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KOSI's Cookie Exchange 2013

Tis the season to bake up some scrumptious cookies! Everyone has their favorite cookie recipe and KOSI wants to know yours! Send us your best cookie recipe to share with our listeners and one winner will receive $1000! Send us yours here
See the gallery of submissions here

While you bake up your favorite cookies, check out our featured recipes, courtesy of Savory Spice Shop*:

Pffeferneuse Cookies
  • 1 cup shredded coconut
  • 1 cup pecans (or almonds)
  • 1/2 cup pitted dates (or raisins)
  • 2 cups flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. ground Vietnamese cinnamon
  • 1 tsp. ground allspice
  • 1/4 tsp. coarse ground pepper
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground mace
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 1/2 cup vegetable shortening
  • 2 x eggs
  • 4 tsp. buttermilk
  • 1 tsp. pure anise extract
  • 1/2 cup powdered sugar
Place coconut, pecans and dates together in a food processor, pulse until finely ground and combined, and set aside. Sift together flour, baking soda and spices, and set aside. Cream sugars and shortening together in a standing mixer until light and fluffy. Add eggs, buttermilk and anise extract, and mix until thoroughly combined. Stir in flour mixture until combined, and then fold in ground coconut, nuts and fruit mixture. Dough should be stiff. Allow dough to chill until ready to use. Preheat oven to 350 degrees. Once dough has chilled, shape into 1-inch balls and place about 2 inches apart on a parchment-lined baking sheet. Bake for 8 to 10 min. Transfer cookies to wire rack to cool. Once cool, dip in powdered sugar to coat, shaking off any excess sugar. Store in an airtight container. Yields: 4 dozen
All spice ingredients mentioned in these recipes can be found at Savory Spice Shop.  

Apple Pie Bites
For the crust:
  • 1/2 cup (1 stick) butter, softened
  • 3 oz. cream cheese, softened
  • 1 cup all-purpose flour
For the filling:
  • 2 cups peeled, small diced tart baking apples
  • 1/3 cup pure maple sugar
  • 2 tsp. cornstarch
  • 1 tsp. Baking Spice
  • For the topping:
  • 2 Tbsp. all-purpose flour
  • 2 Tbsp. brown sugar
  • 3 Tbsp. toasted, chopped walnuts or pecans
  • 1/4 tsp. Baking Spice
Try recipe with chopped peaches or cherries or in place of apple and experiment with other baking blends such as Pumpkin Pie Spice or Chinese Five Spice.
For crust: With an electric mixer, beat butter and cream cheese until smooth. Stir in flour until dough forms. Transfer dough to floured surface and divide into 24 pieces. Press each piece into bottom and sides of an ungreased mini muffin tin (1½-inch muffin cups) to form little tart crusts. For filling: Combine apples, maple sugar, cornstarch and Baking Spice in a medium saucepan and cook, stirring occasionally, until mixture has thickened. For topping: Combine flour, brown sugar and nuts in a small bowl. Cut cold butter into small pieces, add to flour mixture and rub together with fingers until mixture is crumbly. To assemble: Place about 1 tsp. of filling into each dough-lined muffin cup and sprinkle each with topping. Bake in a 325-degree oven for about 30 min. until pastry is golden. Remove from oven and cool in muffin tin for 5 min., then remove tarts from tin and cool completely on a baking rack before serving. Yields: 24 bites
All spice ingredients mentioned in these recipes can be found at Savory Spice Shop.  

Campbell’s Candy Cane Christmas Cookies
  • 1/2 cup butter
  • 1/2 cup shortening
  • 1 x egg
  • 1 tsp. pure peppermint extract
  • 1/2 tsp. pure almond extract
  • 1 cup powdered sugar
  • 2 1/2 cups flour
  • 1 tsp. salt
  • red food coloring
  • 2 tsp. Peppermint Vanilla Bean Sugar
Cream first 5 ingredients together in an electric mixer. In a separate bowl, whisk together powdered sugar, flour and salt. Mix dry ingredients into wet until well combined. Divide dough in half and color one half red with several drops of food coloring. On a lightly floured surface, roll out 1 Tbsp. of dough of each color into 6-inch long ropes. Twist ropes together and shape like a candy cane. Bake at 375 degrees for 10 min. on an ungreased cookie sheet. Remove from oven and sprinkle with Peppermint Vanilla Bean Sugar while still warm. Yields: 1 dozen
All spice ingredients mentioned in these recipes can be found at Savory Spice Shop.  

Salted Maple Sugar Shortbread
  • 1/2 lb. unsalted butter (2 sticks), softened to room temperature
  • 3/4 cup maple sugar, plus some for sprinkling
  • 1 tsp. Chardonnay Fumee de Sel Sea Salt
  • 1 tsp. organic Madagascar vanilla extract
  • 2 1/2 cups flour
In an electric mixer, beat butter, sugar, salt and vanilla extract together until well blended. Add flour ½ cup at a time until thoroughly incorporated. On floured surface, make a ball out of dough and roll it out into a log shape about 2 inches in diameter. Wrap in wax paper and chill for 1 hour. Once chilled, slice into ¼-inch thick coins. Place coins on parchment-lined baking sheet and sprinkle each with maple sugar and Chardonnay sea salt. Bake in 350-degree oven for 10 to 12 min. or until golden brown. Let cool completely before serving. Yields: 2 dozen
All spice ingredients mentioned in these recipes can be found at Savory Spice Shop.  

Scary Good Pumpkin-Cinnamon Whoopie Pies
For the cookies:
  • 2 1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. Kosher salt
  • 2 tsp. Ghost Curry Powder
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup packed brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp. pure Madagascar vanilla extract
  • 1/2 cup whole milk
  • 3/4 cup canned pumpkin puree (not pumpkin pie filling)
For the filling:
  • 6 Tbsp. butter, softened
  • 4 oz. cream cheese, softened
  • 1 tsp. pure Madagascar vanilla extract
  • 2 cups powdered sugar
  • 3 tsp. ground Ceylon cinnamon
For a less scary (but equally good) Pumpkin-Ginger version, swap out the Ghost Curry Powder for Pumpkin Pie Spice and use ¼ cup chopped crystallized ginger instead of ground cinnamon in the filling.
Preheat oven to 350 degrees. Combine dry ingredients in a large bowl and set aside. In an electric mixer bowl, beat butter and sugars together until light and fluffy. Beat in eggs and vanilla until well blended. Slowly beat in milk and pumpkin puree. Add dry ingredients and beat just until blended. Using a tablespoon or small cookie scoop, drop dough onto parchment-lined baking sheets. Bake for 12 to 14 min., or until bottoms are lightly browned and tops are firm. Cool for about 5 min. on the baking sheet, then loosen the bottoms with a spatula and cool completely on a wire rack. In an electric mixer bowl, beat together all filling ingredients until smooth. Spread filling on the bottom of a cookie, then press the bottom of another cookie on the filling to make a sandwich. Repeat with remaining cookies. Yields: About 20 cookies
All spice ingredients mentioned in these recipes can be found at Savory Spice Shop.  

Chai Cookies
For the cookies:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup Spiced Vanilla Bean Sugar
  • 1 tsp. pure Madagascar vanilla extract
  • 1 cup all-purpose flour
  • 1 1/2 tsp. Baking Spice
  • 3/4 tsp. ground cardamom
  • 1/4 tsp. salt
  • 1/2 tsp. ground black tea
For the glaze:
  • 1 cup powdered sugar
  • 2 Tbsp. water
  • 1 tsp. black walnut extract
  • 1 tsp. black tea leaves, for garnish
For the cookies: Preheat oven to 350 degrees. Beat butter with sugar and vanilla in a medium bowl until well blended. Stir in flour, spices, salt and tea until just combined. Scoop and roll dough into small teaspoon-sized balls and place about an inch apart on a parchment-lined baking sheet. Press down lightly to flatten. Bake until lightly golden, about 15 min. Cool on the baking sheet for 5 min. and then transfer to cooling rack. For the glaze: Stir powdered sugar, water and extract together in a small bowl. Spread glaze on top of completely cooled cookies, then sprinkle with tea leaves for garnish. Let glaze set for 5 to 10 min. before serving cookies. Yields: 1 dozen 
All spice ingredients mentioned in these recipes can be found at Savory Spice Shop.  

Kevin's Favorite Cookie Recipe- Molasses Cookies

•    3/4 cup margarine, melted
•    1 cup white sugar
•    1 egg
•    1/4 cup molasses
•    2 cups all-purpose flour
•    2 teaspoons baking soda
•    1/2 teaspoon salt
•    1 teaspoon ground cinnamon
•    1/2 teaspoon ground cloves
•    1/2 teaspoon ground ginger
•    1/2 cup white sugar

1. In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
2. Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
3. Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.
Original recipe makes 5 dozen

Shannon's Favorite Cookie Recipe- Spicy Gingerbread Cookies

Preparation Time: 30 minutes
Inactive Preparation Time: 1 1/2 hours
Baking Time: 10 – 11 minutes
Makes: About 22 medium-size cookies

Wet ingredients:
•  57 grams (4 tablespoons) unsalted butter, melt and cool slightly (15 – 30 minutes)
•  84 grams (1/4 cup) molasses (not blackstrap, I prefer Brer Rabbit full flavor)
•  1/4 teaspoon vanilla extract

Dry ingredients:
•    45 grams (1/4 cup plus 2 tablespoons) millet flour, plus more for rolling
•    45 grams (1/4 cup plus 2 tablespoons) garbanzo fava flour
•    24 grams (2 tablespoons) potato starch
•    16 grams (2 tablespoons) arrowroot starch
•    1/2 teaspoon xanthan gum
•    30 grams (1/4 cup) powdered sugar
•    1 teaspoon baking powder
•    1/4 teaspoon Kosher salt
•    1/2 teaspoon ground cinnamon
•    1/2 teaspoon ground cloves
•    1/2 teaspoon ground ginger
•    1/8 – 1/4 teaspoon ground nutmeg

Make and chill dough:
Combine melted and cooled butter, molasses and vanilla extract in whatever vessel you used to melt the butter (saucepan, measuring cup); set aside. Whisk together millet flour through ground nutmeg in a small (2-quart) bowl. Pour melted butter mixture into dry ingredients and stir by hand until the dough comes together into a smooth ball. Turn dough out onto a lightly millet-floured sheet of plastic wrap, pat into about a 3/4″ thick disk, wrap tightly and refrigerate for about 30 minutes (dough won’t be rock hard, just firmed slightly).

Roll dough and cut out cookies:
Line a small, rimmed sheet pan or freezer-safe platter with a silicone baking mat or a piece of plastic wrap (make sure it’s smooth, no wrinkles); set aside.
Sprinkle rolling surface with millet flour, turn chilled dough out and roll out until about 1/8″ thick. Cut out desired shape(s) and transfer to the prepared sheet pan using a small orlarge offset spatula (you really need a very thin tool to get under the cookies). No need to leave any space in between cookies, we’re not baking them yet.

Knead together scraps and re-roll/cut until it’s all shaped. If you run out of space on your baking sheet, lay down another sheet of plastic wrap over top (though the stacked cookies, even with plastic in between, are a bit difficult to separate once frozen they will). Transfer baking sheet(s) to the freezer and chill for 1 hour.
bake and cool cookies:

While cookies chill, arrange oven rack in the center and preheat oven to 350°F. Line two large, rimmed baking sheets with silicone baking mats or parchment paper; set aside.
Once cookies have chilled for an hour, arrange half on one of the prepared sheet pans — they hardly spread, so about 1/2″ of space between each is enough. Return other half of cookies to the freezer. Bake until cookies are golden, edges are firm but middle is still a little soft, about 10 – 11 minutes (I baked mine for 11). Remove from oven and allow cookies to cool on the baking sheet for about 2 minutes before removing to a cooling rack.

Repeat with the second prepared cookie sheet and other half of the cookies from the freezer. (Please note: it’s really important that you don’t use the cookie sheet that just came out of the oven, it will cause the cookies to warm, spread and generally not come out as well. If you only have one sheet pan or baking mat that’s ok — just let it cool to room temperature before using it.)
Celeb Cookie Recipes

Mariah Carey's 'Merry Christmas II You' Cookies
  • 1 cup butter
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon of lemon zest
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
Cream butter, gradually add sugar and beat until light and fluffy. Beat in egg, milk, vanilla and lemon zest. Combine flour, baking powder and salt. Gradually add to creamed mixture. Chill for easy handling. Roll out dough to 1/8" thickness on a lightly floured surface. Cut dough into festive holiday shapes with floured cookie cutters. Bake on a cookie sheet in a preheated 350-degree (Fahrenheit) oven for 10 minutes, or until lightly browned. Remove to wire racks to cool. Decorate with icing and green and red sprinkles. See it here!

Neil Patrick Harris’ Ooey Gooey Bars
  • Nonstick spray for pan
  • 1 box pound cake mix (16 oz.)
  • 1/2 cup butter, softened
  • 4 eggs
  • 8 oz. cream cheese, softened
  • 3 3/4 cups powdered sugar
  • 1/2 cup coarsely chopped pecans
Preheat oven to 350°F. Grease a 9″ x 13″ baking pan; set aside. In a large bowl combine cake mix, butter, and 2 eggs. Mix until smooth. Spread mixture evenly in pan. In a medium bowl combine 2 1/2 cups sugar, 2 eggs, and cream cheese. Mix until smooth. Carefully spread cream-cheese mixture evenly over first layer and sprinkle with pecans. Bake for 35 minutes. Let cool 5 minutes. Dust with remaining sugar and cut into 2″ squares. Serves 10. Read it here!

Cookie Monster’s Famous Sugar Cookie Dough
  • Unsalted butter or margarine (soft, not melted)
  • Granulated sugar
  • Eggs
  • Vanilla
  • All-purpose flour
  • Baking powder
  • Salt
“Put 3/4 cup of butter or margarine (that’s a stick and a half) into your mixing bowl. Measure 1 cup of sugar. Pour sugar over butter. With a fork, squash butter and sugar together until blended. Crack shells of 2 eggs and pour eggs over the mixture in the bowl. Measure 1 tsp vanilla and pour over mixture. With fork, blend everything in bowl together. Measure 2-1/2 cups all-purpose flour and pour over mixture in bowl. Measure 1 tsp baking powder and sprinkle over flour. Measure 1 tsp salt and sprinkle over flour and baking powder. Mix everything together either with a fork or with your hands. Cover with plastic wrap or put in a zip bag and put dough in the icebox to chill (at least one hour). You can make lots of dough at once and keep it in your icebox in a plastic bag (it will last a long time). Then whenever you make cookies, just take out as much as you need. Me heat oven to 400 degrees. Now take some cookie dough out of the icebox. If you all out of cookie dough (oh dear) just make some more! Sprinkle counter with flour and put dough on it. Roll out dough flat, about 1/4-inch thick. Now come the tricky part-need to find things to make SHAPES with, 2 to 3 inches a good size. Let me see… Ah! Can use GLASS to make round cookies…. and those box lids make good rectangles and squares. Me just push them down on dough and peel away dough on outside. Then me make squares and rectangles (or whatever shape cutter you have). Put cookies on ungreased cookie sheet, and put cookie sheet in oven. OK now come the hard part again. Me have to wait about 10 minutes while cookies cook and turn golden brown on bottoms. What me going to eat?” Read it here!


Coutesy YouTube


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