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Holiday Cookie Exchange 2010 - Page 3

post #31 of 84
Sorry, have to ask-- what's a cookie walk?

these recipes sound so yummy!
The older I get the smarter my mother gets!
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The older I get the smarter my mother gets!
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post #32 of 84
Here's one to try. It's from myrecipes dot com

Double-Ginger Cookies

1-1/2 C all purpose flour
1 C whole wheat flour
3/4 C chopped crystallized ginger
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1-1/4 C sugar, divided
1/2 C applesauce
1/4 C vegetable oil
1 tsp grated lemon rind
1 T lemon juice
1/4 tsp vanilla extract
cooking spray

Lightly spoon flours into dry measuring cups & level with a knife. Combine flours & next 5 ingredients (flours through ground ginger); stir well with a whisk. Make a well in center of mixture. Combine 1 C sugar, applesauce & next 4 ingredients (applesauce through vanilla). Add to flour mixture, stirring just until moist; cover & chill dough at least 1 hour.

Preheat oven to 350. Lightly coat hands with flour. Shape dough into 24 balls (about 2 T each; dough will be sticky). Roll balls in 1/4 C sugar. Place balls 2" apart on baking sheets coated with cooking spray. Bake at 350 for 15 minutes or until lightly browned. Cool 1 minute on pan. Remove from pan & cool completely on wire racks.

NOTE: These freeze well. Place cooled cookies in a heavy-duty zip-top plastic bag; store in freezer for up to 1 month. Thaw at room temperature.
post #33 of 84
Here's another one from myrecipes dot com:

Vanilla Bean Sugar Cookies

Lace these sugar cookies with a double hit of vanilla from the seeds & extract of the vanilla bean. Frost the cookies white & sprinkle with irridescent glitter...they'll look like delicate snowflakes.

1 vanilla bean
3/4 C butter, softened
3/4 C sugar
1 large egg, lightly beaten
1/2 tsp vanilla extract
2-1/4 C all-purpose flour
1/4 tsp salt
1 - 12 oz package white chocolate morsels, divided
shortening
silver & white edible glitter
sparkling white sugar

Cut vanilla bean in half lengthwise. Carefully scrape out seeds using a small sharp knive. Set seeds aside. Beat butter in a large mixing bowl at medium speed of an electric mixer until creamy. Gradually add sugar & vanilla bean seeds, beating until light & fluffy. Add egg & vanilla extract, mixing well.

Combine flour & salt; gradually add to butter mixture, beating until smooth. Shape dough into 4 discs; wrap each in plastic wrap & chill for at least 1 hour.

Roll each disk to 1/4" thickness on a lightly floured surface. Cut with 3 and 4 inch snowflake, star, angel or Christmas tree cutters. Place on lightly greased cookie sheets. Bake at 350 for 8-10 minutes or until edges of cookies are lightly browned. Cool 1 minute on cookie sheets; remove to wire racks & cool completely.

Combine 1/2 C white chocolate morsels & 1 T shortening in a 1-cup glass measure. Melt morsels according to package directions.

Place cookies on a wire rack over wax paper. Pour or spread white chocolate mixture over each cookie, tilting cookie to coat completely. Sprinkle cookies with glitter & sparkling sugar. Let stand until frosting hardens. Repeat procedure with remaining white morsels, shortening, glitter & sugar until all cookies are decorated.

We used a 6" copper snowflake cookie cutter to yield 1 dozen big cookies that baked 12 minutes.
post #34 of 84
Our cookie walks offer between 20-30 different kinds of holiday cookies. Customers "walk" down the lineup of cookies and pick the kinds and quantities they want. (Plastic gloves of course). It is VERY POPULAR!
post #35 of 84
Thread Starter 
Ok, new recipes added! Thank you contributors... you make this so much fun!

elliegails, I LOVE doing that! I have a minimum amount of cookies you have to order to justify me making a batch, so this is the perfect way for people to get a nice assortment. I also love doing cookie trays with just half a dozen of all different flavors on it. (The ensuing fist fights over the last of each flavor is NOT my fault... well, not entirely!) icon_lol.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #36 of 84
The FN 12 Days of Cookies has begun.

Here's the link to Day 1. And what did they start with? A cake mix cookie! For those newbies who don't know, cake mix cookies are self-explanatory - cookies made with a cake mix base; every working mother's second best friend. And these look like a winner -

http://www.foodnetwork.com/recipes/paula-deen/chocolate-gooey-butter-cookies-recipe/index.html?nl=FN_Cookie2010-Day1_Paula

Enjoy!

Theresa icon_smile.gif
post #37 of 84
This is a Christmas cookie recipe that has been in our family for many years. My grandmother made them every year, then my mom, and so on. They don't look very exciting sitting on the cookie tray, they're not colorful or fancy, but they are GOOD.

Stuffed Cookies

2 1/4 cups flour
1/4 tsp salt
1 tsp baking powder
1/2 cup shortening
1 cup sugar
1 egg
1/2 tsp vanilla
2 Tbs milk

Cream shortening and sugar until fluffy; add egg and beat until smooth. Add vanillla. Sift together dry ingredients and add alternately with milk. Roll out 1/8" thick.

Filling
1 cup sugar
1Tbs flour
1 cup raisins
1 cup chopped dates
2 Tbs lemon juice
pinch salt
3/4 cup water

Combine all ingredients in sauce pan. Cook over low heat until thick and bubbly. Cool completely.

Cut out 2 cookies. Place about 1 tsp of filling on first cookie and top with the second (sandwich fashion). Press edges to seal. Bake at 400 for 6-8 minutes, or until just starting to brown at the edges.
There is usually enough filling to double the dough recipe.
"The beauty of grace is that it makes life not fair." - relient K
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"The beauty of grace is that it makes life not fair." - relient K
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post #38 of 84
Thanks for sharing icon_smile.gif
I'll post my favorites later today icon_smile.gif
Jodi
post #39 of 84
Thread Starter 
Raisin and date filling, I'm sold. I make date pinwheels that people think they won't like because they don't think they like dates, then they try one. YUM!!! I will go add both of those right now. Thank you so much for your participation my friends!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #40 of 84
Quote:
Originally Posted by Melvira

Raisin and date filling, I'm sold. I make date pinwheels that people think they won't like because they don't think they like dates, then they try one...



Yeah, I have actually gotten into the habit of refusing to tell people what the filling is made of until they taste one. I think they hear "dates" and think "prunes". icon_cry.gif
"The beauty of grace is that it makes life not fair." - relient K
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"The beauty of grace is that it makes life not fair." - relient K
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post #41 of 84
These are horribly addicting, especially straight from the oven.

I also like to toss them in the microwave for a few seconds to remelt the center a bit before eating.

Mayan cookies
Ingredients:

Topping:

1/2 cup sugar
1 tsp cinnamon
Cookies:

3/4 cup shortening
1/2 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar, packed
2 eggs
1 3/4 cups all purpose flour
1 1/4 cups cocoa powder
1 tbsp cinnamon
2 tsp baking soda
1/4 tsp pepper
1 pinch cayenne pepper
1 cup semi-sweet chocolate chips
Directions:

Preheat oven to 350ยบF. Line cookie sheets with parchment paper.
Topping:

Combine sugar and cinnamon for topping.
Cookies:

Beat shortening, butter and sugars until creamy. Beat in eggs, one at a time. Add next 6 ingredients, mixing until incorporated. Stir in chocolate chips.
Roll in 1 balls, dont flatten. Roll into cinnamon and sugar topping. Place on prepared cookie sheets, about 2 (5 cm) apart.
Bake 8-10 minutes. Co
okies should still be soft in centre. Let cool on baking sheet for 3-5 minutes. Remove, cool on wire rack.
post #42 of 84
Thread Starter 
Quote:
Originally Posted by CookieD-oh

Yeah, I have actually gotten into the habit of refusing to tell people what the filling is made of until they taste one. I think they hear "dates" and think "prunes". icon_cry.gif



Their loss! hahahaha!

aswartzw, I will add your recipe right now. Sounds delish!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #43 of 84
Quote:
Originally Posted by CookieD-oh

Quote:
Originally Posted by Melvira

Raisin and date filling, I'm sold. I make date pinwheels that people think they won't like because they don't think they like dates, then they try one...



Yeah, I have actually gotten into the habit of refusing to tell people what the filling is made of until they taste one. I think they hear "dates" and think "prunes". icon_cry.gif


Could you substitute with prunes, do you think?
Prunes grow on a tree in my yard, dates must be imported and are expensive here.
Tommy's favorite song? Roll roll roll your goat
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Tommy's favorite song? Roll roll roll your goat
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post #44 of 84
Thread Starter 
Quote:
Originally Posted by 7yyrt

Could you substitute with prunes, do you think?
Prunes grow on a tree in my yard, dates must be imported and are expensive here.



Oh yes, you can substitute any of those for each other, raisins, prunes, dates, all of them work well in place of each other. The taste may be slightly different, but it will still be amazing.
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #45 of 84
FN 12 Days of Cookies - Day 3

Note - This is the Macaroon recipe I use. They're awesome!

Theresa icon_smile.gif

Coconut Macaroons
Copyright, 2002, Barefoot Contessa Family Style, All Rights Reserved
Prep Time: 10 min Inactive Prep Time: -- Cook Time: 25 min Level:
Easy Serves:
20 to 22 cookies Ingredients

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt
Directions
Preheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
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