Christmas cookies are a tradition for a reason-- everyone loves cookies, they are for the most part inexpensive and easy to bake, plus they make lovely homemade gifts. This year I'm making special gift bags for the friends of my teens. I've been giving cookies as gifts for over 20 years now, and have learned a few things along the way.1.Don't mix soft cookies with crispy cookies in the same container or they will make all of the cookies soft. Store crispy with crispy, etc.
2. Don't store cookies together that have completely different tastes. For instance, if you store a peanut cookie with something that doesn't have a nutty taste, it soon will. The flavors will meld somewhat.
3. Don't store fudge or candy with crispy cookies or bars. Again, it will soften the cookies.
4. Any cookie with confectioners' sugar will spread its white goodness to all the other cookies if packaged together.
5 .As a general rule, store cookies for up to a week in a container with waxed paper between the layers at room temperature.
What I'm going to do is make a selection of cookies that can be stored together, and make them smaller in size-about the size of a gingersnap. The recipes below have instructions for larger cookies, so it's important to watch the baking time. Smaller cookies WILL take less time to bake. Watch the first baking sheet of cookies carefully, and take note of how long you bake until they are done. Be sure to preheat the oven first, or this won't be accurate.
Microwave Melting: Place chocolate in a glass measuring cup or bowl. Microwave on HIGH for 30 seconds, stir and repeat until the chocolate is melted and smooth.
Mocha Cookies
Ingredients:
4 ounces unsweetened chocolate, chopped
3 cups semisweet chocolate chips
1 stick (1/2 cup) butter, chopped
1/2 cup flour
1/2 tsp. baking powder
1/2 tsp. salt
4 large eggs, room temperature
1 1/2 cups granulated sugar
1 1/2 tbsp. coffee or espresso powder
2 tsp. vanilla extract
Preheat oven to 350 degrees F. In a double boiler or a metal/glass/ceramic bowl set over a pan of hot water, melt the unsweetened chocolate and 1 1/2 cups of the chocolate chips, and the butter. (this can be done carefully in the microwave as well)Stir until melted and smooth. Remove from heat. In a small bowl combine the flour, baking powder and salt. In another, larger bowl, beat the eggs with the sugar until creamed. Beat in the coffee/espresso powder and the vanilla. Fold in the melted chocolate mixture. Mix in the dry ingredients, and finally stir in the remaining chocolate chips.
Allow the batter to rest for 15 minutes or so. Drop by tablespoons onto baking sheets lined with parchment paper and bake on middle rack for 8-10 minutes or until cracked on top. Cool on pan, transfer to baking rack.
Oatmeal Brownie Cookies
Ingredients:
12 ounces semi-sweet chocolate chips, melted
8 ounces cream cheese, room temperature
1/2 cup/1 stick margarine or butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1/2 tsp. vanilla extract
1 1/2 cups flour
1 1/2 tsp. baking soda
3 cups oatmeal, quick or old fashioned
Beat together cream cheese, margarine and sugars until creamed. Add the eggs and vanilla beat until creamed. Add the melted chocolate, mix well. Combine the flour and baking soda. Add to the creamed mixture. Mix well. Stir in oatmeal. Cover and chill for about an hour. Preheat oven to 350 degrees F. Shape the dough into 1 inch balls. Place about 3 inches apart on parchment lined baking sheets. Bake 8-10 minutes. The center of the cookies will be slightly moist yet. Cool for about a minute on the pan, then remove to a wire rack.
Double Chocolate Oatmeal Cookies
Ingredients:
1 1/2 cups granulated sugar
1 cup butter, softened
1 egg
1/4 cup water
1 tsp. vanilla extract
1 1/4 cups flour
1/3 cup cocoa
1/2 tsp. baking soda
1/2 tsp. salt
3 cups oatmeal
1 12 ounce package semi-sweet chocolate chips
Mix together the sugar, butter, egg, water and vanilla until light. Stir in the remaining ingredients. Drop by tsp. on parchment lined baking sheets. Bake at 350 degrees F. for 10-12 minutes. Cool on racks.
Chocolate Chip Cookies
Ingredients:
1 pound butter
2 cups brown sugar
2 cups granulated sugar
4 eggs
2 tsp. baking powder
2 tbsp. baking soda
1 tbsp. vanilla extract
4 1/2 cups flour
5 cups quick oats
2 12 ounce bags semi sweet chocolate chips
Cream the butter, sugars, vanilla and eggs together. Add the dry ingredients except for the chocolate chips. Add last. Stir with a sturdy wooden spoon until everything is mixed well. Drop by teaspoonfuls on parchment lined sheet. Bake at 350 degrees F. for 10 minutes.
On OFL we have more cookie goodness!
Cookie Baking, Storage and Shipping:
Christmas Cookie Swap Tips:
~Brenda
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This is a good idea. I hadn't thought about the organization. I'd planned on making choc. chip, molasses, and snickerdoodle-all a sort of soft drop cookie. i wonder if those will be okay together.
ReplyDeleteI think those would be okay. The chocolate chip cookie might take on some of the spice taste from the molasses cookies.
ReplyDelete