Orange Ginger Spice Cookies with White Chocolate
- Maegan Stark
3/4 cup butter flavored Crisco
1 cup sugar, plus more for rolling
1 large egg
1/4 cup molasses
zest of 3 large oranges
2 cups flour
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
white chocolate chips or almond bark
Preheat oven to 350°. With an electric mixer, combine shortening and sugar and cream until light and fluffy (about 2 minutes). Add the egg and the molasses and beat until completely incorporated. Add orange zest.
Sift or whisk together the flour, baking soda, cinnamon, ginger, cloves and salt and then add to the mixture. Stir until combined. Roll the dough into 1 inch balls and roll in sugar.
Place on cookie sheets. Bake for 8-10 minutes or until just set around the edges and you start to see 'crackling' on the top. Don't overbake! You want to keep them nice and chewy-soft in the middle.
Then melt some white chocolate, melting in the microwave in 30 second intervals until melted and smooth. Take the cooled cookies and dip the edges in the chocolate: shake in the air a bit to let excess chocolate drip off. Lay the cookies on waxed paper or parchment until the chocolate is hardened.
Snowballs - Maxine Ratliff
Cream together
1 cup butter
1/2 cup powdered sugar
1 tsp vanilla
Add
1 tsp salt
3/4 cup chopped nuts
2 1/2 cups flour
Chill dough. Roll into balls. Bake at 400° for 10-15 minutes. Cool. Place in a large zip-lock bag and sprinkle with powdered sugar. Coat well. Makes 3 dozen.
Homemade Oreo Cookies - Stephanie Young
2 boxes German Chocolate cake mixes
3 eggs
3/4 cup oil
1 can cream cheese frosting
Preheat oven to 350°. Mix well and roll into 1" balls. Bake for 8-9 minutes. Fill two cookies with cream cheese frosting.
250,000 Dollar Cookie - Challene Green
2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp vanilla
4 cups flour
5 cups oatmeal (measure, then blend in blender to fine powder)
1 tsp salt
2 tsp baking powder
2 tsp baking soda
24 oz. chocolate chips
8 oz. Hershey bar (grated)
3 cups chopped nuts (optional)
Preheat oven to 375°. Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking soda, and baking powder. Add chocolate chips, pre-grated Hershey bar and nuts. Roll into balls and place 2" apart on an un-greased baking sheet. bake for 10 minutes. Makes 112 cookies.
Orange Cream Chip Cookies - Marilyn Porter
3 cups shortening
9 oz. cream cheese
orange juice of one orange
1 1/2 tsp salt
3 cups chocolate chips
3 cups sugar
6 eggs
grated orange peel of one orange
6 3/4 cups flour
Beat shortening with sugar and cream cheese. Add eggs & beat. Add orange juice, orange peel & salt. Beat well. Add flour and chocolate chips, beat. Drop by teaspoonfuls on lightly greased cookie sheets and bake at 325° for 16-18 minutes (edges should be light brown). When cool, frost with:
Orange Icing
6 cups powdered sugar
orange juice of 1 orange
9 oz. cream cheese
grated orange rind of one orange
Beat cream cheese and powdered sugar together. Add juice and orange rind. Add more juice if needed to reach spreading consistency.
Triple-Chocolate Peppermint Treats - Marianne Arnold
1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 eggs
2 tsp vanilla
2 1/2 cups flour
3/4 cup baking cocoa
1 tsp salt
1 tsp baking soda
1 cup (6 oz.) semisweet chocolate chips
1/2 cup 60% cacao bittersweet chocolate baking chips
In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the chocolate chips. Drop by rounded teaspoonfuls 2 inches apart onto un-greased baking sheets. Bake at 375° for 8-10 minutes or until set. Cool for 2 minutes before removing to wire racks to cool completely. Yiels: about 1 1/2 dozen.
White Chocolate Frosting
1/2 cup white baking chips
4 oz. cream cheese, softened
3 cups confectioners' sugar
1/3 to 1/2 cup crushed peppermint candies
In a small bowl, beat cream cheese and cofectioners' sugar until smooth. Beat in melted chips. Frost cookies; sprinkle with peppermint candies.
Sugar Cookies (The Best!) - Stephanie Young
1 1/2 cups sugar
1 cup shortening
1/4 tsp salt
4 tsp baking powder
1 1/2 tsp vanilla
1 tsp almond extract
2 eggs
4 1/2 - 5 cups flour
1 cup milk
1 1/4 tsp baking soda
Preheat oven to 350 °. Cream together sugar and shortening. Add remaining cookie ingredients to creamed mixture. Roll out dough 1/4 thick. Cut with cookie cutters. Bake for 8-10 minutes. Do not overbake! Frost when cool.
Frosting
1/2 cup butter, softened
4-6 Tbsp milk
1 1/2 tsp vanilla
6 cups powdered sugar
Lemon Crinkle Cookies - Kim Jones
1/2 cups butter, softened
1 cup sugar
1/2 tsp vanilla
1 egg
1 tsp lemon zest
1 Tbsp fresh lemon juice
1/4 tsp salt
1/4 tsp baking powder
1/8 tsp baking soda
1 1/2 cups flour
1/2 cups powdered sugar
Preheat oven to 350°. Grease light colored baking sheets with non-stick spray. (If using darker pans, reduce time by about 2 minutes.)
In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar.
Banana Cookies - Lisa Evans
2 eggs
1/3 cup butter or margarine, melted
1/3 cup applesauce
1 large banana, mashed
Preheat oven to 350°. In a bowl, use a spoon to mix together the cake mix, eggs, butter and applesauce. Stir in the banana. Drop 1 inch dough balls onto a lightly greased cookie sheet. Bake for 9-12 minutes or until light golden brown around edges. Remove cookies and place on a nonstick rack to cool. Makes 42 cookies.
S'More Cookies - Emilee Brooks
1 tsp baking soda
1 tsp salt
1 dash cinnamon
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla extract
2 eggs
2 cups miniature chocolate chips
2 cups mini marshmallows
3 regular size Hershey bars
1-2 packages graham crackers
Pre-heat oven to 375°. In a medium bowl; combine flour, baking soda, salt, dash of cinnamon. In large bowl; beat together butter, brown sugar, sugar and vanilla until creamy. Add eggs 1 at a time, beat well after adding each. Slowly beat in flour mixture until smooth. Stir in chocolate chips and marshmallows. Lay graham crackers out on a cookie sheet side by side as close a you can get them. (Optional: you can then bake the graham crackers in the oven for 4 mins. Then set aside to cool.)
Then place about a tablespoon of dough on each graham cracker square. Press down slightly with fingertips. Bake in the oven for 5 mins. Remove from oven and press Hershey bar pieces on top (you can put a whole Hershey square on each cookie, or break the square in half). Bake another 5-7 min more. Let cool completely before cutting into squares. I used a pizza cutter to cut them apart.
Lemon Burst Cake Mix Cookies - Kristyn Hansen
1-8 oz. container Cool Whip
1 egg
1 tsp lemon extract
1/3 cup powdered sugar (for rolling)
Preheat oven to 350°. In a medium bowl, beat egg until fluffy, then add extract, cake mix and Cool Whip and mix until well blended. Dough will be thick and very sticky.
Drop by spoonfuls (a scoop works great) into a bowl of powdered sugar and shake to coat. Place on a parchment lined and sprayed cookie sheet. Refrigerate dough balls for 10-15 minutes to help keep them from spreading during baking. Bake for 10-12 minutes or until edges are lightly browned. Cool almost completely before removing from cookie sheet. Cookies will be very soft, but chewy. Makes 4 dozen.
Soft Gingersnaps - Kayla Phipps
3/4 cup butter flavor Crisco
1 cup sugar
1/4 cup light molasses
2 cups flour
1 egg beaten
1 tsp cinnamon
1 tsp cloves
1 tsp ginger
2 tsp soda
Cream shortening and sugar. Add molasses and egg. Beat well. add sifted dry ingredients. Mix well. Refrigerate fore a least 1 hour. Roll into small balls. Try to get them all the same size. Roll in sugar to coat. Bake at 350° for 10-12 minutes.
Here is the link for the yummy Spiced Cider that Hiroko made:
http://allrecipes.com/recipe/hot-spiced-cider/detail.aspx
Mini Cheesecakes - Hiroko Bunderson
2 - 8 ounce packages cream cheese,
softened
2 eggs
¾ cup sugar
1 Tbsp lemon juice
1 teaspoon vanilla
24 vanilla wafer cookies
1 can favorite pie filling or
fresh fruit
Put 24 paper baking cups into muffin tins. Place a vanilla wafer flat
side down in the bottom of each cup. In a large bowl beat together cream
cheese, eggs, vanilla, sugar, and lemon juice until there are no lumps (make
sure cream cheese is softened). Pour batter into muffin tins. Bake at 375
degrees for exactly 15 minutes. It will not look done when finished. There
should not be any browning at all on the top.
Let cool in the fridge overnight. Peel off papers and top with your
favorite pie filling or fruit. Makes 24 mini-cheesecakes.
If you don't see a recipe that you wanted on here, then get after your friends to get them turned in!
Have fun baking and have a great Christmas!
Kristyn
