ingredients:

  1 cup raisins

  1/2 cup shortening

 
1 1/3 cups packed brown sugar

  1 egg

  1/4 cup milk

  2 1/4 cups all-purpose flour

  1 teaspoon baking soda

  1 teaspoon ground cinnamon

  1/2 teaspoon salt

  1/2 teaspoon cloves

  1/2 teaspoon nutmeg

  1 cup chopped walnuts

  1 cup chopped unpeeled apple

  Directions:

  In small saucepan, cover raisins with water. Bring to boil, remove from heat. Cover and let stand for 5 minutes. Drain.

  Meanwhile, in large mixing bowl, beat together shortening and brown sugar. Beat in egg and milk.

  Stir together flour, soda, cinnamon, salt, cloves and nutmeg. Add to shortening mixture. Beat until well-blended.

  Stir in nuts, apple and drained raisins.

  Drop by rounded teaspoons on ungreased cookie sheet and bake at 375 degrees for 8 minutes. Immediately remove from cookie sheet and cool on wire rack.

  Makes about 3 dozen medium cookies.

  Almond Thumbprint Cookies

  (Submitted by Debbie Brown)

  Ingredients:

  3/4 cup butter, softened

  2/3 cup granulated sugar

  2 eggs

  1 1/4 cups ground almonds

  2 cups baking flour

  1/2 teaspoon ground cinnamon

  1/2 teaspoon salt

  1/2 cup apricot or peach jam

  Directions:

  Grease rimless baking sheets or line with parchment paper; set aside.

  In a large bowl, beat butter with sugar until fluffy. Separate 1 of the eggs; drop white into a small shallow bowl and set aside. Add yolk and remaining egg to butter mixture; beat well.

  In a separate bowl, whisk together 1/3 cup of the almonds, flour, cinnamon and salt; add to butter mixture in 2 additions and stir just until blended.

  Lightly beat reserved egg white with 1 tablespoon water. Place remaining almonds in a shallow dish.

  Roll dough by scant 1 tablespoon into balls. Dip each into egg white mixture; roll in almonds to coat. Place 2 inches apart on prepared pans. Using end of wooden spoon, make an indent in the center of each.

  Bake in top and bottom thirds of 350 degree oven, rotating and switching pans halfway through until light golden, about 15 minutes. Press indent again. Transfer to wire rack; let cool. Fill indent with jam of choice. Or, before baking, press an unblanched almond into the cookie instead of making an indentation.

  Makes about 35 cookies.

  To make ahead: Layer between waxed paper in airtight container, and store for up to 2 days or freeze for up to 3 weeks.

  Salted Double Chocolate Chili Cookies

  (Submitted by Kim McMahan Davis, from her blog, Cinnamon and Sugar and a Little Bit of Murder)

  Ingredients:

  1 1/3 cups all-purpose flour

  2 tablespoons cornstarch

  1 cup Dutch-processed cocoa powder

  1 1/2 teaspoons flaky sea salt or kosher salt

  3/4 teaspoon baking soda

  3/4 teaspoon baking powder

  1/2 to 1 teaspoon cayenne powder

  3/4 cup unsalted butter, room temperature

  1 cup packed brown sugar

  3/4 cup granulated sugar

  2 teaspoons pure vanilla extract

  2 eggs, room temperature

  1 1/2 cups semi-sweet or dark chocolate chips

  Additional granulated sugar for rolling

  Directions:

  Preheat oven to 350 degrees.

  Whisk the flour, cornstarch, cocoa powder, salt, baking soda, baking powder and cayenne powder together in a bowl. Set aside.

  In a stand mixer fitted with the paddle attachment, cream butter until pale and fluffy, about 2 minutes, scraping down bowl as needed. Beat in sugars until smooth and fluffy again.

  On low, add in vanilla and one egg at a time, scraping as needed, until incorporated.

  Add in half the flour mixture on low and mix to incorporate before adding the other half.

  Mix the flour in until just incorporated. Stir in the chocolate chips with a wooden spoon.

  Refrigerate the dough for 12-24 hours, freeze the dough for about 1 hour, or bake the cookies straight away. There is less spread with chilled dough.

  Roll the dough into tablespoon-sized balls and then roll in granulated sugar.

  Place them about 2 inches apart on a parchment lined baking sheet.

  Bake 10-12 minutes. Let cool briefly and then remove to a wire rack to finish cooling.

  Makes about 32-40 cookies

  Oatmeal Chocolate Chip Cookies

  (Submitted by Valerie Peterson)

  Ingredients:

  1 cup margarine

  1 cup brown sugar

  1 cup white sugar

  2 eggs

  2 cups flour

  1 teaspoon baking soda

  1/2 teaspoon salt

  1/2 teaspoon baking powder

  1 teaspoon vanilla

  2 cups oatmeal

  1 package chocolate chips

  Directions:

  Mix all ingredients in the order given.

  Place by teaspoon on ungreased cookie sheet.

  Bake at 350 degrees for about 10 minutes.

  Amish Ginger Cookies

  (Submitted by Debbie Brown)

  Ingredients:

  3/4 cup butter, softened

  1 cup granulated sugar

  1 egg

  1/4 cup unsulfured molasses

  2 1/2 cups all-purpose flour

  1 teaspoon ground ginger

  1 teaspoon ground cloves

  1 teaspoon ground cinnamon

  1 1/2 teaspoons baking soda

  Additional granulated sugar for rolling

  Directions:

  Preheat oven to 350 degrees.

  In a mixing bowl, beat together butter and 1 cup sugar until creamy. Add egg and molasses; beat until combined. Add the remaining ingredients and mix until well combined.

  Roll dough into 1-inch balls and roll in the extra granulated sugar.

  Place balls on ungreased baking sheet. Bake for 5 - 7 minutes until barely turning brown. Cool for 1 minute on baking sheet and then remove to wire racks to cool completely.

  Makes about 48 cookies.

  Gluten Free Sugar Cookies

  (Submitted by Debbie Brown)

  Ingredients:

  1 1/2 cups white rice flour

  1/2 teaspoon cream of tartar

  1 1/2 teaspoons xanthan gum

  1/2 teaspoon baking soda

  1/8 teaspoon salt

  1/2 cup butter or margarine

  1 egg

  1/2 teaspoon gluten free vanilla, lemon, or almond flavoring

  1/2 cup sugar

  Directions:

  Preheat the oven to 350 degrees.

  Mix the first 5 ingredients in a bowl. Once they are well combined, add the butter and mix together until ingredients become crumbly.

  In a separate bowl combine the egg, flavoring and sugar and use a whisker to combine. Add this mixture to the dry ingredients. Mix it all until it recedes from the sides.

  Shape the dough into a flat circle. Chill in the refrigerator for about an hour. Place the dough on freezer paper sprinkled with gluten free flour. You can substitute powdered sugar for the flour.

  Roll out to 1/4 inch thickness, then cut with cookie cutters.

  Place cookies on a lightly greased cookie sheet and bake for 12 minutes. Remove from oven when done and cool on wire rack.

  Makes about 20 cookies.

  Mother’s Sugar Cookies

  (Submitted by Barb Goss)

  Ingredients:

  6 cups flour

  4 sticks margarine

  2 cups sugar

  4 eggs

  4 teaspoons baking powder

  2 teaspoons salt

  1 cup milk

  1 teaspoon vanilla

  2 tablespoons anise seeds (or 3 tablespoons anise extract)

  Directions:

  Mi
x sugar, eggs and margarine.

  Add milk.

  Mix dry ingredients and combine gradually.

  Roll out dough and cut with cookie cutters.

  Bake at 350 degrees for 8-10 minutes.

  *** Add more flour if necessary for firm batter.

  *** Depending on egg size, you may need 7 cups of flour.

  *** Thicker cut will be more cake-like, thinner cut will be crisper.

  Bourbon Balls

  (Submitted by Vicky Kaseorg)

  Ingredients: