We haven’t done the annual cookie bake – where a few of us get together and bake our favorite cookies and swap them for our gift trays – since pre-pandemic. We had good intentions this year, but we couldn’t get the timing right. But I thought I’d still share all the recipes.
Sunday is my annual cookie baking day with friends. Most of goodies are going into gift boxes, but I’ll hold enough back for my annual Christmas Eve dinner. This is the usual round-up.
I’m falling behind this week. I meant to post some holiday treat recipes over the weekend, but didn’t get around to it. Now the house needs to be cleaned, the carpets shampooed and the recipes for Christmas Eve started.
But I did want to post some holiday gift recipe ideas. It’s fun if you add the recipe to the package of sweets (that’s how I got several new recipes, including these peanut butter cookies)
Sunday is my annual cookie baking day with friends. Most of the goodies are going into gift boxes, but I’ll hold enough back for my annual Christmas Eve dinner. This is the usual round-up.
With the dinner menu being fairly simple, I’ve spent the week baking desserts. I started with Spritz Cookies. I used this recipe, and then I divided the dough in half. I added 1/4 cup fresh lemon juice, about a 1/4 cup extra flour (a little at a time until it was workable dough again) and 2 tsp of lemon zest. I dusted those with powder sugar when done. The other batch was just the yummy butter half of the dough.
Next up, this cake. I had leftover Cranberry-Apple Saucefrom Thanksgiving, which I froze with this recipe in mind. It made for a very tasty fruit bottom. Here’s the original recipe:
Cranberry Upside Down Cake
½ cup butter
1 cup sugar
2 cups cranberries, chopped*
½ cup walnuts, finely chopped
1 tsp vanilla
1 tsp orange zest (rind)
1 ¼ cups flour
1 tbsp baking powder
¼ tsp salt
½ cup milk
½ cup powdered sugar
1-1/2 tbsp orange juice (more as needed)
2 tsp butter, softened
8×8 glass baking dish & mixing bowl
Preheat oven to 350°
Melt 3 tbsp of butter and pour into baking dish, spread to cover bottom and up the sides. Add ½ cup sugar, mix with butter on bottom of pan. Add cranberries & walnuts, spread over bottom of pan. Cream remaining butter & sugar, add vanilla, egg, orange zest, mix well. Add flour, baking powder & milk, mix until well blended, don’t over mix. Pour batter over cranberry mixture. Bake for 1 hour, or until golden brown and center bounces back at the touch. Invert on plate. Let cool.
Topping: Mix together butter, orange juice & powdered sugar, pour over cake and serve.
* if you don’t have a food processor, you can leave cranberries whole.
I’m not done yet. I’ll be baking more later this week, so stay tuned….
UPDATED: I changed up a few ingredients when I made the second batch. Changes are in blue. The second batch I also threw some whole peanuts in and omitted the chocolate chips.
Peanut Butter Cookies
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tsp vanilla
1 cup peanut butter
Cream ingredients together and drop by spoonful onto a baking sheet. Dip a fork in sugar and press down dough. Bake at 300 degree F for 10-13 minutes. Remove from the oven and let cool ON the baking sheet.
I added chocolate chips to a few after I flattened them on the baking sheet. They were good, but it did make the cookie more fragile and they broke apart as I transferred them to the plate.