As with most families, cookies are very much in evidence at our house during the holidays. Although we make many of the same recipes year after year, we occasionally try a new one that, if the reviews are good, is added to the annual list. Our cookies have at least two common themes - they all use butter (no substitutes) and the cookies are very small. We feel that several varieties of small cookies arranged on a platter is visually appealing. If a recipe normally makes four dozen cookies, our version will make at least six or seven dozen.
This collection of cookies has come from a number of sources. The first recipe was shared by a friend, having been passed along from her mother. Except for a note and a list of ingredients, there was no other information. The note on the recipe was "My mother never writes any more of a recipe than she has to! The original recipe called for rolling the cookies in confectioners' sugar when cooled - she forgot that part!" The actual directions, including the possible need for additional flour, have been added by us over the years. These are not very attractive cookies (probably the confectioners' sugar would help their appearance, although we've never done it) but they taste great!
With the exception of the first recipe, the others freeze well for up to 4 weeks. Once cooled, we usually freeze them on baking sheets and then place them in plastic zipper bags.
Please note: Skye Shaughnessy noted that we left out an important ingredient when we originally posted this recipe - the brown sugar. We have included it here and would like to thank her for letting us know!
Ingredients:
Preheat oven to 350°. Combine peanut butter, butter and brown sugar. Mix thoroughly. Add egg and stir in flour, baking powder and cinnamon. If the dough seems too sticky, add more flour (in 1/8 cup increments). The dough should be soft enough to wrap around the kisses, but not so sticky that you can't get it off your hands. Cover dough in plastic wrap and chill at least one hour. Wrap about one teaspoon of dough around each chocolate kiss. Place cookies on ungreased baking sheets and bake 10-12 minutes. Remove from baking sheets and cool. Makes 3 1/2 dozen cookies.
Ingredients:
Preheat oven to 400°. Combine flour and sugar. Cut in butter until mixture resembles cornmeal. Sprinkle with vanilla and 3/4 cup chopped walnuts. Assemble mixture with hands and form into a ball. Divide dough into two pieces and form each into a roll about 1 1/2" in diameter. Brush with egg white and roll in remaining chopped nuts. Cover with plastic wrap and refrigerate until firm.
Carefully cut into slices 1/4" thick and place on ungreased baking sheet. Bake for 10 minutes (or until golden brown). Remove from baking sheets and cool. Makes 6 dozen cookies.
The friend who shared this recipe many years ago almost ruined it by including the calorie count (per cookie). We've chosen to eliminate it - the cookies seem to taste better that way.
Ingredients:
Preheat oven to 350°. Cream butter until light, add sugar and continue stirring until fluffy. Beat in eggs, one at a time. Mix in dry ingredients and combine thoroughly. Add vanilla and pecans. Drop scant teaspoonful onto lightly greased baking sheets, spacing about 2" apart. Bake 12-15 minutes or until lightly browned. Immediately remove from baking sheets and cool. Makes 5-6 dozen cookies.
Ingredients:
Preheat oven to 350°. Cream butter and 1/4 cup confectioners' sugar until light. Beat in vanilla. Add remaining ingredients and combine thoroughly. Shape dough into balls 3/4" in diameter and place on ungreased baking sheets. Bake for 13-15 minutes, or until lightly browned on bottom. Roll cookies in confectioners' sugar while still warm and set aside. When completely cooled, roll a second time in confectioners' sugar. Makes 6 dozen cookies.
Ingredients:
Preheat oven to 350°. Grease a 10 x 15" jelly-roll pan. In a large bowl, beat butter, brown sugar, vanilla and salt until light and fluffy. Separately, combine flour and baking soda. Add to butter mixture, 1/2 cup at a time, blending well. Spread mixture evenly into prepared pan. Bake 22-28 minutes, or until golden brown.
Remove pan from oven and immediately sprinkle chocolate chips over hot cookie crust. Cover with a baking sheet and led stand for one minute (or until chocolate is melted). Using a spatula, carefully spread melted chocolate over cookie crust. Immediately sprinkle with chopped almonds and press lightly into chocolate. Refrigerate 10 minutes or until chocolate is set. Working quickly, cut into 100 strips. Cool completely in pan, then remove and store. Makes approximately 8 dozen cookies.
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