This will not be a surprise to most, but men and women do not think, process, or plan alike. I have been married for almost 30 years, and I still think my husband might be from another planet and occasionally he insists that I speak a foreign language. Often times, what is crystal clear to me could not be more confusing to him. And, I do not think it is just us. I recall a very popular book entitled “Men are from Mars, Women are from Venus” so I know that my husband is not the only one that gets a glazed look over his face when I am trying to explain something.
Such was the case when we attempted to organize a Christmas project at our church. During the month of December, we suspend our normal Wednesday night programs to do a few special and fun activities related to Christmas. One of “my great ideas” was a Christmas cookie swap. I will venture to say that most all females reading this article have participated in, or hosted a recipe swap, Christmas ornament swap, or something similar.
The plan was for members to bring a plate of their favorite homemade cookies to church on a designated Wednesday evening. Then, everyone would put together a mixed plate of cookies and treats to take to our shut-in members, Meals on Wheels recipients, or anyone in need of some Christmas cheer. We would all swap up cookies so that we could share a variety of treats with others. We even had treat bags ready to make for the teachers at a nearby elementary school, and the little children drew Christmas cards for each package.
Lots of planning went into the evening and everything appeared completely clear to me. The evening of the cookie swap, my husband was in charge of getting up to explain to everyone exactly what to do and how the exchange would work. At that point, I looked over at him and realized he had absolutely no idea what I had in mind or had been talking about for the last month. He did not understand the concept of dividing up the cookies and he did not understand anything about swapping cookies. He simply thought that you brought a plate of cookies and then took a different plate of cookies home or to someone else. What was clear to me, was pea soup to him. In his defense, I am not sure that anyone else understood the concept either, but the Cookie Swap ended up being a wonderful evening. Cookies were exchanged and Christmas cheer was shared.
This Christmas, consider making some cookies to share with a neighbor or someone that might need a little bit of holiday cheer. Consider getting together with a few of your friends and hosting a cooking swap. I promise there will be plenty for sampling, but imagine the smiles on the face of a neighbor when presented a sweet treat.
These are a few cookie recipes to consider.
Gingerbread Cookies
These are my son’s favorite Christmas treats. He told me the smell of gingerbread reminds him of our house at Christmas. They are still a family favorite.
The cookies are not “cake-like” but resemble more of a gingerbread shortbread cookie.
1 cup butter, softened
1 1/2 cups sugar
1 egg
4 teaspoons grated orange peel, optional
2 tablespoons dark corn syrup
3 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ground ginger powder
1/2 teaspoon ground cloves
1/2 teaspoon kosher salt
Cream butter and sugar, then mix in egg. Mix well and add other ingredients until dough is formed.
Wrap dough in plastic wrap and chill for at least one hour. Roll out dough on a lightly floured surface and cut into desired shapes. We have a variety of gingerbread men and women shapes, but any shape works well.
Brush off any flour from the cookies as even a trace can spoil the look. Bake on an ungreased cookie sheet at 375° for 8 to 10 minutes. Allow to cool and then decorate with icing. You can add raisins for eyes before baking but we prefer candy eyes.
Chocolate Chip Cookies
It is hard to beat a good chocolate chip cookie and I tend to have a roll of this homemade cookie dough in my freezer at all times. Simply remove and allow to defrost for about 10 minutes, slice and bake according to the directions below.
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
1 teaspoon vanilla
2 eggs
1 - 12 ounce package semi-sweet chocolate chips or whatever kind you prefer
Combine flour, baking soda and salt in a small bowl and set aside. Combine butter, sugars, and vanilla in the bowl of a large mixer and beat until creamy. Beat in eggs one at a time.
Gradually add flour mixture and blend well. Stir in chocolate chips.
Freeze or scoop dough onto a parchment lined cookie sheet and bake at 375 for eight to 10 minutes.
Thin Mint Crackers
These are easy and simply delicious. I have added red and green sprinkles on top for a great Christmas treat.
1 -12 ounce bag semi- sweet chocolate chips
1 sleeve buttery crackers (such as Ritz)
1 teaspoon peppermint extract
Melt chocolate chips in microwave safe dish. Stir in peppermint extract until completely mixed. Dip the crackers and cover each completely in the chocolate mixture.
Allow chocolate covered crackers to dry on wax paper. You can top the crackers with decorative sprinkles before they dry.
Once chocolate is completely cooled, they can be stored in an airtight container and taste remarkably similar to my favorite cookie sold by the cute little girls in the green skirts.
Apple Butter Wafers
I am not exactly sure where I saw this recipe but it is such a good alternative to a traditional cookie and a great fall/winter treat.
1 cup sugar
1 cup butter, softened
1 egg
1 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
1/2 cup toasted pecans, chopped
1 granny smith apple, cored and finely chopped (I used a Pink Lady)
1/2 cup granulated brown or demerara sugar for topping
Preheat oven to 375° and line two baking sheets with parchment paper.
In the bowl of a stand mixer, cream the butter and sugar until white and fluffy. Slowly add the egg and vanilla. Mix well.
Add flour and salt and mix until combined. Slowly stir in pecans and apple pieces.
Scoop out dough into 1/2 inch balls and place about two inches apart on your cookie sheets. Sprinkle brown sugar on top and lightly press sugar into each cookie.
Bake for 12 minutes until the edges are slightly brown. Cool on wire racks and store in an airtight container.
Sugar Cookies
This is the perfect recipe for cutting into Christmas shapes and decorating with various sparkles and icing. Feel free to use store-bought icing and decorations.
2 sticks butter, softened
3/4 cup sugar
2 large egg yolks
1 teaspoon vanilla
1 tablespoon orange liqueur or cognac, optional
2 1/2 cups all purpose flour
1 1/2 teaspoon baking powder
A pinch of regular salt
Beat butter and sugar in a mixer until smooth and creamy. Add egg yolks and beat until fluffy, or about three minutes.
Beat in vanilla and orange liqueur, if using. Add flour, baking powder, and salt, and mix until just incorporated.
Turn out dough onto a clean surface and divide into two equal portions. Flatten each into a disc, wrap in plastic and chill for at least one hour.
When ready to cut and bake cookies, preheat oven to 350° and line several baking sheets with parchment paper. Remove dough from the refrigerator and lightly flour a clean surface. Roll out dough to about 1/4 inch thick and cut into desired shapes.
Bake until golden or for about 10 to 15 minutes. Decorate as desired.
THE Peanut Butter Cookie
A peanut butter cookie is my husband’s favorite. When my daughter found this recipe, we knew that we did not need to look any further. It is “The” cookie for him.
We are still trying to decide if we like them soft and chewy or thin and crispy. Depending on your preference, roll the dough or slightly flatten the cookies to the desired thickness. You can also bake them a little bit longer for a crunchy version.
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup or 1 stick butter, softened to room temperature
1/2 cup light or dark brown sugar
1/4 cup regular sugar, plus 1/2 cup additional sugar for rolling
1 large egg, at room temperature
3/4 cup creamy or crunchy peanut butter
1 teaspoon vanilla
In a separate bowl, combine the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer or using a hand mixer, beat the butter for about one minute until creamy. Add brown sugar and 1/4 cup of regular white sugar and beat until creamed and smooth, or about two minutes.
Add the egg and beat until thoroughly combined. Scrape down the sides of the bowl and then add peanut butter and vanilla. Beat until well combined.
With mixer on low speed, add the dry ingredients until combined and creamy.
At this point, the dough can be covered and refrigerated for at least three days, but definitely put it in the refrigerator for about one hour to chill. This will make the dough easier to work with.
When ready to bake the cookies, preheat the oven to 350° and line several baking sheets with parchment paper.
Place the remaining 1/2 cup of white sugar in a bowl. Roll the chilled cookie dough into balls that are about one to two tablespoons each. Roll the balls in the sugar and arrange on a baking sheet. Use a fork to make a crisscross indention on the top of each cookie to flatten a little.
Bake for 11 to 12 minutes until the edges are lightly browned. The centers will still be soft.
Allow cookies to cool and transfer to wire rack to cool completely after about five minutes. If you want a crispier cookie, simply bake about three to five additional minutes.
Cranberry Clusters
This is a gluten-free option that is such a fun addition at Christmas.
1 1/2 cups pecans, chopped
1 - 12-ounce package white chocolate morsels
1 1/2 cups dried cranberries
Preheat oven into 350°. Toast pecans on a baking sheet for about 10 minutes until golden brown and you just start to smell their aroma.
In a microwave safe bowl, heat the white chocolate chips on high for about 30 seconds, stirring every 30 seconds, until they are completely melted. Add warm pecan pieces and cranberries to the melted chocolate. Stir to coat with white chocolate.
Line a cookie sheet with nonstick parchment paper or wax paper and drop mixture by teaspoonfuls onto wax paper and allow to cool.
Praline Cookies
I have made these cookies several times in the past few weeks and I think they get better and better each time. The praline topping is the key to making this an extra special treat.
1 stick butter
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla
1 2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Praline topping:
1/2 cup heavy cream
1 cup packed brown sugar
1 cup powdered sugar
1 cup chopped pecans
Preheat oven to 350°. Cream butter and brown sugar together until it is light and fluffy. Add egg and vanilla and mix well.
Sift together flour, baking powder and salt, and slowly add to butter mixture until thoroughly combined.
Drop cookies by teaspoonfuls onto parchment lined cookie sheets. Flatten slightly (this allows the praline topping somewhere to sit) and bake it 350° for 10 to 12 minutes. Allow cookies to cool.
To make the praline topping: Combine cream and brown sugar in a medium saucepan. Heat to a simmer and cook two minutes, stirring constantly. Do not let it boil but only simmer.
Remove from heat and add powdered sugar and pecans all at once and beat well with a wooden spoon until mixture becomes thick, three to four minutes. Spoon about a teaspoon full over each cookie. Allow to cool and harden slightly.
Store in an airtight container.
Delicate Oatmeal Lace Cookies
I love a good oatmeal and raisin cookie but these are slightly fancier for the holiday season.
1 stick butter, softened
3/4 cup light brown sugar, packed
2 tablespoons all-purpose flour
2 tablespoons milk
1/8 teaspoon regular salt
1/2 teaspoon vanilla
1 teaspoon finely grated, orange zest, optional but a great addition
1 1/4 cups old-fashioned rolled oats
Preheat oven to 350°. Prepare four baking sheets with parchment paper.
Beat butter and sugar until light and fluffy and then carefully beat in flour, salt, milk, vanilla, and orange zest until it is well combined.
Stir in oats until they are evenly mixed.
With lightly floured hands, shape dough into 1-inch balls, and place about three inches apart on baking sheets. Bake 10 to 12 minutes until cookies are flat, bubbly, and turning golden brown.
Allow cookies to cool in the pan for at least one minute and then carefully lift the cookies on to a cooling rack to cool completely.
You can drizzle these cookies with melted chocolate for extra decoration
Noel’s Snowballs
Our former neighbor, the Great Don Crawford made these year- round and they remain one of our favorite treats.
1 cup margarine
1/2 cup powdered sugar
2 teaspoons of vanilla
1 cup chopped nuts
2 cups flour
Additional powdered sugar for rolling
Cream together, margarine and powdered sugar. Add remaining ingredients and mix well. Shape in small balls and bake it 350° for 20 minutes.
Allow to cool slightly and then roll in additional powdered sugar.
Butterscotch Crispies
I love butterscotch, and these are just the perfect holiday treat and so easy to make.
1 stick margarine or butter, softened
3/4 cup packed brown sugar
1/2 teaspoon salt
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
2 cups crisp rice cereal
1/3 cup butterscotch flavored chips, chopped
Preheat oven to 350° and line several cookie sheets with parchment paper.
Beat butter or margarine and sugar until creamy, and add egg and vanilla. Beat well. Stir in flour into well blended and then stir in rice cereal and butterscotch chips.
Drop by rounded tablespoons about two inches apart on the parchment paper. Bake eight8 to 10 minutes until lightly browned on the edges. Let us stand for one minute before removing to cooling racks.
Lisa can be contacted at LisaIreland2013@gmail.com.
