Holiday Baking means Cookies Galore.

With the holiday season in full swing, it's that time of year for cookie baking. This year I made 16 dozen cookies (that's 4 dozen each of 4 types of cookies): pumpkin chocolate chip, chocolate chip with walnuts, sugar lemon with ginger icing and peanut butter and blackberry preserves. I know I didn't break any records by making them all within a 3 hour period of time, but it's an accomplishment in my book. Divided up on holiday themed paper plates and wrapped in bright red plastic wrap, I made the rounds of the neighbors. On Monday, the City office, Post Office and two local banks will be receiving the annual goodies from hubby and myself. The folks there have treated us well since we moved to Monticello, so it's only fitting they get this treat for the holidays.

For the holiday season, cookies are a traditional treat and the sugar cookie is one such sweet dish. Usually rolled out thin, so cookie cutters can shape the dough into reindeers, trees, bells and other assorted shapes. They are iced and sprinkled, or designs are penned on with tubes of decorative, colored icing. I make the typically round cookie, but I usually add chopped up pieces of Andes mint candies; this year I tried something different. To my dough making process, I added a tablespoon of pure lemon extract. Making a simple icing from 1 cup confectioner's sugar and 3 tablespoons warm milk; I sprinkled powdered ground ginger over the cookies before the icing set. The smell of the lemon is intoxicating and the taste is very smooth on the tongue; the icing is sweet with the ginger spice just tickling the back of the throat. Simple and nice.

My personal favorite is pumpkin chocolate chip; whether it's pie, muffins, pancakes, bread or cookies, I enjoy the taste of pumpkin and the spices that go best with it.

Pumpkin Chocolate Chip Cookies

Ingredients:

1 cup salted butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 ½ tsp vanilla extract
1 cup canned pumpkin puree
3 cups flour
2 tsp baking soda
3 tsp pumpkin pie spice (store bought, or homemade – see note)
2 cups milk chocolate chips
*optional parchment paper or non-stick baking spray depending on type of cookie sheets used

Preparation:

Preheat oven to 350F. If using non-stick cookie sheets (AirBake brand is best in my opinion), no preparation is needed. If using a dark non-stick cookie sheet, lower the oven temperature to 325F. Otherwise, use a non-stick baking spray (flour in the spray) or parchment paper on the cookie sheets.

In a large bowl, on medium speed, beat the butter till smooth; slowly add in the sugars till fluffy (also known as “creaming” the butter with the sugar). Add in the eggs one at a time till well incorporated; add in the vanilla and pumpkin.

In a second large bowl, sift together the flour, baking soda and spice mix. On a slower speed, gently add in the dry ingredients, to the wet ingredients, a cup at at time. Make sure the dry mixture is incorporated well before adding the next cup. Stir in the chocolate chips.

Scoop out the dough with a tablespoon onto the cookie sheets; bake 15-20 minutes, or until cookies are browned. Let rest on the sheets for 5 minutes before removing to wire racks for final cooling.

Makes about 4 dozen cookies.

Note: Pumpkin pie spice can be purchased premade in the store, or made at home.

Pumpkin Pie Spice Blend

¼ cup ground cinnamon
1 Tbsp each ground ginger, nutmeg and cloves
Stir together well and store in an airtight container.

Mary Cokenour

Dreary Days are great for Cookie Baking.

Woke up this morning to a very dark sky and cool breezes coming down from the mountain; it smelled of rain. This was the perfect weather for cookie baking; nothing like a cool breeze to cool a hot kitchen, and carry the scent of baking cookies throughout the house. Nothing fancy, just two types of cookies that Roy and I enjoy; we deserved a bit of a treat.

The first is an oatmeal cookie, but I don't just use raisins, but also another dried fruit...very comforting. In the recipe I usually use dried dates, but today I decided to use dried cherries; that's how flexible this recipe is. The second is a sugar cookie with tiny pieces of mint candy dispersed throughout...sweet but refreshing. Also a flexible recipe as toffee bits can be used, or no candy at all.

Double Fruit Oatmeal Cookies

Ingredients:

1 cup softened butter
1 large egg
¾ cup brown sugar
¼ cup sugar
1 ½ cups all purpose flour
¼ tsp salt
¾ tsp each baking powder and soda
1 tsp cinnamon
¼ tsp nutmeg
½ cup each diced dates and golden raisins
1 tsp vanilla extract
3 cups Old Fashioned Quaker Oats

Preparation:

Preheat oven to 350F. Use nonstick baking sheets, or spray with baking spray (contains flour).

In a large bowl, cream together butter, egg and sugars. In another bowl, sift together flour, salt, baking powder and soda, cinnamon and nutmeg. Mix dry ingredients into creamed mixture.

Add dates, raisins, vanilla and oats; mix thoroughly. Place tablespoons of batter 2” apart on baking sheets. Bake 12-15 minutes; until cookies are golden brown; remove to wire baking racks to cool.

Makes 3 dozen.

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Sugar Mint Cookies

Ingredients:

2 ¾ cups flour
1 tsp baking soda
½ tsp baking powder
1 cup salted butter, completely softened, but not melted
1 ½ cups sugar
1 egg
2 tsp vanilla extract
1 cup Andes Candies mint pieces

Preparation:

Preheat oven to 375F (350F if using dark or nonstick baking sheets).

Into a large bowl, sift together the flour, baking soda and powder; set aside.

In another bowl, cream together the butter and sugar; gradually beat in the egg and vanilla. Add creamed mixture and candy pieces into the large bowl of dry ingredients and mix together thoroughly.

Measure out the dough by teaspoon, roll into a ball and place on ungreased (or nonstick) cookie sheets 2 inches apart. Bake for 10 minutes, remove from oven and let rest on cookie sheet for 3 minutes before transferring to cookie wire racks for final settling (about 5 minutes).

Makes 4 dozen cookies.

Mary Cokenour