Thursday, December 24, 2015

Day 12 - (The One and Only) Nestle Toll House Cookies!!!




  • PREP TIME
  • COOKING TIME
  • SKILL LEVEL
    EASY 
  • MAKES
    5 
    DOZEN COOKIES

INGREDIENTS

  • 2 1/4 cups  all-purpose flour
  • 1 teaspoon  baking soda
  • 1 teaspoon  salt
  • 1 cup (2 sticks)  butter, softened
  • 3/4 cup  granulated sugar
  • 3/4 cup  packed brown sugar
  • 1 teaspoon  vanilla extract
  • 2  large eggs
  • 2 cups (12-oz. pkg.)  NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup  chopped nuts


INSTRUCTIONS


    PREHEAT oven to 375° F.

    COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. 

    BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

    PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars. 

    SLICE AND BAKE COOKIE VARIATION: 
    PREPARE
     dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. 

    * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks. 

    FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.


    ** Source: verybestbaking.com

    Wednesday, December 23, 2015

    Day 11 - Drizzled Cherry Cookie Cups



    TOTAL TIME: Prep: 15 min. Bake: 15 min. + cooling
    MAKES: 22 servings

    Ingredients


    Directions

    1. Roll dough into 1-in. balls; press onto the bottoms and up the sides of miniature muffin cups coated with cooking spray. Place a cherry into each cup.
    2. Bake at 350° for 12-14 minutes or until lightly browned. Cool for 5 minutes before removing from pans to wire racks to cool completely. Drizzle with melted chocolate. Yield: 22 cookies. 
    Originally published as Drizzled Cherry Cookie Cups in Healthy Cooking December/January 2010, p51

    Tuesday, December 22, 2015

    Day 10 - Drizzled Peppermint Cookies



    TOTAL TIME: Prep: 35 min. + standing
    MAKES: 45 servings

    Ingredients

    • 20 ounces white candy coating, coarsely chopped
    • 1 package (15-1/2 ounces) Oreo cookies
    • 5 peppermint candy canes, crushed

    Directions

    1. In a microwave-safe bowl, melt candy coating; stir until smooth. Drizzle coating over each cookie. Place on waxed paper. Sprinkle with crushed candies; let stand until set. Yield: 45 cookies. 
    Originally published as Drizzled Peppermint Cookies in Simple & Delicious December/January 2011, p12

    Selby Annual Holiday Lights Contest

    Good Evening Selby,
    I hope everyone is ready for Santa's visit! I'd like to thank everyone who nominated a house for the Annual Selby Holiday Lights Contest and thank you to everyone who visited the blog and voted. Here are this year's winners!!

    Holiday Classic
    3625 Conch Dr

    Total Griswold
    3680 8th Ave

    Childhood Memory
    3590 Fontron Dr

    Congrats to our winners!!! I'll be delivering your certificates tomorrow (Wednesday) night around 6:00pm. If you will not be home, then please let me know a better time. I can make a drop during the day tomorrow too if it's more convenient!

    The 12 Days of Cookies is still running on the blog so check back every day for a new cookie OR just subscribe to the blog and have the cookie recipe come to you as well as Selby news throughout the year. You can find our Selby blog at:


    Remember NORAD Santa is now in full swing and beginning on Christmas Eve you'll be able to track Santa's holiday journey. Reindeer food is always a popular treat for kids to make and sprinkle on the lawn on Christmas Eve. Please remember that glitter is harmful to wildlife. Think about substituting colored sugar!

    Enjoy your holiday festivities and please be careful when driving to and from parties. Offering to be a designated driver is a gift of a lifetime.

    Monday, December 21, 2015

    Day 9 - Horn Walnut Cookies



    TOTAL TIME: Prep: 40 min. Bake: 35 min./batch
    MAKES: 48 servings

    Ingredients

    • 1 cup plus 1 teaspoon butter, softened, divided
    • 1 package (8 ounces) cream cheese, softened
    • 3 cups all-purpose flour
    • 4 cups ground walnuts
    • 1-1/4 cups sugar, divided
    • 1/2 cup 2% milk
    • 1 teaspoon vanilla extract
    • 1/8 teaspoon salt

    Directions

    1. In a large bowl, beat 1 cup butter and the cream cheese until light and fluffy. Gradually add flour, beating until mixture forms a ball. Divide dough into four portions; roll each into a 12-in. circle. 
    2. Melt the remaining butter. In a large bowl, combine the walnuts, 3/4 cup sugar, milk, vanilla, salt and melted butter. Spread over circles. Cut each into 12 wedges. Roll up wedges, starting from the wide ends.
    3. Place point side down on greased baking sheets. Curve ends to form crescents. Bake at 325° for 35-40 minutes or until lightly browned. Remove to wire racks.
    4. Place remaining sugar in a small shallow bowl. Roll warm cookies in sugar. Yield: 4 dozen. 
    Originally published as Walnut Horn Cookies in Taste of Home December/January 2008, p6

    Sunday, December 20, 2015

    Day 8 - Yuletide Cherry Cookies



    min.
    MAKES: 30 servings

    Ingredients

    • 1/2 cup butter, softened
    • 1 package (3 ounces) cream cheese, softened
    • 1/2 cup sugar
    • 1/4 teaspoon almond extract
    • 1 cup all-purpose flour
    • 1 teaspoon baking powder
    • 1/8 teaspoon salt
    • 3/4 cup crushed crisp rice cereal
    • 15 red and/or green maraschino cherries, halved and patted dry

    Directions

    1. In a large bowl, cream the butter, cream cheese and sugar. Beat in almond extract. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.
    2. Shape dough into 1-in. balls; roll in crushed cereal. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Immediately press a cherry half into the center of each cookie. Remove to wire racks to cool. Yield: 2-1/2 dozen. 
    Originally published as Yuletide Cherry Cookies in Country Woman Christmas Annual 2004, p42

    Saturday, December 19, 2015

    Day 7 - Holiday Spruce Cookies





    TOTAL TIME: Prep/Total Time: 25 min.
    MAKES: 1 servings



    Ingredients

    • 36 large marshmallows
    • 1/2 cup butter, cubed
    • 1 to 2 teaspoons green food coloring
    • 1 teaspoon almond extract
    • 4 cups cornflakes
    • Red-hot candies
    • 12 Tootsie Roll Midgees, cut in half, optional

    Directions

    1. In a heavy saucepan, combine the marshmallows, butter, food coloring and almond extract; cook and stir over low heat until smooth. Remove from the heat; gently stir in cornflakes until well coated. Drop by tablespoonfuls onto waxed paper. 
    2. Using a 3-in. Christmas tree cookie cutter, shape into trees. Add red-hots for ornaments. Press a Tootsie Roll half into the base for tree trunk if desired. Yield: about 2 dozen. 
    Originally published as Holiday Spruce Cookies in Country Woman Christmas Annual 2005, p42

    Friday, December 18, 2015

    Day 6 - Spice Spritz Cookies



    TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
    MAKES: 30 servings

    Ingredients

    • 1 cup butter, softened
    • 1/2 cup sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 2-1/3 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon pumpkin pie spice
    • Red and green colored sugar

    Directions

    1. In a small bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine the flour, baking powder and pumpkin pie spice; gradually add to the creamed mixture. 
    2. Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Sprinkle with colored sugar. Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool. Yield: about 5 dozen. 
    Originally published as Spice Spritz Cookies in Country Woman November/December 2003, p51

    Thursday, December 17, 2015

    Day 5 - Holiday Spritz Cookies



    TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch
    MAKES: 60 servings

    Ingredients

    • 1/2 cup butter, softened
    • 1 cup sugar
    • 1 egg
    • 2 tablespoons milk
    • 1/2 teaspoon vanilla extract
    • 2-1/4 cups cake flour
    • 1/2 teaspoon salt
    • Food coloring, optional
    • Holiday sprinkles and colored sugars

    Directions

    1. In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine flour and salt; gradually add to creamed mixture just until combined. Stir in food coloring if desired. Cover and chill for at least 2 hours. 
    2. Fill cookie press and form into desired shapes on ungreased baking sheets. Decorate with sprinkles and colored sugars. 
    3. Bake at 400° for 8 minutes or until edges just begin to brown. Cool on wire racks. Yield: about 5 dozen. 
    Originally published as Holiday Spritz Cookies in Country Woman Christmas 1996, p31

    Wednesday, December 16, 2015

    Day 4 - Holiday Shortbread Cookies



    TOTAL TIME: Prep: 10 min. Bake: 35 min. + cooling
    MAKES: 60 servings

    Ingredients

    • 5 cups all-purpose flour
    • 1 cup sugar
    • 1/2 teaspoon salt
    • 2 cups cold butter, cubed

    Directions

    1. In a large bowl, combine flour, sugar and salt. Cut in butter until mixture resembles fine crumbs. Pat into an ungreased 15x10x1-in. baking pan. Prick all over with a fork.
    2. Bake at 325° for 35 minutes or until center is set. Cool for 10-15 minutes. Cut into small squares. Continue to cool to room temperature. Yield: 5 dozen. 
    Originally published as Holiday Shortbread Cookies in Reminisce Extra December 1993, p51

    Tuesday, December 15, 2015

    Day 3 - Candy Cookie Cups



    TOTAL TIME: Prep: 15 min. Bake: 15 min. + cooling
    MAKES: 24 servings

    Ingredients

    • 1/2 cup finely chopped macadamia nuts
    • 1 package (16 ounces) individually portioned refrigerated white chip macadamia nut cookie dough
    • 24 miniature peanut butter cups

    Directions

    1. Sprinkle macadamia nuts into 24 greased miniature muffin cups, 1 teaspoon in each. Cut each portion of cookie dough in half; place each half in a muffin cup. 
    2. Bake at 325° for 11-13 minutes or until golden brown. Immediately place a peanut butter cup in each cookie; press down gently. Cool completely before removing from pans to wire racks. Yield: 2 dozen. 
    Originally published as Candy Cookie Cups in Simple & Delicious November/December 2006, p48

    Monday, December 14, 2015

    Day 2 - Easy Reindeer Cookies






    TOTAL TIME: Prep: 15 min. Bake: 20 min.
    MAKES: 15 servings




    Ingredients

    • 1 package (17-1/2 ounces) peanut butter cookie mix
    • 1/3 cup canola oil
    • 1 egg
    • 60 miniature pretzels
    • 60 semisweet chocolate chips
    • 30 red-hot candies

    Directions

    1. In a large bowl, beat the cookie mix, oil and egg until well combined. Shape into a 7-1/2-in. roll; wrap in plastic wrap. Refrigerate for 1 hour. Unwrap and cut into 1/4-in. slices. 
    2. Place 2 in. apart on ungreased baking sheets. Using thumb and forefinger, make a slight indentation one-third of the way down the sides of each slice. Press in pretzels for antlers, chocolate chips for eyes and a red-hot for the nose. 
    3. Bake at 350° for 9-11 minutes or until light brown. Remove to wire racks to cool. Yield: 2-1/2 dozen. 
    Editor's Note: You may substitute any peanut butter cookie recipe for the cookie mix, oil and egg.
    Originally published as Reindeer Cookies in Quick Cooking November/December 1999, p43 


    Sunday, December 13, 2015

    This Week In Selby - 13 December

    Good evening Selby,
    I hope everyone is getting into that holiday spirit! It's kinda hard when you're walking around in shorts and a t-shirt in the middle of December!! I have a few short notes for ya this week.

    HOLIDAY LIGHTS
    In trying to get my own holidays rolling as well as taking care of other family business, I have failed to remind everyone of the Selby Holiday Lights contest. Technically, nominations were supposed to end today, BUT I'm going to extend the time until midnight Wednesday. Please send me your house nominations complete with address and picture and category choice (Classic, Childhood Memory or Total Griswold). Thank you to those who have emailed me their nominations. I've been fighting ants in my kitchen and haven't been able to email you back. I will have nominations up on the Selby website and blog by Thursday to open voting. This year we are going to try voting on the blog and only one vote per IP address. I'll tell ya about that later. Right now, get in those nominations! Email: SelbyBay@gmail.com

    CLUBHOUSE RENTAL RATES
    The rental rates of the clubhouse have increased by $25 as of 1December. The Selby website now reflects those changes.

    UGLY SWEATER CONTEST
    For some odd reason I didn't write down the winners of this year's Ugly Sweater Winners. Can someone please provide me with names? Thanks!!

    That's it for the moment Selby! Have a great week!!

    Day 1 - Chocolate Thumbprints Cookies





    Ingredients

    • 1/2 cup butter, softened
    • 2/3 cup sugar
    • 1 egg, separated
    • 2 tablespoons milk
    • 1 teaspoon vanilla extract
    • 1 cup all-purpose flour
    • 1/3 cup baking cocoa
    • 1/4 teaspoon salt
    • 1 cup finely chopped walnuts
    • FILLING:
    • 1/2 cup confectioners' sugar
    • 1 tablespoon butter, softened
    • 2 teaspoons milk
    • 1/4 teaspoon vanilla extract
    • 26 milk chocolate kisses

    Directions

    1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk, milk and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until or until easy to handle. 
    2. In a small bowl, whisk egg white until foamy. Shape dough into 1-in. balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Using a wooden spoon handle, make an indentation in center of each cookie. Bake at 350° for 10-12 minutes or until center is set. 
    3. For filling, combine the confectioners' sugar, butter, milk and vanilla; stir until smooth. Spoon or pipe 1/4 teaspoon into each warm cookie; gently press a chocolate kiss in the center. Carefully remove from pans to wire racks to cool. Yield: 2 dozen. 
    Originally published as Chocolate Thumbprints Cookies in Taste of Home October/November 1995, p29