hgs cookiebook 2020...1 cup all-purpose flour 1 teaspoon baking soda 1 cup white sugar ½ cup butter...

RECIPES

Aussie OutbackChristmas Cookies

This recipe has been in my family for 140 years- Amelia Nivert

Ingredients: 2 cups All Purpose flour 1 teaspoon baking powder 1 teaspoon salt ¹| 4 pound butter ³| 4-1 cup sugar, to taste 2 eggs Small amount of milk ½ cup of raisins or chopped nuts or dried fruit, if desiredPreheat oven to 350°.Mix first five ingredient in order above(Add in fruit or nuts if desired)Mix into a dough with the eggsAdd just enough milk to make dough workableRoll out thin and cut into rounds or shapesBake 14-16 minutes, cool one minute then move to rack.

ANZAC CookiesANZAC’s were members of the Australian and New Zealand Army Corps who fought in the trenches of

World War 1, especially in places like Gallipoli. These cookies were baked in large batches and sent to the

troops overseas. They are a tradition today and baked in honor of ANZAC Day, commemorated on April 25.

– Harry Nivert, 4th Grade

Ingredients: 1 cup quick cooking oats ³| 4 cup flaked coconut (optional) 1 cup all-purpose flour 1 teaspoon baking soda 1 cup white sugar ½ cup butter 1 tablespoon golden syrup 2 tablespoons boiling water

Preheat oven to 350°.Mix oats, flour, sugar and coconut together.In a small saucepan over low heat, melt the syrup and butter together. Mix the baking soda andthe boiling water and add to the melted butter and syrup. Add butter mixture to the dry ingredients.Drop by teaspoons on greased cookie sheets (or baking paper).Bake at 350° F (175° C) for 15 to 18 minutes.

“Santa Fuel”No Bake CookiesRalph Ateniese & Mom, Casie Berkhouse

Ingredients: 1³| 4 cups Sugar ³| 4 cup Peanut Butter ½ cup 2% Milk 3 cups Quick Oats ½ cups Butter 1 teaspoon Vanilla 4 Tablespoons Cocoa powder

Combine sugar, milk, butter, and cocoa powder in a deep pot. Allow to melt together, then bring to a boil. Boil for two minutes and remove from heat.Add peanut butter and vanilla. Lastly, mix in oats.Spoon onto wax-paper, and let set.

Eat every single one of them and repeat!

SNICKERDOODLE COOKIESThe Dudley Family

INGREDIENTS - Cookies 1 cup (2 sticks) unsalted butter, softened 1 cup granulated sugar ²|³ cup brown sugar 2 eggs 1 teaspoon vanilla 3 cups of flour ½ teaspoon salt 1 teaspoon baking soda ½ teaspoon cream of tartarINGREDIENTS - Topping 8 Tablespoons (or ½ cup) granulated sugar 4 teaspoons of ground cinnamon

INSTRUCTIONS1. Preheat the oven to 300°.2. In a bowl, cream softened butter and sugars together.3. Add eggs and vanilla.4. Beat until smooth.5. In a separate bowl, combine the rest of the ingredients.6. Slowly pour dry ingredients into wet ingredients & mix well.7. Chill dough in a refrigerator for 30-60 minutes.8. Combine topping sugar and cinnamon.9. Roll dough into small balls and in the cinnamon/sugar mix.10. Place on an ungreased cookie sheet.11. Bake for 12-14 minutes depending on your oven.12. Do not over bake.

2020 Howard Gardner MI Charter School

YOU NEED:21 chocolate chips100 sprinkles of sugarJust a little bit of cookie dough like 6 pieces100 Rainbow Sprinkles64 Chocolate Sprinkles3 cups of flour3 Eggs 2 drops of butter100 bowls of chocolate milk

INSTRUCTIONS:1. Mix the dough really good in the mixer

until it turns into dough. 2. Put it in the oven for 60 seconds to

cookie bake the cookie dough.3. The oven needs to be 55 degrees hot. 4. It needs to be really hot but you

shouldn't get near it. 5. Then you can’t touch it forever when it is

that hot so you have to let it cool for 1 minute.

Chocolate Chip Cookies

Snowball BitesEmily and Olivia Hubbard

Ingredients: One pack 18 ounce refrigerated sugar cookie dough ³| 4 cup all purpose flour 2 tablespoons honey or maple syrup 1 cup chopped walnuts or pecans powdered sugar

1. Let the dough stand at room temperature for about 15 minutes.

2. Beat dough, flour and honey in large bowl with electric mixer at medium speed well blended.

Stir in walnuts. Shape go into disk; wrapped tightly in plastic wrap. Refrigerate dough at least 2 hours or up to two days.

3. Preheat oven to 350°F. Place powdered sugar in small bowl; set aside. Shaped oh into ³| 4 inch balls; place 1½ inch apart on ungreased cookie sheet.

4. Bake 10 to 12 minutes or until bottoms are browned. Roll warm cookies with powdered sugar. Cool completely on wire rack. Just before serving, roll cookies in additional powdered sugar if desired.

Makes about 2 ½ dozen cookies.

Jam Thumbprint CookiesDonnelly-O’Boyle Family Favorite, by Ina Garten

INGREDIENTS ³| 4 pound (3 sticks) unsalted butter, at room temperature 1 cup sugar 1 teaspoon pure vanilla extract 3 ½ cups all-purpose flour ¹| 4 teaspoon kosher salt 1 egg beaten with 1 tablespoon water, for egg wash 7 ounces sweetened flaked coconut Raspberry and/or apricot jamPreheat the oven to 350°.In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disc. Wrap in plastic wrap and chill for 30 minutes.Roll the dough into 1-1/4 inch balls. (If you have a scale, they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to

25 minutes, until the coconut is a golden brown. Cool and serve.Copyright 2002, Barefoot Contessa Family Style by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

Gluten Free

Almond Lace CookiesThe DePrimo family

INGREDIENTS ½ cup unsalted butter ²| 3 cup packed brown sugar ³| 4 cup almond flour ¹| 4 tsp salt 1 tbsp corn syrup (milk can be substituted, same amount) 1 tsp vanilla extract

Preheat oven to 350°.Melt butter in saucepan over medium heat. Once melted, add brown sugar, flour, salt, and corn syrup. Whisk over heat until all ingredients are combined and sugar has completely dissolved. Remove from heat and whisk in vanilla extract. Allow mixture to thicken for 10 minutes.Line baking sheets with parchment paper. Drop scant teaspoonfuls of dough three inches apart. (Cookies will spread!) Bake for 6-8 minutes until edges are golden brown. Allow cookies to cool on sheets for five minutes before transferring to wire rack to cool completely. Enjoy!

Rum BallsIngredients 11 ounce box of vanilla wafer cookies broken into finely chopped crumbs 1 cup finely chopped pecans 1 cup confectioners sugar, plus ½ cup for dusting ¹| 4 cup unsweetened cocoa powder ¹| 3 cup light or dark rum ¹| 3 cup Karo light or dark corn syrup

In a large bowl stir together vanilla wafer crumbs, chopped pecans, 1 cup confectioners sugar and unsweetened cocoa powder.

Stir in rum and corn syrup until blended.

Shape in to 1 inch balls and roll in confectioners sugar.

Store in a tightly covered container.

Servings 4 dozen

ARTWORK BY

SnickerdoodlesAnna Kettel

Yields 4 dozen Ingredients ½ cup butter softened ½ cup shortening 1 ½ cups sugar 2 eggs 2 teaspoons vanilla 2 ³| 4 cup flour 2 teaspoons cream of tartar 1 teaspoon baking soda ¹| 4 teaspoon salt 2 tablespoons sugar 2 tablespoons cinnamon

Preheat oven to 400°Cream together butter, shortening, sugar,

eggs, and vanillaBlend in flour, cream of tartar, baking soda,

and saltShape out by rounded spoonfuls into ballsMix sugar and cinnamon together. Roll balls

of dough in mixture.Place 2 inches apart on baking sheetBake 8 to 10 minutesCool on wire rackEnjoy

1.2.

3.

4.5.

6.7.8.9.

Joe’s (Almost) Famous BallsThe Feliciani Family

INGREDIENTS 10 oz. vanilla wafers, plus more for coating 1 cup toasted pecans, chopped ½ cup powdered sugar, plus more for coating 3 Tbsp cocoa powder ½ tsp ground cinnamon ½ tsp kosher salt 1 tsp pure vanilla extract 3 Tbsp water ¹| 3 cup rum Myers Dark or Bourbon(use your best judgement-we may have a heavy pour)

DIRECTIONS

Finely grind vanilla wafers, pecans, powdered sugar, cocoa powder, cinnamon, and salt in a food processor.

Add vanilla, rum, and water and pulse until a ball forms around the blade. Add more water (or rum!) as needed to help mixture hold together.

Roll mixture into 1" balls and then coat in powdered sugar.

Chill until ready to serve.

Almond Holiday CookiesTherkorn Family Recipe

Yields 70 cookies Ingredients 1 cup shortening 3/4 cup sugar 1 egg 1 tsp almond extract 2 ¹| 4 cups sifted AP flour ¹| 4 tsp salt Food coloring: green for christmas trees, blue for snowflakes, etcPreheat oven to 375°Cream together shortening, sugar. Beat in egg and almond extract.In a separate bowl, sift together the dry ingredients and then gradually add them to the shortening mixture.Tint the dough with a few drops of food coloring, and mix well.Fill the cookie press, or form cookies on sheets.

Bake at 375° for 10-12 minutes and then move to cooling racks.

Snickers SurprisesTherkorn Family Recipe

Ingredients 2 sticks of butter, softened 1 cup creamy peanut butter 1 cup light brown sugar 1 cup granulated sugar 2 eggs 1 tsp vanilla extract 3 ½ cups all purpose flour ½ tsp salt 1 tsp baking soda 1 bag Snickers Miniatures candy Topping/Finishing Touch Cocoa & powdered sugar, melted chocolateCombine butter, peanut butter and sugars using a mixer on a medium to low speed until light and fluffy. Slowly add eggs and vanilla, then flour, salt and baking soda.Cover and chill for 2-3 hours.Preheat oven to 325°. Divide into 1 tablespoon-sized pieces and flatten. Place miniatures in center, and form dough around each. Place each on cookie sheet and bake at 325° for 10-12 minutes.Dust with cocoa and powdered sugar, then drizzle with melted chocolate

ARTWORK BY

SnickerdoodlesNorah Palmere

Ingredients 2 ²| 3 cups all purpose flour 2 tsp cream of tartar 1 tsp baking soda 2 tsp cinnamon ¹| 8 tsp salt 1 ¹| 3 cups granulated sugar 1 cup unsalted butter, softenend 2 eggs Topping: ¹| 4 cup granulated suagr and 1 tablespoon cinnamonPreheat over to 400°.Combine flour, cream of tartar, baking soda, cinnamon and salt with mixer on medium.In a separate bowl, combine sugar, butter and eggs.Stir the sugar mixture into the flour mixture 1 cup at a time. Combine cinnamon and sugar for topping in a shallow bowl.Divide the dough into 32 pieces and roll each piece into a ball.Roll the dough in cinnamon and sugar mixture.Place 2 inches apart on an ungreased baking sheet. Bake for 6-8 minutes.

Thumbprint CookiesNorah Palmere

INGREDIENTS 6 tbsp butter, softened ½ cup granulated sugar 1 large egg, room temperature 2 tbsp canola oil 1 tsp vanilla extract ¹| 4 tsp butter flavoring 1 ½ cups AP flour ¹| 4 cups cornstarch 1 tsp baking powder ¹| 4 tsp salt 3 tbsp apricot, strawberry or raspberry preservesPreheat oven to 350°. Cream butter and sugar until light and fluffy. Beatin egg, oil, vanilla and butter flavoring. In a separate bowl whisk together flour, cornstarch, baking soda and salt. Gradually add to the creamed mixture.Shape the dough into 1 inch balls; place 2 inches apart on a greased baking sheet. Press a deep indentation in the center of each with the end of a wooden sppon.

Bake unti lthe edges are light brown (for approximately 8-10 minutes)

Remove from pans onto a wire rack to cool and fill the indentations

with preserves.

ARTWORK BY

All Purpose Cookie DoughTeagan Palmere

INGREDIENTS 1 cup unsalted butter, melted then cooled 1¹| 4 cups dark brown sugar ³| 4 cup granulated sugar 2 large eggs 2 tsp vanilla extract 2 ½ cups all purpose flour 1 tsp baking soda 1 tsp saltWhisk together in a large bowl, both sugars, butter, eggs and vanilla until combined. Whisk flour, baking soda and salt in a separate bowl. Add the flour mixture to the sugar mixture and stir with a spatula to form your dough. Chill the dough for at least 2 hours before using. Chilling the dough will help avoid the cookies from spreading while baking. Using a 1/4 cup measure, scoop the cookie dough base into roughly 14 cookies. Add any add-ins you would want, such as: holiday M&M’s, chocolate chips, nutella, peanut butter, anything your heart desires!Preheat oven to 375°. After adding the add-ins, use hands to mold gently back into a ball shape. Place on a parchment lined baking sheet about 4 inches apart.

Bake for rouhly 12 minutes or until you see it’s a bit doughy in the center but brown around the edges.

Marge’s GingersnapsThe Davis Family

Ingredients ³| 4 cup shortening 4 Tbsp molasses 1 egg 1 cup sugar 2 cups all-purpose flower 3 tsp baking soda 1 tsp cinnamon 1 tsp ground ginger ½ tsp cloves 1 tsp salt Extra sugar for rollingPreheat oven to 350°Combine the wet ingredients with the dry.Using two spoons (”The Marge Method”) or a small ice cream scooper (”The Jen Method”), roll batter into balls and roll them in sugar.Bake for 10-15 minutes until done.Yum!

Peppermint Crunch Dark Chocolate Cake Mix Cookie

The Guziewicz FamilyINGREDIENTS

1 box of Betty Crocker Dark Chocolate or Chocolate Fudge Cake Mix1 bag Andes Peppermint Crunch Baking Chips (10 Oz)¹| 4 cup Canola Oil2 Eggs

INSTRUCTIONS1. Combine cake mix, eggs, and oil in large

mixing bowl.2. Stir in Peppermint Crunch Baking Chips.3. Chill dough in refrigerator for 1 hour.4. Drop onto ungreased non-stick cookie sheet

in rounded balls.5. Bake for approximately 7-9 minutes

at 350° or until done.

(Makes 2-3 dozen)

Dutch Made Cookies(Stove Top)

The Guziewicz FamilyINGREDIENTS 2 cups Sugar 4 Tbsp Cocoa ½ cup Margarine ½ cup Milk ½ cup Peanut Butter 1 tsp Vanilla 2 cups Uncooked Oatmeal

INSTRUCTIONSBring first 4 ingredients to a boil for 2 minutes. Remove from heat. Add peanut butter, vanilla and oatmeal and stir well. Drop on waxed paper by spoonful. Let cool and eat.

The Samuel Family’s

Christmas Morning Breakfast Dessert

Ingredients 2 tubes refrigerated cinnamon rolls with icing 4 Tbsp. butter, melted 6 eggs ½ cup milk 2 tsp cinnamon 2 tsp vanilla 1 cup maple syrupPreheat the oven to 375°Pour the butter on the bottom of a 9x13 glass baking dish. Cut each cinnamon roll into 8 pieces, and spread evenly over the butter. In a separate bowl, whisk the eggs, milk, cinnamon, and vanilla, and pour over the cinnamon rolls. Pour 1 cup of maple syrup over the mixture. Bake at 375°F for 25 min. Top with the icing from the cinnamon rolls.

Chocolate Chip CookiesSylvia Grego’s Signature Favorites

Ingredients ³| 4 cup Crisco (shortening) 1 1/4 cup light brown sugar 2 Tbsp milk 1 Tbsp vanilla extract 1 large egg 1 ³| 4 cups all purpose flour 1 tsp salt ³| 4 tsp baking soda 1 cup semi-sweet chocolate chipsPreheat the oven to 375°Combine shortening, brown sugar, milk and vanilla in large bowl. Beat until well blended. Beat in egg.In a separate bowl, mix flour salt and baking soda together, then add slowly to shortening mixture and mix until blended. Fold in chocolate chips.Drop by rounded Tablespoons 3 inches apart onto ungreased baking sheet (or parchment paper). Bake 8-10 minutes for chewy cookies, or 11-13 minutes for crisp cookies.

Viennese CookiesThe Bainbridge Family

INGREDIENTS 1 stick + ³| 4 tbsp butter softened6 Tbsp powder sugar1 egg white, lightly beaten with a fork2 Tbsp cocoa powder1 cup - 2 tbsp flourpinch of salt

1. Preheat the oven to 350 F.2. In a large bowl whisk together softened butter

and powdered sugar until white. 3. Add in the egg white and whisk until fully

incorporated.4. In a second large bowl sift together flour, salt and

cocoa powder.5. Fold dry ingredients into the butter and sugar

mixture until you have a smooth batter. Pop the bowl into a fridge for 5 minutes.

6. Using a pastry bag fitted with 1mm Wilton 1M Icing Tip, pipe W-shaped cookies onto a baking sheet spacing about 1 inch in between them.

7. Bake for 10-12 minutes. Carefully transfer the cookies to cool on a wire rack.

8. Repeat the process with the remaining dough. Make sure that the baking sheet has cooled off completely or use another one.

9. Sprinkle cookies with the powdered sugar and serve.

ChristmasGooey Butter Cookies

The Bainbridge Family INGREDIENTS ½ cup unsalted butter, softened 1 (8 oz.) package cream cheese, softened 1 egg 1 teaspoon vanilla extract 1 white cake mix ½ cup sprinkles, divided ½ cup confectioner’s sugarINSTRUCTIONS

Cream together the butter and the cream cheese. Add the egg and the vanilla and beat just until combined. Beat in the cake mix until well blended. Stir in ¼ cup of the sprinkles. Refrigerate at least one hour or overnight.Preheat oven to 350°. Lightly grease a cookie sheet or line with parchment paper. Scoop out rounded tablespoons of dough and roll into a 1-inch ball. Sprinkle the ball with sprinkles then roll in the confectioner’s sugar until completely covered. Place about 2 inches apart onto the prepared cookie sheet. Bake 8 to 10 minutes then allow to sit on the sheet for 2 minutes before transferring to a wire rack to cool completely.

DoubleTree Signature Cookie RecipeReleased in April 2020 by DoubleTree Hotel!

A favorite of the McCann FamilyINGREDIENTS . ½ pound butter, softened (2 sticks) . ½ cup rolled oats. ³| 4 cup + 1 Tbsp granulated sugar . 1 teaspoon baking soda. ³| 4 cup packed light brown sugar . 1 teaspoon salt. 2 large eggs . Pinch cinnamon. 1¹| 4 tsps vanilla extract . 2²| 3 cups semi-sweet . ¹| 4 tsp freshly squeezed lemon juice chocolate chips. 2 ¹| 4 cups flour . 1³| 4 cups chopped walnuts DIRECTIONSCream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes. Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl. With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don t̒ overmix. Remove bowl from mixer and stir in chocolate chips and walnuts.Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart. Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.

Remove from oven and cool on baking sheet for about 1 hour.

Cook s̒ note: You can freeze the unbaked cookies, and there s̒ no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.

ARTWORK BY

Andes Mints CookiesThe Gober Family

INGREDIENTS ³| 4 cup butter 1½ cups brown sugar 2 tbsp water 2 cups semi sweet chocolate chips 2 eggs 2½ cups flour 1¹| 4 tsp baking soda ½ tsp salt 36 Andes mints

INSTRUCTIONSPreheat oven to 350°. Cook butter, sugar, and water in large pot over low heat until the butter is melted. Add chocolate chips and stir until partially melted. Pour into large bowl and let stand for 10 minutes.

Beat eggs one at a time into chocolate mixture. Add dry ingredients. Chill dough for one hour.

Roll dough into balls. Bake for 8-10 minutes on ungreased cookie sheet. While cooking, break

mints in half. When cookies come out of the oven, place a

½ mint on top. Let sit for 3-5 minutes and spread across top of the cookie.

Pineapple CookiesThe Wintermute Family

INGREDIENTS ½ cup shortening 1 cup sugar 2 eggs ²| 3 cup drained pineapple ¹| 4 tsp baking soda (add to pineapple) ¹| 8 tsp salt 1½ tsp baking powder 1³| 4 cup flour ¹| 4 tsp vanillaINSTRUCTIONSPreheat oven to 350°. Cream shortening and sugar. Add unbeaten eggs and beat well. Add vanilla and pineapple (with baking soda already added in). Sift together flour, salt, and baking powder. Add to bowl and mix until smooth. Drop on greased cookie sheet. Bake at 350° for 10 minutes, the edges will start to brown.

Stained Glass CookiesTanya Fox

INGREDIENTS ½ cup Margarine, softened ½ cup sugar ½ cup honey ¹| 4 cup Egg Beaters 1 tsp vanilla extract 3 cups all-purpose flour 1 tsp baking powder ½ tsp baking soda ½ tsp salt 5 (.90-ounce) rolls LIFE SAVERS CandyINSTRUCTIONS

1. Beat together margarine, sugar, honey, egg substitute and vanilla in bowl with mixer until creamy. Mix in flour, baking powder, baking soda and salt. Cover; refrigerate at least 2 hours.

2. Roll dough on a lightly floured surface to ¹| 4-inch thickness. Cut dough into desired shapes with 2 ½ to 3-inch floured cookie cutters. Trace smaller version of cookie shape on dough, leaving a ½-inch to ³| 4-inch border of dough. Cut out and remove dough from center of cookies; set aside. Place cut-out shapes on baking sheets lined with foil. Repeat with reserved dough, re-rolling scraps as necessary.

3. Crush each color of candy separately between two layers of wax paper. Spoon crushed candy inside centers of cut-out cookie shapes.

4. Bake in preheated 350°F oven for 6 to 8 minutes or until candy is melted and cookies are lightly browned. Cool cookies completely before removing from foil.

Candy Cane CookieTanya Fox

INGREDIENTS 1 cup sugar ²| 3 cup Margarine, softened ½ cup Egg Beaters 2 tsp vanilla extract 1 tsp almond extract 3 cups all-purpose flour 1 tsp baking powder ½ tsp red food coloringINSTRUCTIONS

1. Beat sugar and margarine in large bowl with mixer at medium speed until creamy. Beat in egg substitute, vanilla and almond extracts. Mix flour and baking powder; stir into margarine mixture.

2. Divide dough in half; tint half with red food coloring. Wrap each half and refrigerate at least 2 hours.

3. Divide each half into 32 pieces. Roll each piece into a 5-inch rope. Twist 1 red and 1 white rope together and bend 1 end to form candy cane shape. Place on ungreased sheets.

4. Bake in preheated 350°F oven for 8 to 10 minutes or just until set and lightly golden. Remove from sheets; cool on wire racks. Store in airtight container.

Makes 32 cookies.

Gingerbread PeopleThe McDonald Family

INGREDIENTS For Cookies: For Icing:1 cup packed brown sugar 4 cups powdered sugar¹| 3 cup shortening 1 tsp vanilla1½ cups dark molasses About 5 Tbsp half & half²| 3 cup cold water 7 cups all-purpose flour2 tsp baking soda2 tsp ground ginger1 tsp ground allspice1 tsp ground cinnamon1 tsp ground cloves½ tsp salt

INSTRUCTIONSPrepare cookies: In large bowl, stir together brown sugar, shortening, molasses and water. Stir in remaining ingredients.Cover and refrigerate at least 2 hours.Preheat oven to 350°. Lightly grease baking sheets. On floured surface, roll dough 1/8 inch thick. Cut with floured gingerbread people cutter or favorite shaped cutter. Place about 2 inches apart on prepared baking sheet.Bake 10 to 12 minutes or until no indentation remains when touched (for softer, chewier cookie, bake 8 to 10 minutes).Remove from baking sheet to cooking rack. Cool completely, about 30 minutes.Prepare frosting: Stir together powered sugar, vanilla and half

& half until smooth and spreadable. Cover if not using immediately to prevent frosting from drying out. Place frosting in pastry bag fitted with plain tip and pip on cookies to make eyes, mouths, and if desired, clothes.

Almond Raspberry Thumbprint CookiesThese cookies are a favorite of our family & friends during the holiday season.

The dough needs to chill for at least 4 hours, so you need to plan ahead. ~The Fahey Family

INGREDIENTS Cookies Icing1 cup unsalted butter, softened 1 cup powdered sugar²| 3 cup granulated sugar 1-2 Tbsp cream or milk1 tsp pure vanilla extract 1 tsp almond extract½ tsp almond extract2 cups + 2 Tbsp all purpose flour½ cup raspberry jam

DIRECTIONS1. Beat butter with mixer on high until creamy (about a minute).2. Add sugar, vanilla, and almond extract. Beat on medium speed

until combined. Scrape down sides of bowl as needed.3. Add flour. Beat slowly until a soft dough is formed.4. Make dough into a ball. Cover with plastic wrap and chill dough

for at least four hours.5. Preheat oven to 350° F.6. Line 2 baking sheets with parchment paper.7. Shape the dough into balls. Approximately 1 Tablespoon of dough.8. Make an indentation in each ball with your thumb. Fill

indentation with approximately ½ teaspoon of jam.9. Bake cookies for 13-14 minutes. The cookies will puff up and

spread slightly.10. Allow cookies to cool for 30 minutes before adding glaze.11. Whisk together powdered sugar, cream or milk, and almond

extract.12. Drizzle glaze over cooled cookies. The glaze will set in a couple

of hours.13. Enjoy! Source: Sally’s Baking Addiction

Ganache-Stuffed Chocolate Chip CookiesA favorite of the Leo Family

INGREDIENTS For Ganache:

100g (1 3.5 bar) good quality dark chocolate (60-70%), finely chopped¹| 4 cup (60g) heavy cream

For Cookies:1³| 4 cup (212g) all-purpose flour³| 4 teaspoon baking soda¹| 4 teaspoon baking powder½ teaspoon kosher salt¹| 4 teaspoon instant espresso powder½ cup (1 stick/113g) unsalted butter, cut into cubes³| 4 cup (175g) packed brown sugar¹| 4 cup (50g) granulated sugar1 large egg, at room temperature1 teaspoon vanilla extract1 cup (175g) mini chocolate chips

INSTRUCTIONS1. To make ganache, place chopped chocolate in a heat proof bowl. Line a

small baking sheet or flat plate with parchment paper (I don t̒ recommend silicone mats for this recipe as it will result in overly greasy bottoms).

2. Warm cream in a small saucepan until it just begins to bubble around the edges (do not let it boil). Pour over chopped chocolate. Let sit for 30 seconds then slowly whisk, working from the center outward in concentric circles until an emulsion forms. Continue to gently whisk until cream is fully incorporated and chocolate is melted. Let cool, scraping the sides and folding a few times to ensure the ganache cools evenly, for about 30 minutes or until ganache is thickened to the consistency of peanut butter.

3. You can either scoop teaspoonfuls of ganache onto parchment-lined baking sheet, or, for more precise centers, transfer ganache to a piping bag fitted with a ½-inch round tip and pipe dollops of ganache onto baking sheet. You should end up with about 18 to 20 centers. Chill until completely set, at least 30 minutes (you can also freeze them).

4. To make cookie dough, whisk together flour, baking soda, baking powder, salt and espresso powder in a bowl and set aside.

5. Place half of cubed butter in a heat-proof bowl or measuring cup. Cover with a vented lid or a paper towel so it doesn t̒ splatter, and microwave (use the ‘meltʻ setting for 1/2 stick if you have one, or use 50% power in 20 second increments) until melted. Add remaining butter cubes and gently stir until all butter is melted and cooled to below 90 degrees F.

6. Place sugars in the bowl of a stand mixer fitted with the paddle attachment. Add melted butter and beat on medium-high speed until emulsified, about 3 to 5 minutes (it won t̒ get fluffy liked creamed butter, but it should become less greasy and separated looking the more you mix it).

7. Reduce mixer speed to low and add egg, mixing until emulsified. Mix in vanilla.

8. Add dry ingredients and mix on low speed until almost fully incorporated. Add chocolate chips and mix until evenly distributed.

9. Press a layer of plastic wrap on the surface of the dough. Refrigerate for at least 2 hours (you can chill it longer, just let it come to room temperature for 15 minutes or so before scooping).

10. Preheat oven to 350°F. Line two baking sheets with parchment paper.11. Use a medium cookie scoop to form dough into balls (approximately 35g

each). Split one dough ball in half and flatten both halves into a pancake shape. Place one frozen ganache dollop in the center of one pancake, then top with the other. Seal the edges around the ganache, then shape into a smooth ball (I also had luck using more of a puck shape too, so a slightly flattened ball). Repeat with remaining dough. (At this point the stuffed and shaped dough balls can also be frozen if you want to save them to bake later).

12. Arrange shaped cookies on prepared baking sheets, leaving at least 3 inches of space between them (I only fit 8 cookies on one sheet). Before baking, press a few more chocolate chips onto the outside if you want, and sprinkle with flake sea salt.

13. Bake for 12 to 13 minutes or until tops are puffed and no longer shiny and cookies are just starting to brown around the edges.

14. Remove from oven and let cool for 10 minutes, then transfer to a wire rack to cool completely.

15. Cookies will keep in an airtight container for up to one week.

"Luke's Zucchini Cookies"The Golembeski Family

Makes about 20 cookiesINGREDIENTS ³| 4 cup unsalted butter (softened) ³| 4 cup white sugar 1 egg 1 ½ tsp vanilla 1 cup shredded zucchini ½ cup shredded carrots 2½ cup flour 2 tsp baking powder ½ tsp baking soda 2 tsp cinnamon (a little more, if you prefer)INSTRUCTIONS1. Preheat oven to 350°F.2. Cream butter and sugar in a large bowl.3. Add egg and vanilla, mixing thoroughly.4. Mix shredded zucchini and carrots.

5. Combine remaining (dry) ingredients in a separate bowl.

6. Add dry ingredients to the large bowl, stirring until well combined.

7. Drop teaspoons of dough approximately 2 inches apart onto the GREASED cookie sheet.

8. Bake 10-12 minutes.

Chai Spice CookiesSubmitted by The Nolan-Dixons

Jaden (3rd grade) and Kira (1st grade)INGREDIENTS

½ cup unsalted butter ½ tsp cloves¹| 4 cup sugar ³| 4 tsp cardamom1 cup all-purpose flour ¹| 4 tsp salt½ tsp cinnamon 1 tsp vanilla extract½ tsp ginger ³| 4 cup powdered sugar

INSTRUCTIONSPre-heat oven to 350°F. Cream together butter and sugar, add vanilla. Mix together dry ingredients. Slowly combine wet and dry ingredients. Create tsp size balls and place on cookie sheet lined with parchment paper. Bake for 15-20 minutes. Roll warm cookies in powdered sugar.

Hopkins FamilyChocolate Cherry Cookies

INGREDIENTS 1½ cups AP flour ½ cup unsweetened cocoa powder ¹| 4 tsp salt ¹| 4 tsp baking powder ¹| 4 tsp baking soda ½ cup butter/margerine, softened 1 cup sugar 1 egg 1½ tsp vanilla 1 10-oz jar maraschino cherries (about 48) 1 6-oz package semi-sweet chocolate pieces ½ cup sweetened condensed milk

In a large bowl stir together flour, cocoa powder, salt, baking powder and soda. In mixer bowl beat together butter/margarine and sugar on low speed until fluffy. Add egg and vanilla; beat well. Gradualy add dry ingredients; beat until well blended. Shape dough into 1-inch balls; place on ungreased cookie sheet. Press down center of dough with thumb.

Drain maraschino cherries, reserving juice. Place cherry in center of each cookie. In small sauce pan combine chocolate pieces and sweetened condensed milk; heat until chocolate is melted. Stir in 4 teaspoons of the reserved cherry juice. Spoon about 1 teaspoon frosting over each cherry, spreading to cover cherry. (Frosting may be thinned with additional cherry juice, if necessary.)

Bake in a 350° oven about 10 minutes or until done. Remove to wire rack, cool. Makes 48 cookies.

save thejuice!

Aunt Katie’s Carmel Pretzel Cookies

Submitted by Grace and Ben Shoener

INGREDIENTS2½ cups flour1 cup white sugar2 sticks unsalted butter½ cup brown sugar1 tsp baking soda½ tsp baking powder2 eggs1 tsp vanilla1½ cup pretzels2 packages mini Rolos³| 4 tsp salt

DIRECTIONSPreheat oven to 350°. Mix dry ingredients together. Add in eggs, vanilla, and softened butter. Mix until dough forms.Crush pretzels (semi-crushed, should still be in

pieces). Mix in pretzels and rolos. Use as many Rolos

as desired. Bake at 350° for approximately 11

minutes. Enjoy!

Whiskey CookiesIngredients 1 cup butter, 1 cup granulated Sugar 3 large eggs 2 cups all-purpose Flour ¹| 4 cup Irish whiskey ¹| 3 cup candied citron, chopped ¹| 3 cup golden raisins, ¹| 3 cup almonds, chopped

Preheat oven to 375° F and grease two cookie sheetsIn a small mixing bowl, cream together the butter and the sugar. Beat in the eggs until well blended. Add the flour and the Irish whiskey, and beat the dough until smooth. Add the fruit and nuts, and mix well. Drop cookie dough from a tablespoon onto the prepared cookie sheets. Cookies will spread. Bake each sheet of cookies for 8 to 10 minutes. Remove the cookies with a spatula while still warm. Place on wire rack to cool.This cookie is like a cake in texture ( soft ).

Christmas BlondiesTeagan Palmere

INGREDIENTS Cooking spray ³| 4 cups (1 ½ sticks) butter, softened 1 cup granulated sugar 2 large eggs 2 tsp vanilla extract 2 cups AP flour ³| 4 tsp baking powder ½ tsp kosher salt 8 Oreos, crushed ½ cup Christmas M&M’s ½ cup semisweet chocolate chipsPreheat oven to 350° and grease a 9x9 inch pan with cooking spray. In a large bowl using a hand mixer, beat butter and both sugars until combined.In another bowl, whisk together flour, baking powder and salt. Add dry ingredients and beat until just combined. Fold in Oreos, M&M’s and chocolate chips.Press batter into prepared pan and bake until golden brown and still slightly soft in the middle, approximately 25-30 minutes.Let cool completely and cut into squares.

ARTWORK BY

Snowballsaka Walnut Balls

from the DeVitto Family Ingredients 1 cup butter (2 sticks) softened (no substitutes) 6 tablespoons granulated sugar ½ teaspoon vanilla extract 2 cups all-purpose flour ¹| 8 teaspoon salt 1 bag (8 ounces) walnuts, chopped 1 ¹| 4 cups confectioners’ sugar

1. Preheat oven to 325° F. In large bowl, with mixer on medium speed, beat butter, granulated sugar, and vanilla until creamy, occasionally scraping bowl with rubber spatula. Reduce speed to low; gradually beat in flour and salt just until blended, occasionally scraping bowl. Stir in walnuts.

2. Shape dough by rounded measuring teaspoons into 1-inch balls. Place balls, 1 inch apart, on ungreased large cookie sheet. Bake cookie 13 to 15 minutes or until bottoms are lightly browned.

3. Place confectioners’ sugar in pie plate. While cookies are hot, with metal spatula, transfer 4 or 5 cookies at a time to pie plate with confectioners’ sugar. Gently turn cookies with fork to generously coat with sugar. Transfer cookies to wire rack to cool completely.

4. Repeat with remaining dough and confectioners’ sugar. Store cookies in tightly covered container at room temperature up to 1 week or in freezer up to 3 months. Dust with additional confectioners’ sugar before serving if you like.

Nut CupsSubmitted by Sylvia’s Gaga, Kathy Racavich

INGREDIENTS Filling 1½ cups ground pecans ½ cup coconut 1 stick margarine, melted 3 eggs 1½ tsp vanilla extract 1 box free-pouring brown sugar Dough 1½ cups margarine 1 8oz cream cheese 3 cups flour

INSTRUCTIONSPreheat oven to 350°Roll dough into small balls and press into mini cupcake pans. Fill about ³| 4 full with filling. Bake at 350° for 15-20 minutes.

Italian Cookiesa.k.a. Anise Cookies

INGREDIENTSCOOKIES

¹| 4 lb butter ³| 4 cup sugar 1 cup ricotta cheese 1 egg 1 to 1½ teaspoons Anise extract 2 cups flour ½ teaspoon salt ½ teaspoon baking powder

ICING ½ stick margarine 1 cup confectioners sugar, sifted small amount of milk 1 tsp vanilla

INSTRUCTIONSPreheat oven to 350°Beat together the butter and sugar.Add the ricotta cheese, egg and Anise extract. In a separate bowl, mix together the flour, salt and

baking powder, and slowly add to the wet ingredients until completely mixed.

Drop on a greased cookie sheet by teaspoon size, and roll each into a ball.

Bake at 350° for 12-15 minutes, they will have browned bottoms, not tops.

Cool completely, then drizzle with icing or dip top of cookie into icing.

from �e community

hgs cookiebook 2020...1 cup all-purpose flour 1 teaspoon baking soda 1 cup white sugar ½ cup butter...

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