Does this mark the start of the holidays? Going to a cookie exchange. Fav recipes?

M

mariadnoca

Moderator
Does this mean the holidays have started?

Do you have a favorite cookie you bring to an exchange? This is a new group (I will be meeting them all for the first time) and I haven't seen any rules so there may be nothing but toll house for all I know.

 
That's why I stopped going... it was either Toll House or store-bought...

My hubby insisted I bring my OWN cookies home smileys/smile.gif

 
and since that wasn't at all helpful to your request... REC: Almond Macaroon Brownies

Almond Macaroon Brownies
Source: www.donogh.com/cooking

Brownies:
3/4 cup butter
4 squares unsweetened chocolate
2 cups sugar
3 eggs, beaten
1 teaspoon vanilla
1 cup flour
1 cup chopped almonds

Topping:
1 package (8 oz.) cream cheese, softened
2/3 cup sugar
2 eggs
2 tablespoons flour
2 cups flaked coconut
1 cup chopped almonds
2 squares semi-sweet chocolate

Directions for Brownies: Melt butter and chocolate together. Stir in sugar, eggs and vanilla, mix well.
Add flour and almonds and stir to combine. Pour into a greased 9 x 13 inch pan.
Directions for Topping: Combine cream cheese, sugar, eggs and flour together in a large bowl. Beat until smooth. Stir in coconut and almonds. Spread topping mixture over the brownie layer. Bake at 350 degrees F. for 35 to 40 minutes. Cool. Melt chocolate and drizzle over top of the cake. Cut into squares.

http://eat.at/swap/forum/index.php?action=display&forumid=8&msgid=37

 
REC: Aunt Patty's Peanut Butter Cookies

Super fast, super easy, and the best pb flavor around...

Aunt Patty’s Peanut Butter Cookies

3/4 cup butter, softened
3/4 cup brown sugar
3/4 cup white sugar
1/2 tsp. salt
1-1/2 cups peanut butter
1 egg
2 cups flour
1 tsp. baking soda
1/2 cup chopped peanuts, optional

Preheat oven to 350 deg.
Cream first 5 ingredients; mix in egg. Add dry ingredients and mix just until incorporated. Roll dough into balls and place on ungreased cookie sheet. Using a fork dipped in sugar, press down on cookie ball to make a cross-hatch pattern. Cookies will expand about 1/2”, so leave enough room. Sprinkle with chopped peanuts if desired. Bake 7-10 min. until beginning to turn golden. They will be a little soft, but will firm up on cooling. Cool on wire racks.
Note: this dough freezes very well and can be baked without thawing.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=36931

 
REC: Better-Than-Starbuck's Cranberry Bliss Bars

"Better Than" Starbuck's Cranberry Bliss Bars

2 cups all-purpose flour
1-1/2 cups uncooked quick cooking oats
3/4 cups plus 1 tablespoon firmly packed brown sugar; divided
1 cup softened butter or margarine
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1/4 cup lemon juice
1 teaspoon vanilla extract
2 tablespoons cornstarch
1 (16 ounce) can whole berry cranberry sauce

Preheat oven 350°F degrees. Lightly grease a 13 x 9 baking pan. In large bowl combine flour, oats 3/4 cup sugar and butter, mix until crumbly. Reserve 1 1/2 cups crumb mixture for topping - press the rest into the greased pan. Bake 15 minutes. Cool completely.
In large bowl beat cream cheese until fluffy, gradually mix in condensed milk, lemon juice, and vanilla until smooth. Pour evenly over crust. In small bowl combine remaining sugar, cornstarch and cranberry sauce. Spoon over cream cheese mixture. Sprinkle reserve crumb mixture over top. Bake 40 minutes. Cool at room temperature, refrigerate before cutting. Store in refrigerator.

http://eat.at/swap/forum/index.php?action=display&forumid=8&msgid=36

 
REC: Cocoa Krispy Cookies

Note: I have found that Cocoa Pebbles cereal gives a MUCH better, richer chocolate flavor so I use those now...

Cocoa Krispy Cookies

Makes about 3 dozen

1/2 cup butter
1 cup sugar
1 tsp. vanilla
1 egg

Mix above with mixer until smooth. Then add
1-1/4 cups flour
1/2 tsp. baking soda
1/4 tsp. salt

Mix just until incorporated. Then stir in by hand
2 cups Cocoa Krispy cereal (Cocoa Pebbles are better!)

Grease baking sheet. Heat oven to 350 degrees. With 2 spoons, drop dough about 2” apart. Bake for about 12 minutes or until barely light brown around edges. They won’t look done, but will feel dry to the touch. Let them sit on the baking sheet for a minutes before removing them to cooling racks.
NOTE: the dough freezes quite well if you want to make it ahead. Put dough into a ziploc and flatten it out before freezing.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=65308

 
REC: Chocolate Caramel Cookies

Chocolate Caramel Cookies
from Quick Cooking Magazine, Nov/Dec 1998

Makes about 5 dozen

1 cup butter, softened (no substitutes)
1 cup plus 1 tbl. sugar, divided
1 cup packed brown sugar
2 eggs
2 tsp. vanilla extract
2-1/2 cups all-purpose flour
3/4 cup baking cocoa powder
1 tsp. baking soda
1 cup chopped pecans, divided
1 package (13 oz.) Rolo candies

In a mixing bowl, cream butter, 1 cup sugar, and brown sugar. Add eggs and vanilla; mix well. Combine flour, cocoa and baking soda; add to creamed mixture and beat just until combined. Stir in 1/2 cup pecans. Shape dough by tablespoonfuls around each Rolo candy, then roll quickly in palms of hand to make it round. In a small bowl, combine remaining pecans and sugar; dip each cookie top and place nut-side up on an ungreased baking sheet.
Bake at 375 degrees for 7-10 minutes or until top is slightly cracked. Cool 3 minutes then remove to racks to cool completely.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=32753

 
REC: Cream Wafers

Cream Wafers

Makes 5 dozen

1 cup butter, softened
1/3 cup whipping cream
2 cups flour
Filling (below)

Blend butter, cream and flour. Chill dough for 1 hour. Heat oven to 375 deg. Roll dough to 1/8” on lightly floured board. Cut into 1-1/2” rounds (I make 1” size for tea parties). Put a little sugar on a plate and coat one side with the sugar. Place on ungreased baking sheet; prick 4 times with a fork. Bake 7-9 minutes. Put 2 cookies together with a little filling (see note at end).
Filling:
1/4 cup butter, softened
3/4 cup confectioners’ sugar
1 tsp. vanilla.
Food colorings

Blend first 3 ingredients. Separate into bowls and tint each accordingly.

NOTE: I put the filling into a sandwich bag, clip the corner, and use it to run a bead of icing at the outside edge of one cookie, then place the other on top. The filling is very sweet and a little goes a long way!

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=32752

 
REC: Buried Cherry Cookies

Buried Cherry Cookies

Makes 48 cookies

1/2 cup butter or margarine (1 stick)
1 cup sugar
1 egg
1-1/2 tsp vanilla extract
1-1/2 cup flour
1/2 cup cocoa powder
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
20 oz jar maraschino cherries (you need 48 cherries)
6 oz. pkg. semisweet chocolate chips (1 cup)
1/2 cup Eagle Brand sweetened condensed milk


Turn oven to 350 degrees. Drain cherries, reserving juice. In a large mixer bowl beat butter with electric mixer on medium speed till softened (about 30 seconds). Add sugar and beat till mixture is fluffy. Add egg and vanilla. Beat well. In a medium mixing bowl stir together flour, cocoa powder, baking soda, baking powder, and salt. With mixer on low speed gradually add flour mixture to butter mixture, beating till well mixed. Shape dough into 1” balls. Press down center of each ball with your thumb. Place a cherry in the center of each cookie. Place about 2” apart on ungreased cookie sheets. For frosting, in a small saucepan combine chocolate
and condensed milk. Cook and stir over low heat till chocolate is melted. Stir in a 4 tsp. reserved cherry juice. Spoon 1 teaspoon frosting over each cherry, spreading to cover cherry. (Frosting may be thinned with additional cherry juice if necessary). Bake about 10 min. or till edges are firm. Transfer to rack to cool.

 
We had some people make brownies from a mix and mess them up.

They weren't invited back. In retrospect, we were kind of snobs about it, but the cookies from our regulars were fantastic. One of my favorites was from our neighbor who made Pizzelles. Yum!

 
The one I always made was REC: Melting Moments

* Exported from MasterCook *

MELTING MOMENTS

Recipe By :Annie Forsberg/cornstarch box
Serving Size : 3 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method

1 cup all-purpose flour -- unsifted
1/2 cup cornstarch
1/2 cup powdered sugar
3/4 cup butter -- softened
1 teaspoon vanilla

In bowl stir together first 3 ingredients. In large bowl with mixer at medium speed, beat butter until smooth. Beat in flour mixture and vanilla until well blended. Refrigerate 1 hour. Shape into 1-inch balls. Place about 1 1/2 inches apart on ungreased cookie sheet; flatten with a lightly floured fork. Bake 325°, for 15 minutes or until bottom is light golden brown. If desired frost with Cream Cheese Frosting.
- - - - - - - - - - - - - - - - - - -

 
REC: Macadamia Nut Cookies

* Exported from MasterCook *

MACADAMIA NUT COOKIES

Recipe By :Jan Emerson
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method

1 cup butter -- softened
1 cup sugar
1/2 cup brown sugar -- packed firm
1 egg
1 teaspoon baking soda
2 cups all-purpose flour
1 cup potato chips -- crushed
1 cup macadamia nuts -- chopped

Cream butter and sugars together. Add egg and beat well. Mix flour and baking soda together. Add to sugar mixture and mix well. Blend in potato chips and nuts. Drop by rounded teaspoons onto cookie sheet. Bake at 350° for 12 to 15 minutes. Makes 72 cookies. - - - - - - - - - - - - - - - - - - -

 
REC: Cream Cheese Frosting

* Exported from MasterCook *

MOM'S CREAM CHEESE FROSTING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method

8 ounces cream cheese -- softened
1 stick butter -- softened
1 teaspoon vanilla
1 pound powdered sugar
2 tablespoons sour cream

Mix all ingredients together and spread on cake or cookies. - - - - - - - - - - - - - - - - - - -

 
REC: Lynn's Gingersnaps

* Exported from MasterCook *

LYNN'S GINGERSNAPS

Recipe By :Lynn Goya
Serving Size : 36 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method

3/4 cup butter -- room temperature
1 cup sugar
1/4 cup molasses -- light
1 egg
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon cinnamon -- ground
1 teaspoon ginger -- ground
1 teaspoon baking soda

Cream butter and sugar together until fluffy. Add molasses and egg and beat well. Sift together flour, salt, cinnamon, ginger, and baking soda. Combine all ingredients together and mix. Roll into 1 inch balls; roll in sugar; bake at 375° for 15 minutes.
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REC: Peanut Butter Chocolate Chunk Cookies

PEANUT BUTTER CHOCOLATE CHUNK COOKIES

(I dropped the first batch by rounded tsp and the second batch by very rounded Tbsp - I preferred the rounded Tbsp - they were thicker and moister.
Update: The last time I made these, I used less granulated sugar (7 Tbsp) and more brown sugar (1/2 cup plus 1 Tbsp).

*(Note: If using unsalted peanut butter, add about 1/4 tsp salt).

PEANUT BUTTER CHOCOLATE CHUNK COOKIES

INGREDIENTS:

1/2 cup unsalted butter (room temperature)
3/4 cup chunky peanut butter (I used 1 cup creamy, lightly salted natural peanut butter)
1/2 cup sugar
1/2 cup dark brown sugar, firmly packed
1 large egg
1/2 teaspoon vanilla
1 cup all-purpose flour
3/4 teaspoon baking soda
6 ounces bittersweet or semisweet chocolate chips OR bittersweet or semisweet chocolate chunks (I used 6 1/2 oz Ghirardelli semi-sweet chocolate chips)

DIRECTIONS:

1. Preheat oven to 350 F. Line baking sheets with parchment.
2. Cream the butter and peanut butter together until fully incorporated.
3. Add the sugars and cream on medium speed.
4. Add the egg and vanilla and mix until completely incorporated.
5. Add the flour and baking soda; mix until no white remains, then add the chocolate and mix on low just until everything comes together.
6. Drop by teaspoonfuls onto parchment-lined baking sheets. (I preferred using rounded Tbsp, and pressed the cookies slightly to flatten).
7. Bake 9 minutes or until golden brown. (I did one sheet at a time. For the rounded Tbsp, I baked about 12 minutes - for the rounded tsp, about 10 minutes. I let the cookies sit a minute or so before removing to a wire rack).

36 cookies

http://www.recipezaar.com/48532

 
Thick and Chewy Double or Triple Chocolate Cookies (Cook's Illustrated)

THICK AND CHEWY DOUBLE (OR TRIPLE) CHOCOLATE COOKIES

"Semisweet chocolate chips may be added for a bigger chocolate punch; if used, they will slightly increase the yield on the cookies.
Resist the urge to bake the cookies longer than indicated; they may appear underbaked at first but will firm up as they cool."

INGREDIENTS:

2 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
2 teaspoons baking powder
1 tsp. salt (I used 1/2 tsp)
16 ounces semisweet chocolate, chopped (I used Ghirardelli)
4 large eggs
2 tsp vanilla extract
2 tsp instant coffee or espresso powder (I used espresso powder)
10 Tbsp. (1 1/4 sticks) unsalted butter, softened but still firm
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
(I added 3/4 -1 cup semisweet chocolate chips).

DIRECTIONS:

Sift together flour, cocoa, baking powder, and salt in medium bowl; set aside.

Melt chocolate in medium heatproof bowl set over pan of almost simmering water, stirring once or twice, until smooth; remove from heat. (To melt the chocolate in a microwave, heat at 50% power for 2 minutes, stir, then continue heating at 50% power for 1 more minute. If not completely melted, heat an additional 30 to 45 seconds at 50% power).

Beat eggs and vanilla lightly with fork, sprinkle coffee powder over to dissolve, and set aside.

In bowl of standing mixer fitted with paddle attachment (or with hand mixer), beat butter at medium speed until smooth and creamy, about 5 seconds. Beat in sugars until combined, about 45 seconds; mixture will look granular. Reduce speed to low and gradually beat in egg mixture until incorporated, about 45 seconds. Add chocolate in steady stream and beat until combined, about 40 seconds. Scrape bottom and sides of bowl with rubber spatula. With mixer a low speed, add flour mixture and mix until combined, about 40 seconds. Do not overbeat. (Stir in chocolate chips if using). Cover with plastic wrap and let stand at room temperature until consistency is scoopable and fudgelike, about 30 minutes.

Meanwhile, adjust oven racks to upper-middle and lower-middle position and heat oven to 350 F. Line two cookie sheets with parchment paper. Leaving about 1 1/2 inches between each ball, scoop dough onto cookie sheets with 1 3/4-inch diameter ice cream scoop. (spring-loaded recommended).

Bake, reversing position of baking sheets halfway through baking (from top to bottom and front to back), until edges of cookies have just begun to set but centers are still very soft, about 10 minutes. (Cookies will have small cracks on top). (I did one sheet at a time on the lower middle oven rack). Do not overbake!

Cool cookies on sheets about 10 minutes. Slide parchment with cookies onto wire racks, and cool to room temperature. Remove cooled cookies with wide spatula.

MAKES ABOUT 3 1/2 DOZEN COOKIES

VARIATION:

THICK AND CHEWY TRIPLE-CHOCOLATE COOKIES

Add 12 oz (about 2 cups) semisweet chocolate chips to batter after dry ingredients are incorporated. (I prefer using about 3/4 - 1 cup)

(Edited from Cook's Illustrated, September 1999)

 
REC: Mocha Truffle Cookies (also posted in T&T)

MOCHA TRUFFLE COOKIES

"These double-chocolate cookies have a soft trufflelike center, a crispy outside, and a delectable coffee flavor."

INGREDIENTS:

1/2 cup butter (I use unsalted)
1/2 cup semisweet chocolate pieces (I use 3 oz Ghirardelli semisweet chocolate, chopped)
1 tablespoon instant coffee crystals (I use 1 1/2 Tbsp instant espresso)
3/4 cup sugar
3/4 cup packed brown sugar (I use dark brown)
2 beaten eggs
2 teaspoons vanilla
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder (I use Dutch processed)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate pieces (I use Ghirardelli semisweet chocolate chips)

DIRECTIONS:

1. Preheat oven to 350 F (325 F for dark pans). Lightly grease 2 cookie sheets.

2. In a large saucepan, (I use a double boiler), melt butter and the 1/2 cup chocolate pieces over low heat, stirring until smooth. Remove from heat. Stir in coffee crystals; cool 5 minutes. Stir in sugars, eggs, and vanilla.

3. In a medium mixing bowl sift together flour, cocoa powder, baking powder, and salt. Stir into chocolate/coffee mixture. Fold in the 1 cup chocolate pieces. Drop dough by rounded tablespoons onto cookie sheets.

4. Bake about 10 minutes. (Do not overbake! Cookies should remain very soft, almost raw to the touch in the centers; the edges will become crunchy when cooled).

5. Let cool 1 minute before removing from sheets to a wire rack to cool completely.

Makes 30 cookies. (2 1/2 dozen)

Edited from Better Homes and Gardens
Original recipe posted with photo:
http://www.edining.ca/viewrecipe.asp?ID=985

http://www.edining.ca/viewrecipe.asp?ID=985

 
REC: Cinnamon Cookies

CINNAMON COOKIES

INGREDIENTS:

1 cup sugar
1/2 cup margarine (I used unsalted butter)
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1 1/2 teaspoons cinnamon (I used 1 tsp Penzey's Korintje and 1/2 tsp Penzey's China Cassia)
1 teaspoon baking powder
1/4 teaspoon salt
cinnamon sugar (I mixed 1/4 cup sugar with 4 tsp Penzey's Korintje cinnamon)

DIRECTIONS:

1. In a mixer bowl, cream together sugar and butter.
2. Beat in egg and vanilla.
3. Combine flour, cinnamon, baking powder and salt.
4. Add to butter mixture. Blend well.
5. Cover and refrigerate 2 hours or till firm enough to roll into balls.
6. Shape dough into small balls about 3/4 inch in diameter. (For most batches, I did heaping teaspoons)
7. Roll in cinnamon sugar to coat.
8. Set cookies 1 inch apart on lightly greased cookie sheets. (I lined cookie sheets with parchment paper, and set cookies about 2 inches apart).
9. Bake at 350 F for 10 minutes or till the edges are lightly browned. (I baked about 15-16 minutes, using heaping teaspoon-size cookies). (note: rounded teaspoon-size cookies take about 12-13 minutes).
10. Cool slightly on pans, then remove to racks to cool completely.

48 servings

posted by PetesNina - Recipezaar

http://www.recipezaar.com/48241

 
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