Cookie Exchange
By Cathy Orr
The holiday season means parties, so when it’s your turn to bring the treats, pull up this batch of online recipes, bake a few dozen, and serve with a bow on the side.
“Can we eat them yet?” is the first question you’ll hear when baking spicy gingerbread cookies. The aroma is almost as good as the taste!
Gingerbread People (Cookie Exchange Quantity)
 Prep: 2 Hours 15 Minutes
Total: 4 Hours 45 Minutes
Cookies
1 cup packed brown sugar
1/3 cup shortening
1 1/2 cups dark molasses
2/3 cup cold water
7 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
Easy Creamy Frosting
4 cups powdered sugar
1 teaspoon vanilla
About 5 tablespoons half-and-half
1. In large bowl, stir together brown sugar, shortening, molasses, and water. Stir in remaining cookie ingredients. Cover and refrigerate at least 2 hours.
2. Heat oven to 350°F. Lightly grease cookie sheet. On floured surface, roll dough 1/8 inch thick. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on cookie sheet.
3. Bake 10 to 12 minutes or until no indentation remains when touched (for a softer, chewier cookie, bake 8 to 10 minutes). Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
4. In large bowl, stir together all frosting ingredients until smooth and spreadable. Decorate cookies with frosting.
Makes 9 dozen 2 1/2-inch cookies
High Altitude (3500-6500 ft) No change.
Peanut Butter-Chocolate Cookies
 These peanut butter cookies are special for the holidays or anytime. Their secret is the chocolate candy that melts into the top.
Total: 30 Minutes
Prep: 20 Minutes
Bake: 10 Minutes
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1/4 cup butter or margarine, softened
1/4 cup shortening
1 egg
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
Granulated sugar
3 dozen milk chocolate stars or candy-coated chocolate-covered peanuts
1. Heat oven to 375ºF. Stir together 1/2 cup granulated sugar, the brown sugar, peanut butter, butter, shortening and egg. Stir in flour, baking soda, and baking powder.
2. Shape dough into 1-inch balls; roll in granulated sugar. Place about 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until edges are light brown. Immediately press 1 chocolate star firmly in each cookie; cool on wire rack.
Makes 36 cookies
High Altitude (3500-6500 ft) No changes.
Footnote
(Total time will vary; cook or bake time is per batch.)
Substitution
Have just crunchy peanut butter on hand? Go ahead and use it for a peanuttier, slightly bumpier cookie.
Snickerdoodles
They may have an unusual name, but these rich cinnamon-sugar cookies are great for the holidays or anytime you want a tasty cinnamon treat.
Total: 20 Minutes
Prep: 10 Minutes
Bake: 10 Minutes
1 1/2 cups sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon
1. Heat oven to 400ºF.
2. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda, and salt.
3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
4 dozen cookies
Footnote
(Total time will vary; cook or bake time is per batch.)
Purchasing
To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.
Substitution
Rise to the occasion! If using self-rising flour, there is no need to add cream of tartar, baking soda, and salt.
How-To
These rich cinnamon-sugar cookies make a great gift! Place a bag of them in a small basket along with packets of cappuccino or hot chocolate mix.
All recipes and photos courtesy of General Mills, Inc.
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