WOMEN OF PRINCETON
the christmas cook book COOKIE EXCHANGE 2023
WELCOME TO THE MAGICAL WORLD OF CHRISTMAS COOKIES! IN THIS RECIPE BOOK, WE INVITE YOU TO EMBARK ON A DELICIOUS JOURNEY FILLED WITH THE SWEETEST TREATS AND THE WARMEST MEMORIES. AS WE APPROACH THE FESTIVE SEASON OF 2023, WE HAVE CURATED A COLLECTION OF DELIGHTFUL COOKIE RECIPES THAT WILL ADD A TOUCH OF JOY AND SPARKLE TO YOUR CHRISTMAS PARTIES. FROM CLASSIC FAVORITES TO INNOVATIVE CREATIONS, WE HAVE SOMETHING FOR EVERYONE. SO GRAB YOUR APRON, PREHEAT YOUR OVENS, AND GET READY TO CREATE MOUTHWATERING MASTERPIECES THAT WILL MAKE THIS HOLIDAY SEASON TRULY UNFORGETTABLE. LET’S DIVE INTO THE WORLD OF CHRISTMAS COOKIES AND SPREAD THE LOVE, ONE BITE AT A TIME!
Holiday Delights Nancy Tester Notes: Change your colored sugar to match the holiday or event.
Ingredients 3 cups flour 1 tsp. cream of tartar 1/2 tsp. baking soda 1 cup sugar 1 1/4 cup butter
2 eggs 1/2 tsp. salt 3 tbsp. milk I tsp. vanilla
Directions Mix together flour, cream of tartar, baking soda, and salt. Set aside. Beat butter and add the sugar. Beat until fluffy. Beat in eggs, and milk, and add vanilla till well blended. Add dry ingredients until mixed. Drop by teaspoon on an ungreased cookie sheet. Bake at 375 degrees for 9 11 minutes or until the edges are golden.
Frosting In a small bowl mix 1/3 cup butter till fluffy. Gradually add 2 cups powdered sugar - beat well. Slowly add a cup of milk and add a 1/2 teaspoon of vanilla. Beat in another 2 1/2 cups powdered sugar. Frost when cooled and sprinkle with colored sugar.
Festive Fudge Blossoms Noreen Hodge Notes: An easy recipe for US non-bakers
Ingredients 1/4 cup melted butter 1 box chocolate cake 1 egg nuts chocolate kisses
Directions Preheat oven to 350 degrees. Mix cake mix, egg, 2 tbsp water and butter. Shape into 1/2-inch balls and add nuts. Place 2" apart on cookie sheet. Bake for 12 minutes. Place kiss and bake for 1 minute. Let cool on baking sheet.
Puppy Chow Cookies Lisa Bandaly Notes: Makes about 3 dozens
Ingredients 1/2 Cup Butter (room temp) 1 Cup Creamy Peanut Butter 1 /2 Cup Sugar 1 /2 Cup Brown Sugar 1 Egg
1 tsp Vanilla 1 tsp. Salt I tsp. Baking Soda 1 1/4 Cup Flour 2 cups Powdered Sugar
Coating 1 1/2 Cup Semi-Sweet Chocolate Chips 1/3 Cup Creamy Peanut Butter 2 Cups Powdered Sugar
Directions Mix soft butter and peanut butter until smooth. Add both sugars to the mix. Add egg, vanilla, baking soda, and salt. Mix well. Turn the mixer to low and add flour. Add to cookie sheet and bake at 350 degrees for 8-9 minutes. For the coating, microwave chocolate chips, and peanut butter for one minute, Put powdered sugar in a bowl. Dip the cookie in the chocolate (you don’t need a lot) then right into the powdered sugar.
Elm City Bell Cookies Maybeth Souderberg Bouchard
Ingredients 2 Cups Flour I tsp. Baking Soda1 Egg 6 tbsp. Butter 1/3 Cup Shortening
1 Egg 1 tbsp Milk I tsp. Vanilla
Directions Preheat oven to 350 degrees. Sift flour, baking soda, and salt. Beat butter and shortening for 30 seconds. Add sugar and beat until fluffy. Add dry ingredients to the beaten mixture until blended. Cover and chill for at least 3 hours. Working with half the dough on a lightly floured surface roll 1/8 inch thickness. Cut into bell shapes, place on ungreased cookie sheet. Bake for 8 minutes or until done. Cool on wire rack.
My beloved mom, Elaine Soderberg, founded and directed the “Elm City Hand Bell Choir” FUMC Commissioned a piece in her honor celebrating their 50th Anniversary in 2024.
Elm City Bell Fosting Maybeth Souderberg Bouchard
Ingredients for Icing 1 Cup powdered Sugar 3/4 tsp. vanilla milk or cream food coloring if desired
1 egg 1 tbsp milk I tsp. vanilla
Directions Let your imagination run wild! Add melted chocolate, crushed peppermint, coconut or sprinkles!
D E C O R O P T I O N S D I P I N C H O C O L A T E
DIP IN CHOCOLATE
Triple Chocolate Peppermint Cookies Deb Russell Ingredients 1 cup of butter softened 1 cup of packed brown sugar 1/2 cup of sugar 2 large eggs-room temperature 2 tsp vanilla extract 21/2 cup of all-purpose flour 3/4 cup of baking cocoa 1 tsp salt ; 1 tsp baking soda 1 tsp salt ; 1 tsp baking soda 1 cup semi-sweet choc-chips 1/2 cup-60% cocoa bittersweet choc-baking chips
White choc. Frosting: 1/2 cup white baking chips 4 oz cream cheese 3 cup of confectioners sugar 2-3 tbsp; 2% milk 1/3-1/2 cup crushed peppermint candies
Triple Chocolate Peppermint Cookies Deb Russell Directions Preheat oven to 375 degrees. Cream together butter and sugars until — fluffy -5-7 min. Beat in eggs and vanilla. In a separate bowl whisk flour, cocoa, salt and soda. Beat into cream mixture. Stir in semisweet & bittersweet choc. chips. Drop by tbsp. 2" apart. on ungreased baking sheet. Bake 8-10 minutes. Cool completely.
Frosting Melt white choc. baking chips in microwave. Beat cream cheese and confectioners sugar in another bowl. Add enough milk to desired consistency. Frost cookies and sprinkle with crushed peppermint candy.
Buzz Balls Sue Baseley - Easy Festive Boozy Bites Ingredients 3 cups nilla wafers 1 cup confectioner sugar 2 tbsp cocoa powder 2 tbsp karo syrup 1/3 cup rum
Directions Pulse vanilla wafers until finely ground. Add confectioners sugar, cocoa powder, and karo syrup. Pulse again. Stir in rum and mix till forms a cohesive mass. Set aside. Pour some confectioner sugar into a rimmed sheet pan. Scoop teaspoon-sized balls and form in your hand. Roll balls in confectioners sugar in a pan. Store in an airtight container. These freeze well.
Sugar Cookies Linda Judge Notes: Frosting in medium bowl. Cream the cream cheese and butter till creamy. Mix the rest and store in the refrigerator till use.
Ingredients 1 cup softened butter 1/2 cup powdered sugar 1/2 cup sugar 1 egg
1/2 tsp vanilla 2 1/4 flour 1/2 tsp cream of tartar 1/2 tsp baking soda
Frosting 16 ounces cream cheese softened. 1/2 cup of butter, 2 cups powdered sugar and one teaspoon vanilla extract. Blend and set aside.
Directions Heat over 375 degrees. Combine butter, powdered sugar, and sugar in a large bowl. Beat at medium speed scraping bowl often until creamy. Add egg and vanilla and continue beating till well mixed reduce to low and add flour, cream of tartar, and baking soda. Beat until dough forms a ball. shape into 1 inch and place 2" apart on the cookie sheet. Flatten with a glass dipped in sugar. Bake 7-9 minutes or until browned.
White Chip Pecan Cookies Chris Isaacson Ingredients 3 cups flour 1 cup brown sugar packed 1/2 teaspoon baking soda 1 1/2 cup sugar 1 cup butter
2 eggs room temperature 1 teaspoon salt 2 cups Ghiradelli white chips (11 oz bag) I1/2 cups pecan chopped
Directions Preheat oven to 350 degrees. Cream the butter and sugars until fluffy. Add vanilla and eggs one at a time, and beat well. Blend in the flour, baking soda, and salt. Stir in the white chips and pecans. Drop a teaspoon full of the batter on an ungreased cookie sheets. Bake for 10 - 12 minutes
Sugar Cookies Nancy Rapp Ingredients 4 cups flour 1 tsp. cream of tartar 1 tsp. baking soda 1 tsp salt 1 cup butter
1 cup salad oil 1 cup granulated sugar I cup powdered sugar Cream together add 2 eggs 1 1/2 tsp vanilla
Directions Combine first 4 ingredients and cream all 4 ingredients well. Add eggs and vanilla to the creamed mixture. Add in the dry ingredients. Chill for at least a 1/2 hour. Drop some scoop of dough on the baking sheet. Flatten each cookie with the flat bottom of a glass after 1st pressing glass in the dough and then dipping glass into a small bowl of sugar. Sprinkle cookies with colored sugar. Bake at 350 degree for 10 - 12 minutes until lightly browned.
Peanut Blossoms Julie Church Notes: I usually double or triple the recipe.
Ingredients 13/4 cup flour 1 tsp. baking soda 1/2 tsp salt 1/2 cup white sugar 1/2 cup brown sugar 1/2 cup shortening
1 egg 1/2 cup peanut butter 2 tbsp milk I tsp vanilla 24 kisses
Directions Combine all ingredients except candy in a large bowl. Mix at low speed until dough forms. Roll into balls and roll in white or colored sugar. Bake at 375 degrees for 10–12 minutes. When cookies are removed from the oven, immediately top each with a candy kiss.
Peppermint Bark Mark and Ann Wersbrod Notes: Easy and Delicious
Ingredients 8oz (11/2 cups) candy canes crushed 1/8 tsp peppermint oil 8 oz (3/4 cup) white chocolate melted 8 oz (3/4) white chocolate melted
Directions Line a 10 by 15 inches sheet pan of parchment paper. Mix the mint oil into the dark chocolate. Pour white chocolate over parchment paper and spread out with a palette knife. When the white chocolate has set, pour the dark chocolate over in an even layer. Do this as soon as the white has set. Sprinkle the crushed candy canes on top before the dark chocolate canes on top before the dark chocolate sets. Set at room temperature for at least one hour and then break into pieces. Store in a closed container away from humidity
Peppermint Ice Cream Pie Deb and Gary Polson Ingredients 2 packets graham crackers 3/4 cup brown sugar 11/2 sticks melted butter 1 cup sugar 1 1/4 cup butter
Directions Combine all ingredients and put in pie pan. Bake 8 minutes at 350 degrees. Slightly melt 1/2 gallon peppermint ice cream. Pour into cooled pie shell and freeze.
Hot Fudge Sauce Ingredients 1 can carnation milk 1 packet 4oz unsweetened choc 3 cups sugar 1 stick butter 1 teaspoon vanilla Crushed peppermint candy canes Shaved choc or choc sprinkles.
Directions Melt Butter and choc on stovetop. Add sugar, milk or vanilla mix. Stir constantly slight bubbles on outter pan for 6 mins. Cut pie top or drizzle hot fiddle top with whipped cream, crushed peppermint or choc
Snowball Cookies Y Easy Yields
24 Servings
Ingredients 1 cup pecan or walnut 1 cup unbleached flour 1/4 tsp salt
4 unsalted butter (1 stick) 3/4 tsp 3/4 cup powdered sugar
Directions Preheat the oven at 325 degrees. ...2 large baking sheets with parchment paper. Put nuts in the bowl of a food processor, and process until finely ground, 10 to 15 seconds Transfer to a large bowl and stick in flour and salt. Beat butter and sugar until light and fluffy, 3 -6 minutes. Beat in the Vanilla, then reduce the speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Oil the dough into balls (about 24 balls) Slightly melt 1/2 gallon peppermint ice cream. Place the balls about 11/2 inches apart on prepared baking sheets. Cool cookies on baking sheet for 20 minutes. Roll cookies in confectioners sugar before serving.
BUCKEYES Becky Hall Note: Use large bowl- Microwave - Mix by hand
Ingredients 2C oz 18oz crunchy peanut butter 2 sticks butter / margarine 3C rice Krispies
1 box or 33/4 C powdered sugar 2- 4, 4 oz Hershey Bars 12 oz semi=sweet chocolate chips 1/2 Bar Paraffin
Directions In a large bowl, melt peanut butter and butter. Add 1/2 of powdered sugar and stir well. Add Rice Krispies stir add remainder of powdered sugar, chill, roll into 1 inch balls. Chill again. In medium bowl, melt Hershey Bars and chocolate chips and Parafin. NOTE - Melt Parafin first then add chocolate Dip peanut butter balls 3/4 into chocolate and put on cookie sheet lined with waxed paper and chill. Store in a airtight container in the refrigerator
Chocolate Krinkle Linda Pollock Ingredients 21/4 Cup flour 21/2 tsp baking powder 1/2 tsp kosher salt 1 cup unsweetened cocoa powder 1 1/4 cup sugar
1/2 cup brown sugar 1/2 cup canola oil 4 large eggs 1 tsp vanilla extract 2/3 cup powdered sugar
Directions 350c oven. Cover a baking sheet with parchment paper. In a small bowl combine flour, baking powder and salt. In a medium bowl, combine cocoa, sugar, brown sugar, and canola oil. Beat in eggs one at a time. Stir in vanilla, slowly stir the flour mixture into the chocolate mixture. Once combined, cover the bowl with plastic wrap and refrigerate for 30-45 mins. Using a cooke scoop, roll 11/4 inch cookie balls. Roll each ball in powdered sugar and place 2-21/2 inches apart on cookie sheet. Bake 10-11 mins cool on sheet for 2 mins before moving to cooling rack.
Butter Pecan Cookies Deb McDonald Ingredients 21/2 cup flour 16 pecans halves 1T cornstarch 1 cup dark brown sugar 3/4T salt 1T vanilla extract 1/2T Cinnamon 2 large eggs + 1 egg yolk at room temperature 3T unsalted butter 11/4 pecans halves, finely chopped 1T baking soda 2 sticks butter, melted until brown
Directions For the buttered pecan: Melt butter in a large skillet over a medium heat. Add chopped pecans and cook 4–5 mins. For the cookies: Combine flour, cornstarch, salt, cinnamon, baking soda and set aside. In a small saucepan, melt butter. Butter will become foamy and develop rich amber color. Remove from heat and pour into a large bowl. Add sugar and whisk. Add vanilla, beat in eggs. Fold in flour and halved pecans. Cover and refrigerate for 4 hours. Preheat oven to 375 degree and cook for 10–11 mins. Roll cookie dough into balls and press pecan half on top.