The Season for Baking

I always look forward to the wonderful foods that are around during the holiday season. A coupe of years ago I started something new where I bake cookies and give them out to my family. I know that is not new to some people who have always done this, but I discovered I really enjoy it.

I make Chocolate Chip, Chocolate Chip with Walnuts, Peanut Butter Thumbprint's and last year I discovered Mint cookies.

Today I made batches of all of these.

The following are the directions I follow to make my cookies.

Chocolate Chip and also Chocolate Chip Walnut

Ingredients:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) semi-sweet (or milk chocolate) chips
1 cup chopped nuts (walnuts, pecan or almond. this is optional)

Directions:

PREHEAT oven to 375° F.

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 un-greased 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.

You can also follow the same directions and add in a 1/4 cup of cocoa to make Chocolate Chocolate Chip cookies.

Andes Mint cookies (also known as Creme DE Menthe)

Ingredients:

1 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup butter or margarine
2 large eggs
1 teaspoon vanilla extract
2 tablespoons water
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces Andes mints
Pecan halves (optional)

Directions:

Preheat oven to 375 degrees. In a large bowl, cream sugars and butter or margarine. Add eggs and water. Beat well. Mix flour, baking soda and salt well. Add gradually to egg mixture. Chill dough overnight (it is important that the dough be well chilled). Wrap each mint completely in cookie dough. Place 2" apart on lightly greased cookie sheets and put a nut half on top of each cookie. Bake 7-9 minutes until golden brown. Allow to cool thoroughly on wire racks.

Peanut Butter (Thumbprint) Cookies

Ingredients:

1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter, room temperature
1/2 cup peanut butter
1 egg
1 1/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Directions:

Cream the butter for 2 minutes. Add the sugars, cream for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients - flour, baking soda, baking powder and salt. Stir into the sugar butter mixture.

Wrap dough in plastic and refrigerate at least 3 hours.

Preheat oven to 375°F. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on un-greased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.

If you wish to make Thumbprint cookies, instead of flattening and using the fork to make a crisscross pattern you will take you thumb and push down into the center of the cookie. When you remove them from the oven place a Hershey Kiss in the center.

Now, I will admit that this year I will be cheating when I make the these. I will be buying the Betty Crocker Peanut Butter mix from the baking isle.

All of these are usually very well received. There are different kinds of cookies out there is you re more adventurous, i just make the kind that my family and I like to eat.