Can’t decide between a Thin Mint and an Oreo? Good thing you don’t have to. A batch of cocoa cookies with a creamy peppermint filling gives you the best of both.
—MONICA KNEUER PECONIC, NEW YORK
PREP: 25 MIN. + CHILLING BAKE: 10 MIN./BATCH MAKES: 7 DOZEN
¾ cup butter, softened
1 cup sugar
1 egg
½ teaspoon vanilla extract
2 cups all-purpose flour
¾ cup baking cocoa
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup 2% milk
FILLING
3 tablespoons butter, softened
1½ cups confectioners’ sugar
1 tablespoon 2% milk
¼ teaspoon peppermint extract
2 to 3 drops green food coloring, optional
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Shape into two 10½-in. rolls; wrap each in plastic wrap. Refrigerate overnight.
2. Unwrap dough and cut into ⅛-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake at 325° for 9-11 minutes or until edges are set. Remove to wire racks to cool.
3. In a small bowl, combine confectioners’ sugar, butter, milk extract and, if desired, food coloring; beat until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.
top tip
Dough Now, Cookies Later
Generally, cookie dough can be refrigerated up to 1 week or frozen up to 6 months.
I developed this recipe after years of searching for a chocolate chip cookie that would stand out from all others.
—DANIEL KAEPP COLDWATER, MICHIGAN
PREP: 15 MIN. + CHILLING BAKE: 15 MIN./BATCH MAKES: ABOUT 3 DOZEN
1 cup butter, softened
¾ cup sugar
¾ cup packed brown sugar
2 eggs
1 tablespoon grated orange peel
1 teaspoon vanilla extract
3½ cups all-purpose flour
1½ teaspoons baking soda
1¼ teaspoons ground cinnamon
¾ teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
1 cup chopped walnuts
1. In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, orange peel and vanilla. Combine the flour, baking soda, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in the chips and walnuts. Cover and chill for 2 hours or until easy to handle.
2. On lightly floured surface, roll out dough to ½-in. thickness. Cut with a lightly floured 3-in. round cookie cutter. Place 1 in. apart on greased baking sheets.
3. Bake at 375° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.
Some prefer crispy cookies; others prefer soft. In my opinion, the crisp edges and soft centers in these coconut chocolate chip treats add up to the perfect cookies.
—MARIA REGAKIS SOMERVILLE, MASSACHUSETTS
PREP: 30 MIN. BAKE: 10 MIN./BATCH MAKES: ABOUT 4½ DOZEN
1 cup butter, softened
¾ cup sugar
¾ cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
2 cups flaked coconut
1 package (11½ ounces) milk chocolate chips
1½ cups finely chopped almonds
1. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the coconut, chocolate chips and almonds.
2. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 9-11 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks.
Since we celebrate both Hanukkah and Christmas, these cookies have always been on the menu. The unbaked cookies can be covered and refrigerated overnight or frozen for up to two months.
—GP BUSAROW WHITEHALL, MONTANA
PREP: 40 MIN. + CHILLING BAKE: 20 MIN./BATCH + COOLING MAKES: 32 COOKIES
½ cup butter, softened
4 ounces cream cheese, softened
1 cup all-purpose flour
¼ teaspoon salt
FILLING
¼ cup dried currants
2 tablespoons sugar
½ teaspoon ground cinnamon
¼ cup seedless raspberry jam
⅔ cup finely chopped pecans
¼ cup miniature semisweet chocolate chips
1. In a large bowl, beat butter and cream cheese until smooth. Combine flour and salt; gradually add to creamed mixture and mix well.
2. Divide dough in half; form into two balls. Flatten to 5-in. circles; wrap in plastic wrap. Refrigerate for 8 hours or overnight.
3. Place currants in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain well and set aside. Combine sugar and cinnamon; set aside.
4. On a lightly floured surface or pastry mat, roll one portion of dough into an 11-in. circle. Brush with half of the jam. Sprinkle with half of the cinnamon-sugar, pecans, chocolate chips and currants; press down gently.
5. Cut into 16 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on a parchment paper-lined baking sheet. Curve ends to form a crescent. Cover and refrigerate for 30 minutes before baking. Repeat with remaining dough and filling.
6. Bake at 350° for 18-22 minutes or until golden brown. Remove to wire racks to cool.
The history of this whimsically named treat is widely disputed, but the popularity of these classic cinnamon-sugar-coated cookies is undeniable!
—TASTE OF HOME TEST KITCHEN
PREP/TOTAL TIME: 25 MIN. MAKES: 2½ DOZEN
½ cup butter, softened
1 cup plus 2 tablespoons sugar, divided
1 egg
½ teaspoon vanilla extract
1½ cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon cream of tartar
1 teaspoon ground cinnamon
1. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and cream of tartar; gradually add to the creamed mixture and mix well. In a small bowl, combine cinnamon and remaining sugar.
2. Shape dough into 1-in. balls; roll in cinnamon-sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
As a home economics teacher, I often supplied treats for school functions. These lemon-cherry cookies were always popular.
—PATTY COURTNEY JONESBORO, TEXAS
PREP: 20 MIN. + CHILLING BAKE: 10 MIN./BATCH MAKES: ABOUT 16 DOZEN
1 cup butter, softened
1 cup sugar
¼ cup packed brown sugar
1 egg
¼ cup maraschino cherry juice
4½ teaspoons lemon juice
1 teaspoon vanilla extract
3¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon cream of tartar
½ cup chopped walnuts
½ cup chopped maraschino cherries
1. In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, cherry and lemon juices and vanilla. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in nuts and cherries.
2. Shape into four 12-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm.
3. Unwrap and cut into ¼-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until the edges begin to brown. Remove to wire racks to cool.
Everyone should have a reliable cutout cookie recipe in the box. This one yields about six dozen sugar cookies with a delicate buttery flavor—perfect edible canvases for decorating.
—LYNN BURGESS ROLLA, MISSOURI
PREP: 15 MIN. + CHILLING BAKE: 10 MIN./BATCH + COOLING MAKES: 6-7 DOZEN (2½-IN. COOKIES)
¾ cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
Tinted frostings, colored sugars, edible glitter and nonpareils
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Refrigerate for 1 hour or until firm.
2. On a lightly floured surface, roll out dough to ¼-in. thickness. Cut out with Christmas cookie cutters of your choice. Using a floured spatula, transfer cookies to greased baking sheets.
3. Bake at 375° for 8-10 minutes or until lightly browned. Cool completely on wire racks.
4. Decorate cookies with frosting, sugars and candies.
I always bake my Rainbow Cookies two weeks ahead to allow them to mellow. That leaves them soft and full of almond flavor.
—MARY ANN LEE CLIFTON PARK, NEW YORK
PREP: 50 MIN. + CHILLING BAKE: 10 MIN. + COOLING MAKES: ABOUT 8 DOZEN
1 can (8 ounces) almond paste
1 cup butter, softened
1 cup sugar
4 eggs, separated
2 cups all-purpose flour
6 to 8 drops red food coloring
6 to 8 drops green food coloring
¼ cup seedless red raspberry jam
¼ cup apricot preserves
1 cup (6 ounces) semisweet chocolate chips
1. Grease the bottoms of three matching 13-in. x 9-in. baking pans (or reuse one pan). Line the pans with waxed paper; grease the paper.
2. Place almond paste in a large bowl; break up with a fork. Cream with butter, sugar and egg yolks until light and fluffy. Stir in flour. In another bowl, beat egg whites until soft peaks form. Fold into dough, mixing until thoroughly blended.
3. Divide dough into three portions (about 1⅓ cups each). Color one portion with red food coloring and one with green; leave the remaining portion uncolored. Spread each portion into the prepared pans. Bake at 350° for 10-12 minutes or until edges are light golden brown.
4. Invert onto wire racks; remove waxed paper. Place another wire rack on top and turn over. Cool completely.
5. Place green layer on a large piece of plastic wrap. Spread evenly with raspberry jam. Top with uncolored layer and spread with apricot jam. Top with pink layer. Bring plastic wrap over layers. Slide onto a baking sheet and set a cutting board or heavy, flat pan on top to compress layers. Refrigerate overnight.
6. The next day, melt chocolate in a microwave; stir until smooth. Spread over top layer; allow to harden. With a sharp knife, trim edges. Cut into ½-in. strips across the width; then cut each strip into 4-5 pieces. Store in airtight containers.
My sons used to help me make these cookies, and now my oldest granddaughter helps. When the smaller grandchildren are home, they help, too. It wouldn’t be Christmas without my little helpers.
—LINDA CLINKENBEARD VINCENNES, INDIANA
PREP: 25 MIN. + CHILLING BAKE: 10 MIN./BATCH + COOLING MAKES: 2 DOZEN
½ cup butter, softened
1 cup all-purpose flour
3 tablespoons heavy whipping cream
Sugar
FILLING
¼ cup butter, softened
¾ cup confectioners’ sugar
½ teaspoon vanilla extract
1½ to 2 teaspoons heavy whipping cream
1 drop each red and green food coloring
1. In a small bowl, beat the butter, flour and cream. Cover and refrigerate for 1 hour or until easy to handle.
2. On a lightly floured surface, roll out dough to ⅛-in. thickness. Cut with a floured 1¼-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Sprinkle with sugar. Prick each cookie 3-4 times with a fork.
3. Bake at 375° for 7-9 minutes or until set. Remove to wire racks to cool.
4. In a small bowl, combine the butter, confectioners’ sugar, vanilla and enough cream to achieve desired consistency. Remove half to another bowl; tint one portion of filling with red food coloring and the other half with green. Carefully spread the filling on bottoms of half of cookies; top with remaining cookies.
A cross between classic fruitcake and buttery cookies, these treats are perfect for Christmas. Each one is chock-full of raisins and candied cherries.
—MARLENE ROBINSON SEXSMITH, ALBERTA
PREP: 20 MIN. + CHILLING BAKE: 15 MIN./BATCH MAKES: 5 DOZEN
1 cup butter, softened
1 cup confectioners’ sugar
½ cup sugar
1 egg
2 teaspoons vanilla extract
2¼ cups all-purpose flour
½ teaspoon baking soda
½ cup raisins
½ cup each red and green candied cherries, chopped
1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Fold in raisins and cherries.
2. Shape dough into two 2-in.-thick logs; wrap each in plastic wrap. Refrigerate for 2 hours or until firm.
3. Cut logs into ¼-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
I love how easy these M&M macaroons are to mix up in a hurry. They have only four ingredients, and they’re always a favorite with kids.
—JANICE LASS DORR, MICHIGAN
PREP: 15 MIN. BAKE: 10 MIN./BATCH MAKES: ABOUT 4½ DOZEN
5 cups flaked coconut
1 can (14 ounces) sweetened condensed milk
½ cup all-purpose flour
1½ cups M & M’s minis
1. In a large bowl, combine the coconut, milk and flour. Stir in M&M’s.
2. Drop by rounded tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks.
These caramel frosted cookies are our favorite! Plus, they freeze and travel well, especially if you let the icing dry completely, then layer the cookies between sheets of waxed paper.
—LEONA LUTTRELL SARASOTA, FLORIDA
PREP: 25 MIN. BAKE: 15 MIN./BATCH MAKES: 6½ DOZEN
1 cup shortening
2 cups packed brown sugar
1 can (15 ounces) solid-pack pumpkin
4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
⅛ teaspoon salt
1 cup chopped pecans
1 cup chopped dates
CARAMEL FROSTING
½ cup butter, cubed
1½ cups packed brown sugar
¼ cup 2% milk
1 teaspoon maple flavoring
½ teaspoon vanilla extract
2 to 2½ cups confectioners’ sugar
1. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in pumpkin. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to pumpkin mixture and mix well. Stir in pecans and dates.
2. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 13-15 minutes or until firm.
3. Meanwhile, for frosting, combine the butter, brown sugar and milk in a small saucepan. Bring to a boil over medium heat, stirring constantly; boil for 3 minutes. Remove from the heat; stir in maple flavoring and vanilla.
4. Cool slightly; beat in enough confectioners’ sugar to achieve spreading consistency. Remove cookies to wire racks; frost while warm.
My friends and family love these melt-in-your-mouth cherry morsels. They seem to disappear as fast as I can bake them.
—JO ANN BLOMQUEST FREEPORT, ILLINOIS
PREP: 10 MIN. BAKE: 20 MIN./BATCH MAKES: 6 DOZEN
4 egg whites
1¼ cups sugar
⅓ cup chopped walnuts
⅓ cup chopped pitted dates
⅓ cup chopped candied cherries
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and the sugar is dissolved. Fold in the walnuts, dates and cherries.
2. Drop by teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 300° for 20-30 minutes or until firm to the touch. Cool for 1 minute before removing to a wire rack. Store in an airtight container.
We call these our “Anything Goes” cookies because they’re the result of a variation on a traditional family recipe. When my daughters’ friends come over, they’re always asking if I have some of those “delicious cookies with all that stuff in them.”
—BENNET BARLEAN NOOKSACK, WASHINGTON
PREP: 20 MIN. BAKE: 15 MIN./BATCH MAKES: 2 DOZEN
1 cup butter-flavored shortening
1 cup sugar
½ cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup chopped pecans
1 cup milk chocolate chips
¾ cup peanut butter chips
¾ cup English toffee bits or almond brickle chips
¾ cup flaked coconut
⅔ cup white baking chips
1. In a large bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients.
2. Drop by ¼ cupfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks.
top tip
Baking Sheets
Use heavy-gauge dull aluminum baking sheets with one or two low sides. When a recipe calls for greased baking sheets, use shortening or nonstick cooking spray. Dark finishes may cause the cookies to become overly browned.
One of our favorite Christmas cookies is this cranberry-orange cookie with chopped pecans. The flavor combo just says Christmas in our home, and I like that they freeze well.
—NANCY ROLLAG KEWASKUM, WISCONSIN
PREP: 30 MIN. + CHILLING BAKE: 10 MIN./BATCH MAKES: 4 DOZEN
1 cup butter, softened
1 cup sugar
1 egg
2 tablespoons 2% milk
1 teaspoon vanilla extract
3 cups all-purpose flour
1½ teaspoons baking powder
2 teaspoons grated orange peel
⅔ cup chopped dried cranberries
¼ cup chopped pecans
8 to 10 drops red food coloring, optional
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well.
2. Transfer 1 cup of dough to a small bowl; stir in orange peel and set aside. Add the cranberries, pecans and, if desired, food coloring to remaining dough; divide in half.
3. Line an 8-in. x 4-in. loaf pan with waxed paper. Press one portion of cranberry dough evenly into pan; top with orange dough, then remaining cranberry dough. Cover and refrigerate for 2 hours or until firm.
4. Remove dough from pan; cut in half lengthwise. Cut each portion into ¼-in. slices. Place 1 in. apart on lightly greased baking sheets.
5. Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks. Store in an airtight container.
Cherry-Orange Icebox Cookies: Substitute dried cherries for the cranberries and almonds for the pecans.
For a festive-looking gift, I like to place these meltaways on a platter covered with red or green plastic wrap and a large bow. They’re also fun served as a refreshing post-dinner treat.
—DENISE WHEELER NEWAYGO, MICHIGAN
PREP: 30 MIN. BAKE: 10 MIN./BATCH + COOLING MAKES: 3½ DOZEN
1 cup butter, softened
½ cup confectioners’ sugar
½ teaspoon peppermint extract
1¼ cups all-purpose flour
½ cup cornstarch
FROSTING
2 tablespoons butter, softened
1½ cups confectioners’ sugar
2 tablespoons 2% milk
¼ teaspoon peppermint extract
2 to 3 drops red food coloring, optional
½ cup crushed peppermint candies
1. In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well.
2. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
3. In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and, if desired, food coloring; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies. Store in an airtight container.
A dear friend shared this recipe with me many years ago. These cookies quickly became a much-requested treat at my house, so it’s a good thing the recipe makes a big batch!
—GLADYS MAURER LARAMIE, WYOMING
PREP: 15 MIN. + CHILLING BAKE: 10 MIN./BATCH MAKES: ABOUT 8 DOZEN
1 cup butter, softened
1 cup shortening
2½ cups sugar
2 eggs
1½ teaspoons vanilla extract
1 tablespoon light corn syrup
5 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup finely chopped walnuts
1 cup finely chopped dates
1. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and corn syrup. Combine the flour, salt and baking soda; gradually add to the creamed mixture and mix well. Stir in walnuts and dates.
2. Shape into four 6-in. rolls; wrap each in plastic wrap. Refrigerate overnight.
3. Unwrap and cut into ¼-in. slices. Place 2½ in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool for 2-3 minutes before removing to wire racks.
top tip
Nice & Round
To keep a nice round shape for refrigerated cookie dough, place each roll inside a tall glass and place the glass on its side in the refrigerator. This keeps the bottom of the dough from flattening out.
The smell of these cookies reminds me of going to Grandma’s house. My boys always linger around the kitchen when I make them, and my husband usually takes a batch to work to share with co-workers.
—CHRISTY THELEN KELLOGG, IOWA
PREP: 30 MIN. + CHILLING BAKE: 10 MIN./BATCH + COOLING MAKES: 5 DOZEN
¾ cup butter, softened
1 cup packed brown sugar
1 egg
¾ cup molasses
4 cups all-purpose flour
2 teaspoons ground ginger
1½ teaspoons baking soda
1½ teaspoons ground cinnamon
¾ teaspoon ground cloves
¼ teaspoon salt
Vanilla frosting of your choice
Red and green paste food coloring
1. In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 4 hours or overnight or until easy to handle.
2. On a lightly floured surface, roll dough to ⅛-in. thickness. Cut with floured 2½-in. cookie cutters. Place 1 in. apart on ungreased baking sheets.
3. Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool. Tint some of the frosting red and some green. Decorate cookies.
I enjoy trying new recipes, and I always have willing “taste testers” in my house. After sampling these sugar-dusted hazelnut goodies, my family’s response was unanimous—an enthusiastic thumbs-up!
—JANEL ANDREWS JEROME, IDAHO
PREP: 30 MIN. + CHILLING BAKE: 10 MIN./BATCH MAKES: 7 DOZEN
1 jar (13 ounces) Nutella
¼ cup shortening
1⅓ cups sugar
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
⅓ cup 2% milk
2½ cups chopped hazelnuts, toasted, divided
½ cup confectioners’ sugar
1. In a large bowl, cream the Nutella, shortening and sugar until light and fluffy, about 4 minutes. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, mixing well after each addition. Fold in ½ cup hazelnuts. Cover and refrigerate for 30 minutes or until firm.
2. Finely chop the remaining hazelnuts. Place hazelnuts and confectioners’ sugar in separate shallow bowls. Roll dough into 1-in. balls; roll in hazelnuts, then sugar.
3. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until set and surface is cracked. Cool for 1 minute before removing from pans to wire racks.
These gourmet cookies are my most-asked-for recipe. Chock-full of coconut and chocolate chips and dipped in white candy coating, they are truly a chocolate lover’s delight.
—JACKIE RUCKWARDT COTTAGE GROVE, OREGON
PREP: 20 MIN. BAKE: 15 MIN. MAKES: ABOUT 2 DOZEN
1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2⅔ cups flaked coconut
1 cup (6 ounces) semisweet chocolate chips
½ cup milk chocolate chips
5 ounces white candy coating, coarsely chopped, optional
1. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in the coconut and chips. Shape 3 tablespoonfuls of dough into a ball; repeat with remaining dough.
2. Place balls 3 in. apart on ungreased baking sheets. Bake at 350° for 12-18 minutes or until lightly browned. Remove to wire racks to cool.
3. If desired, melt candy coating in a microwave; stir until smooth. Dip one end of cooled cookies in candy coating. Allow excess to drip off. Place on waxed paper; let stand until set.
Using a miniature muffin tin, I make little cookie cups, which can be filled with various puddings. My family loves the taste of eggnog, so I incorporated it into these fun treats.
—MELISSA JELINEK MENOMONEE FALLS, WISCONSIN
PREP: 45 MIN. BAKE: 10 MIN./BATCH + COOLING MAKES: 2½ DOZEN
1 package (3 ounces) cook-and-serve vanilla pudding mix
1½ cups eggnog
⅓ cup 2% milk
2 teaspoons rum extract, divided
1 cup butter, softened
½ cup packed brown sugar
2 egg yolks
2 cups all-purpose flour
⅛ teaspoon salt
¼ cup sugar
⅛ teaspoon ground allspice
¼ teaspoon ground nutmeg
1. In a small saucepan, combine the pudding mix, eggnog and milk. Cook and stir until mixture comes to a boil. Remove from the heat; stir in 1 teaspoon extract. Transfer to a small bowl. Cover surface of pudding with waxed paper; refrigerate until chilled.
2. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks and remaining extract. Combine flour and salt; gradually add to creamed mixture and mix well.
3. In a small bowl, combine sugar and allspice. Shape dough into 1-in. balls; roll in sugar mixture. With floured fingers, press onto the bottoms and up the sides of well-greased miniature muffin cups.
4. Bake at 350° for 10-15 minutes or until light golden brown. Immediately remove from pans to wire racks to cool.
5. Just before serving, pipe or spoon pudding into cups. Sprinkle with nutmeg. Store in an airtight container in the refrigerator.
Our version of the classic German cookie is nice to have on hand throughout the holiday season. They stay fresh—and become more intense in flavor—when stored in an airtight container.
—TASTE OF HOME TEST KITCHEN
PREP: 1¼ HOURS + CHILLING BAKE: 10 MIN./BATCH MAKES: ABOUT 10 DOZEN
1¼ cups butter, softened
1¼ cups packed brown sugar
¾ cup molasses
½ cup water
1 teaspoon anise extract
6 cups cake flour
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground mace
⅛ teaspoon pepper
⅛ teaspoon ground cardamom
2 cups finely chopped nuts
GLAZE
1 cup confectioners’ sugar
3 tablespoons 2% milk
¼ teaspoon vanilla extract
Additional confectioners’ sugar
1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the molasses, water and extract. Combine the flour, baking soda, salt and spices; gradually add to creamed mixture and mix well. Stir in nuts. Cover and refrigerate for 1 hour.
2. Roll dough into 1-in. balls. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until golden.
3. Meanwhile, in a shallow bowl, combine the confectioners’ sugar, milk and vanilla. Place additional confectioners’ sugar in another shallow bowl. Remove cookies to wire racks; cool 5 minutes. Dip tops of warm cookies in glaze and allow excess to drip off; dip in confectioners’ sugar. Cool completely on wire racks. Store in an airtight container.
I use a round cookie cutter to form the crescent shapes for these nutty treats. They’re so pretty sprinkled with sugar and drizzled with chocolate.
—TERRYANN MOORE VINELAND, NEW JERSEY
PREP: 40 MIN. + CHILLING BAKE: 10 MIN./BATCH + COOLING MAKES: 10½ DOZEN
1 cup butter, softened
½ cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups ground walnuts
3 tablespoons baking cocoa
2 to 3 tablespoons confectioners’ sugar
1 package (12 ounces) semisweet chocolate chips
2 teaspoons shortening
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour, walnuts and cocoa; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
2. On a lightly floured surface, roll out dough to ¼-in. thickness. Using a floured, plain or finely scalloped 2-in. round cookie cutter, cut a semicircle off one corner of the dough, forming the inside of a crescent shape. Reposition cutter 1¼ in. from inside of crescent; cut cookie, forming a crescent 1¼ in. wide at its widest point. Repeat. Chill and reroll scraps if desired.
3. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 9-11 minutes or until set. Cool for 1 minute before removing to wire racks to cool completely.
4. Sprinkle cookies with confectioners’ sugar. In microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.
White Chocolate Holiday CookiesAt first glance, these treats look a bit like traditional chocolate chip cookies. But one bite quickly reveals white chocolate chunks with spicy dashes of ginger and cinnamon.
—BONNIE BAUMGARDNER SYLVA, NORTH CAROLINA
PREP/TOTAL TIME: 30 MIN. MAKES: 20 COOKIES
½ cup butter, softened
½ cup shortening
¾ cup packed brown sugar
½ cup sugar
1 egg
½ teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
6 ounces white baking chocolate, coarsely chopped
1½ cups chopped pecans
1. In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in egg and extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in white chocolate and pecans.
2. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Making these chewy almond bars has been a tradition in our family for generations. They’re especially popular at holidays. Just be sure to freeze a few dozen for later.
—LIZ GREEN TAMWORTH, ONTARIO
PREP: 20 MIN. BAKE: 25 MIN. + COOLING MAKES: 5 DOZEN
1 cup butter, softened
1 cup plus 1 tablespoon sugar, divided
1 egg, separated
1 teaspoon almond extract
2 cups all-purpose flour
½ cup blanched sliced almonds
¼ teaspoon ground cinnamon
1. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in egg yolk. Beat in extract. Gradually add flour to creamed mixture and mix well.
2. Press into a greased 15-in. x 10-in. x 1-in. baking pan. Beat egg white until foamy; brush over dough. Top with almonds. Combine cinnamon and remaining sugar; sprinkle over the top.
3. Bake at 350° for 25-30 minutes or until lightly browned (do not overbake). Cool on a wire rack for 10 minutes. Cut into diamond-shaped bars. Cool completely.
A number of years ago, I won first prize in a recipe contest with these yummy swirl cookies. The tastes of raspberries and walnuts really come through in each bite, and they’re so much fun to make!
—PAT HABIGER SPEARVILLE, KANSAS
PREP: 20 MIN. + CHILLING BAKE: 10 MIN./BATCH + COOLING MAKES: ABOUT 3½ DOZEN
½ cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
¼ cup seedless raspberry jam
¾ cup finely chopped walnuts
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well.
2. Roll out dough between waxed paper into a 12-in. square. Remove top piece of waxed paper. Spread dough with jam and sprinkle with nuts. Roll up tightly jelly-roll style; wrap in plastic wrap. Refrigerate for 2 hours or until firm.
3. Unwrap dough and cut into ¼-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 9-12 minutes or until edges are lightly browned. Remove to wire racks to cool.
top tip
Making the Slice
To make refrigerator cookie dough easier to slice, make sure the mix-ins, such as fruit and nuts, are finely chopped. If the pieces are too big, the dough may break apart. After each slice, rotate the roll to avoid having one side that’s flat.
Buttery cookie cups with a smooth caramel filling make a nice addition to a Christmas dessert tray. My family looks forward to these all year.
—JANE BRICKER SCOTTDALE, PENNSYLVANIA
PREP: 1 HOUR BAKE: 15 MIN./BATCH + COOLING MAKES: 4 DOZEN
1 cup butter, softened
2 packages (3 ounces each) cream cheese, softened
2 cups all-purpose flour
FILLING
1 package (14 ounces) caramels
¼ cup plus 3 tablespoons evaporated milk
FROSTING
2 tablespoons shortening
2 tablespoons butter, softened
1 cup confectioners’ sugar
1 tablespoon evaporated milk
1. In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle.
2. Roll dough into 1-in. balls; press onto the bottoms and up the sides of ungreased miniature muffin cups. Prick bottoms with a fork. Bake at 375° for 15-17 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.
3. In a large heavy saucepan over low heat, melt caramels with milk. Remove from the heat; cool slightly. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of the bag. Pipe filling into pastry cups. Cool to room temperature.
4. For frosting, in a small bowl, beat shortening and butter until smooth. Gradually beat in confectioners’ sugar and milk until fluffy. Pipe onto filling. Store in the refrigerator.
Try my variation on traditional lace cookies by making them into golden brown curls. They go great alongside a scoop of ice cream.
—STELLA WARTMANN PORT CHARLOTTE, FLORIDA
PREP: 10 MIN. BAKE: 5 MIN./BATCH + COOLING MAKES: ABOUT 6 DOZEN
6 tablespoons butter, softened
½ cup sugar
½ cup packed brown sugar
1 egg
½ teaspoon vanilla extract
6 tablespoons all-purpose flour
⅛ teaspoon salt
1 cup ground pecans
1. In a small bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in pecans.
2. Drop six teaspoonfuls onto a well-greased baking sheet. Bake at 400° for 4-5 minutes or until edges begin to brown. Cool for 1 minute. Loosen each cookie and curl around a wooden spoon handle. Cool on a wire rack. Repeat with remaining dough.
I used to make these cookies as simple Christmas cutouts until I hit on the idea of adding a brown butter filling. Sometimes I’ll fill the centers with melted chocolate.
—ALICE LE DUC CEDARBURG, WISCONSIN
PREP: 25 MIN. + CHILLING BAKE: 10 MIN./BATCH + COOLING MAKES: 3 DOZEN
1 cup butter, softened
1½ cups confectioners’ sugar
1 egg
1 teaspoon vanilla extract
2½ cups all-purpose flour
FILLING
¼ cup butter, cubed
1½ cups confectioners’ sugar
¾ teaspoon vanilla extract
5 tablespoons water
¼ cup raspberry preserves or fruit preserves of your choice
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually add flour and mix well. Divide dough in half; wrap each portion in plastic wrap. Refrigerate for 2 hours or until easy to handle.
2. On a lightly floured surface, roll out each portion of dough to ⅛-in. thickness. Cut with a floured 2½-in. scalloped cookie cutter. Cut a 1-in. hole in the centers of half of the cookies with a floured cutter.
3. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
4. Heat butter in a small saucepan over medium heat until golden brown, about 7 minutes. Remove from the heat; gradually add the confectioners’ sugar, vanilla and enough water to achieve a spreading consistency.
5. Spread on the bottoms of the solid cookies; top with remaining cookies. Place ½ teaspoon preserves in the center of each.
My grandmother made these aromatic Cinnamon Stars every Christmas when I was a child. I have fond memories of helping her in the kitchen.
—JEAN JONES PEACHTREE CITY, GEORGIA
PREP: 15 MIN. + CHILLING BAKE: 15 MIN./BATCH MAKES: 5 DOZEN
1 cup butter, softened
2 cups sugar
2 eggs
2¾ cups all-purpose flour
⅓ cup ground cinnamon
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and cinnamon; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
2. On a lightly floured surface, roll out to ¼-in. thickness. Cut with a 2½-in. star-shaped cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets.
3. Bake at 350° for 15-18 minutes or until edges are firm and bottoms of cookies are lightly browned. Remove to wire racks to cool.
Every year at Christmas, my mother and I would make dozens of cookies, including this one. Now all the women in my family get together for a baking bonanza, rotating houses each year.
—BARBARA WILSON THAMESVILLE, ONTARIO
PREP: 20 MIN. BAKE: 20 MIN. + COOLING MAKES: 3 DOZEN
1¼ cups all-purpose flour
⅔ cup packed brown sugar, divided
¾ cup cold butter, cubed
1 egg
½ teaspoon salt
1½ cups salted mixed nuts
1½ cups halved green and red candied cherries
1 cup (6 ounces) semisweet chocolate chips
1. In a small bowl, combine the flour and ⅓ cup brown sugar; cut in butter until mixture resembles coarse crumbs. Press into a lightly greased 13-in. x 9-in. baking pan. Bake at 350° for 15-17 minutes or until set.
2. In a large bowl, beat the egg, salt and remaining brown sugar until blended. Stir in the nuts, cherries and chocolate chips. Spoon evenly over crust.
3. Bake 20-25 minutes longer or until topping is set. Cool on a wire rack before cutting.
top tip
Special Touch
For special holiday occasions and dinner parties, cut bars into small squares and serve them in colorful candy cups or cupcake wrappers.
If you need a homespun snack that can be assembled in a hurry, try these nutty bars. The squares are sweet, flavorful and loaded with chopped apple and nuts.
—JENNIFER DZUBINSKI SAN ANTONIO, TEXAS
PREP: 15 MIN. BAKE: 35 MIN. MAKES: 16 SERVINGS
½ cup butter, softened
1 cup sugar
1 egg
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
1 medium tart apple, peeled and chopped
¾ cup chopped walnuts
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, baking soda and cinnamon; gradually add to the creamed mixture, just until combined. Stir in apple and walnuts.
2. Pour into a greased 8-in. square baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
I bake so many cookies for the holidays that I have one recipe box just for cookies alone! But of all of them, these simple cutouts are among my husband’s favorites.
—NORMA MUELLER WAUWATOSA, WISCONSIN
PREP: 35 MIN. + CHILLING BAKE: 10 MIN./BATCH MAKES: ABOUT 6 DOZEN
1 cup butter, softened
2 cups packed brown sugar
3 eggs
2 teaspoons grated lemon peel
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
FROSTING
1½ cups confectioners’ sugar
½ teaspoon vanilla extract
2 to 3 tablespoons half-and-half cream
Green food coloring, optional
1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and lemon peel. Combine the flour, baking soda and ginger; gradually add to creamed mixture and mix well. Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for 2 hours or until easy to handle.
2. On a lightly floured surface, roll one portion of dough to ⅛-in. thickness. Cut with floured 2-in. cookie cutters. Place 2 in. apart on ungreased baking sheets. Repeat.
3. Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks to cool.
4. For frosting, in a small bowl, combine the confectioners’ sugar, vanilla and enough cream to achieve spreading consistency. Add food coloring if desired to some or all of the frosting. Decorate cookies.
You’ll see these red and green bonbon cookies in my home every yuletide. They’re a traditional staple on my cookie tray.
—LORI DANIELS BEVERLY, WEST VIRGINIA
PREP: 20 MIN. BAKE: 15 MIN./BATCH + COOLING MAKES: 3 DOZEN
36 maraschino cherries
1 cup butter, softened
1½ cups confectioners’ sugar
1 tablespoon 2% milk
3 teaspoons vanilla extract
2¾ cups all-purpose flour
¼ teaspoon salt
CHRISTMAS GLAZE
1¼ cups confectioners’ sugar
1 to 2 tablespoons water
Red and green liquid food coloring
Colored sprinkles
CHOCOLATE GLAZE
1 cup confectioners’ sugar
1 to 2 tablespoons water
1 ounce unsweetened chocolate, melted
1 teaspoon vanilla extract
½ cup chopped pecans or walnuts
1. Pat cherries dry with paper towels; set aside. In a large bowl, cream butter and confectioner’s sugar until light and fluffy. Beat in milk and vanilla. Combine flour and salt; gradually add to creamed mixture.
2. Shape a tablespoonful of dough around each cherry, forming a ball. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 14-16 minutes or until bottoms are browned. Remove to wire racks to cool.
3. For Christmas glaze, in a small bowl, combine confectioners’ sugar and enough water to achieve a dipping consistency. Transfer half of the glaze to another bowl; tint one bowl green and the other red. Dip the tops of nine cookies in green glaze and nine cookies in red glaze, then decorate with sprinkles. Let stand until set.
4. For chocolate glaze, in a small bowl, combine confectioners’ sugar and enough water to achieve dipping consistency. Stir in chocolate and vanilla. Dip the tops of remaining cookies in glaze, then sprinkle with nuts. Let stand until set.
A rich almond flavor and a pretty sprinkling of peppermint make these cookies so festive. The cute candy canes are a sure sign of Christmas!
—TAMMY SCHENK HARLOWTON, MONTANA
PREP: 25 MIN. BAKE: 10 MIN./BATCH + COOLING MAKES: 3 DOZEN
1 cup butter, softened
1 cup confectioners’ sugar
1 egg
1½ teaspoons almond extract
2½ cups all-purpose flour
1 teaspoon salt
Red food coloring
½ cup crushed peppermint candy canes
½ cup sugar
1. In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in egg and extract. Combine flour and salt; gradually add to creamed mixture and mix well.
2. Divide dough in half; add 6-7 drops of food coloring to one half. Shape tablespoonfuls of each color of dough into 4-in. ropes. Place ropes side by side; lightly press ends together and twist. Place on ungreased baking sheets; curve to form canes.
3. Bake at 375° for 9-12 minutes or until lightly browned. Combine crushed candy canes and sugar; immediately sprinkle over cookies. Cool for 2 minutes before removing from pans to wire racks to cool completely.
These whimsical little mice taste like truffles and have been a family favorite for years. We so enjoy the smiles and laughs they always get! Every Christmas, we make sure to have enough for friends, neighbors and get-togethers.
—DEBORAH ZABOR FORT ERIE, ONTARIO
PREP: 30 MIN. + CHILLING MAKES: 1½ DOZEN
⅔ cup semisweet chocolate chips
2 cups chocolate wafer crumbs, divided
⅓ cup sour cream
36 red nonpareils
¼ cup sliced almonds
18 pieces black shoestring licorice (2 in. each)
1. In a microwave, melt chocolate chips; stir until smooth. Stir in 1 cup crumbs and sour cream. Cover and refrigerate for 1 hour.
2. For each one, roll 1 tablespoon chocolate mixture into a ball, tapering one end to resemble a mouse. Roll in remaining chocolate crumbs. Position nonpareils for eyes, almond slices for ears and licorice pieces for tails.
I bake for my church Christmas party every year, and I always get kudos on these bars.
—JANICE HEIKKILA DEER CREEK, MINNESOTA
PREP: 35 MIN. BAKE: 20 MIN. + COOLING MAKES: 3 DOZEN
2 cups all-purpose flour
2 cups quick-cooking oats
1½ cups sugar
1¼ cups butter, softened
1 can (21 ounces) cherry pie filling
1 teaspoon almond extract
¼ cup semisweet chocolate chips
¾ teaspoon shortening
1. In large bowl, combine the flour, oats, sugar and butter until crumbly. Set aside 1½ cups for topping. Press remaining crumb mixture into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 15-18 minutes or until edges begin to brown.
2. In small bowl, combine pie filling and extract; carefully spread on crust. Sprinkle with reserved crumb mixture. Bake 20-25 minutes longer or until edges are lightly browned.
3. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over bars. Cool on a wire rack.
I’ve had cookies that melted in my mouth, but not like this! I love to make them into sandwiches with an almond-mocha filling.
—ANNA SYLVESTER SYLVANIA, OHIO
PREP: 20 MIN. + CHILLING BAKE: 10 MIN./BATCH + COOLING MAKES: 2 DOZEN
¾ cup butter, softened
½ cup confectioners’ sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup cornstarch
FILLING
2 tablespoons butter, softened
⅔ cup confectioners’ sugar
1½ teaspoons heavy whipping cream
¼ teaspoon almond extract
2 tablespoons baking cocoa
½ teaspoon instant coffee granules
1 to 2 tablespoons boiling water
2 tablespoons sliced almonds, toasted and finely chopped
1. In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in vanilla. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour.
2. Shape dough into ¾-in. balls; press lightly to flatten. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes. Cool on wire racks.
3. For filling, in a small bowl, cream butter and confectioners’ sugar. Beat in cream and extract. In a small bowl, combine the cocoa, coffee and boiling water; stir to dissolve coffee granules. Add to creamed mixture and mix well. Fold in almonds. Cover and refrigerate for 30 minutes.
4. Spread filling over the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.
Baking is one of my favorite hobbies, and my wife says these brownies with cream cheese frosting are outstanding. When you really want to impress, drizzle them with caramel sauce and sprinkle on chocolate curls.
—LYLE BORCHERDING JOHNSTOWN, PENNSYLVANIA
PREP: 20 MIN. BAKE: 35 MIN. + COOLING MAKES: 2½ DOZEN
1 cup butter, cubed
¾ cup baking cocoa
4 eggs
2 cups sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
1 cup chopped nuts, optional
TOPPING
4 ounces cream cheese, softened
1½ cups cold 2% milk, divided
1 package (3.4 ounces) instant vanilla pudding mix
⅛ teaspoon almond extract
1½ cups whipped topping
Caramel ice cream topping and chocolate curls, optional
1. In a small saucepan, melt butter; stir in cocoa until smooth. Remove from the heat. In a large bowl, beat the eggs, sugar and vanilla for 1 minute. Gradually add flour and salt. Stir in cocoa mixture. Fold in chocolate chips and, if desired, nuts.
2. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack.
3. In a large bowl, beat cream cheese and ½ cup milk until smooth. Add pudding mix and remaining milk; beat for 2 minutes or until thickened. Stir in extract; fold in whipped topping. Spread over cooled brownies. Refrigerate until set.
4. Just before serving, drizzle with caramel topping and garnish with chocolate curls if desired.
top tip
Li’l Chocolate Curls
For small curls, a 4-ounce chocolate bar can be left out in a warm place until warm but not melted. With a vegetable peeler, draw along the flat side of the chocolate bar, making a curl. Move each curl onto the dessert with a toothpick.
I grew up in Lancaster County, Pennsylvania, and spent a lot of time in the kitchen with my mom and grandmother making Pennsylvania Dutch classics. This is one I adapted and just love.
—RACHEL GREENAWALT KELLER ROANOKE, VIRGINIA
PREP: 20 MIN. + CHILLING MAKES: 4 DOZEN
¾ cup cold butter, cubed
2 ounces semisweet chocolate
1½ cups graham cracker crumbs (about 24 squares)
1 cup flaked coconut
½ cup chopped salted peanuts
¼ cup toasted wheat germ
FILLING
2 packages (8 ounces each) cream cheese, softened
¾ cup sugar
⅔ cup chunky peanut butter
1 teaspoon vanilla extract
TOPPING
4 ounces semisweet chocolate, chopped
¼ cup butter, cubed
1. In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in the cracker crumbs, coconut, peanuts and wheat germ. Press into a greased 13-in. x 9-in. pan. Cover and refrigerate for at least 30 minutes.
2. In a small bowl, combine filling ingredients. Spread over crust. Cover and refrigerate for at least 30 minutes.
3. In a microwave, melt chocolate and butter; stir until smooth. Pour over filling. Cover and refrigerate for at least 30 minutes or until topping is set. Cut into squares. Refrigerate leftovers.
Editor’s Note: This recipe was tested in a 1,100-watt microwave.
Try my most-requested cookie recipe. I’m sure you’ll enjoy it. The combination of cranberries, chocolate chips and toffee bits is wonderful.
—ANN QUAERNA LAKE GENEVA, WISCONSIN
PREP: 15 MIN. + CHILLING BAKE: 10 MIN./BATCH MAKES: 5½ DOZEN
1 cup butter, softened
¾ cup sugar
¾ cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1½ cups all-purpose flour
1½ cups quick-cooking oats
1 teaspoon baking soda
¼ teaspoon salt
1 cup dried cranberries
1 cup miniature semisweet chocolate chips
1 cup milk chocolate English toffee bits
1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the cranberries, chocolate chips and toffee bits.
2. Shape into three 12-in. logs; wrap each in plastic wrap. Refrigerate for 2 hours or until firm. Unwrap and cut into ½-in. slices. Place 2 in. apart on lightly greased baking sheets.
3. Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks to cool.
top tip
How to Quickly Soften Butter
If you want to make cookies right now but the butter’s still cold, simply microwave the sticks at 70 percent power in 10-second intervals from two to four times. The butter should be ready to use.
—PATRICIA WINN FREEVILLE, NEW YORK
Family gatherings are very important to us, so we have lots of special recipes. My late grandma, Pauline Taylor, used to make these soft sugar cookies. They’re one of our family’s favorites.
—TRACI ROWLETT OLDENBURG, INDIANA
PREP: 20 MIN. BAKE: 10 MIN./BATCH MAKES: ABOUT 2½ DOZEN
½ cup shortening
1¼ cups sugar, divided
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
½ cup buttermilk
¼ teaspoon ground cinnamon
1. In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition (batter will be moist).
2. Combine cinnamon and remaining sugar. Drop dough by tablespoonfuls onto greased baking sheets. Sprinkle with cinnamon-sugar.
3. Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks. Store in an airtight container.
I made variations to my friend’s recipe to come up with this treat. My family looks forward to these sensational jam-filled sandwich cookies for the holidays.
—LORI BROWN SIOUX FALLS, SOUTH DAKOTA
PREP: 25 MIN. + CHILLING BAKE: 10 MIN./BATCH + COOLING MAKES: ABOUT 4½ DOZEN
2 cups butter, softened
1 cup sugar
4 egg yolks
2 teaspoons vanilla extract
1 drop lemon juice
5⅓ cups all-purpose flour
¼ teaspoon salt
FILLING
1 jar (12 ounces) raspberry preserves
ICING
1 cup confectioners’ sugar
1 drop lemon juice
1 drop red food coloring, optional
1 to 2 tablespoons 2% milk
1. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla and lemon juice. Combine flour and salt; gradually add to the creamed mixture and mix well. Refrigerate for 1 hour or until easy to handle.
2. Divide dough into three portions. On a lightly floured surface, roll out each portion to ¼-in. thickness. Cut with a 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets.
3. Bake at 350° for 8-10 minutes or until edges are very lightly browned. Remove to wire racks to cool.
4. Spread the bottoms of half of the cookies with raspberry preserves; top with remaining cookies.
5. For icing, combine the sugar, lemon juice, food coloring if desired and enough milk to achieve a drizzling consistency. Drizzle over cookies.
I tried substituting rum extract for vanilla in a classic spritz recipe, and the end result was a cookie that tasted a lot like eggnog.
—LISA VARNER EL PASO, TEXAS
PREP: 30 MIN. BAKE: 10 MIN./BATCH MAKES: 7 DOZEN
1 cup butter, softened
1 cup confectioners’ sugar
1 egg
1½ teaspoons rum extract
2½ cups all-purpose flour
¼ teaspoon salt
Colored sugar
1. In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in egg and extract. Combine flour and salt; gradually add to creamed mixture and mix well.
2. Using a cookie press fitted with the disk of your choice, press cookies 1 in. apart onto ungreased baking sheets. Sprinkle with colored sugar.
3. Bake at 375° for 6-9 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks.
I started baking these Christmas classics when I was in high school, and I still make them for my children and grandkids.
—JOAN O’BRIEN PUNTA GORDA, FLORIDA
PREP: 30 MIN. BAKE: 10 MIN./BATCH + STANDING MAKES: 2 DOZEN
1 cup butter, softened
¾ cup sugar
1 egg
1 teaspoon vanilla extract
2¼ cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking powder
1 cup seedless raspberry jam
1 cup (6 ounces) semisweet chocolate chips
Chocolate sprinkles
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well.
2. Using a cookie press fitted with a ribbon disk, form dough into long strips on ungreased baking sheets. Cut each strip into 2-in. pieces (do not separate). Bake at 375° for 12-15 minutes or until edges are golden brown. Cut again if necessary. Remove to wire racks to cool.
3. Spread the bottoms of half of the cookies with jam; top with remaining cookies. In a microwave, melt chocolate chips; stir until smooth. Place chocolate sprinkles in a small bowl. Dip each end of cookies in melted chocolate; allow excess to drip off. Dip in sprinkles. Place on waxed paper; let stand until set.
Each rich, fudgelike brownie is bursting with fresh, plump red raspberries and topped with a dreamy, bittersweet ganache. I think it’s true perfection for chocolate lovers.
—AGNES WARD STRATFORD, ONTARIO
PREP: 30 MIN. BAKE: 25 MIN. + CHILLING MAKES: 1 DOZEN
6 ounces bittersweet chocolate, chopped
½ cup butter, cubed
2 eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
1 cup fresh raspberries
FROSTING
6 ounces bittersweet chocolate, chopped
¾ cup heavy whipping cream
2 tablespoons seedless raspberry jam
1 teaspoon vanilla extract
12 fresh raspberries
1. In a microwave, melt chocolate and butter; stir until smooth. In a large bowl, beat the eggs, sugar and vanilla. Stir in chocolate mixture. Combine the flour, baking soda and salt; gradually add to chocolate mixture just until combined. Gently fold in raspberries.
2. Spread into a greased 9-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.
3. For frosting, in a microwave-safe bowl, combine the chocolate, cream and jam. Microwave at 50% power for 2-3 minutes or until smooth, stirring twice. Transfer to a small bowl; stir in vanilla. Place in a bowl of ice water; stir for 3-5 minutes. With a hand mixer, beat on medium speed until soft peaks form.
4. Cut a small hole in a corner of a heavy-duty resealable plastic bag; insert #825 star tip. Fill with ½ cup frosting. Spread remaining frosting over brownies. Cut into 12 bars. Pipe a chocolate rosette in the center of each brownie; top with a raspberry. Cover and refrigerate for 30 minutes or until frosting is set. Refrigerate leftovers.
Editor’s Note: This recipe was tested in a 1,100-watt microwave.
My husband enjoys these cookies so much that he usually can’t wait until they’re set to start eating them. If you’d like, try dipping them into melted semisweet chocolate and chopped pecans instead of white chocolate and almonds.
—CINDY SIFFORD MOUNT ZION, ILLINOIS
PREP: 30 MIN. BAKE: 15 MIN./BATCH + COOLING MAKES: 4 DOZEN
1 cup butter, softened
¾ cup packed brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
6 ounces white baking chocolate, chopped
1¼ cups chopped almonds
1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Shape ½ cupfuls of dough into ½-in. thick logs. Cut logs into 2-in. pieces.
2. Place 2 in. apart on ungreased baking sheets. Bake at 325° for 15-17 minutes or until lightly browned. Remove to wire racks to cool.
3. In a microwave, melt white chocolate; stir until smooth. Dip one end of each cookie into chocolate; allow excess to drip off. Then dip into almonds. Place on waxed paper; let stand until set.
Soft Lemon-Ginger CookiesLoaded with old-fashioned flavor, this yummy cookie is hard to beat. Santa will love gobbling these up with a glass of ice-cold milk.
—SHARON BRETZ HAVRE DE GRACE, MARYLAND
PREP/TOTAL TIME: 30 MIN. MAKES: 2 DOZEN
½ cup butter, softened
1 cup packed brown sugar
1 egg
3 tablespoons sour cream
½ teaspoon lemon extract
½ teaspoon vanilla extract
1¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon ground ginger
¼ teaspoon salt
1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, sour cream and extracts. Combine the flour, baking soda, cream of tartar, ginger and salt; gradually add to creamed mixture and mix well.
2. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Immediately remove from pans to wire racks.
My family can’t possibly eat all of the sweets I whip up, so my co-workers are more than happy to sample them—particularly these rich, chewy brownies that are full of gooey caramel, chocolate chips and crunchy walnuts.
—CLARA BAKKE COON RAPIDS, MINNESOTA
PREP: 20 MIN. BAKE: 35 MIN. + COOLING MAKES: 2 DOZEN
2 cups sugar
¾ cup baking cocoa
1 cup canola oil
4 eggs
¼ cup 2% milk
1½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup (6 ounces) semisweet chocolate chips
1 cup chopped walnuts, divided
14 ounces caramels
1 can (14 ounces) sweetened condensed milk
1. In a large bowl, beat sugar, cocoa, oil, eggs and milk. Combine the flour, salt and baking powder; gradually add to egg mixture until well blended. Fold in chocolate chips and ½ cup walnuts.
2. Spoon two-thirds of the batter into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12 minutes.
3. Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over baked brownie layer. Sprinkle with remaining walnuts.
4. Drop remaining batter by teaspoonfuls over caramel layer; carefully swirl brownie batter with a knife.
5. Bake 35-40 minutes longer or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack.
Almond sugar cookies make an even better gift when hand-dipped in chocolate and drizzled with contrasting candy coating.
—TASTE OF HOME TEST KITCHEN
PREP: 25 MIN. + CHILLING BAKE: 10 MIN./BATCH + COOLING MAKES: 4½ DOZEN
½ cup butter, softened
¾ cup sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
⅓ cup baking cocoa
½ teaspoon baking soda
¼ teaspoon salt
½ cup chopped almonds
½ cup miniature semisweet chocolate chips
12 ounces white candy coating disks, melted
12 ounces dark chocolate candy coating disks, melted
2 ounces milk chocolate candy coating disks, melted
1. In a large bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Stir in almonds and chocolate chips. Cover and refrigerate for 2 hours. Divide dough in half. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 3 hours or until firm.
2. Unwrap and cut into ¼-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool.
3. Dip half of the cookies in white coating; allow excess to drip off. Place on waxed paper. Repeat with remaining cookies in dark chocolate coating.
4. Place milk chocolate coating in a resealable plastic bag; cut a small hole in one corner of the bag. Pipe designs on cookies. Let stand for 30 minutes or until set.
It’s tradition for my family to get together on Thanksgiving weekend and bake these spice-filled treats. The recipe is very old and was handed down from my great-grandmother.
—ESTHER KEMPKER JEFFERSON CITY, MISSOURI
PREP: 25 MIN. BAKE: 25 MIN. + COOLING MAKES: 3 DOZEN
½ cup butter, softened
½ cup sugar
⅓ cup packed brown sugar
2 eggs
1 cup molasses
¼ cup buttermilk
½ teaspoon anise extract
4½ cups all-purpose flour
1½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon each ground cloves, allspice and cardamom
½ cup ground walnuts
½ cup raisins
½ cup pitted dates
½ cup candied lemon peel
⅓ cup flaked coconut
¼ cup candied orange peel
3 tablespoons candied pineapple
GLAZE
½ cup sugar
¼ cup water
2 tablespoons confectioners’ sugar
1. Line a 15-in. x 10-in. x 1-in. baking pan with foil; grease the foil and set aside.
2. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each. Beat in the molasses, buttermilk and anise extract. Combine the flour, baking powder, baking soda, cinnamon, salt, cloves, allspice and cardamom; gradually add to creamed mixture and mix well. Stir in walnuts.
3. In a food processor, combine raisins, dates, lemon peel, coconut, orange peel and pineapple in batches; cover and process until chopped. Stir into batter. Press dough into prepared pan.
4. Bake at 350° for 25-28 minutes or until lightly browned. In a small saucepan, bring sugar and water to a boil. Boil for 1 minute. Whisk in confectioners’ sugar. Spread over warm bars. Cool in pan on a wire rack.
These quick bites are great when you’re short on time or don’t want to turn on the oven. I make them a day or two ahead to let the flavors blend.
—CARMELETTA DAILEY WINFIELD, TEXAS
PREP: 20 MIN. + STANDING MAKES: 5 DOZEN
1 cup (6 ounces) semisweet chocolate chips
3 cups confectioners’ sugar
1¾ cups crushed vanilla wafers (about 55 wafers)
1 cup chopped walnuts, toasted
⅓ cup orange juice
3 tablespoons light corn syrup
Additional confectioners’ sugar
1. In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in the confectioners’ sugar, vanilla wafers, walnuts, orange juice and corn syrup.
2. Roll into 1-in. balls; roll in additional confectioners’ sugar. Store in an airtight container.
When I worked at a medical clinic, I became known as the “Cookie Lady” because I love to cook and bake. This recipe was given to me by a Swedish friend. I often make three or four times the recipe so I have plenty to share and send.
—BEVERLY STIRRAT MISSION, BRITISH COLUMBIA
PREP: 35 MIN. + CHILLING BAKE: 10 MIN./BATCH + COOLING MAKES: ABOUT 3 DOZEN
1¼ cups butter, softened
⅔ cup sugar
2¼ cups all-purpose flour
1⅔ cups ground almonds
1 cup apricot preserves
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons shortening
1. In a large bowl, cream butter and sugar until light and fluffy. Combine flour and ground almonds; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour.
2. On a lightly floured surface, roll dough to ¼-in. thickness. Cut with a floured 2¼-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets.
3. Bake at 350° for 7-9 minutes or until edges are lightly browned. Remove to wire racks to cool completely.
4. Spread jam on the bottoms of half of the cookies; top with remaining cookies. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip half of each sandwich cookie into chocolate mixture; allow excess to drip off. Place on waxed paper until set. Store in an airtight container.
These buttery cookies are an old recipe from my mom in North Dakota. They used to be reserved only for weddings and special occasions. But they’re ideal for Christmas because they look just like snowballs!
—JUDITH WEIDNER SPEARFISH, SOUTH DAKOTA
PREP: 30 MIN. BAKE: 10 MIN./BATCH + COOLING MAKES: 3 DOZEN
1 cup butter, softened
1¼ cups confectioners’ sugar, divided
1 teaspoon grated orange peel
½ teaspoon orange extract
½ teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
½ cup finely chopped walnuts
½ cup finely chopped hazelnuts
1. In a large bowl, cream butter and ¾ cup confectioners’ sugar until light and fluffy. Beat in orange peel and extracts. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in nuts.
2. Shape into ¾-in. balls. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely.
3. Place remaining confectioners’ sugar in a large resealable plastic bag. Add cookies, a few at a time, and shake to coat. Store in an airtight container.
My daughters and I love homemade brownies. We experimented with many recipes and finally came up with what we think is the best-ever brownie. The rich, satiny frosting and butterscotch chips are irresistible.
—KIT CONCILUS MEADVILLE, PENNSYLVANIA
PREP: 25 MIN. BAKE: 25 MIN. + COOLING MAKES: ABOUT 5 DOZEN
4 ounces unsweetened chocolate, chopped
¾ cup butter, cubed
2 cups sugar
3 egg whites
1½ teaspoons vanilla extract
1 cup all-purpose flour
1 cup 60% cocoa bittersweet chocolate baking chips
1 cup butterscotch chips
GLAZE
1 cup 60% cocoa bittersweet chocolate baking chips
¼ cup butter, cubed
1. In a microwave, melt unsweetened chocolate and butter; stir until smooth. Cool slightly. In a large bowl, combine sugar and chocolate mixture. Stir in egg whites and vanilla. Gradually add flour to chocolate mixture. Stir in chips.
2. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.
3. For glaze, in a microwave, melt chips and butter; stir until smooth. Immediately spread over brownies. Cool before cutting.
Editor’s Note: This recipe was tested using Ghirardelli 60% cocoa bittersweet chocolate baking chips. Semisweet chocolate chips may be substituted.
Mother baked these every Thanksgiving. She passed the recipe down to me because my family liked them so much. We all cherish these addictive cranberry cookies; they taste almost like candy.
—MILDRED SHERRER FORT WORTH, TEXAS
PREP: 45 MIN. + CHILLING BAKE: 15 MIN./BATCH + COOLING MAKES: 4 DOZEN
1 cup butter, softened
2¼ cups confectioners’ sugar
¼ cup light corn syrup
1¼ cups all-purpose flour
1 cup chopped pecans
¼ cup dried cranberries
1. In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in corn syrup. Gradually beat in flour and mix well. Fold in pecans and cranberries. Shape dough into two 6-in. logs; wrap each in plastic wrap. Chill for at least 2 hours or until firm.
2. Unwrap and cut into ¼-in. slices. Place 3 in. apart on ungreased foil-lined baking sheets. Bake at 350° for 11-12 minutes or until center and edges are browned and lacy. Allow cookies to cool completely before carefully removing from foil.
Kids are thrilled to find a marshmallow hidden under this cookie’s cocoa frosting. I enjoyed these cookies as a child, and now my own family loves them, too.
—JOANNA SWARTLEY HARRISONBURG, VIRGINIA
PREP/TOTAL TIME: 30 MIN. MAKES: 3 DOZEN
½ cup butter-flavored shortening
¾ cup sugar
1 egg
¼ cup 2% milk
1 teaspoon vanilla extract
1¾ cups all-purpose flour
½ cup baking cocoa
½ teaspoon salt
½ teaspoon baking soda
18 large marshmallows, halved
FROSTING
3 tablespoons butter, softened
3 cups confectioners’ sugar
3 tablespoons baking cocoa
⅛ teaspoon salt
4 to 6 tablespoons 2% milk
1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg, milk and vanilla. Combine flour, cocoa, salt and baking soda; gradually add to creamed mixture and mix well.
2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 8 minutes. Press a marshmallow half, cut side down, onto each cookie; bake 2 minutes longer. Remove to wire racks to cool.
3. In a small bowl, beat the butter, confectioners’ sugar, cocoa and salt until smooth. Add enough milk to achieve a spreading consistency. Frost cookies.
When the folks at the hospital where I work as a cook first sampled my cookie treats, everyone commented on how much they enjoyed them! German sweet chocolate gives them a unique twist.
—JOYCE ROBB DILLON, MONTANA
PREP: 20 MIN. BAKE: 15 MIN./BATCH MAKES: 13 DOZEN
1 cup butter, softened
1 cup shortening
2½ cups sugar
½ cup packed brown sugar
4 ounces German sweet chocolate, melted
4 eggs
2 teaspoons water
2 teaspoons vanilla extract
6½ cups all-purpose flour
2 teaspoons baking soda
1½ teaspoons salt
1½ cups milk chocolate English toffee bits
1½ cups chopped walnuts
1. In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in chocolate. Add eggs, one at a time, beating well after each addition. Beat in water and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in toffee bits and walnuts.
2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Remove to wire racks to cool.
Poppy seed cookies are among my husband and daughters’ favorite cookies. When I make them for Christmas, sometimes I cut them into holiday shapes and decorate them with red and green frosting.
—MARY JACKSON GERMANTOWN, WISCONSIN
PREP: 30 MIN. + CHILLING BAKE: 10 MIN./BATCH + COOLING MAKES: ABOUT 5½ DOZEN
½ cup butter, softened
½ cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (8 ounces) sour cream
¼ cup poppy seeds
FROSTING
3 tablespoons butter, softened
1½ cups confectioners’ sugar
½ teaspoon vanilla extract
2 to 3 tablespoons 2% milk
Colored sprinkles and colored sugar, optional
1. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with sour cream. Stir in poppy seeds. Cover and refrigerate for 8 hours or until easy to handle.
2. On a heavily floured surface, roll out dough to ⅛-in. thickness. Cut with floured 2½-in. cookie cutters. Place 2 in. apart on ungreased baking sheets.
3. Bake at 375° for 8-10 minutes or until set and edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
4. For frosting, in a small bowl, beat the butter, confectioners’ sugar, vanilla and enough milk to achieve desired consistency. Lightly frost centers of cookies; sprinkle with colored sprinkles or colored sugar if desired.
I combined three recipes to come up with a crisp cookie topped with a sweet fudge center. Flaked coconut and coconut extract are what set the flavors apart from the rest.
—KAREN BARTO CHURCHVILLE, VIRGINIA
PREP: 25 MIN. + CHILLING BAKE: 15 MIN./BATCH MAKES: 5½ DOZEN
½ cup butter, softened
½ cup sugar
½ cup confectioners’ sugar
½ cup canola oil
1 egg
½ teaspoon almond extract
¼ teaspoon coconut extract
1¾ cups all-purpose flour
½ cup whole wheat flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon cream of tartar
¾ cup milk chocolate English toffee bits
⅔ cup chopped pecans
⅔ cup flaked coconut
Additional sugar
FILLING
1½ cups semisweet chocolate chips, melted
¾ cup sweetened condensed milk
1½ teaspoons vanilla extract
1¼ cups pecan halves
1. In a large bowl, cream butter and sugars until light and fluffy. Beat in the oil, egg and extracts. Combine the flours, salt, baking soda and cream of tartar; gradually add to the creamed mixture and mix well. Stir in the toffee bits, pecans and coconut. Cover and refrigerate for 1 hour or until easy to handle.
2. Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each.
3. In a large bowl, combine the melted chocolate, milk and vanilla until smooth. Spoon 1 teaspoon into the center of each cookie. Top with a pecan half.
4. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.
This is our go-to chocolate frosting recipe for topping peanut butter, sugar or chocolate chip cookies. The chocolate dries with a glossy sheen that will make your cookies shine.
—TASTE OF HOME TEST KITCHEN
PREP/TOTAL TIME: 30 MIN. MAKES: ABOUT 2 DOZEN
1 package (17½ ounces) peanut butter cookie mix
2 cups confectioners’ sugar
¼ cup baking cocoa
¼ cup hot water
1 teaspoon vanilla extract
Sliced almonds or pecan halves
1. In a large bowl, prepare cookie dough according to package directions. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets.
2. Bake at 375° for 8-10 minutes or until edges are golden brown. Cool for 1 minute before removing to wire racks.
3. For frosting, in a large bowl, combine the confectioners’ sugar, cocoa, water and vanilla. Spread over cookies; top with nuts.
Christmas morning coffee and cookies—with this recipe, it’s a tradition worth embracing.
—DIXIE TERRY GOREVILLE, ILLINOIS
PREP: 15 MIN. BAKE: 20 MIN./BATCH + COOLING MAKES: ABOUT 5 DOZEN
1 cup butter, softened
½ cup packed brown sugar
¼ cup sugar
2 tablespoons instant coffee granules
2 cups all-purpose flour
¼ teaspoon salt
½ cup semisweet chocolate chips, melted
½ cup vanilla or white chips, melted
1. In a large bowl, cream butter, sugars and coffee granules until light and fluffy. Combine flour and salt; gradually add to creamed mixture.
2. On lightly floured surface, roll dough to ¼-in. thickness. Cut with floured 3-in. cookie cutter. Place 2 in. apart on ungreased baking sheets.
3. Bake at 300° for 20-22 minutes or until set. Remove to wire racks to cool. Drizzle with melted chips.
Like good old-fashioned malted milk? Here’s the next best thing! With malted milk powder, chocolate syrup plus chocolate chips and chunks, these are the yummiest cookies I’ve ever tasted...and with six kids, I’ve made a lot of them over the years.
—TERI LEE RASEY CADILLAC, MICHIGAN
PREP/TOTAL TIME: 30 MIN. MAKES: ABOUT 1½ DOZEN
1 cup butter-flavored shortening
1¼ cups packed brown sugar
½ cup malted milk powder
2 tablespoons chocolate syrup
1 tablespoon vanilla extract
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1½ cups semisweet chocolate chunks
1 cup milk chocolate chips
1. In a large bowl, beat the shortening, brown sugar, malted milk powder, chocolate syrup and vanilla for 2 minutes. Add egg.
2. Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips.
3. Shape into 2-in. balls; place 3 in. apart on ungreased baking sheets. Bake at 375° for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to a wire rack.
The thumbprints in these festive cookies can hold a variety of fruity jams. They add beautiful color to a platter of holiday treats.
—TASTE OF HOME TEST KITCHEN
PREP: 15 MIN. BAKE: 10 MIN./BATCH MAKES: 2½ DOZEN
6 tablespoons butter, softened
½ cup sugar
1 egg
2 tablespoons canola oil
1 teaspoon vanilla extract
¼ teaspoon butter flavoring
1½ cups all-purpose flour
¼ cup cornstarch
1 teaspoon baking powder
¼ teaspoon salt
Assorted jams and/or preserves
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, oil, vanilla and butter flavoring. Combine the flour, cornstarch, baking powder and salt; gradually add to creamed mixture and mix well.
2. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each.
3. Bake at 350° for 8-10 minutes or until the edges are lightly browned. Remove to wire racks. Fill each cookie with ¼ teaspoon jam and/or preserves; cool.