Our Holiday Open House this past weekend was a big hit, thanks to our mix of elegant and fun Christmas Decor, as well as to the assortment of delicious treats and hot drinks that we served; all made by the hands of yours truly - The Village Shoppe team! And of course, our biggest thanks goes out to our loyal customers!
Since the recipes proved to be keepers, we thought we would share them to all of our
Cinnamon Caramel Swirl Bars
- Serves: Makes 24 (1 bar) servings
- 25 Mins. prep time, 35 mins. cook time
- 1 1/2 cups flour
2 teaspoons baking powder
2 teaspoons McCormick® Cinnamon, Ground
1/4 teaspoon salt
1 1/2 cups firmly packed brown sugar
1/2 cup (1 stick) butter, melted
1 tablespoon McCormick® Pure Vanilla Extract
1 cup coarsely chopped pecans
1 package (14 ounces) caramels, unwrapped
1/4 cup milk
Preheat oven to 350°F. Mix flour, baking powder, cinnamon and salt in medium bowl. Set aside. Mix brown sugar, butter, eggs, vanilla and pecans in large bowl until well blended. Add flour mixture; mix well. Reserve 1 cup of the batter. Spread remaining batter into lightly greased foil-lined 13x9-inch baking pan. Bake 15 minutes or until firm.
Microwave caramels and milk in microwavable bowl on HIGH 2 to 3 minutes or until caramels are completely melted, stirring after every minute. Cool 5 minutes or until slightly thickened. Pour over baked layer in pan, spreading to within 1/2 inch of edges. Drop reserved 1 cup batter by spoonfuls over caramel layer. Cut through batter with knife several times for marble effect.
Bake 15 to 20 minutes longer or until center is set. Cool in pan on wire rack. Lift from pan. Cut into bars.
Test Kitchen Tip: Line pan with foil with ends of foil extending over sides of pan. Use foil handles to remove baked dessert from pan. Place on cutting board and cut into bars.
Jam Sandwich Cookies
2 cups all-purpose flour, spooned and leveled, plus more for the work surface
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract
3/4 cup confectioners’ sugar
1 cup seedless raspberry jam
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- With an electric mixer, beat the butter and granulated sugar at medium-high speed until pale and fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined (do not overmix).
- Form the dough into 2 disks and wrap in plastic. Chill until firm, at least 1 hour and up to 2 days.
- Heat oven to 375° F with the racks in the upper and lower thirds. Line 2 baking sheets with parchment. Working with 1 disk at a time (keep the remaining disks chilled), on a lightly floured surface, roll the dough out ¼ inch thick. Using a lightly floured 1½-inch round cookie cutter, cut the dough into circles and place 2 inches apart on the prepared baking sheets. (If the dough becomes too soft, chill briefly on a baking sheet.)
- Bake the cookies, rotating the baking sheets halfway through, until the edges are golden, 8 to 10 minutes. Transfer to a cooling rack and dust the tops with ½ cup of the confectioners’ sugar.
- Spread half the cookies with ½ teaspoon jam each, then sandwich with the rest of the cookies. Just before serving, sprinkle the cookies with the remaining ¼ cup confectioners’ sugar.
- Storage suggestion: Keep the cookies at room temperature, between sheets of wax paper in an airtight container, for up to 2 days.
White Chocolate Cranberry Cookies
Yield: 2 - 2.5 dozen
- 3/4 cup (1.5 sticks to 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 2 cups (250g) all-purpose flour
- 2 teaspoons cornstarch (aka cornflour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (135g) white chocolate chips
- 3/4 cup (105g) dried cranberries
In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the white chocolate chips and dried cranberries mix on low for about 5-10 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours and up to 2 days. Chilling is mandatory for this cookie dough.
Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes-- if the cookie dough chilled longer than 2 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll. Preheat oven to 350F. Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. Place 10 - 12 on each baking sheet. Bake in batches for 8-10 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.
Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months.
*Do not drop dough onto warm cookie sheets. Allow cookie sheets to cool completely between batches.
Maple-Walnut Spice Cookies
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup packed dark brown sugar $
1/4 cup butter, softened $
2 tablespoons maple syrup
1 large egg $
1 cup powdered sugar
2 tablespoons maple syrup
1 tablespoon fat-free milk $
2 teaspoons butter, softened $
1/2 cup finely chopped walnuts, toasted
Preheat oven to 350°.
To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through cloves) in a medium bowl, stirring well with a whisk.
Place brown sugar and 1/4 cup butter in a large bowl; beat with a mixer at high speed until light and fluffy (about 4 minutes). Add 2 tablespoons syrup and egg; beat until well blended. Beating at low speed, gradually add flour mixture; beat just until combined.
Spoon batter evenly into 30 mounds (about 1 tablespoon) 2 inches apart on baking sheets. Bake at 350° for 14 minutes or until lightly browned. Cool on pans 5 minutes. Remove from pans; cool completely on wire racks.
To prepare frosting, combine powdered sugar, 2 tablespoons syrup, milk, and 2 teaspoons butter, stirring with a whisk until smooth. Spread frosting evenly over cooled cookies. Working quickly, sprinkle cookies with nuts.
Peanut Butter Snowballs
- Makes about 24-30 snowballs
1 cup powdered sugar
3 tablespoons butter, softened
1/2 cup creamy peanut butter
1 lb white chocolate candy coating (or almond bark – I find this at the grocery store near the chocolate chips)
sugar sprinkles (optional- I used silver sugar sprinkles on top of mine)
- In a medium-sized mixing bowl, combine sugar, peanut butter and butter – mix well.
- Line a large cookie sheet with wax paper and shape dough into 1″ balls; place balls on wax paper.
- Chill dough balls in the fridge for about 30 minutes or until firm.
- In another medium-sized bowl, melt candy coating according to directions on package (I usually microwave mine for 30-second intervals, stirring each time, until completely melted and smooth).
- Dip balls and place on wax paper.
- If you want, sprinkle the tops with sugar sprinkles.
- Place balls back into the fridge to set up.
Ginger Bread Bookie Bars
- ½ cup butter, melted
- ¾ cup sugar
- ¼ cup brown sugar
- ½ teaspoon vanilla
- ⅓ cup molasses
- 1 egg
- 2 teaspoons baking soda
- 2 cups flour
- 1 tablespoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ½ teaspoon salt
Cream Cheese Frosting
- 8 ounces cream cheese
- ¼ cup butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla
- Preheat oven to 350 degrees F.
- Grease a 9×13″ baking pan and set aside.
- In a large bowl, cream butter, sugar, brown sugar, vanilla, and molasses.
- Add egg and stir until completely incorporated.
- Add baking soda, flour, cinnamon, ginger, cloves, nutmeg and salt and mix until well combined. Press dough evenly into the bottom of greased pan.
- Bake at 350 degrees F for 15-20 minutes and let cool. Do not over cook.
Cream Cheese Frosting
- Cream butter and cream cheese together in a large mixing bowl. Add powdered sugar and vanilla and beat until smooth and cream.
- Frost the tops of cooled Gingerbread Cookie Bars.
- Cut into squares and serve.
- I garnish the tops of mine with a little nutmeg.
recipe from the 12 Days of Christmas with Six Sisters' Stuff Cookbook
Apple Chunkies (Gluten Free)
1 cubeButter (softened)
1 ½ cups Sugar
2 tsp. Vanilla
2 cups Flour (Or gluten free flour)
2 tsp. Baking powder
½ tsp. Salt
1 cup Chopped apple (about half-inch pieces)
1 cup Chopped nuts (optional-I usually use walnuts and blend them in the food processor)
- Preheat oven to 350°.
- Use electric mix to combine sugar and butter. Then add eggs and vanilla; beat together until smooth.
- In separate bowl, combine flour, baking powder, and salt.
- Fold the dry mixture (manually) into the sugar/butter/egg/vanilla.
- Stir in the apple pieces and chopped nuts.
- Spray a 9x9 pan with oil and spread the mixture evenly to fill pan. Bake for 30 minutes. Let cool before cutting.
1 6oz pkg butterscotch chips
1 cup brown sugar; packed
1/2 tsp. vanilla
1 tsp. baking powder
1/2 cup chopped walnuts
3/4 tsp. salt
1 cup flour
- In microwave, melt butterscotch chips and margarine, using 30 sec. intervals, and stirring in between.
- Add sugar
- Cool 5 min, then add eggs and vanilla.
- Add flour, baking powder, salt and walnuts.
- Spread in greased and floured 13x9" pan.
- Bake at 350 degrees for 25min.