Cookie Swap--December 7, 2017

Recipe Club celebrated the holidays with a cookie swap, just in time for the holiday baking rush! Take a look at all the delicious cookies!

White Chocolate Cranberry Pistachio Cookies

Traditional Italian Sesame Cookies

Peach Kolaches

Rolo Pecan Pretzels and Pecan Fingers

Mini Chip Snowball Cookies

Cranberry Oatmeal Cookies

Almond Crunch Sugar Cookies

Chocolate-Dipped Creams

Chocolate Cherry Nuggets

Cranberry Cookies with Browned Butter Icing

Sugar Cookie Frosting

Cinnamon Squares

Double Espresso Biscotti

Peanut Blossoms

Quick Mix Spritz and Potato Chip Cookies

Cherry Cheesecake Cookies

Double Chocolate Cookies

Grandma's Magical Cookies

Swedish Butter Cookies

Cranberry Cookies

All of the cookies looked amazing in these cute containers for everyone to take home with them! Happy Holidays!

There were many great recipes shared and more to try next time! Getting hungry? Join us January 4 at 6:30pm at Franklin Public Library. The theme is America's Test Kitchen--Through popular magazines, books, TV shows, and their website, America’s Test Kitchen gives confidence to home cooks by testing and refining recipes for the best result. 

All you have to do to join is cook a dish from the monthly theme, and bring the dish and the recipe to the meeting! It's as easy as pie! See you soon!

Cranberry Cookies

The "Cranberry Cookies" recipe from Taste of Home.

Submitted by Margene McLoughlin

Swedish Butter Cookies

Ingredients:

• Jar of maraschino cherries (or candied cherries)
• 1 cup unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1 egg yolk, at room temperature
• 1 tsp. vanilla
• 2 cups all-purpose flour
• 1/2 tsp. double-acting baking powder
• 1/2 tsp. salt
• 1/2 cup finely chopped pecans

Directions:

1. Cut maraschino cherries in quarters or sixths and thoroughly drain between layers of paper towels. Set aside.
2. Cream together the butter, sugar, egg yolk, and vanilla. 
3. Sift together the flour, baking powder, and salt and add in in three segments into the food processor and pulse (overuse of the food processor or mixer will toughen the dough). Alternatively, use a mixer. Transfer dough to a large mixing bowl. Stir in pecans by hand. Roll or scoop dough into small balls and press a piece of cherry into each cookie. Chill cookies in refrigerator for 20 minutes.
4. Preheat oven to 350°F.
5. Bake for 7-8 minutes or until cookie has a hint of brown on the bottom of the cookie. Cookies are very fragile when first removed from the oven. Cool cookies for a few minutes; loosen them; and sprinkle lightly with powdered sugar.
6. Store in container with a tight fitting cover. They also freeze well.

Submitted by Rose Mary Walecki 

Double Chocolate Cookies

Ingredients:

• 1-1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 tsp. salt
• 1/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 cup butter or margarine, softened
• 1 cup granulated sugar
• 1 egg
• 1-1/2 tsp. vanilla
• 1 (6 oz.) pkg. semisweet chocolate chips
• 1/2 cup sweetened condensed milk

Directions:

1. In a large bowl, stir together flour, cocoa powder, salt, baking powder, and baking soda. In mixer bowl, beat together butter or margarine and sugar on low speed until fluffy. Add egg and vanilla; beat well. Gradually add dry ingredients to creamed mixture; beat until well-blended. Shape dough into 1-inch balls; place on ungreased cookie sheet. Press down center of dough with thumb.
2. In a small saucepan, combine chocolate pieces and sweetened condensed milk; heat until chocolate is melted (if too thick, add more sweetened condensed milk). Fill thumb print with melted chocolate. Bake at 350°F about 10 minutes or until done. Remove to wire rack. Cool.

Makes 4 dozen

Submitted by Karen Kunzler

Grandma's Magical Cookies

The "Grandma's Magical Cookies*" recipe can be found in Christmas Comfort Classics.

Submitted by Karen Kunzler

*NOTE: Karen added an orange glaze to her cookies (powdered sugar, orange zest, orange juice)

"Grandma's Magical Cookies." Christmas Comfort Classics. Guilford, CT: Gooseberry Patch, an imprint of Globe Pequot, 2016. Print.

Quick-Mix Spritz

Quick-Mix Spritz Cookies

Submitted by Pat Reilly, source unknown

Potato Chip Cookies

The "Potato Chip Cookies*" by CookieeMonster13 can be found at allrecipes.

Submitted by Pat Reilly

*NOTE: Pat added an egg and used pecans instead of walnuts.

CookieeMonster13. "Potato Chip Cookies." allrecipes, http://allrecipes.com/recipe/228137/potato-chip-cookies/ . Accessed 28 December 2017.

Peanut Blossoms

The "Peanut Blossoms" recipe can be found in Poppin' Fresh Homemade Cookies: A Baker's Dozen of All-Time Favorites by Pillsbury.

Submitted by Bill Stoecker

"Peanut Blossoms." Poppin' Fresh Homemade Cookies: A Baker's Dozen of All-Time Favorties. Pillsbury, 1989. 32. Print.

Double Espresso Biscotti

Ingredients:

• 1/2 cup butter, softened
• 1 cup sugar
• 2-1/4 tsp. baking powder
• 3 eggs
• 1/3 cup unsweetened cocoa powder
• 1 tbsp. instant espresso powder dissolved in 1 tsp. of water
• 2-3/4 cup flour
• 1/2 cup chocolate covered espresso beans, coarsely crushed
• 1/2 cup finely chopped, toasted hazelnuts(filberts)
• 1 egg white
• 1 tsp. water
• 1 tbsp. sugar
• 8 oz. white chocolate (with cocoa butter), chopped
• 1 tbsp. shortening
• Chocolate covered espresso beans, coarsely crushed

Directions:

1. Preheat oven to 350℉. Lightly grease a large cookie sheet, set aside. 
2. In a large bowl, beat butter for 30 seconds. Add 1 cup sugar and baking powder, beat until combined. Beat in eggs, cocoa powder, and espresso powder. Beat in as much flour as you can with the mixer. Stir in the rest of the flour, espresso beans, and the hazelnuts. 
3. Divide dough in half. Shape each half into an 11 inch long loaf. Place loaves 5 inches apart on prepared cookie sheet. Flatten each loaf to 2-1/4  to 2-1/2 inches wide. Combine egg white and water, brush on loaves, and sprinkle with sugar. Bake in preheated oven, about 25 minutes or until loaves are firm and an inserted toothpick comes out clean. Cool on cookie sheet about 30 minutes. Reduce oven temperature to 325℉.
4. Transfer loaves to cutting board. Cut each loaf diagonally, into 1/2 inch thick slices. Place slices on the cookie sheet. Bake in 325℉ oven for 8 minutes. Turn slices over, bake another 5-8 minutes until dry and crisp. Transfer slices to a wire rack, cool.
5. In a small, heavy saucepan, combine white chocolate and shortening. Heat and stir over low heat until melted. Dip one end of each slice into chocolate and sprinkle with crushed espresso beans. Place on waxed paper until set. Makes about 36.

NOTE: To coarsely crush espresso beans, place in resealable plastic bag and tap with a rolling pin.

TO STORE: Layer biscotti between waxed paper in an airtight container. Cover. store at room temperature.

Submitted by Cherryl Pergande

Cinnamon Squares

Ingredients:

• 2 cups butter
• 1 cup brown sugar
• 4-1/2 cups flour 
• 3/4 cup granulated sugar
• 1 tsp. cinnamon

Directions:

1. Cream butter and brown sugar until mixture is fluffy and at room temperature. Add flour and mix. 
2. For or roll about 1/4 of dough at a time into a roll. Cut into slices. Bake on ungreased cookie sheet in 375℉ oven for 8-15 minutes, until edges are lightly browned. (Depends on the thickness of your slices.) 
3. Meanwhile, combine granulated sugar and cinnamon. Let cookies cool for 1-2 minutes before rolling in sugar mix.

Makes about 5 dozen

Submitted by Jan Leupke

Sugar Cookie Frosting

The "Sugar Cookie Frosting" recipe by JBS BOX can be found at allrecipes.

Submitted by Trudy La Fond

JBS BOX. "Sugar Cookie Frosting." allrecipes, http://allrecipes.com/recipe/11587/sugar-cookie-icing/. Accessed 27 December 2017.

Cranberry Cookies with Browned Butter Icing

The "Cranberry Cookies with Browned Butter Icing" by Mary B. Brown can be found in the 2017 We Energies Cookie Book on page 15.

Submitted by Kathy Neuburg

Brown, Mary B. "Cranberry Cookies with Browned Butter Icing." 2017 We Energies Cookie Book. Milwaukee: Wisconsin Electric Power Co., 2017. 15. Print.

Chocolate Cherry Nuggets

The "Chocolate Cherry Nuggets" by Pamela Kellow can be found in the 1998 We Energies Cookie Book on page 9.

Submitted by Paula Pezzi

Kellow, Pamela. "Chocolate Cherry Nuggets." 1998 We Energies Cookie Book. Milwaukee: Wisconsin Electric Power Co., 1998. 9. Print

Chocolate-Dipped Creams

The "Chocolate-Dipped Creams" can be found in the 1984 Commemorative Edition We Energies Cookie Book on page 10.

Submitted by Sue Stoecker

"Chocolate-Dipped Creams." 1984 Commemorative Edition We Energies Cookie Book. Milwaukee: Wisconsin Electric Power Co., 1984. 10. Print.

Almond Crunch Sugar Cookies

The "Almond Crunch Sugar Cookies" by Christine Double can be found in the 2013 We Energies Cookie Book on page 11.

Submitted by Trudy Cleaver

Double, Christine. "Almond Crunch Sugar Cookies." 2013 We Energies Cookie Book. Milwaukee: Wisconsin Electric Power Co., 2013. 11. Print

Cranberry Oatmeal Cookies

The "Cranberry Oatmeal Cookies*" by Pat Habiger can be found at Taste of Home.

Submitted by Cherryl Pergande

*NOTE: Cherryl used brown sugar instead of white sugar.

Habiger, Pat. "Cranberry Oatmeal Cookies." Taste of Home, https://www.tasteofhome.com/recipes/cranberry-oatmeal-cookies . Accessed 26 December 2017.

Mini Chip Snowball Cookies

The "Mini Chip Snowball Cookies" by Nestle can be found at Very Best Baking.

Submitted by Mary Arndt

Nestle. "Mini Chip Snowball Cookies." Very Best Baking, https://www.verybestbaking.com/recipes/29549/mini-chip-snowball-cookies/. Accessed 26 December 2017.

Pecan Fingers

Ingredients:

• 1 cup butter
• 1/4 cup powdered sugar
• 1/4 tsp. salt
• 1 tsp. vanilla
• 1 tbsp. water
• 2 cups flour, sifted
• 2 cups pecans, grated or finely chopped
• Powdered sugar

Directions:

1. Cream butter. Add sugar, salt, vanilla, and water. Add flour and pecans. Mix well and chill if dough is soft.
2. Use level teaspoonfuls of dough, and shape into finger-like ovals. Place on ungreased cookie sheets.
3. Bake at 350℉ for 12 minutes. Roll in powdered sugar. Cool. Roll in powdered sugar again.

Makes approx. 10 dozen

Submitted by Chris Schram

Rolo Pecan Pretzel

Ingredients:

• Pretzels
• Rolos
• Pecans

Directions:

1. Preheat oven to 250℉.
2. Place pretzels on ungreased cookie sheet. Place Rolo on top of pretzel. Bake for 2 minutes. Press pecan on top and press down.

Submitted by Chris Schram

Peach Kolaches

Ingredients:

• 8 oz. cream cheese
• 8 oz. butter
• 3/4 cup powdered sugar
• 1/2 tsp. vanilla
• 2-1/2 cups flour
• 1/2 cup peach jam

Directions:

1. Mix together the cream cheese and butter. Add the sugar and vanilla. Stir in the flour.
2. Shape dough into 2 discs. Chill for 30 minutes.
3. Using 1 disc at a time, roll the dough into 1/8 inch thickness. Cut the dough into 2 inch squares. Place 1/2 tsp. of jam in the center of each square. Moisten two opposite corners of dough with water. Press together to seal.
4. Bake at 400℉ using parchment paper lined baking pans. Bake for 10-12 minutes or until edges are golden brown. 
5. Repeat with second disc.

Submitted by Marie Weber

Traditional Italian Sesame Cookies

Ingredients:

• 4 cups flour
• 1 tbsp. plus 1 tsp. baking powder
• 1/2 tsp. salt
• 1 cup butter, softened
• 1 tsp. vanilla
• 1 cup sugar
• 3 eggs
• Milk
• 2 cups sesame seeds, white preferred

Directions

1. Stir together flour, baking powder, and salt. Set aside.
2. Using mixer, cream butter and sugar until fluffy. Add vanilla and blend. Add eggs one at a time, beating well after each egg (batter may look curdled). At low speed, gradually mix in flour mixture just until smooth. Chill for 1 hour or overnight.
3. Have ready 1 inch milk in a small bowl and some sesame seeds spread on a plate. On a lightly floured surface, shape about 1/4 cup dough into a ten inch rope, 1/2 inch in diameter. Cut ropes into 1 inch pieces. Dip into milk and coat with sesame seeds.
4. Bake at 350℉ for 18 minutes. 

Submitted by Anna Restivo, courtesy of Aunt Rose Mirasola

White Chocolate Cranberry Pistachio Cookies

The "White Chocolate Cranberry Pistachio Cookies*" by The Daring Gourmet can be found at The Daring Gourmet.

Submitted by Sarah Bublitz

*NOTE: I used 1/2 tsp. vanilla extract and 1/2 tsp. pistachio extract instead of 1 tsp. vanilla.

The Daring Gourmet. "White Chocolate Cranberry Pistachio Cookies." The Daring Gourmet, https://www.daringgourmet.com/white-chocolate-cranberry-pistachio-cookies/ . Accessed 26 December 2017.

Peanut Butter Nougats

Ingredients:

• 1 cup peanut butter
• 1 cup corn syrup
• 1-1/4 cups powdered milk
• 1-1/4 cups powdered sugar

Directions:

1. Combine ingredients and shape into 1 inch balls. OPTIONAL: Roll in miniature chocolate chips or chopped peanuts.

Submitted by Suzy Bares

Thanksgiving Practice--November 2, 2017

We were busy preparing for Thanksgiving at the last Recipe Club meeting! There were many delicious Thanksgiving dishes to try.

I made Crock Pot Cranberry Pecan Stuffing. I don't make stuffing to often, but this was a very tasty and easy side dish to throw together, and a great way to make stuffing without using your oven!

Karen whipped up a delicious Maple Pumpkin Cheesecake! Loaded with pumpkin and fall flavors, this would be a delicious Thanksgiving dessert.

Karen also brought Filled Dates. This is a super easy appetizer or even dessert to throw together, and only 5 ingredients--dates, cream cheese, honey, almond extract, and almonds!

Chris brought Cinnamon Sugar Pecans! A perfect blend of cinnamon and sugar and makes a perfect holiday snack or gift.

Chris also brought Cranberry Juice. A super easy punch to throw together with cranberry juice, orange juice and Sprite. It goes great with some cranberry ice cubes!

Mary brought a Jello Salad Mold. With cherry jello and cherry pie filling, this tasted like a cherry cheesecake. Yummy!

Mary also brought Swiss Vegetable Medley. This casserole is a good alternate recipe for green bean casserole. This is a good, creamy veggie casserole, and easy because you use frozen veggies.

Jenny brought Cauliflower Salad with Chermoula and Carrots. A delicious and healthy side dish full of cauliflower, carrots, and onions, with a refreshing dressing! A perfect side for a Thanksgiving meal.

Pat brought Acorn Squash. This is a very easy side dish and full of fall flavors!

Margene made Pumpkin Cookies, and this is an old family recipe that she has been using for years! It's a smooth, soft cookie full of pumpkin flavor a delicious frosting!

Margaret made Pecan Pie Bars. She tried a new recipe, and it turned out well! The middle was ooey and gooey and the crust tasted like a sugar cookie! 

Sue R. made Slow-Cooker Apple-Cranberry Dump Cake. With the words "slow-cooker" and "dump cake," this recipe is bound to be easy. And it was. Throw the fruit mixture in, toss it all together, and sprinkle the cinnamon and cake mix on top! Easy and delicious!

Sue R. also made a Slow-Cooker Apple Cranberry Sauce. There is a good balance between the sweet apples and tart cranberries!

Anna mixed-up a Holiday Fruit Salad. It's a recipe she has been using every year, and everyone expects her to bring to Thanksgiving! It's a refreshing salad to have on a Thanksgiving table!

Jennifer brought Cheesy Grits! It's her aunts recipe and a delicious home-style southern dish!

Rose Mary and Fred also brought a Wild Turkey Salad and a Pumpkin Streusel Bundt Cake. 

There were many great recipes shared and more to try next time! Getting hungry? Join us December 7 at 6:30pm at Franklin Public Library. The theme is Cookie Swap--Share your favorite holiday cookies and recipes! Please bring at least 4 dozen of your cookies. All you have to do to join is cook a dish from the monthly theme, and bring the dish and the recipe to the meeting! It's as easy as pie! See you soon!