Holiday Cookie Exchange 2010 - Page 2

Are these the ones? Very pretty.

That's my babies!

I love them!

Theresa

Mel, I've got some more cookies I can add. I just gotta remember to bring the recipes to work so I can type them up.

Thank you, Melvira! It's very thoughtful of you to organize this for us!

Great thread. TFS.

Here's one, not really a holiday cookie, but ...a super easy one, my family always has me make for them.


Big Cheeze It crackers
Peanut butter
Melted Chocolate


Spread peanut butter between two cheeze its and then dip in melted chocolate, let set up. Super good, they remind me of Butterfingers.

This holiday cookie recipe has been in our family for about 50 years. My mom used to make these only at Christmas, which makes them extra special! The story behind how we got this recipe goes like this: my aunt was a nanny in the 60's for a jewish family. This was their holiday cookie recipe, which they shared with her. So, our "Christmas cookies" are really a jewish cookie, kind of like a rugelagh. Enjoy!

Tip: don't try to use more jam than called for, you only need a very thin layer. If you use too much it will melt out the seam and be a huge, sticky and burnt mess!


Raspberry Cream Cheese Cookies

8 oz butter room temp.
8 oz cream cheese room temp.
½ cup sugar
1 teaspoon vanilla
2 cups plus 2 tablespoons flour
Small jar seeded raspberry jam
Chopped walnuts
Cinnamon & sugar (equal parts mixed together for sprinkling)

Cream butter, cheese, sugar and vanilla until smooth.
Add flour and mix to combine.
Wrap dough in a ball in plastic wrap and refrigerate 1 hour or until firm.
Divide dough into 4 parts.
Roll out one part at a time into a large rectangle.
Spread a thin layer of raspberry jam on dough, leaving a 1 inch border all around edges.
Sprinkle jam with chopped walnuts.
Sprinkle with cinnamon & sugar mixture.
Roll up the long side and place on parchment paper on cookie sheet with seam on the bottom.
Press ends together to seal.
Repeat for remaining dough. Can put two logs on one cookie sheet.
Brush tops with milk.
Bake 350 degrees F for 35 minutes do not brown!
Cut into diagonal slices right out of the oven.

Oh man, y'all are making me HUNGRY!!! By the way, I went to the spice store yesterday and bought some crystalized ginger just so I can make those molassis cookies!! Stay tuned...

This recipe has my two favorite things-chocolate and pecans-and it's a bar cookie which I love because I'm a little lazy. I got it from the Hershey site.

Chocolate Pecan Bars

1 1/4 cup ap flour
1 C. powdered sugar
1/2 C. Hershey's cocoa
1 C. butter or margarine
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 egg
2 t. vanilla extract
1 1/2 C. chopped pecans

1. heat oven to 350 or 325 for glass pan
2. Stir together flour, sugar and cocoa in large bowl. Cut in butter until crumbly. Press firmly onto bottom of ungreased 13x9x2 pan.
3. Bake 15 minutes; remove from oven. While it's baking, in a medium bowl, beat sweetened condensed milk, egg and vanilla until well blended. Stir in pecans. Spread mixture evenly over hot baked crust. Return to oven.
4. Bake 25 minutes longer or until lightly browned. Cool completely in pan on wire rack. Cut into bars. Cover; store in refrigerator.

Oh! And WHERE are my manners!!!! Thank you to all who contribute!!!!!!

FYI - They're so light and delicate that they'd never make it through the shipping. So, anyone who makes them gets to keep them all to themselves.

Theresa

This is similar to a recipe my daughter made:
Snowflake Ritz crackers, covered with chocolate, sprinkled with crushed peppermint.

Yum!

This looks great...thanks for posting. I do a cookie walk two Saturdays in December at the bakery...customers always look forward to something new.