I've been meaning to post these cookie recipes since Christmas but haven't had a chance. It's only 9 weeks late...oops...
This Christmas we decided since we were attending many holiday parties that we would create some holiday tins filled with cookies. The "we" ended up becoming only "me" but hubby took care of the kids while I baked, so it was definitely a collaborative effort :)
Since I didn't have any favorite cookie recipes I decided to try the following new ones and they were a hit! The Ranger cookies were very easy to make but keep an eye on them as they can burn very quickly around the edges. The Gingerbread cookie recipe came from a company that does alot of holiday fundraising at Sherway Mall during the Christmas season and they were very happy to share their recipe. They make tons of these cookies and at the mall children can come up and decorate them and they are sold to the public to raise money for local charities. I found this recipe needed a little tweaking for next time but not sure yet what it will be...but keep tuned for a variation of this recipe in next year's post. The sugar cookie recipe came from Ashlee's website and it was a hit too... although I didn't have time to ice them this time around. Just another excuse to attempt this recipe once again :)
Ranger Cookies (from Betty Crocker)
1 package Betty Crocker Oatmeal Mix
½ cup butter/margarine
1 tbsp water
¾ cup Rice Krispies cereal (Vanilla flavored)
½ cup flaked sweetened coconut
Heat oven to 375°F (190°C). In large bowl, stir all ingredients until soft dough forms.
Drop dough by rounded teaspoonfuls 2 inches (5 cm) apart onto ungreased baking sheet.
Bake 10 to 12 minutes or until edges are golden brown.
Cool 1 minute; remove from cookie sheet. Cool completely.
Kitchen Tip: Toss 1/2 cup peanut butter chips, chocolate chips or a combo of both into the dough for extra flavour.
GINGERBREAD COOKIE (The Gingerbread Cookie Factory)
½ cup sugar
½ cup shortening
½ cup light molasses
2 ¼ cup flour
4 tsp pumpkin pie spice
1 tsp baking powder
½ tsp salt
½ tsp all spice
Cream sugar and shortening.
Add egg and molasses; blend.
Mix in dry ingredients.
Chill dough for 1 hour. Roll out dough to 1/8 in. thickness. Cut into desired shapes.
Bake at 350 degrees for 8 to 9 minutes.
Ashlee's My Famous Sugar Cookies
1 1/2 cups butter
1 1/2 cups granulated sugar
1/2 cup powdered sugar
1 tsp. vanilla
1/2 tsp. almond extract
1 tbsp. lemon zest
5 cups flour
2 tsp. baking powder
1 tsp. salt
Powdered sugar, for rolling
Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.
Cream butter and sugars in a mixer for 5 minutes. Add in eggs one at a time, mixing thoroughly. Add in vanilla, almond, and lemon zest. Sift in flour, baking powder, and salt a little at a time. Do not over mix, this process should take about one minute.
Chill dough for up to a week in the fridge, or roll out and cut right away. Bake cookies for 12 minutes.
Ice with basic buttercream if desired.