Cookie Exchange Part 2

Part two of the cookie exchange post.  Here are some more recipes from the cookie exchange I did at work.  Enjoy!

 

Brownie Thins 

Adapted by Katherine from here.

Ingredients

6 Tablespoons unsalted butter, cut into pieces

2 oz unsweetened chocolate, chopped

½ cup sugar

1 large egg

3 Tablespoons +1 teaspoon whole wheat flour

¼ teaspoon vanilla extract

¼ teaspoon almond extract

Pinch of coarse kosher salt

Nonstick vegetable oil spray

¼ cup chopped almonds

Directions

1. Position rack in lowest third of oven; preheat to 350°F. Butter 2 baking sheets.

2. Place butter and chocolate in medium microwave-safe bowl. Microwave on medium-high power until almost completely melted, about 1 minute. Whisk until smooth.

3. Add sugar and egg; whisk until smooth, about 1 minute.

4. Add flour, both extracts, and salt; stir just to blend. Let batter stand 10 minutes.

5. Scoop rounded teaspoonfuls batter onto prepared baking sheets, spacing apart (12 per sheet). Spray sheet of plastic wrap lightly with nonstick spray. Place, sprayed side down, over cookies. Using fingers, press each mound into 2 ½ to 2 ¾  inch round. Remove plastic wrap. Sprinkle pistachios over rounds.

6. Bake cookies, 1 sheet at a time, until slightly darker at edges and firm in center, about 7 minutes. Cool on sheet 2 minutes. Transfer cookies to rack; cool completely.

Coconut Macaroons

Made by Evelyn from here.

Ingredients

1 (14 ounce) can sweetened condensed milk

1 egg white, whipped

2 teaspoons vanilla extract

1 ½ teaspoons almond extract

14 oz flaked coconut

Directions

1.  Preheat oven 325 degrees F. Line baking sheets with foil; grease and flour foil. Set aside.

2.  In large bowl, combine condensed milk, egg white, extracts and coconut an mix.

3.  Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mound with a spoon.

4.  Bake 15 to 17 minutes or until lightly browned around edges.

5.  Immediately remove from baking sheets (macaroons will stick if allowed to cool); cool on wire racks. Store loosely covered at room temperature.

Pikekyss (directly translated: little girl kisses)
Walnut Meringues

By Anette

Yield: about 40 meringues

Ingredients

4 egg whites

275 grams sugar

½ - ¾ cup chopped walnuts*

* Traditionally pikekyss are made with walnuts or almonds, but you can use any other nut, chocolate, or whatever else you like

Directions

1. Beat/whisk the egg whites and sugar in a double boiler (or a bowl over a pot of simmering water) until stiff and glossy - about 10 minutes. (If you form a peak in the batter, it should hold its shape.)

2. Fold in the chopped walnuts.

3. Using a tablespoon, drop dollops of the meringue mixture onto a baking sheet lined with parchment paper.

4. Bake on the middle rack at 250F for 25-30 minutes.

 
Stay tuned for part 3 of the cookie exchange!

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

Ingredients

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

Directions

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

Ingredients

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

Directions

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

 

Ingredients

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

Directions

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.

Ingredients

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

Directions 

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!