New cookie swap recipes: Cranberry Pistachio & Nut ball cookies
Posted December 18, 2015
The annual Smart Shopper Cookie Swap, Coupon Swap and Food Drive was tons of fun this year!
Here are even more of the recipes from the swap. These are two of my favorites!
Thanks to those who attended and all the goodies you brought. I am already looking forward to the 2016 swap!
These are the recipes I have received so far. If you have sent your recipe, but you don't see it here, please send it again via e-mail to firstname.lastname@example.org.
Recipes from JDouglas (added 12/18/15):
JDouglas' Mom's Nut Ball Cookies
2 sticks softened butter (8 oz total)
1/2 cup 10X confectioners (powdered) sugar - plus extra for coating later
2 teaspoons vanilla extract
1/2 teaspoon kosher or sea salt only (not iodized)
2 cups AP flour
8 ounces (about 2 cups) finely chopped walnuts (toast walnuts first in oven, then cool, then chop)
In a stand mixer, beat together butter,1/2 cup sugar, and vanilla until very fluffy. Add remaining ingredients and mix on low just until combined.
Preheat oven to 350 degrees and put oven rack in center of oven. Line cookie sheets with parchment paper. Using a small cookie scoop, scoop out about a teaspoon or so of dough for each cookie, rolling it in your hands to form a ball. Bake 15 - 25 minutes at 350 degrees. Your cookies should be very fragrant and just starting to turn a pale golden color. Remove from oven, let cool about 15 minutes.
In a one-gallon ziploc-type bag, put in about 1-1/2 cups or so of 10X sugar. Add cookies to bag, seal, and very gently turn bag over several times to coat cookies in sugar. You may need more than one bag -- don't overcrowd the cookies. You may also need to add more sugar. They should look like snowballs.
I usually double this recipe, but you can only fit one batch at a time in a 5 quart stand mixer bowl.
You can see a photo of the cookies above.
JDouglas' Cranberry-Orange-Pistachio Icebox Cookies
Adapted and modified from Martha Stewart.com.
3 cups AP flour
1 scant teaspoon baking powder (non-aluminum)
2 sticks softened butter (8 oz. total)
1 cup granulated sugar
1 large egg
1/2 teaspoon kosher salt (not iodized salt)
Grated zest of four oranges (scrub well first)
2 or 3 heaping tablespoons frozen orange juice concentrate, melted in microwave for a few seconds
About 1 cup or more (to taste) dried cranberries (I used original flavor Craisins)
Coarsely chopped pistachios (the nut meat from 8 ounces of in-the-shell pistachios)
White Sparkling Sugar to coat dough logs and to sprinkle on top of cookies before baking
In stand mixer, beat together butter and sugar until very fluffy, at least five minutes. Beat in egg, oranges zest, and OJ concentrate until combined.
In a separate bowl, stir together flour, baking powder, and salt. Add to butter mixture and combine on low speed just till flour is incorporated. Add in pistachios and dried cranberries.
Form dough into logs about 1 1/2 inch in diameter and wrap in plastic wrap. Refrigerate until firm enough to slice cleanly -- at least two hours.
When ready to bake, preheat oven to 350 degrees and put oven rack in center of oven. Line cookie sheets with parchment paper. Roll dough logs in sparkling sugar. Slice about 1/8 inch thick and place on parchment lined cookie sheet. Sprinkle the top of each cookie with a little more sugar. Bake about 10-14 minutes. The bottom of the cookies will brown lightly, but you don't want the tops to brown much. Cool and enjoy!
You can see a photo of the cookies above.
Recipes from TwinRedHeads (added 12/12/15):
To see the recipe for the Chewy White Chocolate Chip gingerbread cookies, see AllRecipes.com.
For the Cinnamon Cookies recipes, head to Food.com.com.
Recipe from Baseball2Hockey:
German Shortbread ( called Spritzgebaeck)
4 sticks butter or margarine ( room temperature)
3/4 cup powdered sugar
splash of vanilla
2 egg whites
3 cups flour
Beat butter and sugar until creamy. Add vanilla and one egg white at a
time and beat more until creamy and light in color. Add flour and
incorporate well. Put in pastry bag with a star tip attached and spritz
on a cookie sheet lined with a non-stick liner and bake at 350 degrees
for about 10-12 minutes or until it slightly turns color.
Slight variation if you like chocolate ones:
Add 2 tbsp unsweetened cocoa and 1/4 cup more powdered sugar when
creaming the butter.
Recipe from Ascherer:
To see the recipe for the Peppermint Bark Chocolate Cookies, head to SimplyRecipes.com.
Recipes from Dr. D:
5 c. all-purpose flour
2 Tblsp. baking powder
3 ¾ c. sugar
2 ½ tsp. salt (or less)
3 ½ tsp. cinnamon
3 ½ Tblsp. grated orange rind
1 ½ c. + 2 Tblsp. shortening
3 lg. eggs, beaten
3 c. cranberries (1 pkg.)
chopped 2 ½ c. pecans, chopped
Mix dry ingredients, then cut in shortening. Add eggs, then cranberries and pecans. Form the dough into
balls the size of a walnut or slightly smaller. Roll in sugar. Do not flatten the balls. Bake at 375 degrees
F. for about 12 minutes. This recipe makes about 4 batches and can be reduced as you want. The dough is
messy to handle; expect to stop to wash your hands frequently.
4 oz. unsweetened chocolate
2 c. all purpose flour
1/4 c. butter
2 tsp. baking powder
2 c. sugar
1/2 tsp. salt
1/2 c. chopped walnuts
confectioner's (powdered) sugar
In a large saucepan, melt chocolate and butter over low heat, stirring constantly. Remove from heat. Cool
slightly. Stir in remaining ingredients, except confectioners' sugar. Blend well. Chill at least 30 minutes.
Shape into balls using a rounded teaspoon for each. Roll in confectioners' sugar. Place on greased cookie
sheets. Bake at 300 degrees F. for 18 to 20 minutes. Cool. Makes 48 to 54 cookies.