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Let's do a Christmas Cookie recipe exchange? - Page 4

post #46 of 223
Quote:
Originally Posted by mary-ann

Squirrelly, those are highly technical measurement symbols. I'm surprised you don't understand them icon_lol.gif That's what happens when you copy from Word to CC. Sorry about that. It should be correct now.

bakersofcakes - I'll have to try your tip. These are the first cookies I remember from when I was a kid... about 30 years ago.

Mary Ann


Haha, well finally I know why that is happening. When I first started to send out the Cake Lady Recipes on the Wilton site, a good friend had sent some of them to me and they had all these symbols. Haha, thought it was some weird form of shorthand and I had to work out what the measurements were. So now you have solved that little mystery that used to keep me up nights. See, you truly can learn anything on this site, haha!
Hugs Squirrelly
post #47 of 223
Here are my favorites.... and I make them every Christmas.

Buckeye Balls

1 1/2 C Creamy Peanut butter
1/2 C Room temp butter
1 tsp vanilla
4 cups sifted powdered sugar
1 package chocolate almond bark

Mix first four ingredients together by hand. Form into balls and place on a cookie sheet lined with wax paper. Chill. After they are chilled melt almond bark in microwave until smooth. Dip in chocolate almond bark and set back on wax paper to dry. I usually melt white almond bark as well and drizzle back and forth to make them extra fancy icon_biggrin.gif
Lisa
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Lisa
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post #48 of 223
Heehee, I just love the name of those!
Hugs Squirrelly
post #49 of 223
I was given some cookies at Christmas one year they were chocolate brownie type cake ball with a coconut filling would anyone have this recipe it reminded me of a mounds candy bar the person who gave these out would not share the recipe they were soooo good!!!!!!


Theresa
Encourage Do Not Discourage
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Encourage Do Not Discourage
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post #50 of 223
Molly2 - Those sound soooo good, I sure hope someone has an idea about the recipe. I think I'd have to add an almond in there for an Almond Joy flavor.
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 #51 of 223
Molly2.....this is not a cookie recipe...but if you like mounds this is very good and very easy recipe.

Chocolate Clusters

1 6oz. pkg. chocolate chips
1/4 cup light corn syrup
1 1/2 teas. vanilla
2 Tbls. powdered sugar
2 cups coconut

Combine chocolate chips and syrup in a pan and set on low heat.
Stir when melted.
Remove from heat.
Add vanilla and powdered sugar.
Stir in coconut.
Drop by spoonfuls onto wax paper or lightly buttered cookie sheet.
Chill.
Store in a covered container.
Makes 30 pieces.

( You can also use raisins or peanuts instead of coconut...all 3 are yummy. I have also just microwaved the chips and syrup instead of using the stove.....these can also be rolled into balls.)
This recipe was taken from an old cookbook.

Hope you like them
Debbie
post #52 of 223
That sounds good Thanks I'm going to try it

Theresa
Encourage Do Not Discourage
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Encourage Do Not Discourage
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post #53 of 223
Chocolate Oatmeal Cookies OR NO-Bake Cookies

2 cups granulated sugar
4 Tablespoons unsweetened cocoa
1/2 cup milk--I use 2% or 1/2 evaporated milk & 1/2 water
1 stick (1/2 cup) margarine--I use Mrs. Filberts
2-1/2 cups quick oatmeal--(cooks in 1 min.)
1/2 cup peanut butter--I use creamy
1 teaspoon vanilla
1 cup nuts--pecans or walnuts

Combine sugar & cocoa, breaking up all lumps. Stir in milk & add margarine. Bring to a boil & boil 1 minute, stirring occasionally. Remove from heat & quickly stir in oatmeal, peanut butter, vanilla & nuts. Drop from spoon onto waxed paper or aluminum foil. (I usually put the waxed paper or aluminum foil on a cookie sheet.) Let set until hardened.

(If they are too slow to harden, you can put them in the refrigerator.)

These are a great family favorite here!!! thumbs_up.gif
post #54 of 223
I make these cookies every year for Xmas. A little more work, but well worth it. They get raves everywhere I take them. The recipe came from the Busha of one of my good friends. The cookie part bakes up light & delicate so handle with a gentle touch when filling them. You can use cookie cutters to get a different look for another holiday. I made them one year using a heart shaped cutter for my son to take to school for Valentines day. The teacher called me to get the recipe. If you want to double the amount of cookies, make two separate batches. Don't substitute for the butter & heavy cream. Some things are just worth it. thumbs_up.gif

Bushie's Good Cookies

1 cup butter
1/3 cup heavy cream
2 cups flour

Mix butter & heavy cream until creamy. Mix in flour and chill for 2 hours. Roll out VERY thin, use a glass or other small round cutter and prick with a fork (in the middle of the cookie). Bake 7-9 minutes at 375. Do not brown. Let cool and make filling:
1/4 cup butter
3/4 cup powdered sugar
1 egg yolk
1 teaspoon vanilla
Mix all ingredients together to make filling. You can microwave the filling to soften, about 20 seconds or so. Put cookies together like a sandwich cookie. You can color the filling as desired.

I also have pics & instructions to make an edible cookie bowl, but not sure how to post, so I will be happy to email to those who would like it, just send me a pm. Thanks & Happy Holidays!
post #55 of 223
I decided to print all of these posts so that I could have all of these wonderful recipes at hand. I think I need a new ink cartridge now.... 21 pages! I'm off to the store for some ingredients. Thanks to you all who posted your recipes!!
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 #56 of 223
This recipe has been LOVED by all the men in my husband's shop. Every holiday season, he gets bombarded with "When is she making them, huh??" So I'll share! They're the best I've ever had!

Spicy Oatmeal Raisin Cookies: PREP time: 15 minutes

1/2 cup butter, softened.
1/2 cup butter flavored shortening
1 cup packed light brown sgr.
1/2 cup granulated sugar
2 eggs
1 tsp. vanilla
1-1/2 cups AP flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. salt
3 cups rolled oats
1 cup raisins

Preheat oven to 350. In large bowl, cream together butter, shortening, brown sugar, gran. sugar, eggs and vanilla until smooth. Combine flour, baking soda, connamin, cloves and salt; stir into sugar mixture. Stir in oats and raisins. Drop by rounded teaspoon onto lightly greased cookie sheets. Bake 10-12 minutes until light and golden. DO NOT OVERBAKE. Cool for 2 minutes before removing from cookie sheets. Store in airtight container.

YIELD: 3 dozen cookies.

These are hands down my favorite cookies ever!

Molasses Sugar Cookies:

3/4 cup shortening
1 c. sugar
1/4 c. molasses
1 egg
2 tsp. baking soda
2 c. flour
1/2 tsp. ground cloves
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. salt

Melt shortening and cool.
Add sugar, molasses and egg; beat well. Sift flour, soda, cloves, cinnamon and salt together. Add to first mixture and chill dough. Roll into 1 inch balls and roll in granulated sugar. Bake on cookie sheets for 8-10 minutes. YUUUUMMMMMM!!!!!!!! Especially with milk!



Anyone who tries either of these, let me know how you like them!
Proud Mommy to:
Adrienne {6}
Rory {4}
Dean {1}
And....Surprise!!!!
Macie or Everett is due 1/1!!
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Proud Mommy to:
Adrienne {6}
Rory {4}
Dean {1}
And....Surprise!!!!
Macie or Everett is due 1/1!!
Reply
post #57 of 223
These are awesome! Now that they make Andes mint chips, they'll be even easier this year!

Mint Truffle Cookies
1 ¼ cup sugar
1 cup butter or margarine- softened
2 eggs
1 tsp. vanilla
2 ¼ cup flour
¼ cup unsweetened cocoa
1 tsp. baking powder
¼ tsp. salt
1 pkg. Andes mints- coarsely chopped

Glaze:
8 oz. white candy coating
1 tsp. vegetable shortening
1-2 drops green food coloring

Combine sugar, butter, eggs and vanilla. Beat at medium speed until light and fluffy. Add flour, cocoa, baking powder and salt. Beat at low until soft dough forms. Stir in mints. Cover with plastic wrap. Chill 2-3 hours.

Heat oven to 375 degrees. Lightly grease cookie sheets. Shape dough into 1 balls. Place 2 apart on prepared cookie sheets. Bake 8-10 minutes. Cool completely.

In 1 qt. saucepan, combine candy coating and shortening. Melt over low heat stirring constantly. Stir in food coloring. Pipe or drizzle glaze over cookies to form stripes. Let dry completely before storing.
post #58 of 223
Quote:
Originally Posted by MommyEdzards

Here are my favorites.... and I make them every Christmas.

Buckeye Balls

1 1/2 C Creamy Peanut butter
1/2 C Room temp butter
1 tsp vanilla
4 cups sifted powdered sugar
1 package chocolate almond bark

Mix first four ingredients together by hand. Form into balls and place on a cookie sheet lined with wax paper. Chill. After they are chilled melt almond bark in microwave until smooth. Dip in chocolate almond bark and set back on wax paper to dry. I usually melt white almond bark as well and drizzle back and forth to make them extra fancy icon_biggrin.gif



Too funny I make Buckeyes too!!!! I had to promise my aunt I would never give the recipe away so that she would give it to me. The only difference for me is I use semi sweet chocolate chips and (get ready to cringe everyone) a little parafin wax to dip the balls in. I have family that jokes or at least I hope they are joking and say I can't come for the holidays with out bringing them.
post #59 of 223
mjones, I hate to be the one to tell your aunt this but....That is the way I was taught to do them too.

This year though, I made one pb ball and then a smaller one stacked on top. Set them on a cooling rack and melted white choc. poured it over them and while they are still wet sprinkled Wiltons sparkle flakes on them. When dry I put a royal icing scarf, eyes, nose, and buttons. They are the cutest army of snowmen I have ever seen.
My 14 year old golden fur baby. If you think this is funny you should see the rest of the baby album!
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My 14 year old golden fur baby. If you think this is funny you should see the rest of the baby album!
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post #60 of 223
This is not a cookie recipe, but my family, including my inlaws, requests that I make this not only during Christmas but throughout the year. Here is my mom's divinity recipe:

Divinity
INGREDIENTS:
4 cups granulated sugar
1 cup light (not dark) corn syrup
1 cup water
1/4 tsp salt
3 egg whites (room temperature)
1 cup walnuts, chopped, or more if desired
1 tsp vanilla
food coloring (optional)

PREPARATION:
Combine sugar, corn syrup, water, and salt in heavy saucepan. Cook and stir over medium heat until mixture starts to boil. Continue cooking until mixture forms soft ball when tested in cold water (or use a themometer). In the mean time, beat egg whites until stiff. Then pour 1/2 cup of syrup over whites, beating fast all the time.

Continue to cook remaining syrup while beating egg whites, until syrup reaches the light crack stage when dropped in cold water (this will happen quickly). Pour remaining syrup over egg white mixture, beating all the while. Continue beating until candy begins to hold its shape. Stir in vanilla and nuts and food coloring. Drop by teaspoonsful onto waxed paper.
Joanie
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Joanie
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