Well, I just have to say that the cookie exchange was a success and a yummy one at that! The turn out for cookies was wonderful. There was a nice selection of recipes and they looked lovely. Below I will post recipes and photos. I will try to include a photo of the cookies I brought home but I am not sure I can get to the end of this post before I eat most of them… I am only kind of kidding ;-0 Enjoy! ~ Jessica
OK Here goes…
While we wait on recipes that have not yet come in, you will find several in this post. Here are the titles. You will need to scroll through to find the recipes for these cookies:
Frosted Gingerbread Cookies
Oreo Cookie Balls
Cranberry White Chocolate Chip Cookies
Chocolate Gooey Butter Cookies
Coconut Maple Pecan Biscotti with Coconut Glaze
Note: I obviously did not get to the exchange fast enough as you will not see some of these cookies in the photo above! Too GOOD!
Frosted Gingerbread Cookies from Vanessa H.
Oreo cookie balls (from Kraft) from Lyn Anne
Prep time: 30 min
Total time: 1 hour 40 min
Makes: 48 servings
What You Need
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
36 OREO Cookies, finely crushed (about 3 cups)
16 oz. BAKER’S Semi-Sweet Chocolate or white chocolate, melted
Mix cream cheese and cookie crumbs until blended.
Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Add sprinkles before chocolate hardens.
Refrigerate 1 hour or until firm.
Nutritional information per serving
Calories 100 , Total fat 6g , Saturated fat 3.5g , Cholesterol 5mg , Sodium 60mg , Carbohydrate 12g , Dietary fiber 1g , Sugars 8g , Protein 1g , Vitamin A 0%DV , Vitamin C 0%DV , Calcium 0%DV , Iron 4%DV
CRANBERRY –WHITE CHOCOLATE CHIP COOKIES from Jeanine M- These were easy and quick to make.
Recipe by Holly Clegg from the newspaper
Preheat oven to 350 degrees
Coat cookie sheet with nonstick cooking spray
Bake for 10-12 minutes
Makes about 3 dozen cookies
½ cup butter
2/3 cup sugar
1 large egg
½ tsp cinnamon
1 1/3 cups old-fashioned oatmeal (not the quick kind)
1 tsp. Baking soda
1 cup dried cranberries
½ cup white chocolate chips
In a large bowl, beat together butter, sugar and egg until smooth and creamy. In a separate bowl, mix together the cinnamon, flour, oatmeal and baking soda until well-combined. Gradually add the dry mixture to the butter mixture. Stir in the dried cranberries and white chocolate chips until blended.
Drop dough by rounded teaspoons onto the cookie sheet and bake for 10-12 minutes.
Per serving: 95 calories, 4g fat, lg protein, 14 g carbs, lg fiber 73 mg sodium
Raspberry Delights from Linda O.
1 cup butter, softened
I cup sugar
2 egg yolks
2 cups flour
1 cup ground pecans OR almonds OR Quick Oatmeal (I used pecans)
1 cup raspberry jam
Optional: ½ cup semisweet chocolate chips (I didn’t do this)
In mixing bowl, cream butter and sugar. Add egg yolks, mix well. Gradually add flour. Stir in nuts or oatmeal. Spread half into a lightly greased 13x9x2 glass pan. Top with jam. * Drop remaining dough by ½ to teaspoonful over jam. Bake at 350 degrees for 25 – 30 minutes until lightly golden.
*If using chocolate chips, sprinkle them over jam and then top with remaining batter.
CHOCOLATE BISCOTTI- Also from Jeanine M.
PREHEAT OVEN TO 350 DEGREE – GREASE A 15X10 BAKING PAN – BAKE THE FIRST TIME FOR 25 MINUTES THE SECOND TIME FOR 20 MINUTES
1 ½ CUPS ALL-PURPOSE FLOUR
½ CUP COCOA
1 ½ TSP BAKING POWDER
½ TSP BAKING SODA
2/3 CUP SUGAR
3 TABLESPOONS SOFTENED BUTTER
½ TSP ALMOND EXTRACT
½ CUP COARSELY CHOPPED ALMONDS
IN A SMALL BOWL COMBINE FLOUR, COCOA, BAKING POWDER AND BAKING SODA – SET ASIDE (ALWAYS CHECK THE DATE ON THE BAKING POWDER TO MAKE SURE IT IS STILL GOOD)
IN YOUR LARGE MIXER BOWL BEAT SUGAR, BUTTER, EGGS AND THE ALMOND EXTRACT UNTIL CREAMY. GRADUALLY BEAT IN THE FLOUR MIXTURE, STIR IN THE CHOPPED ALMONDS.
NOW DIVIDE YOUR DOUGH INTO TWO PORTIONS. SHAPE THEM INTO 2 12 INCH LOGS FLATTEN SLIGHTLY.
BAKE FOR 25 MINUTES REMOVE FROM OVEN AND COOL ON A RACK FOR ABOUT FIVE MINUTES
CUT EACH LOG INTO ½ INCH SLICES AND PLACE BACK ON THE COOKIE SHEET WITH THE CUT SIDE DOWN. BAKE AN ADDITIONAL 20 MINUTES,
COOL COMPLETELY MAKES ABOUT 4 DOZENS COOKIES. YOU COULD FROST THEM IF YOU LIKE. THESE ARE GREAT WITH YOUR CUP OF COFFEE BECAUSE THEY ARE A HARD CRUNCHY COOKIE.
Power Muffins- from Elle B.
Prep Time: 10 min
Cook Time: 15 min
1 teaspoon vanilla extract
Confectioner’s sugar, for dusting
1 (18 ounce) box moist chocolate cake mix
1 (8-ounce) brick cream cheese, room temperature
1 stick of butter, room temperature
1 pouch Betty Crocker snickerdoodle cookie mix
4 oz. cream cheese, softened
1/4 cup butter, softened
1 tablespoon water
1 cup sweetened dried cranberries
1 cup white chocolate chips
Beat together cream cheese and butter until smooth.
Open cookie mix.
Set aside cinnamon sugar packet.
Add water, egg and cookie mix to cream cheese mixture.
Stir until soft dough forms.
Add in cranberries and white chocolate chips.
Cover & refrigerate 30 minutes.
Drop rounded spoonfuls of dough into cinnamon sugar.
Roll to coat.
Place two inches apart on ungreased cookie sheet.
Bake a 375º for 8-9 minutes until edges are set.
Cool one minute then transfer to cooling rack.
Ingredients: (for 25-30 Cookies)
250g of butter
2/3 cup of Powder Sugar
2 tsp (café) of vanilla sugar
1 pinch of salt
1 egg white
2 cup of flour
Jam of raspberries
Powdered Sugar1. Reduce to cream the butter in a large bowl.2. Add the sugar and the vanilla sugar to the butter, then mix the
whole until the device clears (goes pale). Beat slightly the egg
white, then add it with the flour to the device. Mix the whole until
the device clears (goes pale).3. It is possible to prepare the dough the day before and to make
cookies the next day by keeping (preserving) the dough in the
refrigerator. Take out the dough of the refrigerator and let it rest
1 hour. Lower the dough on 2 mm in thickness by adding little
of flour if the dough sticks. Cut hastily pucks from 4 to 5 cm in
diameter. For half of the biscuits, cut the middle with a cookie-
cutter4. Cook 6 – 8 minutes in the middle of the oven preheated in 430°F.5. Let cool biscuits, then spread jam on the bottom of cookies.
Cover the cookie with his top. Sprinkle the cookie with powdered
– 125g de sucre
– 2 cuil. à café de sucre vanillé
– 1 pincée de sel
– 1 blanc d’oeuf
– 350g de farine
– 200g de confitures de framboises-raisinets
– 2 cuil. à soupe de sucre glace1. Réduire en pommade le beurre dans une terrine.2. Ajouter le sucre et le sucre vanillé au beurre, puis mélanger
le tout jusqu’à ce que l’appareil blanchisse. Battre légèrement le
blanc d’oeuf, puis l’ajouter avec la farine à l’appareil. Mélanger le
tout jusqu’à ce que l’appareil blanchisse.3. Il est possible de préparer la pâte la veille et de faire les biscuits
le lendemain en conservant la pâte au réfrigérateur. Sortir la pâte
du réfrigérateur et la laisser reposer 1 heure. Abaisser la pâte sur
2 mm d’épaisseur en ajoutant un peu de fairne si la pâte colle.
Découper à l’emporte-pièce des palets de 4 à 5 cm de diamètre.
Pour la moitié des biscuits, découper le milieu à l’emporte-pièce.4. Cuire 6 à 8 minutes les biscuits au milieu du four préchauffé à
200°C.5. Laisser refroidir les biscuits, puis garnir le fond des biscuits avec
la confiture. Recouvrir les biscuits du palet découpé à l’emporte-
pièce. Saupoudrer les biscuits de sucre glace.
Coconut Maple Pecan Biscotti with Coconut Glaze
1 1/2 cups all purpose flour
3/4 cup whole wheat flour
1 1/4 tsp baking powder
1/4 tsp salt
3/4 cup sugar
1/2 cup sweetened shredded coconut
3T Maple Syrup
1 tsp vanilla
1/3 Cup chopped pecans
1 stick of butter
2 large eggs
1/3 cup sliced almonds
1/3 cup dried cranberries
Preheat the oven again to 350 degrees.
Measure out the flour, baking powder, salt, sugar into a large bowl. Whisk together thoroughly. The butter should be softened (not melted!) and added next. Whisk again to cut the butter into the dry ingredients. Then whisk the eggs, maple syrup and vanilla in a separate bowl and then add to the mix. Finally add coconut, and pecans and mix until they are evenly distributed.
With the dough all formed you should have a batter that holds together but does not readily stick to your hands. Form 2 loaves about 3 inches or more apart on a cookie sheet lined with parchment paper (you will be glad you used the parchment paper). The loaf should be about 12-14 inches long and about 1.5 inches wide and about 3/4 inch high.
Place the loaf in the preheated oven. Bake for about 35 minutes or until lightly golden.
Remove from the oven and allow the loaf to cool to room temperature (30-40 min?).
Lay the slices on their sides on the cookie sheet again lined with parchment (I reuse the same paper). Bake at 350 for about 15-20 minutes. The cookies should turn a very light gold shade- not as gold as the crust on the edge though.
Remove from the oven and allow to cool.