Cookie Exchange

[Ann M]

Carol and I thought it would be a good idea to start a cookie exchange,for Christmas Baking.Or the recipes could be for holiday baking also.Cookies are great any time of the year! So everyone,post your cookie recipes,or holiday baking ideas!

Cranberry Noels


Basic icebox dough gets a festive makeover when dotted with dried fruit and pecans.
Ingredients

* 1 cup (2 sticks) unsalted butter, room temperature
* 3/4 cup sugar
* 2 tablespoons milk
* 1 teaspoon pure vanilla extract
* 2 1/2 cups all-purpose flour
* 1/2 teaspoon salt
* 3/4 cup dried cranberries
* 1/2 cup chopped pecans

Directions

1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add milk and vanilla. Beat until just combined. With mixer on low, gradually add flour, salt, cranberries, and pecans; continue beating until fully combined.
2. Turn dough out onto a clean work surface, and divide into 2 equal pieces. Shape each piece into an 8-inch log, about 2 inches in diameter. Wrap logs in plastic wrap, and refrigerate until firm, about 2 hours.
3. Preheat oven to 375 degrees. Using a sharp knife, cut logs into 1/4-inch-thick slices. Transfer to parchment-lined baking sheets, about 1 1/2 inches apart. Bake until edges are golden, 14 to 16 minutes, rotating baking sheets halfway through. Remove from oven, and transfer cookies to a wire rack to cool completely.

[Christine Mlinek]

My mom would make this for our own cookie exchange we do each year....so good.

Peanut Brittle
Ingredients
1 cup white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water
1 cup peanuts
2 tablespoons butter, softened
1 teaspoon baking soda

Directions

Grease a large cookie sheet. Set aside.

In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.

Remove from heat; immediately stir in butter or margarine and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.

[Christine Mlinek]

I make these every year, so easy and quick.

1 pkg of candy quik vanilla or chocolate coating
1 bag of large pretzels

melt according to the pkg instructions, dip the pretzels.
sprinkle with holiday sprinkles...let dry, store in an air tight container.

you can make a bunch and its fast.

[Ann M]

My husband loves peanut Brittle,Thanks Christine!

Rasberry Ribbons
Source:AllRecipes

Rasberry Ribbons

Ingredients

* 1 cup butter (no substitutes), softened
* 1/2 cup sugar
* 1 egg
* 1 teaspoon vanilla extract
* 2 1/4 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup raspberry jam
* GLAZE:
* 1 cup confectioners' sugar
* 2 tablespoons evaporated milk
* 1/2 teaspoon vanilla extract

Directions

1. In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
2. Divide dough into four portions; shape each into a 10-in. x 2-1/2-in. log. Place 4 in. apart on greased or foil-lined baking sheets. Make a 1/2-in. depression down the center of each log. Bake at 350 degrees F for 10 minutes.
3. Fill depressions with jam. Bake 10-15 minutes longer or until lightly browned. Cool for 2 minutes. Remove to a cutting board; cut into 3/4-in. slices. Place on wire racks.
4. In a small bowl, combine glaze ingredients until smooth. Drizzle over warm cookies. cool completely.

[Ann M]

Whoops,spelled Rasberry wrong.Sorry.Christine my kids love chocolate covered pretzels!

[Ann M]

Peanut Butter Cup Cookies
Source:AllRecipes

Peanut Butter Cup Cookies


Ingredients

* 1 3/4 cups all-purpose flour
* 1/2 teaspoon salt
* 1 teaspoon baking soda
* 1/2 cup butter, softened
* 1/2 cup white sugar
* 1/2 cup peanut butter
* 1/2 cup packed brown sugar
* 1 egg, beaten
* 1 teaspoon vanilla extract
* 2 tablespoons milk
* 40 miniature chocolate covered peanut butter cups, unwrapped

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin pan.
5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

[Christine Mlinek]

My sister makes this one each year too.

Puppy Chow

Puppy Chow
Ingredients:

1/2 cup peanut butter
1/4 cup butter
1 cup chocolate chips
1/2 teaspoon vanilla
9 cups Crispix cereal (any flavor)
1-1/2 cups powdered sugar

Instructions:

1. Combine peanut butter, butter and chocolate chips in a microwave safe bowl.

2. Microwave for one minute then stir to blend all ingredients thoroughly. Add 1/2 tsp. vanilla. Stir well.

3. Place the 9 cups of Crispix cereal in a very large bowl.

4. Pour the peanut butter-chocolate mixture over the cereal and toss evenly, making sure all the cereal gets a good covering.

5. Coat with powdered sugar, sprinkling evenly over the cereal and tossing as you sprinkle to cover each piece well.

[Ann M]

Another good one Christine! Thanks

Cherry Eggnog Bread
Source:CDKitchens

Cherry Eggnog Bread

2 1/2 cups flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1 1/4 cup eggnog
6 tablespoons butter; melted
2 large eggs; slightly beaten
1 teaspoon vanilla
1/2 cup pecans; chopped
1/2 cup candied red cherries; chopped
Turn this recipe into a puzzle! [click]


Directions:

Preheat oven to 350 F. Grease 9 x 5 loaf pan.

Combine flour, sugar, baking powder and nutmeg in large bowl. Stir eggnog, butter, eggs and vanilla in medium bowl until well blended. Add eggnog mixture to flour mixture. Mix just until all ingredients are moistened. Stir in pecans and cherries. Spoon into prepared pan.

Bake 45 to 50 minutes until wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan and cool completely on wire rack. Store tightly wrapped in plastic wrap at room temperature.

Note: one can use maraschino cherries, chopped and well drained in the recipe. If you don't like nuts, omit them and substitute something like coconut, mini chocolate chips instead.

[Jerryanne]

BUTTER BRICKLE BISCOTTI
(Source: Taste of Home Holidays and Celebrations 2006)

1/2 c. butter, softened
1/2 c. sugar
1/4 c. packed brown sugar
3 eggs
2 tsp. vanilla extract
3 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 (7 1/2-8 oz.) pkg. English toffee bits or almond brickle chips

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in toffee bits.

Divide dough in half. On a parchment paper-lined baking sheet, shape each portion into a 10x 2 1/2-inch rectangle. Cover and refrigerate for 30 minutes.

Bake @ 350 degrees for 30-35 minutes or until golden brown. Cool for 10 minutes.

Transfer to a cutting board; cut diagonally with a serrated knife into 1/2" slices.
Place slices cut side down on ungreased baking sheets. Bake for 20-24 minutes or until golden brown, turning once.

Remove to wire racks to cool. Store in an airtight container. Makes about 2 1/2 dozen.

[Jerryanne]

FUDGY PINWHEEL COOKIES
(Source: Country Woman Christmas Annual 2008)

1/2 c. butter, softened
1/2 c. packed brown sugar
1 egg yolk
1/2 tsp. vanilla extract
1 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. baking powder

FILLING:
1 c. (6 oz.) semisweet chocolate chips
1 Tbsp. shortening
1 c. finely chopped walnuts
1/3 c. sweetened condensed milk
1 tsp. vanilla extract

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well.

Roll out dough into a 12x10-inch rectangle between 2 sheets of waxed paper; transfer to a baking sheet. Refrigerate for 30 minutes.

In a small microwave-safe bowl, melt chocolate chips and shortening. Stir in the walnuts, milk and vanilla. Remove waxed paper from dough; spread with filling. Tightly roll up jelly-roll style, starting with a long side. Wrap in plastic wrap; refrigerate for 2 hours or until firm.

Unwrap and cut into 1/4" slices. Place 2" apart on lightly greased baking sheets. Bake @ 375 degrees for 8-10 minutes or until set. Remove to wire racks. Store in an airtight container. Makes about 2 1/2 dozen.