theme: Cookie Swap

Recipes from our holiday cookie swaps over the years.

Posted on » by Michael » Theme:

Double Chocolate Holiday Biscotti

https://www.foodnetwork.com/fnk/recipes/double-chocolate-holiday-biscotti-8869479

  • Level: Easy
  • Total: 1 hr 45 min (includes cooling time)
  • Active: 15 min
  • Yield: approximately 20 biscotti

 

Ingredients

Directions

  1. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper, dust with 1/4 cup flour and set aside.
  2. In a medium bowl, combine the sugar, butter, orange marmalade, orange zest and salt. Using a handheld mixer, beat on medium speed until the mixture is smooth, light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the remaining 2 cups of flour, cocoa powder and baking powder and beat until just blended. Using a rubber spatula, stir in the chocolate chips.
  3. On the prepared pan, form the dough into a 3-by-13-inch log. (Using a small offset spatula or dusting your hands with flour will help keep the dough from sticking to your hands.) Bake until the log is firm to the touch, cracked on top and looks dry, about 35 minutes. Cool for 30 minutes on the tray.
  4. Place the log on a cutting board and using a serrated knife, cut the log on a diagonal into 1/2-inch slices. Arrange the biscotti cut-side down on the tray. Bake until they are a dry and fragrant, an additional 20 to 25 minutes. Transfer the biscotti to a cooling rack and cool completely.

 

Posted on » by Dino » Theme:

Molasses Sandwich Cookies (The 2020 Remix)

Notes

These cookies were made for a cookie swap back in 2007. We loved them so much we thought they deserved a revival. The other cookies we revived for the “2020 Hindsight” pandemic cookie swap were these previously posted Chocolate Peanut Butter Surprise Cookies we made in 2010.

  • Author: Slightly Adapted from Everyday Food September 2006
  • Prep Time: 50 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 15 1x Category:
  • Dessert Method: Baking
  • Cuisine: American

Ingredients

For the Cookies

  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup packed light-brown sugar
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 large egg
  • ¼ cup light unsulfured molasses

For the Creamy Molasses Filling

  • 12 tablespoons (1 ½ sticks) unsalted butter, softened
  • 3 tablespoons light unsulfured molasses
  • 2 cups powdered sugar

Instructions

  1. Preheat oven to 350°. In a small bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
  2. In a large bowl, with an electric mixer, beat sugar and butter until combined. Beat in egg, then molasses, until smooth. On low speed, gradually add flour mixture until a dough forms.
  3. Drop rounded measuring teaspoonfuls of dough onto two ungreased (or parchment-lined) baking sheets.
  4. Bake until centers are dry to the touch, 12 to 15 minutes; rotate pans from top to bottom and front to back halfway through. Cool 1 minute on baking sheets; then transfer to a rack to cool completely.
    For the filling, whisk 12 tablespoons softened unsalted butter with 3 tablespoons light unsulfured molasses until smooth. Gradually whisk in 2 cups powdered sugar until smooth and spreadable.
  5. To assemble, spread a rounded measuring teaspoonful of filling on the flat side of a cookie; place another cookie on top, and gently press. Repeat until all cookies are filled.

Notes

  • Forming Cookies: Use a round, not oval, measuring teaspoon for scooping dough. Before scooping, dip spoon in water to make sure dough doesn’t stick.
  • Store cookies in an airtight container at room temperature up to l day, or refrigerate up to 3 days (cookies may soften during refrigeration).
  • Makes 30 individual (15 sandwich) cookies with about 1 ½ cups of filling.
Posted on » by Michael » Theme:

Chewy Ginger-Rye Cookies

https://www.bonappetit.com/recipe/chewy-ginger-rye-cookies

These were really good. A little more  tender than regular ginger cookies. Also the rye lent itself to the molasses and ginger.

INGREDIENTS

  • 1 cup (128 g) all-purpose flour
  • 1¼ tsp. baking soda
  • 1½ tsp. ground cinnamon
  • ¼ tsp. ground cloves
  • ¾ cup (110 g) plus 6 Tbsp. (60 g) rye flour, divided
  • 3 tsp. ground ginger, divided
  • 1¼ tsp. kosher salt, divided
  • ⅓ cup (50 g) finely chopped crystallized ginger
  • ⅔ cup robust-flavored (dark) molasses
  • ¼ cup (packed; 50 g) dark brown sugar
  • ¾ cup (1½ sticks) unsalted butter, melted, plus 2 Tbsp. unsalted butter, room temperature
  • 2 large egg yolks
  • 6 Tbsp. (90 g) raw sugar

RECIPE PREPARATION

  • Whisk all-purpose flour, baking soda, cinnamon, cloves, ¾ cup rye flour, 2 tsp. ground ginger, and 1 tsp. salt in a medium bowl to combine; add crystallized ginger and toss until coated and evenly distributed. Whisk molasses, brown sugar, and ¾ cup melted butter in a medium bowl to combine. Add egg yolks and whisk just until egg yolks are absorbed but mixture is still very dark, about 10 seconds. Add dry ingredients and fold until no streaks of flour remain. Let sit, uncovered, at room temperature 30 minutes (batter will thicken as it sits).

  • Meanwhile, place a rack in middle of oven; preheat to 375°. Whisk raw sugar, remaining 6 Tbsp. rye flour, remaining 1 tsp. ground ginger, and remaining ¼ tsp. salt in a small bowl to combine. Add remaining room-temperature butter and smash together until mixture resembles clumpy wet sand; this is your streusel topping.

  • Using a 1-oz. ice cream scoop, portion out dough (about 2 Tbsp. each) and roll into balls between your palms. Working one at a time, toss balls in streusel mixture to coat and place on 2 parchment-lined baking sheets, spacing 3″ apart. Bake 1 sheet of cookies until they have spread and are slightly cracked and just set around the edges and streusel is lightly browned, 8–10 minutes. Let cool 10 minutes on baking sheet. Transfer to a wire rack and let cool completely. Bake remaining sheet of cookies.

  • Do Ahead: Dough can be rolled into balls 2 weeks ahead. Freeze on a baking sheet; transfer to resealable plastic freezer bags. Let sit at room temperature 30 minutes before rolling in streusel and baking.

Recipe by Rick Martinez