Favorite cookie for Cookie Exchange

[D L and K's Mom]

I have to make 8 dozen cookies for a cookie exchange. Last year I made cut-outs but dont want to spend all that time this year. Anyone have any great recipies for cookies for a cookie exchange? I know my one friend is making the peanut butter hersey kiss ones. Any other creat ideas?????

 

[D&DDisney]

Meltaway Cookies
1 cup butter or margarine
1/2 cup sifted powdered sugar
1 teaspoon vanilla
2 1/4 cups flour
1/4 teaspoon salt

Preheat oven to 400F. Mix butter, sugar and vanilla thoroughly. Measure flour and salt into a bowl, blend into butter mixture. Drop onto cookie sheet. Bake for 8 minutes. While warm, dip in confectioners sugar.

Note: There are also variations for peppermint, almond, nut, spice and orange meltaways. Use your imagination and experiment!

Loaded w/ calories but soooo delicious.

 

[NEVERENOUGHWDW]

Thimble cookies with rasberry & blackberry jam.

 

[loco4dis]

These are the best chocolate sugar cookies I have ever tasted. Really. They are soooo good. I'm not even a big chocolate cookie fan, but when I make these they are gone in a day. Sooooo good.

GRAMMY'S CHOCOLATE COOKIES

Makes about 3 1/2 dozen

Ingredients:
-2 cups plus 2 tablespoons all-purpose flour
-3/4 cup Dutch-process cocoa powder (you can use the Hershey's stuff that comes in the little can-box)
-1 teaspoon baking soda
-1/2 teaspoon table salt
-10 ounces (2 1/2 sticks) unsalted butter at room temperature
-2 cups granulated sugar (and a small bowl's worth for dipping)
-2 large eggs
-2 teaspoons pure vanilla extract
-Sanding sugar for dipping (regular sugar is fine too)

1. Sift together flour, cocoa powder, baking soda, and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment (I don’t have that; I just use the regular beaters), beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla, and beat to combine. Reduce speed to low, and gradually add flour and cocoa mixture; beat to combine. Form dough into a flattened disk, wrap in plastic wrap, and chill until firm, about 1 hour (or you can just keep it in the mixer bowl and stick it in the fridge).
2. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Shape dough into 1 1/4 inch diameter balls. Roll each ball in the sugar (I put sugar in a little baggie and just toss them around in that). Place on prepared baking sheets, about 1 1/2 inches apart. Bake until set, 10 to 12 minutes, rotating halfway through (If they're cracked on top, they're probably done). Transfer to a rack to cool for 5 minutes. Transfer cookies from baking sheet to wire rack.

 

[pfishgirl]

I make Ginger Bread People and Ginger Snaps

 

[D L and K's Mom]

yummm my mouth is watering...

 

[marshallandcartersmo]

Just bumpin'

I'm thinking of having an exchange this year, but I really hate to bake.

 

[ChristineAndMatt29]

My favorite cookies are Tthumb print cookies with raspberry jelly. But these are soo good too - http://www.foodnetwork.com/recipes/paula-deen/chocolate-gooey-butter-cookies-recipe/index.html

 

[Nancyg56]

These are my favorites.

Chocolate Pixies Recipe #23648


1½ hours | 1¼ hours prep
5 dozen

• 1/4 cup margarine or butter
• 4 ounces unsweetened chocolate, cut into pieces
• 2 cups flour
• 2 cups sugar
• 1/2 cup walnuts or pecans (I omit these)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 eggs
• 3 tablespoons powdered sugar

1. In large saucepan melt margarine and choclate over low heat, stirring constantly until smooth.
2. Remove from heat, cool slightly Add flour, walnuts, baking powder,salt, and eggs, add choclate to mixture.
3. Cover dough with plastic wrap and refrigerate 1 hour for easier handling.
4. Heat oven to 300 degrees, shape dough into 1 inch balls, roll balls into powdered sugar, coating heavily, place 2 inches apart on greased baking sheet, bake for 13-18 mins.
5. Remove from cookie sheet to cool.

These are another favorite
Chocolate Cherry Cookies Recipe #20374

A hidden cherry under the chocolate makes a sweet surprise when you bite into these wonderful chocolate cookies.
by Karen From Colorado
55 min | 45 min prep
48 cookies

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup butter or margarine
• 1 cup sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1 1/2 teaspoons vanilla
• 48 undrained maraschino cherries (reserve 4 tsp cherry juice)
• 1 cup semisweet chocolate piece
• 1/2 cup sweetened condensed milk

1. Combine flour and cocoa; set aside.
2. Beat butter in a med bowl on med speed until softened.
3. Add sugar, baking soda, baking powder and salt.
4. Beat until well mixed.
5. Beat in egg and vanilla, scraping the side of the bowl.
6. Gradually beat in flour mixture.
7. Shape dough into 1-inch balls.
8. Place 2-inches apart on an ungreased cooking sheet.
9. Press down the centers with your thumb.
10. Drain cherries, reserving juice.
11. Place a cherry in the center of each cookie in the depression you made with your thumb.
12. Combine chocolate pieces and condensed milk in a small saucepan.
13. Cook and stir over low heat until the chocolate is melted.
14. Stir in 4 teaspoons of the reserved cherry juice.
15. Spoon about 1 teaspoon of the chocolate and milk mixture over each cherry, spreading to cover cherry.
16. If the frosting is too thick, thin with additional cherry juice.
17. Bake in a 350°F oven for about 10 minutes or until edges of cookie is firm.
18. Cool on cookie sheet for 1 minute.
19. Transfer to a wire rack to finish cooling.

 

[golfgal]

Can you post pictures of your cookies too? It is nice to know what they are supposed to look like when they are done too .

I like the peanut butter ones with the hearshy kiss!

 

[Luv'sTink]

Sour Cream Softies


3 c Flour
1 ts Salt
1/2 ts Baking powder
1/2 ts Baking soda
1/4 lb Butter or margarine
1 1/2 c Sugar
2 Eggs
1 ts Vanilla
1 c Sour cream

Sift flour, salt, baking powder, and baking soda. Cream butter and
sugar. Add eggs and vanilla. Add sour cream alternately with flour
mixture. Drop by tablespoons on greased sheets. Spread into rounds and
sprinkle with cinnamon & sugar mixture. Bake at 400 degrees about 12
minutes or until edges are lightly golden. Remove from sheets to cool.

-----
These are light and fluffy cookies. Don't make them huge and you get a ton of them out of a batch. Be sure you alternate the flour mixture and sour cream as directed otherwise they don't come out as fluffy.

My family LOVES these cookies and my friends and family always use it for exchanges because you get so many out of a batch.

 

[emma'smom]

Here's what I make. I call them the "Busy mom with too many cookie exchanges" cookies. They are really easy, but are always a hit!!!

Store-bought Peanut Butter Cookie Dough
Mini Reese's Peanut Butter Cups (Unwrap and freeze until ready to bake)

Roll store bought dough into one inch balls and drop in mini-muffin pans
Make according to directions on package
When they are finished baking, remove immediately and push a frozen peanut butter cup in the center of each cookie. Sprinkle red/green sprinkles on them.

Let cool and pop out of the muffin tins. They are so easy, but look like you've put a lot of effort into them....and they taste GREAT!

 

[MinnieMe87]

I love, love, love these cookies. Plus, the cool thing is you can make the dough different colors and shapes to coordinate with each different season/holiday.

Candy Cane Cookies
2/3 cup butter or margarine, softened
1 cup granulated sugar
2 large eggs or 1/2 cup liquid egg substitute
2 teaspoons vanilla extract
1 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon red food coloring

1. Cream butter and sugar in large bowl with electric mixer at medium speed. Beat in eggs, vanilla and almond extract.
2. Meanwhile, in a small bowl, combine flour and baking powder; stir into creamed butter and sugar mixture. When well combined, divide dough in half; tint one half with food coloring. Wrap each piece of dough and refrigerate at least 2 hours.
3. Preheat oven to 350°F.
4. Divide each portion of dough into 32 pieces. Roll each piece into a 5-inch rope. Twist 1 red and 1 white rope together and bend the end to form a candy cane shape. Place on ungreased baking sheet. Bake for 8 to 10 minutes or until set and lightly golden. Remove from sheet; cool on wire racks. Store in airtight container.