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Christmas Cookie Party!

December 22, 2016

Here at the office, we decided to get a little festive and throw a Christmas Cookie Party! Everyone brought in their own batch of cookies to swap and share, and boy, did our conference room smell amaaazing! Sally and Amelia, two of our company kiddos, decided to be our "cookie critics" and chose the top three cookies "based on taste and presentation, like Cupcake Wars!"

Haley's amazing Peanut Butter-Chocolate No-Bake Cookies came in at third place, Liz's Oreo Peppermint Bark was a close second, and Luke's Milk Chocolate Cookies and Cream Cookies topped it off in first place!

Below we've listed all of the cookie recipes for you (or where to find them!) so that you can have a cookie exchange of your own! There's nothing better than leaving work with a dozen cookies from a dozen different kitchens. Share with neighbors and friends, or just keep them to yourself! Happy Holidays!

1. Luke's Milk Chocolate Cookies and Cream Cookies

2. Liz's Oreo Peppermint Bark

3. Haley's Peanut Butter-Chocolate No-Bake Cookies

4. Kelsey's Chocolate Crinkles

5. Sara's New York Times Chocolate Chip Cookies

6. Crystal's Christmas Crinkle Cookies

7. Gretchen's Green Holly Cookies:

            1/2 cup (1 stick) butter
            1 bag of small marshmallows 
            1/2 teaspoon vanilla extract
            1 1/2 teaspoons green food coloring
            3 1/2 cups corn flakes
            Red little cinnamon candies
Over medium heat, melt the stick of butter. Then, combine the marshmallows to the butter, stirring constantly until both are completely melted. Add the vanilla and food coloring and stir until combined. Next, add in the corn flakes. Stir until the corn flakes are completely coated in the green mixture. Grease a spoon and lay spoonfuls of the mixture onto a greased cookie sheet or waxed paper. Then place 3 red cinnamon candies on each bunch of "holly.” Let them sit until completely cooled.

8. Janel's Lemon Angel Wings:

           1.5 cups all-purpose flour
           1 cup cold butter
           1/2 cup sour cream
           1 tsp. grated lemon peel
           10 tablespoons, divided
Place flour in large bowl; cut in butter until crumbly. Stir in sour cream and lemon peel until well-blended. Place on a piece of waxed paper; shape into a 4.5 inch square. Wrap in plastic wrap and refrigerate for at least 2 hours. Cut dough into four 2.25 inch squares. Place one square on a piece of waxed paper sprinkled with 2 tablespoons of sugar. Cover with another piece of waxed paper. Keep remaining squares refrigerated. Roll out dough into a 12 x 5 in rectangle, turning often to coat both sides with sugar. Lightly mark ctr. on 12-inch side. Starting with short side, roll up jelly-roll style to the ctr. mark, peeling paper away while rolling. Repeat rolling from other short side, so the two rolls meet in the ctr. Wrap in plastic wrap and refrigerate. Repeat with remaining squares, using 2 T. sugar for each. Chill 1 hour, unwrap and cut into 1/2 inch slices; dip each side in remaining sugar. Place 2 inches apart on foil-lined baking sheets. Bake at 375 degrees for 14 mins. or until golden brown. Turn over, bake 5 mins longer. Move to wire racks to cool.

9. Kate Z's Snickerdoodles:

           1 cup softened butter
           1.5 cups sugar
           2 eggs
           2.75 cups flour
           2 t cream of tartar
           1 t baking soda
           1/4 t salt
           cinnamon sugar
Directions: Cream butter and sugar. Add eggs, one at a time. Mix well. Add cream of tartar, baking soda, and salt. Add flour gradually while mixing. Refrigerate at least two hours or overnight. Roll 1 inch balls in cinnamon sugar and bake for 10-12 mins.

10. Jaylyn's Pecan Pie Cookies:

           2 prepared single pie crusts
           2 T butter, melted
           1/2 cup pecans, chopped
           1/3 cup packed brown sugar
           1/4 cup corn syrup
           2 eggs
           1/8 t salt
           optional: 1/4 cup semi-sweet or milk choc chip for decorating whole pecans for garnish.
Directions: Preheat oven to 400 degrees. Combine pecans, sugar, butter, corn syrup, salt, and eggs. While constantly stirring, cook on stovetop over mid-low heat just until thickened (about consistency of pudding). Remove from heat and set aside. Unroll dough using a three inch cookie cutter, cut out circles. Gently fold approximately 1/8-1/4 inch up on the edges. Spoon 1 T of the pecan mixture into each circle. Place on a parchment-lined pan and bake 8 mins or until filling is just set. Remove from oven and cool on a wire rack. Optional: melt chocolate chips and drizzle over cookies. Cool until set.

:: Claire the Intern ::

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