Oh yes, there is more yumminess…..first up from the kitchen of GREG HYDER with his Grandmother’s Icebox Cookies
“Here is my grandmothers icebox cookie recipe. The great things about these cookies were that you could make the dough and put it in the freezer as long as you need. Or she would make the cookies in the fall and then cut them out and freeze them and bring them out for the holidays. Because they do last so the durability of these cookies as one of the best aspects about them they’re very simple but they’re easy to cut out in shapes which is one of the fun things she would also add colors to them and sprinkles so you could do stars or Christmas trees or whatever.”
From my dear friends at THE DEARBORN, courtesy of Clodagh Lawless, Proprietor, The Dearborn
THE DEARBORN CHOCOLATE CHIP COOKIE RECIPE
Yield: approx. 12 cookies
½ lb butter
4oz granulated sugar
7 oz brown sugar
1 pinch vanilla
1 ¾ Cup AP flour
1 pinch cornstarch
1 teaspoon baking soda
1 pinch salt
2 Cup chocolate chips (mix milk, dark and white)
1Cup chocolate chips separated from above (for topping)•
Preheat oven to 330F • in a large mixer cream butter and sugars with paddle until light and fluffy. • Scrape down sides of bowl• Add eggs one at a time on low speed• Scrape down sides of bowl again• Mix in dried ingredients until well mixed. • Add in chocolate chips• Combine until just mixed, fold dough by hand to ensure even distribution of chocolate. • Scoop chocolate chip cookies into half dollar sizes balls and top with reserved chocolate chips. • Bake at 330F for 12-14 minutes• Top each cookie with course sea salt to finish (optional)
From MYRA REILLY, don’t these sound delicious….I’m definitely adding them to my cookie repertoire.
ANNETTE FINDLING’S TOFFEE NUT TREASURES
PAMELLA CAPITANINI…Italian Sugar Cookies for Christmas
READY IN: 20mins Yield:2 dozen cookies
- 4 eggs
- 1 cup sugar
- 1⁄2cup butter
- 2 teaspoons vanilla
- 3 1⁄2cups flour
- 4 teaspoons baking powder
- 2 cups sifted confectioners’ sugar
- 2 teaspoons vanilla
- 6 teaspoons water
* Your choice of sprinkles
- Firstly, sift the flour and baking powder together into a bowl.
- Then, in a larger bowl, cream butter and sugar. Beat in eggs and add vanilla, then pour the dry ingredients into the wet and mix.
- Knead and add flour as needed to keep dough from sticking to hands. Pinch off dough, roll in your hands to form a log and then twirl into shape. Place on greased cookie sheets.
- Bake at 375 for 10 minutes.
- Combine the next 3 ingredients until creamy.
- Dip cookies into icing and sprinkle with trim. Place on wire rack with wax paper on counter to collect the dripping icing and sprinkles.
JIM ELLSWORTH AND MARK OLLEY… SPARKLING PEPPERMINT COOKIES
A crisp but chewy butter cookie studded with peppermint candy bits.30 minPREP TIME 1 hrTOTAL TIME 48COOKIES
3/4 cup sugar
1/2 cup Land O Lakes® Butter, softened
1/2 teaspoon vanilla
1/8 teaspoon peppermint extract
1 2/3 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup crushed mini candy canes or peppermint candies
1/4 cup sugar
How to make
- STEP 1Heat oven to 350°F. Line cookie sheets with parchment paper; set aside.
- STEP 2Combine 3/4 cup sugar, butter, egg, vanilla and peppermint flavoring in bowl; beat at medium speed, scraping bowl often, until creamy. Add flour, cream of tartar, baking soda and salt; beat at low speed until well mixed. Stir 1/4 cup crushed candy into dough.
- STEP 3Stir remaining 1/4 cup crushed candy into 1/4 cup sugar.
- STEP 4Shape dough into 3/4-inch balls; roll in sugar mixture. Place 2 inches apart onto prepared cookie sheets.
- STEP 5Bake 8-10 minutes or until edges are lightly browned. Do not over bake. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.
– To crush candy canes or peppermint candies, place into resealable plastic food bag; smash with rolling pin or bottom of heavy saucepan.
– For a more sparkling affect, mix finely crushed candy canes with coarse grain sugar.
JIM ELLSWORTH AND MARK OLLEY…Cherry Chocolate Nut Cookies
TOTAL TIME: Prep: 30 min. Bake: 10 min./batchYIELD: 5 dozen.
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1/4 cup 2% milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup semisweet chocolate chips
- 3/4 cup chopped maraschino cherries
- 3/4 cup chopped pecans
- 1. In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the remaining ingredients.
- 2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.
From ELENOR HAWLEY’S recipe box…Elenor has shared several of her delicious recipes for past nenasnotes blog posts. Here are two more.
DAVID SANCHEZ shares childhood memories with his MOM’S CHOCOLATE COOKIE
A few more from the Ivon cookie collection. First from the original Betty Crocker Cookbook…I left the edge of the pages so you can see the age. I haven’t made these many many years but they were always a hit!
Probably the best Linzer cookie…from the original Silver Palate Cookbook…you can, of course, do whatever shape you want but we all need some “loving“ right now so why not hearts!
FRANGO MINT COOKIES….beyond delicious!
• 1 c. Butter, softened
• 1/2 c. Confectioners’ sugar, plus more to coat cookies
• 2 c. cake flour
• 1 tsp. vanilla
• 1 c. finely chopped pecans
• Frango mints, cut crosswise
Cream butter with sugar. Add flour and vanilla. Add chopped pecans. Chill dough for one hour. Take 1 T. of dough and wrap around frango mint. Bake for 15 min. until light brown, let cool on baking pan for 5 min, then roll in confectioners’ sugar and place on rack to cool completely.
LIZZIES….one of my most favorite cookies….
¼ cup butter
½ cup packed brown sugar
1 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground nutmeg
½ teaspoon ground cloves
3 cups raisins
½ cup bourbon
4 cups pecan halves
3 cups candied cherries (I like more red than green!)
⅓ pound diced candied lemon peel
Soak fruits in bourbon at least 1 hour to plump.
Preheat oven to 325 degrees F (170 degrees C). Grease cookie sheets.
Cream butter, gradually adding sugar and eggs. Add dry ingredients, then fruit and nuts. Mix well.
Drop from teaspoon onto greased cookie sheets. Bake for 15 minutes. Store in an airtight container.
BONUS RECIPE….TO HAVE WITH YOUR COOKIES AND TOMMY’S FRUITCAKE
JEFFREY BANKS EGG NOG
“This is the time of year when my favorite drink is : EGG NOG. Sure, you can buy it prepared but it is just as easy to make yourself at home. Here’s how:
12 large eggs
1-1/2 cups sugar
1/2 teaspoon salt
8 cups whole milk ( divided)
2 tablespoons vanilla extract
I teaspoon ground nutmeg
2 cups heavy whipping cream
Freshly grated nutmeg
In a heavy saucepan , whisk together eggs, sugar and salt. Gradually add 4 cups milk;cook and stir over low heat until a thermometer reads 160 degrees, 30- 35 minutes. Do not allow to boil. Transfer right away to a large bowl. Stir in vanilla, nutmeg and remaining milk. Place bowl in ice bath, stirring until mixture is cool. Refrigerate covered until cold at least 3 hours.
To serve, best cream until soft peaks form. Whisk into cooled milk mixture, Sprinkle with grated nutmeg before serving.
Now I love my EGG NOG plain but you can also serve with dark rum or bourbon for a more adult beverage. Cheers and Happy Holidays!”
nenasnotes….I add Captain Morgan’s Gingerbread Rum, beyond delicious! PS I LOVE Egg Nog!
Hopefully next year we can all be together and have an in person Cookie Exchange!!!!