The Christmas Cookie Recipes Collection for 2012

We want to say a very big ” THANK YOU!” to all who helped in making our first Christmas Cookie Recipe Exchange a success! I can honestly say that each one of these recipes is a winner and will be a great addition to your recipe collection. I know it is a busy time of year and some of you may not  have had time to print out all the different recipes, so we’ve  combined all the recipes in one last post to make it easy on all of us to find and print each recipes! We want to wish you all a very blessed NEW YEAR!!

1.)

 

Doubletree Famous Chocolate Chip Cookies

By, Karen
1/2 cup rolled oats
2-1/4 cups all-purpose flour
1-1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
1 cup butter, softened
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1-1/2 tsp. vanilla
1/2 tsp. lemon juice
2 eggs
3 cups semi-sweet, chocolate chips
1-1/2 cups chopped walnuts
 
INSTRUCTIONS
Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl.
Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well blended.
For the best results, chill the dough overnight in the refrigerator before baking the cookies.
Spoon rounded 1/4 cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. Bake in a 350°F oven for 12-15 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft.
2.)

Toffee

By, Waverly

Printable Recipe

  • 1 sleeve Saltine crackers
  • 1 stick butter
  • 1/2 cup brown sugar
  • 6 oz milk chocolate chips
  • white chocolate or vanilla candy bark, melted
  • chopped pecans (optional)
  • Line 9×13 edged cookie sheet with aluminum foil and spray with Pam. Place crackers on foil leaving no gaps. Melt butter in sauce pan then add brown sugar. Let boil about 3 minutes then spread over crackers. Place in oven at 300 degrees for 20 minutes. Remove from oven. Sprinkle with chocolate chips then return to oven for 2 minutes just to melt the chocolate. After removing from oven, spread chocolate, drizzle with melted white chocolate, and sprinkle with pecans. (Hint~ I usually put my melted white chocolate into a ziplock bag and snip off the very tip to get a nice thin drizzle.) Refrigerate until chocolate hardens then break into pieces. Keep refrigerated for best taste. Enjoy!This recipe can be doubled if using a larger cookie sheet.

3.)

Chocolate Truffle Cookie Recipe

By, Pam
Printable Recipe
  •  4 squares (1 ounce each) unsweetened chocolate
  • 2 cups (12 oz) semisweet chocolate chips, divided
  • 1/3 cup butter
  • 3 eggs
  • 1 1/2 tsp vanilla extract
  • 1/2 cup flour
  • 2 T baking cocoa
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • Confectioner’s sugar

In microwave, melt unsweetened chocolate, 1 cup chocolate chips and butter. Cool for 10 minutes. In a mixing bowl, beat sugar and eggs for 2 minutes. Beat in vanilla and chocolate mixture. Combine flour, cocoa, baking powder and salt.  Stir in remaining chocolate chips. Cover and chill for at least 3 hours. Remove about a cup of dough. With lightly floured hands, roll into 1 inch balls. Place on ungreased baking sheets.  Bake @ 300 for 10 -12 minutes or until lightly puffy and set.  Cool on pan for 3-4 minutes before removing to wire rack to cool completely. Repeat with remaining dough. Dust with confectioners sugar.

4.)

Anise Cookies

By, Sandra

Printable Recipe

3 eggs
½ cup vegetable oil
1 teaspoon Anise
1 cup sugar
3 ½ cups flour
3 teaspoons baking powder
¼ teaspoon salt

Beat eggs, oil, Anise. Add sugar – blend. Add remaining ingredients. Dough will be stiff and a bit sticky.
Use hands to drop dough in rounds on cookie sheet. Bake at 375 degrees for 10-12 minutes.

This recipe yields about 30 – 36 cookies so I usually double it. It really depends on how large your rounds
are.

Frosting

1 cup confectioners’ sugar
1 ¼ tablespoon of milk

Blend well, brush on cookies. Put on colored sprinkles before it dries.

P.S. My family (and the Bible study!) likes thick frosting so just add sugar until it’s the consistency you
like.

5.)

Pecan Turtle Bars

By, Nancy

Printable Recipe

Crust:

  • 1 box (18.25 ounces) yellow cake mix
  • 1/2 cup (1 stick) butter, melted
  • 1 egg

Filling:

  • 3/4 cup dark corn syrup
  • 1/4 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups chopped pecans
  • 1 cup semi-sweet chocolate chips

Preheat over to 350 degrees

Add the cake mix, melted butter and egg to a large mixing bowl. Beat with mixer on low speed until the batter comes together in a thick dough. Transfer dough to a 13″ x 9″ baking pan. Using your fingertips, press the crust mixture evenly over the bottom and 1/2″ up the sides of the baking dish. Place pan in oven and bake the crust until it begins to brown, about 20 minutes. Remove the pan from the oven and set aside.

Meanwhile, prepare the filling by placing corn syrup, brown sugar, eggs and vanilla in the mixing bowl and blend with electric mixer on medium speed for about 1 minute. Fold in pecans and chocolate chips.

Pour the filling over crust and spread evenly with a spatula, making sure  the filling covers the entire surface. Place pan in oven and bake for 22-25 minutes until crust is a golden brown and filling is set. Allow to cool and cut into 24 bars. Store in air-tight container.

6.)

Buried Treasure Cookies

By, sue

Printable Recipe

{Cookie made with SNICKERS®Bars.}

  • 1 c. sugar
  • 1 c. brown sugar
  • 1 c. butter
  • 1 c. peanut butter
  • 1 (16 oz.) pkg. SNICKERS® bars, miniature size
  • 2 tsp. vanilla extract
  • 1 tsp. baking powder
  • 1 tsp. soda
  • 3 c. flour
  • 2 eggs, beaten
Cream together sugar, brown sugar, butter and peanut butter. Add vanilla extract and eggs; mix. Add dry ingredients. Cut candy bars in fourths. Wrap dough around each piece forming a ball.Bake on ungreased cookie sheet at 350°F for 8-10 minutes or until golden brown.
{I like to melt about 1/2 cup semi-sweet chocolate chips with about 1/2 tablespoon shortening and drizzle over the top of the cookies. I usually like to make an “X” as in “X marks the spot” :} Enjoy!!
 
7.)

PECAN COOKIES

By, Kristen

Printable Recipe

1 Cup Butter softened                                                ¾ cup sugar

¾ Cup Brown Sugar                                                   1 Egg
 
2 tsp. Vanilla & 1 tsp Almond Ext.                         2 ½ Cups Flour
 
1 tsp. Baking Powder                                                  1 tsp. Salt
 
1 tsp. Baking Soda                                                      2 Cups Chopped Pecans

 

Cream Butter and Sugars. Beat in Egg and Extracts. Combine dry Ingredients and add together. Stir in Pecans. Drop on ungreased cookie sheet and bake in 375* oven for 10 minutes. Enjoy!

See you all next year!!
sue
 

 

 

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