Team Dover’s holiday recipes

  • Published
  • By Airman 1st Class Shen-Chia Chu
  • 436th AW Public Affairs
DOVER AIR FORCE BASE, Del. --  Dover Airmen and their families are sharing their favorite holiday recipes for the base to enjoy.

Saint Mary's Sugar Cookies courtesy of Joyce Ford
1 cup powdered sugar
1 tsp. vanilla
1 cup granulated sugar
1/2 tsp. salt
1 cup margarine or (butter)
4 cup flour
1 cup oil
1 tsp. cream of tarter
2 eggs
1 tsp. baking soda

Cream sugar and margarine. Add eggs, oil and vanilla. Beat well. Add dry ingredients together and mix well. Mix in dry ingredients well and the dough will be soft. Chill 1 hour. Drop by teaspoonfuls on un-greased cookie sheet. Press cookie down with a water glass bottom dipped in sugar. Bake at 375 for 10 minutes.

Lemon-White Chocolate Butter Cookies courtesy of Tracey Wootton
(Makes about 4 dozen cookies)
1 cup unsalted butter, cut in 2 tbsp pieces
3/4 cup sugar
1 tsp. salt
1 tsp. light corn syrup
1/2 tsp. pure lemon extract
1 tbsp. lemon zest (grated peel)
2 egg yolks
2 cups spooned and leveled bleached all-purpose flour
1 cup white chocolate chips
Nonstick cooking spray, optional

1. In a heavy-duty mixer with the paddle attachment, cream the butter,
sugar, salt, corn syrup, lemon extract, and lemon zest until light and
creamy. Add the yolks, one at a time, and beat with each addition, just to
blend in thoroughly.

2. On the lowest speed, beat in the flour, scraping down the sides of the
bowl and across the bottom once. Stir in the white chocolate chips. Divide
the dough evenly into 4 pieces. Roll each piece into a log about 2 inches in
diameter. Wrap each roll individually in plastic wrap and refrigerate at
least 2 hours or overnight.

3. About 30 minutes before you are ready to bake, place a shelf in the
center of the oven and preheat the oven to 375 degrees.

4. Cover a heavy baking sheet with Release foil (nonstick side up), or
parchment lightly sprayed with nonstick cooking spray.

5. Slice cookies into 3/8 inch slices and arrange about 1 inch apart on the
sheet.

6. Place the baking sheet on the arranged shelf. Bake one sheet at a time
until the edges just begin to brown, about 15 minutes. Allow to cool on the
sheet for 2 minutes, and then remove to a cooling rack.

Easy Chocolate Chip Cookies courtesy of Joyce Ford
1 box of french vanilla cake mix
2 eggs
1/2 cup peanut butter
1/4 cup water
1/4 cup Shortening
1 large bag of chips

Mix all together and stir in chips. Bake at 350 for 9 minutes.

No-bake Peanut Butter Cookies courtesy of Chad Padgett
2 cups white sugar
1/2 cup butter
1/2 cup milk
1/3 cup unsweetened cocoa powder
2/3 cup peanut butter
3 cups quick cooking oats
2 tsp. vanilla extract

1. Place a piece of wax paper or foil on cookie sheet. Combine sugar, butter, milk and cocoa in medium saucepan.

2. Cook over medium heat, stirring constantly, until mixture comes to rolling boil.

3. Remove from heat; cool 1 minute.

4. Add peanut butter; stir to blend. Add oats and vanilla; stir to mix well. Quickly drop mixture by heaping teaspoons onto wax paper or foil. Cool completely. Store in cool, dry place.

Oatmeal Cranberry White Chocolate Chunk Cookies courtesy of Joyce Ford
2/3 cup butter Softened
1 tsp. baking soda
2/3 cup brown Sugar
1/2 tsp. salt
2 eggs
16 oz. Craisins
1 1/2 cup old-fashioned Oats
1 1/2 cup flour
2/3 cup white chocolate chunks or chips

Preheat oven to 375. Using mixer beat butter and sugar together until light and fluffy. Add eggs and mix well. Combine oats, flour, baking soda and salt in separate bowl. Add butter mixture in several additions, mixing well after each addition. Then stir in the Craisins and white chocolate. Spoon batter by teaspoonfuls onto an ungreased cookie sheet. Bake for 10-12 minutes or until golden brown.