I haven't tried this yet, but I saved this recipe because it seemed like something we might apply to making a new version of cake balls.

Margarita Balls From Family Circle Holiday Cakes & Cookies 1999
The secret to these incredibly flavorful cookies is frozen margarita (or limeade) concentrate. Youre bound to be asked for the recipe, so why not attach it to the gift package? (Maybe next year youll be on the receiving end.)

Makes: 7 dozen    Prep: 30 Minutes Chill: 2 hours

1   pkg (12 ounces) vanilla wafers    
1 ½   cups pretzels
1  pkg (16 oz.) confectioners sugar, sifted  
¾   cup frozen margarita or limeade concentrate, thawed
2   pkgs (3 oz. Each) cream cheese    
1  tsp. Tequila, or to taste (optional)
1  tsp. Orange flavor liqueur, (optional)    
Finely grated rind from 1 lime
1   shaker (2.25 oz) green decorator sugar  
½   cup granulated sugar

1. Place half the vanilla wafers in food processor. Process to fine crumbs. Remove crumbs and reserve. Repeat with remaining wafers.

2. Add pretzels to processor. Process to fine crumbs to make ¾ cup crumbs.

3. Combine wafer crumbs, pretzel crumbs, confectioners sugar, margarita concentrate and cream cheese in a large bowl. Add tequila and liqueur, if desired; stir until blended. Divide mixture in half. Wrap each half tightly in plastic wrap; refrigerate 2 hours.

4. Combine half the grated lime rind with the decorator sugar in small saucer. Combine remaining half of rind with granulated sugar in second small saucer.

5. Remove plastic wrap from one half of dough. Tear off pieces of dough and shape into 1 inch balls. Roll each in green or white sugar. Work quickly, because dough dries rapidly. Repeat until all dough is used. Store in an airtight container in refrigerator up to 1 week.

I hope to make them soon, but if somebody else tries them, please be sure to post your opinion. Also, I was thinking that mixing some salt in with the sugar coating might be an interesting addition.

Janice

Side note: Be sure to warn people that these contain dairy. I would not guess that a margartia ball would have cream cheese in it and would prolly eat a few unknowingly.

I thought of the cutest idea Sunday and I thought I'd share it. I'll be using it in my gift baskets this year. (I know it's probably been mentioned on here before, but I'm so excited I just have to share.)

Tuxedo Oreos! I made some last night and they are too cute!!!!

Well...I never got to take a picture of them. They were all gone when I got home from work! I'll have to make another batch.

I tried the Oreo Truffles too! Those are awesome!!!

Yum Yum wanted to bump this for this years additions!!

This thread definately deserves a bump as a reminder for those of us who tried these recipies and for the new folks out there to know this great thread exist!!

I also would like to ask how many of you tried any of these last year and what were your results and the reaction of your clients? I am putting together my christmas list of things I will be offering.

These recipes are great. I am so excited to try them. I am going to try and find a favorite of mine to post, but not sure where it is right now.

GREAT IDEA!!!

okay ya'll you Have to try these. All the guys at hubbies firehouse call them crack cookies because they are so addictive!

Oatmeal Lace cookies

1cup quick oats
1/4 cup all purpose flour
1/2 tsp salt
1 1/2 tsp. baking powder
1 cup white sugar
1/2 cup salted butter
1 large egg
1 tsp pure vanilla extract

Preheat oven to 325*. Cover baking sheets with parchment paper. (important or they will never come off the pan) In a medium bowl combine oats, flour, salt, and baking powder. Mix well with a wire wisk; set aside. In a large bowl combine sugar and butter with an electric mixer at medium speed to form a grainy paste. Add egg and vanilla, and beat until smooth. Add flour mixture and blend just until combined. Drop dough by teaspoonful onto baking sheets 2 1/2 inches apart. Bake for 10-12 minutes or until edges begin to turn golden brown. Let cool, then peel off cookies. ENJOY!!

Here is my contribution...I have been making these forever...they have been a constant in our Christmas baking

CHIPIT DREAMS

6 oz chocolate chips
6 oz butterscotch chips (sometimes I just use double the amount of choc chips)
8 oz block of cream cheese
1 cup of marachino cherries..well drained and chopped in 1/4..you can add nuts or raisins if you don't like cherry...I want to try with candied ginger..
2 cups miniature marshmallows
2 cups dessicated coconut for rolling in ...sometimes I roll them in nuts, or cocoa powder

Melt chips and stir in cream cheese till melted. Stir in marshmallows and fruit until well mixed...make sure the chipit mix isn't too hot when you stir in the marshmallows..

Put in fridge till mix will form a ball...

Roll in coconut..keep in fridge or freezer

They are REALLY tasty!!

Hi there everybody. I've been making these for several years now. Everybody seems to love them. Recipe from Best of Country Cookies cookbook.

Five-Chip Cookies

1 cup butter or margarine, softened.
1 cup peanut butter
1 cup sugar
2/3 cup packed brown sugar.
2 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 cup old fashioned oats
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup (Each) milk chocolate chips, semi-sweet chocolate chips, peanut butter chips, vanilla chips and butterscotch chips.

In a mixing bowl, cream butter, peanut butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, oats, baking soda and salt; gradually add to the creamed mixture. Stir in chips. Drop by rounded tablespoons 2 inches apart onto ungreased baking sheets. Bake at 350 for 10-12 minutes or until lightly browned. Cool for 1 minute before removing to wire racks.
Yield 4-1/2 dozen.

Very yummy

My two newest favorites from last year:

http://allrecipes.com/recipe/thin-mint-crackers/detail.aspx
So so close to the Girl Scout Thin Mints!

http://allrecipes.com/Recipe/Moms-Ginger-Snaps/Detail.aspx?strb=1
Great Ginger Snaps! Easy to make, very pretty with red and green sugar on top - and OOOOH so addicting. They're a little bit crunchy, but 5 seconds in the microwave mmmm mmm mmmm!

We make these every year in my family. They are a huge hit.


Magic Cookie Bars

1 1/2 cups graham cracker crumbs
3 tab sugar
1 stick butter, melted
1 cup walnuts, chopped coarsely
6 ounces chocolate chips
1 1/3 cups flaked coconut
1 can sweetened condensed milk

Measure cracker crumbs, sugar, and butter into 13 x 9 x 2" pan. Mix
thoroughly. With back of spoon, press mixture evenly and firmly in bottom of pan to form crust. Pour condensed milk evenly over the graham cracker crumbs. Sprinkle coconut over the milk. Sprinkle chips over the coconut then put the walnuts on top. Bake in moderate oven (350 degrees) 25 minutes or until lightly browned around edges. Cool. Cut into bars.

We make different versions with different chips and nuts. There are never any of these left.

wanted to give this thread a bump while I looked for my favorite cookie recipe.

Love this idea!

Here's mine:

Butterscotch Brittle

1 bag butterscotch chips
1 1/2c chinese noodles (the skinny chow mein noodles)
6 1/2oz salted peanuts

Melt the chips in a double boiler. Then add noodles and coat throughly, still over heat. Once coated well remove from heat add peanuts and stir until they are coated as well. Use a teaspoon to place scoops of mixture on baking sheet and place in fridge until cool.

If you like butterscotch you'll love these!

This thread is awesome!!! My recipe is coming shortly

This was always a favorite at work.

Rocky Road Fudge Bars

Bottom:
½ c butter
1 square baking chocolate
1 c sugar
1 c flour
1 t baking powder
1 t vanilla
2 eggs
½ c nuts

Melt chocolate and butter then add the rest of the ingredients and mix well. Spread in greased and floured 13 X 9 pan.

Filling:
8 oz cream cheese
½ c sugar
2 T flour
½ c butter
1 egg
½ t vanilla
¼ c chopped nuts

Combine cream cheese and next 5 ingredient. Blend until smooth and fluffy. Add nuts and spread over chocolate mixture. Sprinkle 1 c chocolate chips over the top. Bake at 350 degrees until toothpick comes out clean(approximately 40 minutes). Remove from oven and sprinkle with 2 cups miniature marshmallows. Return to oven 2 minutes or until melted.

Frosting:

¼ c butter
1 square baking chocolate
2 oz cream cheese
¼ c milk
1 lb powdered sugar
1 t vanilla

Combine butter, chocolate, cream cheese and milk in a pan and melt over medium heat(or melt in microwave oven). Add powdered sugar and vanilla. Spread over melted marshmallows and swirl.

does anyone know of a candy/cookie ball that taste kinda like a pecan pie--it has pecans & i think rice krispies & is rolled in coconut--my SIL called it angel kisses--but no alcohol or chocolate & sweet SIL must be avoiding me b/c she won't call me back--hmmm or maybe she's been busy

There have been several Ginger Cookies listed here but none of them are exactly the same as mine. One of the great things about this recipe is you get a double treat for Christmas- first, a simple but tasty cookie; second, your house smells wonderful while they are baking. My nephew calls them the second best cookie ever. (Chocolate chip are his number one favorite.)

Ginger Cookies

1 cup sugar
¾ cup butter
¼ cup molasses
1 egg
2 ¼ cups flour
2 teaspoons soda
½ teaspoon salt
1 teaspoon cinnamon
½ cloves
½ ginger
¼ nutmeg

Cream sugar, butter, molasses and eggs until light and fluffy. Spoon flour into measuring cups and level off. Combine dry ingredients and add to creamed mixture. Mix well and chill one hour.

Heat oven to 350 degrees. Shape dough into 1 inch balls and roll in sugar. Place on parchment paper covered (or ungreased) cookie sheets 2 inches apart. Bake at 350 for 8 to 12 minutes or until set. (Cookies will puff and flatten during baking.) Slide parchment paper from cookie sheet and allow to cool on flat surface. (If not using parchment paper, allow to cool slightly before removing from cookie sheet.) 4 dozen cookies.

These are some really good 5 star recipes I tried last year. I got them off of food network and can't wait to do them this year.

Chewy Sugar Cookies

You can also roll the cookies in the sugar sprinkles before baking.


2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup softened butter
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
3 to 4 tablespoons buttermilk
Sprinkles or colored sugar, for decorating

Preheat oven to 375 degrees F.
In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.

Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet. With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie. Sprinkle with raw sugar or colored sprinkles.

Bake for 8 to 10 minutes or until slightly golden. Let stand for 2 minutes before removing to cool on a rack.

Blue Ribbon Almond Roca Cookies Recipe courtesy Lynn Scully, Rancho Santa Fe, California
Show: Emeril Live
Episode: Emeril's Holiday Cookie Contest





2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar
1/2 cup sugar
1 cup butter, room temperature
2 eggs, room temperature
2 teaspoons pure vanilla extract
1 package toffee bits
1 cup coarsely ground almonds
4 ounces milk chocolate
1/2 tablespoon vegetable oil

Preheat oven to 300 degrees F.
In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, blend sugars together on medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until light and fluffy. At low speed, slowly add the flour mixture and then the toffee bits. Mix until just blended; do not over-mix.

Place ground nuts in a small bowl. Using hands, roll balls of dough into 1 to 1 1/2-inch balls, then roll in the ground nuts. Place on cookie sheets several inches apart. Bake approximately 22 minutes and then transfer cookies to a cooling rack.

Melt the chocolate with the vegetable oil in a double boiler or in a bowl set over a pan of simmering water. Drizzle melted chocolate over cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.



For everyone who has been printing the entire thread, you can open up a blank word document and minimize it. Then scroll the thread and just highlight the recipes you want. Go to edit at the top of your menu bar and select copy. Then click on the blank word document and go to edit and select paste. Hit enter 2 times after every paste and you'll be ready to copy the next recipe. Then just save the whole thing and your set. I have been doing this and now have my own CC Cookbook.

Ok I don't have time right now to post my recipe but will be soon. Great thread

There was a post for Peanut Butter Cup cookies earlier in this thread but this one is different . . . it's not exactly like a peanut butter cup that you would buy but it's definitely a chocolate / peanut butter lovers dream. They're easy to do and look so pretty on a cookie tray. And, you can make them way ahead of time and freeze them so that you're not frantically trying to bake right as the holidays are approaching (AND I think they taste better right out of the freezer than when they're room temp.!)


Peanut Butter Cups

9 ounces white chocolate
1 1/2 cups creamy peanut butter
1 package (8 oz.) semisweet squares
1/3 cup lightly salted cocktail peanuts, chopped

In a 2 quart saucepan, heat white chocolate with 1/4 cup of peanut butter until smooth. Spoon into mini foils (until half full). Refrigerate about 10 minutes. In another 2 quart pan, melt semisweet chocolate with 1 1/4 cups of peanut butter. Spoon on top of white chocolate. Sprinkle with chopped peanuts. Put in an airtight container. Refrigerate up to one week or freeze up to one month.

These are simply amazing. And--they look stunning on a dessert tower during the holidays!

You'll want to hide about half of these before you serve them. You'll be sorry if you don't!

WHITE CHOCOLATE TRUFFLE CUPS

1 package (11-1/2 ounces) milk chocolate chips

2 tablespoons shortening

1 pound white confectionery coating, cut into 1/2-inch pieces

1/2 cup whipping cream

DIRECTIONS

In a double boiler or microwave, melt chips and shortening. Stir until smooth; cook for 5 minutes. With a narrow pastry brush, "paint" the chocolate mixture on the inside of 1-in. foil candy cups. Place on a tray and refrigerate until firm, about 45 minutes. Remove about 12 cups at a time from the refrigerator; remove and discard foil cups. Return chocolate cups to the refrigerator. For filling, melt confectionery coating and cream; stir until smooth. Transfer to a mixing bowl; cover and refrigerate for 30 minutes or until mixture begins to thicken. Beat filling for 1-2 minutes or until light and fluffy. Use a pastry star tube or spoon to fill the chocolate cups. Store in the refrigerator. Yield: 5 dozen.

--Knox--

Hey knox is the white confectionery coating( like almond bark)???