Classic cookies a traditional Christmas treat

 

Making Christmas cookies is a favorite holiday tradition for many people, creating memories that last through generations.

And that tradition is celebrated in this year’s edition of the We Energies Cookie Book, a free cookbook distributed by the utility.

Port Washington resident Jennifer Laurin’s recipe for lemon curd thumbprint cookies is included, and she recalls, “I remember walking into my grandmother’s house and being surrounded by joy, love and so many delicious smells. I will never forget her patience as she taught me how to read recipes.”

In the forward, We Energy CEO Scott Lauber and President Mike Hooper talked about the fact that these are recipes that transport people to childhood.

“The smell alone transports us back in time. It’s that feeling of anticipation and joy as we put the finishing touches on a special treat — all thanks to a few spices or a drizzle of icing,” they wrote.

The 37 recipes in this year’s book run the gamut from familiar flavors, such as German anise cookies and rugelach, to those that have a special twist, such as triple ginger gingersnaps and white chocolate surprise cookies.

And each recipe is accompanied by a short description of what makes those cookies special.

The cookie book has followed trends throughout the years. Early versions included recipes for holiday cakes and breads,  as well as gift ideas and cookie storage tips, while later books featured only cookies.

An archive of past cookie books as well as this year’s version can be found at www-we-energies.com/recipes.

Following are a few recipes from this year’s cookie book.

 

Aunt Dolly’s Butter Cookies

Jennifer Patrick, Elkhorn

1 cup butter, softened

1 cup sugar

2 cups flour

1 teaspoon baking soda

40 to 45 pecan halves

In a large mixing bowl, cream butter and sugar until light and fluffy.

In a separate bowl, combine flour and baking soda. Gently add to butter mixture. Cover and chill one hour.

Shape dough into one-inch balls and place one inch apart on parchment-lined baking sheets. Press pecan half into each ball.

Bake in a 375-degree oven for eight to nine minutes, until edges appear lightly browned. Cool 10 minutes on baking sheets, then transfer to wire racks to cool completely.

Makes 3-1/2 dozen cookies.

 

 

Lemon Curd Thumbprints

Jennifer Laurin, Port Washington

1 cup unsalted butter, softened

2/3 cup sugar, plus more for rolling

1/2 teaspoon salt

1/2 teaspoon vanilla extract

2 egg yolks

2-1/2 cups flour

1 jar lemon curd

In a large mixing bowl, cream butter and sugar until light and fluffy. Mix in salt, vanilla and egg yolks until well combined. Gradually mix in flour.

Shape dough into one-inch balls, roll in sugar and place one inch apart on parchment-lined baking sheets. Using the back of a spoon or your thumb, gently indent each cookie. Close any cracks that form.

Bake in a 350-degree oven for 12 minutes. Remove from oven, then use a spoon or pastry bag to fill depressions with lemon curd. Bake an additional five minutes, until edges are lightly browned.

Cool two to three minutes on the baking sheet, then transfer to a wire rack to cool completely.

Makes 4-1/2 dozen.

 

 

Chocolate Halfway Bars

Mary Beth Cordie, Wauwatosa

2/3 cup shortening

1/2 cup sugar

1/2 cup packed brown sugar

2 egg yolks, beaten with 1-1/2 teaspoons water

1 teaspoon vanilla extract

2 cups sifted flour

1.2 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

2 cups semi-sweet chocolate chips

For meringue:

2 egg whites

1 cup packed brown sugar

1 teaspoon vanilla extract

In medium mixing bowl, beat egg whites until stiff peaks form. Gently fold in brown sugar and vanilla. Set aside.

In a large mixing bowl, cream shortening and sugars until light and fluffy. Add egg mixture and vanilla.

In a separate bowl, combine flour, salt, baking power and baking soda, then add to creamed mixture. Spread in a greased 15-by-10-by-1-inch baking pan. Sprinkle with chocolate chips and press in firmly. Spread meringue evenly over the top.

Bake in a 350-degree oven for 25 minutes, until golden brown. Cool in pan, then cut into bars.

Makes 3 dozen.

 

 

Chocolate Cherry Cheers

Maureen Welgos, Thorp

1 cup sifted four

1/3 cup packed brown sugar

1/2 cup plus 1/3 cup cold butter

18 maraschino cherries, drained and halved

1-1/3 cups semi-sweet chocolate chips

In a large mixing bowl, combine flour and brown sugar, then cut in 1/2 cup butter until mixture resembles course crumbs. Press dough into a parchment lined eight-inch square baking pan.

Bake in a 350-degree oven for 10 minutes, until golden brown. Cool two to four minutes, then remove from pan and cut into 36 squares. Place squares on wire cooling rack, then place a cherry half on each cookie.

In a double boiler or in the  microwave, melt remaining butter and chocolate chips. Stir until smooth. Spoon mixture over each cookie square, covering it completely, then allow chocolate to fully set.

Makes 36 squares.

 

 

 

Frosted Nutmeg Log Cookies

Brenda Stark, Milwaukee

1 cup butter, softened

3/4 cup sugar

2 teaspoons vanilla extract

1 teaspoon ground nutmeg

1/4 teaspoon salt

1 egg

3 cups flour

Decorating sprinkles

For rum butter glaze:

3 tablespoons butter, softened

2-1/2 cups powdered sugar

1 teaspoon vanilla extract

1 tablespoon dark rum (or other rum)

4 to 5 tablespoons half and half

In large mixing bowl, cream butter. Add sugar and mix until light and fluffy. Beat in vanilla, nutmeg, salt, egg and flour until well combined.

Divide dough into four parts. Shape each into a 1/2-inch diameter rope-like strand. Cut into 2-1/2-inch lengths. Place one inch apart on parchment-lined baking sheet.

Bake in a 350-degree oven for 12 to 14 minutes, until lightly browned. Cool two to three minutes, then transfer to a wire cooling rack.

In a large mixing bowl, blend butter, powdered sugar, vanilla and rum. Add enough half and half to create a smooth, spreadable glaze.

Dip tops of cooled cookies into glaze and immediately decorate with sprinkles.

Makes 4 dozen.

 

 

Grandma Gerry’s Peppermint Mocha Cookies

Debra Dillon, Kenosha

1/2 cup unsalted butter, softened

2/3 cup sugar

2/3 cup packed dark brown sugar

2 eggs, room temperature

1 teaspoon vanilla extract

1/4 teaspoon peppermint extract

2 cups flour

1/3 cup unsweetened cocoa powder

1-1/2 teaspoons instant espresso powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup semi-sweet chocolate chips

In a large mixing bowl, cream butter and sugars until light and fluffy. Beat in eggs, one at a time, then add extracts.

In a separate bowl, sift together flour, cocoa powder, espresso powder, baking powder and baking soda, then whisk in salt. Gradually add to creamed mixture, beating until just combined, taking care not to overmix. Gently fold in chocolate chips.

Cover with plastic wrap and refrigerate one hour or overnight.

Drop batter by heaping tablespoonfuls, one inch apart, onto parchment lined baking sheets. Gently press down each cookie.

Bake in a 350-degree oven for 10 to 12 minutes, until cookies are set in the center. Cool 10 minutes, then transfer to wire cooling racks to cool completely.

Makes 4-1/2 dozen.

 

 

Walnut Bars

Cynthia King, Mount Pleasant

1/2 cup butter, softened

1 cup sifted flour

For walnut layer:

1-1/2 cups packed brown sugar

2 tablespoons flour

1/4 teaspoon baking powder

1/2 teaspoon salt

2 eggs, slightly beaten

1-1/2 teaspoons vanilla extract

1 cup chopped walnuts

1/2 cup unsweetened coconut

For orange layer:

2-1/4 cups powdered sugar

3 tablespoons butter, melted

3 tablespoons fresh orange juice

1 tablespoon fresh lemon juice

In medium mixing bowl, thoroughly blend butter and flour. Press firmly into a greased or parchment lined nine-inch square baking pan and bake in a 350-degree oven for 15  minutes.

Create walnut layer by combining brown sugar, flour, baking powder and salt. Stir in eggs, vanilla, walnuts and coconut.

Remove base from oven and immediately spread walnut mixture over the top. Bake for 25 minutes, until edges appear slightly browned. Cool completely.

In mixing bowl, combine powdered sugar, butter, orange juice and lemon juice. Stir until smooth, then spread over cooled walnut mixture. Cut into bars.

Makes 3 dozen.

 

 

Raspberry Dark Chocolate Delights

Tammy Ehrett, Brookfield

3/4 cup butter, softened

3 tablespoons powdered sugar

2 to 3 drops red food coloring

1/2 teaspoon raspberry oil

2 cups flour, sifted, plus more as needed

Seedless raspberry jam

For chocolate drizzle:

1/4 cup bittersweet chocolate chips

1/4 cup milk chocolate chips

In large mixing bowl, cream butter and sugar until light and fluffy. Blend food coloring and raspberry oil, then gradually add 1-1/2 cups flour. If dough seems too sticky, add more flour, a tablespoon at a time. Dough should not be dry.

Roll two teaspoons dough into a ball, repeating until dough is used up. Place an inch apart on a parchment lined baking sheet and, using the back of a spoon or your thumb, gently indent the top. Place 1/2 teaspoon jam in each indentation.

Bake in a 350-degree oven for 10 to 13 minutes, until edges are lightly browned. Cool two to three minutes, then transfer to wire race to cool completely.

Top with chocolate drizzle.

Makes 2 dozen.

 

 

Peanut Butter Middles

Jenna Gruszecynski, South Milwaukee

1/2 cup butter, softened

1/2 cup sugar, plus more for dipping

1/2 cup packed brown sugar

1/4 cup peanut butter

1 teaspoon vanilla extract

1 egg

1-1/2 cups flour

1/.2 cup unsweetened cocoa powder

1/2 teaspoon baking soda

For filling:

3/4 cup peanut butter

3/4 cup powdered sugar

In large mixing bowl, beat butter, sugar, brown sugar and peanut butter until light and fluffy. Add vanilla and egg and mix well.

In separate bowl, combine flour, cocoa powder and baking soda. Add to butter mixture and blend until combined. Cover and set aside.

In a small mixing bowl, combine peanut butter and powdered sugar and blend until smooth.

Shape one tablespoon chocolate dough into a flat disk, then place one tablespoon filling on top. Shape another chocolate disk around filling, covering completely. Place two inches apart on parchment lined baking sheets and flatten slightly with the bottom of a glass that’s been dipped in sugar.

Bake in a 375-degree oven for seven to 10 minutes, until set and slightly cracked. Cool two to three minutes, then transfer to wire racks to cool completely.