HOSTESS CUPCAKE COOKIES

Ingredients:
½ cup Dutch-processed cocoa powder
2 tsp baking powder
1 cup (2 sticks) salted butter, cut into chunks
1 cup granulated sugar
1 egg
1 tsp pure vanilla extract
2 oz bittersweet chocolate, melted and cooled

For the glaze:
1 cup Dutch-processed cocoa powder
3 ½ cups powdered sugar
4 Tbsp light corn syrup
6 Tbsp milk

Directions:

Whisk the flour, cocoa powder, and baking powder together. Set aside. Cream together the butter and sugar until light and fluffy. Add the egg and vanilla; beating until combined. Scrape the bottom and sides of the bowl as necessary. Beat in the melted chocolate. Add the flour mixture in 3 parts, beating on low after each addition. Beat just until the dough comes together. Pat into 2 discs, wrap in plastic wrap and chill for 30 minutes.
Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
Roll the dough on a surface lightly coated with a mixture of flour and cocoa to about a ¼” thick. Cut with a 2″ round cookie cutter. Place the cut-outs on a prepared baking sheet and place in the freezer for 5-10 min. (This will prevent spreading.)
Bake the cookies for about 9 minutes, or until done. Remove to a wire cooling rack to cool completely.

For the glaze:
In a medium bowl, whisk the cocoa powder and powdered sugar together. Add the corn syrup and milk, whisking until smooth. The glaze will be very thick, but still pourable. Transfer to a piping bag, fitted with a #12 tip, or to a zip-top bag and snip the corner.
Pipe the glaze in a circle onto the cookies. The glaze will spread, so don’t go too close to the edges. If some spills over the edge, it’s ok.
Let the cookies dry for at least one hour before adding the white squiggle.

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MAPLE PECAN REFRIGERATOR COOKIES

This recipe, from Jo Ann Kurtz of Castaic, Calif., is the winner of the Slice and Bake Category in PARADE’s 2012 Holiday Cookie Bake-Off.

Screen shot 2013-01-30 at 6.28.26 PM1 cup softened butter
1/2 cup sugar
3 Tbsp real maple syrup (not pancake syrup)
1 large egg yolk
1/2 tsp vanilla extract
1/2 tsp maple extract
2 cups flour
1 1/2 cups chopped pecans

1. Beat butter for 3 minutes or until creamy. Beat in sugar gradually. Add syrup, egg yolk, and extracts; beat well. Stir in flour and pecans.

2. Divide dough in half and shape into logs 2 inches in diameter. Wrap in plastic wrap or parchment and refrigerate until firm.

3. Preheat oven to 350°F.

4. Cut logs into 1/2-inch-thick rounds; arrange on greased cookie sheets. Bake for 18 to 20 minutes or until golden brown.

 

LINZER TART COOKIES

3/4 cup unsalted almonds
1 1/2 cups sifted flour, divided
1/2 cup (1 stick) salted or unsalted butter, at room temperature
1/2 cup confectioners’ sugar
1 tsp grated lemon zest
1 egg
Raspberry jam (apricot jam is also excellent)
Sifted confectioners’ sugar, for dusting

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1. In a mini-chopper or blender, chop almonds with 1/4 cup flour until fine (should take less than 30 seconds; for a crunchier, nuttier cookie, chop for just 15 to 20 seconds).

2. In a medium bowl, combine nut mixture, remaining flour, butter, confectioners’ sugar, zest, and egg. Mix well.

3. Divide dough in half; wrap in plastic. Chill for at least 1/2 hour.

4. Preheat oven to 350°F.

5. Roll out dough halves on a floured surface. Using small round cookie cutters, cut out cookie bottoms and tops. With a patterned cutter (we use a snowflake shape), punch a center hole in tops.

6. Bake for 8 to 10 minutes or until light gold. Watch carefully. Cool on a wire rack. Spread a thin layer of jam on each bottom cookie; sandwich with tops, pressing gently. Dust with sifted confectioners’ sugar.

William Blade’s recipe.

NORWEGIAN BUTTER COOKIES

3/4 lb. butter (3 sticks) softened, room temperature

1-1/2 cups granulated sugar

2 eggs lightly beaten

3 cups all-purpose flour

1/3 teaspoon salt

1/2 teaspoon vanilla extract

1/4 cup powdered sugar, stifted

A cookie press or pastry bag with a large star tip

Preheat oven to 375º F

I a large bowl, using an electric mixer, cream butter, then slowly beat in sugar. Add lightly beaten eggs. In a separate bowl, mix flour and salt; gradually add to sugar mixture. Blend well, add vanilla.

Fill cookie press or pastry bag one quarter of dough at a time. Pipe cookies onto ungreased cookie sheet, spacing about 2 inches apart.

Bake for 8-10 minutes. Remove from oven and allow cookies to cool 10 minutes while on cookie sheet. Transfer to a rack to cool completely. Over waxed paper, lightly dust with powdered sugar. Store cookies in airtight container.

Makes approximately 48 cookies.

NORWEGIAN BUTTER COOKIES

3/4 lb. butter (3 sticks) softened, room temperature

1 1/2 cups granulated sugar

2 eggs lightly beaten

3 cups all-purpose flour

1/3 teaspoon salt

1/2 teaspoon vanilla extract

1/4 cup powdered sugar, sifted

A cookie press or pastry bag with a large star tip

Preheat oven to 375ºF

  • In a large bowl, using an electric mixer, cream butter, then slowly beat in sugar. Add lightly beaten eggs. In a separate bowl, mix flour and salt; gradually add to sugar mixture. Blend well. Add vanilla.
  • Fill cookie press or pastry bag with one quarter of dough at a time. Pipe cookies onto a greased cookie sheet, spacing about 2 inches apart.
  • Bake for 8-10 minutes. Remove from oven and allow cookies to cool 10 minutes while on cookie sheet. Transfer to a rack to cool completely. Over a waxed paper, lightly dust with powdered sugar. Store cookies in an airtight container.

Makes approximately 48 cookies.

PEANUT BUTTER HONEY ‘N OATMEAL COOKIES

INGREDIENTS

  • 2 cups quick-cooking oats
  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup Country Crock® Spread
  • 1 cup Skippy® Natural Creamy Peanut Butter Spread with Honey*
  • 1 cup granulated sugar
  • 1 cup firmly packed brown sugar
  • 2 eggs
  • 1/2 cup golden or regular raisins (optional)
  • 1/2 cup chopped pecans

 

DIRECTIONS

Preheat oven to 350°. Combine oats, flour, baking powder, baking soda and salt in small bowl; set aside.

Beat Country Crock® Spread with Skippy® Natural Creamy Peanut Butter Spread with Honey in large bowl with wire whisk until smooth. Beat in sugars, then eggs until blended. Beat in flour mixture just until blended, then stir in raisins and pecans. Chill 30 minutes.

Drop dough by rounded tablespoonfuls, 2 inches apart on ungreased baking sheets.

Bake 13 minutes or until golden. Remove cookies to wire rack and cool completely.

*Also terrific with Skippy® Natural Peanut Butter Spread blended with 1 tablespoon honey.

WHITE CHOCOLATE AND CHERRY COOKIES

Ingredients

 

1 cup margarine, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 eggs
1 teaspoon. vanilla extract
Preheat oven to 350° F
2 1/4 cups all-purpose flour
1 teaspoon. baking soda
1 package white chocolate chips
1 1/2 cups Mariani Cherries
1 cup coarsely chopped cashews

 

Directions

Put margarine, granulated sugar, brown sugar, eggs and vanilla in a large mixing bowl. Beat with an electric mixer on medium speed 3 to 4 minutes, or until well mixed. Combine flour and baking soda. Gradually add flour mixture to butter mixture; mix well. Stir in white chocolate chips, dried cherries and cashews. Drop by rounded tablespoons onto ungreased baking sheets. Bake 10 to 12 minutes, or until light golden brown. Do not overbake. Transfer to wire rack to cool.

Makes 4 to 5 dozen.