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Let's do a Christmas Cookie recipe exchange? - Page 14

post #196 of 223
kerririchards, you are too funny! I've got to try these.
Don't just do it...Do it just!
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Don't just do it...Do it just!
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post #197 of 223
These are excellent if you want cookies that stay soft even after they cool. This is from "The Blue Bonnet Margarine Book of Creative Cookery."
Soft Molasses Cookies
1/2 c. margarine, softened
1/2 c. sugar
3/4 c. molasses
1 egg
2 1/2 c. unsifted flour
1 1/2 t ground ginger
1 t ground cinnamon
1/4 t salt
2 t baking soda
1/4 cup water
Cream margarine and sugar together until light and fluffy. Blend in molasses and egg; beat well.
Combine flour, ginger, cinnamon and salt.
Dissolve baking soda in water. Add flour and baking soda mixture alternately to margarine mixture; blend well after each addition.
Drop by tablespoons onto greased and floured baking sheets. Bake in hot oven (400 degrees) for 10 minutes, or until done.
Remove from baking sheets and cool on wire racks. Makes about 3 dozen cookies.
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Tommy's favorite song? Roll roll roll your goat
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Tommy's favorite song? Roll roll roll your goat
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post #198 of 223
I was going to submit the Flourless PB cookie and thumbprint by the Barefoot Contessa-- but was beaten to it.

Thank you to everyone who has sumitted a recipe-- I am going to start at the top and start trying a recipe one a week (ok, maybe 2-3 times a week)

Keep them coming please!
"Your life is an occasion--Rise to it!" --Mr Magorium
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"Your life is an occasion--Rise to it!" --Mr Magorium
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post #199 of 223
I love this thread...thanks for bringing it back to life for us this year!!!!

Here are my two favorite recipies

Fudge Puddles (I got this from one of the ladie's magizines but don't remember what one)

1/2c. butter
1/2c. peanut butter
1/2c. sugar
1/2c. brown sugar
1 egg
1/2 tsp vanilla
1 1/4 c. flour
3/4 tsp. baking soda

1. Cream butter, pb and sugars. Add egg and vanilla. Add dry ing. and mix well. Refrigerate 1 hour.
2. Roll into 1 inch balls and press into mini muffin tins (I use the ones from pampered chef and make the balls a little smaller).
3. Bake at 350 degrees about 8 minutes or until lightly browned. Remove from oven and immedialely repress cookies to make a nice cup shape. Allow to cool completely before removing from pan. (Twist the cookies to loosen then remove from pan or they will break).
4. Filling: In a small saucepan, over low heat melt together 1c. each milk and semi-sweet chocolate chip, 1-14oz can sweetened condensed milk and 1 tsp vanilla. Stirring occasionally until smooth. Spoon into cooled cookie cups.
Makes about 4 1/2 dozen


Monster Cookies (Amish recipe...use the amounts in perenthisis unless you want a ton of cookies)

2 cups (1/2 c) butter
5 1/3c. (1 1/3c) peanut butter
4 c. (1 c.) sugar
2 pounds (1 1/8 c.) brown sugar
12 (3) eggs
1 Tbls. (3/4 tsp.) vanilla
1 Tbls. (3/4 tsp.) light corn syrup
8 tsp (2 tsp.)
18c. (4 1/2 c.) quick cooking oatmeal
1 bag (1 c.) chocolate chips
1 bag (1 c.) m&m's
2 c. (1 c.) walnuts, optional

1. Cream together butter, pb and sugars. Add eggs, vanilla and corn syrup. Stir in oatmeal, chips, m&m's and nuts.
2. Drop by rounded teaspoons full onto parchment lined cookies sheets and bake at 350 degrees 8-10 minutes or until lightly browned.

Full recipe makes 22 dozen
(amounts) make 5 1/2 dozen

hope you all enjoy!!

Val
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my avatar is my little bugaloo Aarika Rose
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post #200 of 223
Maybe someone can help me find a recipe...we used to make sandtarts at a store I worked for and I can not find my recipe. The were made with buttermilk, the dough was really crumbly and we pressed it into log that where about 1 inch in diameter and froze it then sliced the logs with a deli meat slicer paper thin and baked them. They were crunchy and thin, kind of like a potato chip. If anyone has a recipe for these I will love them forever!! icon_lol.gif

Val
my avatar is my little bugaloo Aarika Rose
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my avatar is my little bugaloo Aarika Rose
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post #201 of 223
I have recipes for cookies called sand tarts, but they're not anything like you describe. If you find the recipe, please post it. I've never heard of any like them.
Tommy's favorite song? Roll roll roll your goat
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Tommy's favorite song? Roll roll roll your goat
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post #202 of 223
the missing ingredient in the monster cookie recipe is baking soda!!!

Sorry Val
my avatar is my little bugaloo Aarika Rose
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my avatar is my little bugaloo Aarika Rose
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post #203 of 223
What a great idea! I'll be looking for my recipe!
post #204 of 223
Bumping this ... Did you ever find the recipe?
Tommy's favorite song? Roll roll roll your goat
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Tommy's favorite song? Roll roll roll your goat
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post #205 of 223
Quote:
Originally Posted by llee815

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.


Yummy i love biscotti!
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http://designmeacakeblog.blogspot.com/
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Thanks Edna
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Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
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post #206 of 223
All of these look so good, I can't wait to start baking!!
post #207 of 223
oh, my.... this thread is making me want to make every single one of these cookies! YUMMY!
post #208 of 223
If you love GS Thin Mints, here is a recipe to try.

1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa
powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
1 egg
1/2 teaspoon mint extract
3 (1 ounce) squares semisweet
chocolate, chopped
1/4 cup butter

1.   In a large bowl, beat 1/2 cup butter or margarine until creamy. Add the sugar, and beat until mixed well. Beat in egg and mint extract.
2.   Sift flour, cocoa, and salt together into a small bowl. Add flour mixture by halves into creamed mixture, beating well after each addition.
3.   Divide dough in half. On lightly floured surface roll dough into two 1 1/2 inch diameter cylinders. Wrap each cylinder in waxed paper, and refrigerate 5 hours.
4.   Preheat oven to 350 degrees F (175 degrees C). Thirty minutes prior to baking, place both cylinders in freezer.
5.   Remove one cylinder at a time, and slice 1/4 inch thick pieces with very sharp knife. Place on cookie sheets about 1 1/2 inches apart. Bake 10 to 12 minutes.
6.   Melt 1/4 cup butter or margarine and the semisweet chocolate in a double boiler or in the microwave. Drizzle over warm cookies. Place on wire racks, and let cool and harden completely.
post #209 of 223
I LOVE this thread. I read all the pages hoping and praying that someone would post a recipe my Mom used to make. I didn't see it and was wondering if anyone out there knows of a recipe kind of like this.....
Now this is remembering from when I was a child so here goes. We made up a dough and rolled it out and cut it into diamond shapes, then she made a slit in the middle of the cookie and like pulled one end through. Then they were deep fried in hot grease, taken out and put in powder sugar. These were mine and my brothers favorite cookies and I would love to be able to make them this year. Thanks everyone
post #210 of 223
Thanks for all these recipes! I've been in a Christmas baking mood for weeks now and I'm anxious to start testing! icon_biggrin.gif
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