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Posts Tagged ‘drop cookies’

by Sarah Steimer and Caitlin Saniga

Every year we like to pick a few cookies that are part of our yearly traditions, as well as a few newbies. As you’re likely in the middle of your own cookie-baking bonanza, we thought we’d share a few of our favorites from the past three years. And be sure to share some of your favorite recipes with us as well!

Classics

Some cookies don't fit into any other category except for classic must-haves.

Some cookies don’t fit into any other category except for classic must-haves.

Cut-outs

Put out the cookie cutters for this batch of desserts, you'll want to be in perfect form.

Pull out the cookie cutters for this batch of desserts, you’ll want to be in perfect form.

Drop cookies

There's very little flair required for drop cookies, but who says dessert requires finesse?

There’s very little flair required for drop cookies, but who says dessert requires finesse?

Shortbreads

Shortbread starts with a fairly simple base, but then gets jazzed up with some great add-ins or toppings.

Shortbread starts with a fairly simple base, but then gets jazzed up with some great add-ins or toppings.

Chocolate chip

C'mon, we really don't need to introduce the invisible chocolate chip cookie.

C’mon, we really don’t need to introduce the invisible chocolate chip cookie.

Slice cookies

Slice cookies just require some refrigeration time and a sharp knife.

Slice cookies just require some refrigeration time and a sharp knife.

Bar cookies

Not all cookies are created equal... or round.

Not all cookies are created equal… or round.

Biscotti

Translated to mean "twice-baked," these cookies can help start your holiday mornings.

Translated to mean “twice-baked,” these cookies can help start your holiday mornings.

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by Caitlin Saniga

Ten minutes of cooking time was perfect for me. The cookies were firm but still had softness to them. And truth be told, you don't *have* to use butterscotch chips. Chocolate chips or peanut butter chips would also be good.

  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups dark brown sugar
  • 1/2 cup white sugar
  • 1/2 teaspoon salt
  • 1 cup peanut butter
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 cups butterscotch chips

Preheat oven to 350 degrees. Grease cookie sheets or line with parchment paper.

In a large bowl, cream together the butter, brown sugar, white sugar, salt and peanut butter. Beat in the eggs and vanilla. Combine the flour and baking soda; stir into the batter to form a dough. Mix in the butterscotch chips. Scoop mounds of dough as large as two tablespoons onto the prepared cookie sheets. Cookies should be at least 2 inches apart. If batter is crumbly, roll portions of dough into rough spheres between the palms of your hands. Flatten cookies down by 1/3 using the bottom of a glass.

Bake for 10 to 12 minutes in the preheated oven, until well risen and brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Makes about 4 dozen.

Recipe adapted from: AllRecipes.com

Photo: Caitlin Saniga

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by Caitlin Saniga

I must have added too much orange juice to my glaze mixture, which made it pretty runny. But if you follow the directions and the glaze remains thick, you can drizzle pretty zigzags over the cookies.

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 1/2 teaspoon grated orange zest, divided
  • 5 tablespoons orange juice, divided
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chopped cranberries
  • 1 1/2 cups confectioners’ sugar

Preheat the oven to 375 degrees.

In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. cookies should be spaced at least 2 inches apart.

Bake for 10-12 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.

In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners’ sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.

Makes 4 dozen.

Recipe: AllRecipes.com

Photo: Caitlin Saniga

*Holiday Dozen is a collection of 12 recipes that we’ll post every Sunday, Wednesday and Friday until Christmas. Click here for more from our dozen.

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by Caitlin Saniga

The pistachio pudding mix gives these cookies a hint of green. Perfect for Christmas!

  • 3 1/4 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 small package (3.4 ounces) pistachio-flavored instant pudding mix
  • 1 cup granulated sugar
  • 1 cup unsalted butter, room temperature
  • 2 large eggs
  • 2 tablespoons milk
  • 1 teaspoons pure vanilla extract
  • 1/4 cup toasted pecans, coarsely chopped (Or maybe pistachios? Seems obvious.)
  • 3/4 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Prepare two large baking sheets: Lightly grease with shortening, or line with parchment paper or a non-stick baking mat.

In a medium mixing bowl, combine flour, baking powder, salt and pudding mix; whisk together to mix. Set aside.

In a large bowl of an electric mixer, combine sugar and butter; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs; beat until thoroughly mixed. Stir in milk and vanilla. Add sifted flour mixture; stir until mixed. Add nuts and chocolate chips; stir to mix.

Drop dough by rounded teaspoonfuls 2 inches apart onto baking sheets. Bake 10 to 15 minutes or just until  cookies are set and edges are very lightly browned. Remove cookies from baking sheets with a spatula and place on a wire cooling rack to cool.

Makes about 5 dozen cookies.

Recipe adapted from: The Baking Pan

Photo: Caitlin Saniga

*Holiday Dozen is a collection of 12 cookie recipes that we’ll post every Sundays, Wednesdays and Fridays until Christmas. Click here for more from our dozen.

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