Here are the recipes from the 14th Annual Cookie Party. See also, recipes from other years:
- 2021 Cookie Recipes
- 2019 Cookie Recipes
- 2018 Cookie Recipes
- 2017 Cookie Recipes
- 2016 Cookie Recipes
- 2015 Cookie Recipes
- 2014 Cookie Recipes
- 2012 Cookie Recipes
- 2011 Cookie Recipes
- 2010 Cookie Recipes
- 2009 Cookie Recipes
- 2008 Cookie Recipes
- 2007 Cookie Recipes (1, 2, 3, 4, 5)
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1st Place
Brown Butter Chocolate Chip Cookies
by Joann
- 1 cup unsalted butter (2 sticks)
- 1 cup white sugar
- 1 cup brown sugar
- 1 tablespoon vanilla
- 2 eggs
- 2 1/2 cups + 2 tablespoons flour (see notes! if you like a thicker cookie, use 2 3/4 cup flour)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips or chocolate chunks
Brown the butter: Cut the butter into small pieces for even melting. Melt the butter in a wide stainless steel skillet over medium heat. Swirl the pan a few times as the butter melts. It will get bubbly and then foamy – use a heat-proof spatula to scrape the butter across the bottom of the pan to prevent burning. You’ll see the butter start to turn golden brown very quickly, and you’ll be able to smell it (yum). When it is a nice golden brown color, remove from heat and transfer to a cool bowl or glass measuring cup, being careful not to burn it. The whole process should take about 5 minutes. Let the butter cool for another 5-10 minutes while you measure and prep everything else.
Add the butter, sugars, and vanilla to the bowl of an electric mixer. Beat on medium high speed for 2-3 minutes. Add the eggs and beat for 1-2 minutes until shiny and smooth. Add the flour, baking soda, baking powder, and salt. Mix until just combined into a dense, shiny dough. Let the dough cool for 15-20 minutes (if you add the chocolate chips now, they will melt).
Mix in the chocolate chips or chunks (sometimes it helps to do this by hand). Let the dough rest for another 20-30 minutes. This helps hydrate the flour and carry the browned butter flavor farther in the cookies.
Preheat the oven to 350 degrees. Roll or scoop your cookie dough into 3-tablespoon balls onto a baking sheet. Bake for 9 minutes, until the edges look cooked but the middles are still slightly soft and puffy.
Remove from the oven and let the cookies rest for 15-20 minutes. I KNOW I KNOW I KNOW this is very hard. But as they rest, the middles are going to sink down and kind of densify the middle, so you get that crispy exterior with the barely-thick, underbaked center.
Note: Joann finished the cookies with a pinch of salt on each one when they came out of the oven!
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2nd Place
Date Walnut Bars
by Rachel
- Date Filling (below)
- 3/4 c. shortening (part butter or margarine)
- 1 c. brown sugar (packed)
- 1 3/4 c. Gold Medal Flour
- 1/2 tsp. soda
- 1 tsp. salt
- 1 1/2 c. rolled oats
Prepare Date Filling: Let cool. Heat oven to 400 degrees (mod hot). Mix shortening and sugar thoroughly. Stire flour, soda, and salt together; blend in . Mix in rolled oats. Press and flatten half of mixture over bottom of greased oblong pan, 13x 9 1/2 x 2″. Spread with cooled Filling. Top with remaining crumb mixture, patting lightly. Bake 25 – 30 min., or until lightly browned. While warm, cut in bars and remove from pan. Makes about 2 1/2 dozen 2 x 1 1/2″ bars.
Note: If you use Gold Medal Self-Rising Flour, omit soda and salt.
Date Filling: Mix 3 cups cut-up dates, 1/4 c. sugar, and 1 1/2 c. water in a saucepan. Rachel’s note: Also add vanilla, cinnamon, and cardamom (measure with your heart!). Cook over low heat, stirring constantly, until thickened (about 10 min. Cool before using.
From Betty Crocker’s Cooky Book
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Gochujang Caramel Cookies
by Jen
Time: 45 minutes
Yield: About 8 large cookies
- 1/2 cup (8 tablespoons or 115 grams) unsalted butter, very soft
- 2 packed tablespoons dark brown sugar
- 1 heaping tablespoon gochujang (Korean red chili paste)
- 1 cup (200 grams) granulated sugar
- 1 large egg, at room temperature
- 1/2 teaspoon coarse kosher salt or 3/4 teaspoon kosher salt (such as Diamond Crystal)
- 1/4 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 1/2 cups (185 grams) all-purpose flour
In a small bowl, stir together 1 tablespoon butter, the brown sugar and gochujang until smooth. Set aside for later, at room temperature.
In a large bowl, by hand, whisk together the remaining 7 tablespoons butter, the granulated sugar, egg, salt, cinnamon and vanilla until smooth, about 1 minute. Switch to a flexible spatula and stir in the baking soda. Add the flour and gently stir to combine. Place this large bowl in the refrigerator until the dough is less sticky but still soft and pliable, 15 to 20 minutes.
While the dough is chilling, heat the oven to 350 F and line 2 large sheet pans with parchment.
Remove the dough from the refrigerator. In 3 to 4 separately spaced out blobs, spoon the gochujang mixture over the cookie dough. Moving in long circular strokes, swirl the gochujang mixture into the cookie dough so you have streaks of orange-red rippled throughout the beige. Be sure not to overmix at this stage, as you want wide, distinct strips of gochujang.
Use an ice cream scoop to plop out 1/4-cup rounds spaced at least 3 inches apart on the sheet pans. (You should get 4 to 5 cookies per pan.) Bake until lightly golden at the edges and dry and set in the center, 11 to 13 minutes, rotating the pans halfway through. Let cool completely on the sheet pan; the cookies will flatten slightly and continue cooking as they cool. The cookies will keep in an airtight container at room temperature for up to 2 days.
From: New York Times Cooking
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Peppermint Pretzels
by Rachelle
- Peppermint Candy Melts (from Michael’s or Joann)
- Holiday Shaped Pretzels (I used Utz brand from Jewel)
- Sprinkles
Place the chocolate or candy melts in a microwave safe bowl. Microwave in 30 second increments or until chocolate is melted. Stir until smooth.
Use a fork to coat each pretzel in chocolate, then tap the fork against the side of the bowl to remove excess chocolate.Slide each pretzel off the fork onto parchment paper, then top each pretzel with sprinkles, while the chocolate is still wet.
Let the pretzels sit until dry. Serve, or store in an airtight container for up to 2 weeks.
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Mini Pistachio Bundt Cakes
by Janet
- 2 boxes of pistachio pudding mix
- 1 box of yellow cake mix
- 1/2 cup milk
- 1/2 cup water
- 1/2 cup vegetable oil
- 5 eggs
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Sugar Cookies
by Halle
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Oreo Balls
by Jen Z.
- 1 pkg. Oreo cookies
- 1 (8 oz) pkg. cream cheese, softened
- 1 pkg. white almond bark
Crush oreo cookies in a food processor and combine with cream cheese. Use hands to mix. Put in freezer for 15 minutes. Melt almond bark. Roll Oreo mixture into 1-2 inch balls and dip into almond bark. Place on wax paper to harden.
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Frosted and Unfrosted Gingerbread
by Jill J. and Halle
- 1cup packed brown sugar
- 1/3 cup shortening
- 1 1/2 cups dark molasses
- 2/3 cup cold water
- 7 cups Gold Medal™ all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
Frosting
- 4cups powdered sugar
- 1teaspoon vanilla
- About 5 tablespoons half-and-half
In large bowl, stir together brown sugar, shortening, molasses and water. Stir in remaining cookie ingredients. Cover and refrigerate at least 2 hours.
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Dark Chocolate Peppermint Macadamia Nut Shortbread
by Rachelle
- 1 cup butter, room temperature
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups flour
- 1 cup macadamia nuts, coarsely chopped
- 8 oz. dark chocolate
- 1/4 cup Andes or Ghirardelli peppermint candies chopped
Beat the butter until smooth and add in the powdered sugar and vanilla. Gradually add flour then mix in the 1 cup of chopped macadamia nuts. Transfer the batter to a sheet of parchment paper. Lay a second sheet over top and roll to 1/4 inch thickness. Try to shape into a rectangle as much as possible. Place it onto a cookie sheet and refrigerate for 2 hours.
Preheat oven to 300°F and remove dough from refrigerator. Slice the cookie batter into 1×2 inch rectangles. (Or use a cookie cutter!) Transfer to a cookie sheet lined with parchment and bake for 20 minutes. (Check often. Some of mine burned in less time.) The edges should be slightly browned but the middle may still be soft. Cool the cookies completely.
Melt your chocolate and dip the cookies or spoon the chocolate over the cookie. Gently remove any excess chocolate, lay it out on a sheet of parchment and sprinkle some chopped candy on. Place into the fridge to set the chocolate and then serve
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Lemon Ricotta Cookies
by Emily
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick unsalted butter, softened
- 2 cups sugar
- 2 eggs
- 1 (15-ounce) container whole milk ricotta cheese
- 3 tablespoons lemon juice
- 1 lemon, zested
Glaze
- 1 1/2 cups powdered sugar
- 3 tablespoons lemon juice
- 1 lemon, zested
Preheat the oven to 375 degrees F.
Cookies: In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Glaze: Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2- teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
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Gingerbread
by RachelRachel experimented and modified the Betty Crocker’s Cooky Book Ginger Creme recipe below:
- 1/3 c shortening
-
1/2 c sugar
-
1 egg
-
1/2 c molasses
-
1/2 c water
-
2 c Gold Medal Flour
-
1 tsp ground ginger
-
1/2 tsp salt
-
1/2 tsp soda
-
1/2 tsp ground nutmeg
-
1/2 tsp ground cloves
-
1/2 tsp ground cinnamon
Vanilla Icing
- 2 Tbsp butter, softened
- 1 1/2 c confectioners’ sugar
- 3/4 tsp vanilla extract
- 1-2 Tbsp milk
Mix shortening, sugar, egg, molasses, and water thoroughly. Measure flour by dipping method or by sifting. Stir dry ingredients together and blend in. Chill dough.
Heat oven to 400 degrees. Drop dough by teaspoonfuls about 2″ apart on lightly greased baking sheet. Cookies will spread slightly during baking. Bake about 8 min or until almost no imprint remains when touched lightly. While slightly warm, frost with icing. Makes about 4 dozen cookies.
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Rice Krispies Wreaths
by Jill D.I somehow did not get a photo of Jill’s wreaths, but they looked just like this photo!
- 4 tablespoons butter
- 1 package (10 oz., about 40) JET-PUFFED Marshmallows
- 6 cups Rice Krispies cereal
- Green Food Coloring
- Twizzlers and Red Hot Candies for decoration
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat and stir in desired amount of green food coloring.
Add Rice Krispies cereal. Stir until well coated.
Form into wreaths on wax paper. Form Twizzlers into a bow, press onto wreaths. Finish with Red Hot candies pressed on for decoration.
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Peanut Butter Chocolate No Bake Cookies — “Reindeer Drops”
by Margaret
- 2 cups sugar
- 1/2 cup milk
- 1 stick (8 tablespoons) unsalted butter
- 1/4 cup unsweetened cocoa powder
- 3 cups old-fashioned rolled oats
- 1 cup smooth peanut butter
- 1 tablespoon pure vanilla extract
- Large pinch kosher salt
Line a baking sheet with wax paper or parchment.
Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.
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Buddy the Elf Cookies
by Mary
- 1 (12-oz.) bag white chocolate chips
- 3 c. crispy chow mein noodles
- 1/2 c. marshmallow bits
- Crushed graham crackers
- Chocolate syrup
- Rainbow sprinkles
Step 1: Melt white chocolate in 30-second intervals in the microwave, stirring in between, until melted (about 2 minutes). Pour into a large bowl and toss with chow mein noodles and marshmallow bits.
Step 2: Drop spoonfuls of mixture onto a parchment-lined baking sheet. Sprinkle with graham cracker crumbs. Top with a drizzle of fudge sauce and rainbow sprinkles and refrigerate until set, about 15 minutes.
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Ginger Molasses Latte Cookies
by Liz
- 1 1/2 sticks salted butter, at room temperature
- 3/4 cup light or dark brown sugar
- 2-4 tablespoons espresso powder or instant coffee powder
- 2 teaspoons vanilla extract
- 1 large egg
- 1/3 cup blackstrap molasses
- 2 1/4 cups, plus 1-2 tablespoons, as needed all-purpose flour
- 1 1/4 teaspoons baking soda
- 2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- granulated sugar, for rolling
Brown Butter Icing
- 1 stick salted butter, at room temperature
- 1 1/2 -2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 pinch cinnamon
- sea salt
Preheat the oven to 350° F. Line 2 baking sheets with parchment paper.
In a mixing bowl, beat together the butter, brown sugar, espresso, and vanilla until light and fluffy, about 3-5 minutes. Add the egg, mixing to combine. Then, add the molasses and mix to combine. Add the flour, baking soda, ginger, cinnamon, and salt, beating until combined. Place the sugar in a small bowl.
For drop cookies: Roll the dough into tablespoon-size balls (if the dough is too sticky, add 2-4 additional tablespoons flour), then roll through the sugar. Place on the prepared baking sheet, spacing the cookies 2 inches apart. Bake for 8-10 minutes or until the cookies are just starting to set around the edges, the centers should be a little doughy. Let cool on the pan.
For cutouts: Divide the dough in half. Roll out the dough on a floured piece of parchment paper to 1/4 inch thickness. Make sure you’re using enough flour or your dough will stick. Cut out the cookies into desired shapes. Transfer the cookies to a parchment-lined baking sheet. I recommend using a floured spatula to lift the cookies. Cover the baking sheet and place in the freezer until firm, 15 minutes. Roll out the leftover scraps, and repeat with the remaining dough. Bake for 8-10 minutes, until just set.
Meanwhile, make the icing. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat. Whisk in the powdered sugar, vanilla, a pinch of cinnamon, and salt. Immediately spread the icing over the cookies, it will set quickly. Store in an airtight container for up to 5 days.
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Cookies + Cream Cookies
by Christine
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons cornstarch
- 1 ½ stick unsalted butter room temperature (¾ cup)
- ¾ cup white sugar
- ½ cup light brown sugar
- 1 whole large egg + 1 yolk
- 1 teaspoon vanilla extract
- 1/3 cup white chocolate chips
- 1/3 cup semi sweet chocolate chips
- 6 Oreos, chopped
In a small bowl, whisk together all purpose flour, baking soda, salt, and cornstarch.
In a mixing bowl, add the room temperature butter, brown sugar, and white sugar. Beat for about a minute or two until light and fluffy using a hand mixer or stand mixer fitted with a paddle attachment. Add the egg, egg yolk, and vanilla extract. Beat again until smooth. Scrape the sides of the bowl as necessary. Add the dry to the wet and combine until a dough forms. Mix in the Oreos, semi sweet chocolate chips, and white chocolate chips. Then let the dough rest at room temperature for 20 minutes.
Preheat oven to 350°F. Line a sheet pan with parchment paper. Scoop out portions of the dough about the size of 1/4 to 1/3 measuring cup. Make sure to space them apart, 6 cookies per sheet. You can use a large ice cream scoop to portion it.
Pop in the oven to bake for about 11 to 12 minutes until the edges are golden and the center is still a bit soft. The cookies will continue baking out of the oven on the hot pan. Leave them on the pan for about 10 minutes or until firm before transferring them to a cooling rack to finish cooling and enjoy!
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Peanut Butter Cookies + Sugar Cookies
by ConsueloThese were Pillsbury ready to bake! If you didn’t tell me I wouldn’t know. Always solid in a pinch!
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Chocolate Peanut Butter Pretzels
by Rachelle
- Dark Chocolate Candy Melts (from Michael’s or Joann)
- Peanut Butter Pretzel Nuggets (I used Utz brand from Jewel)
- Sprinkles
Place the chocolate or candy melts in a microwave safe bowl. Microwave in 30 second increments or until chocolate is melted. Stir until smooth.
Use a fork to coat each pretzel in chocolate, then tap the fork against the side of the bowl to remove excess chocolate.Slide each pretzel off the fork onto parchment paper, then top each pretzel with sprinkles, while the chocolate is still wet.
Let the pretzels sit until dry. Serve, or store in an airtight container for up to 2 weeks.
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Cream Cheese Cherry Thumbprints and Chocolate Cherry Thumbprints
by Aunt Connie
Cream Cheese Cherry Thumbprint
- 1 stick unsalted butter – softened
- 8 oz cream cheese – softened
- 1 cup light brown sugar – packed
- 1 egg
- 1 tsp. almond extract
- 1/2 tsp. vanilla extract
- 2 cups all purpose flour
- 1/2 tsp. salt
- 20 oz. jar maraschino cherries – drained and patted dry
- 1/2 cup white chocolate chips
Chocolate Cherry Thumbprints
- 1/2 cup butter softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 1/2 cups all purpose flour
- 2/3 cup cocoa
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 teaspoons cherry juice (from maraschino cherry jar)
- 30–36 jarred maraschino cherries
- 1/4 cup semi sweet chocolate chips
- 2 tablespoons sweetened condensed milk
- 1 tablespoon cherry juice (from maraschino cherry jar)
Preheat oven to 350 degrees. Cream butter and both sugars with a mixer. Add eggs one at a time and mix in.
Combine flour, cocoa, salt, baking powder, and baking soda in a medium bowl. Add 1/2 cup dry mixture to butter mixture at a time. Blending after each addition just until combined and scraping the side of the mixer bowl as needed. Add vanilla and 2 teaspoons of cherry juice and mix just until combined. Remove bowl from mixer and refrigerate for 30 minutes
Butter hands and roll dough into 1-inch balls. Place on a cookie sheet covered with parchment paper. Using a thumb press a small indentation in the center of each cookie and place a maraschino cherry in the hole.
Bake for 10 minutes. Melt chocolate chips and sweetened condensed milk on low. When melted add 1 tablespoon of cherry juice. Drizzle over cooled cookies.
Notes:
- Cream the butter and sugars until light and fluffy.
- Use good quality cocoa. It really does make a difference.
- Cover baking sheets with silicone mats or parchment paper.
- Preheat the oven and load the cookies on the middle rack so the heat is as even as possible.
- Use your thumb to press a small indentation in the cookie before baking. You want the cherry to be very prominent so it is just a slight impression to get the cherry to cradle on the top of the cookie.
- The fudge topping is semi-soft so serve in a single layer.
- If you must have a stackable cookie replace the chocolate drizzle with melted chocolate. Melt 2/3 cup of chocolate morsels according to package instructions. Drizzle and then allow to cool until set.
- Store in an airtight container for up to 3 days at room temperature or up to 6 days in the refrigerator.
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Charcuterie! Charcuterie! Charcuterie! I learned quickly in the first few cookie parties that we must have savory food too. Lots of tummy aches those first years!
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Everything Bagel Cheeseball
The cheeseball everyone was raving about was made with Wind & Willow Everything Bagel Mix. I blended one packet with one block of cream cheese, shaped it into a ball and refrigerated it. Before serving, I rolled it in shopped smoked almonds.
I was introduced to this wonder at Jess’s baby shower and immediately found it online and bought it. You can get it on Amazon and there are two packets per package!
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Dill Dip
- 1 c mayonnaise
- 1 c sour cream
- 1 1/2 tsp dried parsley
- 1 Tbsp grated onion
- 1 Tbsp dried dill weed
- 2 tsp bon appetit seasoning
In a medium bowl mix all together, cover, and refrigerate overnight.
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Hot Apple Cider
- 1/2 gallon apple cider
- 1/2 c. brown sugar
- 1 tsp. whole cloves
- 1 tsp. whole allspice
- 2-3 cinnamon sticks
Combine all ingredients. Simmer 20 minutes. Drink.
Helpful hints: Put spices in a tea ball so that they don’t have to be strained out. Captain Morgan is fabulous to add to the cider. Also can be put into a crockpot and kept on low all day (after simmering). This will fill the house with a great spicy aroma.
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JINGLE JUICE
by Rachelle
- 4 c. Cran-Apple Juice
- 2 bottles red moscato
- 1 bottle prosecco
- 1/2 c. vodka
- 2 c. frozen cranberries
- 1/3 c. mint leaves
- 1/2 c. sugar, for rimming glasses
- 2 limes, sliced into rounds
Using a wedge of lime, wet the rim of your glasses. Dip in sugar until coated.
Combine all ingredients in a punch bowl, stir together and serve.