November 2024 – Christmas Cookies & Holiday Treats

Acorn Cookies

Gloria Dougherty, Akron

“Almost too cute to eat!”

• 25 Almond Hershey’s Kisses
• 25 Special Dark Hershey’s Kisses (or any kind of Kisses you like)
• 25 Nutter Butter Bite cookies
• 50 mini semisweet chocolate chips, plus extra for melting

Unwrap Kisses and set aside.

Line a baking sheet with parchment paper and lay out Nutter Butter Bites. Separate the Nutter Butters and scrape off the icing with a fork or knife. It will not be used.

Put a plate in the microwave for 20 to 30 seconds. Remove the plate and while the plate is warm (not hot), place 10 Kisses on the plate; let them sit for a few seconds. Test them by lifting and checking the bottom of the first one you put on the plate. If it’s starting to melt, then start placing on the Nutter Butter Bites in the same order you put them on the plate. Let harden.

When ready, melt a small amount of chocolate. Use a toothpick to put a dab of melted chocolate in the center of the top of an acorn. Put a mini chocolate chip on top of melted chocolate. Repeat with remaining acorns. Chill in refrigerator.

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Jam Thumbprint Cookies

Pat Roth, Ephrata

• 1½ cups butter, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 3½ cups all-purpose flour
• ¹/₃ cup flaked coconut
• 1 egg
• 1 tablespoon water
• ¹/₃ cup apricot or red raspberry preserves

In a large bowl, cream the butter, sugar, vanilla and salt until light and fluffy. Gradually beat in the flour. Wrap in plastic wrap and refrigerate for 30 minutes or until easy to handle.

Place coconut in a bowl . In another bowl, whisk the egg and water. Shape the cookie dough into 1” balls. Dip the tops in the egg mixture, then in the coconut, pressing to adhere.

Place balls 2” apart on parchment paper lined baking sheets, coconut side up. Press a deep indentation in the center of each with the end of a wooden spoon handle. Fill with preserves.

Bake at 350°F for 18 to 20 minutes, or until the bottoms are browned.

Makes about 5 dozen cookies.

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Fruit Cocktail Gems

Pat Roth, Ephrata

• 16 oz. can fruit cocktail
• ½ cup butter or margarine
• ½ cup brown sugar
• ¼ cup granulated sugar
• ½ teaspoon vanilla
• 1 egg
• 2 cups sifted all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ¼ teaspoon cloves
• ½ cup chopped walnuts
• ½ cup raisins

Drain fruit cocktail, saving the syrup.

Cream the butter, brown sugar, granulated sugar and vanilla until fluffy. Add the egg and beat well.

Sift together the flour, baking powder, baking soda, salt and spices. Add alternately to the creamed mixture with 1/3 of the cocktail syrup. Stir in the nuts, raisins and drained fruit cocktail.

Drop dough from a teaspoon onto a greased cookie sheet. Bake at 375°F for 10 to 12 minutes.

Makes 3½ dozen.

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Chocolate Peanut Butter Drops

Pat Roth, Ephrata

• 1½ cups sifted all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ¹/₃ cup butter or margarine
• ¾ cup peanut butter
• ½ cup sugar
• ½ cup brown sugar, firmly packed
• 1 teaspoon vanilla
• 1 egg, well beaten
• ½ cup milk
• 1 cup semisweet chocolate chips
• ½ cup chopped salted peanuts

Sift together flour, baking powder, baking soda and salt.

Cream the butter or margarine and peanut butter. Gradually blend in the sugars. Add the vanilla and egg mixture, and mix thoroughly. Stir in the flour mixture alternately with the milk; mix well. Fold in the chocolate chips and peanuts.

Drop by teaspoonfuls onto ungreased baking sheets. Bake at 375°F for 8 to 10 minutes.

Makes 4 dozen cookies.

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Pistachio Cranberry Cookies

Mary Ann Dell, East Earl

• ½ cup softened butter
• ½ cup canola oil
• ½ cup sugar
• ½ cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1¾ cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 cup crispy rice cereal
• ½ cup old-fashioned oats
• ½ cup dried cranberries
• ½ cup chopped pistachios

In a large bowl, cream the butter, oil and sugars until light and fluffy. Beat in the egg and vanilla.

Combine flour, salt, baking powder and baking soda; gradually add to the creamed mixture and mix well.

Stir in the cereal, oats, cranberries and pistachios.

Drop by tablespoons 2” apart onto ungreased baking sheets. Bake at 350°F for 10 to 12 minutes, or until lightly browned. Remove to wire racks to cool.

Yield: 5 dozen.

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Chinese Almond Cookies

Mary Ann Dell, East Earl

• 1 cup butter, softened
• 1 cup sugar
• 1 egg
• 1 teaspoon almond extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¼ cup sliced almonds
• 1 egg white
• ½ teaspoon water

In a large bowl, cream butter and sugar. Beat in egg and extract.

Combine the flour, baking soda and salt; gradually add to the creamed mixture.

Roll into 1” balls. Place 2” apart on ungreased baking sheets. Flatten with a fork. Sprinkle with the almonds.

In a small bowl, beat the egg white and water. Brush over the cookies.

Bake at 325°F for 14 to 16 minutes or until the edges and bottoms are lightly browned. Cool for 2 minutes before removing from pans to wire racks.

Yield: 5 dozen.

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Coconut Cranberry Bars

Mary Ann Dell, East Earl

• 1½ cups graham cracker crumbs (24 squares)
• ½ cup butter, melted
• 1½ cups vanilla or white chips
• 1½ cups dried cranberries
• 14 oz. can sweetened condensed milk
• 1 cup flaked coconut
• 1 cup pecan halves

In a small bowl, combine the cracker crumbs and butter until crumbly; press into a greased 13”x9”x2” baking pan.

In a large bowl, combine the remaining ingredients. Gently spread over crust.

Bake at 350°F for 25 to 28 minutes, or until edges are golden brown. Cool on wire rack. Cut into bars.

Yield: 3 dozen.

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Nutmeg Sparklers

Doug Bashore, Lititz

• 3 tablespoons red sanding sugar
• 3 tablespoons green sanding sugar
• 1 teaspoon ground nutmeg, divided
• 3 cups flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup (2 sticks) butter, softened
• 1½ cups sugar
• 2 eggs
• 1 teaspoon vanilla extract

Preheat oven to 350°F.

In a small bowl, combine 1/4 teaspoon nutmeg with each of the colored sugars.

In a large bowl, combine flour, cream of tartar, baking soda, salt and the remaining 1/2 teaspoon nutmeg.

In a mixing bowl, cream the butter and sugar. Add the eggs and vanilla and beat on low speed about 3 minutes. Gradually mix in the dry ingredients on low speed.

Roll rounded teaspoons of dough into 1” balls. Place on ungreased cookie sheets, about 2” apart. Bake 10 to 12 minutes, or until centers are firm to the touch.

Remove from over and sprinkle with colored sugar. Remove cookies to cool on wire racks.

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Slam Dunks

Doug Bashore, Lititz

• 1¾ cup flour
• ½ cup granulated sugar
• 1 cup (2 sticks) butter, softened
• ¹/₈ teaspoon salt
• 1 cup chopped pecans
• ½ cup powdered sugar
• ½ teaspoon cinnamon

Preheat oven to 325°F.

Combine first five ingredients with a spoon. Shape into 1” balls and place on baking sheets. Bake for 20 minutes.

Combine powdered sugar and cinnamon. Sift the cinnamon-sugar mixture over the warm cookies.

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Date Nut Bars

Marilyn Bashore, Lititz

• ½ cup plus 1½ tablespoons flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 2 large eggs
• ½ cup sugar
• 1 teaspoon vanilla extract
• 2 cups diced dates
• 1 cup toasted walnuts
• confectioners sugar

Preheat oven to 350°F.

Butter and flour a 10” square pan.

Combine 1/2 cup flour with baking powder and salt in a bowl.

In another bowl, beat the eggs until foam. Gradually add sugar and vanilla. Fold in the flour mixture.

In a small bowl, toss dates with the remaining 1½ tablespoons flour to prevent the dates from sinking to the bottom. Then fold the dates into the batter. Spread the batter into the pan.

Bake 20 to 25 minutes until golden and firm to the touch.

Cut into squares and dust with confectioners sugar.