Columbus and the Valley

Cookies Are for Sharing

With the holidays approaching, it’s time to get out the mixer and whip up a batch or two of cookies. They are great to have on hand when friends drop by, plus they make great gifts. Who doesn’t love to get a gift of baked goods?

Invite friends and neighbors to take part in a cookie exchange. It will save you lots of time in the kitchen and give each person the opportunity to go home with a variety of cookies to enjoy throughout the holidays. Just make sure that you find out in advance what kind of cookie each person is bringing so you don’t wind up with all chocolate chip!When your fellow bakers arrive, let each one fill her tin with some of each kind of cookie to take home.

Try these easy recipes and wow your friends and family.

Peanut Butter and Banana Drops
Makes: about 40 cookies
Prep: 30 minutes
Bake: 8 minutes per batch

INGREDIENTS
1 16-1/2-ounce package refrigerated peanut butter cookie dough
1 cup dried banana chips, coarsely crushed
1 cup semisweet chocolate pieces
1/4 cup turbinado sugar, demerara sugar or colored coarse sugar

DIRECTIONS
Preheat oven to 375 degrees. In a large resealable plastic bag, combine cookie dough, banana chips and chocolate pieces. Seal bag; knead mixture with your hands until dough is well mixed. Remove dough from bag.

Place sugar in a small bowl. Shape dough into 1-inch balls; roll balls in sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Flatten balls slightly.

Bake in the preheated oven for 8 to 10 minutes or until edges are golden brown. Transfer cookies to a wire rack; let cool.

Cran-Crazy Cookies
Makes: 60 cookies
Prep: 30 minutes
Bake: 10 minutes per batch
Cool: 2 minutes per batch
Stand: 2 minutes per batch

INGREDIENTS

3⁄4 cup butter, softened
1-1⁄2 cups packed brown sugar
2 teaspoons finely shredded lemon peel
1⁄2 teaspoon baking soda
1⁄2 teaspoon baking powder
1⁄4 teaspoon salt

2 eggs
2 teaspoons vanilla
2-1⁄3 cups whole wheat flour
1-1⁄2 cups chopped toasted walnuts
1-1⁄2 cups dried cranberries

DIRECTIONS
Preheat oven to 350 degrees. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, lemon peel, baking soda, baking powder and salt. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Stir in walnuts and cranberries.

Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake in preheated oven for 10 to 12 minutes or until edges are lightly brown. Cool on cookie sheets on wire racks for 2 minutes. Transfer cookies to wire racks and cool completely.

Salty Oatmeal Jumbles
Makes: about 60 cookies
Prep: 40 minutes
Chill: 1 hour
Bake: 7 minutes per batch

INGREDIENTS

1 cup butter, softened
1⁄2 cup granulated sugar
1⁄2 cup packed brown sugar
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
1 egg

1 teaspoon vanilla
1-1⁄2 cups all-purpose flour
2 cups rolled oats
1 cup small pretzel twists, coarsely crushed
1 cup golden raisins

DIRECTIONS
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking soda and salt. Beat until combined, scraping side of bowl occasionally. Add egg and vanilla; beat until combined. Beat in flour until combined. Stir in rolled oats, pretzels and raisins. Cover and chill dough about 1 hour or until easy to handle.

Preheat oven to 375 degrees. Roll dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Flatten balls slightly. Bake in preheated oven for 7 to 8 minutes or until edges are browned. Transfer to a wire rack; let cool.

Peanut Butter Bites
Makes: about 42 cookies
Prep: 40 minutes
Bake: 8 minutes per batch

INGREDIENTS

3⁄4 cup butter, softened
1⁄2 cup creamy peanut butter
1 cup sugar
1⁄2 teaspoon baking powder
1⁄8 teaspoon salt
1 egg

1 teaspoon vanilla
2 cups all-purpose flour
21 miniature chocolate covered peanut butter cups, halved
Unsweetened cocoa powder (optional)

DIRECTIONS
Preheat oven to 375 degrees. In a large bowl, combine butter and peanut butter. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. If necessary, cover and chill about 30 minutes or until dough is easy to handle.

Shape dough into 1-1⁄2-inch balls. Press a peanut butter cup half into each ball and shape dough around it to enclose. Place cookies 2 inches apart on an ungreased cookie sheet.

Bake in the preheated oven for 8 to 10 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to a wire rack; let cool. If desired, sprinkle cookies with cocoa powder.

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