Let's do a Christmas Cookie recipe exchange? - Page 8

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.

Is this it?

Skillet Cookies
·  1 cup chopped dates (I used 10 ounces)
·  1 cup sugar
·  3 tablespoons butter
·  1 egg, well beaten
·  1/2 teaspoon vanilla
·  2 cup crisp rice cereal
·  3/4 cup pecans
·  1 cup flaked coconut
PREPARATION:
Mix dates, sugar, butter and egg in heavy skillet. Melt over low heat; cook for about 5 minutes on low heat, until bubbly. Remove from heat; add vanilla, rice cereal and pecans. When cool enough to handle, roll into small balls and roll in coconut.

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.

do you use this cup for cup with Splenda? I read on the cookie forum that it should be substituted 1 c sugar for 1/2 c splenda.

thank you, i bet this is it--i finally talked to her & she said they had dates in them---ewwwwww gross, i wonder how they's taste w/out them---her were good, but i don't think i could bring myself to buy date

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)???

Ohhh . . . sounds so good! My mom used to make something almost just like this but they were called Grasshoppers and had a semisweet chocolate "cup" with a mint whipped cream filling. I'll have to find the recipe and post it.