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K chill is m the air and what better way to spend the day than surrounded V
by the sweet aroma of freshly baked cookies. Whether it’s Classic
Thumbprint Cookies or Spiced Apncot Pastnes, there’s sure to be a cookie in
the batch for everyone.
Create a family tradition that will last far longer than the sweet taste of [jUj vH ,
cookies! The J.M. Smucker Company has some simple tips and ideas that will V? " »
make baking cookies fun for the whole family,
• A perfect way for kids to review their basic math skills is by having them
measure out the ingredients. Assign flour or sugar measurement
responsibilities to the younger kids who can hold a plastic measuring cup.
Ask the older ones who can handle the teaspoons and tablespoons to
measure the baking powder and salt.
• When preparing the Classic Thumbprint Cookies, have your kids choose
their favorite flavors of jams, jellies and preserves and let them place the
fruity dollop themselves. The result? A dazzling array of jewel-like
cookies that your children will proudly present to admiring guests.
• Make sure to have plenty of paper towels and napkins on hand, especially
when working with the crumbly oat mixture in the Chewy Red Raspberry
Squares Don’t forget to remind kids to wash their hands before
preparation.
• Children of all ages will love using the cookie cutter to cut out the circles,
squares and even stars for the Peanut Butter and Jelly Sandwich Cookies. Try
chilling the dough ahead of time for easier cut outs.
• Keep a roll of refrigerated cookie dough on hand as well as your favorite
flavor of Smucker’s jam to make Quick n’ Nutty Jam Gems for those last
minute gatherings or the perfect “I’m hungry, what’s fun to eat?” snack.
It may be cold outside but it will be warm inside when baking delicious
cookies. So get the hot cocoa ready and remember to involve the whole
family in the cookie-making process. You’ll create some great memories and
put a smile in everyone’s day.
Peanuf- Buffer & Jelly SandwkK Cookies
Yield: 48 cookies *
1/2 cup natural peanut butter
1/3 cup unsalted butter
1/2 cup packed light brown
sugar
1/4 cup honey
1. Mix peanut butter, sugar, butter, honey and egg.
2. In a separate bowl, whisk together flour, salt and baking powder; add to the
peanut
butter mixture and mix well
3. Divide the dough into 4 equal portions. Wrap each portion m plastic wrap or
waxed paper and refrigerate 2 hours or overnight.
4. Remove portions from refrigerator and place each portion between two
sheets of plastic wrap or waxed paper. Roll each portion into a “sheet” about
1/8-mch thick. Refrigerate dough again if it becomes too soft to handle.
5. Preheat oven to 350°. Using a drinking glass or cookie cutter, cut dough into
circles. Using a smaller drinking glass or cookie cutter, cut smaller circles or
“windows” in half the circles. Transfer cookies to a non-stick baking sheet,
leaving 1/2-inch between them.
6. Bake all cookies 5-6 minutes or until they’re just starting to brown. Using a
spatula, transfer the cookies to a cooling rack. When cookies have cooled,
spread jelly on the plain cookies and top them with the “window” cookies.
Quick* n’Nu'H-y Jam Gems
Yield 32 cookies '
ounce log refrigerated sugar cookie dough
cup peanuts
cup jam or preserves, any flavor or combination of flavors
18
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1 Put cookie dough log into the freezer for 15 minutes. In the meantime, preheat
the oven to 350° Finely chop the peanuts and put them in a small bowl
2 Take cookie dough from the freezer and remove the plastic wrapper. Using a
sharp knife, cut the dough log into 16 1/2-inch thick slices. Cut each slice in
half and shape each half into a ball Roll dough balls in the chopped peanuts
and place 2 inches apart on ungreased cookie sheets.
3 Bake 10-12 minutes or until golden brown on edges. Remove cookies from
the oven and immediately make a depression in each cookie with your
thumb or the back of a teaspoon. Spoon preserves into the depression of
each cookie Transfer the cookies to a wire rack to cool.
For more greaf- recipes log on fo www.s(Aucker,com
large egg
cups all-purpose flour
teaspoon salt
teaspoons baking powder
cups strawberry or grape jelly
1/4
1/2
1/2
Classic
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cups flour
cup brown packed
cup butter room
2 large eggs, separated tjL
teaspoon salt
1 1/2 teaspoons
2 cups finely chopped pecans Hkhib^S^^H^HHH^BlHiiiiii^HßSftUlßkUMßeßHii^SKSLJ
1 cup preserves or Jam, any flavor or combination of flavors
1. Preheat oven to 350° degrees. Coat baking sheets with cooking spray.
2. In a large mixing bowl, beat sugar, butter, egg yolks, vanilla and salt. Slowly add the flour and stir until well blended.
3. In a small bowl, beat egg whites until foamy. Put nuts in a separate bowl.
4. Using a teaspoon, scoop out dough and shape into 1-inch balls. Dip each dough ball into the egg whites, then roll in the
nuts and place on a prepared baking sheet. Using a teaspoon or your thumb, make a round indentation in the top of
each cookie, being sure not to make a hole all the way through the dough.
5. Bake cookies for 8 minutes (they will not be fully baked); remove from oven. Using teaspoon or other small spoon, scoop the
preserves into the indentation of each cookie. Return cookies to oven to bake another 6-10 minutes, or until lightly browned.
Remove from oven; cool on a wire rack.
Spiced Kprkof Pastries
Yield: 60 pastries 1
12 ounce jar apricot preserves (may use peach
preserves instead)
1/2 cup finely chopped walnuts
3/4 teaspoon pumpkin pie spice
1/2 teaspoon grated orange zest (orange part of the peel)
1 egg
1 tablespoon water
1 cup butter (at room temperature)
8 ounces cream cheese (at room temperature)
2 tablespoons sugar
1/2 teaspoon vanilla
2 cups all-purpose flour
powdered sugar
1. Preheat oven to 315°. Coat baking sheets with cooking spray
2. Combine preserves, nuts, pumpkin pie spice and orange zest; mix well and set aside.
3. In separate bowl, beat butter, cream cheese, sugar and vanilla until creamy. Add flour; mix until well blended
4. Divide dough into thirds. On a lightly floured surface, roll out each portion of dough to 1/8-inch thickness. Cut with a
3-inch round cookie cutter.
5. Spoon heaping spoonful of apricot filling in center of each round. Combine egg and water; brush on edges of each round.
Fold opposite sides to center, slightly overlapping edges; pinch to seal. Place on lightly greased baking sheets.
6. Bake at 375° for 10 to 14 minutes or until light golden brown. Transfer to wire racks to cool. Sprinkle with powdered sugar.
PufApklrrOrange
Marrv\alode Cookies
Yield: 48 cookies
For the cookie dough:
I cup sugar
1 cup canned pumpkin (not pumpkin pie
filling)
1/2 cup sweet orange marmalade
1/2 cup shortening
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
For the frosting:
3 cups powdered sugar
1/2 cup butter (at room temperature)
1/4 cup sweet orange marmalade
orange juice (to thin frosting if necessary)
1. Preheat oven to 350°.
2. In a large mixing bowl, beat together sugar,
pumpkin, orange marmalade and shortening. Add
flour, baking powder, pumpkin pie spice, baking
soda, cinnamon and salt; mix until well combined.
Stir in
walnuts and raisins, if desired.
3. Drop rounded spoonfuls of dough onto ungreased
baking sheets. Bake for 11-13 minutes or until
lightly browned. Remove from oven and cool on a
wire rack.
4. Prepare frosting: in a medium mixing bowl, beat all
frosting ingredients together, adding orange juice
only as needed to make frosting spreadable. Frost
each cooled cookie.
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CKewy Red Raspberry
Squares
Yield: 16 squares
1/2 cup butter (at room temperature)
1 cup light brown sugar, firmly packed
1/2 teaspoon almond extract
1 cup all-purpose flour
1 teaspoon baking powder
1 cup oats (quick-cooking or old-fashioned)
1/2 cup red raspberry preserves
1. Preheat oven to 350°. Coat an BxB-inch baking pan with
cooking spray.
2. In a medium mixing bowl, beat butter and brown sugar until
smooth and fluffy. Beat in almond extract.
3. Mix in flour, baking powder and oats until mixture is
combined and crumbly. Reserve 1/4-cup of the mixture for
topping; set aside. Pat remaining mixture into bottom of
prepared baking pan
4. Spoon preserves on top of oat layer, spreading it as much as
possible without disturbing the bottom layer. Sprinkle
reserved topping on top of preserve layer.
5. Bake for 30-40 minutes or until lightly browned. Remove
from oven and cool on a wire rack. When cooled, cut into
squares.
To receive a free Smucker’s Classic
Cookie Recipe Collection brochure,
send a self-addressed stamped envelope
(two 33 cent stamps and a #lO envelope) to
The J.M. Smucker Company, Attn;
Classic Cookie Recipe Collection,
Consumer Relations Department,
PO Box 280, Orrville, Ohio 44667.
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