christmas cookie recipe exchange

Jules —  December 6, 2006

A balanced diet is a cookie in each hand”

My awesome friend Karen of Casting Crumbs is having a cookie exchange / Christmas party at her home. I am really looking forward to a girlfriend party. We’ve had cookie exchanges before and they always prove to be lots of fun. I am in need of some new proven cookie recipes. I just love having new recipes to try and I know that you have some good ones out there. They don’t have to be Christmas cookies, any recipe that is different from the average chocolate chip is what we are baking and exchanging. I know it takes time to post a recipe, but I would love for all of you to share a recipe with me / the blog world! Post them in the comments section. Pleeeeaaase!



22 responses to christmas cookie recipe exchange

  1. My Aunt posted this recipe on another blog. It’s not a cookie recipe but it sounds like a good cake recipte to try. She’s an awesome cook. I thought I’d start off by posting this one.

    The Broom tree cake is pineapple.

    stir together
    2 C flour
    2 C sugar
    2 Teaspoons baking soda
    2 eggs
    1 20oz can crushed pineapple
    juice and all
    1 teaspoon vanilla
    1 C nuts
    Blend well, pour in 9×13 greased pan, bake 350 till tests done.

    Icing: (blend well)
    1 8 oz pkg cream cheese(rm temp)
    1 stick butter(softened)
    1 teaspoon vanilla
    1 3/4 cups powdered sugar

  2. my cookie recipe…… a tube of pillsbury chocolate chip cookie dough. Cut and roll out how much you want. Bake and serve! (I’ll have to look at one of my cookbooks for a better one!)

  3. Hehehe!!! That is the best kind, huh? Easy and simple, especially with kiddos. Well, maybe you’ll get some new ones to try from this thread, too!! (if you can find the time with a toddler around. There’s nothing busier than a one year old!)

  4. i’m with amber, that’s how i cook…

  5. Hey Jules thanks for running my cake again. I love it. I have some in the rfigerator right now, come on over and we’ll have some coffee with it.

    Aunt Tootsies bestest Peanut Butter cookies.
    Everyone including my 3 grandkids love them. The mail man always gets a sack too!

    1 C. brown sugar
    2 lg. Eggs
    1/2C. Margarine
    1/2C. Lard (Shortening don’t give it the flavor)
    3/4C. Peanut Butter
    1C. White Sugar
    1 teaspoon Vanilla
    2 Teaspoons Soda, in 1 Tablespoon hot water
    (mix in jigger glass)
    Mix well the above ingredients and add:
    3 C Flour
    Drop by teaspoon fulls on cookie sheet and press with fork or bottom of glass with sugar.
    Bake 350 degrees till golden

    Don’t forget to put about 8 in a zip lock and put in the box for the mailman.

  6. Goody, goody, goody!!! A recipe!!!!! Yay!!! Thanks. I am going to make these right away. I love peanut butter cookies and I don’t have a good recipe for them in my box.

    I promise to give some to my mail lady. I never think to do that. She just had a baby and had to go back to work.

  7. Awww, thanks for your glowing description of me. Your an awesome friend too. This was a good idea for recipes! I am trying to decide if I am going to do a new cookie or the orange cookies. Can’t decide. . .hmmmm

  8. Yeah, I’m hoping for several recipes to try. I want to make something new for the exchange.

    Would you post that orange cookie recipe here? It’s a good one to share. They’re different and yummy. I don’t think I have it. I lost some good recipes in my messy drawer. I’m now putting them neatly in a recipe box.

  9. Jules another reason, besides they are good that I like this recipe, is it makes 7 1/2 to 8 dozen cookies. So many recipes makes half or less than that.

    I just got my last pan of cookies out and I counted them. I love these things. Besides people with diabetes can better eat these. Peanut butter lowers blood sugar, so I always made these for Richard and he loved them.

  10. Oh I forgot I do have a peanut butter recipe. The kind with the hershey’s kisses in the middle. (the recipe is on the back of the candy kiss bag.)

    I look forward to trying this new recipe.

  11. Grandma Cobb’s Butter Cookies

    6-7 dozen

    3 cups sugar
    3/4 pound (3 sticks) butter
    2 egg YOLKS
    1 tablespoon vanilla
    3 cups BREAD flour

    Gradually cream 1 cup sugar into soft butter. Add egg YOLKS and vanilla. Mix well. Add flowr, gradually. Decide whether you want to use the dough in a ookie press, or roll it out and use cookie cutter or slice cookes. Shape the dough accordingly. Refrigerate for 2 hours or until ready to bake. Preheat oven to 375 degrees. Form dough into cookies, using whatever method you chose, and place on an ungreased cookie sheet. Bake for 10-15 minutes. Do not let them get brown. Use spatula to remove and place on rack to cool. When cool, dip in remaining sugar or powderd sugar…..
    She would make this cookie as crust for my strawberry shortcake.

  12. Jam Thumb Print Cookies
    Yields 5 dozen

    3/4 pound (3 sticks) butter, softened
    1 cup sugar
    2 egg YOLKS
    3& 3/4 cups all-pourpose flour
    1/4 tsp salt
    1 teaspoon vanilla
    Any tart preserves ( red plum, strawberry, gooseberry)… Nothing with seeds…..

    Cream butter and sugar. Add egg YOLKS. Sift flour and salt; blend into butter mixture. Add vanilla. Chill dough thoroughly. Preheat oven to 350 degrees. Shape dough into 1 inch balls and place on an ungreased cookie sheet.
    Make indentation in center of each with thumb; fill with preserves (jelly will also work, but preserves tastes better).

    Bake for 15 minutes or until lightly browned. Cool slightly; remove to rack to finish cooling.
    These keep well in a tightly closed container.
    Plum and gooseberry taste best for me. Ian likes the tart red plum preserves in his…..

  13. Lemon Snow Bars

    Stir together:
    1 cup all-purpose flour
    1/4 cup powdered sugar
    Cut in 1/2 cup butter until mixture clings together. Press into 8×8 pan ungreased. Bake at 350 for 10-12 minutes.

    In mixer bowl:
    Beat 2 eggs
    Then add 3/4 cup sugar
    3 Tbs Minute Maid Lemon Juice,
    Beat until thick and smooth.

    Stir together:
    2 Tbs flour 1/4 tsp. Baking powder then
    Add to egg/lemon mixture. Blend, pour over baked layer. Bake at 350 for 20-25 minutes. Sift sugar over top. Cool and cut into bars.
    Yields 20 bars.

  14. Wow, Kandi!!!! Thanks so much!!!!!!

    James is excited about the Lemon Bar recipe.

  15. Marilyn (Punkie) December 6, 2006 at 10:58 pm

    Green Christmas Holly Cookie

    1 stick butter
    40 large marshmallows
    1 t. vanilla
    3 t. green food coloring (not the gel)
    4 1/2 cups of corn flakes
    bag of redhots

    melt butter, marshmallows ~ add vanilla & food color (I add more for a darker green) Then add 1 cup at a time the cornflakes & stir. Drop onto wax paper and add redhots immediately so they will stick, just 2or3 to the top of each cookie.
    Stack in a circle wreath shape when cooled.

  16. I have an AWESOME lemon TASSIE (easy) recipe if you want that for James.
    They are little round pie like pastry cups that hold a DELICIOUS lemon curd that is sweet but tart as well… all homeade but short and easy.
    If you want it let me know.

  17. Tassie Cups with Lemon Curd Filling Recipe courtesy Paula Deen
    Show: Paula’s Home Cooking
    Episode: Paula’s Sweet Shop

    Tassie Cups:
    1 (3-ounce) package cream cheese, softened
    1/2 cup butter or margarine, softened
    1 1/2 cups all-purpose flour
    1/4 teaspoon salt

    Lemon Curd Filling:
    3 large lemons, zested and juiced
    1 cup sugar
    4 eggs
    1/2 cup butter, melted

    Preheat the oven to 350 degrees F.

    For the Tassie Cups: Place all of the ingredients in a food processor and pulse until the mixture forms a ball. Wrap in plastic wrap and chill until firm, about 1 hour.

    Form the pastry into 24 small balls; press with fingers into the bottom and up the sides of ungreased miniature muffin tins. Bake for 20 minutes, until lightly browned.

    For the Filling: Place the zest and sugar in a food processor and process until combined. Add the lemon juice and eggs and process until smooth. Slowly add the butter to the mixture, pulsing as you go.

    Place the mixture in the top of a double boiler and cook over simmering water for about 5 minutes, until thick and sugar has dissolved.

    Remove tassie cups from muffin tins, spoon lemon curd in the center and serve.

    Cook’s Note: Lemon curd will keep in a jar in the refrigerator for up to 3 weeks

    I tasted these at work a few weeks ago and could not quit eating them. They are tiny but AWESOME. If anyone likes lemon they should try this recipe.
    The crust tastes just like pie crust it does not taste like any cream cheese in it…
    The lady that brought them put a little delicate swirl of whipped cream on top and that was delicious……
    I love Paula Deen she is great to watch on TV, her souther accent just draws me…..

  18. These little tiny tassie cups are great for tea time or get togethers…..

  19. They sound delicious, Kandi. I don’t have a food processor. I often use the blender but it doesn’t always work as well. One year for a cookie exchange I made Snowballs. They were a coconut cookie. I swear I spent hours in front of the blender chopping up small amounts of coconut. How much does a food processor cost? I think one would come in handy from time to time. Does anyone have any suggestions about that?

  20. If you have a mixer I am sure it will turn out just fine…….
    Food processors are $20.00 or less….
    But If I did not have a food processor I would use a blender or whisk….

  21. Oh wow. I thought they were expensive. I might look and see next time I’m at Wal-Mart.

  22. Whenever we went to the Farm for Christmas, my Grandma always had these in a pretty glass candy dish in her living room. We LOVED them! You might consider this more a candy than a cookie, but they are awesome!

    Peanut Butter Chocolate Drops

    2 C Peanut Butter
    1 Stick butter
    1 lb Powdered Sugar
    3 C. Rice Krispies

    Mix all ingredients together and form into balls.

    1 bag of milk chocolate chips
    1 bag of semi sweet chocolate chips
    1/2 bar of paraffin (optional, the paraffin makes them harden a little better and not be so sticky if you leave them out.)

    Dip balls into the chocolate and put on wax paper.

    I’m not sure how many these make.