We Energies Cookie Book

W I S C O N S I N H E R I TAG E E DI T IO N

2016
President’s message
I love hearing how much our customers look forward to the
We Energies Cookie Book each year. It makes me proud to be
part of this long-standing holiday tradition for so many of you.

This year’s book – the Wisconsin Heritage edition – features

recipes from some very special contributors. We’ve collected
family recipes from champions of the communities we serve.
People who educate and inspire us. People who make us
cheer, laugh and imagine. People who have brought food to
our table, or manufactured iconic products that make our lives
more enjoyable. In all, the book features 38 treats for you and
your family to enjoy.

From all of us to all of you – happy holidays from We Energies!

Kevin Fletcher
President
Shown on cover: Cranberry Macadamia Nut Cookies (p. 4) Jelly Sandwich Cookies (p. 16) Marshmallow Bars (p. 19)

Recipes
Cranberry Macadamia Nut Cookies 4 Cream Wafers with Creamy Filling 18
Grandma Evelyn’s Chocolate Macaroons 4 Pumpkin Chocolate Chip
Caramel Layer Chocolate Bars 5 (3-Ingredient) Cookies 18
Gateway Promise Cookies 5 Cowboy Cookies 19
Mary Krug’s Sugar Cookies 6 Marshmallow Bars 19
Grandma’s Honey Cookies 6 Martha’s Pecan Crescents 20
Pistachio Thumbprints 8 Cinnamon Hazelnut Fingers 20
Wayne’s Favorite Chocolate Chip Cookies 9 Lemon Squares 21
Killer Brownies 9 Chocolate Sugar Cookies 21
Lemon Shortbread Cookies 11 Coconut Oil Chocolate Chunk Cookies 23
Joan’s Chocolate Chip Cookies 11 Mother’s Sugar Cookies 23
Italian Sesame Seed Cookies 12 Moravian Spice Cookie Wafers 24
Cream City Crunch Cookies 12 Buckeyes24
Cut Out Sugar Cookies 13 Christmas Wreath Cookies 25
Mexican Cinnamon Sugar Polvorones 13 Amazing Oatmeal Raisin Cookies 25
Maple Syrup Chewies 14 Charlotte Zucker’s Mandelbread 26
Roberto’s Chocolate Chip Cookies 14 Irish Soda Bread Cookies 27
Party Cookies 15 Grandma Ginny’s Snickerdoodles 27
Coconut Macaroons 15
Jelly Sandwich Cookies 16
Best Peanut Butter Cookies 16
 Cranberry Macadamia Nut
Cookies
1 cup butter, softened
11/2 cups brown sugar, packed
2 eggs
1 teaspoon vanilla extract
21/4 cups all-purpose flour
Tom Lochner 1 teaspoon baking soda
Wisconsin State Cranberry 1 teaspoon salt
Growers Association 11/2 cups dried cranberries
1 cup macadamia nuts, chopped
1 cup white baking chips
Preheat oven to 375 degrees F. In mixing bowl, cream butter and brown
sugar; beat in eggs and vanilla. In separate bowl, combine flour, baking
soda and salt; gradually add to creamed mixture. Stir in cranberries, nuts
and chips. Drop by tablespoonfuls onto ungreased cookie sheets. Bake at
375 degrees for 9 to 11 minutes. Cool on wire cooling racks. Makes about
4 dozen.

Grandma Evelyn’s
Chocolate Macaroons
4 ounces semi-sweet chocolate, chopped
1 (14-ounce) package sweetened flaked coconut
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract
Will Danoff Preheat oven to 350 degrees F. In microwave, melt chocolate; stir until
Fidelity Investment Management smooth. In large bowl, combine melted chocolate, coconut, milk and
vanilla. Drop by tablespoonfuls onto parchment paper-lined cookie
sheets. Bake at 350 degrees for 10 to 12 minutes. Cool on wire cooling
racks. Makes 3 dozen.

4
 Caramel Layer Chocolate Bars
1 (14-ounce) package caramels, unwrapped
2/3 cup evaporated milk, divided
1 (15.25-ounce) package German chocolate cake mix
3/4 cup butter, melted
1 cup semi-sweet chocolate chips
1 cup chopped walnuts
Preheat oven to 350 degrees F. Melt caramels and 1/3 cup evaporated milk
Christine Specht in top of double boiler or in microwave; set aside. Stir together cake mix,
Cousins Subs melted butter and 1/3 cup evaporated milk. Spread slightly more than half
of mixture into 9 x 13-inch baking pan. Bake at 350 degrees for 6 minutes.
Remove from oven; sprinkle with chocolate chips and walnuts. Pour
caramel mixture over top and crumble remaining cake mixture evenly
over caramel layer. Bake an additional 18 to 20 minutes. Cool; cut into
bars. Makes about 2 dozen.

Gateway Promise Cookies

11/2 cups peanut butter
1/2 cup butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
1/2 teaspoon salt
3 eggs
2 teaspoons baking soda
Bryan Albrecht 1 teaspoon vanilla extract
Gateway Technical College 41/2 cups quick-cooking oats
1/4 cup semi-sweet chocolate chips
1/4 cup milk chocolate candy-coated pieces
Preheat oven to 350 degrees F. In mixing bowl, cream peanut butter,
butter, sugars and salt. Beat in eggs, baking soda and vanilla. Stir in oats,
chocolate chips and chocolate pieces. Drop by 1/4-cupfuls 3 inches apart
onto ungreased cookie sheets and flatten slightly. Bake at 350 degrees
for 10 to 12 minutes. Cool on cookie sheets for 5 minutes, then transfer to
wire cooling racks. Makes about 2 dozen.

5
 Mary Krug’s Sugar Cookies
3 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
11/4 cups cold margarine, cut into small pieces
2 eggs
2 tablespoons milk
1 teaspoon cream of tartar
1 teaspoon vanilla extract
Preheat oven to 375 degrees F. In mixing bowl, combine flour, sugar
and baking soda. Add cut margarine until mixture resembles coarse
Charles Wikenhauser
crumbs. In small bowl, whisk eggs, milk, cream of tartar and vanilla; stir
Milwaukee County Zoo into flour mixture. On floured surface, roll dough to 1/4-inch thickness. Cut
with 31/2-inch cookie cutters; place on ungreased cookie sheets. Bake at
375 degrees for 7 to 9 minutes. Cool on wire cooling racks. Decorate with
frosting when cooled. Makes about 3 dozen.
Frosting
11/2 cups shortening
1 teaspoon vanilla extract
1 (2-pound) package powdered sugar
1/2 to 3/4 cup water
Assorted food coloring, optional
In mixing bowl, cream shortening and vanilla; add powdered sugar and
water, until of desired consistency. Tint with food coloring, if desired.

Grandma’s Honey Cookies

1 (16-ounce) bottle honey
2 cups granulated sugar
4 eggs
6 cups all-purpose flour
2 teaspoons baking soda
Preheat oven to 325 degrees F. In Dutch oven, combine honey and sugar.
Cook and stir over low heat until sugar is dissolved; let cool. Add eggs,
Kathleen O’Leary one at a time, beating well after each addition. In large bowl, combine
flour and baking soda. Add to honey mixture; mix well. On a floured
Wisconsin State Fair surface, roll dough to 1/4-inch thickness. Cut with 3-inch cookie cutters.
Place 2 inches apart on parchment paper-lined cookie sheets. Bake at
325 degrees for 6 to 8 minutes. Cool on cookie sheets for 5 minutes, then
transfer to wire cooling racks. Makes about 6 dozen.

6
 Cut Out Sugar Cookies (p. 13)
Photography by Grace Natoli Sheldon. Food styling by Jennifer Janz.
 Pistachio Thumbprints
1 cup butter, softened
1/3 cup granulated sugar
1 egg
1 teaspoon vanilla extract
3/4 teaspoon almond extract
2 cups all-purpose flour
1 (3.4-ounce) package instant pistachio pudding mix
1/2 cup miniature chocolate chips
John Bergstrom 1 cup pecans, finely chopped

The Bergstrom Team Preheat oven to 350 degrees F. In mixing bowl, cream butter and sugar.
Add egg and extracts; beat until combined. In separate bowl, combine
flour and pudding mix; add to butter mixture; mix well. Stir in chocolate
chips. Shape into 1-inch balls; roll in pecans. Place on greased cookie
sheets; press down center of ball with finger or end of wooden spoon.
Bake at 350 degrees for 9 to 11 minutes. Cool on wire cooling racks. Spoon
Filling into middle of cooled cookies. Drizzle with Glaze. Makes about
4 dozen.
Filling
2 cups powdered sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
2-3 tablespoons milk
In medium bowl, beat powdered sugar, butter and vanilla; gradually add
milk until of desired consistency.
Glaze
1/2 cup miniature chocolate chips
2 teaspoons shortening
In microwave-safe bowl, combine chocolate chips and shortening;
microwave for 1 minute at 20-second intervals, stirring after each until
chocolate is melted. Stir until smooth.

8
 Wayne’s Favorite
Chocolate Chip Cookies
1 cup butter, softened
1 cup dark brown sugar, packed
1/2 cup granulated sugar
2 eggs
3 teaspoons vanilla extract
Wayne Larrivee 21/4 cups all-purpose flour
1 teaspoon baking soda
Voice of the Green Bay Packers 2 cups semi-sweet chocolate chips
1 cup chopped walnuts
Preheat oven to 300 degrees F. In mixing bowl, cream butter and
sugars. Add eggs and vanilla; mix well. In separate bowl, combine flour
and baking soda. Gradually add to creamed mixture. Stir in chocolate
chips and walnuts. Drop by rounded tablespoonfuls 2 inches apart onto
parchment paper-lined cookie sheets. Bake at 300 degrees for 15 to 18
minutes. Cool on wire cooling racks. Makes about 4 dozen.

Killer Brownies
19 caramels, unwrapped
2/3 cup evaporated milk (not condensed), divided
1 (15.25-ounce) package German chocolate cake mix
3/4 cup butter, melted
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans
Preheat oven to 350 degrees F. Grease and flour bottom of 9-inch square
Bonnie Blair baking pan; set aside. Melt caramels and 1/3 cup evaporated milk in top
Olympic Speed Skater of double boiler or in microwave; set aside. Stir together cake mix, butter
and 1/3 cup evaporated milk. Spread half of mixture into prepared pan.
Bake at 350 degrees for 20 minutes. Remove from oven; sprinkle with
chocolate chips and pecans. Pour caramel mixture over top and crumble
remaining cake mixture evenly over caramel layer. Bake an additional
17 to 20 minutes. Cool; cut into bars. Makes about 11/2 dozen.

9
Martha’s Pecan Crescents (p. 20) Caramel Layer Chocolate Bars (p. 5)
 Lemon Shortbread Cookies
1/2 cup unsalted butter, softened
1/4 cup powdered sugar
2 teaspoons packed, finely grated lemon peel
1 teaspoon lemon juice
1 cup all-purpose flour
1/8 teaspoon kosher salt
In mixing bowl, cream butter and powdered sugar. Add lemon peel and
Archbishop lemon juice; mix well. In separate bowl, combine flour and salt. Add to
Jerome E. Listecki creamed mixture; mix just until blended. Transfer dough to a piece of
Archdiocese of Milwaukee plastic wrap and press into a disk. Cover with another piece of plastic
wrap. Roll out dough to 1/4-inch thickness. Slide wrapped dough onto
a cookie sheet. Refrigerate for 30 minutes.
Preheat oven to 350 degrees F. Remove dough from plastic wrap; cut
with 2-inch round cookie cutter dipped in flour. Place on parchment
paper-lined cookie sheets. Bake at 350 degrees for 11 to 13 minutes. Cool
on wire cooling racks. Drizzle with Glaze. Makes about 11/2 dozen.
Glaze
2 cups powdered sugar
1/4 cup lemon juice
In medium bowl, whisk powdered sugar and lemon juice until smooth.

Joan’s Chocolate Chip Cookies

1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
1 teaspoon water
1 teaspoon vanilla extract
2 eggs
11/2 cups whole-wheat pastry flour
Sheldon Lubar
1 teaspoon baking soda
Lubar & Co. 2 cups semi-sweet chocolate chips
Preheat oven to 375 degrees F. In mixing bowl, cream butter, sugars,
water and vanilla. Add eggs, one at a time, beating well after each
addition. In separate bowl, combine flour and baking soda; gradually
add to creamed mixture and mix well. Stir in chocolate chips. Drop
by tablespoonfuls 3 inches apart onto parchment paper-lined cookie
sheets. Bake at 375 for 6 to 8 minutes. Cool completely on cookie
sheets. Makes 4 dozen.

11
 Italian Sesame Seed Cookies
1 cup butter, softened
1 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
1/4 teaspoon anise extract, divided
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Giacomo Fallucca 1 cup sesame seeds
2 tablespoons milk
Palermo’s Pizza
Preheat oven to 425 degrees F. In mixing bowl, cream butter and sugar.
Add eggs, vanilla and 1/8 teaspoon anise extract; mix well. In separate
bowl, combine flour, baking powder and salt. Gradually add to creamed
mixture; mix well. Shape small amounts of dough into 1/2-inch logs; cut
into 2-inch-long pieces. Place sesame seeds in shallow bowl. In separate
shallow bowl, combine milk and 1/8 teaspoon anise extract. Roll pieces in
milk mixture then coat in sesame seeds. Place on greased cookie sheets.
Bake at 425 degrees for 8 to 10 minutes. Cool on wire cooling racks.
Makes about 7 dozen.

Cream City Crunch Cookies

2 cups butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs
2 tablespoons vanilla extract
4 cups all-purpose flour
1 tablespoon baking soda
1 (12-ounce) package semi-sweet chocolate chips
Tim Sheehy 1 (10-ounce) package peanut butter chips
Metropolitan Milwaukee 2 cups crushed pretzels
Association of Commerce 1 cup salted peanuts, coarsely chopped
Preheat oven to 350 degrees F. In mixing bowl, cream butter and sugars.
Add eggs, one at a time, beating well after each addition. Add vanilla. In
separate bowl, combine flour and baking soda; gradually add to creamed
mixture and mix well. Stir in chips, pretzels and peanuts. Drop by rounded
tablespoonfuls onto ungreased cookie sheets. Bake at 350 degrees for
9 to 11 minutes. Cool on wire cooling racks. Makes about 5 dozen.

12
 Cut Out Sugar Cookies
1 cup butter, softened
1 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
Ann O’Leary
In mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well.
69th Alice in Dairyland In separate bowl, combine flour, cream of tartar and baking soda. Add
to creamed mixture. Divide dough in half; wrap each in plastic wrap.
Refrigerate for 2 hours.
Preheat oven to 350 degrees F. On floured surface, roll portion of dough to
1/4-inch thickness. Cut with 3-inch cookie cutters. Place 2 inches apart on
ungreased cookie sheets. Bake at 350 degrees for 7 to 9 minutes. Cool on
wire cooling racks. Frost or decorate as desired. Makes about 3 dozen.

Mexican Cinnamon Sugar

Polvorones
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
11/2 cups all-purpose flour
1/2 teaspoon ground cinnamon
Ricardo Diaz 1/4 teaspoon salt
United Community Center Preheat oven to 350 degrees F. In mixing bowl, cream butter and
powdered sugar; add vanilla. In separate bowl, combine flour, cinnamon
and salt. Add to creamed mixture; mix well. Shape into 1-inch balls; roll
in Cinnamon-Sugar Mixture. Place on greased cookie sheets. Bake at
350 degrees for 14 to 16 minutes. Sift remaining Cinnamon-Sugar Mixture
over tops of cookies while still warm. Cool on wire cooling racks. Makes
3 dozen.
Cinnamon-Sugar Mixture
1 cup powdered sugar
1 teaspoon ground cinnamon
In small bowl, mix powdered sugar and cinnamon; set aside.

13
 Maple Syrup Chewies
3/4 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
1 egg
1/4 cup water
1/4 cup pure maple syrup
1 teaspoon vanilla extract
3 cups old-fashioned oats
1 cup all-purpose flour
Shannon Full 1 teaspoon sea salt
1/4 teaspoon baking soda
Fox Cities Chamber of Commerce 1 (10-ounce) package peanut butter chips
Preheat oven to 350 degrees F. In mixing bowl, cream butter and sugars.
Add egg, water, syrup and vanilla; mix well. In separate bowl, combine
oats, flour, salt and baking soda. Gradually add to creamed mixture. Stir
in peanut butter chips. Drop by rounded teaspoonfuls 2 inches apart on
parchment paper-lined baking sheets. Bake at 350 degrees for 9 to 11
minutes. Cool on cookie sheets for 2 minutes, then transfer to wire
cooling racks. Makes 5 dozen.

Roberto’s Chocolate Chip Cookies

1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 eggs
2 teaspoons vanilla extract
21/4 cups all-purpose flour
11/2 teaspoons baking soda
Mark and Debbie Attanasio 1/2 teaspoon salt
Milwaukee Brewers 2 cups semi-sweet chocolate chips
Preheat oven to 375 degrees F. In mixing bowl, cream butter and sugars;
beat in eggs and vanilla. In separate bowl, combine flour, baking soda
and salt; gradually add to creamed mixture. Stir in chocolate chips. Drop
by tablespoonfuls onto ungreased cookie sheets. Bake at 375 degrees for
9 to 11 minutes. Cool on wire cooling racks. Makes about 4 dozen.

14
 Party Cookies
1/2 cup butter, softened
1 cup granulated sugar
1 egg
11/2 teaspoons vanilla extract
11/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
Todd Teske 1/4 teaspoon baking powder
1/4 teaspoon baking soda
Briggs & Stratton
54 maraschino cherries, patted dry
1 cup dark chocolate chips
1/2 cup canned sweetened condensed milk
4 teaspoons maraschino cherry juice
Preheat oven to 350 degrees F. In mixing bowl, cream butter and sugar;
add egg and vanilla. In separate bowl, combine flour, cocoa, salt, baking
powder and baking soda. Add to creamed mixture; mix well. Shape into
1-inch balls; place on ungreased cookie sheets. Press down center of balls
with thumb. Place a cherry in center of each cookie. In saucepan, combine
chips and milk; cook until melted. Stir in cherry juice. Spread 1 teaspoon
chocolate mixture over each cherry. Bake at 350 degrees for 10 minutes.
Cool on wire cooling racks. Makes 41/2 dozen.

Coconut Macaroons
11/3 cups sweetened flaked coconut
1/3 cup granulated sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
2 egg whites
1/2 teaspoon vanilla extract
The Culver Family of Preheat oven to 325 degrees F. In small bowl, combine coconut,
Culver Restaurants sugar, flour and salt; stir in egg whites and vanilla. Drop by rounded
teaspoonfuls onto parchment paper-lined cookie sheet. Bake at 325
degrees for 18 to 20 minutes until golden brown. Cool on wire rack.
Makes about 2 dozen.

15
 Jelly Sandwich Cookies
1 cup unsalted butter, softened
3/4 cup granulated sugar
1 egg
3 cups all-purpose flour
1/2 teaspoon salt
2 egg whites, lightly beaten
1/2 cup finely chopped blanched almonds
1/4 cup coarse sugar
John McGivern 1/4 cup red currant jelly
Actor, Writer, Host of MPTV’s In mixing bowl, cream butter and granulated sugar. Add egg; mix well. In
Around the Corner with John McGivern separate bowl, combine flour and salt. Add to creamed mixture. Divide
dough in half; wrap each in plastic wrap. Refrigerate for 1 hour.
Preheat oven to 375 degrees F. On lightly floured surface, roll one portion
of dough to 1/8-inch thickness. Cut with 21/2-inch round cookie cutter. Place
on ungreased cookie sheets. Roll the other portion of dough to 1/8-inch
thickness; cut with 21/2-inch round cookie cutter. Using a 1-inch cookie
cutter, cut a hole in middle; place on ungreased cookie sheets. Brush egg
whites over cookies with holes; sprinkle with almonds and coarse sugar.
Bake at 375 degrees for 7 to 9 minutes. Cool on wire cooling racks. Place
about 1/2 teaspoon jelly in center of cookies without holes, then top with
cookies with holes. Makes about 3 dozen.

Best Peanut Butter Cookies

1 cup shortening
1 cup peanut butter
1 cup granulated sugar
1 cup dark brown sugar, packed
2 eggs
1 teaspoon vanilla extract
21/2 cups unbleached all-purpose flour
Nheena Weyer Ittner 1 teaspoon baking soda
U.P. Children’s Museum 1/2 teaspoon salt
Preheat oven to 350 degrees F. In mixing bowl, cream shortening, peanut
butter and sugars. Add eggs and vanilla; mix well. In separate bowl,
combine flour, baking soda and salt. Add to creamed mixture; mix well.
Shape into 1-inch balls; place on greased cookie sheets. Flatten with fork
in crisscross pattern. Bake at 350 degrees for 8 to 10 minutes. Cool on
wire cooling racks. Makes about 4 dozen.

16
Lemon Shortbread Cookies (p. 11) Cowboy Cookies (p. 19)
 Cream Wafers with Creamy Filling
Wafers
1 cup butter, softened
1/2 cup whipping cream
2 cups all-purpose flour
Granulated sugar
Preheat oven to 375 degrees F. In mixing bowl, cream butter, whipping
cream and flour. Cover and chill for 1 hour.
Roll out 1/3 of the dough onto lightly floured surface to about 1/8-inch
thickness. Cut out circles with 11/2-inch diameter cookie cutter. Lay out
George and Susan Mead a piece of waxed paper large enough to accommodate cookie circles.
Mead Witter Foundation Cover waxed paper with generous layer of sugar. Transfer cookie circles
to waxed paper using spatula; turn each circle to coat both sides with
sugar. Transfer sugared circles onto ungreased cookie sheet; gently poke
each cookie several times with fork. Repeat process with remaining
dough portions. Bake at 375 degrees for 7 to 9 minutes, watching closely.
The cookies should be set, but not brown. Cool on baking sheets for
5 minutes, then transfer to wire cooling racks. Pipe or spread Filling onto
half the cookies; top with remaining halves. Makes about 4 dozen.
Filling
1/4 cup butter, softened
3/4 cup powdered sugar
1 teaspoon vanilla
Water as needed
Food coloring, if desired
In mixing bowl, cream butter, sugar and vanilla until fluffy. Add a few
drops of water if filling is too thick. Separate filling into small amounts,
if desired; tint each with various food coloring, as desired.

Pumpkin Chocolate Chip

(3-Ingredient) Cookies
1 (15-ounce) can solid-pack pumpkin
1 (16.5-ounce) package spice cake mix
1 (11.5-ounce) package miniature chocolate chips
Preheat oven to 300 degrees F. In large bowl, combine pumpkin and
Harris Turer cake mix. Stir in chocolate chips. Drop by tablespoonfuls onto ungreased
Milwaukee Admirals cookie sheets. Bake at 300 degrees for 18 to 20 minutes. Cool on wire
cooling racks. Makes 4 dozen.

18
 Cowboy Cookies
11/2 cups unsalted butter, softened
11/2 cups granulated sugar
11/2 cups brown sugar, packed
3 eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
Michael Lovell 3 teaspoons baking soda
Marquette University 3 teaspoons ground cinnamon
1 teaspoon salt
3 cups old-fashioned oats
3 cups semi-sweet chocolate chips
2 cups sweetened flaked coconut
2 cups chopped pecans
Preheat oven to 350 degrees F. In mixing bowl, cream butter and sugars.
Add eggs and vanilla; mix well. In separate bowl, combine flour, baking
powder, baking soda, cinnamon and salt; add to creamed mixture. Stir in
oats, chocolate chips, coconut and pecans. Drop by 1/4-cupfuls 3 inches
apart onto parchment paper-lined cookie sheets. Bake at 350 degrees
for 12 to 14 minutes, or until edges are set. Cool on cookie sheets. Makes
about 3 dozen.

Marshmallow Bars
1 (11-ounce) package butterscotch chips
1 cup peanut butter
1/2 cup butter
1 (10-ounce) package miniature marshmallows
1 cup sweetened flaked coconut
1 cup chopped walnuts
Jack Link Combine butterscotch chips, peanut butter and butter. Melt, using
Link Snacks Inc. double boiler or microwave oven, stirring frequently. Cool slightly. Stir in
marshmallows, coconut and walnuts. Pour into an ungreased 13 x 9-inch
pan. Refrigerate until set. Cut into bars. Makes about 2 dozen.

19
 Martha’s Pecan Crescents
2 cups butter, softened
1 cup powdered sugar
4 teaspoons vanilla extract
4 teaspoons cold water
4 cups sifted all-purpose flour
4 cups finely ground pecans
Powdered sugar
Gale Klappa In large bowl, cream butter. Add sugar; beat until fluffy. Mix in vanilla and
water. Add flour 1 cup at a time; mix well. Stir in pecans. Chill if dough is soft.
WEC Energy Group
Preheat oven to 275 degrees F. Shape dough into balls about the size
of a walnut; shape each ball into a crescent. Bake at 275 degrees on
ungreased cookie sheets for 20 minutes or until edges are slightly brown.
Cool cookies on pan for 1 to 2 minutes, then transfer to wire cooling racks.
When cooled, place a few cookies in a plastic bag with powdered sugar;
lightly shake to cover each cookie. Makes about 8 dozen.

Cinnamon Hazelnut Fingers

1 cup butter, softened
1/2 cup brown sugar, packed
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup ground hazelnuts
Mark Mone 1/4 teaspoon salt
University of Wisconsin-Milwaukee 1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees F. In mixing bowl, cream butter, brown sugar
and vanilla. In separate bowl, combine flour, hazelnuts and salt; gradually
add to creamed mixture and mix well. In shallow bowl, combine sugar
and cinnamon. Shape small amounts of dough into 1/2-inch logs; cut into
2-inch-long pieces. Roll in cinnamon-sugar mixture. Place on greased
cookie sheets. Bake at 350 degrees for 10 to 12 minutes. Cool on wire
cooling racks. Makes about 4 dozen.

20
 Lemon Squares
1/2 cup butter, softened
1/4 cup powdered sugar
1 cup all-purpose flour
Powdered sugar for dusting
Preheat oven to 350 degrees F. Mix butter, sugar and flour; pat into
ungreased 8-inch square baking pan. Bake at 350 degrees for 20
minutes. Pour Filling over hot crust; bake an additional 30 minutes. Cool
Bud and Sue Selig completely; cut into small squares. Dust with powdered sugar. Makes
Major League Baseball about 2 dozen.
Filling
2 eggs, lightly beaten
2 tablespoons all-purpose flour
3 tablespoons lemon juice
1 tablespoon grated lemon peel
1/2 teaspoon baking powder
Dash salt
In mixing bowl, whisk eggs, flour, lemon juice, lemon peel, baking powder
and salt until well combined.

Chocolate Sugar Cookies

3/4 cup shortening
1 cup granulated sugar
1 egg
1/4 cup corn syrup
2 ounces unsweetened chocolate, melted
2 cups all-purpose flour
Matt Levatich 1 teaspoon baking soda
Harley-Davidson Motor Co. 1 teaspoon ground cinnamon
1/4 teaspoon salt
In mixing bowl, cream shortening and sugar. Add egg, corn syrup and
melted chocolate; mix well. In separate bowl, combine flour, baking soda,
cinnamon and salt; add to creamed mixture. Cover and refrigerate for
1 hour.
Preheat oven to 350 degrees F. On lightly floured surface, roll dough to
1/8-inch thickness. Cut with 3-inch cookie cutters. Place 2 inches apart on
ungreased cookie sheets. Bake at 350 degrees for 8 to 10 minutes. Cool
on wire cooling racks. Makes about 3 dozen.

21
Buckeyes (p. 24) Grandma Evelyn’s Chocolate Macaroons (p. 4) Italian Sesame Seed Cookies (p. 12) Party Cookies (p. 15)
 Coconut Oil Chocolate Chunk
Cookies
2/3 cup brown sugar, packed
2 tablespoons potato starch
1/3 cup coconut oil, melted
1/4 cup unsweetened almond milk
11/2 teaspoons vanilla extract
Deanna Tillisch 11/3 cups unbleached all-purpose flour
United Performing Arts Fund 1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
11/2 ounces dark chocolate, chopped
Preheat oven to 350 degrees F. In large bowl, combine brown sugar and
potato starch. Add coconut oil; stir until mixture begins to thicken. Add
almond milk and vanilla; whisk until combined. Let stand for 1 minute
and mix again. In separate bowl, combine flour, baking powder, salt and
baking soda. Add to oil mixture; mix just until combined. Stir in chocolate.
Drop by 1/4-cupfuls 3 inches apart onto parchment paper-lined cookie
sheets. Bake at 350 degrees for 9 to 11 minutes. Cool on cookie sheets for
10 minutes, then transfer to wire cooling racks. Makes 9 cookies.

Mother’s Sugar Cookies

3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
3/4 teaspoon salt
1 cup cold butter, cut into small pieces
2 eggs
1 cup granulated sugar
Walter Rugland 1 teaspoon vanilla extract
Thrivent / ThedaCare Coarse or colored sugar, optional
In mixing bowl, combine flour, cream of tartar, baking soda and salt. Add
cut butter into flour mixture until it resembles coarse crumbs. In medium
bowl, whisk eggs, sugar and vanilla; mix into flour mixture. Cover and
refrigerate for at least 2 hours.
Preheat oven to 375 degrees F. On floured surface or cloth, roll dough to
1/8-inch thickness. Cut with 21/2-inch cookie cutters; place on ungreased
cookie sheets. Sprinkle with coarse or colored sugar, if desired. Bake at
375 degrees for 6 to 8 minutes. Cool on wire cooling racks. Makes
about 3 dozen.

23
 Moravian Spice Cookie Wafers
6 tablespoons unsalted butter, softened
3/4 cup granulated sugar
1 egg yolk
1/4 cup molasses
12/3 cups all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon salt
Darienne Driver 1/2 teaspoon finely ground white pepper
1/2 teaspoon ground mustard
Milwaukee Public Schools
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
In mixing bowl, cream butter and sugar. Add egg yolk and molasses;
mix well. In separate bowl, combine flour, cinnamon, ginger, baking
powder, salt, pepper, mustard, baking soda and cloves. Gradually add to
creamed mixture and mix well. Transfer 1/3 of dough to a sheet of waxed
paper; press into a disk. Cover with another sheet of waxed paper. Roll
out dough to 1/16-inch thickness. Gently peel back waxed paper; replace
loosely. Slide onto a cookie sheet. Freeze for 30 minutes. Repeat with
remaining dough.
Preheat oven to 325 degrees F. Cut dough with 2-inch round cookie
cutter. Return to freezer for 15 minutes. Transfer cookies to parchment
paper-lined cookie sheets. Bake at 325 degrees for 10 minutes. Cool on
wire cooling racks. Makes about 4 dozen.

Buckeyes
1 cup butter, softened
53/4 cups powdered sugar
2 cups peanut butter
12 ounces chocolate melting wafers
In mixing bowl, combine butter and powdered sugar; beat until combined.
Add peanut butter; mix well. Shape into 1-inch balls; place on waxed
Melinda Myers paper-lined baking sheets. Chill until firm. Melt chocolate; stir until
smooth. Dip balls in chocolate, leaving top exposed and allowing excess
Gardening Expert to drip off. Return to waxed paper. Refrigerate until set. Makes 8 dozen.

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 Christmas Wreath Cookies
1 cup butter, softened
3/4 cup granulated sugar
3 egg yolks
1 teaspoon vanilla extract
21/2 cups all-purpose flour
1/2 teaspoon baking powder
Oscar Boldt 1/8 teaspoon salt
3/4 cup finely chopped pecans
The Boldt Company 3 tablespoons pure maple syrup
1/4 teaspoon maple flavoring, optional
Red and green candied cherries
Preheat oven to 350 degrees F. In mixing bowl, cream butter and sugar.
Add egg yolks and vanilla; mix well. In separate bowl, combine flour,
baking powder and salt. Add to creamed mixture and mix well to make
dough. Combine 1/3 cup dough with pecans, syrup and maple flavoring, if
desired. Set aside. Press remaining dough through cookie press fitted with
a wreath disk onto ungreased cookie sheets. Spoon about 3/4 teaspoonful
of pecan mixture into centers. Decorate with pieces of cherries. Bake at
350 degrees for 8 to 10 minutes. Cool on wire cooling racks. Makes about
5 dozen.

Amazing Oatmeal Raisin Cookies

1/2 cup, plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
11/2 cups all-purpose flour
1 teaspoon baking soda
Jason and Porschla Kidd 1 teaspoon ground cinnamon
Milwaukee Bucks 1/2 teaspoon salt, optional
3 cups quick-cooking or old fashioned oats
1 cup raisins
Preheat oven to 350 degrees F. In large bowl, beat butter and sugars until
creamy. Add eggs and vanilla; beat well. In separate bowl, combine flour,
baking soda, cinnamon and salt; mix well. Add flour mixture to butter
mixture; mix until well combined. Stir in oats and raisins; mix well. Drop
dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake at 350 degrees for 8 to 10 minutes, or until light golden brown.
Cool 1 minute on cookie sheets, then transfer to wire cooling racks.
Makes about 4 dozen.

25
 Charlotte Zucker’s Mandelbread
4 eggs
1 cup granulated sugar
1 cup vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup chopped pecans
1 cup semi-sweet chocolate chips
David and Jerry Zucker Preheat oven to 350 degrees F. In large bowl, beat eggs, sugar, oil and
Filmmakers extracts. In separate bowl, combine flour, baking powder and salt; add
to sugar mixture and mix well. Stir in pecans and chocolate chips. Divide
dough into 5 portions. With damp hands, shape each portion into logs
about 10 inches long. Place on parchment paper-lined cookie sheets
about 3 inches apart. Bake at 350 degrees for 30 minutes. Cool on wire
racks for 5 minutes. Use a serrated knife to cut logs diagonally into 1/4-inch
thick slices. Place slices on cookie sheets. Sprinkle with Cinnamon-Sugar
Mixture. Bake an additional 8 to 10 minutes. Cool on wire cooling racks.
Store in covered containers. Makes about 6 dozen.
Cinnamon-Sugar Mixture
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
In small bowl, mix sugar and cinnamon; set aside.

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 Irish Soda Bread Cookies
21/2 cups whole-wheat flour
3/4 cup granulated sugar
1/2 cup unbleached all-purpose flour
3 tablespoons wheat bran
2 tablespoons brown sugar
1 teaspoon baking soda
3/4 cup cold butter, cut into small pieces
Michael Cudahy 1/2 cup chopped walnuts
Philanthropist 1/2 cup dried apricots, chopped
3/4 cup buttermilk
1 egg
1/2 cup apricot preserves
Preheat oven to 350 degrees F. In mixing bowl, combine first six
ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in
walnuts and apricots. In small bowl, whisk buttermilk and egg; mix into
flour mixture. Shape into 1-inch balls. Place on ungreased cookie sheets;
press down center of balls with finger or end of wooden spoon. Fill with 1/4
teaspoon preserves. Bake at 350 degrees for 9 to 11 minutes. Cool on wire
cooling racks. Drizzle with Glaze. Makes about 6 dozen.
Glaze
11/2 cups powdered sugar
3 tablespoons buttermilk
In medium bowl, whisk powdered sugar and buttermilk until smooth.

Grandma Ginny’s Snickerdoodles

1 cup shortening
13/4 cups granulated sugar, divided
2 eggs
23/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
2 teaspoons cinnamon
Gloria Kesler Preheat oven to 400 degrees F. In mixing bowl, cream shortening and 11/2
Fairest of the Fairs cups sugar; beat in eggs. In separate bowl, combine flour, cream of tartar
and baking soda. Gradually add to creamed mixture. In a shallow bowl,
combine remaining sugar and cinnamon. Shape dough into 1-inch balls;
roll in cinnamon-sugar mixture. Place on ungreased cookie sheets.
Bake at 400 degrees for 8 to 10 minutes. Cool on wire cooling racks.
Makes 4 dozen.

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 To download a copy of this book or
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www.we-energies.com/recipes.

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