It’s the most wonderful time of the year! Time to gather in the kitchen to bake, make memories and fill the home with the sweet scents of the holidays. This month we asked some Women of Flower Mound members to share their best cookie recipes. These decadent treats are perfect to take to a cookie swap or enjoy with the family. And don’t forget to get your tickets to the Women of Flower Mound Holiday Hoopla event!
The Holiday Hoopla will take place from 6-10 p.m. Friday, Dec. 10, at the Bridlewood Golf Club. The event will include a holiday light tour, pictures with Santa, an ornament making workshop, hot beverages and a candy and dessert bar. For more information, visit womenofflowermound.org. Tickets can be purchased at my.cheddarup.com/c/holiday-hoopla-2021.
Peppermint Chocolate Cookies by Jennifer Kolodziejski
Ingredients:
1 2/3 cups all-purpose flour
1 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened about halfway (it should be fairly firm still)
1 1/4 cups granulated sugar
3/4 cup packed light brown sugar
2 large eggs
2 tsp vanilla extract
1 tsp peppermint extract
16 oz. white chocolate, broken or chopped
1/4 cup finely crushed peppermint bits
Instructions:
Preheat oven to 350 degrees. Line baking sheets with silicone liners or parchment paper.
In a medium mixing bowl whisk together flour, cocoa powder, baking soda and salt for 20 seconds. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar and brown sugar until well combined.
Mix in eggs one at a time then blend in vanilla extract and peppermint extract.
With mixer set on low speed slowly add in flour mixture and mix just until combined.
Scoop dough out by a rounded tablespoon (about 25 grams each) and shape into balls (if dough is sticky you can chill as needed).
Space on cookies sheets 2-inches apart. Flatten cookies slightly.
Bake one sheet at a time in preheated oven about 8 minutes (cookies should appear slightly under-baked).
Let cool on baking sheet several minutes then transfer to a wire rack to fully cool.
Once cookies are cool, melt white chocolate in a saucepan on low heat, continue stirring until melted and then take off heat, this should take less than 5 mins.
Dip half of each cookie in white chocolate then transfer to parchment paper and sprinkle with peppermint bits. Chill to let chocolate set about 10 minutes.
Store cookies in an airtight container.
Vanishing Cinnamon Oatmeal Cookies by Marina Simmons
Ingredients:
2 sticks softened butter
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking soda
4 tsp cinnamon
3 cups uncooked oats
Directions:
Heat oven to 350 degrees. In a large bowl, beat butter and sugars until creamy.
Add eggs and vanilla, mix well.
Add combined flour, baking soda, cinnamon; mix well.
Add oats, mix well.
Drop dough by spoonful onto an ungreased cookie sheet.
Bake 8 to 10 minutes or until light golden brown. Cool for 1 minute on cookie sheet then remove to wire rack. Cool completely. Store in tightly covered container.
Note: Mixture can be made into bars by pressing mixture into a greased 13X9 baking glass pan.
Italian Biscotti With Chocolate and Almonds by Suzy Reynolds
Ingredients:
2/3 cup white wine
1/3 cup raisins
1 1/2 cup almond flour
1/3 cup coconut flakes
2 cups white flour
1/2 cup demerara sugar
1/4 tsp salt
1/2 tsp cinnamon
1/2 cup canola oil
1/4 cup sugared orange peel cubed
1/3 cup almonds
1/3 cup cranberries
1/3 cup chocolate chips
Instructions:
Place wine and raisins in a bowl to soak for 10 minutes. This plumps the raisins up so they don’t shrivel and dry out while baking.
In a bowl, combine almond four, ground coconut, flour, sugar, salt, and cinnamon.
Add in oil and mix to combine.
Remove the raisins from the wine and slowly add in the wine. (pour in about 3/4 of the wine and mix. if the dough is soft and ready you may not need to add it all(although I did). Mix until a soft dough forms.
Add in the raisins, cranberries, almonds, orange peel, and chocolate chips. Mix.
Preheat oven to 220 celsius. Gather the dough into a ball and place it on a piece of parchment paper on a baking sheet. Shape the dough into a long rectangle- keep it thick, about 24 cm x 18 cm.
Using a sharp knife, cut the rectangle into about 12-16 slices. If you want smaller square-sized biscotti you can then cut each cookie into half. Slightly separate the biscotti and touch up any rough edges. Sprinkle the tops lightly with demarara sugar.
Bake for 10 minutes on the lower oven shelf, then switch to the middle shelf to continue baking for another 5-10 minutes(depending on your oven, mine took a total of 12 min). When the cookies look SLIGHTLY burnt, and the raisins DO look burnt, they're ready! Don't worry, the inside will stay nice and soft. Eat these with coffee, as snacks, or tie up with string and give as gifts!
Rocky Road Fudge Bars by Kristia Leyendecker
Ingredients:
Bars
½ cup butter
1 square unsweetened chocolate
1 cup sugar
1 cup flour
1 cup chopped nuts
1 tsp baking powder
1 tsp vanilla extract
2 eggs
Filling:
6 oz soft cream cheese
½ cup sugar
2 TBSP flour
¼ cup butter
1 egg
½ tsp vanilla extract
¼ cup chopped nuts
1 cup chocolate chips
Frosting:
2 cups mini marshmallows
¼ cup butter
1 square unsweetened chocolate
2 oz cream cheese
¼ cup milk
3 cups powdered sugar
1 tsp vanilla extract
Instructions
Preheat oven to 350 degrees. Use a 13x9 pan.
In a large saucepan, over low heat, melt butter and chocolate...add remaining bar ingredients and thoroughly mix. Spread evenly into a prepared pan.
In a small bowl, combine 6 ounces of cream cheese and other filling ingredients through vanilla extract. Beat until smooth and fluffy. Add nuts and mix. Spread evenly over bar mix, and sprinkle with chocolate chips. Bake at 350 degrees for 25-35 minutes.
Remove from oven and sprinkle with marshmallows.
Melt butter and chocolate; then add remaining frosting ingredients. Mix well and then immediately, pour over marshmallows and swirl.
