Campus Cookies for the Holidays
December 18, 2006
The holidays are upon us and you know what that means: time to let your inner cookie monster on the loose. Here are three cookie recipes that should help you do just that. We collected them at a recent office cookie party in External Relations.
(Provided by Jo Ann Manuccia)
1 package (18 3/4 ounces) lemon cake mix with pudding
2-1/4 cups frozen whipped topping, thawed
*Dash lemon juice (1 squeeze from ½ lemon)
In a mixing bowl, combine cake mix, whipped topping and egg. Beat with electric mixer on medium speed until blended. Batter will be very sticky. Drop by teaspoonful into confectioner's sugar; roll lightly to coat. Bake at 350 for 10-12 minutes or until lightly brown. Makes three to four dozen cookies depending on size.
(Provided by Sara Benignus)
Preheat oven to 350 degrees.
Mix and pat into a 9 by 13 inch baking pan:
1 cup cold butter (cut into tiny cubes)
2 cups flour
½ cup powdered sugar
Bake 20 minutes.
Beat until smooth:
8 oz cream cheese at room temperature
½ cup sugar
1 tsp almond extract
Spread over the warm crust, return pan to oven and bake 15 to 20 minutes until filling is firm. Remove pan from oven and cool on wire rack.
Beat the following until smooth:
1 ½ cups powdered sugar
1 ¼ cups butter, room temperature (I used only ½ cup)
1 ½ tsp milk
1 tsp almond extract
Spread evenly over the filling.
Cut into 30 bars.
Dark Chocolate Candy Cane Crackles
(From Real Butter via Union Tribune Nov.29)
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder, sifted
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/3 cup light brown sugar, firmly packed
1/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
8 ounces candy canes or hard peppermint candies, finely crushed
4 ounces bittersweet chocolate, chopped into chip-size bits
Preheat oven to 350 degrees. Line a baking sheet with a silicon baking mat or lightly butter the baking sheet. Combine flour, cocoa powder, baking soda and salt in a medium bowl. Whisk to combine.
Combine butter and sugars in a medium bowl and cream together until light and fluffy. Scrape down the sides of bowl. Add egg and vanilla, and beat to combine.
With mixer on low, spoon in dry ingredients; mix to combine. Add crushed candy and chocolate bits; mix until evenly incorporated.
Shape dough into one-inch balls. Place three inches apart on baking sheet and flatten slightly. Bake 10 to 12 minutes. Remove baking sheet from oven and immediately use a metal spatula to neaten any edges where a piece of candy may have melted out. Let cookies cool for about five minutes on sheet. Transfer to a wire cooling rack to cool completely. Makes about four dozen cookies.