Saturday, December 13, 2008

"C" is for CHRISTMAS COOKIES ~ The cookie recipe exchange

It's that time of year to tip the scales with some yummy cookie recipes! To make for easy reading and copying, please keep your recipes in the following order:

~How much recipe yields

See my first post as an example. Cookies, no-bakes, fudges and candy recipes welcome! Happy baking!


Mom said...

Snowball nut cookies

1 stick of butter (softened)
2 T sugar
1 t vanilla
1 C flour
1 C pecans (chopped)
Powdered Sugar (approx 1 cup in bowl)

Cream butter with sugar. Add vanilla, followed by flour, then the nuts.

Use teaspoon for each serving and roll in ball by hand onto an ungreased cookie sheet.

Bake at 325 degrees for 25 minutes.

While still warm (not hot) roll in powdered sugar. Cool.

Mom said...

Rolo Turtle No-bakes
(This is a great one to do when the oven is still warm after baking all of your other cookies)

48 rolo candies unwrapped
48 pretzel squares (the small ones that look like tic tac doe boards)
48 pecans (whole)

Lay pretzel squares on ungreased cookie sheet. Place a rolo on each one. Put in oven 350 degrees for approx 3 minutes. Do NOT let the rolos melt down. They should just appear slightly soft. Remove from oven.

Press a whole pecan atop each one pressing the melting rolo into the pretzel. Allow to completely cool (chocolate will harden back up) and only then remove with spatula from cookie sheet.

Lizabeth said...

(This isn't technically cookies, but I know the recipe and its wonderful :)!!)

Chocolate Truffles

One bag dark chocolate chips
One can sweetened condensed milk

Warm milk and chocolate on the stove slowly, till chocolate is melted and smooth. Pour mixture into a glass bowl then refrigerate, covered, till set. Using a melon baller or teaspoon, scoop small amounts, then roll into a ball. These are great plain, but even better rolled in powdered sugar. You could also dip in chocolate, sprinkle on colored sugar, or drizzle with royal icing.

Super easy, and phenomenally good! They are great to give out, especially if you cut pieces of wax or parchment paper into squares and wrap the truffles individually.

scarfoot said...

(Could "C" be for chocolate chips?? I'm totally cheating here, but I just made this for a party tomorrow - it's a heart attack on a graham cracker, but worth it.)

Chocolate Chip Cheese Ball

1 (8 ounce) package cream cheese
1/2 cup butter, softened
3/4 cup powdered sugar
2 Tbs brown sugar
1/4 tsp vanilla
3/4 cup mini chocolate chips
3/4 cup chopped pecans (I skip this)

In a medium bowl, beat together cream cheese and butter until smooth. Mix in powdered sugar, brown sugar, and vanilla. Stir in chocolate chips. Cover and chill in refrigerator for 2 hours.

Shape chilled cream cheese mixture into a ball. Wrap in plastic wrap and chill for one hour.

Roll the cheese ball in finely chopped pecans before serving (I skip this). Serve with chocolate graham crackers or graham cracker strips.

jace said...

Chocolate Sandwich Cookies

Amazingly good for something so simple. I like to bake the cookie part ahead of time and frost them right before I need them.

-2 devil's food cake mixes
-4 eggs
-2/3 c. oil
-2 c. vanilla frosting--(white or tinted red and green or add mint flavoring if desired)
-Christmas jimmies, chopped nuts or coconut (optional)

Preheat oven to 325.

In a large bowl, mix together the cake mixes, eggs and oil with electric mixer.

Roll the dough into 2 inch balls and arrange on ungreased cookie sheets.

Bake for 10-12 minutes. Remove from oven and flatten with spatula while the cookies are still warm. Let them cool completely.

You can freeze the cookies for later at this point.

To assemble sandwich cookies, spread frosting between two cookies to make a sandwich. Roll the cookies through the jimmies, nuts or coconut to coat the frosting edges and dress them up for the season.

I have done many variations of this recipe with different flavors/colors of cake mix and frosting. Whipped cream works too. They also make yummy ice cream sandwiches.

Yield: 4 dozen

erin said...

Chocolate Chocolate Chip Cookies with Sour Cherries (not necessarily Christmas-y, but amazingly good)

1 1/4 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
3/4 teaspoon baking soda
Scant 1/2 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 1/2 cups packed light brown sugar
2 large eggs
3 1/2 oz fine-quality milk chocolate, cut into 1/2-inch chunks
1 cup pecans, toasted and coarsely chopped
1 cup dried sour cherries


Preheat oven to 375°F with racks in upper and lower thirds.

Whisk together flour, cocoa powder, baking soda, and salt in a small bowl.

Beat together butter and brown sugar with an electric mixer at medium-high speed until pale and fluffy, then add eggs 1 at a time, beating until combined well. Reduce speed to low and add flour mixture, mixing until just combined. Add chocolate chunks, pecans, and cherries and mix until just incorporated.

Drop 2 level tablespoons of dough per cookie about 2 inches apart onto 2 ungreased large baking sheets. With dampened fingers, flatten cookies slightly.

Bake, switching position of sheets halfway through baking, until puffed and set, 12 to 14 minutes. Transfer cookies to a rack to cool.

Yield: about 2 dozen cookies

Anya said...

Ok, I am not really a baker, but I do have some recipes I can dust off and share with you all. I will do that a bit later.

Just want to thank Mom for starting this thread. You guys got me enthused! Since it appears there will be no diet for me until January (darn!), I am declaring this weekend a weekend to bake and I am going to be trying some of the recipes here. I am really looking forward to it!

Nina Bell said...

This is so easy

1 package of choc chips
1 package of butterscotch chips
peanuts or coconut

Melt the chips together over low heat. When completely melted stir in either some type of nuts or coconut or both. You just have to use your judgement as to how much to use. Drop with a spoon on wax paper and allow to cool.

They are probably not as good as Sees candy but I doubt if you will have a problem eating them.

Saint said...

I have great news,
Some of my husband's family is coming to visit in early-ish January, so we are delaying Christmas with his side until then. No need to mail gifts, or even buy before Christmas! That means it's time to start baking, a week early!
I will be joining Anya this weekend in trying out some of these lovely chocolatey recipes. I had great success with an Asian cabbage salad that I got from someone here the last time you posted recipes...we ate it with salmon all fall (thank you!)

Looking for those Xmas Cookie recipes later...

Nina Bell said...

That was my recipe, Saint. I so love it and I got it from my sister-in-law

FIONA said...

Does anyone have a good recipe for Creamy Chicken Noodle Soup?


Nina Bell said...

Popcorn Balls

We make them like Rice Krispie Treats

Air pop a large paper grocery bag full of popcorn
Air popping is best because of less seeds

In a large pot ( 12 quart ) melt one stick of butter
Add one large bag of marshmallows and slowly melt
When completely melted, add food coloring ( green or red)

Slowly poor your popcorn in the pot and stir
Usually 1/2 bag of popcorn will be sufficient for a batch
Butter your hands and immediately form mixture into balls
And place on foil or wax paper.

They really come out soft and kids love them
They disappear quickly so I always make two batches
One green and one red

Yields about 30 per batch

Nina Bell said...


Campbells does it best in my house. But I think someone posted a Chicken noodle soup recipe in our other recipe thread a couple of months ago.

Guinevere said...

Mom, I wanted to tell you that I made your Rolo Turtle No-bakes tonight and they are DELICIOUS! And really easy to make! I put them in the fridge because they weren't hardening properly (we have the heat up in the house b/c it's sooo cold!), and they are even better cold! Thanks so much for the recipe!

(I think I've used my exclamation point rations for the rest of December on this post.)

Saint said...

Lemon Oat Lacies

2 c butter, softened
1 c sugar
2 c flour
3 c Quaker oats
1 T grated lemon peel
1 t vanilla
powdered sugar

Beat butter and sugar until creamy. Add all other ingredients except powdered sugar; mix well. Cover; chill 30 minutes.

Preheat the oven to 350 degrees F.

Shape dough into 1" balls; place on ungreased cookie sheets spaced evenly( parchment paper helps.) Flatted each with the bottom of a glass dipped in powdered sugar. Bake 12-15 minutes until the edges are light golden brown. Cool 1 minute on the sheet, then remove and cool on a wire rack. Sprinkle with powdered sugar.

Saint said...

Nut Tossies

3 oz. cream cheese
1/2 c butter
1 c four

Mix, cover, and set 1 hour at room temperature.

1 egg, whisked
1 T butter
3/4 c brown sugar
2/3 c finely chopped nuts +
1/3 c extra finely chopped nuts

Over low heat, melt the butter; stir in the sugar until runny. Remove from heat and carefuly add the egg. Stir in the nuts.

Preheat the oven to 350 degrees.

Shape the dough into 36 balls. Press each with fingers into mini-muffin pans, to make a tiny tarlet shape. Fill the middle with the cooked filling 2/3 full. Sprinkle extra nuts on top.

Bake at 350 degrees for 13 minutes; reduce the oven temperature to 250 degrees and bake 10 more minutes.

kristin said...

This post came at a perfect time. I was doing all of my baking this weekend and looking to try something new. I make tins for everyone I work with and crochet a couple of things for each person every year. I tried Lizabeth's truffle recipe, delicious! I rolled some in powdered sugar and some in peanuts. Very cute. Here is my contribution (who doesn't love no bake stuff)

1 cup butterscotch chips
1/2 cup peanut butter
1/2 cup salted peanuts
2 cups chow mein noodles

melt butterscotch and peanut butter in microwave, stir until smooth. Slowly mix in peanuts and noodles then spoon onto wax paper.

Lizabeth said...

Glad you liked the truffles, Kristin-- they are so easy and just phenomenal. We kept them in the fridge which even intensified the flavor. I'm sure adding some espresso or other flavors, as well as trying different kinds of chocolate, would make them far more wonderful!

I am now eating a homemade chocolate chip recipe-- its the Toll House one that is on the bags of chocolate chips. I have yet to find another chocolate chip cookies recipe that rivals this one!!

Saint said...

Those Rolo No-bakes are going in to school for my daughter's "birthday treay" this week. Actually, she took some samples in to share with her lunch table this morning. Thanks for a quick and easy recipe on a busy, busy week.

Anya said...

Hey Mom. We tried the Rolo Turtle No-bakes this weekend. They were quite popular and so easy. Thanks for the recipe.

More baking to come!

Lizabeth said...

Here is a recipe I mentioned elsewhere for homemade cinnamon rolls. A friend posted it on Facebook and my mom tried them out today-- they look phenomenal!!

Martha's Cinnamon Rolls

2 cups warm water (a generous 2 cups)
1/3 cup sugar
Stir and then add 1 tsp. yeast, stir again, cover and let sit for about 1/2 hour.

2 eggs (beaten)
1/2 cup olive oil
2 tsp. salt
Mix in above ingredients. Begin adding flour 1 cup at a time and mixing well in between. (Use approximately 5-6 cups.) Empty dough onto bed of flour. Knead for about 1/2 hour. Place in well oiled bowl being sure to coat dough in oil. Cover with wax paper and towel. Let rise for approximately 1 hour or until doubled.

Punch down dough and divide into two balls. Knead out the bubbles and then roll into rectangle. Spread with softened butter (not melted). Sprinkle lavishly with mixture of cinnamon and sugar. Sprinkle lightly with nutmeg and crumble with brown sugar. Roll into "log" and cut into rolls. Place in greased pan (I usually use large 13x9 pans). Leave enough space for rolls to rise. Let rise until double (3/4 hour or so). Bake in 350oF oven for approximately 1/2 hour or until golden brown. Do not overbake or they will be hockey pucs! :)

Icing: Blend softened butter into confectioner's sugar until the butter is like small peas. Add vanilla and a dash of salt. Mix well. Add very small amounts of milk until it reaches the consistency desired (either spreadable icing or drizzle-like glaze).

Eat and enjoy! :)