2015 Holiday Guide: Winning cookie recipes | SteamboatToday.com
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2015 Holiday Guide: Winning cookie recipes

Dark Chocolate Coconut Macaroons (Phyllis Harrelson)
John F. Russell

Snowy Oat Delights (Annabelle Stone)

Ingredients:

2/3 cup butter



2/3 cup brown sugar

2 large eggs



1 1/2 cup oats

1 1/2 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup Craisins

2/3 cup white chocolate chunks

Instructions:

Preheat oven to 375 degrees.

Beat butter and sugar until light and fluffy in a medium bowl. Add eggs; mix well. Combine oats, flour, baking soda and salt in separate bowl. Add dry mixture to butter mixture in several additions; mix well each time.Stir in dried cranberries and white chocolate. Drop by rounded teaspoonful onto ungreased baking sheet. Cook 10 to 12  minutes. Makes about 2 dozen.

Ginger Citrus Chews (Shelbie Ebert)

Combine:

2 1/2 cups flour

1 1/8 teaspoons baking soda

1 tablespoon ginger (powder)

1/2 teaspoon black pepper

1/2 teaspoon cloves

1/2 teaspoon salt

In a separate bowl, combine and mix well the following:

1 large egg

3/4 cup butter

1/2 cup sugar

1/2 cup light brown sugar

6 tablespoons molasses

Fold into flour mixture until dough forms. Roll dough into one-inch balls and place on baking sheet. Bake 10 minutes at 350 degrees. Allow to cool completely, then frost with glaze:

1 1/2 cups powdered sugar

3 tablespoons milk or cream

1 teaspoon orange extract

Top each cookie with orange zest if desired.

Dark Chocolate Coconut Macaroons (Phyllis Harrelson)

Ingredients:

14 ounces shredded coconut, sweetened

7/8 cup of sweetened condensed milk (don’t use the whole can)

1 teaspoon vanilla

1 teaspoon almond extract

2 large egg whites

1/4 teaspoon salt

4 to 6 ounces dark chocolate chips

Directions:

Mix coconut, condensed milk, vanilla and almond extract, set aside.

In a separate, small bowl beat egg whites and salt until they form stiff peaks, it takes a while.

Fold egg whites into coconut mixture with rubber spatula, use two spoons to place a drop of the mixture onto greased baking sheet.

Cook at 325 degrees until browned, about 25 minutes. Once you can remove from baking sheet dip if interested. Melt chocolate chips, dip 1/2 of cookie into chocolate let cool on wax paper in the refrigerator for 10 minutes.

Ultimate Yum Cookies (Christopher Stone)

Ingredients:

1/2 teaspoon baking soda

1/2 teaspoon salt

1-1/4 cup of flour, more if needed

1 cup of chocolate chips (extra if you like)

1 cube butter

3/4 cup brown sugar

3/4 cup white sugar

1 teaspoon vanilla

1 egg

Directions:

Cream softened butter and sugar.

Add egg and vanilla. Mix well.

Sift flour, salt and baking soda.

Add slowly to mixture and mix well.

Add additional flour as needed until dough come away from side of bowl.

Bake at 350 degrees for about 10 minutes.

Mint Chocolate Cookie Goodness (Jenny Carey)

Ingredients:

3/4 cup butter

1 1/2 cups brown sugar

2 tablespoons water

2 cups chocolate chips

2 eggs

2.5 cups flour

1 1/4 teaspoon baking soda

1/2 teaspoon salt

Andes mints

Directions:

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

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

Preheat oven to 350 degrees. Grease cookie sheets. Roll dough into walnut-sized balls and place two inches apart onto prepared sheets. Bake for 8 to 10 minutes. When cookies are done, press half of an Andes mint on to the top of each cookie and let sit for a minute or two. When the mint is soft, swirl with the back of a spoon.

Let cool on wire rack and enjoy.

Old Fashioned Cake Peanut Squares (Lynn Sidman)

Ingredients:

4 eggs

1 3/4 cups sugar

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1/4 cup butter, melted

Frosting:

7 1/2 cups confectioners’ sugar

2/3 cup milk

2 teaspoons vanilla extract

1/8 teaspoon salt

6 cups finely chopped salted peanuts (I use Spanish peanuts with the skin on).

Directions

:

In a large bowl, beat the eggs, sugar and vanilla until thick and lemon-colored, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture. Beat on low speed just until combined. Beat in milk and butter.

Pour into a greased 13-inch by 9-inch baking pan. Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Cover and freeze overnight.

For frosting, in a small bowl, beat the confectioners’ sugar, milk, vanilla and salt until smooth. Frost the top and sides of frozen cake squares; roll in peanuts. Place on wire racks to set. Yield: 2 dozen .

Shortcuts: use packaged yellow cake mix, packaged vanilla frosting. Freezing the squares will make frosting the squares much easier.


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