We Energies Cookie Book 2009

We Energies Cookie Book 2009

Letter from the President

The holidays are a wonderful time to be with family and friends ? sharing memories and traditions. And year after year, we're pleased to hear that the We Energies Cookie Books are a central part of your holiday celebrations.

From its first printing back in 1928 to the 2009 edition, our Cookie Books have offered decades of delicious recipes that have become longtime family favorites. This year, you will find 45 recipes that are sure to add just the right touch to any festive gathering.

On behalf of all of us at We Energies, please accept our best wishes for a warm and joyous holiday.

Sincerely,

Gale Klappa Chairman, President and Chief Executive Officer We Energies

Table of Contents

Recipe

Cream Cheese Pillows Peanut Blossoms Butterscotch Bars Candy Bar Cookies Caramel Crunch Chocolate Pecan Slices Cranberry Holiday Cookies Date-Nut Fondant Date Squares Butterscotch-Date Filled Cookies Cookie Canes Lemon Praline Cookies Blackberry Bars Coconut Date Chewies Christmas Twists Coconut Drops

Page

3 3 4 4 5 5 6 6 7 7 9 9 10 10 11 11

Recipe

Meltaways Peanut Whirligigs Dark Chocolate Chunk Cookies Corn Crispies Festive Butter Cookies Hermits Rum Balls Sweet Chocolate Cookies Yuletide Kisses Ginger Creams Cocoa Pecan Delights Holiday Butterhorns Maraschino Cherry Bars White (Vanilla) Fudge Rosettes Malted Milk Cookies

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13 13 14 14 15 15 17 17 17 18 18 19 19 21 21 22

Recipe

Traditional Stollen Lemon Poppy Seed Bread Zesty Lime Cookies Poppy Seed Butter Squares Holiday Dots Crunchy Fudge Sandwiches Peppermint Snowballs Dark Chocolate Meringues Chocolate Roll Cookies Orange Loaves Marshmallow Puffs Refrigerator Oatmeal Cookies Surprise Teacakes

Ingredient Equivalents Substitutions

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23 23 25 25 26 26 27 29 29 30 30 31 31

32 33

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Cream Cheese Pillows - Pg. 3 Peanut Blossoms - Pg. 3 Butterscotch Bars - Pg. 4

Cream Cheese Pillows

1/2 cup butter, softened 1 (3-ounce) package cream cheese, room temperature 1 cup sifted all-purpose flour 1/4 cup strawberry jam 3/4 teaspoon cinnamon 1/4 cup granulated sugar

Cream butter and cream cheese; blend in flour. Shape into ball. Cover; chill for several hours. Combine cinnamon and sugar; set aside.

Preheat oven to 375 degrees F. Roll very thin on lightly floured surface. Cut with 2-1/2 inch round cutter. Place on ungreased cookie sheets. Place 1/4 teaspoon jam in center of each cookie. Moisten edges with water; fold in half and press edges together with tines of fork. Bake at 375 degrees for 10 to 12 minutes. Coat hot cookies in cinnamon and sugar mixture. Cool on wire racks. Makes about 3-1/2 dozen.

Peanut Blossoms

1 3/4 cups sifted all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter, softened 1/2 cup creamy peanut butter 1/2 cup granulated sugar 1/2 cup brown sugar, packed 1 egg 1 teaspoon vanilla extract 1/3 cup granulated sugar 1 (12-ounce) package milk chocolate candy kisses, unwrapped

Preheat oven to 375 degrees F. Sift together flour, baking soda and salt; set aside. In separate bowl, cream butter and peanut butter; add sugars gradually and cream until fluffy. Add egg and vanilla; mix well. Add sifted ingredients gradually and mix. Shape rounded teaspoonfuls of dough into balls; roll in 1/3 cup granulated sugar. Bake on ungreased cookie sheets at 375 degrees for 8 minutes. Remove from oven; press a candy kiss firmly on each cookie so that the cookie cracks around the edges. Return to oven and bake 2 to 3 minutes longer. Cool on wire cooling racks. Makes about 5 dozen.

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