Eight heritage cookies recipes to try for the holidays

Counters covered in flour and sugar, the sink full of mixing bowls and spatulas, and the sweet smell of freshly-baked cookies wafting from a hot oven—these are the signs of a holiday well spent. For many families, cookie recipes have created wintertime traditions to pass down from generation to generation, and the memories made baking together are ones that last forever.

In this special feature sponsored by Garden Spot Village, we are showcasing eight delectable heritage recipes submitted by their residents and staff.

Each recipe was reviewed, tested, and prepared by local chef and baker Ann Fulton, founder of The Fountain Avenue Kitchen. Ann herself has been sharing her tried-and-true recipes through her blog for 12 years, and she was delighted to meet each winner and be part of this special holiday tribute.

We invite you to bake and taste these recipes for yourself this season, creating your own memories alongside the ones you love.

Happy Holidays from Fig, Garden Spot Village, and The Fountain Avenue Kitchen!

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Brown Butter Chocolate Chip Cookies

Recipe by Steve Lindsey

Ingredients

• 2 ¼ cups (286g) all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 cup (226g) unsalted butter (2 sticks)
• 1 ½ cups (300g) packed dark or light brown sugar
• ¼ cup (48g) granulated sugar
• 1 large egg + 1 additional egg yolk, room temperature
• 1 tbsp (15 ml) vanilla extract
• 1 tbsp (15g) plain Greek yogurt
• ¾ cup (135g) semi-sweet chocolate chips
• ¾ cup (135g) dark or milk chocolate chips
• Maldon sea salt, for sprinkling on top

Instructions

1. Add butter to a large light-colored saucepan and place over medium heat. The butter will begin to crackle and eventually foam. Whisk constantly. After a few minutes, the butter will turn a golden amber color. Remove from heat when butter begins to brown and give off a nutty aroma. Immediately transfer to a heat-proof bowl. Set aside until cool.
2. With an electric mixer, beat the brown butter and sugars until combined, about 1 minute. Beat in the egg, egg yolk, vanilla, and yogurt.
3. In a separate large bowl, whisk together flour, baking soda, and salt. Slowly add dry ingredients to wet ingredients; beat on low speed until combined. Add both chocolate chips and mix on low speed until incorporated.
4. Refrigerate dough for 10 minutes and then roll into 24-36 balls (use 2 heaping tbsp). Cover and refrigerate dough balls for at least 2 hours or up to 24 hours.
5. Once chilled, preheat oven to 350 degrees and line baking sheet with parchment paper. Place dough balls on cookie sheet, 2 inches apart.
6. Bake 9-11 minutes or until the edges of the cookies begin to turn golden brown.
7. Remove from oven, sprinkle cookies with sea salt, and cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Slovak Kolache (“Cold Doughs”)

Recipe by Tricia Trainer

Ingredients

• 2 cups (4 sticks) salted butter, softened
• 2 (8-ounce) blocks cream cheese, softened
• 4 cups (508 grams) all-purpose flour
• For rolling: flour and powdered sugar
• For filling: a variety of very thick pastry fillings like apricot, raspberry, pineapple, etc.
  (Tip: Solo brand fillings work well.)
• For sprinkling: powdered sugar

Instructions

1. In a medium bowl, gently whisk flour with a fork to “lighten” it. Set aside.
2. In a mixing bowl, beat the butter and cream cheese until light and creamy. Add flour in 6 additions, mixing only until incorporated. You should end up with a soft, pillowy dough.
3. Divide into 4-6 equal discs, about ¾ inch thick. Wrap in plastic wrap and refrigerate for about 1 hour.
4. Preheat the oven to 350 degrees and remove 1 disk of dough from the refrigerator.
5. Prepare rolling surface and rolling pin with a light dusting of a flour/powdered sugar mix. Roll the dough ¼ inch to 1/8 inch thick. Cut into 2-inch squares (a pizza cutter works well), rolling the scraps together and placing in the fridge for later use.
6. Place a dollop of filling (about ½ tsp) in the center of the dough square (it may appear to be not enough; it will be).
7. Carefully lift opposite corners of the dough and fold one over the other, gently pressing to seal. Continue until all the squares are filled and folded, then carefully transfer to a cookie sheet lined with parchment paper. Cookies should be placed about 1 inch apart.
8. Bake 12-14 minutes or until just beginning to brown around the edges. Cool on wire rack.
9. Repeat process with remaining dough. Sprinkle with powdered sugar before serving.

Cherry-Orange Chocolate Chip Cookies

Recipe by Susan Ulrich

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup (192g) granulated sugar
• 2 cups (254g) all-purpose flour
  (Tip: May sub a cup-for-cup gluten-free flour)
• 1 (8-ounce) package cream cheese, softened
• 2 eggs
• 2 tsp orange zest (from 1 orange)
• 2 tsp vanilla extract
• 1 tsp orange extract
• 2 tsp baking powder
• 1 tsp salt
• 1 (12-ounce) bag semi-sweet chocolate chips
• 1 cup dried cherries, chopped

Instructions

1. Preheat the oven to 350 degrees.
2. In a mixing bowl, cream together the sugar, butter, and cream cheese.
3. Add the eggs, orange zest, and vanilla and orange extracts.
4. In a separate bowl, sift together flour, salt, and baking powder.
5. Add dry ingredients to wet ingredients and blend thoroughly.
6. Fold in the chocolate chips and dried cherries.
7. Drop heaping tbsp of the dough onto parchment-lined baking sheets, spaced 2 inches apart.
8. Bake 12–15 minutes, or until golden-brown around the edges.

Peppermint Hot Chocolate Cookies

Recipe by Juanita Fox

Ingredients

• ½ cup (1 stick) butter, softened
• 2 ounces (2 cups) semi-sweet chocolate chips
• 1¼ cups (250g) packed light brown sugar
• 3 eggs
• 2 tsp vanilla
• 1½ cups (190g) all-purpose flour
• ¼ cup (20g) unsweetened cocoa powder
• ¼ tsp salt

For topping:

• 24 Wilbur dark chocolate wafers
• ¼ cup Andes peppermint crunch baking chips
  (Tip: If you can’t find the peppermint crunch baking chips, you can substitute chopped Andes mints, chopped Ghirardelli peppermint bark, or even crushed candy canes)

Instructions

1. In a medium saucepan over low heat, melt the butter and chocolate chips together until smooth. Set aside to cool.
2. In a large bowl, cream the brown sugar, eggs, and vanilla. Pour in the cooled chocolate mixture and beat on low speed. Stir in flour, cocoa powder, and salt until just combined.
3. Cover the bowl and refrigerate for 2 hours or until dough is firm. Do not skip this step.
4. Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
5. Drop the dough by rounded tbsp onto pans and bake 10-12 minutes or until the middle is just firm. Do not overbake.
6. Remove from oven and immediately place a chocolate wafer on the top of each cookie. Let set until melted. Swirl with a knife and then top with the peppermint crunch baking chips.

Holiday Raspberry Chocolate Bars

Recipe by Barbara Martin

Ingredients

• 2½ cups (317g) all-purpose flour
  (Tip: You may use gluten-free cup-for-cup for alternative)
• 1 cup (192g) granulated sugar
• ¾ cup finely chopped pecans or pecan meal
• 1 egg
• 1 cup (2 sticks) butter, diced
• 1 (12-ounce) jar seedless raspberry jam
• 1 2/3 cup semi-sweet chocolate chips

Instructions

1. Preheat the oven to 350 degrees and grease a 13 x 9 inch baking pan.
2. Mix the flour, sugar, pecans, and eggs in a large bowl.
3. Cut the butter in with a pastry blender or two knives until mixture resembles course crumbs.
4. Set aside 1½ cups of the crumb mixture.
5. Press the remaining mixture over the bottom of pan to form a crust.
6. Stir jam to soften; carefully spread over the crumb mixture.
7. Sprinkle with the semi-sweet chocolate chips.
8. Crumble reserved crumb mixture over top.
9. Bake for 40-45 minutes or until crumbs are golden brown.
10. Cool completely, cut, and serve.

Bernie’s Swedish Cookies

Recipe by Bernie Collins

Ingredients

• 2 eggs, beaten
• 1 pound (4 sticks) butter, softened
• ¼ tsp salt
• 1 cup (200g) brown sugar
• 1 cup (192g) white sugar
• ½ tsp baking powder
• 4 cups (508g) all-purpose flour
• 1 tsp baking soda
• 1 tbsp (14ml) hot water
• 1 cup finely chopped nuts

Instructions

1. In a mixing bowl, beat together the eggs, butter, salt, and sugars.
2. Dissolve the baking soda in the hot water and add to the egg mixture.
3. Add the dry ingredients and mix well. (Tip: Mix half at a time.)
4. Lightly flour the counter and roll the dough into 4 logs that are about 9 inches long.
5. Wrap in wax paper and refrigerate for 40 minutes.
6. Preheat the oven to 350 degrees. Cut cookies into ¼” thick slices and place on a lightly greased or parchment paper lined baking sheet.
7. Bake for 9-11 minutes, or until the cookies are lightly golden around the edges. Cool on baking sheet for 5-10 minutes before removing to a rack to cool completely.

Ginger Snaps

Recipe by Ed Mills

Ingredients

• ¾ cup (144g) shortening
• 1 cup (192g) granulated sugar(plus more for rolling)
• ¼ cup (60g) molasses(like Grandma’s or Brer Rabbit full flavor)
• 1 egg
• 2 cup (254g) all-purpose flour
• 2 tsp baking soda
• ½ tsp ground cloves
• ½ tsp ground ginger
• 1 tsp cinnamon
• ½ tsp salt

Instructions

1. Preheat the oven to 375 degrees.
2. Melt the shortening and cool.
3. Add the sugar, molasses, and egg. Mix until completely incorporated. (Tip: A hand or stand mixer works well.)
4. Sift together the dry ingredients and add to above mixture.
5. Form into 1 inch balls and roll in granulated sugar.
6. Bake on an ungreased cookie sheet about 2 inch apart for 8–10 minutes, or until the tops are rounded and slightly cracked but the cookies don’t look moist in the creases.
7. Let the cookies sit for about 5 minutes on the baking sheet before moving to a cooling rack.

Root Beer Float Cookies

Recipe by Tricia Trainer

Ingredients

• ¾ cup (150g) brown sugar
• ½ cup (1 stick) unsalted butter, softened
• 1 egg
• 1¾ cup (222g) all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• ¼ cup water
• 1 tsp root beer extract
• 2 cups (240g) powdered sugar

For icing:

• ¼ cup (56g) melted butter
• 1 tsp root beer extract (use 1½ tsp for stronger flavor)
• 2 tbsp hot water

Instructions

1. Preheat the oven to 350 degrees.
2. In a mixing bowl, cream together the brown sugar, butter, and egg.
3. In a separate bowl, whisk together the flour and baking powder.
4. Stir the root beer extract into the water.
5. Add the dry ingredients to creamed mixture, alternating with root beer water.
6. Mix until just combined.
7. Drop by rounded tbsp onto parchment lined baking sheet and bake for 8-10 minutes.
8. Beat the icing ingredients to spreadable consistency, and frost cookies once completely cooled.

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