Wednesday, December 15, 2004
Copyright © Las Vegas Review-Journal

TASTY TREATS: A Delicious Exchange

Cookie recipes from R-J readers offer delightful baking ideas for the holidays

Photo by Clint Karlsen. Aunt Saran Berrisford's Pineapple Chocolate Chip Cookies Anise Knots Christmas Holly Praline Bar Cookie

Our readers really cook.

Well, we knew that. But the Review-Journal cookie exchange reminds us that our readers really bake, too, especially when it comes to Christmas sweets.

A request for recipes for readers' favorite cookies yielded about four dozen, certainly enough to help us all have a merry little Christmas.

While there isn't a sugarplum in the bunch, we have recipes for bar cookies and drop cookies and rolled cookies and knots. Cookies with fruit and nuts and flavorings of all descriptions, the recipes handed down from cherished relatives, dug out of well-thumbed cookbooks, and developed through trial and error.

There is no winner in this one; since the cookie exchange is in the spirit of sharing, the winners are all who had the generosity to send in their recipes. We selected a dozen that either intrigue us or awaken holiday memories. (Almost all have been slightly edited for clarity, and the first seven are kitchen-tested.)

Among the recipes is Dolores Kology's for minicream puffs. Kology's puffs don't really fit into the cookie category, but we include it because in an accompanying note she shares memories of cookie exchanges past.

"A cookie exchange is an automatic fun party," Kology writes, "in that all the guests participate: They each make the cookies, provide the conversation and the recipes and the new ideas, and they take home a variety of cookies and ideas and make some new friends in addition. What could be easier or more fun?"

She says she developed a formula over the years: Twelve people are invited, each to bring two dozen cookies and the recipe. As each guest arrives, a dozen of his or her cookies are placed on a take-home buffet, and the other dozen on a tasting table. Kology provides coffee, tea and/or eggnog, plus Christmas music in the background.

She provides blank recipe cards and pens so participants can jot down recipes, although in the computer age it might be easier to have each participant bring a copy for each person. They could sample each cookie and take home one of each type, along with the recipe for each.

And this is where the cream puffs come in.

"Years ago, being the hostess for my first cookie exchange party, I felt inclined to make a special cookie centerpiece for the tasting table," Kology writes. "I made 24 minicream puffs with custard filling, carefully stacked them in a Christmas-tree shape, and planted a red or green birthday-sized candle in each cream puff, sprinkled with a dusting of confectioners' sugar. After the guests arrived, the candles were lit. As we ate our cookies, the candle flames danced and glowed, and I felt pretty smug. But the flames burned down close to the cream puffs, until someone noticed that one of the cream puffs was burning."

Yes, disaster was averted. But the memory lingers like the spirit of Christmas, and inspired Kology to resolve to renew her tradition -- of cookie exchanges, not burning cream puffs.

We hope our cookie exchange inspires you as well.

PRALINE BAR COOKIES

24 graham crackers

2 sticks margarine (see note)

1 cup brown sugar (see note)

1 cup chopped pecans (or walnuts)

Preheat oven to 350 degrees.

Line 11-by-17-inch jellyroll pan with aluminum foil. Place graham crackers on foil in a single layer, then pull up foil around edges of crackers.

Melt margarine with brown sugar in a saucepan, then bring to a boil and boil for 3 to 4 minutes. Add nuts, then spread evenly over crackers. Bake for 10 minutes. Let cookies cool slightly, then cut along outer and edges of crackers and along center lines.

Makes 48 cookies.

-- Recipe courtesy of Lila Chambers and Joan Zaranti

Note: Chambers specified Blue Bonnet margarine; Zaranti uses half butter and half margarine. Zaranti specified dark brown sugar, Chambers light.

AUNT SARAH BERRISFORD'S

PINEAPPLE CHOCOLATE CHIP

COOKIES

1 cup shortening or butter

1 cup sugar

1 cup brown sugar

1 teaspoon vanilla extract

2 eggs

5 cups flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 20-ounce can crushed pineapple, drained

1 12-ounce bag chocolate morsels

1 cup chopped walnuts

Preheat oven to 350 degrees.

Cream together shortening and sugars; slowly add vanilla and eggs.

In another large bowl, combine 3 cups of flour, baking soda and salt. Add dry mixture to creamed mixture. Add remaining flour, along with pineapple. Stir in chocolate morsels and nuts.

Drop by teaspoonfuls on lightly greased cookie sheet. Bake 10 to 12 minutes.

Makes about 5 dozen.

-- Recipe courtesy of David and Mary Hedglin

ORANGE DELIGHT COOKIES

For cookies:

1 1/2 cups brown sugar

3/4 cup butter

2 eggs

4 cups flour

3/4 cup chopped walnuts

2 teaspoons baking powder

3/4 teaspoon salt

1 teaspoon baking soda

1/2 cup sour milk (see note)

Grated rind of 1 1/2 medium oranges

For dipping sauce/glaze:

2 cups granulated sugar

2/3 cup orange juice

Grated rind of 2 medium oranges

Preheat oven to 375 degrees.

To make cookies, cream sugar and butter; add remaining cookie ingredients.

Drop by teaspoonfuls on lightly greased cookie sheet. Bake 10 to 12 minutes.

Mix glaze ingredients. Dip hot cookies in glaze (either just the tops of the cookies or the whole cookie, depending on how moist you'd like the finished cookie to be) and place on cake rack to drain.

Cookies freeze well.

Makes 3 to 4 dozen cookies.

Note: To make sour milk, mix 1 1/2 teaspoons lemon juice or white vinegar and enough milk to equal 1/2 cup.

-- Recipe courtesy of Nancy Pierce-Rogowski

CHRISTMAS HOLLY

8 ounces (about 30) large marshmallows

1 stick butter

1 to 2 teaspoons green food coloring

1 teaspoon vanilla extract

6 ounces (4 cups) corn flakes

2-ounce bottle cinnamon candies

Microwave marshmallows and butter in a large plastic or glass mixing bowl on high (100 percent power) for 2 to 3 minutes, or until melted. (Or melt in large saucepan over low heat on conventional range.)

Add food coloring and vanilla. Stir. Add corn flakes. Mix until all flakes are covered.

Spoon small amounts to form holly (or wreath) shapes on wax paper-lined cookie sheet. Place 3 cinnamon candies on each. Repeat until all of mixture is used.

Let stand overnight in a cool place until all stickiness is gone.

Makes about 3 dozen.

-- Recipe courtesy of Nancy Beck

ANISE KNOTS

For cookies:

6 medium eggs

2 cups sugar

6 teaspoons baking powder

1 1/2 pounds unsalted butter

4 tablespoons anise extract, or half anise and half vanilla extract

1 cup milk

8 1/2 to 9 cups flour

For frosting:

1 pound powdered sugar

1/2 teaspoon anise extract

Few tablespoons of milk

To make cookies, beat first five ingredients together. Add milk and flour gradually and mix by hand. Dough will be sticky. Refrigerate 20 to 30 minutes.

Preheat oven to 300 degrees.

Take about 2 tablespoons dough and roll about 6 inches long and about the width of a pencil. Tie roll in a loose knot. Place on ungreased cookie sheet and bake 10 to 12 minutes, or until the bottom is slightly browned. Cool and frost.

To make frosting, combine sugar and extract and gradually add enough milk to make it spreading or drizzling consistency. Color with red or green food coloring, if desired, and/or sprinkle with colored sugar or candies.

Makes about 120 cookies; recipes can be easily cut in half or thirds.

-- Recipe courtesy of Londa Crawford

Note: Crawford says they keep well in a Tupperware container.

DATE ICE BOX COOKIES

1 cup shortening

2 cups brown sugar

2 eggs

1 teaspoon baking soda, dissolved in a bit of hot water

1 teaspoon salt

3 1/2 cups flour

1 cup finely chopped nuts

1 cup finely chopped dates

Cream shortening and sugar; add eggs, soda and salt. Gradually add flour. Add nuts and dates; mix thoroughly and form into rolls. Wrap in plastic wrap and refrigerate until dough is thoroughly chilled and firm.

Preheat oven to 350 degrees. Unwrap dough and slice about 1/4 inch thick. Bake cookies for 7 to 9 minutes.

Makes about 3 dozen cookies.

-- Recipe courtesy of Nora Lonnquist

PISTACHIO PUDDING COOKIES

2 1/4 cups unsifted all-purpose flour

1 teaspoon baking soda

1 cup margarine, softened

1/4 cup sugar

3/4 cup light brown sugar

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

1 4-serving package instant pistachio pudding

2 eggs

1 12-ounce package butterscotch morsels

1 cup chopped walnuts

Green food coloring

Mix flour and baking soda in medium bowl.

Combine margarine, sugars, extracts and pudding in large bowl. Beat until smooth. Beat in eggs, one at a time. Stir in flour mixture. Stir in morsels and nuts. Add food coloring, as desired. Dough will be very stiff; mix with floured hands, if necessary.

Cover bowl and chill for several hours for easier shaping.

Preheat oven to 375 degrees.

Form teaspoonfuls of dough into small balls. Place 2 inches apart on ungreased cookie sheet. Bake for about 8 to 10 minutes. Do not overbake.

Makes about 7 dozen.

-- Recipe courtesy of Rita Barr

APPLE CRISP COOKIES

1 cup shortening

1/2 cup butter

1 cup sugar

1 0.7-ounce package instant spiced cider drink mix

1 tablespoon cinnamon

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

3 eggs

2 teaspoons vanilla extract

3 cups flour

3 cups rolled oats

1 1/2 cups raisins

1 1/2 cups snipped dried apples

1 1/2 cups walnuts, chopped

Preheat oven to 350 degrees.

Mix all ingredients well. Drop by teaspoonfuls onto ungreased cookie sheet. Bake about 12 minutes.

Cookies freeze well.

Makes about 5 dozen.

-- Recipe courtesy of Ann Brown

SNICKERDOODLES

Topping:

3 tablespoons sugar

1/2 teaspoon cinnamon

Cookies:

3 1/2 cups flour

1 tablespoon baking powder

2 teaspoons baking soda

1/4 teaspoon salt

1/4 teaspoon cinnamon

1 cup butter

2 cups sugar

2 eggs

1 tablespoon light corn syrup

2 1/2 teaspoons vanilla extract

In a small bowl, stir together the sugar and cinnamon and set aside.

To make the cookie dough, stir together the dry ingredients. In a medium-sized bowl, use beaters to cream the butter. Add the sugar and continue to mix, then add the eggs, corn syrup and vanilla, and mix thoroughly. Add the dry ingredients and mix until blended. Chill the dough for 1 hour.

Preheat oven to 375 degrees. Roll balls of dough about the size of a walnut, and then roll them in the cinnamon-sugar mixture to coat. Place on an ungreased cookie sheet about 2 1/2 inches apart. Bake for 10 to 12 minutes, until cookies are puffed and the surface is slightly cracked. Let cool on the cookie sheet for a few minutes before removing to a wire rack to finish cooling.

Makes about 3 to 4 dozen.

-- Recipe courtesy of Leon Drew

ALMOND AMARETTO COOKIES

1 cup butter

1 1/4 cups brown sugar

1 tablespoon almond extract

3 tablespoons amaretto

2 eggs, slightly beaten

3 cups flour

3/4 teaspoon baking soda

1 1/2 to 2 cups semisweet chocolate morsels

1 cup sliced almonds

Preheat oven to 350 degrees. In a large bowl, cream butter, sugar, extract, amaretto and eggs.

Add flour, baking soda, chocolate morsels and nuts.

Line cookie sheets with parchment, or spray with oil. Bake cookies 10 to 12 minutes. Cool on wire racks.

Makes about 3 dozen.

-- Recipe courtesy of Nancy Robillard

CHRISTMAS ROCKS

2 cups butter

3 cups brown sugar

4 unbeaten eggs

5 cups sifted flour (divided use)

2 teaspoons cinnamon

2 teaspoons salt

2 teaspoons baking soda

1/2 cup heavy cream (or Sego evaporated milk)

1 tablespoon vanilla extract

2 pounds dates, cut in large chunks

1 1/2 pounds candied cherries, halved

1 pound white raisins

3 slices candied pineapple, cut in chunks

1 pound walnuts, quartered

1/2 pound blanched almonds, halved

1 pound pecans, halved

1 pound Brazil nuts, broken (optional)

Cream butter with brown sugar. Add unbeaten eggs, one at a time. Add 4 cups of the sifted four, cinnamon, salt and baking soda. Add heavy cream and vanilla.

Mix remaining cup of flour with the fruits and nuts. Mix into first mixture.

Use about 1 rounded teaspoon for each cookie. Place fairly close together on greased cookie sheet.

Bake 13 minutes in a 350-degree oven.

Makes about 6 dozen.

-- Recipe courtesy of Marilyn Lenuson

MINICREAM PUFFS

1/2 cup butter

1 cup boiling water

1 cup flour

1/4 teaspoons salt

4 eggs

Vanilla pudding for filling

Confectioners' sugar

Melt butter in the boiling water. Add flour and salt all at once and stir vigorously. Cook, stirring constantly, until mixture forms a ball that does not separate. Remove from heat to cool slightly so that eggs, when added, will not cook.

Add eggs, one at a time, beating vigorously after each addition, until mixture is smooth. Drop dough from tip of teaspoon onto baking sheet to make about 70 small puffs.

Bake in hot oven (450 degrees) for 15 minutes to puff up, then in a moderate oven (325 degrees) for 25 minutes to bake the inside. Remove with spatula and cool on a rack until thoroughly cooled.

Cut off the tops of the puffs and fill with vanilla pudding; replace tops. (Or use a pastry bag with a large tip to fill the puffs.) Dust with confectioners' sugar.

Makes about 70 puffs.

-- Recipe courtesy of Dolores Kology