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Let's do a Christmas Cookie recipe exchange? - Page 9

post #121 of 223
Can I just say I tried the Saltines toffee today and was amazed...YUM! icon_biggrin.gif
post #122 of 223
KAY:

Yes--the "confectionary coating" is sometimes known as "almond bark."

--Knox--
post #123 of 223
Christmas just isn't Christmas without these in our house. Kids just love them!
I always make these first, because they hog up the oven.

They are great keepers also, I keep them in metal cookie or popcorn tins with tight fitting lids.

Raspberry Meringue Kisses

3 egg whites
1/8 -teaspoon salt
3-1/2 tablespoons raspberry gelatin
3/4 cup sugar (use superfine for best results)
1 teaspoon vinegar (sets the color)
1 cup mini chocolate bits

Beat egg whites with salt until foamy. Add raspberry gelatin and sugar gradually; beat until stiff peaks form and sugar is dissolved. Mix in vinegar; fold in chocolate bits.
Drop from teaspoon onto ungreased cookie sheets that have been covered with brown paper. (I use clean brown grocery bags that I cut to fit cookie sheets. I keep the printed side down). Bake at 250 degrees 25 minutes.. Turn oven off; leave cookies in oven 20 minutes longer.

Makes about 9 dozen.

A couple tips.
Instead of using a teaspoon, I use a very large pastry bag with no tip and pipe them. You can put them fairly close. They only need to dry out. They turn out great and are less messy. If you get excessive pointy tips, just use your finger that has been dipped in water to tame them down.
post #124 of 223
Quote:
Originally Posted by cookiemookie

Raspberry Meringue Kisses



these sound yummy icon_smile.gif
TARA*GO FLORIDA GATORS
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TARA*GO FLORIDA GATORS
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post #125 of 223
My favorite recipe at Christmastime is Cherry Chocolate Kisses. If you like chocolate covered cherries, you will enjoy these.

1 cup unsalted butter
1 cup powdered sugar
2 teaspoons maraschino cherry liquid
1/2 teaspoon almond extract
tiny bit of red or pink food color (optional)
2 1/4 cups flour
1/2 teaspoon salt
1/2 cup maraschino cherries, finely chopped
granulated white sugar (for rolling)
approx. 48 Hershey Kisses

Preheat oven to 350 degrees. Mix butter, powdered sugar, cherry liquid, almond extract, and food coloring. Blend well. Add flour and salt, mix well. Stir in cherries. Shape dough into 1-inch balls, roll in white sugar. Place balls on an ungreased cookie sheet and flatten slightly with the bottom of a measuring cup. Bake for 8-10 minutes or until edges are light brown. Immediately top each cookie with a Hershey Kiss.

Just this past weekend I saw that Hersheys now has a cherry cordial flavored Hershey Kiss - I haven't tried those yet. I was thinking they might be good on these cookies. If anyone tries them let me know how they turn out.
post #126 of 223
Sweetcakes 2005 - I just read you post about the chocolate cherry cordial kisses- I'm going to try them this year. That made me wonder: how could one adapt this recipe for the new peppermint stick (red and white swirled with peppermint candy mixed in) kisses? I really want to try those, too. Ideas, anyone???? (oh - me too - GO BUCKS!!!!! icon_biggrin.gif ) PAT
post #127 of 223
Ritz crackers with peantbutter in between dipped into white chocolate. Eazy and yummy
post #128 of 223
I also make buckeye's every year. I use the semisweet choc chips and parafin. I can't make them anymore b'c ds has severe peanut allergy. I wonder if they would work with almond butter instead icon_rolleyes.gif ?

I have seen many of my favorite recipes and lots of new ones I can't wait to try. I didn't see pecan pralines so I'll post them later. On my way out the door now.
post #129 of 223
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post #130 of 223
I'm so glad you started this thread! Every year I try to add cookies to our faves, but recently it seems that I have even less and less time to make lots for us. But here's a couple that have always disappeared quickly off my cookie trays.:

Surprise Ball Cookies

These look awesome on a cookie platter when they've all been dipped in a variety of colored sugars/jimmies/sprinkles! Like a plate of little round, sparkly gems.....

Ingredients:
½ c.  sugar
½ c.  firmly packed brown sugar
1 c.  butter, softened
1 t.  vanilla
2  eggs
3 c.   flour
½ t.  baking soda
½ t.  cream of tartar
½ t.  salt
  solid chocolate balls (about 1/2" across works best)

Pan Preparation:
Preferred:  parchment lined
Alternately: ungreased

Directions:
Combine sugar, brown sugar, butter, vanilla and eggs; blend well. Stir in flour, baking soda, cream of tartar and salt; mix well.

Wrap in plastic; chill 2 hours for easier handling.

Shape about 1 heaping teaspoon of dough into a ball around a solid chocolate ball candy. Dip in colored sprinkles/sugars, place on cookie sheets.

Bake at 350° F. for 7-10 minutes or until light golden brown. Cool on cookie sheet 1 minute; remove to rack.

Makes about 6 dozen.




Spice Mice

Ingredients:
12 T. (1½ sticks)  butter, room temperature
½ c.    powdered sugar
½ c.    granulated sugar
1    egg
1½ t.    vanilla
2 c.    flour
½ t.    ground cardamom
½ t.    ground allspice
½ t.    ground cinnamon
1    egg, whisked with 2 T. water (glaze)
    dried currants (eyes)
    sliced almonds (ears)
    chow mein noodles (tails)

Pan Preparation:
Preferred:  parchment/silpat lined
Alternately: ungreased

Directions:
Cream butter until pale and fluffy, about 1 minute. Add sugars, beating until well combined. Add egg, orange* and vanilla; beat until smooth. Add flour and spices just until incorporated. Wrap in plastic and chill, if desired. (*Original recipe says orange, but never listed it in ingredient list -- zest? Extract? I've used a little juice and zest combined with success.).

Roll scant tablespoons of dough into small ovals, setting about 2 apart on cookie sheets. Brush each lightly with egg wash.

For eyes, half a currant rolled into tiny balls can be pressed into the ovals. Two sliced almonds at slight angles make the ears, and a chow mein noodle makes a tail.

Bake at 350° F. 15-20 minutes or until lightly colored.


Thanks one and all for the delicious recipes ... I'll be making lots of goodies very soon!

Request:

Does anyone have a recipe for adrop anise cookie? They taste like springerle, but are much easier. They mix for quite a long time, get dropped onto cookie sheets and rest overnight. When they bake, there is a shiny "crust" on top, with an anise-flavored cookie underenath. Lots less work than a traditional springerle, but with the same flavor. I've lost my copy and don't know where else to turn. Can anyone help?? Thanks one and all!

Happy Baking,

Odessa
The Client doesn't generally understand the creative process we go through to make them a gorgeous confection ... it really IS more than "just" butter, eggs, and flour!
Reply
The Client doesn't generally understand the creative process we go through to make them a gorgeous confection ... it really IS more than "just" butter, eggs, and flour!
Reply
post #131 of 223
I have this recipe for an anise drop cookie but I have never made it so I can't verify if it's what you're looking for:

2 1/4 cups all-purpose flour
1/2 t. baking powder
1/4 t. salt
2 large eggs
1 1/2 cups granulated sugar
2 t. anise extract

Combine the flour, baking powder, and salt. In a large bowl, beat the eggs until foamy. Beat in the sugar and anise extract. Gradually blend in the dry ingredients. Cover and chill for at least 8 hours or overnight.

Preheat the oven to 325 degrees. Grease 2 baking sheets. Drop the dough by spoonfuls 1 1/2 inches apart onto the prepared baking sheets.

Bake for 10 - 12 minutes, until lightly colored. Transfer to wire racks to cool.

BAKING NOTE: for a more subtle flavor, use 2 t. of anise seeds for the anise extract.
post #132 of 223
ODESSA - This one sounds like it might be more like what you're looking for:

ANISE COOKIES

4 1/2 cups all-purpose flour
1 t. baking powder
4 large eggs
3 1/2 cups powdered sugar
1 t. anise seeds
1/4 t. anise extract (optional)

Combine the flour and baking powder.

In a large bowl, beat the eggs and sugar until thick and light colored. Beat in the anise seeds and the optional anise extract. Gradually blend in the dry ingredients. Cover and chill for at least an hour.

On a lightly floured surface, roll out the dough 1/2 inch thick. Press down on the dough with a springerle rolling pin or mold to shape the cookies. Cut the cookies apart and place about 1 inch apart on ungreased baking sheets. Cover and let stand overnight.

Preheat the oven to 350 degrees.

Bake the cookies for 25 - 30 minutes, until firm to the touch. Transfer to wire racks to cool.

Place the cookies in airtight containers and let age for at least one week before serving.
post #133 of 223
An easy favorite of mine are Butterfinger Cookies. I know the ingredients sound weird but it really does taste like a butterfinger.

Ingredients:

Cheez- It (Big)
peanut butter
chocolate bark

Just spread a little peanut butter on the cheeze it cracker and make into a sandwich with another cracker. Then dip in melted chocolate bark and put on foil to cool. I like to put a cookie sheet under them so I can move it around my kitchen easier.
post #134 of 223
Date Squares

Makes 9 dozen cookies

2 cups flour
1/4 teas. salt
1/2 teas. cinnamon
1/4 teas. nutmeg
1/4 teas. ground cloves
2 sticks (1cup) butter, softened
1 1/2 cups sugar
2 eggs
1 teas. baking soda dissolved in 1/4 C. hot
water
1 cup walnuts finely chopped
1 lb. dried pitted dates, finely chopped with an oiled knife (2cups)
2 cups confectioners sugar

Preheat oven to 350

Grease a 13x9x2 baking pan. Lined with foil, leaving a 2 inch over hang on opposite sides, and butter foil.

Whisk together flour, salt, and spices. Beat together butter and sugar in a bowl with an electric mixer at med. speed until pale and fluffy. about three min. if using a standing mixer. If using a hand held mixer about six min. Reduce speed to low and add eggs one at a time, mixing well. Add baking soda mixture and mix until combined. Add flour mixture, nuts, and dates and mix until just combined.

Spread batter evenly in baking pan. Bake on middle until tester comes out clean. 50-60 min. Cool in pan for 15 min. on a rack. Carefully lift date mixture out of pan. Using foil. Cut into 1 inch squares. Toss warm squares into confectioners sugar, then cool on a rack. Sprinkle with more sugar before serving.

From Gourmet Dec. 2002
post #135 of 223
Hi,

I had an aunt that would take Ritz crackers and sandwich peanut butter in the middle, then dip them in chocolate. Really good.
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