COOKIE SWAP HELP PlZ?!
Answers: ok so i am doing this cookie swap i need a cookie recipe that is very easy or a website that gives a lot the lady who is doing it set lots of rules it has to be a christmas cookie and it cant be pre made or choclate chip any ideas at all
Snow-Capped Tree Cookies (makes about 4 dozen)
6 oz white chocolate baking bar
1 pouch (1 lb 5 oz) sugar cookie mix
1/3 cup butter or margarine, melted
1 egg
2 tablespoons all-purpose flour
1/2 teaspoon almond extract
7 drops green food color
24 thin stick pretzels, broken in half
1 teaspoon shortening
1. Heat oven to 375°F. Grate 2 oz of the white chocolate. In large bowl, stir cookie mix, melted butter, egg, flour, almond extract, 2 oz grated white chocolate and green food color until soft dough forms.
2. Divide dough into 6 pieces. Press each piece into 6-inch round. Cut each round into 8 wedges; separate wedges. On ungreased cookie sheet, place wedges 2 inches apart. Under each wedge, place half of 1 pretzel stick for tree trunk.
3. Bake 6 to 8 minutes or until set. Cool 1 minute. Remove from cookie sheet. Cool completely, about 15 minutes.
4. Line cookie sheet with waxed paper. In small microwavable bowl, microwave remaining 4 oz white chocolate and the shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Dip top of each cookie in white chocolate mixture, allowing excess to drip off. If desired, decorate with decorator sprinkles or sugars. Place cookies on waxed paper; refrigerate until set, about 30 minutes.
Chocolate snowballs - makes about 5 dozen cookies
1 pouch (1 lb 5 oz) sugar cookie mix
1/2 C butter, melted
1 egg
1/4c flour
1/4c unsweetened baking cocoa
1/2 c finely chopped almonds
1 tsp almond extract
60 hersheys milk chocolate kisses
3/4 c powdered sugar
1. Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, flour, cocoa, almonds and extract until soft dough forms.
2. Shape dough into sixty 3/4-inch balls; wrap each around 1 milk chocolate candy. Place 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet. Cool slightly, about 5 minutes.
4. Roll cookies in powered sugar. Cool completely, about 15 minutes. Re-roll cookies in powdered sugar. Store tightly covered.
You could make simple sugar cookies. Top them with white icing and red and green sprinkles and your done! Or you could just look up Easy Christmas cookie recipes on Google or GoodSearch.com.
My mother used to make killer oatmeal raisin cookies. The recipe is on the oatmeal box. Brown sugar is preferred. (Type II diabetic)
Chocolate 'peppermint wheel' cookies
- These are chocolatey with just a hint of mint
Mint Shortbread
1 1/2 sticks butter, softened
1/3 cup white sugar
1/2 tsp peppermint extract (if you want plain cookies, just use vanilla instead)
1 egg yolk
1 1/2 cups of all-purpose flour
3 drops red food colouring (or green)
Chocolate Shortbread
1 stick softened butter
1/2 cup of granulated sugar
1 teaspoon vanilla extract
1 egg
1 1/2 cup of all-purpose flour
1/3 cup sifted cocoa powder
1/2 teaspoon baking soda
1/8 teaspoon of table salt (not kosher)
Separately make each batch of dough as you normally would - cream the butter with the sugar, then add the eggs, sift together the dry ingredients, and mix them in slowly until you get the consistency of dough.
Roll each ball of dough out into a large rectangle, somewhere around 12 inches by 12, and about 1/2 inch thick. Make sure the two dough squares are the same size.
Place one square on top of the other. Roll like a jelly roll, into a big cylinder. The inside of this roll now looks like a peppermint wheel.
Gently roll the cylinder on a floured table until it thins to a 2 inch diameter. Chill for 30 minutes, then cut slices from the roll. They should be about 1/4 inch thickness, and should have a beautiful spiral running through them. They should look similar to these cookies, but with chocolate:
http://img.foodnetwork.com/FOOD/2004/11/...
Bake on silpat or foil at 350 for 15 minutes.
No bake cookies?
Or go to recipezaar.com
Peppermint Melting Moments
1 c. butter
3/4 c. cornstarch
1/3 c. powdered sugar
1 c. flour
Cream butter, cornstarch and powdered sugar until smooth.
Stir in flour.
Cover and refridgerate for 1 hour.
Form into 1" balls. Bake at 350 degrees for 12 minutes.
Cool.
Decorate with peppermint cream cheese icing.
Peppermint Icing
3 oz. cream cheese
1 c. powdered sugar
1/4 tsp. peppermint extract
Blend together, add red or green food coloring.
I usually double the icing recipe and do 1/2 red and 1/2 green.
I hope this helps. We just had a cookie exchange last weekend. What fun it was! Have a Merry Christmas! :))
ginerbread man always work plus there really good