HOLIDAY CHOCOLATE BUTTER COOKIES: Retro Ad with Recipe

Just a few more days to bake! Here's a great Retro Ad with Recipe for Holiday Chocolate Butter Cookies!!

For me, cookies are usually all about butter. If you're baking this holiday season, you'll want to choose the very best butter for all your cookies, but especially for your butter cookies. I always use unsalted butter. 

Here's a great easy Retro Ad with Recipe for Holiday Chocolate Butter Cookies from Land O Lakes. This is a very versatile chocolate cookie recipe. Save it to use year-round. New Year's Eve? 

Hanukkah Gelt Cookies! What to do with Chanukah Gelt!

The other day I posted a recipe for Home-made Chanukah Gelt. If you're celebrating Chanukah, you might have made that recipe--or plan to over the next week. Or, you will probably have a lot of Chanukah Gelt in the House. Either way, those  'Hanukkah Gelt' chocolate coins are great to use in this fun recipe for Hanukkah Gelt Cookies. (Note: Different spellings because the word is transliterated). And, since Hanukkah lasts for eight days, you'll have plenty of time to make these!

I was so pleased to fine this recipe that appeared in the Jerusalem Post last week. The other good thing about this recipe is that is gluten-free and vegan. However, check your chocolate coins for ingredients for the vegan element. 

Happy Hanukkah!

HANNUKAH GELT COOKIES

Ingredients
2½ cups almond flour (ground almonds)
½ cup of oil. 
A combo of coconut and olive oil
½ cup of natural sweetener of your choice  (maple and agave?)
1 tsp vanilla extract
1 tsp. baking soda
Pinch of salt
16 chocolate coins (parve or dairy) 

Directions
Preheat oven to 350F. 
Pour oil, vanilla, and sweeteners into a mixing bowl. Mix well with rubber spatula (best not to use an electric mixer). 
Add remaining ingredients (except coins), and mix well. 
Place bowl in refrigerator for about 10 minutes. 
Unwrap coils and prepare cookie sheet with baking paper. 
Roll dough into 1½ inch balls – do not flatten them!

Place on baking tray leaving 2 inches between them.  

Take chocolate coin and center on top of one of the cookies. Press down lightly till cookie ball flattens and you can see some of the batter around the coin. 

Repeat until all cookies have a coin on them. 

Bake for  8-9 minutes. 

Let cookies cool and set for 10 minutes before removing from tray.

CARAMEL FUDGE BALLS: Retro Ad & Recipes for Holiday Cookies

I love all the Vintage/Retro Cookie Ads for the Holidays. So much fun, and recipes that are still so delicious and easy to make. Here's one from Diamond Walnuts for Caramel Fudge Balls. This recipe definitely earns a place on the Cookie Table!

BUTTER PECAN TURTLE COOKIES: Irresistibly good Holiday Cookie Made Easy

I just love Retro Ads with Recipes, and this one is especially fun for the holidays. Note the wreath in the window, and the Tagline: Land O Lakes Butter Pecan Turtles. The irresistibly good Holiday Cookie Made Easy.

Of course, being a Land O Lakes ad, it's all about butter! I love to bake with butter. These Butter Pecan Turtle Cookies are delicious. And, there are no calories! Right? One caveat, these are more bars than cookies, but they still taste great.

Butter Pecan Turtle Cookies

Crust 
2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup Land O Lakes Sweet Cream Butter, softened

Caramel Layer 
2/3 cups Land O Lakes Sweet Cream Butter
1/2 cup firmly packed brown sugar
1 cup whole pecan halves (not chopped)
1 cup milk chocolate chips

Directions 
Preheat Oven to 350°.
In 3 quart bowl combine crust ingredients. Mix at medium speed, scraping sides of bowl often, 2-3 minutes or until well mixed and particles are fine. Pat firmly into ungreased 13x9x2" pan.
Sprinkle pecans evenly over unbaked crust.

Prepare caramel layer
In heavy 1-quart saucepan combine brown sugar and butter. Cook over medium heat, stirring constantly, until entire surface of mixture begins to boil. Boil 1/2 to 1 minute, stirring constantly.
Pour Caramel Layer evenly over pecans and crust.
Bake near center of 350° oven for 18-22 minutes, or until entire caramel layer is bubbly and crust is light golden brown.
Remove from oven.
Immediately sprinkle with chips. Allow chips to melt slightly (2-3 minutes). Slightly swirl chips as they melt; leave some whole for a marbled effect. Do not spread chips.
Cool completely; Cut into 3-4 dozen bars.

CHOCOLATE CARAMEL BLOSSOMS: More Holiday Cookies!

Here's a great delicious cookie to make for the holidays. You can use caramel or chocolate kisses..or both! How easy is this? Adapted from Hershey's Kitchens!

CHOCOLATE CARAMEL BLOSSOMS

Ingredients 
1/2 cup Dark Mildly Sweet Chocolate Chips  (or chopped chocolate)
1/2 cup butter, softened
1/2 cup sugar
1 egg yolk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup Cocoa
1/4 teaspoon baking soda
1/4 cup additional granulated or decorator's sugar for rolling
1/2 cup dulce de leche or HERSHEY'S Caramel Topping
24 HERSHEY'S KISSES Milk Chocolates filled with Caramel  (or Hershey's Kisses)

Directions
Place chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Set aside.
Beat butter and sugar in large bowl until well blended. Gradually beat in egg yolk and vanilla. Blend in melted chocolate chips. Stir together flour, cocoa and baking soda; beat into chocolate mixture, beating until thoroughly blended. Cover; refrigerate 30 minutes or until dough is easy to handle.
Heat oven to 350° F. Line two cookie sheets with parchment paper.
Shape dough into 24 equal balls (about 1-1/4 inches each). Roll in granulated or decorator's sugar, placing on prepared cookie sheets.
Bake 9 to 11 minutes or until edges are set and center is still slightly soft. Do not over bake. Remove cookie sheets from oven to wire rack. With end of wooden spoon make indentation in center of each cookie. Fill each cookie indentation with dulce de leche (or caramel topping). Cool 15 minutes; gently shift parchment paper with cookies to wire rack. Cool completely.
Remove wrappers from candies. Gently press candy onto each cookie. Makes 24 cookies.

HOLIDAY CHOCOLATE BUTTER COOKIES: Retro Ad & Recipe

For me, it's all about the butter. If you're baking this holiday season, you'll want to choose the very best butter for your cookies. I use a variety of butters -- mostly from France, Ireland, Vermont, and Wisconsin. I always use unsalted butter, too. Look for a future post about butter, but in the meantime, here's a great easy Retro Ad & Recipe for holiday chocolate butter cookies from Land O Lakes. This is a very versatile chocolate cookie recipe.

Butter Pecan Turtle Cookies: Holiday Retro Ad & Recipe

I just love Retro Ads with Recipes, and this one is especially fun for the holidays. Note the wreath in the window, and the Tagline: Land O Lakes Butter Pecan Turtles. The irresistibly good Holiday Cookie Made Easy.

Of course, being a Land O Lakes ad, it's all about butter! I love to bake with butter. These Butter Pecan Turtle Cookies are delicious. And, there are no calories! Right? One caveat, these are more bars than cookies, but they still taste great.

Butter Pecan Turtle Cookies

Crust 
2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup Land O Lakes Sweet Cream Butter, softened

Caramel Layer 
2/3 cups Land O Lakes Sweet Cream Butter
1/2 cup firmly packed brown sugar
1 cup whole pecan halves (not chopped)
1 cup milk chocolate chips

Directions 
Preheat Oven to 350°.
In 3 quart bowl combine crust ingredients. Mix at medium speed, scraping sides of bowl often, 2-3 minutes or until well mixed and particles are fine. Pat firmly into ungreased 13x9x2" pan.
Sprinkle pecans evenly over unbaked crust.
Prepare caramel layer
In heavy 1-quart saucepan combine brown sugar and butter. Cook over medium heat, stirring constantly, until entire surface of mixture begins to boil. Boil 1/2 to 1 minute, stirring constantly.
Pour Caramel Layer evenly over pecans and crust.
Bake near center of 350° oven for 18-22 minutes, or until entire caramel layer is bubbly and crust is light golden brown.
Remove from oven.
Immediately sprinkle with chips. Allow chips to melt slightly (2-3 minutes). Slightly swirl chips as they melt; leave some whole for a marbled effect. Do not spread chips.
Cool completely; Cut into 3-4 dozen bars.

Holiday Cookies: Fudge Cookies Supreme

Today is National Cookie Day. I've already started posting some great holiday cookie recipes since this is also Cookie Cutter Week. Here's a recipe for Fudge Cookies Supreme from a 1954 cookbook titled Holiday Cookies. This is a fun little cookbook I picked up at the Flea Market. Love the vintage illustrations and recipes!

Want to know how to pack and ship cookies for the holidays? Go Here.

FUDGE COOKIES, SUPREME!

RED & GREEN M&Ms "Chocolate Chip" COOKIES

I love M&Ms in my chocolate chip cookies, so for the holidays why not use the Red & Green Holiday M&Ms? I always have several bags left over from our corporate Gingerbread House Building Competitions. Be sure to scroll down and check out the M&Ms holiday commercial!

RED & GREEN M&Ms "Chocolate Chip" COOKIES

Ingredients
1 cup packed brown sugar
1/2 cup white sugar
1 cup sweet butter (room temperature)
2 eggs (room temperature)
1-1/2 teaspoons Madagascar vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1.2 teaspoon sea salt  (or regular if you don't have any!)
1-1/2 cups red & green holiday M&Ms

Directions 
In large bowl, mix sugar, eggs, shortening, and vanilla thoroughly. Add flour, salt, and baking soda to creamed mixture. Blend well. Stir in 3/4 cup of M&Ms.
Drop dough by teaspoons onto cookie sheet.
Slightly push a few candies on top of each dough ball with remaining candies.
Bake at 350 degrees for 9 to 11 minutes.

Holiday "Cooky" Inspiration: Retro Ad & Recipe

If you're still baking this week, you'll love this Retro Pillsbury Flour Advertisement from November 14, 1949 (Life Magazine) for Holiday Cooky Inspiration

 "5 Kinds of cookies from just 1 cooky dough"