Tuesday, 18 December 2012

Cookie Exchange Part 1

I organized a cookie exchange at work with Christmas music and everything!  We all baked goodies and brought them to exchange. It was a lot of fun and we got to share where the recipes came from.  I thought it would be nice to share these tasty recipes with everyone.  I tasted all of them and they were delicious! I hope you have fun making these as I did eating them!

Two Grandma’s Gingersnaps
From Helen

Grandma Grace’s Gingersnaps


1 cup white sugar + extra for rolling the dough in

1 cup brown sugar

½ cup cold water

1 cup dark molasses

1 cup shortening or butter

3 tsp baking soda

2 tsp ginger

4 ½ cups flour


1.  Preheat oven to 350 degrees F.

2.  Mix all ingredients and roll into balls.

3.  Roll balls in sugar ad place on baking sheet.

4.  Bake for 12-15 minutes.

5.  Cool on racks.

Grandma Norma’s Gingersnaps

Make 3-4 dozen


¾ cup butter

1 cup white sugar

1 egg

4 Tablespoon molasses

2 teaspoon baking soda

2 cups flour

1 teaspoon each of ground ginger, cinnamon, clove

½ teaspoon salt


1.  Preheat oven to 350 degrees F.

2.  Cream butter and sugar.

3.  Beat in egg, then molasses.

4.  In another bowl, mix together flour, spices, salt, and soda.  Add to wet ingredients and mix.

5.  Form balls and roll in sugar.

6.  Place on an ungreased baking sheet and bake for 10-12 minutes.

7.  Cool on sheet for 5 minutes, then cool on rack.

“Mud & Snow” Whole Grain Shortbread

By Michael

Makes about 50 2-inch diameter cookies

4 cups whole grain flour

2 cups unbleached all-purpose flour

1 ½ cups sugar, or to taste

¾ teaspoon salt, or to taste

3 cups unsalted butter, softened

6 teaspoon vanilla extract, or to taste

¼ cup dark chocolate shredded, or to taste

2 Tablespoon icing sugar, or to taste


1.  Mix dry ingredients (except for chocolate & icing sugar) together in a large bowl.

2.  Add wet ingredients to the bowl.

3.  Gently and gradually incorporate all the ingredients with your hands until mixture can be shaped into a large smooth ball. If mixture is too crumbly, add a bit more softened butter. If mixture is too wet, ad a bit more flour.

4.  Preheat oven to 325 degrees Fahrenheit.

5.  Roll out ball over a large flat smooth surface to just under ¼ inch thickness.

6.  Use a cookie shape to make the cookies.

7.  Sprinkle chocolate over the top of the cookies.

8.  Place on baking sheet & bake for approx. 30 minutes, checking underside & turning every 10 minutes.

9.  Take cookies out of the oven & let cool on a tray.

10.When cookies are cooled down, dust icing sugar over their tops.

Lavender Shortbread Cookies

By Lindsay Zibrik

Yields: 2 dozen.


1 ½ cups butter, softened

2/3 cups granulated sugar

¼ cup confectioners sugar, sifted

2 Tbsp. fresh or dried lavender, finely chopped

1 Tbsp. fresh mint leaves, chopped (optional)

1 tsp. - 1 Tbsp. lemon zest, grated and chopped (adjust to taste)

2 ½ cup all-purpose flour

½  cup cornstarch

1/4 tsp. salt

1. Cream butter and sugars. Mix in lavender, mint and lemon zest. 
2. Combine flour, cornstarch and salt. Mix dry ingredients into butter mixture until well blended. 
3. Divide dough into 2 balls, wrap in saran wrap and flatten to 1" thick. Refrigerate until firm (approx. 1 hour). 
4. Preheat oven to 325°F. Roll out dough on a lightly floured surface to 1/4" thickness. Cut cookies and place on cookie sheets (or use a cookie press, if desired). 
5. Bake 18-20 minutes until cookies are just starting to brown - do not over bake!

Stay tuned for Part 2!

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