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BC: 6 dozen yummy cookies!

FC: Cookie Swap 2009

1: On December 12th, friends and family gathered at Aunt Jackie's house for a Cookie Swap and fun times.! Everyone got decked out in their festive outfits (some more than others) and 13 different cookies were brought with festive wrapping.

2: Holly's Cookies | Oreo Cookie Balls Ingredients 1 Package Oreo Cookies (crushed) 1 Package Cream Cheese (softened) regular and mint melting chocolate | Directions 1. Blend Oreos and Cream Cheese together 2. Roll into walnut size balls 3. Refrigerate for 1 hour 4. Melt Chocolate 5. Using a toothpick, dip balls into chocolate 6. Allow to harden on wax paper

3: Erin's Cookies | Mint Chocolate Goddesses | Ingredients: 2 cups flour, two thirds cup baking cocoa, 1 teaspoon baking soda, half teaspoon salt, 2 sticks butter, two thirds cup sugar, two thirds cup packed brown sugar, 1 teaspoon vanilla, 2 eggs, 10 oz. dark chocolate and mint morsels, 1 bag chocolate covered mint kisses. | Directions PREHEAT oven to 325. COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, sugar, brown sugar and vanilla in large mixing bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually mix in flower mixture. Stir in morsels. Drop well rounded tablespoons onto ungreased baking sheet. BAKE for 11-13 minutes. Add peeled mint kisses to the top of cookie and let cool for 2 minutes before moving to wire racks.

4: Pam's Cookies

5: Chocolate Peanut Butter Cookie Treats Ingredients 1 Pouch Betty Crocker Peanut Butter Cookie Mix 3 Tablespoons Vegetable Oil 1 Tablespoon Oil 1 Egg 1 Cup Melting Chocolate Quarter Cup Butter Quarter Cup Peanut Butter Teaspoon Vanilla 2 Cups Powdered Sugar Directions 1. Heat oven to 375, In a large bowl combine cookie mix, water, oil, egg. 2. Shape dough into 1 inch balls and place 2 inches apart on ungreased cookie sheet. 3. Bake 8 to 9 minutes. Cool for 2 minutes and then move to cooling racks. Cool completely for 15 minutes. 4. In microwaveable bowl melt chocolate, butter, and peanut butter uncovered for 1 to 1 and a half minutes, stir until smooth. Stir in vanilla. 5. Put powdered sugar in 1 gallon Ziploc. 6. Put about 12 cookies in large bowl, pour about a third of the chocolate on it. Toss with a spatula until evenly coated. Place in Ziploc bag and shake. 7. Remove from bag and put on cooling rack. 8. Repeat until all cookies are complete.

6: Kathleen's cookies | Nestle Tollhouse Chocolate Chip Cookies Level: Easy Prep: 15 min Cooking: 9 min Cooling time: 15 min cooling Yields: 60 Ingredients2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 1 cup chopped nuts conversion calculator DirectionsPREHEAT oven to 375 F. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool n baking sheets for 2 minutes; remove to wire racks to cool completely.

7: Chelsea's cookies

8: Dee

9: Secret Kiss Cookies Ingredients: 2 cups of butter, half cup sugar, 1 tsp. vanilla, 1 and three quarter cups flour, 1 cup chopped walnuts, 1 bag Hershey Kisses, Powdered sugar Directions: 1. Beat Butter, Sugar, Vanilla until fluffy. 2. Add flour and walnuts and beat on low. 3. Refrigerate for 1-2 hours. 4. Unwrap kisses, heat oven to 325 degrees. 5. Use about 1 tablespoon of dough and cover each kiss. 6. Bake 10- 12 minutes. 7. Cover in Powdered sugar. | 1st place for presentation of cookies!

10: Matt and Diana | a sneak peek at the process

11: Apricot Pinwheels Ingredients Cream Cheese Dough: 1 cup(s) butter (no substitutions), softened 1 package(s) (8-ounce) cream cheese, softened 1/4 cup(s) granulated sugar 1/2 teaspoon(s) salt 2 1/4 cup(s) all-purpose flour Apricot Filling: 1/2 cup(s) apricot preserves 1/2 cup(s) dried apricots 2 tablespoon(s) white sugar crystals (optional) 6 candied red cherries (optional), each cut into 8 strips Directions Prepare Cream Cheese Dough: In large bowl, with mixer at medium speed, beat butter and cream cheese until creamy, occasionally scraping bowl with rubber spatula. Beat in granulated sugar and salt until mixed. Reduce speed to low; gradually beat in flour until blended. Divide dough into 3 equal pieces; flatten each into a disk. Wrap each disk in plastic wrap and refrigerate at least 4 hours or overnight until dough is firm enough to roll. (Or, place dough in freezer 1 hour.) Prepare Apricot Filling: If preserves have any large pieces of fruit, finely chop. Finely chop dried apricots. In small bowl, combine preserves and apricots. Preheat oven to 350 degrees F. Remove 1 disk of dough from refrigerator; let stand 5 minutes to soften slightly. On lightly floured surface, with floured rolling pin, roll dough into 10 1/2-inch square. Trim edges to make a 10-inch square. With sharp knife, cut dough into 4 strips, then cut each strip crosswise into 4 squares. Place squares, 2 inches apart, on ungreased large cookie sheet. With knife, make 1-inch cut from each corner of each square toward center (do not cut all the way to center). Spoon 1 scant measuring teaspoon filling in center of each square. Fold every other corner tip of dough in to center to form a pinwheel, pressing tips to hold in place. If you like, sprinkle cookies with sugar crystals and place cherry strip on center of each. Bake cookies 10 to 12 minutes or until golden brown. Transfer cookies to wire rack to cool. Repeat with remaining dough, filling, and, if you like, sugar crystals and candied cherries. Store cookies in tightly covered container, with waxed paper between layers, at room temperature up to 4 days, or in freezer up to 3 months.

12: Grandma | Chocolate Filled Russian Tea Cakes | Ingredients 1 cup butter, softened 1/2 cup powdered sugar 1 teaspoon vanilla 2 cups flour 1/4 teaspoon salt 3/4 cup pecans, finely chopped 48 milk chocolate stars 1 cup powdered sugar 1 tablespoon red sugar crystals 1 tablespoon green sugar crystals | Directions 1 Heat oven to 400. 2 In large bowl, beat butter, 1/2 cup powdered sugar and the vanilla until well blended. 3 On low speed, beat in flour, salt and pecans. 4 For each cookie, shape a scant Tbsp of dough around 1 chocolate star to make a 1-inch ball. 5 Place 2 inches apart on ungreased cookie sheet. 6 Bake 12-15 minutes or until set and bottoms start to turn golden brown. 7 SUGAR COATING:. 8 Combine powdered sugar and red and green sugar. 9 Mix well. 10 Immediately remove baked cookies from cookies sheets and roll in sugar coating. 11 Cool completely on cooling racks, about 30 minutes. 12 Roll in sugar coating again.

13: Ingredients: 1 can (8oz) almond paste 1 1/2 cups unsalted butter, softened (3 sticks) 1 cup granulated sugar 4 large eggs, separated 1 tblsp almond extract 2 cups flour 1/4 tsp salt (omit if using salted butter) Red & green food coloring 1 jar (12 oz) apricot jelly or preserves Frosting: 1/2 pkg chocolate chips (or 3 squares baking chocolate) 1 teaspoon solid shortening (Crisco) | Aunt Jackie 3 Layer Venetian Cookies | Directions: Preheat oven to 350. Lightly grease three 13 x 9 inch jelly roll pans, line with waxed paper, allowing to hang over 1" on each end. Lightly grease waxed paper. Break up almond paste in a large bowl. Add butter, sugar, egg yolks (yolks only) & almond extract. Beat with elec mixer until fluffy. Beat in flour and salt. In a small bowl, beat egg whites until stiff peaks form. Fold into almond mixture until well blended. Divide mixture into thirds. Add green food coloring to one, red food coloring to another, and leave the third portion plain. Using your fingers, spread each portion into it's own cookie sheet. Press and spread until an even layer covers the whole sheet. Bake until just set. Do not let it brown. It will only take 10 to 15 minutes, so watch carefully. Immediately remove layers from pans using waxed paper overhang and place on wire racks to cool. Heat apricot jelly in a small saucepan. (If using preserves, put through food processor to eliminate chunks) Place green layer, top down, on a clean cookie sheet. Carefully peel off waxed paper. Spread 1/2 of heated jelly evenly over green layer to the edges. Place yellow layer, top down, on top of green layer. Remove waxed paper and spread with remaining jelly. Place red layer, top up, on yellow layer. Cover with plastic wrap and weight down with something heavy like a cutting board and put in the refrig overnight. Press it down good so the layers will stick together. Melt chocolate & shortening together in a saucepan, the microwave or by placing in a Pyrex bowl or cup in the oven for a few minutes. Spread evenly over the top layer and let cool until hardened (10 min). Trim outer edges if necessary and cut into bite size pieces

14: "White Chocolate Macadamia Nut Cookies Makes 2 dozen 2 cups flour 1 tsp baking soda tsp salt cups unsalted butter 1 cup firmly packed brown sugar 2 room temperature eggs 1 tsp vanilla 12oz white chocolate 1 cup Macadamia nuts Sift flour, baking soda, and salt in a medium bowl. Set to the side In a large mixing bowl with an electric mixer on low, beat butter 30-45 seconds gradually adding brown sugar. Beat on Medium speed for 1-2 minutes or until light and fluffy. Add eggs one at a time beating well after each one. Add vanilla. Using a wooden spoon add flour mixture. Add white chocolate and nuts and stir well Use cup to form cookies. Pack dough into measuring cup so its even with the edge. Drop onto baking sheets leave 3 inches between cookies. Flatten dough slightly with palm. Bake on center rack in a preheated oven at 300 for 20-25 minutes, or until lightly brown on the edges and soft in the center. | Sara

15: Ann Cake Mix Cookies | Ginny Bar Cookies | Lori | Entenmann's Cookies, for when you just don't have time to bake. Directions...run into store, remove from box and wrap as your own.

16: Have a Holly Jolly Christmas

19: Costume Contest 1st Place was Pam!

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  • By: pam
  • Joined: about 7 years ago
  • Published Mixbooks: 29
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About This Mixbook

  • Title: cookie swap
  • Tags: christmas, cookie swap, event, family, recipe book
  • Published: almost 7 years ago

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