Grab some pantry staples and a cold glass of milk — it's cookie season.
Fill your kitchen with sweet smells this holiday season by baking one of our staff's favorite cookie recipes. These sugary treats have been tested and approved by hungry coworkers at The Eagle's annual cookie swap. Bake a few dozen to share, or keep them all for yourself. Just be sure to save a few for any guests you may have sneaking down your chimney on Christmas Eve.
Courtesy of Jennifer Huberdeau
This recipe can be made entirely in a food processor, or with a stand mixer and paddle.
1 cup cold sweet butter, cut into pieces
2/3 cup granulated sugar
2 1/4 cup flour
2 egg yolks
1 tsp vanilla
Preheat oven to 350 degrees. In a small bowl, whisk egg yolks and vanilla together, set aside.
Combine flour and granulated sugar in a mixer with the paddle attachment or in a food processor/mixer and process just to blend. Sprinkle the butter onto the flour/sugar mixture and mix on medium until the mixture looks crumbly. Add in the egg mixture and mix until the dough pulls away from the side of the bowl.
Refrigerate until chilled, about 30 minutes. Line cookie sheets with parchment paper. Roll dough into 1-inch balls. Place dough balls on the sheet. Flour the back of a 1/2 tsp measuring spoon, and push the back of the spoon into the cookie until the dough is pushed up even with the rim of the spoon. Be careful not to push all the way through. The cookies will crack a little bit, which isn't tragic as long as the walls of the imprint are intact.
Using a spoon or a pastry bag fitted with a plain tip, fill each indentation with about ¼ teaspoon jam.
Bake the cookies until the edges are golden, 15-20 minutes.
Strawberry Milkshake Cookies
Courtesy of Rebecca Grande
1 box strawberry cake mix
1 tsp baking powder
1/3 cup vegetable oil
1/2 tsp vanilla extract
2 cups white chocolate chips
Preheat oven to 350 degrees. Line baking sheet with parchment paper. Combine all ingredients except the chocolate chips in a bowl and mix with an electric mixer until combined. Fold in chocolate chips by hand.
Drop round (about 1 tablespoon) balls onto baking sheet. Bake for 10 minutes — take out before they turn brown.
Sunny's German Chocolate Cake Cookie
Courtesy of Eric Shuman
2 sticks butter, softened
1 cup light brown sugar
1 cup granulated sugar
2 tsp vanilla extract
2 large eggs, beaten
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1 tsp baking soda
1 cup semisweet chocolate chips
1 cup shredded sweetened coconut
1 cup chopped pecans
Preheat oven to 375 degrees. Line baking sheets with parchment paper. Blend butter, both sugars, vanilla and eggs. In a medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mixture into the butter mixture and blend until combined. Stir in the chocolate chips, coconut and pecans.
Drop the dough by tablespoonfuls onto prepared baking sheets, 12 cookies per sheet, and bake 8 to 10 minutes.
Courtesy of Lindsey Hollenbaugh
1 package of Oreo cookies finely crushed (I used peppermint-flavored cookies for extra holiday fun)
1 8 oz. package cream cheese
4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted
Combine crushed cookies and cream cheese. Shape into 48 (1-inch) balls. Freeze at least 10 minutes (the longer the easier to cover with chocolate). Dip in melted chocolate; place on waxed paper-covered rimmed baking sheet. Refrigerate 1 hour or until firm.