The Wisconsin Milk Marketing Board is out with its holiday recipes and they include dairy dips and cookies.
Mochaccino Sparkle Cookies
By FamilyStyle Food, courtesy of Go Bold With Butter
Makes 5 dozen cookies
2/3 cup (11 tablespoons) butter, at room temperature
1 cup dark brown sugar, packed
1 cup granulated sugar
1 ½ cups cocoa powder, sifted
2 tablespoons instant espresso powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon ground cardamom
½ teaspoon salt
4 egg whites
1 cup plain yogurt
3 cups all-purpose flour
1 cup sanding sugar or granulated sugar
Beat butter in a standing mixer bowl on medium-high speed until light, about 1 minute. Add sugars, cocoa, espresso, baking soda, spices and salt and beat until combined. Beat in egg whites and yogurt.
Lower the mixer speed and add flour in 1 cup additions until just blended - do not over mix. Cover the mixing bowl and chill in the refrigerator until the dough is easy to scoop.
Meanwhile, preheat the oven to 350°F and line 2 rimmed baking sheets with parchment paper. Scoop balls of dough (I use a 1 1/2 tablespoon size scoop), roll them generously in sanding sugar and arrange on the baking sheets at least 2 inches apart.
Bake cookies in batches about 12 minutes or until edges are just firm. It's okay to under bake middles slightly if you like a more chewy center. Cool on pan for a few minutes before transferring to a rack to cool.
Wisconsin Mascarpone Gingerbread Dip
Servings: Makes 1 1/4 cups
1 cup (8 ounces) Wisconsin Mascarpone Cheese
1 tablespoon molasses
2 tablespoons crystalized or candied ginger, coarsely chopped
1/4 teaspoon ground ginger
1 tablespoon brown sugar, lightly packed
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Shortbread cookies for dipping
Place Mascarpone and molasses in medium bowl; set aside. In bowl of food processor, combine gingers, brown sugar, cinnamon and cloves. Pulse until crystalized ginger is finely minced. Add mixture to Mascarpone and gently stir until blended. Serve with shortbread cookies. Refrigerate leftover dip for up to 1 week.
Pecan Pie Thumbprints
By Annie’s Eats, courtesy of Go Bold With Butter
Makes 2 dozen cookies
For the dough:
1 cup (2 sticks) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
½ cup brown sugar
½ cup granulated sugar
1 tablespoon vanilla extract
½ cup pecans, finely chopped
¼ teaspoon salt
2½ cups all-purpose flour
For the filling:
¼ cup (1/2 stick) unsalted butter, melted
¼ cup granulated sugar
¼ cup light corn syrup
1 large egg yolk
2 teaspoon vanilla extract (or bourbon)
Pinch of coarse salt
1 cup pecans, coarsely chopped
For the caramel drizzle:
4 ounces caramel candies, unwrapped
2 tablespoons heavy cream, plus more as needed
To make dough, combine butter and cream cheese in bowl of electric mixer. Beat on medium-high speed until well blended, about 1 minute. Mix in sugars and beat on medium-high until light and fluffy, about 2-3 minutes more. Blend in vanilla extract. With mixer on low speed, mix in pecans, salt and flour just until fully incorporated. Cover bowl and transfer to refrigerator. Chill dough for about 30-60 minutes.
While dough is chilling, make filling. In medium bowl, combine melted butter, sugar, corn syrup, egg yolk, vanilla and salt. Whisk just until blended. Stir in pecans.
Preheat oven to 350˚F. Line baking sheets with silicone baking mats or parchment paper. Scooping about 2 tablespoons of dough at a time, roll dough into balls. Place dough balls on baking sheets 2-3 inches apart. Use your thumb (or wine cork) to make a small round indentation in the center of each dough ball, about 1 inch in diameter. Fill each indentation with some of pecan filling mixture.
Bake cookies, rotating pans halfway through, until light golden and set, about 16-18 minutes total. Cool briefly on baking sheets, then transfer to wire rack set over wax paper or foil. Let cool completely.
To make caramel drizzle, combine the caramels and heavy cream in small microwave safe bowl. Heat in 20 second intervals, stirring in between, until caramels are fully melted and mixture is smooth. If needed, add more cream, 1 teaspoon at a time, mixture reaches drizzling consistency. Drizzle caramel over cooled cookies on wire rack. If caramel begins to harden, microwave for 10 more seconds and stir to rewarm.
Veggie Pizza Dip
Servings: Serves 8 to 10
2 tablespoons butter
1/2 small onion, chopped
4 ounces (about 1 1/2 cups) baby bella mushrooms, sliced
2 cups (8 ounces) Wisconsin Mozzarella Cheese, shredded and divided
8 ounces cream cheese, softened
1/4 cup (1 ounce) Wisconsin Parmesan Cheese, grated
1/2 cup sour cream
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Salt and pepper, to taste
1/4 cup frozen spinach, thawed, drained, chopped and divided
1/2 cup tomatoes, seeded, diced and divided
1/4 cup black olives, sliced and divided
Preheat oven to 425°F. In medium skillet, melt butter over medium-high heat. Add onion and cook, stirring occasionally. Add mushrooms and continue to cook, stirring occasionally, until vegetables are tender. Remove from the heat and let cool slightly.
In medium bowl, combine 1 1/2 cups Mozzarella Cheese, cream cheese, Parmesan, sour cream, Italian seasoning and garlic powder. Season with salt and pepper. Reserve about 1 tablespoon each of spinach, tomatoes, olives and mushroom mixture. Add remainder to bowl with cheese mixture; fold in gently.
Spread dip into small baking dish. Sprinkle with remaining Mozzarella cheese; dot with reserved vegetables. Bake 20-25 minutes. Serve warm with crackers, pita chips, etc.