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Baking 101 Baking 101

25 days of Christmas cookie countdown 2011

Posted by on Dec. 13, 2011 at 3:04 PM
  • 19 Replies
1 mom liked this


I get the recipes sent to me daily so as I get them I'll pass them on to you!

DAY 1

Ultimate Chocolate Chip Cookies

 Ultimate Chocolate Chip Cookies
With this versatile recipe, you can make chocolate chip drop cookies, bar cookies, large round cookies, or chocolate drizzled cookies.
36 ServingsPrep Time: 15 min Cook Time: 20 min

Ingredients

  • 3/4 stick Crisco® Butter Flavor All-Vegetable Shortening Sticks or 3/4 cup Crisco® Butter flavor All-Vegetable Shortening
  • 1 1/4 cups firmly packed light brown sugar
  • 2 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1 3/4 cups Pillsbury BEST® All Purpose Flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 (6 oz.) package semi-sweet chocolate chips (1 cup)
  • 1 cup coarsely chopped pecans (optional)

Directions

  • Heat oven to 375°F.
  • Combine shortening, brown sugar, milk and vanilla in large bowl. Beat
  • at medium speed of electric mixer until well blended. Beat in egg.
  • Combine flour, salt and baking soda. Mix into shortening mixture
  • until just blended. Stir in chocolate chips and nuts.
  • Drop by rounded measuring tablespoonfuls 3 inches apart onto
  • ungreased baking sheet.
  • Bake 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp
  • cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely. Yield: 3 dozen.
TIP* If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips..

Variations
BAR COOKIES
1. Heat oven to 375°F. Follow recipe above to prepare dough. Spray a 13 x 9-inch pan with no-stick cooking spray. Spread dough evenly in pan.
2. Bake 19 to 21 minutes or until top is golden brown and toothpick inserted in center comes out clean and center feels slightly firm to the touch. Cool completely before cutting into bars.

LARGE ROUNDS
1. Heat oven to 375°F. Follow recipe above to prepare dough. Spray small area in center of baking sheet with no-stick cooking spray. Cover with 12-inch square of foil.
2. Place one-fourth of dough in center of foil. Form into a small circle with spatula or rubber scraper. Spray 12-inch square of wax paper with no-stick cooking spray. Place sprayed side down on top of dough. Flatten with round cake pan or pie pan to form a 7-inch circle. Remove wax paper.
3. Bake 9 to 10 minutes or until light golden color. Cool 5 minutes on baking sheet on a cooling rack. Remove to rack to cool completely. Repeat with remaining cookie dough. 

Chocolate Drizzle or Dip
1. DRIZZLE: Melt 1 cup semi-sweet or white chocolate pieces with 1 teaspoon shortening over very low heat. Stir well. If too thick to drizzle, add 1/8 to 1/2 teaspoon more shortening to thin. Drizzle from end of spoon back and forth over cookie. Sprinkle with nuts before chocolate hardens. To harden chocolate quickly, place in refrigerator for a few minutes.
2. DIP: Spoon melted chocolate into custard cup. Dip one end of cooled cookie halfway up in chocolate. Sprinkle with finely chopped nuts before chocolate hardens, or drizzle with contrasting white or dark chocolate. Place on wax paper.





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by on Dec. 13, 2011 at 3:04 PM
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dntbgmeb4cofe
by on Dec. 13, 2011 at 3:08 PM

DAY 2

Favorite Sugar Cookies

 Favorite Sugar Cookies
I have been delighting my children and grandchildren for years with this special recipe. The cookies can suit any holiday or occasion throughout the year. The dough is very nice to work with.—Judith Scholovich, Waukesha, Wisconsin
84 ServingsPrep: 30 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 egg
  • 1-1/2 teaspoons almond extract
  • 1 teaspoon Spice Islands® pure vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon salt

  • FROSTING:
  • 6 tablespoons butter, softened
  • 3 cups confectioners' sugar
  • 1 teaspoon Spice Islands® pure vanilla extract
  • 2 to 4 tablespoons 2% milk
  • Food coloring of your choice, optional
  • Colored sugar, edible glitter, nonpareils or frosting of your choice, optional

Directions

  • In a large bowl, cream butter and confectioners' sugar until light
  • and fluffy. Beat in egg and extracts. Combine flour and salt; add to
  • creamed mixture and mix well. Chill for 1-2 hours.
  • On a lightly floured surface, roll dough to 1/8-in. thickness. Cut
  • with 2-1/2-in. flour-dipped cookie cutters. Place on greased baking
  • sheets. Bake at 375° for 7-9 minutes or until lightly browned.
  • Remove to wire racks to cool.
  • For frosting, in a small bowl, combine the butter, sugar, vanilla and enough milk to achieve a spreading consistency. Tint with food
  • coloring if desired. Frost cookies; decorate as desired. Yield: 6-7
  • dozen.
Nutrition Facts: 1 serving (1 each) equals 64 calories, 3 g fat (2 g saturated fat), 11 mg cholesterol, 59 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein.
lilygracesmoma
by on Dec. 13, 2011 at 3:10 PM
Bump to write this down later! Yumm.
Posted on CafeMom Mobile
dntbgmeb4cofe
by on Dec. 13, 2011 at 3:10 PM

DAY 3

Peppermint Stick Cookies

 Peppermint Stick Cookies
With cool mint flavor and a festive look, these whimsical creations will make you feel like you're in the North pole. The chilled dough is easy to shape, too.—Nancy Knapke, Fort Recovery, Ohio
48 ServingsPrep: 1 hour + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg
  • 2 teaspoons mint extract
  • 1/2 teaspoon Spice Islands® pure vanilla extract
  • 2-3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 12 drops red food coloring
  • 12 drops green food coloring
  • 1-1/2 cups white baking chips
  • Crushed mint candies

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in egg and extracts. Combine flour and salt; gradually add to the
  • creamed mixture and mix well.
  • Set aside half of the dough. Divide remaining dough in half; add
  • green food coloring to one portion and red food coloring to the
  • other. Wrap dough separately in plastic wrap. Refrigerate for 1-2
  • hours or until easy to handle.
  • Divide green and red dough into 24 portions each. Divide plain dough
  • into 48 portions. Roll each into a 4-in. rope. Place each green rope
  • next to a white rope; press together gently and twist. Repeat with
  • red ropes and remaining white ropes. Place 2 in. apart on ungreased baking sheets.
  • Bake at 350° for 10-12 minutes or until set. Cool for 2 minutes
  • before carefully removing from pans to wire racks to cool
  • completely.
  • In a microwave, melt white chips; stir until smooth. Dip cookie ends
  • into melted chips; allow excess to drip off. Sprinkle with crushed
  • candies and place on waxed paper. Let stand until set. Store in an
  • airtight container. Yield: 4 dozen.
Nutrition Facts:ookie (calculated without candies) equals 107 calories, 6 g fat (3 g saturated fat), 15 mg cholesterol, 31 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
021705
by on Dec. 13, 2011 at 3:11 PM
Bump Yum :)
Posted on CafeMom Mobile
dntbgmeb4cofe
by on Dec. 13, 2011 at 3:12 PM

DAY 4

Oatmeal Gingersnaps

 Oatmeal Gingersnaps
I always get compliments on these delicious chewy cookies. The spicy aroma fills my kitchen when they're baking and never fails to set a warm holiday mood. —Sherry Harke, South Bend, Indiana
42 ServingsPrep: 20 min. Bake: 10 min./batch

Ingredients

  • 1/2 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1/4 cup molasses
  • 1-1/2 cups all-purpose flour
  • 3/4 cup quick-cooking oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • Additional sugar

Directions

  • In a large bowl, cream shortening and sugar until light and fluffy.
  • Beat in egg and molasses. Combine the dry ingredients; gradually add
  • to creamed mixture and mix well. Roll into 1-in. balls; roll in
  • additional sugar.
  • Place 2 in. apart on greased baking sheets. Flatten with a glass
  • dipped in sugar. Bake at 350° for 10 minutes or until set (do
  • not overbake). Remove to wire racks to cool.
  • Yield: about 3-1/2 dozen.
Nutrition Facts: 1 serving (1 each) equals 68 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 46 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.
dntbgmeb4cofe
by on Dec. 13, 2011 at 3:14 PM

DAY 5

Fudge-Filled Dessert Strips

 Fudge-Filled Dessert Strips
This family favorite was handed down to me by my mother, and everyone who tastes the flaky chocolate-filled strips asks for the recipe. They're delicious! —Kimberly Santoro, Palm City, Florida
36 ServingsPrep: 40 min. Bake: 30 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups all-purpose flour
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups chopped walnuts
  • Confectioners' sugar, optional

Directions

  • In a large bowl, cream butter and cream cheese until light and
  • fluffy. Gradually add flour and mix well.
  • Turn onto lightly floured surface; knead until smooth, about 3
  • minutes. Divide dough into fourths; cover and refrigerate for 1-2
  • hours or until easy to handle.
  • In a microwave-safe bowl, melt chocolate chips and milk; stir until
  • smooth. Stir in walnuts. Cool to room temperature.
  • Roll out each portion of dough onto an ungreased baking sheet into an
  • 11-in. x 6-1/2-in. rectangle. Spread 3/4 cup chocolate filling down
  • the center of each rectangle. Fold long sides to the center; press
  • to seal all edges. Turn over so the seam sides are down.
  • Bake at 350° for 27-32 minutes or until lightly browned. Remove
  • to wire racks to cool. Cut into 1/2-in. slices. Dust with
  • confectioners' sugar if desired. Yield: 3 dozen.
  •  
Nutrition Facts: 1 serving (1 each) equals 214 calories, 15 g fat (7 g saturated fat), 24 mg cholesterol, 85 mg sodium, 18 g carbohydrate, 1 g fiber, 4 g protein.
dntbgmeb4cofe
by on Dec. 13, 2011 at 3:15 PM

DAY 6

Coffee Spice Cookies

 Coffee Spice Cookies
Coffee and spice and everything nice--that's what these tasty cookies are made of.
48 ServingsPrep Time: 15 min Cook Time: 8 min

Ingredients

  • 2 teaspoons Folgers® Classic Instant Coffee Crystals
  • 1 teaspoon hot water
  • 1/2 cup Crisco® Butter Shortening or 1/2 stick Crisco® Butter Flavor All-Vegetable Shortening Sticks
  • 3/4 cup firmly packed brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups Pillsbury BEST® All Purpose Flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/3 cup chocolate decorator bits

Directions

  • Dissolve instant coffee in hot water. Beat shortening, brown sugar,
  • egg, vanilla and coffee mixture in large bowl with electric mixer
  • until light and fluffy. Mix in flour, baking powder, cinnamon,
  • nutmeg and salt.
  • Divide dough into two equal parts. Shape each half into a roll
  • 7-inches long x 1 1/2-inches in diameter. Roll in chocolate
  • decorator bits, pressing lightly. Wrap tightly. Refrigerate at least
  • 2 hours.
Heat oven to 375°F. Cut rolls into 1/4-inch slices. Place slices 1-inch apart on ungreased baking sheet.
  • Bake 6 to 8 minutes or until set. Cool on rack. Yield: 4 dozen.
Nutrition Facts:Nutrition Information: Calories 54, Total Fat 2.4g, Saturated Fat 0.5g, Cholesterol 4mg, Sodium 25mg, Total Carbohydrate 7.3g, Dietary Fiber 0g, Protein 0.5g, Vitamin A <1%DV, Vitamin C <1%DV, Calcium 1%DV, Iron <1%DV
dntbgmeb4cofe
by on Dec. 13, 2011 at 3:17 PM

DAY 7

Raspberry Sandwich Cookies

 Raspberry Sandwich Cookies
Pretty raspberry jam peeks out from buttery shortbread cookies for a festive treat. Make them throughout the year with different cookie cutter shapes. —Taste of Home Test Kitchen
24 ServingsPrep: 1-1/2 hours + chilling Bake: 15 min./batch + cooling

Ingredients

  • 3 cups all-purpose flour
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1-1/2 cups cold butter
  • 2 tablespoons cold water
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon Spice Islands® pure vanilla extract
  • 3/4 cup seedless raspberry jam
  • Confectioners' sugar

Directions

  • In a large bowl, combine the flour, sugar and salt; cut in butter
  • until mixture resembles coarse crumbs. Stir in water and extracts
  • until mixture forms a ball.
  • On a lightly floured surface, roll out dough to 1/8-in. thickness.
  • Cut with floured 2-1/2-in. cookie cutters. From the center of half
  • the cookies, cut out a 1-1/2 in. shape. Place 1 in. apart on
  • parchment paper-lined baking sheets.
  • Bake at 325° for 12-15 minutes or until edges are lightly
  • browned. Cool for 2 minutes before removing to wire racks to cool
  • completely.
  • Spread 1/2 teaspoon jam over the bottoms of the solid cookies.
  • Sprinkle cutout cookies with confectioners' sugar; place over
  • cookies with jam. Yield: about 2 dozen. 
Nutrition Facts: 1 cookie equals 207 calories, 12 g fat (7 g saturated fat), 30 mg cholesterol, 106 mg sodium, 25 g carbohydrate, trace fiber, 2 g protein.

dntbgmeb4cofe
by on Dec. 13, 2011 at 3:19 PM

DAY 8 

Cranberry Walnut Biscotti

 Cranberry Walnut Biscotti
A chocolate drizzle lends a little sweetness to biscotti loaded with walnuts and dried cranberries. Before your family has a chance to eat them all, wrap some up to give as gifts!—Joan Duckworth, Lee's Summit, Missouri
20 ServingsPrep: 25 min. Bake: 40 min. + cooling

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3 eggs
  • 1-1/2 teaspoons Spice Islands® pure vanilla extract
  • 1 cup chopped walnuts, toasted
  • 1 cup dried cranberries, chopped
  • 1/2 cup milk chocolate chips
  • 1 teaspoon shortening

Directions

  • In a large bowl, combine the flour, sugar, baking powder and salt. In
  • a small bowl, whisk eggs and vanilla; add to dry ingredients just
  • until moistened. Fold in walnuts and cranberries (dough will be
  • sticky).
  • Divide dough in half. On a greased baking sheet, with lightly floured
  • hands, shape each half into a 10-in. x 2-1/2-in. rectangle. Bake at
  • 350° for 20-25 minutes or until golden brown.
  • Carefully remove to wire racks; cool for 10 minutes. Transfer to a
  • cutting board; cut diagonally with a serrated knife into 1-in.
  • slices. Place cut side down on ungreased baking sheets. Bake for
  • 8-10 minutes on each side or until lightly browned. Remove to wire
  • racks to cool completely.
  • In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over biscotti. Let stand until set. Store in an
  • airtight container. Yield: about 1-1/2 dozen.
Nutrition Facts: 1 cookie equals 166 calories, 6 g fat (1 g saturated fat), 33 mg cholesterol, 49 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
dntbgmeb4cofe
by on Dec. 13, 2011 at 3:21 PM


DAY 9

Poppy Seed Thumbprints

 Poppy Seed Thumbprints
This crisp little cookie has the fantastic flavor of shortbread. A dollop of raspberry preserves on top makes them festive for the holidays.—Kelly Pember, Wheeler, Wisconsin
60 ServingsPrep: 15 min. Bake: 10 min./batch + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1 cup confectioners' sugar
  • 1/2 cup canola oil
  • 1 egg
  • 1 teaspoon Spice Islands® pure vanilla extract
  • 2-2/3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons poppy seeds
  • 1 teaspoon grated lemon peel
  • 1/3 cup seedless raspberry preserves

Directions

  • In a large bowl, cream butter and confectioners' sugar until light
  • and fluffy. Beat in the oil, egg and vanilla.
  • Combine flour and salt; gradually add to creamed mixture and mix
  • well. Beat in poppy seeds and lemon peel.
  • Shape into 1-in. balls. Place 1 in. apart on ungreased baking sheets.
  • Using a wooden spoon handle, make an indentation in the center of
  • each cookie. Spoon 1/4 teaspoon preserves into each cookie.
  • Bake at 325° for 10-12 minutes or until bottoms are lightly
  • browned. Remove to wire racks to cool. Yield: 5 dozen.
Nutrition Facts: 1 cookie equals 65 calories, 4 g fat (1 g saturated fat), 8 mg cholesterol, 32 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
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