2023 holiday recipE book

By: Mack Leach

The Holidays are a time for people to come together, and what better way to celebrate than baked goods? The Shield has pulled together some iconic recipes and a few twists on classic cookies to get the holiday season going. ​

Pumpkin Spice Sugar Cookies:
1 cup salted butter
1 ½ cups granulated sugar
1 egg
2 tsp pumpkin Spice extract
3 ¼ cup flour
2 tsp baking powder
2 tsp ground pumpkin pie spice
¼ cup pumpkin puree

Preheat oven to 350 degrees F

Step 1: Cream together butter with sugar until light and fluffy
Step 2: Beat in eggs and extracts
Step 3: Mix in flour, baking powder, pumpkin pie spice, and pumpkin puree
Step 4: Roll onto a floured surface about ¼ inch thick and cut into desired shape
Step 5: Bake on an ungreased cookie sheet for 10-15 minutes depending on size
Step 6: Let cool completely and decorate with royal icing

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Peppermint-stick spritz Cookies:
¾ cup softened butter
½ cup sugar
1 tsp baking powder
1 egg
½ tsp peppermint extract
1 ¾ all-purpose flour
6 ounces white baking chocolate
1 tbsp shortening
⅓ cup crushed peppermint candies (candy canes)

Step 1: Beat butter on medium speed for 30 seconds
Step 2: Beat in sugar and baking powder until combined
Step 3: Beat in egg and peppermint extract
Step 4: Mix in as much flour as you can with the mixer, stir in any remaining flour by hand

​Step 5: Drop balls of dough onto a baking sheet or use a cookie press and leave 1” of space between them and bake for 7-9 minutes

Step 6: Meltdown white chocolate
Step 7: Dip one end into white chocolate and then immediately into crushed candy cane

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Saltine Toffee:
4 oz saltine crackers
1 cup melted butter
1 cup dark brown sugar
2 cups semisweet chocolate chips
Additional toppings optional

Step 1: Preheat oven to 400 degrees F
Step 2: Line a cookie sheet with saltine crackers in a single layer

Step 3: In a saucepan combine brown sugar and butter
Step 4: Bring to a boil and boil for 3 minutes
Step 5: Immediately pour over saltines and spread to cover crackers completely

Step 6: Bake for 5-6 minutes
Step 7: Sprinkle chocolate chips over top and let sit for 5 minutes
Step 8: Spread the now melted chocolate 
Step 9: Add additional toppings
​Step 10: Cool completely and break into pieces

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​​Apple Crisp Mini Cheesecakes
Graham Cracker Crust
¾ cup graham cracker crumbs
1 ½ tbsp Sugar
½ tsp cinnamon
3 tbsp melted butter

Crumb Topping
⅓ cup all purpose flour
⅓ cup light brown sugar
¾ tsp quick cooking oats
¾ tsp cinnamon
⅛ tsp nutmeg
2 ½ tbsp melted butter

Apple Filling
2 apples peeled and chopped
2 tsp lemon juice
1 ½ tsp cinnamon
¼ tsp nutmeg
2: tbsp light brown sugar
1 ½ tsp cornstarch

Cheesecake Filling
10 oz cream cheese
6 tbsp sugar
1 ½ tsp vanilla
2 tsp all purpose flour
1 egg
Caramel sauce

Prep​: Preheat oven to 325 F
Line cupcake pan with paper liners 

Crust: Stir together graham cracker crumbs with cinnamon and sugar. Add melted butter and stir well. Press 2 tbsp of mixture into the bottom of the liner and place in the fridge to cool

Topping: Stir flour, brown sugar, oats, cinnamon, and nutmeg. Add melted butter and stir until coarse crumbs form. Place in the fridge until ready to use

Cheesecake Filling: Beat cream cheese with sugar, vanilla, and flour. Add egg and mix to combine. Spoon filling over the crusts (⅔ full)

Apple Filling: Toss chopped apples with lemon juice. Add brown sugar, corn starch, cinnamon, and nutmeg, stir well. Spoon apples over cheesecake filling the cups to the top. Press apples with your palm to flatten
Sprinkle oat crumbs on top
Bake 28-30 minutes
Cool 30 minutes and store in the fridge
Top with caramel when ready to serve

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Pumpkin Spice Snickerdoodles
 Ingredients
1 ½ cups white sugar
1 cup shortening
½ cup pumpkin puree
2 eggs
1 ½ cups all-purpose flour
1 ½ cups whole wheat flour
1 tablespoon cream of tartar
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon ground cloves
¼ cup white sugar, or as needed
​
Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
Combine 1 1/2 cup sugar and shortening in a large bowl; beat with an electric mixer until creamy. Beat in pumpkin puree and eggs.

Mix all-purpose flour, whole wheat flour, cream of tartar, baking soda, cinnamon, nutmeg, ginger, allspice, and cloves together in a bowl. Fold into shortening mixture until a sticky dough forms.

Place 1/4 cup sugar in a shallow bowl. Shape spoonfuls of dough into small balls. Roll in sugar and place 2 inches apart on baking sheets.

​Bake in the preheated oven until lightly browned, about 8 minutes. Transfer to wire racks to cool completely, about 20 minutes.

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Hot Cocoa Cookies
Ingredients
1 cup butter softened
1 cup sugar
2/3 cup brown sugar
2 large eggs
1 teaspoon vanilla
3 1/4 cups all purpose flour*
4 packages hot cocoa mix** or 3/4 cups hot cocoa mix - NOT SUGAR FREE VERSIONS
1 teaspoon salt
1 teaspoon baking soda
2 teaspoon baking powder
1 cup chocolate chips
1 cup Mallow Bits*** mini marshmallows do not work the same and can be a bit of a sticky mess

Instructions
Step 1: Beat butter and sugars in large bowl with standing mixer until light and fluffy. Add eggs and vanilla; mix well.

Step 2: In a separate bowl combine dry ingredients. Gradually beat dry ingredients into butter mixture until blended. Stir in chocolate chips and Mallow Bits*. Cover and chill for at least 30 minutes and up to 24 hours.

​Step 3: When ready to bake, preheat oven to 350 degrees. Drop 2 tablespoons dough, 2 inches apart, onto baking sheets lined with silicone baking mats or parchment paper. Bake 9 to 11 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes; remove to wire racks and cool.

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Gingerbread Cinnamon Rolls
Ingredients
​For the dough:

• 5 c. bread flour or all purpose flour
• 2 packets Fleischmann's RapidRise instant yeast
• 1/4 c. brown sugar, packed
• 1 tsp. salt
• 1 1/4 tsp. ground ginger
• 1 c. warm milk
• 2 large eggs, room temp.
• 6 TBSP. butter, softened
• 1/4 c. molasses
• 1 tsp. vanilla extract

Filling:

• 1/2 c. brown sugar, packed
• 2 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1 stick butter, softened
• 2 TBSP. molasses

Gingerbread cream cheese frosting:

• 4 TBSP. butter, softened
• 6 oz. cream cheese, softened
• 1 1/2 TBSP. molasses
• 2 tsp. ground ginger
• 1/4 tsp. ground cinnamon
• 1 tsp. vanilla extract
• 2 c. powdered sugar

Making the Dough:

1. Start by adding 3 cups of flour, yeast, sugar, salt, and ground ginger to a bowl of a stand mixer (fitted with paddle attachment).
2. Next, add in softened butter and warm milk and mix on medium speed until just combined.
3. Add in the eggs, molasses, and vanilla extract and continue to blend mixture until combined.
4. Now, switch to the dough hook. Add in the remainder 2 cups of flour and mix on low/ medium speed to make sure flour gets incorporated completely. Make sure to scrape down bowl, as needed.
5. Turn mixer up to high speed and knead dough for 4-5 minutes. If dough seems a little sticky to the touch, add in 1 TBSP. of flour and continue kneading until flour is incorporated. Dough should not stick to fingers when lightly pressed into it.
6. Leave dough in bowl and cover with plastic wrap and allow to rest for 20 minutes in room temperature. Meanwhile, make the filling.

Making the Filling:

1. In a small bowl, combine brown sugar, cinnamon, ginger, butter, and molasses and blend well. 
2. Lightly grease a 9x13" baking dish with butter or cooking spray and set aside.
3. Uncover the dough, punch it down and place on a lightly floured work surface. Roll dough out into a 12x16" rectangle. You can use a rolling pin and hands to help achieve the shape and size. 
4. Spread an even layer of the filling all around, leaving edges untouched. 
5. Starting with the longest side, roll dough into a long log, making sure to keep it tight as you roll it up. Pinch the two edges to seal. Using a very sharp knife, cut into 12 large rolls. 
6. Place rolls in the prepared 9x13" baking dish. Cover with plastic wrap and allow to rise for 1 hour in room temperature.
7. Preheat oven to 350° and bake rolls for about 40 minutes or until the edges are a nice toasty light brown color and the middle sections start to puff up. meanwhile, make the frosting.

Making the Frosting:

1. In a medium sized bowl, mix together the butter and cream cheese until combined. 
2. Next, add in the molasses, ginger, cinnamon, and vanilla extract and blend. Last, gradually add in the powdered sugar and then blend on high speed until smooth and creamy.
3. Spread frosting over warmed rolls. Best served warm. Enjoy!