Caithkin s 2014 Cookie Exchange Recipes

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Damian Cornelius Chase
5 years ago
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1 Caithkin s 2014 Cookie Exchange Recipes

Cut in butter, until mixture resembles fine crumbs. Roll crumbs into balls, using hands.

2 Shortbread Cookie Recipe 1 ½ cups of butter 2 cups of flour 1 cup of icing sugar 1 cup of cornstarch ¼-½ tsp of salt Preheat oven to 300 Degrees. Place all dry ingredients in a large mixing bowl and mix evenly. Cut in butter, until mixture resembles fine crumbs. Roll crumbs into balls, using hands. Place cookies an inch apart on cookie sheet. Use a fork to flatten each ball and sprinkle with your choice of topping! Bake for 16-20minutes, until cookie bottoms are firm, or of a light golden colour. Amanda Cathline

Mix together and then add egg whites, one at a time. Add the almond extract and then form into balls about an inch in diameter.

4 Italian Amaretti Cookies 3 cups ground almonds 1 ½ cups superfine sugar 3 egg whites 1 ½ tsp. almond extract. Whole almonds, glaced cherries for garnish. Preheat oven to 300 Degrees. Put ground almonds and sugar in a large bowl or food processor. Mix together and then add egg whites, one at a time. Add the almond extract and then form into balls about an inch in diameter. Place on a cookie sheet that has been lined with parchment paper, about two inches apart and garnish with almonds or glaced cherries. Bake for 20minutes, until cookie bottoms are firm, or of a light golden colour.

thicken. Remove from heat, and then add crumbs and nuts. Have wax paper spread with coconut.

5 Marshmallow Rolls 1 Cup Eagle Brand Milk 2 Squares Unsweetened Chocolate 2 cups Graham Wafer Crumbs 1.2 cup chopped nuts Coconut Put milk and chocolate in a double boiler and heat until it starts to thicken. Remove from heat, and then add crumbs and nuts. Have wax paper spread with coconut. Cool a bit. Line marshmallow along one line and roll like a jelly roll. Put in the refrigerator until solid. Slice

Big Soft Ginger Cookies 2 ¼ cups all-purpose flour 2 tsp ground ginger ¾ cup margarine, softened 1 tsp baking soda 1 egg ¾ tsp ground

Preheat oven to 350 degrees F (175 degrees In a large bowl cream together the margarine and 1 cup sugar until light and fluffy.

Shape dough into walnut sized balls and oll hem in the remaining 2 tablespoons of sugar.

6 Big Soft Ginger Cookies 2 ¼ cups all-purpose flour 2 tsp ground ginger ¾ cup margarine, softened 1 tsp baking soda 1 egg ¾ tsp ground cinnamon 1 tbsp. water ½ tsp ground cloves ¼ c molasses ¼ tsp salt 2 tbsp. white sugar. Preheat oven to 350 degrees F (175 degrees In a large bowl cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls and oll hem in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an uncreased cookie sheet and flatten slightly. Bake for 8 to 10 minutes in the preheated over. Allow cookies to cool on baking sheet for 5 minujtes before removing to a wire rack to cool completely. Store in an airtight container.

Dulce de Leche Sandwich Cookies 1 ¼ c all-purpose flour 1 ¼ c corn starch ½ tsp baking powder ½ tsp table salt ½ tsp cinnamon ¾ c butter 2/3 c granulated sugar 4 egg yolks 1 tsp minced orange zest 1

In a large bowl wisk flower cornstartch baking powder, salt and cinnamon. In a second bowl cream together the butter and 1 cup sugar until light and fluffy.

7 Dulce de Leche Sandwich Cookies 1 ¼ c all-purpose flour 1 ¼ c corn starch ½ tsp baking powder ½ tsp table salt ½ tsp cinnamon ¾ c butter 2/3 c granulated sugar 4 egg yolks 1 tsp minced orange zest 1 can (14 oz.) dulce de leche Unsweetened cocoa for dusting Preheat oven to 350 degrees F (175 degrees C) and line two baking sheets with parchment paper. In a large bowl wisk flower cornstartch baking powder, salt and cinnamon. In a second bowl cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg yolks, orange and mix until combined. Add half the flowur mixture and mix until just blended. Add the other half of the dry ingredients. Divide the dough in half and press into think disks. Cover with plastic wrap and chill for 30 minutes. Roll out one disk to 1/8-1/4 thick. Cut the dough with a 2 cookie cutter. Transfer to the prepared sheets fairly close together. Repeat with the second Bake the cookies for 12 minutes until the edges are golden and then cool completely. When cool scoop about 2 tsp of dulce de Leche onto half the cookie and top with the remaining cookies and then lightly dust with cocoa powder.

Bev s Bell-Shaped Shortbreads 2 c all-purpose flour 1 c butter ½ c icing sugar ½ tsp salt

Stir in sugar, salt nutmeg and egg yolk with a wooden spoon.

Turn onto a floured board and knead, drawing in flower all the time until dough begins to

8 Bev s Bell-Shaped Shortbreads 2 c all-purpose flour 1 c butter ½ c icing sugar ½ tsp salt ½ tsp nutmeg 1 egg yolk Soften butter, don t let it get oily. Stir in sugar, salt nutmeg and egg yolk with a wooden spoon. Add the flour a little at a time until the mixture is too stiff to work with spoon. Turn onto a floured board and knead, drawing in flower all the time until dough begins to crack. Roll dough ¼ thick and cut into desired shapes. Place on an ungreased cookie sheet. Bake at 350 F, 10 minutes or until lightly browned. Makes 3 ½ dozen.

Lemon Squares 1 ½ c all purpose Flour ¼ c granulated sugar ½ c butter or margarine 2 eggs 3 tbsp lemon juice 1 c granulated sugar 2 tbsp all purpose flour ½ tsp baking powder 1 c

Press into ungreased 9x9 pan and bake at 350 F(180 C) for 20 minutes. Beat eggs slightly. Stir in remaining 6 ingredients. Spread over first layer.

9 Lemon Squares 1 ½ c all purpose Flour ¼ c granulated sugar ½ c butter or margarine 2 eggs 3 tbsp lemon juice 1 c granulated sugar 2 tbsp all purpose flour ½ tsp baking powder 1 c coconut ¼ tsp salt 1 ½ c icing sugar 2 tbsp butter 4 tsp lemon juice Crumble first three ingredients until mealy. Press into ungreased 9x9 pan and bake at 350 F(180 C) for 20 minutes. Beat eggs slightly. Stir in remaining 6 ingredients. Spread over first layer. Bake in350 F (180 C) for 30 minutes until sest in centre and light brown in colour. Cool and frost Icing Combine last three ingredients in a small bowl. Beat well, adding more lemon juice a bit at a time for easy spreading. Spread over cooled bars. Allow to set. Cut 36 squares.

Cover and chill dough for at least one hour. Preheat oven to 400 degrees. Roll out dough on floured surface ¼ to ½ inch thick.

10 Sugar Cookies 1 ½ c butter 2 c white sugar 4 eggs 1stp vanilla extract 5 c all purpose flour 2 tsp baking powder 1 tsp sault In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder and salt. Cover and chill dough for at least one hour. Preheat oven to 400 degrees. Roll out dough on floured surface ¼ to ½ inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets. Bake 6 to 8 minutes in preheated oven. Decorate with icing, or chocolate

Peanut Butter and Bacon Cookies ½ c unsalted butter ½ c sugar ½ c brown sugar 1 egg 1 tsp vanilla extract ½ c peanut butter (crunchy or smooth 1 ½ c all-purpose flour 1 tsp baking soda ¼ tsp salt

Bake for 10 minutes drain fat and flip bacon. Coat the bacon again with sugar mixture and place in the oven for another 10 minutes. Crumble Preheat oven to 350 degrees F (175 degrees C).

11 Peanut Butter and Bacon Cookies ½ c unsalted butter ½ c sugar ½ c brown sugar 1 egg 1 tsp vanilla extract ½ c peanut butter (crunchy or smooth 1 ½ c all-purpose flour 1 tsp baking soda ¼ tsp salt Candied Bacon Candied Bacon - Preheat over to 385 degrees. Place bacon strips on cookie sheet and sprinkle with Brown Sugar/Cinnamon mixture (1 c brown sugar and 2 tbls cinnamon). Bake for 10 minutes drain fat and flip bacon. Coat the bacon again with sugar mixture and place in the oven for another 10 minutes. Crumble Preheat oven to 350 degrees F (175 degrees C). Cream together butter and sugars. Beat in egg and vanilla and then peanut butter. In a separate bowl, combine flour, baking soda and salt. Add peanut better mixture and blend. Add the candied bacon to the mix. Role mix into small balls, slightly flatten with a fork in a criss cross pattern. Bake 9-11 minutes until cookies start to colour around the edges. Let cook 5-10 minutes to alow cookies to set. Pour 2 tablespoons white sugar into a bowl; roll balls in the sugar until coated. Arrange coated balls on a baking sheet. Bake in the preheated oven until lightly browned, about 10 minutes. Cool on the baking sheet for 5 minutes before removing to cool completely on a wire rack.

Peppermint Meltaways

Peppermint Meltaways 1 cup butter, room temperature 1/2 cup powdered sugar 1/2 tsp peppermint extract 1 1/4 cups flour 1/2 cup cornstarch Cream the butter and powdered sugar together until light and fluffy.