A number of Twitter Warcraft types threw around the idea of having a cookie exchange this holiday season. After coming to the conclusion that a multi-country cookie exchange would be more work than fun, we plumped on the idea of exchanging recipes and baking them in the floury splendor of our own kitchens. The writer and baker of each cookie would be revealed only at the end.
Each participant sent in one (or two) recipes. Using a random number generator, I assigned each person a recipe and passed on the anonymous information. Cookies were baked and photos were taken, with results as fun as they were delicious!
I hope the Warcookie bakers enjoyed their sweet treats, and that we all find a few more recipes here to try at home for the holidays.
A huge thanks to our participants:
@asherrylie | @celticlibrarian | @clandmg | @DiscoPriest | @Druidis4fite | @duskhawk | @Frosted_Miika | @glyneth | @happycho | Kamalia | @katfinate | @kissmyalas | @MaeliNexi | @melisan229 | @riththewarluid | @Rhaygar | @Rhoelyn | @Rezznul | @_Vidyala
Alphabetical by recipe giver’s Twitter
RECIPE: Danish Wedding Cookies
Recipe Provided by @asherrylie
(Named with other various nationalities, depending on your location)
1 cup all-purpose flour
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1/2 cup butter, softened
1/2 cup pecans, finely chopped
1/2 cup powdered sugar, sifted, divided
1/2 teaspoon vanilla extract
Combine flour and cinnamon in a large bowl.
Add butter, pecans, 1/4 cup powdered sugar, and vanilla, stir well until blended. Batter will be stiff.
Shape dough into 1 inch balls. Place on ungreased cookie sheets.
Bake at 400 degrees for 10-12 minutes.
Remove cookies to wire racks to cool slightly. Roll cookies in powdered sugar, and cool completely.
Baker’s Notes by @Druidis4fite
RECIPE: Pumpkin Chocolate Chip Cookies
Recipe Provided by @celticlibrarian
2 1/4 cup self-rising flour
3 tsp pumpkin pie spice
3/4 cup butter, room temperature
1 1/4 cup light brown sugar
1 cup sugar
2 tsp vanilla
1 cup canned pumpkin
1 1/2 cups semi-sweet chocolate chips (I like the ghirardelli chips meself)
1 cup chopped walnuts or pecans (completely optional)
Preheat oven to 350′ F.
Whisk together flour and pumpkin pie spice then set aside. In a large bowl, cream butter. Add both sugars and beat until light and fluffy. Add vanilla.
Add eggs one at a time and beat until combined. Add flour/spice mixture to sugar mixture in three additions. Alternate with pumpkin in two additions, ending with the flour mixture.
Stir in chocolate chips and chopped nuts (if you include them). Drop on a parchment paper lined cookie tray.
Bake for 10-12 minutes; let cool. Usually makes about 4 dozen cookies.
These are delicious just like this, but if you want to be really decadent here’s a frosting recipe to slather on top!
Maple Brown Butter Frosting
3 cups sifted confectioners sugar
1/2 cup butter
1/4 cup milk
2 tsp maple flavoring
Sift sugar and set aside
melt butter over medium heat until golden brown. Watch closely so it doesn’t burn
Add butter to sugar, scraping all the butter into the bowl
Add milk and maple flavoring. Stir until smooth
Spread on top of cookies with a knife or offset spatula
*Please note, I did not come up with this recipe, I’ve modified the cookie recipe slightly but the frosting is 100% not mine. I got this off a lovely dessert blog and unfortunately I can’t remember the name.
Hope it’s enjoyed! 🙂
Baker’s Notes by Kamalia et Alia
My cookies did not quite turn out as expected, due to a moment of derp while I was mixing them up. I merrily dumped in the entire contents of a small can of pumpkin, and only realized after I’d folded in the last of the flour that the can probably contained 1.5 — 2 cups of pumpkin instead of the 1 cup required by the recipe.
I stirred in an additional half cup of flour, then decided that adding enough more flour (and the other ingredients) to correct the soft, gloppy batter back to cookie consistency wouldn’t be worth the effort. I greased up a bundt pan, dumped the batter in, baked it for an hour, and got a very nice cake instead.
Then, being rather fond of Amelia Bedelia, I knew that I had to make some *other* kind of cookies to compensate for my unexpected results. I tried out an idea I’d read online to use pomegranate molasses instead of regular molasses in a molasses cookie recipe, and came up with these
Pomegranate Pistachio Cookies
3/4 c butter-flavored shortening
1 c sugar
1/4 c pomegranate molasses
2 1/4 c flour
1 t baking soda
coarsely chopped pistachios
Stir together the flour and soda. Cream the butter and sugar, beat in the egg, then beat in the pomegranate molasses. Fold in the flour, then the pistachios. Bake at 375 F.
The pomegranate molasses gives the dough an unusual sweet-tart flavor that is balanced by the pistachios. These cookies would be best served at a party for grown-ups, because the flavor is probably too off-beat for most children’s palates.
RECIPE: Hertzog Cookies
Recipe Provided by @clandmg
- Preheat oven to 350F
- Sift Flour, baking powder & salt together. Add powdered sugar & rub in margarine.
- Beat egg yolks & water together & add to dry ingredients, mixing to a soft dough.
- Roll dough out thinly and press out circles. Line a greased muffin tin with circles.
- Spoon a teaspoonful of apricot preserves into middle of each circle.
- Beat egg whites until soft peak stage. Add the white sugar slowly, while still beating. Fold in coconut and spoon the egg mixture onto the preserves.
- Bake for 20 – 25 minutes
- Turn carefully onto a wire rack to cool.
Baker’s Notes by @riththewarluid
RECIPE: Dream Bars
Recipe Provided by @DiscoPriest
Baker’s Notes by @glyneth
[Glyneth’s larger pictures may be found on her G+ album for this project right here]
RECIPE: Chocolate Sour Cream Cookies
Recipe Provided by @Druidis4fite
Hai! Here’s my favorite family Christmas recipe. I am preserving my mother’s choice of formatting. OH BOY COOKIES 16 POINT FONT.
3/4 cup white sugar and 3/4 cup brown sugar
Baker’s Notes by @DiscoPriest
I basically derped up this recipe as hard as I possibly could, and then I turned around and derped a little harder for good measure. It was an incredibly easy recipe, but there was just something in the air that would not let me make these cookies! But it all starts out so hopeful (and neat!):
When I was putting the wet ingredients into the mixer, I (1) dropped two eggs on the floor, (2) upended the entire container of sour cream into the mixing bowl, (3) tried to scoop out some of the sour cream so that approximately one cup would be left in there and (4) ended up tipping over the mixing bowl and pouring out all the wet ingredients onto the counter.
I cleaned everything up, dumped out everything, and started over.
This time, I got all the way up to the ‘add the melted chocolate’ step of the process. Unfortunately, I completely forgot that all of my ingredients were super-cold, and when the hot chocolate hit the chilly mixture, the whole thing seized up into this massively disgusting mess with huge chunks of chocolate floating in it.
Everything went back down the drain, and I started again. At this point, I was out of baking chocolate so I substituted half a cup of cocoa powder bloomed with about a tablespoon of hot water. This time, everything went perfectly smoothly (except for dropping two proto-cookies on the floor and spilling the sugar), and they baked up beautifully on Silpat mats. I think the cocoa powder made them more cake-like than they would have been with the baker’s chocolate, but they were absolutely delicious!
The recipe suggested adding frosting or sprinkles, but I was too scared to attempt anything further (and they were fantastic as-is!). Thanks, Grandpa Narci!
RECIPE: Peanut Butter Balls
Recipe Provided by @duskhawk
Ok, these are *probably* technically considered a confection, but they’re always with the cookies, and they’re what we fight over at my gramma’s. I think in Ohio they call them Buckeyes and don’t completely coat them, but I’m from Indiana and we like our chocolate.
We used to get together and make these at my great-grandmother’s (this is her recipe).
2 cups creamy peanut butter
1/2 cup butter
4 cups confectioners’ sugar
3 cups crisp rice cereal
2 cups semisweet chocolate chips (have more on hand in case you run out – I usually go through 2 bags)
Melt peanut butter and butter in saucepan, over low heat. In large bowl, mix crispy rice cereal and confectioners’ sugar well. Pour melted peanut butter and butter over cereal and sugar and blend together thoroughly.
Form into 1 inch or smaller balls, spread on cookie sheets, chill till firm in refrigerator (over night is okay).
Melt chocolate in double boiler and keep melted while working with balls. A teaspoon is best to use in dipping the balls in chocolate. Dip good and place on cookie sheet. As you dip them place them back on cookie sheet and keep chilled till firm.
Notes: If you pick your ingredients right, these are gluten-free. If peanuts are a problem, tahini can probably be substituted, although the flavor will be a bit different (but probably still quite tasty).
My great-grandmother would use carob for the chocolate coating, since it usually stayed glossy better.
Baker’s Notes by @Rhoelyn
A teaspoon is best to use in dipping the balls in chocolate.
RECIPE: Sugar and Spice Cookies
Recipe Provided by @Frosted_Miika
From the cookbook of Rhas
Makes approx. 36 cookies.
Preheat oven to 375.F (190.C)
3/4 cup vegetable shortening (or lard)
1 cup Brown (or Golden) Sugar
1/4 cup Molasses
2 1/4 cups All Purpose Flour
1 tsp Baking Soda
1 1/2 tsp. Ground Cinnamon
1 tsp Ground Ginger (the powdered stuff.. not fresh ginger)
1 tsp Ground Nutmeg
1/4 tsp Ground All Spice
1/4 tsp Black Pepper
White/Granulated Sugar (used to roll the cookies in)
1) In a large bowl cream shortening and brown sugar using an electric mixer. Cream until light and fluffy then beat in egg and molasses.
2) In a seperate bowl combine flour, baking soda and all spices (not the extra white sugar.. leave that in a bowl to the side)
3) Combine half of the flour mixture into the cream mixture using a mixer on medium speed. Once fully combine, stir in the rest of the flour mixture.
4) Shape douhg into 1 inch balls and roll in white sugar to coat.
5) Place on an ungreased baking sheet approx. 2 inches apart.
6) Once oven is preheated, bake for 8-10 minutes. The top of the cookies should crack on the top.
The Cookies should be crisp on the outside once they cool, but still a bit soft on the inside. Good with any type of alcohol.. both with cookie and whilst baking them.. and waiting for them.. heck, even before you start baking maybe a shot or two of something 😉
Baker’s Notes by @asherrylie
These cookies were fun to make. It was interesting though, and I wasn’t so sure how they would come out. I’ve never cooked with Molasses before, and when I opened the jar, I wasn’t a fan of how it smelt. Haha. Anyways, these were a HUGE hit at my house. The Husband and his brother are sort of picky eaters, but they absolutely loved them. Brother-in-Law even said that I could sell these cookies and make money. It was quite a surprise!
I’m VERY happy with how they turned out, and I will probably make them again in the future!
This was Tons of Fun 🙂
RECIPE: Chocolate Raspberry Truffle Cookies
Recipe Provided by @glyneth
1 box devil’s food cake mix
1/3 cup powdered cocoa
1/2 cup vegetable oil
3/4 cup raspberry chips (Hershey makes these, but they could be hard to find)
3/4 cup dark chocolate chips
Mix together cake mix and cocoa. Add oil and eggs. Stir in both flavors of chips.
Drop by teaspoonfuls onto a cookie sheet.
Bake at 350 degrees Fahrenheit for 8-10 minutes. Makes approximately 4 dozen cookies.
Note: Apologies for using a pre-made cake mix, but these are really good cookies. I have found them to be a bit dry sometimes due to the added cocoa, so if you think they need a bit more moisture, you can add a little bit more oil.
Applesauce also works as an oil replacement for less fattening cookies! Or you can use half applesauce, half oil.
If you can’t find the raspberry chips, then I’d just recommend substituting another kind of chip.
Baker’s Notes by @Rhaygar
Recipe Provided by @happytauren
I am submitting molasses spice cookies with rum glaze. It’s from the America’s Test Kitchen Baking Handbook, and they are really tasty!
Baker’s Notes by @duskhawk
You may note the Alliance got raided while waiting for the Horde to come out of the oven. Alas, I have a cold, so I’ll just have to eat them all myself so I don’t infect people. >.>
RECIPE: Aska Mistrunner’s Mulgore Spicebread Cookies
Recipe Provided by Kamalia et Alia
A blend of seven ground spices and three liquid flavoring extracts gives these thin, crispy cookies a rich and delightful flavor. I love all the different shades of brown of the spices against the white flour as I’m measuring out the ingredients.
3 1/2 c Simple Flour
2 t baking powder
1/2 t salt
1 t each cinnamon & nutmeg
1/2 t each ginger, allspice, mace, cardamom, and cloves
3/4 c butter, softened
1 c sugar
1 Small Egg
1 t each vanilla & lemon extracts
1/4 t anise extract
1/4 c Ice Cold Milk
Whisk together the flour, baking powder, salt, and ground spices. Cream the butter and the sugar together until fluffy, beat in the egg, and then add the liquid flavoring extracts. Fold in the flour mixture in two or three additions, alternating with the milk and having flour as the last addition. Chill the dough for 30 – 60 minutes. Roll the dough thinner rather than thicker. Cut with your favorite cookie cutters.
Bake at 350 F until lightly browned at the edges; the thinner you have rolled the cookies, the closer you will have to watch them to make sure they don’t get too dark.
Baker’s Notes by @Frosted_Miika
Here is my photo of the cookies I made, “Aska Mistrunners Mulgore Spicebread Cookies”. It was fun trying (figuring out) someone else’s recipe. Cheers!
Recipe Provided by @katfinated
1 1/2 cups white sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
Preheat over to 375.
Cream the 1 1/2 cups sugar and butter. Add vanilla and eggs, one at a time until each is mixed well. Stir together flour, cream of tartar, baking soda and salt. Add to cream mix and blend well. Shape dough into 1 inch balls. Combine the rest of the sugar and cinnamon together. Roll dough in the mixture and place 2 inches apart on ungreased baking sheets.
Bake 8 – 10 minutes or until set. Immediately remove from cookie sheets.
And I always recommend White Russians as an accompaniment. For anything. And everything.
Baker’s Notes by @celticlibrarian
The recipe was neat because while still very much a snickerdoodle recipe it was different from my grandmother’s recipe that I make once in a blue moon. Biggest difference? No shortening – so it was a lighter tasting cookie.
Super easy to make and a lot of fun to put together with my standing mixer. Last time I made snickerdoodles I used a hand mixer and that was a bit of a pain. This time, easy peasy! I don’t know how to make little cookies so I think I wound up with about 27-30 cookies in all, pretty sure the recipe was supposed to make more than that but oh well! 🙂
RECIPE: Creative Mint Cookies
Recipe Provided by @kissmyalas
Baker’s Notes by @MaeliNexi
Here is a picture of some finished cookies. And now I think I have to have cookies for breakfast, since I just got them out to take this. 😉
RECIPE: Sunwell Sugar Cookies
Recipe Provided by @MaeliNexi
These are ridiculously simple and easy, but I always make them this time of year and use red and green sugar on them, so why not.
Baker’s Notes by @clandmg
RECIPE: Chocolate Chip and Bacon Cookies
Recipe Provided by @melisan229
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1 1/8 cup all purpose flour
1/2 teaspoon baking soda
pinch of salt (if you know your bacon is salty, or used the bacon grease, you can lessen this)
1 cup chocolate chunks or chips
5 strips bacon, cooked and crumbled
salt. Slowly add the dry ingredients to the wet.
Baker’s Notes by @Rezznul
Ever since Worgens have come into their own, the one thing I’ve heard over and over is:
RECIPE: White Christmas Dream Drops
Recipe Provided by @riththewarluid
- 2 large egg whites, at room temperature
- 1/8 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3/4 cup sugar
- 1 cup white chocolate chips
- 1/3 cup plus 1 1/2 tbsp. coarsely crushed peppermint candies
- Preheat oven to 250°. Beat egg whites and cream of tartar in a deep bowl with a mixer, using whisk attachment if you have one, just until soft peaks form. Add vanilla and salt. With motor running and mixer on high speed, pour in 1 tbsp. sugar and beat 10 to 15 seconds, then repeat until all sugar has been added. Scrape inside of bowl and beat another 15 seconds. At this point, meringue should form straight peaks when beaters are lifted. Fold in chocolate chips and 1/3 cup candies with a flexible spatula.
- Line 2 baking sheets with parchment paper, using a bit of meringue at corners as glue. Using a soup spoon, drop meringue in rounded 1-tbsp. portions slightly apart onto sheets, scraping off with another spoon. Sprinkle with remaining 1 1/2 tbsp. candies.
- Bake until meringues feel dry and set when touched but are still pale, 30 to 35 minutes, switching pan positions halfway through. Turn off oven, open door, and let cookies stand about 10 minutes. Let cool on pans.
- Make ahead: Up to 2 days, stored airtight.
Baker’s Notes by @_Vidyala
Here is my photo for the cookie exchange. Thanks for organizing this for us. =)
RECIPE: Red Velvet Cookies
Recipe Provided by @Rhaygar
Baker’s Notes by @katfinated
I ended up not changing anything. I took them to work where everyone loved them and some even asked for the recipe, so they were very pleased.
I did, however, put in too many white chocolate chips on accident. I wasn’t paying enough attention to the quantity when I got to that point. It definitely made forming the cookies harder so something to keep in mind. Lots of chips are not always a good thing. 🙂
RECIPE: Cranberry-Orange Cookies
Recipe Provided by @Rhoelyn
- 1 cup butter, softened
- 1 cup white sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon grated orange zest
- 2 tablespoons orange juice
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chopped cranberries
- 1/2 cup chopped walnuts (optional)
- 1/2 teaspoon grated orange zest
- 3 tablespoons orange juice
- 1 1/2 cups confectioners’ sugar
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
- Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
- In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners’ sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.
Baker’s Notes by @melisan229
Here is my WarCookie Photo! It’s my first time experimenting with paper-child art, but I like it! It’s my Paladin Quaras, with the Cranberry Orange cookies and a big glass of milk!
RECIPE: Yummy Bars
Recipe Provided by @Rezznul
All right, I’ll admit it. As a kid, I was incredibly picky. My Mom would make the most amazing spread of cookies and bars for Christmas, and make a platter for our teachers as a Christmas gift.
Baker’s Notes by @kissmyalas
RECIPE: Rum Raisin Sour Cream Cookies & Peppermint Munchies
Recipe Provided by @_Vidyala
I’m including two recipes to provide a choice based on personal tastes and baking inclinations. The first recipe is very simple to make and tasty (also low fat, as it’s from a low-fat cookie book). The second is a bit more elaborate to make (requires cooling, somewhat fidgety stuffing of cookies, etc. but is also delicious, although not low fat.) Choose whichever you’d like, I promise they are both good!
It’s become apparent to me that some people absolutely hate raisins! The first recipe (with raisins) is actually a variation to add the raisins. The “basic” recipe would omit raisins, rum, etc and at step 5 – roll spoonfuls of dough in 1/4 cup of sugar in a shallow dish instead. This makes the crunchy coating referenced in the description. I like the rum + raisins version, but the “vanilla” version is also good.
Rum Raisin Sour Cream Cookies
Sometimes the simplest cookies are the most delicious. These soft, plain cookies have a slightly crunchy, sugary coating and are wonderful dunked in hot chocolate.
-1/4 cup stick margarine or butter, softened
-3/4 cup sugar
-1 large egg
-1 tsp vanilla
-1/2 cup low-fat sour cream
-1 1/2 cups flour
-1/2 tsp baking soda
-1/4 tsp salt
-1 cup raisins
-1/4 cup rum
1. Combine one cup of raisins with 1/4 cup each water and rum in a small saucepan. Simmer until raisins are plump and liquid has evaporated. Cool completely.
2. Preheat oven to 350°F.
3. In a large bowl, beat margarine and sugar until well combined – it will have the consistence of wet sand. Beat in egg and vanilla until smooth.
4. In a medium bowl, combine flour, baking soda, and salt. Add half the flour mixture to the sugar mixture, stirring just until combined. Gently stir in the sour cream and cooled raisins, and then the remaining flour mixture, stirring just until blended.
5. Drop spoonfuls of dough 2″ apart onto a cookie sheet that has been sprayed with nonstick spray.
6. Bake for 12-15 minutes, until set but not yet golden. Transfer to a wire rack to cool.
Makes 2 dozen cookies.
Sugar cookies with a creamy peppermint center.
Prep: 35 mins Chill: 30 minutes Bake: 12 mins per batch Oven: 375
-Peppermint Filling (see below)
-3/4 cup butter, softened
-1 cup granulated sugar
-1 tsp baking powder
-1 tbsp milk
-1 tsp vanilla
-2 cups all-purpose flour
-2 tbsp coarse white and/or red sugar (for decorating)
-3 oz softened cream cheese (I use light)
-2 tbsps powdered sugar
-2 tbsps finely crushed peppermint candies or candy canes
-1/4 tsp peppermint extract
1. Combine ingredients for peppermint filling in a bowl. Beat with an electric mixer on low speed until smooth. Cover and chill for 30 minutes. (Clean the beaters of your mixer because you’ll need them soon!)
2. Preheat oven to 375°F. In a bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add sugar and baking powder. Beat until combined, scraping bowl. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour.
3. Shape dough into 1-1/4 inch balls. Make an indentation in the center of each ball; place 1/2 teaspoon of the Peppermint Filling in each indentation. Shape dough around filling to enclose; roll dough in hands until smooth. Place balls 2 inches apart on an ungreased cookie sheet. Dip the bottom of a glass in coarse sugar; flatten balls until 1/2 inch thick. (NB Baker’s note: The recipe says to do this but it didn’t work for me; so I flatten with just the glass and then sprinkle a bit of sugar on top of each.) Bake for 9-12 minutes or until lightly browned. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool. Makes about 32 cookies.
To store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Baker’s Notes by @happytauren
Here is my submission to the #Warcookie Christmas Exchange! I made both recipes. Not sure how in depth you’d like us to go so I’ll just be brief (and put up more photos on HelloTauren).