Cyber Christmas Cookie Exchange

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cyber-christmas-cookie-exchange

Buckeyes

1 stick softened butter
Approx. 1 lb. confectioners’ sugar
1 3/4 C. JIF peanut butter (1 18 oz. jar works!)
1 tsp. vanilla
1 tbsp. vegetable shortening
1 (12 oz. package) semi-sweet chocolate chips

Instructions:
Mix peanut butter, butter, and vanilla together in a large bowl – adding confectioners’ sugar until proper consistency is reached.

Roll candy into 1-inch balls and place on wax paper-lined cookie sheet.

Melt chips and shortening together in top of double boiler.
Keep chocolate mixture in double boiler over low heat while you dip each candy.

Peanut Butter Reese's Cookies

1 cup creamy peanut butter
3⁄4 cup butter, softened
3⁄4 cup granulated sugar
3⁄4 cup dark brown sugar, firmly packed
2 large eggs
1 1⁄2 teaspoons vanilla extract
2 1⁄2 cups all-purpose flour, plus
2 tablespoons all-purpose flour
1 teaspoon baking soda
1⁄2 teaspoon salt
12 ounces Reese's pieces

DIRECTIONS
Beat peanut butter, butter, granulated sugar, and brown sugar until creamy.
Add eggs and vanilla, beating until blended.
Combine flour, soda, and salt in small bowl.
Gradually add to butter mixture, beating well.
Stir in Reese's Pieces.

7 Layer Cookies

1/2 stick butter
1 1/2 cups graham cracker crumbs
1 can Eagle Brand milk
6 ounces chocolate chips
6 ounces butterscotch chips
6 ounces coconut
6 ounces nuts -- chopped

Melt butter in bottom of 9 x 13 inch cake pan. Press graham cracker crumbs into pan.
Pour can of Eagle Brand milk over graham cracker crumbs. Sprinkle chocolate chips and butterscotch chips and nuts over mixture.
Sprinkle coconut on top.

Bake at 350 degrees until coconut browns, (approximately 15 minutes).

Miniature Cherry Cheesecakes

3 (8 oz.) pkgs. cream cheese
1 tsp. vanilla
2/3 c. sugar
3 eggs
Vanilla wafers

Mix first flour ingredients together. Crush vanilla wafers and place in tiny tins in a muffin pan.
Put cheesecake mixture in tins.
Bake at 325 degrees for 15 minutes.
Top with can of cherry pie filling.
Chill.

Christmas Cookie Rules

1. If you eat a Christmas cookie fresh out of the oven, it has no calories because everyone knows that the first cookie is the test and thus calorie free.

2. If you drink a diet soda after eating your second cookie, it also has no calories because the diet soda cancels out the cookie calories

3. If a friend comes over while you're making your **Christmas cookies and needs to sample, you must sample with your friend.
Because your friend's first cookie is calories free, (rule #1) yours is also.

Melting snowman Cookies

http://www.crazydomestic.com/2010/12/melted-snowman-cookies.html#

Luscious Lemon Triangles

Nonstick cooking spray
3/4 cup all-purpose flour
3 tablespoons granulated sugar
1/4 cup butter or margarine
1 egg
1 egg white
2/3 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon finely shredded lemon peel (set aside)
2 tablespoons lemon juice
1 tablespoon water
1/4 teaspoon baking powder
Sifted powdered sugar (optional)

Lightly coat an 8x8x2-inch baking pan with cooking spray; set aside.

In a small bowl combine the 3/4 cup flour and the 3 tablespoons granulated sugar.

Rice Krispy Treats

4 Tblsp. Butter
4 C.Marshmallows or 10 oz
5 C. Rice krispie cereal

Melt butter in saucepan over low heat. Add marshmallows and stir till melted. Cook 3 minutes, stirring constantly .
Remove from heat, add Rice Krispies and stir till all are coated. Using buttered spatula, press evenly into buttered 13x9x2" pan.

Cool. Cut into 2" squares.

Sweet and Salty Peanut Chocolate Chunk Cookies

1/3 cup coarsely chopped unsalted, dry-roasted peanuts
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
1 large egg
1/3 cup semisweet chocolate chips
1/2 teaspoon coarse sea salt
Cooking spray

Preheat oven to 350°.
Place nuts in a small baking pan. Bake at 350° for 8 minutes or until lightly toasted; cool.
Lightly spoon flour into a dry measuring cup; level with a knife.

Smuckers Jam Filled Pecan Cookies

2/3 cup pecan halves, lightly toasted and cooled
2 cups powdered sugar, divided into 1/2 cup and 1 1/2 cups
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature, cut into tablespoon-sized pieces
1 1/2 teaspoons vanilla extract
2 cups PILLSBURY BEST® All-Purpose or Unbleached Flour
1/4 to 1/3 cup SMUCKER'S® jam or jelly, such as strawberry jam

Directions for toasting the pecans:
Preheat oven to 400F.

Spread pecan halves on prepared cookie sheet.
Bake for 5 minutes. Shake pecans to ensure even toasting.

Pecan Melt Cookies

1 Cup sifted Pillsbury's Best all purpose flour
1/2 tsp. salt
1/2 tsp. grated orange rind
1/2 butter or shortening
1/3 Cup sugar
1 egg
2 T. orange juice
3/4 Cup chopped pecans
Powdered sugar

Sift together 1st. 3 ingredients.

Cream sugar, egg, and butter. Add Half the flour mixture and mix well. Add orange juice and the rest of the flour mixture.
Blend well. Stir in the nuts.

Drop by rounded teaspoonfuls onto ungreased baking sheets.

Bake in 350F oven for 9-12 minutes.

While HOT, roll in powdered sugar.

Makes about 3 dozen cookies.

Choco-Cherry Nut Drop Cookies

2 1/2 Cup sifted Pillsbury's Best all purpose flour
1 tsp. baking soda
1/2 tsp salt
1 Cup butter or shortening
1 Cup firmly packed brown sugar
1/2 Cup sugar
1 egg
1 1/2 tsp. vanilla
1 Cup Nestle's Semi-Sweet Chocolate Morsels
1/2 Cup chopped pecans
1/4 cup chopped maraschina cherries

Sift together 1st. 3 ingredients.

Cream sugars, egg, and butter. Cream well. Add vanilla.Beat well.
Gradually Add the flour mixture, blending well.
Stir in the nuts and cherries.

Drop by rounded teaspoonfuls onto greased baking sheets.

Peanut Butter Bars

2 cups powdered sugar,
1 cup peanut butter,
6 graham crackers,
1/2 cup margarine.**

Crush graham crackers. Melt butter and mix all ingredients together.
Press in bottom of pan.

Melt:
1/3 cup peanut butter
6 oz. chocolate chips.
Pour on top of pressed mixture and chill until set.

(Recipe can be doubled)

Christmas Cranberry Cookies

4 oz semisweet chocolate, chopped
1 cup dried cranberries
2 tsp vanilla
3 tbs light corn syrup
3/4 cup dark brown sugar
1/2 tsp salt
2 1/2 cups flour
4 oz white chocolate, chopped
1 1/4 cups walnuts, toasted and chopped
2 eggs
1/4 cup sugar
3/4 cup butter or margarine, softened
1 tsp baking soda

Heatoven to 375°.
Line cookie sheets with parchment paper.
On wax paper, combine flour, baking soda and salt. Set aside. In a bowl, beat butter, sugars, and corn syrup until creamy.

Classic Thumbprint Cookies

Crisco® Original No-Stick Cooking Spray
1/2 cup firmly packed brown sugar
1 Crisco® Butter Shortening Stick, cut into slices or 1 cup Crisco® Butter Shortening
3 large eggs, separated
2 tablespoons water
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups Pillsbury BEST® All Purpose Flour
2 cups finely chopped pecans
1 cup Smucker's® Strawberry Preserves or any Smucker's® Preserves, Jam or Jelly

Directions
Heat oven to 350°F. Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.

Pecan Roll-Ups Recipe

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
2 cups all-purpose flour
1/4 teaspoon salt
2 cups pecan halves
1 cup confectioners' sugar

Directions

In a large bowl, beat butter and cream cheese until light and fluffy. Combine flour and salt; gradually add to butter mixture and mix well.

Cover and refrigerate for 1-2 hours or until easy to handle.
Divide dough in half. On a lightly floured surface, roll out one portion into an 18-in. x 8-in. rectangle.
Cut widthwise into six 3-in. sections; cut each section into 3-in. x 1-in. strips.

Snickerdoodles

Snickerdoodles

1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Directions

Preheat oven to 400 degrees F (200 degrees C).
Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt.
Shape dough by rounded spoonfuls into balls.

Jolly Holiday Peanut Butter M & M Cookies

1 cup all-purpose flour (4.5 oz)
2/3 cup old-fashioned rolled oats
1 – 1/2 teaspoons baking powder
1/2 teaspoon salt (use 1/4 if using salted butter or spread)
1 cup crunchy peanut butter
1 stick (4 oz) unsalted butter, room temperature
1 cup firmly packed light brown sugar
1/3 cup granulated sugar
1 large egg
1 -1/4 teaspoons vanilla extract
1 cup milk chocolate chips (plus another cup of Reese’s chips — optional)
Handful(s) of holiday M&Ms

Preheat oven to 350°F.
Combine flour, oats, baking powder and salt and set aside.

Candy Cane Cupcakes

8 oz tub sugar free fat free Cool Whip whipped topping, thawed
1/2 cup water
1 cup low fat sour cream
3.9 oz pkg sugar free chocolate instant pudding

5 squares semisweet chocolate
6 small candy canes, crushed
1/2 cup oil
4 eggs
1 pkg chocolate cake mix

Heat oven to 350°.
Chop 4 chocolate squares, set aside. Beat cake mix, pudding mix, eggs, sour cream, oil and water until moistened, then beat 2 min.
Stir in chopped chocolate and 2 tbs candy cane.
Spoon into 30 paper lined muffin cups.

Bake 23 min. or until done. Cool completely. Frost cupcakes with Cool Whip.

Easy Buckeye Bars

3 squares semisweet chocolate
2 cups powdered sugar
3/4 cup crunchy peanut butter
4 oz sugar free fat free Cool Whip whipped topping, do not thaw
22 Nilla Wafers, crushed
1/2 cup butter or margarine

Line a pan with foil, with ends of foil extending over sides.
Beat butter and peanut butter until blended. Add wafer crumbs, mix well. Add sugar, mix well.
Press onto bottom of pan. Microwave frozen Cool Whip and chocolate in microwavable bowl on high 1 min. stir.
Microwave 30 seconds more or until chocolate is melted, stir until blended.

Miniature Cheesecakes

16 oz Cream cheese
3/4 c Sugar
2 Eggs
1 tsp. Vanilla
Cherry pie filling
Vanilla wafers

Cream cheese, sugar, eggs and vanilla together. Fill muffin pan with bake cups; place vanilla wafer
at bottom of each.
Fill half full of batter and bake 10 minutes or until set.

Top with pie filling.

Chewy Raspberry Almond Bars

1 1/2 cups quick-cooking oats
1 1/2 cups Gold Medal® all-purpose flour
3/4 cup packed light brown sugar
1/2 teaspoon salt
3/4 cup cold butter or margarine
1 egg, beaten
3/4 cup seedless red raspberry jam
1 cup fresh raspberries (6 oz)
1/2 cup sliced almonds

Heat oven to 375°F. Spray 9-inch square pan with baking spray with flour.

In large bowl, mix oats, flour, brown sugar and salt.
Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs.

Grandma DiCarlo's Nut Roll

Melt one pound of butter blend in 1 C. sugar stir until sugar stir til is melted.
When cool
Add:
7 eggs yolks
2 C. lukewarm Milk
Add 4 packages (1 cake) yeast to milk mixture.
Add 7 + Cups of flour
Mix thouroughly
Refrigerate dough overnight. When ready to make bring dough to room temp.
Cut dough ball in 1/2 and cut each 1/2 into 3rds.

Grind 4 pounds of nuts
Beat egg whites with fork
1/4 C. Honey
1 C. sugar
1/2 Cup melted butter
And if to thick add a little milk to make nut filling easier to spread

Bake 350 degrees for about 30-35 minutes.
Or until golden brown

Savannah Cheesecake Cookies-Paula Deen

Crust:
1 cup all-purpose flour
1/4 cup packed light brown sugar
1 cup chopped pecans
1 stick butter, melted

Filling:
2 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 eggs
1 teaspoon pure vanilla or almond extract
Fresh berries and mint leaves, for garnish

Directions

Preheat oven to 350 degrees F.

Combine flour, brown sugar, pecans, and butter in bowl.
Press dough into an ungreased 13 by 9 by 2-inch pan. Bake for 12 to 15 minutes or until lightly browned.

Lemon Tea Biscuits

1 cup butter or margarine -- softened
1/2 cup sugar
1 tablespoon grated lemon peel
1/4 teaspoon salt
1 egg
2 cups all-purpose flour
1/2 cup ground pecans
1 cup lemon curd
Tart Lemon Glaze -- (recipe follows)

Tart Lemon Glaze
1/4 cup powdered sugar
1 teaspoon grated lemon peel
2 teaspoons lemon juice

Beat butter, sugar, lemon peel, salt and egg in large bowl with electric
mixer on medium speed, or mix with spoon. Stir in flour and pecans.
Cover and refrigerate about 1 hour or until firm.

Linzer Torte Bars

1 cup all-purpose flour
1 cup powdered sugar
1 cup ground walnuts
1/2 cup butter or margarine -- softened
1/2 teaspoon ground cinnamon
2/3 cup red raspberry preserves

Heat oven to 375º.
Mix all ingredients except preserves with spoon until crumbly.
Press two thirds of crumbly mixture in ungreased square pan, 9 × 9 × 2 inches. Spread with preserves.
Sprinkle with remaining crumbly mixture; press gently into preserves.

Bake 20 to 25 minutes or until light golden brown. Cool completely.
Cut into 8 rows by 6 rows bars.

Magic Window Cookies

1 cup sugar
3/4 cup butter or margarine -- softened
1 teaspoon vanilla OR 1/2 teaspoon lemon extract
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 rolls (about 0.9 ounces each) ring-shaped hard candy

Beat sugar, butter, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour, baking powder and salt. Cover and refrigerate about 1 hour or until firm.

Heat oven to 375º.
Cover cookie sheet with aluminum foil. Roll onethird of dough at a time 1/8 inch thick on lightly floured cloth-covered

Maple-Nut Refrigerator Cookies

3/4 cup packed brown sugar
3/4 cup butter or margarine -- softened
1/4 teaspoon maple extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped pecans

Beat brown sugar, butter and maple extract in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking
powder and salt. Stir in pecans.
Shape into roll, 12 inches long.
Wrap and refrigerate about 2 hours or until firm.

Heat oven to 375º.
Cut roll into 1/4-inch slices.

Sugar Cookies

1 1/2 cups powdered sugar
1 cup butter or margarine -- softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Granulated sugar

Beat powdered sugar and butter in large bowl with electric mixer on medium speed, or mix with spoon. Stir in vanilla, almond extract and
egg. Stir in flour, baking soda and cream of tartar. Cover and refrigerate about 2 hours or until firm.

Heat oven to 375º.

Mixed Nut Bars

1 cup packed brown sugar
1 cup butter or margarine -- softened
1 teaspoon vanilla
1 egg yolk
2 cups all-purpose flour
1/4 teaspoon salt
8 ounces vanilla-flavored candy coating -- chopped OR 1 1/4 cups vanilla milk (white) chips
1 (12 ounce) can salted mixed nuts

Heat oven to 350º.
Beat brown sugar, butter, vanilla and egg yolk in large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour and salt. Press in ungreased rectangular pan, 13 × 9 × 2 inches.
Bake about 25 minutes or until light brown.