Cookie Exchange Recipes

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Bellevue 6th Ward Relief Society Cookie Exchange – May 17, 2011

Lemon Curd Bars Recipe: (Kathy Elmer, From Joy of Cooking - Cookbook )

Preheat oven to 325 Degrees whisk together the following in a bowl:

1 ½ cups all- purpose flower

¼ cup confectioner’s sugar

Pinch of Salt

Add

¾ cup (1 ½ Sticks) cold unsalted butter, cut into small pieces

Using a pastry blender or your fingertips, cut in the butter until the mixture is the size of small peas. Press the dough into the bottom and ¾ inch up the sides of an ungreased 13 x 9 inch baking pan. Bake until golden brown, 25 to 30 minutes. Transfer the pan to a rack and reduce the oven temperature to 300 degrees F.

Whisk together in a large bowl until well combined:

6 large eggs

3 cups sugar

Stir In:

Grated zest of one lemon

1 cup plus 2 tablespoons fresh lemon juice (from about 5 Lemons)

Sift over the top and stir in until well blended and smooth:

½ cup all-purpose flour

Pour the batter over the baked crust. Bake about 35 minutes, until topping is set. Cool in the pan on a rack.



Toffee Bars (Bonnie Stowell)

1/2 c. brown sugar
1/2 c. granulated sugar
1 c. soft shortening
2 tsp. vanilla
1/2 tsp. salt
2 eggs
1 c. flour
1 c. uncooked oatmeal

Mix in the order above. Bake in a 9 X 13 pan at 350 degrees for 18 minutes. Remove from the oven and spread a 12 oz. pkg. chocolate chips over. Put back in the oven for 2 minutes to melt chocolate chips. Spread with a spoon and top with 1/3 c. chopped walnuts. Cool completely before cutting.



Chocolate Layer Bars (Bonnie Stowell)

12 oz. pkg. chocolate chips
1 8oz. pkg. cream cheese
2/3 c. evaporated milk
1 c. chopped walnuts
1/2 tsp. almond extract
3 c. flour
1 1/2 c. sugar
1 tsp. baking powder
1/2 tsp. salt
l c. softened margarine or butter
2 eggs
1/2 tsp. almond extract

Combine choc. chips, cream cheese and evaporated milk in medium saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat, stir in walnuts, and 1/2 tsp. almond extract. Blend well, set aside. Combine remaining ingredients in large mixer bowl, blend well with mixer until mixture resembles coarse crumbs. Press half of mixture in greased 13 X 9 pan, spread with chocolate mixture. Sprinkle rest of crumbs over filing. Bake at 375 degrees for 35 to 40 minutes or until golden brown. Cool before cutting into bars. About 3 dozen bars.



Snickerdoodles (Cathy Seeley)

3 ¾ cups all purpose flour
½ tsp. baking soda
½ tsp. cream of tartar
1 cup butter or margarine
2 cups sugar
2 eggs
¼ cup milk
1 tsp. vanilla
3 T. sugar
1 tsp. ground cinnamon

Grease a cookie sheet. Stir together flour, soda, cream of tartar, and ½ tsp. salt. Beat butter for 30 seconds; add the 2 cups sugar and beat till fluffy. Add eggs, milk, and vanilla; beat well. Add dry ingredients to beaten mixture, beating till well combined. Form dough into 1-inch balls; roll in a mixture of the 3 T. sugar and the cinnamon. Place balls 2 inches apart on a cookie sheet; flatten slightly with the bottom of a drinking glass. Bake in a 375 degree oven about 8 minutes or till light golden. Makes about 66.



Chocolate Oatmeal No Bake Cookies

1 Tbsp. cocoa
2 c. sugar
½ c. milk
½ c. (1 stick) butter
Bring to a boil, stir continuously.
Boil exactly one minute
Remove from heat.

Add: 3 c. quick oats
1 Tbsp vanilla
1 large Tbsp peanut butter (to taste)
Mix well.
Spoon out cookie size on a sheet of wax paper or aluminum foil



Pan Brownies (Joyce Wright)

1. Spray cookie pan with Pam or a similar product
2. Mix in large bowl:
1 cube butter, melted
1 can Hershey syrup (15 oz.
4 eggs
1 c. sugar
1 c. flour

Pour mixture into pan. Bake at 350 for 25 minutes

Start topping 15 minutes before brownies are done:
Put in sauce pan:
1. Melt 1cube butter
2. 1/3 can evaporated milk
1 ¼ c. sugar
Cook to boiling over low heat stirring continuously.
Add 1 c. milk chocolate chips
Pour over brownies when they come out of the oven. Smooth topping and let cool.



Coconut Macaroons (Donna Conover)

Ingredients:
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
1/3 c. flour
1 egg white whipped
1 ½ (14 0z.) packages of flaked coconut
2 tsp. vanilla extract
1 ½ tsp almond extract

Parchment paper (a must have)

Directions:
1. Preheat oven to 325 F. Line cookie sheets with parchment paper. Set aside.
2. In large bowl, combine the flour and condensed milk. Add the egg white, extracts and coconut. Mix well.
3. Drop by rounded teaspoons onto parchment paper prepared cookie sheets.
***Bake for 15-20 minutes or until lightly browned around the edges. Immediately remove from cookie sheets to a wire rack to cool. Store loosely covered at room temperature. Yields 48 cookies.



Frosted Pumpkin Cookies

Cream together:
1 c. butter
1 c. sugar
1 c. pumpkin
1 egg
Add:
2 c. flour
1 tsp cinnamon
1 tsp baking soda
½ tsp salt
Mix, then drop on cookie sheet. Bake at 350F for 10 – 12 minutes

Frosting: Cook until sugar dissolves:
3 T. butter
4 tsp milk
½ c. brown sugar
Mix in powdered sugar. Add milk if too thick.



Chocolate Toffee Brownie Bites *Makes 24 brownie bites*

Brownies:
½ cup butter, cut into tablespoons
2 ounces unsweetened chocolate, coarsely chopped
½ cup all purpose flour
1/8 teaspoon baking powder
Pinch of salt
1 cup granulated sugar
2 large eggs
1 ½ teaspoons vanilla extract
¼ teaspoon almond extract

Chocolate Glaze:
5 ounces bittersweet chocolate, coarsely chopped
½ cup plus 1 tablespoon heavy cream
1 tablespoon light corn syrup
1/3 cup toffee bits, such as Heath

Preheat oven to 325 degrees. Grease two 12-cup miniature muffin pans well and dust them with flour. I find the best way to do this is to fold a square paper towel into fourths so you have a padded square and use the paper napkin to dip a dollop of shortening out of the can and coat each muffin tin with the shortening. Flour sticks to shortening a little better than to cooking spray, in my experience.

Combine butter and chocolate in a medium bowl and microwave until melted and smooth (being by microwaving for one minute at 50% power, stir, and then continue microwaving at 30 second intervals, also at 50% power until mixture is smooth). Cool the mixture until lukewarm, about 5-10 minutes.

Sift the flour, baking powder and salt together into a medium bowl. Stir until combined.

Stir the sugar, eggs, vanilla, and almond extract into the chocolate mixture until well combined. Add the flour mixture and stir until blended.

Spoon the batter into the prepared muffin cups, filling them two-thirds full. Bake the brownie bites for 14-16 minutes, until set but still soft in the center; a toothpick inserted into a brownie should come out with a few moist crumbs clinging to it. Let the brownies cool in the pan on a wire rack for 10 minutes, then invert the cookies onto the rack and cool completely.

Heat chocolate, cream and corn syrup until mixture is smooth (either in a bowl over simmering water or in the microwave). Remove bowl from the heat and stir in the toffee bits.

Place the rack with the cookies on it on a baking sheet. Arrange the brownie bites, still inverted, so they are no more than ¼-inch apart. Pour the glaze over the brownie bites, covering the tops and sides. Using a small offset metal spatula, smooth glaze over any exposed spots. Refrigerate until the glaze is set, about 10 minutes. Try to only eat just one.

Recipe Source: from My Kitchen Cafe (www.mykitchencafe.blogspot.com)/originally adapted from The Good Cookie



Grandma Sandberg’s Gingersnaps (Janie Sandberg)

Cream ¾ c. shortening, 1 c. sugar, 1 egg and 4 T. molasses

Add 2 c. flour, 2 ts.p baking soda, 1 tsp. ginger, 2 tsp. cinnamon, and ½ tsp. salt

Roll into balls, roll in sugar and bake at 350F for 8-10 minutes. Do not overbake.



Pumpkin Chocolate Chip Cookies of the Very Best Sort (Crystal Baughman)

¾ c. butter, softened
1 c. packed brown sugar
½ c. sugar
1 c. solid packed pumpkin
1 egg
½ tsp vanilla
1 tsp baking soda
1 tsp cinnamon
½ tsp. cloves
½ tsp nutmeg
½ tsp ginger
½ tsp sale
2 ½ c. flour
1 c. semisweet morsels

Cream butter and sugars together, beat in egg, vanilla and pumpkin. Add spices and beat well, then beat in the flour and chocolate chips. Drop by tablespoonfuls onto an ungreased baking sheet. If you like to have a smoother look, refrigerate the dough for an hour or two first, then roll balls of dough. Bake at 350F for 10-12 minutes or until tops are just set.



Applesauce Cookies

2 c. shortening
3 ½ c. sugar
2 eggs
7 c. flour (+ or -)
1 tsp baking soda
¼ tsp salt
1 T. cinnamon
½ tsp cloves
1 tsp nutmeg
1 c. thick applesauce
1 c. shopped walnuts

Cream shortening and sugar, add eggs and beat. Add flour, slat, soda & spices. Add applesauce and nuts. Form into long rolls about 2” x 14” and wrap in wax paper. Freeze.

To use: slice into ½ inch slices, cook on cookie sheet at 375F for 10-15 minutes.

Pumpkin can be substituted for applesauce, but increase spices.



Quick Lemon Softees (Donna Conover)

2 c. sifted all-purpose flour
¾ tsp. baking soda
Few grains salt
¾ c. butter
1 c. sugar
2 pkgs. instant lemon pudding mix
3 eggs, slightly beaten

Sift flour with baking soda and salt. Cream butter. Add sugar and pudding mix; cream until light and fluffy. Add eggs; mix thoroughly. Add flour mixture; beat thoroughly until well blended. Drop from teaspoon onto greased baking sheet. Bake at 375F for 8-10 minutes. Sprinkle with sugar when just out of oven. Makes about 4 dozen.



Katie’s Chocolate Caramel Graham Crackers (like praline cookies) Katie Johnson

12 (4 ¾ x 2 ½ inch) chocolate graham crackers (2 squares together)
1 ½ sticks (3/4 c.) unsalted butter, cut into pieces
½ c. packed light brown sugar
1/8 tsp salt
1 ½ c. semi sweet chocolate chips
1 c. pecans (toasted lightly)

Preheat oven to 375F. Line a 15x10x1 inch baking pan with foil, leaving a 2 inch overhand at each end.

Line bottom of pan with graham crackers.

Melt butter in heavy saucepan over moderately low heat, then add brown sugar and salt and cook, whisking until mixture is smooth and combined well – about 1 minute. Pour over crackers, spreading evenly, and bake in middle of oven until golden and bubbling, about 5-10 minutes.

Scatter chocolate chips evenly over crackers and bake in oven until chocolate is soft – about 1 minutes. Remove pan from oven and gently spread chocolate evenly over crackers with offset spatula. Sprinkle nuts evenly over chocolate and cool crackers in pan on rack 30 minutes. Freeze until chocolate is firm – 10-15 minutes.

Lift crackers out of pan using foil. Break into serving pieces.

Keep chilled in airtight container between layers of waxed paper.