Thanks for all your ideas %26amp; family recipes!Christmas cookie recipes for cookie exchange...?
Peppermint Chocolate Chip Cookies
(About 3 1/2 dozen)
-1/2 cup granulated sugar
-1/2 cup brown sugar
-1/3 cup butter or margarine
-1/3 cup shortening
--1 egg
-1 tsp vanilla
-1 1/2 cup flour (all purpose or whole wheat)
-1/2 tsp baking soda
-1/2 tsp salt
-6 ounces semisweet chocolate chip (most packages are 12 oz, so half of the package)
-1/3 cup crushed peppermint candy
1.Heat oven to 375 degrees
2. Mix sugars, butter, shortening, egg, and vanilla
3. Stir in remaining ingredients
4. Drop dough by rounded teaspoonfuls about 2 inches apart on a cookie sheet.
5. Back 8 to 10 minutes, or until light brown.
Enjoy! :-)Christmas cookie recipes for cookie exchange...?
Potato Chip Cookies
3/4 cup(s) (1 1/2 sticks) unsalted butter
1 cup(s) (packed) light brown sugar
1 cup(s) granulated sugar
2 large eggs
1 teaspoon(s) vanilla
2 cup(s) all-purpose flour
1/2 teaspoon(s) salt
1 teaspoon(s) baking soda
2 cup(s) (crushed) potato chips
1 cup(s) chocolate chips
DIRECTIONSHeat oven to 350 degrees F. Beat the butter and sugars together, using an electric mixer set on medium-high speed, until light and fluffy. Reduce speed to medium and beat in the eggs and vanilla. Reduce speed to low and mix in the flour, salt, and baking soda. Gently stir in the potato chips and chocolate chips.
Drop the cookie dough by tablespoonfuls, about 2 inches apart, onto ungreased baking sheets. Bake for 14 to 16 minutes. Let cool on baking sheets for 2 minutes. Transfer the cookies to a wire rack to cool completely.
cinnamon cookie recipe, made with butter, cinnamon, egg whites, and chopped nuts or festive green and red sprinkles. These make great Christmas cookies.
Ingredients:
鈥?1/2 cup butter, soft
鈥?1 cup sugar
鈥?1 egg
鈥?2 cups cake flour
鈥?1 1/2 teaspoons baking powder
鈥?1/4 teaspoon salt
鈥?2 egg whites
鈥?1/2 teaspoon cinnamon
鈥?red and green sprinkles or finely chopped nuts
Preparation:
Cream butter, 1 cup of sugar, and the egg until light. Sift together the flour, baking powder, and salt; add to creamed mixture and mix well. Chill dough for at least 6 hours. Roll dough out to about 1/8-inch (thin) on a lightly floured surface. Cut shapes out with Christmas cookie cutters. Beat egg whites slightly and brush on cookies. Mix cinnamon with 2 tablespoons sugar; sprinkle over the cookies, along with a few sprinkles or chopped nuts.
Makes about 5 to 6 dozen cinnamon Christmas cookies.
Use peanut butter cookie mix or your own cookie dough to make these cute cookies.
Ingredients:
* 1 pkg (17 1/2 oz) peanut butter cookie mix*
* 1/3 cup vegetable oil
* 1 egg
* 60 miniature pretzel twists for antlers
* 60 semisweet chocolate chips for eyes
* 30 red hot candies for noses
Preparation:
*You can leave out the cookie mix, egg, and oil, and use your own peanut butter cookie dough recipe.
In mixing bowl, combine cookie mix, oil and egg. Beat until well blended. Shape peanut butter cookie dough into a 7 1/2-inch roll; wrap in plastic wrap. Refrigerate for about 1 hour, until chilled and firm. Unwrap and cut into 1/4-inch slices. Place cookies 2 inches apart on ungreased cookie sheets. Using thumb and forefinger, make a slight indention about 1/3 of the way down the sides of each slice. Press in pretzels for antlers, chocolate chips for eyes and a red hot for the nose. Bake at 350 degrees for 9 to 12 minutes, or until light brown. Remove to wire racks to cool.
Makes about 30 cookies.
Fudge
3 cups semi-sweet chocolate chips or milk chocolate chips
1 (14 ounce) can eagle brand sweetened condensed milk (NOT evaporated milk)
1 dash salt
1/2-1 cup chopped nuts (optional)
1 1/2 teaspoons vanilla extract
Directions
1In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND庐 and salt. Remove from heat; stir in nuts (optional) and vanilla. Spread evenly into wax paper lined 8- or 9-inch square pan.
2Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares. Store leftovers covered in refrigerator.
Magic Cookie Bars
1/2 cup margarine, melted
1 1/2 cups graham cracker crumbs
1 cup chopped walnuts
1 cup semisweet chocolate chips
1 1/3 cups flaked coconut
1 (14 ounce) can sweetened condensed milk
Preheat oven to 350 degrees F (180 degrees C).
Into bottom of 9 x1 3 pan pour melted margarine. Sprinkle crumbs evenly over melted margarine, chopped nuts over crumbs, then distribute chocolate chips over nuts. Add the coconut and pour milk over all.
Bake 25 minutes or until lightly browned on top. Cool 15 minutes before cutting into finger length bars.
okay i bake alot!!! me and my nana make cookies every year
okay these are all awesome and cheap
snicker doodles
fallow directions for sugar cookies
get cimmon put a little on a plastic plate
get red and green sprinkles do the same as the cinnamen
now roll a 1 inch balls of cookie dough roll them in the cinnamon,red,or green and alternate through them
now just bake as usual
chacolate chip just fallow the recipe on the back
sugar cookies just fallow the recipe on the back
hope you have fun
I usually make biscottis, peanut butter cup cookies, sugar cookies, cranberry orange cookies, %26amp; toffee bars. All these are great cookies. I usually make some of these for the holidays. For cheap, you can even buy kcookie cutters to make them into Christmas shapes!
I love making these cookies!
They are extremely light and delicious with the Raspberry jam in the middle. I wish I had some now!
The best part is that you get to cheat alittle....use a sugar cookie mix instead of measuring out flour, sugar, etc. Too easy!
Raspberry Thumbprint Cookies
Makes 5 1/2 dozen cookies
1 pouch (1 pound 1.5 ounces) Betty Crocker sugar cookie mix
1/2 cup butter or margarine, melted
1 egg
3 tablespoons Gold Medal all-purpose flour
1/3 cup seedless raspberry jam
1 cup white vanilla baking chips
Red or green sugar, if desired
1. Heat oven to 375 degrees F. In large bowl, stir cookie mix, butter, egg and flour until soft dough forms.
2. Roll dough into 3/4-inch balls; place 2-inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation.
3. Bake 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to wire rack.
4. In small microwavable bowl, microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies. Sprinkle with colored sugar.
High Altitude (3500-6500 ft): Decrease butter to 1/3 cup. Increase flour to 1/4 cup.
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