Love getting together with my girlfriends to make christmas cookies. The recipes are below. The star of the show was the cute little “To Go” boxes. What a great idea. No tins. I hate tins. We decorated with hemp string, markers, and office supply dots. (Inspriration: Martha Stewart)
We served coffee, mimosas, a veggie tray and shrimp, to keep us out of the cookies.
Mom made the new apron.
Clipper Chocolate Chip Cookies
(makes about 3 dozen, but they’re big!)
1c. unsalted butter
¾ c. sugar
¾ c. brown sugar
1 tbsp vanilla
1 tbsp Frangelico
1 tbsp Kahlua
2 lg eggs
2 ½ c. flour
1tsp baking soda
½ tsp salt
2-11.5 oz. pkg milk chocolate chips
1c chopped walnuts
½ c. chopped pecans
½ c. chopped macadamia nuts
Cream sugars, eggs, liquids and butter. Add flour, salt, soda. Fold in nuts and chips. Scoop ¼ cup each, Bake at 350 for 16 minutes on an ungreased cookie sheet.
Spicy Gingerbread Cookies with lemon icing
6 cups all-purpose flour, sifted
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup unsalted butter (2 sticks, softened)
1 cup dark brown sugar, packed
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon finely ground black pepper
1 1/2 teaspoons salt
2 large eggs
1 cup unsulphured molasses
In a large bowl sift together first three ingredients.
With your electric mixture and the paddle attachment, cream the softened butter and sugar. Add the spices, then the eggs and molasses. Slowly add flour mixture; combine at a low speed. Divide the dough in to thirds; wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.
Preheat oven to 350°. Flour your work surface, roll dough to about 1/8 inch thick. Cut with your favorite cookie cutters into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, approximately 15 minutes.
Bake until crisp but not darkened, usually 8 to 10 minutes. Let cookies cool on wire racks, decorate with course raw sugar, lemon icing and/or icing.
1 1/3 cups powdered sugar
2 tablespoons lemon
Blend til smooth, put in a plastic bag. Cut the corner for drizzling onto cookies
½ cup butter
1 ½ cups crushed graham crackers
1-14 oz. can of sweetened condensed milk
1 cup chocolate chips
1 heaping cup coconut
1 cup chopped nuts
Melt butter in bottom of 9 x 13 pan. Sprinkle crumbs over them. Pour milk over crumbs. Top with the remaining ingredients as listed, press down slightly. Bake at 350 for 25-30 minutes.
Buckeyes (A Burge Favorite, non-gluten style cookie!)
3/4 lbs of powered sugar
16 oz natural peanut butter
1 cup butter, softened
12 oz semi sweet chocolate
1 tablespoon of vegetable oil
melt in micro or double broiler
Blend PB, sugar and butter. Put in fridge to harden. Roll into 1.5” balls, put in freezer. Dunk PB balls into chocolate/oil melted mixture. Cool in fridge. i put platters of these in the garage to cool.