Claire's "Lawn Guyland" Italian Butter Cookies

INGREDIENTS
3 sticks butter
1 cup sugar
1-1/2 eggs (to meaure 1/2 an egg, measure off 1 1/2 tbsp of a beaten egg)
3 1/4 cups flour
1 1/4 tsp. baking powder
2 1/2 tsp. vanilla
8 oz jam (either raspberry or strawberry)
chocolate (at least 8 oz) to melt
sprinkles (if desired)


Preheat oven to 350 degrees.
Cream butter with sugar.
Add eggs and vanilla.
Add dry ingredients and mix well.
Using Wilton 1M, pipe out 2" bars on pan covered with parchment paper.
Bake at 350 degrees for about 5-7 minutes.
Melt chocolate according to package directions
Sandwich cookies by spreading jam on one and putting another on top of it.
Dip one end in chocolate and then in sprinkles.
Place on parchment paper and allow the chocolate to harden before packing.

Note: Read "Lawn Guyland" as "Long Island" :)

Carolina's Hidden Kisses

INGREDIENTS
3/4 cup finely chopped pecans
1 3/4 cup all-purpose flour
1/2 teaspoon pure almond extract
1/2 teaspoon vanilla extract
2/3 cup sugar
1 cup (2 sticks) butter, at room temperature
1 (9-ounce) package chocolate candy kisses (recommended: Hershey’s Kisses)
1 1/2 cup confectioners’ sugar

In a large bowl, cream the butter, sugar, and vanilla and almond extracts. Stir in the flour and blend well. Add the pecans and blend well. Cover the bowl and refrigerate the dough for 1 hour.

Preheat the oven to 375 degrees F.

Unwrap the candy kisses. Press a scant tablespoon of dough around each kiss, covering it completely; shape into balls.

Place the cookies on ungreased cookie sheets and bake for 10 minutes. Cool slightly, then transfer to a rack to cool completely. Roll the cookies in confectioners’ sugar.

Thanks Paula Deen!!!

Megan's Butterscotch Haystacks

INGREDIENTS
1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
3/4 cup creamy peanut butter
1 can (8.5 oz.) or 2 cans (5 oz. each) chow mein noodles
3 1/2 cups miniature marshmallows

LINE trays with wax paper.

MICROWAVE morsels in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in peanut butter until well blended. Add chow mein noodles and marshmallows; toss until all ingredients are coated. Drop by rounded tablespoon onto prepared trays. Refrigerate until ready to serve.

DOUBLE BOILER METHOD:
PLACE morsels in top of double boiler over hot (not boiling) water. Do not cover. When most of the morsels are shiny, stir just until melted. (Prevent water from coming in contact with morsels.) Remove from heat; stir in peanut butter. Transfer to large bowl. Add chow mein noodles and marshmallows; proceed as above.

Yields 72 candies

Victoria's New England Cranberry Duff

INGREDIENTS
½ cup unsalted butter
1 ½ cups fresh cranberries
1/3 cup pecans, toasted, coarsely chopped
1/3 cup sugar plus ½ cup surgar
1 large egg
½ cup all purpose flour
¼ teaspoon salt


Preheat oven to 325 degrees.

Butter bottom and halfway up sides of an 8 inch square glass baking dish, using 2 tablespoons of butter. Spread cranberries evenly over bottom of dish. Sprinkle pecans on top, the sprinkle with 1/3 cup sugar. Set aside.

Melt remaining 6 tablespoons of butter in saucepan over medium heat. Put egg and remaining ½ cup sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thick, about one minute. Reduce speed to medium-low, gradually beat in flour and salt. Pour in melted butter in a slow steady stream, beating until smooth.

Slowly pour batter into pan to cover cranberries. Bake until golden brown and a cake tester inserted in center comes out clean, about 45 minutes. Let cool on a wire rack for 10 minutes. Run a knife around the edge to loosen and invert to unmold onto a serving platter. Serve warm or at room temperature.

Victoria's Butter Gooey Bars

INGREDIENTS
1 Box of yellow cake mix
3 Egg
2 Stick of butter (melted)
8 Oz. package of cream cheese (softened)
1 Teaspoon of pure vanilla extract
16 Oz box of confectioners sugar


Preheat over to 350.

Lightly grease 13x9x2” baking pan.

In an electric mixer combine cake mix, one egg and one stick of melted butter. Mix well. Pat into the bottom of prepared pan and set aside.

Still using an electric mixer, beat cream cheese until smooth, add 2 eggs and vanilla. Pour in confectioners sugar and beat well. Reduce speed of mixer and slowly poor in remaining stick of melted butter.

Pour filling onto cake mixture and spread evenly. Bake for 40-50 minutes. Don’t be afraid to make a judgment call on cooking time. You want the center to be a little gooey, so don’t bake past that point. Remove from oven and cool completely. Cut into squares once cool.

Yasmeen & Nathan's Toffee Bars

INGREDIENTS
Shortbread:
1/2 cup (113 grams) unsalted butter, cut into pieces
1/2 cup (110 grams) light brown sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup (130 grams) all purpose flour

Topping:
6 ounces (175 grams) semi sweet chocolate, chopped (can use 1 cup (175 grams) semi-sweet chocolate chips)
1/2 cup (50 grams) almonds, toasted and chopped


Shortbread:
Preheat oven to 350 degrees F (177 degrees C) and place oven rack in the center of the oven. Line the bottom and sides of an 8 inch (20 cm) square baking pan with aluminum foil.

Melt the butter in a medium sized saucepan. Remove from heat and stir in the sugar and vanilla extract. Then add the salt and flour and mix just until incorporated. Spread the shortbread evenly on the bottom of the prepared pan and bake for about 20 to 25 minutes or until the shortbread is golden brown with well browned edges.

Remove from oven and immediately scatter the chopped chocolate over the hot shortbread. Return the shortbread to the oven for a minute or two or just until the chocolate softens. Remove from oven and, with an offset spatula or back of a spoon, evenly spread the chocolate. Sprinkle the chopped almonds over the chocolate. Place the pan on a wire rack to cool.

Once the chocolate has set, lift the shortbread from the pan using the edges of the foil. Place on a cutting board and, with a sharp knife, cut into 16 squares.

Store in an airtight container. These will keep for several weeks at room temperature.

Makes about 16 squares.

Note: To toast the almonds. Place the almonds on a baking sheet and bake in a 350 degree F (177 degree C) oven for about 8 minutes, or until lightly browned. Let the nuts cool completely and then chop.

Liana's Rugelach Pinwheels

INGREDIENTS
Dough
1 package (8 ounces) cream cheese, room temperature
1 cup (2 sticks) unsalted butter, cut into small pieces, room temperature
1/4 cup granulated sugar
2 cups sifted bleached all-purpose flour

Filling
1/4 cup plus 2 tablespoons granulated sugar
1/4 cup packed light-brown sugar
1/2 teaspoon ground cinnamon
3/4 cup golden raisins, chopped
1 cup finely chopped walnuts
1/2 cup apricots preserves, heated and cooled slightly

Topping
1 cup sugar
2 teaspoons ground cinnamon


Place cream cheese and butter in the bowl of a food processor and process until smooth and creamy. Add sugar and continue processing until fully incorporated. Add flour and pulse just until dough comes together. Divide dough into 2 equal pieces, wrap with plastic wrap, and refrigerate at least 2 hours.

Meanwhile, make filling. In a medium bowl, mix together granulated and brown sugar, cinnamon, raisins, and walnuts; set aside.

On a lightly floured surface, roll out 1 piece of dough into a rectangle about 1/8-inch thick. Spread a thin layer of preserves over dough; sprinkle with filling mixture. Roll dough into a log beginning with one of the long sides; wrap in plastic wrap. Transfer dough log baking sheet. Repeat process with remaining piece of dough. Place dough logs in refrigerator; let chill at least 1 hour.

Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside. Mix together the cinnamon and sugar for the topping; set aside.

Slice chilled dough logs crosswise, about 1/4 inch thick. Toss each cookie in the cinnamon-sugar mixture. Place cookies 3 inches apart on prepared baking sheets. Bake until lightly browned, 18 to 20 minutes. Lift parchment paper from baking sheets and transfer to a wire cooling rack; let cool.

Makes about 50 cookies

Megan's Saltine Toffee

INGREDIENTS
37 saltines cracker squares
1 cup butter, cubed
3/4 cup sugar
2 cups (12 ounces) semisweet chocolate chips

Preheat to 350°
Place crackers in a single layer in a foil-lined 15-in. x -10-in. x 1-in. baking pan.
In a large saucepan, bring butter and sugar to a boil.
Reduce heat; simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved.
Spread over crackers.
Bake at 350° for 7-8 minutes or until bubbly.
Sprinkle with chips.
Bake 3-5 minutes longer or until chips begin to melt; spread chocolate evenly over top.
Top with anything you want - almonds, sprinkles, drizzled white chocolate...anything!
Store in the refrigerator.

Yield: about 1-3/4 pounds

Nicole's Chocolate Mint Candies Cookies

INGREDIENTS
3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 (4.5 ounce) packages chocolate covered thin mints (like Andes or After Eight)


In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.

Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.

Yield 3-4 dozen

Ming-Wai's Sesame Cookies

INGREDIENTS
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/2 cup sugar
1/2 cup well-stirred tahini
1 teaspoon pure vanilla extract
1/3 cup sesame seeds (preferably hulled)


Whisk together flour, baking powder, and salt in a small bowl.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes, then beat in tahini and vanilla.
Reduce speed to low and add flour mixture in 2 batches, mixing until a crumbly dough forms.
Transfer dough to a sheet of plastic wrap and press into a disk.
Chill dough, wrapped in plastic wrap, until firm, at least 1 hour. (Dough can be chilled up to 1 day.)

Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.

Roll dough into 1-inch balls, then roll balls 1 at a time in seeds to coat and arrange 2 inches apart on lined baking sheets.
Bake, switching position of sheets halfway through baking, until cookies are puffed and starting to crack, 12 to 15 minutes total.
Cool on sheets 10 minutes (cookies will be very fragile when hot)
Transfer from parchment to a rack to cool completely.

NOTES: For this cookie, it's best to use hulled sesame seeds, found at most supermarkets. They're not usually labeled "hulled"; look for sesame seeds that are pale ivory in color and more delicate than the mottled beige ones, which still have their outer coating and are found at natural foods stores and Asian markets.

Liz's Thumbprint Cookies

INGREDIENTS
¾ pound butter, softened
1 cup sugar
3 egg yolks
1 Tbsp vanilla
½ tsp salt
3 ½ cups flour
Jelly (Currant, Seedless Raspberry, Apricot)


In a mixer, cream butter and sugar until light and fluffy
Add vanilla and egg yolks
In a separate bowl, combine salt and flour
In a few small batches, add flour to mixer until combined – DO NOT OVERBEAT
Form dough into a giant pancake shape, seal in a Ziplock bag, and chill for at least 1 ½ hours or overnight.

************
Let the dough sit out until it comes to room temperature (it should be easy to work with). Break off a piece of dough, roll it into a small ball, and place it on an ungreased cookie sheet. Using your finger, make a dent, or “thumbprint”, in the center of the dough ball, then fill it with jelly. Chill the baking sheet/cookies. Bake at 350° for 12-14 minutes. The edges should just barely turn brown around the edge.

Let cookies cool on the pan for a moment, then transfer to a cooling rack to cool completely. Keep cookies in an airtight container, separate layers with wax paper.

One batch will make roughly 50 cookies.

NOTES:
You can use parchment paper on your baking sheets but it may take a little extra time to bake. If you make the ball of dough too big, the edges will crack when you make the dent. Be neat with the jelly and don’t overfill the dents. While baking, it may bubble over, and any messy jelly spots may burn. If you’re making several batches, it’s easiest to make the dough on one day, and bake on another day. The dough can be refrigerated for several days before baking.

Sarabeth's Chocolate Crinkle Cookies

INGREDIENTS
1/2 c.Mazola Oil
4 sq. unsweetened choc., melted
2 c. sugar
4 eggs
2 tsp. vanilla
1/2 tsp. salt
2 c. sifted flour
2 tsp. baking powder
1 c. confectioners sugar


Mix oil, chocolate & sugar. Blend in eggs, one at at time.
Add vanilla. Stir in salt, flour, & baking powder.
Chill overnight.

Preheat oven at 350 degrees.
Drop tsp. of dough in powdered sugar. Shape into balls.
Place 2 inches apart on greased sheet.
Bake for 10-12 minutes.

50 cookies

Note from Sarabeth: I added 1/4 C of instant espresso to one batch, so half are plain chocolate and half are chocolate espresso cookies.

Sonja's Chai Shortbread Cookies

INGREDIENTS
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/8 teaspoon salt
1/8 teaspoon ground cardamom
1/8 teaspoon ground cinnamon
Dash of ground cloves
Dash of freshly ground black pepper
3/4 cup powdered sugar
10 tablespoon butter, softened
1 tablespoon ice water


Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through pepper), stirring well with a whisk. Place sugar and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Gradually add flour mixture to butter mixture, beating at low speed just until combined (mixture will appear crumbly). Sprinkle dough with 1 tablespoon ice water; toss with a fork. Divide dough in half. Shape dough into 2 (6-inch-long) logs; wrap each log in plastic wrap. Chill 1 hour or until very firm.

Preheat oven to 375°.

Unwrap dough logs. Carefully cut each log into 18 slices using a serrated knife. Place dough circles 2 inches apart on baking sheets lined with parchment paper. Bake at 375° for 10 minutes. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks.

Yield: 3 dozen

Baked Goods Galore!

Baking for the Holidays... for some, there is no greater joy... for some, there is no greater fear... for some, there is no greater frustration...

I'm somewhere in the middle.

But alas, it is cookie swap season and baking must be done for the masses. This blog was created to chronicle baked good recipes that can be made in bulk (a few dozen or more) in order to distribute at swap parties, to be consumed by carb-hungry co-workers, or just to send out in little tins to distant relatives.

Victoria and I are looking forward to seeing everyone at annual baked good swap on Sunday. I will be posting recipes as I receive them. Thanks!