Writers share cookie recipes in winter fashions

It’s cookie time! A good old cookie swap is the perfect way to change up your holiday traditions and try new recipes. CityLife’s freelancers got together to share their best recipes for the season of giving. Aside from the recipes, try these winter outfits that are perfect for a get-together with the gals.

Photos taken at The South, located at 6509 Line Ave., Suite 61, Shreveport Cover image and Photography by Daniel Strickland

Tara Bullock Pumpkin Caramel Cookies

INGREDIENTS:

1 cup pumpkin, fresh or canned

1 package of your favorite sugar cookie mix

3 dashes ground cinnamon

1 pinch nutmeg

1 pinch salt

1 egg

1 stick of butter

2 tablespoons caramel bits/chips

DIRECTIONS:

Preheat oven to 375.

Mix all ingredients with an electric mixer. You will need to use an electric mixer to mix the pumpkin. Use a spoon to drop dough on a cookie sheet, keeping drops about inches apart. Bake for 7 to 8 minutes or until edges are golden. Sprinkle cinnamon on top of cookies before serving.

Fashion:

Harper House: Rose gold leaf necklace by Jill Massey Grace skirt in gunmetal by Aysha Blush pink fur vest by My Tribe Pinwheel posy blouse by Rebecca Taylor

Cori Anderson Eggnog Cookies

This recipe is taken from Lauren Conrad in the December 2010 issue of People Style Watch magazine. It’s been my favorite holiday cookie since. And it’s just perfect with a cup of your favorite coffee. I put my own spin with Tony’s Famous Eggnog Daiquiris.

INGREDIENTS:

2-1/4 cup flour

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon plus

1 tablespoon ground nutmeg

1-1/4 cup sugar

3/4 cup salted butter, softened

1/2 cup eggnog (Tony’s)

1 teaspoon pure vanilla extract

2 large egg yolks

DIRECTIONS:

Preheat oven to 300. In a medium bowl, combine flour, baking powder, cinnamon and 1/2 teaspoon nutmeg. Mix well with a wire whisk and set aside. In a large bowl, cream sugar and butter with an electric mixer to form a grainy paste. Add eggnog, vanilla and egg yolks. Beat at medium speed until smooth.

Add the flour mixture to the eggnog mixture and beat at a low speed until just combined. Do not overmix. (Note: I just fold the ingredients and do not use a mixer.)

Drop by rounded teaspoonfuls onto an ungreased baking sheet, 1 inch apart. Sprinkle lightly with 1 tablespoon nutmeg. Bake for 23-25 minutes or until bottoms turn light brown. Immediately transfer to a cool, flat surface with a spatula. Makes 2 dozen. Enjoy!

Fashion:

Mrs. McGregor’s Garden: Multi-colored scarf by Elizabeth Gillett Gray comfort leggings by Tees by Tina

L.B.D.: Suede army green trench coat with belt

Melissa Airhart Cherry Thumbprint Cookies (This recipe yielded 2 dozen cookies.)

INGREDIENTS:

1 cup softened butter (Do not use margarine)

1/2 cup sugar

2 cup flour

1 tsp vanilla

1 can cherry pie and blueberry pie filling

1 cup powdered sugar

1-2 teaspoon milk

DIRECTIONS:

Preheat oven to 375. Cream together butter and sugar and vanilla.

Mix in flour (your dough will look crumbly).

Roll dough into round balls and place on a parchmentpaper lined cookie sheet.

Make thumbprints in each dough ball and fill with your pie filling.

Bake for 15 mins until edges start to get lightly brown and cookie sets up.

Allow to cool on a cookie sheet for 15 minutes.

Mix powdered sugar with milk to make a thick glaze.

Place in corner of zipper bag and clip corner to pipe.

Pipe icing in lines across cookie to decorate.

NOTE: You want to put these in the oven while the dough is still cold. After you have rolled your balls and made the indentation, place the cookie sheet with the balls in the freezer for about 15 minutes. Once they are cold, fill them immediately and place in the oven. This will help minimize the cookies spreading and help keep their shape.

Fashion:

Harper House:

White rabbit fur capelet by Love Token Metallic cocktail dress by 4 Collective Gold chain tie necklace by Susan Shaw Gold square-link bracelet by Julie Voss

Brittney Trahan Old-Fashioned Oatmeal Chocolate Chip Cookies

INGREDIENTS:

1-1/2 cups packed brown sugar

1 cup butter or margarine, softened

1 teaspoon vanilla

1 egg

2 cups quick-cooking oats

1-1/2 cups all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup semisweet chocolate chips

1 cup of chopped nuts, if desired

DIRECTIONS:

Heat oven to 350. In a large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. Bake 10 to 12 minutes or until golden brown. Cool slightly and remove from cookie sheet to wire rack.

Fashion:

Mrs. McGregor’s Garden: Blush cowl-neck tunic with gray accents by Tonia Debellis Black leggings by Tonia Debellis Gold and pearl necklace by Gypsy Gold link necklace with pendant by Gypsy

Harper House: Baroque bracelet with white stones by Julie Voss L.B.D.: Black suede knee-high boots by Mark & Maddux

Stephanie Jordan Four-Ingredient Peanut Butter Cookies

I first learned to make these peanut butter cookies in my Nana’s kitchen. She would let me carry out each step with her assistance, and we could hardly let them cool before we sampled what our hands had made. In fact, this was the first recipe I ever learned, and because of its simplicity, it has stayed with me all these years. Now, as a parent myself, I love any recipe that allows my daughter to join me in the kitchen.

INGREDIENTS:

1 cup of peanut butter, creamy or crunchy

1 cup of sugar

1 egg

1 teaspoon vanilla extract

DIRECTIONS:

Pre-heat oven to 350. Combine ingredients in a medium bowl. Using a spoon, scoop approximately 2 tablespoons of the cookie dough, and then, using your hands, roll the dough into a ball. Arrange your balls of dough onto a greased cookie sheet. Using a fork, press a crisscrossed design into each of your cookies to help the cookies cook evenly. Bake for 12-15 minutes and serve.

Fashion:

L.B.D.:

Tan wool hat with dark brown buckle Multi-colored fur vest by Hot & Delicious White knit boho dress with peasant sleeves by MinkPink Suede camel brown booties with fringe accents by Chinese Laundry and Kristin Cavallari

Harper House: Long beaded horn necklace by T. Marie Designs