Monday, December 26, 2011

A Few More Cookie Exchange Recipes

Here are the final few cookie exchange recipes. I am sorry to say I don't know who brought these cookies. If you notice that you brought any of these cookies please let me know and I will attach your name to the recipe.
Again, thank you to everyone who came to my cookie exchange - I am so excited to see what you all come up with next year.
White Chocolate Cranberry Oatmeal Cookies
1 cup butter, softened
2 large eggs
2 tsp vanilla extract
1 tsp baking soda
1 tsp salt
2 cups craisins
1 cup packed brown sugar
1 cup granulated sugar
3 cups all purpose four
1 tsp baking powder
1 1/2 cups oatmeal
2 cup white choc chips
Preheat oven to 350 degrees. In a mixer cream together butter, brown sugar and sugar until smooth. In a separate bowl sift together dry ingredients. Beat in eggs and vanilla into the butter mixture. Gradually add flour mixture to the butter mixture. Finally, mix in the oatmeal, white chocolate, and craisins. On a greased cookie sheet spoon on cookie dough, about 1 tbsp in size. Bake cookies 10 to 14 minutes.
Yields 4 dozen cookies.

Gina's Glazed Ginger Cookies
1 1/2 c butter
2 c sugar
2 eggs
1/2 c molasses
4 c flour
1 1/2 tbsp cinnamon
1 tsp ginger
1 tsp ground cloves
2 tsp baking soda
1 tsp salt
Directions -
Preheat oven to 350
Cream together butter and sugar
Add eggs and molasses
Combine dry ingredients and add to creamed mixture
Chill one hour
Form into balls and roll in cinnamon and sugar (1 part cinnamon to 4 parts sugar)
Bake 8 to 10 minutes
Cool a few minutes and then brush with glaze while cookies are still warm.
Glaze: 2 tbsp water, 1/4 tsp vanilla, 1 c powdered sugar. Stir until smooth.

Double Tree Hotel Chocolate Chip Cookies
1/2 c rolled oats
2 1/4 cups all purpose flour
1 1/2 tsp baking soda
1 tsp salt
1/4 tsp cinnamon
1 cup butter, softened
3/4 cup brown sugar packed
3/4 cup granulated sugar
1 1/2 tsp vanilla
1/2 tsp lemon juice
2 eggs
3 cups semisweet chocolate chips
1 1/2 cups chopped walnuts
1/2 cup crushed heath bars
Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl.
Cream together the butter, sugars, vanilla and lemon juice in another medium bowl with and electric mixer. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand.
For the best results chill the dough overnight in the refrigerator before baking the cookies.
Spoon 1/4 cup portions onto a cookie sheet. Bake at 350 oven for 15 to 17 minutes or until cookies are light brown and soft in the middle.

Kiffles (Hungarian Cream Cheese Cookies
16 oz cream cheese softened
1 cup butter softened
2 cups flour
1 jar of preserves of choice

Preheat oven to 350
1-In a food processor combine cream cheese, butter and flour until the dough come together. It will be soft.
2- Separate dough into four sections, wrap in plastic wrap, and refrigerate at least 2 hours.
3-Working quickly, roll out each section of dough on a well floured surface into and 8 x 8 inch square.
4-Using a knife or pastry wheel cut into 2 x 2 inch squares.
5-Top with a dollop of jam, then pinch 2 opposing corners together and fold over.
6- Bake on greased cookie sheets for 18 to 20 minutes.
7- Dust with powdered sugar before serving.

Spritz Cookies
Heat oven to 400 degrees
Mix thoroughly:
1 cup butter at room temperature
2/3 cup granulated sugar
3 egg yolks at room temperature
1 teaspoon almond extract
2 1/2 cups flour
Fill cookie press with 1/4 of dough at a time; form desired shapes on ungreased baking sheet. Bake 6 to 9 minutes or until set, but not brown.
Makes about 5 dozen cookies.

Andes Mint Cookies
1 package devils food cake mix
2 eggs
1/2 cup oil
1/2 to 1 cup milk chocolate chips
Andes mints - about 2 boxes
Mix cake mix, eggs, oil. Batter will be thick. Add chocolate chips.
Bake at 350 for 7 minutes. Put mint on right after taking out of oven. Wait 1 minute and swirl over cookie with a knife.