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Baking 101 Baking 101

Christmas cookies

Posted by on Jul. 21, 2012 at 8:19 PM
  • 27 Replies

Cranberry-Pistachio Biscotti
Cranberry-Pistachio Biscotti
 
1
pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1
box (4-serving size) pistachio instant pudding and pie filling mix
1/4
cup Gold Medal® all-purpose flour
1/2
cup butter or margarine, melted
2
eggs
1/2
cup dry-roasted salted pistachio nuts, finely chopped
1/2
cup dried cranberries
2
tablespoons powdered sugar
 
  1. Heat oven to 375°F. In large bowl, stir together cookie mix, pudding mix and flour. Stir in melted butter and eggs until soft dough forms. Stir in pistachios and cranberries. Divide dough in half. On each of 2 ungreased cookie sheets, shape half of dough into 15x2-inch log.
  2. Bake 18 to 20 minutes or until golden brown. Cool on cookie sheets 20 minutes. Reduce oven temperature to 250°F. Place logs on cutting board. Cut crosswise into 3/4-inch slices. Place slices cut sides down on ungreased cookie sheets.
  3. Bake 40 minutes, turning once. Immediately remove from cookie sheets to cooling racks. Cool 10 minutes. With small, fine strainer, lightly sprinkle powdered sugar over tops of cookies. Store loosely covered.
Makes 40 cookies
 
Substitution
Pecans, walnuts and almonds make good stand-ins for the pistachios.
by on Jul. 21, 2012 at 8:19 PM
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Replies (1-10):
frndlyfn
by on Jul. 21, 2012 at 8:20 PM

Cardamom-Cranberry Oatmeal Cookies
Cardamom-Cranberry Oatmeal Cookies 
1
pouch Betty Crocker® oatmeal cookie mix
1/2
cup finely chopped walnuts or pecans
1/4
cup chopped sweetened dried cranberries
1
teaspoon ground cardamom
1/2
cup butter, softened
1
tablespoon water
1
teaspoon vanilla
1
egg
Powdered sugar and additional ground cardamom for dusting
 
  1. Heat oven to 350°F. In large bowl, stir together cookie mix, nuts, cranberries and 1 teaspoon cardamom. Stir in butter, water, vanilla and egg until soft dough forms.
  2. Roll dough into tablespoonful-size balls; place about 2 inches apart onto ungreased cookie sheets.
  3. Bake 12 to 14 minutes or until set. Cool 2 to 3 minutes; remove from cookie sheets to cooling racks. Sprinkle with powdered sugar and cardamom.
Makes 2 dozen cookies
 
Cookies can be stored covered at room temperature for up to a week.
Raisins or dried dates can replace the dried cranberries.
frndlyfn
by on Jul. 21, 2012 at 8:20 PM

 
Chocolate Covered Coconut Joys
 
1/2 cup butter or margarine
2 cups sifted powdered sugar
3 cups flaked coconut
2 cups (12 ounces) semisweet chocolate morsels
 
Melt butter in a saucepan over low heat; remove from heat. Stir in sugar
and coconut; shape into 3/4 inch balls. Chill until firm.
 
Microwave 2 cups (12 ounces) semisweet chocolate morsels in a 2-cup
glass measuring cup at HIGH 1 1/2 minutes or until melted, stirring
twice. Dip coconut balls in melted chocolate, allowing excess to drip,
and place on wax paper. Let stand until firm. Makes 3 1/2 dozen.
frndlyfn
by on Jul. 21, 2012 at 8:21 PM

Chocolate Marshmallow Cookie Treats
Chocolate Marshmallow Cookie Treats
1
pouch Betty Crocker® double chocolate chunk cookie mix
Vegetable oil, water and egg called for on cookie mix pouch
18
large marshmallows
1
cup hot fudge topping
Candy sprinkles
 
  1. Make cookie dough as directed on package. Bake at 350° F for 10-12 minutes. Cut marshmallows in half using serrated knife. Immediately top each hot cookie with marshmallow cut-side down, pressing down firmly. Cool; place cookies on cooling racks.
  2. Microwave fudge topping on High 30 seconds or until warm. Spoon topping over each marshmallow-topped cookie. Top with candy sprinkles.
Makes 18 cookies
frndlyfn
by on Jul. 21, 2012 at 8:22 PM

Fig Bars

Fig Bars
Crust
1/2
cup butter or margarine, softened
1/4
cup granulated sugar
1/4
teaspoon vanilla
1
cup Gold Medal® all-purpose flour
Filling
1/4
cup granulated sugar
1
cup boiling water
1
bag (9 oz) dried Mission figs, chopped (1 cup)
Topping
1/4
cup Gold Medal® all-purpose flour
1/4
cup packed brown sugar
3
tablespoons cold butter (do not use margarine)
1/4
cup quick-cooking oats
1/4
cup chopped walnuts
 
  1. Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In small bowl, beat 1/2 cup butter, 1/4 cup granulated sugar and the vanilla with electric mixer on medium speed until well blended. On low speed, beat in 1 cup flour until soft dough forms. Press dough in bottom of pan. Bake 10 to 15 minutes or until center is set.
  2. Meanwhile, in 2-quart saucepan, cook filling ingredients over medium-high heat 5 to 10 minutes, stirring frequently, until figs are tender and most of liquid is absorbed. Spread over crust.
  3. In small bowl, mix 1/4 cup flour, the brown sugar and 3 tablespoons butter, using pastry blender or fork, until crumbly. Stir in oats and walnuts. Sprinkle over filling.
  4. Bake 15 to 20 minutes longer or until edges are bubbly and topping is light golden brown. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.
Makes 16 bars
 
Tips
Instead of walnuts, try roasted pecans.
Serve with cinnamon ice cream.
frndlyfn
by on Jul. 21, 2012 at 8:22 PM

Chocolate Oatmeal Hermits
 
1/3 cup packed brown sugar
1/4 cup granulated sugar
1/4 cup vegetable oil
2 teaspoons vanilla extract
2 large egg whites
1 1/2 cups quick-cooking oats
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/3 cup semisweet chocolate minichips
Cooking spray
 
Preheat oven to 375F. Combine first 5 ingredients in a large bowl; beat at high speed of a mixer until well-blended. Combine oats, flour, baking powder, and salt; stir well. Add to sugar mixture, stirring just until oats mixture is moist. Stir in chocolate chips.
 
Drop dough by level tablespoons onto baking sheets coated with cooking spray. Bake at 375F for 10 minutes. Remove from pans; let cool on wire racks. Makes 24 cookies.
frndlyfn
by on Jul. 21, 2012 at 8:23 PM

Caramel Filled Sandies
Caramel Filled Sandies
 
pouch Betty Crocker® sugar cookie mix
1/4 cup finely chopped toasted pecans
tablespoons Gold Medal® all-purpose flour
1/2 cup butter or margarine, softened
egg
34 caramel candies, unwrapped (from 14 oz bag)
tablespoons half and half
1/3 cup dark chocolate chips, melted
1/3 cup white baking chips, melted
tablespoon coarse sea salt
 
  1. In medium bowl, combine cookie mix, pecans, flour, butter and egg until soft dough forms. Shape into 1 1/2–inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie.
  2. Bake at 375° F for 8 to 10 minutes or until edges are light golden brown. Cool; place cookies on cooling racks. Cool completely.
  3. In small microwaveable bowl, microwave caramels and half and half uncovered on High 1 to 2 minutes, stirring once, until caramels are melted. Spoon 1 teaspoon caramel into indentation of each cookie. Cool 15 minutes.
  4. Drizzle with melted dark chocolate and white baking chips. Sprinkle with salt. Let stand 15 minutes or until chocolate is set.
Makes 3 dozen cookies
 
How-To
To toast nuts, spread in an ungreased shallow pan. Bake uncovered at 350°F for 5 to 8 minutes, stirring occasionally, until golden brown. Cool completely, about 15 minutes.
frndlyfn
by on Jul. 21, 2012 at 8:24 PM

Butter Cookies
 
1 cup margarine or butter, softened
2 cups powdered sugar
1 egg, lightly beaten
2 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 tsp cream of tartar
1 tsp vanilla extract
 
Mix all together well. Roll into rolls and wrap in cellophane.
Refrigerate until cool. Slice and bake at 350*F.
 
Now... those are my aunt's instructions. Here are mine:
 
Cream the margarine well, add powdered sugar and blend until smooth and creamy. Add the egg and vanilla, and beat in. Combine dry ingredients and add to margarine mixture until thoroughly blended. Form dough into logs; wrap in plastic wrap and refrigerate for 1 to 2 hours. Slice cookies about 1/4-inch thick and place on ungreased cookie sheets. Bake at 350*F for 8 to 10 minutes or until golden around edges. Makes a lot!
frndlyfn
by on Jul. 21, 2012 at 8:25 PM

Carrot Cake-Oatmeal Cookies
  
Cookies
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup butter or margarine, softened
1/2 cup grated carrots
1 tablespoon water
1 teaspoon ground cinnamon
1 egg
 
Frosting
4 oz (half of 8-oz package) cream cheese, softened
1 tablespoon butter or margarine, softened
1/2 teaspoon vanilla
1 1/2 cups powdered sugar
1/4 cup finely chopped nuts, if desired
 
1. Heat oven to 375°F. In large bowl, stir cookie ingredients until stiff dough forms.
2. On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart.
3. Bake 9 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
4. In small bowl, mix cream cheese, 1 tablespoon butter, the vanilla and powdered sugar with spoon until smooth. Spread frosting over cookies. Sprinkle with nuts. Store tightly covered in refrigerator.

frndlyfn
by on Jul. 21, 2012 at 8:26 PM

Holiday Snickerdoodles (Cookie Exchange Quantity)

Holiday Snickerdoodles (Cookie Exchange Quantity)

Red and green sugars dress up a best-loved cookie for the holidays.

tablespoons Betty Crocker® Decors red sugar
tablespoon ground cinnamon
tablespoons Betty Crocker® Decors green sugar
1 1/2 cups sugar
1/2 cup shortening
1/2 cup butter or margarine, softened
eggs
2 3/4 cups Gold Medal® all-purpose flour
teaspoons cream of tartar
teaspoon baking soda
1/4 teaspoon salt
  1. Heat oven to 400ºF. In small bowl, mix red sugar and 1 1/2 teaspoons of the cinnamon; set aside. In another small bowl, mix green sugar and remaining 1 1/2 teaspoons cinnamon; set aside.
  2. In large bowl, beat sugar, shortening, butter and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, cream of tartar, baking soda and salt.
  3. Shape dough into 3/4-inch balls. Roll in sugar-cinnamon mixtures. Place about 2 inches apart on ungreased cookie sheet.
  4. Bake 8 to 10 minutes or until centers are almost set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Makes 6 dozen cookies
 
 
Did You Know
Cookie dough can be covered and refrigerated for up to 24 hours before baking. If it's too firm, let stand at room temperature for 30 minutes.
frndlyfn
by on Jul. 21, 2012 at 8:28 PM

Chocolate Hazelnut Cookies
Chocolate Hazelnut Cookies 
pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1/3 cup butter or margarine, softened
cup hazelnut spread with cocoa
egg
1/2 cup hazelnuts (filberts), toasted, skins removed, chopped*
3/4 cup white vanilla baking chips
teaspoons oil
 
  1. Heat oven to 375°F.
  2. In large bowl stir cookie mix, butter, chocolate spread and egg until soft dough forms, stir in hazelnuts. Drop by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet.
  3. Bake 8 to 11 minutes or until edges are set. Cool 1 to 2 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
  4. Place baking chips and oil in small resealable freezer plastic bag. Microwave on High for 45 to 60 seconds, turning bag over after 25 seconds. Squeeze bag until chips are melted and smooth. Cut small tip off one corner of bag, and drizzle over cookies. Let stand until set, about 10 minutes.
Makes 36 cookies
 
 
*To toast hazelnuts, spread on a baking sheet. Bake at 350°F 12 minutes or until light golden brown. Cool slightly, place the nuts in a clean kitchen towel and rub vigorously to remove the skins.
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