2008 Woodie Awards
Cookies to enjoy this holiday season
Kate A. Iezzoni
Issue date: 12/14/04 Section: Entertainment
Along with gift-giving, snowball fights, and family gatherings, holiday cookies have become a seasonal American tradition. While the shelves of local stores are stocked with red and green artificial treats and pre-made dough rolls with reindeer faces, nothing compares to homemade, just-outof- the-oven cookies. Not only are these sweets perfect holiday gifts for neighbors and friends, but they also allow you to spend some quality time in the kitchen with those closest to you. So grab some basic ingredients, an apron, and your closest friends or loved ones to start a new holiday tradition with the recipes below. (These recipes and more are found at www.christimas- cookies.com)
Peanut Blossoms
1 bag (8oz) Hersheyʼs Kisses
1 egg
1/2 cup shortening
2 tablespoons milk
3/4 cup peanut butter
1 teaspoon vanilla
1/3 cup granulated sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/3 cup packed light brown sugar
1/2 teaspoon salt
granulated sugar
Heat oven to 375 degrees F. Remove candy wrappers. In large bowl, beat shortening and peanut butter until well blended. Add 1/2 cup of the granulated sugar and all of the brown sugar; beat until light and fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually add to peanut butter mixture. Shape dough into One inch balls. Roll in the rest of the granulated sugar; place on un-greased cookie sheet. Bake eight to 10 minutes or until lightly browned. Immediately place kiss on top of each cookie, pressing down so cookie cracks around edges. Remove from cookie sheet to wire rack. Cool completely.
Seven-Layer Magic Bars
1/2 cup butter or
margarine
1 1/2 cups graham
cracker crumbs
1 14-oz. can sweetened
condensed
milk
1 cup butterscotch
flavored chips
1 cup semi-sweet
chocolate chips
1 1/3 cups flaked coconut
1 cup chopped pecans
Preheat oven to 350°F, (325°F for glass dish). Line a 13x9-inch baking pan with a sheet of foil, making sure to cover the sides well. Place the butter in the baking pan and melt it in the oven. Sprinkle crumbs over butter; pour condensed milk evenly on top of crumbs. Top with remaining ingredients in order listed; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store covered at room temperature.
Peanut Blossoms
1 bag (8oz) Hersheyʼs Kisses
1 egg
1/2 cup shortening
2 tablespoons milk
3/4 cup peanut butter
1 teaspoon vanilla
1/3 cup granulated sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/3 cup packed light brown sugar
1/2 teaspoon salt
granulated sugar
Heat oven to 375 degrees F. Remove candy wrappers. In large bowl, beat shortening and peanut butter until well blended. Add 1/2 cup of the granulated sugar and all of the brown sugar; beat until light and fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually add to peanut butter mixture. Shape dough into One inch balls. Roll in the rest of the granulated sugar; place on un-greased cookie sheet. Bake eight to 10 minutes or until lightly browned. Immediately place kiss on top of each cookie, pressing down so cookie cracks around edges. Remove from cookie sheet to wire rack. Cool completely.
Seven-Layer Magic Bars
1/2 cup butter or
margarine
1 1/2 cups graham
cracker crumbs
1 14-oz. can sweetened
condensed
milk
1 cup butterscotch
flavored chips
1 cup semi-sweet
chocolate chips
1 1/3 cups flaked coconut
1 cup chopped pecans
Preheat oven to 350°F, (325°F for glass dish). Line a 13x9-inch baking pan with a sheet of foil, making sure to cover the sides well. Place the butter in the baking pan and melt it in the oven. Sprinkle crumbs over butter; pour condensed milk evenly on top of crumbs. Top with remaining ingredients in order listed; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store covered at room temperature.
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