From left: moi, Rachel, Anne, Gabrielle, Kristina and Jennifer, all with gifts in hand--or around neck, in my case.
For our department holiday party, we gathered at my boss' house for cookie making, each of us baking a personal favorite. Before we started in the kitchen, we exchanged our Secret Santa presents which had to feature some sort of homemade option and also the color green. I received the most beautiful hand-knitted scarf from Anne, (Thank you!) and it was a lot of fun to see what everyone had come up with.
The burned goat cheese.
Little big-tomato-butt-man.
Everyone brought something savory to nosh while we prepared the cookies and sipped on champagne, wine and port. Anne was making a salad with cherries that are plumped in port and served with a warm goat cheese. But, distracted by our beautiful prezzies, we didn't even notice the burning smell until it was far too late. The holidays are not a time to be brought down by burnt cheese and everyone carried on, with Lisa leading in the creation of a little big-tomato-butt-man from the crudite and other snacks.
Dueling spatulas.
Sacrifices like the one made by the cheese are what makes the rest of the day run like clockwork--a little bloodshed for a lot of happiness. Seven people, two cats and one dog in the kitchen? Pretty crazy, I must say, but we all worked together, passing ingredients and tools to the left, to the right, and flipping them over our heads--a veritable curlinary Cirque de Soleil. Everyone kept an eye on the stove and we turned out tray after tray of delectable treats. The recipes--some classics, some family favorites--are published here for your enjoyment.
Kristina elected to make a classic--Nestle Toll House--and she made them just like my mother always did: some with nuts and some without. It may sound bizarre since I confess my undying love of the pecan crispy below, but I prefer a chocolate chip cookie to be nut free.
Recipe: The real, the original, the authentic Nestle Toll House Chocolate Chip Cookie Recipe
2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla extract
2 eggs
2 cups (12-ounce package) Nestle Toll House Semi-Sweet Chocolate Morsels
1 cup chopped pecans
Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla together in a big yellow bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and pecans.
Drop by rounded tablespoon onto ungreased baking sheets. Bake in preheated 375-degree oven for 9-11 minutes or until golden brown. Let stand for 2 minutes before removing to wire racks to cool completely.
Gabrielle created a twist on a classic by using cherries instead of raisins. These may be wholesome, but they're still delicious, which means you can enjoy them tonight, but feel good about yourself in the morning.
Recipe: Wholesome Oatmeal Cherry Cookies
1/2 cup light brown sugar, packed
1/3 cup sugar
1/2 cup butter, softened
1 large egg
1 tsp. vanilla
1 1/4 cup rolled oats
1/2 cup all-purpose flour
1/2 cup oat bran
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup dried cherries
Preheat oven to 350 degrees.
In a big yellow bowl, cream together the brown sugar, granulated sugar and butter. Add the egg and vanilla and mix until well combined.
In a separate bowl, combine oats, flour, oat bran, cinnamon, baking powder, baking soda and salt. Add to the butter mixture and stir until just blended. Mix in the dried cherries.
Drop the dough in scant 1/4 cup mount about 3 inches apart and flatten slightly with moistened finger--about six cookies per baking sheet. Bake for about 15 minutes, until brown and just firm to the touch. When first removed from the oven, these cookies will be soft and delicate. Carefully transfer them to racks to cool. Makes 10-12 large cookies
Cookies with booze in them?! Alright! Tanks Annnne, thes ar greet.
Recipe: Rum Balls
2 cups fine 'Nilla Wafer crumbs
1 cup powdered sugar
2 tbsp. cocoa
2 tbsp. light corn syrup
1/3 cup rum
1 tsp. orange rind
Combine crumbs, sugar and cocoa. Add corn syrup and rum. Shape mixture into 1-inch balls. Roll in powdered sugar. Store for several days in a tight tin to develop flavor. Roll again in powdered sugar before serving.
Your peanut butter is on my chocolate! Your chocolate is in my peanut butter! Who cares who's fault it is, these cookies that Rachel made are a classic combination of flavors.
Recipe: Peanut Butter Kiss Cookies
1 3/4 cup flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup (1 stick) margarine, softened.
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 tsp. vanilla
extra sugar
Hershey kisses
Preheat over to 375 degrees.
Mix flour, baking soda and salt together in a small bowl. Beat margarine and peanut butter together, add sugars and beat until well-blended. Beat in egg and vanilla. Beat in flour mixture until combined. Roll dough into one-inch ball and cover in sugar.
Bake on ungreased cookie sheet for 12 minutes. Press an unwrapped kiss into the top of each warm cookie. Makes 3 dozen.
A classic holiday cookie, Jennifer had us all cutting out fun shapes to bake and adorn--but it got too late and we never did decorate. Next time!
Recipe: King Arthur's Special Sugar Cookies
1/2 cup (1 stick) butter
1/2 cup (4 oz.) cream cheese
1 cup granulated sugar
3 eggs
1/2 tsp. to 3/4 tsp. orange oil OR 1 tsp. vanilla plus 1 tsp. almond extract
3 1/2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp salt
In a big yellow bowl, cream together the butter, cream cheese and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the orange oil (or vanilla and almond extracts) and stir in dry ingredients. Divide the dough in half, wrap each in plastic wrap, and chill for 2 hours.
Preheat the oven to 350 degrees. Between two pieces of wax paper lightly coated with flour, roll one portion of dough out to 1/8-inch thickness. Place the sheet of dough in the freezer (use a baking sheet to support if necessary) for 10-15 minutes while you roll out the second portion of dough. Use a cookie cutter lightly coated with flour, cut into desired shapes and remove to baking sheet.
Bake the cookies for 8-10 minutes, or until light brown. Remove from sheet and cool on a rack. Decorate as desired.
This is one of my favorite cookie recipes, which is surprising since it contains no chocolate. The flavor is addictive and it makes enough to feed a crowd at work or at a party.
Recipe: Pecan Crispies
1/2 cup shortening
1/2 cup butter
2 1/2 cup packed brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs
2 1/2 cups all-purpose flour
1 cup chopped pecans
In a big yellow bowl, beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking soda, and salt; beat until the mixture is combined, scraping sides of bowl occasionally. Beat in the eggs until combined. Beat in the flour on low until combined. Stir in pecans.
Drop dough by round teaspoon about 2 inches apart onto a greased cookies sheet. Bake at 350 degrees for about 12 minutes or until lightly browned and edges are set. The cookies will be puffed, but as they cool will turn crisp with a lovely crackly top. Makes at least 60 cookies.
Mangez!