Let's do a Christmas Cookie recipe exchange?

Baking By texastwinkie Updated 22 Nov 2009 , 3:34pm by 7yyrt

kerririchards Posted 1 Dec 2006 , 2:46pm
post #151 of 223

I know this isn't a COOKIE request, but it is kind of Christmas-ey, Does anyone have a recipe for the Millionaire's Pie like at Furr's Cafeteria?

cupcake55 Posted 1 Dec 2006 , 5:01pm
post #152 of 223
Quote:
Originally Posted by kerririchards

I know this isn't a COOKIE request, but it is kind of Christmas-ey, Does anyone have a recipe for the Millionaire's Pie like at Furr's Cafeteria?




Furr's Cafeteria Pineapple Millionaire Pie

2 C. sifted powdered sugar
1 stick margarine or butter, softened
2 large eggs (see Note)
1/8 tsp. salt
1/4 tsp. vanilla extract
2 baked 9-inch pastry piecrusts
1 C. heavy cream
1/2 C. sifted powdered sugar
1 C. crushed pineapple, well drained
1/2 C. chopped pecans

Cream 2 cups powdered sugar and butter with electric mixer. Add eggs, salt and vanilla. Beat until light and fluffy. Spread mixture evenly into baked piecrusts. Chill.

Whip cream until stiff. Blend in powdered sugar. Fold in pineapple and pecans. Spread mixture on top of filling and chill thoroughly.

*If you are concerned about using raw eggs, please use imitation eggs such as eggbeaters.

Ladivacrj Posted 1 Dec 2006 , 5:20pm
post #153 of 223

This is one of my favorites:

Russian Tea Biscuits (Gayles)


1 cup  Shortening or ½ butter and ½ shortening
½ cup  Powder Sugar
1 teaspoon  Vanilla
2 ½ cups  Flour
¾ cup  Finely chopped nuts (pecans, walnuts, etc.)
  Food coloring (red or green) optional
  
  Preheat oven to 350 degrees F.
  
In a medium bowl cream shortening and vanilla until smooth. Combine powder sugar and flour; stir into shortening mixture until just blended. Mix in the chopped nuts. Roll into 1 inch balls or use a small ice cream scoop, place on ungreased cookie sheet.
  
Bake for 12 minutes. Once out of the oven, roll in powder sugar and cool on wire rack.

OhMyGoodies Posted 1 Dec 2006 , 6:07pm
post #154 of 223

I just love this thread!!!! I've saved quite a few recipes (with their submitters names!!!) and plan to make some of these for christmas gifts either this year or next year icon_biggrin.gif And I also wanted to post here to save it to my thingie so I can refer back later lol

NormaB63 Posted 1 Dec 2006 , 6:14pm
post #155 of 223

Okieinalaska----Here is a recipe for church windows.

In a double boiler put a 12 oz. pkg of chocolate chips and 1/4 lb of margerine, melt together; in a large mixing bowl put one 10 oz. pkg. colored marshmallows and one cup chopped nuts.
Pour chocolate mixture into the mixing bowl and stir. Take sheets of waxed paper and sprinkle coconut on. Form the chocolate mixture into bars and roll into coconut. Chill for about one hour and slice.
I make these every year. My Grandkids love them.

Tiffysma Posted 1 Dec 2006 , 6:14pm
post #156 of 223

I love this thread too!! I'm ready to get baking!! These are really good. It's a rolled cookie and I cut them out as Snowmen for Christmas instead of the hearts:

Lemon Hearts
INGREDIENTS:
3 cups all-purpose flour
3 tablespoons cornstarch
3/4 teaspoon salt
1 1/2 cups butter (3 sticks), softened (no substitutions)
1 cup confectioners' sugar
1 tablespoon grated fresh lemon peel
1 1/2 teaspoons lemon extract
1/4 teaspoon almond extract
Lemon Glaze
1 1/2 cups confectioners' sugar
4 to 5 teaspoons fresh lemon juice
1 1/2 teaspoons grated fresh lemon peel

DIRECTIONS:
1. Prepare lemon cookies: Preheat oven to 325 degrees F. On waxed paper, combine flour, cornstarch, and salt. In large bowl, with mixer at medium speed, beat butter and sugar until creamy, occasionally scraping bowl with rubber spatula. Beat in lemon peel and extracts. Reduce speed to low; gradually beat in flour mixture until blended, occasionally scraping bowl.
2. Divide dough in half. Between two 20-inch sheets of waxed paper, roll half of dough 3/8 inch thick. (If paper wrinkles during rolling, peel it off, then replace it to remove wrinkles.)
3. With floured 2 1/4-inch heart-shaped cookie cutter, cut dough into as many cookies as possible. With floured 3/4-inch heart-shaped cookie cutter, cut out and remove centers from cookies. Reserve centers and trimmings to reroll. With lightly floured wide spatula, carefully place cookies, 1 inch apart, on ungreased large cookie sheet. (If dough becomes too soft to transfer to cookie sheet, freeze 10 minutes until firm.)
4. Bake cookies 15 to 16 minutes or until edges are golden. Transfer cookies to wire rack; cool 10 minutes.
5. Meanwhile, prepare lemon glaze: In small bowl, with wire whisk or fork, mix confectioners' sugar, lemon juice, and lemon peel until blended. Dip top side of each warm cookie into glaze. Place cookies on wire rack set over waxed paper to catch any drips. Allow glaze to set, about 20 minutes.
6. Repeat with remaining dough, reserved centers, trimmings, and glaze, adding a little water to glaze if it begins to thicken. Store cookies, with waxed paper between layers, in tightly covered container at room temperature up to 1 week, or in freezer up to 3 months.

Moviechick00 Posted 1 Dec 2006 , 6:25pm
post #157 of 223

This recipe was made by accident a couple of years ago when I was doing the secret santa at work. I call them EarthQuake Smores.

Earth Quake Smores

any chocolate chunk cookie recipe or prebought chocolate chunk cookie dough.

on a cookie sheet spead out the dough making it about 1/4 inch thick bake at 350 for 10 to 12 min until golden brown.

1 jar of marshmellow fluff. Microwave until fluffffyyy. Pour on top of cookie dough.

1/2 package of heath cookie toffey can find it at your grocery store. pour on top of marshmellow fluff. Put back in oven for another 5 min or until all melted together.

I let it sit out for just a little bit to cool. Then cut into square or triangles then put thin in a tin or bowl. The all stick together to make one huge smore......yummy. Everytime I make these ppl just eat them all. Never have to take any home.

quick tip sometimes these get stuck together so I just take a bit off and put it in the micro for just a few seconds till they are chewy again.

MC

pluto6210 Posted 1 Dec 2006 , 6:38pm
post #158 of 223

One of the best cookies I had was at our Cookie party last year and oh so simple.
Ritz crackers
melted mint chocolate (from Michaels)
Dip crackers in the chocolate and let set.
They taste just like mint girl scout cookies!

pluto6210 Posted 1 Dec 2006 , 6:40pm
post #159 of 223

One of the best cookies I had was at our Cookie party last year and oh so simple.
Ritz crackers
melted mint chocolate (from Michaels)
Dip crackers in the chocolate and let set.
They taste just like mint girl scout cookies!

kerririchards Posted 2 Dec 2006 , 6:09pm
post #160 of 223

Thanks, cupcake55, for the millionaires pie recipe!!! I didn't think that recipe would be "out there"!

cakesbykellie Posted 5 Dec 2006 , 5:52pm
post #161 of 223

i have a new favorite this year!! The best part is that it has variations! hooray!
the basic recipe is:
SPICY NUT TRIANGLES
1 C soft butter
1 C sugar
1 egg separated
2 C sifted flour
1 tsp cinnamon
1 C finely chopped walnuts

cream butter and sugar... add egg yolk... and beat well. sift flour and cinnamon together... add slowly to creamed mixture. spread dough evenly on a jelly roll pan....brush egg white over top and sprikle nuts over that. bake at 275 for 1 hour. cut into triangles while cookies are still warm. THESE FREEZE GREAT!!!

variations are SEVERAL;
Austrian Almond Squares
substitute cinnamon with nutmeg and walnuts for almonds. cut in squares.

Lemon Sugar Crisps
add tbsp. fresh grated lemon peel... omit cinnamon and walnuts.

Brown SUgar/Spice Crisps
substitute broiwn sugar for white sugar. increase cinn. to 1.5 tsp and add 3/4 tsp nutmeg, 3/4 tsp ginger and 1/4 tsp clives. Omit walnuts.

there are more variations and of course you can vary it on your own!

alip Posted 6 Dec 2006 , 8:39pm
post #162 of 223

I'm tired of making the same cookies every Christmas so I have decided to try some new recipes. I tried the Lemon Coolers (but used devil's food) in this thread. They're SOOOO easy to make and yummy too. I am going to try the candy cane cookies and mint truffle cookies today.

I just tried this recipe that I received from a friend. I modified it a little. Here's what I did.


Eggnog Cookies

1 1/4 cups sugar
3/4 c. butter, softnened
1/2 c. eggnog
1 t vanilla
2 egg yolks
2 1/4 cups all purpose flour
1 t baking powder
1 t ground cinnamon

Combine flour, baking powder and cinnamon. Cream sugar and butter until light and fluffy. Add eggnog, vanilla and egg yolks. Beat at medium speed until smooth. Add flour mixture and beat at low speed until just combined. Drop rounded teaspoonfuls onto ungreased cookie sheet. Sprinkle with colored sugar, powdered sugar or cinnamon. Bake at 300 for 20-23 minutes.

rezzygirl Posted 6 Dec 2006 , 9:16pm
post #163 of 223

...

Monica0271 Posted 6 Dec 2006 , 9:25pm
post #164 of 223

I make homemade butterfingers. VERY easy.

Take a Wheat Thin & spread a thin layer of peanut butter on it, place another wheat thin in top to make a sandwich. Dip in chocolate. Let cool.

Taste just like butterfingers thumbs_up.gif

dogluvr Posted 8 Dec 2006 , 1:32am
post #165 of 223

Here is a really good Amish recipe


Spellbinder Cookies

Makes about 3 dozen
FOR COOKIES:
1/2 cups all-purpose flour
11/2 teaspoons baking powder
1 teaspoon baking soda
1 cup packed brown sugar
1 cup butter at room temperature
1 whole egg
1 cup quick-cooking rolled oats
1 cup flaked coconut
1 cup Spanish peanuts
1/2 cup finely crushed corn flakes (pieces about the size of rice grains) plus more for dipping greased, flat-bottomed drinking glass
1. Combine flour, baking powder and baking soda. Set aside.
2. In a large mixing bowl, cream together by hand the brown sugar and 1 cup butter. Beat in the egg.
3. Gradually add the flour mixture, blending well.
4. Stir in rolled oats, coconut, peanuts and 1/2 cup corn flakes.
5. Drop rounded teaspoonfuls of dough onto an ungreased cookie sheet, about 2 inches apart. (You should be able to get about a dozen on a standard cookie sheet.)
6. Flatten dough slightly with the bottom of drinking glass that has been lightly greased and dipped in crushed corn flakes. Redip the glass in corn flakes after each pressing to ensure that each cookie receives a light topping of the cereal.
7. Bake at 350 degrees for 12-15 minutes, until just golden brown.

MarieAnna Posted 8 Dec 2006 , 5:21am
post #166 of 223

This ones are simple & delicious!!
From: "The Australian Women's Weekly Cookbooks"

Melting Moments

125g butter
1 teaspoon vanilla essence
2 tablespoons icing sugar
3/4 cup plain flour
1/4 cup cornflour

Filling

30g butter
1/2 cup icing sugar
1 teaspoon milk,approximately

1. Beat butter, essence & sifted icing sugar in small bowl with electric mixer until light and fluffy. Stir in sifted flours.

2. Spoon mixture into piping bag with 1cm fluted tube. Pipe 3cm rosettes, about 3cm apart onto lightly greased oven trays.

3. Bake in moderate oven about 10 mins or until lightly browned; cool on trays. Join cold biscuits with filling.


[u]FILLING[u]

1. Beat butter, essence & sifted icing sugar in small bowl until light & fluffy; beat in enough milk to make mixture spreadable.

Makes about 20
( double the recipe, they are delicious)

My children also love this ones


Kisses

125 g butter
1/2 Cup caster sugar ( just reg white sugar)
1 egg
1/3 cup plain flour
1/4 cup self-raising flour
2/3 cup cornflour
1/4 cup custard powder


[b]Vienna Cream


60g butter
3/4 cup icing sugar
2 teaspoon milk ( I use cream)

1. Beat butter and sugar in small bowl with electric mixer until smooth and creamy; add egg, beat until combined. Stir in sifted dry ingredients in 2 batches.

2. Spoon mixture into a piping bag fitted with 1cm tube. Pipe 3cm diameter rounds of mixture, about 3cm apart, onto lightly greased oven trays.

3. Bake in moderately hot ( 350F) oven about 10 minutes or until lightly browned. loosen biscuits, cool on trays.

4. Sandwich cold biscuits with the Vienna Cream; dust with a litter extra sifted icing sugar, if desired.

* Vienna Cream:
beat butter until as white as possible. gradually beat in 1/2 the sifted icing sugar, then milk; gradually beat in remaining sugar.

Makes about 40

Recipe can make 3 days ahead


MarieAnna

RositaFresita Posted 8 Dec 2006 , 9:00pm
post #167 of 223

Hi Ladivacrj:
Thanks so much for sharing the recipe for the Russian Tea Cakes, I made them the other day and were sooo good.

Have nice day.

Rosita Fresita

aobodessa Posted 11 Dec 2006 , 3:31pm
post #168 of 223

I've already made several of these recipes and not a bad one in the bunch! Cheesecake cookies - very yummy and totally easy! And there was a spice cutout cookie here - also quite good and easy. (Put a lemon-flavored glaze on those and it was perfect).

Let's keep up the recipes; it's already made my holiday baking a lot easier!

Thank you one and all,

Odessa

ljhow623 Posted 12 Dec 2006 , 10:36am
post #169 of 223

How about Praline Bars. Easy and very quick to make.
Preheat oven to 350.
1 package graham crackers broken into squares and lined into a jelly roll pan.

On stove melt 1 stick margarine and a half cup of brown sugar. Bring to a boil and boil for one minute. Pour over graham crakers.

Sprinkle with chopped pecans or any other nut.

Bake for 8 - 10 minutes. Remove and let cool very slightly (less than a minute). Transfer cookies to cooling rack.

NOTE: If you leave the cookies on the sheet to cool and longer they will stick to the pan and you will have a very hard time getting them out.

They are also better the second day as the carmel soaks into the graham crackers.

Vanaya Posted 13 Dec 2006 , 12:44am
post #170 of 223

Ok, these aren't quite cookies but they are AMAZING!

My mom used to make these around Christmas time when I was younger and I forgot how good they are.

1 Cup of Brown Sugar
1 Cup of Corn Syrup
1 Cup of Peanut Butter
3 Cups of Rice Krispies
1 Cup of Peanuts (salted, non-salted, any nut really...)

In a saucepan bring to a gentle boil the Brown Sugar, Corn Syrup and Peanut Butter.
Pour over Rice Krispies and Nuts and mix well.
Shape in to balls and dip in chocolate.

I make them without nuts.
When I was a kid mom would make them in advance and freeze. When she was ready to use she dipped them in chocolate before serving. I would just eat them frozen - they were my favorite after-school snack!

Mamas Posted 13 Dec 2006 , 12:58am
post #171 of 223

This is great. Someone should make a cc christmas cookbook!

krzyzak Posted 13 Dec 2006 , 1:03am
post #172 of 223

here is a recipe my Aunt would make when I was a child and the kids were not aloud to have because of the Rum

CHRISTMAS RUM BALLS



2 ½ C. VANILLA WAFER CRUMBS (7 ¼ OZ. PKG)
2 T. COCOA
1 C. FINELY CHOPPED PECANS OR WALNUTS
2 T. ORANGE JUICE
½ C. RUM
½ C. POWDERED SUGAR

CRUSH WAFERS FINE; ADD NUTS, COCOA & SUGAR. MIX WELL. ADD RUM & ORANGE JUICE. MIX UNTIL WELL BLENDED. CHILL FOR
ABOUT 30 MINUTES. COAT HANDS W/ POWDERED SUGAR & SHAPE
INTO BALLS. ROLL IN POWDERED SUGAR TO COAT. PUT ON WAX
PAPER OR ALUMINUM FOIL AND ALLOW TO RIPEN 24 HRS. THE LONGER THE BETTER. RE-COAT IN POWDERED SUGAR. STORE IN AIRTIGHT CONTAINER. MAKES ABOUT 35 MEDIUM BALLS.

starrchaser Posted 13 Dec 2006 , 1:24am
post #173 of 223

These are not a cookie but more of a square.

Skore Squares
I box of plain Ritz crackers
1 pkg Skore bits
1 can Eagle brand sweetened condensed milk
1 batch of Buttercream or Creamcheese icing

You crush up the crackers into fine crumbs and add your Skore toffee bits and milk. You mush it all together and press it into a square pan or caserole dish (well greased) Bake for 10-15 min at 350. Let cool then frost and sprinkle with extra skore bits.

These are to die for and are highly addictive.[/b]

juro1234 Posted 13 Dec 2006 , 3:35am
post #174 of 223

I just made the cheesecake cookies and they are greatest, not only really, really good but super easy to make.

kerririchards Posted 14 Dec 2006 , 10:35pm
post #175 of 223

Does anyone know if the Oreo Truffles need to be refrigerated since they have cream cheese in them? I am wanting to make some to go in cookie baskets, but didn't know if they would be ruined by sitting out.

kerririchards Posted 15 Dec 2006 , 3:22am
post #176 of 223

I got this recipe from my sister - I have no idea where she got it, but I hope you guys enjoy it as much as I have. Trust me, it is WELL worth your time and effort to make this! TRUSHT ME!!!

Christmas Cookie Recipe

1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
lemon juice
4 large eggs
1 cup nuts
2 cups of dried fruit
1 bottle Crown Royal


- Sample the Crown Royal to check quality.

- Take a large bowl, check the Crown Royal again, to
be sure it is of the highest quality, pour one level cup and drink.

- Turn on the electric mixer...Beat one cup of butter
in a large fluffy bowl.

- Add one teaspoon of sugar...Beat again.

- At this point it's best to make sure the Crown
Royal is still OK, try another cup.. just in case.

- Turn off the mixer thingy.

- Break 2 leggs and add to the bowl and chuck in
the cup of dried fruit.

- Pick the frigging fruit off floor...

- Mix on the turner.

- If the fried druit gets stuck in the beaterers
just pry it loose with a dewscriver.

- Sample the Crown Royal to check for
tonsisticity.

- Next, sift two cups of salt, or something....
who giveshz a sheet.

- Check the Crown Royal.

- Now shift the lemon juice and strain your nuts.

- Add one table.

- Add a spoon of ar, or somefink.... whatever you
can find.

- Greash the oven.

- Turn the cake tin 360 degrees and try not to
fall over.

- Don't forget to beat off the turner.

- Finally, throw the bowl through the window.

- Finish the bottle of Crown Royal.

- Make sure to put the stove in the dishwasher.

Cherry Mistmas

Tricia0312 Posted 15 Dec 2006 , 5:36am
post #177 of 223

Thank goodness for this website! I just made the chocolate crinkels - very yummy! Very easy also which is very important these days.

Thanks for the great ideas!

CarolinaBelle Posted 17 Dec 2006 , 4:17pm
post #178 of 223

Thank you for sharing the recipes. Lots of new ones to try.

elvisb Posted 23 Dec 2006 , 7:14pm
post #179 of 223
Quote:
Originally Posted by kerririchards

Does anyone know if the Oreo Truffles need to be refrigerated since they have cream cheese in them? I am wanting to make some to go in cookie baskets, but didn't know if they would be ruined by sitting out.




Yes, they do need to be refrigerated. I never worry about them being out on a goodie plate for a while, but for storage, the fridge is best.

JoanneK Posted 23 Dec 2006 , 7:26pm
post #180 of 223

Oh man! I just found this post and while I'm done baking this year I'm saving this post to make some of these yummy cookies through out the year.

Thanks everyone!

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