Chocolate Dipped Crackers

It’s that time of year, when many are busy baking up batches, and batches of Christmas Cookies. We will be featuring cookie/dessert recipes in the next two issued of The Drummer. Some of you may already be done with your holiday baking (but maybe you will see something new to try here). Happy baking!

Chocolate Dipped Crackers

Makes approx. 48 crackers

1 c. Andes® Crème de Menthe baking chips

Ritz® crackers – original flavor


Place a large piece of parchment paper on the counter.

Melt baking chips in microwave, 30 seconds at a time, stirring after each time, until smooth.

Dip cracker in melted chocolate, about halfway. Place on parchment paper to dry. After chocolate has set, place in airtight container.


Christmas Light Cookies

Yield: 2 dozen

2 c. all-purpose flour

1/2 tsp. baking powder

1/2 tsp. kosher salt

1/2 c. (1 stick) margarine or butter

1 c. granulated sugar

1 large egg

1 tsp. pure vanilla extract



2 c. powdered sugar

2 T. light corn syrup

2 T. plus 1 tsp. milk

Black decorating gel

1/2 c. mini M&Ms


In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl using a hand mixer, beat margarine or butter and sugar until light and fluffy. Add egg and vanilla and beat to combine. Stir in dry ingredients until just combined.

Shape dough into a disk and wrap in plastic wrap. Refrigerate until chilled, 1 hour.

Preheat oven to 325° and line 2 baking sheets with parchment paper.  Lightly flour a clean surface and roll out dough to 1/4” thick. Cut out 3” rounds and place on prepared baking sheets. Freeze 30 minutes.

Bake until edges are lightly golden, 16 to 18 minutes. Let cool completely.

Meanwhile make icing: In a medium bowl, stir together powdered sugar, corn syrup, and milk until smooth. Add milk a few drops at a time to thin, if necessary.

Frost each cookie with about 1 tablespoon of icing, using the back of a spoon to smooth icing in an even circle.

Use black decorating gel to draw two thin lines across cookie to mimic string of lights. Stick M&Ms along black line as lights. Let set.



Yield: 7 dozen

1 c. shortening

2 c. brown sugar

2 eggs, well beaten

3-1/2 c. sifted enriched flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 tsp. cinnamon

1 tsp. nutmeg

1/2 cup sour milk

1 c. chopped walnuts

1 c. raisins

1 c. chopped dates


Preheat oven to 375°F. Thoroughly cream shortening and sugar; add eggs and beat well. Sift dry ingredients; add to creamed mixture alternately with sour milk. Add nuts and fruits; drop by heaping teaspoons onto greased cookie sheet.

Bake in moderate oven (375°F) for 11 min.


Hot Chocolate Brownie Cups  


1 box brownie mix, plus ingredients called for on box

10 oz. mini marshmallows


1/3 c. semi-sweet chocolate chips

1 c. chocolate-covered pretzels

Red, green, and white nonpareils


Preheat oven to 350° and grease a cupcake pan with cooking spray.

Using an ice cream scoop, fill each well in cupcake pan about 3/4 full with brownie batter.

Bake until edges look set but centers still look a little undercooked, 12 to 15 minutes.

Remove brownie cups from oven and press marshmallows into centers. Return to oven until marshmallows puff and melt, 3 to 5 minutes.

Remove from oven and let cool 15 to 20 minutes, then transfer to a cooling rack to cool completely. Once cups are cool, melt chocolate chips in microwave.

Break off pieces of chocolate-covered pretzels and use melted chocolate to stick them to sides of cookie cups. Let set.

Drizzle chocolate over the tops of marshmallows and garnish with sprinkles. Store in an airtight container for up to 3 days.


Pumpkin Chocolate Chip Cookies

Yield: 3 dozen

1/2 c. olive oil

10 oz. pumpkin puree

1 c. brown sugar

1 egg

1 tsp. vanilla

1 tsp. milk

1 tsp. baking soda

2 tsp. baking powder

1/2 tsp. ground ginger

1/2 tsp. ground clove

1/2 tsp. ground cinnamon

1/2 tsp. salt

2 c. unbleached flour

1/2 c. ground flax

3/4 c. semisweet mini chocolate chips, or more, if preferred


Combine (whisk or hand mixer) oil, pumpkin, sugar, egg, vanilla, and milk until well mixed; add the rest of dry ingredients, except chocolate chips. Mix well, then fold in chocolate chips. Preheat oven to 350 degrees. Allow batter to sit for 15 minutes. Using a cookie scoop, place batter balls on baking sheet, two inches apart. Bake for 10-12 minutes.


Red Velvet Crinkle Cookies

Yields: 2 dozen

Prep Time: 5 min.

Total Time: 20 min.

2 c. all-purpose flour

2 T. unsweetened cocoa powder

1 1/4 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. kosher salt

1/4 tsp. cream of tartar

1/2 c. (1 stick) margarine or butter

3/4 c. granulated sugar

2 large eggs

2 tsp. pure vanilla extract

1 T. red food coloring

1/4 c. powdered sugar


Preheat oven to 350° and line 2 baking sheets with parchment. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and cream of tartar.

In another large bowl using a hand mixer, beat margarine or butter and sugar together until light and fluffy. Add eggs, one at a time and beat after each addition, then add vanilla and red food coloring. Add dry ingredients and mix until just combined.

Roll about 1 tablespoon of dough into a ball, then roll ball in powdered sugar. Repeat with remaining dough, then re-roll each ball in powdered sugar again.

Arrange balls about 1” apart on prepared baking sheets and bake until cookies have flattened and set in the middle, 10 to 12 minutes. Let cool on trays 5 minutes, then transfer to wire rack to let cool completely.

Quote of the Week:

“At the end, it’s not about what you have or even what you’ve accomplished. It’s about who you’ve lifted up, who you’ve made better. It’s about what you’ve given back.” 

~ Denzel Washington


The Drummer and The Wright County Journal Press

PO Box 159
108 Central Ave.
Buffalo MN 55313

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