Originally created 12/14/03

Cookie exchange recipes



OATMEAL CRISPIES

1/2 cup Crisco
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1/2 teaspoon vanilla
3/4 cup flour
1/2 teaspoon salt
1/2 teaspoon soda
11/2 cups quick cooking oats
1/2 cup chopped pecans

Cream shortening, add brown sugar. Gradually add granulated sugar. Beat egg and add vanilla. Add egg to mix and beat well. Sift flour with salt and soda. Add uncooked oats and nuts. Mix all together well. Drop from fork approximately 2 inches apart on ungreased baking sheet. Bake for 10 minutes or until brown in 400 degree oven. Makes approximately 31/2 dozen.

Betty Burg
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CHOCOLATE COVERED CHERRY COOKIES

11/2 cups all purpose flour
11/2 teaspoons vanilla
1/2 cup unsweetened cocoa powder
1 10-ounces jar maraschino cherries (about 48)
1/4 teaspoon salt
1 6-ounces package semisweet chocolate pieces
1/4 teaspoon baking powder
1/2 cup sweetened condensed milk
1/4 teaspoon baking soda
1 cup sugar
1/2 cup butter or margarine softened
1 egg

In a large bowl stir together flour, cocoa powder, salt, baking powder and baking soda. In mixer bowl beat together butter or margarine and sugar on low speed till fluffy. Add egg and vanilla; beat well. Gradually add dry ingredients to creamed mixture; beat till well blended (dough is on the dry side). Shape dough into 1 inch balls; place on ungreased cookie sheet. Press down center of dough with thumb. Drain maraschino cherries, reserving the juice. Place a cherry in the center of each cookie. In small saucepan combine chocolate pieces and sweetened condensed milk; heat till chocolate is melted. Stir in 4 teaspoons of the cherry juice. Spoon about 1 teaspoon frosting over each cherry, spreading frosting to each cherry. (Frosting may be thinned with additional cherry juice if needed) Bake in 350 degree oven about 10 min. or till done.
Remove to wire rack and let cool. Makes about 48 cookie.

Jane Cunningham, Evans
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BUFFALO CHIP COOKIES

2 cups margarine
1 box brown sugar
2 cups granulated sugar
4 eggs
2 cups oatmeal
2 teaspoons vanilla
4 cups plain flour
2 teaspoons baking powder
2 teaspoons baking soda
1 cup chopped pecans (or peanuts)
1 cup chopped coconut
6 ounces chocolate chips
2 cups Rice Krispies

Heat oven to 350 degrees. Cream together the margarine, sugars, eggs, oatmeal and vanilla. Sift the flour, baking powder and baking soda. Combine the wet and dry ingredients and stir in the pecans, coconut, chocolate chips and Rice Krispies. Use an ice cream scoop to measure the dough about an inch apart on a cookie sheet. Press down with a fork and bake about 12 minutes. Makes about 60 cookies.

Virginia Lybrand, Aiken
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JUST PEACHY COOKIES

1 cup granulated sugar
3/4 cup vegetable oil
1/2 cup whole milk
2 large eggs
3/4 teaspoon baking powder
1 teaspoon vanilla extract or 2 drops of peach oil
31/2-4 cups all-purpose flour
Combine the sugar, oil, milk, eggs, baking powder and vanilla or peach oil in a large bowl. Blend in enough flour to form a soft dough. Roll the dough into walnut size balls. Bake cookies on a parchment paper lined cookie sheet in a 325 degree oven for about 15-20 minutes. Cookies will be pale. Place on a wire rack until completely cool. Scrape out the cookie by gently rotating the tip of a sharp knife against the flat side of the cookie, leaving a shell. Reserve crumbs.

Filling 1
1 cup peach preserves
1/2 cup ground almonds
1 teaspoons peach brandy (peach schnapps works well, also)
Combine 2 cups of the reserved crumbs, preserves, almonds and 1 teaspoon brandy in a small bowl. Blend. Lightly fill the hollowed out side of the cookies with this mixture, press 2 cookies together to form a peach.

Filling 2
1 cup Crisco shortening
1 cup unsalted butter, softened to room temperature
4 cups powdered sugar, sifted
2 teaspoons vanilla extract or 1-2 drops peach oil
12 tablespoons marshmallow cream
Beat all ingredients with mixer until well blended and fluffy (it should look like whipped cream). Place a small amount between two hollowed-out cookies to form a peach. There will be leftover filling.

Coating
1 3-ounce package peach-flavored Jell-O
Red decorator's sugar
About 2-3 tablespoons peach brandy
Plastic peach leaves (can be found at any craft store that has cake decorating supplies) or use mint leaves
Place Jell-O powder, reserved brandy and colored decorators sugar in a shallow bowl. With a pastry brush, lightly brush some of the brandy over the entire cookie, dip one spot of the cookie into the red decorators sugar for the blush then roll the entire cookie in the Jell-O powder to add the peach color and additional flavor. Insert a peach leaf into the top of each cookie. Makes about 31/2 dozen cookies and may be frozen if wrapped well.

Janice Falgione, North Augusta
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BILL SPRINGERLE COOKIES
8 egg whites, room temperature
2 pounds confectioners sugar
3 tablespoons butter, melted
1/2 teaspoon salt
3 teaspoons baking powder
2 pounds cake flour
8 egg yolks, beaten
1-3 teaspoons anise flavoring

Beat egg whites until stiff, slowly adding confectioners sugar and continue beating. Add melted butter and salt. Add baking powder sifted with 1 pound of flour. Add beaten egg yolks and anise flavoring and stir in remaining flour. Form two flat circles of dough and chill overnight. Heat oven to 250 degrees. Roll out dough to 1/4-inch thick. Press into floured springerle mold or cut into diamond shapes. Allow cookies to sit and dry for 1 hour. Bake on parchment paper 35-40 minutes, until bottoms are light brown.

Bill Young, McCormick, S.C.
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POINSETTIA COOKIES

3/4 cup butter
8 ounces cream cheese
2 cups flour
1 tablespoon baking powder
1 egg white, lightly beaten

Slowly combine all ingredients in a mixer. Chill the dough. Roll out on a floured surface to 1/8-inch thick. Cut into 3-inch squares. Paint the dough with the lightly beaten egg white and sprinkle with red sugar. Cut a slit in each corner to 1/4-inch from the center. Fold up one point of each corner (pinwheel style) and secure with a yellow M&M.

Markiska Young, McCormick, S.C.---

OLD MAINE LACE COOKIES

3/4 cup melted margarine
1 cup sugar
1/4 cup molasses
1 egg
2 cups flour
3 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cloves
1 teaspoon cinnamon
1/2 teaspoon ginger
Granulated sugar

In a mixing bowl, cream together the margarine, sugar, molasses and egg. Sift together the flour, baking soda, salt, and spices, and stir them into the creamed mixture. Place in refrigerator for 1/2 hour to cool dough. Scoop dough up by the teaspoonful, roll into little balls, and roll the balls in granulated sugar. Place them on greased baking sheets 2 inches apart to accommodate spreading. Bake at 350 degrees for 12 minutes, or until cookies are flat. Allow to cool for 5 minutes before removing them from the sheets.
Makes 3 dozen cookies.

Ineather Gothie, Hephzibah