Readers supply goodies for our Christmas cookie exchange

We asked Taste readers to contribute recipes for a Review-Journal Christmas cookie exchange, and they delivered – literally, with not just their recipes, but also with their fresh-baked cookies. And after much wrangling and a bit of compromise, our panel of judges picked a winner: Randi Tobman’s appropriately named Randi’s Butter Cookies. Marsha Ketaner’s Isabellas came in second and Cathy Bourne’s Rice Krispie Cookies finished third. They will receive cookbooks.

The cookies came with stories, as well. Tobman said she got the recipe from a cousin in Florida and has made them ever since, including baking 24 dozen for a friend’s mother’s birthday. Ketaner said her cookies are her granddaughter’s favorite; she developed them as a variation on the classic Russian tea cake/Mexican wedding cookie. And Bourne said her recipe is popular in Hawaii and came to her from her aunt Elsie, "the baker in our family."

And, thanks to the generosity of everyone who participated, our readers can try these for their own cookie exchanges.

RANDI’S BUTTER COOKIES

2 sticks butter

½ cup sugar

1 egg

2½ cups flour

Chocolate chips (about 1 cup)

Preheat oven to 325 degrees.

Cream butter and sugar together. Add egg; blend and gradually add flour. Mix until incorporated.

Add chips and hand mix. Drop on cookie sheet; bake 20 minutes, or until bottoms start to turn golden.

Makes about 3 dozen cookies.

– Recipe from Randi Tobman of Las Vegas

ISABELLAS

For cookies:

1 cup butter, softened

½ cup confectioners’ sugar

2 teaspoons vanilla

2 cups flour

¼ teaspoon salt

½ cup fruit preserves

For topping:

2½ cups confectioners’ sugar

About 2 tablespoons milk

Confectioners’ sugar for garnish

Preheat oven to 325 degrees.

To make cookies: In large bowl, with electric mixer, cream butter and confectioners’ sugar. Add vanilla; blend in flour and salt; mix until thoroughly combined.

Roll tablespoonsful of dough into balls about 1 inch in diameter. Place balls on lightly greased cookie sheet about 1 inch apart. Press down in center with a spoon, forming a depression. Fill each cookie with a teaspoonful of preserves.

Bake 15 to 20 minutes, or until golden brown. Transfer to wire rack to cool.

For topping, while cookies cool, mix together confectioners’ sugar and milk. Mix until desired consistency, adding more milk, if necessary. Using a spoon, drizzle icing over cookies, then sprinkle with additional confectioners’ sugar

Makes two to three dozen, depending on size.

– Recipe from Marsha Ketaner of Henderson

RICE KRISPIES COOKIES

1 pound salted butter, softened

1½ cups sugar

4 cups flour

1½ teaspoons vanilla

3 cups Rice Krispies

1 cup finely chopped macadamia nuts

Preheat oven to 350 degrees.

Cream butter and sugar in a large mixing bowl. Add flour and vanilla. Stir in Rice Krispies and nuts.

Drop small mounds of dough onto greased cookie sheets. Bake 12 to 15 minutes, until golden brown.

Makes 60 cookies.

– Recipe from Cathy Bourne of Pahrump

APPLE RUGELACH

Dough:

1 cup butter, softened

1 8-ounce package cream cheese, softened

2 cups all-purpose flour

½ teaspoon salt

Apple-walnut filling:

4 ounces dried apples, finely chopped

½ cup walnuts, finely chopped

¼ cup brown sugar

Spice sugar:

1 cup granulated sugar

2 teaspoons ground cinnamon

Glaze:

1 egg yolk

2 teaspoons water

¾ cup apple jelly

Prepare dough: In large bowl, with mixer on medium speed, beat butter and cream cheese until creamy, scraping bowl occasionally. Reduce speed to low; gradually beat in flour and salt just until blended, scraping bowl occasionally. Divide dough into four equal pieces. Flatten each into a disk. Wrap each disk in plastic wrap and refrigerate at least 4 hours or overnight, until dough is firm enough to roll.

Prepare filling: In medium bowl, combine apples, walnuts and brown sugar.

Prepare spice sugar: In small bowl, combine sugar and cinnamon.

Prepare glaze: Mix yolk and water.

Preheat oven to 350 degrees. Line three cookie sheets with foil.

Sprinkle work surface with flour. Place 1 disk on work surface and roll dough into a 10-inch round. Spread top with 3 tablespoons of jelly, then sprinkle entire top with spice sugar. Sprinkle with ½ cup filling. With knife, cut dough into 16 equal wedges. Starting at wide end, roll up each wedge, jelly-roll fashion. Place about 1 inch apart on cookie sheet, point side down. Spread thinly with glaze.

Bake 30 to 35 minutes, until dough is browned and cooked through.

Repeat with remaining dough, jelly, spice sugar, filling and glaze.

Makes 64.

­- Recipe from Annette Gudson of Henderson

EGGNOG THUMBPRINTS

Cookies:

¾ cup butter, softened

½ cup white sugar

¼ cup packed brown sugar

1 egg

½ teaspoon vanilla extract

2 cups all-purpose flour

¼ teaspoon salt

Filling:

¼ cup butter

1 cup confectioners’ sugar

1 tablespoon rum

1 pinch ground nutmeg

Preheat oven to 350 degrees.

To make cookies, in a medium bowl cream together butter and white and brown sugars until smooth. Beat in egg and vanilla. Combine flour and salt; stir into the creamed mixture by hand to form a soft dough.

Roll dough into 1-inch balls and place balls 2 inches apart on ungreased cookie sheets. Make an indention in the center of each cookie using your finger or thumb. Bake 12 minutes. Cool completely.

For filling, in a small bowl, mix together butter, confectioners’ sugar and rum. Spoon rounded teaspoonfuls of filling onto cookies. Sprinkle with nutmeg. Let stand until set before storing in an airtight container.

Makes 48.

– Recipe from Julie McCuiston

OATMEAL CRANBERRY COOKIES

1 cup unsalted butter

¾ cup granulated sugar

¾ cup brown sugar

2 eggs

1 teaspoon pure vanilla extract

1½ cups flour

½ teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon cardamom

3 cups rolled oats

1 cup dried cranberries

Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add eggs and vanilla.

Combine dry ingredients. Add to butter mixture and stir until well-blended. Add dried cranberries.

Drop by teaspoonsful onto parchment-covered baking sheet. Bake about 10-12 minutes, or until lightly golden.

– Recipe from Wendy Corcoran of Henderson

TASTY FRUIT AND NUT COOKIES

1¼ cups yellow cake mix

¼ cup packed brown sugar

½ cup butter-flavored shortening

1 egg

1 teaspoon vanilla extract

¼ teaspoon almond extract

¼ cup chopped candied cherries

¼ cup golden raisins

¼ cup chopped dried apricots or pineapple (your preference)

¾ cup chopped pecans

Preheat oven to 350 degrees.

In large bowl, blend cake mix and brown sugar. Add shortening, egg and vanilla and almond extracts. Fold in fruit and nuts. Blend well.

Drop dough by spoonfuls onto ungreased cookie sheet, about 2 inches apart. Bake for 15 minutes, or until golden brown.

Cool slightly before removing to cooling rack.

– Recipe from Angela Penny of Las Vegas

CRESCENT COOKIES

½ pound butter

2 cups flour

1 cup chopped pecans

1 teaspoon vanilla

4 tablespoons powdered sugar

Preheat oven to 350 degrees.

Mix butter, flour, pecans and vanilla; shape into crescents and bake at 350 degrees for about 20 minutes.

While still warm, roll in powdered sugar.

– Recipe from Frank Mentlik of Henderson

TEXAS-SIZED ALMOND CRUNCH COOKIES

1 cup sugar

1 cup powdered sugar

1 cup butter, softened

1 cup oil

1 teaspoon almond extract

2 eggs

3½ cups all-purpose white flour

1 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cream of tartar

2 cups coarsely chopped almonds

1 7.8-ounce package almond brickle baking chips

Sugar

Preheat oven to 350 degrees. In a large bowl, blend sugar, powdered sugar, butter and oil until well mixed. Add almond extract and eggs; mix well.

Lightly spoon flour into measuring cup; level off. Gradually blend in white flour, whole wheat flour, baking soda, salt and cream of tartar at low speed. By hand, stir in almonds and brickle chips. For easier handling, refrigerate dough about 30 minutes.

Shape large tablespoons of dough into balls; roll in sugar. Place 5 inches apart on ungreased cookie sheets. With fork dipped in sugar, flatten in crisscross pattern. Bake for 12 to 18 minutes, or until light golden brown around edges. Cool cookies 1 minute before removing from cookie sheets.

Make 3½ dozen 4-inch cookies.

– Recipe from Yolanda Gentile of Las Vegas

ad-high_impact_4
Entertainment
Five must-see bands at Psycho Las Vegas 2018
Five must-see bands at Psycho Las Vegas 2018
Zuma's Ice Cube Carving Is Satisfying To Watch
Zuma's Ice Cube Carving Is Satisfying To Watch (Janna Karel Las Vegas Review-Journal)
Therapy In Downtown Las Vegas Serves Cast Iron S'mores
Therapy In Downtown Las Vegas Serves Cast Iron S'mores. (Janna Karel Las Vegas Review-Journal)
New Brunch Spot The Stove Makes Unicorn Hot Chocolate And Bananas Foster Pancakes
New Brunch Spot The Stove Makes Unicorn Hot Chocolate And Bananas Foster Pancakes. (Janna Karel Las Vegas Review-Journal)
The Octopus On The Las Vegas Strip Predicted The Winner Of The World Cup
The Octopus On The Las Vegas Strip Predicted The Winner Of The World Cup. (Janna Karel Las Vegas Review-journal)
TLC by the Numbers
Watch Ruthless! at Las Vegas Little Theatre
The musical Ruthless! will be playing at Las Vegas Little Theatre from July 13-29. (Marcus Villagran/Las Vegas Review-Journal) @brokejournalist
How to feel like a kid again in Las Vegas
How to feel like a kid again in Las Vegas
People Lined Up For Over 5 Hours For Build-a-bear's "Pay Your Age" Promotion At Galleria Mall
People Lined Up For Over 5 Hours For Build-a-bear's "Pay Your Age" Promotion At Galleria Mall. (Janna Karel Las Vegas Review-Journal)
Cadaver art and sword swallowing at The Dark Arts Market
Curator Erin Emrie talks about her inspiration for The Dark Arts Market at Cornish Pasty Co. in Las Vegas Tuesday, July 10, 2018. (Marcus Villagran/Las Vegas Review-Journal) @brokejournalist
Over 40,000 People Attend The 4th Of July Parade In Summerlin In Las Vegas
Over 40,000 People Attend The 4th Of July Parade In Summerlin In Las Vegas. (Janna Karel Las Vegas Review-Journal)
What to expect at Station Casinos' Fourth of July celebration
Station Casinos' is hosting its annual 4th of July celebration with Fireworks by Grucci. Fireworks scheduled to go off on Wednesday, July 4 around 9 p.m. at Green Valley Ranch Resort, Red Rock Resort, Fiesta Rancho and Texas Station. (Marcus Villagran/Las Vegas Review-Journal) @brokejournalist
Pawn Stars' Richard Harrison honored at memorial service
A memorial service was conducted for Richard "Old Man" Harrison at Palm Mortuary in Las Vegas on Sunday, July 1, 2018. (Marcus Villagran/Review-Journal) @brokejournalist
Tourists and locals enjoy Independence Day fireworks at Caesars Palace
Hundreds of tourists and locals gaze at the Independence Day fireworks show at Caesars Palace on Saturday, June 30, 2018. (Marcus Villagran/Las Vegas Review-Journal) @brokejournalist
5 must-see bands at Warped Tour 2018
Five must-see bands at Warped Tour 2018
This Banana Split In Las Vegas Is Made With Fire And Liquid Nitrogen Right At Your Table.
This Banana Split In Las Vegas Is Made With Fire And Liquid Nitrogen Right At Your Table. (Janna Karel Las Vegas Review-Journal)
Pixar Pier At Disneyland Is Open With New Food And A New Roller Coaster
Pixar Pier At Disneyland Is Open With New Food And A New Roller Coaster (Janna Karel Las Vegas Review-Journal)
Here's What It's Like To Ride The New Incredicoaster At Disneyland
Here's What It's Like To Ride The New Incredicoaster At Disneyland (Janna Karel Las Vegas Review-Journal)
"Pawn Stars" fans visit Richard Harrison's memorial at Gold & Silver Pawn
"Pawn Stars" fans from around the world visit the Gold & Silver Pawn Shop in Las Vegas following the passing of Richard "Old Man" Harrison on Monday, June 25, 2018. (Marcus Villagran/Review-Journal) @brokejournalist
Get a sneak peek at Palace Station's newest renovations
Station Casinos spokesperson Lori Nelson gives a first look at what Palace Station's $192 million renovation will bring. Some areas will begin opening to the public next week according to Nelson. (Marcus Villagran/Las Vegas Review-Journal) @brokejournalist
You Can Only Get The 11-pound 8-person Burger In Las Vegas
You Can Only Get The 11-pound 8-person Burger In Las Vegas (Janna Karel Las Vegas Review-Journal)
Paul McCartney is worth over $1 billion
Sir Paul McCartney is one of the most celebrated and accomplished musicians in history. He just turned 76 on June 18. McCartney grew to international fame with the Beatles and went on to become a wildly successful solo musician. Paul McCartney’s net worth is estimated at $1.2 billion, according to Celebrity Net Worth. In 2017, McCartney landed the No. 13 spot on Forbes’ list of the world’s highest-paid musicians, earning $54 million for the year. On Thursday, June 20, McCartney will release a double A-side single featuring two new songs, "I Don't Know" and "Come On to Me." McCartney has yet to announce a title of his new album or when it will be released. Th album is expected to be released before he headlines the Austin City Limits Music fest in October.
Bellagio's New Conservatory Brings Italian Summer To Las Vegas
Bellagio's New Conservatory Brings Italian Summer To Las Vegas (Janna Karel Las Vegas Review-Journal)
Kari Curletto of Las Vegas put over 500 hours into making her toilet paper wedding dress. (Courtesy Kari Curletto)
Kari Curletto of Las Vegas put over 500 hours into making her toilet paper wedding dress. (Courtesy Kari Curletto)
The Real Crepe In Las Vegas Serves Authentic Crepes In The Style Of Brittany, France
The Real Crepe In Las Vegas Serves Authentic Crepes In The Style Of Brittany, France. (Janna Karel Las Vegas Review-journal)
New Marilyn Musical Brings Screen Icons Life To Strip
Paris Las Vegas hosts musical bio featuring new, old tunes. (Carol Cling Las Vegas Review-Journal)
Vegas' hottest concerts of the summer
Vegas' hottest concerts of the summer
We Taste-tested The Best Doughnut Shops In Las Vegas
We Taste-tested The Best Doughnut Shops In Las Vegas. (Janna Karel Las Vegas Review-Journal)
5 must-see bands at Punk Rock Bowling 2018
5 must-see bands at Punk Rock Bowling 2018
Gabi Coffee & Bakery Is Like A Korean Speakeasy From The 1920s
Gabi Coffee & Bakery Is Like A Korean Speakeasy From The 1920s (Janna Karel Las Vegas Review-Journal)
TOP NEWS
News Headlines
Add Event
Home Front Page Footer Listing
Circular
You May Like

You May Like