Tuesday December 17, 2013
It’s National Cookie Baking Day today! If you haven’t started your holiday baking, tonight might be the perfect night to start prepping dough and gathering ideas for creating festive holiday cookie platters to share! We’ve asked our team at Charter Homes & Neighborhoods to share some of their favorite recipes, maybe you’ll find inspiration for a new cookie from our favorites!
Here a few standout recipes from our team members here at Charter to help make your holidays that much sweeter!
The Secret Auchey Family Cookie Recipe!
21 1/3 tbsp butter at room temperature
1 1/2 cups granulated sugar
2 teaspoons baking powder
1/2 tsp salt (I never actually put this much, I just shake some into the batter)
2 tbsp milk
2 tsp vanilla
4 cups all purpose flour
Beat butter with an electric mixer in a large mixing bowl. It should be pretty creamy. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl as needed. Beat in egg, milk and vanilla until combined. Beat in the flour slowly (it will get really thick). Cover & chill for 2 hours before using.
Lightly flour your tabletop and scoop out portions of dough. Roll out with a rolling pin (you made need to sprinkle more flour on top to keep it from sticking – I roll mine so it is still a little thick so the cookies are soft instead of crunchy). Cut out with cookie cutters and place on a nonstick baking sheet (I don’t use any non-stick spray because my trays are nonstick). Bake at 350 for about 7 minutes (until the edges start to look cooked, not brown!). The middles may not look fully done. Remove from oven and let the cookies sit on the tray for a few more minutes. Remove from tray and set on waxed paper to cool.
Icing with Glaze: (make 4x of this for cookies above) You can separate it into cups/bowls and use food coloring to make different colors/designs. The icing should be runny enough to spread easily using a spoon but not so runny it drips off the sides. Use milk to thin, powdered sugar to thicken:
1 cup sifted powdered sugar
1/4 tsp vanilla (or a bit more)
1 tbsp milk
Let cookies sit until icing sets.
Inside-Out Chocolate Chip Cookies
1 cup sugar
3/4 cup packed brown sugar
3/4 cup butter or margarine, softened
1/2 cup shortening
1 tsp vanilla
2 1/2 cups all-purpose flour
1/2 cup baking cocoa
1 tsp baking soda
1/4 tsp salt
1 1/2 cups white chocolate baking chips
1 cup chopped nuts
Heat oven to 350 degrees.
Mix sugars, butter, shortening, vanilla and eggs in large bowl. Stir in flour, cocoa, baking soda and salt. Stir in white baking chips and nuts.
Drop dough by rounded tablespoons 2 inches apart on ungreased cookie sheet.
Bake 10-12 minutes or until set. Cool slightly, remove from cookie sheet. Cool on wire rack.
Makes about 4 1/2 dozen cookies.
Nana’s Soft Molasses Cookies
1 1/4 cups sugar
2 1/4 cups molasses
2 1/4 cups shortening
1 1/8 cups buttermilk
3 1/3 teaspoons baking soda
2 1/4 teaspoons salt
4 teaspoons ginger
2 teaspoons cinnamon
6 cups flour
Heat oven to 350 degrees.
Heat molasses, melt shortening in it, cool and add sugar. Mix again. Add buttermilk and then the flour which has been sifted with the dry ingredients. Let stand in refrigerator overnight. Roll about 1/3 inch thick. Sprinkle with sugar before cutting.
Baking cookies may be a daunting task if you don’t have a kitchen that accommodates with large kitchen islands, double ovens, and plenty of cabinet and counter space. We create the kitchens in our homes with times like these in mind, not only for baking, but for gathering and sharing with others in your home. Discover our flexible floorplans offering well designed kitchens, in our Great American Neighborhoods® here!
Above all, we wish all of you a joyous and safe (and delicious!) holiday season.