Check out the hook while the DJ revolves it…

Recipe updates at the bottom of the post

YO

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I’ve got mad cookie skilz

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YO

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Today I spent 4 hours making cookies with the girls to gift to teachers, their busdriver, their afterschool provider and my coworkers. Classic chocolate chip, chocolate/pecan, Chocolate white chocolate chip/almond, oatmeal almond crisps, 7 layer bars, and gingerbread goodness.

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I love this time of year.

Toots

Rosa asked in the comments for recipes – so here you go.

In the boxes are

 

Crisp Gingerbread cookies:

6C all purpose flour

1tsp baking soda

½ tsp baking powder

1C unsalted butter

2 large eggs

4 tsp ground ginger

4tsp cinnamon

1 ½ tsp ground cloves

1 ½ tsp salt

1 tsp finely ground white pepper

1C dk brown sugar, firmly packed

1C unsulfered molasses

In large bowl, sift together flour, soda and powder. Set asideCream butter and sugar till fluffy. Mix in all you spices, then add the eggs one at a time, then the molasses ( If you oil you measuring cup before pouring the molasses in it will all come out super smooth!). Add in your flour mix one cup at a time. Divide the dough half, wrap in plastic and chill for at least 1 hour.Pre-heat oven to 350(Fahrenheit), On a floured work surface roll out your dough to 1/8 inch thickness and cut your desired shapes. Transfer cookies to a parchment lined cookie sheet and refrigerate for 10-15 minutes, bake for 8-10 minutes, till crisp but not browned. Remove cookies from pan to cool on wire racks and decorate at will. I used standard royal icing in a disposable icing bag with a tiny bit cut off.

 

Chocolate chip

½ C butter flavored shortening

½ C sugar

5tbs brown sugar

2 tsp vanilla extract

1 egg

1C all purpose flour

¼ tsp baking powder

pinch of salt

8oz chocolate chips

Pre-heat oven to 300 degrees(fahrenheit). Cream shortening and both sugars till fluffy. Add vanilla and egg. Mix in flour, baking powder and salt. Carefully fold in all chips.Bake on ungreased cookie sheets for 12-15 minutes till just golden around edgesCocoa white chocolate chip

This recipe is exactly the same as the Chocolate Chip cookie recipe with two exceptions. Measure out the 1 cup of flour and then remove 1 1/2 tbs of flour and replace them with cocoa powder and replace chocolate chips with white chocolate chips. Nuts of your choice can be added to either of these recipes, this year I added pecans to the Choc Chip cookies and sliced almonds to the cocoa White Choc Chip cookies.

Seven Layer bars

1stick unsalted butter, melted

1 package plain graham crackers

8oz chocolate chips

8oz white chocolate chips

8oz peanut butter or butterscotch chips

8oz Pecans, walnuts or almonds

4 oz shredded coconut

1 sml can sweetened condensed milk

Melt butter and pour into a 13×9 inch baking pan. Crush your graham crackers and pour evenly over the melted butter, press into place for the crust. Over the crust pour your chips, nuts and coconut. Drizzle entire can of milk evenly over the surface and bake at 300 degrees for 35 minutes.

Oatmeal Almond crisps

1/3 C packed brown sugar

¼ C unsalted butter melted

1 large egg

½ tsp vanilla

1 ½ C rolled oats(not instant)

½ C sliced almonds

non stick cooking spray

Pre-heat oven to 350 degrees. Mix sugar, butter, egg and vanilla till smooth. Mix in almonds and oats. Drop by Tbs onto parchment lined cookie sheets, 2 inches apart and press down slightly to flatten and even out cookies. Bake until golden, about 15 minutes. Cool on baking sheets. Careful these fall apart easily but are a great not-too-sweet cookie.

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5 thoughts on “Check out the hook while the DJ revolves it…

  1. I am so lazy. I am also jealous. Cookie baking is not fun when you can’t taste the batter. Siiiiggghhhh. I need a gluten free cookie plan.

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