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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