Christmas Cookie Project
I’m not a cookie baker, or baker in general, so when I bake something it’s got to be well worth it. I’ve been baking these cookies every Christmas since the early ‘90s. They taste like a warm hug.
They were famous in my old West Side neighborhood of St. Paul and known as “the cookies.” We loved delivering them to our neighbors and friends. What joy.
This recipe comes through my mother-law, Claire Peper. She received the recipe from her friend Harold. The recipe submitted is the one Dr. Berris typed for us. They freeze well, so multiply the quantities to snack on. Great with coffee and tea. Tip: I use the Ginger People organic minced ginger (on the shelf at the Co-op) instead of mincing my own. Big time saver and tastes delicious.
TRIPLE GINGER COOKIES from B. Tropp
4 ounces unsalted butter, cut in 8 pieces
½ cup dark brown sugar, packed
1 tablespoon fresh ginger, minced
1 tablespoon powdered ginger
½ teaspoon vanilla extract
1 cup flour
¼ teaspoon baking soda
Pinch of salt
¼ cup crystallized ginger, finely diced
Mix butter and sugar in a bowl with a pastry blender or mixer until fairly smooth.
Add fresh ginger, powdered ginger, vanilla, flour, baking soda and salt. Mix well and gather into a ball.
Using portions of ball, make 1 inch diameter rolls about 10 inches long and wrap in plastic wrap. There
Should be 2 ½ rolls or logs wrapped in plastic. Refrigerate overnight or several hours until firm.
Preheat oven to 350 degrees.
Place oven rack in the middle position in the oven. Line large baking sheets with parchment paper.
Using a sharp knife, slice logs thinly- one log at a time while the rest remain refrigerated.
Place ½ inch aparton the baking sheets. Place 1 cube of crystallized ginger in the center of each cookie.
Bake one sheet at a time until edge is slightly golden, 8-10 minutes when edges are slightly firmer than the center. They will harden as they cool with baking sheet on wire racks.
May double recipe- use same sheet of parchment until all cookies are baked.
Cookies freeze well in plastic freezer bags.
Shortbread Christmas Crack from Chez Jude
35 Lorna Doone Shortbread Cookies
1 cup salted butter
3/4 cup granulated sugar
12 ounces mini chocolate chips
1/2 cup chopped pecans
1/4 cup Heath toffee bits
1. Preheat the oven to 350 degrees F and line a 9×13-inch baking pan with aluminum foil, make sure your pan has a lip.
2. Arrange the cookies in a single layer on the prepared baking sheet and set aside.
3. In a medium saucepan, melt the butter over medium heat then add in the sugar. Bring the mixture to a boil and boil for 3 to 4 minutes, making sure the sugar has fully dissolved. Pour the butter mixture over the cookies making sure to fully coat.
4. Transfer the pan to the oven and bake for 8 to 10 minutes or until bubbly.
5. Immediately after removing from the oven, sprinkle the mini chocolate chips over the top of the bubbly cookies and let sit for a few minutes. Once the chocolate chips look shiny, use a rubber spatula to spread the chocolate out to cover the cookies.
6. Sprinkle the melted chocolate with chopped pecans and toffee bits. Place the pan in the refrigerator to chill for 1 to 2 hours. Remove from the fridge and cut into pieces and enjoy!
Lace Cookies from Ann Mershon
These delicate cookies are a favorite that came from my mother-in-law.
1 ½ cups quick oats
1 ½ cups brown sugar
¾ cup butter,melted
1 egg, beaten
Dash of salt
Mix and let sit for one hour. Drop by heaped ¼ teaspoon on a cookie sheet.
You should either use a non-stick cookie sheet or parchment. Space them well because they run together.
You’ll learn from your first sheet.
Bake at 350 degrees for 5-7 minutes.
The Best Snickerdoodles Recipe (according to Bob) from Ginny Padzieski
Makes 3 dozen
1 cup Butter, softened
1 /2 cups Sugar (+3 Tbs, see below)
2 3/4 cups flour
2 tsp Cream of Tartar
1 tsp Baking Soda
1/2 tsp Salt
2-3 Tbs Sugar
1 1/2 tsp Cinnamon
1. Preheat oven to 350 degrees.
2. Mix together flour, cream of tartar, baking soda and salt. Set aside.
3. Cream together butter and sugar.
4. Add eggs and blend well.
5. Add flour mixture and mix well.
6. Shape dough into 1 1/2 inch balls and roll in cinnamon sugar mixture.
7. Place 3 inches apart on uncreased or parchment lined cookie sheet.
8. Bake for 9-10 minutes.
Scandinavian Almond Bars from Paul Benoit via Gwen Mattice's kitchen
(At the holiday luncheon potlucks if you wanted one of these bars you didn't wait until after the meal.)
1 3/4 C flour
2 t baking powder
1/4 t salt
1/2 C butter
1/2 t almond extract
1/2 C sliced, chopped almonds
1 C powder sugar
1/4 t almond extract
Combine flour, baking powder, salt and set aside. In another bowl beat butter until softened. Add sugar and beat until fluffy. Add egg and 1/2 t almond extract and beat well. Add flour mixture and beat until mixed. Divide into 3, make 12" roll, flatten till 3"wide on uncreased cookie sheet. Brush with milk and sprinkle with 2 T almonds.
Bake at 325 degrees for 12-14 minutes. While warm, cut 1" strips on diagonal and immediately remove them to the wire rack. Cool on wire rack.
Stir together powder sugar, 1/4 almond extract and enough milk to make drizzling consistency.
Drizzle over cooled bars.
Pumpkin Chocolate Chip Cookies from Judy Curtis
½ C Softened Butter
1½ C Sugar
1 C canned Pumpkin
1 tsp Vanilla Extract
2½ C all purpose Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1 tsp Nutmeg
1 tsp Gn. Cinnamon
1½ C chopped Walnuts (optional}
1 C Semisweet Chocolate Chips
Ready in 30 - 60 minutes; Makes 4 Dozen Cookies
1) Preheat oven to 350 F; grease cookie sheets.
2) Cream #1 in bowl till light & fluffy
3) Add #2 and mix well.
4) Dry mix #3 separately and then add to above. Mix well.
5) Stir in walnuts & chocolate chips.
6) Drop teaspoons-full onto greased cookie sheet.
7) Bake 15 minutes or until light brown
8) Cool on wire rack.
9) All Cookies to be authorized for eating by Bill Curtis
At the WISE celebration on June 18, 2019, Annie DeBevec provided cookies pressed with our new logo.
New Zealander's Shortbread Cookies
Preheat oven to 300F.
1 cup butter (may need 1 more TBS)
3/4 cup powdered sugar
1/2 cup cornstarch
1 1 /2 cups flour
Beat butter and powdered sugar until creamy. Mix in cornstarch and flour.
This dough should be easy to handle. If it feels too soft, then add a bit more flour.
On a floured counter, roll dough to 1/4 inch thick, cut into square cookies.
Prick each cookie with a fork. Place on greased cookie pan and bake 25-30 minutes.
"Healthy" Chocolate Cookies from Pat Kruse
2 boxes of Baker's Original semi-sweet chocolate, divided. If you can't find the original box use 4 boxes of regular semi-sweet (16 oz total)
3/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter, softened
1 tsp vanilla
1 /2 cup flour
1/4 tsp baking powder
2 cups walnuts or combination of walnuts and pecans
Preheat oven to 350·
Coarsely chop 1/2 of the chocolate squares; set aside
Microwave the rest of the chocolate in large microwavable bowl on HI 2 minutes, stirring after 1 minute. Stir until chocolate is completely melted.
Add sugar, butter eggs and vanilla; stir with wooden spoon until well blended.
Add flour and baking powder; mix well.
Stir in chopped nuts.
Drop rounded teaspoon of dough onto ungreased baking sheet.
Bake 12-14 minutes or until cookies are puffed and feel set to the touch.
Cool on baking sheet 1 minute. Remove to wire racks and cool completely.
Recipe for Ginger Slice from Annie DeBevec
While living in New Zealand in 2009, I met friend, Molly, who loved the Kiwi's Ginger Slice and made it her mission to find the best version of this treat in all the tea shops and bakeries in our nearly city of Dunedin. I should note here that Kiwis call bars "slices". They think we are quite mad to call something we eat a bar, which they liken to a sandbar or an iron bar! Molly took me on several of her scouting missions and we finally found the best slice. I was also able to get the recipe from Jo Seagar, a famous chef in New Zealand, though I changed it a bit to match Molly's favorite slice.
6-7 oz. butter, softened
1/2 cup sugar
1 1 /2 cups flour
1 teas. baking powder
1 teas. ground ginger
3 small pieces crystalized ginger, chopped small
1 /3 cup butter
1 cup powdered sugar
1 Tbls. maple syrup
1 Tbls. corn syrup
1 Tbls. ground ginger
Preheat oven to 375F. Cream butter and sugar together until light and fluffy. Sift together flour, baking powder and powdered ginger. Mix into creamed mixture. Add crystalized ginger and stir well. Knead the dough a minute or two on a lightly floured board. Press dough into a 9x13 greased pan. Bake 20 minutes or until light brown. Meanwhile, mix all icing ingredients in a small saucepan. Stir constantly until the butter melts and the icing is smooth. Pour the icing on the baked slice while the slice is still hot. Cut into squares while it is still warm.
My family doesn't have a cookie tradition. I grew up making many different cookies, packaging them separately, then going through the containers to take a few of each out so we would have a nice assortment on the tray.
One favorite is the ginger cookie. Soft on the inside, crunchy around the edges. It's not colorful or fancy, just darn tasty!
Ginger Cookies from Julie Carlson
3/4 c. shortening
1 c. sugar
1 /4 c. molasses
2 c. flour
2 t. baking soda
1 /4 t. salt
1 t. cinnamon
1 t. cloves
1 t. ginger
Roll in small balls, roll the balls in sugar.
10-12 minutes at 350 degrees.