Here are a few more cookie exchange recipes
Peanut Butter Blossoms - Amy Dunkley
1 can sweetened condensed milk
3/4 cup peanut butter
2 cup Bisquick 1 teaspoon vanilla
Mix sweetened condensed milk and peanut butter until smooth.
Add Bisquick and vanilla
Mix well
Roll into balls - roll into sugar
Bake at 375 for 8 - 10 minutes
Put Hersey kiss or Reeses mini cup on the top immediately.
Makes 3 dozen cookies
Santa's Boot Track Cookies - Angie
Ingredients-
1/2 cup salted butter
2/3 cup granulated sugar
2 large eggs
1 tsp vanilla
1 cup whole wheat pastry flour
6 tablespoons cocoa powder
2 tablespoons canola oil
1/2 teaspoon espresso powder (optional)
powdered sugar for dusting
Instructions-
Preheat a nonstick (not Belgian) waffle iron
Cream butter and sugar in medium bowl. Beat in eggs and vanilla. Add flour, cocoa powder, oil and espresso powder (if using). Beat until combined.
Drop the batter by rounded teaspoons about 1 inch apart on a preheated ungreased waffle iron (to avoid burnt fingers, use two fingers, one to scoop and one to scrape dough onto the waffle iron)
Close and cook until the cookies are puffed and cookie through, 1 to 1 1/2 minutes. Waffle irons vary so watch closely and don't let the cookies get too dark. Transfer to wire rack and cool until just warm. Dust the cookies with powdered sugar while still slightly warm.
1 can sweetened condensed milk
3/4 cup peanut butter
2 cup Bisquick 1 teaspoon vanilla
Mix sweetened condensed milk and peanut butter until smooth.
Add Bisquick and vanilla
Mix well
Roll into balls - roll into sugar
Bake at 375 for 8 - 10 minutes
Put Hersey kiss or Reeses mini cup on the top immediately.
Makes 3 dozen cookies
Santa's Boot Track Cookies - Angie
Ingredients-
1/2 cup salted butter
2/3 cup granulated sugar
2 large eggs
1 tsp vanilla
1 cup whole wheat pastry flour
6 tablespoons cocoa powder
2 tablespoons canola oil
1/2 teaspoon espresso powder (optional)
powdered sugar for dusting
Instructions-
Preheat a nonstick (not Belgian) waffle iron
Cream butter and sugar in medium bowl. Beat in eggs and vanilla. Add flour, cocoa powder, oil and espresso powder (if using). Beat until combined.
Drop the batter by rounded teaspoons about 1 inch apart on a preheated ungreased waffle iron (to avoid burnt fingers, use two fingers, one to scoop and one to scrape dough onto the waffle iron)
Close and cook until the cookies are puffed and cookie through, 1 to 1 1/2 minutes. Waffle irons vary so watch closely and don't let the cookies get too dark. Transfer to wire rack and cool until just warm. Dust the cookies with powdered sugar while still slightly warm.
Dutch Cheese Wafers - Brooke B
3 oz Pkg Cream Cheese
1/2 cup butter
1 cup flour
1/2 cup sugar
Blend softened cheese, butter, sugar and flour. Shape into rolls. Wrap in saran wrap. Chill then slice thin. Fill with jam and bake at 350 degrees.
To double use 8 oz pkg cream cheese.
Orange Molasses Cookies with White Chocolate - Samantha D
Cream together-
2 eggs
2 cups brown sugar
1/2 cup molasses
3/4 cup butter
3/4 cup crisco
zest of 2 oranges
Add-
4 1/2 cups flour
4 tsp baking soda
1 1/2 tsp salt
1 tsp cloves
1 tsp ginger
2 tsp cinnamon
Roll into ball, dip in sugar and bake at 365 degrees until the edges are barley light brown, about 11 - 12 minutes. Melt 1/2 bag white chocolate chips and drizzle on top of cookies once they are cool.
Cheesecake Cookie Cups - Joy B
Ingredients:
1 pkg (16.5oz Nestle Toll House refrigerated Chocolate Chip Cookie Bar Dough
2pkgs (8 oz each) cream cheese, room temperature
1 can (14oz) sweetened condensed milk
2 large eggs
2 teaspoons vanilla extract
1 can cherry pie filling
Directions:
Preheat: oven to 325. Paper-line 24 muffin cups. Place one piece of cookie dough in each muffin cup.
Bake: for 10 to 12 minutes or until cookie has spread to edge of cup.
Beat: cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
Bake:for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.
Polish Jam Kolaches - Michelle H
Bake at 375 for 15 minutes
1/2 cup butter softened
3 oz cream cheese softened
1 1/2 cup flour
1/4 cup jam
1/4 cup sifted powdered sugar
1-Beat butter and cream cheese until light and fluffy. Add flour gradually beating well.
2-Roll dough to 1/8 inch thickness on lightly floured surface. Cut into 2 inch circles. Spoon 1/4 tsp jam in center of circle making a line. Fold opposite edges together slightly over lapping the edges. Place on greased sheet. When cool sprinkle with sifted powdered sugar. Makes 1 - 2 dozen.
Kahlua Gingerbread Cutouts - Heather C
1/2 cup shortening
1/4 cup butter softened
1/2 cup light brown sugar
1 large egg
1/4 cup molasses
2 tablespoons kahlua
2-1/4 cups sifted all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Preheat oven to 350 f. Cream shortening, butter and sugars together. Beat in eggs until fluffy. Stir in molasses and Kahlua. Sift together flour, soda, salt and spices. Mix well into creamed mixture. Divide dough into fourths. Cover and chill for 2 hours. On well floured board, roll out each portion of dough to 3/8" thickness, keeping the other dough refrigerated. Cut with cookie cutters and place on a lightly greased cookie sheet. Bake about 8 minutes. Let cool one minute then remove to wire rack to cool. Decorate with Kahlua frosting.
Kahlua Frosting
1 pound powdered sugar
1/4 cup kahlua
3 tablespoons shortening
3 tablespoons butter, softened
2 teaspoons light corn syrup
food coloring
In a large bowl mix all ingredients until smooth. Decorate cookies using a pastry bag and decorators tip. If you want spreadable frosting, use an additional 1 to 2 tablespoons of Kahlua in this recipe.
Rum Balls - Nicky
3/4 cup butter (1 1/2 sticks) unsalted butter, cut into pieces
6 ounces semisweet chocolate finely chopped
3 large eggs
1/2 cup light brown sugar packed
1 teaspoon pure vanilla extract
1/2 teaspoon coarse salt
3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons dark rum
coarse sanding sugar, for rolling
vegetable oil cooking spray
1- Preheat oven to 350. Caot a 12 x 17 inch rimmed baking sheet with cooking spray.
2- Melt butter and chocolate in a small heatproof bowl over a pan of simmering water, stirring occasionally.
3- Whisk together eggs, brown sugar, vanilla, and salt in a large bowl. Stir in chocolate mixture, then fold in flour. Pour batter into prepared baking sheet. Spread evenly with a rubber spatula. Bake until top is shiny and a cake tester inserted into center comes out with some crumbs attached, about 10 minutes. Let cool completely on a wire rack.
4-Break up brownie into small pieces; transfer to the bowl of an electric mixer fitted with the paddle attachment. With machine on low, pour in rum, and mix until crumbs start to come together to form a ball.
5- Shape into 1-inch balls and roll in sanding sugar to coat. Transfer to a baking sheet, refrigerate, uncovered, until cold, about 2 hours. Serve chilled or at room temperature. Rumm balls can be refrigerated in an airtight container up to 1 week.
Indian Fennel Tea Cookies (Blck Licorice Flavored) -Anna P
1 tbsp fennel seed, crushed
2 tbsp boiling water
3/4 c butter softened
2/3 cup packed brown sugar
1 egg
2 cups flour
1/2 tsp baking soda
Powdered sugar
Candied fennel seeds - optional
In a small bowl, soak fennel seeds in boiling water; set aside. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Drain the fennel seeds. Combine the flour, baking soda and fennel seed; gradually add the cramed mixture and mix well.
Roll dough into 1 inch balls; (I topped with candied fennel seeds) place 2 inches apart on ungreased baking sheets. Bake at 350 for 10 to 12 min. or until lightly brown. Roll in powdered sugar while warm.
Yield 3 dz cookies
Fennel seed - McCormicks or Bollywood on University Ave
Candied fennel seed - Bollywood on University Ave or India.
Best Ever Brownies - Breeann
2 squares butter, softened
1/3 c cocoa
2 c sugar
4 eggs
1 1/2 c flour
2 tsp vanilla
1 c walnuts, chopped (optional)
1/2 pkg mini marshmallows
Beat butter and cocoa together. Add sugar and eggs. Add flour then vanilla. Fold in nuts. Bake at 350 degrees for 30 minutes. Frost when slightly cooled.
Mint Frosting -
1 1/2 squares butter
2 eggs
1/2 tsp mint extract
2 tsp vanilla
1 pkg powdered sugar
Mix everything together to the desired consistency. Enjoy
Colorful Swirl Cookies - Courtney W
2 cups flour, plus possibly a few more tbsp
1/4 tsp salt
2/3 cup unsifted powdered sugar
1/4 cup granulated sugar
2 1/2 sticks unsalted butter (cut in chunks)
1 tsp vanilla
1/2 tsp of food coloring of your choice (and/or 1/2 tsp of any desired extracts)
1 1/2 cup holiday sprinkles
1-In a stand mixer, combine flour, baking powder, salt and sugars with paddle on medium until well blended.
2- Add butter in, gradually, and continue mixing. Add in vanilla extract. At this point, your dough will form a ball on your paddle.
3- Remove all your dough and divide into two equal parts. Return one potion back in the mixer and add the food coloring and any extra extracts. If you are using liquid food coloring, you will need to add a few tbsp of flour to keep the dough from becoming too wet. Mix until the color is spread out evenly.
4-Roll out each portions of your dough, between two sheets of wax paper until it reaches about 11 X 9 inches and is 1/4 inch thick. Slide both onto a cookie sheet and chill in the refrigerator for at least 2 hours.
5-WHen firm, remove the top sheets of wax paper from both. Brush the uncolored vanilla dough lightly with water using a pasty brush. Then flip the colored dough onto the vanilla uncolored dough so they are stacked atop each other and even. Press the edges lightly with your fingertips to seal them together. Using a small paring knife, trim the edges of the dough to make straight, even lines.
6- Pour out sprinkles onto a large platter and set aside. Be sure your dough is still cold but flexible. Once it's ready, begin rolling the long side of the dough into a swirl, jelly-roll style. Now, don't get nervous if the outer layer of uncolored dough tears a bit. It's no problem, just pinch and pat those tears and voila, then just keep rolling.
7- Now gently lift your dough log onto the sprinkles and roll away. Cover the log completely with your sprinkles. Wrap the colorfully decorated old in plastic wrap twice. Depending on when you want to bake the cookies, either place the wrapped dough into the refrigerator for about 3 - 4 hours or you can put it in the freezer and keep it there for up to 2 months. If freezing, give yourself time for the dough to defrost in the fridge overnight before cutting.
8- Slice your dough into 1/4 to 1/8 inch slices and bake on parchment lined baking sheets. Bake for 15 to 17 minutes until edges are slightly golden. Let the cookies rest on the baking sheet for about 5 minutes, then move them to a cookie rack to finish cooling. Enjoy your whimsical Christmas cookies.
