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East Oregonian
EASTERN OREGON MARKETPLACE
Tuesday, December, 5, 2017
FAMILY FEATURES
T
he next best thing to baking cookies for
many home chefs is baking cookies with
friends. Dust off your favorite recipes, create
a festive playlist and fill your home with the
tantalizing aroma of baked goodies for the ultimate
Christmas cookie party.
Turn things up a notch and swap classic sugar
cookies for these festive Red Velvet Crinkle
Cookies, Peppermint Truffle Cookies and Almond
Gingerbread Cookies. Along with those tasty treats,
don’t let your guests go thirsty. Add peppermint
extract to a slow cooker hot chocolate so guests can
sip and be merry throughout the party.
Find more holiday recipes at McCormick.com.
Peppermint Truffle Cookies
8
1/2
1
1
1/2
ounces bittersweet baking chocolate
cup (1 stick) butter
cup sugar, divided
egg
teaspoon McCormick Pure
Peppermint Extract
2 cups flour
36 milk chocolate kiss-shaped
candies, unwrapped
Heat oven to 350 F.
In large, microwavable bowl, heat chocolate and
butter on high 1-2 minutes, or until butter is melted.
Let stand 10 minutes to cool slightly. Add 1/2 cup
sugar, egg and peppermint extract. Beat with electric
mixer on medium speed until well blended. Gradually
beat in flour on low speed until well mixed.
Shape dough into 1-inch balls. Press chocolate
candy into center of each ball, forming dough
around candy to enclose it. Roll in remaining sugar
to coat. Place 1 inch apart on greased baking sheets.
Bake 9-11 minutes, or until cookies are set. Cool
on baking sheets 5 minutes. Remove to wire racks;
cool completely.
Almond Gingerbread Cookies
3 cups flour
2 teaspoons McCormick Ginger,
Ground
1 teaspoon McCormick
Cinnamon,
Ground
1 teaspoon baking soda
1/4 teaspoon McCormick Nutmeg,
Ground
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter,
softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1 teaspoon McCormick Pure
Vanilla
Extract
1 1/3 cups sliced almonds
In large bowl, mix flour, ginger,
cinnamon, baking soda, nutmeg and salt.
In separate large bowl, beat butter
and brown sugar with electric mixer on
medium speed until light and fluffy. Add
molasses, egg and vanilla extract; beat
well. Gradually beat in flour mixture on
low speed until well mixed. Press dough
into thick, flat disk. Wrap in plastic
wrap. Refrigerate 4 hours, or as long as
overnight.
Heat oven to 350 F. Shape dough into
1-inch balls. Roll in sliced almonds,
pressing almonds into dough. Place 2
inches apart on ungreased baking sheets.
Bake 8-10 minutes, or until edges of
cookies just begin to brown. Remove
to wire racks; cool completely. Store
cookies in airtight container up to 5 days.
Red Velvet Crinkle Cookies
1 2/3
1/3
1 1/2
1/4
1/2
1 1/4
2
1 1/2
1
1/2
cups flour
cup unsweetened cocoa powder
teaspoons baking powder
teaspoon salt
cup (1 stick) butter, softened
cups granulated sugar
eggs
teaspoons McCormick Red Food Color
teaspoon McCormick Pure Vanilla Extract
cup confectioners' sugar
nonstick cooking spray
In medium bowl, mix flour, cocoa powder, baking
powder and salt; set aside. In large bowl, beat butter
and granulated sugar with electric mixer on medium
speed until light and fluffy. Add eggs, food color
Slow Cooker
Peppermint Hot Chocolate
1/2 gallon (8 cups) whole milk
1 can (14 ounces) sweetened
condensed milk
1 package (12 ounces) dark
chocolate chips
1/2 teaspoon McCormick Pure
Peppermint Extract
Place whole milk, condensed milk,
chocolate chips and peppermint extract in
slow cooker. Cover. Cook 60-70 minutes
on high, or until chocolate is melted and
mixture is heated through, stirring every 15
minutes.
Reduce heat to warm or low to serve.
and vanilla extract; mix well. Gradually beat in flour
mixture on low speed until well mixed. Refrigerate 4
hours.
Heat oven to 350 F. Shape dough into 1-inch balls.
Roll in confectioners’ sugar to completely coat. Place
2 inches apart on baking sheets sprayed with nonstick
cooking spray.
Bake 10-12 minutes, or until cookies are puffed. Cool
on baking sheets 2 minutes. Remove to wire racks; cool
completely.