National Cookie Day falls on December 4th each year — perfectly situated among the feasting holidays!
Here are four of our favorites that we ALWAYS look forward to enjoying...
Snowdrop Meringue Cookies
Ingredients
- 3 egg whites
- 1/4 tsp. cream of tartar
- 3/4 c. sugar
- 1/2 tsp. vanilla extract or 1/2 tsp. peppermint extract
- pecan halves (optional)
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Prep & Directions
- Preheat the oven to 200 degrees.
- Line 2 large cookie sheets with parchment paper
- Using a mixer set to medium speed, beat the egg whites and cream of tartar until frothy.
- Increase the mixer speed to high and gradually add the sugar and vanilla (or peppermint extract).
- Continue mixing until the meringue forms stiff peaks.
- Drop spoonfuls about two inches apart onto a parchment-lined cookie sheets and optionally:
- place one pecan half on each, or
sprinkle with crushed peppermint candy
- place one pecan half on each, or
- Bake at 200 degrees for about 40 minutes, taking care no tot let them brown — the meringue should remain white.
- Turn off the oven and allow to cool completely.
- Remove from parchment & enjoy!
Chewy Molasses Sugar Cookies
Ingredients
- 1 c. sugar
- ¾ c. butter
- ¼ c. molasses
- 1 egg
- 2 c. all purpose flour
- 2 tsp. baking soda
- 1 tsp. ground cinnamon
- ½ tsp. salt
- ½ tsp. ground ginger
- ½ tsp. ground cloves
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Prep & Directions
- Line 2 baking sheets with parchment paper and set aside.
- Combine the flour, baking soda, cinnamon, salt, cloves, and ginger – set aside.
- In a large mixing bowl, cream together the butter, sugar, and molasses.
- Add the egg and mix well.
- Gradually stir in the dry ingredients and mix well.
- Cover and refrigerate four hours.
- Preheat the oven to 375 degrees.
- Remove the dough from the refrigerator and shape into one-inch balls.
- Roll the balls in sugar and place them three inches apart on the parchment-lined baking sheets.
- Bake until the tops are cracked and the edges are set (7-9 minutes).
- Cool thoroughly and store in an airtight container with parchment paper between each layer.
Divinity Candy
- ¾ c. white corn syrup
- ⅓ c. water
- 3 c. sugar
- 3 egg whites
- 1 c. chopped pecans or walnuts (optional)
- 1 tsp. vanilla extract
- candy thermometer
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Prep & Directions
- Place three egg whites in a large mixing bowl and set aside.
- Line two large cookie sheets with parchment paper and set aside.
- In a large saucepan, mix the sugar, syrup, and water and stir constantly while bringing to a boil.
- Cook over medium heat until the candy thermometer temperature reaches 252 degrees (hard ball).
- While the sugar mixture is cooking, prepare the egg whites by setting a mixer to high and beating the egg whites until they form stiff peaks.
- When the sugar mixture has reached the hard ball stage, remove from heat.
- Pour the hot sugar syrup mixture by a thin stream into the egg whites, simultaneously beating and scraping the bowl sides.
- Add the vanilla extract.
- Continue beating until the candy mixture forms peaks - it should no longer be glossy.
- Fold in chopped pecans or walnuts (optional).
- Working quickly, drop the candy by spoonfuls onto parchment lined cookie sheets.
- Let cool at room temperature until dry to the touch.
This recipe works best when prepared on a cool, dry day because humidity will contribute to the candy remaining sticky. It also helps a lot to have a standing mixer or second person helping. Store in an airtight container with waxed paper between layers.
Pineapple Oatmeal Cookies
Ingredients
- 1 c. shortening
- 1 c. sugar
- 1 c. brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 2¾ c. flour
- 1 tsp. soda
- 1 tsp. salt
- 1 c. raisins
- 1 c. shopped pecans
- 2 c. rolled oats
- 1 c. crushed pineapple (lightly drained)
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Prep & Directions
- Preheat the oven to 350 degrees.
- Line two large cookie sheets with parchment paper and set aside.
- In a large mixing bowl, cream together the shortening, sugar, and brown sugar.
- Stir in the eggs and vanilla extract.
- Add the flour, soda, and salt — stir until combined.
- Drop by spoonfuls onto the parchment-lined cookie sheets.
- Bake at 350 degrees until golden brown (10 - 12 minutes).
Happy National Cookie Day!
That's it!
Hopefully one or more of these will put the finishing touches on your National Cookie Day or a holiday feast. We are so glad to share with you!
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