Chocolate Crinkle Cookies

Ingredients:

1 Cup (5 oz) all-purpose flour

1/2 Cup (1 1/2 oz) Unsweetened cocoa powder

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 1/2 Cups packed (10 1/2 oz) Brown sugar

3 large eggs

1 tsp vanilla extract

4 oz unsweetened chocolate chopped

4 TBS Unsalted butter

1/2 Cup (3 1/2 oz) granulated sugar

1/2 Cup (2 oz) Confectioners’ sugar

1. Adjust oven rack to middle position and heat overnight to 325F. Line 2 baking sheets with parchment paper. Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl.
2. Whisk brown sugar, eggs, and vanilla together in large bowl. Combine chocolate and butter in bowl and microwave at 50% power, stirring occasionally, until melted, 2-3min.
3. Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10min,
4. Place granulated sugar and confectioners’ sugar in separate shallow dishes. Working with 2 TBS dough at a time, roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to confectioners’ sugar and roll to coat evenly. Evenly space dough balls on prepared sheets, 11 per sheet.
5. Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone) about 12 minutes, rotating sheet halfway through baking. Let cool completely on sheet before serving.

Spiced Pecans or Almonds

Spray one large rimmed baking sheet with a light coat of Pam

Put in a large bowl:

1 Costco bag of 2lbs Pecans or 3lbs Almonds

Whip to stiff peak:

2 egg white

3TBS Water

Mix together in a smaller bowl:

1 1/4 Cup brown sugar

1/2 C sugar

1 tsp nutmeg

1 tsp cinnamon

1 tsp salt

Dash of ground cloves

Stir the shipped egg whites into the pecans/almonds until they are coated.

Pour the sugar and spice mixture over the nuts and stir to coat evenly.

Spread the nuts out evenly on the baking sheet.

Bake for 1 hour, stirring every 20min.

Submitted by: Eileen Hardy

Caramel Pecan Brownies

Ingredients:

25 pieces (10.8oz) Werther’s Original Chewy Caramels, unwrapped

1 - 1 1/2 Cup chopped pecans

1 box favorite brownie mix (for 13” x 9” pan)

1 TBS water

1 tsp vanilla extract

1 Cup pecan halves

Vanilla ice cream (optional)

Instructions:

Preheat oven to 350F. Grease bottom only of baking dish.

Prepare brownie mix according to instructions on the box.

Sprinkle chopped pecans over the top.

Bake brownies according to instructions. Let cool 10min.

Melt Werther’s and water in saucepan over low heat, stirring frequently.

Remove from heat and stir in vanilla extract.

Drizzle caramel mixture over baked brownies in zigzag pattern.

Place pecan halves on top of caramel.

(Makes about 2 dozen)

Soft Sugar Cookies

Beat together

1 Cup butter

1 1/2 C white sugar

1 egg

1 tsp vanilla

1 Cup sour cream

Mix dry ingredients separately

1 tsp baking soda

1/2 tsp salt

4 1/2 Cups flour

Mix all ingredients

Buttercream Frosting

2 Cups powdered sugar

1 tsp vanilla

1/4 cup butter

1 TBS Milk, adding more for desired thickness

Roll dough out to about 1/4” or slightly less thick on a clean surface dusted with powdered sugar. 

Bake on an ungreased cookie sheet at 350F for 10min.

Bottom of cookie should be golden brown.

Allow to cool and then frost with your favorite frosting or buttercream. Enjoy!

Submitted by: Heather Johnson

Cranberry Surprise

Ingredients:

2 Cups fresh or frozen whole cranberries

1 1/2 Cups sugar

1/2 Cup chopped walnuts or pecans

2 Eggs (Well beaten)

1 Cup Flour

3/4 Cup melted butter

Directions:

Spread cranberries in greased 10” pie plate. Sprinkle 1/2 cup sugar and 1/2 cup nuts over the top. Add beat eggs to remaining 1 cup sugar until well mixed. Add flour and melted butter and beat well. Our over cranberries. Bake at 325F for one hour or until top is nicely browned.

*If frozen berries are used do not thaw first, but may need 5-10min more baking time.

Submitted by: Sabine Schindler