PACSW’S 2020 Chrismukkahwanzali - PowerPoint Presentation

1. PACSW’S 2020 Chrismukkahwanzalisticesadasese Cookie CollectionWhether you celebrate Chinese New Year, Christmas, Diwali, Hanukkah, Kwanzaa, Las Posadas, Winter Solstice or other, we can all celebrate with cookies!

2. Blaze Farrar’s (BRC) Pecan Pie Sandwich Cookies Adapted from Genevieve Ko NY Time CookingServings: 20 to 24 cookies Time: 1 1/2 hours, plus chilling and cooling Ingredients for the cookies:1 cups pecan halves, toasted2 cups all-purpose flour, plus more for rolling the dough1 cups unsalted butter (2 sticks), at room temperature⅓ cup packed confectioners’ sugar⅓ cup packed light brown sugar½ teaspoon fine sea salt1 large egg yolk1 teaspoon vanilla extractIngredients for the filling:½ cup unsalted butter (1 stick)1 cup packed light brown sugar⅓ cup agave syrup½ teaspoon fine sea salt1 tablespoon bourbon or 1 teaspoon vanilla extract1 ¾ cup pecan halves, toasted and finely choppedPreparation:Step 1Make the cookies: Combine the pecans and 1/2 cup/65 grams flour in a food processor or blender and pulse until the pecans are coarsely ground with pebbly bits remaining.Step 2Using a stand mixer fitted with the paddle attachment, beat the butter, both sugars and salt on low speed until creamy and smooth. Scrape the bowl and add the egg yolk and vanilla. Beat on medium-low speed until fully incorporated. Scrape the bowl and add the pecan mixture and remaining 1 1/2 cups/190 grams flour. Beat on low speed until thedough comes together. Press into four 1/2-inch-thick squares and wrap each in plastic wrap. Refrigerate until firm, at least 3 hours and up to 2 days.Step 3When you’re ready to bake, heat oven to 350 degrees. Place 1 dough square on a generously floured surface and sprinkle with more flour. With a floured rolling pin, roll to a scant 1/4-inch thickness, moving and flouring the dough as needed to prevent sticking. Using a floured 2 1/2-inch round cutter, cut out rounds as close together as possible and transfer to a parchment-lined cookie sheet, using a thin spatula if necessary, spacing them 1/2 inch apart.Step 4Gather the scraps, roll and cut again. If desired, cut out a 1-inch circle from half of the cookies using a cookie cutter or the wide end of a pastry tip. If your dough becomes too soft to cut after rolling, pop it in the freezer until firm again.Step 5Bake until golden brown, about 15 minutes. Repeat with the remaining dough. Cool the cookies completely on the sheets on wire racks.Step 6Make the filling: Combine the butter, brown sugar, corn syrup and salt in a small saucepan and clip a candy thermometer to the side of the pot if you have one. Bring to a boil over medium-high heat, stirring occasionally to melt the butter. Continue boiling, stirring occasionally, until dark brown and thickened to the consistency of caramel sauce, 2 to 4 minutes. The candy thermometer should register 230 degrees. Remove from the heat and carefully add the bourbon. Stir until incorporated, then stir in the pecans until evenly coated.Step 7Flip over half of the cookies. Carefully scoop a tablespoon of the hot filling and scrape it onto a cookie with another spoon. Spread it in an even layer with the spoon and very gently press another cookie on top to sandwich. Flip the sandwich over so the filling can set evenly. Repeat with the remaining cookies and filling. Cool completely.

3. Gale Sheean-Remotto’s (SPMO) HaystacksServings: About 4 dozenIngredients12 oz semi-sweet chocolate chips12 oz butterscotch chips2 cups cocktail peanuts2 cups+ chowmein noodlesPreparation Prepare baking sheet with wax or parchment paperClear space in freezer to lay cookie sheet to setMix chocolate and butterscotch chips is a double broiler or large pot and melt chips until smoothRemove from heat and add peanuts and chowmein noodles stir until well-mixedImmediately scope by spoonful on prepared cookie sheet (you don’t want mixture to re-solidify)Place in freezer for 15-20 minutes to set

4. Kari Stewart’s (GUEA) Coconut Macaroons Adapted from Ina GartenServings: 20-22 cookiesIngredients 14 ounces sweetened shredded coconut 14 ounces sweetened condensed milk 1 teaspoon pure vanilla extract 2 extra-large egg whites, at room temperature 1/4 teaspoon kosher salt PreparationPreheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or two teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve. For fun- dip halfway in melted chocolate

5. Kristine Luken’s (ER&C) Almond CookiesPrep Time 15 min. Cook Time 9 min. Total Time 24 min. Servings: 36 cookiesCookies 3/4 c. silvered almonds ground1 c. butter softened3/4 c. powdered sugar1 tsp vanilla extract2 1/4 c all-purpose flour1/4 tsp salt8 oz jar maraschino cherries halved, 1 Tsp juice reservedRed Decorating SugarFrosting2 c. powdered sugar1 Tbsp maraschino cherry juice1 tsp almond extract2-3 Tbsp milkInstructionsPreheat oven to 375 degrees.In a large bowl mix together butter, powdered sugar and vanilla until blended.In a separate bowl combine flour, salt and almonds. Blend dry into butter mixture.To form a cookie take a tablespoon of dough, make a pit in the middle and place a half of a cherry in pit then fold dough over the cherry to form a ball of cookie dough. Place on parchment paper lined baking sheet. Flatten cookie dough slightly.Bake at 375 degrees for 8-9 minutes or until edges are just starting to turn golden brown. Remove from oven and cool.In a small bowl mix together powdered sugar, cherry juice and almond extract for frosting. Add enough milk to make it dipping consistency. Dip tops of cookies in icing, flip over and place on wire rack. Sprinkle with red sugar.

6. Marisa Strong’s (CDL) Mexican Wedding CookiesIngredients1 C Butter1/2 C Confectioner's Sugar1 T Vanilla 2 1/4 C Flour1/4 T Salt1/4 C finely chopped pecans (optional) PreparationBlends first 3 ingredients together.  Add flour salt and nut.  Roll and place on ungreased cookie sheet.  Bake at 400 degrees.  10-12 minutes until set, not brown.  While warm, roll in confectioners' sugar.  Roll again when cool.  

7. Trish Dolan’s (Capital Programs) Jeanne's Chocolate Kiss CookiesServings- ~4 ½ dozen cookiesIngredients1 1/4 cups butter 2 cups white sugar 2 egg 2 teaspoons vanilla extract 2 1/2 cups all-purpose flour 3/4 cup unsweetened cocoa powder 1 teaspoon baking soda1/2 teaspoon salt 54 milk chocolate candy kisses, unwrapped 1/3 cup granulated sugar for decoration PreparationPreheat oven to 350 degrees F (175 degrees C).In large bowl mix butter and sugar till fluffy, add eggs and vanilla mix well. Sift together flour, cocoa, baking soda, and salt, and add to creamed mixture.Roll dough into balls about 1 inch in diameter then roll in white sugar. Place balls on ungreased cookie sheet and bake for 8 to 10 minutes. Place unwrapped chocolate kiss in the center of each cookie while still hot. Let cool and enjoy!

8. Vivian Goodbeer’s (IRAP) Traditional Toll House Chocolate Chip CookiesIngredients2 ¼ cups all-purpose flour1 teaspoon baking soda1 teaspoon salt1 cup (2 sticks) butter, softened¾ cup granulated sugar¾ cup packed brown sugar1 teaspoon vanilla extract2 large eggs2 cups (12-ounce package Nestle Toll House Semi-Sweet Chocolate Morsels (I add about ½ cup more for rich chocolate flavor)1 cup chopped nuts (I add 2 cups because I Love nuts!)PreparationPreheat oven to 375 degrees.Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

9. Yvonne Tevis’ (ITS IO) Peanut Butter Cookies Ingredients2 eggs beaten1 cup packed brown sugar1 cup sugar2 cups peanut butter (smooth, not nutty), pour off the oil2 tsp baking soda2 T vanilla2 - 3 T gluten-free flour PreparationMix ingredientsScoop into round ballsPut balls on baking sheet covered in parchment paper, 12 to a sheetBake at 350 for 10 minutesLet cool, then slide them off the paper and reuse paper for the next batch

10. Amy Vrizuela’s (BRC) Holiday CookiesGo to the supermarketApproach the refrigerated sectionGrab as many packages of prepared cookie dough as you will needMake sure to purchase the cookie doughTake the dough homeFollow the instructions on the packageSecret Cookie Recipe