We Energies Cookie Book

We Energies Cookie Book

WISCONSIN HERITAGE EDITION

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

Grandma Evelyn's Chocolate Macaroons 4

Caramel Layer Chocolate Bars

5

Gateway Promise Cookies

5

Mary Krug's Sugar Cookies

6

Grandma's Honey Cookies

6

Pistachio Thumbprints

8

Wayne's Favorite Chocolate Chip Cookies 9

Killer Brownies

9

Lemon Shortbread Cookies

11

Joan's Chocolate Chip Cookies

11

Italian Sesame Seed Cookies

12

Cream City Crunch Cookies

12

Cut Out Sugar Cookies

13

Mexican Cinnamon Sugar Polvorones 13

Maple Syrup Chewies

14

Roberto's Chocolate Chip Cookies

14

Party Cookies

15

Coconut Macaroons

15

Jelly Sandwich Cookies

16

Best Peanut Butter Cookies

16

Cream Wafers with Creamy Filling

18

Pumpkin Chocolate Chip

(3-Ingredient) Cookies

18

Cowboy Cookies

19

Marshmallow Bars

19

Martha's Pecan Crescents

20

Cinnamon Hazelnut Fingers

20

Lemon Squares

21

Chocolate Sugar Cookies

21

Coconut Oil Chocolate Chunk Cookies 23

Mother's Sugar Cookies

23

Moravian Spice Cookie Wafers

24

Buckeyes24

Christmas Wreath Cookies

25

Amazing Oatmeal Raisin Cookies

25

Charlotte Zucker's Mandelbread

26

Irish Soda Bread Cookies

27

Grandma Ginny's Snickerdoodles

27

Tom Lochner

Wisconsin State Cranberry Growers Association

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 1 teaspoon baking soda 1 teaspoon salt 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.

Will Danoff

Fidelity Investment Management

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

Preheat oven to 350 degrees F. In microwave, melt chocolate; stir until 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

Christine Specht

Cousins Subs

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 in top of double boiler or in microwave; set aside. Stir together cake mix, 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.

Bryan Albrecht

Gateway Technical College

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 1 teaspoon vanilla extract 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

Charles Wikenhauser

Milwaukee County Zoo

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 crumbs. In small bowl, whisk eggs, milk, cream of tartar and vanilla; stir 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.

Kathleen O'Leary

Wisconsin State Fair

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, 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 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.

John Bergstrom

The Bergstrom Team

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 1 cup pecans, finely chopped

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

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