Cookie Exchange Recipes2021-11-16T13:34:47-05:00

Jeanne started her annual Holiday Cookie Exchanges with girlfriends soon after she got married.  Today we continue the tradition. It’s easy and fun! Scroll down the page to see all the recipes from this year and favorites from past years. Plus there’s an easy form just below for you to use to share your favorite cookie recipe! KEEP THE COOKIE EXCHANGE GOING! PLEASE SHARE YOUR FAVORITE COOKIE RECIPE HERE!

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2021 Cookie Exchange Recipes

Coconut Snowman Cookies by Patrick

“I LOVE coconut – and I love Christmas – so I think these cookies are perfect for the holidays!!”   Patrick Hoy



  • 1 cup butter, room temperature
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon coconut extract (or vanilla)
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 3 cups flour


  • 1/2 cup butter, room temperature
  • 3 cups powdered sugar
  • 2–3 tablespoons milk


  • 1 1/2 cups flaked coconut
  • 1/4 cup chocolate chips
  • 1/4 cup mini chocolate chips
  • 1/4 cup fondant, colored orange


  1. Preheat oven to 350° F. Line baking sheet with parchment paper and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy.
  3. Add the egg and the coconut (or vanilla) extract and continue mixing until combined and smooth, scraping the sides of the bowl as necessary.
  4. Turn the mixer speed to low and add the baking powder, salt, and flour, mixing until the dough comes together.
  5. Divide the dough in half and on a floured work surface, roll the dough to 1/3- inch thick Using a large round cookie cutter (3- inches in diameter) cut out the dough and place the circles onto the prepared baking sheet 1 1/2 inches apart. Re-roll the leftover dough and repeat the process, using all the dough.
  6. Bake for 8-10 minutes, or until the edges are lightly golden.
  7. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.


  1. In the bowl of your stand mixer fitted with the paddle attachment, beat the butter until creamy. Turn mixer to low and add in powdered sugar and 2 tablespoons of milk. Mix for 1-2 minutes until creamy, scraping the sides of the bowl as necessary. Add in the additional tablespoon of milk if a creamier frosting is desired.


  1. Spread frosting on top of each cookie.
  2. Pour the coconut onto a plate and dip each cookie into the coconut, pressing to make sure the coconut sticks to the frosting.
  3. Press 2 chocolate chips into the frosting to make eyes, and press 5 mini chips into the frosting to create the mouth.
  4. Form the fondant into 1/2- inch cones to use as noses and press the nose into the frosting.

You can also use Orange colored taffy or Starburst instead of fondant, as it’s malleable to shape into carrot noses.

Store airtight at room temperature for up to 5 days for best freshness.

Cappuccino Cookies by Koort Wallien (Roberta’s Unique Gardens)

Most would agree that chocolate chip cookies and a cup of coffee are a great combination. Let’s marry the flavors into one cookie! Add instant coffee or instant cappuccino to your favorite chocolate chip cookie recipe. Elevate your recipe with one simple ingredient. Add two tablespoons of instant coffee or instant cappuccino to your cookie recipe. That’s it.


  • 1 cup + 2 Tablespoons (150g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 Tablespoons (12g) instant coffee granules or espresso powder
  • ½ cup (113g) unsalted butter softened to room temperature
  • ½ cup (100g) granulated sugar
  • 1 large egg room temperature*
  • 1 and ½ teaspoons vanilla extract
  • ¾ cup (128g) white chocolate chips


  1. In a medium bowl, whisk together the flour, baking soda, salt, and instant coffee or espresso powder. Set aside.
  2. In another medium bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes. Stop mixer, add egg, and beat again until fluffy, about 1 minute. Scrape down sides of bowl, add vanilla and beat again until incorporated.
  3. With the mixer on low, add the dry ingredients to the wet ingredients. Increase mixer speed to medium and beat until everything is incorporated. Using a spatula, fold in white chocolate chips. Cover dough and chill at least 1 hour or up to 3 days.
  4. When you are ready to bake the cookies, preheat oven to 350ºF (177ºC). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  5. Roll the chilled dough into balls– 1 ounce (approximately 1 Tablespoon) of dough each– and place 8 balls of dough per cookie sheet. If you like, you can press a few more chocolate chips on top/sides of the dough balls for aesthetic purposes.
  6. Bake the cookies for 12 minutes or until edges just start to turn brown. Remove from oven and allow cookies to cool on the baking sheet for 2 minutes before moving to a wire rack to cool completely. Store cookies at room temperature, preferably in an airtight container, up to 7 days. Baked cookies may be frozen up to 2 months. You may also freeze rolled cookie dough up to 2 months. Bake frozen for 12-13 minutes.

*It is best to use room temperature eggs when using room temperature butter, as it makes for smoother incorporation into batter.

Pecan Tarts by Carolyn Gracie (QVC Host)

(This is one of my mom’s recipes from the 1960’s)


  • 1/2 cup butter, softened
  • 1 3oz package of cream cheese
  • 1 cup of all purpose flour


  1. Blend these 3 ingredients and form into 24 balls, then chill in refrigerator for about 30 minutes.


  • 2/3 cup finely chopped pecans
  • 1 egg, beaten well
  • 3/4 cup brown sugar
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract
  • Dash of salt


  1. Preheat oven to 350 degrees.
  2. Mix all ingredients EXCEPT THE CHOPPED PECANS together in a medium bowl with the beaten egg.
  3. Place the chilled dough balls into 24 small muffin tins, pressing to cover the bottom and sides of each tin.
  4. Place a few pieces of the chopped pecans on the dough, then fill each tin with the liquid filling. Add a few more pieces of chopped pecans on top of the filling on each.
  5. Bake at 350 degrees for 10 minutes. Then, lower oven temp to 325 degrees and continue baking for 20 more minutes. Let cool for 5 minutes, then gently turn tins upside down to remove the tarts. Be careful not to break the crust.
  6. Serve with a dollop of whipped cream. Enjoy!!

Grandma Bennett’s Spritz cookies by Sandra Bennett (QVC Host)

I’ve never had a Christmas in my life that I haven’t eaten these. My grandma made them, then my mom and now me. They are my favorite cookies and now they are my husband’s favorite too. You have to have a cookie press, but if you have one, this is a very fast recipe and they come out looking like a professional made them!


  • 2 1/2 c flour
  • 1/2 tsp salt
  • 1 cup butter
  • 1 1/4 cup powdered sugar
  • 1 egg
  • 1/2 tsp almond extract
  • 1 tsp vanilla extract.


  1. Mix flour and salt. Set aside. In another bowl cream butter. Gradually mix in powdered sugar until creamy. Mix in egg, vanilla and almond extract. Add dry ingredients. Mix well but don’t over mix. Put dough through cookie press. Oven temp. 400°. Bake for 6-8 minutes.
Grandma Bennett’s Spritz cookies

Oatmeal Sandwich Cookies by John Shrader (Designer)

New family Favorite!

Oven: 350


  • 2 sticks of salted butter softened
  • 1c. brown sugar ( either dark or light)
  • 1/2c. sugar
  • 2 lg. eggs room temp.
  • 2tsp. vanilla extract
  • 2c. all-purpose flour
  • 2 1/4c. old-fashioned oats
  • 1 1/4tsp. baking soda
  • 1/4tsp. salt
  • 1tsp. cinnamon
  • 1/4tsp. allspice
  • 1/4tsp. nutmeg


  1. Cream butter/sugars and 1 egg together until fluffy. Add the second egg and vanilla, continue to beat 1 min.
  2. Stir all of the dry ingredients together in a separate bowl. Then stir Dry into the butter/sugar mix. I did this in my KitchenAid with the paddle attachment. Easy Peasy Cookie Breezy!
  3. Scoop by the Tbs., spacing about 1 1/2’’ apart on parchment lined cookie sheet. Bake 8-10 mins, until slightly brown around edges. Cool 10 mins on pan then transfer to a wire cooling rack. Repeat with the reamaining dough. Cool cookies completely.

Cream Filling:


  • 1 stick of butter room temp
  • 8oz cream cheese room temp
  • 2c. powered sugar
  • 1 1/2tsp. vanilla


  1. Cream first 3 ingredients together until smooth and spreadable. Add in vanilla.
  2. Spread about 1 Tbs. of cream on one cookie and sandwich together with a second cookie. Eat and repeat. Enjoy!
  3. I refrigerated the finished cookies due to the cream cheese. Bring them out to warm up before eating.
Oatmeal Sandwich Cookies

Oatmeal Raisin Cookies by Angel

Oatmeal Raisin cookies were one of Jeanne’s favorites– especially when she was at the QVC studios. So I wanted to share this recipe to honor her.


  • 1 Egg, large
  • 1 1/2 cups Oats, old-fashioned
  • 3/4 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 2/3 cup Brown sugar, packed light
  • 1 tsp Cinnamon, ground
  • 3/4 tsp Sea salt, fine
  • 1 tsp Vanilla extract
  • 1/2 cup Butter, unsalted


  • (optional) up to 1 cup total of add-ins, which could include a mix of anything from raisins to chocolate chips, chopped nuts, M&Ms, other fun baking chips or dried fruit and more


  1. Combine the dry ingredients. Combine the oats, flour, cinnamon, salt and baking soda in a medium mixing bowl and stir to combine.
  2. Mix the wet ingredients. In a separate large mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and brown sugar on medium-high speed until the mixture is light and fluffy, about 2 minutes, scraping down the sides of the bowl occasionally as needed. Add the egg and vanilla extract and beat on medium speed until combined, about 30 seconds.
  3. Add in the dry ingredients. Add the dry ingredient mixture and beat on low-speed until combined.
  4. Stir in any (optional) add-ins. Sprinkle any add-ins evenly over the dough and stir by hand until they are evenly combined.
  5. Chill the dough. Transfer the dough to a food storage container and refrigerate for at least 1-2 hours until chilled. (Or see a faster chilling method below.)
  6. Prep the cookies. Heat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Use a medium cookie scoop to form the dough into 2-tablespoon balls and place them a few inches apart on the prepared baking sheet.
  7. Bake. Bake for 10 to 12 minutes, or until the cookies are lightly golden around the edges and the centers are set.
  8. Cool. Transfer the baking sheet to a wire rack and let the cookies cool for 5 minutes. (You can also sprinkle them with a pinch of flaky sea salt if you’d like.) Then serve warm and enjoy!

This recipe was acquired from

Grandma Great’s Hershey Cookies by Anne Wiggins (Muk Luks Brand Ambassador)

Anne Wiggins story:

It is something my Great Grandmother cut out of the newspaper in the 1930’s before chocolate chips were invented! Therefore, they were called “Hershey Cookies” because you had to break up a Hershey chocolate bar for the recipe. I grew up on this, and it’s still a favorite.

(At least until I found out I can’t have gluten. 😂)

Here you go: From one of the most precious ladies to ever live, my “Grandma Great.”

Grandma Great’s Hershey Cookies:


  • 1 cup Crisco (you can substitute butter, but they will not hold their shape)
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 1 1/2 cups all purpose flour
  • 2 eggs
  • 2 cups oatmeal (quick oats is fine)
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp vanilla
  • 1 cup Hershey’s chocolate bars broken into small pieces


  1. Preheat oven to 325 degrees. Cream shortening and sugars. Add eggs and vanilla. Mix well. Beat in flour, soda, and salt. Stir in oatmeal and Hershey’s chocolate pieces. Drop by spoonfuls onto baking sheet. Bake for 8-12 minutes depending on desired chewiness or crispiness.

Enjoy a vintage flavor from the 1930’s!

2020 Cookie Exchange Recipes

Cream Cheese Cookies by Angel


  • 1/2 cup butter, softened (1 stick)
  • 4 ounces cream cheese, room temperature
  • 1 cup granulated white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/2 teaspoon baking powder
  • 1 3/4 cup cake flour


  1. Line baking sheet with parchment paper. Cream together butter and cream with electric mixer.
  2. Add sugar and beat for 1 minute. Add egg and beat to combine. Add extracts and beat until combined. Add in baking powder and cake flour (in three sections), mixing to combine.
  3. Once incorporated, refrigerate dough for at least an hour.
  4. Preheat oven to 375 degrees F. Dough is sticky so use flour on your hands to roll out 1-2 inch balls. You can use the bottom of a cup/glass dipped in flour to gently flatten the balls. Don’t flatten too much or the cookies won’t puff up.
  5. Bake for 9-11 minutes. Important: Pull them out when you see the underside edges turning golden! This might vary for your oven and altitude. Watch these cookies carefully.

This recipe was acquired from

Cream Cheese Cookies

Chocolate Shortbread Cookies by Tina Verrelli (Kitchen Aid Guest)


  • 1/2 stick (4 tablespoons) salted butter, melted
  • 1/2 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 1 cup confectioners’ (powdered) sugar
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 1 1/2 sticks (12 tablespoons) salted butter cut into 1/2″ cubes and very cold

White Chocolate Drizzle: (optional)

  • 1 cup white chocolate chips
  • 2 teaspoons solid vegetable shortening (such as Crisco) or solid coconut oil

Mix the Dough:

  1. In a small bowl, stir cocoa powder and vanilla into melted butter (4 tablespoons) and let sit.
  2. Stir together powdered sugar, flour and salt in mixing bowl.
  3. Use flat beater (if using stand mixer) to cut the cold cubed butter into the dry ingredients: turn mixer on low and add a few pieces of butter at a time. Mix until it forms a sandy texture with no butter pieces larger than a pea.
  4. Add the cocoa/butter mixture and mix just until all is combined. (If it seems to not come together, just keep mixing, depending on the temperature of the ingredients, sometimes it can take a little longer.)

3-Ways to form Chocolate Shortbread Cookies:

  1. Slice & Bake: Roll the dough into an even log shape and wrap in plastic wrap or parchment. (The diameter of the log will be about the diameter of the cookies, as they don’t spread much.) Chill until firm (an hour or more.) Roll the log in sugar if desired. Slice the thickness you’d like your cookies and place on parchment lined or greased baking sheet. Bake at 325 degrees F. for 10-13 minutes depending upon thickness of cookie. Cool on baking sheet.
  2. Roll & Flatten: Roll the dough into an even log shape and wrap in plastic wrap or parchment. Chill until firm (an hour or more.) Cut the log into 16 portions. Roll each portion into a ball. Place each ball onto a parchment lined or greased baking sheet. Flatten each ball with a flat bottomed glass dipped in sugar. I flattened mine to be about 1/8 – 1/4-inch thick and 3 – 3 1/2-inch diameter (they don’t spread much.) Bake at 325 degrees F. for 10-13 minutes depending upon thickness of cookie. They will puff up a little in the center when they’re about done. Cool on baking sheet. Remove to cooling rack – they will firm up as they cool.
  3. Bake in Pan: Pat the dough into a greased 9 x 9″ square baking pan. Dock (prick) all over with a fork, cover with plastic wrap or foil and chill until firm (an hour or more.) Bake at 325 degrees F. for 25-30 minutes. Turn out of pan onto cutting board while still warm and cut. They will firm up (and be harder to cut) when cool.


  1. Baking Pans: I use shiny light colored metal baking pans. If you use dark colored pans or glass you may need to reduce your cooking time and/or temperature.
  2. For the “Bake in Pan” version I like to grease and line the pan with a greased length of parchment or foil for easy removal from pan.

This recipe was acquired from

Chocolate Shortbread Cookies

Black Forest Cherry Cookies by John Shrader (Designer)


  • 1 Cup Dried Cherries
  • 2 Tbsp. Kirsch
  • 2 Tbsp. Water
  • 2 ¼ c. All Purpose Flour
  • 2 Tbsp. Cocoa
  • 1 tsp. Baking Soda
  • ¼ tsp. Salt
  • 1 C. Butter ( 2 sticks) softened
  • ¾ C. Sugar
  • ¾ C. Brown Sugar
  • 2 tsp. Vanilla
  • 1/8- ¼ tsp. Almond extract
  • 2 eggs + 1 egg yolk
  • 1 ¾ C. Semi Sweet/ Bittersweet Chocolate Chips


  1. Preheat oven to 375 degrees.
  2. Bring Kirsch and water to a boil in a small saucepan. Remove from heat and stir in dried cherries. Put a lid on the pan and set aside to cool.
  3. Sift all the dry ingredients in a separate bowl.
  4. Cream the butter sugars and one egg yolk until fluffy. Add the other eggs in one at a time beating well in between.
  5. Blend in the dry ingredients into the butter mixture. Fold in the chocolate chips and cherries into finished batter.
  6. Drop by tablespoons on a parchment or waxed paper cookie sheets.
  7. Bake for 9-11 mins. Enjoy!

Sugar Cookie by Terri Conn (Host)


  • 1 Cup unsalted butter, 226 grams
  • 1 Cup granulated white sugar, 200 grams
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 egg
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 cups all purpose flour, 360 grams


  1. Preheat oven to 350° F.
  2. In the bowl of your mixer cream butter and sugar until smooth, at least 3 minutes
  3. Beat in extracts and egg.
  4. In a separate bowl, combine baking powder and salt with flour and add a little at a time to the wet ingredients. The dough will be stiff. If it becomes too stiff for your mixer turn out the dough onto a counter top surface, flour surface as needed. Wet your hands and finish off kneading the dough by hand.
  5. DO NOT CHILL THE DOUGH. Divide into workable batches (2-3 chunks), roll out onto a floured surface, and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
  6. Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

This recipe was acquired from

Sugar Cookie

Lemon Crisps by Mary Beth Roe (host)


  • 1 pkg lemon cake mix( just the cake mix – not what it calls to add to it)
  • 2 lg eggs
  • 2tsp lemon extract


  1. Combine all ingredients and mix well.
  2. Drop by teaspoonful onto cookie sheet covered with parchment paper.
  3. Bake at 350 degrees for 10-12 min.
  4. Let them cool a bit before taking them off the cookie sheet.
  5. Then lightly sprinkle powdered sugar on top.

Chocolate Chip Cookie by Katrina Szish (host)


  • 185 grams all-purpose flour (1 1/2 cups)
  • 2 grams baking soda (1/2 teaspoon)
  • 115 grams butter (4 ounces/1 stick)
  • 100 grams sugar (1/2 cup)
  • 80 grams light brown sugar (1/2 cup packed)
  • 2 grams salt (1/4 teaspoon)
  • 1 egg
  • 5 grams vanilla (1 teaspoon)
  • 225 grams bittersweet chocolate (8 ounces), cut in 1-inch pieces (or use coins)


  1. Sift together flour and baking soda and set aside. In the bowl of a standing electric mixer fitted with the paddle attachment, cream butter until lemony yellow, about 2 minutes. Scrape down sides of bowl and paddle. Add sugar, brown sugar and salt. Continue creaming mixture on medium speed until it is smooth and lump free, about 1 minute. Stop mixer and scrape down sides of bowl and paddle.
  2. Add egg and vanilla and beat on low speed for 15 seconds, or until they are fully incorporated. Do not over-beat. Scrape down sides of bowl and paddle.
  3. On low speed, add sifted flour mixture. Beat slowly until all of the flour is incorporated. Scrape down sides of bowl. Add chocolate chunks and mix in.
  4. Heat oven to 350 degrees with the rack positioned in the lower third of the oven. Line 2 baking sheets with parchment. Spoon heaping teaspoons of dough 2 inches apart onto baking sheets. If not baking right away, remove small handfuls or spoonfuls of dough from mixer and plop them down on the middle of a sheet of parchment or wax paper, creating a log about 1 1/2 inches wide and 12 inches long. Fold parchment over, creating a sausage. Chill for at least 1 hour, preferably overnight. Using a serrated knife, slice chilled dough into 1/3-inch-thick rounds and place them 2 inches apart, in staggered rows, on parchment-lined sheets and proceed. (Dough will keep nicely, tightly wrapped, in the refrigerator for 1 week, or in the freezer for up to 1 month. Thaw frozen dough at room temperature for 30 minutes before slicing.)
  5. Bake one sheet at a time for 12 to 15 minutes, until lightly browned, rotating the baking sheet front to back halfway through. Remove from heat and slide parchment off baking sheet and onto a work surface. Allow cookies to cool for at least 5 minutes before serving, or for at least 20 minutes before storing in an airtight container. They will keep for up to 3 days at room temperature.

This recipe was acquired from NYT

2019 Cookie Exchange Recipes

Shortbread Nuggets by Angel


  • 1 ½ cups all-purpose flour
  • ½ cup (1 stick) unsalted butter, cut in to ½ inch pieces
  • ½ cup packed light brown sugar
  • ½ cup chopped pecans
  • 1 tsp. vanilla extract
  • ¾ tsp. kosher salt


  1. PREHEAT oven to 350 degrees.
  2. Line a baking sheet with parchment paper.
  3. Combine flour, butter, sugar, pecans, vanilla & salt in a medium bowl.
  4. Using your hands, work butter into dry ingredients until crumbly.
  5. Continue to work dough until it comes together when squeezed in your palm.
  6. BREAK off bite sized pieces of dough (they will look imperfect) and place on prepared baking sheet.
  7. Bake until golden & dry. Approximately 15-18 minutes depending on your oven.
  8. Let cool completely before serving or packaging.

Cookie Ornaments by Pat Dementri (host)


  • Sandwich cookies, any flavor
  • 2 cups of white chocolate wafers
  • Paramount crystal, follow instructions
  • 8 ounce package of peanut butter cup minis
  • Sprinkles, sanding sugar, candy minis


  1. Place parchment paper on a baking sheet.
  2. Use a candy melting pot following instructions…or in a microwave safe bowl, add white chocolate wafers and paramount crystals.  Microwave on medium heat for 30 seconds.  Remove and stir slowly! Repeat at 15 second intervals until candy wafers are completely melted.
  3. Dip sandwich cookies into melted chocolate using a fork or dipping tool and tap to remove excess chocolate.  Place on parchment paper and immediately press peanut butter cup minis to the top and decorate with sprinkles, sanding sugar or candy minis…
  4. Allow cookie ornaments to sit until chocolate hardens….

Enjoy ❤️❤️❤️

Cookie Ornaments by Pat Dementri (host)

Coconut Cranberry Macaroons by Jayne Brown (host)



  1. Preheat oven to 325 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
  2. In a medium bowl, combine coconut, Craisins® Dried Cranberries, condensed milk and vanilla extract.
  3. In another medium bowl, whisk egg whites and salt with handheld mixer at medium-high speed until firm peaks form.
  4. Fold in egg whites to coconut mixture.
  5. Using a small ice cream scoop, scoop cookies onto baking sheet 1-inch apart.
  6. Bake for 25-30 minutes, rotating the pan halfway through.
  7. Let cool for 10 minutes.
  8. Melt chocolate chips in a microwave-safe bowl and dip or drizzle each macaroon into white or bittersweet chocolate. Cool completely.

Holiday Candy Fudge Bars by Crystal (model)

For Christmas color, get Red and Green M&M, for Hanukkah, get blue M&M

It will be baked in 2 steps. First bottom crust, and then prepared part of M&M in the middle, and finally part.
2 cups uncooked quick-cooking oats


  • 2 cups uncooked quick-cooking oats
  • 1 1/2 cups all purpose flour
  • 1 cup chopped pecans
  • 1 cup firmly packed light brown sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter, melted
  • 1 1/2 cups red and green (blue for hanukkah) M&M ( will be divided into 2 parts)
  • 1(14 ounce) can sweetened condensed milk


  1. Combine first 6 ingredients, stirring well.
  2. Add butter, and stir or beat at low speed with an electric mixer until mixture is crumbly.
  3. Reserve 1 1/2 cups crumb mixture, press remaining crumb mixture into a lightly greased 13″x 9″ pan. This is the bottom crust.
  4. Bake at 375 for 10 min.
  5. Cool on a wire rack.
  6. Reduce oven temperature to 350
  7. Place 1 cup M&M pieces in a microwave safe bowl, microwave at high 1 – 1 1/2 minutes, stirring after 30 seconds.
  8. Press chocolate pieces with the back of a spoon to mash( crack a little) them.
  9. M&M will almost be melted with pieces of color coating still visible.
  10. Stir in condensed milk.
  11. Spread mixture evenly over crust in pan, leaving a 1/2″ border on all sides.
  12. Combine reserved 1 1/2 cups crumb mixture and remaining 1/2 cup M&M, sprinkle evenly over M&M mixture, and press lightly
  13. Bake at 350 for 25 to 28 min. . Cool in pan on wire rack. Cut into bars.

Spritz Cookies by Mary (model)


  • 1 cup butter (room temp)
  • 1 tsp. vanilla extract
  • 1/2 cup sugar
  • 1 egg
  • 2 cups sifted all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt


  1. Cream butter with vanilla, add sugar gradually, beating until fluffy.  Add egg and beat thoroughly.
  2. Sift flour, baking powder and salt together; add to the creamed mixture in fourths, mixing until blended after each addition.
  3. Following manufacturers directions, fill a cookie press with dough and form cookies of varied  shapes directly onto ungreased cookie sheets.
  4. Bake at 350 for 12 minutes.

Press Cookies by Maria (model)


  • 1 lb butter
  • 5 cups flour
  • 1 1/2 cups confectioner’s sugar
  • 4 egg yolks
  • 1 tsp vanilla
  • Assorted sprinkles or colored sugar

You can not change up any of these ingredients– it won’t work.


Using a cookie press- press cookies onto a baking sheet. Sprinkle with sprinkles or colored sugar. Bake on 350 degrees on the center oven rack for 8-10 minutes. Do not overcook. The edges should be lightly browned.
Cool on baking rack & enjoy!

Pumpkin Cookies by Sioux (model)


  • Pumpkin Bread
  • Muffin Mix
  • 2 Eggs
  • 1/3 cup butter or oil
  • Sparkly Sugar


I start with pumpkin bread and muffin mix. Add 2 eggs, 1/3 cup butter or oil.
Hand roll into 1” balls and dip one side in sparkly sugar. Place on parchment covered cookie sheet sugar side up and bake in a 350 degree oven for 20-25 minutes.

2018 Cookie Exchange Recipes

Snowflake Cookies from Paula Deen’s Christmas Magazine 2007

Makes about 2.5 dozen


  • 1 cup butter
  • 1 cup sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 3 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • Edible Paint Icing– recipe below
  • Garnish: silver dragees (silver balls), sugar pearls, sparkling sugar


In a large bowl, beat butter & sugar at medium speed with an electric mixer until fluffy.  Beat in eggs, vanilla & almond extract until combined.
In a medium bowl, combine flour, baking powder & salt.  Gradually add to sugar mixture, beating until smooth.  Wrap dough in heavy-duty plastic wrap & refrigerate for 1 hour.
Preheat oven to 350 degrees.  Line 2 baking sheets with parchments paper.
On a lightly floured surface, roll out dough to 1/4 inch thickness.  Cut with assorted snowflake cutters: place 2 inches apart on prepared baking sheets.  Bake for 10 minutes or until edges are very lightly browned.
Let cool for 2 minutes on baking sheet.  Remove from pans & cool completely on wire racks.
Paint cookies with edible paint icing (recipe below).  Garnish with silver dragees, sugar pearls & sparkling sugar, if desired.
1/4 cup cold water
3 tbsp meringue powder
2 cups confectioners’ sugar
Food coloring– optional
Chewy Peanut butter Bars

Chewy Peanut Butter Bars by Angel Smedley


  • 1/2 cup peanut butter
  • 5.5 tablespoons butter (softened)
  • 2/3 cup white sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • Coarse salt or coarse sugar for garnish
  • chopped peanuts, also for garnish


1.  preheat oven to 350 degrees F.  Grease a 9-inch square baking pan.

2. Beat together peanut butter & butter in a bowl with an electric mixer on medium speed, 30 seconds. Gradually beat in sugars, eggs & vanilla till creamy.  Whisk together flour, baking powder & salt in a small bowl, then stir into peanut butter mixture until well blended.

4.  Spread mixture evenly into prepared pan.  Sprinkle with chopped peanuts.

3.  Bake until evenly browned and edges start to puff & pull away from sides of the pan, 30-35 minutes.  Cool completely in pan on a wire rack, then cut into 16 squares.  Sprinkle with coarse salt or sugar.

Bars keep up to 3 days at room temperature in an airtight container.

This recipe was acquired from

Chewy Peanut butter Bars

4 Ingredient Strawberry White Chocolate Chip Cookies by Patrick Hoy

Difficulty: easy


  • 1 Box Strawberry Cake Mix
  • 1/2 cup Vegetable Oil
  • 2 Eggs
  • 2 cups White Chocolate Chips


  • Preheat oven to 350 degrees. Mix together cake mix, vegetable oil, and eggs in a large bowl until combined. By hand – no electric mixer needed.
  • Mix in white chocolate chips and stir until evenly distributed.
  • Place heaping spoonfuls onto an ungreased cookie sheet.
  • Bake for 12 to 14 mins.
  • Let set on pan for 2 mins then remove to a wire rack for cooling.

Eat and enjoy!

(This recipe was acquired from

Caramel Pretzel Turtles


  • 35 waffle pretzels
  • 35 soft caramel candies
  • 35 Milk Chocolate Hershey Kisses
  • 35 pecans


  • Preheat the oven to 350.
  • Lay the waffle pretzels (or other small shaped pretzel) down on a baking pan. Unwrap the caramels and place them on top of the pretzels.

  • Place the pan into the preheated oven and bake them for 4-7 minutes. Watch the caramels carefully. Different brands of caramel will melt at different times. Remove the pan from the oven and immediately press a Hershey Kiss into the caramel. Place these back into the oven for just 1 minute.

  • Take the pan back out of the oven and place a pecan on top of each of the Hershey Kisses.
  • Allow the chocolate to set completely before storing in an airtight container.

(This recipe was acquired from

Classic Pizzelle by Mary (model)


  • 3 large eggs
  • 3/4 cup sugar
  • 3/8 teaspoon salt
  • 1 teaspoon vanilla
  • 1 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 1/2 cup (8 tablespoons) melted butter


  1. Beat the eggs, sugar, salt, and vanilla until well combined.
  2. Stir in the flour and baking powder, mixing until smooth.
  3. Add the melted butter, again mixing until smooth; the batter will be thick and soft.
  4. Heat your pizzelle iron. Grease it as directed in the manufacturer’s instructions. As the iron heats, the batter will stiffen.
  5. Cook the pizzelle according to the instructions that came with your iron. In general, they’ll take between 45 seconds and 2 1/2 minutes to brown.
  6. Remove the pizzelle from the iron, and cool on a rack. If desired, use a pair of scissors to trim any ragged edges.
  7. Dust cooled pizzelle with confectioners’ sugar if desired.

Recipe From:

Classic Pizzelle by

Peanut Butter Chip Chocolate Cookies by Meredith (model)


  • 1 cup butter
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups peanut butter chips


  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture. Finally, fold in the peanut butter chips. Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.

Recipe From:

Sealed with a kiss PB Cookies by Jill Bauer (host)


  • 2 c peanut butter, creamy at room temp
  • 2 eggs
  • 1 cup sugar
  • Hershey’s Chocolate candy kisses


  1. Preheat oven to 350.
  2. Mix ingredients (Pb, eggs, and sugar) together until dough is soft and easy to scoop.
  3. Scoop out spoonfuls of dough and roll into ping-pong sized balls.
  4. Place on silicone lined or non stick cookie sheet. Should be able to get 12 cookies on a traditional size sheet.
  5. Bake 8-10 minutes. Do not over bake. You want them a little soft and not too brown on the bottom. Just slightly golden on top.
  6. After removing cookies from the oven, place one unwrapped Hershey’s kiss on each cookie. Let cool.

Makes about 32 cookies.

More Recipes

74 entries.
Joyce Maddalena Joyce Maddalena wrote on November 18, 2021 at 10:22 am:
Ding bats

1 c sugar
1 c dates, pitted and chopped
2 c rice krispies
1teaspoon vanilla
1/2 c butter
1/2 c walnuts
shredded coconut

add: dates, sugar, butter, and egg
cook till dates are mushy, stirring frequently.
Let cool.

Add: rice krispies, nuts and vanilla, mix well.

Using a bowl of warm water, dip your fingers in and then form mixture into small balls and roll in coconut. set onto wax paper. Store in container
Helen c Becker Helen c Becker wrote on November 16, 2021 at 7:37 pm:
121 year old sugar cookie , Lancaster Pa.

2 cups granulated sugar
3/4 cup butter and lard mix { substitute crisco for lard}
pinch of salt
2 eggs
1 cup sour milk
1 teaspoon baking soda
1 teaspoon baking powder
add flour to stiffen ,but not to stiff
bake 400 degrees 15 minutes
makes 3 dozen -drop 3 tables spoon size of batter onto parchment paper to bake.
Lisa Lisa wrote on November 16, 2021 at 3:53 pm:
PB cookies
1 package of yellow cake mix
1 cup of peanut butter
1/2 cup veggie oil
1 egg
2 TBSP water

-Mix ingredients together, chill dough for approx 1 hour.
-Roll into balls, press with fork, and bake at 350 degrees for 10-12 minutes.
Shea-Alison Thompson Shea-Alison Thompson wrote on November 16, 2021 at 1:51 pm:
Best Pumpkin Chocolate Chip Cookies!

2 c canned pumpkin
2 c white sugar
1 c canola oil
2 eggs
4 c all-purpose flour
1 tbsp plus 1 tsp baking powder
several good shakes of cinnamon (I don't measure)
1 tsp salt
2 tsp baking soda
2 tsp milk
2 tbsp vanilla extract
2 c dark chocolate chips

In the KitchenAid mixer (or large mixing bowl), I combine all the wet ingredients first. Secondly, in a separate bowl, I stir together the flour, baking powder, cinnamon, and salt. Then, in a small cup, I dissolve the baking soda with the milk, and add to the dry ingredients. Then, I add the dry ingredients to the wet ingredients and mix until the batter is blended well. Finally, I add the vanilla and chocolate chips!

On a greased cookie sheet:

I drop LARGE spoonfuls of these cookies, maybe about two rounded tablespoons per cookie.

Then, I bake at 350 degrees for about 30 minutes.

These are big, yummy, holiday cookies. If you love pumpkin and chocolate, these will be a hit! =)

Tip: If you double the batch for cookie sharing, double all the ingredients, but be sure your mixing bowls are big enough for the batter. =)
Karen L. Corcoran Karen L. Corcoran wrote on November 20, 2020 at 7:39 pm:
Almond Crescents

Mix thoroughly:

1 cup soft shortening (half butter)
1/3 cup sugar
2/3 cups ground blanched almonds (I've used walnuts in place of almonds and they're also very good.)

Sift together and work in:

1 2/3 cups Gold Medal flour
1/4 tsp. salt

Chill dough. Roll with hands pencil-thick. Cut in 2 1/2 " length. Form into crescents on ungreased baking sheet. Bake until set...not brown. Cool on pan. While slightly warm carefully dip in 1 cup confectioners' sugar and 1 tsp. cinnamon, mixed.

Temperature: 325 degrees
Time: Bake 14-16 minutes
Amount: About 5 dozen 2 1/2" cookies
Carolyn Houston Carolyn Houston wrote on November 18, 2020 at 9:37 am:
Carolyn’s Cookies. 1 Box Yellow Moist Cake Mix. 1 Stick of Soft Butter. 1 Egg. 1 1/2 Chopped Pecans. Mix all ingredients together and divide into 4 parts. Roll each part in wax paper making a long roll about the diameter of a silver dollar . Twist each end together and store in refrigerator or freezer until ready to bake. Take out and cut into 1/2 inch pieces! Put on cookie sheet lined with parchment paper. Bake on 350 for 15 minutes.
Mickey Hosford Mickey Hosford wrote on November 15, 2019 at 5:33 am:
Date Nut Balls:

2 cups Rice Krispies
1 cup chopped pecans or walnuts
1/3 cup butter, cubed
1 package (8 ounces) pitted dates, finely chopped
1 cup sugar
1 teaspoon vanilla extract
Confectioners' sugar, optional

In a large bowl, combine Rice Krispies and pecans (or walnuts). In a large saucepan, combine butter, dates and sugar. Cook and stir over medium heat until mixture is combined well and dates are very soft.
Remove from heat. Stir in vanilla. Pour over Rice Krispies mixture; stir to coat. When cool enough to handle, press into 1-1/4-in. balls. Cool. If desired, roll in confectioner's sugar. Store in an airtight container at room temperature.

p.s. some people like to roll them in coconut instead of the powdered sugar. I prefer the sugar so they look like snow balls.This is my most requested Christmas cookie/candy.
Nancy Faith Nancy Faith wrote on November 14, 2019 at 5:39 pm:
Easy peanut butter cookies

1-cup peanut butter
1-cup sugar

Mix together roll in a ball, place a candy kiss in the middle.
Bake at 350 for 10- 12 minutes
Shirley Lane Shirley Lane wrote on November 14, 2019 at 5:02 pm:
Potato Chip Cookies

3/4 cups butter
1/2 cup sugar
1 teaspoon vanilla
1 egg
1 3/4 cups flour
2 cups crushed potato chips

Mix 1 cup of chips in mix. Use the other cup to roll them in before baking.. Smash down on cookie sheets
Bake 350 degrees 10-12 minutes
Barbara Parente Barbara Parente wrote on November 14, 2019 at 3:54 pm:
Forgotten Meringue Cookies. Preheat Oven 350 degrees

2 Egg Whites, Room Temperature 1/4 teaspoon vanilla
Salt - Pinch of Salt. 1 Cup Chocolate Chips Mini’s
1/4 teaspoon Cream of Tartar. 1Cup Chopped Nuts, Your choice
2/3 Cup Sugar

Beat the EGG WHITES a little, then add the SALT, keep beating and SLOWY add the CREAM OF TARTAR. Now slowly add the SUGAR, add the VANILLA , Beat until stiff. By hand fold in the CHOCOLATE CHIPS and the NUTS.
On an ungreased cookie sheet drop by teaspoonfuls. Place in the oven and IMMEDIATELY TURN OFF THE OVEN. LEAVE IN THE OVEN OVER NIGHT. DO NOT open oven door until the next morning. Carefully lift cookies of the cookie sheets.
MARY JO SURMA MARY JO SURMA wrote on November 14, 2019 at 1:13 pm:
Baklava Thumbprint Cookies (From Taste of Home December 2018)

1 cup sugar
1/2 cup butter, softened
2 large eggs, room temperature
1 tsp. almond extract
1 tsp. vanilla extract
2 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt

3 T. sugar
2 tsp. ground cinnamon
1/2 cup honey
3/4 cup chopped walnuts

1. In a bowl, cream the sugar and butter until blended. Beat in eggs, one at a time, and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into the creamed mixture. Wrap dough in plastic; refrigerate until firm enough to form into balls, about 30 minutes.
2. Preheat oven to 375 degrees. For topping, combine sugar and cinnamon; set aside. Shape dough into 1-inch balls; refrigerate again if dough becomes too warm. Place 2-1/2 in. apart on parchment-lined baking sheets. Bake for 8 minutes. Press a deep indentation in center of each cookie with the back of a rounded teaspoon. Fill each with honey and walnuts; sprinkle with cinnamon sugar. Return to oven and bake until edges turn brown, 7-9 minutes longer. Cool on pans 1 minute. Remove to wire racks to cool. Store in an airtight container. Makes 2 dozen. Very good--and much easier to make than actual baklava!
Janet Erdner Janet Erdner wrote on November 14, 2019 at 12:39 pm:
I'm not sending one now
Annette Annette wrote on November 14, 2019 at 12:06 pm:
Chocolate Cherry Bars

1 pkg chocolate fudge cake mix (dbl later)
1 21ounce cherry pie filling
1 tsp almond extract
2 eggs beaten

1cup sugar
5 tbl butter or margarine
1/3 cup milk
1 6oz pkg chocolate chips

Grease and Flour jelly roll pan
Combine first 4 ingredients
Stir by hand until well blended
Bake 20-30 minutes till toothpick clean

In small saucepan combine sugar, butter and milk
Boil stirring one minute - remove from stove and stir in choc chips. Let cool 5 minutes and pour over bars. After setting, cut into 1x2 inch bars.
Michele McIntosh Michele McIntosh wrote on November 14, 2019 at 11:44 am:
Cream cheese Cookies

2 -8oz pkg. softened Cream Cheese
2-Sticks soften butter
4 - Eggs
4- C. Flour
1 tsp. Vanilla
Pinch salt
3-1/2 tsp baking powder
2 c. Sugar

Best cream cheese, and butter until light and fluffy
Add eggs 🥚 one at a time beating , gradually add sugar, salt , vanilla, baking powder
Add flour one cup at a time mixing with spoon until well blended
The dough might be a little tacky just addd a little flour
Use rounded teaspoon place on ungreased sheet pan. 350 deg. Until bottom golden brown.


Confectionery sugar and water to make a living don’t add to much water just enough to make pearl white icing. Enjoy
Barbara Wasco Barbara Wasco wrote on November 13, 2019 at 3:18 pm:
Holiday Nuggets
3/4 c. butter/margarine
3/4 c. sugar
1 egg
1 tsp grated lemon rind
2 c. sifted flour
1/2 tsp salt
1 c. coconut (if desired)
1 c. cut up red/green candied cherries
Heat oven to 350. Cream butter in large bowl until soft; add sugar gradually, creaming well after each addition; continue creaming until light and fluffy. Stir in egg and lemon rind. Sift flour and salt into creamed mixture. and mix to form stiff dough. Stir in coconut and cherries. Drop by teaspoonfulls 2 inches apart on greased cookie sheets. Bake 15 to 18 minutes or until golden. Transfer to wire racks; cool. Makes about 3 dozen cookies.
Cheryl D Despot Cheryl D Despot wrote on November 13, 2019 at 2:38 pm:
No Cook Peanut Butter Fudge

1 cup melted butter
1 lb. confectionery sugar sifted
1 cup peanut butter
1 tablespoon cocoa
1 teaspoon vanilla

Melt real butter in microwave. Stir in peanut butter until melted. Add cocoa and vanilla. Add sugar last as it is hard to mix. Placed into a greased 8x8 pan. Chill. Cut. Serve. Hint: Double this recipe and make it in a 9x13 pan as it will go fast. Enjoy.
Carol Bono Carol Bono wrote on November 13, 2019 at 10:53 am:
I make my own recipes, This one I call the BUTTERED APPLE COOKIE...1/2 Cup of sugar, pinch of salt,2 sticks of butter,2 cups of flour, 1/2 teaspoon of baking powder, 1/2 teaspoon, baking soda, 3/4 cup of baked butternut squash, 2 tsps of cinnamon,1 egg, and 1 tsp.of vanilla extract. 1 tsp of good maple syrup. 5 Apple's pealed and cut up small. 2 heaping tsp of milk. ...Soft together the flour, baking powder and salt, soda,, and sugar. Cut in the BUTTERED nut squash until it's like course meal. Blend in the egg, milk, and vanilla, add the syrup and 2 tsp of cinnamon, Roll out on floured board. Make 2 table spoon sized balls, place on ungreased cookie sheets Bake at 375' degree's. For about 4 min's.. take out , using the back of a teaspoon, make round indents , and fill with the diced apples, drizzle more maple syrup and common with sugar. Put back into the oven. Let cook for about another 4 min's..till done. Makes about 3 dozen cookies. Everytime I make these.. They go too fast.. I wish I could sell them in a store. I have the patten for them... Enjoy your cookies.!!!!
Vicki Payne Vicki Payne wrote on November 13, 2019 at 8:14 am:
2 cups brown sugar (or 1 cup brown and 1 cup white sugar)
1 cup butter, softened
2 large eggs
1 teaspoon vanilla
2 cups flour
1⁄2 teaspoon baking powder
1 teaspoon baking soda
1⁄2 teaspoon salt
1 cup oatmeal
1 cup coconut, flaked
2 cups Rice Krispies or corn flakes
1 1/2 cups chopped pecans*

Preheat oven to 350 degrees F. In a small bowl, combine flour, baking powder, baking soda and salt; set aside. In a large bowl, combine butter, peanut butter, brown sugar, and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in oatmeal, coconut, pecans and Rice Krispie cereal; mix well. Roll into small balls and flatten with hand to about 1/2 inch thick? Refrigerate for 10-15 minutes to cool dough a little. Bake on ungreased cookie sheets for 12-14 minutes or till edges are light brown. Cookies may not look done in the middle, but will finish cooking on the sheet pan; should be cooled on pan for several minutes before moving to racks to finish cooling.

Note: This was my Grandmother’s recipe. Information gleaned on the internet reports that these cookies date back to the early 1930’s; with the original recipe using lard instead of shortening. I used to buy “Ranger” cookies from Dillons Grocery for years, that were essentially the same cookie, but was told they don’t sell them anymore. This is one of my favorite cookies. I have also made this recipe with toasted sliced almonds instead of the pecans. Both variations are good, but my favorite remains the pecan. This cookie goes by many names and variations: Texas Rangers, Forest Rangers, Coconut Rangers, Lone Rangers, and just plain Ranger Cookies! All of the recipes that I reviewed had the same ingredients as listed in this recipe. Don’t be afraid to try some or all of them!
*Other options include:
1 cup chopped walnuts or peanuts (cocktail or dry roasted), 1 cup Heath toffee bits,
1 (6 ounce) package butterscotch morsels, chocolate chips or peanut butter chips,
3/4 cup raisins, and white chocolate chips. Fold any of the options or a combination of options into the dough. Use corn flakes in place of Rice Krispies.

2nd Note: I found another recipe that adds 1/2 cup creamy peanut butter with 1/2 cup butter, instead of all butter in this same recipe, and instead of whole eggs use 4 egg whites, otherwise it is the same.
Cindi Archer Mitchell Cindi Archer Mitchell wrote on November 12, 2019 at 11:46 am:
Whisky Balls

3 cups crumbled vanilla wafers
1 Cup chopped nuts
1 Cup powdered sugar
3 Tablespoons light carn syrup
1/4 Cup of Good Whisky

Combine all ingredients and roll into balls then roll in powder sugar

Put them into a sealed tin like you would a fruit cake...
Linda E. Croughan Linda E. Croughan wrote on November 12, 2019 at 8:46 am:
Christmas Kolacky

1 (8 ounce) package cream ceese, softened
1 cup butter
1/2 cup confectioners’ sugar
2 cups all-purpose flour
1 (12.5 ounce) can apricot fruit filling (such as Solo(R))
1/4 cup confectioners’ sugar for dusting

Place the cream cheese and butter in a large bowl; beat with electric mixer until smooth and creamy. Beat 1/2 cup of confectioners’ sugar into the butter mixture. Slowly beat in the flour; mix well. Cover bowl and refrigerate at least 3 hours, or overnight.
Preheat an oven to 375 degrees F (190 degrees C).
On a well floured board, roll out chilled dough to 1/8 inch. Use a pizza wheel to cut dough into 2 1/2 inch squares. Spoon approximately 2 teaspoons of filling in the center of each square; do not overfill. Fold opposite corners of each square into the middle to encase dough, pinching dough together in center. Filling should peek out a little at each end. Transfer cookies to an ungreased baking sheet.
Bake the kolacky in the preheated oven until set but not brown, about 12 minutes. Remove to racks to cool. Dust cooled kolacky with remaining powdered sugar.
Source :
kathy crow kathy crow wrote on November 9, 2019 at 11:54 am:
I want to share and make cookies
kathy crow kathy crow wrote on November 9, 2019 at 11:50 am:
want to make and share cookies
julie beth katz julie beth katz wrote on November 9, 2019 at 8:49 am:
million dollar cookies
1c butter 1 stick softened un salted
1/2t salt
1c packed brown sugar
1c white sugar
1c quick oats
2 eggs
1c semmi sweet chips
2c ap lour
1 1/2c chopped nuts
1t bakind soda
1t baking powder
1t vanilla

preheat oven to 375
cream together butter and both sugars
stir in eggs and vanilla
separate bowl combine oats, flour, salt,baking soda and baking powder
slowly add flour mix ingo wet mix till just combined
add chips and nuts till just combined
drop by heaping T spoon onto parchment paper 2inches apart
cook 10 min
Susan LeJune Susan LeJune wrote on December 14, 2018 at 2:34 pm:
Gumdrop Cookies

Beat until soft ½ cup shortening
Beat in gradually until light and creamy
½ cup brown sugar
½ cup white sugar
1 tsp vanilla

Sift before measuring 1 cup bread flour
Resift with ½ tsp soda, ½ tsp baking powder, ¼ tsp salt.
Sprinkle ¼ of this over
½ cup grated coconut or nits (optional)
½ cup of gumdrops (small or large chopped)
1 cup of quick cooking oatmeal
Beat the sifted ingredients into the butter mixture in about 2 parts alternating with 1 beaten egg. Stir in gumdrops, oatmeal mixture. Pinch off pieces of the dough.
Roll into 1” balls. Flatten them with a spatula dipped in milk. Bake the cookies in a moderate oven (350) for about 10 minutes.

Yield - (40) 2” cookies
Sue Marsella Sue Marsella wrote on December 7, 2018 at 10:41 am:


In a large bowl, mix the 3 eggs and 2 cups of sugar.
Mix on med. speed for 7-8 min. (very important to do this for chem. reaction) Will be smooth and creamy.

Add the 3/4 cups of soft butter, vanilla and almond ext. and mix for 2 min.

You may want to change to dough hooks for this next step because the dough becomes very thick.
Slowly add the 3 cups of flour until combined.
Fold in Cranberries.

Smooth into a 9x13 butter greased METAL PAN.

bake on 350 until top is golden brown..and toothpick comes out clean.

Cool completely in pan on wire wrack, and cut into 2 or 3 inch squires ....
Peggy schmeltzer Peggy schmeltzer wrote on November 28, 2018 at 3:38 pm:
Merry Christmas
Nancy Conlen Nancy Conlen wrote on November 21, 2018 at 5:50 pm:
Sausage Cake

1 lb mild (good) sausage
11\2 cup brown sugar
11\2" " granulated sugar
2 teasp. allspice
1 "" cinnamon
1 " cloves ( ground)
1 cup raisins
1 sml. Bottle of maraschino cherries (halfs)
1\2cup (strong coffee) cooled
21\2 cup (A\P) flour
Mix 1 tsp.baking soda in 1\2 cup of milk
1 cup walnuts (chopped)

Place all ingredients in large bowl & mix by hand.Bake at 350* for I your or till done in center
Cool & eat! This cake does not get icing but it is great with whipped cream.
Annette Kirch Annette Kirch wrote on November 17, 2018 at 2:26 pm:
May I please have the recipe for Angel's sugar cookies that she was talking about on QVC on Thursday, November 15? Thank you!
Love Quacker Factory clothes!
Pat Berkes Pat Berkes wrote on November 16, 2018 at 11:34 pm:
My favorite cookie is sugar cookies. They are a five generation tradition. I love making them with my grand babies and watching them decorate with frosting, sprinkles and love!! Me, my two daughters and my three youngest grandchildren put on aprons and Santa hats and spend the whole day baking and laughing and making new memories. We all love this tradition. I have cookie cutters passed down from my Mom who is in Heaven probably in a cookie exchange with Jeanne! ❤️ I also like a chocolate chip recipe but you use red and green M&M’s instead of chocate chips. Very festive! ❤️❤️❤️❤️❤️ Quicker Factory, Angel, Patrick and the models and of course Jeanne herself!
Nancy Bank Nancy Bank wrote on November 16, 2018 at 5:22 pm:
White Chocolate Raspberry Cheesecake Cookies Recipe:
(Makes 3 dozen cookies)
4 ounces cream cheese, softened
1/2 cup (1 stick) butter, softened
2 Tablespoons shortening
1/2 cup brown sugar
2 eggs
2 (7 ounce) boxes Jiffy raspberry muffin mix
3/4 cup all-purpose flour
1 1/2 cups white chocolate chips
In a large mixing bowl, beat together cream cheese, butter, shortening and brown sugar until just combined. Add the eggs one at a time, beating after each. Fold in muffin mix and flour until combined. Stir in white chocolate chips and chill dough in the refrigerator for at least 30 minutes. Preheat oven to 350 degrees. Lightly grease baking sheets with nonstick cooking spray. Roll dough into 1″ balls and place on baking sheets. Bake for 10-12 minutes, or just until the edges are golden brown.
Linda E. Croughan Linda E. Croughan wrote on November 16, 2018 at 4:05 pm:
Here's the mini tart recipe that I make......the dough is complicated. lol. Are you ready for this recipe??
2 sticks unsalted butter, softened.......
1 pkg. Cream cheese 8 ounces ....
2 1/2 cups flour.

Beat the butter and cream cheese till fluffy. Add the flour and incorporate. Don't overmix. Refrigerate 6-8 hours or overnight. I use a mini tart/muffin pan .it's easier for me. I use a small cookie scoop to make the balls to go in the tart pan. Then just work the dough in each well. Fill with any flavor jam/preserves ....about 1/2 teaspoon or a bit more...your preference for the mini tarts When the tarts are filled bake at 350 degrees for 12-14 minutes
**You can also roll the dough out to 1/8" thick and cut into 2" squares. Put about 1 /2 teaspoon filling in the square and fold two corners over. Place on baking sheet and bake at 350 degrees for 10-12 minutes.
I like to use apricot, raspberry, cherry jams and prune butter. If you like walnuts or pecans I will give you the recipe for those fillings.
Joanne Joanne wrote on November 16, 2018 at 3:14 pm:
Linzer Cookies

* 3 cups/435 grams all-purpose flour
* 1 cup/156 grams raw, skin-on almonds (or 3/4 cup/75 grams almond flour)
* 1 ½ teaspoons ground cinnamon
* 1 teaspoon baking powder
* 1 teaspoon kosher salt
* 1 ½ cups/341 grams (3 sticks) unsalted butter
* 1 ¼ cups/250 grams granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup/290 grams raspberry jam
* Powdered sugar, for dusting
* DO AHEAD: Dough can be made 5 days ahead, refrigerated. Cookies can be baked 2 days ahead, unfilled, wrapped tightly and stored at room temperature. Cookies can be filled the same day.

1. Pulse together flour and almonds in a food processor until the almonds are very finely ground. Add cinnamon, baking powder and salt, and pulse to blend. (Alternatively, whisk together flour, ground almonds or almond flour, cinnamon, baking powder and salt in a large bowl.)
2. Using an electric mixer, beat butter and sugar together on medium-high until the mixture is light, fluffy and pale, 2 to 3 minutes. Scrape down the sides of the bowl and add in eggs, 1 at a time, beating well after each addition. Add vanilla extract, and beat until everything is well combined, again stopping to scrape down bowl as necessary.
3. Add in dry ingredients all at once and mix on low speed, just until incorporated.
4. Divide dough in 2 equal pieces, and wrap each piece in cling film, patting into a 1-inch-thick disk. Chill at least 2 hours, up to 5 days ahead.
5. Heat oven to 325 degrees. Working with 1 disk at a time, roll out the dough between 2 sheets of parchment paper so it's about 1/8 inch thick. (Because of the almonds, the dough may crack in places while you’re rolling it out. This is O.K., just patch it up with scraps.)
6. Using a round cookie cutter 2 1/2 inches in diameter, cut out as many circles as possible. Take half of these circles and cut out a 1-inch circle from the interior of the larger circles, creating a doughnut shape that will become the top of the cookie. If at any point the dough becomes too soft to cut and cleanly remove from parchment paper, slide it onto a cookie sheet and chill for a few minutes in the freezer or refrigerator. Gather any scraps of dough, combine them and roll them out, chilling as necessary. Transfer dough circles to a parchment-lined baking sheet spaced 1 inch apart and bake until the edges are golden brown, 12 to 15 minutes.
7. To assemble the linzer cookies, spread about a teaspoon of raspberry jam onto the flat sides of the larger circles. Dust the tops of the cutout circles with powdered sugar and place on top of raspberry jam.
Christina Archuleta Christina Archuleta wrote on November 16, 2018 at 9:26 am:
Candy Cane Cookies recipe

1 cup butter, softened
1 cup confectioners' sugar
1 egg
1-1/2 teaspoons almond extract
2-1/2 cups all-purpose flour
1 teaspoon salt
Red food coloring
1/2 cup crushed peppermint candy canes
1/2 cup sugar

In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extract. Combine flour and salt; gradually add to creamed mixture and mix well.

Divide dough in half; add 6-7 drops of food coloring to one half. Shape tablespoonfuls of each color of dough into 4-in. ropes. Place ropes side by side; lightly press ends together and twist. Place on ungreased baking sheets; curve to form canes.

Bake at 375° for 9-12 minutes or until lightly browned. Combine crushed candy canes and sugar; immediately sprinkle over cookies. Cool for 2 minutes before removing from pans to wire racks to cool completely. Yield: 3 dozen.
reenie m pascale reenie m pascale wrote on November 14, 2018 at 9:32 pm:
sugar cookies ingredients 1-cup butter 1-cup sugar 2 tsp.baking powder 3 cups flour 1-egg 1 tsp.vanilla preheat oven 400.cream butter and sugar.beat in an egg.add vanilla and baking powder.add flour one cup at a time.dough will be stiff.don't chill dough.bake on ungreased cookie sheet.bake 6-7 min.
Patricia Fuller Patricia Fuller wrote on November 28, 2017 at 5:44 pm:
Christmas Cookies
1 lb. candied cherries (chopped)
4 slices candied pineapple(we use
1 lbs orange peel
1 lbs lemon peel
1 lb candied pineapple and not citron
6 cups chopped nuts
1 lb white or golden raisins only
1 can coconut (only can)
dredge in 1 cup of flour, cream together 1/2 cup oleo, 1 cup light brown sugar and 4 eggs, sift together 2 cups flour, 3 tsp baking soda, 1 tsp allspice, 1 tsp nutmeg or cinnamon, 1 tsp cloves, 1/2 cup orange juice, 3 Tblsp milk. Mix well together drop by spoonful on greased cookie sheet. Bake at
250 degrees or 300 degrees (according to your oven we use 275 degrees) for 25 minutes These can freeze easy. If you buy your supplies at the end of season it does not cost as much
at Christmas time.
Pat Gissing Pat Gissing wrote on November 15, 2017 at 3:11 pm:
Meringue Delights
2 egg whites, beaten stiffly
3/4 cup granulated sugar
1 teaspoon vanilla
1/2 cup chopped nuts, optional
6 oz. chocolate chips

Beat egg whites to firm peaks gradually add sugar
and vanilla. When beaten
add nuts finely chopped if
you like - this is optional.
Mix in the chocolate chips, I
use the miniature size.
Drop mixture by spoonful
on cookie pan lined with
parchment paper. Put in a
preheated 400 degree oven.
TURN the oven OFF and
leave cookies in oven over
MORNING. ***meringue will not peak in wet weather.
prepare in dry weather only.
These are easy, delicious
and look elegant when
Sue McDowell Sue McDowell wrote on November 15, 2017 at 10:07 am:
Corn Flake Cookies
1 cup sugar
1 cup dark Karo Syrup
2 cups Peanut Butter (creamy)
4 cups Corn Flakes
Bring sugar and syrup to a slight boil (remove from heat) add peanut butter and stir until smooth. Place corn flakes in a large bowl and pour peanut butter mixture over them and stir until combined together. Drop by tablespoons on wax paper or non stick foil and let set up 45 minutes. Enjoy
Karen Karen wrote on November 15, 2017 at 2:26 am:
Here is a written note you may want to put with you cookies on a plate you may exchange.

'Tia the season and baking has begun. A time of tradition and fun. So here to you from me is a plate full of cookies for all you do. Eat them up as quickly as you can the refill it up for a friend. Keep sharing the plate so Christmas spirit never ends.

I do the recipe from the morsal chip package.
Eva Cestari Eva Cestari wrote on November 14, 2017 at 8:38 pm:
Please note that I inadvertently left off an ingredient (2 cups of flour) in the original recipe I submitted for Pistachio Pecan Cookies. Thank you to the person who noticed it! My sincere apologies!! These cookies are a favorite.) Here again is the corrected version ...

Pistachio Pecan Cookies

1/2 cup confectioners' sugar
1/2 cup oil, such as Canola oil
1 tsp. almond extract
2 eggs
2 cups all-purpose flour
1/2 tsp. baking soda
1/8 tsp. salt
1/2 tsp. cream of tartar
1/2 cup butter or margarine, softened
1 to 3 drops green food coloring
1 (3 3/4 oz.) package instant pistachio pudding & pie filling mix
1/2 cup chopped pecans

In a large bowl, combine the confectioners' sugar, butter, oil, almond extract, eggs and pudding mix; mix well. Lightly spoon flour into measuring cup; level off. Add flour, baking soda cream of tartar and salt; mix well. Stir in pecans. Refrigerate dough for easier handling. Heat oven to 375 degrees. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake for 10 to 15 minutes or until light golden brown around edges. Immediately remove from cookie sheets. Cool. Makes 4 1/2 dozen cookies.

Pistachio Pecan Cookies
Eva Cestari Eva Cestari wrote on November 14, 2017 at 8:22 pm:
Correction / addition for Pistachio Pecan Cookie Recipe: 2 cups flour.

Pistachio Pecan Cookies
(Recipe repeated with addition)

1/2 cup confectioners' sugar
1/2 cup oil, such as Canola oil
1 tsp. almond extract
2 eggs
2 cups all-purpose flour
1/2 tsp. baking soda
1/8 tsp. salt
1/2 tsp. cream of tartar
1/2 cup of butter or margarine, softened
1 to 3 drops green food coloring
1 (3 3/4 oz.) package instant pistachio pudding & pie filling mix
1/2 cup chopped pecans

In a large bowl, combine confectioners' sugar, butter, oil, almond extract, food coloring, eggs and pudding mix; mix well. Lightly spoon flour into measuring cup; level off. Add flour, baking soda, cream of tartar and salt; mix well. Stir in pecans. Refrigerate dough for easier handling. Heat oven to 375 degrees. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake for 10 to 15 minutes or until light golden brown around edges. Immediately remove from cookie sheets; cool. Makes 4 1/2 dozen cookies
DIANNA KELLEY DIANNA KELLEY wrote on November 14, 2017 at 7:48 pm:
Pumpkin Cookies with Caramel Frosting


1 cup butter, softened
1/2 cup each white sugar, brown sugar, packed
1 cup canned pumpkin
1 egg
1 tsp. each vanilla, baking soda
1 tbsp. cinnamon
1/2 tsp. each cloves, nutmeg, ginger, salt
2 cups all-purpose flour


3 tbsp. butter
1/4 cup heavy cream
1 cup confectioners' sugar
1 tsp. vanilla
1/2 cup packed brown sugar
pinch salt

Heat oven to 350ºF (175ºC). In a large bowl, cream butter and sugars. Add eggs and vanilla; mix well. Stir in pumpkin. In a medium bowl, sift baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour.
Add to pumpkin mixture and mix well. Drop by heaping tbsp. onto a lightly greased cookie sheet. Bake
10 - 12 minutes. Frosting: To make frosting, in a medium saucepan, combine butter, cream, and brown sugar
over medium heat. Cook, stirring occasionally, until mixture just begins to boil; remove from heat and stir in vanilla.
Cool, then stir in confectioners' sugar. Spread frosting over cooled cookies. Makes 2 dozen.
Diane Toothill Diane Toothill wrote on November 14, 2017 at 7:30 pm:
Santa's Whiskers

1 Cup butter
1 Cup granulated sugar
2 Tbls. milk
1 tsp. vanilla
2-1/2 cups flour
3/4 cup finely chopped red and
green candied cherries
1/2 cup chopped pecans
3/4 cup flaked coconut

Cream butter and sugar. Blend in milk and vanilla. Stir in flour, cherries, and nuts. Form in 2 rolls, each 2" in diameter and 8" long. Roll in coconut. Wrap in wax paper and chill overnight. Slice 1/4" thick and place on ungreased cookie sheets. Bake at 375 degrees for 12 minutes or until edges are golden.
Donna Grodis Donna Grodis wrote on November 14, 2017 at 6:56 pm:
Cherry Bon Bons
min. + coolingYIELD:48 servings
1/2 cup butter (no substitutes), softened
3/4 cup confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/8 teaspoon salt
24 maraschino cherries
1 cup confectioners' sugar
1 tablespoon butter, melted
2 tablespoons maraschino cherry juice
Additional confectioners' sugar
In a mixing bowl, cream butter and sugar. Add milk and vanilla. Combine the flour and salt; gradually add to the creamed mixture. Divide dough into 24 portions; shape each portion around a cherry, forming a ball. Place on ungreased baking sheets. Bake at 350° for 18-20 minutes or until lightly browned. Cool on wire racks. For glaze, combine the sugar, butter and cherry juice until smooth. Drizzle over cookies. Dust with confectioners' sugar. Yield: 2 dozen.
Sherry Sartain Sherry Sartain wrote on November 13, 2017 at 3:05 pm:
Pecan snowballs
Judy Mann Judy Mann wrote on November 13, 2017 at 2:31 pm:
The pistachio pecan cookie does not say how much flour to use
TINA PINHO TINA PINHO wrote on November 13, 2017 at 2:27 pm:
Double Chocolate Treasures

1 can 15 oz. sliced beets drained and juice reserved
1 box devil's food cake mix
2 large eggs
1 bag ll.5 oz. semisweet chocolate chips (divided)

Heat oven to 350 degrees. In blender, puree beets with 2 tbsp. reserved beet juice 1 min. until smooth. In bowl, combine cake mix, eggs, 1 1/2 cups choco. chips and beet puree until blended. Drop spoonfuls of batter about 1 Tbs. each 2" apart onto greased baking sheets. Sprinkle tops with remaining chocolate chips. Bake 10 min. or until done. Let cool completely on baking sheets.
Merrilee Terry Merrilee Terry wrote on November 13, 2017 at 1:26 pm:
Easy No-Bake Chocolate Peanut Butter Cookies/Crackers.

1 box Ritz crackers
1 jar Honey Peanut Butter (Creamy or Smooth)
One or two packages Chocolate Melting wafers or any Chocolate coating bars.

Melt chocolate coating wafers./pieces per package instruction.
Spread Peanut Butter on crackers and top with another cracker to make sandwiches.
Completely coat Peanut Butter Cracker sandwiches in melted Chocolate. Place crackers on cookie sheet lined with non-stick foil. Make sure the non-stick side is up. Chill until chocolate is set.
You can use whatever flavor of chocolate you like. Personally, I prefer milk chocolate.
These should be kept in a cool dry place. ENJOY!
Sally Favaloro Sally Favaloro wrote on November 13, 2017 at 1:09 pm:
Apricot Balls:
This was one of the recipes that my grandmother used to make and bring to our home for Christmas.
Diced Apricots-2 cups
Sweetened condensed milk-1 can
Coconut- 2 cups
Mix well, roll into balls and place on waxed paper covered cookie sheet. Chill and store in refrigerator in sealed container.
Julie Speer Julie Speer wrote on November 13, 2017 at 12:31 pm:
The Three "C's"

2 1/4 C all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
3/4 C light brown sugar, packed
1/2 C white sugar
3/4 C salted butter, softened
2 large eggs
2 tsp. pure vanilla extract
1/2 C sweetened, shredded Coconut
1 C (4 oz.) chopped raw Cashews, unsalted
1 C chopped dried Cranberries
1/4 C (2 oz.) Coconut reserved for topping

Preheat oven to 300 F
In medium bowl combine flour, soda and salt. Mix well and set aside.
In a large bowl combine sugars with electric mixer on medium. Add butter and mix to form a grainy paste. Add eggs and vanilla; beat until smooth.
Add in flour mixture, Coconut, Cashews and Cranberries. Blend on low speed just until combined. Do NOT overmix.
Drop by rounded tablespoonfuls onto ungreased baking sheets, 2 inches apart. Sprinkle tops lightly with reserved Coconut.
Bake for 23-25 minutes or until bottoms turn golden brown. Transfer to a cool, flat surface.

Yields: 2 1/2 dozen

Enjoy!!! 😊
Margaret Davis Margaret Davis wrote on November 13, 2017 at 12:25 pm:
Toffee Squares( England)

1 cup butter
1 cup sugar
1 tsp.vanilla
1 egg separated
2 cups flour
1/2 tsp salt
1 tsp. Cinnamon
2/3 cups walnuts, ground

Cream butter; add sugar, vanilla,, and egg yolk.
Beat until light.
Add sifted dry ingredients and half the nuts, mix well.
Press into 15 x 10 inch pan.
Brush top with slightly beaten egg white and sprinkle with remaining nuts.
Bake 350 degrees
25-30 minutes
Cut into 2 inch squares while warm.
Anne Stepien Anne Stepien wrote on November 13, 2017 at 11:19 am:
Nutella Filled Cookie Bars

2 & ¼ cups all-purpose flour
1 & ½ cups old-fashioned oats
¾ tsp baking powder
¼ tsp baking soda
½ tsp salt
¾ cup butter, softened
2 cups light brown sugar
¾ cup creamy peanut butter
2 eggs
2 tsp vanilla extract
1 cup miniature M&M's
1 jar Nutella

Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray and set aside.In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.

Meanwhile, in the bowl of a stand mixer, combine the butter & brown sugar with the paddle attachment until creamy. Add the peanut butter, eggs and vanilla and beat to combine.Gradually add in the flour mixture until incorporated. Lastly, stir in the oats and miniature M&M's to combine.

Spread HALF of the mixture evenly into the prepared pan. Spread the Nutella evenly over the dough, then top with the remaining dough. Try to cover the Nutella completely with the remaining dough, but if you can't, that's okay if a little peeks through.

Bake for approx. 20-25 minutes or until the top is golden brown and the center appears mostly set. Allow the bars to cool completely before cutting into squares. Serve warm or room temperature.
Anne Stepien Anne Stepien wrote on November 13, 2017 at 11:08 am:
Santa's Favorite Cookies

Not a "traditional" Christmas cookie--but Santa loved 'em at our house!

4 1/2 cups all purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups brown sugar, packed
1/2 cup white sugar
2 (3.4 oz) packages instant pudding
4 eggs
2 teaspoons vanilla extract
4 cups semi sweet chocolate chips
2 cups chopped nuts (optional)

Preheat oven to 350°.
Sift together flour and baking soda; set aside.
In a LARGE bowl, cream together butter and sugars. Beat in pudding mix till blended. Stir in eggs and vanilla. Blend in the flour mixture. Finally, stir in chocolate chips and nuts. Drop by rounded spoonfuls onto ungreased cookie sheets.
Bake 10-12 minutes. Edges should be golden brown.
Eva Cestari Eva Cestari wrote on November 13, 2017 at 10:57 am:
Pistachio Pecan Cookies

1/2 cup confectioner's sugar
1/2 cup oil, such as Canola oil
1 tsp. almond extract
2 eggs
1/2 tsp. baking soda
1/8 tsp. salt
1/2 tsp. cream of tartar
1/2 cup butter or margarine, softened
1 to 3 drops green food coloring
1 (3 3/4 oz.) package instant pistachio pudding and pie filling mix
1/2 cup chopped pecans

In large bowl, combine confectioner's sugar, butter, oil, almond extract, food coloring, eggs and pudding mix; mix well. Lightly spoon flour into measuring cup; level off. Add flour. baking soda, cream of tartar and salt; mix well. Stir in pecans. Refrigerate dough for easier handling. Heat oven to 375 degrees. Shape dough into 1- inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake for 10 to 15 minutes or until light golden brown around edges. Immediately remove from cookie sheets; cool. Makes 4 1/2 dozen cookies.
Marilyn Humble Marilyn Humble wrote on November 13, 2017 at 10:25 am:
Triple Chocolate Cookies

1 box Swiss chocolate cake mix
1 egg
1 stick margarine, melted
1/2 c. white chocolate chips
1/2 c. milk chocolate chips
1/2 c. semi-sweet chunks
3/4 c. toasted pecans

Mix egg & margarine into cake mix. Add generous 1/2 cups of chocolates & pecans. Drop by small ice cream scoop on parchment lined baking sheet. Bake in 350 degree oven for 10 minutes. Cool on pan for 1 minute.
Margaret Teague Margaret Teague wrote on November 13, 2017 at 10:17 am:
Chocolate Chip Drops
1/4 cup softened butter
3oz, softened cream cheese
1/2 cup granulated sugar
1/4 cup light brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon soda
1 cup semi-sweet chocolate chips
1/2 cup chopped nuts
36 candied cherry halves
preheat oven to 375 degrees
cream butter, cream cheese both sugars egg and vanilla together. Combine dry ingredients and add to creamed mixture. Stir in chocolate chips and nuts, Drop by rounded teaspoon full onto ungreased cookie sheet. Top each cookie with cherry half. Bake eight minutes or until set. Remove immediatley to rack and cool. Makes 3 dozen.
Kathy Hawkins Kathy Hawkins wrote on November 13, 2017 at 10:05 am:
Velveeta Fudge. One 8 oz. Velveeta cheese. Two sticks butter. Two teas. Vanilla. 1/2 cup cocoa. Two pounds powdered sugar 1 cup walnuts or pecans chopped. Melt cheese and butter slowly careful not to burn and mix well. Stir in vanilla and then all the rest. Put in 9 by 13 dish and chill. Keep refrigerated.
Ann Ann wrote on December 22, 2016 at 9:42 am:
Oatmeal cookies. 2 sticks butter. 1c. Dark brown sugar. 1c. Sugar. 2 eggs. 1 tsp vanilla. 1 1/2 c. Flour. 1 tsp. baking soda. 1 1/2 tsp. cinnamon. 1/2 tsp. salt. 3 c. O F Oats. 1 c. Chopped pecans. Whisk flour,bk . Soda, salt, and cinnamon together. In lg. Bowl on low speed mix butter,and sugar,blend well, add eggs,then vanilla,then flour,salt, bk soda, and cinnamon, stir in oats and pecans. Bake at 350 degrees for 10 to 12 minutes,cool on cooling rack.
jackie friday jackie friday wrote on November 16, 2016 at 12:38 am:
cheesecake raspberry cookies,preheat oven a bowl beat with a mixer 8 oz of creamcheese untill light and fluffy,add one egg and beat with mixer,mix in one (17.5 oz)pouch ofsugar cookie mix,then gently stir in 2/3 cups of raspberry baking chips.line pan with parchment paper,drop cookies on sheet and pat to flatten them.bake 9-12 minutes[
Elaine Davis Elaine Davis wrote on November 15, 2016 at 6:17 pm:
Can Macs

(Butterless, sugarless, flourless, eggless

1 can (15 oz) condensed milk
2 squares (2 oz) bitter chocolate
1/8 t salt
1 t vanilla
2 cups shredded coconut
1 cup chopped nuts (optional)

1, Put the condensed milk and chopped bitter chocolate in the top of a double boiler over rapidly boiling water.
2. Stir constantly until thickened - about 10 minutes.
3. Remove from burner and stir in: vanilla, shredded coconut and nuts.
4. Drop by teaspoonfuls onto greased baking sheet.
5. Bake at 350 F for 10 minutes.
6. Loosen, then remove from pan at once to cool on rack.
Beverly Joseph Bowers Beverly Joseph Bowers wrote on November 15, 2016 at 11:07 am:
Soft Cut Out Cookies

3/4 cup unsalted Butter
3/4 cup sugar
1 large egg
2 teaspoons vanilla extract
1/4 teaspoon almond extract
21/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt

For decorating Sugar Cookie Icing

Mix all ingredients and divide into 2 equal parts. Roll about 1/4 thickness
Refrigerate 1 hour

Preheat to 350
Using cookie cutters cut in shapes
Before baking sprinkle...

Bake 8 to 11 minutes
Make icing and decorate
Enjoy and Happy Holidays!
Donica Miller Donica Miller wrote on November 14, 2016 at 7:03 pm:
Oatmeal Cookies

3/4c vegetable shortening
1 cup brown sugar, packed
1/2 cup sugar
1/4 cup water
1 teaspoon vanilla
3 cups oats-uncooked
1 cup flour
1 teaspoon salt
1/2 teaspoon soda
1 egg

Preheat oven to 350 degrees. beat together shortening, sugars, egg, water & vanilla until creamy. Combine remaining ingredients, add to creamed mixture. Mix well. Drop by rounded teaspoons onto greased cookie sheet. Bake 12 to 15 minutes. Makes 5 dozen.
Kathy Soyk Kathy Soyk wrote on November 14, 2016 at 5:33 pm:

2 cups all-purpose flour
2 cups finely chopped pecans
1/4 cup sugar
1 cup butter, softened
1 teaspoon vanilla
powered sugar

1. Heat oven to 300 degrees.
2. Combine all ingredients except powered sugar. Beat at low speed, scraping bowl, until well mixed.
3. Shape into 1 inch balls. Place 1 inch apart on ungreased cookie sheet.
4. Bake app. 15 minutes or until very lightly browned.
5. Cool 5 minutes, then roll in powered sugar while still warm, then sprinkle more powered sugar when cool.
Sheree Deacon Novick Sheree Deacon Novick wrote on November 14, 2016 at 4:49 pm:
Soft Cutout Sugar Cookies ( corrected edition)

Mix together:
2 cups sugar
1 cup shortening
1 teaspoon real vanilla extract
1 tsp. Baking sofa
2 tsp. Baking powder
Add 5-6 cups of flour to roll soft

Refrigerate an hour to overnight.
Roll out and cut into fun holiday shapes.
350 degrees for 12-13 minutes.
Let cool.
Decorate with frosting, sprinkles, etc. or eat as is.
Sheree Novick Sheree Novick wrote on November 14, 2016 at 4:41 pm:
Soft cutout sugar cookies
Mix together:

2 cups sugar
1 cup shortening
2 eggs
1 teaspoon pure vanilla
1 cup sweet milk
Dash salt (optional)

Slowly add 5-6 cups of flour , enough to roll soft. Refrigerate the dough at least an hour or overnight.

Roll out dough. Cut with any shape cookie cutters.
350 for 10 minutes

Let cool. You may ice and decorate or eat them as is!
Lisa Etheridge Lisa Etheridge wrote on November 14, 2016 at 4:35 pm:
I cheat for this cookie its a box cookie by Pillsbury. I seen this a couple years ago& thought I would give it a try. I'm sure glad I did!!
Ellen Nesbitt Ellen Nesbitt wrote on November 14, 2016 at 4:26 pm:
Cocoa Cookies

1 beaten egg
1 c brown sugar
1/2 c margarine
1 2/3 c flour
1 t vanilla
1/2 t salt
1/2 t baking soda
1/2 c milk
2 squares of unsweetened chocolate squares
1/2 c chopped walnuts (optional)

Beat egg and brown sugar, add vanilla. Melt margarine and chocolate and add to egg mixture. Add sifted flour, salt, soda, alternating with milk. Add nuts. Drop by teaspoon on cookie sheet. Baked at 350. Frost with cocoa buttercream. Made with butter, cocoa, powdered sugar and milk.
Michele McIntosh Michele McIntosh wrote on November 14, 2016 at 11:51 am:
Cream Cheese Cookies

2 Sticks soften butter
2- 8oz. pkg. cream cheese(soften)
2 cups sugar
4 eggs
4 cups flour
1 tsp. vanilla extract
3-1/2 tsp. baking power
Cream together soften butter, cream cheese with electric beater, add sugar a little at a time still beating add eggs one at a time, then add vanilla extract and baking powder....
Mix in flour a cup at a time, with spoon by hand .
Bake 350 degrees
Drop tsp. full. on non grease cookie pan. until bottom golden brown cookies with be sponge like.
Yield 75 to 90 cookies
Mix together Confectionery sugar and water until thick white icing:
Cool cookies and then ice.
You can use Red and Green for Christmas for Icing.

Amy Reeder Amy Reeder wrote on November 14, 2016 at 10:19 am:

1 pkg Prepared Sugar Cookie mix
2 Tbs Flour
8 Tbs (1 stick)Chille, unsalted butter, cut into small pieces[/b
1/2 C. finely chopped macadamia nuts
5 Large egg yolks
14 ounces (1 can) Regular or nonfat sweetened condensed milk
1 Tbs Rum (may substitute rum extract)
1 tsp Vanilla extract (NOT imitation vanillas extract]
1/4 freshly grated Nutmeg

Preheat oven to 350 degrees. Line a 9X13-inch baking pan with aluminum foil, letting about 2 inches of there spoil hang over the long sides of the pan. Then grease the foil with nonstick cooking oil spray.

Coming the sugar cookie mix and flour in a large bowl. Use a pastry blender or your hands to work the butter into the dry ingredients so the mixture resembles fine crumbs. You may also use a food processor but only use it on "pulse".

Stir in the nuts; the dough will barely hold together. Transfer to the baking dish and press in an even layer. Bake for 12 to 15 minutes or until the edges are light; browned. Remove from oven.

Meanwhile, make the filling: whisk together the egg yolks, sweetened condensed milk, rum, vanilla extract, and nutmeg in a bowl until well combined. Pour over the hot crust. Return the pan to the oven and bake for 15 to 20 minutes, until the filling looks set. Transfer the pan to a wire rack rack to cool completely (about 1 hour) before cutting into squares.
Linda Skiles Linda Skiles wrote on November 14, 2016 at 7:24 am:
Easiest Fudge

1package chocolate chips. (White, peanut butter chocolate)

1can condensed milk

Put both ingredients in microwave bowl . Cook for 2 - 3 minutes or until the consistency you want. Pour into an 8 by 8 buttered dish. Let cool Cut into squares. Enjoy
Peg Nixon Peg Nixon wrote on November 14, 2016 at 12:47 am:
Oatmeal Spanish peanut cookies
1 cup margarine...not butter!
1 cup brown sugar
1 cup white sugar
2 eggs

Cream extremely well then add

1 tsp baking powder
1 tsp baking soda
2 cups four
2 cups quick oats
Well mixed before adding to creamed ingredients
Beat together until all dry has been incorporated
Then add
1 cup Spanish peanuts whole with the skins. Fold them in by hand, not mixer.
Use cookie scoop to portion on cookie sheets, bake at 350' for 12-15 minutes...remove before they look completely done.
Lisa W. Lisa W. wrote on November 14, 2016 at 12:19 am:
Sugar cookie dough in the tube, spread out on cookie sheet. Cook till golden brown. Remove from oven and dump bag of milk chocolate morsels on top and let melt. Spread over entire cookie. Top with Heath crumbles. Quick, easy and fantastic flavor!
Kulani Kulani wrote on November 13, 2016 at 5:18 pm:
Butter Scotch Yummies


1/2 lb Butter
1/2 sugar
Honey Graham Crackers
4oz sliced almonds


Grease jelly roll pan
Lay in a single layer graham crackers (broken into single rectangles)
Cook butter and sugar together just into a boil 4 min stirring frequently
Pour over crackers
Sprinkle nuts over
Bake at 350 till bubbling all over crackers 8-10 min.
Cool 20-30 min
Andrea Vonada Andrea Vonada wrote on November 11, 2016 at 4:04 pm:
Betty Crocker’s Picture Cookbook
Copyright 1956

This is the favorite cookbook on both sides of my family. My edition belonged to my Great Great Aunt Mae.
Below are two recipes exactly how they are printed in the book:

Page 197 Stir-N-Drop Sugar Cookies

“Just stir, then drop—makes these cookies easy.
They’re delicately flavored and crispy.”
Beat with fork until well blended...
2 eggs
Stir in…
2/3 cup cooking (salad) oil
2 tsp. vanilla
1 tsp. grated lemon rind
Blend until mixture thickens…
¾ cup sugar
Stir together and stir in…
2 cups sifted GOLD MEDAL Flour
2 tsp. baking powder
½ tsp. salt
Drop by teaspoonfuls about 2” apart on ungreased baking sheet. Flatten with greased bottom of glass dipped in sugar. Bake until a delicate brown. Remove immediately from baking sheet.
TEMPERATURE: 400 DEGREE (mod. Hot oven).
TIME: Bake 8 to 10 min.
AMOUNT: About 3 doz. 3” cookies.
I decorated mine with colored sugars I made by taking granular sugar and adding food coloring to desired shade.

Page 200 Refrigerator Cookies “Melt-in the-mouth, rich, and crispy.”

Mix thoroughly:
1 cup soft shortening
½ cup sugar
½ cup brown sugar (packed)
2 eggs
Melt 2 sq. (2 oz.) unsweetened chocolate and cool, mix with the above
Sift together and stir in:
2 ¾ cups sifted GOLD MEDAL Flour
½ tsp. soda
1 tsp. salt
Mix thoroughly with hands. Press and mold into a long smooth roll about 2 ½” in diameter. Wrap in waxed paper, and chill until stiff (several hours or overnight). With a thin, sharp knife, cut in thin slices 1/8 to 1/16” thick. Place slices a little apart on ungreased baking sheet. Bake until lightly browned.
TEMPERATURE: 400 DEGREE (mod. Hot oven).
TIME: 6 to 8 min.
AMOUNT: About 6 doz. 2 ½” cookies.
Vary the recipe by omitting chocolate and using 2 – 3 tsp. cinnamon for a light color version. You can also add ½ cup of nuts and/or dates.
I added silver and gold sprinkles to mine.
Mary StJohn Mary StJohn wrote on November 11, 2016 at 11:07 am:
Foothill House Sweet Dreams

1 cup unsalted butter
1½ cups light brown sugar
1 egg
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
½ tsp. salt
1 12oz. pkg. semi-sweet morsels
1 cup chopped walnuts ( optional)
1 cup powdered sugar

Preheat oven to 375. Cream butter. Beat in brown sugar, egg and vanilla. Combine dry ingredients. Blend into butter mixture. Fold in morsels and nuts. Refrigerate until firm. Lightly grease cookie sheet. Roll into 1 inch balls, dredge in powdered sugar. Bake 10 minutes. Let cool 5 minutes on baking sheets.
Makes about 6 dozen.

Mary St. John….Happy Holidays
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