2023 Holiday Gathering
In 2023, Cherryhill NA debuted a new format for our annual holiday walkabout–a single gathering at DeAnza Park. If you attended the event, what did you think? Please take our brief survey and let us know your thoughts and suggestions for improvement.
We also held our first annual “Best Holiday Cookie” contest and the competition was CLOSE! In the end, Christina Shafer’s White Chocolate & Cranberry cookie took First Place, Paul Besser’s 7-Layer cookie placed Second and Joyce Kiefer’s Neapolitan cookie placed Third. Paul was selected by the other bakers for a special “Baker’s Choice” award (only bakers could vote and not for themselves).
Who will win next year? Perhaps it will be YOU! The “Best Holiday Cookie” trophy will reside at Christina’s house until next year when she will return to defend her title.
Lastly, a very special thank you to everyone who helped set up, keep things running smoothly and stayed to help clean up last night… fabulous teamwork! And if you brought your own cup for drinks, give yourself a pat on the back!
Best Holiday Cookie
White Chocolate & Cranberry Cookies – Christina Shafer
INGREDIENTS
½ cup packed brown sugar
½ cup white sugar
½ cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract OR 1 tablespoon brandy
1 ½ cups all-purpose flour
½ teaspoon baking soda
1 cup dried cranberries
¾ cup white chocolate chips
DIRECTIONS
- Preheat the oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets.
- Beat brown sugar, white sugar, and butter with an electric mixer in a large bowl until creamy. Add egg and brandy and beat until incorporated.
- Combine flour and baking soda in a separate bowl. Stir flour mixture into the butter mixture until just combined. Fold in cranberries and white chocolate chips.
- Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven for 8 to 10 minutes, switching racks halfway through; cookies will still appear slightly doughy.
- Remove from the oven and let cool briefly on the cookie sheets before transferring to wire racks to cool completely.
*Original recipe from AllRecipes.com; adapted by Christina (used vanilla, not brandy).
Baker’s Choice Award
7-Layer Cookies – Paul Besser
INGREDIENTS
15 ounce jar of Mrs. Richardson‘s butterscotch caramel fudge
2 cups all purpose flour
2 cups quick-cooking or regular oats
1.5 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup butter softened
1 package (6 ounces) semi sweet chocolate chips
1 package (6 ounces) white chocolate chips
1 cup chopped walnuts or dry roasted peanuts
1 cup shredded coconut
DIRECTIONS
Heat oven to 350°. Remove lid and heat caramel sauce in the microwave on low until it is lukewarm. If caramel sauce is not available, substitute a 14 ounce package of caramel candies. Combine the candies with 1/3 cup milk in a medium saucepan over low heat stirring constantly until smooth.
Mix flour, oats, brown sugar, baking soda, salt, and egg. Stir in butter with fork until the mixture is crumbly. Press half of the crumbly mixture into a greased rectangular pan (13 x 9 x 2). Bake 10 minutes. Sprinkle with both types of chocolate chips, walnuts, and coconut. Drizzle with caramel. Sprinkle remaining crumbly mixture over top. Bake until golden brown, 20 to 25 minutes. Cool 30 minutes. Loosen the edges from sides of the pan. Cool completely. Cut into bars.
1st (Christina), 2nd (Paul) and 3rd (Joyce)
Neapolitan Cookies – Joyce Kiefer
INGREDIENTS:
½ c. butter
½ c. margarine
1 egg
1 tsp. vanilla
1 ½ tsp. baking powder
½ tsp. salt
2 ½ c. flour
½ tsp. almond or peppermint extract
¼ tsp. red food coloring
3 tbsp. unsweetened cocoa
1 tbsp. butter
½ c. chopped walnuts
DIRECTIONS:
Combine dry ingredients. Cream butter and sugar. Mix in egg and vanilla. Mix in dry ingredients. Melt the 1 tbsp butter and stir in cocoa. Divide dough in thirds. To one third, add food coloring and almond or peppermint. To second third, add nuts. To last third, blend in cocoa mixture.
Line bottom and sides of a 9 x 5” loaf pan with wax paper or plastic wrap. Spread the red layer on the bottom, then the white layer, and finish with the chocolate layer. Chill several hours or overnight in refrigerator.
To bake, remove dough from pan and remove wrapping. Slice lengthwise down the middle, then slice cookies about ¼” wide. Place on cookie sheets lightly sprayed with cooking spray. If desired, sprinkle with sugar crystals for sparkle.
Bake at 350• for 10-12 minutes. Cool in pan for 2 minutes.