With this shortened holiday season, who has time to actually attend a cookie swap? But we bet you are still baking Christmas cookies. Like so much else in our world, let’s swap and share our baked goodies electronically with the whole posse.
Ellen and I will get it started. She’s made her favorite Fruitbread Cookies.
She promises that they really are yummy and is sharing her recipe here and on Facebook.
- 1/2 cup brown sugar
- 1 stick butter, softened
- 3 egg whites
- 1/2 teaspoon vanilla
- 1 1/2 cup flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon soda
- 3 1/2 cups pecans, broken into large chunks
- 3/4 cup candied pineapple
- 1 cup candied cherries (4 ounces each of red and green)
- 1 cup dates
- 1/2 cup raisins
- Cut into large chunks the pecans, pineapple, cherries and dates. It is helpful to do this ahead of time.
- Preheat the oven to 250 degrees. In a very large bowl, mix brown sugar and butter. Add egg whites and vanilla. Stir in flour, cinnamon and soda. Add the pecans, pineapple, cherries, dates and raisins until well blended. Spoon rounded balls, about the size of a ping pong ball, onto a cookie sheet sprayed lightly with Pam.
- Bake 30 minutes. Cool on parchment or brown paper before storing.
- I added 3 tablespoons of rum for extra flavoring.
I like to try different cookie recipes each year and got busy last week with the 2013 edition. My favorite of this sampling
turned out to be the Double Chocolate Monster Cookies, though the Chocolate Wedding Cookies came in a close second. One of the Monster Cookies can last you all day, and one dozen (which is what one batch makes) provides an impressive gift, don’t you think?
- 1 cup (2 sticks) cold, unsalted butter, cubed
- 1¼ cup sugar
- 2 large eggs
- ½ cup dark cocoa powder
- 2¼ cups all-purpose flour
- ¼ t coarse salt
- 1 t baking powder
- 2½ cups semi-sweet chocolate chips
- Preheat the oven to 350˚ and line baking sheets with parchment paper or baking mats. In the bowl of a stand mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Mix in the cocoa powder until well blended. Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Fold in the chocolate chips. Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined.
- Divide the dough into 4 ounce portions (or divide into 12 equal pieces). Roll each portion of dough into a ball and flatten just slightly into a disc. Place on the prepared baking sheets, a few inches apart. Bake 16-20 minutes, then cool on the baking sheets 5-10 minutes. Transfer to a wire rack to cool completely or enjoy gooey warm.
- Pop a room temperature cookie into the microwave for about 10 seconds for a warm snack. Perfect with milk.
Now that our pictures and recipes are posted, won’t you join us and share your seasonal favorite(s) with the rest of the posse. Just go to our Facebook
page and upload a photo of your creation. If you have the time, please share your recipe or tell us why you love it, but in this busy season, don’t feel like you must. Your favorite cookie picture will be plenty for our swap.
We can’t wait to see what you have been baking.