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12/08/2015   Food

Christmas cookies great for shipping

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

These cookies travel well and arrive just as delicious as when you cookiespopped them out of the oven. And nothing says Christmas to me like the smell of baking in the kitchen.

Not only do these cookies ship well, they can also stay at home and get gobbled up.

So whether you plan to keep them or share them, I hope you enjoy them.

Toffee Butter Cookies

  • 1 c. sugar
  • 3/4 c. butter, softened
  • 1 egg
  • 1 tsp. vanilla
  • 2 c. all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 c. English or almond toffee bits
  • Sugar

 

Heat oven to 350°F.

Combine sugar, butter, egg and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy.

Add flour, baking powder and baking soda; beat at low speed until well mixed. Stir in toffee bits.

Shape dough into 1-inch balls. Roll in sugar. Place two inches apart onto ungreased cookie sheet. Flatten to 1 1/2-inch circles using bottom of glass. If glass sticks, dip glass in sugar.

Bake 9-11 minutes or until edges are just lightly browned. Do not over bake. Sprinkle with sugar while warm. Cool completely.

 

Ginger Crinkles

  • 1 1/4 c. sugar
  • 1 c. butter, softened
  • 1 egg
  • 3 tbsp. dark corn syrup
  • 1 tsp. vanilla
  • 3 c. all-purpose flour
  • 1 1/2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/4 tsp. salt
  • 1/4 tsp. ground cloves
  • Sugar

 

 

Heat oven to 375°F.

Combine sugar and butter in bowl. Beat at medium speed until creamy. Add egg, corn syrup and vanilla. Continue beating, scraping bowl often, until well mixed. Add all remaining ingredients except additional sugar; beat at low speed until well mixed.

Shape dough into one-inch balls; roll balls in sugar. Place two inches apart onto ungreased cookie sheets. Bake 10-12 minutes or until edges are lightly browned. Cool one minute on cookie sheets; remove to cooling rack.

 

Oatmeal Brownie Bar Cookies

  • Oatmeal Layer
  • 1 1/4 c. all-purpose flour
  • 1 c. uncooked quick-cooking oats
  • 1 c. firmly packed brown sugar
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 2/3 c. cold butter, cut into chunks

Brownie Layer

  • 1/3 c. butter
  • 3 (1-oz.) squares unsweetened baking chocolate, chopped
  • 1 1/4 c. sugar
  • 2 eggs
  • 2 tbsp. water
  • 1 tsp. vanilla
  • 1 c. all-purpose flour
  • 1/2 tsp. baking powder

 

Heat oven to 350°F. Grease 13×9-inch baking pan; set aside.

Combine all oatmeal layer ingredients in bowl except butter. Cut in 2/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Reserve 1 1/4 cups crumb mixture for topping. Press remaining crumbs into prepared pan.

Bake 10 minutes.

Combine 1/3 cup butter and chocolate in bowl. Microwave, stirring twice, 30-60 seconds or until chocolate is melted. Cool slightly.

Combine sugar, eggs, water and vanilla in bowl; beat at medium speed until well mixed. Add melted chocolate mixture; continue beating until well mixed. Add one cup flour and baking powder; beat at low speed until well mixed.

Drop chocolate mixture by tablespoonful over warm, partially baked crust. Carefully spread brownie layer evenly over crust; top with reserved crumb mixture.

Bake 15-18 minutes or until edges are set. (Do not over bake.) Cool completely; cut into bars.