Wednesday, December 22, 2010

Cookie Swap 2010

I happened to see a book while doing some Christmas present browsing. The name of the book was along the lines of the Great Cookie Swap Cookbook or something like that, and it made me think... Wouldn't it be fun to have a ladies get-together sometime around Christmas and exchange our favorite holiday cookie or candy?

Last night we got together (9 ladies total) and shared Christmas memories and traditions. We played some games, ate some goodies (cold veggie pizza, ham & cheese kabobs, crackers and cheese, chili garlic chex mix, and cranberry punch), and had a nice time of fellowship. Each person attending brought 4 dozen of their favorite holiday cookie/candy to exchange and a copy of their recipe(s) for me to post here (listed below). We really enjoyed it and are definitely planning to make it a yearly tradition! Maybe you could get one together in your area and among your friends. Or have you already hosted one of these over the holidays?

Cookie Swap 2010 Recipes
Cookie Dough Truffles (by Tanya and Sarah)
  • 8 tbsp. unsalted butter, at room temperature
  • 3/4 cup light brown sugar, packed
  • 2 1/4 cup all-purpose flour
  • 1 (14 oz.) can sweetened condensed milk
  • 1 tsp. vanilla extract
  • 1/2 cup mini semisweet chocolate chips
  • 1 1/2 lb. semisweet (or bittersweet) chocolate, coarsely chopped
  • Mini chocolate chips or M&M's (for garnish)
  1. Cream the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture is firm enough to form balls.
  2. Shape the chilled cookie dough mixture into 1 inch balls. Place on a wax paper-lined baking sheet and freeze for 1-2 hours.
  3. When ready to dip the truffles, melt the chopped chocolate in a double boiler (or in the microwave at 50% power, stirring frequently). Using a toothpick, dip each chilled truffle, one at a time, coating in chocolate and letting the excess drip off. (If the cookie dough balls become too soft, return them to the freezer to chill for 30 minutes.) Transfer the dipped truffles to a wax-paper lined surface. If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets. 
  4. Store in the refrigerator and serve cold. These can also be frozen for longer storage.
Heath Bit Peanut Butter Cookies (by Tanya)
Recipe coming soon.

Oatmeal Cranberry White Chocolate Chunk Cookies (by Chariti)
  • 2/3 cup butter, softened
  • 2/3 cup packed brown sugar
  • 2 eggs
  • 1 1/2 cups rolled oats
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/4 cups dried cranberries
  • 2/3 cup coarsely chopped white chocolate
  1. Preheat oven to 375 degrees.
  2. In a medium bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time. Combine oats, flour, salt, and baking soda; stir into butter mixture one cup at a time, mixing well after each addition. Stir in dried cranberries and white chocolate. Drop by rounded teaspoons onto ungreased cookie sheets.
  3. Bake for 10 to 12 minutes in preheated oven, or until golden brown. Cool on wire racks.

Oreo Truffles (by Melissa)
  • 1 pkg. (8 oz.) cream cheese, softened
  • 1 pkg. (1 lb. 2 oz.) oreo cookies, finely crushed (about 4-1/4 cups), divided
  • 2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted
  1. Mix cream cheese and 3 cups cookie crumbs until well blended.
  2. Shape into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.
  3. Refrigerate 1 hour or until firm. Store in tightly covered container in refrigerator.
Peanut Butter Bonbons (by Beka)
  • 1 cup peanut butter
  • 1/2 cup butter, softened
  • 2 cups confectioners' sugar
  • 1 cup coconut flakes
  • 2 cups crispy rice cereal
  • 12 ounces semisweet chocolate chips
  • 1/4 bar paraffin wax
  1. In a large mixing bowl, cream together the peanut butter, butter, confectioners' sugar, and coconut flakes. Stir in rice cereal. Roll tablespoonfuls of the mixture into balls and chill.
  2. In the microwave or in a double boiler, melt chocolate chips and paraffin wax together, stirring frequently until smooth. Dip the peanut butter balls into the chocolate using a toothpick. Place onto waxed paper to set.
Pecan Tassies I (by Anna)
  • 1 to 1 1/2 cups chopped nuts (very fine)
  • 1 1/2 cup brown sugar
  • 2 eggs
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla
  • 2 sticks butter
  • 6-8 ounces cream cheese
  • 2 cups flour
  1. Mix filling ingredients well, and set aside.
  2. Blend batter ingredients by hand until all flour is mixed into butter and cream cheese.
  3. Place dough (about the size of a walnut) into mini muffin pans. Press into bottom and sides.
  4. Into the center put a teaspoonful of mixture. Press down with fingers (not too firmly). 
  5. Bake at 350 degrees for 30 minutes. Lift out with a fork. Makes 4-5 dozen.
Pecan Tassies II (by Shannan)
  • 1 (8 oz.) pkg. cream cheese, softened
  • 1 cup butter, softened
  • 2 cups flour
  • 2 eggs, beaten
  • 1 1/2 cups packed brown sugar
  • 2 tsp. vanilla
  • 1 1/2 cups chopped pecans
  1. Combine cream cheese and butter, mixing well until well blended. Add flour; mix well. Chill. 
  2. Divide dough into quarters; divide each quarter into 12 balls. Press each ball onto bottom and sides of miniature muffin pans. 
  3. Combine eggs, brown sugar and vanilla; stir in pecans. Spoon into pastry shells, filling each cup. Bake at 325 for 30 minutes or until pastry is golden brown. Cool 5 minutes; remove from pans. Sprinkle with powdered sugar, if desired. Makes 4 dozen.
Peppermint Patties (by Sarah)
Recipe coming soon.

Puddin' Head Gingerbread Men (Mrs. P)
  • 1/2 cup butter, softened
  • 1/2 cup firmly packed brown sugar
  • 1 (3 1/2 ounce) package regular butterscotch pudding mix
  • 1 large egg
  • 1 1/2 cups flour
  • 1/2 tablespoon baking soda
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • assorted decorative candies (optional)
  1. Cream butter, brown sugar and pudding mix. Add egg and beat well.
  2. Combine flour, baking soda, ginger and cinnamon; stir into creamed mixture and chill for 1 hour.
  3. Roll part of chilled dough out on floured surface to 1/8-inch thickness.Cut with 4-inch gingerbread man cookie cutter. Place on ungreased cookie sheets and bake in 350° oven for 6-8 minutes.
  4. Remove from cookie sheet to rack and cool. Mix up your favorite frosting and frost cookies. Decorate with candies if desired.
Yummy Chocolate Chip Cookies (by Star)
  • 1/2 cup butter
  • 1/2 cup shortening
  • 3/4 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 teaspoon baking sode
  • 1/4 teaspoon salt
  • 3/4 cup semisweet chocolate chips
  • 3/4 cup white chocolate chips
  • 2 cups all purpose flour
  1. Preheat oven to 350 degrees.
  2. Combine flour, baking soda and salt in a bowl. In another bowl, cream softened butter, shortening, sugars, and vanilla. Beat in egg. Gradually add flour mixture and mix well. Stir in chocolate chips.
  3. Place in refrigerator and allow to rest for 30 minutes. Bake on ungreased cookie sheet for 8-10 minutes. (If you take them out they start to get dark they are nice and chewy. Just bake them a bit longer if you prefer crunchy cookies.)
  4. This dough freezes very well. I like to form it into balls and flash freeze them on a cookie sheet and then put them in freezer bags and take a couple out whenever we want warm cookies.

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