Cookie Craze

What a great cookie swap we had! Lots of friends, food (the savory kind, plus extra cookies for snacking), wine, conversation, laughter, fun. A really perfect evening. (And thanks so much for sharing your house and hosting, Mama Teacher--it all looked really special).

And the actual cookie swap part was so much fun. Everyone arrived so excited, so proud of their big platters of cookies, curious about what everyone else had brought. We put them all out on the table, with pre-made labels, so that we could admire everything. And before we started with the actual gathering of cookies, we all sat around and told stories about the cookies--how we chose them, adventures in making them--to lots of oohs, aahs, and nods. We seemed to be split down the middle with both serious bakers and relative novices. But nobody cared. And like in Lake Wobegon, I'm sure, all the cookies were tasty!

After introducing our creations, we each got a tray (a big aluminum lasagna tray, probably quite not deep or sturdy enough for 72+ cookies) and the directions: on the first pass, pick up two of each cookie and then one on each subsequent round (we quickly decided to pick up two on the second round, as there were enough). There was teasing about some people's trays being more full than others or about taking the biggest ones--I think everyone was having a lot of fun just in the picking up of the cookies. There was even nibbling in line, but most people saved their cookies for later. That was the only downside--with no samples, people couldn't congratulate each other on tasty cookies right then and there. Next time, samples!

Then we wrapped up the trays in aluminum foil, labeled them with our names (because some snacking had occurred!), and put them back on the table so we could resume drinking wine and Mexican dessert coffee, eating cheese and quiches and nibbles with dip. And the much admired Rocky Road candy (see below) that Mama Teacher made. Which is what we did for almost 2 more hours!

As everyone got ready to leave after 11:15 p.m., we passed out the booklet of recipes (see below) everyone submitted, plus a cookie cutter and a sugar cookie recipe (Miss T, I shared the no-fail recipe you gave me a few years ago), plus individual bags of candy.

A marvelous night, a great prelude to my birthday (and extra special thanks for the sweet handmade birthday cake plate with purple candles, Mama Teacher--I was really touched that you made it for me! I'll be using it tomorrow, or, um later today), the perfect playgroup holiday celebration, and the beginning, I hope, of a wonderful tradition among friends.

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BA's Lemon Squares

For the crust:

1/2 pound unsalted butter, at room temperature

1/2 cup granulated sugar

2 cups flour

1/8 teaspoon kosher salt

For the filling:

6 extra-large eggs at room temperature

3 cups granulated sugar

2 tablespoons grated lemon zest (4 to 6 lemons)

1 cup freshly squeezed lemon juice

1 cup flour

Confectioners' sugar, for dusting

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.

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JD's Russian Tea Cakes

1 cup butter
1 & 2/3 cup confectioners' sugar (divided)
1 & 1/2 tsp vanilla
2 & 1/4 cup flour
1/4 tsp salt
1 cup finely ground walnuts (or nuts of your choice)

Preheat oven 400 degrees. Cream butter and 2/3 c of confectioner’s sugar until light in color. Add the vanilla. Stir in flour, salt and nuts until well combined- easiest to do with your hands to mix thoroughly.

Roll into 1 inch balls and place on ungreased cookie sheet.

Bake for 10 min- or check after then- ovens vary.... you want to make sure the bottoms don't burn. Roll the cookies in remaining confectioners' sugar while hot. I use a spoon to do it.
Makes about 36 cookies.
***These cookies will keep for 3 weeks in an air tight container. Enjoy!

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Mommy Hungry's Orange Butter Cookies

1 3/4 cups unbleached all-purpose flour
1 2/3 cups cake flour or more all-purpose flour (cake flour gives a finer texture)
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 1/4 cups granulated sugar
1 cup (2 sticks) cold unsalted butter
2 packed teaspoons freshly grated orange zest
1 large egg plus 2 large egg yolks, at room temperature
FOR THE ICING (SEE NOTE):
1 orange
1 1/2 cups confectioners’ sugar
2 to 4 tablespoons whole milk
2 drops almond or vanilla extract
Pinch fine salt

Position two oven racks in top and bottom third of oven. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.

In a bowl, whisk flours, baking soda and salt together. In a mixer, cream together the sugar, butter and orange zest at medium speed until light and smooth, about 3 minutes. Scrape down the sides of bowl frequently. Add egg and mix. Add one egg yolk and mix. Add remaining egg yolk and mix. Stir in dry ingredients just until combined.

Scoop tablespoons of dough onto parchment, leaving more than 1 inch between cookies. Press each one down lightly with 2 fingers to flatten to a thickness of 1/2 inch. Leave any ridges and valleys on top of cookie intact, but smooth the edges.

Bake about 15 minutes, rotating cookie sheets halfway through. Cookies should be pale but baked all the way through. Cool on sheets 5 minutes, then transfer to a rack and cool before storing in airtight containers up to 1 week.

When ready to serve, make icing: Bring a small pot of water to a boil. Peel orange, being careful to remove only outer orange zest, and cut into thin strips. Blanch in boiling water 1 minute; drain. Sift confectioners’ sugar into a bowl. Whisk in 2 tablespoons milk. Whisk in more milk if needed to make mixture thin enough to spread. Add extract, salt and zest, and whisk to combine.

Place cookies on a rack and drizzle icing over each one (make sure there is some orange zest in each spoonful). Icing will settle into cookie crevices; let harden.

Yield: About 4 dozen cookies.
Note: Instead of icing, cookies can be sprinkled with coarse crystal sugar before baking.

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KK's Vanilla Orange Balls

1 (12-ounce) box vanilla wafer cookies

1/2 cup slivered almonds

1/2 cup coconut

1/2 cup powdered sugar

1 cup white chocolate chips

1 tablespoon butter

1/4 cup orange juice

1/4 cup orange marmalade

2 tablespoons corn syrup

In a food processor, combine vanilla wafers with almonds and coconut; process until fine crumbs form. Add powdered sugar and process until blended. Or, pour wafer mixture into a bowl and add powdered sugar.

In microwave-safe bowl, combine white chocolate chips and butter. Cook on 50% power for 1 minute, remove, and stir. Continue microwaving for 30-second intervals on 50% power until mixture is smooth and blended.

Stir into wafer mixture along with orange juice, marmalade, and corn syrup.

Form 1" balls. Roll into additional powdered sugar or coconut, then let stand until firm. Store, tightly covered, at room temperature.

Makes about 48 cookies.

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LL's Hermit Bars

Nonstick vegetable oil spray
2 1/2 cups all-purpose flour, spooned & leveled
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, room temp.
1 1/4 cups dark brown sugar
2 large eggs
1/4 cup molasses
1 cup raisins
1 cup chopped walnuts

Heat oven to 350° F. Spray a 9-by-13-inch baking dish with the nonstick spray. Line the pan with a piece of parchment, leaving an overhang on two sides; spray the parchment with the nonstick spray.

In a medium bowl, whisk together the flour, baking powder and soda, cinnamon, ginger, cloves, nutmeg, and salt. With an electric mixer, beat the butter and sugar on medium-high until light and fluffy. Beat in the eggs, then the molasses. Reduce speed to low and gradually add the flour mixture, mixing just until
incorporated. Mix in the raisins and walnuts.

Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out with moist crumbs, 30 to 35 minutes. Cool completely in the pan. Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 24 squares.

Makes 24 bars

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Mama Teacher's No-Roll Sugar Cookies

1 cup sugar
1 cup powdered sugar
1 cup butter, softened
1 cup vegetable oil
1 tsp. vanilla
2 eggs
4 1/4 cups flour
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt
Colored Sugar

In a large bowl with electric mixer, beat sugars and butter on medium speed unti light and fluffy. Beat in oil, vanilla and eggs until well blended. On low speed, beat in flour, baking soda, cream of tartar and salt until dough forms.

Cover with plastic wrap and refrigerate at least 2 hours or overnight for easier handling.

Heat oven to 375. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. Flatten each with a "cut-glass" tumbler dipped in colored sugar. Bake 5 - 8 minutes or until set.

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JP’s Butterscotch Pecan Oatmeal Cookies

½ pound (2 sticks butter)
1 Cup firmly packed brown Sugar
½ Cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 ½ Cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
3 cups Quaker old fashioned oats, uncooked
11oz Toll House Butterscotch morsels (one bag)
1 Cup chopped pecans

Heat oven to 350degrees. Beat together butter and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon; mix well. Stir in oats, butterscotch, and pecans.

Drop rounded teaspoonfuls onto ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Cool 1 minute on cookie sheet, remove to wire rack.

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SR's Seven Layer Magic Cookie Bars

1 1/2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1 (14 ounce) can sweetened condensed milk
1 cup semi-sweet chocolate chips
1 cup butterscotch-flavored chips
1 1/3 cups flaked coconut
1 cup chopped nuts

Preheat oven to 350 degrees F (325 degrees F for glass baking pan). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan. Pour sweetened condensed milk evenly over crumb mixture.

Layer evenly with remaining ingredients; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars or diamonds. Store covered at room temperature.

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Mommy Goose's Cinnamon Pinwheels

For dough:
2 1/2 cups all-purpose flour, spooned & leveled
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup unsalted butter (2 sticks), room temp.
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract
For pinwheels:
1/4 cup sugar
1 teaspoon cinnamon

In a large bowl, whisk together the flour, baking soda, and salt. Set aside. Using an electric mixer, beat the butter and sugar until smooth. Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla. With the mixer on low, gradually add the flour mixture, mixing until just incorporated (the dough will be stiff).

Shape into a disk and refrigerate, wrapped, for at least 1 hour and up to 3 days. Divide the dough in half . On a floured surface, roll each piece into an 8-by-12-inch rectangle. Sprinkle with a mixture of sugar and cinnamon. Starting from a long side, roll each rectangle into a log. Refrigerate until firm. Slice ¼ inch thick.

Bake at 350° F on parchment-lined baking sheets until just beginning to brown, 15 to 18 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.

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DS's Present Cookies

2 C flour
1/2 tsp baking soda
1/4 tsp slat
1 C butter softened
1 C white sugar
1 egg
1Tsp vanilla
One or more of the following fillings: jam, peanut butter, chocolate chips, marshmallow fluff, raisins, or dried fruit
colored sugar (optional)

Combine the flour, baking soda and salt. Cream together the butter and the sugar with electric mixer. Add egg and vanilla and beat until fluffy. Slowly add the flour mixture the the butter mixture and beat until
all the ingredients are combined.

Cover the bowl with plastic wrap and refrig the dough for at least two hours or until it is cold and firm.

Preheat oven to 350 degrees. Line a baking tray with foil. Sprinkle a clean, flat surface with a Tsp of flour, and use the rolling pin to roll out half of the dough. The dough should be about 1/8 inch thick. Use the butter knife to cut the dough into 2x2-inch squares andplace on baking tray about 1 inch apart. Place 1 tsp of filling in the cneter of each square. Then top with another square. Use the tines of a fork to crimp the edges closed. If you want, sprinkle each present cookie with colored sugar to make it look like a wrapped present.

Bake for 10-15 minutes or until cookies are done. Place on wire rack to cool.

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WY's White Chocolate Oatmeal Pistachio Cookies

2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 sticks butter softened
1 cup firmly packed brown sugar
1/2 cup sugar
2 eggs
1/2 tsp. pure vanilla extract
1/2 tsp. no-color almond extract
2 cups uncooked old fashioned oats
1 package white chocolate chips
3/4 cup chopped pistachios

Preheat oven to 350........In med. bowl combine flour, baking soda and salt. In lg. bowl , beat butter and sugars with electric mixer until light and fluffy. Add eggs, one at a time, mixing well. Add extracts,
blend well. Stir in flour mixture just until combined. Stir in oats, white chocolate chips and pistachios.

Spoon heaping tablespoonfuls of dough onto ungreased cookie sheet, about 1 in. apart.

Bake 16 to 18 minutes or until light golden brown. Cool 5 minutes on pan. Remove to cooking grid; cool completely.

Makes about 3 1/2 dozen cookies.

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Mama Teacher's Rocky Road Candy

1 lb milk chocolate diskss

1/2 cup (at least) unsalted peanuts

2 tablespoons (heaping) chunky peanut butter

1 cup (at least) mini marshmallows

Melt chocolate in a double boiler, add peanut butter, and stir until smooth. Remove from heat, add peanuts, and mix until coated. Cool slightly. Add marshmallows and mix until coated. Pour onto cookie sheet with low sides, lined with wax paper. Cool and cut into small pieces.