Day 7 of 12 Days of Christmas Fun: Christmas Cookie Round-Up

♪♫ On the 7^th day of Christmas Food, Folks, and Fun gave to me…♪♫

Christmas Cookie Round-Up

Jingle All the Way Shadow Box Tutorial

Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting & a GIVEAWAY!

Cranberry-Pecan Chicken Salad

CHRISTmas Subway Art Printable

Thick & Chewy Chocolate Peppermint Cookies

Christmas To-Do List Printables

When I think about Thanksgiving desserts I think of pies, and when I think of Christmas desserts I think of COOKIES! Here I have a compiled a few of my favorite Christmas cookie recipes. Each recipe is wonderful, so you won’t be disappointed if you try any!

Gingerbread Cookies: Classic—soft, chewy, and delicious!

Chocolate Covered Marshmallow Cookies: I think they’re a real show-stopper, especially once someone bites into one.

Peppermint Bark Cookies: A nice variation to Peppermint Bark, and they’re pretty “low maintenance” to make!

Coconut Macaroons: These cookies are irresistible, and you only need 5 ingredients to make them!

I’m linking this post up at:
Metamorphosis Monday, Menu Plan Monday , Skip to My Lou, Tip Me Tuesday, Today’s Creative Blog

Day 2 of 12 Days of Christmas Fun: Thick & Chewy Chocolate Peppermint Cookies

♪♫ On the 2^nd day of Christmas Food, Folks, and Fun gave to me…♪♫

Thick & Chewy Chocolate Peppermint Cookies

Christmas To-Do List Printables

These cookies are now amongst my favorites and I don’t even like chocolate! They’re, chewy and fudge-brownie like, so delish! Now, what makes these cookies so good is the quality of ingredients. Please, please, please use good-quality chocolate and cocoa powder in these (Nestles, Bakes, and Hershey’s need not apply—I used Ghirardelli cocoa powder and semi-sweet chocolate chips for the recipe)!

Cook’s Note:  To melt the chocolate in a microwave, heat at 50 percent power for 2 minutes, stir, then continue heating at 50 percent power for 1 more minute. If not completely melted, heat an additional 30 to 45 seconds at 50 percent power. Resist the urge to bake the cookies longer than indicated; they may appear underbaked at first but will firm up as they cool.

Feel free to substitute the Peppermint Baking Chips with ones of your preference. I have made this recipe with mint chips but don’t think they taste as good as the peppermint ones.

Same recipe,but I used mint chips instead of peppermint ones

Thick & Chewy Chocolate-Peppermint Cookies

Ingredients:

2 C unbleached all-purpose flour

1/2 C cocoa powder

2 t baking powder

1 t table salt

16 ozs semisweet chocolate , chopped

4 large eggs

2 t vanilla extract

10 T unsalted butter (1 1/4 sticks), softened but still firm

1 1/2 C light brown sugar

1/2 C granulated sugar

1 10oz bag Andes Peppermint Crunch Baking Chips (I found them at Walmart)

Directions:

Sift together flour, cocoa, baking powder, and salt in medium bowl; set aside. Melt chocolate in medium heatproof bowl set over pan of almost-simmering water, stirring once or twice, until smooth; remove from heat. Beat eggs and vanilla lightly with fork and set aside.

In bowl of standing mixer fitted with paddle attachment (or with hand mixer), beat butter at medium speed until smooth and creamy, about 5 seconds (15 seconds with hand mixer). Beat in sugars until combined, about 45 seconds (1 1/2 minutes with hand mixer); mixture will look granular. Reduce speed to low and gradually beat in egg mixture until incorporated, about 45 seconds (1 1/2 minutes with hand mixer). Add chocolate in steady stream and beat until combined, about 40 seconds (1 minute with hand mixer). Scrape bottom and sides of bowl with rubber spatula. With mixer at low speed, add flour mixture and mix until combined, about 40 seconds (1 minute with hand mixer). Do not overbeat. Stir in the peppermint chips until blended. Cover with plastic wrap and let stand at room temperature until consistency is scoopable and fudgelike, about 30 minutes (DON’T skip this step).

Meanwhile, adjust oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line 2 cookie sheets with parchment paper. Leaving about 1 1/2-inches between each ball, scoop dough onto parchment-lined cookie sheets with 1 3/4-inch diameter ice cream scoop.

Bake cookies until edges have just begun to set but centers are still very soft, about 10 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.

Cool cookies on sheets about 10 minutes, slide parchment with cookies onto wire rack and cool to room temperature; remove with wide metal spatula.

Makes about 3 1/2 dozen cookies

Source: Adapted from America’s Test Kitchen

I’m linking this post up at:

Metamorphosis Monday, Menu Plan Monday , Skip to My Lou, Tip Me Tuesday, Today’s Creative Blog

Day 12 of 12 Days of Christmas Cookies: Meringue Kisses

A couple of summers ago we went on a trip to Italy and spent a few days in Venice. While there we’d pass this pastry shop a few times a day that displayed the most beautiful clouds of meringue in their window. On our last day there I finally bought one and man do I wish I bought one sooner so I could enjoy them longer. Since then I’ve wanted to make them but have been more than intimidated by them. When I decided to make Christmas cookies this season I knew I needed to include meringues. I cannot believe how easy these cookies actually were to make! I had been intimidated by them and put them off to the end, but there really wasn’t any reason for me to be timorous!

When I saw how they came out so beautifully I knew I needed to come up with a special way to display them. All I did was cover a foam topiary form with foil and adhere the meringues with royal icing (I used Wilton’s recipe), and voila—a masterpiece!

Meringue Kisses

Directions:

5 large egg whites

1 ½ C sugar

¼ t cream of tarter

½ t vanilla (or any other flavoring like mint, orange, etc.)

Food coloring of your choice

Directions:

Prepare 2 large baking sheet pans, line it with parchment paper. Pre-heat the oven to 200 degree F.

In an electric mixer beat egg white and cream of tartar for 30 second over high speed. Gradually add in the sugar and vanilla. Beat until meringue holds stiff, glossy peaks (be patients as this may take a while).

Using a small spatula paint a red and green stripes inside the pastry bag fitted with star shapes piping tip. Fill the bag with meringue. Pipe small star shapes onto the baking sheet.

Refill bag as necessary, adding food coloring each time. Bake cookies rotating halfway through until crisp but not brown about 1 hour to 1 hour 15 minutes.

Let it cool completely on wire rack before storing it in an air tight container.

Source: Adapted from My Kitchen Snippets

Day 11 of 12 Days of Christmas Cookies: Gingerbread Cookies

I will never use another gingerbread recipe because this one is perfect! The cookies come out a little chewy instead of rock-hard like other recipes I’ve tried. Try them, you won’t be sorry! J

Gingerbread Cookies

Ingredients:

4 cups all-purpose flour
1 tsp. salt
1½ tsp. baking powder
½ tsp. baking soda
1 tsp. ground cinnamon
1½ tsp. ground cloves
2 tsp. ground ginger
1 tsp. ground nutmeg
16 tbsp. unsalted butter, at room temperature
1 cup sugar
1 cup molasses
1 large egg

Directions:

In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and spices to combine; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Mix in the molasses and egg until combined.  Add in the dry ingredients and mix just until incorporated.  Cover the bowl and chill the dough for at least one hour.

Preheat the oven to 350° F.  Line baking sheets with parchment paper.  Roll the dough out on a lightly floured work surface to about ¼-inch thickness.  Cut into desired shapes with cookie cutters.  Place the cookie shapes onto the prepared baking sheets, about 2 inches apart.  Bake for 10 minutes, rotating the pans halfway through baking.  Remove from the oven and let cool on the baking sheets for 10 minutes.  Transfer to a wire cooling rack and let cool completely.  Decorate as desired.
Note: I used Wilton’s recipe for Royal Icing to decorate the cookies.

Source: Annie’s Eats

Day 10 of 12 Days of Christmas Cookies: Chocolate Covered Marshmallow Cookies

I was so intimidated by the last three cookies in my Christmas cookies series that I put them off to the very end. This isn’t the greatest idea when you have to pack up the family for a 10 day trip to Texas and soothe a teething (almost) 8-month-old, BUT I am happy to report that I came out victorious! These last three cookies are to-die-for!

The Chocolate Covered Marshmallow Cookies are a bit time-intensive, but I broke them up in stages, making the cookies one day and then doing the marshmallow the next day and the glaze the day after that. These cookies also freeze and defrost beautifully.

Chocolate Covered Marshmallow Cookies

Ingredients:

For the cookie base:
3 C all-purpose flour
½ C sugar
½ t salt
¾ t baking powder
3/8 t baking soda
½ t ground cinnamon
12 T unsalted butter, slightly chilled
3 large eggs

For the marshmallows:
¼ C water
¼ C corn syrup
¾ C sugar
1 T powdered gelatin
2 t cold water
2 egg whites, at room temperature
¼ t vanilla extract

For the chocolate glaze:
12 oz. semisweet or dark chocolate, coarsely chopped
2 oz. of cocoa butter or vegetable oil

Directions:

To make the cookie base, in the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients and mix on low speed to blend.  Add the butter and mix on low speed until sandy.  Whisk the eggs together in a small bowl, then add to the dough and mix on low speed to incorporate.  Form the dough into a ball, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 3 days).

When ready to bake, preheat the oven to 375° F.  Grease a cookie sheet, or line sheet with parchment paper or a silicon baking mat.  Roll the dough out to 1/8" thickness on a lightly floured surface.  Use a 2-inch round cookie cutter to cut out rounds of the dough and transfer them to the prepared baking sheet.  Bake for about 10 minutes or until light golden brown.  Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

To make the marshmallow, combine the water, corn syrup and sugar in a medium saucepan and bring to a boil.  Meanwhile, sprinkle the gelatin over the cold water in a small bowl.  Set aside and let dissolve.  Continue heating the sugar mixture in the pan until it reaches the soft-ball stage (235° F on a candy or instant-read thermometer).  Remove the syrup from the heat, add in the softened gelatin, and mix to combine.

In the clean, dry bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form.  Pour the syrup and vanilla extract into the egg whites and continue whipping until the stiff peaks form.  Transfer the mixture to a pastry bag and pipe dollops of marshmallow onto the cooled cookie bases.  Let set at room temperature for 2 hours.

To make the chocolate glaze, combine the chocolate and the oil in a heatproof bowl set over simmering water.  Heat until the chocolate is completely melted and a smooth glaze has formed.  Place a cookie a a time onto a fork, spoon the chocolate glaze over the top until the cookie is covered, and gently shake off the excess.  Transfer the glazed cookies to baking sheets lined with wax paper, garnish as desired, and let the glaze set.  (I popped mine into the refrigerator for a few minutes to speed up this process.)

Source: Annie’s Eats

Day 9 of 12 Days of Christmas Cookies: Starry-Eyed Christmas Cookies

Ok, so technically these aren’t cookies but I have a teething 7-month-old…so I get a pass, right? J In any event, these are super yummy; how can you go wrong with this sweet and salty combo?

Starry-Eyed Christmas Cookies

Ingredients:

1 bag waffle or star-shaped pretzels

1 bag holiday M&M’s plain or peanut butter chocolate candies (red & green)

2 – 3 bags Hershey’s Milk Chocolate Kisses

Directions:

Preheat oven to 170 degrees. Open the bags of pretzels and remove all the unbroken pretzels. Place pretzels on cookie sheets in a single layer.

Unwrap Hershey’s Kisses, place one on each pretzel, repeat for an entire cookie sheet. Place cookie sheet in the preheated oven and “bake” for six minutes.

Immediately upon removing from the oven, place one M & M on top of semi-melted Hershey’s Kiss. Place entire cookie sheet in refrigerator until cookies are set.

Source: The Wicked Noodle

Day 8 of 12 Days of Christmas Cookies: Chocolate Peppermint Bark Cookies

Every time I look at the picture of these cookies my heart aches. I had my first kitchen disaster in a while with these. As I was placing them into the refrigerator to chill I dropped the pan! Luckily I was able to salvage some of the cookies…but they don’t look nearly as pretty as they should. I may have failed in aesthetics with these cookies, but the taste is a definite victory!

Chocolate Peppermint Bark Cookies

Ingredients:

1/2 C salted butter
1 C sugar
1 egg
1 t vanilla extract
1 1/2 C of all-purpose flour
1/2 t of baking powder
¼ t salt
12 ounce bag semisweet chocolate chips
1 C crushed candy canes

Directions:

Preheat oven to 350 degrees F.  In a large bowl, mix butter and sugar
until light and fluffy.  Add egg and vanilla.  In a small bowl, sift
together flour, baking powder and salt.  Add dry ingredients to the
butter mixer. The dough should look crumbly.   Pat dough into the
bottom of a 9×13 baking pan which has been sprayed with non-stick
spray.  Bake for 25 minutes or until the edges are nice and golden
brown.  Allow the cookie crust to cool in the pan for 1 hour.  Place
chocolate chips in a microwave safe bowl.  Microwave for 1 minute.
Stir chocolate chips until smooth.  Spread chocolate mixture evenly on
top of the cookie crust.  Sprinkle crushed candy canes evenly on top
of the chocolate bar.  Place bars in the refrigerator for 1 hour until
cook.  Cut into triangles.  Enjoy!

Source: The Family Kitchen

Day 7 of 12 Days of Christmas Cookies: Fudgy Chocolate-Cherry Cookies

Beware, these cookies are super chocolatey! I’m not too fond of chocolate (it gives me headaches), but my husband is and he gave these cookies his chocolate stamp of approval.

Fudgy Chocolate-Cherry Cookies

Ingredients:

1 1/2 C flour

1/2 C unsweetened cocoa powder

1/4 t salt

1/4 t baking powder

1/4 t baking soda

1/2 C butter (softened to room temperature)

1 C sugar

1 egg

1 t vanilla extract

1 t almond extract

48 maraschino cherries

6 oz. semisweet chocolate pieces

1/2 C sweetened condensed milk

Directions:

Preheat oven to 350 degrees F. In a small bowl, stir together dry ingredients: flour, cocoa powder, salt, baking soda and baking powder.

In a large mixing bowl, cream butter and sugar. Add egg and extracts. Beat well.

Gradually add flour mixture and beat until blended. Shape dough into 1-inch balls and place on an ungreased cookie sheet.

With a little oil, butter or cooking spray on your finger, press down in the center of all the dough balls.

Prepare the frosting. In a small saucepan, heat sweetened condensed milk and chocolate pieces until melted and combined. Stir in 4 teaspoons of maraschino cherry juice.

Spoon some frosting into the thumbprint of each cookie. Top with a cherry.

Bake 8-10 minutes.

Source: He Cooks, She Cooks

Day 6 of 12 Days of Christmas Cookies: Lemon Raspberry Thumbprint Cookies

These cookies have a refreshing, bright flavor that’s a nice change from the usual decadent cookies at Christmas time. This was my first attempt at thumbprint cookies and I’d say they came out pretty darn good!

Lemon Raspberry Thumbprint Cookies

Ingredients:

2 1/4 C all-purpose flour
1 t baking powder
1/4 t salt
1 C butter, at room temperature
2/3 C sugar
2 large egg yolks
zest of 1 large lemon
1 T fresh lemon juice
1 t pure vanilla extract
1/2 C raspberry jam or jelly (I prefer seedless)

Directions:

Preheat oven to 350°F. Lightly grease two baking sheets, or line with Silpats.

Combine flour, baking powder and salt in a medium bowl. Whisk to blend.

Place butter and sugar in the large bowl of an electric mixer, and beat until light and creamy. Add egg yolks, lemon zest, lemon juice and vanilla. Beat to combine. Add the flour mixture in two parts, beating between additions, until moist clumps form. Gather dough into a ball.

Pinch off about a tablespoon of dough and roll into a ball. Place about 2 inches apart on prepared baking sheets. Using a floured thumb, make a shallow indentation in the center of each ball. Bake at 350°F for 10 minutes.

While the cookies bake, measure jam into a small, heatproof bowl and microwave in 10 second intervals until stirrable and smooth.

After 10 minutes, remove half-baked cookies from oven. Working quickly, reshape the center indentations using the back of a 1/2 teaspoon measuring spoon. Dollop 1/2 teaspoon of jam into the center of each cookie. Return cookies to the oven to bake another 10 minutes, or until light golden brown.

Remove cookies from oven and transfer to racks to cool completely.

Serve as is, or dust with powdered sugar for a fancier look. (To remove the powdered sugar from the center, dip your finger in warm water and gently trace around the center. The sugar should dissolve, disappearing.) Makes approximately 3-4 dozen cookies.

Source: Adapted from Emeril Lagasse via Food Network

Day 5 of 12 Days of Christmas Cookies: Magic in the Middle Cookies

I asked my husband to describe these cookies and he said: “They’re chewy with a warm richness.” In other words…they’re seriously good!

Day 5 of 12 Days of Christmas Cookies: Magic in the Middle Cookies

Ingredients:

1 1/2 C all-purpose flour

1/2 C unsweetened cocoa powder

1/2 t baking soda

1/2 C white sugar

1/2 C brown sugar-packed
1/2 C unsalted butter-softened

1/4 C peanut butter

1 t vanilla extract
1 egg
3/4 C confectioners’ sugar
3/4 C peanut butter

Directions:

1. Preheat oven to 375 degrees.

2. In a small bowl, blend flour, cocoa, and baking soda

3. In a large bowl beat white sugar, brown sugar, butter and 1/4 cup peanut butter, until light and fluffy. Add vanilla and egg, beat until blended. Stir in flour mixture until blended. Set aside.

4. Make the filling by combining the confectioners’ sugar and 3/4 cup peanut butter. Beat well with electric mixer until mixture comes together.

5. Roll filling into 30 1 inch balls. Form exterior part of cookie by sectioning dough into approximately 1 tablespoon pieces. Form exterior part of cookie around filling and cover completely. Place 2 inches apart on an ungreased cookie sheet. Flatten with a glass dipped in sugar.

6. Bake at 375 degrees for 7-9 minutes. (I baked mine for 7 minutes) Allow to cool on cookie sheet for 10 minutes then remove to a cooling rack and cool completely.

Source: The Girl Who Ate Everything

Day 4 of 12 Days of Christmas Cookies: Biscochitos

I lived in Albuquerque, New Mexico for nearly five years and every Christmas season I looked forward to these cookies. I was absolutely thrilled when a family friend visited a couple of weeks ago from New Mexico and brought me Biscochitos! I normally don’t like licorice or licorice flavoring, but the anise seed in these cookies give them a mild licorice flavor that’s irresistible. These cookies are so well-know in New Mexico that the state legislator made them the official cookie of New Mexico in 1989, making New Mexico the only state with a state cookie!

Please note that below is the original recipe. I made two modifications when I made these cookies:

1. I did not use lard, I used vegetable shortening.
2. I did not use brandy, I used milk instead.

Biscochitos

Ingredients:

1 ½ cups lard, chilled*
1 cup plus 3 tablespoons sugar, divided
2 eggs
2 teaspoons anise seeds
4 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
About 3 tablespoons brandy, apple juice, or milk*
2 teaspoons ground cinnamon

Directions:

Preheat oven to 350°F. Beat lard and 1 cup sugar in a bowl until fluffy. Add eggs and anise seeds, and beat until very light and fluffy. Sift together flour, baking powder and salt. Add to creamed mixture along with the brandy. Mix thoroughly to make a stiff dough. Place dough on a long piece, about three feet of waxed paper at one end. Bring the long end over the top and press to about one inch or slightly less in thickness and refrigerate until chilled.)

Roll out dough between waxed paper to just under ½ inch thickness. Cut with flour dusted cutters into the traditional fleur de lis shape or into 3-inch rounds. Combine the 3 remaining tablespoons sugar and the cinnamon in a shallow bowl; dip unbaked cookies into the sugar-cinnamon mixture on one side. Place cookies on ungreased baking sheets. Bake 10 to 12 minutes or until tops of cookies are just firm. Cool cookies on wire racks.

*Notes: Butter or margarine can be substituted for the lard, however the cookies will not be as crisp and moist. Apple juice or milk can be substituted for the brandy, however they are not quite as good. Makes 4 dozen cookies and stored in a tightly sealed container, they can be frozen up to six months.

Source: Albuquerque Convention & Visitors Bureau

Day 3 of 12 Days of Christmas Cookies: Cran-Pistachio Cookies

Here’s another yummy semi-homemade Christmas cookie. Be aware that this recipe takes a while to prep because you have to shell enough pistachios to equal a cup.

Cran-Pistachio Cookies

Ingredients:

1 pouch Betty Crocker Sugar Cookie Mix

1 box (3.9oz) pistachio instant pudding and pie filling mix

¼ C all-purpose flour

1/2 C butter, melted

2 eggs

1 C dry roasted salted pistachio nuts, chopped

1/2 C dried cranberries, chopped

Directions:

Preheat oven to 350 degrees. In a large bowl stir cookie mix, pudding, and flour. Add melted butter and eggs and stir until incorporated. Add pistachios and cranberries and mix well. Drop by rounded spoonfuls onto a parchment lined cookie sheet. Bake for 8-10 minutes. The only way you can ruin these cookies is to overbake them! If you bake them too long you will lose the soft texture and they won't be as green. They will not look done but take them out and let them sit on the pan for about 2 minutes. Trust me.

Cool on a wire rack. Store in an airtight container. Makes about 2 dozen cookies.

Source: Betty Crocker

Day 2 of 12 Days of Christmas Cookies: Coconut Macaroons

I love macaroons—there’s something about the crispy coconut on the outside and the soft, gooey coconut on the inside. There are only 5 ingredients in this recipe; it’s so simple and delicious that it’s ridiculous! Thank you Ina Garten for another fabulous recipe!

Coconut Macaroons

Ingredients:

14 ounces sweetened shredded coconut

14 ounces sweetened condensed milk

1 t pure vanilla extract

2 extra-large egg whites, at room temperature

1/4 t kosher salt

Directions:

Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Source: Barefoot Contessa Family Style

Day 1 of 12 Days of Christmas Cookies: Mint Chocolate Chip Cookies

Between now and Christmas, I am going to be making twelve different cookie recipes to celebrate the holiday season. To begin, I made these Mint Chocolate Chip Cookies for three reasons: I LOVE mint-flavored anything, they’re semi-homemade so they’re quick and easy, and the color of these cookies is perfectly festive.

After making these cookies, I debated whether I should kick off my Christmas cookie series with them because, well... I messed them up a little. The picture above is from the Betty Crocker website and is how they’re supposed to look. Below is my product L. Don’t get me wrong – the cookies are A-MA-ZING – but the color is all wrong. I added all of the ingredients in my Kitchen Aid mixer except for the chips. At this point the color was PERFECT… and then I added the chips. I should have mixed them in with a spoon like the directions indicate, but instead I used my mixer. The mixer crushed the chips up a bit and turned the dough a brownish color. So, please learn from my mistake and mix the chips in with a spoon and not a mixer!

Mint Chocolate Chip Cookies

Ingredients:

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2 C butter or margarine, softened

1/4 teaspoon mint extract

6 to 8 drops green food color

1 egg

1 C crème de menthe baking chips

1 C semisweet chocolate chunks

Directions:

Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in crème de menthe baking chips and chocolate chunks.

Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.

Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature. Makes 36 cookies.

Source: Betty Crocker

Picture Credit: Betty Crocker