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Holiday Cookie Exchange 2010

post #1 of 84
Thread Starter 
Here is a link to the cookie exchange document that I started last year to keep up with all the amazing recipes everyone was sharing.

https://docs.google.com/View?docID=0ARCzpgSS_N4TZGdqcXNqamNfMGN0NmdxOWZn&revision=_latest

I'd like to continue the idea again this year, adding new cookies recipes that people have fallen in love with and want to share. Obviously we may end up with some 'repeats' but we don't mind! I will add them all to the document above so that we have one resource to turn to when we need some new cookie ideas!

Please simply post your recipe here and I will add it, of course giving you the credit for sharing it! Thanks in advance to everyone who participates!

Please note, this is cookies only. If you want to share a holiday CANDY recipe go here: http://cakecentral.com/cake-decorating-ftopic-702287-0.html We'd love to have your candy recipes too! thumbs_up.gif

Edited to add candy thread link!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #2 of 84
Ask me again, later. I just got a new holiday cookie magazine, and will throw in a couple of recipes.

Theresa icon_smile.gif
post #3 of 84
Thread Starter 
I'm gonna hold you to that babe!! thumbs_up.gif You know me... I'll shake those recipes right outta you! icon_lol.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #4 of 84
Shake it like a Polaroid picture, baby girl! LOL!
post #5 of 84
Thread Starter 
Quote:
Originally Posted by playingwithsugar

Shake it like a Polaroid picture, baby girl! LOL!



Hahahaha! Ok, Andre! icon_lol.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #6 of 84
All right, I guess I'm first this year...
-
I adapted a recipe from a long time ago. Very aromatic and soft.
Soft Molasses Cookies - Makes over 2 dozen cookies.
2 cups flour
1/2 teaspoon salt
1 Tablespoon ginger
1 teaspoon ground cloves
1 +1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground allspice
1 Tablespoon baking soda
3/4 cup butter
3/4 cup white sugar
1/4 cup brown sugar
1 egg
1/4 cup molasses
-
Sift together dry ingredients, set aside.
Cream butter and sugars.
Blend in egg and molasses.
Slowly add dry ingredients, mixing well.
Shape dough in balls, roll in sugar and flatten on un-greased cookie sheets.
Bake at 350 degrees for 10 minutes.

When cool, put in plastic bag to equalize moisture.

Good right out of the oven, but better after mellowing. They stay soft for at least a week; (can't tell you how much longer - they are all gone.)
Tommy's favorite song? Roll roll roll your goat
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Tommy's favorite song? Roll roll roll your goat
Reply
post #7 of 84
Thread Starter 
Oh YUM!!! I am in LOVE with good, soft molasses cookies. Have you ever used fresh ginger in them? I can't wait to try these out because I haven't found that perfect recipe yet. Have you tried rolling them in turbinado sugar instead of regular? I love the crunch you get with the larger sugar crystals, but these cookies usually have just granulated sugar on them, and I love that too. I wish I had a batch of these made right now! The smell they give the house... to die for!!! icon_lol.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #8 of 84
I love new recipes! I am going to keep an eye on this string!!!!!!
post #9 of 84
This is great! icon_biggrin.gif
post #10 of 84
Quote:
Originally Posted by 7yyrt

All right, I guess I'm first this year...
-
I adapted a recipe from a long time ago. Very aromatic and soft.
Soft Molasses Cookies - Makes over 2 dozen cookies.
2 cups flour
1/2 teaspoon salt
1 Tablespoon ginger
1 teaspoon ground cloves
1 +1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground allspice
1 Tablespoon baking soda
3/4 cup butter
3/4 cup white sugar
1/4 cup brown sugar
1 egg
1/4 cup molasses
-
Sift together dry ingredients, set aside.
Cream butter and sugars.
Blend in egg and molasses.
Slowly add dry ingredients, mixing well.
Shape dough in balls, roll in sugar and flatten on un-greased cookie sheets.
Bake at 350 degrees for 10 minutes.

When cool, put in plastic bag to equalize moisture.

Good right out of the oven, but better after mellowing. They stay soft for at least a week; (can't tell you how much longer - they are all gone.)



Oh my goodness, those are my biggest weakness!!! Thank you for sharing!!
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
post #11 of 84
I roll them in colored sugar at Christmas. That gives a nice crunchy contrast.
Never used fresh ginger, would you shred it?
I keep thinking think candied ginger bits would give them a bit of a POW.
Tommy's favorite song? Roll roll roll your goat
Reply
Tommy's favorite song? Roll roll roll your goat
Reply
post #12 of 84
I would use the dry ginger and bits of candied ginger -- but hey, tis the season! icon_lol.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
post #13 of 84
Thread Starter 
I like to use my microplane for fresh ginger. Because you don't want chunks too big. I bet the candied ginger would give it an awesome punch, too! No doubt!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #14 of 84
Back Story - I used to buy cookie trays from the sister of a co-worker. Of the cookies she baked, these were my favorites. She added peppermint extract to the frosting-filling. I cut these smaller - about 1 inch across, and I do not sprinkle them with powdered sugar.

The frosting is usually colored pastel pink and green, like the pastel mints candies.

Pastel Cream Wafers
From: Better Homes and Gardens
High-sparkle sanding sugar is a little coarser than granulated sugar. It's available where cake decorating supplies are sold and by mail.

Servings: about 20 sandwiches
Prep: 30 mins
Total: 38 mins

1/2 cup cold butter (no substitutes)
1 cup all-purpose flour
3 to 4 tablespoons light cream or half-and-half
Powdered Sugar Frosting (recipe below)
Powdered sugar

Directions
1. Heat oven to 375 degrees F. Cut butter into flour in a medium mixing bowl till pieces are the size of small peas. Sprinkle 1 tablespoon of the cream over part of mixture. Gently toss with a fork and push to side of bowl. Repeat till all is moistened. Form into a ball.

2. Roll dough on a lightly floured surface till slightly less than 1/8 inch thick. Cut into rounds with a scalloped 1 3/4-inch round cookie cutter. Place cutouts 1 inch apart on an ungreased cookie sheet. With a fork, prick four parallel rows in each cutout. Bake for 8 to 10 minutes or till edges just begin to brown. Transfer to wire racks and cool.

3. Spread a scant 1 teaspoon Powdered Sugar Frosting on the flat side of half of the cookies. Top with the remaining cookies, flat sides down. Sprinkle with powdered sugar. Makes 20 sandwich cookies.

Powdered Sugar Frosting
Stir together 1 cup sifted powdered sugar, 1 tablespoon softened butter (no substitutes), 1/2 teaspoon vanilla, 1 drop food coloring, and enough light cream or half-and-half (about 1 tablespoon) to make a spreadable frosting.To Store
Place unfilled cutouts in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months. Fill just before serving.

Enjoy!

Theresa icon_smile.gif
post #15 of 84
Thread Starter 
YUM! I love those pastel mints! I'll add that to the document right now.
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
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