Friday, December 16, 2011

Holiday Cookies

  One of the holiday traditions I have is baking cookies.  Before we had the boys I would bake a TON of cookies to send to family and friends.  Now I don't have as much free time as the 2.5 yr old and 4 yr old have to constantly be broken up from fighting each other.  But....I make the effort to make some.  Because it has become a tradition and it's a way I can give gifts to people I care about without spending too much money.  And this year money has been especially tight because of those evil renters who wrecked out house in New Mexico.

In no particular order, here are the cookies I've made this year:

For chocolate chip cookies I always go with the classic Nestle Toll House cookies, which you can find the recipe for here

Pumpkin Cookies

1 cup brown sugar
1 cup canned or cooked pumpkin
1/2 cup vegetable oil
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/2 teaspoon nutmeg
1 cup raisins
1 cup walnuts, chopped

Blend together sugar, pumpkin, oil, & vanilla.  Combine dry ingredients & stir into wet ingredients, mixing well.  Fold in raisins & nuts.  Drop by tablespoons onto greased cookie sheet.  Bake at 350 degrees for 12-15 minutes.  Yields 3 - 4 dozen

Andes Creme de Menthe Chunk Cookies

1/2 cup salted butter - softened
3/4 cup packed brown sugar
1/2 cup white granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons vanilla extract
2 eggs
1 package (10 oz.)  Andes Creme de Menthe Baking Chips
2 2/3 cups all purpose flour

Blend butter, sugars, baking soda, baking powder, vanilla, & eggs until mixed.  Sit in Andes chips, and then the flour.  Chill approximately 1 hour in refrigerator.  Measure out about 1 oz. of dough, roll it into a ball, & place on greased cookie sheet.  Raise oven rack one level above middle.  Bake at 350 degrees for 8 - 10 minutes.  Cool 2 minutes before removing from pans.  Makes about 4 dozen cookies.

Peanut Butter cup cookies

1 cup butter, softened
2/3 cup peanut butter
1 cup sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 cups all purpose flour
1 teaspoon baking sda
1/2 teaspoon salt
2 cups (12 ounces) semi sweet chocolate chips
2 cups chopped peanut butter cups (about 6 of the 1.6 ounce packages)

In a large mixing bowl cream the butter, peanut butter, & sugars until light and fluffy.  Beat in eggs and vanilla.  Combine the flour, baking soda, & salt; gradually add to creamed mixture and mix well.  Stir in chocolate chips & chopped peanut butter cups.

Drop by rounded tablespoonfuls 2 in apart onto ungreased baking sheet.  Bake at 350 degrees for 10 - 12 minutes or until edges are lightly browned.  Cool for 2 minutes before removing to wire racks.

Double Chocolate Espresso cookies

can be found here and surprisingly didn't make anyone hyper.

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