Who doesn't like brochures with great cookie recipes?

Samples show how manufacturers generate ideas for using their products.
By CATHY THOMAS
KNIGHT RIDDER NEWSPAPERS
The folks who make flour and butter think you like to bake Christmas cookies. Every year they aim to please, turning out glossy pamphlets filled with holiday cookie recipes and baking advice. Many tout cookie exchanges as a fun and festive way to gather with friends.
This year's batch includes a fold-out guide from Land O'Lakes called Baking Your Holiday Best. It includes five cookie recipes, several do-ahead tips and helpful presentation ideas, as well as specifics on which cookies are best for cookie exchanges. It's available online at www.landolakes.com/holiday2004/HolidayBestRecipes.cfm, or by calling (800) 837-7702 to request a free copy.
Gold Medal Flour teamed with Glad Press'n Seal to produce Cookie Exchange, a 26-page booklet with step-by-step ideas for hosting an at-home cookie exchange. Included are 12 cookie recipes that are described as "a mix of traditional favorites, classics with a twist and a few destined to become new favorites." For recipes, cookie exchange planning tips, printable invitations and grocery shopping lists, visit www.goldmedalflour.com (click on cookie exchange).
PEPPERMINT PETITESFor cookies:
1 cup butter (2 sticks), softened
1/2 cup sugar
1/2 teaspoon peppermint extract
3 to 4 drops red food coloring
2 cups all-purpose flour
For frosting:
1 cup powdered sugar
1 tablespoon butter, softened
Optional: 1 (1-ounce) square unsweetened chocolate, melted
1 to 2 tablespoons milk
Crushed peppermint candy
Prepare cookies: Preheat oven to 375 degrees. Combine butter, sugar, peppermint extract and food coloring in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat until well-mixed.
Shape dough into 1-inch balls. Place 1 inch apart on ungreased baking sheets. Bake 9 to 13 minutes or until edges are lightly browned. Cool completely on rack.
Prepare frosting: Combine powdered sugar, 1 tablespoon butter and melted chocolate, if using; omit if white frosting is desired. Beat at low speed, adding enough milk for desired spreading consistency. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time. Frost tops of cookies and sprinkle with crushed candy.
Yield: 4 1/2 dozen.
Nutritional information (per cookie): Calories 132 (36 percent from fat); fat 5.3 g (sat 3.1 g); protein 1.7 g; carbohydrates 19.5 g; fiber 0.1 g; cholesterol 33 mg; sodium 100 mg.
Source: "Baking Your Holiday Best," pamphlet from Land O'Lakes
GINGERBREAD PEOPLEFor cookies:
1 cup packed brown sugar
1/3 cup shortening
11/2 cups dark molasses
2/3 cup cold water
7 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
For frosting:
4 cups powdered sugar
1 teaspoon vanilla
About 5 tablespoons half-and-half
Prepare cookies: In large bowl, stir together brown sugar, shortening, molasses and water. Stir in remaining ingredients. Cover and refrigerate at least 2 hours.
Preheat oven to 350 degrees. Lightly grease baking sheets. On floured surface, roll dough 1/8-inch thick. Cut with floured gingerbread people cutter or favorite shaped cutter. Place about 2 inches apart on prepared baking sheet.
Bake 10 to 12 minutes or until no indentation remains when touched (for softer, chewier cookie, bake 8 to 10 minutes). Remove from baking sheet to cooling rack. Cool completely, about 30 minutes.
Prepare frosting: Stir together powdered sugar, vanilla and half-and-half until smooth and spreadable. Cover if not using immediately to prevent frosting from drying out. Place frosting in pastry bag fitted with plain tip and pipe on cookies to make eyes, mouths and, if desired, clothes.
Yield: About 9 dozen 21/2-inch cookies.
Nutritional information (per cookie): Calories 172 (41 percent from fat); fat 7.8 g (sat 2.2g); protein 1.4 g; carbohydrates 26.2 g; fiber 0.3 g; cholesterol 18 mg; sodium 132 mg.
Source: "Gold Medal Cookie Exchange" booklet from Gold Medal Flour.
TURTLE SHORTBREAD COOKIES
11/2 cups butter or stick margarine (3 sticks), softened
1/2 cup sugar
1 teaspoon almond extract
4 cups all-purpose flour
1/2 teaspoon salt
24 caramels
1 (6-ounce) package or 1 cup semisweet chocolate chips
2 teaspoons shortening
1 cup chopped pecans
6 dozen pecan halves
Preheat oven to 350 degrees.
In large bowl, mix butter, sugar and almond extract. Stir in flour and salt (if dough is crumbly, mix in 1 to 2 tablespoons additional butter or stick margarine, softened). Divide dough into 12 equal parts. Roll each part into 1/4-inch-thick circle. (If dough is sticky, chill about 15minutes.) Cut each circle into 6 wedges. Place wedges 1 inch apart on ungreased baking sheet.
Bake 8 to 10 minutes or until set. Immediately remove from sheet to wire rack. Cool completely, about 30 minutes. Meanwhile, in 1-quart saucepan, heat caramels over medium heat about 10 minutes, stirring frequently, until melted. In small microwave-safe bowl, microwave chocolate chips and shortening uncovered on high powder 1 to 3 minutes, stirring halfway through heating time until melted and thin enough to drizzle.
Dip long edges of each cookie into melted caramel, then into chopped pecans. If caramel thickens, add up to 1 teaspoon water and heat oven low heat, stirring constantly until caramel softens.
Place dot of melted chocolate on top of each cookie and top chocolate with pecan half. Drizzle remaining chocolate on tops of cookies.
Yield: About 6 dozen cookies.
Nutritional information (per cookie): Calories 152 (60 percent from fat); fat 10.1 g (sat 1.1 g); protein 1.7 g; carbohydrates 15.2 g; fiber 0.6 g; cholesterol 12 mg; sodium 80 mg.
Source: "Gold Medal Cookie Exchange" booklet from Gold Medal Flour.