Cookie exchange and recipes

by heikes3

I am organizing a cookie exchange with a friend. This is our first time hosting it, so we put out an evite with a great Christmassy cookie picture and a cute saying and requested 6 dozen cookies. We have been bombarded with people saying that is too much. Really? 6 dozen will not last long in our house. That is about one doubled cookie recipe. And the funny thing is, kind of funny to me, at least, that we are also making appetizers, cleaning house, shopping for little gifts, and are making all these cookies on top of it. At the end of the cookie exchange, we will all go home with 6 dozen cookies, currently 13 different varieties. How awesome is that? Who will stand in the kitchen and make that many different cookies and then have 3 dozen of each? After sampling them all, friends come over, family over the holidays, maybe teachers gifts, bamm, there are non left by New Years day. I will be surprised if ours will make it past Christmas. Then again, we also have the gingerbread house! Pictures to follow soon!!!

Now, I cannot decide which cookie to make. I made oatmeal lace cookies last night, but am not happy with them.They are crunchy, sweet and just perfect in every way. Everybody loves them, but they look so plain. Maybe some drizzled chocolate will help.

Oatmeal Lace Cookies

yield: 4 dozen

  • 1 cup quick cooking oats
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 cup white sugar
  • 1/2 cup butter, softened
  • 1 egg
  • 1 teaspoon vanilla extract

DIRECTIONS

  1. Preheat oven to 325 degrees F (165 degrees C). Cover baking sheets with foil, then coat the foil with a non-stick cooking spray.
  2. In a medium bowl, combine oats, flour, salt, and baking powder. In a large bowl, cream sugar and butter until fluffy. Beat in egg and vanilla. Mix in the flour and oat mixture until just combined. Drop dough by teaspoonfuls onto the prepared baking sheets, 2 1/2 inches apart.
  3. Bake at 325 degrees F (165 degrees C) for 10 to 12 minutes, or until edges turn golden. Cool, then peel cookies off with your fingers. Be sure to re-spray baking sheets with non-stick cooking spray between batches or use a baking foil. Be aware of the difference of your cookie sheets. These are the cookies to show it to you!

I could also go back and make these wonderful cookies. The kids might not like them, is my only gripe, but most adults really enjoy this, a bit more unusual, delicacy.

Lemon-Ginger Biscotti

yield: 2 1/2 dozen

Ingredients

  • 2 1/2  cups  all-purpose flour
  • 1  cup  sugar
  • 1  teaspoon  baking soda
  • 1/2  teaspoon  ground ginger
  • 1/4  teaspoon  salt
  • 1/4  cup  finely chopped crystallized ginger
  • 2  tablespoons  grated lemon rind
  • 1  tablespoon  fresh lemon juice
  • 3  large eggs
  • Cooking spray
  • 1  tablespoon  water
  • 1  large egg white
  • 1  tablespoon  sugar

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (flour through salt) in a large bowl, stirring with a whisk. Stir in crystallized ginger. Combine rind, juice, and whole eggs; add to flour mixture, stirring until well blended (dough will be crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 or 8 times. Divide dough in half. Shape each portion into a 9-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to a 1-inch thickness. Combine water and egg white, and brush over rolls. Sprinkle rolls evenly with 1 tablespoon sugar.

Bake at 350° for 20 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 15 (3/4-inch) slices. Carefully stand slices upright on baking sheet. Reduce oven temperature to 325°; bake 20 minutes (cookies will be slightly soft in the center but will harden as they cool). Remove from baking sheet; cool completely on a wire rack.

Or shall I make these, that are sure to be a winner with chocolate lovers everywhere? They don’t strike me as unusually wonderful, though.

Chocolate Crinkles

yield: 3 dozen

INGREDIENTS

  • 1/2 cup vegetable oil
  • 4 (1 ounce) squares unsweetened chocolate
  • 2 cups white sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup confectioners’ sugar

DIRECTIONS

  1. Mix oil, chocolate, and granulated sugar.
  2. Blend in one egg at a time until well mixed. Add vanilla.
  3. Stir flour, baking powder and salt into oil mixture.
  4. Chill several hours or overnight.
  5. Preheat oven to 350 degrees F (180 degrees C).
  6. Drop by teaspoonfuls into confectioners’ sugar.
  7. Roll in sugar; shape into balls and place about 2 inches apart on greased baking sheet. Bake 10 to 12 minutes (do not overbake). NOTE: If you use self-rising flour, omit the baking powder and salt.

Or the last resort would be one of our family favorites, which we made right after Thanksgiving and were devoured within 1 1/2 weeks!

Ginger Crinkles

yield: 4 1/2 dozen

Ingredients

  • 2/3  cup  plus 3 tablespoons sugar, divided
  • 1/4  cup  plus 2 tablespoons stick margarine, softened
  • 1/4  cup  molasses
  • 1  large egg
  • 2  cups  all-purpose flour
  • 2  teaspoons  baking soda
  • 1  teaspoon  ground ginger
  • 1  teaspoon  ground cinnamon
  • 1/2  teaspoon  ground mace
  • Cooking spray

Preparation

Preheat oven to 350°.

Beat 2/3 cup sugar and margarine at medium speed of a mixer until well-blended. Add molasses and egg; beat well.

Combine flour, baking soda, ginger, cinnamon, and mace; gradually add to sugar mixture. Stir until well-blended. Divide in half. Wrap each portion in plastic wrap; freeze for 30 minutes.

Shape each portion of dough into 26 (1-inch) balls; roll in 3 tablespoons sugar. Place, 2 inches apart, on baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until lightly browned. Remove from sheets; let cool on wire racks. Store in an airtight container.

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