W I S CON SI N H ER I TAGE E DI T IONWe Energies Cookie Book

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Presidents messageI love hearing how much our customers look forward to the We Energies Cookie Book each year. It makes me proud to be part of this long-standing holiday tradition for so many of you.

This years book the Wisconsin Heritage edition features recipes from some very special contributors. Weve collected family recipes from champions of the communities we serve. People who educate and inspire us. People who make us cheer, laugh and imagine. People who have brought food to our table, or manufactured iconic products that make our lives more enjoyable. In all, the book features 38 treats for you and your family to enjoy.

From all of us to all of you happy holidays from We Energies!

Kevin FletcherPresident

RecipesCranberry Macadamia Nut Cookies 4Grandma Evelyns Chocolate Macaroons 4Caramel Layer Chocolate Bars 5Gateway Promise Cookies 5Mary Krugs Sugar Cookies 6Grandmas Honey Cookies 6Pistachio Thumbprints 8Waynes Favorite Chocolate Chip Cookies 9Killer Brownies 9Lemon Shortbread Cookies 11Joans Chocolate Chip Cookies 11Italian Sesame Seed Cookies 12Cream City Crunch Cookies 12Cut Out Sugar Cookies 13Mexican Cinnamon Sugar Polvorones 13Maple Syrup Chewies 14Robertos Chocolate Chip Cookies 14Party Cookies 15Coconut Macaroons 15Jelly Sandwich Cookies 16Best Peanut Butter Cookies 16

Cream Wafers with Creamy Filling 18Pumpkin Chocolate Chip (3-Ingredient) Cookies 18Cowboy Cookies 19Marshmallow Bars 19Marthas Pecan Crescents 20Cinnamon Hazelnut Fingers 20Lemon Squares 21Chocolate Sugar Cookies 21Coconut Oil Chocolate Chunk Cookies 23Mothers Sugar Cookies 23Moravian Spice Cookie Wafers 24Buckeyes 24Christmas Wreath Cookies 25Amazing Oatmeal Raisin Cookies 25Charlotte Zuckers Mandelbread 26Irish Soda Bread Cookies 27Grandma Ginnys Snickerdoodles 27

Shown on cover: Cranberry Macadamia Nut Cookies (p. 4) Jelly Sandwich Cookies (p. 16) Marshmallow Bars (p. 19)

Tom LochnerWisconsin State Cranberry

Growers Association

Will DanoffFidelity Investment Management

4

Cranberry Macadamia Nut Cookies

1 cup butter, softened 11/2 cups brown sugar, packed2 eggs 1 teaspoon vanilla extract 21/4 cups all-purpose flour 1 teaspoon baking soda1 teaspoon salt11/2 cups dried cranberries 1 cup macadamia nuts, chopped1 cup white baking chips

Preheat oven to 375 degrees F. In mixing bowl, cream butter and brown sugar; beat in eggs and vanilla. In separate bowl, combine flour, baking soda and salt; gradually add to creamed mixture. Stir in cranberries, nuts and chips. Drop by tablespoonfuls onto ungreased cookie sheets. Bake at 375 degrees for 9 to 11 minutes. Cool on wire cooling racks. Makes about 4 dozen.

Grandma Evelyns Chocolate Macaroons

4 ounces semi-sweet chocolate, chopped1 (14-ounce) package sweetened flaked coconut1 (14-ounce) can sweetened condensed milk2 teaspoons vanilla extract

Preheat oven to 350 degrees F. In microwave, melt chocolate; stir until smooth. In large bowl, combine melted chocolate, coconut, milk and vanilla. Drop by tablespoonfuls onto parchment paper-lined cookie sheets. Bake at 350 degrees for 10 to 12 minutes. Cool on wire cooling racks. Makes 3 dozen.

Christine SpechtCousins Subs

Bryan AlbrechtGateway Technical College

5

Caramel Layer Chocolate Bars1 (14-ounce) package caramels, unwrapped2/3 cup evaporated milk, divided1 (15.25-ounce) package German chocolate cake mix3/4 cup butter, melted1 cup semi-sweet chocolate chips1 cup chopped walnuts

Preheat oven to 350 degrees F. Melt caramels and 1/3 cup evaporated milk in top of double boiler or in microwave; set aside. Stir together cake mix, melted butter and 1/3 cup evaporated milk. Spread slightly more than half of mixture into 9 x 13-inch baking pan. Bake at 350 degrees for 6 minutes. Remove from oven; sprinkle with chocolate chips and walnuts. Pour caramel mixture over top and crumble remaining cake mixture evenly over caramel layer. Bake an additional 18 to 20 minutes. Cool; cut into bars. Makes about 2 dozen.

Gateway Promise Cookies11/2 cups peanut butter1/2 cup butter, softened1 cup granulated sugar1 cup brown sugar, packed1/2 teaspoon salt3 eggs2 teaspoons baking soda1 teaspoon vanilla extract41/2 cups quick-cooking oats1/4 cup semi-sweet chocolate chips1/4 cup milk chocolate candy-coated pieces

Preheat oven to 350 degrees F. In mixing bowl, cream peanut butter, butter, sugars and salt. Beat in eggs, baking soda and vanilla. Stir in oats, chocolate chips and chocolate pieces. Drop by 1/4-cupfuls 3 inches apart onto ungreased cookie sheets and flatten slightly. Bake at 350 degrees for 10 to 12 minutes. Cool on cookie sheets for 5 minutes, then transfer to wire cooling racks. Makes about 2 dozen.

Charles WikenhauserMilwaukee County Zoo

Kathleen OLearyWisconsin State Fair

6

Mary Krugs Sugar Cookies3 cups all-purpose flour1 cup granulated sugar1 teaspoon baking soda11/4 cups cold margarine, cut into small pieces2 eggs2 tablespoons milk1 teaspoon cream of tartar1 teaspoon vanilla extract

Preheat oven to 375 degrees F. In mixing bowl, combine flour, sugar and baking soda. Add cut margarine until mixture resembles coarse crumbs. In small bowl, whisk eggs, milk, cream of tartar and vanilla; stir into flour mixture. On floured surface, roll dough to 1/4-inch thickness. Cut with 31/2-inch cookie cutters; place on ungreased cookie sheets. Bake at 375 degrees for 7 to 9 minutes. Cool on wire cooling racks. Decorate with frosting when cooled. Makes about 3 dozen.

Frosting11/2 cups shortening1 teaspoon vanilla extract1 (2-pound) package powdered sugar1/2 to 3/4 cup waterAssorted food coloring, optional

In mixing bowl, cream shortening and vanilla; add powdered sugar and water, until of desired consistency. Tint with food coloring, if desired.

Grandmas Honey Cookies1 (16-ounce) bottle honey2 cups granulated sugar4 eggs6 cups all-purpose flour2 teaspoons baking soda

Preheat oven to 325 degrees F. In Dutch oven, combine honey and sugar. Cook and stir over low heat until sugar is dissolved; let cool. Add eggs, one at a time, beating well after each addition. In large bowl, combine flour and baking soda. Add to honey mixture; mix well. On a floured surface, roll dough to 1/4-inch thickness. Cut with 3-inch cookie cutters. Place 2 inches apart on parchment paper-lined cookie sheets. Bake at 325 degrees for 6 to 8 minutes. Cool on cookie sheets for 5 minutes, then transfer to wire cooling racks. Makes about 6 dozen.

Cut Out Sugar Cookies (p. 13)Photography by Grace Natoli Sheldon. Food styling by Jennifer Janz.

John BergstromThe Bergstrom Team

8

Pistachio Thumbprints1 cup butter, softened1/3 cup granulated sugar1 egg1 teaspoon vanilla extract3/4 teaspoon almond extract2 cups all-purpose flour1 (3.4-ounce) package instant pistachio pudding mix1/2 cup miniature chocolate chips1 cup pecans, finely chopped

Preheat oven to 350 degrees F. In mixing bowl, cream butter and sugar. Add egg and extracts; beat until combined. In separate bowl, combine flour and pudding mix; add to butter mixture; mix well. Stir in chocolate chips. Shape into 1-inch balls; roll in pecans. Place on greased cookie sheets; press down center of ball with finger or end of wooden spoon. Bake at 350 degrees for 9 to 11 minutes. Cool on wire cooling racks. Spoon Filling into middle of cooled cookies. Drizzle with Glaze. Makes about 4 dozen.

Filling2 cups powdered sugar2 tablespoons butter, softened1 teaspoon vanilla extract2-3 tablespoons milk

In medium bowl, beat powdered sugar, butter and vanilla; gradually add milk until of desired consistency.

Glaze1/2 cup miniature chocolate chips2 teaspoons shortening

In microwave-safe bowl, combine chocolate chips and shortening; microwave for 1 minute at 20-second intervals, stirring after each until chocolate is melted. Stir until smooth.

Wayne LarriveeVoice of the Green Bay Packers

Bonnie BlairOlympic Speed Skater

9

Waynes Favorite Chocolate Chip Cookies

1 cup butter, softened1 cup dark brown sugar, packed1/2 cup granulated sugar2 eggs3 teaspoons vanilla extract21/4 cups all-purpose flour1 teaspoon baking soda2 cups semi-sweet chocolate chips1 cup chopped walnuts

Preheat oven to 300 degrees F. In mixing bowl, cream butter and sugars. Add eggs and vanilla; mix well. In separate bowl, combine flour and baking soda. Gradually add to creamed mixture. Stir in chocolate chips and walnuts. Drop by rounded tablespoonfuls 2 inches apart onto parchment paper-lined cookie sheets. Bake at 300 degrees for 15 to 18 minutes. Cool on wire cooling racks. Makes about 4 dozen.

Killer Brownies19 caramels, unwrapped2/3 cup evaporated milk (not condensed), divided1 (15.25-ounce) package German chocolate cake mix3/4 cup butter, melted1 cup semi-sweet chocolate chips1/2 cup chopped pecans

Preheat oven to 350 degrees F. Grease and flour bottom of 9-inch square baking pan; set aside. Melt caramels and 1/3 cup evaporated milk in top of double boiler or in microwave; set aside. Stir together cake mix, butter and 1/3 cup evaporated milk. Spread half of mixture into prepared pan. Bake at 350 degrees for 20 minutes. Remove from oven; sprinkle with chocolate chips and pecans. Pour caramel mixture over top and crumble remaining cake mixture evenly over caramel layer. Bake an additional 17 to 20 minutes. Cool; cut into bars. Makes about 11/2 dozen.

Marthas Pecan Crescents (p. 20) Caramel Layer Chocolate Bars (p. 5)

Archbishop Jerome E. Listecki

Archdiocese of Milwaukee

Sheldon LubarLubar & Co.

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Lemon Shortbread Cookies1/2 cup unsalted butter, softened1/4 cup powdered s