Source: Tulsa World, Okla.迷你倉將軍澳Dec. 25--Santa should have had his fill of Christmas cookies Tuesday night.But if you're looking to sweeten up your New Year's Eve buffet table -- or perhaps just want to stash away some great recipes for next year -- we wanted to recap the winners of this year's Tulsa World and Hiland Dairy 12 Days of Cookies Contest.From no-bake to bar cookies and sugar cutouts to filled thumbprints, we've got all of the cookie bases covered.All the winners -- who by the way received a free one-year supply of Hiland milk -- were excited to share their family recipes with our readers.Here are some general baking tips to keep in mind anytime you make cookies.Not all ovens are the same: Get to know whether your oven has hot spots and if you need to turn the cookie sheet around once during the baking process.Don't skip the fridge: If the recipe says to chill the dough, chill the dough. It makes a big difference in how the cookie spreads and how fast it bakes.Wait to cool cookies before icing them: Your icing will just set up better.Lighter cookie sheet heats more evenly. Keep a closer eye on dark metal cookie sheets. The dough bakes faster around the edges.Measure ingredients such as flour, baking soda and sugar carefully Add-ins such as nuts, dried fruits and chocolate chips can be adjusted to taste. But make sure your basic ingredients are measured precisely.Here's another look at our 12 Days of Cookies winners:Nicole Marshall Middleton 918-581-8459nicole.marshall@tulsaworld.comCOFFEE-GLAZED OATMEAL COOKIES-- Pati Casillas1/2 cup butter1/2 cup butter-flavored Crisco1 cup brown sugar1 cup granulated sugar2 eggs1 teaspoon vanilla1 1/2 cups flour1 teaspoon baking soda1 teaspoon salt3 cups old-fashioned oats1. Cream the softened butter and Crisco with the sugars. Add eggs and blend.2. Add vanilla, then the dry ingredients. Add the uncooked oatmeal last. At this point you can chill dough or bake.3. Roll into balls, about 2 tablespoons per ball. Place balls on an ungreased cookie sheet. Bake at 375 degrees for about 10 minutes. Cookies will spread. Remove immediately from sheet when done. Place on waxed paper and glaze with frosting.Glaze:3 tablespoons of butter1 cup powdered sugar1 tablespoon strong liquid coffee1 teaspoon vanilla3/4 teaspoon cinnamon1. Melt butter and then mix in all ingredients.2. Drizzle on cookies and enjoy.BOURBON STREET BAR COOKIES-- Jocelyn WhitneyMakes approximately 48 barsCrust:1/2 cup sugar1/2 teaspoon salt2 1/2 cups all-purpose flour2 sticks (1 cup) butter, softened1. Preheat oven to 350 degrees2. Spray a 10-by-15-inch baking dish with cooking spray3. Combine the dry ingredients for crust and then cut in the butter until the mix is fairly uniform and crumbly. Gently press this into the baking dish and bake until golden brown, about 25 minutes.Filling and topping:4 eggs1 1/2 teaspoon vanilla1 tablespoon bourbon or whiskey1 tablespoon flour1 1/2 cups sugar1 1/2 cups light corn syrup2 1/2 cups pecan halves1 cup mini chocolate chips1. Combine and mix until thoroughly blended. Pour over the hot crust.2. Generously sprinkle with 1 cup of mini chocolate semi-sweet chips to top it off.3. Bake another 25 minutes, until it's firm around the edges. Cool and cut into squares.CRANBERRY JEWELS-- Doris McGuire1/2 cup sugar1/3 cup packed brown sugar1/4 cup margarine or butter2 cups white flour1/2 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1/4 cup orange juice1 egg1/2 teaspoon vanilla extract1 tablespoon grated orange peel1 1/2 cups chopped cranberries1/2 cup chopped pecansGlaze:2 cups powdered sugar2 tablespoons orange juice2 tablespoons chopped cranberries1. Preheat oven to 375 degrees. Cream sugar, brown sugar, and margarine together. Blend in flour, and dry ingredients into creamed mixture.2. Add 1/4 cup orange juice, egg, vanilla extract, and orange peel. Stir in chopped cranberries and nuts. Drop dough by the teaspoon onto a greased cookie sheet.3. Bake at 375 for 9-13 minutes. Remove from sheets. Let cool. Dip cookies in glaze or baste over the top. Let set.DULCE DE LECHE AND COCONUT YO-YO COOKIES-- Elsa Elena Escobar1 2/3 cups all-purpose flour2 1/2 cups cornstarch1/2 teaspoon baking soda2 teaspoons baking powder16 tablespoons butter (2 sticks minus 2 tablespoons)3/4 cup white sugar3 egg yolks plus 1 whole egg1 tablespoon cognac or milk1 tablespoon vanilla extract1 tablespoon lemon zest1 can dulce de leche (make it yourself or look for it in the Latin American or international food aisle, or near the sweetened condensed milk)1 package coconut flakes1. Preheat oven to 350 degrees.2. Line cookie sheets with parchment paper.3. Using a stand or electric mixer, beat butter until smooth and fluffy. Add sugar, eggs, cognac or milk, and vanilla extract.4. In separate bowl, add dry ingredients (flour, cornstarch, baking powder, baking soda and lemon zest); mix, then add to other mixture.5. Mix the dough for 2 minutes, and take it to a floured board; put it together. It should be soft and easy to handle.6. Cut in 3 or 4 pieces. Roll each piece with a floured rolling pin to 3/4-inch thickness, and cut with a very small round cookie cutter.7. Place on prepared cookie sheets 1/2 inch apart. Bake for about 8-12 minutes. Keep an eye on them; they should be white. Do not over-bake.8. Let them cool. Open the can of dulce de leche, and fill the flat side of 1 cookie with a teaspoon or so of the cream. Cover with another cookie to make a yo-yo form. Press the two cookies gently so part of the filling shows by the border.9. Place the coconut in a small tray, and roll the edges of the filled cookies through it.IRISH CREAM CHEESE COOKIES-- Shari BradleyMakes 3 1/2 dozen3/4 cup butter (room temperature)3 ounces cream cheese (room temperature)3/4 cup sugar3/4 cup brown sugar2 large eggs (room temperature)2 cups flour2 teaspoons baking powder1 teaspoon vanilla1/2 teaspoon almond extract1 1/2 cups pecans (toasted and chopped)1/4 cup cream cheese (room temperature)4 tablespoons powdered sugar4 tablespoons Irish cream liqueur (can substitute Irish cream coffee creamer)1. Preheat oven to 350 degrees. Beat butter with 3 ounces cream cheese on medium speed of mixer until creamy. Gradually add the sugars, beating until light and fluffy. Add eggs one at a time. Combine flour and baking powder.2. Gradually add to the butter mixture, beati迷你倉尖沙咀g well. Stir in vanilla and nuts. Cover and chill 1 hour. Drop dough by rounded tablespoon 2 inches apart onto ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes or until edges are golden brown. Cool 2 minutes, then remove to cooling rack. Cool completely.3. Beat or whisk softened cream cheese, powdered sugar and Irish Cream until smooth. Drizzle glaze over cookies.BRICKLE CARAMEL THUMBPRINTS-- Marty Ramsey1/2 cup sugar1 cup margarine, softened (butter can also be used)1 teaspoon vanilla1 egg2 1/4 cups flour1 teaspoon baking powder3/4 cup almond brickle baking chips1. In a large bowl, beat sugar, egg, margarine or butter and vanilla until fluffy. Add flour and baking powder. Beat until well blended.2. Mix dough and 3/4 cup almond brickle baking chips. Knead to blend. Refrigerate dough 30 minutes.3. Shape dough into 1-inch balls. Place them 2 inches apart on ungreased baking sheet. With thumb, make imprint in the center of the cookie.4. Bake at 350 degrees for 11 to 14 minutes or until lightly browned around edges. Immediately remove from cookie sheet. Cool completely.Caramel filling:20 caramels1/4 cup half and half milk1. In a small saucepan over medium heat, melt caramels in milk. Stir until smooth. Spoon 1/2 teaspoon into the center of each cookie.THREE KINGS SPICE COOKIES-- Hilary Kamplain3/4 cup butter2 teaspoons clementine or orange zest1 cup sugar1/4 cup unsulphured molasses2 tablespoons spiced dark rum1 egg2 teaspoons baking soda1/2 teaspoon salt1/2 teaspoon ground cloves1/2 teaspoon ground ginger1 teaspoon cinnamon1/4 teaspoon ground mace or grains of paradise2 cups plus 1 tablespoon flour(1/4 cup sugar for finishing cookies, edible gold glitter, or dragees for decorating)1. In medium saucepan, melt butter over medium heat and cook until the butter becomes golden brown and fragrant.2. Remove from heat and add orange zest and rum, stirring to combine. Set aside to cool slightly, and prepare dry ingredients.3. In medium bowl or gallon-sized zip-top bag, combine baking soda, salt, flour and spices. Set aside dry ingredients. To browned butter mixture, add sugar and molasses. Stir with wooden spoon to combine and cool, then mix in the egg.4. Pour dry ingredients into saucepan and gently stir until the flour mixture is completely incorporated. Transfer dough to a gallon-size zip-top bag or bowl, and chill at least 1 hour and up to 5 days.5. Preheat oven to 350 degrees. Roll chilled dough into 1-inch balls, and roll dough balls into sugar.6. Place on parchment-lined baking sheets an inch apart, sprinkle with edible glitter or dragees if using, and bake 8-10 minutes.CHOCOLATE DOUBLE CRUNCHERS-- Rose Ann BaconMakes about 2 dozen cookies1/2 cup butter, softened1/2 cup sugar1/2 cup packed brown sugar1 egg1/2 teaspoon vanilla extract1 cup all-purpose flour1/2 teaspoon baking soda1/4 teaspoon salt1 cup quick-cooking oats1 cup crushed cornflakes1/2 cup flaked coconutFilling:2 packages (3 ounces each) cream cheese, softened1 1/2 cups confectioners' sugar2 cups (12 ounces) semisweet chocolate chips, melted1. In a mixing bowl, cream butter and sugars. Add egg and vanilla; mix well.2. Combine flour, baking soda and salt; add to creamed mixture and mix well. Add oats, cornflakes and coconut. Shape into 1-inch balls and place 2 inches apart on greased baking sheets. Flatten with a glass dipped lightly in flour.3. Bake at 350 degrees for 8-10 minutes or until lightly browned. Remove to wire racks to cool.4. For filling, beat cream cheese and sugar until smooth. Add the chocolate; mix well. Spread about 1 tablespoon on half of the cookies and top each with another cookie. Store in the refrigerator.SUGAR COOKIES WITH THIN BUTTER ICING-- Beth Bovaird1 1/2 cups sifted powdered sugar1 cup butter1 egg1 teaspoon vanilla2 1/2 cups flour1 teaspoon baking soda1 teaspoon cream of tartar1. Mix sugar and softened butter. Add egg and vanilla. Mix thoroughly.2. Stir dry ingredients together and blend with above mixed ingredients. Refrigerate 2-3 hours.3. Roll out on floured board. Cut and sprinkle with granulated sugar. Bake at 375 degrees for 7-8 minutes.THIN BUTTER ICING2 tablespoons butter1 cup powdered sugar, packed1 1/2 tablespoons milk1/2 teaspoon vanilla1. Melt butter over hot water in a bowl.2. Add sugar and milk until smooth. Can use food coloring for various colored icing.LEMON CHEESE BALL COOKIES-- Dawn Palmer1/2 cup butter3 ounces cream cheese1/2 cup sugar1 tablespoon grated lemon rind1 cup flour1 teaspoon baking powder1/4 teaspoon salt1 3/4 cups coarsely crushed cornflakes1/2 teaspoon lemon extract1. Cream the butter and cream cheese. Beat in sugar.2. Add lemon rind and flavoring. Sift together dry ingredients.3. Stir into creamed mixture. Chill dough.4. Form into 1-inch balls and roll in crushed cornflakes.5. Make a dent in the center of each ball and put 1/4 teaspoon of jelly or a small pecan in the dent.6. Bake on a ungreased cookie sheet at 325 for 15 minutes or until the cookies are a delicate brown.CHOCOLATE PEPPERMINT BARS-- Jacque SandersMakes 24-30 barsLayer 12 ounces unsweetened chocolate1/2 cup butter2 eggs1 cup sugar1/2 cup flour1/2 cup chopped almonds (optional)1. Melt chocolate and butter. Cream eggs and sugar.2. Add flour and chocolate mixture. Mix well. Add almonds if using.3. Bake in 8-by-8-inch buttered pan at 350 degrees for 20 minutes, then turn oven off and leave pan in oven 5 more minutes. Cool.Layer 21 1/2 cups powdered sugar3 tablespoons butter2-3 tablespoons cream1 teaspoon peppermint extractRed or green food coloring, optional1. Cream sugar and butter. Blend in cream and peppermint and food coloring.2. Spread on cooled first layer. Refrigerate until chilled.Layer 33 ounces unsweetened chocolate3 tablespoons butter1. Melt chocolate and butter together. Cool till just warm.2. Pour over peppermint layer. Chill. Cut into small squares.BRENDA'S PEANUT BUTTER NO BAKE COOKIES-- Betty Rohde3/4 cup white syrup3/4 cup peanut butter1/4 stick butter3/4 cup sugar2 cups Rice Krispies2 cups corn flakesNuts and coconut, optional1. Melt all ingredients and pour over Rice Krispies and corn flakes.2. Add nuts and coconut if desired.3. Drop onto wax paper or shape into balls, and roll in coconut.Copyright: ___ (c)2013 Tulsa World (Tulsa, Okla.) Visit Tulsa World (Tulsa, Okla.) at .tulsaworld.com Distributed by MCT Information Services倉
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