I know this forum is geared towards decorating but with the Christmas season fast upon us I was wondering if anyone would like to participate in our very own cookie exchange/swap ? How about sharing some of your favorite recipes that you bake at this time of year? You know, those really great recipes that everyone loves to gobble up? We could include any homemade goodies..candies, truffles, etc.. anything thing that you do at this time of year? It could be fun!! Anyone up to it?

I think this is a wonderful idea! I've wanted to do a cookie exchange ever since I saw a show on it on Food Network. Unfortunately, it's never happened. I will certainly be browsing my recipes for something good!

I'm up for it... and I'll start with a really simple one that I do every year.

Peppermint Wafers

1 box nilla wafers
12 oz good quality dark chocolate and white chocolate
crushed peppermints

Melt the chocolate, dip the nilla wafer 2/3 ofthe way in the dark chocolate. Let cool on wax paper. Redip the nilla wafers in thewhite chocolate only halfway. Sprinkle the crushed peppermints on the wafers and return to the wax paper to cool.

These are great for gift baskets and such. They are really cheap to make too!

I sold these for $5.00 per dozen last year at Christmas time. Everyone loves them.

Pecan Pie Cookies

Cookie:
1C. firmly packed brown sugar
3/4 C. Butter softened
1 egg
1 tsp. vanilla
2C. all purpose flour
1tsp. baking powder

Filling:

1C. chopped pecans
1/2 C. firmly packed brown sugar
1/4 C. heavy whipping cream
1 tsp. vanilla

Heat oven to 350 degrees. Combine all cookie ingredients except flour and baking powder in large bowl. Beat at medium speed until creamy. Reduce speed to low, add flour and baking powder. Beat until well mixed.

Shape dough into 1 1/4 inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in each cookie with thumb, rotate thumb to hollow out slightly.

Combine all filling ingredients in small bowl, fill each cookie with 1 rounded teaspoon filling.

Bake for 8 to 12 minutes or until lightly browned. Cool 1 minute, remove from cookie sheets.

Yield: 3 dozen cookies

Here's a great one that I found on the internet.

World's Best Cookies

1 cup butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 tsp. vanilla extract
3/4 cup vegetable oil
1 egg
3 1/2 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cream of tartar
1 cup chopped pecans
1 cup old fashioned oats
1 cup rice krispies
1 cup shredded coconut

Preheat oven to 350. Cream butter and both sugars. Add vanilla and oil, beat until smooth. Add egg and blend to combine. In a small bowl, combine flour, salt, soda, and cream of tartar. Add to creamed mixture, beat until smooth. In another bowl, combine the pecans, oats, coconut, and rice krispies. Gently fold into dough mixture. Using cookie scoop or spoons, roll into 1" balls and press down slightly. Bake on parchment lined or ungreased cookie sheet for about 10 minutes or until lightly golden. Cool on wire racks and store in an airtight container.

Yield: About 5 dozen

They are yummy! And they look beautiful scattered all over the Chrostmas dinner table around the plates and such. The kids love it when I do that!

My favorite bar cookie for you peanut butter lovers:

Triple Peanut Butter Bars

Bars
1 roll of refrigerated peanut butter cookie dough (I just prepare a pouch of Betty Crocker PB cookie mix)
2 cups semisweet chocolate chips
1 14oz. can sweetened condensed milk
1 1/2 cups dry roasted peanuts
1 10oz. pkg peanut butter chips

Icing
1/4 cup peanut butter
1 cup powdered sugar
3 Tbsp. milk

Preheat oven to 350. Line a 15" x 10" x 1" baking sheet with foil and lightly spray with nonstick spray. Press cookie dough on bottom of pan to the edges. Sprinkle chocolate chips on cookie dough. Drizzle condensed milk evenly over chips. Top with peanuts and peanut butter chips and press down firmly. Bake 25 minutes or until edges are firm. Cool in pan on wire rack.

For icing, stir together peanut butter, powdered sugar and milk. Add more milk as needed to make a drizzling consistency. Drizzle over cooled bars and allow icing to set. Cut into bars or desired shapes.

For drizzling the icing, I put it into a ziploc or disposable piping bag, that way you avoid blobs from trying to drizzle with a spoon.

I found this recipe in the Christmas Cookies Edition of Better Homes and Gardens 2004. It is a twist to the old spritz cookie - they are easy to make (even though you do need a cookie press) and people seem to love the texture - very light!

Maple-Flavored Trees

1 1/2 c butter, softened
1 1/2 c packed brown sugar
2 eggs
1/4 c maple-flavored surup
4 c all purpose flour
green food coloring (optional)
coarse sugar or green sugar

Preheat the oven to 375 degrees F. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and syrup until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. If desired, tint dough with green food coloring. Do not chill dough.
Pack unchilled dough into a cookie press fitted with a tree plate. Force dough through press onto an ungreased cookie sheet. Sprinkle with coarse or green sugar. Bake in preheated oven for 8 to 10 minutes or until the edges are lightly brown. Transfer to a wire rack and let cool. Makes about 12 1/2 dozen.

I use different plates and colors to dress things up a bit. They are a great "filler" cookie for tins. And they freeze incredibly well!

Enjoy!

Here is one that is always a favourite.
Cinnamon Cream Cheese Pinwheels
Well, no matter how many of these you think you will need, double or triple the amount of batches you make up - these are everyone's around here, absolute favourite cookies. You do have to make up each batch separately, they are a bit of work, but boy are they good! Even people that hate cream cheese love these.
I make up about 4 batches, keep the other three in the fridge and bake them the next day.
I believe that the recipe is from Jean Pare's Company's Coming Cookies cookbook. I just love her!
For each batch:
1 cup butter, softened
1, 4 ounce package of cream, cheese softened
3/4 cup granulated white sugar
1 large egg
1 tsp. vanilla
2 1/4 cups of all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 tbsp. butter melted in the microwave or top of stove
Some cinnamon and brown sugar

Cream butter, cream cheese and sugar together well. Beat in egg and vanilla. Stir flour, baking soda and salt together and add and mix well.
Take a big rectangle of waxed paper and mark off a 9 inch x 13 inch area on it. Now dust your rolling pin with some flour and roll this mixture out - about 1/4 inch thick until it covers the area you have marked out. Square it up at the sides using a metal bench scraper or a knife or spatula. Brush the top with melted butter. Sprinkle with a good covering of brown sugar - say about 1/4 inch thick. Shake on about 1 1/2 to 2 tsp. of cinnamon. Using the waxed paper to help you, roll this up starting at the long side and roll like a jelly roll. This means that your completed roll will be the length of the 13 inch side. Now you don't roll up the waxed paper into the cookie dough, you use it to help you to roll , but it will stay on the outside of the completed roll. You want to get it so the seam side is underneath at the bottom. Now cover the roll over with plastic wrap and transfer the covered roll to a tray or cookie sheet - careful not to break it. Refridgerate about 4 hours or overnight. You may have to use your hands or roll the refridgerated roll a bit to maintain as close a shape as possible to a round. I lightly mark off the refridgerated roll, in 48 pieces. First marking the half way, the 1/4 and then dividing the quarter into 12. Then you slice into 48 slices and place at least 2 inches apart, pinch the seamed area if you have to, on a greased cookie sheet. You need a lot of space between these cookies as they spread out a fair amount. Preheat your oven to 350F. Bake for approximately 10 to 12 minutes - check them after 8. Let them cool a few minutes before transferring to a cooling rack.
These freeze very well. To freeze, I line a cookie tin with waxed pper and place waxed paper or plastic wrap between each layer, plastic wrap on top, close lid and seal tin in a plastic bag or two - the grocery store bags work well for this. Alternatively, I bag them into freezer bags, like the extra large Ziploc bags, label them as to type and amount. They will freeze for up to 6 months and longer.
Edited to include baking temperature.

I am up for this.... right this minute I am getting ready for my Thanksgiving meal so I will have to wait to post a recipe. I can't wait to see the other recipes....

Great Idea texastwinkie!!!!

Just realized your name.... Where from in Texas?

..what a terrific idea...now I gotta go find one of my favorite recipes to post!! Thanks!

I wanted to share the recipe for cookie pops I mentioned earlier. This is a CMD recipe that can be dressed up for the holidays. After decorating them with candies, melted chocolate, nuts, sprinkles, jimmies (whatever you like)...I wrap them individually in clear cellophane bags and tie with a pretty ribbon.

1 package plain yellow cake mix
1 cup all purpose flour
8 tablespoons (1 stick) butter, melted
1/4 cup honey
2 large eggs
48 wooden craft sticks

Preheat oven to 375 and grease cookie sheet(s)

Place the cake mix, flour, melted butter, honey, and eggs in a large mixing bowl. Mix on low for 1 minute. Scrape sides of bowl and beat on low for 1 minute more. With lightly floured hands, shape dough into 1 inch balls. Roll the balls in jimmies or sprinkles. PLace the balls 2 inches apart on prepared cookie sheet(s) and bake until the edges are light brown 8-12 minutes. Remove from oven and immediately insert a wooden craft stick into the side of each cookie. Let the cookies rest for 1 minute and then carefully remove with spatula to cooling rack. Cool 30 minutes.


These cookies are great and they hold up too. I've also made them much larger than one inch balls. The stick stays in no matter how heavy the cookies get so you can dip them in chocolate if you want and really load up on the decorations.

What a great idea! I've been wanting to do a cookie exchange for so long! Here's my recipe!

Double Almond Biscotti
1 (7 ounce) package almond paste
13/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup (1 stick) cold butter, cut into small pieces
1 teaspoon baking powder
1/4 teaspoon salt
4 egg whites (large eggs)
1/2 teaspoon vanilla extract
1 cup slivered almonds

Preheat oven to 325 degrees F with oven rack in center. Take 2 large cookie sheets and stack one inside the other (the double sheets help prevent biscotti from burning). Line top cookie sheet with parchment paper, or lightly grease.

Grate almond paste on large-hole side of grater or in the food processor with a bit of the flour.

Fit food processor with metal blade. Add grated almond paste, flour, sugar, butter, baking powder and salt. Pulse until mixture has texture of small crumbs.

In a large bowl beat egg whites with vanilla extract until just frothy.

Add food processor mixture, plus the slivered almonds to the beaten egg whites. Mix with a large spoon until dough holds together. Turn out on a lightly floured counter.

Roll dough into a 2-inch-thick log. Divide in two. Roll each piece into a log about 10 inches long. Flatten gently with hands until 1/2 to 3/4 inch thick. Using spatula, transfer dough to cookie sheet, spacing pieces at least 3 inches apart. Bake 35 minutes until golden and firm. Put doubled-up cookie sheets, with biscotti still on them, on wire rack to cool (about 1 hour).

When completely cool, slice 3/4-inch diagonal pieces, using a serrated knife. Return the pieces to cookie sheets, cut side down (you may need to do this in two batches). Bake for 25 minutes at 325 degrees F, or until slightly golden. (For softer textured biscotti bake 2 or 3 minutes less; for drier biscotti bake 2 or 3 minutes more).

I also dip some of the biscotti in some melted chocolate. So yummy!

Cool completely. Store in airtight container or wax paper.

Makes 22 biscotti.

Here is a recipe that I love. It is:
Creamy Peanut Butter Cups

For The Peanut Butter Cups:

1 package (12 ounces) Semisweet chocolate chips
1 Cup peanut butter
1 Cup Confectioner's sugar
1/4 cup (1/2 stick) butter or margarine, softened

Special Aids:
40 miniature foil or paper candy cups
Miniature muffin pans
A small glass or shot glass

Makes About 40 Candies

Preparing The Peanut Butter Cups:
1. Place foil liners in miniature muffin cups.
2. In a large microwave-safe bowl,microwave chocolate on HIGH for 1 1/2 minutes. Stir until chocolate is melted smooth.
3. Drop 1/2 teaspoon melted chocolate into each cup. Tap the pan lightly on a hard surface to distribute the chocolate evenly in cups.
4. Place the filled muffin pans in the freezer just to chill chocolate till firm about 5 minutes.
5. In a large bowl,combine peanut butter,confectioner's sugar and butter;mix until blended and smooth.
6. Drop 1 tablespoon of the peanut butter mixture ontop of chilled chocolate layer. Wrap a small glass or shot glass in plastiv wrap and use to press the peanut butter mixture evenly into candy cups.
7. Top the peanut butter mixture in each cup with 1 tablespoon of the melted chocolate. Tap the pan on a hard surface to evenly settle the layers.
8. Refrigerate or freeze until chocolate is firm, 10-15 minutes.

Kitchen Tips:
To freeze peanut butter cups,layer them between sheets of waxed paper in an air tight container. For best flavor, freeze no longer than 1 month. Thaw candies in the refrigerator before serving.

These taste so good. I just made some at the begining of the week to give my friends on Thanksgiving. They said they tasted better than store bought ones. These really are simple to make.
Store them in the refrigerator, they last a long time, or make up a ton of them & stor in freezer.


RoseAnn

This is a great idea !!
I was watching Food Network last year and the show was called 12 days of cookies and this was one of the one a viewer shared it looked so fun I wanted to try it !!



Candy Cane Cookies

1 cup butter, softened
1 cup confectioners' sugar
1 egg
2 teaspoons almond extract
1 teaspoon vanilla extract
1/2 teaspoon salt
2 1/2 cups all-purpose flour
1/2 teaspoon red food coloring
24 pieces round peppermint candy
1/4 cup sugar
Melted chocolate, for drizzling, optional

Preheat oven to 375 degrees F.
In a mixer bowl or by hand, cream butter and confectioners' sugar until light and fluffy, about 2 to 3 minutes. Beat in egg, almond extract, vanilla, and salt. Blend flour into mixture in several additions, beat until just combined.

Remove half the dough from the bowl. Blend red food coloring into the half remaining in the bowl until the coloring is even. Cover dough a kitchen towel to keep it from drying out as you work. Use a floured teaspoon to measure 1 teaspoon each of white and red dough for each cookie. Roll into 4-inch ropes on a lightly floured surface. Place a red and white rope side-by-side, press together lightly and twist to form a spiral. Place on ungreased cookie sheet. Curve top down to form handle of a candy cane. Bake until set, about 9 minutes. While the cookies are baking, put peppermint candies in a resealable plastic bag and crush into small pieces with a rolling pin. Mix the candy with the sugar. Place cooling rack over shallow pan. Immediately remove cookies from cookie sheet and gently place onto cooling rack. Sprinkle with candy/sugar mixture.

Optional: Cool cookies, drizzle with melted chocolate, and add more candy mixture on top of chocolate.


Happy Baking Everyone!!

Here is a super simple cookie recipe that I got from a cookie swap:

Lemon Coolers

1 box of Lemon cake mix
1 egg
1 (8 oz.) container of cool whip

Mix all ingredients--will be thick and gummy. Scoop out a spoon full and drop in powdered sugar, then roll into a ball. Bake at 325 degrees for about 10-12 minutes.

I have tried these with strawberry cake mix, devil's food cake mix, and orange cake mix.

I was gonna share the Candy Cane cookie recipe too! I loved it!! I enjoy making a variety of cookies, with a variety of taste an appearance for my holiday cookie tray. I loved them, they were pretty, festive and tasty but not overly sweet! The chocolate drizzle is a must as it helps to enhance the beauty and taste of this cookie. Ill make these every year!
I baked the Jam Thumbprint and Candy Cane Cookies a week or so before I actually needed them, put them in cello bags, tied them with ribbon, put them in a flat rubbermaid container and popped them in the freezer. Took them out Christmas morning , left them in their cello bag and arranged them on my platter.

I got this recipe off the Food Network; its a Barefoot Contessa (Ina Garten) recipe. It had good reviews on Foodnetworks website but some people did comment on having problems with the dough. I have a Kitchen Aid and had no trouble at all. These cookies turned out fantastic! They taste great and they are very pretty, looks great on a cookie tray! This is a definite keeper for my Christmas cookie recipe collection! They are so yummy!
Jam Thumbprint Cookies
3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam

Preheat the oven to 350 degrees F. In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.


Heres a little candy recipe. Most of you may already have this recipe but I wanted to share it just in case! Yummy..very easy!!!!
Oreo Truffles
1 lb Oreo cookies (3 sleeves)
8 ounces cream cheese (room temperature )
1 lb milk chocolate
1/2 lb white chocolate
Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder and cream cheese until thoroughly mixed (there should be no white traces of cream cheese). Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes.
Line two cookie sheets with wax paper. In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet. In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool. Store in airtight container, in refrigerator. I have even popped these in the freezer and they did fine!

This is so fun! I love seeing all these great sounding recipes! I can't wait to try them out!!!

Wanted to tell you what were doing at work this year for our departments Christmas party. I work in a department of about 20 people and we have always scrounged around to find little inexpensive gifts to give to each other. This year we have decided to do a little modified cookie/goodie swap. We have several bakers in the group but theres a few whom are not as eager to bake up anything complex. So we decided to modify it a little to accommodate everyone in the group. Instead of the traditional cookie exchange where everyone brings a dozen cookies for all those whom are participating we decided to limit the size of the food gift to whatever amount fits into a little cello bag, 3-6 cookies, a handful of special pretzels, etc. We encouged those none bakers to try their hands at chocolate covered pretzel, nuts, caramel corn or anything within their comfort zone. We'll do a little chip and dip type get together, play Christmas music and swap our goodies. Not as large scale as the traditional cookie swap but I think it will be lots of fun!

What a GREAT idea...

I have never been involved in a cookie exchange....my husband's favorite are Snickerdoodles...but unfortunately I have no idea how to make them...I can't find a good enough recipe...


Randa

Here's one that my mother makes every year and gives as gifts. They're so popular that people start asking her for them in early Nov. I told her that she should sell them, but she claims that they are too much work. She just discovered the cookie scoop this year and said that it helped so much. Even if you don't like fruitcake, you need to try them, you might be surprised.

Fruit Cake Cookies

1 lb. golden raisins
1/2 cup whiskey (if desired)
1/2 cup butter, softened
1/2 cup brown sugar
3 eggs
1 1/2 cups flour
1/2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 lb. candied pineapple, chopped
1/2 lb. candied red cherries, chopped
1/2 lb. candied green cherries, chopped
1 lb. pecans, broken or chopped

Night before baking, soak raisins in whiskey in tightly covered container (if desired).

Preheat oven to 325. In a very large bowl, cream butter and brown sugar. Add one egg at a time and beat well after each. In a small bowl, combine flour, baking soda, cinnamon, nutmeg, and cloves. Add dry ingredients to creamed mixture and blend well. Dredge the candied fruit in a little bit of flour and add to dough along with drained raisins and pecans. Blend well (you may have to get your hands into it at this point). Drop by rounded spoonfuls (or a cookie scoop) onto a buttered cookie sheet. Bake 15-20 minutes or until golden. Cool on pan 1 minute and transfer to racks to cool completely. Store in a tightly covered container.

These last for a long time and some say that they only get better as they age. Typical for fruit cake I guess.

MY Boys really likes this !!
They thinks its funny when I have made them and it has snowed !!


Snowball Cookies

1Cup (2 sticks) margarine or butter, softened
1Cup sugar
1tsp. vanilla
1-1/2 cups pecons, finely ground
2cups flour
1/4 tsp. salt
1/2 cup Powdered suguar


Beat margarine,sugar and vanilla in large bowl with electric mixer on medium speed until creamy. Blend in pecons flour and salt.
Refrigerate dough 1 hour
Shape dough into 1-inch balls Place on ungreased cookies sheet, 2inches apart.
Bake at 350 for 10 to 12 minutes or until set.
Remove from cookies sheet:cool on wire racks. Dust with powdered sugar. Store in a airtight container

I found this one on Krafts .com

Snowball cookies are so good! I usually put caramel in the center for a surprise. I use the Betty Crocker recipe.

This is my absolute favorite cookie. My grandmother made these every Christmas for as long as I can remember.

Hermits

1 cup shortening
2 cups brown sugar
2 eggs
3 1/2 cups sifted flour
1/2 cup sour milk
1 tsp baking powder
1/2 tsp salt
1 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
1 cup walnuts
2 cups raisins
1 cup chopped dates

Cream shortening, sugar and eggs. Sift together
dry ingredients. Alternately add in dry ingredients and milk. Stir in raisins, dates and nuts. Drop by teaspoon on greased cookie sheet. Bake at 375 till
lightly browned, about 8 mins.....**Watch carefully as they will burn on the bottom if left in oven too long**

Makes about 5-6 dozen

These cookies just say Christmas to me, with all the wonderful spices and fruit and nuts. And the aroma---mmmm.

Chocolate Mint Snow Topped Cookies

1&1/2c. All purpose flour
1&1/2 teaspoons baking powder
1/4 teaspoon salt
One 10oz pkg Mestle Toll House mint flavored semi-sweet chocolate morsels, divided
6 Tablespoons butter, softened
1 c. sugar
1&1/2 teaspoon vanilla extract
2 eggs
Confectioners sugar

In bowl, combine flour, baking powder and salt: set aside. Over hot (not boiling) water, melt 1 c. of the mint morsels, stirring until smooth (or you can melt in the microwave)

In mixing bowl, beat butter and sugar until creamy. Add melted morsels and vanilla. Beat in eggs. Gradually beat in flour mixture. Sitr in remaining 1/2c morsels. Wrap dough in plastic wrap and freeze until firm.

Preheat oven to 350*. Shape dough into 1-inch balls, coat in confectioners sugar. Place on ungreased cookie sheet. Bake 10-12 minutes, until tops appear cracked. Let stand 5 minutes on cookie sheet. Cool completely. Enjoy!

I was at the in-laws this weekend for Thanksgiving and was nominated to do cookies for a Christmas party we're going to at their house in 2 weeks. I would like to do the cookie cutter cookies and decorate with royal icing. I've worked with royal icing numerous times but always on cakes. I would really appreciate any help with a recipe that is used to make these cut-out cookies. I'd like to make 2 flavors so this post is just in time. Thanks.

Here is my favorite chocolate chip cookie recipe. I make these for every occasion there are so good.


4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

--------------------------------------------------------------------------------

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Jackie