Christmas Cookie/Candy Swap
- Thread starter Deelady
- Start date
i also make pecan tassies and i describe them as mini peacn pie with a cream cheese crust. they are yummyI'm drooling Barb!!
Are the pecan tassies like sandies? And Im soooo annoyed, growing up I had my own cookie press that I had never learned to use, so somewhere down the line it disapeared.....now I wish I had it!!!
Thanks Suzi, can't wait to see what you dig out of that hutch!!!!
Our new favorite is Eggnog Cookies:
Ingredients
• 1 cup butter or margarine (softened)
• 1 cup granulated sugar
• 1 egg
• 1 cup Egg Nog
• 3 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
Icing:
• 1 1/2 cups confectioners’ sugar
• 3 tablespoons egg nog
• ¼ teaspoon nutmeg
Directions
Preheat oven to 350 degrees. Grease cookie sheets. Cream together the butter and sugar until smooth. Stir in the egg and egg nog. Combine the flour, baking powder, baking soda, nutmeg and salt; stir into the sugar mixture. Drop by rounded spoonfuls onto the cookie sheet. Bake for 8 to 10 minutes until golden. Allow cookies to cool completely.
To prepare icing, put the confectioners’ sugar and nutmeg into a small bowl. Stir in the remaining egg nog one tablespoon at a time until the desired consistency is reached. Spread onto cooled cookies. Decorate with sprinkles or colored sugar, if desired. Yields 72 cookies.
Ingredients
• 1 cup butter or margarine (softened)
• 1 cup granulated sugar
• 1 egg
• 1 cup Egg Nog
• 3 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
Icing:
• 1 1/2 cups confectioners’ sugar
• 3 tablespoons egg nog
• ¼ teaspoon nutmeg
Directions
Preheat oven to 350 degrees. Grease cookie sheets. Cream together the butter and sugar until smooth. Stir in the egg and egg nog. Combine the flour, baking powder, baking soda, nutmeg and salt; stir into the sugar mixture. Drop by rounded spoonfuls onto the cookie sheet. Bake for 8 to 10 minutes until golden. Allow cookies to cool completely.
To prepare icing, put the confectioners’ sugar and nutmeg into a small bowl. Stir in the remaining egg nog one tablespoon at a time until the desired consistency is reached. Spread onto cooled cookies. Decorate with sprinkles or colored sugar, if desired. Yields 72 cookies.
I make them too and that's how I would describe them. I posted the recipe in the cookie forum a while back with step by step pictures. http://www.netcookingtalk.com/forums/showthread.php?t=5162&highlight=Pecan+Tassies
Deelady
New member
Cranberry-White Chocolate Shortbread
2 cups (4 sticks) butter, softened
1 cup sugar
4 cups flour
1 pkg. (6 squares) BAKER'S White Chocolate, chopped
1-1/2 cups dried cranberries
HEAT oven to 350°F. Beat butter and sugar in large bowl with mixer until light and fluffy. Add flour; mix well. Stir in chocolate and cranberries.
DROP rounded tablespoons of dough, 2 inches apart, onto baking sheets; flatten slightly.
BAKE 10 to 14 min. or until lightly browned. Cool 5 min. on baking sheets. Remove to wire racks; cool completely.
NOTE!!: Do NOT brown these cookies AT ALL!! Just barely brown on the bottom is plenty, they firm up more after removing from oven. Way too crunchy if browned,
2 cups (4 sticks) butter, softened
1 cup sugar
4 cups flour
1 pkg. (6 squares) BAKER'S White Chocolate, chopped
1-1/2 cups dried cranberries
HEAT oven to 350°F. Beat butter and sugar in large bowl with mixer until light and fluffy. Add flour; mix well. Stir in chocolate and cranberries.
DROP rounded tablespoons of dough, 2 inches apart, onto baking sheets; flatten slightly.
BAKE 10 to 14 min. or until lightly browned. Cool 5 min. on baking sheets. Remove to wire racks; cool completely.
NOTE!!: Do NOT brown these cookies AT ALL!! Just barely brown on the bottom is plenty, they firm up more after removing from oven. Way too crunchy if browned,
Constance
New member
Grandma Snarr’s Lemon Sours
¾ cup flour
2 eggs
¾ cup shredded coconut
1 ½ tsp lemon juice
1/2 tsp vanilla
1/3 cup margarine
1 cup brown sugar
½ cup chopped nuts
1 tsp grated lemon rind
¾ cup powdered sugar
Mix together flour, margarine and sugar to a fine crumb. Sprinkle evenly in 11x7 lightly greased pan. Bake at 350 for 10 minutes. Meanwhile, beat eggs, mix in brown sugar and coconut, nuts, baking powder and vanilla. Spread on first mixture as soon as taken from oven. Return to oven and bake at 350 for 20 minutes. Mix lemon juice, rind and powdered sugar until creamy and spread on top as soon as cake is taken from oven. Cool and cut into squares.
*I'm not fond of coconut, but it's good in these tart/sweet chewy bars.*
¾ cup flour
2 eggs
¾ cup shredded coconut
1 ½ tsp lemon juice
1/2 tsp vanilla
1/3 cup margarine
1 cup brown sugar
½ cup chopped nuts
1 tsp grated lemon rind
¾ cup powdered sugar
Mix together flour, margarine and sugar to a fine crumb. Sprinkle evenly in 11x7 lightly greased pan. Bake at 350 for 10 minutes. Meanwhile, beat eggs, mix in brown sugar and coconut, nuts, baking powder and vanilla. Spread on first mixture as soon as taken from oven. Return to oven and bake at 350 for 20 minutes. Mix lemon juice, rind and powdered sugar until creamy and spread on top as soon as cake is taken from oven. Cool and cut into squares.
*I'm not fond of coconut, but it's good in these tart/sweet chewy bars.*
Constance
New member
Norma Jeanne's Lemon Cheese Spritz Cookies
1 cup butter or margarine
1 3 oz pkg cream cheese
1 egg yolk
1/2 tsp lemon extract
1 tsp grated lemon rind
2 1/2 cups flour
1/2 tsp salt
Cream butter, cheese and sugar; add egg yolk and flavoring. Beat until light. Mix in flour and salt. Chill dough. Force through spritz gun or cookie press onto ungreased cookie sheet. Sprinkle with sugar. Bake at 325 for about 15 minutes. Do not allow to brown.
*Note: watch the first couple of pans of cookies closely, as cooking time may be different for your oven. They need to just get done enough to set up.
1 cup butter or margarine
1 3 oz pkg cream cheese
1 egg yolk
1/2 tsp lemon extract
1 tsp grated lemon rind
2 1/2 cups flour
1/2 tsp salt
Cream butter, cheese and sugar; add egg yolk and flavoring. Beat until light. Mix in flour and salt. Chill dough. Force through spritz gun or cookie press onto ungreased cookie sheet. Sprinkle with sugar. Bake at 325 for about 15 minutes. Do not allow to brown.
*Note: watch the first couple of pans of cookies closely, as cooking time may be different for your oven. They need to just get done enough to set up.
suziquzie
New member
homecook
New member
Here's a pic of Dees' cookies. They're delicious!
Attachments
homecook
New member
Wow I get a fancy plate and all! LOL
Glad you are enjoying them! Has Hubby or son had any glazed walnuts or cookies yet? Hope they enjoy them as well
Yes, you do! They're my Sunday best.....
Hubby had a couple cookies....he really liked them. They're now in my rotation. lol
DS had some walnuts.....he thought they were spicy. Duh! That's ok, more for me, I already finished off one bag. haha
Deelady
New member
Spicy really? I'm usually the wimp when it comes to stuff like that!! LOL
I think they'll be a permannent part of my rotation as well, they are SO quick and easy, and it makes SO many!
I was just looking at your tassie recipe to see what ingredients I would need! and I made sure to copy it into my Christmas file!!! Oh by the way I am eating them as I type with coffee
I think they'll be a permannent part of my rotation as well, they are SO quick and easy, and it makes SO many!
I was just looking at your tassie recipe to see what ingredients I would need!
and I made sure to copy it into my Christmas file!!! Oh by the way I am eating them as I type with coffee 
Please pass me one of Dee's cookies lol
suziquzie
New member
Hey Suzi did you tackle your hutch yet??
LOL yeah I found what I wanted..... and shoved more stuff in it!!!
I'll try to get them posted today.
FryBoy
New member
CHOCOLATE-COCONUT-PEANUT BUTTER BARS
Crust:
1 cup all-purpose flour
⅓ cup sugar
½ cup butter (1 stick), cold
Topping:
2 eggs
½ cup light corn syrup
½ cup sugar
¼ cup crunchy peanut butter
¼ teaspoon salt
½ teaspoon vanilla extract
½ cup flaked coconut
½ cup semisweet chocolate chips
1. Preheat oven to 350 degrees.
2. Grease a 13" x 9" x 2" baking pan.
3. Combine flour and sugar in a medium bowl.
4. Cut cold butter into small pieces and add to flour mixture;
mix together with a pastry knife or fork, or pulse in food
processor, until the mixture resembles large crumbs.
5. Spread flour and butter mixture in baking pan and press
down with fingers to form an even crust.
6. Bake crust until lightly browned, about 15 minutes.
7. While crust is baking, break eggs into the bowl used for
the flour and butter mixture and beat with a whisk until
blended.
8. Add remaining topping ingredients to eggs and mix with
rubber spatula until well blended.
9. When crust is done, remove from oven and pour topping
over it, distributing the chocolate chips and coconut
evenly.
10. Return to oven and bake until golden, about 20 minutes.
11. Cool pan on rack; when completely cool, cut into bars;
makes about 32 bars.
Crust:
1 cup all-purpose flour
⅓ cup sugar
½ cup butter (1 stick), cold
Topping:
2 eggs
½ cup light corn syrup
½ cup sugar
¼ cup crunchy peanut butter
¼ teaspoon salt
½ teaspoon vanilla extract
½ cup flaked coconut
½ cup semisweet chocolate chips
1. Preheat oven to 350 degrees.
2. Grease a 13" x 9" x 2" baking pan.
3. Combine flour and sugar in a medium bowl.
4. Cut cold butter into small pieces and add to flour mixture;
mix together with a pastry knife or fork, or pulse in food
processor, until the mixture resembles large crumbs.
5. Spread flour and butter mixture in baking pan and press
down with fingers to form an even crust.
6. Bake crust until lightly browned, about 15 minutes.
7. While crust is baking, break eggs into the bowl used for
the flour and butter mixture and beat with a whisk until
blended.
8. Add remaining topping ingredients to eggs and mix with
rubber spatula until well blended.
9. When crust is done, remove from oven and pour topping
over it, distributing the chocolate chips and coconut
evenly.
10. Return to oven and bake until golden, about 20 minutes.
11. Cool pan on rack; when completely cool, cut into bars;
makes about 32 bars.
suziquzie
New member
Ok, it's quiet here for the moment, this is what I dared to go into the hutch for.
My Mom has been making these since I can remember, they were from a very old McCall's magazine or something. The last time I saw the original magazine page it was crumbling to bits, I'm glad a wrote it down a few years ago or it could be lost....... my favorite cookie!! NO!!!!! Very delicate, tastes much like shortbread.
Lemon Nutmeg Meltaways
2 cups cake flour
1 cup cornstarch
1/2 tsp salt
1 tsp nutmeg
2 1/2 sticks butter, softened
1 cup powdered sugar
4 tsp finely grated lemon peel
3/4 cup apricot preserves
1 1/2 TB sugar
Sift flour, cornstarch, salt, & nutmeg onto wax paper. Beat butter, powdered sugar & lemon rind in large bowl until light and fluffy. Add dry ingredients to butter mixture and beat on low until smooth. Roll by teaspoon onto baking sheet and flatten w/ bottom of a glass. Bake 325 for 15 min, or just until starting to brown, but do not brown completly. Remove to rack to cool.
For filling (optional but I gotta have it!!!) simmer preserves and sugar a couple min just to dissovle sugar, cool just a little, making a sandwich cookie then a small dollop on top to decorate.
Will post a pic soon as I make them, I forgot my lemon yesterday.
My Mom has been making these since I can remember, they were from a very old McCall's magazine or something. The last time I saw the original magazine page it was crumbling to bits, I'm glad a wrote it down a few years ago or it could be lost....... my favorite cookie!! NO!!!!!
Very delicate, tastes much like shortbread.Lemon Nutmeg Meltaways
2 cups cake flour
1 cup cornstarch
1/2 tsp salt
1 tsp nutmeg
2 1/2 sticks butter, softened
1 cup powdered sugar
4 tsp finely grated lemon peel
3/4 cup apricot preserves
1 1/2 TB sugar
Sift flour, cornstarch, salt, & nutmeg onto wax paper. Beat butter, powdered sugar & lemon rind in large bowl until light and fluffy. Add dry ingredients to butter mixture and beat on low until smooth. Roll by teaspoon onto baking sheet and flatten w/ bottom of a glass. Bake 325 for 15 min, or just until starting to brown, but do not brown completly. Remove to rack to cool.
For filling (optional but I gotta have it!!!) simmer preserves and sugar a couple min just to dissovle sugar, cool just a little, making a sandwich cookie then a small dollop on top to decorate.
Will post a pic soon as I make them, I forgot my lemon yesterday.
Deelady
New member
Looks extremely rich and delicious Fry Boy!! Thank you for sharing!
Those sound right up my alley Suzi! Thank you for posting it!
Usually for Holidays I make a apricot walnut rugelach.....I love the filling soooo much that I have never ventured to try a different kind!
How many does a batch of yours make?
Those sound right up my alley Suzi! Thank you for posting it!
Usually for Holidays I make a apricot walnut rugelach.....I love the filling soooo much that I have never ventured to try a different kind!
How many does a batch of yours make?
This recipe came straight from Southern Living, November 2004. I have never made them, but my s-i-l makes them every year. They are great!
Pecan Squares
Ingredients
http://find.myrecipes.com/recipes/re...ipe_id=1023670
__________________
Pecan Squares
Ingredients
- 2 cups all-purpose flour
- 2/3 cup powdered sugar
- 3/4 cup butter, softened
- 1/2 cup firmly packed brown sugar
- 1/2 cup honey
- 2/3 cup butter
- 3 tablespoons whipping cream
- 3 1/2 cups coarsely chopped pecans
http://find.myrecipes.com/recipes/re...ipe_id=1023670
__________________
Deelady
New member
Oooh those look really good cooksie!! 
Here is a recipe my neighbor gave to me, she made these for us when we moved to the neighborhood, I didnt think I would care for them, looking at them but they ended up being sooooo addicting!
Peanutty Crispy Holiday Bars
6 cups rice Chex or rice crispies
1 cup dry roasted peanuts
1 cup of candied cherriescut into halves (I used red and green for Christmas)
1 cup EACH- sugar,corn syrup, peanut butter
Mix together dry ingredients and pour into 9x11 greased baking dish
In a sauce pan bring sugar and syrup to a boil. Remove from heat and add peanut butter.
Pour over dry ingredients and press with buttered hands. Allow to cool, then cut into squares.
Enjoy!!
Here is a recipe my neighbor gave to me, she made these for us when we moved to the neighborhood, I didnt think I would care for them, looking at them but they ended up being sooooo addicting!
Peanutty Crispy Holiday Bars
6 cups rice Chex or rice crispies
1 cup dry roasted peanuts
1 cup of candied cherriescut into halves (I used red and green for Christmas)
1 cup EACH- sugar,corn syrup, peanut butter
Mix together dry ingredients and pour into 9x11 greased baking dish
In a sauce pan bring sugar and syrup to a boil. Remove from heat and add peanut butter.
Pour over dry ingredients and press with buttered hands. Allow to cool, then cut into squares.
Enjoy!!
I've been a busy little baker these past two days...and still not done.
Lime raspberry swirls
cranberry orange stripes
Anise iced italian S
Chocolate dipped hazelnut crescent
Raspberry and orange thumbprints
three-fold chocolate
Apricot and almonld filled pastry pillow
Sugar cookie christmas trees
Spritz
Lime raspberry swirls
cranberry orange stripes
Anise iced italian S
Chocolate dipped hazelnut crescent
Raspberry and orange thumbprints
three-fold chocolate
Apricot and almonld filled pastry pillow
Sugar cookie christmas trees
Spritz