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CHRISTMAS COOKIE EXCHANGE
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CHRISTMAS COOKIE EXCHANGE
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How about each VBB member post 1 recipe of there favorite Christmas Cookie.  By doing this, we sure can get a great collection of recipes and we would also get some new ones.  I will c
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Forums  »  Baking Forums  »  Holidays and Entertaining  »  CHRISTMAS COOKIE EXCHANGE

Re: CHRISTMAS COOKIE EXCHANGE

posted at 11/28/2010 2:46 PM EST
Posts: 658
First: 8/8/2008
Last: 6/5/2012
I have over 500 cookbooks and my favorite thing to make for dinner still and will always be.................RESERVATIONS!   LOL Got Ya!
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Re: CHRISTMAS COOKIE EXCHANGE

posted at 11/28/2010 4:42 PM EST
Posts: 6418
First: 6/23/2010
Last: 5/19/2013
Elsa - lol lol lol.  Good one!!
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Re: CHRISTMAS COOKIE EXCHANGE

posted at 11/29/2010 8:06 PM EST
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
Nancy...

The next time I post, I will tell you, I was excited to see such a book!  This book even has recipes to make hard candies, that is something I always wanted to try. 
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Re: CHRISTMAS COOKIE EXCHANGE

posted at 11/29/2010 9:34 PM EST
Posts: 6418
First: 6/23/2010
Last: 5/19/2013
That's fine, Susan, thank you ... I know I will order a copy of that. 
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Re: CHRISTMAS COOKIE EXCHANGE

posted at 11/30/2010 11:53 AM EST
Posts: 658
First: 8/8/2008
Last: 6/5/2012

Chocolate Snow Caps 

Servings: 24

Ingredients:

1 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 cup vegetable shortening
4 ounces unsweetened baking chocolate
1 1/2 cups sugar
4 eggs
1 teaspoon vanilla flavoring
3/4 cup walnuts
2/3 cup Kellogg's® Corn Flake Crumbs
3/4 cup powdered sugar

Directions:

In mixing bowl, combine flour, baking powder and salt. Set aside.

In heavy saucepan, melt shortening and chocolate over low heat, stirring constantly. Remove from heat. Pour mixture into electric mixer bowl; cool. Stir in sugar and beat on low until well combined.
Add eggs and vanilla; beat well on medium.

Add flour mixture, walnuts and Kellogg's® Corn Flake Crumbs. Blend on low until thoroughly combined. Cover dough tightly and chill for 45 minutes or until stiff enough to form into balls.

Portion dough into balls and roll in powdered sugar. Place balls on cookie sheet coated with cooking spray.

Bake at 350° F about 17 minutes or until done. Remove immediately and cool on wire rack.

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Re: CHRISTMAS COOKIE EXCHANGE

posted at 11/30/2010 11:55 AM EST
Posts: 658
First: 8/8/2008
Last: 6/5/2012

Susan K what's the name of the cookbook ?  I can't wait to add another book to the cooking library! 

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Re: CHRISTMAS COOKIE EXCHANGE

posted at 11/30/2010 4:42 PM EST
Posts: 2600
First: 10/6/2010
Last: 5/19/2013
In Response to Re: CHRISTMAS COOKIE EXCHANGE:
Cranberry Nut Bars 2 eggs 1 cup sugar 1 cup flour 1/3 cup butter or margarine, melted 1 1/4 cups fresh or frozen cranberries 1/2 cup chopped walnuts Preheat the oven to 350 F. In a medium bowl, beat the eggs until thick and lemon-colored. Gradually beat in the sugar. Beat until thoroughly blended. Stir in the flour and butter. Mix well. Fold in the cranberries and the walnuts. Transfer to a greased 8-inch square baking pan. Bake at 350 F for 40-45 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Cut into bars. Makes 16 servings I have made these using raspberries and they are D-licious  
Posted by Elsa M


Elsa, thank you for posting this.  I love cranberries and this sounds like a great recipe.  Easy and fast too.  Have you ever doubled the recipe for a 13X9 inch pan?
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Re: CHRISTMAS COOKIE EXCHANGE

posted at 12/1/2010 11:37 AM EST
Posts: 658
First: 8/8/2008
Last: 6/5/2012
Rugelach 
 
 Prep Time: 55 MinutesReady In: 3 Hours 17 Minutes
 Cook Time: 22 MinutesServings: 48
Ingredients:
2 cups all-purpose flour1/4 teaspoon salt1 cup unsalted butter1 (8 ounce) package creamcheese1/3 cup sour cream1/2 cup white sugar1 tablespoon ground cinnamon1 cup finely chopped walnuts1/2 cup raisins
Directions:
1.Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly.
2.Shape crumbly mixture into four equal disks. Wrap each disk and chill 2 hours or up to 2 days.
3.Roll each disk into a 9-inch round, keeping other disks chilled until ready to roll them.
4.Combine sugar, cinnamon, chopped walnuts, and finely chopped raisins (may substitute miniature chocolate chips for raisins).
5.Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelach 20 minutes before baking.
6.Preheat oven to 350 degrees F (180 degrees C).
7.After rugelach are chilled, bake them in the center rack of your oven 22 minutes until lightly golden. Cool on wire racks. Store in airtight containers...they freeze very well.
8.Variations: Before putting the filling on the dough, use a pastry brush to layer apricot jam as well as brown sugar. Then add the recommended filling. You may also make a mixture of cinnamon and sugar and roll the rugelach in this prior to putting them on the cookie sheets.
 
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Re: CHRISTMAS COOKIE EXCHANGE

posted at 12/1/2010 6:48 PM EST
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
Nancy and Elsa...

The cookbook is Tate of Home Best Loved Cookies and Candies!

Here is a recipe from the cookbook which I will be making for Christmas!

TRIPLE CHOCOLATE CARAMEL COOKIES

1 1/2CUPS BUTTER, SOFTENED
1 CUP SUGAR
1 EGG
1 TSP. VAN. EXTRACT
3 CUPS FLOUR
1/2 CUP BAKING COCOA
1 12 OZ. PACKAGE OF MINIATURE SEMISWEET CHOC. CHIPS (NESTLES)
1 CUP CHOPPED PECANS TOASTED
1 BOTTLE (12 1/2 OZ. ) CARAMEL ICE CREAM TOPPING
4 - 6 OUNCES OF DARK CHOC. CANDY COATING, MELTED

1.)  IN A LARGE BOWL, CREAM BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY. BEAT IN EGG AND VANILLA.       COMBINE FLOUR AND COCOA, GRADUALLY ADD TO THE CREAMED MIXTURE AND MIX WELL.  STIR IN CHOCOLATE CHIPS AND PECANS.
2.)  ROLL INTO 1-IN. BALLS.  PLACE 2 IN. APART ON UN-GREASED BAKING SHEETS.  USING THE END OF A WOODEN SPOON HANDLE.  MAKE A 3/8 - 1/2 IN DEEP INDENTATION IN THE CENTER OF EACH BALL.  SMOOTH ANY CRACKS.  FILL EACH INDENTATION HALF FULL WITH CARAMEL TOPPING. 
3.)  BAKE AT 350* FOR 15-18 MINUTES OR UNTIL CARAMEL IS VERY BUBBLY AND COOKIES ARE SET.  COOL FOR 5 MINUTES BEFORE REMOVING TO WIRE RACKS.  DRIZZLE COOLED COOKIES WITH CANDY COATING.

Doesn't this recipe sound yummy for the tummy!!

:')
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Re: CHRISTMAS COOKIE EXCHANGE

posted at 12/1/2010 10:15 PM EST
Posts: 6418
First: 6/23/2010
Last: 5/19/2013

Wow Susan ... great looking recipe.  And, fortunately, I already have every ingredient in my house (even caramel sauce).  The chocolate coating  I have is milk chocolate - not dark.   I wonder if I can even find dark....I sure like it more than milk. 

Thanks for the recipe and thanks for the name of the cookbook.
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Re: CHRISTMAS COOKIE EXCHANGE

posted at 12/2/2010 10:23 AM EST
Posts: 658
First: 8/8/2008
Last: 6/5/2012

HEALTHY Cherry Berry Oatmeal Holiday Cookies

INGREDIENTS
2 1/2 cups quick cooking rolled oats
1/2 cup all purpose flour
1/2 cup oat flour
1 egg white
2 Tbsp flaxseed, ground
1/2 tsp baking soda
1/2 tsp baking powder
1/8 tsp allspice
1 tsp cinnamon
3 Tbsp smart balance margarine 50/50 blend solid bars
2 Tbsp canola oil
1 cup firmly packed light brown sugar
1/3 cup apple butter
2 tsp vanilla
3/4 cup cherry-berry blend (dried cherries, dried blueberries and dried cranberries)

DIRECTIONS
Preheat oven to 350 degrees

Stir together the oats, flours, baking soda, baking powder, cinnamon, allspice and ground flaxseed. In a separate bowl, use a wooden spoon and cream together the smart balance margarine and oil until well blended. Add the brown sugar and mix until fluffy; this will take 3-4 minutes. Add the egg white, apple butter, vanilla and the berry blend. Add the dry ingredients until a dough forms. You may refrigerate the dough at this point for up to 24 hours.

Drop the cookie dough onto baking sheet either lined with parchment paper or a silicone baking sheet liner. Each cookie should be about 2 tablespoons of dough. Moisten your hands with water and lightly shape the dough into a 2 inch round.

Bake the cookies 7 minutes. If you are baking 2 trays of cookies, switch the position and rotate the pans so that the cookies will bake evenly. Then bake until they are lightly brown about another 7-9 minutes. (Bake 14-16 minutes total.) Remove from pans carefully and let cool on a rack. Store in an airtight container.

Yield: 40 2 inch cookies

Number of Servings: 40
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Re: CHRISTMAS COOKIE EXCHANGE

posted at 12/2/2010 10:26 AM EST
Posts: 658
First: 8/8/2008
Last: 6/5/2012
Oh my gosh Susan I went into my library room and guess what I found "The cookbook is Tate of Home Best Loved Cookies and Candies" ! Who would have guessed that one...LOL
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Re: CHRISTMAS COOKIE EXCHANGE

posted at 12/2/2010 10:34 AM EST
Posts: 658
First: 8/8/2008
Last: 6/5/2012
In Response to Re: CHRISTMAS COOKIE EXCHANGE:
Nancy and Elsa... The cookbook is Tate of Home Best Loved Cookies and Candies! Here is a recipe from the cookbook which I will be making for Christmas! TRIPLE CHOCOLATE CARAMEL COOKIES 1 1/2CUPS BUTTER, SOFTENED 1 CUP SUGAR 1 EGG 1 TSP. VAN. EXTRACT 3 CUPS FLOUR 1/2 CUP BAKING COCOA 1 12 OZ. PACKAGE OF MINIATURE SEMISWEET CHOC. CHIPS (NESTLES) 1 CUP CHOPPED PECANS TOASTED 1 BOTTLE (12 1/2 OZ. ) CARAMEL ICE CREAM TOPPING 4 - 6 OUNCES OF DARK CHOC. CANDY COATING, MELTED 1.)  IN A LARGE BOWL, CREAM BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY. BEAT IN EGG AND VANILLA.       COMBINE FLOUR AND COCOA, GRADUALLY ADD TO THE CREAMED MIXTURE AND MIX WELL.  STIR IN CHOCOLATE CHIPS AND PECANS. 2.)  ROLL INTO 1-IN. BALLS.  PLACE 2 IN. APART ON UN-GREASED BAKING SHEETS.  USING THE END OF A WOODEN SPOON HANDLE.  MAKE A 3/8 - 1/2 IN DEEP INDENTATION IN THE CENTER OF EACH BALL.  SMOOTH ANY CRACKS.  FILL EACH INDENTATION HALF FULL WITH CARAMEL TOPPING.  3.)  BAKE AT 350* FOR 15-18 MINUTES OR UNTIL CARAMEL IS VERY BUBBLY AND COOKIES ARE SET.  COOL FOR 5 MINUTES BEFORE REMOVING TO WIRE RACKS.  DRIZZLE COOLED COOKIES WITH CANDY COATING. Doesn't this recipe sound yummy for the tummy!! :')
Posted by Susan K

I know this one won't go to waist I mean waste!  I think I should but the treadmill in the kitchen right nest to these cookies...LOL
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Re: CHRISTMAS COOKIE EXCHANGE

posted at 12/2/2010 11:21 AM EST
Posts: 6418
First: 6/23/2010
Last: 5/19/2013
Elsa - I was certain I had that Taste of Home cookbook too so I ran to check .... Embarassed ... it's a BH&G cookie cookbook.
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Re: CHRISTMAS COOKIE EXCHANGE

posted at 12/3/2010 1:52 PM EST
Posts: 658
First: 8/8/2008
Last: 6/5/2012
Cherry Magic Cookie Bars Prep Time: 10 MinutesCook Time: 25 MinutesReady In: 35 MinutesServings: 24 Ingredients:

1 1/2 cups graham cracker crumbs

1 stick butter or margarine, melted

1 (14 ounce) can Sweetened Condensed Milk

6 ounces semi-sweet chocolate chips

1 (10 ounce) jar maraschino cherries, drained, patted dry and chopped

1 1/3 cups flaked coconut

 

Preheat oven to 350 degrees F (325 degrees F for glass baking pan). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan

 

Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.

 

Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars or diamonds. Store covered at room temperature
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Re: CHRISTMAS COOKIE EXCHANGE

posted at 12/3/2010 1:54 PM EST
Posts: 658
First: 8/8/2008
Last: 6/5/2012
Blueberry Magic Cookie Bars Prep Time: 10 MinutesCook Time: 25 MinutesReady In: 35 MinutesServings: 24 Ingredients:

1 1/2 cups graham cracker crumbs

1 stick butter or margarine, melted

1 (14 ounce) can Sweetened Condensed Milk

6 ounces semi-sweet white chocolate chips

1 can of blueberry pie filling

1 1/3 cups flaked coconut

 

Preheat oven to 350 degrees F (325 degrees F for glass baking pan). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan

 

Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.

Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars or diamonds. Store covered at room temperature

 
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Re: CHRISTMAS COOKIE EXCHANGE

posted at 12/3/2010 11:46 PM EST
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
Elsa...

Do you think Taste of Home puts one out every Christmas?  Do me a favor, the recipe that I just posted, is it in your cookbook?  I have quite a few cookbooks from Taste of Home, but I would love to have a library of cookbooks like yours!  That's awsome Elsa!!  By the way, you sure did post some winner of cookie recipes...yum yum!!

Nancy...

If you make them, let me know how they get, I am going to start making my Christmas cookies next weekend!  I LOVE TO BAKE!
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Re: CHRISTMAS COOKIE EXCHANGE

posted at 12/4/2010 7:08 AM EST
Posts: 1860
First: 6/4/2010
Last: 5/19/2013
We have the christmas cookie exchange at are church and my sister asked me if Iwould help bake for the needed at the shelter.
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Re: CHRISTMAS COOKIE EXCHANGE

posted at 12/4/2010 7:33 AM EST
Posts: 6418
First: 6/23/2010
Last: 5/19/2013
Hi Susan - heve the triple chocolatre cookie recipe copied/printed, ready to go.  Weekends are not baking days for me ... very soon  today I head out the door to clean at church and I'll come home to work on the kids art project for tomorrow evening.
Yesterday I was shopping at the neighboring town's bigger stores.  I still could not find any dark choco. candy coating.  I'll use the regular chocolate.

Elsa - I NEED that recipe for Cherry Magic but I can't copy it.  ???   I copied Susan's but I've tried over and over  and just can't get the cherry magic.
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Re: CHRISTMAS COOKIE EXCHANGE

posted at 12/4/2010 3:56 PM EST
Posts: 658
First: 8/8/2008
Last: 6/5/2012
Sent Nancy G  the Magic Cherry Cookie bar recipe so you should have that one.  Anyone else need anything in the recipe dept?
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