Let's Do A Christmas Cookie Recipe Exchange Ii
Baking By playingwithsugar Updated 15 Nov 2010 , 8:33pm by bobwonderbuns
iownajane... What is "berry" sugar??
All the recipes sound delightful, and thanks Melvira for making the file of them, I will add mine later.
Frstech...I was never sure(got this recipe over 20 years ago from a 90ish -year old Scottish lady)...I THINK it's "fruit sugar"..saw some in a store once years ago...it's supposed to be coarser than confectioner's ,but finer than granulated...I used to "grind" granulated a bit in my blender
..in the last few years I've just been using regular granulated.....works fine..
I was intrigued by this 'berry sugar so did a little research. Here's what I found on Wikipedia, interesting... Looks like you were right, iownajane!
Granulated sugar comes in various crystal sizes â for home and industrial use â depending on the application:
Coarse-grained sugars, such as sanding sugar (also called "pearl sugar", "decorating sugar", nibbed sugar or sugar nibs) adds "sparkle" and flavor for decorating to baked goods, candies, cookies/biscuits and other desserts. The sparkling effect occurs because the sugar forms large crystals which reflect light. Sanding sugar, a large-crystal sugar, serves for making edible decorations. It has larger granules that sparkle when sprinkled on baked goods and candies and will not dissolve when subjected to heat.
Normal granulated sugars for table use: typically they have a grain size about 0.5 mm across
Finer grades result from selectively sieving the granulated sugar
caster (or castor[20]) (0.35 mm), commonly used in baking
superfine sugar, also called baker's sugar, berry sugar, or bar sugar â favored for sweetening drinks or for preparing meringue
Finest grades
Powdered sugar, 10X sugar, confectioner's sugar (0.060 mm), or icing sugar (0.024 mm), produced by grinding sugar to a fine powder. The manufacturer may add a small amount of anticaking agent to prevent clumping â either cornstarch (1% to 3%) or tri-calcium phosphate.
Thanks, everyone, for sharing all of these yummy sounding recipes!
Fiddlesticks- Yes, you can make them anytime now! I usually just do one of two things to freeze them- a tupperware container with wax paper dividing the layers (I use a really old piece my mom gave me- not sure if there was anything special about it- doubting it, since I know it's intentional use is for marinating!). The other way I've frozen them is to just to stick them into ziploc freezer bags- either 1 gal or 2 gal in flat layers. Nothing special!! Enjoy!! I've got mine made and keep stealing them out of the freezer!!!
From the kitchen of Mrs. Fields.
Eggnog Cookies
2 1/4 cups flour
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1 1/4 cups sugar
3/4 cup butter
1/2 cup eggnog
1 tsp vanilla
2 egg yolks
1 TBSP nutmeg (to sprinkle with)
300 degrees
Make the cookie dough. Drop by rounded tsp, sprinkle lightly with last of nutmeg.
23 - 25 min
Cappuccino Crinkles
1/2 cup butter
1 cup brown sugar
2/3 cup cocoa
1 TBSP instant coffee grains
1 tsp baking soday
1 tsp cinnamon
2 egg whites
1/3 cup vanilla yogurt
1 1/2 cups flour
1//4 cup sugar to roll in
Make the cookie dough. Roll into balls, roll in extra suar.
350 for 8 min.
Eggnog cookies instructions...."make the cookie dough"?
Do you just throw everything in the bowl and mix it all together at once or are there more specific instructions?
It sounds good and DH loves eggnog so I want to make sure I do it right.
Thanks.
Eggnog cookies instructions...."make the cookie dough"?
What, that's not specific enough for you? Hehehehe.
I'm going to take a stab in the dark and say, Mix dry ingredients in a small bowl. Cream the butter and sugar, add the eggs, nog, and vanilla until combined. Add dry ingredients and stir to combine. That is a typical cookie formula. If that's wrong, please correct me and I will learn to shut my big, fat yap someday! hehehehe (Don't hold your breath for that!!) 
Thanks, that sounds good. Although throwing it all in the bowl at once and turning on the mixer sounded easier,
Seriously, though, do cookie recipes tend to have 1/2 cup of liquid in addition to the butter and vanilla? Is that why the baking time is so long on this one?
Seriously, 300 degree oven, folks!!! That is part of it. And Melvira is right, wet together, dry together, mix together *don't over-mix* whatever THAT means, and for THAT long!!! Just until the bottom is starting to turn golden brown. They are SUPER yummy!
I don't bake many cookies, usually only NFSC, so pardon my ignorance.
Can't wait to try these, they sound great.
Thanks for posting.
projectqueen ... I guess you have missed all the threads where I BEG for info on one thing or another Im used to it now ! But I have learned lots 
Dont ever be to ask how to do something,thats how we ALL learn 
mommyle. Those recipes sound delicious! Thanks for sharing them.
Mommyle- those eggnog cookies sound great!! I love the flavor of eggnog but I'm not real big on drinking it unless its the incredible homeade stuff which doesn't happen around here since I'm the only one who likes it! What a great idea- turning it into a cookie!! Can't wait to try them!
hi girls! (and guys?) i have what sounds like a yummy yummy cookie. i will have to try it out.
Ingredients
1/2 cup butter
1 egg
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 cup white sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1/2 cup sweetened condensed milk
1 cup semisweet chocolate chips
1 (10 ounce) jar maraschino cherries
Directions
1. Preheat oven to 350 degrees F (180 degrees C).
2. Beat butter and sugar. Add egg and vanilla and beat well. Add dry ingredients and stir until smooth.
3. Roll into 1-inch balls about the size of a walnut (larger if desired). Place on ungreased cookie sheet.
4. Drain cherries and reserve juice. Press center of each ball with thumb. Place a cherry in indentation.
5. In a saucepan, heat condensed milk and chocolate chips until chips are melted. Stir in 4 teaspoons of cherry juice. Spoon about 1 teaspoon of mixture over each cherry and spread to cover cherry. (More cherry juice may be added to keep frosting of spreading consistency.)
6. Bake for 10 minutes.
got this from allrecipes.
mel, do you have any chocolate malt cookie recipes?? maybe something like a chocolate crinkle? please please please please??.... please?
oh, one more request, if i may. does anyone have a recipe for a pignoli italian cookie? i love these cookies, but can't find a recipe i like. any help is much appreciated. thanks!
i found this one, hoping to be able to make a fabulous chewy brownie cookie:
Ingredients
2/3 cup shortening
1 1/2 cups packed brown sugar
1 tablespoon water
1 tablespoon vanilla extract
2 eggs
1 1/2 cups all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups semisweet chocolate chips
1/2 cup chopped walnuts or pecans
Directions
In a large mixing bowl, cream shortening, sugar, water and vanilla. Beat in eggs. Combine flour, cocoa, salt and baking soda; gradually add to creamed mixture and beat just until blended. Stir in chocolate chips and nuts if desired. Drop by rounded teaspoonfuls 2 in. apart on ungreased baking sheets. Bake at 375 degrees F for 7-9 minutes; do not overbake. Cool 2 minutes before removing to wire racks.
if anyone has any t&t cookies like this, i would love to see the recipes. thanks!
Boy all of these sound awesome!! I can't wait to get started with the holdiay baking!!
Here's your pignolis!! From Rocco Despirito.
PIGNOLI COOKIES
2 (8-oz) cans almond paste (not marzipan), coarsely crumbled
1 1/2 cups confectioners sugar
1/2 teaspoon salt
2 large egg whites
2 tablespoons mild honey
1 cup pine nuts (pignoli; 4 1/2 oz)
Preheat oven to 350°F.
Pulse almond paste in a food processor until broken up into small bits, then add confectioners sugar and salt and continue to pulse until finely ground, about 1 minute.
Beat together almond mixture, egg whites, and honey in electric mixer at medium-high speed until smooth, about 5 minutes (batter will be very thick).
Spoon half of batter into pastry bag if using (keep remaining batter covered with a dampened paper towel) and pipe or spoon 1 1/2-inch rounds about 1 inch apart onto 2 parchment-lined baking sheets. Gently press half of pine nuts into tops of cookies.
Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 12 to 15 minutes total.
Chocolate Malt Cookies
Ingredients
1 cup butter-flavored shortening
1-1/4 cups packed brown sugar
1/2 cup chocolate malted milk powder
2 tablespoons chocolate malt syrup
1 tablespoon vanilla
1 egg
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups semi-sweet chocolate chunks
6 ounces milk chocolate chips
Instructions
In mixing bowl, combine first five ingredients; beat 2 minutes. Add egg. Combine flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and milk chocolate chips.
Drop by tablespoons 2 inches apart on ungreased baking sheet. Bake at 375 degrees for 8 minutes or until starting to brown. Cool at least 2 minutes before removing to wire rack. Yields about 2-1/2 dozen cookies
This was a grand prize winner from a Taste of Home competition!
oh mel, you are a doll!! thank you so much for those recipes!
There's a good egg nog cookie here on CC. http://www.cakecentral.com/cake_recipe-2376-4-Eggnog-cookies-with-eggnog-frosting.html . Last year it had a 5 star rating, which is why I tried it & everyone loved them & wanted the recipe.
I just wanted to post that I made the Cherry bon bons recipe shared by mbpbrighteyes, It yummmy and pretty also ! Recipe is in the file and I posted my pictures in my photos if any one wants to look! If any one is thinking of trying it its well worth it !
WOW, my head is about to explode. So many great recipes, I will love to take part in this. Mel and fiddlesticks love ur personality, u girls are crazy I'm starting to feel at home.
WOW, my head is about to explode. So many great recipes, I will love to take part in this. Mel and fiddlesticks love ur personality, u girls are crazy
I'm starting to feel at home.
Heck yah girl!! Make yourself at home! Kick off your shoes and crack open a carton of Bettercreme!
sweettreats36 ... Welcome to our crazy world ! You think Mel & I are crazy Im sure we agree ! We probably just dont know how to stop talking !!!!!! Please stick around and let us know if you try any of the recipes on the file! You do know that I have a bunch of links to lots of recipes under my signature right 
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