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Desserts

Butterscotch Bears


6 oz. butterscotch chips
1/2 cup margarine
3/4 cup brown sugar
1 egg
1 1/2 teaspoon vanilla
2 1/2 cups flour
3/4 teaspoon baking soda
One bear cookie cutter

Preparation:

Melt chips and margarine together. Cool 10 minutes. Add and beat together with brown sugar, egg and vanilla. Add flour and baking soda. Roll dough 1/8 thick. Cut out in shape of bear. Bake on ungreased cookie sheet at 375 degrees Fahrenheit for 8‐10 mins.

Remove from oven and place red candy heart over each bear's heart. Let cool on sheet 1‐2 more minutes then remove to rack. Cookies should med soft to chew, not crispy or they baked too long.

Yield: 2 dozen

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Chocolate Chip Pudding Cookies


3 1/2 C Flour
1 1/2 tsp baking soda
1 1/2 C unsalted butter, melted
1/2 C brown sugar
1/2 C sugar
1 six serving package dry vanilla pudding mix
1 1/2 tsp vanilla
3 eggs
1 package chocolate chips

Mix flour and baking soda together in a bowl. Combine butter, sugars, pudding and vanilla in bowl of your stand mixer. Beat until smooth. Beat in eggs. Gradually add flour mixture until incorporated. Stir in chocolate chips. Bake at 375 degrees on an ungreased cookie sheet for 8-10 minutes.

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Christmas Mice


1 – 12 ounce package semisweet chocolate pieces
1 – 10 ounce jar maraschino cherries with stems, drained and patted dry
36 white chocolate kisses with milk chocolate stripes
Sliced almonds

Place chocolate pieces in a small microwave-safe bowl. Microwave on 100 percent power (high) for 1 minute or until chocolate is melted, stirring twice.

Hold cherries by the stem and dip, one at a time, in melted chocolate to coat. Place coated cherries on a large baking sheet. Immediately press the flat bottom of a kiss up against the cherry (forming mouse head). Insert two almond slices between head and body to form ears. Use a toothpick dipped in remaining melted chocolate to make eyes. If you like, dot some of the melted chocolate on tip of kiss for nose. (Or, place remaining melted chocolate in a resealable plastic bag; seal. Snip off a very small piece of one corner and pipe on eyes and nose). Place the baking sheet in the refrigerator and let chill for 15 minutes or until chocolate is set. Use a small flat metal spatula or table knife to help remove mice from baking sheet.

Store mice in a tightly covered container in the refrigerator for up to 2 days.

Makes about 36 mice

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Cranberry‐Chocolate Chip Ribbon Cookies


1‐1/2 cups cranberries
1/2 cup sugar
3 tablespoon orange juice
1 teaspoon orange peel
3/4 cup softened butter
2/3 cup sugar
1 teaspoon vanilla
1 egg
2 cups flour
1/2 teaspoon baking powder
pinch of salt
1 cup mini chocolate chips

Preparation:

To make cranberry sauce:

Combine first three ingredients in 4 cup glass bowl, then cover with plastic wrap. Microwave for 6 minutes, stirring once. Mix in peel and let cool slightly.

To make dough:

Mix butter and sugar together until blended. Add vanilla and egg to mixture, beating by hand until combined. Stir in flour, baking powder and salt until dough leaves the sides of the bowl. Mix in chocolate chips.

Heat oven to 350 degrees Fahrenheit. Divide dough into four parts. Shape each portion into a log approx 12″ x 3/4″ and place on an ungreased baking sheet. Use your finger to press a depression the length of each log. Spoon cranberry filling into the depression.

Bake 20‐30 minutes, until lightly browned. While the bars are still warm, cut on the diagonal into 1″ strips.

Yield: about 4 dozen

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Kolacky


1 lb. Butter
2 pints Vanilla Ice Cream
1 tablespoon Sugar
1 teaspoon Vanilla
4 cups Flour
Solo Filling available at Heinen’s
Favorites:
Strawberry, Raspberry, Almond, Apricot

Preparation:

In large bowl let ice cream melt and leave butter out at room temperature. Once melted combine flour, sugar, vanilla and softened butter. (Sugar and vanilla can be omitted if you would like or add/subtract to your liking). Mix the ingredients by hand ‐ it's cold but part of the fun. Roll in a ball, wrap in plastic wrap and refrigerate for a few hours. If you are short on time, you can skip this step and begin making the cookies.

Break some of the dough and roll into ball and then thin using flour on your hands and counter so dough doesn't stick. Use butter knife to cut into square shapes (sizing depends upon you ‐ we normally did 3" squares). Take a teaspoon full of jelly to the center of each square and fold up to corner ends to form almost like a diamond shape. Some families fold in all corners.

Bake 375 degrees Fahrenheit for approximately 25 minutes. When cooled, sprinkle with powdered sugar. It's best to double the recipe.

Yield: 3‐4 dozen

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Lingonberry Lemon Thumbprint Cookies


1/2 cup Wild Swedish Lingonberries (Roland Brand)
1 tablespoon Chambord or kirsch
2 1/4 cups All‐purpose flour
1 teaspoon Baking powder
1/4 teaspoon Salt
1 cup Unsalted Sweet Butter at room temperature
2/3 cup Sugar
2 eaach Large egg yolks
1 tablespoon Finely grated lemon zest
1 tablespoon Fresh lemon juice
1 teaspoon Pure vanilla extract

Preparation:

Preheat the oven to 350 degrees Fahrenheit. Lightly butter 2 large baking sheets or use parchment paper.

In a small bowl combine the Ligonberries and Chambord. Stir to combine. And set aside. In a medium bowl, combine the flour, baking powder, and salt and whisk to blend.

In a large bowl using an electric mixer, beat the butter and sugar until light and creamy. Beat in the eggs yolks, lemon zest, lemon juice and vanilla. Add the flour mixture in 2 additions and beat just until moist clumps form. Gather the dough together into a ball.

Pinch off the dough to form 1‐inch balls. Place on the prepared baking sheets, spacing 1‐ inch apart. Use your floured index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball. Fill each indentation with nearly 1/2 teaspoon of the Lingonberry mixture.

Bake until golden brown, about 18‐20 minutes. Transfer to wire racks to cool completely.

Yield: 3‐4 dozen

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Mrs. Everitt's Cookies


1 cup soft butter
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cup Quick Oatmeal

Frosting:

1/3 cup butter
3 cups powdered sugar
1/3 cup canned milk
1 tablespoon Karo syrup
1 teaspoon vanilla
3/4 cup finely chopped nuts

Preparation:

Cookies: Beat butter until creamy, beat in sugars gradually, blend in egg. Sift together flour, soda, salt. Add to creamed mixture. Blend well and sir in oats. Shape dough to form a 12" roll. Wrap in plastic wrap. Chill several hours. Cut in 1/4" slices. Bake at 375 degrees Fahrenheit for 10 to 12 minutes on ungreased cookie sheets. Cool.

Frosting: Slowly brown butter over low heat & cool. Beat in powdered sugar, milk, Karo & vanilla until smooth. Add nuts. Spread frosting on cooled cookies.

Yield: about 2 dozen

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Salted Nutella Cookies


2 cups of flour
1 cup and 1 tablespoon unsweetened cocoa powder
2 teaspoon kosher salt (or 1 teaspoon table salt if you don’t have kosher and you must make the cookies now.)
2 sticks unsalted butter at room temperature (soften for 10 seconds in microwave to get a soft but not melty consistency)
1 and 1/3 cups sugar, plus 1 cup for later
2 egg yolks
2 tablespoon cream
2 tablespoon chocolate liqueur
1 cup Nutella (sound of angels singing)

Preparation:

Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper.

Whisk flour, cocoa and salt in a small bowl. Beat butter and sugar with a stand mixer until fluffy. Add egg yolks, chocolate liqueur and cream. Add flour mixture bit by bit until incorporated. (Don’t mix too much, or your cookies won’t be tender).

Put the remainder of your sugar into a deep pie plate. Roll large tablespoon size balls in your hands, and fill the pie pan. Roll the balls in sugar and place on the cookie sheet. (I was able to put 15 on at a time – they don’t spread very much at all). Make a thumbprint indentation on top of each cookie. Pop in the oven for 10 minutes. When the cookies are cooled, pipe or scoop Nutella into the thumbprint.

Yield: 3 dozen

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White Chocolate Holiday Bark


1 lb. Ghirardelli Classic White Chocolate Baking Chips
3/4 cup crushed candy canes (about 5 ounces total)

Line a baking sheet with parchment paper and set aside.

Melt the white chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. Reserve 1/4 cup of the crushed candy canes to sprinkle on top, add the remainder of the crushed candy canes to the melted white chocolate.

Spread the chocolate mixture onto the prepared pan in an even layer (depending on the size of the pan and how thick you'd like your bark, you may not need the entire surface of the pan).

Refrigerate for at least 30 minutes, or until set.

Using a sharp knife, cut the bark into pieces. Store in an airtight container in the refrigerator.

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HEINEN'S

We're Heinen's Grocery Stores, a Cleveland, OH based family-owned grocery store established in 1929. Focused on quality meats, fresh market produce and superior customer service, we make grocery shopping something to smile about.