C & G Newspapers 2016 Holiday Cookie Recipe Cookbook

C&G Newspapers | Published December 10, 2016

With holiday baking underway in households across metro Detroit, we asked our readers to share some of their favorite Christmas cookie recipes.
Here's what we've gotten so far. Do you have one that we should include?
Click here to submit your own recipe, and we'll add it to the list.

Chocolate Covered Cherry Cookies

Ingredients: 
1/2 cup flour
1/2 cup cocoa powder
1/4 teaspoon. salt

1/4 teaspoon. baking powder
1/4 teaspoon. baking soda,
1/2 cup butter, softened

1 cup granulated sugar
1 egg
1 1/2 teaspoon. vanilla,
1 - 10 oz. jar maraschino cherries
1 - 6 oz. bag chocolate chips
1/2 cup sweetened condensed milk

Directions: Drain cherries in colander, reserving juice. In a large bowl, stir together dry ingredients. In mixer bowl, beat together butter and sugar on low speed until light & fluffy. Add egg & vanilla; beat well. Gradually add dry ingredients to creamed mixture; beat well. Shape dough into 1 inch balls, place on cookie sheet lined with parchment paper. Press down center of dough with thumb. Place a cherry in the center of each cookie. In a small sauce pan over low heat, combine chocolate chips and condensed milk, whisk to blend as chocolate melts. Stir in 4 t. cherry juice. Let mixture cool a bit. Spoon 1 t. frosting over each cherry to cover. Bake in a 350 degree oven for 10 minutes. Let cookies stand on cookie sheet for a few minutes to set after removing from oven. Remove cookies to wire rack, let cool. Makes 36 yummy cookies. Note: cookies spread a little during baking, so don't overcrowd; bake 12 cookies at a time.

Recipe submitted by Peggy Kelly - Macomb
Recipe source: Old family recipe


Cherry Macaroon Bars

Ingredients:
1 roll (18 oz) Pillsbury refrigerated chocolate chip cookies
1/2 cups chopped almonds
1 egg
1 - 14 oz can sweetened condensed milk 

1/2 teaspoon almond extract
1 1/2 cups soft coconut macaroon cookie crumbs (six 1-3/4 inch cookies)
1 jar (10 oz) maraschino cherries, drained chopped 
 3/4 cup
1/4 cup semisweet chocolate chips
1 cup of flour
2 eggs
1/2 tsp of sugar

Directions: Heat oven to 350 degrees (325 degrees for dark pan). In ungreased 13x9-inch pan, break up cookie dough press evenly in pan to form crust. Sprinkle with 1 cup of the almonds firmly press into the dough. Bake 11 to 16 minutes or until light golden brown. Meanwhile, in a medium bowl, beat egg, stir in condensed milk and almond extract until smooth. Stir in cookie crumbs. Remove partially baked crustfrom oven. Carefully spread crumb macaroon mixture over crust to edges. Sprinkle with cherries and remaining 1/2 cup almonds, press into crumb mixture. Return to oven , bake 18 to 23 minutes longer or until edges are golden brown and filling is set. In small microwavable dish , microwave chocolate chips on high 15 to 30 seconds or until melted and can be stirred smooth. Drizzle over warm bars. Cool completely on wire rack, about 1 1/2 hours. Cut into bars.

Recipe Submitted by Valery Pate - Utica
Recipe Source: Pillsbury


Snowman Recipe

Ingredients: 1 pkg. (8 oz.) brick cream cheese, softened 
36 OREO Cookies (regular size)
Finely crushed 16 oz. vanilla candy wafers or melts melted (these can be found at Walmart, target, Michael's or other craft stores)
48 Mini OREO Bite Size Cookies

Decorations: decorating icing or gel; multi-colored sprinkles.

Directions: Mix cream cheese and cookie crumbs until well blended. I like to crush the Oreos in a food processor and then add the cream cheese and process it together. It can also be done by hand though. Shape into 48 (1-inch) balls; place in single layer in shallow pan. Some readers have stuck toothpicks in the top before freezing for easier dipping later. Freeze for at least 20 minutes. They can be frozen for longer. Dip balls in melted coating (see note); I do this by using a fork and tapping the fork on the bowl of my candy coating to remove some of the extra coating. If you used the toothpick option dip balls and then gently remove the toothpick and fill in the hole with melted candy coating. Place in shallow waxed paper-lined pan, allowing excess coating to pool at bottom of each ball. Chill balls until coating is set. Decorate with remaining ingredients as shown in photo. You can use the candy coating to adhere the hat to the head. Place in the fridge immediately to set up the decorations. Refrigerate 1 hour or until firm. Keep refrigerated. Notes I have used almond bark before to dip these but found that the candy wafers work better. Sometimes when you dip the balls the Oreo's can leave some crumbs in the coating but the wafers tend to do this way less. I like to divide my coating into half or fourths so that if for some reason dark Oreo bits get in one bowl you have others as back up. You can even dip them twice. Once in a layer and if it has Oreo bits, oh well. The second time dip them in a fresh melting coating bowl and then there are no crumbs to worry about. I only had to dip these once but in the past I've had Oreo bits sneak in my white coating.

Recipe submitted by Amanda Brand - Rochester Hills

Recipe source: Pinterest (click for photos)


Butterscotch cookies

Ingredients:
1 bag of butterscotch morsel
2 cups Kellogg's corn flakes
1 cup cocktail peanut

Directions: Melt morsels on low heat. When morsels are completely melted remove from heat and stir in the cornflakes and the peanuts drop by teaspoon full on cookie sheet put in refrigerator tell firm store in a tight container.


Recipe submitted by Rose Fiebelkorn - Utica
Recipe source: Old family recipe


True Scottish Shortbread
Ingredients:
1 lb salted butter
1 cup rice flour
1 cup extra fine sugar
3 cups all purpose flour

Directions: Warm butter. Cream butter and sugar. Add flours. Knead with dough hook 10 to 15 minutes until not sticky or shiny. Spread mixture in 10x15 inch pan. Pierce to bottom with fork. Bake 275F. 1 to.1-1/2 hours until lightly browned. Cut while hot. Cool completely. Store in airtight container. Ripen at least 1 week before eating.

Recipe submitted by Loretta Michalczak - Clinton Township
Recipe source: Recipe is from a friend's grandmother in Scotland. It's been a Christmas tradition in their family for over a century.