Holiday Cookie Recipe Exchange

5 Responses to Holiday Cookie Recipe Exchange

  1. admin says:

    2 1/4 c. flour
    1 tsp. baking powder
    1/2 tsp. baking soda
    1/2 tsp. salt
    3/4 c. shortening
    1 c. sugar
    2 eggs
    2 tbsp. milk
    1 tsp. vanilla
    1 c. chopped pecans
    1 c. chopped dates
    1/3 c. chopped maraschino cherries

    Sift together flour, baking powder, baking soda and salt. Combine shortening and sugar; cream well. Blend in eggs. Add milk and vanilla. Blend in sifted dry ingredients; mix well. Add pecans, dates and cherries; mix well. Shape into balls using 1 level tablespoons of dough for each cookie.
    Crush 2 1/2 cups corn flakes. Roll each ball of dough in corn flakes. Place on greased baking sheet. Top with piece of maraschino cherry. Bake at 375 degrees for 10 to 12 minutes. Cool before storing.

  2. Rhonda says:

    4 medium egg whites (1/2 cup)
    1/4 cup sugar
    1 tsp. vanilla, coconut rum or extract
    1/2 cup all purpose flour
    1/4 tsp. salt
    1 cup sugar
    2 1/2 cups coconut
    Preheat oven to 325°F.
    Have egg whites at room temperature.
    Beat egg whites until stiff but not dry, gradually adding 1/4 cup sugar and vanilla (extra-fine sugar works best, but plain granulated sugar can be used).
    In a separate bowl, whisk together flour, salt and 1 cup sugar. Add coconut and mix until well combined. Fold gently into the beat egg whites, a little at a time, until all of the flour/sugar mixture is incorporated.
    Drop by rounded teaspoonfuls onto a parchment or silicone lined baking sheet.
    Bake in preheated oven for 20-25 minutes, or until tops are golden. Remove from oven and cool for 2 minutes, then carefully remove macaroons using a thin spatula.
    These may be served as-is, sprinkled with powdered sugar or drizzled with melted chocolate. If storing, use tempered chocolate or Baker’s Dipping chocolate.

  3. Gluten Free Peanut Butter cookies says:

    1 cup peanut butter (I prefer chunky)
    1 large egg
    1 cup sugar

    Mix all ingredients together well. Scoop dough into a small scoop (I use the Pampered Chef scoop) press dough into scoop well, this will help it not to crumble. Place dough balls in cookie sheet and then press each one with a fork.
    Bake 8 minutes at 350 degrees. Allow to cool for a few minutes before removing to cooling rack.


    Saw this on facebook and while it is not cookies, I had to share this one!

    Cook time: 55 Min Difficulty: MEDIUM
    Prep time: Serves: 10 or so
    – 1 bx brownie mixed and baked according to directions
    – 1 1/2 c crushed vanilla wafer(about 45 cookies)
    – 6 Tbsp powdered sugar
    – 6 Tbsp cocoa powder
    – 1 stk butter melted
    get recipes @ CHEESECAKE
    – 4(8oz) pkg cream cheese, room temperature
    – 1 c sugar
    – 4 eggs
    – choclate sundae syrups in a bottle..or any kind
    Try Smucker’s ® Toppings
    – 1 tsp pure vanilla
    1. Make brownies and allow to cool
    2. Preheat oven to 350 Mix crust ingredients, spray pan with cooking mixture into a 9 inch springform pan. bake 8 min and allow to cool slightly..
    3. Beat cream cheese, sugar and vanilla. Gradually add eggs one at a time. Pour batter into crust.
    4. Cube up about half the pan of brownies. sprinkle the pieces into the batter and push them down. Drizzle chocolate sundae syrup on top and with a butter knife swirl gently to give it the marble effect.
    5. Bake 50-55 min
    6. Lossen from pan after cooled. Cover and refrigerate. Better served cold

  5. Tasty Mexican Chicken says:

    Okay I know this is not a cookie recipe, but if you are super busy during this season with work or school or whatever this is tasty, fast and easy.

    5 or 6 boneless chicken breasts
    1 small can chopped green chilies
    1 cup salsa
    1 pkg. fajita seasoning mix
    1/2 cup water
    Put all ingredients into crock pot and cook on low 6 or so hours. Shred chicken after cooked and stir while still in crock pot. Let cook another 30 minutes.
    Use this chicken mix to make chicken spinach tortilla casserole
    12 flour tortillas
    1 can cream of chicken soup mixed with 1/4 cup skim milk
    4 cups fresh spinach
    1 cup grated cheese ( I use colby/jack)
    layer 6 of the flour tortillas into 9 x 13 baking pan, top with half of the chicken mixture, 1/2 of the cream soup mixture and 2 cups spinach, repeat and top with cheese. Bake at 350 degrees for about 25 minutes or until cheese is melted and bubbly.

    Other options for the chicken:
    Add this to chicken tortilla soup
    Use for chicken tacos
    Use for chicken enchiladas

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