Cookie Exchange at Christmas

Church had a Christmas cookies project where members would all bake different type cookies at home and bring them to the church. We would box them up and tie bows on them and give them to the state hospital.

Every year 16 or 17 friends  do a cookie exchange. Each person bakes 3 or 4 dozen of one type of cookie or bar (no bought cookies allowed!) We get together, and eat some with hot, spiced apple cider or hot chocolate and then go through and take a selection of each type back home with us. That way we each have a large selection of different cookies and squares but only need to make one of them.

 Rainbow layer cookies $27.50 for 1.25 lbs of these in NY!!! Another charges $2.00 each

Chinese New Years Cookies-(Some call them Haystacks) Super simple and delicious. We made three giant trays of them in like 10 minutes flat! We just mixed melted chocolate chips, butterscotch chips, caramel chips (or peanut butter chips ), salted peanuts, & the Chinese chow mein noodles altogether, and dropped spoonfuls onto wax paper on the trays & chilled.    Today, we may make more with white chocolate instead.

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Oreo Balls (yummy but embarrassingly  simple,)

1 pkg. (8 oz.) cream cheese, softened
4 cups crushed Oreo cookies (1lb 2oz. pkg)(I used the food processor to crush)
2 cups chocolate baking chips
1 Tbsp. shortening

On high speed of an electric mixer, beat cream cheese until light and fluffy. Add cookies and beat until well combined. Refrigerate 2 hours until chilled enough to roll. Roll dough into “1” balls. Over a double boiler, melt chips and shortening until smooth. Dip balls into mixture and thoroughly coat. Place on wax paper (I used a silpat) to harden. Store in refrigerator. I put mine in the freezer just to harden them faster, and then moved to the refrigerator. The sooner they harden the sooner you can start eating. Makes approx. 52 balls

A twist on the Oreo balls – used Golden Oreos (the vanilla cookies) and put WELL DRAINED chopped maraschino cherries in with the cream cheese/cookie mixture-dipped in white chocolate,then drizzled colored melts(red/green)on top–YUMMMMY, like cherry cheesecake almost
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Chocolate Chip Butter Cookies

1 cup butter (no substitutes)
1/2 tsp. vanilla extract
2 cup all-purpose flour
1 cup confectioner’s sugar
1 cup (6-oz) miniature semi-sweet chips

Melt butter in microwave or double boiler; stir in vanilla (cool completely). In a large bowl, combine flour with sugar; stir in butter mixture and chocolate chips(mixture will be crumbly). Shape into 1-in. balls. Place approximately 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 375F for 12 minutes or until edges become golden brown. Cool on a wire rack. Makes about 4 dozen.
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Tempting Chocolate Chip Shortbread

1 cup butter, softened
1/3 cup sugar
1 3/4 cups flour
1/4 cup cornstarch
1 cup mini chocolate chip

Heat oven to 350º. Combine butter and sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Reduce speed to low and add flour and cornstarch; beat, scraping bowl often, until well-mixed (1 to 2 minutes). Stir in the chips by hand. Press into ungreased 13×9 pan. Prick all over with a fork. Bake 35 to 45 minutes or until edges just begin to brown. If browning too quickly, cover with aluminum foil. Cool in the pan for 15 minutes. Cut into bars while still warm. 4-6 servings.
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Frosted Lemon Snowballs

Lemon Cookies:
1 cup butter
1/2 cup confectioners’ sugar
1 1/2 cups flour
3/4 cup cornstarch
1/2 teaspoon salt
1 tablespoon grated lemons, zest of

Lemon Frosting:
1 cup confectioners sugar
2 tablespoons melted butter
Lemon Juice

Preheat oven to 350. Cream butter with sugar. Sift flour with cornstarch and salt. Stir in lemon rind. Stir flour into butter until just combined. Shape into 1 inch balls and bake on greased cookie sheets for 15 minutes, or until very lightly browned. When cookies are cool, drizzle with lemon frosting and sprinkle with white decorators sugar. Lemon frosting: Beat all ingredients together until smooth (start with 1 Tbsp. lemon juice). Add lemon juice until frosting is thin enough to glaze the cookies. Makes 24 cookies.
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Peanut Butter Snowballs

1 cup icing sugar
3/4 cup smooth peanut butter
3 Tbsp. margarine
1/2 cup graham cracker crumbs
8 semi-sweet chocolate squares

Combine icing sugar, peanut butter and margarine in bowl. Stir in graham cracker crumbs. Shape into 1-inch balls. Melt the semi-sweet chocolate in the microwave for medium heat for 2 mintues; stir until melted. Dip or drizzle each ball with melted chocolate. Store covered in refrigerator. Makes 24 balls. Crushed cereal can also be used in place of graham cracker crumbs.

Dec 2008: Peanut Butter Balls. Our local bakery is selling the PB balls $9/dozen
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Ritz cookies – spread a little bit of peanut butter on a Ritz cracker, top with another one and then dip in chocolate!

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Coconut Joy Cookies

1/2 cup butter
2 cups confectioners’ sugar
3 cups sweetened coconut
2 ounces semisweet chocolate or unsweetened chocolate, melted

Melt butter. Cool slightly and add powdered sugar and coconut. Mix well and shape mixture into 36 balls. Make an indent in center of each and fill centers with melted chocolate. Chill until firm. Store covered in the refrigerator. Makes 36 servings.
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http://allrecipes.com/recipe/easy-toffee/detail.aspx

Saltine Toffee Cookies

These will shock and awe people. They are so cheap to make and so fast it’s dangerous. Again, from allrecipes.com – love that site!

Saltine Toffee Cookies

  • 4 ounces saltine crackers
  • 1 cup butter
  • 1 cup dark brown sugar
  • 2 cups semisweet chocolate chips
  • 3/4 cup chopped pecans

DIRECTIONS

  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Line cookie sheet with saltine crackers in single layer.
  3. In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread to cover crackers completely.
  4. Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.

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Tips:
Again with the Silpat- if you don’t have one yet you need to invest in one. I love mine, have had it for years. Bought it on amazon for maybe $10-they are more now but worth it, they last a long time. If no silpat, spritz foil with pam because you are working with toffee and it will stick like crazy to the pan.

a regular cookie sheet takes 1 sleeve of saltines

DO NOT stir the sugar and butter once it boils. HANDS OFF

If it’s hot in your kitchen and the chocolate won’t set up, pop the sheet pan into the fridge- I live in FL and sometimes weird things happen to melted chocolate in my kitchen so I use the fridge and things get happy again.

last tip: cover the crackers COMPLETELY – no one will recognize it’s a cracker unless you tell them.

P.S. I never have good luck with toffee if it is very humid.

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This entry was posted in Christmas, Christmas Cookies, Cookies, Great ideas!, Military families, Oklahomans helping Oklahomans, Recipes, Veterans. Bookmark the permalink.

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