Almond Horn Cookies

Dana's Notes: I made these and they were heavenly!!

You Haven't Lived Until You Try One of These!

1 can (10 oz.) almond paste

¾ cup (5 ½ oz.) cups sugar

1 whole egg

Sliced natural almonds, as needed

½ cup apricot jam

1 cup bittersweet chocolate chips, melted, optional

Preheat oven to 375º F degrees. On slow speed in a mixer with paddle attachment, mix the almond paste with the sugar. Gradually add the egg to create a smooth paste. Mix until well blended. Spread the sliced natural almonds out on a large plate. Scoop a scant ¼ cup of the dough and roll it in the almonds, forming each piece into a 3-inch log.(note: you will only get 9-10 cookies at this size, so I suggest making them 1/2 the size). Curve into a crescent shape and position on a parchment-lined baking sheet. Bake until the cookies are lightly browned, for about 12 to 15 minutes.(Bake for 6-8 minutes for 1/2 size) While the cookies are baking, heat the apricot jam in a small pan or in the microwave oven until it is spreadable. Set aside. Remove the cookies from the oven then immediately brush each cookie with the melted jam. Cool the cookies on a wire rack then dip the ends into the melted chocolate if using.

http://constructivesalad.blogspot.com/2009/01/almond-horn-cookies.html

Caramel-Filled Snickerdoodles

Note: I used store bought Kraft caramels, but I highly recommend using anything that is on the soft side to begin with. If the caramels start out rock hard, the cookies will also harden when they cool and will need to be nuked.  Soft caramels or Rolo candies would work best! 

1-Place caramel between two small pieces of dough. 2- Form one large ball. 3- Roll in cinnamon sugar

Caramel Stuffed Snickerdoodles 

Makes 4 dozen cookies

Ingredients 

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

8 tablespoons (1 stick) unsalted butter

1/2 cup pure vegetable shortening

1 3/4 cups sugar, plus more if needed

2 tablespoons ground cinnamon, plus more if needed

2 large eggs

48 soft caramel candies or Rolos unwrapped

Directions 

Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside. 

Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine. 

In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough. Break the ball into two and place the caramel into the middle. Form one large ball and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.

http://www.the-baker-chick.com/2011/06/caramel-filled-snickerdoodles.html

Marzipan Cookies

For the marzipan balls 

2 Cups / 200g Ground almonds

1/2 Cup Powdered sugar

1/4 Cup Powdered sugar

Pinch salt

1/2 tsp Almond essence

2 Tbsp Water

2 Tbsp Milk

2 Egg yolks (medium)

For the cookie 

1/2 Cup / 100g Margarine

1/2 Cup / 100g Caster sugar

2 Tbsp Milk

1 Cup / 160g Plain flour

1/2 Cup / 80g Plain flour

1/2 tsp Baking powder

1/2 tsp Bicarbonate of soda

Pinch salt

1 tsp Sweet mixed spice

2 Egg whites (medium)

1 Egg (medium)

1/2 tsp Vanilla essence

Candied peel (optional)

Mix the dry marzipan ingredients together. 

Make a well in the centre of the almonds. 

Add the milk, water, almond essence and egg yolks mix well. 

Grease and flour a baking tray. Roll the marzipan into small balls and place on the oven tray with lots of space between each marzipan ball. 

Optionally on some marzipan balls you can place a few small pieces of candied peel around the marzipan. 

For the cookie topping place the margarine and sugar into a mixing bowl and cream together. 

In a small bowl whisk the egg.  

Add the flour, baking powder, bicarbonate of soda, salt, egg whites, mixed spice and milk mix well. 

Add the vanilla and whole whisked egg mix again. 

Take a spoonful of the cookie batter and gently place on top of each marzipan ball.  

Try the balance the cookie mixture so it will spread more over one side of the cookie. 

The whole marzipan ball should not be covered, there should be part of the marzipan visible after cooking.  

Remember when the cookies batter cooks it will spread and mould onto the marzipan ball. 

It may be easier to add a small spoon of the cookie batter at a time. 

Bake in a hot oven at gas mark 6 / 200C (392F) for 15 minutes. 

Use a spatula to remove the marzipan cookies from the tray and leave to cool on a wire rack. 

Do not eat the marzipan cookies until the cookies have cooled down completely.

http://howtostopexcessivesweating2010.blogspot.com/2011/02/marzipan-cookies-recipe.html

Brownie-Stuffed Peanut Butter Cookies

Since there was no real recipe for this, just use your favorite brownie recipe. While the brownies are in the oven, put together this ridiculously simple peanut butter cookie dough: 

1 cup peanut butter

1 cup sugar (i used 1/2 c white sugar, 1/4 light brown sugar instead)

1 egg 

Really, it is that simple, just mix those things in a bowl with a spoon or rubber spatula. No kidding. If you are having trouble working with it, throw the dough in the fridge for about 10 minutes to firm it up a little bit. Roll into balls, flatten them out on parchment-lined baking sheets.

Keep the oven heated to 350. Let the brownies cool for 5-10 minutes, then cut them up into approx.. 1″ pieces– I rolled them into balls, similar to my brownie truffles, though you can keep them square if you prefer.

Place one brownie bite inside each circle of peanut butter dough, wrapping the dough around it, rolling into a ball, and flattening slightly. Crisc-cross with fork tongs if desired.

Cook 8-10 minutes. Bite in and smile at a perfect match!

You could also try putting pretzel bits, chocolate chips, crushed peanuts, caramel, etc. inside for an added treat!

http://www.serialbaker.com/so-happy-together/

Reese's Peanut Butter Egg Cookies

2 1/3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, softened

3/4 cup firmly packed brown sugar

1/2 cup granulated sugar

2 large eggs

1 1/2 teaspoons vanilla extract

20 Reese's Peanut Butter Eggs, chilled

Preheat oven to 350 degrees F. Coat cookie sheets with cooking spray. 

In a medium sized mixing bowl, sift together flour, baking soda and salt. In a large mixing bowl, using a mixer on medium speed, beat together butter, brown sugar and granulated sugar until creamy, about 1-2 minutes; beat in eggs and vanilla until combined. Reduce mixer speed to low and beat in flour mixture until just combined. Chill the dough in the refrigerator for 30 minutes. 

Take a heaping tablespoon of dough into palm of hand and flatten to about 1/8-inch thick; place peanut butter egg into the center, wrap dough around egg and smooth out the surface. Place on cookie sheets and repeat process. Space the cookies about 1 1/2-inches apart. Bake for 10-12 minutes or until golden brown. Transfer to wire racks to cool.

Makes 20 big cookies.

http://www.visionsofsugarplum.com/2009/04/reeses-peanut-butter-egg-cookies.html

Peanut Butter Fudge Cookies

These decadent fudge cookies are filled with creamy peanut butter…the secret ingredient?  Philadelphia Cream Cheese!  You’ll have a hard time deciding if you are eating candy or a cookie- so you’ll have to eat another of course- to help you decide!

INGREDIENTS:

 •1 bag (approx. 25-30) miniature peanut butter cups (unwrapped)

 •8 oz. Philadelphia Cream Cheese

 •1 bag (12 oz) semi-sweet chocolate chips

 •2 c. all-purpose flour

 •1c. each Wilton Dark Candy Cocoa Meltsand Wilton White Candy Melts (for decorating)

DIRECTIONS:

 •Soften Philadelphia cream cheese in microwave until completely smooth.

 •Melt chocolate chips in microwave in 30 second increments, stirring well in between.

 •Add cream cheese to melted chocolate and blend well.

 •Add flour and stir into a thick dough consistency.

 •Flatten about 1 T. of dough in your palm, place a peanut butter cup in the center and gently wrap the dough around the cup until it is completely covered.

 •Roll cookie into a ball and place on an un-greased cookie sheet.

 •Bake cookies at 350 degrees for 10 minutes.

 •Remove warm cookies from cookie sheet and place on parchment paper.

 •To decorate: melt candy melts in the microwave in 30 second increments, stirring in between.

 •Dip 1/2 of each cookie into the white chocolate and set on a fresh piece of parchment paper.

 •Drizzle dark chocolate over the top of each cookie and allow toppings to harden (you can refrigerate to speed this process along!)

http://easybaked.net/2011/05/27/peanut-butter-fudge-cookies/

Cashew Cookies with Salted Caramel Drizzle

Cookies are magic. They really are. I love how I can be in the mood for something sweet, and one half hour later, I can have a homemade treat fresh out of the  oven. Don’t ask me why, but I had been craving a cashew cookie- kind of like peanut butter cookie’s sexier more debonair cousin. I don’t know that I’d ever had cashew cookies before, but as soon as I started researching the recipe for a cashew cookie, I found out they’re pretty common. Then I thought, “hmmm a fleur de sel caramel drizzle” would make these cookies over the top delicious and totally unique. Wrong! Lots of people have made salty sweet caramel cashew cookies, but that’s because they’re just absolutely perfect. 

Everyone around here says these are the tastiest cookies I’ve ever baked, and I tend to agree. They’re a little over the top with the caramel, but whee! It’s the holiday season! These would make such a lovely hostess gift if you were to put the caramel in a pretty jar. That’s if you can stop yourself from eating them all up!

COOKIE INGREDIENTS

 1 2/3 cup whole wheat flour

 2 ½ cups raw cashews

 ½ teaspoon baking powder

 1 teaspoon coarsely  ground sea salt

 2 tablespoons canola oil

 1 stick of butter cut into 1 inch pieces

 1 tbsp vanilla extract

 ¾ packed dark brown sugar

 ½ cup organic sugar

 1 large egg

COOKIE INSTRUCTIONS

 Preheat oven to 350 degrees and line two cookie sheets with parchment paper

 Sift flour and baking powder together

 Rough chop 1 cup of cashews; set aside.

 Process remaining 1 1/2 cups cashews in a food processor until finely chopped. Pour in oil. Process until mixture about 1 ½ minutes. It should not be smooth like nut butter, but not just look like cashew meal either.

 Add cashew mixture, salt butter, and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until light and fluffy, about 3-4 minutes.

 Beat egg with vanilla then slowly drizzle into the mixer while it’s running on medium.

 Reduce speed to low; add flour a little bit at a time until mixed thoroughly. Finally, mix in the remainder of the cashew

 Shape dough into 1 1/2-inch balls; space 2 inches apart on the baking sheets. Bake 6 minutes then gently flatten with a spatula. Bake until bottoms are just golden, 6 to 7 minutes more. Let cool completely on sheets on wire racks then drizzle with salted caramel to serve.

CARAMEL INGREDIENTS

 1/4 cup water

 1/2 cup granulated sugar (white)

 1/2 cup heavy cream

 4 tablespoons unsalted butter

 1/2 teaspoon fleur de sel (or other coarsely ground good sea salt)

CARAMEL INSTRUCTIONS

 Combine water and sugar in a small saucepan over medium heat stirring occasionally until sugar dissolves.

 Turn up heat to medium-high & bring to a simmer

 Continue to stir as the sugar begins to caramelize.

 Simmer about 10 minutes until mixture begins to turn amber.

 Watch closely and continue cooking until mixture is entirely a dark golden amber.

 Turn heat to medium low and drizzle in heavy cream- stirring gently to incorporate.

 Remove pan from heat and whisk in butter one piece at a time and fleur de sel or kosher salt.

 Stir evenly incorporate butter and salt.

 Cool for at least 20 minutes and allow to thicken up before drizzling on cookies.

http://www.thetomatotart.com/recipe/cashew-cookies-with-salted-caramel-drizzle-a-perfect-christmas-cookie/

Brownie Chocolate Chip Cookie Dough Cookies

I box brownie mix any kind, brand, etc

1/3 C canola oil, or vegetable oil

1 egg

2 TB water

1 TS pure vanilla extract 

For the dough, I used my recipe, you can find it here:

Chocolate Chip Cookie Dough Truffles 

1 1/4 C flour

1/2 TS salt

1/2 C butter, softened

1/2 C sugar

1/4 C light brown sugar

1/4 C milk

1 TS pure vanilla

1 C mini chocolate chips

1 C semi-sweet chocolate chips, melted  

Cream the butter, sugars, and vanilla together until light and fluffy. Add flour and salt, mix utnil just combined. Add milk until blended well. Fold in chocolate chips.

Once you make them, roll them into balls, and freeze for two hours. After the two hours, preheat the oven to 375 degrees. Spray a baking sheet with cooking spray and set aside. Mix brownie mix, vanilla, egg, oil, and water until fully combined. Drop by spoonfuls onto baking sheet and with the bottom of a small glass, flatten slightly. Take the cookie dough balls out of the freezer and press into the brownie mixture. Bake at 375 degrees for 10-12 minutes.  

These cookies are ooey, gooey, goodness. So don't be alarmed. Just let them cool, and chow down. Makes about 16 cookies.

http://www.flourmayhem.com/2011/01/well-time-sure-does-fly-doesnt-it-it.html

Fig Cookies

These cookies are fig-tastic. 

Oh, they’re not like your familiar Newtons with an abundant filling of sticky fig paste. Nope, instead the dried figs in these cookies are ground up and incorporated into the cookie dough, itself. 

As a result, the figs take on a more subtle quality, especially when mixed with ground pecans. 

The recipe is from “The Gourmet Cookie Book” (Houghton Mifflin), of which I received a review copy last year. The book features the now defunct magazine’s best cookie recipe of each year from 1941-2009. These “Fig Cookies” hark back to 1964. A true oldie but goodie. 

These cookies are barely sweet, with a crumbly texture. They’d be marvelous alongside a glass of port or brandy or a mug of Chai tea especially at this brisk and festive time of year.

(Makes about 4 1/2 dozen cookies) 

1 cup unsalted butter, softened at room temperature

1/4 cup granulated sugar

1 cup pecans, finely ground

1 teaspoon vanilla

2 cups sifted flour 

1 cup ground dried Calimyrna figs (about 8-9 whole dried figs, stems removed, then pulverized in a food processor) 

Preheat oven to 300 degrees. 

Cream butter with an electric mixer. Add sugar and beat mixture until it is fluffy. Stir in pecans and vanilla. 

In a separate bowl, stir together sifted flour and ground dried figs. Stir this into the creamed mixture. 

Form dough into small finger or log shapes, each about 2 1/2 inches long. Place them on cookie sheets lined with parchment, about 1 1/2 inches apart. 

Bake for 25 to 30 minutes. Be careful that they don’t brown.

http://www.foodgal.com/2011/12/figgy-cookies/

Pumpkin Snickerdoodle Cookies

Make these cookies as soon as you can — they are incredible! Warm, cinnamon-sugar snickerdoodles surround a creamy ball of pumpkin cheesecake spiced with graham cracker and gingersnap crumbs. These cookies are crumbly, buttery, melt-in-your-mouth nuggets of autumn love. Sure, they have a lot of fat and a lot of sugar — so reserve them for a special occasion. But don’t skimp! They’re worth it. Also, while the cookies look fancy, they’re quite simple to make. Store leftovers in an airtight container in the fridge and heat them for 20-30 seconds or so before serving them with a tall glass of milk.

 Snickerdoodle Ingredients:

 1 cup butter, softened

 1 cup vegetable oil

 3/4 cup granulated sugar

 1 cup powdered sugar

 2 large eggs

 4 1/4 cups all-purpose flour

 1 teaspoon baking soda

 1 teaspoon cream of tartar

 1/2 teaspoon salt

 1/2 cup granulated sugar + 1 tablespoon cinnamon for rolling cookies

 Filling Ingredients:

 2 cups white chocolate chips (about 10 ounces)

 1 cup pumpkin puree

 1 1/2 cups finely ground gingersnaps

 1 1/2 cups graham cracker crumbs

 4 tablespoons powdered sugar

 1/2 teaspoon ground cinnamon

 Pinch of orange zest (I used a dash of orange extract)

 1 (8-ounce) package cream cheese, softened

 Directions:

 First, make the pumpkin spice truffle filling. Melt the white chocolate chips in the microwave on half power. Start with 1 minute and stir. Continue to heat the chocolate in 15 second intervals, stirring well after each to aid the melting, until it is smooth (be careful not to overheat). Set this aside to cool slightly. In the meantime, mix the pumpkin, gingersnap and graham cracker crumbs, confectioners’ sugar, cinnamon, orange zest or extract, and cream cheese together. Add the white chocolate and mix well until thoroughly combined. Transfer the mixture to the refrigerator to chill and firm up. In the meantime, make the snickerdoodle dough.  

Mix together the butter, vegetable oil, granulated sugar, powdered sugar, and eggs in a large bowl. In a separate large bowl, whisk together the flour, baking soda, cream of tartar, and salt. Add the flour mixture into the butter mixture in 3-4 additions, mixing until just combined between each. Place the finished dough in the refrigerator to chill. While the cookie dough chills, roll pumpkin mixture into balls and place the balls on a wax paper lined baking sheet. Cover, and freeze until firm (about 1 hour).  

In a small bowl, whisk together 1/2 cup granulated sugar and cinnamon. Preheat oven to 375 degrees F. Take a few pumpkin balls out of the freezer at a time to work in small batches (so they stay firm). Scoop out about a tablespoon of chilled cookie dough. Press a frozen pumpkin cheesecake ball into the center, then cover with another bit of dough, working the dough around the whole ball. Roll in cinnamon-sugar and place on a greased baking sheet. Repeat the process, placing cookies 3-4 inches apart. If cookie dough gets too soft, re-chill it for a bit and continue working. I made sure to stick it back in the fridge during any downtime (like when the cookies were in the oven). 

 Bake for 12-15 minutes, or until edges are slightly browned. Let the cookies cool on the pan for a few minutes before removing them to a cooling rack to cool completely.

http://willowbirdbaking.com/2011/10/08/pumpkin-cheesecake-stuffed-snickerdoodles/

Gingersnap Cheesecake Stuffed Snickerdoodles

Yield: 30-35 large cookies 

 Delicious gingersnap cheesecake truffles are enveloped in a pillowy snickerdoodle. These cookies are filled with holiday cheer and perfect for a cookie swap (or for hoarding and devouring beside the Christmas tree). Heat them before serving for maximum enjoyment, and I won’t judge you if you decide to serve them over a bowl of vanilla ice cream.

 Snickerdoodle Ingredients:

 1 cup butter, softened

 1 cup vegetable oil

 3/4 cup granulated sugar

 1 cup powdered sugar

 2 large eggs

 4 1/4 cups all-purpose flour

 1 teaspoon baking soda

 1 teaspoon cream of tartar

 1/2 teaspoon salt

 1/2 cup granulated sugar + 1 tablespoon cinnamon for rolling cookies

 Gingersnap Cheesecake Filling Ingredients:

 2 cups white chocolate chips (about 10 ounces)

 3 cups finely ground gingersnaps

 1 teaspoon ground ginger

 1 teaspoon cinnamon

 1/2 teaspoon salt

 1/4 teaspoon ground cloves

 4 tablespoons powdered sugar

 1 (8-ounce) package cream cheese, softened

 Directions:

 Make the gingersnap cheesecake filling: Melt the white chocolate chips in the microwave on half power. Start with 1 minute and stir. Continue to heat the chocolate in 15 second intervals, stirring well after each to aid the melting, until it is smooth (be careful not to overheat). Transfer this to a shallow pan to cool until just warm (but not until hardened). 

 In the meantime, mix gingersnap crumbs, confectioners’ sugar, ginger, cinnamon, salt, cloves, and cream cheese together. Add the white chocolate and mix well until thoroughly combined. Transfer the mixture to the fridge while you make the snickerdoodle dough.

 Make snickerdoodle dough: Mix together the butter, vegetable oil, granulated sugar, powdered sugar, and eggs in a large bowl. In a separate large bowl, whisk together the flour, baking soda, cream of tartar, and salt. Add the flour mixture into the butter mixture in 3-4 additions, mixing until just combined between each. Place the finished dough in the refrigerator to chill. While the cookie dough chills, roll gingersnap mixture into balls and place the balls on a wax paper lined baking sheet. Cover, and chill until firm (about 1 hour). 

 In a small bowl, whisk together 1/2 cup granulated sugar and cinnamon. Preheat oven to 375 degrees F. Take a few gingersnap balls out of the fridge at a time to work in small batches (so they stay firm). Scoop out about a tablespoon of chilled cookie dough. Press a frozen gingersnap cheesecake ball into the center, then cover with another bit of dough, working the dough around the whole ball. Roll the ball in cinnamon-sugar (which will make the soft dough easier to handle, so you can firm up the shape here) and place it on a greased baking sheet. Repeat the process, placing cookies 2-3 inches apart. If cookie dough gets too soft, re-chill it for a bit and continue working. I made sure to stick it back in the fridge during any downtime (like when I had some cookies in the oven). 

 Bake for 12-15 minutes, or until edges are slightly browned. Let the cookies cool on the pan for a few minutes before removing them to a cooling rack to cool completely. Store in an airtight container in the fridge, reheating for 30 seconds to a minute before eating. Serve a few hot cookies over vanilla ice cream for a special treat!

http://willowbirdbaking.com/2011/12/19/gingersnap-cheesecake-stuffed-snickerdoodles/

Italian Walnut Pillow Cookies

These cookies are fantastic! If you’ve never heard of Italian walnut pillow cookies, then it’s about time.

Ingredients

 ◦Dough:

 ◦1 cup sugar

 ◦1 cup shortening

 ◦1 egg

 ◦1 teaspoon vanilla

 ◦1 cup milk

 ◦4½ cups all-purpose flour

 ◦4 teaspoons baking powder

 ◦1/2 teaspoon salt

 ◦Filling:

 ◦1½ lbs. walnuts, chopped (I use my food processor)

 ◦4 oz. (1 stick) unsalted butter, melted

 ◦1½ cups sugar

 ◦4 egg whites, lightly beaten

 ◦Icing:

 ◦2 cups powdered sugar

 ◦1 teaspoon vanilla

 ◦4 tablespoons milk (approximately) 

Instructions

 1. Preheat the oven to 350°. Grease cookie sheets or line them with parchment paper.

 2. In a bowl, mix together the flour, baking powder, and salt. Cream together the sugar and shortening. Add the egg and vanilla and combine well. Add in the remaining ingredients, alternating between the flour mixture and milk, starting and ending with the flour mixture and making sure all of the ingredients are well incorporated. The dough will be soft. Divide the dough into four even pieces, wrap each in plastic wrap, and refrigerate until ready to use.

 3. To make the filling, either process the nuts through a food processor until finely chopped (just a smidge larger than all-out ground), or chop by hand. The smaller the pieces, the better. Combine the chopped nuts with the sugar and then add in the melted butter. Mix well, making sure there are no large clumps. Add the egg whites and again, mix well.

 4. On a well-floured surface, roll out a piece of dough into a rectangle measuring about 6 inches by 18 inches. Spread ¼ of the nut filling onto the dough, leaving a small border around the perimeter of the dough. Roll up as you would a jelly roll, with the short ends to the left and right of you, and seal the ends. Cut the roll into 1-inch pieces and place on the cookie sheet. Bake for 15-20 minutes or until the tops are just slightly starting to turn brown. Cool completely. Repeat with the remaining pieces of dough and remaining filling.

 5. Once the cookies are cooled, prepare the icing by mixing together the powdered sugar, vanilla, and enough milk to achieve the desired consistency. You’ll want the icing to be thick enough to not be runny, but still easily spreadable. Ice the tops of the cookies and let set completely before storing in an airtight container.

http://laurassweetspot.com/2011/12/15/italian-walnut-pillow-cookies/

Italian Wedding Cookies

This is my mother's signature cookie (well these and her almond biscotti). No one in the world makes these cookies better than her. This recipe dates back for generations. My mother has altered it slightly, adding the orange peel and orange juice (the original recipe uses milk instead of orange juice and no orange peel). Twelve cups of flour make a boat load of cookies. It's probably fine for families of 6 or more people. If you have a small family, feel free to cut the recipe in half. Oh, one other fact about this recipe - it won first place in the 2008 Montgomery County, Maryland Fair in the "Rolled by Hand" cookie category. 

Ingredients

•    12 cups all-purpose flour

•    2-1/2 cups sugar

•    9 teaspoons baking powder

•    2 teaspoons salt

•    2 teaspoons vanilla

•    2 tablespoons anise flavoring

•    2 teaspoons almond flavoring

•    12 eggs

•    1/4 cup orange juice

•    2 to 3 tablespoons orange zest

•    2 cups butter 

For the Icing:

•    Powdered sugar

•    Milk (or orange juice)

•    Vanilla or other flavoring 

Instructions 

Step 1: Place all dry ingredients in a large bowl.  

Step 2: Work in butter with hands until size of peas.  

Step 3: Beat eggs, add orange juice, zest, and flavorings.  

Step 4: Make a well in the flour and add egg mixture to flour mixture. Mix until dough is firm enough to roll out.   

Step 5: Roll into desired shapes and bake until lightly brown.   

Step 6: Bake at 325 degrees 10 to 12 minutes. Ice with powdered sugar icing.

http://cucina.grandinetti.org/recipes/cookies/italian-wedding-cookies

Roly-Poly Santas

(Makes 12)

Ingredients for Santas

1 cup butter

1/2 cup sugar

1 tablespoon milk

1 teaspoon vanilla

2 1/4 cups flour

Red food coloring

Mini chocolate chips (for eyes and buttons)

Red Hots for nose  

Directions:

Preheat the oven to 325 degrees.

Beat butter on high for 30 seconds. Add sugar, beat until combined., scraping down sides of bowl. Beat in milk and vanilla. Gradually add flour.

Remove 1 cup of dough and set aside. Mix red food coloring in the remaining dough. Make one 1 inch ball and five 1/2 inch balls from the red dough. From the plain dough make 3/4 inch ball and four 1/4 inch. Attach them by just pushing the dough together, like picture shows. Add the chocolate chip eyes and buttons. After they are all assembled on a cookie sheet, bake them for 12-15 minutes. Let cool for 2 minutes. 

Ingredients for frosting:

1/2 cup shortening

1/2 teaspoon vanilla

1 1/3 cup powdered sugar

1 tablespoon milk  

Directions:

Beat shortening and 1/2 teaspoon vanilla in mixer for 30 seconds. Gradually add powdered sugar and enough milk to make frosting piping consistency.

Spoon frosting into a decorating bag and use a medium, star tip to pipe the Santa's beard, and hat. Don't forget to add the nose!

http://mlovesm.blogspot.com/2010/12/edens-roly-poly-santas.html

Hot Cocoa Cookies

In a medium saucepan, melt together: 

1 stick (4 ounces) unsalted butter

12 oz. chopped semisweet chocolate (bars)

Stir frequently over medium heat until smooth. Let cool for 15 minutes. 

In a medium bowl, whisk together:

1 1/2 cups flour

1/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/4 teaspoon salt

Using an electric mixer, beat together: 

1 1/4 cups light brown sugar

3 eggs, at room temperature

1 1/2 teaspoons pure vanilla extract 

Beat on low speed until smooth, 2 minutes. Mix in the cooled chocolate mixture just until blended. Add the flour mixture in 2 batches, mixing on low speed until just comined. Refrigerate the dough for at least 1 hour.

Preheat the oven to 325 degrees F. Line 2 large baking sheets with parchment paper. Using a tablespoon, scoop the dough and roll between your palms to form 1-inch balls. Arrange about 16 balls 2 inches apart on each cookie sheet, flattening slightly. Bake until the tops of the cookies crack, about 12 minutes. 

Meanwhile, cut 7.5 ounces of semisweet chocolate (bars) into 1-inch squares. Snip 8 marshmallows in half crosswise and stick 1 square of chocolate onto each of the cut sides. 

Remove the cookie sheets from the oven and gently press a marshmallow half, chocolate side down, into each cookie. Bake until the marshmallows are just softened, about 4 minutes. Transfer the pans to racks to cool for 5 minutes. 

Grate 5 ounces of semisweet chocolate over the hot cookies. Using a spatula, transfer the cookies to the racks and let cool. Repeat the process with the remaining dough, marshmallows and chocolate. Bake each batch on a clean sheet of parchment paper.

http://www.pipandebby.com/pip-ebby/2011/11/14/hot-cocoa-cookies.html

S’more Hamentashen

Graham cracker dough adapted from Nancy Silverton’s Pastries from the La Brea Bakery via Smitten Kitchen

2 1/2 cups plus 2 tablespoons (375 grams) unbleached all-purpose flour

1 cup (176 grams) dark brown sugar, lightly packed


1 teaspoon (6 grams) baking soda


 3/4 teaspoon kosher or coarse sea salt (4 grams)

 7 tablespoons (3 1/2 ounces or 100 grams) margarine, cut into 1-inch cubes and frozen
 (if using salted margarine decrease salt slightly)

 1/3 cup (114 grams) mild-flavored honey, such as clover

 5 tablespoons (77 grams) almond or soymilk

 2 tablespoons (27 grams) pure vanilla extract

12 tablespoons marshmallow fluff

 2-3 ounces finely chopped chocolate

Combine the flour, brown sugar, baking soda, and salt in the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment. Pulse or mix on low to incorporate. Add the margarine and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal. 

In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Chill it until firm, about 2 hours or overnight. 

Preheat the oven to 350. Remove half of the dough from the refrigerator and roll it out between two pieces of parchment paper. Cut out circles using a round cookie cutter or the top of a drinking glass and transfer the circles to a parchment lined cookie sheet. (If the dough gets too sticky while working with it place the parchment with the dough on a cookie sheet in the freezer for a few minutes) Fill four of the circles with a small amount of marshmallow fluff and sprinkle with a small amount of chocolate. Marshmallow fluff is very sticky so the easiest way to push it off the spoon onto the hamentashen is with a slightly wet finger. Use less filling than might seem right because marshmallow fluff expands in the oven. For 2 1/2 inch circles use a scant teaspoon fluff. Fold up two sides of the circle and pinch them together. Lift the third side and pinch the remaining two corners closed. Repeat with the remaining circles. (It is important to fill no more than four hamentashen at a time because marshmallow fluff begins to ooze as soon as it is spooned out onto the dough and the hamentashen need to be folded before the filling has oozed too much). Roll out and fill the remaining dough. 

Bake the hamentashen for 8-10 minutes, or until set. Transfer to a cooling rack and let cool completely before enjoying.

http://www.couldntbeparve.com/2012/03/smore-hamentashen/

Samoas / Caramel DeLites



Recipe Adapted from Home Cooking in Montana

Makes about 3 – 4 dozen cookies, depending on the size of them obviously 

Cookies

1 cup butter, soft

1/2 cup sugar

2 cup all-purpose flour

1/4 tsp baking powder

1/2 tsp salt

1/2 tsp vanilla extract

up to 2 tbsp milk (I only had to add 1 tbsp)

In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky. Place dough unto a plastic wrap and from into a log (about 2 inch in diameter). Refrigerate overnight or for a few hours until hard.

Preheat oven to 350F.  

Unwrap cookie dough and cut into 1/4 inch or slightly thicker slices. Place on a parchment lined baking sheet.  

I know these don’t have the holes in the center. We tried to do that, but it just wasn’t working. Not 1 person made a comment about holes not being there. The comments that were made involved words like, “yum, insane, delicious, wonderful, unbelievable.” You get the point. So don’t sweat it if you don’t put holes in the middle of your cookie. 

Bake for only about 10 minutes, until edges are lightly golden.

*You may need to cook them slightly longer or shorter depending on your oven temperature, so pay close attention so you don’t burn them.

Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

Topping

3 cups shredded coconut (sweetened or unsweetened)

12-oz good-quality chewy caramels (I made homemade caramel and used about 2 cups worth)

1/4 tsp salt

3 tbsp milk

12 oz. dark or semisweet chocolate (you might need more chocolate)

vegetable oil (for thinning the chocolate)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. You don’t want burned coconut! Cool on baking sheet, stirring occasionally. Set aside. 

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt.

Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.

*If you are using homemade caramel, melt it in the microwave with the 3 tbsp milk for less than a minute and then stir in the toasted coconut. 

Using the small spatula, spoon or fork, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with. 

While topping sets up, melt chocolate and vegetable oil in a double boiler.

*You will probably need a couple tablespoons of vegetable oil. 

Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper (place the parchment paper on a cookie sheet). Using a spoon, drizzle finished cookies with chocolate. Let chocolate set completely before storing in an airtight container.

*You can put the cookie sheet with the cookies on it in the freezer for them to harden quickly (less than 10 minutes), or in the refrigerator (about an hour).

http://www.fatgirltrappedinaskinnybody.com/2010/03/samoascaramel-delites-pho-free/

Colorful Spiral Cookies

  Yield: About 3 dozen                                                         

2 cups unsifted cake flour

½ teaspoon baking powder

¼ teaspoon salt

⅔ cup unsifted powdered sugar

¼ cup granulated sugar

2½ sticks unsalted butter

1 teaspoon vanilla

½ teaspoon strawberry(or other)extract

½ teaspoon(or more)Rose food coloring

2 tablespoon unsifted cake flour

1½ cups multi-colored nonpareil decors 

Combine the flour, baking powder, salt and sugars in a food processor and process briefly to mix. Add the butter in pieces; process with on/off bursts until the mixture has the consistency of cornmeal. Add the vanilla and process until the mixture just forms a ball. 

Divide the dough into 2 equal portions then return one of the portions to the food processor. Add the strawberry extract, food coloring, and the extra tablespoons of flour to the processor and process until just incorporated. 

Roll out each portion of dough between sheets of waxed paper. You want a rectangle about 11 × 8½ inches by ⅛ inch thick. Leave the dough between the sheets of waxed paper and slide onto a baking sheet. Refrigerate until firm, for at least 2 hours or up to 3 days. 

Remove dough pieces from refrigerator. Pour the nonpareil decors into a shallow rectangular dish (such as a 9 × 13-inch pan. 

Peel off the top sheet of waxed paper from both doughs. Brush the vanilla dough very lightly with water. Using the waxed paper, lift the strawberry dough and flip it onto the vanilla dough so they are stacked. Press with your fingertips to seal the two doughs together. Remove the top sheet of waxed paper and trim the edges even. 

When the dough is just pliable (but still cold), roll up the dough(begin with the long side) like a jellyroll. As you begin to roll, gently curl the edge with your fingertips so you don’t get any air pockets as you roll dough into a log. As you roll, the vanilla portion may want to tear, pinch tears together as they happen and keep rolling.

After forming the dough into a log, throw away the waxed paper. Gently lift the log on top of the nonpareil decors in the dish and roll until the log is completely coated with decors. Wrap the log in plastic wrap and refrigerate until firm enough to slice (from 4 hours to a week, or freeze for up to 2 months; defrost in the refrigerator overnight before slicing). 

Heat oven to 325°. To bake, slice the log into ⅛- to ¼-inch-thick cookies and bake on parchment-lined baking sheets for 15 to 17 minutes, until the cookies are no longer shiny on top and the bottoms of the vanilla portion are golden.

EDIT 12/19/11 -PLEASE READ:

 I have reviewed this recipe, and cannot recommend another method other than making it in the food processor.  Making it in the Kitchenaid was problematic and I ended up with a poorly rolled, tough cookie. The cookie itself is a French sable/shortbready-tasting cookie.  It's subtly sweet, so if you are a fan of drop cookies with lots of sweetness and chocolate chips etc., then this may not be the cookie for you. 

http://www.sprinklebakes.com/2010/01/colorful-spiral-cookies.html

Swedish Almond-Chocolate Macaroons

Makes 2 to 3 dozen cookies.

 Note: This recipe, also known as Choklad Biskvier, must be prepared in advance. Pasteurized eggs are recommended for food safety reasons. Our 2011 winner is from Beth Jones of Owatonna, Minn.

For cookies:

 • 2 (7-oz.) tubes almond paste, cut into small pieces

 • 2 egg whites

 • 1/2 c. granulated sugar

For filling:

 • 1 c. (2 sticks) butter, at room temperature

 • 1 c. powdered sugar

 • 2 tsp. vanilla extract

 • 2 pasteurized egg yolks

 • 4 tsp. unsweetened cocoa powder

For chocolate coating:

 • 10 to 12 oz. dark or bittersweet chocolate

 • 2 to 4 tsp. vegetable oil or melted butter

Directions

 To prepare cookies: In a bowl of an electric mixer on medium speed, beat almond paste and egg whites until thoroughly combined, about 2 minutes, scraping down sides of bowl as necessary. Cover bowl with plastic wrap and refrigerate at least 30 minutes. 

Preheat oven to 350 degrees and line baking sheets with parchment paper. Using a small scoop, form dough into balls (or drop by heaping teaspoons) and place 2 inches apart on prepared baking sheets. Moisten the flat bottom of a glass with water, dip into granulated sugar and carefully press prepared glass bottom into dough balls, flattening dough; repeat with remaining dough. Bake until lightly brown, 18 to 20 minutes. Remove from oven and cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. 

To prepare filling: Line baking sheets with wax paper. In a bowl of an electric mixer on medium speed, beat butter until creamy, about 1 minute. Add powdered sugar, vanilla extract, egg yolks and cocoa powder, and mix until smooth, (scraping down sides of bowl as necessary) about 2 minutes. Using a small knife, spread about 1 tablespoon filling on top of each cookie, making a rounded top. Transfer cookies to prepared baking sheets and refrigerate for at least 1 hour. 

To prepare chocolate coating: Break chocolate into small pieces. In a double boiler over gently simmering water (or in a microwave oven), melt chocolate. Whisk in 2 teaspoons vegetable oil (or melted butter), adding more to reach desired consistency. Let mixture cool for a few minutes, then dip cookies into chocolate mixture, holding onto almond base. Return cookies to prepared baking sheets and refrigerate until chocolate hardens, at least 30 minutes. Store in refrigerator and serve chilled.

http://www.startribune.com/lifestyle/taste/134629998.html