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Let's do a Christmas Cookie recipe exchange? - Page 2

post #16 of 223
Here is a recipe that I love. It is:
Creamy Peanut Butter Cups

For The Peanut Butter Cups:

1 package (12 ounces) Semisweet chocolate chips
1 Cup peanut butter
1 Cup Confectioner's sugar
1/4 cup (1/2 stick) butter or margarine, softened

Special Aids:
40 miniature foil or paper candy cups
Miniature muffin pans
A small glass or shot glass

Makes About 40 Candies

Preparing The Peanut Butter Cups:
1. Place foil liners in miniature muffin cups.
2. In a large microwave-safe bowl,microwave chocolate on HIGH for 1 1/2 minutes. Stir until chocolate is melted smooth.
3. Drop 1/2 teaspoon melted chocolate into each cup. Tap the pan lightly on a hard surface to distribute the chocolate evenly in cups.
4. Place the filled muffin pans in the freezer just to chill chocolate till firm about 5 minutes.
5. In a large bowl,combine peanut butter,confectioner's sugar and butter;mix until blended and smooth.
6. Drop 1 tablespoon of the peanut butter mixture ontop of chilled chocolate layer. Wrap a small glass or shot glass in plastiv wrap and use to press the peanut butter mixture evenly into candy cups.
7. Top the peanut butter mixture in each cup with 1 tablespoon of the melted chocolate. Tap the pan on a hard surface to evenly settle the layers.
8. Refrigerate or freeze until chocolate is firm, 10-15 minutes.

Kitchen Tips:
To freeze peanut butter cups,layer them between sheets of waxed paper in an air tight container. For best flavor, freeze no longer than 1 month. Thaw candies in the refrigerator before serving.

These taste so good. I just made some at the begining of the week to give my friends on Thanksgiving. They said they tasted better than store bought ones. These really are simple to make.
Store them in the refrigerator, they last a long time, or make up a ton of them & stor in freezer.

RoseAnn icon_smile.gif
post #17 of 223
This is a great idea !! icon_biggrin.gif
I was watching Food Network last year and the show was called 12 days of cookies and this was one of the one a viewer shared it looked so fun I wanted to try it !!

Candy Cane Cookies

1 cup butter, softened
1 cup confectioners' sugar
1 egg
2 teaspoons almond extract
1 teaspoon vanilla extract
1/2 teaspoon salt
2 1/2 cups all-purpose flour
1/2 teaspoon red food coloring
24 pieces round peppermint candy
1/4 cup sugar
Melted chocolate, for drizzling, optional

Preheat oven to 375 degrees F.
In a mixer bowl or by hand, cream butter and confectioners' sugar until light and fluffy, about 2 to 3 minutes. Beat in egg, almond extract, vanilla, and salt. Blend flour into mixture in several additions, beat until just combined.

Remove half the dough from the bowl. Blend red food coloring into the half remaining in the bowl until the coloring is even. Cover dough a kitchen towel to keep it from drying out as you work. Use a floured teaspoon to measure 1 teaspoon each of white and red dough for each cookie. Roll into 4-inch ropes on a lightly floured surface. Place a red and white rope side-by-side, press together lightly and twist to form a spiral. Place on ungreased cookie sheet. Curve top down to form handle of a candy cane. Bake until set, about 9 minutes. While the cookies are baking, put peppermint candies in a resealable plastic bag and crush into small pieces with a rolling pin. Mix the candy with the sugar. Place cooling rack over shallow pan. Immediately remove cookies from cookie sheet and gently place onto cooling rack. Sprinkle with candy/sugar mixture.

Optional: Cool cookies, drizzle with melted chocolate, and add more candy mixture on top of chocolate.

Happy Baking Everyone!!
post #18 of 223
Here is a super simple cookie recipe that I got from a cookie swap:

Lemon Coolers

1 box of Lemon cake mix
1 egg
1 (8 oz.) container of cool whip

Mix all ingredients--will be thick and gummy. Scoop out a spoon full and drop in powdered sugar, then roll into a ball. Bake at 325 degrees for about 10-12 minutes.

I have tried these with strawberry cake mix, devil's food cake mix, and orange cake mix.
I can do all things through Christ who strengthens me.

"Quality Cakes Aren't Cheap and Cheap Cakes Aren't Quality"

It's not "just cake!"
I can do all things through Christ who strengthens me.

"Quality Cakes Aren't Cheap and Cheap Cakes Aren't Quality"

It's not "just cake!"
post #19 of 223
Thread Starter 
I was gonna share the Candy Cane cookie recipe too! I loved it!! I enjoy making a variety of cookies, with a variety of taste an appearance for my holiday cookie tray. I loved them, they were pretty, festive and tasty but not overly sweet! The chocolate drizzle is a must as it helps to enhance the beauty and taste of this cookie. Ill make these every year!
I baked the Jam Thumbprint and Candy Cane Cookies a week or so before I actually needed them, put them in cello bags, tied them with ribbon, put them in a flat rubbermaid container and popped them in the freezer. Took them out Christmas morning , left them in their cello bag and arranged them on my platter.

I got this recipe off the Food Network; its a Barefoot Contessa (Ina Garten) recipe. It had good reviews on Foodnetworks website but some people did comment on having problems with the dough. I have a Kitchen Aid and had no trouble at all. These cookies turned out fantastic! They taste great and they are very pretty, looks great on a cookie tray! This is a definite keeper for my Christmas cookie recipe collection! They are so yummy!
Jam Thumbprint Cookies
3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam

Preheat the oven to 350 degrees F. In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

Heres a little candy recipe. Most of you may already have this recipe but I wanted to share it just in case! Yummy..very easy!!!!
Oreo Truffles
1 lb Oreo cookies (3 sleeves)
8 ounces cream cheese (room temperature )
1 lb milk chocolate
1/2 lb white chocolate
Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder and cream cheese until thoroughly mixed (there should be no white traces of cream cheese). Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes.
Line two cookie sheets with wax paper. In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet. In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool. Store in airtight container, in refrigerator. I have even popped these in the freezer and they did fine!
~*Blue Star Mom*~
My sons wear combat boots!

In Memory~
~*Blue Star Mom*~
My sons wear combat boots!

In Memory~
post #20 of 223
Thread Starter 
Originally Posted by gma1956

Just realized your name.... Where from in Texas?

DFW metroplex! Howdy neighbor! icon_lol.gif
~*Blue Star Mom*~
My sons wear combat boots!

In Memory~
~*Blue Star Mom*~
My sons wear combat boots!

In Memory~
post #21 of 223
Thread Starter 
This is so fun! I love seeing all these great sounding recipes! I can't wait to try them out!!!

Wanted to tell you what were doing at work this year for our departments Christmas party. I work in a department of about 20 people and we have always scrounged around to find little inexpensive gifts to give to each other. This year we have decided to do a little modified cookie/goodie swap. We have several bakers in the group but theres a few whom are not as eager to bake up anything complex. So we decided to modify it a little to accommodate everyone in the group. Instead of the traditional cookie exchange where everyone brings a dozen cookies for all those whom are participating we decided to limit the size of the food gift to whatever amount fits into a little cello bag, 3-6 cookies, a handful of special pretzels, etc. We encouged those none bakers to try their hands at chocolate covered pretzel, nuts, caramel corn or anything within their comfort zone. We'll do a little chip and dip type get together, play Christmas music and swap our goodies. Not as large scale as the traditional cookie swap but I think it will be lots of fun!
~*Blue Star Mom*~
My sons wear combat boots!

In Memory~
~*Blue Star Mom*~
My sons wear combat boots!

In Memory~
post #22 of 223
What a GREAT idea...

I have never been involved in a cookie husband's favorite are Snickerdoodles...but unfortunately I have no idea how to make them...I can't find a good enough recipe...icon_cry.gif

post #23 of 223
Originally Posted by Randa_000

What a GREAT idea...

I have never been involved in a cookie husband's favorite are Snickerdoodles...but unfortunately I have no idea how to make them...I can't find a good enough recipe...icon_cry.gif


1 cup butter or margarine, softened
1 1/2 cups white granulated sugar
2 eggs, large size
2 1/2 cups all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1 /4 tsp. salt
In a separate small dish or bowl, sprinkle an additional amount of suagr and cinnamon - 2 tbsp. white granulated sugar and 2 tsp. ground cinnamon.
Preheat oven to 400F.
Cream butter or margarine until softened. Add the 1 1/2 cups of sugar and cream until light and fluffy. Beat in eggs 1 at a time. Mix in flour, cream of tartar, baking soda and salt and shape into 1 inch round balls. Roll balls in the sugar/cinnamon mix in the separate small bowl, I put a few in and roll or gently shake the bowl so that all sides of the cookie balls are coated.
Place on ungreased cookie sheets and bake for 6-8 minutes. Makes about 4 dozen.
post #24 of 223
Here's one that my mother makes every year and gives as gifts. They're so popular that people start asking her for them in early Nov. I told her that she should sell them, but she claims that they are too much work. She just discovered the cookie scoop this year and said that it helped so much. Even if you don't like fruitcake, you need to try them, you might be surprised.

Fruit Cake Cookies

1 lb. golden raisins
1/2 cup whiskey (if desired)
1/2 cup butter, softened
1/2 cup brown sugar
3 eggs
1 1/2 cups flour
1/2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 lb. candied pineapple, chopped
1/2 lb. candied red cherries, chopped
1/2 lb. candied green cherries, chopped
1 lb. pecans, broken or chopped

Night before baking, soak raisins in whiskey in tightly covered container (if desired).

Preheat oven to 325. In a very large bowl, cream butter and brown sugar. Add one egg at a time and beat well after each. In a small bowl, combine flour, baking soda, cinnamon, nutmeg, and cloves. Add dry ingredients to creamed mixture and blend well. Dredge the candied fruit in a little bit of flour and add to dough along with drained raisins and pecans. Blend well (you may have to get your hands into it at this point). Drop by rounded spoonfuls (or a cookie scoop) onto a buttered cookie sheet. Bake 15-20 minutes or until golden. Cool on pan 1 minute and transfer to racks to cool completely. Store in a tightly covered container.

These last for a long time and some say that they only get better as they age. Typical for fruit cake I guess.
My mission is to fatten up everyone else around me so that I look thinner!
My mission is to fatten up everyone else around me so that I look thinner!
post #25 of 223
MY Boys really likes this !!
They thinks its funny when I have made them and it has snowed !! icon_lol.gif

Snowball Cookies

1Cup (2 sticks) margarine or butter, softened
1Cup sugar
1tsp. vanilla
1-1/2 cups pecons, finely ground
2cups flour
1/4 tsp. salt
1/2 cup Powdered suguar

Beat margarine,sugar and vanilla in large bowl with electric mixer on medium speed until creamy. Blend in pecons flour and salt.
Refrigerate dough 1 hour
Shape dough into 1-inch balls Place on ungreased cookies sheet, 2inches apart.
Bake at 350 for 10 to 12 minutes or until set.
Remove from cookies sheet:cool on wire racks. Dust with powdered sugar. Store in a airtight container

I found this one on Krafts .com
post #26 of 223
Snowball cookies are so good! I usually put caramel in the center for a surprise. I use the Betty Crocker recipe.
post #27 of 223
This is my absolute favorite cookie. My grandmother made these every Christmas for as long as I can remember.


1 cup shortening
2 cups brown sugar
2 eggs
3 1/2 cups sifted flour
1/2 cup sour milk
1 tsp baking powder
1/2 tsp salt
1 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
1 cup walnuts
2 cups raisins
1 cup chopped dates

Cream shortening, sugar and eggs. Sift together
dry ingredients. Alternately add in dry ingredients and milk. Stir in raisins, dates and nuts. Drop by teaspoon on greased cookie sheet. Bake at 375 till
lightly browned, about 8 mins.....**Watch carefully as they will burn on the bottom if left in oven too long**

Makes about 5-6 dozen

These cookies just say Christmas to me, with all the wonderful spices and fruit and nuts. And the aroma---mmmm.
Laughter is the best medicine, chocolate is a close second!!
Laughter is the best medicine, chocolate is a close second!!
post #28 of 223
Chocolate Mint Snow Topped Cookies

1&1/2c. All purpose flour
1&1/2 teaspoons baking powder
1/4 teaspoon salt
One 10oz pkg Mestle Toll House mint flavored semi-sweet chocolate morsels, divided
6 Tablespoons butter, softened
1 c. sugar
1&1/2 teaspoon vanilla extract
2 eggs
Confectioners sugar

In bowl, combine flour, baking powder and salt: set aside. Over hot (not boiling) water, melt 1 c. of the mint morsels, stirring until smooth (or you can melt in the microwave)

In mixing bowl, beat butter and sugar until creamy. Add melted morsels and vanilla. Beat in eggs. Gradually beat in flour mixture. Sitr in remaining 1/2c morsels. Wrap dough in plastic wrap and freeze until firm.

Preheat oven to 350*. Shape dough into 1-inch balls, coat in confectioners sugar. Place on ungreased cookie sheet. Bake 10-12 minutes, until tops appear cracked. Let stand 5 minutes on cookie sheet. Cool completely. Enjoy!
Whatever you do, do with all your heart!
Whatever you do, do with all your heart!
post #29 of 223
I was at the in-laws this weekend for Thanksgiving and was nominated to do cookies for a Christmas party we're going to at their house in 2 weeks. I would like to do the cookie cutter cookies and decorate with royal icing. I've worked with royal icing numerous times but always on cakes. I would really appreciate any help with a recipe that is used to make these cut-out cookies. I'd like to make 2 flavors so this post is just in time. Thanks. thumbs_up.gif
Live well, love much, laugh often.
Live well, love much, laugh often.
post #30 of 223
Here is my favorite chocolate chip cookie recipe. I make these for every occasion there are so good.

4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)


Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

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