Cookie Swap is sweet night at library


By Bill Colvard - [email protected]



Participants in the Nov. 14 Cookie Swap at Mount Airy Public Library pose for a picture with the baking books given as door prizes.


Bill Colvard | The News

Buffet laden with sweet treats; cookies baked for the Mount Airy Public Library cookie swap and baking books that were awarded as door prizes to participants.


Bill Colvard | The News

Samira Allen places her Thumbprint Cookies alongside other cookies to be tasted.


Bill Colvard | The News

Peanut Butter Blossoms baked by Cindy Martin, assisted by husband Wayne Martin.


Bill Colvard | The News

Magic Microwave Fudge and Chocolate Chip Cookies baked by Mary Nicholson.


Bill Colvard | The News

Angela Llewellyn welcomes everyone to the Mount Airy Public Library Cookie Swap.


Bill Colvard | The News

These Old World Jam Rounds were baked by Lara Giesbers, utilizing her pre-made Easy Cookie Mix.


Bill Colvard | The News

Emma Simmons found her recipe for Russian Communist Tea Cakes in the book, “White Trash Cooking.”


Bill Colvard | The News

These Cheese Ice-Box Cookies were baked by Emma Simmons, using a recipe from “White Trash Cooking.”


Bill Colvard | The News

Bill Pugsley’s Oatmeal Chocolate Mint Cookies have won over even die-hard oatmeal haters.


Bill Colvard | The News

Easy Cake Mix And Cool Whip Cookies are a go-to recipe for Angela Llewellyn when she wants “easy and really good.” The recipe only calls for three ingredients, one of which is a box of cake mix. Depending on the variety of cake mix used, the cookies can taste and look very different. This Christmas version uses red velvet cake and peppermint kisses.


Bill Colvard | The News

Chocolate Nut Crunch, made by Pat Schrantz (front) and Jam-Filled Butter Cookies (rear), baked by Rebecca Cook.


Bill Colvard | The News

Cookie bakers sample each others wares at Mount Airy Public Library’s Cookie Swap Nov. 14.


Bill Colvard | The News

A dozen people and a dozen plates of cookies made for a very sweet gathering at Mount Airy Public Library’s Cookie Swap on Nov. 14.

The premise was simple. Each person brought two dozen cookies and that recipe. Participants were provided coffee, tea or milk to taste-test cookies and then selected recipes to take home and add to their holiday repertoire. Angela Llewellyn, library staff member and organizer of the event, said she wanted to have the event early in the holiday season so that participants could taste a variety of cookies and have time to bake them for the holidays.

While enjoying the assorted homemade cookies at the event, participants discussed their cookie-baking strategies. Cindy Martin credits husband Wayne as her “lovely assistant” who gets the cookies out of the oven. Lara Giesbers, however, doesn’t allow her family to help. She says if they did, there would be nothing left when the job was finished.

Several of the recipes stress ease of preparation and versatility. Giesbers makes a cookie mix which will store in the refrigerator for several months. She then uses it as a head start on cookie-making. Her cookie mix can be used to make several kind of cookies but the Old World Jam Rounds she brought to the cookie swap are, by far, her family’s favorite.

Angela Llewellyn’s recipe for Easy Cake Mix And Cool Whip Cookies is endlessly variable by changing the flavor of cake mix used. For Christmas cookies, she used red velvet cake mix and put peppermint kisses in the center of some of them. She makes an indentation before baking in the cookies she plans on placing the kisses in and then places the kiss immediately after baking.

Llewellyn adds, “I’m all about easy and really good.”

Mark your calendars for Dec. 21 at 4 p.m. when milk and cookies return to the library for “Milk and Cookies with Santa.” Until then, these recipes should help take care of your holiday cookie needs.

Easy Cake Mix And Cool Whip Cookies

Angela Llewellyn

1 (18 1/4 ounce) box cake mix ( any flavor desired)

1 (8 oz.) container Cool Whip, thawed

l egg

Mix all ingredients. Form into balls. Roll in confectioners’ sugar. Bake at 350°F for 10 to 12 minutes. Cool in pan a few minutes before removing.

Peanut Butter Blossoms

Cindy Martin

1-1/2 cups flour

1 tsp. baking soda

3/4 tsp. baking powder

1/2 tsp. salt

3/4 cup (packed) light brown sugar

2/3 cup peanut butter

1 stick plus 1 tbsp. unsalted butter, at room temperature

1/4 cup sugar

1 large egg

Chocolate Hershey’s kisses for decorating

In small bowl, whisk the flour, baking soda, baking powder and salt. In a large bowl, using an electric mixer on medium, beat the brown sugar, peanut butter, butter, sugar, and egg, stopping occasionally to scrape down the sides of the bowl, until blended. Add the dry ingredients; beat on low just until blended. Refrigerate the dough until slightly firm, about 30 minutes. Form balls of cookie dough (about 2 tbsp.) and place on a nonstick baking sheet about 2 inches apart. Bake at 375°F. for 10 to 12 minutes or until lightly browned. Press a Hershey’s kiss in the center of each. Let cool on the sheet for 5 minutes, then transfer to a wire rack and let cool until the chocolate is firm. Makes about 2 dozen.

Magic Microwave Fudge

Mary Nicholson

1 (12 oz.) pkg. semi-sweet or milk chocolate chips

1 (14 oz.) can sweetened condensed milk

1 tsp. vanilla

Combine chocolate chips and milk in glass dish and microwave on high for 3 minutes. Stir until chocolate melts and is smooth. Mix in vanilla. Spread mixture evenly into foil-lined 8-inch square pan and chill until firm. Cut into squares.

Forgotten Chocolate Chip Cookies

Mary Nicholson

2 egg whites

2/3 cup sugar

1 cup chocolate chips

Preheat oven to 350°F. In mixing bowl, beat egg whites until frothy and gradually add sugar. Beat until stiff and fold in chocolate chips. Drop by teaspoonfuls onto greased cookie sheet and place in oven. Turn off heat and don’t open door. Forget cookies until next day.

Chocolate Chip Cookies

Mary Nicholson

2 cups finely crushed graham cracker crumbs

1 cup chocolate chips

1 (14 oz.) can sweetened condensed milk

In bowl, combine all ingredients and mix well. Drop by teaspoonfuls onto greased cookie sheet and bake at 350°F. for 8 to 10 minutes.

Old World Jam Rounds

Lara Giesbers

Lara’s cookies are made from a pre-made cookie mix that will keep in the fridge for up to 3 months. It can be made into several different kinds of cookies. But these Jam Rounds are, by far, her family’s favorite.

3 cups Easy Cookie Mix (recipe follows)

1 cup butter, softened

1 teaspoon vanilla extract

1 to 2 tbsp. milk, if needed

1/4 cup sugar

1/2 cup seedless raspberry jam

Vanilla flavored almond bark (white)

Heat oven to 375°F. Stir cookie mix before measuring. In large bowl, beat cookie mix, butter and vanilla with electric mixer, or mix by hand, scraping bowl occasionally, until dough forms. If needed, add 1 to 2 tablespoons milk. Shape dough into 1-inch balls and roll in sugar, place 2 inches apart on ungreased cookie sheets. Dip bottom of glass into sugar, flatten each until 1-1/2 inches in diameter and about 1/4 inch thick. Bake 8 to 11 minutes or until bottoms are lightly browned. Immediately spread 1/2 teaspoon of jam evenly onto each hot cookie. Remove from cookie sheets; place on cooling racks. Cool completely, about 15 minutes. After cooled, place cookies on wax paper to drizzle the chocolate on them. Use a Ziploc bag to microwave 1 square at a time of the vanilla almond bark. Microwave on high one minute, then flatten out the almond bark to make sure it’s melted. Drizzle on cookies and let stand until almond bark is hardened Store in an airtight container.

Easy Cookie Mix

Use this mix to make Old World Jam Rounds, above.

7-3/4 cups all-purpose flour

2-1/2 cups granulated sugar

2 cups powdered sugar

4 teaspoons baking powder

1 teaspoon salt

In 4 quart bowl, mix 3-3/4 cups of the flour and the remaining ingredients. Stir in remaining 4 cups flour. Store in tightly covered container up to 3 months.

Russian Communist Tea Cakes

Emma Simmons, from “White Trash Cooking”

1 cup butter

1 cup powdered sugar

2 tsp. vanilla

dash salt

2-1/2 cups flour

1/2— 1 cup chopped nuts

Cream butter, sugar, vanilla and salt; then stir in flour and nuts. Roll into ball, place on sheet. Bake at 350°F. for 12 – 15 minutes. Roll in powdered sugar while warm and again when cool.

“If you make a mistake and use 1 cup of flour instead of 2½, they’ll come out like thin wafers. They’ll be just as delicious but won’t make enough for Christmas,” says Mrs. Ruby Henley of Social Circle, Georgia, in a note in “White Trash Cooking” where she is credited with this recipe.

Cheese Ice-Box Cookies

Emma Simmons, from “White Trash Cooking”

1 cup grated cheese

2 cups flour

1 tsp. salt

1/4 tsp. cayenne pepper

1 stick of oleo

1 cup of nut meats (your choice)

Cream oleo and cheese. Sift flour, salt, pepper; then add to cheese, oleo, and nut meats. Work into two rolls; wrap in wax paper, put in ice box til chilled. Cut into thin slices and place dose together on cookie sheet. Bake at 325°F. for 12 to 15 minutes.

Thumbprint Cookies

Samira Allen

1-1/3 cups unsalted butter, softened (not melted)

3-3/4 cups all purpose flour

3/4 cup sugar

1/4 cup water or your favorite juice

l egg yolk

Preserves, flavors of your choice

Cream the butter and sugar, add the egg yolk, slowly add the water, then slowly add in the flour until combined. Wrap in plastic wrap and refrigerate for at least one hour. Preheat oven to 375°F. Measure out dough in level teaspoons to ensure uniform sizing. Roll balls in your hands to smooth, place on cookie sheet. Use your thumb or pointing finger to gently press the center of the cookie, forming an indent. Bake for ten minutes. Remove from oven, fill indents with preserves, lemon or lime curd, marmalade, or even apple butter. Return to oven and bake 5-6 minutes more, do not let them get brown. Cool on racks. Sprinkle with powdered sugar, if desired. Servings: 11 dozen cookies

Chocolate Nut Crunch

Pat Schrantz

Crust:

1-1/2 cups flour

3/4 cup firmly packed brown sugar

1/2 cup butter, softened

1 egg yolk

Filling:

1/4 cup dark corn syrup

2 tbsp. butter

1 tbsp. milk

2 cups blanched peanuts

1 cup butterscotch chips

Frosting:

8 oz. almond bark

Heat oven to 350°F. Lightly spoon flour in medium bowl. Combine brown sugar, butter and egg yolk. Mix. Press dough into bottom of 13” x 9” pan. Bale at 350°F. for 12-15 minutes until golden brown. In medium saucepan, heat syrup, butter and milk til butter is melted. Stir in peanuts and butterscotch chips. pour over baked crust. Bake another 8 minutes. Melt almond bark in microwave 1-2 minutes at a time. Spread over baked bars. Cut into 30-36 pieces.

Jam-Filled Butter Cookies

Rebecca Cook (from AllRecipes.com)

3/4 cup softened butter

1/2 cup white sugar

2 egg yolks

1-3/4 cups flour

scant 1/2 cup fruit preserves

Heat oven to 375°F. Cream butter, sugar and egg yolk. Mix in flour to form soft dough. Roll into 1-inch balls. Place 2 inches apart on ungreased baking sheet (shiny aluminum works well for this). Using your finger, the handle of a wooden spoon or the back of a round measuring spoon, make a well in the middle of each cookie. Fill with jam. Bake til light golden brown on bottoms, turning cookie sheet around halfway through, approximately 8-10 minutes. Cool on wire racks. Makes 36 cookies.

Oatmeal Chocolate Mint Cookies

Bill Pugsley

1/2 cup (1 stick) butter

3/4 cup (packed) brown sugar

1/2 cup granulated sugar

2 eggs

1 tsp. vanilla

1-1/2 cups all-purpose flour

1 tsp. baking soda

1 tsp. cinnamon (or to taste)

1/2 tsp. salt (optional)

3 cups oats

10 oz. pkg. creme de menthe chocolate chips

Heat oven to 350°F. Beat butter and both sugars in large bowl til creamy. Add eggs and vanilla, beat. Combine flour, baking soda, cinnamon and salt. Add creme de menthe chocolate chips to dry mixture to coat chips. Add oats and flour mixture with chips to wet mixture. Mix well. Drop by round spoonfuls on ungreased cookie sheets. Bake 8 to 10 minutes. Cool on rack 1 minute. Makes 4 dozen cookies.

Easy Peanut Butter Cookies

Bill Colvard

1 cup sugar

1 cup peanut butter

1 egg

1 tsp. vanilla

Mix well. Drop rounded tablespoonfuls onto baking sheet and criss-cross with a fork. Bake at 325°F. for 15 minutes.

No-Bake Cheesecake Bites

Pat Gwyn

Pat was unhappy with the way these turned out and didn’t bring them. But she did send the recipe in case anyone else wanted to give them a try.

8 oz. cream cheese, room temperature

4 tbsp. butter, room temperature

1/2 cup crushed graham cracker crumbs

4 cups powdered sugar

10 oz. chocolate chips

In a large bowl, mix the cream cheese and butter together until combined. Add in the graham cracker crumbs and mix well. Add in the powdered sugar, 1 cup at a time, until it is all mixed in. Cover and chill in the fridge for at least 1 hour. (I usually let it sit overnight.) Place a piece of wax paper on the counter and remove batter form the fridge. Scoop into balls and roll in between palms if necessary. Place on wax paper. Place in fridge for 10-20 minutes if they are too soft to dip. Melt the chocolate in the microwave, stirring every 15 seconds to make sure it doesn’t harden up. It should take about 1 minute for the chocolate to completely melt. Dip balls into chocolate, covering completely. Place back on wax paper and let cool until chocolate has hardened. Store in the fridge for the best taste.

Participants in the Nov. 14 Cookie Swap at Mount Airy Public Library pose for a picture with the baking books given as door prizes.
http://mtairynews.com/wp-content/uploads/2016/11/web1_CookieSwap-11.jpgParticipants in the Nov. 14 Cookie Swap at Mount Airy Public Library pose for a picture with the baking books given as door prizes. Bill Colvard | The News

Buffet laden with sweet treats; cookies baked for the Mount Airy Public Library cookie swap and baking books that were awarded as door prizes to participants.
http://mtairynews.com/wp-content/uploads/2016/11/web1_CookieSwap-13.jpgBuffet laden with sweet treats; cookies baked for the Mount Airy Public Library cookie swap and baking books that were awarded as door prizes to participants. Bill Colvard | The News

Samira Allen places her Thumbprint Cookies alongside other cookies to be tasted.
http://mtairynews.com/wp-content/uploads/2016/11/web1_CookieSwap-12.jpgSamira Allen places her Thumbprint Cookies alongside other cookies to be tasted. Bill Colvard | The News

Peanut Butter Blossoms baked by Cindy Martin, assisted by husband Wayne Martin.
http://mtairynews.com/wp-content/uploads/2016/11/web1_CookieSwap-3.jpgPeanut Butter Blossoms baked by Cindy Martin, assisted by husband Wayne Martin. Bill Colvard | The News

Magic Microwave Fudge and Chocolate Chip Cookies baked by Mary Nicholson.
http://mtairynews.com/wp-content/uploads/2016/11/web1_CookieSwap-4.jpgMagic Microwave Fudge and Chocolate Chip Cookies baked by Mary Nicholson. Bill Colvard | The News

Angela Llewellyn welcomes everyone to the Mount Airy Public Library Cookie Swap.
http://mtairynews.com/wp-content/uploads/2016/11/web1_CookieSwap-9.jpgAngela Llewellyn welcomes everyone to the Mount Airy Public Library Cookie Swap. Bill Colvard | The News

These Old World Jam Rounds were baked by Lara Giesbers, utilizing her pre-made Easy Cookie Mix.
http://mtairynews.com/wp-content/uploads/2016/11/web1_CookieSwap-5.jpgThese Old World Jam Rounds were baked by Lara Giesbers, utilizing her pre-made Easy Cookie Mix. Bill Colvard | The News

Emma Simmons found her recipe for Russian Communist Tea Cakes in the book, “White Trash Cooking.”
http://mtairynews.com/wp-content/uploads/2016/11/web1_CookieSwap-6.jpgEmma Simmons found her recipe for Russian Communist Tea Cakes in the book, “White Trash Cooking.” Bill Colvard | The News

These Cheese Ice-Box Cookies were baked by Emma Simmons, using a recipe from “White Trash Cooking.”
http://mtairynews.com/wp-content/uploads/2016/11/web1_CookieSwap-7.jpgThese Cheese Ice-Box Cookies were baked by Emma Simmons, using a recipe from “White Trash Cooking.” Bill Colvard | The News

Bill Pugsley’s Oatmeal Chocolate Mint Cookies have won over even die-hard oatmeal haters.
http://mtairynews.com/wp-content/uploads/2016/11/web1_CookieSwap-8.jpgBill Pugsley’s Oatmeal Chocolate Mint Cookies have won over even die-hard oatmeal haters. Bill Colvard | The News

Easy Cake Mix And Cool Whip Cookies are a go-to recipe for Angela Llewellyn when she wants “easy and really good.” The recipe only calls for three ingredients, one of which is a box of cake mix. Depending on the variety of cake mix used, the cookies can taste and look very different. This Christmas version uses red velvet cake and peppermint kisses.
http://mtairynews.com/wp-content/uploads/2016/11/web1_CookieSwap-1.jpgEasy Cake Mix And Cool Whip Cookies are a go-to recipe for Angela Llewellyn when she wants “easy and really good.” The recipe only calls for three ingredients, one of which is a box of cake mix. Depending on the variety of cake mix used, the cookies can taste and look very different. This Christmas version uses red velvet cake and peppermint kisses. Bill Colvard | The News

Chocolate Nut Crunch, made by Pat Schrantz (front) and Jam-Filled Butter Cookies (rear), baked by Rebecca Cook.
http://mtairynews.com/wp-content/uploads/2016/11/web1_CookieSwap-2.jpgChocolate Nut Crunch, made by Pat Schrantz (front) and Jam-Filled Butter Cookies (rear), baked by Rebecca Cook. Bill Colvard | The News

Cookie bakers sample each others wares at Mount Airy Public Library’s Cookie Swap Nov. 14.
http://mtairynews.com/wp-content/uploads/2016/11/web1_CookieSwap-10.jpgCookie bakers sample each others wares at Mount Airy Public Library’s Cookie Swap Nov. 14. Bill Colvard | The News

By Bill Colvard

[email protected]

Nominate your favorite cook to share their love of food with readers of The Mount Airy News.

Reach Bill Colvard at 336-415-4699 or on Twitter @BillColvard.

Nominate your favorite cook to share their love of food with readers of The Mount Airy News.

Reach Bill Colvard at 336-415-4699 or on Twitter @BillColvard.

comments powered by Disqus