My 3rd Annual Christmas Cookie Exchange!

Last night I hosted my 3rd annual Christmas cookie exchange with friends. As usual it was a fun night of getting together with some of my favorite ladies and trying out some delectable cookie creations with plenty left for everyone to take home with them!

This year I made 2 recipes to share - Chocolate Crinkles and Irish Creme Delights. Both cookie recipes came from the special Better Homes & Gardens Christmas Cookies magazine. I was very happy with both recipes. Both are a little more labor intensive since both involve rolling the dough before placing on the cookie sheet, and the second recipe calls for an icing - but I think the end result is well worth the extra work! My husband joked, upon taste testing each cookie, that he may have to eat them all to "save everyone else from such horrible cookies." He cracks me up somedays.

I will be sharing everyone else's recipes and adventures soon, but for the time being I only have time to post mine so they will be forthcoming! In the meantime I am still basking of the sugary glow of all of these wonderfully outrageously good cookies in my house (the good time shared with friends last night wasn't too shabby either!)

I am also submitting these recipes to Joelen's Culinary Adventures blogging event: Holiday Cookie Swap Blogging Adventure. Good timing on this event, Joelen, because both of these recipes fit the bill!


Chocolate Crinkles
(from Better Homes & Gardens - Christmas Cookies)





4 eggs
1 3/4 cup granulated sugar
4 oz unsweetened chocolate, melted, and cooled slightly
1/2 cup cooking oil
2 teaspoons baking powder
2 teaspoons vanilla
2 cups all purpose flour
2/3 cup powdered sugar

In a large bowl, combine eggs, granulated sugar, melted chocolate, oil, baking powder and vanilla. Beat with an electric mixer on medium speed until combined, scraping bowl occassionally. Gradually beat in as much flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill for 2 to 24 hours or until dough is easy enough to handle.

Prehat oven to 375 degrees. Lightly grease a large cookie sheet, set aside. Place powdered sugar in a small bowl. Shape dough into 1-inch balls. Roll balls in powdered sugar and place 1 inch apart on prepared cookie sheet.

Bake cookies in preheated oven for 10 minutes or until edges are set and tops are dry (do not overbake). Transfer cookies to a wire rack, let cool. (Cookies will deflate slightly upon cooling).




Irish Creme Delights
(from Better Homes & Gardens - Christmas Cookies)



1/4 butter, softened
1/4 cup shortening
1 cup sugar
1 tablespoon coffee liquer
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 egg, lightly betaen
1 teaspoon vanilla
1 3/4 cup all purpose flour
1/4 cup sugar
2 teaspoons ground cinnamon
Irish Creme Frosting
Ground cinnamon (optional)

Preheat oven to 375. In a large bowl, combine butter & shortening. Beat with electric mixer on medium to high speed for 30 seconds. Add the 1 cup of sugar, the coffee liquer, baking soda, cream of tartar, and salt. Beat until combined, scraping bowl occassionally. Beat in egg & vanilla. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in remaining flour.

In a small bowl, combine the 1/4 cup sugar, and 2 teaspoons cinnamon. Shape dough into 1 inch balls. Roll balls in cinnamon-sugar to coat. Place balls 2 inches apart onto an ungreased cookie sheet.

Bake in preheated oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies onto wire rack; let cool.

Spread Irish Creme frosting over cookies. If desired sprinkle with additional cinnamon. Makes about 48 cookies.

Irish Creme Frosting: In a medium bowl, combine 3 tablespoons softened butter and 1 tablespoon coffee liquer. Beat with an electric mixer on medium to high speed until combined. Gradually beat in 3 cups powdered sugar. Beat in enough half-and-half or whipping cream (1 to 3 tablespoons) to make frosting a spreading consistency.