Third batch…Happy Holidays!!!
(complements of Mary Robison)
1 twelve ounce bag chocolate chips
1⁄2 cup butter (1 stick)
1 cup smooth peanut butter
1 (12 ounce) box Crispix cereal or (12 ounce) box similar cereal
1 lb confectioners’ sugar
Melt chocolate chips, butter, and peanut butter over medium heat. Stir to blend.
Pour over Crispix in large bowl, and stir gently.
Pour confectioners’ sugar into a paper grocery bag.
Add Crispix and shake gently until each piece is covered in confectioners’ sugar and looks similar to dog kibble.
“MY GO-TO CHOCOLATE CHIP COOKIE RECIPE”
(complements of Aurora Cruz)
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks salted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 12 ounce package of Semi-Sweet Chocolate Chips
Preheat oven to 350 Fahrenheit
Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in another bowl. Add eggs, one at a time, mixing well after each egg. Gradually beat in flour mixture. Stir in the chocolate chips. Drop by spoonfuls onto an ungreased baking pan.
Bake for 10 to 12 minutes or until golden brown.
Chocolate Volcano Cookies
(Complements of Diane McCrink)
1 pound powdered sugar
¾ cup unsweetened cocoa powder
½ teaspoon salt
4 large egg whites
1 Tablespoon vanilla
1 ½ cups chocolate chips
Combine powdered sugar, cocoa powder and salt. Add egg whites and vanilla, beat until smooth.
Stir in chocolate chips
Set aside 5 minutes to rest
Scoop dough into a teaspoon and place on greased cookie sheet about 3 inches apart
Bake 15 minutes at 350 degrees or until cookies are set and look crinkly
Cool slightly on cookie sheet, the move to wire rack to cool completely
(complements of Julie Larkin)
2 cups all-purpose flour
1 ½ tsp. baking powder
¼ tsp. salt
½ cup unsalted butter (one stick), softened
1/3 cup granulated sugar
1/3 cup packed brown sugar
2 large eggs
1 Tbsp. vanilla extract
1 cup walnuts, toasted and chopped
- Preheat oven to 325 degrees. Line large cookie sheet with parchment paper.
- Combine flour, baking powder, and salt. Set aside.
- In large bowl, with mixer on medium speed, beat butter and sugars until creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl. Stir in walnuts.
- Divide dough in half. Form each half into 1 ½ in wide log on prepared sheet, spacing three inches apart.
- Bake 30 minutes or until golden brown .Cool on pan on wire rack 5 minutes.
- Slide logs onto cutting board .With serrated knife, cut each log crosswise into ½ inch thick diagonal slices; place, cut side down, on same sheet. Bake 20 to 25 minutes or until golden brown and crisp. Cool completely on pan on wire rack.
Pumpkin Oat Cookies
(complements of Phil Chopak)
1 cup (2 sticks) unsalted butter
2 cups old-fashioned whole rolled oats
1 2/3 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 ½ teaspoons ground cinnamon
1 ½ teaspoons pumpkin pie spice
1 cup granulated sugar
¾ cup packed light or dark brown sugar
1 egg yolk, at room temperature
2 teaspoons pure vanilla extract
1 cup pumpkin puree
Take your butter and put it in a pan on med heat for about 5-8 mins or until browned. When done, take off heat to cool.
Preheat your oven to 350°.
Get a medium sized bowl and pour your flour, oats, baking soda, salt (if you used salted butter don’t add salt), cinnamon, and pumpkin pie spice. Mix until everything looks combined.
Get a new bowl and add your pumpkin. For a more traditional cookie texture, blot your pumpkin with a paper towel until dry. You will probably end up using about two full paper towels. If you do this you will add an egg yolk to this mix for moisture. For a more cakey cookie, don’t blot your pumpkin. You can also blot with one paper towel and not use egg yolk which is also fine. Next, add your sugars, butter and vanilla. Mix until there are no blobs and it is more of a puree.
Now pour your wet bowl into the dry bowl and mix until there are no flour chunks.
Spray your cake sheet with oil or cover with aluminum or parchment paper and use an ice cream scoop or two spoons to place your cookies. These won’t really change shape while in the oven so make them into whatever shape you want them in beforehand.
Place in the oven for 15 mins then place them on a cooling rack.
Shortbread Jam Bars
(complements of Maureen O’Connell)
2 cups flour
2 sticks butter
1 ½ cup sugar
pinch of salt
½ cup raspberry jam or other flavors
½ cup almond slivers
1 tsp. almond extract
Preheat oven to 350°. 8 Combine the flour, sugar, and salt. Then, cut butter into it. Use a pastry blender to make it into a course meal consistency. Drop in egg and make into pastry. Divide into four pieces and make into long rolls or strips. Place on cookie sheet.
Combine last three ingredients: raspberry jam, almond slivers and almond extract. Make long groove in pastry rolls with the back of a spoon, and fill with raspberry mixture. Bake for 30-40 min. with a close eye.