Estates of Russellcreek

Ladies Activities Cookie Exchange 2005

The recipes:

Snow-Covered Christmas Trees
by Tracye Levit

1 roll (18 oz) Pillsbury refrigerator sugar cookies
3 tablespoons all-purpose flour
1 tablespoon grated orange peel
2 cups powdered sugar
2 – 3 tablespoons fresh orange juice
3 – 4 drops green food color
3 tablespoons white nonpareils

Heat oven to 350 degrees. In large bowl, break up cookie dough. Stir or knead in flour and orange peel until well blended. Work with half of the dough at a time; refrigerate remaining dough until needed.

On floured surface with rolling pin, roll dough to 1/8 inch thickness (about 11 inch round). Cut with floured 3 to 3 ½ inch tree shaped cookie cutter; place 1 inch apart on ungreased cookie sheets. Repeat with remaining dough.

Bake 6 to 9 minutes or until cookies are set and edges just begin to brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 10 minutes.

In small bowl, mix powdered sugar and enough orange juice until smooth and desired spreading consistency. Stir in green food color until well blended. Frost cooled cookies; sprinkle with nonpareils. Let stand until icing is set, about 15 minutes. Store between sheets of waxed paper in tightly covered container.

Granny Warrick's Molasses Cookies
By Beth Buckley

1 ½ c. sugar 1 tsp. salt
1 c. shortening 2 tbsp. vinegar
1 c. molasses ½ tsp. ginger
1 c. buttermilk 1 tsp. cinnamon
4 tsp. soda 4 c. flour
2 eggs

Cream sugar and shortening; add eggs and beat well. Add molasses, salt, cinnamon and ginger and beat. Add milk, then the soda dissolved in the vinegar, then the flour, using enough only to roll out. Cut into large cookies and bake on a greased cookie sheet about 12 minutes in a 350° oven.

(This is my great-great-grandmother's recipe)

Almond Spritz Cookies recipe
for the Williams-Sonoma Cookie & Pastry Press
By Mary Ellen Karnes

8 Tbs. unsalted butter at room temperature
6 Tbs. sugar
1 egg
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 1/4 cup all purpose flour
Preheat oven to 400 degrees.

In a bowl of an electric mixer with the flat beater, beat together the butter, sugar, egg, vanilla and almond extract on medium speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bow. Reduce the speed to low and add the flour a little at a time until well blended. The dough has a moist consistency and works best if the dough is chilled for 10 minutes before you place it into the press.

Fill the cookie press with dough according to the instructions and fit the desired-shape disk. Press the dough out onto the ungreased baking sheets and space them at least 1" apart.

Bake until the cookies are firm to the touch, about 10 minutes. Transfer cookies to wire racks to cool. Cookies ma be stored in an airtight container at room temperature for up to 5 days.

Makes 36 cookies.

Five Minute Fudge Wreaths:
Chunky Chocolate Fudge Wreath with Walnuts and Currants

From the Oprah and Rachael Ray Throw a Holiday Party Show
By Kim Butler

This super-simple recipe will be a hit at your holiday party! Try all three varieties: the Chunky Chocolate Fudge Wreath with Walnuts and Currants, the White Chocolate Wreath with Pistachio and Cranberry or the Goober and Raisinette Wreath!

INGREDIENTS
12 ounce package semisweet chocolate chips
1 cup butterscotch chips
14 ounce can sweetened condensed milk (save the can)
1 teaspoon pure vanilla extract
8 ounce can walnuts, plus more for topping
1/2 cup raisins or dried currants (a couple of handfuls)
candied red and green cherries to decorate top (like holly)
softened butter to grease an 8 inch round cake pan

Grease an 8-inch round cake pan with softened butter. Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low.
Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.
Stir the chips and milk until they melt together, about 3 minutes. Stir in nuts and raisins. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy on top. Keep pushing the can back to the center if the fudge moves it away from there. Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with walnuts between the sprigs.
Put the fudge in the fridge and chill until firm. Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula. Cut the fudge into thin slices to serve.

Peanut Butter Cup Cookies
By Denise Baker

½ cup sugar
1/3 cup creamy peanut butter
¼ cup butter or margarine, softened
1 large egg
2 tablespoons whipping cream
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
½ cup chopped unsalted peanuts
1 (13 ounce) package miniature peanut butter cup candies (I used Reese's)

Beat first 3 ingredients at medium speed with an electric mixer 2 minutes. Add egg, whipping cream, and vanilla; beat well. Combine flour, soda, and salt. Add to peanut butter mixture; stir well. Stir in peanuts.

Roll dough into 1-inch balls. Press dough into miniature (1 ¾ inch) muffin pans lined with paper muffin cups.

Bake 350 degrees for 12 minutes. Remove from oven; press down centers with thumb, and press a peanut butter cups into center of each cookie. Bake for 3 more minutes. Remove from oven. Cool completely in pans on wire racks.

Yield 3 dozen.

Chocolate Chip and Peppermint Cookie Bark
By Tracye Levit

12 round starlight mints
1 roll (18 oz) Pillsbury refrigerated chocolate chip cookies
¾ cup white vanilla baking chips
2 teaspoons vegetable oil

Heat oven to 350 degrees. In resealable food storage plastic bad, place mints. With rolling pin or flat side of meat mallet, coarsely crush mints.

In ungreased 15 x 10 x 1 inch pan, break up cookie dough. In fine strainer and over dough, pour crushed mints; shake lightly so tiny pieces fall onto dough (reserve larger pieces of mints for garnish). With hands, knead tiny pieces of mints into dough; press dough in bottom of pan.

Bake 14 to 16 minutes or until golden brown. Cool completely, about 10 minutes.

In small microwaveable bowl, microwave vanilla baking chips and oil on high 30 to 60 seconds, stirring every 15 seconds, until melted and smooth.

With fork, drizzle half of melted chip mixture over cooled bars. Sprinkle with reserved crushed mints. Drizzle with remaining melted chip mixture (if mixture begins to firm up, microwave 10 to 15 seconds. Let stand until set, about 10 minutes. Break into irregular 2 to 3 inch pieces. Store between sheets of waxed paper in tightly covered container.

Forgotten Cookies
By Susan Brill

2 egg whites
2/3c. sugar
1 6 oz pkg of semi sweet chocolate chips
1/2tsp. vanilla
1/2 c. nuts(optional)

Preheat oven to 350 Degrees.

Beat eggs until they become stiff and gradually add sugar. Stir in chocolate chips, vanilla, and nuts. Drop by spoonfuls on ungreased cookie sheet or stone. Turn off the oven and place the cookies inside. The cookies will be ready in 4 hours or make them before going to bed.

Moonbeam Cookies
By Tracye Levit

1 roll (18 oz) Pillsbury refrigerated sugar cookies
1 cup coconut
½ cup lemon curd (from 10-oz jar) or lemon pie filling (from 15.75 oz can)
2 oz vanilla-flavored candy coating or almond bark, chopped, or 1/3 cup white vanilla baking chips

Heat oven to 350 degrees. In large bowl, break up cookie dough. Stir in coconut.

Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about ½ teaspoon lemon curd into each indentation.

Bake 10 to 13 minutes or until edges are light golden brown. Immediately remove from cookie sheets; place on wire racks. Cool 5 minutes.

In small microwavable bowl, microwave candy coating on Medium 2 minutes; stir until smooth. Drizzle over cookies.

Sesame Simples
By Cathy Black

1lb unsalted butter, at room temp.
11/2 C sugar
3 C flour
2 C grated coconut
1 C sesame seeds (about 1/3 lb.)
11/2 C chopped almonds

Combine butter and sugar. Add the flour and remaining ingredients, mixing well. Form mixture into 3 logs; refrigerate 4 hours or overnight, wrapped well.

Preheat oven to 300 F. Slice cookies into 1/4 inch rounds and bake for 25 to 30 minutes. Remove to wire rack to cool. Makes 5 dozen cookies.

Pecan Balls
By Stephanie Weeks

1 cup butter
½ cup sugar
2 tsp. vanilla
2 cup flour
1 cup finely chopped pecans
¼ tsp. salt

Beat butter on high for 30 seconds. Add sugar and salt. Beat until combined. Add vanilla. Beat in flour and pecans by hand. Shape into balls. Bake at 350 degrees for 12-15 minutes on an ungreased cookie sheet.. Make approx. 50 balls.

Source: Nancy Roberts, Deep in the Heart of Wyatt Cookbook

Maple-Walnut Spice Cookies
By Cathy Stephens

Store these frosted cookies between layers of parchment paper or wax paper to keep them from sticking together. You can bake and freeze the cookies up to a month in advance; bring the cookies to room temperature before frosting them.
Cookies:
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup packed dark brown sugar
1/4 cup butter, softened
2 tablespoons maple syrup
1 large egg

Frosting:
1 cup powdered sugar
2 tablespoons maple syrup
1 tablespoon fat-free milk
2 teaspoons butter, softened

Remaining ingredient:
1/2 cup finely chopped walnuts, toasted

Preheat oven to 350°.

To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through cloves) in a medium bowl, stirring well with a whisk.

Place brown sugar and 1/4 cup butter in a large bowl; beat with a mixer at high speed until light and fluffy (about 4 minutes). Add 2 tablespoons syrup and egg; beat until well blended. Beating at low speed, gradually add flour mixture; beat just until combined.

Spoon batter evenly into 30 mounds (about 1 tablespoon) 2 inches apart on baking sheets. Bake at 350° for 14 minutes or until lightly browned. Cool on pans 5 minutes. Remove from pans; cool completely on wire racks.

To prepare frosting, combine powdered sugar, 2 tablespoons syrup, milk, and 2 teaspoons butter, stirring with a whisk until smooth. Spread frosting evenly over cooled cookies. Working quickly, sprinkle cookies with nuts.

Yield: 30 cookies (serving size: 1 cookie)ven to 350°.

Chocolate Peanut Butter Balls
By Sherri Hausner

Serves: 24 small balls

Ingredients

1-cup Chunky Peanut Butter
1-Tbs Butter or Margarine
1-cup Powder Sugar
1¾-cup Rice Krispies
1-pkg Chocolate Almond Bark

Directions

Mix peanut butter and butter. Gradually add in powder sugar. Add rice krispies and knead with hands. Roll into small balls and freeze for 2 hours. Heat chocolate according to package directions. Dip chilled balls into warm chocolate. Cool on wax paper.

Cinnamon Sledges
By Lora Moberly

1 c. butter, at room temperature
½ cup firmly packed brown sugar
½ cup sugar
1 large egg, separated
2 cups flour
1 tablespoon cinnamon
½ teaspoon salt
1 ½ cups chopped pecans

Preheat oven to 300 F. Beat butter, sugars and egg yolk in large mixer bowl at medium speed until light and fluffy. Combine flour, cinnamon, and salt in another bowl. Add to beaten mixture and continue beating until blended. Dough will be stiff. Spread evenly in greased and floured 15 x 10 inch jellyroll pan.

Beat egg white with fork until foamy. Spread evenly on top of dough. Sprinkle with nuts and press in lightly. Bake 40 – 45 minutes. While still hot, cut into 3 inch squares and then cut diagonally into diamonds. Cool in pan. Makes 30 cookies.

Poinsettia Punch

Chill the Champagne and juice in the refrigerator before the party; then mix the punch right before serving.

1 (750-milliliter) bottle Champagne , chilled
3 cups cranberry-apple juice, chilled
1/4 cup thawed white grape juice concentrate
1/4 cup orange liqueur

Stir together all ingredients in a 2-quart pitcher.

Serve in Champagne flutes. (Decorate serving tray with fresh cranberries, if desired.)

NOTE: For testing purposes only, we used Korbel Chardonnay Champagne for Champagne and Grand Marnier for orange liqueur.

WILD RICE SALAD

1 (6-ounce) package quick-cooking long-grain and wild rice mix
2 cups chopped cooked chicken
1/2 cup dried cranberries
1 Granny Smith apple, peeled and diced
1 medium carrot, grated
1/3 cup white balsamic vinegar*
4 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 green onions, chopped
1 (2.25-ounce) package sliced almonds, toasted

Cook rice according to package directions; cool.

Stir together chicken, next 8 ingredients, and rice in a large bowl. Cover and chill 8 hours. Sprinkle with almonds just before serving.

*Red wine vinegar may be substituted for white balsamic vinegar.

Note: For testing purposes only, we used Uncle Ben's Quick Cooking Long-Grain and Wild Rice Mix.

BLUEGRASS SALAD

1/2 cup vegetable oil
1/4 cup rice vinegar
1 tablespoon balsamic vinegar
2 tablespoons sugar
1 teaspoon butter or margarine
3/4 cup walnuts
2 heads romaine lettuce, torn
2 pears, chopped
1 cup asparagus tips*
1/2 cup crumbled blue cheese
1/2 cup dried cranberries

Whisk together first 4 ingredients. Chill at least 1 hour.

Melt butter in a skillet over medium heat; add walnuts, and sauté 5 minutes or until lightly browned. Remove walnuts with a slotted spoon.

Toss together lettuce, pears, asparagus, and toasted walnuts. Sprinkle with cheese and cranberries; drizzle with dressing.

*1 cup broccoli florets or 1 cup snow peas may be substituted.

Yield: Makes 6 to 8 servings

Chocolate Peanut Butter Balls By Sherri Hausner

Serves: 24 small balls

Ingredients

Chocolate Peanut Butter Balls
By Sherri Hausner