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Let's do a Christmas Cookie recipe exchange? - Page 11

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?
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.
A positive attitude may not solve your all of your problems, But it will annoy enough people to make it worth the effort
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A positive attitude may not solve your all of your problems, But it will annoy enough people to make it worth the effort
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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.
Whatever your heart desires and your mind can dream you can find it here and it's one of THE SWEETEST THINGS.

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Whatever your heart desires and your mind can dream you can find it here and it's one of THE SWEETEST THINGS.

www.thesweetestcake.com
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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
Happy Cakin! ~*~Becky~*~
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Happy Cakin! ~*~Becky~*~
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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.
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.
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
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!
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!
post #160 of 223
Thanks, cupcake55, for the millionaires pie recipe!!! I didn't think that recipe would be "out there"!
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!
If you don't have everything you want, be grateful for the things you don't have that you don't want!
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If you don't have everything you want, be grateful for the things you don't have that you don't want!
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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.
post #163 of 223
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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
Cake minds think alike.
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Cake minds think alike.
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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.
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