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Tis the season

For cookie baking! I need to produce enough baked goods for us to keep some and to give as gift tins to about 40+ assorted bosses, co-workers, employees, school teachers, and coaches. The count so far:

144 chocolate crinkles
128 caramel/chocolate/butterscotch/oatmeal layer bars
172 peanut butter, traditional
108 peanut butter w/chocolate

Still to do:

Pumpkin bars w/cream cheese frosting
Chocolate chunk bars w/ walnuts
Toll house
Mexican wedding cakes (pecan)

The wedding cakes are my favorites, but they take the longest to do -- that'll be tomorrow. Any recipes you want are yours for the asking (but I don't know how to convert to metric).

Updating with 2005 recipe requests:

1 cup soft butter
1/2 cup powdered sugar
1 tsp. vanilla
2 1/2 cups flour
1/4 tsp. salt
3/4 cup finely chopped walnuts
Preparation [Preheat oven: 400º]
Mix butter, powdered sugar and vanilla together. In a large bowl, stir together the flour and salt, and add the butter mixture. Add the walnuts, and chill the dough.

When thoroughly chilled, roll dough into small balls (about 1 inch diameter) and bake on ungreased baking sheet 10-12 minutes in 400 oven.

Roll in powdered sugar while still warm.

Chocolate crinkles (new, recipe from food_porn good enough to drop the old):

1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 large eggs
2/3 cup sugar
1/2 tablespoon brewed espresso
1 teaspoon vanilla extract
2 tablespoons unsalted butter
5 ounces extra-bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
3/4 cup mini chocolate chips


Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.

In a small bowl, whisk together the flour, baking powder and salt. Set aside.

In the bowl of an electric mixer, briefly whip the eggs to break them up. Add the sugar, espresso, and vanilla and beat on high speed for 15 minutes, until thick.

While the eggs are whipping, place the butter in the top of a double boiler, or in a metal bowl suspended over a pot of simmering (not boiling) water, and scatter the extra bittersweet and unsweetened chocolate on top. Heat until the butter and chocolate melt. Remove the boiler top from the water and stir the butter and chocolate until smooth.

Gently fold the chocolate mixture into the egg mixture until partially combined (there should still be some streaks). Add the flour mixture to the batter and carefully fold it in. Fold in the chocolate chips. If the batter is very runny, let it rest until it thickens slightly, about 5 minutes.

Drop the batter by heaping teaspoonfuls onto the prepared baking sheets and bake until puffed and cracked, 8 to 9 minutes. Cool on a wire rack before removing from the baking sheet.

If you don't have freshly brewed espresso, make double strength instant coffee.

These cookies make good ice cream sandwiches.

For a variation, substitute 1/2 cup chopped toasted nuts or dried sour cherries for an equal amount of the chocolate chips.

2 sticks butter
1 c. sugar
2 eggs, beaten
1 tbsp. water
1 c. raisins
2 c. Quaker oats (oatmeal)
1 c. pecans, broken
3/4 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt
2 c. plain flour

Cream butter and sugar. Add eggs and water. Sift dry ingredients and add to mixture. Fold in raisins, oatmeal, pecans. Drop by teaspoon on greased cookie sheet. Bake 375 degrees for about 10 minutes. (I skipped the pecans and used choc chips)

Toll house:

2 sticks butter
1 c. sugar
2 eggs, beaten
1 tbsp. water
1 c. raisins
2 c. Quaker oats (oatmeal)
1 c. pecans, broken
3/4 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt
2 c. plain flour

Cream butter and sugar. Add eggs and water. Sift dry ingredients and add to mixture. Fold in raisins, oatmeal, pecans. Drop by teaspoon on greased cookie sheet. Bake 375 degrees for about 10 minutes.

Peanut butter:

Preheat oven to 375 F.

Mix till smooth:
1 cup peanut butter
1 cup softened butter
2 cups packed brown sugar
2 eggs already beaten
2 tsp. vanilla extract

Blend in:
2 1/2 cups flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder

Roll the dough into one inch balls and put on the cookie sheet (I use a
Silpat mat on the sheet) a couple inches apart. Flatten with a fork dipped
in granulated sugar in a criss-cross pattern. Bake 8-10 minutes until just turning golden. Makes 5-6 dozen.

Sugar cookies (new this year, recipe also from food_porn):
The recipe called for lemon pudding, but you could use any flavor you like. I used butterscotch because that's what I had on hand, but the cookies didn't really taste like butterscotch. I can't wait to try this recipe again with chocolate pudding mix, or maybe pistachio!

Take extra care not to overcook these. They should be just barely brown around the edges. When flattening your dough balls with the bottom of a glass, make sure the glass is totally covered in sugar so it won't stick (for that first cookie, use a tiny bit of shortening to get the sugar to stick). A twisting motion is the best to avoid the cookie sticking to the glass.

1 c butter, softened
1 c vegetable oil
1 c sugar
1 c powdered sugar
2 eggs
1 tsp vanilla
1 pkg instant pudding mix, any flavor you like
4 c flour
1 tsp baking soda
1 tsp cream of tartar (v. important)

Cream the butter, oil and both sugars. Beat in eggs, vanilla and dry pudding mix. Combine dry ingredients and add gradually to creamed mixture. Drop by round tablespoons 2 in apart on parchment-paper covered baking sheets. Flatten with a glass bottom dipped in sugar. Bake at 350 for 12-15 mins or until lightly browned. Yield: 7 dozen


Dec. 13th, 2003 08:27 pm (UTC)
How about the caramel and the pumpkin bar recipes?!!!

Hey, you never know--I might do some baking over the holiday month!
Dec. 13th, 2003 09:41 pm (UTC)
If there are leftovers, I'll know where to send 'em!

I love the caramel thingies--they must have ten thousand calories in 'em... And the pumpkin is hubby's favorite. It's sorta gingerbready (the traditional kind, not the house kind).

Pumpkin Bars with Cream Cheese Frosting
4 eggs
1 c. vegetable oil
2 c. sugar
1 can (15 oz.) pumpkin
2 c. all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
3/4 tsp. ginger
1/2 tsp. ground cloves
1/2 tsp. nutmeg
1/4 tsp. allspice
4-ounces cream cheese, softened
3 Tbsp. butter, softened
1 tsp. vanilla
2-1/4 cups powdered sugar
Preheat oven to 350 degrees F. Combine first four ingredients in a large bowl. Using a wire whisk, mix together flour, baking powder, baking soda, salt, and spices; add to pumpkin mixture and mix well. Pour into greased and floured jelly roll pan. Bake for 20 to 25 minutes. Cool. Beat together the cream cheese, butter, and vanilla extract, gradually add powdered sugar. Frost when cooled. Cut into bars.

Caramel Oatmeal Bars

2 cups oats (quick or old fashioned, uncooked)
2 1/3 cups flour
1 cup brown sugar -- firmly packed
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 cubes) margarine or butter -- melted
1 1/2 cups walnuts -- chopped
8 oz. semisweet chocolate chips
4 oz. butterscotch chips
1 12.25 oz. Smuckers caramel sundae topping
Heat oven to 350°. Spray a 13x9 baking pan with non-stick cooking spray. Combine oats, 2 cups flour, brown sugar, baking soda and salt; mix well. Add margarine; mix until crumbly. Reserve 1 cup oat mixture for topping; set aside. Press remaining oat mixture onto bottom of prepared pan. Bake 15 minutes or until light golden brown; cool 10 minutes. Top crust with nuts and chocolate/butterscotch chips. Combine caramel topping and 1/3 cup flour, mixing until smooth; drizzle over chocolate chips to within 1/4-inch of pan edges. Sprinkle with reserved oat mixture. Bake 20 to 25 minutes or until light golden brown. Cool completely; cut into bars.

Dec. 13th, 2003 10:19 pm (UTC)
But that pumpkin had to cook a lot longer than in the recipe -- watch it carefully.
Dec. 14th, 2003 07:23 am (UTC)
Thanks for typing that info out for me!

I love pumpkin, so I know I'll make these. Chocolate Krinkles sound so good, but there's the waiting in the fridge and the rolling--and I'm so lazy. Plus, they are my favorite and I'd just eat every last one.
Dec. 14th, 2003 08:36 am (UTC)
Try the cheat ;-)

And have a blast on the trip. Holing up for the winter is among my fondest dreams, just below moving permanently to the tropics!

(and don't give me credit for lots of typing -- I've had these recipes on the computer for eons. It was a cut and paste operation!)

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