Tag Archives: Cookie Exchange

Frosted Butterscotch Cookies

By Shirley Floody a.k.a. G.G.

I must confess that I cannot believe I am not a diabetic by now. My brother and I should have been named Hansel and Gretel because being raised in my house was a sugary wonderland. My mom makes the most delicious desserts and decorated cakes. She decided to make these frosted butterscotch cookies that she came across in an old recipe book and I must say they were quite delicious. One bite and I was back frolicking through the gum drop mountains!

This is the last cookie recipe from our wonderful cookie exchange. I hope one or more of these delicious recipes inspired you to make some for yourself or loved ones this holiday season.

Have a blessed Christmas!

Prep time: 45 minutes

Baking time: 10 minutes per batch

Makes 60 cookies

Ingredients

For Cookie:

  • 1/2 cup shortening
  • 1 1/2 cups packed brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • 1  8-ounce carton dairy sour cream
  • 2/3 cup chopped walnuts

For Frosting:

  • 1/2 cup butter
  • 3 1/2 cups confectioners sugar
  • 5 teaspoons boiling water
  • 1 1/2 teaspoons vanilla
  • Additional walnuts (optional)

Directions

For Cookie:

  1. Preheat oven to 375° F. Grease a large cookie sheet and set aside.
  2. In a large bowl beat shortening with an electric mixer on medium-high speed for 30 seconds. Add brown sugar, baking soda, baking powder, and salt. Beat until combined, scraping side of bowl occasionally.
  3. Beat in eggs and vanilla until combined. Alternately add flour and sour cream to shortening mixture, beating on low speed after each addition just until combined. Stir in the 2/3 cup walnuts.
  4. Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake in preheated oven for 10 – 12 minutes or until edges are lightly browned. Transfer cookies onto a wire rack to cool.
  5. Spread cookies with Browned Butter Frosting. If desired, top with additional walnuts.

For Frosting:

  1. In a medium saucepan heat 1/2 cup butter over medium-low heat until melted. Continue heating until butter turns  light golden brown.
  2. Remove from heat. Stir in 3 1/2 cups confectioner’s sugar, 5 teaspoons boiling water, and 1 1/2 teaspoons vanilla. If necessary, stir in additional boiling water, 1 teaspoon at a time, to make frosting of spreading consistency. Use immediately. (If frosting starts to set up, stir in a few more drops of boiling water.)

 

 

 

 

 

 

Classic Chocolate Chip Cookies

By Kaela Antolino

I don’t think of myself as a baker, but there is something appealing about dressing in an apron (mine is handmade by my Grandma), dancing around the kitchen like Snow White, and humming and tossing chocolate chips into random bowls. I almost thought little birdies would fly through the room, whistling and tying pretty little bows on each cookie.

Now much to my dismay, that didn’t happen. I did put the apron on though, and I didn’t burn the cookies… so it was a happy ending after all!

I chose chocolate chip cookies because they are timeless. I’m not much of a sweets-eater. (I like my salt!) But I love chocolate chip cookies. They have a certain nostalgia associated with them, reminding me of Christmases long, long ago.

I made teaspoon-sized cookie drops, and they came out as little tiny cookie bites. And the batter made 100 cookies! We only needed to bring 4 dozen cookies to the party, but I loaded my cake plate with 80 or so. (And left the extras for my sweet husband to consume- which he did without complaint.)

I hope you enjoy them as much as I do!

 

Prep time: 35 minutes

Bake time: 8 minutes per batch

Makes: 60 cookies

Ingredients

  • 3/4 cup butter, softened
  • 1/4 cup shortening
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups all purpose flour
  • 3 cups semisweet chocolate chips

Directions

  1. Preheat oven to 375° F. In a large bowl combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda, and salt. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in chocolate chips.
  2. Drop by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in preheated oven for 8 – 9 minutes or until edges are lightly browned. Transfer cookies to a wire rack to cool.

Note: If you want, you can add nuts. Substitute one cup of chocolate chips for one cup of nuts.