The annual Cookie Recipe Exchange on Focus Fox Valley brings together local nonprofits and community partners to share a favorite holiday treat along with a look at the important work they do every day. This year’s group offers a mix of bright citrus, classic comfort, and a special cookie recipe from Italy.
Enjoy getting to know each organization and try a new recipe for your own holiday table.
Golden House
We were joined by Development Director Dina Borremans who shared how Golden House provides safety and support for victims of domestic abuse. Dina shared a cheerful and sunny dessert that matches the spirit of their mission.
Golden House Sunshine and Joy Lemon Cookies
Ingredients
For the cookies
• 2 and one half cups all purpose flour
• One half teaspoon baking powder
• One half teaspoon fine sea salt
• 2 sticks unsalted butter at room temperature
• Three fourths cup granulated sugar
• 2 tablespoons lemon zest (about 3 medium lemons)
• 1 large egg at room temperature
For the glaze
• One and one half cups powdered sugar, sifted
• 2 to 4 tablespoons fresh lemon juice
• Additional lemon zest for garnish
Instructions
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Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
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Whisk the flour, baking powder, and salt in a small bowl. Set aside.
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In a large bowl, use an electric mixer to beat the butter, sugar, and lemon zest until light and fluffy, about 3 to 4 minutes. Scrape the bowl at least once. Add the egg and beat for 1 minute.
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On low speed, add the flour mixture and mix until just combined. The dough will be slightly dry.
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Using a medium cookie scoop, portion one and one half tablespoon sized balls. Roll each ball and gently flatten to about one third inch thick.
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Bake for 12 to 14 minutes or until just set and lightly golden at the edges. Cool on the sheet for 5 minutes then transfer to a rack.
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For the glaze, whisk the powdered sugar and lemon juice until thick and spoonable. Spoon over each cookie and add lemon zest if desired. Let the glaze set for at least 30 minutes.
These cookies store well in an airtight container for up to three days.
Fox Cities Victim Crisis Response Team
We were joined by Sheryl Dingman, Volunteer Coordinator and Community Outreach Manager who shared how the Fox Cities Victim Crisis Response Team supports individuals and families during some of the most difficult moments of their lives. Sheryl shared a simple and comforting dessert that is perfect for holiday gatherings.
Pistachio Bundt Cake
Ingredients
• 1 package yellow or white cake mix
• 2 boxes instant pistachio pudding mix (3.4 ounces each)
• 1 cup water
• 4 eggs
• Three fourths cup vegetable oil
Glaze
• 1 cup powdered sugar
• 1 tablespoon softened butter
• 2 to 3 tablespoons milk
Instructions
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In a large bowl combine the cake mix, pudding mixes, water, eggs, and oil. Beat on low for 30 to 45 seconds. Increase to medium and beat for about 2 minutes.
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Pour into a greased and floured 10 inch bundt pan.
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Bake at 350 degrees for 60 to 70 minutes or until a toothpick near the center comes out clean.
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Cool for 10 minutes. Remove from the pan and allow to cool completely on a rack.
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Whisk the glaze ingredients together and drizzle over the cooled cake.
Serves 12.
BEAMING Inc.
We were joined by Walt Zerenner who spoke to how BEAMING transforms lives through equine partnerships. Walt shared a recipe with personal meaning from a trip to Rome earlier this year. These Italian cookies are rustic, simple, and perfect for dipping.
Ciambelline al Vino (Italian Wine Cookies)
Ingredients
• 300 grams flour (about 2 cups)
• 100 milliliters extra virgin olive oil (about one half cup)
• 100 grams granulated sugar (one half cup plus extra for coating)
• 8 grams baking powder (about one half tablespoon)
• 100 milliliters dry red or white wine (about one half cup)
Instructions
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Pour the flour into a bowl and create a well in the center. Add the wine and olive oil.
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Add the sugar and stir with a wooden spoon. Add baking powder and continue to mix until a dough forms.
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Transfer the dough to a work surface and knead until smooth. Let the dough rest for 20 minutes.
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Shape the cookies by taking about 30 grams of dough and rolling it into a 6 inch rope. Form into a ring.
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Dip each cookie in granulated sugar.
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Place on a parchment lined baking sheet, spaced apart.
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Bake at 350 degrees for 20 minutes.
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Cool and serve with wine, espresso, or Sambuca.
Loaves and Fishes
We heard from Fund Development Manager Shannon Callies who shared how Loaves and Fishes serves free nutritious evening meals to anyone in need. They support community members who are experiencing homelessness, poverty, or food insecurity and focus on serving meals that promote health and well being. Shannon brought a recipe from Chef Jane, a favorite sugar cookie recipe with cream cheese frosting, a treat that appears at many of their holiday meals.
