2023 Cup of Cheer™ was a huge success. Thank you for your support. Plans for 2024 Cup of Cheer™ .are underway.
We are looking for homes to showcase.
Please contact us if you would like to have your home featured this year.
click here
We are looking for homes to showcase.
Please contact us if you would like to have your home featured this year.
click here
This Year's Cookie Winners
Cinnamon Icebox cup and saucer by Deb Tritt
1/2 lb soft butter
1 C brown sugar
1 C white sugar
2 eggs
3 C flour
1 t baking soda
2T cinnamon
Cream butter, sugar and cinnamon. Add eggs. Then add flour and baking soda. Form into a loaf and chill until cold. Roll out to about 1/8”. Cut into circles 1.25” Bake on a 1” silicone dome mold putting the circles on the back. They will form cups as they bake. Cut out rounds 1.5” in diameter for the saucers. Bake at 350 degrees for 8-9 minutes. Adhere cup to saucer with royal icing. Fill cup with chocolate ganache.
Italian Iced Ricotta Cookies by Bernice Shaffer
2 1/2 C flour
2 t baking powder
1/2 t salt
1 1/4 C sugar
1/2 C soft butter
1/3 V whole milk ricotta
2 t grated lemon zest
2 eggs
1t vanilla
Frosting
2 1/4 C powdered sugar, 3-4 T lemon juice
Heat oven to 350 degrees. Sift flour, baking powder and salt. In a large bowl, cream butter, sugar, ricotta and lemon zest. Beat until fluffy. Add eggs one at a time and continue beating. Add vanilla. Add flour mixture and beat until combined Shape dough into one inch balls on ungreased cookie sheet. Bake 9—11 minutes. When cool, make frosting. Store in a covered container at room temperature.
Angel Sugar Cookies by Elaine Bynum
2/3 C sugar
1/2 C canola oil
2 t vanilla
2 eggs
2 1/2 C flour
2 t baking powder
1/2 t salt
Preheat oven to 350 degrees. Beat sugar and oil until well mixed. Add vanilla and beat. Add eggs one a a time and beat. Add flour, baking soad and salt and beat to combine. Wrap dougn in plastic wrap and chill about 30 minutes. Roll dough and cut out with your favorite cookie cutter. ON a parchment lined cookie sheet, bake for about 8—10 minutes. Frost with a mixture of powdered sugar and milk or royal icing.
Honorable Mention:
Camille Woorward—Pistacio drop cookie
Sandy Anderson—White choc oatmeal cranberry
Karen Crum—star sugar cookie
Pam Stall—choc cherry rocks
Diane Greenawalt—Apricot delights
Nedra Vitek—Peppermint slices
Char Freedlund—sugar cookies
1/2 lb soft butter
1 C brown sugar
1 C white sugar
2 eggs
3 C flour
1 t baking soda
2T cinnamon
Cream butter, sugar and cinnamon. Add eggs. Then add flour and baking soda. Form into a loaf and chill until cold. Roll out to about 1/8”. Cut into circles 1.25” Bake on a 1” silicone dome mold putting the circles on the back. They will form cups as they bake. Cut out rounds 1.5” in diameter for the saucers. Bake at 350 degrees for 8-9 minutes. Adhere cup to saucer with royal icing. Fill cup with chocolate ganache.
Italian Iced Ricotta Cookies by Bernice Shaffer
2 1/2 C flour
2 t baking powder
1/2 t salt
1 1/4 C sugar
1/2 C soft butter
1/3 V whole milk ricotta
2 t grated lemon zest
2 eggs
1t vanilla
Frosting
2 1/4 C powdered sugar, 3-4 T lemon juice
Heat oven to 350 degrees. Sift flour, baking powder and salt. In a large bowl, cream butter, sugar, ricotta and lemon zest. Beat until fluffy. Add eggs one at a time and continue beating. Add vanilla. Add flour mixture and beat until combined Shape dough into one inch balls on ungreased cookie sheet. Bake 9—11 minutes. When cool, make frosting. Store in a covered container at room temperature.
Angel Sugar Cookies by Elaine Bynum
2/3 C sugar
1/2 C canola oil
2 t vanilla
2 eggs
2 1/2 C flour
2 t baking powder
1/2 t salt
Preheat oven to 350 degrees. Beat sugar and oil until well mixed. Add vanilla and beat. Add eggs one a a time and beat. Add flour, baking soad and salt and beat to combine. Wrap dougn in plastic wrap and chill about 30 minutes. Roll dough and cut out with your favorite cookie cutter. ON a parchment lined cookie sheet, bake for about 8—10 minutes. Frost with a mixture of powdered sugar and milk or royal icing.
Honorable Mention:
Camille Woorward—Pistacio drop cookie
Sandy Anderson—White choc oatmeal cranberry
Karen Crum—star sugar cookie
Pam Stall—choc cherry rocks
Diane Greenawalt—Apricot delights
Nedra Vitek—Peppermint slices
Char Freedlund—sugar cookies
Elves working in the warehouse
Cup of Cheer™ House Walk Holiday Market and Tea
Business Partnerships
The Naperville Garden Club is looking for business partners to support of our COC event in the following categories:
Please contact us if you are interested in joining our team. |
We are always looking for volunteers to help with hosting at the Cheer™ homes. Interested? Please contact us.
Use the links at the top of this page to get to tickets and more information on Cup of Cheer™ and our other upcoming programs.
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Want to know more from last year?
link to NCTV 2021 show: www.nctv17.com/news/homeowners-participating-in-cup-of-cheer-get-ready-to-deck-the-halls/ Here are some articles about our 2019 Cup of Cheer™:
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*Cup of Cheer™ is a trademark and not to be used by any business/organization without the permission of Naperville Garden Club. The event ticket is also a registered copyright and may not be duplicated or reproduced.