Cookie Exchange - December

Andes® Crème de Menthe Cookies - Kate
1/2 cup salted butter - softened
3/4 cup dark brown sugar
1/2 cup white granulated sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
2 eggs
1 package (10 oz.) Andes® Crème de Menthe Baking Chips
2-2/3 cups sifted all-purpose flour

Preheat oven to 350°. Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed. Stir in Andes Baking Chips and then flour. Chill approximately one hour in the refrigerator. Measure out approximately 1 oz. of dough. Form a ball and slightly flatten.
Raise oven rack one level above the middle and bake on non-stick baking pans.

Bake at 350° F for approximately 8 - 10 minutes. Cool on pans for two minutes before removing.


Rocky Road Brownies - Ranae
Any brownie mix
add mini marshmallows
mini chocolate chips
crushed peanuts
Kraft caramel dots
Add to your own taste (I added about a cup of each)
Oowee goowee goodness

Peppermint chocolate cookies - Ranae
1 chocolate cake mix
one box of candy canes (crushed)
2 eggs
the amount of oil called for on cake mix(or substitute melted butter)
one cup of mini chocolate chips
mix and bake

Notes from the chef: *tip for crushing candy: place in a freezer baggiecover with dish cloth and tap with hammer


Magic Cookie Bars - Nikole
1/2 C butter
1 1/2 C graham cracker crumbs
1 can (14 oz) Eagle Brand Sweetened Condensed Milk
1 C semi-sweet chocolate chips
1 1/3 C flaked coconut
1 C chopped walnuts

Preheat oven to 350 (325 for glass dish). In 13 x 9 pan melt butter in oven. Sprinkle graham cracker crumbs evenly over the melted butter. Pour sweetened condensed milk evenly over crumbs. Top with all remaining ingredients. Press down firmly. Bake 25-30 min or until lightly browned. Cool completely.


Easy Caramels - Nikole
1/2 C brown sugar
1/2 C sugar
1/2 C butter
1/2 C light Karo
1/2 C Eagle Brand Sweetened Condensed Milk
1/2 C chopped nuts (optional)

This is made in the microwave. :) Melt butter. Add all ingredients (except nuts), cook for about 6 min 20 sec on high. (The time depends on your microwave. May be longer or shorter, you have to experiment.) Stir in nuts. Pour in buttered 8 x 8 or 9 x 9 dish to cool. (Don't use pam in dish. Gives the caramels a strange flavor...)


Butterflies - Five Star Cookie - WOW!! - Susan
3 cups flour
1 lb margarine
1 cup cold water
sugar

Work 3 cups flour with 1/2" margarine. Add 1 cup cold water. Work with fork. It will be sticky.

Roll out dough on floured board to approx. 2' x 2'.

Spread on 1 stick margarine onto dough. Fold into thirds and jellyroll.

Wrap wax paper around. Refrigerate for 1 hour.

Repeat rolling out, Spread with last stick of margarine. Fold into thirds. Jellyroll. Wrap with wax paper and chill overnight.

Cut dough into 3 pieces. Roll out thin on a very generously sugared board. Fold into quarters and cut into 1/2" strips. Bake on foil lined pans. 10 minutes at 400. Turn over and bake for about 4 minute more.

Take off cookie sheet and cool on waxed paper.


Kolacky - Kitty
1 cup butter
1 8oz pkg cream cheese
2 T sugar
1T milk
1 egg yolk (well beaten)
2 cups flour
1/2 tsp baking powder
1/8 tsp salt

Cream butter, cream cheese, milk and sugar; mix in egg yolk; combine flour, baking powder and salt and add to wet ingredients.

Cut in squares, add filling, and fold opposite edges to center.

Bake 400 for 10-12 min on a greased cookie sheet.

The time is dependent on your stove, mine seems to bake slower, so it took longer. I would time it from 9 min. just to find out how your oven cooks.


Butterscotch Chocolate Chip Oatmeal Cookies - Meta
1 cup sugar
1 cup packed brown sugar
1/2 cup (1 stick) butter or margarine- softened
1/2 cup vegetable shortening
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
2 1/2cups uncooked old fashioned rolled oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup butterscotch chips
1 cup semi sweet chocolate chips
1 hanful of coconut – optional

Preheat oven to 350°.
In a large mixing bowl, combine sugars, butter, shortening, eggs and vanilla. Beat until light and fluffy. Add flour, oatmeal, baking soda, baking powder salt, and cinnamon. Mix until a soft dough forms. Stir in chips and coconut.

Drop dough by heaping teaspoons two inches apart onto greased cookie sheets. Bake for 10-12 minutes or until golden brown. Allow to cool completely on wire racks. Store in an airtight container.


Christmas Sandwich Cremes - Tina
1 cup butter, softened (I use unsalted butter)
1/3 cup heavy whipping cream
2 cups all-purpose flour
Sugar

Filling:
½ cup butter, softened
1 ½ cups confectioner’s sugar
2 tsp vanilla extract
Food coloring

In a mixing bowl, combine butter, cream and flour; mix well. Cover and refrigerate for 2 hours or until dough is easy to handle.

Divide into thirds; let one portion stand at room temperature for 15 minutes (keep remaining dough refrigerated until ready to roll out). On a floured surface, roll out dough to 1/8-in thickness.

Cut with a 1-1/2 in. round cookie cutter. Place cutouts in a shallow dish filled with sugar; turn to coat. Place on ungreased baking sheets. Prick with a fork several times. Bake at 375° for 7-9 minutes or until set. Cool on wire racks.

For filling, in a mixing bowl, cream butter and sugar. Add vanilla. Tint with food coloring. Spread about 1 tsp of filling over half of the cookies; top with remaining cookies.
Yield: 4 dozen

Notes from the Chef: Make sure your butter is very soft, it will make mixing the dough much easier. I would recommend using a mixer. I also find that working with colder dough is easier and not letting it reach room temperature.

Seven Layer Magic Cookie Bars - Tina
½ c. butter or margarine
1 ½ cups graham cracker crumbs
1 (14 oz.) can sweetened condensed milk (not evaporated milk)
1 c. (6 oz.) Butterscotch Flavored chips
1 c. (6 oz.) Semi-sweet chocolate chips
1 1/3 cups sweetened coconut flakes
1 c. chopped nuts (I use peanuts)

Preheat over to 350° (325° for glass dish). In 13x9-inch baking pan, melt butter in oven.
Sprinkle graham cracker crumbs over butter; pour condensed milk evenly on top of crumbs. Top with remaining ingredients in order listed; press down firmly with fork.

Bake 25 minutes or until lightly browned. Cool. Chill if desired. (I find that the bars hold together better when cutting if they are completely chilled). Cut into bars. Store in tightly covered container at room temperature.


No-bake cookies - Terra
2 cups white sugar
½ c milk
½ c butter
3 T cocoa
1 tsp vanilla
¾ c peanut butter
3 c rolled oats

Bring sugar, milk, butter and cocoa to a boil in saucepan. Boil for one minute. Add vanilla. Peanut butter, and rolled oats. Drop onto wax paper or cookie sheet. Let cool.