Virtual Cookie Exchange

Virtual Cookie ExchangeSince we can not meet to exchange our treats, we’ll exchange our recipes instead. If you want to submit a recipe, send it to us in an email – gatheringplacecs@gmail.com.

Cocoa Nuggets
by A. Stamford

1 3/4 C. unsifted all-purpose flour
1/2 C. plus 3 T unsweetened cocoa
1/8 t. salt
1 C. butter, softened
2/3 C. granulated sugar
1/4 t. vanilla
1 C. chopped walnuts
3 T. confectioners’ sugar

In a medium mixing bowl combine flour, cocoa and salt; set aside.

In large mixing bowl cream butter and granulated mixing bowl until light and fluffy. Gradually add dry ingredients and vanilla until well blended. Stir in nuts. Wrap and chill for 1 hour.

Preheat oven to 350 degrees. Shape dough into 1 inch balls and place on ungreased cookie sheets. Baked for 12 minutes. Allow cookies to sit 2-3 minutes before removing from cookie sheets. Sprinkle with confectioners’ sugar.


Peanut Butter Bark
E. Matechak from Lakeland PTA cookbook

40 saltines (1 package)
1 Pkg. peanut butter chips
1 C. Brown sugar
2 sticks butter

Spray cookie sheet with nonstick spray. Place crackers in a single layer  onto sprayed sheet.  Simmer butter and sugar until well dissolved (low/medium heat). Pour over crackers and bake 7-8 minutes. Remove from oven and sprinkle with peanut butter chips. Wait a few minutes and spread chips over crackers with knife. Refrigerate until well chilled. Remove and break into pieces.     


Taffy  Pull
submitted by Lanette Hosie

For those of you who are feeling adventurous, try a taffy pull to brighten up a winter  day and keep the kids or grandkids busy. Of course, wear old clothes and, of course, enjoy!

Use either of these two versions:

Molasses taffy:
1 ½ cups light molasses
¼ cup sugar
2 tbs. butter
Dash of salt

Peppermint Taffy:
1/1/2 cups sugar
½ cup light corn syrup
¼ cup water
 2 Tbsp. butter
Salt
½ teaspoon peppermint extract

Instructions:

Combine all ingredients in a heavy saucepan. Stir occasionally as you cook to the hard ball stage, 260F on candy thermometer (Be patient.  his takes a while and it is essential to boil it long enough for taffy to work). Drop a bit of mixture into cold water.  If it forms a hard ball, it’s ready. Or wait until the thermometer tells you it is 260F.

Now pour the taffy onto a butter platter.  As it cools, fold the edges toward the center. When it is cool enough to handle, you’re ready to PULL TAFFY.

If you are making the peppermint recipe, this is the time to divide the taffy in half.  Add red food coloring to the chunk, kneading it until the taffy gets pink.

Before starting the pull, butter your hands generously. Pull a handful of taffy off the platter.  Knead it with your hands, and them pull and stretch it. Pull it into long strips, and then cut the strips into individual pieces with scissors. Wrap each piece in waxed paper, twisting the ends of the paper. If you are making peppermint taffy, pull the white, then pull the pink, then twist the two strands together.

The taffy should be pulled until it becomes fairly transparent. You have to work rather fast, as taffy becomes hard fast.

Hope you have fun!


Ricotta Cookies
submitted by Robin Armezzani

Ingredients:

½ pound butter (softened to room temperature)
2 cups sugar
1 pound ricotta (part skim)
2 eggs
2 tsp. anise flavoring (or vanilla)
4 cups flour
1 tsp. salt
1 tsp. baking soda

Preheat oven to 350. 

Cream eggs, sugar, butter, anise/vanilla, ricotta.
Separate bowl, mix flour, salt , baking soda
Add dry ingredients to creamed ingredients slowly. If batter is too dry, add a little milk. 

Mix well.

Drop by spoonfuls onto greased cookie sheet or  sheet with parchment.
Bake 10-15 minutes until brown on bottom. Top will be slightly wet.

Let sit on cookie rack until cooled.

Drizzle icing on top.

Icing:

Mix 1 cup powdered sugar, ½ tsp. vanilla or anise, and 1 tablespoon milk.  Stir in more milk, one teaspoon at a time until drizzling consistency.  Food coloring may be used with icing.


Walnut Horn cookies
submitted by Brownie Troop 456

Dough:

1C. butter
1C cottage cheese (large curd)
2 tsp. vanilla
2 C. flour

Filling:

1 C. sugar
1 tsp. cinnamon
1C. Chopped nuts

Mix dough in food processor. Separate into 4 balls. Wrap and chill overnight. Roll (same as pie crust) out thin. Sprinkle filling on; cut  into 8 slices like a pie.  Roll form the wide side in. Bake at 375 for 20 minutes.    


Raspberry Strippers
submitted by Kathleen Police

Cook time – 20 min @375 degrees

1/3 C sugar
5 T butter/marg softened
1 1/2 t vanilla
1 large egg white
1 C flour
2 T cornstarch
1/4 t baking soda
1/4 t salt
1/3 raspberry (or apricot) preserves
1/2 C powder sugar
2 t fresh lemon juice
1/4 t almond or vanilla extract

Beat sugar and butter for about 5 minutes until well blended. Add 1 1/2 t vanilla and egg white. Beat well.

Level flour into cup. Combine flour, cornstarch, baking powder and salt – stirring well with a whisk.

Add flour mixture to sugar mixture – blend well – dough will be stiff. Turn dough onto lightly floured surface. Divide dough in half. 

Roll each into a 12″ log. Place logs 3 ” apart on baking sheet covered with cooking spray. Form a 1/2″ deep indention down the length of each log using the end of a wooden spoon.

Spoon preserves into center. Bake at 375 for 20 min until browned. 

Combine powdered sugar, lemon juice and extract. Blend well. Drizzle over warm logs. Immediately cut each into 12 slices (or as wide as you want) – do not separate yet.

After 10 minutes cooling – then separate. Cool completely.

These are delicious!