Virtual Cookie Swap!

LoriFalce

Post 'em if you've got 'em!

 

LoriFalce

https://allrecipes.com/Recipe/Snowballs-II/Detail.aspx

This is my recipe. It's actually about the oldest thing I ever posted online, I think. I love that it has so many positive reviews. I check back a couple times a year to see how my rating is going.

ToledoDeux

These are the ones I'm making for my office party.

ChristinaCT

I make these every year.  They are FREAKING AWESOME!

Cappuccino Crinkles

https://www.bhg.com/recipe/cookies/cappuccino-crinkles/

misjenn

 Cranberry Chocolate Chip Cookies

Ingredients

• 1/2 cup butter, softened
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 1 egg
• 1 tablespoon brandy (or vanilla)
  
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 3/4 cup white chocolate chips
• 1 cup dried cranberries

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

This recipe is really easy and super super good!

Crisp Anise cookies (From Martha Stewart)

Ingredients

Makes about 6 dozen

• 1 1/2 cups plus 2 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon coarse salt
• 2 teaspoons ground anise seeds
• 4 large eggs, room temperature
• 1 cup plus 2 tablespoons sugar, plus more for sprinkling

Directions

1. Preheat oven to 350 degrees. Sift flour, baking powder, salt, and anise in a medium bowl. Whisk eggs with a mixer on medium speed. Slowly add sugar, increase speed to high, and whisk until thick and glossy, about 10 minutes. Reduce speed to low, and add flour mixture, whisking until just combined.
2. Spoon batter into a pastry bag fitted with a 1/2-inch round tip. Pipe 1-inch tapered mounds on baking sheets lined with nonstick baking mats, spacing them 1 inch apart. Bake until firm, 10 to 12 minutes. Let cool on sheets on wire racks. Cookies will keep, layered between parchment and covered, for up to 1 week.

 

Sapphireprincss

We do these and instead of dipping them all in nuts we use mini chocolate chips and sprinkles too!  They are soooo good!

 https://allrecipes.com/recipe/festive-shortbread-logs/Detail.aspx

MrsGladney

Most of my cookies are my great grandmother's cookies.  I can share one.

Butter Cookies

6 cups flour
1 lb of SWEET butter
2 cups sugar
10 egg yolks
1tsp baking powder

Cream butter and sugar together for 15 minutes adding egg yolks one at a time.  Add flour that has been sifted with the baking powder and mix thouroughly.  Dough will be very soft.  Roll in was paper or foil and refrigerate at least 2 hours or overnight.  Cut off just enough dough to work with and roll out about 1/8 inch thick.  it will be hard to roll at first but it softens fast.  Use a little flour on your rolling surface.  Cut with cookie cutters.
Place on an ungreased cookie sheets.  Brush with beaten egg whites (2) and sprinkle with any kind of Xmas sugars or sprinkles.
Bake about 10min.
These are VERY fragile and do not pack well.  Be careful.

Temp174496125006552

My mom emailed me a bunch of her recipes since I am going to attempt to bake cookies for the first time this weekend (God help us all).  I'll post a few.

Easy Thumbprint Cookies

1 pouch of Betty Crocker Sugar Cookie mix    

 

1 stick softened butter - (not melted)

 

1 egg

 

3 tablespoons of all purpose flour

 

Seedless jam or you can use chocolate kisses

 

Mix first 4 ingredients together in bowl.  Roll dough into 3/4" balls. Using thumb make imprint in cookie. Spoon about 1/4 teaspoon jam into each indentation, or press kiss into the round ball.

 

Bake at 350 for 8-10 minutes till lightly brown.

 

 

 

 

Temp174496125006552

Easy Pumpkin Chocolate Chip Cookies (these are amazing!):

 

Ingredients

• 1 (15 ounce) can solid pack pumpkin (NOT pumpkin pie filling)

• 1 (18 ounce) box spice cake mix
• 1 (12 ounce) package semi-sweet chocolate chips or milk chocolate chips

Directions

Pre-heat oven to 350 degrees.

 

Mix together pumpkin and spice cake until well blended. Add chocolate chips to mix. Drop cookies on greased baking sheet. Bake for 10-12 minutes.

 

 

Temp174496125006552

CHOCOLATE DIPPED SNOW PEAKS   4 egg whites room temp 1 1/4 cups sugar 1 tsp vanilla 1 tsp cream of tarter   Whip egg whites till frothy, add sugar slowly along with vanilla and cream of tarter. When peaks form, spoon into pastry bag with round piping tip. Pipe onto parchment lined cookie sheet 1" inch in diameter peaks. Bake one hour at 225 degrees. Cool completely.   Melt some bittersweet chocolate and dip bottoms of peaks into chocolate, place on non stick wax paper until cool. Store in cool place.

Temp174496125006552

Festive Party Cookies

These are truly simple cookies to make & they look very festive for Birthday or New Home or Job Well Done celebrations. You can use pink & red for Valentine's Day, Green for St. Pat's, Red & Green for Christmas. They can be made basically with any additions you like, **nuts, chocolate chips, butterscotch chips, I've used dried cherries and cranberries with white chocolate chips... anything goes... this particular recipe is for the Party Cake Rainbow Cookies.  This recipe works well with the Fun-fetti & Confetti Cake mixes too.

 

 Ingredients

• 1 (18 1/4 ounce) box yellow cake mix (Duncan Hines Moist Deluxe yellow or golden is what I usually use)

• 2  eggs
• 1/2 cup vegetable oil
• 1 (8 ounce) package Hershey kissables (Hershey's Kissables coated candies or M&M's)
• 1 cup peanut butter chips**
• 1/4 cup colored sprinkles, use whichever color applies to holiday.

 Directions

Combine cake mix, oil & eggs in bowl and mix with mixer until blended. Stir in by hand, candies, chips & sprinkles. Drop by heaping teaspoonfuls onto cookie sheet lined with parchment paper. Bake 8-10 minute at 350 degrees.

 

LoriFalce

MrsGladney:

Most of my cookies are my great grandmother's cookies.  I can share one.

Butter Cookies

6 cups flour
1 lb of SWEET butter
2 cups sugar
10 egg yolks
1tsp baking powder

Cream butter and sugar together for 15 minutes adding egg yolks one at a time.  Add flour that has been sifted with the baking powder and mix thouroughly.  Dough will be very soft.  Roll in was paper or foil and refrigerate at least 2 hours or overnight.  Cut off just enough dough to work with and roll out about 1/8 inch thick.  it will be hard to roll at first but it softens fast.  Use a little flour on your rolling surface.  Cut with cookie cutters.
Place on an ungreased cookie sheets.  Brush with beaten egg whites (2) and sprinkle with any kind of Xmas sugars or sprinkles.
Bake about 10min.
These are VERY fragile and do not pack well.  Be careful.

Your grandma is my kind of people. A pound of butter and 10 egg yolks...

I think I'm making these for my FIL.

LoriFalce

lrob313:

From my blog:  Whole wheat chocolate chip cookies

You can pretend they're healthy since they use whole wheat flour, but you can't taste the difference at all! 

 

1K blogger is doing sprouted grain, stevia whole wheat Christmas cookies.

Gag.

 

jenifairies

If you like crunchy cookies this is your cookie!! My mom thinks I'm totally weird but I like them crunchy, not cakey.

M&M Chocolate Chip Cookies

1-1/4 c butter, softened
1/4 c shortening
1-1/4 c sugar
1-1/4 c brown sugar
1 Tbsp. vanilla
2 eggs
4-1/4 c flour
2 tsp. baking soda
1/2 tsp. salt
12 oz bag of chocolate chips and 14 oz bag of M&Ms (or an equivalent of any other candy or chips - I've used snickers, butterscotch chips, and white chocolate chips, too)

Preheat oven to 375.

Combine butter, shortening, sugars, vanilla and eggs in a bowl. In another bowl, combine flour, baking soda and salt. Slowly combine, then add chips and candies.

Bake 10-11 minutes.

ronnie day

Oh I love you guys. 

sfl

cwtbam

Not very holiday-ish but these are damn good. 

https://www.tasteofhome.com/Recipes/Oatmeal-S-more-Cookies

Smore Cookies 

Ingredients1/2 cup butter, softened1/2 cup shortening1 cup packed brown sugar1/2 cup sugar2 eggs1-1/2 teaspoons vanilla extract3 cups all-purpose flour1 teaspoon baking soda1/4 teaspoon salt1-1/2 cups old-fashioned oats1 cup (6 ounces) semisweet chocolate chips1 cup miniature marshmallowsDirectionsIn a large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the oats, chocolate chips and marshmallows.Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350? for 9-11 minutes or until golden brown. Cool for 1-2 minutes before removing from pans to wire racks to cool completely. Yield: about 6 dozen.

 

SammyluvsJ

Awesome!!!

ronnie day

My DH LOVED these, and well so did I.  The first time I made them I just used whole maraschino cherries.  The second time, I chopped them up all small like.  I think they would be PERFECT, just in between, a little chopped up, but mostly chunky. 

Lemon Cherry Chews 1 box (18.25 ounces) moist lemon cake mix
2 1/2 cups frozen whipped topping, thawed
1 large egg
1 tablespoon grated lemon peel
1 jar (10 ounces) maraschino cherries, chopped, well drained
Confectioners sugar

1. Preheat oven to 350?F.
2. Combine cake mix, whipped topping, egg and lemon peel. Stir until well combined. Stir in cherries.
3. Drop by rounded teaspoonfuls 2 inches apart on well greased or sprayed cookie sheets. Dust with confectioners sugar.
4. Bake 12 to 14 minutes or until lightly browned. Cool on cookie sheet 1 minute. Carefully remove and cool completely on wire rack. Store in tightly covered container at room temperature.

Makes about 2 dozen.

*Note: Use regular whipped topping only.

 

carolinag

EASY CHOCOLATE CHEWY COOKIES (or lemon!!)

The cookie recipes is an easy one.  Ingredients: 1/4 cup butter, one 8oz. cream cheese ( use regular, light doesn't bake the same), one egg yolk, 1/2 teaspoon vanilla, chocolate cake mix ( or lemon for lemoncookies).  Cream together butter, cream cheese, vanilla and egg yolk.  In another container empty cake mix and get the lumps out.  It's easier to mix when your cake mix is smooth.  Add cake mix to your creamed ingredients and mix.  Form a ball with the dough and chill for 30 minutes.  Preheat oven to 375.  You can play around with the baking time depending on how soft you like your cookies.  Start at 8 minutes.  Cool slightly and dust with powdered sugar.  I dust mine gently in a plastic bag and lay them flat until they are completely cooled. They're delish!

carolinag

 loaded choc chip cookies (adapted from a recipe posted by delgrecobride)

INGREDIENST 

1 stick butter flavor crisco (or 1 cup butter)1 1/2 cup packed light brown sugar1/2 cup white sugar2 eggs1 tablespoon vanilla extract1 tsp kosher salt1tsp baking soda 2 1/2 cups sifted self rising flour1/2 bag semi-sweet choc chunks1/2 bag white choc chips 1/2 bag heath toffee bar chips

cream together butter & sugars. mix in egg & vanilla. in a sep bowl sift flour, baking soda, and salt. slowly mix flour mixture into the sugar/butter. fold in heath, choc chips, and white choc chips. bake at 350 for 11-13 min.   

Erin2004

sfl

GirlieG

Yum yum!!

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1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners' sugar, for dusting
 
Preheat oven to 350 degrees F.
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

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