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2020We EnergiesCookie BookA collection of favorite recipes fromWisconsin bakers, chefs and caterers
Season’s greetingsBaking cookies is a cherished holiday tradition that, for many, begins with the We EnergiesCookie Book. As we celebrate the season, we are truly grateful and honored to be part of yourfamily tradition and the memories created.The 2020 edition celebrates Wisconsin bakers, chefs and caterers — along with their sweettreats. You may recognize some recipes from your favorite cookie counter. Others are timehonored family favorites.As you can see, my daughter and I are eager to start baking and making new memoriestogether. We hope you enjoy trying these delicious recipes and sharing them with your familyand friends.From all of us at We Energies, best wishes to you and your family this holiday season.Tom MetcalfePresident2Stella, left, and Tom MetcalfePhoto credit: Davauer Photography
RecipesSalted Pecan Bourbon Cookies5Lemon Cookies 15Lemon CornmealPistachio Cookies6Double ChocolateEspresso Cookies 16Soft Gingersnaps 7Feuilletine 16Chocolate Crinkle Cookies7Chocolate Chunk Peanut ButterCrunch Brownies 9Spicy Machete Cookies17Sugar Cookies 17Almond Fruitlette Biscotti18Rochester Deli’s SignatureLemon Squares10Macarons 19Mom’s Holiday Cookies11Gingerbread Hot Cocoa Cups21Coffeeville Cookies11Funfetti Cookies12Lavender and OrangeMascarpone Cookie Sandwiches22Key Lime Cookies13Cranberry Coconut Macaroons23Gingersnaps 23Hot ChocolateShortbread Cookies24Frosted Gingerbread Cookies25Gluten-Free ButterscotchOatmeal Cookies26Lemon Oatmeal Cookies27Chocolate Chip Cookies273
Salted PecanBourbonCookies1 cup butter21/2 cups all-purpose flour1 teaspoon baking soda1 teaspoon ground cinnamon1 teaspoon salt1/2 cup granulated sugar1 cup dark brown sugar, packed2 eggs2 teaspoons vanilla extract2 tablespoons bourbon whiskey2 cups semisweet chocolate chips1/2 cup toffee bits1/2 cup chopped pecans11/4 cups pecan halves, optional1 tablespoon sea salt flakesIn small saucepan, melt and brown the butter. Place inrefrigerator to cool and firm up, about 1 hour.courtesy ofPreheat oven to 345 degrees F. In large bowl, mix flour,baking soda, cinnamon and salt; set aside. In separatebowl, cream butter; add sugars, eggs, vanilla andbourbon. Gradually add flour mixture. Fold in chocolatechips, toffee bits and chopped pecans. Roll dough into2-inch balls and place on parchment paper-lined bakingsheets; flatten slightly. Top with optional pecan halves.Bake at 345 degrees for 8 to 9 minutes. Garnish hotcookies with sea salt flakes. Cool on wire cooling racks.Makes about 2 dozen.Confectionately YoursMILWAUKEE5
Lemon CornmealPistachioCookies1 cup unsalted butter, softened3/4 cup granulated sugar1 egg1/8 teaspoon kosher salt1/2 teaspoon vanilla extract1 teaspoon lemon juice1 teaspoon lemon zest1/2 teaspoon lemon extract13/4 cups all-purpose flour1/2 cup yellow cornmeal (not coarse grind)1/2 cup finely chopped unsalted pistachiosIn mixing bowl, cream butter and sugar until fluffy. Add egg,salt, vanilla, lemon juice, zest and lemon extract; mix untilwell incorporated. In separate bowl, sift together flour andcornmeal; add to butter mixture and stir until combined.Chill dough for 10 to 15 minutes. Shape chilled dough into9-inch-long log; roll dough in pistachios to coat. Wrap inplastic wrap and chill completely for 1 to 2 hours.Preheat oven to 350 degrees F. Unwrap cookie log; sliceinto 1/4-inch rounds. Place on parchment paper-linedbaking sheets. Bake at 350 degrees for 10 to 12 minutes,rotating after 5 to 6 minutes. Cookies should be firm butnot browned. Cool on wire cooling racks. Spread or drizzleLemon Glaze over cookies. Makes about 3 dozen.Lemon Glaze2 tablespoons lemon juice3/4 cup powdered sugarIn small bowl, combine lemon juice and powdered sugar;whisk until smooth.6courtesy ofSugar & FlourBakery CafeGREENDALE
Soft Gingersnaps11/2 cups vegetable shortening2 cups brown sugar, packed1/4 cup molasses1/4 cup dark corn syrup2 eggs41/2 cups all-purpose flourcourtesy ofKrieg’s LakesideBakeryMILWAU KEE4 teaspoons baking soda1 teaspoon salt2 teaspoons ground ginger2 teaspoons ground cinnamon1 teaspoon ground cloves1/3 cup granulated sugarPreheat oven to 375 degrees F. In mixing bowl, blend shortening andbrown sugar until thoroughly combined. Add molasses, corn syrupand eggs; beat until fluffy. In separate bowl, sift flour, baking soda, salt,ginger, cinnamon and cloves. Add to shortening mixture and blenduntil well combined; do not overmix. Form dough into 1½-inch ballsand roll in granulated sugar. Place 1 inch apart on ungreased bakingsheets. Bake at 375 degrees for 10 to 12 minutes or until cookies nolonger look wet. Cool on wire cooling racks. Makes about 6 dozen.This is a recipe the Kriegs havebeen making for 25 years. It is wildlypopular and a must-have.Chocolate CrinkleCookies1/4 cup butter4 ounces unsweetened chocolate,chopped11/2 cups brown sugar, packed3 eggs1/2 teaspoon vanilla extract1 cup all-purpose flourcourtesy ofC. Adam’s Bakery/Black Twig BakeryM I LWA U K E E / WA U WATO S A1/2 cup unsweetened cocoapowder1 teaspoon baking powder1/4 teaspoon baking soda1/2 teaspoon salt1/2 cup powdered sugarPreheat oven to 350 degrees F. Melt butter and chocolate in smallsaucepan over low heat; remove from heat and cool slightly. In largebowl, combine sugar, eggs and vanilla. Add chocolate mixture toegg mixture; mix until smooth. In separate bowl, whisk together flour,cocoa powder, baking powder, baking soda and salt; add to eggmixture until just combined. Allow mixture to cool for 10 minutes oruntil easy to handle. Form rounded tablespoonfuls of dough into 1-inchballs; roll in powdered sugar. Place 2 inches apart on parchmentpaper-lined baking sheets. Bake at 350 degrees for 8 to 10 minutes.Cool on wire cooling racks. Makes about 3 dozen.7
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Chocolate ChunkPeanut ButterCrunch Brownies11/3 cups semisweet chocolate chips or chunks11/3 cups butter, melted1/3 cup unsweetened cocoa powder2 cups granulated sugar8 eggscourtesy ofThe Gingerbread HouseMUSKEG OWe also call it a “trash can” brownie, aswe add leftover candy and broken pretzelsfrom the bottom of the bag, and chunk theedges of the brownie to add on top.Preheat oven to 350 degrees F. Line bottom of 13x9-inch bakingpan with parchment paper, then spray with nonstick cookingspray; set aside. Place chocolate chips or chunks in a large bowl;pour hot melted butter over chocolate. Mix on low speed for2 minutes, until chocolate is completely melted. In separate bowl,sift together cocoa powder and sugar; slowly add to chocolatemixture, mixing until well incorporated. Mix in eggs, one at a time,until well incorporated. Scrape sides of bowl well, then mix on lowspeed for another 2 minutes. Pour into prepared pan and bake at350 degrees for 60 to 65 minutes. Let cool. Trim edges off brownieand reserve. Spread Peanut Butter Cream onto cooled brownie.Distribute evenly with Toppings. Cut into bars; top each witha whole pretzel. Makes about 2 dozen.Peanut Butter Cream½ cup shortening½ cup butter, softened2 teaspoons vanilla extract4 cups sifted powdered sugar2 tablespoons milk½ cup peanut butterCream shortening and butter until fluffy; add vanilla.Gradually add powdered sugar and beat on medium speed;add milk. Stir in peanut butter; mix until well incorporated.Toppings1/2 cup chopped mini peanut butter cups1/2 cup small chocolate-coated caramel-peanut-nougat candybars, chunked1/2 cup chopped pretzels plus 24 whole mini pretzels1/2 cup white chocolate chips1/2 cup chopped pecans, toasted1/2 cup reserved brownie edges1/2 cup caramel sauce9
Rochester Deli’sSignatureLemon SquaresCrust/Topping2 cups all-purpose flour1 cup granulated sugar1 cup cold unsalted butter, cut into small cubesPreheat oven to 300 degrees F. In large bowl, beatflour, sugar and butter with mixer on low speed untilcrumbly. Press half the mixture into greased13x9-inch pan. Set aside other half of the mixture fortopping. Bake at 300 degrees for 20 minutes, or untilcrust is lightly browned. Cool.Pour Lemon Filling over cooled crust and top withreserved crust mixture. Bake at 300 degrees for 25to 30 minutes, or until edges are lightly browned.Allow to cool in pan for 1 hour, then freeze for 1 houror overnight. Cut into squares and keep refrigerated.Serve cold. Makes about 11/2 dozen.Lemon Filling1 cup lemon juice11/2 cups granulated sugar2 tablespoons cornstarch5 eggs4 egg yolks1/2 cup cold unsalted butter, cubedWhisk together lemon juice, sugar, cornstarch, eggsand egg yolks. Cook in double boiler over moderatelylow heat, whisking constantly, until mixture thickens,about 30 minutes. Add butter; whisk untilincorporated.10courtesy ofRochester DeliWAU KE SHAWe hope you can tastethe love and pride we putinto our desserts. We lookforward to sharing ourdelicious Lemon Squaresfrom our family to yours.
Mom’s HolidayCookies3/4 cup granulated sugar3 egg yolks1/4 cup plus 2 tablespoonsbutter-flavored shortening3 teaspoons baking powdercourtesy of2 1/2 CupsMARSHFIELD3/4 teaspoon baking soda3/8 teaspoon salt3/4 cup all-purpose flourPreheat oven to 350 degrees F. In mixing bowl, combine sugar, eggyolks, shortening, baking powder, baking soda and salt until smooth.Add flour and mix by hand to form dough. On lightly floured surface,roll dough to 1/8-inch thickness; cut with cookie cutters. Place onparchment paper-lined baking sheets and bake at 350 degrees for5 to 7 minutes. Cool on wire cooling racks. Frost with Cream CheeseFrosting. Makes about 2 dozen.Cream Cheese Frosting3 cups powdered sugar8 ounces cream cheese, softened2 tablespoons butter, melted1 teaspoon vanilla extractIn mixing bowl, combine powdered sugar, cream cheese, butter andvanilla; blend until smooth.Coffeeville Cookies2 cups butter, softened1/2 cup brown sugar1/2 cup powdered sugar4 egg yolkscourtesy ofCoffeeville Company1 tablespoon vanilla extract4 cups all-purpose flour1/2 cup cornstarch3/4 cup turbinado sugarPreheat oven to 350 degrees F. In mixing bowl, beat butter andbrown and powdered sugars on high speed for about 3 minutesor until light and fluffy. Add egg yolks and vanilla; continue beatingan additional 3 minutes. In separate bowl, sift together flour andcornstarch until well combined. Add flour mixture to creamedmixture; mix until dough forms a ball. Shape dough into 1½-inchballs; roll in turbinado sugar. Place on parchment paper-linedbaking sheets; flatten to 1/4 inch. Bake at 350 degrees for 8 to10 minutes. Cool on wire cooling racks. Makes about 3 dozen.JACK SONThis was one of our first cookierecipes for Coffeeville Company.11
FunfettiCookies2 cups unsalted butter, softened21/2 cups granulated sugar1/2 cup brown sugar, packed1 teaspoon lemon zest2 eggs2 teaspoons vanilla extract53/4 cups all-purpose flour1 teaspoon baking powder1 teaspoon kosher salt3/4 cup rainbow sprinkles1/2 cup turbinado sugarrtesy ofMiss Molly’s Cafe& Pastry ShopPreheat oven to 350 degrees F. In bowl, cream butter,granulated and brown sugars and lemon zest until light andfluffy. In separate bowl, combine eggs and vanilla; set aside.In another separate bowl, combine flour, baking powderand salt; set aside. With mixer on low speed, slowly addegg mixture to butter mixture until thoroughly combined.Scrape sides of bowl, then slowly incorporate flourmixture until well mixed. Stir in sprinkles. Shape doughinto 1½-inch balls. Lightly press down dough balls toapproximately ½-inch thick. Sprinkle with turbinadosugar. Place on parchment paper-lined baking sheets.Bake at 350 degrees for 12 to 15 minutes. Cool onwire cooling racks. Makes about 5 dozen.12couMILWAUKEE
Key LimeCookies1 cup butter, softened1/4 cup Key lime juice1/4 teaspoon salt13/4 cups all-purpose flour1/3 cup cornstarch1/2 cup powdered sugar1/4 cup turbinado sugarWith stand or hand mixer, beat together butter,lime juice and salt until light and fluffy. Add flour,cornstarch and powdered sugar one at a time; mixuntil just combined (dough will be very soft). Shapedough into a 15-inch-long log; roll in turbinado sugarto coat. Wrap log in plastic wrap; chill for severalhours or overnight.cour tesy ofLa Tarte BakeryWAUWATOSAPreheat oven to 350 degrees F. Slice log into ½-inchrounds. Place 1 inch apart on parchment paperlined baking sheets. Bake at 350 degrees for 18 to20 minutes; or until edges begin to brown. Cool 5 to10 minutes on baking sheets, then transfer to wirecooling racks to cool completely. Drizzle cooledcookies with Key Lime Icing. Makes about 2½ dozen.Key Lime Icing3/4 cup powdered sugar11/2 tablespoons Key lime juiceIn small bowl, mix together powdered sugar and limejuice until smooth.
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LemonCookies2 cups all-purpose flour3/4 cup powdered sugar, divided3/4 cup butter, softenedZest of one lemon3 tablespoons lemon juice1/2 cup lemon curd or pie filling (homemade or store-bought)Preheat oven to 350 degrees F. In medium bowl, combineflour, ½ cup powdered sugar, butter, lemon zest and juice.Mix until soft dough forms. On floured surface, roll doughto ¼-inch thickness. Cut with 2-inch round cookie cutter;place on parchment paper-lined baking sheets. Bake at350 degrees for 10 to 13 minutes. Cool on wire cooling racks.Place heaping teaspoonfuls of lemon curd or pie filling onhalf the cookies; top with remaining cookies. Sift ¼ cuppowdered sugar over cookies, then top each cookie with½ teaspoonful lemon curd or pie filling. Makes about 1 dozen.Galletas de Limón2 tazas de harina para todo uso3/4 de taza de azúcar en polvo(separada en 2 porciones)3/4 de taza de mantequilla, ablandadaRalladura de piel de un limón3 cucharadas de jugo de limón1/2 taza de cuajada de limón o relleno de tarta(hecho en casa o comprado en la tienda)courtesy ofButtercream BakeryWAUKE SHAMy mom loved to make these for us. It was thanksto this recipe that I became interested in baking, andnow I have my own bakery and business.A mi mamá le encantaba hacernos estas galletas. Fuegracias a esta receta que me interesé en la repostería,y ahora tengo mi propia pastelería y negocio.Precaliente el horno a 350 grados Fahrenheit. Enun tazón mediano, combine la harina, 1/2 taza deazúcar en polvo, la mantequilla, la ralladura de piel delimón y el jugo de limón. Mezcle hasta que se formeuna masa blanda. En una superficie espolvoreadacon harina, extienda la masa a un espesor de 1/4 depulgada. Corte con cortadores de galletas redondosde 2 pulgadas; coloque en un papel antiadherentepara hornear galletas. Hornee a 350 grados durante10 a 13 minutos. Deje enfriar sobre una rejilla. Coloqueuna cucharadita de cuajada de limón o con el rellenode tarta la mitad de las galletas, cubriendo con lasgalletas restantes. Espolvoree 1/4 de taza de azúcar enpolvo sobre las galletas; luego cubra cada galleta con1/2 cucharadita de cuajada de limón o relleno de tarta.Rinde alrededor de 1 docena.15
Double ChocolateEspresso Cookies22/3 cups dark chocolate chips8 ounces unsweetened chocolate, chopped1 cup butter2/3 cup instant coffee powder or granules2 tablespoons vanilla extract11/3 cups all-purpose flour1/2 teaspoon baking soda1/2 teaspoon salt6 eggs2 cups granulated sugar3/4 cup brown sugar, packed4 cups semisweet chocolate chips3 cups chopped walnutsPreheat oven to 350 degrees F. In saucepan over low heat, melt darkchocolate chips, unsweetened chocolate and butter; set aside and let coolslightly. In small bowl, combine coffee powder and vanilla; stir to dissolve.In separate bowl, sift flour, baking soda and salt; set aside. In anotherseparate bowl, whip eggs and sugars until very fluffy, about 7 minutes.Blend coffee mixture into egg mixture. Add chocolate mixture; mix well.Add flour mixture; mix until just combined. Stir in chocolate chips andwalnuts (do not overmix). Drop 1/3 cupfuls of dough onto parchmentpaper-lined baking sheets. Bake at 350 degrees for 12 to 15 minutes.Transfer to wire cooling racks to cool completely. Makes about 3 dozen.courtesy ofThe Steaming CupWAUKE SHAWhen we purchasedThe Steaming Cup, we knew we had theperfect cookie to feature. It’s been a familyfavorite for more than two decades, andwe hope you enjoy it as much as we do.Feuilletine61/3 cups gently crushed sweetened corn flakes31/2 cups milk chocolate chips6 tablespoons plus 1/2 teaspoon creamy peanut butter1 tablespoon plus 1 teaspoon unsalted butterMelted dark, white or milk chocolate, optionalPlace flakes in large mixing bowl; set aside. In double boiler ormicrowave, melt chocolate chips, peanut butter and butter; whisk untilsmooth. Pour mixture over flakes; mix well. Scoop 2-inch diametermounds of mixture onto parchment paper-lined baking sheets; flattenslightly. Refrigerate until thoroughly set. If desired, dip bottoms of chilledcookies into melted dark, white or milk chocolate; return to refrigeratoruntil set. Keep cookies chilled until ready to serve. Makes about 4 dozen.16courtesy ofLe Rêve Patisserie& CaféWAUWATOSA
Spicy Machete Cookies1 cup butter, softened1 cup granulated sugar1 cup brown sugar, packed2 eggs1 teaspoon vanilla extract23/4 cups all-purpose flour11/2 teaspoons baking powder1 teaspoon baking sodacour tesy ofCrumby ArtBakehouse & CakeryELM GROVEIt’s spicy. The white chocolate willcool the heat of the habanero.1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/2 teaspoon salt11/2 cups white chocolate chips1/2 cup cinnamon chips2 teaspoons finely groundhabanero powderPreheat oven to 350 degrees F. In large bowl, cream butter andsugars. Add eggs, one at a time. Add vanilla and mix until blended.In separate bowl, combine flour, baking powder, baking soda,cinnamon, nutmeg and salt. Add flour mixture to creamed mixture.Dough should stick to the sides of the bowl but not be extremelysticky to the touch. Stir in white chocolate chips and cinnamonchips. Add habanero powder; mix until there is an orange-coloredribbon running throughout. Do not overmix. Place scant ¼ cupfulsof dough on parchment paper-lined baking sheets. Bake at 350degrees for 18 minutes, or until middle is cracked but soft. Cool onbaking sheets for 10 minutes, then transfer to wire cooling racks tocool completely. Makes about 2 dozen.Sugar Cookies3 cups all-purpose flour11/4 cups granulated sugar1 teaspoon baking powder1/4 teaspoon saltcourtesy ofArtistic Cakes& Cookies1 cup butter-flavored shortening3 eggs1 teaspoon vanilla extractPreheat oven to 325 degrees F. In large bowl, mix flour, sugar,baking powder and salt on low speed. Blend in shortening. Addeggs and vanilla; mix well on medium speed until dough pulls awayfrom sides of bowl and begins to form a ball. Do not overmix. Onlightly floured surface, roll dough to desired thickness; cut withdesired cookie cutters. Place on parchment paper-lined bakingsheets. Bake at 325 degrees for 8 to 10 minutes. Cool on wirecooling racks. Decorate as desired. Makes about 4 dozen.APPLE TONYou always will find a tray of thesetasty cookies at our family events.17
AlmondFruitletteBiscotti1 cup plus 2 tablespoons granulated sugar3 eggs32/3 cups all-purpose flour1/2 teaspoon cream of tartar1/2 teaspoon baking soda11/2 cups chopped candied red and green cherries and pineapple1 cup whole almondsPowdered sugarPreheat oven to 325 degrees F. Beat sugar and eggs until wellcombined. Mix in flour, cream of tartar and baking soda. Addcandied fruit and almonds; mix well. Divide dough into 3 equalportions; roll each portion into 10-inch-long log. Place logsseveral inches apart on parchment paper-lined baking sheets.Bake at 325 degrees for 25 minutes, or until golden brown. Letcool on baking sheet, then slice logs diagonally into 3/4-inchwide strips; dust lightly with powdered sugar. Store in airtightcontainer. Makes about 3 dozen.courtesy ofNino’s Italian Bakeryand DeliMENOMONEE FALL SThis recipe has been a favorite in our family;our grandma brought it from Sicily. We areproud to share it with our fellow Wisconsinites.18
Macarons11/2 cups almond flour1 cup plus 3 tablespoons powdered sugar4 egg whites, room temperature, divided½ cup plus 2 tablespoons granulated sugar1 to 2 drops gel food coloring, any color(do not use liquid food coloring)Sift almond flour with powdered sugar into mixing bowl; set aside.In separate bowl, with mixer on low speed, beat 3 egg whites untilfrothy; gradually add granulated sugar, one tablespoon at a time.Increase mixer speed to medium; continue beating until stiff, but notdry, peaks form. Increase mixer speed to high; add food coloring*and continue beating until combined. Gradually add flour mixtureto beaten egg whites until paste-like consistency is reached. Inseparate bowl, beat remaining egg white until frothy; add half tobatter and with rubber spatula gently fold into batter, adding eggwhite as necessary, until batter is of honey-like consistency. Withpiping bag, pipe 11/2-inch rounds at least 2 inches apart on siliconebaking mat- or parchment paper-lined baking sheets; let dry untilno longer tacky to the touch, about 30 to 45 minutes.courtesy ofKasey’s ConfectionsMILWAUKEEPreheat oven to 310 degrees F. Bake macarons at 310 degreesfor 12 to 14 minutes. Place baking sheets on wire cooling racksfor 2 to 3 minutes, then transfer the silicone mat or parchmentpaper to another flat surface to cool completely. Fill pipingbag with White Chocolate Peppermint or Gingerbread Filling(or other desired filling) and squeeze 1 to 2 teaspoons on flatside of half the macarons; top with remaining macarons, flatside down, to form sandwich, very gently pressing until fillingspreads to edges. Makes about 3 dozen.*If using multiple food colorings, divide egg whites into correspondingnumber of portions; add desired coloring to each and proceed asdirected.White Chocolate Peppermint Filling1/2 cup heavy whipping cream1/2 teaspoon peppermint extract11/3 cups white chocolate chipsIn small saucepan over low heat, bring cream to simmer. Addextract; stir. Pour warm cream over chips in a medium bowl; letstand 5 minutes. Stir until smooth. Filling will thicken as it cools.Gingerbread Filling1/2 cup butter, softened1 tablespoon unsulphured molasses1/4 teaspoon ground ginger2 cups powdered sugarIn medium bowl, blend together butter, molassesand ginger. Add powdered sugar; mix until smooth.19
courtesy ofGingerbreadHot CocoaCupsCountry Rose BakeryUNION GROVENothing says the holidays like hot cocoa andgingerbread cookies. That’s how this recipewas born and became an instant favorite.21/4 cups all-purpose flour2 teaspoons baking soda11/2 teaspoons ground cinnamon1 teaspoon ground ginger1/4 teaspoon ground cloves1/2 teaspoon salt3/4 cup butter, softened1 cup brown sugar, packed1 egg1/4 cup molasses3/4 cup dehydrated mini marshmallowsPreheat oven to 350 degrees F. In mixing bowl, whisk togetherflour, baking soda, cinnamon, ginger, cloves and salt; set aside.With hand or stand mixer, cream butter, sugar, egg and molassesuntil pale and fluffy, about 2 to 3 minutes. With mixer on lowspeed, slowly add dry ingredients. Scoop 2 teaspoonfuls of doughinto each cup of greased mini muffin pans. Bake at 350 degreesfor 8 to 10 minutes.* Remove cookies from oven and, using endof a wooden spoon, push down center of each cookie to forma cup. Let cookie cups cool slightly before removing from pans.Fill completely cooled cookies with Hot Cocoa Buttercream; diptops into marshmallows. Makes about 5 dozen.*Minimum baking time will yield a chewier cookie; maximumbaking time will yield a crispier cookie.Hot Cocoa Buttercream2/3 cup semisweet chocolate chips1 cup butter, softened1/2 cup unsweetened cocoa powder2 cups powdered sugarPinch of salt1 teaspoon vanilla extract1 to 2 tablespoons heavy cream or half-and-halfMelt chocolate chips and set aside until cool, but still melted. Creambutter until fluffy; add melted chocolate. Blend in cocoa powder,powdered sugar and salt; add vanilla and 1 tablespoon cream. Beatuntil smooth and fluffy; add more cream to desired consistency.21
Lavender and OrangeMascarponeCookie Sandwiches1/2 cup unsalted butter2 eggs1 egg yolk11/4 cups granulated sugar11/2 teaspoons dried lavender flowers13/4 cups all-purpose flour, sifted3 teaspoons baking powder1/2 teaspoon saltPreheat oven to 350 degrees F. In mixing bowl, creambutter until soft. Add eggs, egg yolk, sugar and lavender;mix on low to medium speed for 8 minutes. Add flour,baking powder and salt; mix until well combined. Rolltablespoonfuls of dough into balls and place on greasedor silicone baking mat-lined baking sheets. Bake at 350degrees for 11 to 13 minutes, or until edges begin to brown.Cool on wire cooling racks. Dollop half the cookies withOrange Mascarpone Cream; top with remaining cookies toform sandwiches. Keep refrigerated. Freeze if not consumedwithin 3 days. Makes about 1½ dozen.Orange Mascarpone Cream1 cup mascarpone cheese1/4 cup powdered sugar2 teaspoons vanilla extractZest of 1 orange1/4 cup freshly squeezed orange juice1/2 cup heavy whipping creamMix cheese, powdered sugar, vanilla, orange zest and orangejuice until well combined. In separate bowl, beat cream untilstiff peaks form; fold into cheese mixture.22courtesy ofBake Street CafeBROOKFIELD
Cranberry CoconutMacaroons3/4 cup all-purpose flour1/4 teaspoon salt1/4 teaspoon cream of tartar11/3 cups dried cranberries6 cups sweetened flaked coconutcourtesy ofMOR Bakery & CafeMILWAUKEE1 can (14-ounce) sweetenedcondensed milk1 teaspoon vanilla extract2/3 cup mini-chocolate chips,optionalPreheat oven to 300 degrees F. In large bowl, combine flour, salt, creamof tartar, cranberries and coconut; mix well. Add condensed milk andvanilla; mix until well combined. Add chocolate chips, if desired. Gentlyform dough into 11/2-inch balls (or use a cookie scoop) and place onparchment paper-lined baking sheets. Bake at 300 degrees for 26 to30 minutes, or until evenly browned. Cool on baking sheets. Makesabout 5 dozen.To make this recipe gluten-free and/or vegan: Substitute with glutenfree all-purpose flour and either store-bought sweetened condensedcoconut milk or homemade vegan sweetened condensed milk.Reduce baking time to 18 to 20 minutes. Check cookies for browningat 20 minutes, adding more time if necessary.Gingersnaps41/2 cups bread flour2 teaspoons baking soda1/2 teaspoon salt1 tablespoon plus ¼ teaspoonground ginger11/4 teaspoons ground cinnamon11/4 teaspoons ground clovescourtesy ofTroubadour BakeryMILWAUKEE3/4 teaspoon ground nutmeg1 cup unsalted butter, softened1 cup granulated sugar1/2 cup brown sugar, packed2 eggs, lightly whisked1/2 cup molasses2/3 cup coarse sugarIn large bowl, combine flour, baking soda, salt, ginger, cinnamon, clovesand nutmeg. In separate large bowl, cream butter and granulated andbrown sugars on medium speed until fluffy. Reduce mixer to low andgradually add eggs and molasses, mixing until combined. Slowly adddry ingredients; mix until smooth and well combined. Cover and chill for1 hour.Preheat oven to 350 degrees F. Shape rounded tablespoonfuls of doughinto 1½-inch balls; dip top of each in coarse sugar. Place 12 dough balls2 to 3 inches apart on parchment paper-lined baking sheets, sugarside up. Bake at 350 degrees for 11 to 13 minutes. Cookies should beset around the edges and puffed in center; they will sink slightly whilecooling. Cool on baking sheets for 5 minutes, then transfer to wirecooling racks. Makes about 4 dozen.23
Hot ChocolateShortbreadCookies1 cup butter, softened1/2 cup brown sugar, packed1/4 cup granulated sugar2 tablespoons powdered hot chocolate mix2 cups all-purpose flour1/4 teaspoon salt, optional15 marshmallows, halved1/2 cup semisweet chocolate chipsPreheat oven to 300 degrees F. In medium bowl, creambutter and sugars; add powdered hot chocolate mix. Insmall bowl, combine flour and, if using, salt. Gradually addflour mixture to butter mixture; mix well. On lightly flouredsurface, roll dough to ¼-inch thickness. Cut with 2- to 3-inchcoffee cup-shaped cookie cutter; place 1 to 2 inches aparton parchment paper-lined baking sheets. Bake at 300degrees for 15 minutes; remove from oven and top each withmarshmallow half. Bake an additional 4 to 5 minutes, or untilmarshmallows are melted. Remove from oven; let cool onbaking sheet. Melt chocolate chips; put into a pastry bagor plastic bag with a small cut in corner. Drizzle chocolateover cookies; let chocolate set before serving. Makes about2½ dozen.courtesy of600 Sweets and TreatsGLENDALE24
FrostedGingerbreadCookies3 cups all-purpose flour2 teaspoons ground ginger1 teaspoon ground cinnamon1 teaspoon baking soda1/4 teaspoon ground nutmeg1/4 teaspoon salt3/4 cup butter, softened3/4 cup brown sugar, packed1/2 cup molasses1 egg1 teaspoon vanilla extract11/2 cups cream cheese buttercream frosting,homemade or store-bought1/2 cup crushed peppermint candiesPreheat oven to 325 degrees F. Mix flour, ginger,cinnamon, baking soda, nutmeg and salt in large bowl;set aside. With mixer on medium speed, beat butter andbrown sugar until light and fluffy. Add molasses, egg andvanilla; beat well. Reduce mixer speed to low; graduallyadd in flour mixture until well combined. Shape doughinto 1½-inch balls; place 2 inches apart on ungreasedor parchment paper-lined baking sheets. Bake at325 degrees for 10 to 13 minutes, or until edges of cookiesjust begin to brown. Cool on wire cooling racks. Frostcooled cookies; immediately top with crushed candies.Makes about 3 dozen.courtesy ofSally’s Sweet ShoppeDEL AFIELD ANDGENE SEE DEP OTAt Sally’s, cookies are somethingthat we take a lot of pride in.Our cookies are made from scratch.25
Gluten-FreeButterscotchOatmealCookies1 cup unsalted butter, softened1/2 cup plus 2 tablespoons granulated sugar1/2 cup plus 1 tablespoon dark brown sugar, packed22/3 tablespoons light brown sugar, packed21/3 tablespoons honey2 eggs1 teaspoon vanilla extract1/2 cup blanched almond flour1/2 cup plus 1/3 cup brown rice flour1/2 cup plus 2 tablespoons white rice flour21/4 cups gluten-free quick oats1 teaspoon baking soda1 teaspoon saltP
A collection of favorite recipes from Wisconsin bakers, chefs and caterers . 2 Season’s greetings Baking cookies is a cherished holiday tradition that, for many, begins with the We Energies Cookie Book. As we celebrate the season, we are truly grateful and honored to be part of your . Bakery
