More Cookie Goodness

As I mentioned in my previous post, I just hosted my 3rd Annual Christmas Cookie Exchange. I posted my own recipes that I made for the exchange here. But here are all of the rest! I apologize for not having pictures for all of them, I thought I snapped one of each cookie but obviously I was too distracted by all of the sugary sweets in my house that I missed some!

I should mention that my friends are incredible people. I mentioned in my invitation that I would love for everyone to bring one canned good to donate to the local food bank and they came through - 15 canned goods were donated!

Almond Chocolate Chip Fudge Snowtops
Made by: Liz


1 pkg (18.25 oz) plain devil's food cake mix
2 large eggs
1 3/4 cups thawed frozen whipped topping
1/2 teaspoon almond extract
1/4 miniature chocolate chips
1/4 cup finely chopped almonds
1/2 cup confectioners' sugar, sifted

Place the cake mix, eggs, whipped topping and almond extract into a large mixing bowl. Blend with an electric mixer on low speed for 30 second. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 1 to 2 minutes more, or until dough is smooth and thick. Fold in the chocolate chips and chopped almonds until well incorporated. Cover the bowl with plastic wrap and place it in the refrigerator to chill for 30 minutes.

Place a rack in the center of the oven and preheat the oven to 350 degrees. Set aside two ungreased cookie sheets.

Spoon the confectioners' sugar into a shallow dish. Remove the dough from the refrigerator.


Spoon out teaspoonfuls of the batter and gently roll them into balls between your palms. Place the balls in the dish of confectioners' sugar and rol them around with your fingertips until they are coated with sugar. Coat only as many balls as you'll bake at one time. Place the balls 2 inches apart on the ungreased cookie sheets. Place the sheets in the oven.

Bake the cookies until they puff up and are firm around the edgesbut still soft in the middle, 10 to 12 minutes. Remove from oven. Let cookies rest on cookie sheets for 2 minutes. Then, use a metal spatula to transfer cookies to wire racksand allow them to cool completely, 15 minutes.

Repeat the porcess with the remaining dough. Makes 5 dozen 2 inch cookies



Black Beauties
Made by: Katie


1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
3/4 cup white chocolate chunks
1/2 cup coarsely chopped macadamia nuts
1 cup semisweet chocolate chips
1 teaspoon vegetable oil

Heat oven to 375°F. In large bowl, stir cookie mix, 3 tablespoons oil, the water, egg, white chocolate and nuts until soft dough forms. Drop dough by heaping teaspoonfuls onto ungreased cookie sheet.

Bake 8 to 9 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 20 minutes.

In small microwavable bowl, microwave chocolate chips and 1 teaspoon oil on High 1 to 1 1/2 minutes or until melted and smooth. Dip half of each cookie into melted chocolate. Place on waxed paper until set, about 10 minutes. Makes: 2 1/2 dozen cookies

Keep cookies chewy and soft by storing them tightly covered. Resealable plastic bags, plastic food containers with tight-fitting lids and metal tins work best.

Butterscotch Raisin Cookies
Made by: Michelle
1 cup butter softened
3/4 cup packed brown sugar
1/4 cup sugar
2 eggs
3 cups quick-cooking oats
1-1/2 cups all purpose flour
1 package (3.4 ounce) instant butterscotch pudding


Mix1 teaspoon baking soda, 1 cup raisins, 1/2 cup butterscotch chips. In a large bowl cream butter and sugars. Add eggs, beat well. Combine the oats, flour, dry pudding mix and baking soda; gradually add to the creamed mixture. Stir in the raisins and butterscotch chips (dough will be stiff.


Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375 degrees for 9-11 minutes or until lightly browned. Remove to wire racks to cool. Yields 3-1/2 dozen


Cherry Chocolate Cookies
Made by: Melanie


2 1/2 cups butter (no substitutes), softened
4 cups sugar
4 eggs
4 teaspoons vanilla extract
4 cups all-purpose flour
1 1/2 cups baking cocoa
2 teaspoons baking soda
1 teaspoon salt
1 (12 ounce) package miniature semisweet chocolate chips
1 (16 ounce) jar maraschino cherries, drained and halved

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips.

Drop by heaping tablespoonfuls 3 in. apart onto ungreased baking sheets. Top each with a cherry half. Bake at 350 degrees F for 10-12 minutes or until edges are firm. Remove to wire racks to cool.


Date Rolls
Made by: Denice


½ cup butter
1 8oz package of chopped dates
¾ cup sugar
1 egg beaten
3 cups rice crispies
½ cup chopped nuts (optional)
1 pkg coconut

In a saucepan, combine butter, dates, sugar, & egg. Bring to boil and turn down and simmer for 8 minutes stirring constantly. Will become a taffy consistency. Remove from heat and stir in the rice crispies & nuts. Let cool a couple minutes.

Butter your hands and then spoon a teaspoon of the date mixture and roll into a small ball and then roll in coconut. Place on waxed paper to cool completely.

*Coconut won’t stick if the mixture is too cool. If this happens just warm up mixture in microwave.


Quebec Maple Drops
Made by: Denise (my mom!)

Cookies
½ cup (1 stick) butter, softened
½ cup granulated sugar
3 tablespoons maple-flavored syrup
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup uncooked quick oats (not old-fashioned oats)
¼ cup packaged chopped pitted dates

Frosting (optional)
2 ounces cream cheese, softened
2 tablespoons butter, softened
2 tablespoons maple-flavored syrup
1 ½ cups sifted powdered sugar

For cookies, preheat oven to 350○F. Beat ½ cup butter and granulated sugar in large bowl with electric mixer at medium speed until creamy. Beat in 3 tablespoons syrup. Combine flour, baking soda and salt; gradually beat into butter mixture. On low speed, beat in oats, and dates.

Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased coolie sheets. Bake 12 minutes or until cookies are golden brown. Let stand on collie sheets 2 minutes; transfer to wire racks and cool completely.

For frosting, beat cream cheese and 2 tablespoons butter in small bowl with electric mixer at medium speed until smooth. Beat in 2 tablespoons syrup. Gradually beat in powdered sugar until smooth. Spread frosting over cooled cookies. Makes about 2 dozen cookies

Santa’s Sandwiches
Made by: Cathy






1 ¼ cups all purpose flour
½ cup unsweetened cocoa powder
¾ teaspoon baking soda
¼ teaspoon salt
1 cup granulated sugar
½ cup (1 stick) unsalted butter, softened
1 egg
½ teaspoon vanilla
¼ teaspoon mint extract
Filling:
2 ½ cups sifted confectioner’s sugar
½ cup (1 stick) unsalted butter, softened
2 tablespoons milk
½ teaspoon mint extract
Red, green food coloring

Sift together flour, cocoa, baking soda, and salt into bowl; set aside. In large bowl, beat sugar and butter until smooth. Beat in egg, then vanilla & mint extract. On low speed, beat flour mixture into butter mixture. Divide in half; shape each into a log about 1 ½ inches in diameter. Wrap in plastic wrap, refrigerate at least 4 hours.

Heat oven to 375 degrees F. Cut each log into slices, about 1/8 of an inch thick; place onto ungreased baking sheet. Bake at 375 for 8-10 minutes or until almost firm. Transfer cookies to wire rack to cool.

Filling: Beat confectioner’s sugar, butter, milk, and mint extract in bowl until spreading consistency. Tint half with red food coloring and other half with green. Spread flat side of one quarter of cookies with red filling, another quarter with green. Top each with a plain cookie. Chill.