STAFF’S FAVORITE RECIPES

TRINITY EVANGELICAL LUTHERAN CHURCH

331 Weldon St, Latrobe, PA | 724-537-4450 | [email protected] Trinity Evangelical Lutheran Church Staff’s Favorite Christmas Cookie Recipes

Dipped Gingersnaps Original recipe from Gloria Murray Lori Rolla’s Favorite Christmas Cookie Recipe

Ingredients: 2 cups sugar, plus more for rolling 2 eggs 4 cups flour 1 tbsp ground 2 packages vanilla baking chips (12 oz.) 1 1/2 cups vegetable oil 1/2 cup molasses 4 tsp baking soda 1/4 cup shorting 2 tsp cinnamon 1 tsp salt

Directions: 1. Preheat the oven to 350F. 2. In the bowl of an electric mixer, combine the sugar and oil. Then beat in each egg followed by the molasses. 3. Combine the dry ingredients, flour, baking soda, ginger, cinnamon, and salt in a bowl, then add gradually to the bowl of the mixer with the wet ingredients and mix well. 4. Roll the into 3/4” to 1 inch balls. Roll each ball in sugar. Place 2 inches apart on ungreased baking sheets (though I used silpats) and bake for 12-15 minutes until the are golden brown in color and the cookie springs back when lightly touched. Cool on wire racks. 5. In a large microwave safe bowl, melt the white chocolate chips and shortening. Stop after every 30 seconds to stir the mixture and ensure it doesn’t burn. It should take 1 1/2 to 2 minutes to be smooth and melted. 6. Dip the cookies halfway into the melted chocolate, allowing excess to drip off. Place the cookies on waxed paper or on silpats until the chocolate is set.

December 2020 Trinity Evangelical Lutheran Church Staff’s Favorite Christmas Cookie Recipes

Gramammy’s Peanut Butter Cookies Original recipe from Marie F. Stein Kelsey Stemple’s Favorite Christmas Cookie Recipe

Ingredients: 1 Cup Shortening 1 Cup Granulated Sugar 1 Cup Brown Sugar 1 TSP Vanilla 2 Beaten Eggs 1 Cup Peanut Butter, Creamy 3 Cups Sifted Enriched Flour Pinch of Salt

Directions: 1. Cream shortening, sugars and vanilla 2. Add eggs, combine thoroughly, and then add peanut butter 3. Sift dry ingredients, combine with creamed mixture 4. Form into tiny balls, place on ungreased cookie sheet, push down with a fork 5. Bake 375°F for 10 minutes

December 2020 Trinity Evangelical Lutheran Church Staff’s Favorite Christmas Cookie Recipes

Peanut Butter and Jelly Mini Cakes Pastor Paula Schmitt’s Favorite Christmas Cookie Recipe

Ingredients: ¾ cup peanut butter ½ cup packed brown sugar ¼ cup softened margarine ¼ cup milk 1 egg 1 tsp. vanilla 1¼ cup quick cook oats 2/3 cup flour ½ tsp. baking soda 1/3 cup fruit preserves

Directions: Preheat oven to 350 degrees. Line about 30 mini muffin cups. Beat together until creamy peanut butter, brown sugar, and margarine. Add milk, egg, and vanilla. Beat well. Combine oats, flour, baking soda and 1/8 tsp. salt. Add to peanut butter mixture. Mix well. Press dough into each cup making a well in the center. Add ½ tsp. of preserves to each cup. Bake 14-16 minutes.

December 2020 Trinity Evangelical Lutheran Church Staff’s Favorite Christmas Cookie Recipes

Gram’s Orange Cookies Kathe Houck’s Favorite Christmas Cookie Recipe

Ingredients: 5 cups flour 1 cup butter 2 tsp. baking powder 2 eggs ½ tsp. salt 1 cup milk 1 tsp. baking soda 5 Tbs. orange juice 2 cups sugar 1 tsp. orange extract

Directions: Combine orange juice, orange extract, milk, eggs, butter, and sugar in a large bowl. Combine flour, baking soda, baking powder, and salt in another bowl. Slowly stir dry ingredients into orange juice mixture until well mixed and able to drop by spoonful onto cookie sheets. Bake at 3500 for 12-15 minutes.

Orange Cookie Icing

Ingredients: 3 cups powdered sugar 6 Tbs. soft butter ¼ tsp. salt 4-6 Tbs. orange juice 2 Tbs. grated orange rind

Directions: Mix all ingredients together with only 4 tablespoons of orange juice. If frosting is too thick, add more orange juice. Frost cookies.

December 2020 Trinity Evangelical Lutheran Church Staff’s Favorite Christmas Cookie Recipes

Gingersnap Cut-out Cookies Jenny Obstarczyk’s Favorite Christmas Cookie Recipe

Ingredients: 2 3/4 cup flour 1 Tablespoon cinnamon 1 1/2 teaspoon cloves 1 teaspoon ginger 1 teaspoon baking soda 2/3 cup margarine, softened 3/4 cup packed light brown sugar 3 Tablespoons each water & light molasses 1 teaspoon lemon extract

Directions: 1. Mix flour, spices, & baking soda in a separate bowl. 2. Cream margarine & sugar until light and fluffy. 3. Beat in water, molasses, & lemon extract. 4. Stir in flour a little at a time. 5. Chill overnight. 6. Roll out 1/8 inch thick on a floured surface. Cut out shapes. 7. Bake on greased cookie sheets in a 350 degree oven, 8 minutes. 8. Cool on a rack. 9. Decorate as you like! :)

December 2020 Trinity Evangelical Lutheran Church Staff’s Favorite Christmas Cookie Recipes

Grandma Wilma’s Cookie Recipe Christine Weller’s Favorite Christmas Cookie Recipe

Ingredients 2 cups brown sugar 1 cup white sugar 3 tsp cream of tartar 1 cup Crisco 3 eggs 1 cup sour milk (make with milk and a little vinegar) 2 tsp baking soda 8 cups flour 1 tsp vanilla

Directions: 1. Sift together dry ingredients. 2. Mix together wet ingredients. 3. Slowly add dry ingredients to the wet ingredients. 4. Roll out for use with cookie cutters or cut for use with filled cookies. 5. Bake at 350 degrees until cookies are lightly browned. 6. Decorate with sprinkles or frosting. 7. Enjoy!

December 2020 Trinity Evangelical Lutheran Church Staff’s Favorite Christmas Cookie Recipes

Cornflake Crunch Cookies Ron Lawson’s Favorite Christmas Cookie Recipe

Cornflake Crunch Ingredients: Directions: 5 cups cornflakes Preheat oven to 275°F and line a baking ½ cup milk powder sheet with parchment paper or a silpat. 3 tablespoons sugar In a large bowl crush cornflakes with 1 teaspoon kosher salt clean hands then mix in milk powder, 9 tablespoons butter, melted sugar and salt. Toss to combine. Add in the melted butter and toss to coat evenly. Spread out onto the prepared sheet and bake for 20 minutes, let cool.

Cookies Ingredients: 2 sticks of butter, room temperature 1 1/4 cups sugar 2/3 cup brown sugar 1 egg 1/2 teaspoon vanilla 1 1/2 cups flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1 1/4 teaspoon salt 3 cups cornflake crunch 2/3 cup mini chocolate chips 1 1/4 cups mini marshmallows

Directions: Beat butter and sugars on medium high for 2-3 minutes. Scrape down the bowl and add the egg and vanilla. Beat for 7-8 minutes. Scrape down the bowl. Whisk together the flour, powder, soda and salt, then add to the butter mixture. Mix on low until just combined, no longer than 1 minute. Mix in the cornflake crunch and chocolate chips on low speed just to combine, 30-45 seconds. Then mix in the marshmallows just to combine. Using a large cookie/ice cream scoop or a 1/4 measuring cup scoop out dough into balls and place on a parchment or silpat lined cookie sheet. You should have between 15 and 20 cookies. No need to spread the dough balls out on this sheet. Place the sheet into the fridge for at least 1 hour. If you plan to refrigerate them for more than a couple hours, cover the sheet with plastic wrap. Preheat oven to 375°F. Arrange dough balls on a parchment or silpat lined cookie sheet (4 or 5 cookies per sheet) with 3-4 inches room for spreading. Bake for 15-18 minutes until edges are beginning to brown and centers are just set.

December 2020