Raisin Date Refrigerator Cookies

by

Save Print
Raisin Date Refrigerator Cookies
I adapted this recipe from another recipe, Vanilla Nut Refrigerator Cookies, which is from my Grandma Myers. I had this thought that substituting the nuts for raisins and dates would be good, and they turned out delicious.

It’s possible my Grandma added raisins or dates herself and I just didn’t know. My daughter Jessica thinks these cookies would be perfect with chocolate chips added; I have to agree chocolate chips is a great idea.

These are called refrigerator cookies or sometimes icebox cookies. However, I often keep the unbaked cookie logs in the freezer instead of the refrigerator. The logs are easier to slice and they can be stored for long periods of time if well wrapped.
Recipe type: Dessert | Refrigerator Cookies | Icebox Cookies
Serves: 10 dozen
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined Oven Temp: 350° Yield: 10 Dozen Cookies Storage: Airtight Container, Room temperature

Help: Cookie Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 1½ cups unsalted butter, room temperature
  • 1 cup firmly packed light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup raisins
  • ½ dates, cut into about ¼ inch pieces
Instructions
Dough:
  1. In a large bowl of an electric mixer, combine butter, brown sugar, and granulated sugar; beat together until mixture is light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs and vanilla; beat until thoroughly mixed. Add flour, baking soda, and salt; stir until mixed. Add raisins and dates; stir until mixed.
  2. Divide dough into 4 equal pieces. Shape each piece into a round or square log, about 10 inches long. Wrap each log in wax paper or plastic wrap and refrigerate until well chilled, at least 4 hours or overnight. Tip: keep the unbaked logs in the freezer instead of the refrigerator if you prefer. The logs are easier to slice and they can be stored for long periods of time if well wrapped.
  3. Preheat oven to 350 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
  4. Slice dough into ¼ inch slices and place 2 inches apart on baking sheets. Return remaining dough to refrigerator until ready to use. Tip: My favorite tool to cut refrigerator cookies is a stainless steel dough scraper; simply push the dough scraper straight down into the cookie for straight cuts. Or use a small kitchen knife to slice the cookies.
  5. Bake: Bake 9 minutes or until cookies are set and the edges are just barely browned. Tip: if the unbaked cookie logs are stored in the freezer instead of the refrigerator the baking time will normally be longer, about 14 minutes. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.

 

Cornmeal Cookies

by

Save Print
Cornmeal Cookies
The cornmeal in these cookies provides a wonderful crunchy texture and contrasts nicely with the sweetness of the dried fruits. This is a refrigerator cookie that is formed into logs, refrigerated, then sliced and baked. The dough can be made in advance, wrapped well, and refrigerated for 1 to 2 weeks or frozen until ready for baking.
Recipe type: Dessert | Refrigerator Cookies | Icebox Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 350° Yield: 6 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 2¼ cups all-purpose flour
  • ½ cup yellow cornmeal, divided
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup confectioners’ (powdered) sugar
  • ½ cup golden raisins
  • ½ cup dried cranberries
  • ¼ cup currants
  • About 2 tablespoons turbinado sugar (for sprinkling)
Instructions
  1. In a medium mixing bowl, combine flour, ¼ cup cornmeal, and salt; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, add the butter and beat on medium speed until smooth and creamy, about 1 minute. Gradually add confectioners’ sugar, taking about 1 minute, then beat for about 1 to 2 minutes longer to thoroughly combine. While adding the sugar, stop the mixer if necessary to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  3. Reduce the speed to low, and add the flour mixture in 3 to 4 additions, and mix just until thoroughly incorporated. The dough will be stiff and may seem crumbly.
  4. Add the raisins, cranberries, and currants. Beat on low speed just until incorporated.
  5. Divide dough in half. On a large piece of wax or parchment paper, shape each half into a round or square log, about 10 inches long and 1½ inches in diameter. Sprinkle the remaining ¼ cup cornmeal onto the logs and press the cornmeal gently into the dough, coating the entire outsides with cornmeal.
  6. Wrap each log in plastic wrap and refrigerate until well chilled, at least 4 hours or overnight.
  7. Preheat oven to 350 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
  8. Slice chilled dough logs into ¼ inch slices and place 1 inch apart on baking sheets. Sprinkle each cookie with a little turbinado sugar. Return remaining dough to refrigerator until ready to use. Tip: My favorite tool to cut refrigerator cookies is a stainless steel dough scraper; simply push the dough scraper straight down into the cookie for straight cuts. Or use a small kitchen knife to slice the cookies.
  9. Bake: Bake 16 to 18 minutes or until cookies are a light golden brown on the edges, but the centers are barely colored. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.

Oatmeal Raisin Cookies

by

Save Print
Oatmeal Raisin Cookies
The classic oatmeal cookie, filled with raisins and spices. Old Fashioned type oatmeal gives the cookies a nice chewy texture.
Recipe type: Dessert | Drop Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 350° Yield: 4 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 1 cup unsalted butter, room temperature
  • 1 cup firmly packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 cups old-fashioned oats
  • 1 cup raisins
Instructions
Preheat oven to 350 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
Dough:
  1. In a large bowl of an electric mixer, combine butter, brown sugar, and granulated sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs and vanilla; beat until thoroughly mixed. Add flour, baking soda, salt, and cinnamon; stir until well mixed. Add oats and raisins; stir until mixed.
  2. Bake: Drop dough by rounded teaspoonfuls 2 inches apart onto baking sheets. Bake 10 to 12 minutes or until edges are very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool. Tip: An ice cream scoop is ideal for making uniform-sized cookies.
Recipe from Quaker Oats

Neapolitan Cookies

by

Save Print
Neapolitan Cookies
Two types of flavors combine to make a distinctive cookie. Light dough filled with almond flavoring, cherries and nuts is sandwiched between a chocolate, cinnamon, nutty dough. These take a little more time to prepare, but they get rave reviews.
Recipe type: Dessert | Refrigerator Cookies, |Chocolate
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9"x5"x2¾" Loaf Pan and Two Large Baking Sheets Pan Prep: Parchment Lined, Lightly Greased Oven Temp: 400° Yield: 9 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Toasting Nuts and Seeds, Melting Chocolate, Chocolate Types

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dark Dough:
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 8 ounces semisweet chocolate, chopped into small pieces
  • 1 cup unsalted butter, room temperature
  • 1½ cups firmly packed light brown sugar
  • 2 large eggs
  • 1 cup toasted walnuts or pecans, finely chopped
  • Tip: See Toasting Nuts and Seeds. Use standard measuring cups and spoons or scales for accurate measuring.
Light Dough:
  • ½ cup finely chopped dark raisins
  • ¼ cup finely chopped golden raisins
  • 12 finely chopped candied cherries.
  • 1 teaspoon all-purpose flour
  • 2 cups all-purpose flour
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • ¾ cup granulated sugar
  • 1 large egg
  • 2 tablespoons water
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure almond extract
Instructions
Prepare one 9x5x2¾ inch loaf pan; lightly grease with shortening and then line with parchment paper.
Dark Dough:
  1. In a medium mixing bowl, combine flour, baking soda, salt, cinnamon, and cloves together; whisk together to mix. Set aside.
  2. In top of a double boiler over hot water, melt the chocolate. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Set aside to cool slightly. Tip: Create a double boiler by filling a saucepan with 2 inches of water and heat to simmering. Place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
  3. In a large bowl of an electric mixer, combine butter and brown sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs; beat until thoroughly mixed. Add melted chocolate; stir to mix. Add flour mixture; stir until mixed. Add nuts, stir to mix. Set aside while mixing the light dough.
Light Dough:
  1. Chop the raisins and cherries; sprinkle the chopped raisins and cherries with 1 teaspoon flour to keep the fruit from sticking together. Set aside. Tip: Since the raisins and cherries get very sticky when chopping, sprinkle with the 1 teaspoon of flour before chopping to help cut down on the stickiness.
  2. In a medium mixing bowl, combine 2 cups flour, baking soda, and salt together; whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg, water, vanilla extract, and almond extract; beat until thoroughly mixed. Add flour mixture; stir until well mixed. Add chopped raisins and cherries; stir until mixed. Set aside.
Assembly:
  1. Divide the dark dough in half. Place half the dark dough in the bottom of the loaf pan, packing it down evenly. Add all of the light dough, packing it evenly over the dark dough. Add remaining dark dough, packing it evenly over the light dough.
  2. Cover with plastic wrap and refrigerate several hours or overnight.
  3. Preheat oven to 400 degrees F. Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
  4. Grabbing the top edges of the parchment paper, lift dough from loaf pan, remove paper and discard. Using a long kitchen knife, cut dough lengthwise into thirds. Keep one third of dough out, wrap remaining dough in plastic wrap and return to refrigerator until ready to use.
  5. Bake: Slice dough into ¼ inch slices and place 2 inches apart on baking sheets. Bake 12 minutes or until cookies are set. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
  6. Repeat with remaining dough.
Recipe adapted from Rose Naftalin's Holiday Goodies

Sweet Potato Drops

by

Save Print
Sweet Potato Drops
Add these delicious Sweet Potato Drop cookies to your Thanksgiving dessert table along with the pumpkin and pecan pies. Everything about these cookies tastes of the holidays; from the sweet potatoes, raisins, spices, pecans, to the bourbon. The bourbon glaze drizzled over the top also saturates into the cookies, giving them a potent bourbon kick.
Recipe type: Dessert | Drop Cookies | Glazed Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined or Lightly Greased Oven Temp: 350° Yield: 4 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 1 pound sweet potatoes (about 1 or 2 medium)
  • ⅓ cup dark raisins
  • ⅓ cup golden raisins
  • ¼ cup bourbon
  • 8 ounces canned crushed pineapple
  • 1¾ cups all-purpose flour
  • 1 cup quick-cooking oats
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¾ cup pecans, coarsely chopped
  • ½ cup unsalted butter, room temperature
  • 1½ cups firmly packed light brown sugar
  • 1 large egg
Bourbon Glaze:
  • 1 cup confectioner’s (powdered) sugar
  • 3 tablespoons bourbon
Instructions
Preheat oven to 350 degrees F. Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
Dough:
  1. Bake the sweet potato until fork tender, 45 to 60 minutes. Cut potato in half and scoop out the insides. Mash with a fork. You should have about 1 cup. Set aside to cool.
  2. In a small mixing bowl, combine the dark raisins, golden raisins, and bourbon. Set aside to soak.
  3. Drain the pineapple in a colander, pressing out the excess liquid with the back of a wooden spoon. Set aside.
  4. In a medium bowl, combine flour, oats, baking powder, salt, cinnamon, nutmeg, and pecans; whisk together to mix. Set aside.
  5. In a large bowl of an electric mixer, combine butter and brown sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg; beat until thoroughly mixed. Stir in 1 cup of mashed sweet potatoes and pineapple. Stir in the raisins and bourbon. Add flour mixture; stir until mixed.
  6. Bake: Using 2 tablespoons of dough for each cookie, drop dough 2 inches apart onto baking sheets. With the back of a spoon, flatten each cookie to a 2½ inch circle. Bake 15 minutes or until the cookies are firm to the touch and the edges are golden brown. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Bourbon Glaze:
  1. In a small bowl, combine powdered sugar and bourbon; stir until smooth. Drizzle glaze over cooled cookies.
Adapted From: Bluestein, Barry and Kevin Morrissey, The Complete Cookie, Doubleday, New York, 1996

Holiday Glazed Jumbles

by

Save Print
Holiday Glazed Jumbles
These cookies are overflowing with candied fruit and golden raisins laced with brandy, along with toasted almonds, giving them a jumbled appearance. The cooled cookies are topped with a drizzle of vanilla glaze, perfect for your holiday cookie tray.
Recipe type: Dessert | Drop Cookies | Glazed Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Lightly Greased or Parchment Lined Oven Temp: 375° Yield: 3 dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Toasting Nuts and Seeds, Blanching Almonds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 1¼ cups candied fruit mix (fruitcake mix)
  • ½ cup golden raisins
  • ¼ cup brandy or bourbon
  • 1¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup (½ stick) unsalted butter, room temperature
  • ⅔ cup firmly packed light brown sugar
  • 1 large egg
  • ¼ cup sour cream
  • 1 cup blanched, slivered almonds, toasted and coarsely chopped
Vanilla Glaze:
  • 3 cups confectioners' (powdered) sugar
  • 2 tablespoons corn syrup
  • 1 teaspoon pure vanilla extract
  • 3 to 4 tablespoons warm milk (preferably whole milk)
Instructions
Dough:
  1. In a small mixing bowl, combine candied fruit mix, golden raisins, and brandy or bourbon. Stir to mix, then heat mixture in the microwave for 1 to 2 minutes or until hot. Set aside to cool to room temperature.
  2. In a small bowl, combine flour, baking powder, baking soda, and salt; whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, combine butter and brown sugar; beat together on medium speed until mixture appears light and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg beat until thoroughly mixed. Add sour cream and beat until mixed. Add flour mixture; beat on low speed just until mixed.
  4. Remove the bowl from the mixer. Using a large rubber spatula, fold in the almonds and fruit and brandy mixture.
  5. Cover dough and refrigerate until chilled, about 1 hour.
  6. Preheat oven to 375 degrees F. Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
  7. Bake: Drop dough by rounded tablespoonfuls 2 inches apart onto baking sheets. Bake 10 to 12 minutes or until cookies are set and very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Vanilla Glaze:
  1. In a medium bowl, and using an electric hand mixer or wooden spoon, combine powdered sugar, corn syrup, vanilla. Add warm milk in small quantities, start with 2 tablespoons of milk, and then when it’s getting close to the right consistency add milk in teaspoonfuls or just drops of milk at a time, until it is the desired consistency. The glaze should be like a soft icing. Drizzle glaze over cooled cookies.

Rugelach

by

Save Print
Rugelach
This classic version of Jewish Rugelach, made in a crescent shape, has a thin layer of apricot preserves brushed on the rolled pastry, then sprinkled with cinnamon and sugar, golden raisins, and walnuts. The pastry, made with cream cheese, adds just a slight tangy contrast to the sweetness of the filling and is very easy to work with and roll out. These are wonderful little pastries that are hard to resist. Rugelach is easy to make, but it does take time as the dough needs to be refrigerated before rolling and filling
Recipe type: Dessert | Shaped Cookies | Filled Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined Oven Temp: 375° Yield: 4 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 (8 ounce) package cream cheese, room temperature
Filling:
  • 1 cup golden raisins
  • 1 cup walnuts, finely chopped
  • 1 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • ½ cup apricot preserves
For Rolling Dough:
  • ¼ cup all-purpose flour
  • ¼ cup confectioners' (powdered) sugar
Topping:
  • ¼ cup whipping (heavy) cream
  • Reserved sugar-cinnamon mixture
Instructions
Dough:
  1. In a large bowl of an electric mixer, combine flour, sugar, and salt, mix on low speed to blend. Add the butter and cream cheese and mix on medium speed just until blended, do not over mix. Or, process in a food processor just until the dough comes together in small clumps.
  2. Divide dough into 4 equal portions. Form each portion into a 4 inch flattened disk and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours or overnight.
Filling:
  1. Plump the raisins by steaming with a double boiler; steam the raisins about 1 minute or until softened. Thoroughly drain, or spread the raisins on paper toweling to dry. Tip: Create a double boiler by filling a saucepan with about 2 inches of water and bringing it to a simmer. Place a steamer or plastic or wire mesh colander on top of the simmering water, the upper pan should not touch the water.
  2. Finely chop the walnuts. Set aside
  3. In a small bowl, combine sugar and cinnamon. Set aside.
  4. Just before ready to use, place apricot preserves in a small microwaveable bowl and heat in the microwave 30 to 40 seconds just to warm slightly and make easier to spread. Or, heat in a small saucepan on the stovetop, stir and heat the jam over low heat until it liquefies. Remove from heat. Set aside.
For Rolling Dough:
  1. In a small bowl, combine flour and powdered sugar. Set aside.
Assembly:
  1. Remove dough disks from refrigerator. Let stand 10 to 30 minutes before rolling. Tip: The dough is ready to roll when you can leave a slight imprint in the dough when you press it with your fingers.
  2. Lightly sprinkle a pastry mat or pastry board and rolling pin with some of the flour and powdered sugar mixture, roll one of the dough disks into a 10 inch circle. Tip: As you are rolling the pastry, gently pick the pastry up and lightly re-flour the work surface, and then replace the pastry upside down. Make sure it is not sticking to the board when ready to add the filling or it will make rolling into crescents difficult. If necessary, pick the pastry up again and lightly re-flour the surface underneath.
  3. Use a pastry brush and brush 2 tablespoons of the warm apricot preserves evenly over the top of the dough. Sprinkle 2 tablespoons of the sugar-cinnamon mixture over the top of the preserves, then sprinkle ¼ cup golden raisins over the top, and then sprinkle ¼ cup walnuts over the top. Run the rolling pin gently over the top to gently press the mixture into the dough.
  4. Using a sharp knife, pizza cutter, or pastry cutter, cut the dough into 12 wedges. Tip: The easiest way to cut each piece evenly is to cut the dough as though cutting a pizza. Cut the dough into quarters, and then cut each quarter into thirds.
  5. Starting from the wide end, roll up each wedge, ending with the pointed tip underneath. Bend the edges slightly to form a crescent. Place each crescent on a large baking sheet and refrigerate for at least 30 minutes. Repeat with remaining dough discs.
  6. Preheat oven to 375 degrees F while crescents are chilling. Prepare 2 large baking sheets; line with parchment paper.
  7. Remove enough crescents from the refrigerator to bake one pan of cookies (about 12) and keep remainder of crescents in the refrigerator until ready to use. Place crescents on the prepared baking sheet.
Topping:
  1. Use a pastry brush and lightly brush the tops of each crescent with a small amount of heavy cream. Lightly sprinkle a little of the reserved sugar-cinnamon mixture over the top of each.
  2. Bake: Bake for 20 to 25 minutes or until the bottoms are light brown and the edges are golden brown. Remove from oven and use a metal spatula to carefully transfer the fragile cookies to a wire cooling rack to cool. Tip: Transferring the cookies immediately from the baking sheet to the wire rack will help prevent any leaked out filling from sticking to the cookies. Tip: Either use fresh parchment paper for each pan of cookies, or clean off the parchment paper between uses, otherwise any filling that has leaked out will burn when put back into the oven.
Source: Baking Illustrated, by the editors of Cook's Illustrated, 2004
Greenspan, Dorie, Baking, Houghton Mifflin Company, New York, 2006
Martha Stewart Holiday Sweets Magazine, 2009
Walter, Carole, Great Cookies, Clarkson Potter Publishers, New York, 2003

Raisin Spice Cookies

by

Save Print
Raisin Spice Cookies
These cookies are full of plump raisins, with a hint of warm spices.
Recipe type: Dessert | Drop Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined or Lightly Greased Oven Temp: 350° Yield: 8 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 1 cup water
  • 2 cups raisins
  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • 1cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
Instructions
Preheat oven to 350 degrees F. Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
Dough:
  1. In a medium saucepan over medium-high heat, combine water and raisins; bring to a gentle boil, boiling about 5 minutes. Set aside and let cool to room temperature. Do not drain excess water. Tip: Place saucepan in another larger pan or bowl filled with cold water to cool raisin-water mixture faster.
  2. In a medium mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice; whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs; beat until thoroughly mixed. Add vanilla and cooled raisin-water mixture; stir until mixed. Add sifted flour mixture, stir until mixed.
  4. Bake: Drop dough by rounded teaspoonfuls 2 inches apart onto baking sheets. Bake 13 to 14 minutes or until cookies are set and very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.

Apple and Golden Raisin Cheesecake Bars

by

Save Print
Apple and Golden Raisin Cheesecake Bars
This is a bar cookie that tastes like a cross between cheese cake and apple pie. The crunchy oatmeal base pairs nicely with the creamy cream cheese filling and sweet apple raisin mixture with just the right amount of warm spices.
Recipe type: Dessert | Bar Cookie
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 13"x9"x2" Oblong Pan Prep: Greased Oven Temp: 350° Yield: 3 Dozen Bars Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Crust:
  • 1½ cups old-fashioned oats
  • ¾ cup all-purpose flour
  • ½ cup firmly packed light brown sugar
  • ¼ cup granulated sugar
  • ¾ cup unsalted butter, room temperature
Filling:
  • 2 (8 ounce) packages cream cheese, room temperature
  • 2 large eggs
  • ½ cup plus 2 tablespoons granulated sugar, divided
  • 1 teaspoon pure vanilla extract
  • 1 Granny Smith apple, coarsely chopped (about 1 cup)
  • ½ cup golden raisins
  • 1 teaspoon pure almond extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
Instructions
Preheat oven to 350 degrees F. Prepare one 13x9x2 inch oblong pan; lightly grease the pan with shortening.
Crust:
  1. In a medium mixing bowl, combine oats, flour, brown sugar, and granulated sugar; whisk together to mix. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs. Reserve 1 cup mixture.
  2. Press remaining mixture evenly into the baking pan. Bake 12 to 15 minutes or until firm but not browned. Remove from oven.
Filling:
  1. Prepare filling while crust is baking. In a large bowl, combine cream cheese, eggs, ½ cup sugar, and vanilla; use an electric mixer or wooden spoon and beat together until thoroughly mixed. Spread cream cheese mixture over the still warm baked crust.
  2. In a medium bowl, combine chopped apple, raisins, and almond extract; stir until mixed. Add 2 tablespoons sugar, cinnamon, nutmeg, and allspice; mix well.
  3. Spread the apple mixture evenly over the cream cheese mixture. Sprinkle the reserved oat mixture evenly over the top.
  4. Bake: Bake 20 to 25 minutes or until the top is a light golden brown. Leave cookie in the pan to cool; place baking pan on a wire cooling rack to cool. Cut into 2 inch bars.
  5. Cover bars and refrigerate until ready to serve.
Tip: My favorite tool to cut bar cookies is a stainless steel dough scraper; simply push the dough scraper straight down into the cookie for straight cuts. Or use a pizza cutter or small kitchen knife to cut the cookie into bars.

Gluten-Free Oatmeal Raisin Cookies

by

Save Print
Gluten-Free Oatmeal Raisin Cookies
These cookies are soft and chewy, made with peanut butter and raisins, but no flour.
Recipe type: Dessert | Drop Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined or Lightly Greased Oven Temp: 350° Yield: 6 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 1½ cups raisins
  • ½ cup unsalted butter, room temperature
  • 1¼ cups creamy peanut butter
  • 1 cup granulated sugar
  • ½ cup firmly packed dark brown sugar
  • 1 teaspoon light or dark corn syrup
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons baking soda
  • ½ teaspoon ground cinnamon
  • 4 cups old-fashioned oats
Instructions
Preheat oven to 350 degrees F. Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
Dough:
  1. In a vegetable steamer over hot water, place raisins; cover and steam for about 10 minutes. Uncover and set aside to cool.
  2. In a large bowl of an electric mixer, combine butter, peanut butter, granulated sugar, brown sugar, and corn syrup; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs and vanilla; beat until thoroughly mixed. Add baking soda and cinnamon; stir well. Add oats and cooled raisins; stir until mixed.
  3. Bake: Drop dough by rounded tablespoonfuls 2 inches apart onto baking sheets. Bake 15 minutes or until edges are very lightly browned. Cookies should still be soft in the middle. Do not overbake; the cookies will firm up as they cool, and they are best if they are soft. Tip: An ice cream scoop is ideal for making uniform-sized cookies.
  4. Remove from oven and let cookies cool on baking sheet one minute. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Recipe adapted from Maida Heatter, Christmas Memories with Recipes, Wings Books, New York, 1999

Great Pumpkin Cookies

by

Save Print
Great Pumpkin Cookies
These cookies have the great taste of pumpkin and spice, and are loaded with crunchy toasted walnuts and sweet raisins. You may choose to bake these great cookies and just eat them as is, without the decoration. Or, add the orange glaze and decoration to make them look like they are just picked from your pumpkin patch.
Recipe type: Dessert | Drop Cookie | Glazed Cookies | Rolled Fondant
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined or Lightly Greased Oven Temp: 350° Yield: 3 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Rolled Fondant Tips, Toasting Nuts and Seeds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • 2½ teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • ¾ teaspoon ground ginger
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • ¾ cup firmly packed light brown sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1¼ cups canned pumpkin
  • 1½ cups toasted walnuts, coarsely chopped
  • 1½ cups raisins
Orange Glaze:
  • 6 cups confectioner's (powdered) sugar
  • ¼ cup plus 2 tablespoons corn syrup
  • ¼ cup plus 2 tablespoons freshly squeezed orange juice, plus more if needed for thinning
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon pure orange extract
  • Orange food coloring
  • Black food coloring, optional
Decoration:
  • About 8 ounces Rolled Fondant for pumpkin leaves
  • Green Food Coloring
  • Pepperidge Farm Cream Filled Pirouette Rolled Wafer Cookies, for pumpkin stems, cut into 1 inch pieces
Instructions
Preheat oven to 350 degrees F. Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
Dough:
  1. In a medium mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, cloves, nutmeg, and ginger; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, combine butter and granulated sugar; beat together until thoroughly combined. Add brown sugar and continue beating until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg and vanilla; beat until thoroughly mixed.
  3. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the pumpkin, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and pumpkin, ending with the last portion of the flour, and stirring just until blended.
  4. Remove the bowl from the mixer. Using a large rubber spatula, fold in the walnuts and raisins.
  5. Bake: Drop mounds of dough, about 2 heaping tablespoonfuls, and spacing dough 3 to 4 inches apart onto baking sheets. Bake 20 to 25 minutes or until cookies are set and the edges are very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rackto cool. Tip: Try to keep the dough mounded like a pumpkin shape. The cookies will spread some while baking. An ice cream scoop is ideal for making uniform-sized cookies.
Decoration:
  1. Plan on making the pumpkin leaves and vines at least a day in advance so they will be ready when time to use. Knead the green food coloring into the fondant to make the desired shade of green.
  2. Roll the fondant out to about ⅛ or 1/16 inch thick on a pastry mat or pastry board lightly sprinkled with confectioners’ sugar or cornstarch, or lightly greased with vegetable shortening. Cut out leaves using a 1 inch leaf cookie cutter. Use the back of a knife to press veins into each leaf. Roll small pieces of scraps into skinny logs and loosely spiral wrap them around a ¼ thick dowel to form spiral vines; set aside for about 10 minutes to slightly dry. Slide the vines off the dowel. Let the leaves and vines dry several hours or overnight.
Orange Glaze:
  1. Sift the powdered sugar into a large mixing bowl. Set aside.
  2. In a small saucepan over medium heat, combine the corn syrup and orange juice and bring to a boil. Remove from the heat and pour the hot syrup mixture into the powdered sugar. Add vanilla extract and orange extract and stir until completely combined and glaze is smooth and free of lumps.
  3. Transfer about ⅓ cup to another bowl to make the pumpkin ribs. Add orange food color to make a light color orange. Cover tightly with plastic wrap to keep from drying out. Set aside.
  4. With the remaining glaze, add orange food color to make the desired shade of pumpkin orange. Stir until completely combined. The glaze should be thin enough to easily spread over the cookies. Tip: Stir in a drop of black food color to make a richer color of orange for the main pumpkin color.
Glazing and Decorating Cookies:
  1. Place a large wire rack on top of parchment paper or wax paper to catch drips and make clean up easier.
  2. Place one cookie at a time on a fork and hold over the bowl of pumpkin colored orange glaze. Spoon glaze over cookie until completely covered.
  3. Run a small spatula under the cookie to scrape off any excess. Place the glazed cookie on the wire rack and insert a wafer cookie in the middle of the glazed cookie for the pumpkin stem. Let the glazed cookie sit to allow the glaze to partially harden, 15 to 30 minutes. If the glaze gets too thick to spread easily, stir in a few drops of orange juice until the glaze is fluid enough to spread easily. Repeat with remaining cookies.
  4. Spoon the reserved light orange glaze into a small plastic freezer bag. Put a little piece of tape on corner to reinforce the tip, and then roll over top of bag to keep neater. (You could also use a plastic squeeze bottle with a tip available in decorating stores or a pastry bag and decorating tip), Twist the top of the bag to create some pressure to make easier to squeeze out. Cut a tiny corner off the tip of the bag.
  5. Pipe 6 to 8 ribs over the top of each cookie.
  6. For each glazed cookie, put a dab of leftover glaze on the bottom of one fondant leaf and one spiral curl and place on the glazed cookie next to the stem.
  7. Let the glaze dry at least 30 minutes before serving.
Adapted From: Usher, Julia, Cookie Swap, Gibbs Smith, Utah, 2009