14th Annual Cookie Party Recipes

Here are the recipes from the 14th Annual Cookie Party. See also, recipes from other years:

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1st Place
Brown Butter Chocolate Chip Cookies
by Joann

Joann and I met over the summer at the Kilbourn Park Garden Party. This was her first time at the Cookie Party and she took top prize! Joann said she browned the butter with her good luck charm, 4-month-old Scarlett, on her shoulder!

  • 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

Preheat oven to 350. Grease and flour a bundt cake pan.
In an electric mixer, combine the following ingredients:
  • 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
Pour into pan and bake for 50 minutes.

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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.

Heat oven to 350°F. Lightly grease cookie sheet. On floured surface, roll dough 1/8 inch thick. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on cookie sheet.
Bake 10 to 12 minutes or until no indentation remains when touched (for a softer, chewier cookie, bake 8 to 10 minutes). Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
In large bowl, stir together all frosting ingredients until smooth and spreadable. Decorate cookies with frosting.

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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.Rice Krispie® WreathsI 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
Preheat oven to 350 degrees. In a large mixing bowl, add the butter, cream cheese, and brown sugar and mix until everything is creamed together. Add in the egg, almond extract, and vanilla extract and continue to mix until well combined.
In a medium sized bowl, add the flour and salt and mix together. Slowly add the flour mixture into the wet ingredients and mix until well combined.Cover the bowl and chill for several hours.
Using a small cookie scoop, scoop 1-inch balls and roll them into balls. Place the dough onto your cookie sheet and press a small well into the tops of them with your thumb.
Grab a maraschino cherry and gently squeeze it in a paper towel, to make sure it’s not wet, and place it into the well of your cookie.
*Note – If the cherries are still wet they will leave red stains around the top of your cookies.
Bake for about 12 minutes and cool completely on a cooling rack.
Once all of the cookies are baked and cooled, place the white chocolate chips into a microwave safe bowl. Microwave the chocolate for 20 seconds, stir and then microwave 5-7 seconds at a time until the chocolate is all melted. Pour the melted chocolate into a baggie, snip the end just very slightly and drizzle the chocolate all over your cookies. Let the cookies sit for a few minutes so the chocolate can set.

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)
  • 3036 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.

 

 

Rachelle’s 14 Annual Cookie Party Recipes

12th Annual Cookie Party Recipes

Here are the recipes from the the 12th Annual Cookie Party. See also, recipes from other years:

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1st Place
Fresh Raspberry Lemon Cookies
by Stephanie

This is Stephanie’s first win! Her mom and sister have also won, so now each person in their family has taken top prize!

For the cookies

  • 4 tablespoons butter, softened
  • 4 tablespoons butter flavored
  • shortening*
  • 1 cup white sugar
  • zest from 1 lemon**
  • 1 tablespoon fresh lemon juice
  • 1 large egg
  • 2 cups all purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cup frozen raspberries, still frozen

For the glaze

  • 3 tablespoons fresh lemon juice
  • 1 and 1/2 cups powdered sugar, or more
    fresh raspberries, to garnish

Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat. Don’t get the raspberries out of the freezer yet, leave them in until the very last minute.

In a large bowl or stand mixer, beat together the butter and shortening for 1-2 minutes, scraping the sides and bottom. Add the sugar and lemon zest and beat well, another 1-2 minutes, until fluffy. Add 1 tablespoon lemon juice and the egg. Beat well.

Add 2 cups of flour but don’t mix yet. Use a small spoon to stir the baking powder, baking soda, and salt into the flour. Beat until almost combined (It will have formed a dough but there might still be streaks of flour.)

Get the raspberries out of the freezer. Measure out 3/4 cup onto a cutting board and chop roughly with a sharp knife. You want each raspberry to be at least chopped in half but not much more than that. Break up any big clumps.

Carefully stir the raspberries into the dough with a spatula or wooden spoon. Don’t over mix; you want there to be sections of lemony dough that don’t have raspberries in them. If you mix too much it will turn all the dough pink.

Use a cookie scoop to immediately shape all the dough. You should get about 15 cookies. Add 6-8 to the prepared pan, at least 2 inches apart.

Bake at 350 for 14-15 minutes, or until the edges have barely turned golden. Make sure that the top of the cookie is not too shiny. If it still looks raw in the middle, leave it in for another couple minutes.

Once you have the cookies in the oven, immediately shape the other cookies and place on a plate or another prepared baking sheet, if it will fit in your freezer. Place the plate in the freezer (otherwise the raspberries will start melting and get liquid everywhere. You need them to go in the oven frozen.)

Bake the remaining cookies right away once the oven is free. Bake them the same amount of time.

If you want to save the other cookies for later, transfer the shaped dough to a ziplock freezer bag. You can freeze it for up to 2 months. (I do this with all my cookies! Cookie dough freezes beautifully.) Don’t thaw before baking. Just plop them on the pan and throw it in a preheated oven. You might need to increase the baking time by a couple minutes.

Let baked cookies set on the pan for 5 minutes, then transfer to a cooling rack. Let cool completely. You can speed this up by putting them in the fridge or freezer if you want.

Make the glaze: in a small bowl combine 3 tablespoons fresh lemon juice (about 1 lemon) and the powdered sugar. Add more lemon juice or powdered sugar to get the consistency you want. (I like my glaze a little thick.) Use a spoon to glaze the cookies. Let the frosting set at room temperature. Top each cookie with a fresh raspberry.

These cookies are best served on the day you make them. Store leftover cookies in the fridge.

Recipe from The Food Charlatan

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2nd Place
Butta Cookies
by Sara J.

The recipe for these cookies is a closely-guarded family secret. All I know is that they have a lot of butter! They were so good and melted in your mouth!

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3rd Place [tie]
Salty B Fudge
by Emily L.

  • 3 c choc chips
  • 1 can sweetened condensed milk
  • 1tsp vanilla
  • 1/2tsp salt
  • 1+ cup crushed pretzels
  • 1 cup sugar
  • 1 stick butter
  • 1/2 cup cream
  • Course ground sea salt
  • Bourbon

Line square baking pan with parchment paper and grease it (I use coconut oil).

Melt choc chips and sweetened condensed milk together in double boiler until smooth. Remove from heat and stir in vanilla and salt. Pour into pan.
Press 1 cup crushed pretzels over top.

Heat sugar over high heat in heavy bottom pan until it melts, swirling it so it doesn’t burn.
Slice butter into tablespoons and whisk into hot sugar one at a time. Slowly whisk in cream.

Stir and cook until reaches soft ball stage on candy thermometer. Remove from heat and stir in Vanilla and splash of bourbon.Pour over fudge/pretzel layer.

Sprinkle a few more crushed pretzels on top and crack some sea salt on there too. Leave them to cool, use parchment paper like a sling to pull them from pan and slice into little squares.

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3rd Place [tie]
Chocolate Dipped Potato Chips
by Jill D.

  • 12 ounces good-quality melting chocolate
  • 24 ruffled potato chips (dig out the whole ones)
  • Sea salt, to taste

Melt the chocolate in a double boiler or the microwave. Dip each chip two-thirds of the way into the melted chocolate, then set on waxed paper and sprinkle with a tiny bit of sea salt Allow to sit at room temperature until the chocolate is totally set, about 2 hours, or in the fridge for 15 minutes if you need to hasten it along.

Recipe from Food Network

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Dark Chocolate Pistachio Slice and Bake Cookies
by Stacy

  • 1 cup unsalted pistachios, shelled
  • 4 ounces unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 and 1/2 cups all-purpose flour
  • 8 ounces dark chocolate, chopped

Place the pistachios in a small bowl and cover with water; set aside for 30 minutes.
Drain the pistachios well and place them on a paper towel to air dry while you assemble the cookie dough.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine the butter and sugar and beat on medium-high speed until pale and fluffy. Add in the egg and beat until combined. Add in the flour and pistachios and beat until combined. Your dough should be stiff.

Sprinkle 2 Tablespoons of flour over a clean work surface. Scrape the cookie dough onto the surface and gently knead it for 30 seconds. Divide the dough in half, then roll each portion of cookie dough into a log that’s roughly 2″ in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours (or up to 5 days).

When you’re ready to bake, preheat the oven to 350 degrees (F). Line a large baking sheet with parchment paper or a Silpat baking mat.

Remove the dough from the fridge and place it on a cutting board. Using a sharp knife, slice the logs of cookie dough into 1/4″ rounds. Place the cookies 1/2″ apart on the prepared baking sheet, and bake for 10 to 12 minutes, or until lightly golden. Remove the oven and place the pan on a cooling rack. Cool for at least 15 minutes before removing.

In the meantime, make the chocolate coating. Melt the chopped chocolate in a double boiler or in the microwave. If using the microwave method, place the chopped chocolate in a medium heat-proof bowl. Melt in the microwave, on low power, in 15 second increments, stirring after each increment until completely melted and smooth.

Dip each cookie halfway into the chocolate then return to the lined baking sheet. Sprinkle with sea salt or additional chopped pistachios, if desired. Allow the chocolate to set before serving. To speed this up, place the baking sheet into the refrigerator. Once set, serve and enjoy! These are really good with coffee or tea.

Recipe from: Baker by Nature

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Peppernuts
by Emily P.

  • 1/2 cup white sugar
  • 1/3 cup dark Karo Syrup
  • 2/3 cup molasses
  • 1 egg
  • 1 cup shortening
  • 1 teaspoon baking soda dissolved in 2 Tablespoons hot coffee
  • 1 1/2 – 2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 4 cups flour
  • Mix together first 9 ingredients, then add flour. Stir together well. Chill as needed until the dough can be rolled out.

Roll out on floured surface; sprinkle with colored sugar, if desired.

Cut into small circles. I use the inside portion of a doughnut hole cutter.

Bake for 10 minutes at 350 degrees.

Store in a sealed container. The cookies will harden.

Serve by placing on a spoon and dunking in hot coffee.

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Toffee
by Jill B.

Family Recipe!

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Peanut Brittle
by Amanda

  • 2 cups sugar
  • 1 cup light corn syrup
  • 1/2 cup water
  • 1/2 cup (1 stick) butter, cut up
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups unsalted dry roasted peanuts
  • 1 teaspoon baking soda

Line 1 (18×13-inch) baking sheet with baking parchment paper (NOT wax paper), silicone baking liner, or butter well. Set aside.

In a medium heavy saucepan combine sugar, corn syrup and water. Bring to a boil over medium-high heat, stirring occasionally, until sugar is dissolved.

Insert candy thermometer, being careful not to let it touch the bottom of the pan.
Add butter; continue cooking, stirring occasionally.

When candy thermometer reaches 280-degrees F, stir in salt, vanilla extract and peanuts; continue cooking, stirring constantly. Be careful as the additions will cause mixture to bubble up.

When candy thermometer reaches 300-degrees F, remove pan from heat and stir in baking soda. Be careful as baking soda will cause mixture to foam up.

Quickly and carefully pour mixture onto prepared baking sheet. Using a rubber spatula, quickly spread brittle evenly across baking sheet. Allow to cool.

Once brittle has completely cooled, break into pieces, and store in air-tight containers for up to 2 weeks.

Recipe from She Wears Many Hats

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Dark Chocolate Pecan Toffee and Milk Chocolate Almond Toffee
by Amanda

  • 2 cups butter
  • 2 cups white sugar
  • 1/4 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1 cup finely chopped almonds

In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.

While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften.

Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

Recipe from All Recipes

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Andes Mint Chocolate Chip Cookies
by Beth

  • 1 c. butter softened
  • 1 1/2 c. sugar
  • 2 eggs
  • 1 1/2 tsp. peppermint extract
  • a few drops of green green food coloring I used about 3 drops, use how many you want to make the cookies the color green you like
  • 3 c. flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. cream of tarter
  • 1/4 tsp. salt
  • 6 oz. Andes Creme de Menthe Baking Chips
  • 6 oz. semi-sweet chocolate chips

Cream butter and sugar for about three minutes. It should be fluffy. Add eggs, green food coloring and peppermint extract. Cream for another 2-3 minutes.

Measure dry ingredients in a separate bowl or sifter. Add dry ingredients to creamed mixture. Mix until combined. Add mint and chocolate chips. Gently stir to until incorporated. Line baking sheet with parchment paper. Drop cookies using a 2 Tablespoon size cookie scoop.

Bake at 350 degrees for about 10 minutes. Watch for the cookies to begin cracking. Let cool on baking sheet for a few minutes. Transfer to cookie rack and finish cooling.
Note: If you choose to use a smaller cookie scoop reduce baking time to 8 minutes.

Recipe from Little Dairy on the Prairie

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Vegan Sugar Cookies
by Chelsea

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Salted Dark Chocolate Shortbread
by Rachelle

  • 1 cup plus 2 tablespoons (2¼ sticks) cold salted butter, cut into ½-inch pieces
  • ½ cup granulated sugar
  • ¼ cup (packed) light brown sugar
  • 1 teaspoon vanilla extract
  • 2¼ cups all-purpose flour
  • 6 ounces semisweet or bittersweet dark chocolate, chopped (but not too fine, you want chunks, not thin shards of chocolate)
  • 1 large egg, beaten to blend
  • Demerara sugar (for rolling)
  • Flaky sea salt

Using an electric mixer and a medium bowl or a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, brown sugar, and vanilla on medium-high speed until super light and fluffy, 3–5 minutes.

Using a spatula, scrape down sides of bowl. With mixer on low speed, slowly add flour, followed by chocolate chunks, and beat just to blend.

Divide dough in half, then place each half on a large piece of plastic wrap. Fold plastic over to cover dough and protect your hands from getting all sticky. Using your hands (just like you’re playing with clay), form dough into a log shape; rolling it on the counter will help you smooth it out, but don’t worry about getting it totally perfect. Each half should form logs that are 2–2¼” in diameter. Chill until firm, about 2 hours.

Preheat oven to 350°. Line a rimmed baking sheet (two, if you’ve got ’em) with parchment paper. Brush outside of logs with egg wash. Roll logs in demerara sugar (this is for those really delicious crispy edges).

Slice each log into ½”-thick rounds. Arrange on prepared baking sheet about 1″ apart (they won’t spread much). Sprinkle with sea salt. Bake cookies until edges are just beginning to brown, 12–15 minutes. Let cool slightly before eating them all.

Do Ahead: Cookie dough can be made 1 week ahead. Tightly wrap in plastic and chill, or freeze up to 1 month. Cookies can be baked 5 days ahead. Store in plastic wrap or an airtight container.

Recipe from Bon Appetit

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Potato Chip Clusters
by Rachelle

  • 9 ounces white baking chocolate, chopped
  • 2 cups coarsely crushed ridged potato chips
  • 1/2 cup chopped pecans

In a large microwave-safe bowl, melt white chocolate. Stir in potato chips and pecans. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set.

Recipe from Taste of Home

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Mint Chocolate Rice Krispie Treats
by Kelly

Custom recipe that Kelly made up!

  • 3 tablespoons butter or margarine
  • 1 package (10 oz., about 40) JET-PUFFED Marshmallows
  • 3 tsp peppermint extract (or to taste)
  • White chocolate morsels (optional)
  • Sprinkles (optional)
  • White chocolate pretzels (optional)

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Add peppermint extract to marshmallows and stir evenly. Remove from heat.

Add Kellogg’s Cocoa Krispies cereal. Stir until well coated.

Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Or in cupcake tin with cupcake paper, scoop to fill to top.

Once cooled, melt and drizzle white chocolate morsels on top. Sprinkle and add pretzel.

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Molasses Crinkles
by Simonie

  • 3/4 cup Crisco
  • 1 cup brown sugar (packed)
  • 1 egg
  • 1/4 cup molasses
  • 2 1/4 cups (260 g) all-purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon table salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger

Cream Crisco and sugar together until smooth. Add everything else except flour and blend well. Then add flour a cup at a time, mix until blended.

Roll into walnut sized balls and dip one side in sugar. Place sugar side up on cookie sheet. Bake at 375 degrees for 7-9 minutes (check after 7), until crinkles/cracks form. Cool slightly on cookie sheet before transferring with spatula to plate to completely cool. Then immediately put in air tight container.

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White Chocolate Macadamia Nut Cookies
by Jessica

  • 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, softened
  • 1 cup light brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 teaspoon vanilla extract
  • 11 oz vanilla white baking chips
  • 1 cup chopped macadamia nuts

Preheat oven to 350 degrees and lightly grease baking sheet.

Mix flour, baking soda and salt together and set aside. Cream together the butter and sugars until light and fluffy. Add the vanilla and the eggs one at a time until incorporated. Add the dry ingredients and mix together until just combined.

Mix in the white baking chips and the macadamia nuts and place dough in the refrigerator for an hour.

Drop rounded tablespoons 2″ apart onto prepared baking sheet. Bake 10 – 12 minutes or until edges are golden brown.

Recipe from baking chips package.

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Salted Caramel Pretzel Snickerdoodles
by Liz

  • 2 sticks (1 cup) salted butter, at room temperature
  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups chopped chocolate covered caramels or chocolate chunks
  • 1/3 cup cinnamon sugar
  • 1 cup mini pretzel twists crushed
  • flaky sea salt, for sprinkling

Add 1 stick butter to a small saucepan set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Stick in the freezer to chill, 10-15 minutes, but no longer.

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a large mixing bowl, beat together the remaining 1 stick butter, the cooled browned butter, brown sugar, and granulated sugar until combined. Beat in the eggs, 1 at a time, until combined. Add the vanilla, beating until creamy. Add the flour, baking soda, and salt. Fold in the chocolate caramels.

Roll the dough into rounded 1 tablespoon size balls and then roll through the cinnamon sugar. Place 3 inches apart on the prepared baking sheet. Gently push a few crushed pretzel pieces into each dough ball (see above photo).

Transfer to the oven and bake for 7 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 1-3 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.

Recipe from Half Baked Harvest.

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Buckeye Fudge
by Emily L.

  • 1 cup Peanut butter
  • 2 sticks of Butter
  • 1 teaspoon vanilla
  • 31/2 cups Powdered Sugar
  • 1 1/2 cups Chocolate Chips
  • 1/2 can (7oz) sweetened condensed milk

Line square baking pan with parchment paper or foil and grease it (I use coconut oil).

Melt butter and peanut butter together and stir until smooth. Remove from heat and stir in vanilla and then stir in powdered sugar one cup at a time until fully incorporated. Press into prepared pan.

Melt choc chips and sweetened condensed milk together in double boiler until smooth.
Pour over top of peanut butter layer. Crack some course sea salt on top. Leave to set up several hours until firm. Remove from pan and cut into tiny cubes.

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Minty Grinch Clusters
by Mary

  • 2 12 oz. bags of green candy melts
  • 6 oz. white baking chocolate
  • 2 cups dry roasted peanuts salted
  • 3/4 tsp mint extract
  • 1/2 cup broken candy canes

Place the green candy melted and baking chocolate into a crockpot set on LOW.

Heat in the crockpot for 1 hour, or until melted. If you know that you have a crockpot that runs hot, make sure to stir every 20 minutes or so.

Stir in the peanuts and the mint extract.

Drop by tablespoonfuls onto waxed paper. Sprinkle with the broken candy cane. Let sit until completely cooled. Store in a sealed container or freeze.

Recipe from The Kitchen Magpie

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Smore’s Chocolate Chip Cookies
by Becky

  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1-1/4 cups graham cracker crumbs (about 20 squares)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 2 cups (12 ounces) semisweet chocolate chips
  • 24 to 28 large marshmallows

In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, graham cracker crumbs, baking soda, salt and cinnamon; gradually add to creamed mixture and mix well. Stir in chocolate chips.

Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° until golden brown, 8-10 minutes. Remove to wire racks to cool.

Place 4 cookies bottom side up on a microwave-safe plate; top each with a marshmallow. Microwave, uncovered, on high until marshmallows begin to puff, 10-15 seconds (do not overcook). Top each with another cookie. Repeat.

Note: Becky used the broiler, not the microwave!

Recipe from Taste of Home

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Chocolate Chip, M&M, Sprinkle Cookies
by Huyen

  • 1 cup brown sugar
  • 1 cup sugar
  • 1/2 cup butter
  • 1/2 cup oil
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 3 cups flour
  • 1/2 cup sprinkles (or mini chocolate chips)
  • 1 cup M&Ms

Preheat oven to 350. Cream butter, oil and sugars. Add eggs and beat until fluffy.

Add baking soda, salt, powder, vanilla and flour. Mix well.

Fold in sprinkles. Use cookie scoop to put on greased cookie tray. Top with 4-5 M&Ms.

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Salty Oatmeal Chocolate Chunk Cookies
by Vanessa

  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 3/4 cup light brown sugar, lightly packed
  • 3/4 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 extra-large eggs, at room temperature
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 1/4 cups old-fashioned oats, such as Quaker
  • 3/4 pound bittersweet chocolate, such as Lindt, chopped in chunks
  • 3/4 cup dried cranberries
  • Fleur de sel
  • Preheat the oven to 375 degrees F. Line 3 sheet pans with parchment paper.

In an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed for 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. On low speed, add the vanilla, then the eggs, one at a time. Scrape down the bowl again.

Meanwhile, sift the flour, baking soda, and salt into a medium bowl. Mix in the oats. With the mixer on low, slowly add the flour mixture to the butter-sugar mixture. Don’t overbeat it! With a rubber spatula, stir in the chocolate and cranberries until the dough is well mixed. With a 1 3/4-inch ice cream scoop (or two spoons), scoop round balls of dough onto the prepared sheet pans. Sprinkle lightly with fleur de sel. Bake for 10 to 12 minutes, until nicely browned. Serve warm or at room temperature.

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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.

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HOT APPLE CIDER
by Rachelle

  • 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.

Recipe From: Julene / Chicagoist

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VEGGIES WITH DILL DIP
by Rachelle

  • 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.

From: Memory (with the aide of recipes from Yummily and All Recipes)

 

Thanksgiving in Las Vegas

Dallas’s parents and a lot of his family go to Las Vegas for Thanksgiving every year. And they have for many years. Las Vegas is pretty central for people on the mainland and people in Hawaii to meet up. I’ve gone 2x before [2007, 2009]. It’s been 10 years since I’d been to Las Vegas. We miss seeing Dallas’s family for Thanksgiving or Christmas. But with Makai we weren’t sure. We decided to go and see how Vegas would be with a kid. I think it was harder for Dallas than for me.

We stayed at the Paris Hotel + Casino, which I really liked. It was fun, plus it was not HUGE, so it was easier to manage where things were. Makai really liked it too! Dallas’s parents stayed at Tuscany, where they get comped a lot. Caroline, Jose and Grace drove up from Arizona and stayed at the MGM Grand.

After we landed and settled in and had lunch with Dallas’s parents, we went to the Marvel Avengers S.T.A.T.I.O.N Exhibit. I don’t know if it was worth the price (what is in Las Vegas?) but it was fun and interesting and Makai LOVED it.

We had breakfast at Le Cafe Ile St. Louis at the Paris Hotel. I had this amazing crepe. I’d been promising Makai for weeks that the Paris Hotel would have a French cafe where he could get his favorite breakfast pastry: Chocolate croissant. Glad they delivered on that. Makai loved it so much that he yelped out, “This must be my lucky day!”

Makai and I didn’t have anywhere to be after breakfast. We were going for a walk through the Paris Hotel and since it’s connected to Bally’s, we walked a lot in there too. We happened upon the monorail and took it for a spin to the end and then back. Makai loved it!

Kathy and I took Makai to M&M’s World, which was huge! Makai had fun picking out a custom mix of M&Ms to take home.

We were then walking to Hershey’s Chocolate World and actually bumped into Jose, Caroline and Grace coming out of the Hershey’s Store! We were getting tired and it was starting to rain, so we only spent a short time in the Hershey Store.

That night we had Thanksgiving dinner at Triple George Grill with all the family that was in town. I wish we’d have mixed up a little more, because we ended up sitting and talking to Dallas’s immediate family and the relatives from the Chicago area, instead of the Hawaii relatives! It was great to see and talk to Aunty Mary, Dallas’s grandma’s sister. At our table were Dalals, George, Kathy, Grace, Caroline, Jose, Aunty Gail, Makai and me. At the other table were the Hawaiian relatives.

George and Kathy had a bigger room at the Tuscany, with a living area and a small kitchen. Makai and Grace had a sleepover there that night.


Dallas and I were in no rush in the morning, so we had breakfast at Mon Ami Gabi in the Paris Hotel. It was delicious.

Then we headed over to pick up Makai. I had printed off all the photos from our trip to Hawaii earlier in the year and Makai and Kathy were looking at them.

Makai wanted to know why he couldn’t play any of the cool video games!

We took Makai to the Shark Reef Aquarium at Mandalay Bay. It was an aquarium somehow set up inside the hotel. It was very busy, but still pretty interesting. Makai really liked it.

Makai got a stuffed shark while we were waiting in line for the exhibit. He was afraid of this poster for some reason, so Dallas was teasing him.


Makai really enjoyed looking at and walking in the really themed hotels and casinos. Excalibur, Luxor and New York, New York were some favorites.

Uncle Bob and Aunty Helen came to Las Vegas and we met up with them for dinner at Rao’s in Caesar’s Palace. The last time we saw Uncle Bob, Makai told us he looked just like Grandpa C. So we played a trick on him. He wasn’t paying attention when Uncle Bob was at the host stand checking into the restaurant. I was like “Makai, go up by grandpa.” So Makai was standing right next to him. Then George walked up and Makai was freaked out because there were TWO GRANDPAS! The dinner was really great and it’s always fun to catch up with any Hawaii relatives, because we don’t get to see them very often!

Makai and I left Las Vegas on Saturday to go back to Chicago. Jill’s parents live in Las Vegas to Jill, Brian and Halle were there visiting them. Then Chad and his dad flew in for a few days after Thanksgiving, so Dallas stayed til Sunday to have some “adult Las Vegas” fun.

I think the trip, overall, was fine. But you had to be in the right mindset and not expect to stay out all night in Las Vegas or not expect to hang out in a casino all day when you have a kid to look after. We will see what happens in 2020 and if we go again!

Kaunish’s Going Away Lunch

Sadly and unexpectedly, this is Kaunish’s last week. He’s been a great advisor to me for the past couple years that I’ve been at Quikorder. He will be missed by all!!

Row 1: Evan, Mayur, Andrew, Kate, Imran, David, Mary, Allison, Casey
Row 2: Andrew, David, Nick, Sampath, Anton, Kaunish, Elric, Mara, Janet, Rachelle
Row 3: Christina, Eric, Sean, Jatan, Juan, Max
Row 4: Kishore, Harish, Tanya, Madhan, Paul, Matt, Tom

 

Team Lunch at Bill’s Burger Bar


Steve, Kaunish, Mary, Chris, Mayur, Rachelle, Umesh, Erik, Elric, Kishore, Vinay

Rachelle, Umesh, Erik, Elric, Kishore, Vinay, Steve, Kaunish, Mary, Mara, Chris, Mayur

I’ve been on this team for about 14 months and am moving on to a new team. Happy/sad. We all went out to lunch at Bill’s Burger Bar, which was really good and the staff was very friendly.

To be healthy I ordered the grilled chicken sandwich with a side salad instead of fries and this is what came out!!!!!

Later on, Umesh surprised me with a gift – a gorgeous scarf from India!