Home-baked Gifts

Reprinted by permission from welcometothetable.coop. Find recipes, plus information about your food and where it comes from at welcometothetable.coop.

Looking for a simple, thoughtful gift idea? These irresistible holiday treats are sure to delight.
Line a gift box or cookie tin with tissue paper and arrange the baked goods inside. Tie a colorful ribbon or bakers twine around the outside for a festive flourish.

Peanut Butter Snickerdoodles

Servings: 32 cookies. Prep time: 25 minutes; 15 minutes active.

1 stick butter, softened
1¼ cups light brown sugar
1 cup crunchy peanut butter
1 teaspoon vanilla
1 large egg
1 cup flour
½ teaspoon salt
½ teaspoon baking soda
½ cup sugar, preferably turbinado (raw) sugar
1 tablespoon cinnamon

Preheat the oven to 375 F. Line two sheet pans with parchment paper and reserve.
In a stand mixer fitted with the batter paddle, or in a large bowl using an electric mixer, cream the butter. When soft and light, add the brown sugar and beat until fluffy, about 2 minutes. Add the peanut butter and beat to mix; scrape the bowl. Add the vanilla and egg and beat until smooth.

In a medium bowl, stir the flour, salt and baking soda. Then, with the mixer on low speed, stir into the butter mixture. Scrape the bowl and continue until well mixed.

In a medium bowl, mix the sugar and cinnamon and reserve.

Portion rounded tablespoon-sized scoops of dough, roll between your palms to make a ball, then drop each one in the cinnamon sugar and roll to coat. Place each dough round on the sheet pan, with 2 inches of space between. When all the balls are on the pan, use a fork to gently flatten each one, making a fork mark across the top.

Bake for 9 to 10 minutes, just until puffed and lightly golden. Cool on racks before storing. Stored in an airtight container, the cookies keep for a week at room temperature.

Strawberry Thumbprints

Servings: 36 cookies. Prep time: 2 hours; 1 hour active.
By Robin Asbell

1 1⁄2 cups all-purpose flour
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
1 stick unsalted butter
1⁄2 cup sugar
1 large egg yolk
1 teaspoon pure vanilla extract
1⁄4 cup strawberry jam

Line two baking sheets with parchment paper. In a large bowl, whisk together flour, baking powder and salt. In a separate bowl, beat butter and sugar with a mixer on medium-high speed until light and fluffy. Beat in egg yolk and vanilla. Reduce speed to low. Add flour mixture, and mix until combined.

Roll dough in 1-inch balls, and place 2 inches apart on parchment-lined baking sheets. Press an indentation in each cookie with your thumb. If the edges crack a little, just press them gently back together. Chill the pans for 30 minutes. While the cookies chill, preheat the oven to 350 F.

Use a teaspoon to fill the indentations with jam. Bake for 8 minutes, then switch the position of the pans between upper and lower racks and bake for about 8 to 9 minutes more, until the cookies are lightly golden on top.

Place the pans on racks and allow the cookies to cool for 5 minutes, then transfer the cookies onto the racks to cool completely. Store in an airtight container for up to one week.

Salted Toffee Chocolate Bars

Servings: 24 bars. Prep time: 25 minutes; 15 minutes active.
12 graham crackers broken into 24 squares
2 sticks butter
1 cup brown sugar
3⁄4 cup chopped pecans
1⁄2 teaspoon coarse salt
3⁄4 cup bittersweet chocolate chips

Preheat the oven to 350 F. Line a cookie sheet with aluminum foil. Place the crackers on the foil-lined sheet, with their edges touching. In a small saucepan, melt the butter over low heat, then stir in the brown sugar. Turn the heat to medium high, bring the mixture to a boil, then reduce heat to simmer, stirring occasionally, and cook for 10 minutes until the sugar has melted. Pour the sugar mixture over the graham crackers, and spread with a spatula to cover evenly.

Sprinkle with pecans and bake for 10 minutes, until bubbly. Place pan on a cooling rack and use the tip of a spatula to nudge the crackers apart. Sprinkle with coarse salt. When the pan has cooled, melt the chocolate and drizzle it over the crackers. Let cool until firm; remove from the pan, and break into pieces. Store, tightly covered, at room temperature for up to a week.