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Let's do a Christmas Cookie recipe exchange?

post #1 of 223
Thread Starter 
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? icon_biggrin.gif
~*Blue Star Mom*~
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~*Blue Star Mom*~
My sons wear combat boots!

In Memory~
http://www.youtube.com/watch?v=zNe1iylzfV4
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post #2 of 223
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!
My mission is to fatten up everyone else around me so that I look thinner!
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My mission is to fatten up everyone else around me so that I look thinner!
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post #3 of 223
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!
post #4 of 223
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
post #5 of 223
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
My mission is to fatten up everyone else around me so that I look thinner!
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My mission is to fatten up everyone else around me so that I look thinner!
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post #6 of 223
Quote:
Originally Posted by Misdawn

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!



These sound great...easy and I bet they're pretty too! I make something similar to these but they're cookies baked on a stick (from the CMD) and then dipped.
Birthdays are just nature's way of telling us to eat more cake.
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Birthdays are just nature's way of telling us to eat more cake.
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post #7 of 223
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!
post #8 of 223
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.
My mission is to fatten up everyone else around me so that I look thinner!
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My mission is to fatten up everyone else around me so that I look thinner!
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post #9 of 223
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!
post #10 of 223
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.
post #11 of 223
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!!!!
post #12 of 223
Just realized your name.... Where from in Texas?
post #13 of 223
..what a terrific idea...now I gotta go find one of my favorite recipes to post!! Thanks!
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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post #14 of 223
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.
Birthdays are just nature's way of telling us to eat more cake.
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Birthdays are just nature's way of telling us to eat more cake.
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post #15 of 223
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.
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