Here are the recipes from our Cookie Exchange we had last night. Everything was super yummy (well what I tried!). Miss you all.
Candy Cane Snowballs by Brandi Buerstatte
2 cups butter, softened
1 cup confectioners sugar
1 tsp. vanilla extract
3 ½ cups all purpose flour
1 cup chopped pecans (optional)
8 ounces white candy coating (or dipping chocolate)
½ cup crushed peppermint candy (candy canes work great!)
1. In a large mixing bowl, cream butter and confectioners’ sugar until light and fluffy. Stir in vanilla. Gradually add flour. Stir in pecans. Refrigerate for 3-4 hours or until easy to handle.
2. Shape into 1 inch balls. Place on ungreased baking sheet. Bake at 350 for 18-20 minutes or until lightly browned. Cool on wire rack.
3. In a heavy saucepan or microwave, melt candy coating; stir until smooth. Dip the top of each cookie in chocolate then in peppermint candy.
Oreo Mint Hot Chocolate by Brandi Buerstatte
10-15 oreos, coarsely chopped
3 cups milk
½ cup chocolate flavored syrup
½ tsp peppermint extract or crushed up candy canes
Whipped cream for topping
Candy canes or peppermint sticks for garnish
1. Blend chopped cookies, milk, syrup, and peppermint extract in blender until combined
2. Pour into 2 quart saucepan or slowcooker. Heat until hot.
3. Serve with desired garnish
Winter Sangria by Brandi Buerstatte
1 ½ cups black cherry juice (or red wine for adults)
½ cup fresh pomegranate seeds
1 orange, halved and sliced
1 granny smith apple, cored and thinly sliced
1 ½ tsp. pure maple syrup
3 cups seltzer, chilled
1 cup ginger ale, chilled (I used sprite)
Ice
1. In a large pitcher, combine the cherry juice, pomegrantate seeds, orange, apple and maple syrup; refrigerate for 1 hour or over night.
2. Stir in seltzer and ginger ale. Serve over ice.
Vanilla Thumbprints by Jenn Gerschutz
3/4 cup butter (softened)
1 cup confectioners' sugar
1 egg 1/2 teaspoon vanilla extract
2 cups flour
jam (cherry, seedless raspberry, or apricot)
Preheat oven to 350. Cream butter and sugar. Add egg and vanilla. Add flour and mix until incorporated
Roll 2 tsp of dough into 1 inch ball. Space 2 inches apart.With thumb indent dough and fill with 1 tsp of jam. Bake for 10 -12 minutes.
Secret Spice Cookies by Kerri Sutcliffe
Ingredients
| 1 | cup Oat flour* |
| 1 | cup All-purpose flour |
| 2 | teaspoons Baking Soda |
| 2 | teaspoons Ground ginger |
| 1 | teaspoon Ground cinnamon |
| 1/2 | teaspoon Ground allspice |
| 1/2 | teaspoon Salt |
| 1 | cup Granulated sugar |
| 1/3 | cup Heinz® Tomato Ketchup |
| 1/3 | cup Canola oil |
| 1 | Large egg |
| 1/4 | cup Molasses |
| 1 | teaspoon Vanilla extract |
|
| Additional sugar for coating, as needed |
Preparation
1. Preheat oven to 350 F.
2. Line baking sheet with parchment paper.
3. Combine oat flour, all-purpose flour, baking soda, ginger, cinnamon, allspice, and salt in a medium-size bowl; whisk to combine, and set aside.
4. In a large mixing bowl, combine sugar, Ketchup, and oil. Using an electric mixer, beat on medium speed for 2 minutes.
5. Add egg, molasses, and vanilla and continue to beat just until mixture is combined.
6. Reduce speed to low and gradually add flour mixture until thoroughly combined.
7. Using a small scoop (approximately 1-1/2 tablespoons), form dough into balls then roll in sugar to coat.
8. Arrange dough balls 2 inches apart on prepared baking sheet.
9. Bake at 350 F until cookies are golden brown around the edges and cracked on top, about 10 to 12 minutes.
10. Let cool 2 minutes on sheet tray. Transfer to wire rack to finish cooling.
Note: *Grind quick oats in blender or food processor until they become flour-like in consistency. (Approximately 1-1/4 cups of quick oats will be needed – measure oat flour after processing.)
Mississippi Mud Cookies by Steffany Hudson
Prep: 25 min Bake: 12 min per batch Yield: about 3 dozen
Ingredients:
1 cup semisweet chocolate morsels
½ cup butter, softened
1 cup sugar
2 large eggs
1 tsp vanilla
1 tsp baking powder
½ tsp salt
1 cup chopped pecans
½ cup milk chocolate morsels
1 cup plus 2 Tbsp miniature marshmallows
Directions:
Microwave semisweet chocolate morsels in a small microwave-safe glass bowl at HIGH 1 minute or until smooth, stirring every 30 seconds.
Beat butter and sugar at medium speed with an electric mixer until creamy; add eggs, 1 at a time, beating until blended after each addition. Beat in vanilla and melted chocolate.
Combine flour, baking powder, and salt; gradually add to chocolate mixture, beating until well blended. Stir in chopped pecans and ½ cup milk chocolate morsels.
Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets. Press 3 marshmallows into each portion of dough.
Bake at 350° for 10 to 12 minutes or until set. Remove to wire racks.
Tip: Dough containing sticky ingredients, such as marshmallows and toffee bits, are best baked on parchment paper-lined baking sheets.
Chocolate Coconut Bars by Alison Raper
Ingredients
Makes 20.
- 3 cups finely ground cookies (12 ounces), such as graham crackers or chocolate wafers, or a combination
- 1/4 cup sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1 cup pecan pieces
- 1 cup semisweet chocolate chips or chunks
- 1 can (14 ounces) sweetened condensed milk
- 1 1/2 cups sweetened shredded coconut
Directions
1. Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.
2. In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.
3. Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.
4. Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely. Trim edges, if desired, and cut into equal-size bars.
Peanut Butter Cup Cookies by Lisa Fleischaker
Cream together:
1 cup butter, softened
1 cup sugar
1 cup brown sugar
1 cup peanut butter
Add
2 eggs
1 tsp. vanilla
1 tsp. salt
1 tsp baking soda
2 ½ cups flour
Also
1 20 oz. bag mini Reese’s peanut butter cups
Preheat oven to 350. Unwrap peanut butter cups before beginning baking. Can freeze peanut butter cups while dough bakes to make it easier to press into cookies without melting. Divide dough and roll into 72 equally sized balls. Drop these into ungreased mini muffin pan.
Bake for 10 minutes, then remove from oven and immediately press a peanut butter cup into the center of each cookie. Let cool before removing from pan.
Makes about 6 dozen.
Easy Oreo Truffles
1 pkg. (8 oz.) Cream cheese, softened
1 pkg. OREO cookies, finely crushed (about 4 ¼ cups), divided
2 pkg. (8 squares each) Baker’s Semi-Sweet Chocolate, melted
Mix cream cheese and 3 cups cookie crumbs until well blended.
Shape into 48 (1 inch) balls. Dip into melted chocolate; place on wax paper covered baking sheet. Sprinkle with remaining cookie crumbs.
Refrigerate one hour or until firm. Store in tightly covered container in refrigerator.
Chocolate Marshmallow Pillows
Cookies:
1 pouch Betty Crocker double chocolate chunk cookie mix
¼ cup vegetable oil
2 tbsp. water
1 egg
2/3 cup chopped pecans
12 large marshmallows, cut in half
Frosting:
1 cup semisweet chocolate chips
1/3 cup whipping cream
1 tsp. butter
1 tsp. vanilla
½ cup powdered sugar
Heat oven to 350. In a large bowl, stir cookie mix, oil, water, egg, and pecans until soft dough forms. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
Bake 7 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.
Meanwhile, in 1 quart saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add whipping cream, butter and vanilla; blend well. Stir in powdered sugar until smooth.
Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting sets.
Mint Chocolate Chip Cookies
1 pouch Betty Crocker sugar cookie mix
½ cup butter or margarine, softened
¼ to ½ tsp. mint extract
6 to 8 drops green food color
1 egg
1 cup crème de menthe baking chips
1 cup semisweet chocolate chunks
Heat oven to 350. In a large bowl, stir cookie mix, butter, extract, food color, and egg until soft dough forms. Stir in crème de menthe baking chips and chocolate chunks.
Using small cookie scoop or tsp., drop dough 2 inches apart on ungreased cookie sheet.
Bake 8-10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely.
O'Henry’s by Briana Stepp
1 c. light karo syrup
1 c. sugar
1 c. peanut butter
6-8 c. Special K cereal
12 oz. chocolate chips
12 oz. buterscotch chips
Measure Special K into a large bowl, set aside. In a saucepan, bring karo syrup and sugar to a boil. Remove from heat and stir in peanut butter. Pour over Special K and mix well.
Spread the mixture into a greased 9x13 dish.
Melt the chocolate and butterscotch chips in the microwave for one minute and stir. Continue microwaving the chips in 30 second intervals (to prevent burning!), stirring each time, until completely melted and smooth. Spread over the top of the Special K mixture. Refrigerate or allow to harden before serving.
