AVE Holiday Cookie Recipe Exchange

by Ashley Cerasaro

Cookie swaps are a popular holiday tradition among co-workers, friends, family, and neighbors – and now your AVE family! Since a cookie exchange may be a bit tough to coordinate across two states, we thought we’d swap recipes on AVE Social. Five of our team members volunteered to share their favorite holiday cookie recipes. They even snapped a shot of the finished product. Yum! We hope you give one or two a try this season – and let us know how they turn out. Happy Baking!


Team Member: Jamie Capodiferro

Role: Marketing and Recruiting Coordinator

Cookie: Chocolate Peppermint Cookies



4 ounces semisweet chocolate, broken up

½ cup (1 stick) unsalted butter, softened

1 cup sugar

2 eggs

1 ¾ cups all-purpose flour

¼ teaspoon salt

2 tablespoons unsweetened cocoa powder

1 teaspoon mint extract

4 ounces white chocolate, broken up

½ teaspoon vegetable oil

1/3 cup crushed candy canes


Heat oven to 325 degrees. Butter two large baking sheets. Place chocolate in microwave-safe bowl. Microwave for 1 minute, then stir until smooth. Let cool 5 minutes. Beat butter and sugar in a large bowl until blended. Beat in cooled chocolate. Add eggs and beat until smooth. Stir in flour, salt and cocoa powder until a soft dough forms. Beat in mint extract. Drop dough by tablespoonfuls onto prepared baking sheets. Bake at 325 degrees for 18 minutes or until dry on top. Transfer to wire rack to cool. While cookies cool, combine white chocolate and oil in a glass bowl. Microwave 30 seconds; stir; then microwave another 30 seconds. Stir until smooth. Spoon about 1 teaspoon white chocolate onto each cookie, then top each with 1/2 teaspoon of the crushed candies. Let stand to harden for 30 minutes. Store airtight up to two weeks. Makes 2 ½ dozen cookies.


Team Member: Tracy Barbosa

Role: Senior Resident Representative, AVE Clifton

Cookie: Italian Grandma Cookies

Source: Family recipe



¾ cup butter

½ cup sugar

3 eggs

2 teaspoons vanilla

3 tablespoons anise extract

2 ½ cups flour

1 tablespoon baking powder


2 ½ cup confectioner’s sugar

3 tablespoon butter, softened

1 teaspoon vanilla or anise extract

2 to 3 tablespoon water to mix

Sprinkles (optional)



Mix all ingredients in a bowl. Drop on cookie sheets by teaspoon size. Bake at 350 degrees until brown. (About 10-12 minutes)


Mix all ingredients in a bowl. If frosting is too thick to spread, add more water. If frosting is too thin, add more confectioner’s sugar. Beat with fork until smooth. Smooth on top of cooled cookie. Add sprinkles, if desired.


Team Member: Carly Warner

Role: Assistant Manager, AVE Malvern

Cookie: Red Velvet Whoopie Pies

Source: Bakerella


2 ½ cup flour

1 tablespoon cocoa

1 ½ teaspoon baking soda

½ teaspoon salt

½ cup butter, softened + 4 tablespoons

¼ cup shortening, softened

1 cup sugar

1 egg

2 teaspoons vanilla, divided

¾ cup buttermilk

1 tablespoon red food coloring

4 ounces cream cheese

2 cups powdered sugar


Preheat oven to 350 degrees and line baking sheets with parchment paper. In a medium bowl, sift flour, cocoa, soda, and salt together with a wire whisk. In a large bowl using an electric mixer, beat butter, shortening, and sugar until light and fluffy. Add egg, 1 teaspoon of vanilla and food coloring. Mix until combined. Add flour and milk in two additions, alternating between each until completely combined. Scoop batter about 2 inches apart on prepared baking sheet. You should have about 32 cookies (to make 16 whoopie pies). Bake for 10 minutes. Remove and cool for 5 minutes before placing on wire rack to cool completely. To make frosting, beat cream cheese and remaining 4 tablespoons of butter until creamy. Continue mixing on low and slowly add powdered sugar until combined. Then add remaining 1 teaspoon vanilla and mix until just combined. Pipe frosting on half of the cookies and then sandwich them together with the other halves. (Makes 16 Whoopie Pies.)


Team Member: Megan Boffa

Role: Resident Representative, AVE Downingtown

Cookie: Oreo Stuffed Chocolate Chip Cookies

Source: Picky Palate


2 sticks butter, softened

¾ cup packed light brown sugar

1 cup granulated sugar

2 large eggs

1 tablespoon pure vanilla

3 ½ cups all-purpose flour

1 teaspoon kosher salt

1 teaspoon baking soda

10 oz. bag chocolate chips

1 bag of Oreo cookies (Megan uses the Double Stuf!)


Preheat oven to 350 degrees. In a stand or electric mixer, cream butter and sugars until well combined. Add in eggs and vanilla until well combined. In a separate bowl, mix the flour, salt, and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop, take one scoop of cookie dough and place on top of an Oreo cookie. Take another scoop of dough and place on bottom of the Oreo cookie. Seal edges together by pressing and cupping in hand until the cookie is enclosed with dough. Place onto a parchment or silpat-lined baking sheet, and bake cookies 9-13 minutes or until cookies are baked to your liking. Let cool for 5 minutes before transferring to cooling rack. Serve with a tall glass of milk, enjoy! (Makes about 2 dozen VERY LARGE cookies!)

pin cookie

Team Member: Christine Terrio

Role: Guest Services Manager, AVE Clifton

Cookie: Pignoli Cookies

Source: Family recipe


Butter (to grease baking sheets)

1 pound almond paste

1 cup sugar

2 egg whites

Pine nuts


Preheat oven to 350 degrees. Lightly grease two baking sheets. Mix almond paste in a bowl, beat for 2-3 minutes. Add sugar and continue to mix well. Beat in egg whites, one a time, and continue beating until dough has formed. Roll dough into a ball between your palms, about 1 inch in size. Place on baking sheet, spaced out. Press ball of dough to flatten slightly. Sprinkle pine nuts on top of each cookie. Bake cookies about 20 minutes until lightly browned. Let cookies cool completely before serving.

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