Virtual Cookie Swap
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Virtual Cookie Swap
I went to a cookie swap yesterday and thought it might be nice to do one with the Momsview group!
Please share your favourite holiday treat recipe. Cakes, squares, cookies, treats etc.
Here is mine, easy no bake recipe. Everyone who has tried this loves it!
Chocolate Carmel Crunch
24 soda crackers (enough to cover a baking sheet)
3/4 cup brown sugar
2/3 cup butter
12 squares or 12 oz. chocolate
1/2 chopped nuts (optional)
Preheat oven to 440F. Line a 9" x 13" baking pan with foil. Cover bottom completely with crackers. Cook sugar and butter in saucepan over medium heat until boiling, stirring constantly. Pour mixture evenly over crackers. Bake 5 minutes. Melt chocolate in microwave (medium setting, 4 minutes, stir after each minute). Stir in nuts (if using), pour over base and spread in corners. Refrigerate at least one hour. Remove by lifting out foil and break into pieces.
Enjoy!
These are one of my favorites. One note: The cookies will be ever so slightly browned when done but don't let them get too dark. Once set, the cookie will be firm on the outside and soft on the inside. 
Snickerdoodles
1/2lb (2 sticks) butter, softened
1 1/2 cups sugar
2 eggs
2 cups flour
1 tsp. baking soda
2 tsp. cream of tartar
1/4 tsp. salt
1/4 cup sugar / 4 tsp. cinnamon (mixture)
Combine butter and sugar. Add eggs and stir until well blended. Add dry ingredients and mix until smooth. Cover and refrigerate a couple of hours.
Form into 1 3/4 inch balls (about the size of a walnut). Roll into cinnamon/sugar mixture and space 2 3/4 inches apart on the cookie sheet.
Bake in preheated 350°F oven for 8 to 10 minutes. Remove from oven and let stand until cookie becomes firm. Transfer cookies to cooling rack.
I just made these.
Peanut Butter Blossom Cookies
1 bag Hershey Kisses
1/2 C shortening
3/4 C Creamy Peanut Butter
2 T Milk
1 1/2 C flour
1/2 t salt
1/3 C sugar
1/3 C brown sugar
1 egg
1 t vanilla
1 t baking soda
sugar
Preheat oven to 375.
Remove wrappers from kisses (a good job for the kids)
Beat shortening and Peanut Butter in large bowl till well blended.
Add sugar and brown sugar, beat till light and fluffy. Add egg, milk and vanilla, beat well. Stir together flour, baking soda and salt in a separate bowl. Gradually beat into mixure.
Put some sugar in a bowl. Shape into 1 inch balls, roll in sugar; place on ungreased cookie sheet.
Bake 8-10 minutes or till lightly browned. Immediately press kisses in center of cookies. Cookie will crack around edges. Put on wire rack to cool.
~~~i did something different. I let my ds put the kiss in the cookie before we baked it. The cookies and cookie sheet would be too hot for him to do that job when i took it out of the oven. They came out fine doing it this way.
Enjoy!
No Bake Cookies
(These are one of my family favorites.)
INGREDIENTS:
* 1 3/4 cups white sugar
* 1/2 cup milk
* 1/2 cup butter
* 4 tablespoons unsweetened cocoa powder
* 1/2 cup peanut butter
* 3 cups quick-cooking oats
* 1 teaspoon vanilla extract
DIRECTIONS:
1. In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.
Rugelach
Recipe Rating:
Prep Time: 1 hr min
Total Time: 9 hr 25 min
Makes: About 5 dozen cookies or 32 servings, 2 cookies each
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup (2 sticks) butter or margarine, softened
2-1/4 cups flour
1 cup finely chopped PLANTERS Walnuts
1/2 cup plus 2 Tbsp. sugar, divided
1 Tbsp. ground cinnamon, divided
1/4 cup raspberry preserves
BEAT cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Gradually add flour, mixing well after each addition. (Dough will be very soft and sticky.) Divide dough into 4 portions; place each on sheet of plastic wrap. Pat each portion into 1-inch-thick circle, using floured hands. Wrap plastic wrap around each circle to enclose. Refrigerate overnight.
PREHEAT oven to 325°F. Cover baking sheets with foil or parchment paper. Mix walnuts, 1/2 cup of the sugar and 2 tsp. of the cinnamon; set aside. Roll each portion of dough to 11-inch circle on lightly floured surface, lifting dough occasionally to add more flour to work surface as necessary. Spread each circle evenly with 1 Tbsp. of the preserves.
SPRINKLE nut mixture over preserves. Cut each circle into 16 wedges. Roll up each wedge, starting from wide side. Place, point sides down, on prepared baking sheets; shape into crescents. Sprinkle with combined remaining 1 tsp. cinnamon and 2 Tbsp. sugar.
BAKE 25 minutes or until lightly browned. Immediately remove from baking sheets. Cool on wire rack.
these are my fav to eat and eat and eat ... cant this year tho lol
Our favorite cookie is easy
buy a roll of sugar cookie stuff (pilbery roll), spread thin, oh so thin on a cookie stone. Bake as directed. Let cool about 3-4 mnutes and then pour a bag of white choc chips over the top. Walk away for a minute or two and then spread, the ehat from the cookies will melt the chocolate. top with crush peppemint sticks. YUMMY YUMMY YUMMY
My favorite cookie...I eat these DAILY during December! This a more involved cookie, but well worth it.
BANANA SPICE COOKIES (Makes ~3 1/2 doz.)
NEED: 1/2c. shortening, 1/4t. salt, 2c. flour, 1c. brown sugar, 1/4t. crushed cloves, 1/4t. baking soda, 1c. mashed banana, 1/4c.softened butter, 1/2t. cinnamon, 2t. baking powder, 2 eggs
Mix shortening, butter, brown sugar, eggs, and banana. Stir in remaining ingredients. Cover. Chill about 1 hr. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake @ 375 for 8-10 min. Lt cool and frost with browned butter icing.
BROWNED BUTTER ICING (Makes ~6doz.)
NEED: 1/3c. butter, 3c. powdered sugar, 2T. milk, 1 1/2t. vanilla
In saucepan, lightly brown butter over medium hear. Add milk and vanilla. Pour over powdered sugar and mix until smooth and of spreading consistency. Add milk if needed.
Yummy!!!!!!!1
Kaye, can that be done on a pizza pan if I don't have a cookie stone? I'm not at home but I'll post my cookie recipe soon. Kathy stole my favorite (and easiest) cookie recipe.
I completely forgot about posting my cookie recipe!
Amaretto Chunk Cookies
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter or margarine (2 sticks), softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon amaretto liqueur
2 teaspoons almond extract
2 cups semisweet chocolate chops
1 cup sweetened flaked coconut
1 cup sliced almonds
1. Preheat oven to 375 degrees. On waxed paper, combine flour, baking soda, baking powder, and salt.
2. In large bowl, with mixer at medium speed, beat butter and sugars until creamy. Beat in eggs, amaretto, and extract. reduce speed to low; beat in flour mixture just until blended. Stir in chocolate chips, coconut, and almonds.
3. Drop dough by heaping measuring tablespoons, 2 inches apart, on ungreased large cookie sheet. Bake cookies 10 to 12 minutes or until golden around edges. Transfer cookies to wire racks to cool.
4. repeat with remaining dough. Store cookies in tightly covered container at room temp. up to 1 week or in freezer up to 3 months.
This isn't a cookie recipe, but it is my favorite Christmas season recipe, and my dh loves it. Enjoy!
Pumpkin Cranberry Bread
Makes 2 loaves
2 1/4 C all-purpose flour
1 Tbl pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 eggs
2 C granulated sugar
1/2 cup vegetable oil
1 C solid pack pumpkin (NOT pumpkin pie mix)
1 C cranberries, chopped
In large bowl, combine flour, pumpkin pie spice, baking soda and salt. In small mixer bowl beat eggs; beat in sugar, oil and pumpkin. Pour pumpkin mixture into dry ingredients; stir just until moistened. Stir in cranberries. Spoon batter into 2 greased and floured 8x4-inch loaf pans. Bake in preheated 350*F oven for 60 minutes or until wooden pick comes out clean. Cool for 5 to 10 minutes; remove from pans.
I have some of this in the oven now. I usually make a double batch and make mini loaves. It freezes well.
Jewlz, as my DH is Jewish, he (and I) LOVE Rugelach and get it as often as we can!
Cori, those Amaretto cookies sound delish too!
Peanut Butter Blossoms
1/2 cup butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1 cup peanut butter
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp vanilla
1-1/2 cups sifted all-purpose flour
1 bag chocolate kisses
Preheat oven to 375 degrees. Beat butter until soft. Sift brown sugar and granulated sugar together. Add sugars gradually to butter and blend until creamy. Progressively add egg, peanut butter, salt, soda and vanilla. Sift flour gradually into batter.
Roll dough into 1-1/2 inch balls. Place on a greased cookie sheet. Flatten ball with your thumb. Bake for about 15 minutes. Cookies will have a delicate golden color. If they start to turn brown, they are burning!
Pull the cookies from the oven and immediately place a chocolate kiss on the top of each, pressing down slightly to set it into the cookie. Remove cookies from sheet and place them out to cool. The chocolate kiss will melt, yet retain its shape, so it will need to harden again. You can speed this up by placing them into the fridge for a few minutes.
Makes 40 to 50 cookies
When the kids made them the other night, they were only baking them for 11 minutes. Maybe my kids made smaller cookies. The first batch was just a bit too dark at only 14 minutes. So, watch that first batch and go from there.
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