Greensboro, NC -- Geisler Baker joined the News 2 GMS weekend crew to mold and decorate some sugar cookies that she says will stop Santa in his tracks if you leave them out on christmas eve.
Check out the recipes below.
Mrs. Baker's Chocolate Chip Cookies
2 ¼ cups all-purpose flour
1 cup oats, old fashioned or quick
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
8-ozs. semi-sweet chocolate chips
1 cup chopped walnuts
Preheat oven to 375° F. Combine flour, oats, 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.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION: Prepare dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into ½-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
*Dough may be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
Trashy Cookie Drop
1 10 oz. bag of mini-marshmallows
1 cup creamy peanut butter
16 oz. jar of dry roasted peanuts
5-6 cups Rice Krispies
2 12 oz. bags white chocolate chips
Mix marshmallows, nuts, and Rice Krispies in large bowl. Melt chocolate in double boiler or carefully in microwave. Add peanut butter and stir until smooth. Pour over Rice Krispies mixture and mix well. Spoon onto wax paper and let dry. (I refrigerate for 20 mins.) Plate and serve.
Ultimate Sugar Cookies
1 cup Crisco® Butter Flavor All-Vegetable Shortening
1 cup sugar
1 large egg
2 tablespoons milk
1 tablespoon vanilla extract
3 cups All Purpose Flour
1 ½ teaspoons baking powder
½ teaspoon salt
Granulated sugar, colored sugar crystals, frosting or assorted candies Beat shortening and sugar in large bowl, with an electric mixer at medium speed until smooth and creamy. Beat in egg, milk and vanilla until well blended. Combine flour, baking powder and salt in medium bowl. Gradually add flour mixture to shortening mixture at low speed until well blended. Wrap dough in plastic wrap; refrigerate 1 hour for easier handling. Heat oven to 375ºF. Roll 1/3 of dough at a time on lightly floured surface to 1/8-inch thickness. Cut dough with 2 to 3-inch floured cookie cutters. Place 1-inch apart on ungreased cookie sheets. Sprinkle with sugar, if desired. Bake 5 to 9 minutes or until edges begin to brown. Cool 2 minutes on baking sheet. Transfer cookies to cooling rack. Frost and decorate as desired.
Use of trade names does not imply endorsement by the North Carolina Cooperative Extension of the products named nor criticism of similar products not mentioned.
For more information contact:
Geissler Baker, M.Ed.
Extension Agent, Family & Consumer Sciences
3309 Burlington Rd., Greensboro, NC 27405
Phone: 336-375-5876 / Fax: 336-375-2295
December 8, 2012 - Good Morning Show