Lakeshore Christmas (29 page)

The Avalon Free Library Cookie Exchange Recipe Book and Sing-Along

1. Jane Bellamy’s Mint Meltaways

2. Eddie’s “Shut Up and Sing” Blues Bars

3. Fairfield House Eggnog Cookies

4. Inn at Willow Lake Snow Day Cookies

5. Sky River Bakery Chocolate Crinkles

6. Romano Family Biscotti di Natale

7. Bo Crutcher’s Potato Chip Cookies

8. Noah Shepherd’s “Roll Over” Dog Biscuits

9. Polvorones (Mexican Wedding Cakes)

10. Christmas Cookie Cut-Outs

11. Daisy Bellamy’s “May the Best Man Win” Molasses Cookies

My old family recipe was a secret, until we realized everybodyelse knew about this perfect pairing of chocolate and mint.

Ingredients
(48 cookies)

Directions

1. Preheat oven to 350ºF.
   
2. In a saucepan, melt together the butter, brown sugar, and crème de menthe liqueur (or water), stirring occasionally.
   
3. Add the chocolate chips and stir until melted. Let stand 10 minutes to cool. Add the remaining in
   gredients and combine with a spatula to form a soft dough.
   
4. Wrap the dough and chill at least 1 hour.
   
5. Roll the dough into 1½-inch balls and place on a lightly greased cookie sheet, leaving ample space between the dough balls. Bake 8 to 9 minutes.
   
6. Remove the cookies from the oven, and on top of each cookie, place half of an Andes Mint. Allow the mint to melt and then swirl with the back of a spoon.
   

Song Suggestion:

Even a nonbeliever knows better than to refuse a Christmas cookie. Nobody ever said a skeptic has to be stupid. However, these are even better when baked by a true believer.

Ingredients
(28 bars)

Directions

1. Preheat the oven to 350ºF.
   
2. Line a 9x13 inch baking dish with foil, allowing the
   foil to hang over the short sides. Lightly butter the top of the foil.
   
3. In a mixing bowl, combine the pretzels, sugar, and butter. Firmly press into the prepared dish. Bake until the crust is firm, about 10 minutes; remove from the oven.
   
4. Beat the eggs, then add sugar, flour, baking powder, and 4 teaspoons lime zest. Slowly add margarita mix.
   
5. Pour filling over the crust; bake 18-22 minutes or until the top is golden brown and the filling is set.
   
6. Let cool at least 1 hour. Just before serving, combine remaining lime zest and powdered sugar. Sprinkle over the top; cut into bars.
   

Song Suggestion:

It’s every man for himself at the boardinghouse. Best to make things in big batches.

Ingredients
(72 cookies)

Directions

1. Preheat oven to 325ºF.
   
2. Combine flour, baking powder, cinnamon and nutmeg.
   
3. Beat together sugar and butter until creamy. Add eggnog, vanilla, egg yolks, and rum (if using); beat until smooth. Add flour mixture and beat to combine. Drop by teaspoonfuls 1 inch apart onto ungreased cookie sheet.
   
4. Bake 20 to 23 minutes until bottoms turn light brown.
   
5. Combine powdered sugar and eggnog. Drizzle over cookies. Before glaze dries, grate a pinch of fresh nutmeg over each cookie.
   

Song Suggestion:

When snowed in, rummage around in the back of the pantry and dig out all the one-time-use ingredients, like cream of tartar and almond extract. This recipe will help polish them off.

Ingredients
(48 cookies)

Directions

1. Preheat oven to 375ºF.
   
2. In a medium bowl, stir together all-purpose flour, baking soda, and cream of tartar.
   
3. In a large bowl, beat butter with electric mixer for 30 seconds. Slowly add powdered sugar. Beat constantly until combined, scraping sides of bowl occasionally. Beat in egg, orange peel, orange juice, and almond extract. Mix in flour. Fold in cherries and pistachios.
   
4. Form dough into two rolls about 12 inches long. Chill in the refrigerator until firm enough to slice, about 1 hour.
   
5. Cut rolls into ½-inch slices, placing 2 inches apart on greased cookie sheets or ungreased parchment paper. Bake for 8 to 10 minutes or until the edges are firm and slightly golden brown. Transfer cookies to wire racks; let cool.
   
6. Drizzle each cookie with a small amount of melted white chocolate.
   

Song Suggestion:

These cookies have a double shot of chocolate and espresso, helpful for staying up late on Christmas Eve.

Ingredients
(48 cookies)

Directions

1. Preheat oven to 350ºF.
   
2. Mix oil, chocolate, and sugar. In a separate bowl, sift together flour, baking powder, salt, and espresso.
   
3. When chocolate mix is slightly cooled, beat in eggs one at a time. Mix in vanilla. Slowly add dry ingredients, mixing until dough forms. Chill 1 hour.
   
4. Roll dough into 1-inch balls and roll in powdered sugar. Place 2 inches apart on greased baking sheets. Bake 10-12 minutes, until edges are firm and the centers remain moist.
   

Song Suggestion:

These are baked twice in the traditional fashion, and must be consumed with a perfect cup of coffee.

Ingredients
(70 biscotti)

Directions

1. Preheat oven to 350ºF.
   
2. In a large bowl, beat butter and sugar until creamy. Add eggs one at a time, beating one minute between eggs. Mix in extracts. Then add flour and baking powder, mixing until blended. Fold in almonds and fruit.
   
3. On a floured board, form dough into two logs. Place
   each log on a parchment-lined baking sheet and flatten slightly.
   
4. Bake for 25 to 30 minutes. Cool slightly, cut diagonally into ½-inch slices. Return biscotti to the oven for another 7 to 10 minutes, until crisp. When cool, dip one end of each biscotto into melted chocolate. Lay on wax paper until chocolate is set.
   

Song Suggestion:

Further proof that anything can be improved by the addition of potato chips. But don’t tell anyone about the secret ingredient. Just watch them disappear.

Ingredients
(30-40 cookies)

Directions

1. Preheat oven to 350ºF.
   
2. In a large bowl, combine the sugars, shortening, eggs and vanilla. Add dry ingredients, mixing well. Stir in crushed potato chips and butterscotch chips.
   
3. Drop by rounded spoonfuls onto a lightly buttered cookie sheet.
   
4. Bake 10 to 12 minutes, or until edges are firm and lightly browned. Cool on a wire rack.
   

Song Suggestion:

Never forget the critters at Christmas.

Ingredients
(24 biscuits)

Directions

1. Preheat oven to 350ºF.
   
2. In a large bowl, combine all ingredients to make a thick dough.
   
3. Knead on a lightly floured surface until no lumps remain. Sprinkle with flour, and roll out to ½-inch thickness.
   
4. Use cookie cutters or a small drinking glass to cut out desired shape. Place on an ungreased cookie sheet and bake until edges are lightly browned, about 22 minutes.
   
5. Let biscuits cool at least 1 hour before serving. Keep remaining treats in an airtight container.
   

Song Suggestion:

Un deseo cordial de la navidad para todo el mundo.

Ingredients
(36 cookies)

Directions

1. Preheat oven to 325ºF.
   
2. Place flour and pecans in food processor and pulse until nuts are chopped. Add butter and vanilla and process until smooth. Add sugar and cinnamon and process to form a smooth dough, but don’t overprocess.
   
3. Form dough into one-inch balls and place on a greased baking sheet. Bake 15-20 minutes, until firm but not brown. Cool on wire racks.
   
4. Dust the cooled cookies with confectioner’s sugar through a sifter or strainer.
   

Song Suggestion:

No cookie exchange would be complete without cookies cut and decorated by the little ones. Keep plenty of colored icing and sprinkles on hand. These cookies are very tender, so don’t roll them out too thin, or they’ll break.

Ingredients
(About 36 cookies, depending on the size of your cookie cutters)

Directions

1. Preheat oven to 325ºF.
   
2. Cream the butter at high speed. Add the sugar, egg, vanilla and salt.
   
3. Slowly add the flour to form a thick dough. Chill the dough for about an hour.
   
4. On a floured surface, roll the dough about 3/8-inch thick and cut out with cookie cutters.
   
5. Bake on ungreased cookie sheet for 8-12 minutes, until the edges are light brown.
   
6. When cool, have the kids decorate with frosting and sprinkles.
   

Song Suggestion: