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Video: TODAY hosts bake holiday cookies

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    >> exhausted! yes.

    >>> it's time to take you into "today's" kitchen. roll up your sleeves. we are baking cookies.

    >> everybody loves baking them and eating them. especially we do. in honor of eating and giving them, hoda and i are going to share, my mom's -- she's gonzo. iams, my mother --

    >> she's goneio.

    >> she officially lost it this year.

    >> wait until the christmas show.

    >> wait until the christmas eve show!

    >> wait until you see christmas eve .

    >> and mine is a favorite of nest nestles.

    >> and i will just do any sugar cookie .

    >> this is what my mom did last year. these are called tasty morsels but as my mother called them last year, tasty mortals because she's a kacarnivore.

    >> what do you do with all of those things?

    >> you basically mix all of that up?

    >> in here, the nuts. put them on a ritz cracker .

    >> on a ritz?

    >> yes, it's delicious.

    >> and then bake it first?

    >> no.

    >> yes, you do!

    >> have you to bake it.

    >> if you want to bake it, who cares.

    >> he looked at this and other way, it's delicious.

    >> there you bake it a while. who cares?

    >> what are you making?

    >> the big family recipe.

    >> that was it?

    >> that's it! it's simple. you want simple at the holidays.

    >> no, you want -- move.

    >> move.

    >> mine is much more complicated. can i have my recipe. mine are the peanut butter cookies where you pop in the hershey kiss .

    >> yes, you like them.

    >> yes, let's pretend we made the cookies already.

    >> you don't know how to make them.

    >> bianca, they're hot!

    >> you did such a good job with those, hoda.

    >> you whim them p them up, what they do on the box. and you take a kiss and plop it.

    >> martha stewart must be nervous! you're so good, i'm telling you.

    >> you can even put more --

    >> the ideas you come up with.

    >> and then it melts?

    >> it melts on its own.

    >> what do you do next?

    >> watch and learn, sarah. you take the cookie -- sorry.

    >> it's okay.

    >> careful, the i'ds are wet.

    >> they're hot.

    >> lift them up.

    >> that didn't work. i'll eat it.

    >> thank you.

    >> i wish you could have one!

    >> it's a shame.

    >> me, too.

    >> oh, my gosh.

    >> really good.

    >> what are you making?

    >> it's the gooey kind.

    >> i'm making sugar cookies because i whipped this dough up this morning.

    >> uh-huh. i like.

    >> and we're going to cut one out.

    >> this is so bad. this is so bad but we're doing it.

    >> dy it over thanksgiving and i have no pans so this was really difficult. i smooshed it with my fingers.

    >> wait. what happens now?

    >> you lift it up with a tool i don't have either but we have this.

    >> we have three minutes. i'm trying to stretch it, all right?

    >> look how pretty that is. you too can have one of those.

    >> and then you bake it for how long?

    >> how long?

    >> 315?

    >> until they look golden.

    >> and then what?

    >> and then you take them. this is the fun part. everyone can get involved. look how pretty this is.

    >> oh, no.

    >> if you do it just right, it's going to look just like my cookies from earlier.

    >> and then you sprinkle them with everything.

    >> you can do whatever you want . a little of this.

    >> a little of that.

    >> you know what's upsetting, we have been given the notice we have two minutes to fill.

    >> why don't we taste the cookies.

    >> i can't eat them. i'm on a diet.

    >> that's just mean.

    >> taste that.

    >> all of these recipes over here, we will give more time to the next segment.

    >> we have two minutes. i'll hang here. you guys eat the cookies. it's fine. i want to know how they are.

    >> the recipes are on rlgandhoda.com. we will be right back

TODAY recipes
updated 12/4/2009 11:13:26 AM ET 2009-12-04T16:13:26

Recipe: Tasty Morsels

  • 1 cup chopped dates
  • 1 small box of Ritz crackers
  • 1 cup chopped walnuts
  • 1 can sweetened condensed milk
  • 1 cup buttercream icing

Place chopped nuts, dates and condensed milk into double boiler.

Stir often until mixture thickens.

When thickened put aside for about 3 minutes.

When cooled, spread mixture over crackers and place on greased cookie sheet.

Place cookies in 350-degree oven for only 3 minutes. Remove and cool on cookie rack.

When cooled, cover with buttercream icing.

To firm icing quickly put frosted cookies in the refrigerator for 10 minutes. Then place cookies in a tin and place in the freezer.

Recipe: Peanut Butter Kiss Cookies

  • 1 3/4 cups flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 tsp. baking soda
  • Hershey Kisses
  • 1/2 tsp. salt
  • 1/2 cup butter
  • 1/2 cup peanut butter
  • 1 egg
  • 2 tbsps. milk
  • 1 tsp. vanilla

Combine ingredients.

Roll into balls, roll balls in sugar. Bake on cookie sheet at 350 degrees for about 10 minutes. Top with chocolate.

Kiss immediately upon removal from oven.

Recipe: Soft Sugar Cookies

  • 1 cup sugar
  • 1 cup butter
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 1 egg
  • 2 1/3 cups all-purpose flour
  • 1/2 teaspoon baking soda

Preheat oven to 375° F.

Beat together butter and sugar on low speed of mixer until light and fluffy. Stir in flavorings and egg. Mix. Stir in flour and baking soda.

Using a small cookie scoop or two spoons, shape dough into balls. Drop by teaspoonfuls onto ungreased cookie sheet, 2 inches apart. Press cookie down slightly to flatten. using the bottom of a glass that has been dipped in sugar. Colored or white sugar may be used.

Bake for 9-11 minutes, just until cookies have set. Remove cookies to a wire rack to cool.

Variation: Substitute 1 1/2 cups confectioners’ sugar for the cup of sugar in above recipe. Cover and refrigerate 2 hours (or overnight). Roll dough out 1/4-inch thick on a lightly floured surface and cut out shapes. Sprinkle with colored sugars or frost. Bake on ungreased cookie sheets, 2 inches apart in a 375° F oven for 7-8 minutes, or until edges are lightly golden brown.

Tips: Do not overbake cookies; watch closely near the end of baking time. Bake on parchment paper for easy cleanup. Use two cookie sheets and have one ready to go into the oven as the first sheet cools (or just transfer parchment paper). For softer cookies, add a tablespoon of sour cream, yogurt or buttermilk.

Makes approximately 4 dozen cookies, depending on size.


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