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Send us your favorite cookie recipes

While others might be thinking about the new school year or how their favorite football team will fare this season, the Keeler Elves are dreaming of Christmas. Christmas cookies to be precise.

Who cares if it's hot and humid? The elves are ready to crank up the ovens to test recipes for the Taste section's ninth annual Christmas cookie issue.

This is your cue, dear readers, to look through recipe boxes and computer files for your favorite cookie recipes. We want all kinds of recipes: bars, drops and cutouts; with nuts and without; iced, plain and sprinkled; gingerbread, peppermint and chocolate.

The Christmas cookie issue, which publishes Dec. 1 this year, will include two dozen of the best reader recipes, all tested by the St. Petersburg Times.

There's no trick to making the final cut, but here's a little insight on how recipes get to the testing round. Our goal is to find about 35 recipes to test, keeping in mind a range of flavors and shapes. The cookies are baked in a home kitchen, and if they don't turn out well the first time, we don't normally make them again unless they have great promise. The elves like to tinker, but they can be a bit indecisive. The past two years, we've published 26 cookie recipes.

We are looking for cookies with a balance between nut and nutless recipes. Simpler recipes also make the cut more often than tough ones. We always look for a few that are easy for children to make. As the project heads toward a decade, we are also looking for recipes we haven't already run.

Basically, send what you love and hopefully the elves will agree.

. CALL FOR RECIPES

Submit as many cookie recipes as you'd like by Sept. 17 to Christmas Cookies, Taste, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731. Include your name, city of residence and daytime phone number. Recipes also may be e-mailed to features@sptimes.com. Put COOKIES in the subject line.

Please don't send recipe cards; because of the volume of submissions we can't return them.

EASY

Peanut Butter and Jam Bars

1/2 cup sugar

1/2 cup brown sugar

1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup peanut butter

1 egg

1 1/4 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 cup raspberry jam

Glaze:

2 tablespoons margarine

1 cup confectioners' sugar

1 teaspoon vanilla

1 to 2 tablespoons hot water

Preheat oven to 350 degrees. Mix sugars, butter, peanut butter and egg. Stir in flour, baking soda and baking powder, and mix well. Reserve 1 cup dough. Press remaining dough into ungreased 13- by 9-inch pan. Spread with jam, then crumble reserved dough and sprinkle over jam. Bake until golden brown (approximately 20 minutes). Cool while preparing glaze.

To make the glaze, heat margarine over low heat. Mix in confectioners' sugar and vanilla. Beat in hot water, 1 teaspoon at a time, till smooth. Drizzle glaze over top and cut into 2- by 1-1/2-inch bars.

Makes 3 dozen.

Source: Dolores A. Haase, Clearwater



>>easy

Peanut Butter

and Jam Bars

1/2 cup sugar

1/2 cup brown sugar

1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup peanut butter

1 egg

1 1/4 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 cup raspberry jam

Glaze:

2 tablespoons margarine

1 cup confectioners' sugar

1 teaspoon vanilla

1 to 2 tablespoons hot water

Preheat oven to 350 degrees. Mix sugars, butter, peanut butter and egg. Stir in flour, baking soda and baking powder, and mix well. Reserve 1 cup dough. Press remaining dough into ungreased 13- by 9-inch pan. Spread with jam, then crumble reserved dough and sprinkle over jam. Bake until golden brown (approximately 20 minutes). Cool while preparing glaze.

To make the glaze, heat margarine over low heat. Mix in confectioners' sugar and vanilla. Beat in hot water, 1 teaspoon at a time, till smooth. Drizzle glaze over top and cut into 2- by 1 1/2-inch bars.

Makes 3 dozen.

Source: Dolores A. Haase, Clearwater

Send us your favorite cookie recipes 08/24/10 [Last modified: Monday, August 23, 2010 7:23pm]

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