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The Twelve Days of Christmas Cookies: Merry Christmas!

Saturday, December 24, 2011


by Amy, HabsTweetup.com (AllHabs.net)

PHILADELPHIA, PA -- For almost two weeks, our All Habs family has shared some spectacular cookie recipes with you as we explored The Twelve Days of Christmas Cookies.

From the sweet to the chocolate-y and everything in between, we hope you enjoyed indulging your sweet tooth along with us. If you missed any of the recipes, you'll find the links for all twelve days listed below. Be sure to let us know if you tried any recipes in the comment section!

From our family to yours we wish you a very Merry Christmas and a happy holiday season!

Day 1 - Raspberry Ribbons











Day 2 - Almond Kisses










Day 3 - Banana Bread Cookies










Day 4 - Melomakarona










Day 5 - The Original Chocolate Chip Cookie










Day 6 - Chocolate Chip Bites with Salted Caramel Glaze













Day 7 - Apple Cider Snickerdoodles










Day 8 - Soft Gingersnaps










Day 9 - Chocolate Chocolate Peanut Butter Chip Cookies










Day 10 - Cranberry Orange Cookies













Day 11 - Peanut Butter Cup Cookies










Day 12 - Oatmeal Butterscotch Cookies













photo credits: Amy Johnson, Dayes, Rose's Recipes, FoodNetwork.com, AllRecipes.com, KidsCooking.About.com, VeryBestBaking.com

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The Twelve Days of Christmas Cookies: Oatmeal Butterscotch Cookies


by Amy, HabsTweetup.com (AllHabs.net)

PHILADELPHIA, PA -- 'Twas the night before Christmas and all through the house, every creature was stirring, shoving cookies in their mouths! That's right folks the big day is almost here and that means that today's cookie baking is extra special: we've got to feed Old St. Nick tonight!

Today's cookie is thick and hearty, great for dunking and sure to keep you going while you (er, I mean Santa) wraps and delivers gifts.

Oatmeal Butterscotch Cookies
Recipe courtesy of "Hershey's Classic Recipes" from Publications International, Ltd.

Prep time: 15 minutes
Cook time: 10 minutes

Ingredients:
3/4 cup butter, softened
3/4 cup sugar
3/4 cup light brown sugar, firmly packed
2 eggs
1 tsp. vanilla extract
1 1/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
3 cups quick-cooking or regular rolled oats, uncooked
1 2/3 cups butterscotch chips

1. Preheat oven to 375 degrees F.

2. Beat butter, sugar, and brown sugar in a large mixing bowl until creamy and fluffy. Add eggs and vanilla, blend thoroughly.










3. In a separate bowl, stir together flour, baking soda, salt, and cinnamon; gradually beat into butter mixture.

4. Stir in oats and butterscotch chips, mixing until distributed evenly throughout dough.










5. Drop by rounded teaspoons onto ungreased cookie sheet (line with parchment paper for easy cleanup).

6. Bake 8 to 10 minutes until golden brown. Cool slightly then remove to wire rack to cool completely.










Be sure to put out extra for Mr. Claus, these are sure to disappear!

Day 1 - Raspberry Ribbons
Day 2 - Almond Kisses
Day 3 - Banana Bread Cookies
Day 4 - Melomakarona
Day 5 - The Original Chocolate Chip Cookie
Day 6 - Chocolate Chip Bites with Salted Caramel Glaze
Day 7 - Apple Cider Snickerdoodles
Day 8 - Soft Gingersnaps
Day 9 - Chocolate Chocolate Peanut Butter Chip Cookies
Day 10 - Cranberry Orange Cookies
Day 11 - Peanut Butter Cup Cookies

photo credits: VeryBestBaking.com, SouthernPlate.com, Annies-Eats.com

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The Twelve Days of Christmas Cookies: Peanut Butter Cup Cookies

Friday, December 23, 2011


by Amy, HabsTweetup.com (AllHabs.net)

PHILADELPHIA, PA -- Chocolate and peanut butter: one of the quintessential chocolate-lover's combinations. There are lots of ways to enjoy this dynamic duo, but a certain chocolate candy company seems to have the perfect portion size all wrapped up in a peanut butter cup.

I usually indulge in one or two of these bite-sized holiday treats every year, just to taste. But I know there are plenty of you out there who will probably polish off the entire tray in a matter of minutes!

Peanut Butter Cup Cookies
Recipe courtesy of AllRecipes.com

Prep time: 25 minutes
Cook time: 10 minutes

Ingredients:
1 1/2 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1/2 cup butter, softened
1/2 cup sugar
1/2 cup peanut butter
1/2 cup brown sugar, firmly packed
1 egg, beaten
1 tsp. vanilla extract
2 tbsp. milk
Miniature chocolate covered peanut butter cups

1. Preheat oven to 375 degrees F.

2. Sift together the flour, salt and baking soda; set aside.










3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy.










4. Slowly beat in the egg, vanilla, and milk. Gradually add the flour mixture and mix well.

5. Roll the dough into walnut-sized balls and place each one into an un-greased mini muffin pan.

6. Bake at 375 for about 8 minutes. Remove pan from oven and immediately press one unwrapped peanut butter cup into each dough ball.










7. Cool completely before removing from pan. Enjoy!

Be sure to check back tomorrow for our next holiday cookie recipe: Santa's Surprise!

Day 1 - Raspberry Ribbons
Day 2 - Almond Kisses
Day 3 - Banana Bread Cookies
Day 4 - Melomakarona
Day 5 - The Original Chocolate Chip Cookie
Day 6 - Chocolate Chip Bites with Salted Caramel Glaze
Day 7 - Apple Cider Snickerdoodles
Day 8 - Soft Gingersnaps
Day 9 - Chocolate Chocolate Peanut Butter Chip Cookies
Day 10 - Cranberry Orange Cookies

photo credits: KidsCooking.About.Com, TasteOfHome.com, Amy Johnson

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The Twelve Days of Christmas Cookies: Cranberry Orange Cookies

Thursday, December 22, 2011


by Amy, HabsTweetup.com (AllHabs.net)

PHILADELPHIA, PA -- One of my favorite holiday brunch items is a warm slice (or two) of cranberry orange bread with a bit of butter on it.  Today's cookie recipe takes that traditional breakfast treat and turns it into a sweet yet tangy cookie, complete with an orange glaze. You might want to make an extra batch - these could disappear quickly!

Cranberry Orange Cookies
Recipe courtesy of AllRecipes.com

Prep time: 20 minutes
Cook time: 15 minutes

Ingredients:
COOKIES:
1 cup butter, softened
1 cup sugar
1/2 cup brown sugar, packed firmly
1 egg
1 tsp. grated orange zest
2 tbsp. orange juice
2 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
2 cups chopped cranberries
1/2 cup chopped walnuts (optional)

GLAZE:
1/2 tsp. grated orange zest
3 tbsp. orange juice
1 1/2 cups confectioners sugar

1. Preheat the oven to 375 degrees F.

2. In a large mixing bowl cream together the butter, sugar, and brown sugar until smooth and creamy. Beat in the egg until well blended, then add 1 tsp. of orange zest and 2 tbsp. orange juice.











3. In a separate bowl, combine the flour, baking soda and salt. Stir flour mixture into the orange butter mixture.

4. Stir in cranberries and walnuts.

5. Drop dough by rounded tablespoons onto cookie sheets, using parchment paper for easy cleanup.










6. Bake for 12 to 14 minutes, until cookie edges are golden brown. Transfer cookies to wire rack to cool.













7. While the cookies are cooling, mix together the 1/2 tsp. orange zest, 3 tbsp. orange juice and confectioners sugar until smooth. Drizzle gently over the top of the cookies and allow glaze to set.

Be sure to check back tomorrow for our next cookie recipe: Peanut Butter Cups!

Did you miss one of our previous cookie recipes? Find them here:
Day 1 - Raspberry Ribbons
Day 2 - Almond Kisses
Day 3 - Banana Bread Cookies
Day 4 - Melomakarona
Day 5 - The Original Chocolate Chip Cookie
Day 6 - Chocolate Chip Bites with Salted Caramel Glaze
Day 7 - Apple Cider Snickerdoodles
Day 8 - Soft Gingersnaps
Day 9 - Chocolate Chocolate Peanut Butter Chip Cookies

photo credits:  AllRecipes.com (Kimberly Harvey), Wikipedia, Squidoo.com, KingArthurFlour.com

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The Twelve Days of Christmas Cookies: Chocolate Chocolate Peanut Butter Chip Cookies

Wednesday, December 21, 2011


by Amy, HabsTweetup.com (AllHabs.net)

PHILADELPHIA, PA -- That's right folks: as the title suggests, today's recipe doesn't just involve chocolate.  It takes double chocolate!  Oh, and peanut butter too.  Sound decadent?  It is!

These cookies comes to us from All Habs team member Erica (@HabItHerWay) who calls this her "go-to" cookie recipe.  One taste and it's easy to understand why - they're a chocolate lover's delight!

Chocolate Chocolate Peanut Butter Chip Cookies
Based on a recipe from "Cookies!", by Tormont Publications

Prep time: 15 minutes
Cook time: 10 minutes

Ingredients:
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
2 eggs
1/2 tsp. vanilla
1 3/4 cups all-purpose flour
1/4 cup unsweetened baking cocoa
1 tsp. baking soda
1/4 tsp. salt
1 cup semi-sweet chocolate chips
1 cup peanut butter chips

1. Preheat oven to 375 degrees F.

2. In a large mixing bowl beat together the sugar, brown sugar, butter, eggs, and vanilla until creamy and fluffy.










3. In a separate bowl, combine the flour, cocoa, baking soda, and salt.










4. Gradually add flour mixture into the butter mixture while beating on low speed until a soft dough forms.










5. Stir in chocolate and peanut butter chips.










6. Drop dough by rounded teaspoons onto a cookie sheet (use parchment paper for easy cleanup and removal).










7. Bake 8 to 10 minutes or until set.  Let cool for 1 minute before transferring to a wire rack to cool completely.










Be sure to check back tomorrow for our next delicious cookie recipe: Cranberry & Orange Cookies!

Did you miss one of our previous cookie recipes? Find them here:
Day 1 - Raspberry Ribbons
Day 2 - Almond Kisses
Day 3 - Banana Bread Cookies
Day 4 - Melomakarona
Day 5 - The Original Chocolate Chip Cookie
Day 6 - Chocolate Chip Bites with Salted Caramel Glaze
Day 7 - Apple Cider Snickerdoodles
Day 8 - Soft Gingersnaps

photo credits: Amy Johnson

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The Twelve Days of Christmas Cookies: Soft Gingersnaps

Tuesday, December 20, 2011


by Amy, HabsTweetup.com (AllHabs.net)

PHILADELPHIA, PA -- Admit it.  You're one of those people that bites the heads off of those innocent gingerbread men, aren't you?  It's okay, we won't tell.  Or perhaps you enjoy indulging your inner architect by spending an afternoon building the world's most elaborate gingerbread house?

Whatever your gingerbread preference, today's recipe is guaranteed to be a hit.  Gingersnap cookies tend to be crispy and a little dry, but this version is soft, moist, and chewy - perfect with a glass of milk!

Soft Gingersnaps
Recipe courtesy of AllRecipes.com

Prep time: 30 minutes
Cook time: 10 minutes

Ingredients:
3/4 cup butter (no substitutes), softened
1 cup sugar
1 egg
1/4 cup molasses
2 1/4 cups all-purpose flour
1 1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. salt
1/4 tsp. ground nutmeg
Additional sugar for coating dough

1. In a mixing bowl, cream butter and sugar until fluffy.  Add egg and continue beating until well mixed, then beat in molasses.

2. Combine flour, baking soda, cinnamon, ginger, cloves, salt, and nutmeg in a separate bowl.  Add a small amount at a time to the butter mixture and continue beating until a soft dough forms.

 

3. Cover and refrigerate the dough for up to 1 hour in order to make the dough easier to handle.

4. Preheat oven to 350 degrees F.  Roll cookie dough between hands into walnut-sized balls.










5. Roll each dough ball in a bowl filled with additional sugar to coat.










6. Place dough balls on ungreased baking sheet (use parchment paper for easy cleanup).













7. Bake for 8 to 12 minutes or until puffy and golden brown.  Cool for 1 minute, then transfer to a wire baking rack to cool completely.




Be sure to check back tomorrow for our next tasty recipe:  Chocolate Chocolate Peanut Butter Chip Cookies!


Did you miss one of our previous cookie recipes? Find them here:
Day 1 - Raspberry Ribbons
Day 2 - Almond Kisses
Day 3 - Banana Bread Cookies
Day 4 - Melomakarona
Day 5 - The Original Chocolate Chip Cookie
Day 6 - Chocolate Chip Bites with Salted Caramel Glaze
Day 7 - Apple Cider Snickerdoodles

photo credits: Amy Johnson

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The Twelve Days of Christmas Cookies: Apple Cider Snickerdoodles

Monday, December 19, 2011


by Amy, HabsTweetup.com (AllHabs.net)

PHILADELPHIA, PA -- Many holiday cookie recipes tend to come from relatives, passed down generation after generation like a family heirloom. They're familiar, comforting, and something to look forward to every year.

But sometimes a new twist to a traditional cookie can be just the thing to spice up your dessert table. Today's recipe takes a classic favorite, the snickerdoodle, and turns it into something a little extra special. And instead of apple chips, this recipe could be modified with your own creative add-in!

Apple Cider Snickerdoodles
Recipe courtesy of FoodNetwork.com

Prep time: 20 minutes
Cook time: 25 minutes

Ingredients:
1 1/4 cups apple cider
1 1/2 cups all-purpose flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. kosher salt
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar, plus 3 tablespoons for rolling
1/4 cup packed light brown sugar
1 large egg
1/4 cup plus 2 tbsps. finely chopped red and green crispy apple chips, plus whole chips for garnish
2 tsps. apple pie spice

1. Preheat the oven to 400 degrees F.

2. Heat the cider in a medium skillet over medium-high heat until it comes to a boil. Continue to cook until syrupy and reduced to about 2 tablespoons, 12 to 14 minutes. Set aside to cool slightly.

3. Whisk the flour, cream of tartar, baking soda, cinnamon and salt in a medium bowl until smooth.










4. Beat the butter with 1/2 cup of the granulated sugar and the light brown sugar in a separate bowl on medium-high speed until fluffy and smooth, 2 to 3 minutes.

5. Beat in the reduced cider and the egg (the mixture may look slightly curdled). Stir in the flour mixture and 1/4 cup of the chopped apple chips until combined.

6. Stir together the remaining 3 tablespoons of granulated sugar, 2 tablespoons of chopped apple chips and the apple pie spice in a small bowl.










7. Roll heaping tablespoons of dough into balls, using lightly moistened hands if the dough is too sticky, and then roll in the spiced sugar mixture.










8. Place the dough balls 3 inches apart on ungreased baking sheets and top with a few pieces of whole apple chips.

9. Bake until the edges are just set but centers are still soft, 11 to 13 minutes, rotating pans halfway through the baking time. Cool 2 to 3 minutes on the baking sheet, and then transfer to a wire rack to cool completely.

Be sure to check back tomorrow for our next recipe: Soft Gingersnaps!

Did you miss one of our previous cookie recipes? Find them here:
Day 1 - Raspberry Ribbons
Day 2 - Almond Kisses
Day 3 - Banana Bread Cookies
Day 4 - Melomakarona
Day 5 - The Original Chocolate Chip Cookie
Day 6 - Chocolate Chip Bites with Salted Caramel Glaze

photo credits: Amy Johnson, FoodNetwork.com, Squidoo.com, SouthernPlate.com

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The Twelve Days of Christmas Cookies: Chocolate Chip Bites with Salted Caramel Glaze


Today's recipe comes courtesy of All Habs team member, Dayes (@cokeaddict)!

by Dayes, HabsTweetup.com (AllHabs.net)

TORONTO, ON -- What is Christmas without cookies? Nothing. Without cookies, there *is* no holiday! Okay, so maybe I’m exaggerating just a smidge, but cookies are a must-have in my holiday book, so here is a popular favourite that I bake for my friends and family.

Chocolate Chip Bites – with salted caramel glaze

The recipe for the glaze makes more than you will need for the cookies. It’s something that I learned to make when I was going to school in Nice and eating it always makes me happy. The recipe for the glaze makes about 1½ cups of salted caramel sauce which you can put on ice cream or cake (or anything, really). Also, the glaze is optional. It just makes the chocolate chip cookies a bit fancy – a nice touch for the holidays. But the cookies are just as good without it.

Cookie:

2¼ cups of flour
1 tsp baking soda
1 tsp salt
½ cup white granulated sugar
¾ cup brown sugar (you can use any kind, but I like the darker stuff)
½ lb butter, softened (I leave it out on the kitchen counter over night – that’s usually soft enough)
1 tsp vanilla
2 large eggs
1 package of semi-sweet mini chocolate chips (you can use the Christmas colour coated ones if you want)

Preheat oven to 375F.

Sift the flour, baking soda and salt together. Set aside.

Using a stand mixer, beat the two sugars together. Add butter, 1 tablespoon at a time and beat until smooth. Add vanilla. Add eggs, one at a time. You may need to scrape down the sides of the bowl. Continue beating until mixture looks light and creamy – not curdled.










Add flour mixture ½ cup at a time – and mix until just combined. Add chocolate chips.













Pour dough onto plastic wrap and freeze for 30 minutes or until firm – but not frozen solid. (If you’re tight on time, you can skip this step. It just makes the dough a little easier to handle.) Cut the dough into ½-inch cubes and drop into a mini-cupcake pan.











Bake for 7 minutes or until golden. Cool on a wire rack.

When completely cooled, brush the salted caramel glaze over the bottom of each cookie and let dry. Package or serve when the glaze has set.










Using the mini-cupcake pan, this yields ~13 dozen cookies.

If you’re making regular-sized cookies, use a teaspoon to drop the dough onto a cookie sheet and leave a fair amount of space between them as they will spread. Bake them for 9-10 minutes. This will yield ~40 cookies.

Glaze (Makes about 1½ cups):
1 cup white granulated sugar
3 ounces (6 tbsp) salted butter (don’t cheap out – crappy butter makes crappy caramel)
½ cup + 2 tbsp heavy cream, at room temperature

Melt the sugar over medium to moderately high heat in 2- or 3-quart pot. Whisk or stir the sugar as it melts and cook it until it is a nice, dark copper color.

Add butter all at once and stir it in. Pour in the heavy cream then remove from heat. The sauce will foam up quite a bit, so be careful. Whisk it until smooth.



This can be stored in the fridge for up to two weeks.

Be sure to check back tomorrow for our next recipe: Apple Cider Snickerdoodles!

Did you miss one of our previous cookie recipes? Find them here:
Day 1 - Raspberry Ribbons
Day 2 - Almond Kisses
Day 3 - Banana Bread Cookies
Day 4 - Melomakarona
Day 5 - The Original Chocolate Chip Cookie

photo credits: Dayes

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