- Mar 13, 2024
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It’s the holiday season, and one beloved tradition at DFB is enjoying traditional baked goods!
Merry Christmas!
This year, the TSA has reminded travelers that solid foods like cookies, cakes, pies, and brownies can be brought through airport security. However, if any item spills, sprays, or spreads, it must be packed in checked luggage! Packing extra tissue paper with your baked goods for added protection is also advised. TSA officers revealed they love cookies just as much as anyone and five of them shared their favorite cookie recipes!
Recipe from TSA Officer Ciaran Persch at Pennsylvania’s Harrisburg International Airport (MDT).
3 cups all-purpose flour
1 tbsp cornstarch
3 tsp baking powder
1 tsp salt
1 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 1/4 cup brown sugar
15 oz ube jam (ube halaya, available at most Asian grocery stores)
1 large egg, room temperature
1 large egg yolk, room temperature
2 tbsp ube extract
1 cup white chocolate chips
In a medium bowl, whisk flour, cornstarch, baking powder, and salt. Beat butter and both sugars until blended. Add ube jam and extract, then mix well. Incorporate eggs until combined. Gradually add the flour mixture until fully blended, scraping the bowl as needed. Stir in white chocolate chips, cover, and chill for at least three hours.
Preheat the oven to 350 degrees. Line a baking sheet with parchment. Scoop roughly two tablespoons of dough and roll into balls, spacing them two inches apart. Bake for 10-11 minutes until set. Cool completely.
Recipe from TSA Officer Susan Smoot at West Virginia’s Raleigh County Memorial Airport (BKW).
1/2 cup unsalted butter, softened
8 oz cream cheese, softened
1 egg
1/2 tsp orange extract
1 box orange cake mix
1 cup powdered sugar
1 cup white chocolate chips
orange food coloring (optional)
Preheat oven to 350 degrees and line cookie sheets with parchment. In a large bowl, beat butter, cream cheese, orange extract, and egg until smooth. Incorporate cake mix and adjust color with food coloring if desired. Mix in white chocolate chips.
Refrigerate dough for 30 minutes. Roll into 24 balls, coat in powdered sugar, and place on cookie sheets. Bake for 10-12 minutes.
Recipe from TSA Officer Kelli Herreid at West Virginia’s Greenbrier Valley Airport (LWB).
2 1/4 cups flour
1/2 cup brown sugar
1/2 cup white sugar
2 tsp cream of tartar
1 tsp baking soda
1 tsp salt
1 egg
1/2 cup butter
1/2 cup shortening
1 tsp vanilla
2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees. Combine dry ingredients except chocolate chips. Cream butter, shortening, sugars, and vanilla until smooth. Add egg and mix well. Combine dry ingredients, then stir in chocolate chips.
Scoop rounded tablespoons onto an ungreased baking sheet and bake for 9-11 minutes until the edges brown.
Recipe from TSA Officer Roslyn Sears at Baltimore Washington International/Thurgood Marshall Airport.
1/4 cup shortening
1/4 cup butter
1 cup brown sugar
2 eggs
2 mashed bananas
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp cloves
1/2 cup chopped nuts (optional)
Mix shortening, butter, eggs, sugar, and bananas. Stir in remaining ingredients. Chill for one hour. Preheat oven to 375 degrees. Grease a cookie sheet. Place teaspoon-sized dough balls spaced apart, and bake for 8-10 minutes. Makes 3-4 dozen.
Recipe from TSA Officer Tanya Smeltz at Virginia’s Lynchburg Regional Airport.
1 cup butter, room temperature
1 1/4 cups light brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
1 tsp baking soda
1 tsp kosher salt
1 tbsp cornstarch
3 cups all-purpose flour
2 1/4 cups milk chocolate chips, plus more for topping
Preheat oven to 375 degrees and line a large baking sheet with parchment. Mix butter and sugars on medium speed for 3 minutes. Add eggs, vanilla, baking soda, salt, and cornstarch, then mix for 1 minute. Gradually mix in flour until just combined, then stir in chocolate chips.
Form rounded 1/3 cup dough balls, break in half, and reshape with the jagged edge facing up for a craggy appearance. Space them 3 inches apart. Officer Smeltz suggests baking five cookies at a time since they are large.
Bake for 10-11 minutes until slightly golden. Press extra chocolate chips onto the tops before cooling on the baking sheet for five minutes, then transfer to a wire rack to cool completely.
We absolutely love cookies!
These cookies look incredible! We hope you enjoy making them and have safe holiday travels!
For more food news, keep following DFB!
Are you planning to try any of these recipes? Let us know in the comments!
The post CHEERFUL COOKIE NEWS: The TSA Shares 5 Holiday Cookie Recipes first appeared on Disney Food Blog.
Continue reading...
Merry Christmas!
This year, the TSA has reminded travelers that solid foods like cookies, cakes, pies, and brownies can be brought through airport security. However, if any item spills, sprays, or spreads, it must be packed in checked luggage! Packing extra tissue paper with your baked goods for added protection is also advised. TSA officers revealed they love cookies just as much as anyone and five of them shared their favorite cookie recipes!
White Chocolate Chip Ube Cookies
Recipe from TSA Officer Ciaran Persch at Pennsylvania’s Harrisburg International Airport (MDT).
Ingredients
3 cups all-purpose flour
1 tbsp cornstarch
3 tsp baking powder
1 tsp salt
1 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 1/4 cup brown sugar
15 oz ube jam (ube halaya, available at most Asian grocery stores)
1 large egg, room temperature
1 large egg yolk, room temperature
2 tbsp ube extract
1 cup white chocolate chips
Recipe
In a medium bowl, whisk flour, cornstarch, baking powder, and salt. Beat butter and both sugars until blended. Add ube jam and extract, then mix well. Incorporate eggs until combined. Gradually add the flour mixture until fully blended, scraping the bowl as needed. Stir in white chocolate chips, cover, and chill for at least three hours.
Preheat the oven to 350 degrees. Line a baking sheet with parchment. Scoop roughly two tablespoons of dough and roll into balls, spacing them two inches apart. Bake for 10-11 minutes until set. Cool completely.
Orange Creamsicle Cookies
Recipe from TSA Officer Susan Smoot at West Virginia’s Raleigh County Memorial Airport (BKW).
Ingredients
1/2 cup unsalted butter, softened
8 oz cream cheese, softened
1 egg
1/2 tsp orange extract
1 box orange cake mix
1 cup powdered sugar
1 cup white chocolate chips
orange food coloring (optional)
Recipe
Preheat oven to 350 degrees and line cookie sheets with parchment. In a large bowl, beat butter, cream cheese, orange extract, and egg until smooth. Incorporate cake mix and adjust color with food coloring if desired. Mix in white chocolate chips.
Refrigerate dough for 30 minutes. Roll into 24 balls, coat in powdered sugar, and place on cookie sheets. Bake for 10-12 minutes.
Pete’s Mom’s Chocolate Chip Cookies
Recipe from TSA Officer Kelli Herreid at West Virginia’s Greenbrier Valley Airport (LWB).
Ingredients
2 1/4 cups flour
1/2 cup brown sugar
1/2 cup white sugar
2 tsp cream of tartar
1 tsp baking soda
1 tsp salt
1 egg
1/2 cup butter
1/2 cup shortening
1 tsp vanilla
2 cups semi-sweet chocolate chips
Recipe
Preheat oven to 350 degrees. Combine dry ingredients except chocolate chips. Cream butter, shortening, sugars, and vanilla until smooth. Add egg and mix well. Combine dry ingredients, then stir in chocolate chips.
Scoop rounded tablespoons onto an ungreased baking sheet and bake for 9-11 minutes until the edges brown.
Banana Spice Cookies
Recipe from TSA Officer Roslyn Sears at Baltimore Washington International/Thurgood Marshall Airport.
Ingredients
1/4 cup shortening
1/4 cup butter
1 cup brown sugar
2 eggs
2 mashed bananas
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp cloves
1/2 cup chopped nuts (optional)
Recipe
Mix shortening, butter, eggs, sugar, and bananas. Stir in remaining ingredients. Chill for one hour. Preheat oven to 375 degrees. Grease a cookie sheet. Place teaspoon-sized dough balls spaced apart, and bake for 8-10 minutes. Makes 3-4 dozen.
Small Batch Chocolate Chip Cookies (makes 12 large cookies)
Recipe from TSA Officer Tanya Smeltz at Virginia’s Lynchburg Regional Airport.
Ingredients
1 cup butter, room temperature
1 1/4 cups light brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
1 tsp baking soda
1 tsp kosher salt
1 tbsp cornstarch
3 cups all-purpose flour
2 1/4 cups milk chocolate chips, plus more for topping
Recipe
Preheat oven to 375 degrees and line a large baking sheet with parchment. Mix butter and sugars on medium speed for 3 minutes. Add eggs, vanilla, baking soda, salt, and cornstarch, then mix for 1 minute. Gradually mix in flour until just combined, then stir in chocolate chips.
Form rounded 1/3 cup dough balls, break in half, and reshape with the jagged edge facing up for a craggy appearance. Space them 3 inches apart. Officer Smeltz suggests baking five cookies at a time since they are large.
Bake for 10-11 minutes until slightly golden. Press extra chocolate chips onto the tops before cooling on the baking sheet for five minutes, then transfer to a wire rack to cool completely.
We absolutely love cookies!
These cookies look incredible! We hope you enjoy making them and have safe holiday travels!
For more food news, keep following DFB!
Join the DFB Newsletter for breaking news delivered to your inbox! Subscribe here!
Are you planning to try any of these recipes? Let us know in the comments!
The post CHEERFUL COOKIE NEWS: The TSA Shares 5 Holiday Cookie Recipes first appeared on Disney Food Blog.
Continue reading...