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Let's do a Christmas Cookie recipe exchange? - Page 5

post #61 of 223
My Late Mother-inlaw's Ginger Cookies
Double it or you will be sorry, haha!
2 cups all-purpose flour
1 tbsp. (that is right tablespoon) of ground ginger
1 tsp. cinnamon
1/2 tsp. salt
2 tsp. baking soda
3/4 cup butter, softened or hard margarine, softened - like Parkay squares, not the soft tub kind
1 cup white sugar
1 egg
1/4 cup molasses
Extra sugar in a shallow container, to roll cookie balls in
Stir first 5 ingredients together and sift twice - set aside. Beat butter or margarine until softened, add the cup of sugar beating until well mixed. Add egg and mix. Add molasses and sifted dry ingredients and mix until combined. Shape into rounded tsp. and roll into balls. Place several balls in the shallow dish with the extra sugar and gently use a rolling motion to coat with sugar. Place on an ungreased cookie sheet and press slightly with the bottom of a glass or a fork. Bake at 350F in a pre-heated oven for 8-12 minutes. I like chewy cookies, so I bake around the minimum time. Remove from oven and let set for a few minutes before removing to a cooling rack. Makes about 4 dozen cookies. icon_biggrin.gif
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.
post #62 of 223
Whew! I was getting a little panicky, I've been watching this thread since it was only 2 pages long. I've been looking for my favorite Christmas cookie recipe since then too, and I finally found it!

Chocolate Crinkles

1/2 CUP VEGETABLE OIL
4 SQ. UNSWEETENED CHOCOLATE (4 OZ.), MELTED
2 CUPS GRANULATED SUGAR
4 EGGS
2 TSP. VANILLA
2 CUPS ALL-PURPOSE FLOWER
2 TSP. BAKING POWDER
1/2 TSP SALT
1 CUP CONFECTIONERS' SUGAR

Mix oil, chocolate, and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. Measure flour by dipping method or by sifting. Stir flour, baking powder, and salt into oil mixture. Chill several hours or overnight. Heat oven to 350 degrees. Drop teaspoonfuls of dough into confectioners' sugar. Roll in sugar; shape into balls. Place 2" apart on greased baking sheet. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Makes 6 dozen cookies.

I just love these!!
Time that you enjoyed wasting wasn't wasted.
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Time that you enjoyed wasting wasn't wasted.
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post #63 of 223
These two are really good.

This one may not sound good to some but I have people say that until they tried them. Now they are requesting these.

White Chocolate and Cranberry Cookies


1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tablespoon brandy
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup white chocolate chips
1 cup chopped dried cranberries*



Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.


*** Dried cranberries soak in hot water for 10 minutes and then chop.



Makes 24 servings


************************************

If you LOVE chocolate then you need to make these.

Chocolate Chocolate Chip Cookies


INGREDIENTS: makes 48 servings
  1 cup butter, softened
  1 1/2 cups white sugar
  2 eggs
  2 teaspoons vanilla extract
  2 cups all-purpose flour
  2/3 cup cocoa powder
  3/4 teaspoon baking soda
  1/4 teaspoon salt
  2 cups semisweet chocolate chips
  1/2 cup chopped walnuts (optional)

INGREDIENTS: makes 96 servings
  2 cups butter, softened
  3 cups white sugar
  4 eggs
  1 tablespoon and 1 teaspoon vanilla extract
  4 cups all-purpose flour
  1-1/3 cups cocoa powder
  1-1/2 teaspoons baking soda
  1/2 teaspoon salt
  4 cups semisweet chocolate chips
  1 cup chopped walnuts (optional)

DIRECTIONS:
1)  Preheat oven to 350 degrees F (175 degrees C).

2)  In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

3)  Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Jennifer Dontz Sugarpaste flower class - Hollister, CA 10/12 & 10/13/13 contact me or sugardelites.com
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Jennifer Dontz Sugarpaste flower class - Hollister, CA 10/12 & 10/13/13 contact me or sugardelites.com
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post #64 of 223
This year, when I did my pb blossoms, I ran out of regular kisses and used the new pb - filled kisses for the cookies. Wow! They were so good! The melt more than the reg. kisses but the nice thing is is that they stay soft. The regular kisses harden back up. Try it! You'll love it!
post #65 of 223
Squirrelly your gingerbread cookie recipe looks almost like mine. icon_smile.gif Cutting back on the molasses REALLY makes the cookies so much better. I think the first recipe I tried asked for a cup of molasses. Gag!
Sleep deprived
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Sleep deprived
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post #66 of 223
Quote:
Originally Posted by bubblezmom

Squirrelly your gingerbread cookie recipe looks almost like mine. icon_smile.gif Cutting back on the molasses REALLY makes the cookies so much better. I think the first recipe I tried asked for a cup of molasses. Gag!


Haha, I am not a big molasses fan either. You can tell the recipes that go back to the World Wars by the amount of molasses in them because sugar was such a luxury, molasses were used. My hubby loves the taste of molasses, will even dip toast in it but that is part of his French Canadian heritage. But not me, so this recipe is fine with me.
I love this recipe for ginger cookies and everyone that has tried it tells me that they should have been warned to make a double batch.
Hugs Squirrelly
post #67 of 223
I made the Oreo Truffles this week..... OOOOHHHHH SOOOOOO GOOOOD!! I took some to work with me so that I could give them away and not eat every last one and had people asking me "how much?" I was thinking of dipping them in mint chocolate next time!
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 #68 of 223
Did you dip the oreos in chocolate or almond bark? I love oreos, but dipped ones sound like they'd need a big glass of milk to go with them. I'm sure my neices would love them.
Sleep deprived
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post #69 of 223
I used chocolate then drizzled them with a little white chocolate to make them look nice. People couldn't believe that I made them, they said that they look like something from a store. You do need milk even after only one of these, they are VERY rich! Just one satisfied my sweet tooth, and that is saying a lot. I crave sugar all the time.
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 #70 of 223
These are my most favorite cookie ever. My mother started making them when I was young. I can't have a Christmas without them now.

CARAMEL TOFFEE SQUARES

Bottom Layer:
1/2 cup plus 2 tsp butter
1/4 cup sugar
1- 1/4 cup flour

Crumble first three ingredients well. Pack into ungreased 9x9 inch pan. Bake at 350 for 20 minutes or until golden brown.

Middle Layer:

1/2 cup butter
2/3 cup brown sugar
2 tbsp corn syrup
1/2 cup condensed milk

Combine butter, sugar, syrup and milk in saucepan. Bring to a boil. Boil 5 minutes. Remove from heat. Beat and pour over bottom layer.

Top Layer:
1 pkg semi-sweet chocolate chips

Melt over low heat and pour over middle layer.

Hope you enjoy
Krista

editited to add : this recipe makes 36 squares. Also if you line your pan (sides and all) with parchment or tin foil it is easier to cut them.
post #71 of 223
Quote:
Originally Posted by VACakelady

I made the Oreo Truffles this week..... OOOOHHHHH SOOOOOO GOOOOD!! I took some to work with me so that I could give them away and not eat every last one and had people asking me "how much?" I was thinking of dipping them in mint chocolate next time!

do you have a recipe for these or did you just dipthe oreos ? sound good i would like to make some .
Brenda
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Brenda
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post #72 of 223
Go to page 2 of this thread and scroll down about half way and you will find the recipe for the truffles. They sound really easy to make.
Laughter is the best medicine, chocolate is a close second!!
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Laughter is the best medicine, chocolate is a close second!!
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post #73 of 223
They are very simple and well worth it. My sister loved them and when I told her how easy they were she couldn't believe it. Have the milk ready when you eat them!
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 #74 of 223
This is a recipe I got from the back of the bag of Hershey's Mint Kisses, a couple years ago. They are SO good! They are a new family favorite for us.
Melissa icon_smile.gif


Magical Mint Kiss Cookies
1 cup butter or margarine
2/3 cup sugar
1 teaspoon vanilla
2 cups all-purpose flour
1/4 cup HERSHEY®'S Cocoa or HERSHEY®'S Dutch Processed Cocoa
48 HERSHEY®'S KISSES® Mint Chocolates, unwrapped
powdered sugar

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DIRECTIONS:
Heat oven to 350 degrees F. Beat butter, sugar and vanilla in large bowl until creamy. Stir together flour and cocoa; gradually add to butter mixture, beating until blended. Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls. Place on ungreased cookie sheet.
Bake 8 to 10 minutes or until set. cool about 1 minute; remove from cookie sheet to wire rack. Cool completely. Roll in Powdered sugar. Roll in sugar again just before serving, if desired.
post #75 of 223
mjones17.....
too funny, I get told the same thing.... I better make them or else!!!!!
Lisa
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Lisa
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