Arlene is baking up some Christmas cookies with friends! Sue is making chunky chocolate chewies, Mary Anne makes cranberry biscotti, and Becky makes old fashioned orange drop cookies. Plus, they make old fashioned molasses cookies!
Sue’s Chunky Chocolate Chewies
These delicious cookies are loaded with chocolate pieces!
Ingredients
- 2 cups white sugar
- 2 cups brown sugar
- 4 eggs
- 2 cups butter
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 4 cups flour
- 5 cups old-fashioned oatmeal (measured, then ground up in a food processor)
- 2 candy bars Hershey's Chocolate with Almonds (12 oz each), chopped
- 2 packages milk chocolate chips (12 oz each)
Instructions
- Preheat oven to 350 degrees. Place chopped walnuts, chocolate chips, and chopped candy bars in a very large bowl and set aside.
- With a mixer, blend butter and sugars in mixing bowl. Add eggs, vanilla, baking powder, baking soda, and salt. Mix well; slowly add flour and oatmeal. At this point, the dough becomes very thick. Transfer dough to very large bowl and mix by hand. Make sure walnuts, chocolate chips and candy bars are all mixed well.
- Roll dough into walnut-sized balls and place on cookie sheets. Bake in preheated oven for about 13 to 15 minutes. Remove from baking sheet and place on wire racks to cool. Makes 7 dozen cookies. Enjoy!
Cranberry Biscotti
These treats are baked, cut, then baked again to dry out the dough and create a crisp texture.
Ingredients
Biscotti
- 1 1/2 cups dried cranberries
- 2 tbsp orange juice
- 1/3 cup butter, softened
- 2/3 cup white sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup walnuts, chopped (optional)
- 4 tsp grated lemon peel
Icing
- 1 cup powdered sugar
- 1 tsp grated lemon peel
- 1 – 2 tbsp milk
Instructions
- Preheat oven to 350 degrees. Spray baking sheet with non-stick cooking spray. Place cranberries in small bowl; sprinkle with orange juice.
- In large mixing bowl, using a mixer, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- Combine flour, baking powder and salt; gradually add to creamed mixture. Stir in walnuts and lemon peel. Drain cranberries; stir into dough.
- On a lightly floured surface, divide dough into thirds. Shape each portion into a 12-inch x 2-inch rectangle. Bake in preheated oven for 20-25 minutes or until golden brown. Remove from oven.
- Cool for 5 minutes. Transfer to a cutting board; using a serrated knife, cut each loaf into 20 slices. Place cut-side down on baking sheets. Bake for 12-15 minutes or until firm, turning once. Remove to wire racks to cool. Mix all ingredients together for icing. Drizzle over biscotti and store in an airtight container. Makes 5 dozen cookies. Enjoy!
Old-Fashioned Orange Drop Cookies
A delicious soft cookie with smooth citrus flavor.
Ingredients
Cookie
- 2/3 cup vegetable shortening
- 3/4 cup sugar
- 1 egg
- 1/2 cup orange juice
- 2 tbsp grated orange peel
- 2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Icing
- 2 cups powdered sugar, sifted
- 2 tbsp butter
- 2 tbsp orange juice
- orange food coloring
Instructions
- Preheat oven to 400 degrees. In a large mixing bowl, combine shortening, sugar and egg. Stir in orange juice and orange rind. Measure flour and sift. Blend dry ingredients; stir in.
- Drop rounded teaspoonfuls 2-inches apart (a small ice cream scoop could be used) on an ungreased baking sheet. Bake in preheated oven for 8 to 10 minutes. Remove to wire cooling rack and cool.
- ln a bowl, blend all ingredients for icing and stir well to blend, then frost cookies. Makes 4 dozen cookies. Enjoy!
Molasses Cookies
Ingredients
- 1/2 cup butter
- 1/2 cup vegetable shortening
- 1 cup sugar
- 1 egg
- 2 1/4 cups flour
- 1/2 tsp ginger
- 1/2 tsp cloves
- 1/2 tsp cinnamon
- 2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup molasses
- white sugar (for rolling cookies)
Instructions
- In a bowl with a mixer, cream together butter, shortening, sugar, and egg.
- Sift flour, ginger, cloves, cinnamon, baking soda and salt. Add dry ingredients to creamed butter and blend well. Add molasses and blend thoroughly. Wrap dough in plastic wrap and refrigerate 4 hours or overnight.
- Preheat oven to 350 degrees. Roll chilled dough into 3/4 inch balls and roll in white sugar. Place balls about 2 inches apart on baking sheets. Bake for 12 to 15 min. Cool on wire racks. Makes 7 dozen. Enjoy!
Transcript
- ♪ Make yourself at home ♪ ♪ Enjoy the time we share ♪ ♪ With a dash of this ♪ ♪ And a pinch of that ♪ ♪ Mixed all up with care ♪ ♪ The best company and conversation ♪ ♪ Recipes and the creations ♪ ♪ We’re cookin’ up somethin’ good ♪ ♪ Here at home ♪ ♪ We are cooking’ up somethin’ good ♪ ♪ Here at home ♪ ♪ ♪
- Hello, family. We’re so glad you’re with us today. Yeah, it’s that time of the year, cookies, cookies, and more cookies. And this is the first of about five of the holiday programs we’re gonna be bringing to you. and the first week is cookies. Cookies part one, next week, cookies part two. And we’ve got lots of people here today, making delicious cookies like biscottis, and the chocolate-chippiest cookies you ever saw in your life. Old-fashioned, two old-fashioned cookies, a molasses and an orange. You’re gonna get these recipes, but let me talk to you. Do you ever have a disaster with your cookies? Like these, were like the molasses cookies, that we made first. That’s not exactly the way they’re going to end up because you know what? They broke all apart. You couldn’t get them off the pan. Sue’s going to show us what she learned and how to really make a very good molasses cookie, plus, we’re going to be showing you all the secrets on keeping, you know, we’re like four or five weeks away from Christmas. So we need to keep these at their peak and the way you do them, as you bake them off, you don’t wait for two days, three days and then decide to freeze them. As you bake them off, pull five or six out for all the family to taste them. Then you’re going to package them. We’re going to show you how to package them. Start getting your tins. Get your little zip, I don’t know which ones these are, but anyway, get these kind of containers. They have a good air. They grip around the top, the lid grips tight. And then when you put them in the freezer, you mark liver on the outside. Then the kids don’t bother them because they don’t have any Christmas cookies in them. Put liver, put, you know, anything like that, mush, stuff that the kids don’t like, and you put them in your freezer. They’ll leave them alone. So today, part one of cookies. And you know, even at this point away, I pray that your concentration, your focus throughout this whole time, will be on the birthday of Jesus Christ, our savior and our king. Okay? We’ll be back in just a minute to get started with our cookies. You don’t want to miss it. Stay tuned. Here’s today’s at-home hint. when reusing a cooking pan for numerous batches of cookies, try running the bottom of the pan under cold water but don’t get the cooking surface wet. This will reduce the risk of burned-bottom cookies. If you’ve got a helpful hint, we want to hear from you. Send your hint to At Home Hints Cornerstone TeleVision, Wall, Pennsylvania, 15148-1499 Well, we’re here in the kitchen. Sue, glad to have you back.
- Glad to be back. She’s a partner in crime today because she’s going to do two, great cookies. Get us started Sue because we got lots to cover.
- Okay.
- Okay? What are these called?
- These are the chocolate chip cookies. I think we named them Sue’s chocolate, chewy, chocolate chip cookies.
- Well, you start and I’ll give you the names.
- Okay.
- Sue’s chunky chocolate chewies she made up the name. I didn’t. Chunky chocolate chewies. All right. What do we got there?
- Okay. This is a large chocolate bar. I used the one with almonds.
- like a Hershey Bar.
- Hershey, big, the block bar, the big block bar.
- Okay.
- This has a lot of chocolate in it.
- Now in this pan, she already has one of those in the bottom. You can see and you don’t use it without the almonds. You have to have the almonds, and it’s better with apricots.
- Yeah. That was just something I did, I, more …
- Well, yeah. Cause you’re putting nuts in it anyway. So you want it to be good.
- Right, correct. But we use walnuts, but this is what I do. I have my big bowl all ready with the nuts and the chocolate
- Before you start making the cookies, really?
- Before I start, just so I have it all chopped up.
- Okay. Now she also, already has a bag of this.
- Right?
- And these are the milk chocolate chips.
- I use all milk chocolate.
- Some people prefer the other, but I prefer all milk chocolate.
- Sue, how many pound of candy is that in there?
- Well, you figure what, it’s got,
- 12 ounces.
- 12 and 12 and then,
- A pound and pound?
- another pound and,
- There’s a lot of the chocolate,
- Over two pounds of chocolate in this recipe.
- Okay.
- And the nuts.
- So what are these, just walnuts.
- Three cups of nuts. I’ll let you start on that.
- Yeah. I’ll do that, sure.
- I’ll start with the butter.
- And I know you’ve made easier with macadamias, haven’t you?
- Yes. I’ve used white chocolate with the macadamia nuts.
- Oh boy.
- And what do you have in there … Now his is making a lot of cookies. My idea at Christmas, if you’re making cookies make a lot, because that way you’re going to the trouble, do it up. If you have to do it … like you could cut this in half though, right?
- I guess you could. Never have! This makes like seven dozen cookies. Okay, go ahead.
- So I take the butter.
- Which is a pound.
- A pound of butter.
- Okay.
- And,
- How much sugar?
- Two cups of white sugar.
- Okay.
- And two cups of brown sugar.
- Now that one’s probably, you’re gonna \have to break that up Sue, ’cause that’s, when they sit out a while, you know, there you go. Well, I’ll tell you, if you don’t have one of these mixers at Christmas time
- I don’t know how you can make it without one.
- That’s the truth. It is the truth.
- This is a very challenging recipe because it gets so full in the bowl.
- Now, you’re really using a lot of ingredients, large amounts of ingredients.
- That’s why you have to have a big,
- sure
- a huge bowl to put your chocolate in.
- Sure. Okay?
- Okay. Now.
- So how long you have to let this go for, how long?
- Not too long. Because that’s what we have found when my daughter makes this recipe. My son-in-law says I make it better, but I think what happens is,
- She beats it too long?
- She beats the butter so much, but don’t do it too much, but make sure it’s mixed.
- So it’s really combined the way it should be just now.
- Correct, correct.
- See, that didn’t take too long.
- So then I put,
- How many eggs?
- Four eggs.
- Okay. With it on. You’re going to add this slowly. Okay.
- And two teaspoons of vanilla.
- Vanilla, okay.
- Everything’s two, two, two, two.
- Easy to remember.
- Two teaspoons of baking soda.
- Oh, you put the soda in there and not in with the flour. Interesting.
- Yeah, I can imagine. Two teaspoons of baking powder.
- Okay.
- A teaspoon of salt.
- Okay.
- And then I start with the,
- Oatmeal.
- oatmeal. Now I take five cups of oatmeal, but I put it in a blender or food processor. Measure it before you put it, before you grind it. And then you put it in slowly.
- Oh, so this is a fortified cookie too, and you’ve got all that oatmeal going in there. Bet the horses like this, right?
- It’s healthy.
- Yeah, it’s real healthy with five pounds of chocolate. No, but these, these are absolutely great. They’re great for a gift. They’re great for just to have around. I know you make them for folks in Hershey all the time, huh?
- Oh yeah. We have a friend that works in Hershey and we usually send it into ’em.
- You can see how that’s really going to be, ah. That’s all right. You can see how thick it is and she doesn’t even have the flour in yet.
- the flour’s not in there yet. Now this is when it becomes a challenge. Also because it starts flying everywhere.
- Okay. I’ll back off here. I’ll stand over here. That’s all right. But you just, you just really want to add that until it gets combined in there.
- Right.
- ‘Cause then she’s going to put it in here. Okay. How many cups? Flours, et cetera.
- This is four cups of flour and five cups of oatmeal.
- Okay, oatmeal powder, huh? Really?
- Yeah.
- Okay. Yes, you’re right. Betty Crocker in the kitchen. Sue, you never always used to cook a lot, did you?
- Never
- Well I like to think that I had some influence because,
- Yes, you have,
- Can I put the brake on this?
- Yeah, you need the brake on.
- Okay, oh I can see it’s coming up over. Yeah. You have to be careful
- Be careful that it doesn’t fly.
- It’s all right. We’re doing it.
- ‘Cause we still have quite a bit of flour to go yet.
- More flour. Okay. That’s cool. So you can see this makes a ton of cookies. But you make them a little bit large. So that’s nice too.
- Right, right.
- You make tiny little cookies out of this. With this many ingredients you couldn’t make a little cookie. Would have to be. Cause you figure, there’s a whole piece of chocolate right there, without anything else, so it’s going to be a little bit bigger.
- But like I was telling Patty, that this is a, this is not a recipe for wimps because you really, it takes a lot of energy to get this all mixed in there.
- Put in there. Okay. All right. For time sake. Let’s let’s do the next step. Okay.
- That’s good.
- We have some that we’re going to show you. Wow. That is a lot. it’s thick, huh?
- Yup.
- I tend to stay away because they say that too many chefs spoil the soup. So, you know, I figured …
- Yeah, but I need your help.
- Okay, I’ll be glad to help. Whatever I can do. She’s got the glove on. That’s important. Use the glove.
- Okay. Okay?
- Now what I do is, I only put a little bit of this in at a time because this is also the challenge. You want to hold this one?
- I will.
- How’s that heavy?
- It’s a big recipe.
- Let me get a better grip. Here we go. Okay. Now do you do these on, oh, you do that with your hands. Okay.
- You have to get them mixed in there good. Hey, you wanna throw some more in here?
- Sure. Because what happens, it tends to stick at the bottom of this pot.
- Right? Like we said, things are flying everywhere. The chocolate is. Not to worry though. We have a cleanup crew that comes in and absolutely, I mean, we wash down the whole kitchen after Sue’s done. But it’s okay. ’cause she makes good stuff. Okay. We only have a minute here.
- Okay.
- All right.
- Now, I’m going to clean this out real well. We’re going to take a break. When we come back, she’s gonna shape them, we’re gonna put them in the oven. Okay. Stay with us. We’ll be right back. Well, we’re back in the kitchen. Sue’s cookies are already baking. I have two other good friends here. Becky Johnson over here. Nice to see you, Becky.
- Good to be here.
- And Mary Ann Sciba, my Italian combardi. So what would you think a combardi is gonna make? A pescada right?
- Yeah. She’s making a cranberry. Actually it’s David’s mom’s recipe, right?
- Yes. It’s David’s mom’s.
- It’s cranberry, it’s wonderful. And Becky, what are you doing?
- Old-fashioned orange-drop cookies.
- I love them.
- My mom’s favorite.
- And when you smell the orange, after she renders it, with the orange, it’s great. Go ahead. Tell us what you’ve already done.
- Okay. I creamed my two-thirds cup shortening and I like butter flavor Crisco Three-fourths cup sugar and one egg. So we’re all ready to add dry ingredients. So we’re going to get rollin’ on that. We’ll just get this off of here.
- She’s gonna do the dry ingredients. Okay. While you’re getting that off of there, Mary, tell us what you’re doing.
- Okay. what I did is I just get the time going here.
- Time element
- Time element, which you’re supposed to do. You’re supposed to start with your cranberries. You pour the orange juice on that.
- Now these are dried.
- These are dried, sweetened corn cranberries. Yes. Okay, and then you take your butter. And this is the thing that you and I were talking about. You’ve really got to cream that butter.
- Absolutely.
- And with the sugar and really let it fluff up. Otherwise this is not going to work.
- Right?
- You add your eggs and, one at a time, and let them beat, beat, beat, beat. And then you put in your vanilla. Then you put in your flour, Then you put in your baking powder and your salt and you incorporate that slowly.
- And that’s what you have.
- Then this is what you get.
- That’s your dough.
- This is that dough. Beautiful. Now I’m going to add the cranberries, the lemon peel and the nuts.
- Smells so good. Okay, you’re doin’ it by hand?
- I’m going to do that by hand right now.
- Okay, you go. Okay, what are you doing over here?
- I have stirred in a half cup of fresh-squeezed orange juice.
- Oh, that’s the best.
- And um …
- It looks curly, like it always scares people. Can you get in here and see that? That does scare you, doesn’t it? You think, there’s something wrong with that, ’cause it’s curling. But that’s just exactly …
- Exactly what it’s supposed to do.
- Absolutely.
- This is a real, fluffy, fluffy batter.
- Yeah, light.
- which is, you know, don’t be concerned about that. That’s how it should be.
- That’s the way it’s supposed to be.
- We’re going to add our two cups of flour.
- Okay.
- Add a little bit of that at a time. And then baking powder. A half teaspoon of everything. Baking powder, baking soda and salt.
- Good. Okay. It’s really easy. Really simple.
- So you just do this a little bit at a time. Cause that lightens it too.
- Exactly. You want to take time to mix that in really, really good. And you gotta buy Sunkist oranges.
- Yeah. I think they’re the best too.
- Cause they have a good skin on ’em, right?
- Yeah. And oranges have been lookin’ bad lately.
- They have.
- They’ve been lookin’ pretty sorry. But you gotta get the best ingredients because for an orange cookie, you really want it to taste orange.
- And, you know, if you use a less, less quality, it does affect the whole cookie.
- Oh yeah.
- I just think the bad oranges would not be good in that. Okay. So while she’s mixing in that, what are you doing? Wow!
- I mixed it all in. Look at that. Isn’t that lovely. Looks so Christmassy.
- Okay.
- Then you take.
- Now this is going to make how many?
- Well, it says in the recipe five dozen, but it really depends on how thick you are goin’ to make it.
- Okay.
- So then you take, you split it in threes, the dough, you put it together with your hands. You could put a little flour on your hands,
- You make, like, a roll, right?
- which would probably be helpful. But anyway, I’m going to put it right here on the tray and then I’m just going to…
- Like, you have this greased? This tray greased?
- Yes it is with that, you know
- Yeah. Okay. Wow, that is loaded with cranberries. I love it!
- It. It is loaded.
- These things are delicious. Take my word for it.
- This is not the same size as the other. Okay, I think I do need some flour, doggone it.
- Do you need some flour? Okay. Okay, flour.
- This will do it, but remember folks to flour your hands. That’ll be the best bet.
- Right.
- Well, Patty’s going to get you a bit of flour.
- Okay.
- Okay. So now what are we doing over here? You just added the last of the flour,
- The last of my little ingredients, like my salt and baking powder.
- Okay. I like to add just a little bit of orange extract.
- That enhances the flavors.
- Yeah. So just, you know, and this is, like, not measured out. Just putting a little bit in there,
- just to give it a little
- Yeah.
- Okay.
- And you’ll build up your arms doing this because you have to really work at getting all that incorporated.
- Yeah. Now you don’t do that with the mixer, huh?
- No.
- Oh,
- All by hand, and then you start dropping it. You can use teaspoons, but I like to use, since this is really convenient,
- Make ’em all the same. The ice cream scoop
- Makes ’em all the same.
- Lot easier.
- Absolutely.
- Lot less hassles so, we’re almost there.
- But you want to make sure all that flour’s incorporated there, right?
- Yeah.
- Okay. What’s your oven on to bake these?
- And they’re going to bake at exactly eight minutes.
- Okay.
- Say eight to ten.
- So they don’t even get brown on the bottom too much, do they?
- Well, you’re just going to set some,
- A light cookie,
- Very cake-like.
- Okay.
- And then you ice them with a buttercream icing.
- Beautiful. Okay.
- There we are. We’re ready to go.
- Okay. You start doing that.
- Mary, did you get your flour?
- Yes. I got my flour. She’s going to put a little more flour in my hands.
- She’s flouring your hands. There you go. Okay.
- And then you just pat it down.
- Now they’re supposed to be like what? Two, three inches wide?
- Well yes, Arlene, because of time I’ve been rushing, but actually it should look like this one here.
- Right, that’s okay.
- Okay.
- Okay.
- Now, what do you do now?
- Now we’re going to put it in a 350 degree oven.
- Okay, let’s do that.
- Let’s do it.
- Okay.
- I’ve got all this good cookie on my hands.
- And while you’re doing that,
- I’m scoopin’
- She’s scoopy doopin’. Now what do you have, parchment paper there?
- Yeah. It works really great.
- You know what I like about it? When they come out of the oven, you just pull the parchment paper off and use the pan again without worrying about it.
- Hallelujah.
- Yeah.
- A big amen.
- I think God created parchment. I mean, you know, they used to write on it, right?
- Yeah, really. Well probably not that same kind of parchment. But maybe.
- Yeah.
- It might be stretchin’
- Okay. So yeah. We’re going to bake these just till they’re set.
- Okay. Oh, so you leave a lot of room between, huh?
- you’ll bake ’em and see how fast that
- Oh, that’s that’s very nice. That’s a very good idea. And those come in all different sizes. In fact, I was thinking I have one here. Of course, I can’t find it when I’m looking for it, but it’s smaller than that one. So you can make them smaller. I just it.
- Oh yeah. It’d be a great wedding cookie.
- Yes. Now you’re going to ice these too, right?
- Yes.
- Now tell us, let these sit and let’s do the icing.
- Okay.
- Because we have all of these finished at the end. you’ll see. While Mary does what she’s doing.
- Okay, I just need to say that once they come out of the oven,
- You bake these how long?
- You bake ’em for about half an hour.
- Okay.
- Okay, 350, and it should get nice and golden brown.
- And biscotta means twice baked.
- Twice baked.
- Yeah,
- You’re Italian. You should know.
- I’m Italian. I should know, but you know. Then you slice them and I slice them about an inch thick because that’s the way they’re better. But you notice that they’re harder to cut when they’re thinner.
- So you want to go a little bit on the thicker side.
- Go on the thicker side.
- Then what do you do?
- Then you take it and then you, of course you use a serrated knife. I have to say that. Then you turn it on its side.
- Okay. Then you bake then again for how long?
- You bake them again. Eight minutes on one side, eight minutes on the other
- Oh, okay.
- They make quite a bit, don’t they?
- They do. especially if they’re thicker and they get nice and crunchy and toasty.
- Okay.
- They’re delicious.
- And then you’re going to put a topping on. You’re gonna show us that later.
- Okay.
- And you’re over here making your,
- I am and this is,
- Tell me what’s in it.
- Two cups of confectioner’s sugar,
- Okay.
- Two tablespoons butter.
- Okay.
- You’re going to add,
- You did some orange and a yellow there. Red
- And that’s, that’s just really all. You put it together and I added again, a little bit of orange extract to it.
- To make it good. Okay. You know what? We’re going to wrap up because we got cookies coming and going all over this kitchen. When we come back, you’re going to see plates and plates of cookies and ideas on how to package them for your freezer. We’ll be right back. I tell you what. If you had the cameras rolling. Wow. While we’ve been away, we would have a number one best selling comedy. ’cause we’ve had a good time. Can you imagine gettin’ all these cookies baked in our ovens too so we can show them all to you. This has been such fun. Mary, tell us about. Here’s her biscottis. oh, look at them! They are incredible.
- And you know what? We put the icing on them while they’re hot.
- Like a glaze.
- Oh man, does that make them.
- It just oozes down in them, hey?
- Makes the flavor really zip.
- I mean, you’re beautiful. You dip sum in chocolate, some in regular glaze. She puts it in tins. Now tell us, do we have to freeze?
- You don’t have to freeze them. These last for a long time. So you could just put them in a tin. put them in your cabinet.
- Even in this kind of a box.
- Or in this one,
- And you don’t have to put them in the freezer, but you want to make sure you have something that’s seals tight. You see how this seals, it comes down and around. Your worst enemy for freezing is air. So you have to keep the air out. So you want to do that. Okay. Now, Missy. These are the big, look at these cookies. Ooh, they’re huge. This’ll smell up your entire kitchen. I mean, the chocolate is incredible and that makes a lot, a lot. Let me show you how you prepare them for freezing. You get a nice tin. Now this is going to seal well, okay. You started with wax paper and you put a single layer. And this, between every layer. When you get to the top, you try to pick a tin that is the same size as the cookies you’re going to do. You don’t want a bunch of air at the top, ’cause that will dry them out. Okay? So there they are. This makes seven.
- And another hint is, we put a piece of white bread in. Any container and it keeps the cookie soft.
- So they don’t get a hard, like a rock. All right, these are the ones we didn’t get to show you, but we’re going to tell you about them because they’re excellent. These are the old fashioned molasses. We put them in this apothecary jar. This is a great gift idea. You can see how wonderful that is.
- I’d like to get that as a gift.
- Yeah. Absolutely. There they are.
- I was going to put those other ones in a bowl for you.
- The ones we showed at the beginning, that’s the way she made them, but then she made the wrong. You have to be sure. Now what’s the changes in there?
- Well I put a little bit more flour.
- What the recipe that you have. You have your newsletter. go get it now, make these changes to this cookie.
- Add a little, about maybe a further quarter of a cup of flour and make it, the ball, smaller. When it says walnut, like a marble, little smaller and they turned out really good.
- And 350 degrees
- I lowered the timer
- You make these four cookies. You’re going to have a great Christmas. And Miss Becky, what do we got over here?
- Orange cookies and there’s several ways to package them, and you don’t have to just necessarily use a cupcake holder just for cupcakes.
- We have them here. We’ve packed them up as a gift. Thanks girls. Thanks everybody and than you for being with us. Be sure to join us on the next set of more for part two, because it just wouldn’t be the same without you. Merry Christmas everybody. Merry Christmas.
- Furnishings provided by Levin furniture featuring Lane’s Country Living collection Food provided by Jordan Banana Company, wholesalers of fresh fruit and vegetables, in Dravosberg, Pennsylvania.
- Cornerstone TeleVision wishes to thank all our faithful viewers. Who’s consistent prayers and financial support have made this program possible.
Thank you thank you thank you for doing this!