Holiday baking

This weekend I busied myself with some holiday baking. Baking cookies is definitely a holiday tradition that I enjoy, and I love having them to pass out to neighbors and co-workers. We managed to bring a bunch of cookies to a Christmas party, pass them out to our neighbors in tins, bring some to each of our offices, and still have a bunch leftover for small group on Tuesday. It was fun to have a chance to meet some neighbors that we hadn't met yet and start building better community in our neighborhood. One family even invited me in for a bit. Here are some of our favorites from what I baked this weekend.

Fudge

Fudge is a great option for vegetarians who don't eat eggs. You could easily use a soy or rice milk and make this vegan also.

-3 cups granulated sugar
-3/4 cup real butter
-2/3 cup evaporated milk
-12 oz bag semi-sweet chocolate chips
-7 oz marshmallow cream
-1 tsp vanilla extract
-1 cup chopped pecans

Bring sugar, butter and milk to a boil in a medium saucepan. Boil for 5 minutes, stirring constantly, remove from heat. Stir in chocolate chips, marshmallow cream, and vanilla until thoroughly mixed. Stir in nuts. Pour into greased 13x9 dish. Cool to room temperature before slicing.



Toffee Cookies

These were our favorite out of all the cookies that I made.

-2 1/4 cups flour
-1 tsp baking soda
-1/2 tsp salt
-1/2 cup butter, softened
-3/4 cup brown sugar
-3/4 cup granulated sugar
-1 tsp vanilla extract
-2 eggs
-1 bag (10 oz) toffee bits

Heat oven to 350. Whisk together flour, baking soda and salt. In a large mixing bowl, beat butter, sugars, and vanilla until well blended. Add eggs and blend thoroughly. Gradually add flour mixture, beating well. Stir in toffee bits. Drop by rounded spoonfuls onto a lightly greased cookie sheet. Bake 9-11 minutes.



Chocolate Chip Cookies

-1 cup shortening
-3/4 cup white sugar
-3/4 cup brown sugar
-2 eggs
-2 tsp vanilla
-2 1/4 cups flour
-1 tsp baking soda
-1 tsp salt
-2 cups semi-sweet chocolate chips

Preheat oven to 350. Whisk together flour, baking soda, and salt. In a large bowl, cream together shortening and sugars until light and fluffy. Add eggs, one at a time, beating well with each addition. Stir in vanilla. Gradually stir flour mixture into and creamed mixture. Stir in chocolate chips. Drop by rounded spoonfuls onto greased cookie sheets. Bake for 8-10 minutes.



Oatmeal Raisin Cookies

These cookies would also be great with cranberries and white chocolate instead of the raisins.

-1 cup butter, softened
-1 cup white sugar
-1 cup brown sugar
-2 eggs
-1 tsp vanilla
-2 cups flour
-1 tsp baking soda
-1 tsp salt
-1 1/2 tsp cinnamon
-3 cups quick oats
-1 cup raisins
-1 cup chopped pecans

Preheat oven to 375. Whisk together flour, baking soda, salt and cinnamon. In large bowl, cream together butter and sugars. Beat in eggs, one at a time, mixing well after each addition. Stir in vanilla. Gradually stir flour mixture into creamed mixture. Mix in oats. Chill for at least 1 hour. Drop by rounded spoonfuls onto greased cookie sheets, flatten the tops of the balls slightly with fork or spoon. Bake 8-10 minutes.

Shannon