Santa’s Bakery

Merry Christmas from Santa’s Bakery! Chocolate chip cookies are Santa’s favorite, but he loves them all.

Chocolate Chip Cookies — Santa’s favorite

Yields: 4 dozen

Mix all ingredients except chocolate chips and walnuts at medium speed. Stir in chocolate chips and walnuts.
Grease cookie sheets and drop by rounded spoonfuls 2 inches apart.
Bake 10–12 minutes at 375°F until lightly browned.

Santa’s Bakery · PortHarbor.com

Yields: 32 cookies

In a mixing bowl, sift together 2 1/2 cups flour, baking powder, and salt. Set aside.
In a second mixing bowl, cream together margarine, sugar, and vanilla using an electric mixer on high speed for about 30 seconds. Add whole egg plus 1 egg white, and beat for about 30 seconds.
Add wheat germ, powdered milk, and low-fat milk to creamed mixture and beat until smooth, about 30 seconds. Add dry ingredients to creamed mixture in 3 equal portions. Beat after each addition, scraping sides of bowl with a rubber spatula as needed.
Form dough into a ball. Wrap in plastic wrap or foil. Refrigerate dough for several hours, or place it in freezer until firm but not hard.
When dough is firm sprinkle work surface with remaining flour and place dough on it.
Preheat oven to 375 F. Coat 2 baking sheets with nonstick vegetable cooking spray.
Flatten dough with your hand. Using a rolling pin, roll it out until it is about 1/4 inch thick. roll from the center toward the edges, stopping just before rolling over the edges.
Cut shapes from dough with holiday cookie cutters, then place them on a baking sheet.
Using a fork, stir 2 egg whites in a small mixing bowl until blended. Divide egg whites among 3 small bowls. Using paintbrushes, stir several drops of food coloring into each bowl. Use the paint brushes to decorate the cookies with egg white paint. Bake cookies for about 12-15 minutes or until lightly browned on the bottom.

Santa’s Bakery · PortHarbor.com

Yields: 4 dozen

In a large mixing bowl, cream margarine and brown sugar together with an electric mixer on high speed for 30 seconds.
Add molasses and water. Blend together for about 1 minute.
Sift flour, salt, baking soda, ginger, cinnamon, nutmeg, and allspice into batter. Beat with an electric mixer just until blended, about 1 minute, scraping batter from sides of bowl as needed with a rubber spatula.
Wrap the dough in plastic or foil and chill for several hours or overnight.
Preheat oven to 375 F. Coat 2 baking sheets with nonstick vegetable cooking spray.
Form dough into 1-inch balls and place them on prepared baking sheets, 2 inches apart. Press with palm to flatten.
Press raisins and carob chips into cookies to create eyes and mouths.
Bake for 8 to 12 minutes or until lightly browned on edges.
Place the baking sheets on cooling racks for 3 minutes, then remove cookies from baking sheets with a metal spatula and place them on cooling racks.

Santa’s Bakery · PortHarbor.com

Yields: 6 dozen

Combine sugar, milk, margarine, and cocoa in a heavy saucepan. Bring mixture to a boil over medium heat, stirring frequently.
Continue to boil for 5 to 6 minutes, stirring frequently, until mixture thickens to a sauce consistency.
Remove cocoa mixture from the stove to a heatproof surface. Add vanilla and oats and stir to combine.
Drop mixture by teaspoons onto wax paper using 2 spoons, one to scoop batter, and the other to push batter onto wax paper. Let dough cool and harden slightly, then roll into small balls using your hands. Store in the refrigerator in an airtight container.

Santa’s Bakery · PortHarbor.com

Yields: 30 cookies

Stir flour, soda, and salt together in a small mixing bowl. Set aside.
In a mixing bowl, combine egg and vanilla. Beat together using an electric mixer until frothy, about 20 seconds.
Add margarine, peanut butter, brown sugar, and apple juice concentrate to egg mixture.
Blend ingredients together on medium until well mixed, about 1 minute. Push batter from sides with a rubber spatula.
Add flour mixture to batter.
Blend together until dough forms, about 30 seconds to 1 minute. Chill dough for at least 2 hours.
Preheat oven to 325 F. Coat 2 baking sheets with nonstick vegetable cooking spray.
Roll dough into small balls. Place sugar in a shallow dish. Lightly roll each dough ball in sugar.
Place balls 1 1/2 inches apart on prepared baking sheet.

Santa’s Bakery · PortHarbor.com