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Sweet Swap: 4 Yummy Cookies

December 17, 2016

Sweet Swap

    The church ladies cookie swap is soon approaching and this year I’ll be taking some new recipes that are sure to be a hit! The star of my contribution is the Cranberry and White Chocolate Christmas Cookie because it simply looks delicious! Coming in a close second is the Orange Slice Cookie because of its exceptional taste and color on the tray. These recipes are perfect for gifting. I like to wrap each type of cookie in a separate cellophane bag to keep the flavor of that cookie from leaching into the other cookies.

    These recipes are perfect for freezing once the baked cookie has cooled completely and then placed in a resealable plastic freezer bag. Pull them out the day before you want to serve them. If they seem dry, toss a fresh piece of white bread in the resealable bag for 12 hours.

    Whether you’re preparing for a cookie swap, gifting a variety of cookies or making them for your family to enjoy, these recipes are sure to a hit this season!

 

Cranberry and White Chocolate Christmas Cookies

The combination of dried cranberries and white chocolate chips in this pretty cookie make it a fanciful addition to your holiday baking list.

 

Ingredients:

1 c. unsalted butter, softened

1 c. granulated sugar

2 large eggs

2 tsp. pure vanilla extract

2 1/4 c. all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

1 c. white chocolate morsels

1 c. dried cranberries

Directions:

1. Preheat oven to 375 degrees F. Line baking sheets with parchment paper.

2. In the bowl of stand mixer, beat butter and sugar until light and fluffy. Add eggs one at a time and vanilla until well blended.

3. In a large bowl, stir together flour, baking soda and salt until ingredients are incorporated.

4. Slowly add flour mixture to creamed ingredients in mixer and continue to beat on lower speed until a soft dough forms and all ingredients are incorporated. Stir in cranberries and white chocolate morsels.

5. Use a cookie scoop (1 Tbsp. scoop) to drop dough about 1 1/2 inches apart on baking sheet. Bake for 7-9 minutes. Cool on baking sheet for about 1 minute and remove to wire rack to cool completely.

Apron Strings Tips: This recipe is easy to double and they the cookies freeze well. This cookie is perfect for gifting in a cello bag that shows off the colorful cranberries and white chocolate in each cookie.

 

 

 

 

Old-Fashioned Orange Slice and Coconut Cookies

 

Ingredients:

1 lb. orange slices (candy)

1/4 c. all-purpose flour

1 c. margarine

1 c. light brown sugar

1 c. granulated sugar

2 large eggs

1 tsp. vanilla

1 3/4 c. all-purpose flour

1 tsp. baking powder

1/4 tsp. salt

1 c. unsweetened flaked coconut

2 c. quick-cooking rolled oats

1 c. chopped pecans

Directions:

1. Preheat oven to 375 degrees. Line baking sheets with parchment paper.

2. Mix orange slice candy (cut into bite-sized pieces) with 1/4 cup flour, set aside.

3. In the bowl of a stand mixer, cream margarine and sugars until light and fluffy. Beat in eggs one at a time and vanilla until well blended.

4. In a large bowl, stir together flour, baking powder and salt until ingredients are incorporated.

5. Slowly add flour mixture to creamed ingredients in mixer and continue to beat on lower speed until a soft dough forms and all ingredients are incorporated.

6. Stir in rolled oats, candy, pecans and coconut.

7. Drop from teaspoon on lined baking sheet about 2 inches apart. Bake for about 13-15 minutes or until delicately brown. Easy to overbake so be careful!

 

Almond Drops

If you love the taste of almond, these cookies are sure to please! They offer a light and flaky addition to your tray of heavier cookies.

 

Ingredients:

2 sticks unsalted butter, softened

3/4 c. + 2 Tbsp. granulated sugar, divided

1 large egg

2 tsp. pure almond extract

2 c. all-purpose flour

1/2 tsp. baking powder

1/2 tsp. salt

Directions:

1. Preheat oven to 375 degrees F. Line baking sheets with parchment paper.

2. In the bowl of a stand mixer, cream butter and 3/4 cup sugar until light and fluffy. Beat in egg and almond extract until well blended.

3. In a large bowl, stir together flour, baking powder and salt until ingredients are incorporated.

4. Slowly add flour mixture to creamed ingredients in mixer and continue to beat on lower speed until a soft dough forms and mixture is smooth.

5. Use a 1 teaspoon size cookie scoop to divide dough evenly. Roll each scoop into a ball and place 1 1/2 inches apart on the baking sheet. Use a smooth-bottomed glass dipped in granulated sugar to slightly flatten each ball.

6. Bake for 8 minutes or until edges begin to turn golden. Cool on baking sheet for one minute and remove to wire rack to cool completely.

Apron Strings Tips: Be sure to evenly flatten your cookies to avoid one side being overdone. Use colored sugar for the top or large-crystal sugar to add flare. You can also drizzle the tops of these with a glaze of 1 cup powdered sugar, 1 tablespoon milk and 1 teaspoon almond extract. Keep the dough refrigerated and pull out what you need for each batch. This will ensure each baking sheet of cookies comes out perfectly formed and the same level of doneness.

 

 

 

Scotchy Babes

This soft and caramel-flavored cookie will surprise you with the first bite.  This is a cookie that will have your friends asking for the recipe.

Ingredients:

1 c. butter, softened

1 c. + 2 Tbsp. granulated sugar, divided

1 c. light brown sugar

1 large egg

2 tsp. pure vanilla extract

2 1/2 c. all-purpose flour

2 tsp. baking soda

1/4 tsp. salt

2 tsp. cream of tartar

Directions:

1. Preheat oven to 325 degrees F. Line baking sheet with parchment paper.

2. In the bowl of a stand mixer, cream butter and sugars. Beat in egg and vanilla extract until well blended.

3. In a large bowl, stir together flour, baking soda, salt and cream of tartar until ingredients are incorporated.

4. Slowly add flour mixture to creamed ingredients in mixer and continue to beat on lower speed until a soft dough forms.

5. Use a 1 tablespoon cookie scoop to evenly divide dough. Roll each portion into a ball and roll in granulated sugar. Place 1 1/2 inches apart on cookie sheet and bake for 10 minutes.

Apron Strings Tips: Keep the dough refrigerated and pull out what you need for each batch. This will ensure each baking sheet of cookies comes out perfectly formed and the same level of doneness.

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