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  #1  
Old 11-30-2006, 03:10 PM
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Christmas Cookie Exchange

Let's start the MBB Christmas Cookie Exchange!

Snowballs

Ingredients
3/4 cup butter
1/2 cup sugar
1/4 teaspoon salt
1 egg
1/2 teaspoon vanilla
1 3/4 cup flour
plain or peanut M&Ms
powdered sugar

This recipe makes about 3 dozen cookies and takes about an hour from start to finish.

Directions
Preheat oven to 350 degrees.

In large bowl beat butter (with blender) on medium until soft, about 30 secconds. Add sugar and salt and beat till fluffy.

Add egg and vanilla and beat well on low. Gradually add flour, while on low, until well mixed.

Shape dough into 1" balls. Add one of the M&Ms to the center of each ball and shape dough around it.

Cook on ungreased cookie sheet until golden, about 15 minutes.

Let sit a few minutes to set then roll each cookie in powdered sugar. Cool on wire rack. Once cooled, roll or shake in bag w/powdered sugar once again.


P.S. This is a pretty kid-friendly recipe, so let them help (they could put the M&M in the middle of the cookie, if nothing else)
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  #2  
Old 11-30-2006, 05:05 PM
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Default

Holiday Sugar Cookies


Ingredients

* 3/4 cup shortening
* 1/2 cup white sugar
* 1 (3 ounce) package fruit flavored gelatin mix
* 2 eggs
* 1 teaspoon vanilla extract
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1/3 cup white sugar for decoration

Cooking Instructions

1. Preheat oven to 400 degrees F (200 degrees C).

2. In a medium bowl, cream the shortening, sugar, and flavored gelatin. Stir in the eggs and vanilla. Sift together the flour, baking powder, and salt; stir into the creamed mixture.

3. Roll cookies into 1 inch balls place them on an unprepared cookie sheet, and flatten with a cookie stamp dipped in sugar. If you don 't have a cookie stamp, flatten cookies with the bottom of a glass dipped in sugar. Bake for 6 to 8 minutes , until set but not brown.
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  #3  
Old 12-01-2006, 07:36 AM
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Default "Forgotten" Cookies

The name "Forgotten Cookies" comes because you "forget" them and leave these cookies to set in the oven overnight after it's been turned off.

INGREDIENTS:
2 egg whites, at room temperature
2/3 cup sugar
pinch salt
1 teaspoon vanilla
1 cup finely chopped pecans (optional)
1 cup chocolate chips (optional)
(I sometimes add chipped up peppermint to this instead of chocolate chips, I notice the stores now carry a peppermint chip, just like a chocolate chip, except it's peppermint)

PREPARATION:
Preheat oven to 350. Beat the egg whites until they're foamy.
Gradually add sugar and continue beating until they hold stiff peaks.
Add the salt and vanilla. Stir well.
Stir in pecans and chocolate chips.
Cover cookie sheet with foil and grease with butter or margarine.
Drop by teaspoonfuls onto the foil.
Put in oven then turn the oven off.
Leave overnight in oven with door closed.

These make tasty and delicate meringue cookies. I haven't tried it, but I think Splenda would substitute nicely.
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Old 12-02-2006, 01:06 PM
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Default Crisp no-cook marshmallow balls

INGREDIENTS

4 cups crisp rice cereal
1 (14 ounce) can sweetened condensed milk
1 cup margarine
30 individually wrapped caramels, unwrapped
1 (16 ounce) package large marshmallows

DIRECTIONS

Line trays with waxed paper. Pour rice cereal into a shallow dish or bowl.
In a double boiler, combine condensed milk, margarine and caramels. Cook, stirring, over simmering water, until melted and smooth.
Using tongs or two forks, dip marshmallows one at a time into caramel mixture, then roll in rice cereal. Place on waxed paper until set.
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Last edited by MagiePerdu : 12-02-2006 at 01:17 PM.
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  #5  
Old 12-04-2006, 05:02 PM
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Default Pecan Cookie Balls

These buttery cookies will be a holiday hit. They make a great gift or cookie exchange idea.

Makes 4 dozen

1 cup (2 sticks) butter or margarine, softened
2 1/2 cups confectioners' sugar, divided
2 teaspoons Vanilla Extract
1/2 teaspoon Ground Nutmeg
1/8 teaspoon salt
2 cups flour
2 cups finely chopped pecans


1. Preheat oven to 350F. Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add 1/2 cup of the sugar, vanilla, nutmeg and salt; beat until well blended. Stir in flour and pecans.
2. Shape into 1-inch balls. Place 1 inch apart on ungreased baking sheets.

3. Bake 15 minutes. Remove from baking sheets. Immediately roll hot cookies in remaining 2 cups sugar. Place sugared cookies on wire racks to cool. When cool, roll again in sugar.
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Old 12-04-2006, 06:37 PM
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I've Just Printed All Of These Recipes . I Start My Baking This Week.
Thanks
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  #7  
Old 12-05-2006, 04:00 PM
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Default Butterscotch cookies

Makes: about 3 1/2 dozen cookies.

Ingredients
1 package (18.25 ounces) yellow cake mix
2 large eggs
1 stick unsalted butter, melted
1/4 cup firmly packed dark-brown sugar
1 tablespoon cocoa powder
1 cup butterscotch chips
1/2 cup chopped walnuts

Directions

1. Heat oven to 350. Line 2 large baking sheets with nonstick foil. Combine cake mix, eggs, butter, brown sugar and cocoa powder in a bowl. Stir to combine. Fold in butterscotch chips and walnuts. Drop by level tablespoonfuls onto nonstick foil.

2. Bake at 350 for 14 minutes. Cool 2 minutes on sheets on wire rack, then transfer cookies to racksto cool completely. Repeat with remaining dough.
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  #8  
Old 12-05-2006, 06:56 PM
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Default Mrs Fields Cookies

one of my favorites that i make every year:

Mrs. Field's Choc Chip Cookies

Preheat oven at 350.

Cream together:
2 Cups of Butter
2 Cups of Sugar
2 Cups of Brown Sugar
4 Beaten Eggs
2 tsp Vanilla

Mix together:
4 Cups of Flour
4 Cups of Oatmeal (Original recipe calls for 5 cups, and says put in blender
first until powder- I have never done it that way)
3 cups chopped nuts (optional) nuts I use 1/2 pecans, 1/2 walnuts

Mix in a separate bowl:
1 tsp Salt
2 tsp Baking Powder
2 tsp Baking Soda

Mix all dry ingredients together. Add to butter and egg mixture.

Add:
24 ozs of Chocolate Chips
8 ozs of Plain Hershey Bar (grated)

On an ungreased cookie sheet, spoon out golf ball sized cookie dough balls
onto the sheet. Bake at 350 degrees for approximately 11 minutes. Degrees
and time can vary depending on the oven.

The original recipie calls for all the best ingredients...no cutting on
brand names or such...and they use real butter.
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  #9  
Old 12-05-2006, 07:08 PM
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Default Peanut Butter Blossoms

It's not Christmas without the good ole Peanut Butter Blossoms! eanuts39:

Ingredients:
48 HERSHEY'S KISSES Brand Milk Chocolates
1/2 cup shortening
3/4 cup REESE'S Creamy Peanut Butter or REESE'S Crunchy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

Directions:
1. Heat oven to 375F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.
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  #10  
Old 12-06-2006, 03:16 AM
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Default Turtle Shortbread Cookies

Makes:6 dozen cookies (These take a little longer to make than most of the others)

Ingredients

1 1/2 cups butter or stick margarine, softened
1/2 cup sugar
1 teaspoon almond extract
4 cups all-purpose flour
1/2 teaspoon salt
24 caramels
1 bag (6 oz) semisweet chocolate chips (1 cup)
2 teaspoons shortening
1 cup chopped pecans
6 dozen pecan halves

Directions

1. Heat oven to 350F. In large bowl, mix butter, sugar and almond extract. Stir in flour and salt. (If dough is crumbly, mix in 1 to 2 tablespoons additional softened butter or stick margarine.)

2. Divide dough into 12 equal parts. Roll each part into 1/4-inch thick circle. (If dough is sticky, chill about 15 minutes.) Cut each circle into 6 wedges. Place wedges 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

3. Meanwhile, in 1-quart saucepan, heat caramels over medium heat about 10 minutes, stirring frequently, until melted. In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 3 minutes, stirring halfway through heating time, until melted and thin enough to drizzle.

4. Dip 2 straight edges of each cookie into melted caramel, then into chopped pecans. (If caramel thickens, add up to 1 teaspoon water and heat over low heat, stirring constantly, until caramel softens.)

5. Place a dot of melted chocolate on top of each cookie; place pecan half on chocolate. Drizzle remaining chocolate on tops of cookies.
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