Recipe modified by Gretchen Wilson – Christmas 2008
For a
commentary-free and printer-friendly version of it, please click here.
Recipe originally published
by Taste of Home.
For those that don’t know me very
well, I LOVE LOVE LOVE making Christmas cookies. At one point, I was making almost 20
different kinds for the holiday season.
When money got tight, I had to seriously pare down that list and this
cookie was one of the ones that made the cut.
Of course, you can enjoy this delicious cookie year round. It is also one of those cookies you can make
and bake, refrigerate, or freeze to use at a later date.
See how much fun it is to
rhyme? I do it all the time. hahahahaha… <clears throat> ahem.
I didn’t change the recipe. Instead, what I did for this post is give you
some help on how to streamline your cookie baking and keep cookies and batter
around for future baking dates.
My finished product:
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Picture published with recipe:
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Now, baking is not my strong
suit. I’m much better at cooking, so you
can see that it isn’t too hard to make a batch of these cookies and have them
look pretty. My cookies may be a little
more “golden brown” than theirs, but they still look very pretty and of course
they taste great. Let me tell you, it is
a special gift to be able to get cookies that have that perfect look. Don’t beat yourself up if you get a batch or
two that doesn’t turn out as pretty as the others. In fact, when I bake, I will hand pick out
which cookies and baked goods will be given away. My husband is given a very specific directive
to stay away from the freshly baked goodies until I tell him which ones he can
eat.
Assessment:
for more details about what my
ratings mean, go to Gretchen’s Rating System
Mess: NADA –
look for the shortening in bars so you don’t have to worry about scooping it
out of a container. Most of the mess is
contained in a single mixing bowl and the batter is solid, so there are no
drips to get all over your cabinets and countertops.
Start-to-Finish Time: A LITTLE OVER AN HOUR – if you choose to make the entire batch of cookie dough. If you only need/want
to cook a single baking sheet of cookies, you can definitely get it done in a
lot less time.
Prep Work: ALL
FINGERS STILL HERE – Yes, you have to crush the potato chips, but it
doesn’t take any talent to do this. In
fact, give your three-year-old the sealed bag to crush and he/she will take
care of it in no time. Everything else
is dumped into the bowl of a stand mixer and you’re done with your batter.
Ease of Recipe: COOK IT IN MY SLEEP – most of us have made
drop cookies with our parents by the time we were out of grade school. Of course, you do it on your own in middle
school home economics. Other than the
butterscotch chips, you probably have all the ingredients in your cabinet.
Overall: SORRY HONEY, NO LEFTOVERS – I make a lot of
Christmas cookies that are very tasty, but aren’t my favorites. They are usually requests from my family or
cookie recipients. This is a cookie that
I make purely for my own enjoyment and don’t care less if anyone else likes
them. That’s the beauty of being the
Christmas baker. I’ve made this cookie
for the past 2 years, including making my short list, and it will continue to
be a staple throughout the year and at Christmas time.
Recipe Information:
Time estimates are from
the original publisher of the recipe, not the length of time it took me to
create it. Look for my comments
below. Nutritional Information is based
on original recipe. Any changes I make
to reduce the caloric, fat, cholesterol or sodium content are not reflected in
the Nutritional Information.
Prep Time: 15 minutes
Bake Time: 10 minutes/batch
Servings: 48
Nutritional Information (1 cookie)
- Calories 123
- Total Fat 7g (Saturated Fat 3g)
- Cholesterol 9mg
- Sodium 48mg
- Total Carbohydrate 15g
- Fiber 0g
- Protein 1g
It doesn’t take much time to make
the dough, so you should be able to get it finished in the 15 minutes
given. The bake time really depends on
your oven. I always say to set a timer
to go off a couple minutes before and watch them closely. Until you know how long it takes to get the
perfect cookie out of your oven, DO NOT walk away. Keep in mind that the first batch may take a
little longer because the oven may not be at its optimal heat. You may need later batches out after a
shorter period of time, so pay attention.
The number of servings for
cookies is usually an estimate.
Sometimes I end up with more, sometimes with less. Don’t cut it too close unless you’ve made
them before. If you need exactly 48
cookies, you might be better off making two batches of them. You can be precise by breaking up your cookie
batter into equal servings, but if you’re in a hurry, that may be too tedious.
The nutritional information
didn’t change because I didn’t substitute any ingredients. There are ways to cut down the numbers, but I
usually enjoy the indulgence at Christmas time.
If anyone has a way to slim this down, please post in the comments and
I’ll give them a whirl.
Ingredients:
Changes denoted by red text
1 cup butter-flavored shortening
¾ cup sugar
¾ cup packed brown sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
2 cups crushed potato chips
1 cup butterscotch chips
Ingredient Notes:
Butter-flavored shortening – search for the bars of shortening so you
don’t have to scoop and measure out of a tub.
It is much easier to cut from a bar like you do butter. Make sure you get the butter-flavored
shortening because you’ll notice there isn’t any butter in this dish.
Flour – one thing I’ve
learned about baking that has made my life MUCH easier, is that you should not
scoop your flour out with your measuring cups.
Instead, spoon the flour into the measuring cup and then level it off. Scooping with the cup will cause the flour to
pack down and you may end up with more than you actually need.
Potato Chips
- I used regular potato chips. Can you use baked? Perhaps, but the texture (and oil content), and salt-taste is significantly different. It could work, but you may not be as happy with the crispness of the cookies.
- To get the two cups of crushed chips: measure approximately 4 heaping cups of un-crushed chips in a large measuring cup. Crush and re-measure. Add more if needed.
Equipment Needed:
Large plastic bag
Stand mixer / Hand mixer
Large bowl (if not using stand
mixer)
Medium bowl - mixing dry
ingredients
Spoon - mixing
Baking sheets
Flexible spatula
Wire racks
Equipment Notes:
Large plastic re-sealable bag – I have found this is the easiest way to
crush the potato chips. You won’t need a
rolling pin since potato chips are easily crushed with your hands.
Baking Sheets – I like to have at least 3 baking sheets on
hand when I’m making cookies:
- One is cooking in the center of the oven
- The second is prepared with the raw cookie dough to go into the oven.
- The third is cooling after the cookies have been removed.
Flexible Spatula – you can use a regular spatula, but if you
can find an inexpensive flexible spatula, I would highly recommend using
that. They are meant for delicate things
like baked goods, eggs and fish.
Wire Racks – wire / cooling racks are a necessity since they allow the heat
and steam to escape from the cookies evenly and from all areas. If they are left in the pan they are baked
in, the steam and heat has nowhere to go but back into the cookie, which could
make them soggy. Also, it helps them to
cool faster, which is kinda nice.
Directions:
(1) In
a stand mixer, cream
shortening and sugars until light and fluffy.
Do you need a stand mixer? No, but it definitely makes things
easier. If you don’t have a stand mixer,
you will need to have a hand mixer and a large bowl. It is almost impossible to cream shortening
and sugar by hand.
(2) Beat in eggs.
(3) In a mixing bowl, combine flour and baking soda;
gradually add to creamed mixture and mix well.
(4) Stir in potato chips and butterscotch
chips.
(5) Drop by tablespoonfuls 2" apart
onto ungreased baking sheets. Bake at 375°F for 10-12 minutes or until golden
brown. Cool for 1 minute before removing to wire racks.
When I make my Christmas cookies,
often I’ll make all of the batter one day and bake the cookies as I have the
time. Of course, these cookies are great
year round, but they do refrigerate and freeze well for later baking. Here are some suggestions:
- To refrigerate: Place the dough in a re-sealable bag and place it in the fridge. To use, simply scoop out the tablespoons from the bag and place on the baking sheet. You can let it come to room temperature if it is easier to manipulate the dough, but it is not necessary.
- To freeze: DO NOT place the lump of dough in the freezer. It will take forever for the dough to dethaw so that you can break it into cookie-sized pieces. Instead, scoop out the tablespoons on to a baking sheet (don’t worry about spacing since you’re not going to cook them, just make sure they are not stuck together) and slide into the freezer until they are frozen solid. Write the name of the cookie and date the batter was prepared on a re-sealable freezer bag, and when the cookies are frozen solid, place the frozen mounds inside & place back in the freezer for later use. Try to get as much air out of the bag as possible because they will last longer. To use: place the frozen pieces on to the baking sheet as originally instructed. Bake at the same temperature, but give it more cooking time, usually at least 2-3 minutes more.
- When storing your baked cookies: Make sure they are completely cool before moving them to a closed container. You don’t want the heat and steam to build up and make your cookies soggy.
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