01 Dec

Break our your cookie sheet! We’ve collected our best recipes to bring you The Quid Pro Quills’s favorite Holiday treats!

Jericha’s favorite cookie recipe includes maraschino cherries and coconut. Great colors to compliment your Christmas decor!

Cherry Cookies:

1 cup brown sugar
3/4 cup shortening
1 egg
2 cups all-purpose flour
1/2 t. baking soda
1 t. salt
1 t. vanilla extract
1/2 cup maraschino cherries, drained
1/2 cup shredded coconut
1/2 cup chopped pecans

Cream together brown sugar and shortening. Add all other ingredients and mix well. Drop by spoonful onto parchment paper. Bake at 350* for 12-15 minutes. Cool. Store in airtight container.

Marge prefers the never fail combination of peanut butter and chocolate. Throw in a little maple syrup and these cookies will be sure to satisfy the Santas and the Scrooges at your holiday table!

Reese’s Pieces Cookies:

I cup butter, softened
½ cup peanut butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 tbsp. maple syrup
2 tsp. vanilla
2 cups flour
¾ cup quick-cooking oats
1 tsp. baking powder
1 tsp. baking soda
Pinch of salt
1 pkg. Reese’s Pieces (more if you like!)

Blend all ingredients and form into balls. Place onto cookie sheet and bake at 350 for six minutes or until done.

Butter, cream cheese and graham crackers. Need I say more? Pegg’s submission introduces comfort and joy to our taste buds!

Cheesecake Cookies:

3/4 cup butter – softened (margarine is not nearly as good)
4 oz cream cheese – softened (not the light stuff)
2/3 cup sugar
1 tsp vanilla
2 cups flour (can be 1/2 cup whole wheat and 1 1/2 cups regular)
4 – 5 squares of graham crackers, crushed to crumbs (a little chunky is fine)
jam (cherry is my favorite – strawberry a close second)

Mix together in order given except the crumbs and jam. Roll dough into 1″ balls. Roll balls in the crumbs. Make a thumbprint in each cookie. Add 1/2 tsp. jam to the thumbprint. Bake at 375 for 10-12 minutes. Makes about 3 dozen.

Love chocolate? The Quid’s do too! And Candice’s favorite recipe makes sure that we have plenty of it!

Red Velvet Oreo Truffle Bars:

1 red velvet cake mix
1/2 cup butter, melted
2 eggs
1 package Jell-o instant white chocolate pudding mix
6 tbsp vegetable oil
1 package Oreos
8 oz cream cheese
1 1/2 cups chocolate chips, melted
1 package mini chocolate chips

Preheat oven to 325 degrees. Combine cake mix, melted butter, eggs, pudding mix, vegetable oil and blend well until combined. Spray 9 x 13 baking dish with non-stick spray. Spread red velvet brownie layer into pan. Bake 20-22 minutes. Crush Oreos. Melt cream cheese for 15 seconds to soften. Stir crushed Oreos and cream cheese until blended. Carefully spread Oreo mixture on top of baked red velvet brownies. Use hands to press down instead of spreading to avoid tearing. Melt chocolate chips and pour over Oreo layer. Sprinkle mini-chips while still warm. Let cool completely. Cut and serve.

And no Christmas cookie display will be complete without Robin’s addition of chocolate and walnuts. Yum!

Chocolate Walnut Crumb Bars:

1 cup butter, softened
2 cups flour
1/2 cup sugar
1/4 tsp salt
2 cup semi-sweet chocolate chips
1-1/4 cup sweetened condensed milk
1 tsp vanilla
1 cup chopped walnuts

Beat butter until creamy. Add flour, sugar, and salt until crumbly. With floured fingers, press two cups of crumb mixture onto the bottom of a greased 13×9-inch pan. Reserve remaining mixture. Bake at a350 for 10-12 minutes until edges are golden brown. Warm 1-1/2 cups chocolate chips and sweetened condensed milk in a small saucepan on low heat, stirring until smooth. Stir in vanilla. Spread over hot crust. Stir walnuts and remaining chocolate chips into remaining crumb mixture. Sprinkle over chocolate filling. Bake at 350 for 20-25 minutes until center is set. Cool in pan on wire rack.

And last but not least, Kara’s Christmas Sandwich Cremes submission will be the perfect sugary confection to wrap up your holiday baking. Enjoy!

Christmas Sandwich Cremes:

1 cup butter (no substitutes), softened
1/3 cup heavy whipping cream
2 cups all-purpose flour

½ cup butter (no substitutes), softened
1-1/2 cups confectioners’ sugar
2 teaspoons vanilla extract
Red and green food coloring

In a mixing bowl, combine butter, cream and flour; mix well. Cover and refrigerate for 2 hours or until dough is easy to handle. After refrigeration, divide into thirds; let one portion stand at room temperature for 15 minutes (keep remaining dough refrigerated until ready to roll out). On a floured surface, roll out dough to 1/8 inch thickness. Cut with a 1-1/2 round cookie cutter. Place cutouts in a shallow dish filled with confectioners’ sugar; turn to coat. Place on ungreased baking sheets. Prick with a fork several times. Bake at 375 degrees for 7-9 minutes or until set. Cool on wire racks.

For filling, in a mixing bowl, cream butter and sugar.
Add vanilla.
Tint with food coloring.
Spread about 1 teaspoon of filling over half of the cookies; top with remaining cookies.

YIELD: 4 dozen.
These are to be pretty and attractive like sandwich cookies. Perfectly round.
No crème overflowing. Not burnt. Half of the cookies green the other half red.


BUTTER (Unsalted) – Use this so that your cookies, pies, etc. won’t taste salty.

SOFTENED BUTTER – Not melted butter. Make sure that butter is softened at room temperature so that the butter and sugar are easier to cream together. The mixture should be light and fluffy like meringue. You will not get light and fluffy if you melt the butter.

BAKING POWDER – Helps cookies to rise

BAKING SODA – Keeps cookies soft

CREAM CHEESE – Make sure this is softened at room temperature so that you will not get lumps. Again softened, not melted.

DOUGH – Once made, wrap in plastic and refrigerate about 30 minutes until set. Easier to roll out.

EGGS – Bake with eggs at room temperature, they are easier to mix with.

FLOUR – When mixing flour, go slow at first so that it doesn’t go everywhere. Always make sure that you have the right amount of flour, not too much because your cookies will be doughy.

SALT – Brings out all the flavors of the orange zest, the lemon and the sugar

ORANGE ZEST – Only use the outermost skin, the white part is bitter


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Posted by on December 1, 2013 in Jericha Kingston


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