Let's Do A Christmas Cookie Recipe Exchange Ii

Baking By playingwithsugar Updated 15 Nov 2010 , 8:33pm by bobwonderbuns

Melvira Posted 19 Oct 2008 , 2:20am
post #181 of 302

File updated! thumbs_up.gif

fiddlesticks Posted 19 Oct 2008 , 2:34am
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Thx, your the best!!

Melvira Posted 19 Oct 2008 , 2:41am
post #183 of 302

Well, I'm on the long list of 'greats'! Hehehe. thumbs_up.gif

fiddlesticks Posted 21 Oct 2008 , 12:24pm
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Well your on my list of greats!
Does anyone have a recipe for a real butter drop cookie? I love those land a lakes butter cookies with the dab of icing on top ! They come in the bag that looks like the land of lakes stick butter carton. They just melt in your mouth. But then again I love real butter !

dandelion56602 Posted 21 Oct 2008 , 3:49pm
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Ooooh. I was wanting that kind of recipe too. I was looking through mags/books at BAM this weekend & want to bake some.

Melvira Posted 21 Oct 2008 , 3:53pm
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Actually, yes, I do somewhere. The question is, where? Ya know? I will see what I can do after I get the boys down for their nap!!

Melvira Posted 21 Oct 2008 , 3:55pm
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Ok, here's the land o' lakes recipe...

Cookie Ingredients:

1 cup LAND O LAKES® Butter, softened
1 cup sugar
1 egg
2 tablespoons orange juice
1 tablespoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder

Decorations Ingredients:

Decorator sugars

Combine 1 cup butter, sugar and egg in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add orange juice and vanilla; mix well. Reduce speed to low; add flour and baking powder. Beat until well mixed.

Divide dough into thirds; wrap in plastic food wrap. Refrigerate until firm (2 to 3 hours).

Heat oven to 400°F. Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8- to 1/4-inch thickness. Cut with 3-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets; sprinkle with decorator sugar. Bake for 6 to 10 minutes or until edges are lightly browned. Cool completely.

fiddlesticks Posted 21 Oct 2008 , 6:37pm
post #188 of 302

Awesome Mel ! Will these let me make drop cookies out of them ? Like drop from a spoon or roll in a ball and smash with a glass even ?

Melvira Posted 21 Oct 2008 , 7:21pm
post #189 of 302

Absolutely! Easier than rolling and cutting too!

Now remind me, which thread was the Snickers cucpake discussion in? I have news. thumbs_up.gif

fiddlesticks Posted 21 Oct 2008 , 7:35pm
post #190 of 302

Mel It was our HOME thread that talked about the snickers cupcakes, Our cuppy thread ! Thanks for the cookies recipe !

Melvira Posted 21 Oct 2008 , 7:40pm
post #191 of 302

Ah, ok, good. Of course, now I've got his speech appt, but I'll check in after that!

DRose Posted 21 Oct 2008 , 7:48pm
post #192 of 302

Chocolate Italian Cookies

⢠ 3 cups all-purpose flour
⢠ 2/3 cup unsweetened cocoa powder
⢠ 1 1/2 teaspoons baking powder
⢠ 1 1/2 teaspoons baking soda
⢠ 1 teaspoon salt
⢠ 1 cup chopped walnuts
⢠ 1 teaspoon ground cloves
⢠ 1 teaspoon ground allspice
⢠ 1 teaspoon ground cinnamon
⢠ 1/2 teaspoon ground nutmeg
⢠ 1 1/2 cups white sugar
⢠ 3 eggs
⢠ 1/2 cup butter
⢠ 2 teaspoons vanilla extract
⢠ 4 cups confectioners' sugar
⢠ 1/4 cup unsweetened cocoa powder
⢠ 1/2 cup milk

Cream the butter margarine or shortening, white sugar, eggs and vanilla.
In a separate bowl, stir the flour, 2/3 cup cocoa, baking powder, baking soda, salt and spices. Add flour mixture to butter mixture. If too sticky add more flour, if too dry add a little milk. Add nuts and mix with hands. Must be of consistency to roll into 1 inch balls.
After you have cookie dough to handling consistency by adjusting it with either the flour or milk, roll into little balls, place on the cookie sheet and bake at 350 degrees for about 10-12 minutes, cookie should be firm. Do not overcook.
Remove from oven, let rest on the sheet for a few moments and remove to wax paper. When cool, frost with confectioner's sugar and cocoa glaze.
To Make Glaze: Combine 4 cups confectioner's sugar, 1/4 cup cocoa, add about 1/2 cup milk. Consistency should be of a glaze. Pour small amount of glaze over each cookie (about 1 tsp.). Decorate with sprinkles while glaze is still wet.

Melvira Posted 21 Oct 2008 , 10:22pm
post #193 of 302

File updated!

tammy712 Posted 22 Oct 2008 , 3:12am
post #194 of 302

Hi all here is one of my favorite cookie recipes.

1 ½ cups butter, softened
1 ½ cups sugar
1 tsp. baking soda
1 Tbsp.vinegar
3 cups flour
1 egg
½ tsp. almond flavoring
1 tsp. lemon extract
Cream butter and sugar, until light and
fluffy. Add flour, vinegar and baking soda.
Roll into balls; flatten with a glass dipped in
Sugar. Bake on ungreased cookie sheet at 350°
For 8 to 10 minutes.
*This recipe can be doubled or tripled very easily.

fiddlesticks Posted 22 Oct 2008 , 3:22am
post #195 of 302

Thx Tammy I love almond flavor !

tammy712 Posted 22 Oct 2008 , 3:37am
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Your welcome fiddlesticks.
I have a really good chocolate one that Mel would probably like.

Melvira Posted 22 Oct 2008 , 3:55am
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Updated! thumbs_up.gif

tammy712 Posted 22 Oct 2008 , 1:48pm
post #198 of 302

Here is my favorite soft chocolate cookie recipe.

1 ¼ cups butter or margarine, softened
2 cups sugar
2 eggs
2 tsps. Vanilla
2 cups unsifted flour
¾ cup baking cocoa
1 tsp. baking soda
½ tsp. salt
1 cup nuts, finely chopped (optional)
Cream butter and sugar in large mixing
Bowl. Add eggs and vanilla; blend well.
Combine flour, cocoa, baking soda and salt;
gradually blend into creamed mixture. Stir in nuts, if desired.
Drop by teaspoonfuls onto ungreased baking sheets. Bake 350°
For 8 to 9 minutes. (Do not over bake cookies will be soft. They
will puff during baking, flatten upon cooling). Cool on baking
sheet until set, about 1 minute; remove to wire rack to cool
completely. Makes about 4 ½ dozen.

Variation: 2 cups of peanut butter chips or semi-sweet
Chocolate chips can be added to batter.

Melvira Posted 22 Oct 2008 , 3:19pm
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mbpbrighteyes Posted 22 Oct 2008 , 10:34pm
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Hi guys- was just making the recipe I posted for cherry bon bons and found a few things I ought to share!! As far as the filling goes- it's not real sweet, so don't get concerned if it doesn't taste like a frosting- when you put it with everything else, it's fine. The recipe for the filling is not quite right.. (at least when I made it today)- it comes out very thick, and is just not pleasant to try and pipe pretty into the brownie. I added some hot coffee creamer to thin it a bit. Just a few side notes!! I'm going to post a pic later tonight in my photos if you're curious as to what they turn out like!

fiddlesticks Posted 22 Oct 2008 , 10:49pm
post #201 of 302

mbpbrighteyes.. Thx I am still planing to make that come the start of Nov !

GrandmaG Posted 26 Oct 2008 , 4:10pm
post #202 of 302

These are great for those cake or cookie leftovers (if there are any)! Miller & Paine used to make these in their store.

My sister just loves these.

Crumb Cookies (like Miller & Paine)

1 1/2 cups sugar
1 cup margarine (I'm sure you could use butter but I notice a lot of older recipes call for margarine)
3 beaten eggs
4 or 5 cups of cake and cookie crumbs. Anything goes. Any flavor.
3/4 tsp. cloves
1 tsp. cinnamon
1/2 cups nuts, chopped
1/4 cup milk
5 cups flour
1 tsp. salt
2 tsp. soda
2 tsp. baking powder
1 cup molasses or honey
2 cups raisins, chopped
Cream sugar and margarine, beat in eggs and molasses; stir n remaining ingredients. Chill. Roll into walnut sized balls, then roll in sugar. Press with fork and bake 10 to 12 minutes at 350 degrees.

fiddlesticks Posted 26 Oct 2008 , 4:15pm
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Wow that sounds interesting. Kind of like a cake hash . So its cake/cookie crunbs together, or can it be either one by its self ?

GrandmaG Posted 26 Oct 2008 , 4:19pm
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It can be either one or both and any flavor! It ends up tasting like a spice cookie. It's been years since I had one. I kind of forgot about them. My sister used to make them. I just ran across them in my recipes.

fiddlesticks Posted 26 Oct 2008 , 4:26pm
post #205 of 302

Thanks, I will gather my crumbs while Im starting to get in to the holiday baking time. I guess it would be alright to freeze what you collect till you have enough?

Melvira Posted 26 Oct 2008 , 5:05pm
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Wow, those sound so unique!! I added them to the doc, thanks GrandmaG!!

chassidyg Posted 3 Nov 2008 , 1:55pm
post #207 of 302

Has anyone made any of the stained glass cookies? Ive been wanting to try the last few yrs, just unsure of them.

fiddlesticks Posted 3 Nov 2008 , 2:01pm
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mbpbrighteyes..Those cherry bon bons look delicious! Refresh my memory ? You can freeze them anytime now for Christmas? And they stay fresh ??? How do you wrap them ? Thanks !

newmansmom2004 Posted 3 Nov 2008 , 2:30pm
post #209 of 302

Here's one of my new favorite cookies. I found this online (sorry, can't remember what website) and they're fantastic. You get the great taste of gingerbread but with a softer, chewier cookie instead of the crispy, hard gingersnap type.

Big Soft Ginger Cookies

3/4 cup butter (no substitutes), softened
1 cup sugar
1 egg
1/4 cup molasses
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
Additional sugar

In a mixing bowl, cream butter and sugar. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture. Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until puffy and lightly browned. Remove to wire racks to cool.

mommyle Posted 3 Nov 2008 , 2:58pm
post #210 of 302

That one sounds like the one i make from mrs. Fields. Very yummy!!! my friends laughed at me for buying the big hard cuver book, but i telol ya', it was worth it for those and a few others. when the baby goes for a nap I'll post them... cappucino crinkles, egg nog cookies... the thighs just keep getting bigger and bigger!!!!

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