Virtual Holiday Cookie Exchange Recipes Submitted by Local Kennebunk Officials, Exercises of Marketing

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Virtual

Holiday

Cookie

Exchange

Kennebunk Free Library's

Peppermint Twist Kisses submitted by Whitney Sabelawski Administrative Assistant, Kennebunk Parks & Recreation Department Dog Biscuits submitted by Stephanie Kelley Marketing Communications Manager, Animal Welfare Society

Virtual Holiday Cookie Exchange

Kennebunk Free Library's

Brookies submitted by Kennebunk Police Department Staff Camp Cookies submitted by Merton Brown Town Clerk, Town of Kennebunk Chocolate Chip Cookies (variation, no nuts) submitted by Brittany Kashar Circulation Services Manager, Kennebunk Free Library Chocolate Chip Meringue Cookies submitted by Maria Richardson Children's Librarian / Head of Youth Services, Kennebunk Free Library Christmas Cake Balls submitted by Denise Dion Library Assistant, Kennebunk Free Library Fudgy Brownies submitted by Karen Winton Deputy Director of Community Development, Town of Kennebunk Peanut Butter Blossoms submitted by Leanne Hayden Collections Manager, Brick Store Museum Giant Ginger Cookies submitted by Karen Winton Deputy Director of Community Development, Town of Kennebunk Perfect Dark Chocolate Sugar Cookies submitted by Laura Dolce Director, Chamber of Commerce Pumpkin Chocolate Chip Cookies submitted by Lisa Guerette Administrative Assistant, Community Development Planning & Codes, Town of Kennebunk Rolo Cookies submitted by Kennebunk Police Department Staff Snowball Cookies submitted by Kennebunk Police Department Staff

1 cup light brown sugar 1 cup white sugar 1 cup Crisco 2 eggs 1 tsp. vanilla 1 ½ cups flour 1 tsp. salt 1 tsp. baking soda 3 cups of rolled oats 1 cup walnuts (optional if allergy) 1 package of Heath Bar Crunch 1 package of semi-sweet chocolate chips Ingredients: Directions: Cream sugars and Crisco until light and fluffy. Beat in eggs and vanilla. Sift flour, salt and baking soda and add to creamed mixture. Stir in oatmeal, nuts, Heath Bar Crunch, and chocolate chips. Dough will be quite thick. Drop by heaping teaspoons on a parchment paper lined cookie sheet. Bake at 350°F for 10-12 minutes. Cool on rack.

Camp Cookies

"On the surface, this appears to be an ordinary cookie. Not so in our family. Always a holiday treat any time of the year, particularly Christmas." submitted by: Merton Brown Town Clerk Town of Kennebunk

2 ¼ cups all-purpose flour 1 tsp. baking soda 1 tsp. salt 1 cup butter (2 sticks), softened ¾ cup granulated sugar ¾ cup packed brown sugar 1 tsp. vanilla extract 2 large eggs 2 cups / 12 oz. semisweet chocolate chips Ingredients: Directions: Heat oven to 375°F. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. submitted by: Brittany Kashar Circulation Services Manager Kennebunk Free Library Chocolate Chip Cookies variation of original Nestle Toll House recipe (no nuts)

1 baked chocolate cake 8 oz. cream cheese, softened 2 cups confectioner’s sugar 4 Tbsp. butter 1 Tbsp. milk (or more, as necessary) melting chocolate sugar, coconut, sprinkles, etc. Ingredients: Coating/Toppings: Directions: Cake Ball Mixture: Bake the cake and let it cool completely on a rack. When it is completely cool, break the cake into a large bowl. Crumble it with forks or your fingers until it is in fine crumbs. In a separate bowl, whip the cream cheese, butter, powdered sugar, and milk together until smooth. Pour into the cake crumbs and mix with a spoon. Then continue mixing with your fingers, kneading and mixing until fully incorporated into the cake. Check to see if it will roll into a ball. But if it needs a little extra moisture, add milk a spoonful at a time careful not to use too much milk. When the mix is completely done, cover with plastic wrap and refrigerate until firm. (You can leave the mix refrigerated for several days at this point). How to make the balls: Prepare two large baking sheets by covering with wax paper or parchment. Take a bit of the cake mixture and roll it into a smooth sphere the size of a golf ball. Repeat until you’ve used up all the mixture. As each sheet fills up, place them in the freezer so that the balls harden. How to decorate the cake balls: Melt chocolate in a double boiler on the stove. Stir well. Dip each ball into the chocolate until covered. Dip in sugar, coconut, sprinkles, or anything else you’d like to decorate with. Put it back on the cookie sheet to harden. Store in container but do not refrigerate as it will cause the coating to weep. They can be frozen.

Christmas Cake Balls

Denise's sons enjoy these at Christmas each year! submitted by: Denise Dion Library Assistant Kennebunk Free Library

1 cup natural creamy almond butter ⅔ cup powdered erythritol or monkfruit (found at New Morning locally) 2 Tbsp. unsweetened cocoa powder 2 Tbsp. no sugar added peanut butter powder (optional) 2 large eggs 1 Tbsp. salted butter, ghee or coconut oil, melted 2 Tbsp. water 1 ½ tsp. pure vanilla extract 1 tsp. baking soda ¼ cup sugar-free chocolate chips (like Lily’s, optional) Ingredients: Directions: Preheat the oven to 350°F. Lightly grease an 8 by 8-inch baking dish. Alternately you can line it with parchment paper, leaving a couple inches of overhang on the sides for easy removal. In a large mixing bowl, combine the almond butter, sweetener, cocoa powder, peanut butter powder (if using), eggs, butter, water, vanilla extract, and baking soda. Using an electric hand mixer, mix until all ingredients are well combined. Fold in the chocolate chips (if using). Pour the batter into the prepared baking dish and spread in an even layer. Bake for 12 to 15 minutes, or until the center is set. Start checking at the 12 minute mark. Let cool in the pan for 15 minutes before cutting and serving. Cut into 16 squares. submitted by: Karen Winton Deputy Director of Community Development Town of Kennebunk

Fudgy Brownies

(Gluten Free)

½ cup shortening ½ cup peanut butter ½ cup granulated sugar ½ cup packed brown sugar 1 tsp. baking powder ⅛ tsp. baking soda 1 egg 2 Tbsp. milk or soy milk (non-dairy) 1 tsp. vanilla 1 ¾ cup all-purpose flour ¼ cup granulated/ decorative sugar Chocolate Kisses or Peanut Butter Cups Ingredients: Directions: Preheat oven to 350°F In a large bowl beat shortening and peanut butter with an electric mixer for about 30 seconds. Add the ½ cup granulated sugar, brown sugar, baking powder and baking soda. Beat until combined. Beat in egg, milk and vanilla. Beat in as much flour as you can with the mixer then stir in any remaining flour. Shape dough into 1-inch balls. Roll balls in ¼ cup granulated sugar or decorative sugar. Place balls 2 inches apart on ungreased cookie sheet. You can line sheet with parchment paper for easy clean up. Bake in preheated oven for 10-12 minutes or until edges are just firm and bottoms are lightly browned. Remove and immediately press chocolate kiss or PB cup into the center of the cookie. It will crack a little, its supposed too. Transfer to wire rack to cool. Enjoy! submitted by: Leanne Hayden Collections Manager Brick Store Museum

Peanut Butter Blossoms

/ Black-Eyed Susans

(often called one or the other depending on tradition) Leanne's children's favorite cookie!

36 milk chocolate kisses, unwrapped ½ cup butter, softened ⅓ cup sugar ¼ tsp. salt 1 large egg yolk ½ tsp. peppermint extract ½ tsp. vanilla extract 1 ¼ cups all-purpose flour 4 to 8 drops red food coloring Ingredients: Directions: Freeze kisses in a covered container for at least 1 hour. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg yolk and extracts. Gradually beat flour into creamed mixture. Divide dough in half; tint one portion red. Divide each half into four portions and shape into 9-in. long rolls. Place one red log next to one white log; twist gently to create one swirled roll. Roll gently until it becomes one log. Repeat with remaining dough. Wrap logs in plastic wrap; refrigerate 1 hour or until firm. Preheat oven to 350°F. Unwrap dough. Cut each log crosswise into nine slices; shape each slice into a ball. Place 1 in. apart on ungreased baking sheets. Flatten slightly with a glass. Bake 10-12 minutes or until edges are lightly browned. Immediately press a kiss into center of each cookie. Remove from pans to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving. submitted by: Whitney Sabelawski Administrative Assistant Kennebunk Parks & Recreation Department

Peppermint Twist Kisses

Original recipe from Taste of Home Whitney loves to bake these with her daughter, Zoe! Prep: 20 min. + chilling Bake: 10 min. / batch Yield: 3 dozen

2 cups (248g) all-purpose flour 2 tsp. baking powder ¾ tsp. baking soda 1 ½ tsp. ground cinnamon ½ tsp. ground ginger ½ tsp. ground nutmeg ⅛ tsp. ground cloves ½ tsp. salt ½ cup (100g) granulated sugar ½ cup (110g) packed light-brown sugar ½ cup (120ml) vegetable oil 1 large egg 1 tsp. vanilla extract 1 cup (240g) canned pumpkin puree 1 ½ cups (255g) semi-sweet chocolate chips Ingredients: Directions: Preheat oven to 350°F. Line baking sheets with silicone baking mats or parchment paper. In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar, brown sugar and vegetable oil until combined. Mix in egg and vanilla then blend in pumpkin puree. With mixer on low speed, slowly add in flour mixture and mix just until nearly combined, scraping down the sides of the bowl as needed (batter will be pretty wet). With a rubber spatula, fold in chocolate chips while folding batter to evenly combined. Drop dough 2 Tbsp. (either using a medium cookie dough scoop or using two spoons) at a time onto baking sheets lined with Silicone liners or parchment paper, spacing cookies two inches apart. Bake in preheated oven until cookies are nearly set about 11 - 13 minutes. Allow to cool several minutes before transferring to a wire rack to cool. Store in a single layer in an airtight container (these are best once they've rested in an airtight container a few hours, they soften throughout). submitted by: Lisa Guerette Administrative Assistant, Community Development Planning & Codes Town of Kennebunk Pumpkin Chocolate Chip Cookies

1 cup butter, soft 1 cup + 1 Tbsp. sugar 1 cup brown sugar 2 eggs 1 tsp. vanilla 2 ½ cups flour 1 tsp. baking soda 1 ¼ cups chopped pecans 1 package (13 oz.) Rolos 4 squares white chocolate, melted Ingredients: Directions: Cream butter, 1 cup sugar and brown sugar. Add eggs. Beat in vanilla. Combine flour, cocoa and baking soda. Add to cream mix. Stir in 1/2 cup pecans. Shape a Tbsp. of dough around each candy, forming a ball. Combine remaining sugar and pecans. Dip each cookie halfway. Bake 375°F for 7 - 10 minutes. Drizzle with white chocolate.

Rolo Cookies

Yield: 5 Dozen submitted by: Kennebunk Police Department Staff

1 cup pumpkin ½ cup peanut butter 2 eggs ¼ cup oil (suggest canola oil) 2 ½ cups whole wheat flour 1 teaspoon baking soda 2 Tbsp. bacon grease, coconut oil, chicken fat, or any other fat that will solidify at room temperature, melted ¼ cup smooth peanut butter Make them festive for the holidays by adding a pinch of dog-friendly food coloring to the glaze or make your own dye by juicing dog-friendly vegetables such as carrots for orange, beets for red or spinach for green. Ingredients: Glaze: Directions: Preheat oven to 350°F. Combine pumpkin, peanut butter, eggs, and oil in a bowl. Add in baking soda and whole wheat flour. Stir until a stiff dough forms. Knead dough or mix just until flour is incorporated. Roll out dough with a rolling pin and use a cookie cutter to cut out fun shapes (for the holidays), or just bake into little circles like cookies. Bake for 15 minutes. Whisk the bacon grease and peanut butter until very smooth. Drizzle over the treats and cool till glaze hardens (it does best in the fridge or freezer) Yield: 30 large dog treats submitted by: Stephanie Kelley Marketing Communications Manager Animal Welfare Society

Dog Biscuits

Original recipe from the food blog, Pinch of Yum