Cookie exchange Day 7- Minty Cream Wafers

All time favorite cookie!!! This recipe makes so many!!

1 cup butter, beaten med high for 30 seconds, beat in 2 cups flour, 1.3 cup evaporated milk. form into a ball, cover chill about 2 hours.

Preheat oven to 375. on a lightly floured surface roll dough to 1/8" thickness. cut with 1 1/2" round cutter. place on ungreased cookie sheet and sprinkle with sugar. prick each round 3 times with a fork. bake for 7-9 minutes (lightly browned). remove and cool on a wore rack.

**cookies will shrink while baking***

1/2 cup butter, beaten on med high for 30 seconds. Add 1 tsp. vanilla, 2 1/3 cup powered sugar gradually, beating until smooth and creamy. 1/4 tsp peppermint extract, red or green food coloring

generously spread the bottoms of half the wafer with frosting, and top with remaining wafers. makes about 70!!!

Cookie exchange day 6- Whole Wheat Ginger Snaps

Spicy and chewy Ginger Snaps made with all whole wheat flour. I love ginger snap and this is a nice recipe using whole wheat flour!!

Original Recipe Yield 5 dozen

Ingredients
1 cup butter or margarine
1 1/2 cups white sugar
2 eggs, beaten
1 cup molasses
4 cups whole wheat flour
1 tablespoon baking soda
2 teaspoons baking powder
1 tablespoon ground ginger
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground allspice
1 cup white sugar for decoration

Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter and 1 1/2 cups of sugar until smooth. Mix in the eggs, and then the molasses. Combine the whole wheat flour, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice, heaping the measures if you like a lot of spice. Stir the dry ingredients into the molasses mixture just until blended.
Roll the dough into small balls, and dip the top of each ball into the remaining white sugar. Place the cookies about 2 inches apart on the cookie sheets.
Bake for 10 to 15 minutes in the preheated oven, until the tops are cracked. Bake longer for crispy cookies, less time for chewy cookies. Cool on wire racks.

Cookie exchange day 4- cookies in a jar (great gift idea)

Great gifts. Share your love of baking with others. I love this idea. Make a basket (for the basket use an air tight container so they can store the cookies after they bake) with the cookie in a jar, wooden spoon, cookie sheet and recipe card!

Prep Time:25 Min
Ready In:25 Min

Original Recipe Yield 3 dozen cookies

Ingredients
1 1/3 cups rolled oats
1/2 cup packed brown sugar
1/2 cup white sugar
1/2 cup chopped pecans
1 cup semisweet chocolate chips
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Directions
Layer the ingredients in a 1 quart jar in the order given. Press each layer firmly in place before adding the next layer.
Include a card with the following instructions: Cowboy Cookie Mix in a Jar 1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. 2. In a medium bowl, mix together 1/2 cup melted butter or margarine, 1 egg, and 1 teaspoon of vanilla. Stir in the entire contents of the jar. You may need to use your hands to finish mixing. Shape into walnut sized balls. Place 2 inches apart on prepared cookie sheets. 3. Bake for 11 to 13 minutes in the preheated oven. Transfer from cookie sheets to cool on wire racks.

Cookie exchange Day 3- sugar cookie

I LOVE sugar cookies!! You can do so much with them. Shapes, use as a base for fillings, decorate whatever your heart desires!!

Recipe Yield 4 dozen

Ingredients
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract

Directions
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Cookie exchange day 2- PB cups

Another bit size cookie that I love. peanut butter and chocolate are made for each other!!

Recipe Yield 40 cookies

Ingredients
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

Directions
Preheat oven to 375 degrees F (190 degrees C).
Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
Shape into 40 balls and place each into an ungreased mini muffin pan.
Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Cookie exchange day 1- pecan tassie

Pecan tassies are my favorite bite size cookie. It's a mini pecan pie that you can pop in your mouth.

PECAN TASSIES
Read more about it at www.cooks.com/rec/view/0,1613,156171-233196,00.htmlContent Copyright © 2010 Cooks.com - All rights reserved.
Pastry:
3 oz. cream cheese1/4 c. butter1 c. sifted flour
Soften cheese and butter. Add flour. Mixture will be very stiff. Form into ball and store covered in refrigerator for 1 hour. Shape into 24 one-inch (walnut size) balls. Place in tiny ungreased muffin tins. Press against bottom and sides of cup to form small pastry cups.
Filling:
3/4 c. brown sugar1 egg, beaten1 tbsp. butter1 tsp. vanilla3/4 c. pecans, broken updash salt
Beat together egg, sugar, butter, vanilla and salt until smooth. Add pecans. Fill pastries.
Bake at 325°F for 25 minutes. Cool on wire rack.
Remove from pan by inverting on rack and thumping on bottom of pan. These freeze well.

Cookie Exchange- Blog style

It's almost December and that means a whole lot of baking for my family

I thought it would be fun to do a blog cookie exchange.

with most cookie exchange you bring "x" amount of cookies and you trade with the others to get a bunch of different kinds so you don't have to bake as much & you get a variety and most importantly you may get a flavor you have never had (good time to try things you may not get to).

Idea:

post a recipe everyday for a week

I will start 12/6

my big baking day is 12/13 with my dad and I will share everything we did on the 14th

Your help:

post recipes in the comments

I will post them so everyone can read and enjoy them!!

Honey & Coconut Oatmeal cookies

Honey & Coconut Oatmeal Cookies (22 cookies, 1 pt per cookie)

Ingredients
3 Tbsp margarine-like spread, approximately 40% fat, room temperature
1/4 cup SPLENDA® Brown Sugar Blend
1/4 cup honey
1 egg
1 Tbsp water
1/2 cup whole wheat flour
1 and 1/2 cups Rolled Oats
1/2 tsp table salt
1 1/2 tsp pumpkin pie spice
1/4 tsp baking soda
1/2 cup sweetened coconut flakes
Instructions
1. Preheat oven to 350 degrees. Spray a cookie sheet with non-stick cooking spray.2. Using a mixer with the paddle attachment, mix together the butter, brown sugar blend, honey, egg and water thoroughly.3. Mix together dry ingredients and then add to the wet. Mix together. Stir in coconut.4. Drop by spoonful onto prepared cookie sheet. Bake for 15-17 minutes until brown. Cool on wire rack.

V-Day cookies

Here are the valentines cookies I do every year. I cheat on every year to. I use the cookie mix and store bought frosting.

Here are the cookies baking in the new oven. It's nice having a oven that evenly bakes and bales at the recommended bakes times.

Nice and golden!!!!

Pretty-n-Pink with sprinkles on top.

I love sugar cookies! They are one of my favorites. I only make them once a year because of that.