Time to start another Christmas cookie thread.....

AH · Post by AH » Wed Nov 30, 2011 11:56 am

This is an quick easy no bake cookie recipe. To make the cookies more festive for the holidays I sprinkle red and green sugar on top of each cookie before they cool.

White No Bake Cookies

Melt in double boiler: 24 oz Nestle Premier White Morsels and 1 1/2 tbls. peanut butter. Cool slightly. Pour over 1 cup peanuts, 1 1/2 cups Rice Krispies, and 1 1/2 cups miniature marshmallows. Drop by spoon onto parchment paper. Store in cool place.

AH

Lindy · Post by **Lindy** » Thu Dec 01, 2011 10:59 am

Mmmm - these sound easy and GOOD! I might try them with some pretzels crunched up in there too.

Lindy · Post by **Lindy** » Sun Dec 04, 2011 10:52 am

These were described as Rice Krispie Treats on crack even though there's no Rice Krispies in them. The technique for making them is similar just WAY more interesting ingredients. I'd probably call them Cracker Jacks on crack myself....

Salted Caramel Popcorn, Pretzel & Peanut Bars

Yield: 32 bars

Prep Time: 10 minutes | Cook Time: 20 minutes

12 cups plain popped popcorn
4 cups coarsely chopped salted pretzels
1 cup salted peanuts, coarsely chopped
2 cups granulated sugar
½ cup water
1 teaspoon kosher salt, plus more for sprinkling
2/3 cup heavy cream
2 cups miniature marshmallows

1. Spray a 9×13-inch baking dish with non-stick cooking spray; set aside.

2. Toss together the popcorn, pretzels and peanuts in a large bowl; set aside.

3. In a medium saucepan, combine the sugar, water and 1 teaspoon of kosher salt; bring to a boil over medium-high heat. Boil, without stirring, until the mixture reaches an amber color, about 8 to 12 minutes. Remove from heat and slowly pour in the heavy cream (the mixture will bubble up and sputter). Immediately add the marshmallows and stir until melted.

4. Pour the salted caramel mixture over the popcorn, pretzel and peanut mixture and quickly stir together with a rubber spatula (I find that spraying the spatula with nonstick cooking spray makes this easier) until all of the popcorn, pretzels and peanuts are coated with the caramel mixture.

5. Pour the mixture into the prepared 9×13-inch pan. Spray a small piece of wax paper with nonstick cooking spray and use to press mixture evenly into pan. Sprinkle with some additional kosher. Cool completely and then cut into bars. These can be stored in an airtight container at room temperature.

(Recipe adapted from Shutterbean, originally from Everyday Food)

jayseadee · Post by **jayseadee** » Mon Dec 12, 2011 7:33 pm

Need some help from the cookie experts.

I'm not much of a baker, but was invited to a cookie swap, so thought I'd give it a try.

I'm making Chocolate Pine Nut cookies and practiced last weekend. They came out pretty good, but I did slightly over cook.

The recipe says to mix the confectioners sugar and softened butter with a hand mixer, which I did, but I'm wondering if I can use my stand-up mixer - it would be so much easier.

I'll post the recipe after I give it another go.

thanks.

mbw1024 · Post by **mbw1024** » Mon Dec 12, 2011 7:41 pm

jayseadee wrote:Need some help from the cookie experts.

I'm not much of a baker, but was invited to a cookie swap, so thought I'd give it a try.

I'm making Chocolate Pine Nut cookies and practiced last weekend. They came out pretty good, but I did slightly over cook.

The recipe says to mix the confectioners sugar and softened butter with a hand mixer, which I did, but I'm wondering if I can use my stand-up mixer - it would be so much easier.

I'll post the recipe after I give it another go.

thanks.

yes you can use your stand up mixer. good luck!

jayseadee · Post by **jayseadee** » Mon Dec 12, 2011 8:00 pm

Thanks.

Since I'm at it, it says to stir in the flour, cocoa, etc. - can I use the mixer for that too and then just stir in the nuts?

I'm remembering now why I don't bake cookies:)

Lindy · Post by **Lindy** » Tue Dec 13, 2011 10:11 am

I don't know any reason why you'd need to use a hand mixer over a stand up mixer. I'm thinking that it just might be an old recipe when electric mixers weren't as common and it mentioned a hand mixer just to differentiate from doing it by hand with a wooden spoon. That way the butter and sugar mixture could get more air incorporated to make a more tender cookie with a finer texture. That's usually the case for recipes that use powdered sugar rather than granulated sugar. I use my stand up mixer for EVERYTHING and they turn out just fine. Go for it!!

mindehankins · Post by **mindehankins** » Sat Dec 17, 2011 9:01 pm

Hey Lindy, I came in to ask YOU a question

. I'm WAYYY late on cookies this year and won't make nearly what I normally do. I'm making my doughs up this week, and then baking when my daughter comes home on Friday. Do you think I should freeze the doughs, or can I just keep them in the fridge?

Whew! It was ALMOST a cookie-free Christmas!

Lindy · Post by **Lindy** » Sat Dec 17, 2011 11:56 pm

Minde - They will keep several weeks in the frig so NO problems!! Have fun with your daughter!!

mindehankins · Post by **mindehankins** » Sun Dec 18, 2011 11:58 am

Thanks, Lindy! I thought so, but thought with the eggs and all, I'd better ask somebody!

jayseadee · Post by **jayseadee** » Mon Dec 19, 2011 7:32 am

I typically don't bake cookies, but we were invited to a Christmas Party/Cookie Swap and I knew if my husband saw everyone else leaving with tons of good cookies, and not us, he'd be none too happy.

Here's what I made - and I used my Stand Up mixer for all of it.

The recipe makes ~40 cookies.

Chocolate Chunk Cookies with Pine Nuts

Ingredients
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup powdered sugar, plus more for dusting
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• Pinch salt
• 1 1/2 cups all-purpose flour
• 3/4 cup toasted pine nuts, chopped
• 1/2 cup semisweet chocolate chunks or chips
Directions
Preheat the oven to 325 degrees F.

Combine the butter, powdered sugar, cocoa powder, vanilla, and salt in a large bowl. Using a hand mixer, beat the mixture until creamy, about 2 minutes. Add the flour, pine nuts, and chocolate. Stir until just mixed.

Line 2 baking sheets with parchment paper. Scoop out 1-inch balls of dough. Place on the cookie sheet. Bake until the tops look dry, about 18 minutes. Let cool for 15 minutes on the baking sheets. Dust with powdered sugar and transfer to a serving plate.

Thank you all for the motivation. I'll have to try a few of your recipes.

Lindy · Post by **Lindy** » Mon Dec 19, 2011 9:39 am

Yum!!

Connie · Post by **Connie** » Mon Dec 19, 2011 10:54 am

I have tried so many sugar cookies, that I almost gave up. I FOUND ONE!!!!!!

SWEDISH SUGAR COOKIES

These date back to a Swedish woman born in 1877, her daughter, Ester Davis, shared this recipe.

INGREDIENTS

1/2 cup butter
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon backing soda
Additional sugar

Cream butter, shortening and sugar. Add egg and vanilla, mix well. Combine flour, baking power and baking soda.; gradually add to the cramed mixture. Shape into 1" balls (no bigger than a marble). Roll in sugar. Place on greased baking sheet; flatten with a glass.

Bake at 350 degrees for 10-12 minutes.

HINT...i found that if you keep them small marble size, you only have to bake for 8 minutes.

These are true delicate sugar cookies. Everybody loves them!

mindehankins · Post by **mindehankins** » Wed Dec 21, 2011 12:58 pm

Jayseadee, your cookies look delicious. Do pine nuts have a very distinctive taste?

Connie, what makes this sugar cookie superior to others, in your eyes? One thing that stands out for me is that you don't need to roll them out. I may put this on the "try next year" list as well.

Connie · Post by **Connie** » Wed Dec 21, 2011 9:49 pm

Hi Minde.

These cookies are just the perfect sugar cookie. They don't taste like flour, and they're not dense.

They're light and sweet and so delicate.

One thing that caught my eye was it's a very old recipe and from a swedish woman, which I'm 1/2.

I took some to work today and I definetly didn't bring enough.

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