FC: Cookie Swap 2010
1: On December 11th 2010, we gathered again for our 2nd annual cookie swap. The company was great and the cookies were delicious! There were 12 entrants this year and each cookie was more scrumptious than the next!
4: Grandma's Cookies Chai-Spiced
5: Erin's Cookies Mexican Chocolate Snickerdoodles | INGREDIENTS For the cookie dough 1 2/3 cups all-purpose flour 1/2 cup Dutch process cocoa powder 1 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon cayenne pepper 1/4 teaspoon salt 1/2 cup vegetable oil 1 cup granulated sugar 1/4 cup pure maple syrup 3 tablespoons milk 2 teaspoons vanilla For the sugar coating 1/3 cup granulated sugar 1 teaspoon cinnamon To prepare cookie dough DIRECTIONS Preheat oven to 350 degrees. In a large bowl, whisk together flour, cocoa powder, baking soda, cinnamon, cayenne and salt. In a medium bowl, whisk together oil, sugar, maple syrup, milk and vanilla. Pour mixture into the dry ingredients, stirring with a wooden spoon until combined. To prepare sugar coating In a shallow dish, stir together sugar and cinnamon. Roll dough into walnut sized balls, then gently flatten each ball into a 2 disc. Place once side of the dough disc into the sugar coating, pressing to adhere. Place dough, sugar side up, onto parchment-lined baking sheets, spacing them at least 2 apart. Place into the oven and bake until the cookies have spread and are crackly on top, about 9 to 12 minutes. Remove from the oven and place baking sheet on a wire rack – let cookies cool for 5 minutes, then transfer to a wire rack to cool completely. Makes about 24 cookies.
6: Pam's Cookies Rainbow Cookie Pop MashUp INGREDIENTS 1 roll Pillsbury® refrigerated sugar cookies 24 Dum Dum Pops®, unwrapped DIRECTIONS * 1Heat oven to 350F. Line cookie sheets with cooking parchment paper. Cut cookie dough into 24 slices. On parchment-lined cookie sheet, place cookie slices about 2 1/2 inches apart. * 2Press a pop in center of each cookie slice. * 3Bake 9 to 12 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets. For easier slicing of dough, freeze for 30 minutes before slicing, and use a thin-bladed sharp knife. You've spliced together music and videos--now try mashups for your mouth. Taste your fave flavors in uncommon combinations. The options are endless, so mix and mash up your own.
7: Dee's Cookies Gianna Buttons INGREDIENTS 2cups sifted flour 1 egg yolk 1/2 tea vanilla 1 1/2 sticks butter DIRECTIONS Cream all ingredients except flour. Then slowly add flour and mix. Roll into teaspoon sized balls. Indent each ball and fill with red currant. Bake at 375* for 12 minutes on an ungreased cookie sheet.
8: Matt's Cookies Coconut Pecan Bites
9: Sara's Cookies Red Velvet | INGREDIENTS 1 cup shortening 1 cup sugar 3/4 cup packed brown sugar 3 eggs, separated 2 teaspoons red food coloring 4 cups all-purpose flour 3 tablespoons baking cocoa 3 teaspoons baking powder 1 teaspoon salt 1 cup buttermilk 2 cups (12 ounces) Nestlé® Tollhouse® Semi-Sweet Morsels FROSTING: 1-1/2 cups butter, softened 3-3/4 cups confectioners' sugar 1/8 teaspoon salt 3 to 4 tablespoons 2% milk | DIRECTIONS In a large bowl, cream the shortening and sugars until light and fluffy. Beat in egg yolks and food coloring. Combine the flour, cocoa, baking powder and salt. Add to the creamed mixture alternately with buttermilk, beating well after each addition. In another bowl with clean beaters, beat egg whites until stiff peaks form; fold into batter. Fold in chocolate chips. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350 for 12-14 minutes or until set. Remove to wire racks to cool completely. In a large bowl, beat the butter, confectioners' sugar and salt until blended. Add enough milk to achieve desired consistency. Crumble eight cookies and set aside. Frost remaining cookies; sprinkle with cookie crumbs. Store in an airtight container or freeze for up to 1 month. Yield: 7-1/2 dozen.
10: Kathleen's Cookies Oatmeal Walnut | INGREDIENTS 1/2 cup (1 stick) plus 6 tablespoons butter, softened 3/4 cup firmly packed brown sugar 1/2 cup granulated sugar 2 eggs 1 teaspoon vanilla 1-1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt (optional) 3 cups Quaker® Oats (old fashioned, uncooked) 1 cup walnuts | DIRECTIONS Heat oven to 350F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and walnuts; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
11: Holly's Cookies Strawberry Shortcake
12: Lil's Cookies Oatmeal Lace | INGREDIENTS 1/2 cup butter, softened 1/2 cup light brown sugar 1/4 cup sugar 1 egg 1 cup rolled oats 1/4 cup flour 1/2 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. cloves 1/2 tsp. allspice 1/2 tsp. ginger 1/8 tsp. baking powder 1/4 cup raisins 1/4 cup walnuts, chopped 1 tsp. vanilla | DIRECTIONS Cream butter and sugar. Sift dry ingredients together. Beat in egg, oats and dry ingredients. Stir in raisins, walnuts and vanilla. Drop by the teaspoonful onto a well-buttered or parchment lined baking sheet. Bake for 10-12 minutes at 350F.
13: Jill's Cookies Oatmeal Raisin | INGREDIENTS 3/4 cup shortening 1 cup brown sugar 1/2 cup white sugar 1 egg 1/4 cup water 1 tsp. vanilla 1 tsp. cinnamon 3 cups oatmeal (quick or old-fashioned) 2/3 cups raisins 1 cup flour 1/2 tsp. baking soda 1 tsp. salt | DIRECTIONS For the shortening, a combination of vegetable oil or butter (1/4 cup) and non-hydrogenated Crisco (1/2 cup) may be used. In the bowl of an electric mixer, beat together shortening, sugars, egg, water and vanilla for 1 minute. Sift flour, baking soda, salt and cinnamon. Stir until no streaks remain. Add gradually into the sugar mixture. Stir in oats and raisins. Mix well. Drop by teaspoonfuls onto well greased cookie sheets. Bake at 350F for 12-15 minutes (depends upon size of cookies). Be careful not to over-bake or the cookies will be dry.
14: INGREDIENTS * 1cup of soft butter * 1/2 cup sugar * 1/2 cup packed light brown sugar * 1 large egg * 1 tsp vanilla * 2 cups regular * all-purpose flour * 1/2 tsp baking soda * 1/8 tsp salt * 12-ounce package of M&Ms (see my secret in the blue box near the end of the page) * 3/4 c chopped nuts (optional see my note in the instructions) | Tricia's Cookies Holiday M&M cookies | DIRECTIONS Preheat oven to 350 degrees. In a mixing bowl, cream together the butter and the sugars until light and fluffy. It is critical that the butter be at room temperature in order to make this step work nicely. Beat in the egg and the vanilla. In another bowl, mix together flour, baking soda and salt. Add the dry ingredients to the wet ingredients and mix. The recipe says to STIR in M&Ms and nuts at this point. I always put the M&Ms right in the mixer. I suppose a couple might get broken but if they are it hasn't caused any serious issues and doing it this way is easy and fast. My boys have never taken nuts to school because of children with allergies and, as a result, have gotten used to their cookies without them. Therefore, we always skip the nuts. That's a matter of personal choice. Using teaspoons, drop cookies of about one heaping teaspoon onto your cookie sheets, making them about two inches apart. Your cookie sheets do not need to be greased. Bake for between 10 and 13 minutes. I prefer mine cooked less rather than more. Another personal choice but don't overcook them. Cool on wire cookie racks.
15: Jackie's Cookies | Jackie created not just one, but an assortment of cookies... Rainbow Peanut Butter and Jelly Coconut Maraschino Cherry Cranberry Walnut Oatmeal Peppermint Lemon
16: And the award goes to... | 2nd Place Taste | 1st Place Taste
17: Burning your cookies | 1st Place Packaging | Furthest Distance Traveled
18: Game time... Catch Phrase