On Line Cookie Exchange Party

[SandraC]

Hi, it's that time of year again. All my friends are having cookie exchange parties. Last year I made over 400 cookies for all the parties I went too!

I thought it would be fun to have an ON-LINE COOKIE PARTY! Add your favourite cookie recipe here!

I'll start. This is a very simple shortbread cookie that even kids can make:

1/2 cup corn starch
1/2 cup icing sugar
1 cup all purpose flour
3/4 cup soft butter

Blend all together by hand, it's easier that way. Separate dough into four pieces and make into balls. Put 3 of the balls into the fridge while you work with one ball at a time. Add chocolate chips to the 1st ball and bake in a 300ºF preheated oven for 10 - 15 minutes.

Do the same with the remaining balls:
Ball #2: add raisins (half a cup)
Ball #3: add 2 tablesp. maple syrup and 1/4 cup brown sugar, these will spread very very thin and become wonderfully crispy when cooled.
Ball #4: add 2 tablesp. any favorited coffee, I like french vanilla or amaretto

ENJOY

 

[worm761]

this is my peanut butter cookie recipe. it is soooo easy. only has three ingredients and although that may sound strange it does work and they are good.

1 cup peanut butter
1 cup sugar
1 egg

mix all ingredients together. roll to form little balls. place on ungreased baking sheet and smoosh with a fork (wont stick if you dip the fork in a little flour). bake for 8 to 10 mins at 350F.

best advice i was ever given about making peanut butter cookies is to use the cheapest kind of peanut butter you can get your hands on. the cheaper brands tend to have a more peanuty taste.

angela

 

[piratesmate]

I always make these with my cookies at Christmas. What a super idea!! Thanks SandraC!

Fruitcake Bon-bons
Yield: 70 minis

6 oz orange juice concentrate
1/2 c dark molasses
15 oz raisins (3 cups)
2 c candied fruit (reserve 1/2 cup for garnish)
1 c chopped dates
1/2 c butter
2/3 c sugar
3 eggs
1 1/4 c flour
1/8 tsp baking soda
1/4 tsp allspice
1 tsp cinnamon
1/2 tsp nutmeg
1 c chopped walnuts

Combine orange juice, molasses & raisins. Cook on medium heat, stirring often to prevent sticking, until it boils. Simmer for 5 minutes. Remove from heat. Stir in candied fruit (less 1/2 cup for garnish) & dates. Set aside.

Cream butter & sugar. Beat in eggs, one at a time. Sift dry ingredients & stir into creamed sugar mixture. Add the orange juice mix and nuts. Mix well.

Line mini muffin tins with paper. Put ~1 Tbl batter in each (~3/4 full). Top with reserved fruit. Bake at 350 for 20 - 25 minutes on the middle shelf. Remove when brown on top.

(NOTE: Do not use low shelf!!)

 

[holycow]

Chinese Noodle cookies, my mom would make them! YUMMY....

1 package Peanut Butter Chips
1 package Butterscotch Chips
1 Can or bag of Chinese Noodles

My mom would put 1/2 of a cut cherry on top but
we ate them as is !!!!!!!!!!!

Lisa

 

[Baboo]

Ginger cookies
3/4 cup shortening 2 tsp. baking soda
1 cup granulated sugar 1/4 tsp. salt
1 egg 2 tsp. ginger
1/4 cup molasses 1 tsp. cinnamon
2 cups all purpose flour 1 tsp. cloves
granulated sugar
Cream together shortening and sugar. Beat in egg and molasses. Combine flour, soda, salt and spices; blend into creamed mixture. Shape into 1" balls. Roll in sugar.
Place 2" apart on greased baking sheets. Bake in 350F oven for 8-10 minutes or until golden. Don't overbake; cookies should be slightly soft when removed from oven. Cool on baking sheets for a few minutes, then remove to wire racks to cool completely.
Makes about 40 cookies.

 

[piratesmate]

Low fat Cinnamon Cookies

2 c sugar
1 1/2 tsp cinnamon
4 eggs
3 cups flour
1/2 tsp salt (opt)
1 tsp baking soda
1/2 c chopped nuts

Beat eggs until light. Add sugar & cinnamon. Add baking soda & flour. Beat until smooth. Fold in nuts.
Drop onto a greased baking sheet.
Bake at 375 for 10 - 12 minutes until light brown.

This cookie has an "odd" texture for a cookie. It is not soft - it reminds me of a stiff meringue.

 

[Margie J]

Lemony Sour Cream Sugar Cookies

1/2 cup butter
2 cups sugar
3 eggs, at room temperature
1 teaspoon lemon extract
1 cup sour cream, at room temperature
3-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chopped walnuts

Preheat oven to 375 degrees. Lightly grease cookie sheets or line with
parchment paper. Sift together dry ingredients; set aside. Cream butter and
sugar until light and fluffy. Add eggs and lemon extract; mix well. Stir in
sour cream. Stir in dry ingredients; mix well. Stir in walnuts.
Drop dough by teaspoons onto lightly greased cookie sheets. Add a pinch of
sugar to the top of each cookie before baking. Bake 8 to 10 minutes.



Walt Disney's Oatmeal Cookies

Yield: 48 servings

2 c Flour
1/2 ts Salt
1/2 ts Baking soda
1 ts Baking powder
3/4 ts Cinnamon
1 1/3 c Butter
1 1/4 c Granulated sugar
3/4 c Brown sugar
2 lg Eggs
2 tb Water
1/2 ts Vanilla
2 1/2 c Uncooked oats/not instant
1 1/4 c Raisins

In medium bowl, combine flour, salt, baking soda, baking powder and
cinnamon. Set aside. Cream butter in very large bowl. Beat in granulated
and brown sugars. Beat in eggs, 1 at a time. Add water and vanilla and mix
until well blended, about 4 minutes. Mix oats, raisins and flour mixture
into sugar mixture & stir until thoroughly blended. Drop by large
tablespoons onto ungreased baking sheet. Bake at 350 degrees 9 to 14
minutes, or until light-brown in color. Cool on baking sheet before
removing from pan. Makes 4 dozen.

 

[*Robin*]

Almond shortbread cookies (yummy!)

<HTML><FONT SIZE=2 PTSIZE=10><B>Ingredients:</B><BR>
1/2 C. Butter (softened)<BR>
1/2 C. Sugar<BR>
1/2 C. Powder Sugar<BR>
1 Egg (beaten)<BR>
1/4 tsp. Butter Buds (powdered butter flavoring)<BR>
1 tsp. Vanilla<BR>
2 tsp. Almond Extract<BR>
1/2 tsp. Cream Tarter<BR>
1/2 tsp. Baking Soda<BR>
1/4 tsp. Salt<BR>
1 3/4 C. Flour<BR>
1/2 C. Finely Chopped Almonds<BR>
<BR>
<BR>
<B>Preparation:</B><BR>
Measure flour, cream of tarter and baking soda and set aside. Beat butter and both sugars together until fluffy. Add beaten egg, vanilla, almond extract, butter buds, and salt. Beat all ingredients until well blended. Add flour, cream of tarter and baking soda mixture about a third at a time and beat until smooth. Dough will come away from the mixing bowl and will look a little dry. When cookie doe is blended stir in almonds, a spoon works much better. <BR>
Chill dough for 30 - 45 minutes. <BR>
Roll cookie dough into 1 - 1 1/4 inch balls and place on a ungreased cookie sheet. Flatten ball until they are about 1/4 inch thick. Bake the cookies in a preheated at 350 degrees for about 12 -15 minutes until lightly golden. Remove cookies from cookie sheet and place on paper towel to cool.<BR>
</FONT><FONT COLOR="#ff0000" BACK="#ffffff" style="BACKGROUND-COLOR: #ffffff" SIZE=2 PTSIZE=10 FAMILY="SANSSERIF" FACE="arial" LANG="0"> <BR>
<BR>
<BR>

 

[missymouse3367]

worm761 my 12 y/o DD just made the PB cookies and they were great. She was done in 15 min. I like it. Thanks for the recipe.

 

[worm761]

you are welcome. i love those. and at christmas i put hershey kisses in the middle. (you have to let them cool slightly). always a big hit, and oh sooooo easy.
angela

 

[piratesmate]

To bump this thread, I'm adding another. This was one of my grandmother's signature recipes - and one of about 20 kinds she made every year! Can you imagine spending that much time in the kitchen??? (She used to make fruit cakes, too.)

Filled Cookies

Filling:
2 boxes dates
1/2 c sugar (scant measure)
1 Tbl flour
1 box raisins
lemon juice
1/2 c water
Grind dates & raisins. Add sugar, juice, flour & water. Cook, stirring all the time, until you can spread. If it gets too thick, add a little water.

Cookie:
2 c sugar
2 tsp vanilla
2/3 c milk
4 eggs
1 1/3 c shortening
6 c flour
6 tsp baking powder
1 tsp salt
Combine ingredients; then roll & cut out. (Roll on floured surface to 1/8" thickness. I use a 2 1/2" diameter biscuit cutter or a cookie cutter with scalloped edges.) Drop ~ teaspoon of dates onto each cookie & cover with another. Press down edges of top cookie. (No need to completely seal it.) Bake at 350 for 15 - 20 minutes.

I don't remember exactly how many cookies this makes - but I think it was around 6 dozen.

 

[Nikole]

Not a cookie recipe but 2 of my favorite Holiday Treats:

ROCKY ROAD FUDGE
1/3 cup unsalted butter, cut into chunks
1 cup evaporated milk
1 1/2 cups sugar
1/4 teaspoon salt
12 ounces semisweet chocolate, chopped
1/2 cup slivered almonds, toasted
1 cup mini marshmallows

Combine butter, evaporated milk, sugar, and salt in a medium saucepan. Bring to a hard boil for 5 to 7 minutes, stirring constantly. Remove from heat. Stir in the chocolate until melted and smooth. Fold in the almonds and marshmallows. Pour into an 8 by 8-inch square baking pan. Chill until firm, about 2 to 4 hours. Cut into 12 squares.

Toffee
1 pound (4 sticks) unsalted butter, each stick cut into 8 pieces
1/4 cup light corn syrup
2 1/2 cups sugar
1 pound bittersweet chocolate, chopped into small pieces
3 cups pecans, chopped very fine and sieved to removefine powder
Vegetable-oil cooking spray

Spray a 15-by-10-inch baking pan, a 16 ½-by-11 1/2-inch baking pan, and an 8-inch square baking pan with vegetable-oil spray. In a heavy 3-quart saucepan, combine butter, 1/2 cup water, corn syrup, and sugar. Clip on a candy thermometer. Bring to a boil over highheat, stirring with a wooden spoon. Continue stirring until mixture thickens, about 2 minutes. Wash down sides of pan with a pastry brush dipped in water to remove sugar crystals. Reduce heat to low; stop stirring. Let mixture come to a boil. Let boil, without stirring, until temperature reaches 280° (soft-crack stage). This will take from 35 minutes to just over an hour; it is essential that the mixture continues to boil. Remove from heat. Without scraping pot, pour into prepared pans as evenly as possible. If needed, use a spatula to smooth. Let cool at room temperature for 1 hour.

After 45 minutes of cooling, melt chocolate in a double boiler over medium-low heat, stirring with a rubber spatula. Pour over toffee; spread with a spatula if necessary. Let cool about 15 minutes. Sprinkle with nuts; press them into the chocolate.

Let stand at room temperature for 24 hours. Using a large knife, lightly score 1 3/4-by-2 3/4-inch rectangles over chocolate. Cut toffee along scored lines; lift pieces out with a spatula. Alternatively, toffee may be broken into shards. Store in an airtight container for 3- 4 weeks.

 

[Tiggerkeeper]

Here's one I started making in Home Ec. in high school....

Crescents

1/2 pound butter
5 heaping tablespoons powered sugar
1 cup pecans, chopped very fine
2 cups flour
1 1/2 teaspoon vanilla

Cream butter and sugar together. Add other ingredients. Break off small amounts and roll between palms unto finger length pieces. Curve each end around in a crescent shape. Bake on cookie sheet in slow oven, 300 degrees F, until brown. Roll in powered sugar when cool.

TK

 

[piratesmate]

Oh, yum! I forgot about those crecents. I think we used to make them with chopped almonds & almond extract, though. I remember the "cherry" taste of the almond extract.

Thanks for posting!