Cookie Exchange

[Antiquarian]

I for one bake a lot starting about October 1st. I think it's the cool weather and the holidays.
I'd love to exchange cookie recipes with you all.

I'll start out with my favorite. It's also happens to have jello in it :twothumbsup: enjoy

Jello that Crumbles.
Warning these are addicting and I usually double the recipe or make two batches in green and red.

1 box (3 ounce) Jello (I like lime the best with the Christmas tree cam, but any flavor works)
1/2 cup (1 stick) butter, softened – room temp
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon salt
2 1/2 cup flour

Preheat oven to 350 degrees.
Mix together butter, Jello, and sugar till kind of fluffy.
Add eggs, one at a time and then vanilla.
Add salt and baking powder, mix well.
Gradually add flour, the dough will form a ball.

I chill the dough slightly before pressing so it's easier to handle.

Using a cookie press* form the cookies on the baking sheet about 3/4 inch apart. You can add maraschino cherries, nuts, or sprinkles to the cookies before baking.

Bake for about 8 minutes. Don’t brown the cookies, they should be just firm to touch when done.
Let cool for a little on the sheet – about a minuet maybe – so they firm up enough to transfer to the cooling area, but that they are still warm enough to come off the sheet. I place cookies on wax paper that has 3 layers of old newspaper under it to cool. These little delights might deform on a cooling rack.

*Wilton's low end cookie press is the best I've ever used, though I do like my mom's electric press. If you don't have a press make small 1 inch balls and press with a glass bottom dipped in sugar.
http://images.ccbypea.com/sprtiz2.jpg

[shannon_in_love]

do you have any picture, so we know what to expect...these sound interesting...do the cookies come out tasting like jello?

[dianeposton]

jello + cookies.....interesting! thanks for sharing the recipe.

[stashtamer]

jello cookies... hmmmmmm. I love lemon cookies... lime sounds interesting too. But my most favorite fall cookie is ginger snaps. All kinds of gingersnaps.

[mcoperryl@gmail.com]

Here's the link to my best cookie recipe...my family loves it, the neighbors think it's amazing. It's the Pillsbury Double Delight Peanut Butter Cookie. Seriously, it's creator won $1,000,000 and it's so easy to make. The hardest part is finding enough Pillsbury Peanut Butter cookie dough at Christmas time! Don't forget the cinnamon in it because I am convinced that is what makes it so good.

http://www.pillsbury.com/recipes/showrecipe.aspx?rid=44842&tab=recipe

[carolivy]

MMMM Yum! Those sound delish! I love Spritz, so think these would be great. Will have to go through my recipes and find a couple good 'uns. I wrote a cookbook several years ago and I have TONS of cookie recipes. ;-)

[soyloquesoy]

What a lovely idea!

You have all managed to make me realise that winter is waning here and I have not baked cookies even *once* this season (in my defence, I did make lot's of muffins and brownies! and my mom made a big batch of her gorgeous honey cookies and shared them too...)

Those are my most favourite cookies ever, but I believe they are rather elaborate. I am thinking which are my favourite cookies to bake myself, and am undecided. If I make some, I'll share! (the recipe, not the actual cookies! - by the way, when I read the title I thought, "Damn, sending cookies in the mail is not for me because of how long the postal system takes to my far corner of the world!" - I am :lol: now about my misunderstanding - and happy to take part in recipe sharing!)

So thank you Antiquarian for the lovely idea - those jello cookies sound intriguing to me! I don't think I have ever eaten something like that...

[dianeposton]

this is one of my favorites, this biscotti is not as 'hard' as most and only requires one baking. If you want to bake it 2x you can for more crispness. The chopped almonds need to be very finely chopped. You can also add a little orange extract or Amaretto for flavoring. Enjoy!

Almond Biscotti
1 cup Brown Sugar
1 cup Granulated Sugar
2-½ cups sifted flour
1- teaspoon cinnamon
2-½ teaspoons Baking Powder
1- tablespoon water
½ - teaspoon vanilla
½ - teaspoon salt
⅓-cup vegetable Oil
2 eggs (beaten) (add eggs last but before the nuts)
2 cups very finely chopped almonds.
MIx dry ingredients large bowl by hand
Mix eggs and oil w/ fork. Add chopped almonds.
If too dry, add 1 egg white (saving yolk for the top)
Roll into size of a Frankfort.
Place on greased baking sheet. 2 - per sheet - flatten top -lightly brushing top with egg yolk.
Bake at 375° for 20 - 24 minutes.
Makes 4 loaves.

[tatknot]

We have to eat gluten free and egg free at my house, so it is hard to make a good traditional cookie that doesn't turn to crumbs when you touch it. We compromise by making scones. You can substitute traditional flour for the brown rice flour. This one gets the most requests at my house.

Banana Chocolate Chip Scones

2 cups of brown rice flour (substitute your favorite flour)
1/2 cup of sugar
1 tablespoon of baking powder
1 teaspoon salt
1 handful of chocolate chips (we like a generous measure)
1/2 cup butter, softened
1 very large ripe banana, or 2-3 smaller ones, mashed (precise measurement is not necessary)
1/2 to 3/4 cup of milk

Preheat your oven to 425 F. Combine dry ingredients. Add remaining ingredients, adding only enough milk to get a soft dough. Spread onto a lightly greased pizza pan stopping about 1 inch from the sides to allow room for expansion. Cook until lightly browned.

This is a variation of a recipe from the Brittany Bread & Breakfast posted at www.virtualcities.com many years ago.

[soyloquesoy]

Pinwheel chocolate cookies (makes 2 dozen)

120gr butter - softened but not melted
110gr sugar
1/2 teaspoon vainilla escence
1 egg yolk
3 tablespoons milk
240gr plain flour
1 teaspoon baking powder
1 pinch salt
15gr molten chocolate (1 bar)

Beat butter and sugar together well, add vainilla and yolk, and beat well. Add milk and mix. Sift and add the dry ingredients, and mix until a dough is formed.

Divide the dough in two equal parts. To one of them, add the molten chocolate and knead well. Roll both dough parts into thin equal rectangles, and lay the white one over the chocolate one. Carefully, roll both doughs together into a spiral, pressing lightly as you go.

Refrigerate the log like dough for a couple of hours, and then with a sharp, wide bladed knife, cut into 1/2 centimetre thin slices. Place them on a greased cookie sheet and bake on hot oven for 10 minutes.

To make the shaping easier, I usually make the rectangles over a piece of cooking greased paper or foil, this helps moving it around and rolling.

I have these in the oven, and can't wait to try them!

My tatting grandmother used to bake these, such good feeling eating tastes from the past...

[Judy]

. I wrote a cookbook several years ago and I have TONS of cookie recipes. ;-) Now how did you manage to keep that secret?
About 5 years ago I copied my great grandmother's hand written cookbook, with inserts by grandma, and my aunt, thinking everyone in the family would enjoy. Yikes... went over like a lead balloon. I had fun anyway. Now to find a good one or two. One of my second cousins (on the other side) is doing a family cookbook so I'll look for both her and this thread at the same time.

[carolivy]

I will gladly share my cookbook with anyone who wants it. It is in PDF format. I just uploaded it to my 4Share accout here: http://www.4shared.com/document/tArxs5cp/Complete_Cookbook.html Sorry, it is a rather large file. Printed out, it is 179 pages (8.5 x 11).
Several years ago I did a HUGE bakesale at a craft show and every single thing on the table was from the cookbook. I had also burned the cookbook on CD's and sold the CD's as well. We did quiet well. ;-)

[dbrn]

Thanks, Carol. That's very generous of you. I love to "collect" cookbooks; I read them like others read novels. I'm looking forward to browsing yours.

Deb

[Judy]

All right, I tried the first recipe..... well, not really, I only had sugarfree jello, and I didn't know if I should adjust the sugar or not because the real sugar in real jello will handle liquids differently. So I tried some adjustments by adding more sugar... so the dough was a bit stiff. Well, quite stiff:cry:so then I added a tiny bit of water. The dough was back to being something you could put in a cookie press. I made flattened balls with a walnut in the top, and tiny little cups. Still yummie in spite of my tinkering with the recipe. I used black cherry flavor. They tasted like I should put some chocolate on them and advertise them as chocolate covered cherries, another of my winter favorites.

Yes, they do taste a bit like jello. I'm going to get some regular jello and try again.

[mcoperryl@gmail.com]

Judy, that sounds yummy. I wonder if Splenda in the cookies works the same? I have that Black Cherry jello and I have some good chocolate that I could melt. Last year everytime I made brownies in the little cupcake papers I poured melted chocolate on top and it went over very well...great for a chocolate fix.

[carolivy]

Here is one of the cookie recipes from my cookbook. Sounds like you all will like this one as it reallly tastes like chocolate covered cherries!
Chocolate Cherry Cookies
Serves: 48
1 ½ c all-purpose
flour
½ c unsweetened
cocoa powder
½ c butter or butter
1 c sugar
¼ tsp salt
¼ tsp baking powder
¼ tsp baking soda
1 egg
1 ½ tsp vanilla extract
48 undrained
maraschino cherries
(about a 10 oz jar)
6 oz semisweet
chocolate pieces
½ c sweetened
condensed milk
Combine flour and cocoa powder in a medium bowl. Set aside. In a large mixing
bowl beat butter with an electric mixer on medium speed for 30 seconds. Add
sugar, salt, baking powder, and baking soda. Beat until well mixed. Add egg
and vanilla extract and beat well. Gradually beat in dry mixture. Shape dough
into 1” balls: place on ungreased cookie sheets. Press down center of each ball
with thumb. Drain cherries, reserving juice. Place one cherry in the center of
each cookie. For frosting, in a small saucepan combine chocolate pieces and
sweetened condensed milk. Heat and stir over medium heat until chocolate is
melted. Stir in 4 tsp of reserved cherry juice. Spoon about 1 tsp frosting over
each cherry, spreading to cover cherry. If necessary, frosting may be
thinned with additional cherry juice. Bake cookies at 350° for about 10 minutes,
or until edges are firm. Transfer to wire racks and let cool.

[mcoperryl@gmail.com]

Carol, those are decadent! Guess I'm going to the grocery in the morning...

[carolivy]

Just to let you all know, I have tried EVERY single recipe in the cookbook I wrote and used to get many requests for lots of the recipes to be made (or the recipe to be sent) to my kids. I finally just sent them both a copy of the cookbook...lol

[jamlover]

I can give a thumbs up to the jello cookie. And biscotti___another favorite. Oh!! I must try the scones!!

I bake year round. During the summer a half batch of many of my drop cookie recipes___up to 1 1/4 C flour___ goes into my toaster oven pan and becomes bars. This little oven sets on the counter top, or if very warm goes out into the garage to avoid heating up the kitchen. No pre-heating and only one pan (7 1/2 x 9 1/2") to bake. I cut it in 12 and it's just the right amount for just the two of us.

A frequent request of children is my
Peanut Butter Mice.
1 c. peanut butter
1/2 c. butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1 1/2 cup flour
1/2 tsp. soda
1/2 c. peanut halves
2 T. green & red M&M miniature baking chips
4 tsp. mini chocolate chips
60-66 pieces red licorice (2" long)

Cream peanut butter, butter and sugars. Add egg and vanilla. Sift together flour and soda. Add to creamed mixture. Refrigerate 1 hour until easy to handle. Roll in 1-inch balls. Place 2 inches apart on ungreased sheet. Pinch each ball at one end to taper.(This will be the head) Add 1 M&M baking bit for the nose and 2 chocolate chip eyes to the pinched end. Insert 2 peanut halves vertically for ears. Bake at 350 for 7-9 minutes. Gently insert 1 (2-inch) piece of licorice into each soft cookie for a tail as soon as removed from oven. (For some reason nothing but butter seems to turn out well for this one)

[Judy]

As a solo homeowner, this would get out of hand if I didn't give 90% away. My music appreciation class starts right after the US holiday "Labor Day" and they have a break during class each week with coffee & cookies. Bring on those recipes!! The class has more than 100 in it, and seniors rule!!

[Judy]

I will gladly share my cookbook with anyone who wants it. It is in PDF format.
Ok, with speed reading or what is it? a flash memory? I found Watz Ineer. Lots of fun recipes!

[carolivy]

If you make Watz Ineer, you will be truely surprised by how wonderful it tastes! No child eating that would EVER know that they were eating their carrots! lol

[lalou]

Oh my! my second love, RECIPES!!!!!!!!!!!!!!!! and cookies to boot:) Thank you.

[michelea]

Well, I'm on a diet, so should not have looked at this thread (cookies!! :w00t:). Hmmm, but since I have....a co-worker brought these to work for the holiday season many moons ago, and we politely demanded the recipe. A required Christmas treat at my house now. :smile:

Ginger Snaps
2 cups flour (sifted)
2tsp baking soda
1 tsp ginger
1 tsp cloves
1 tsp cinnamon
3/4 cup margarine at room temperature
1 cup sugar
4 Tbsp molasses
1 egg

Sift together flour, baking soda, ginger, cloves, and cinnamon. Set aside.
Combine the margarine, sugar, egg, and molasses. Beat well.
Add flour mixture and beat until smooth. Mixture will be very stiff.
Take a teaspoonful of the mixture, roll into a ball, then roll into sugar.
(If dough gets soft, refrigerate until chilled)
Bake on greased cookie sheet for 10-12 minutes at 350 degrees.
(Be sure to use a teaspoon to help scoop, these need to be small)