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A virtual cookie exchange


UPDATE #2: In case you want to make one more batch of cookies before Christmas Day, here’s the winner of the “Santa’s Christmas Cookie Recipe Contest” at River Park. Pattie Browne scored $500 in River Park gift certificates and other prizes for her oatmeal blasts. Recipe after the jump, below the wedding cookies.

(Disclaimer: I was in Hawaii at the time of this contest, so I haven’t tasted these cookies or tested the recipe. But I’m told her cookies beat out more than 50 other entries.)

UPDATE: Here’s another recipe for you: double-chocolate brownie pops from today’s paper. They’re not cookies, but they easily keep for a week.

And they’re popular. Dessert caterer Natalie Wilbur of The Dotted Apron says the brownie pop is her most-requested item.

ORIGINAL POST: It’s time to stock up on flour, sugar, and oh yes, lots and lots of butter. You know what I’m talking about: the annual holiday cookie exchange.

Here on The Beehive, we’re doing a virtual cookie exchange — as in, post your favorite cookie recipes here. (Or links to them, anyway.)

To get us started, here’s the recipe for James Collier’s Carrot Cake Cookies. These yummy cookies took first place at Mike Oz’s cookie party last year.

After the jump are the wedding cookies local art dealer Fred Savala serves at his annual bash. (See the photo above.) This recipe makes 85 cookies. It may seem like a lot, but trust me, they go quickly.

Greek, Mexican and Russian wedding cookies
Makes about 85 cookies

1 pound sweet (unsalted) butter
1/4 pound salted butter
2 tablespoons sugar
1 large egg, plus an additional large egg yolk
1/2 cup blanched almonds, chopped very fine
1/4 teaspoon baking powder
2 1/2 teaspoons vanilla
1 shot whiskey, plus more to sprinkle over cookies
5 1/2 cups all-purpose flour
1 bag (2 pounds) powdered sugar

Special equipment needed:
Mini baking cups

Preheat the oven to 350 degrees.

Cream both butters until very fluffy. Add sugar, egg, egg yolk, chopped almonds, baking powder and vanilla. Beat for 3 minutes. Add 1 shot whiskey, and beat for a few more seconds.

Add the flour 1 cup at a time, beating just until incorporated with each addition. Turn the dough onto a clean surface. If necessary, knead additional flour into the dough until it is no longer sticky.

Using your hands, divide and shape the dough into balls the size of a silver dollar. Press the balls with your fingers to flatten them slightly.

Place the cookies on ungreased aluminum baking sheets. Bake for 30 minutes or until lightly browned.

As the cookies bake, empty the powdered sugar into a large bowl.

Once the cookies are done, remove them from the oven and sprinkle with whisky, then place them in the powdered sugar. Toss the cookies until completely covered in sugar, then place each cookie into a small paper baking cup.

Let stand for 10 minutes, then sift additional powdered sugar over each cookie.

– Tepi Barbis

[recipe originally printed 12/21/2005, The Fresno Bee.]
[photo credit: Eric Paul Zamora, The Fresno Bee]

Pattie’s Oatmeal Blasts
Makes about 36 cookies

1 1/2 cups old-fashioned oats (not quick-cooking oats)
1/2 cup all-purpose flour
1/4 cup dark raisins, plus 4 tablespoons for topping
1/4 cup golden raisins, plus 4 tablespoons for topping
1/4 cup cranberries
1/4 teaspoon baking powder
1/4 teaspoon baking soda
6 tablespoons butter or margarine, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 package butterscotch morsels
1/2 cup walnuts or pecans

Preheat the oven to 350 degrees.

In a large bowl, mix oats, flour, 1/4 cup dark raisins, 1/4 cup golden raisins, cranberries, baking powder and baking soda. Set aside.

In another large bowl, beat butter (or margarine) and sugars until light and fluffy. Add egg, cinnamon and vanilla; beat until combined. Gradually add oat mixture; beat until combined. Add butterscotch morsels and nuts; stir until combined.

Combine 4 tablespoons dark raisins and 4 tablespoons golden raisins in a separate bowl and set aside.

Line cookie sheets with parchment paper. Scoop rounded tablespoons of dough and place them on cookie sheets, two inches apart. Using the bottom of a glass, flatten the cookies slightly. Top each cookie with a mounded teaspoon of raisins.

Bake until golden brown but still soft, about 12-16 minutes. Cool for five minutes on cookie sheets, then transfer to a wire rack to cool completely.

– Pattie Browne

Responses to "A virtual cookie exchange"

I don’t know, this sounds a lot less delicious than a real cookie exchange…

Joan Obra says:

True, but it could provide inspiration…

stevecrozz says:

mmmm… I hope it does

Ernie says:

This website has served me well…

lattlay fottfoy says:

MMMMM. Cookies at River Puke!

Joan Obra says:

Awww, come on now. River Park may not be the greatest of all shopping malls, but it’s not the worst one I’ve seen, either. And hasn’t there been enough Fresno bashing this week?