Comments on: Christmas Cookie Exchange

By: sandra sterling

sandra sterling — Wed, 16 Dec 2009 21:52:30 +0000

Try going to Taste of Home and look in the Christmas receipe section. I did the crushed candycane topped ones, I think they were called “mint melts”. The cornstarch with the flour is what made them melt. Absolutely irresistable. I also made their Cranberry White Chocolate Blondies. It’s a bar cookie, very rich and was popular at my cookie exchange party. I’m on my computer at work so the names are an approximation. Have fun!

By: Lisa Falcon

Lisa Falcon — Tue, 15 Dec 2009 17:28:25 +0000

This year I’m actually getting a chance to do cookies! I just haven’t decided if I’m doing the Nestle Tollhouse or Phillsbury! Ummmm good!
Yes, I know it’s not the same, but it’s me…. think about it.

XOXOXO

By: Oklahoma Granny

Oklahoma Granny — Tue, 15 Dec 2009 16:39:52 +0000

We love snickerdoodles at our house. They’re so simple and so tasty. I’ve tried numerous recipes over the years but this one by far outshines all of them.

Mrs Siggs’ Snickerdoodles recipe can be found here: http://allrecipes.com/Recipe/Mrs-Siggs-Snickerdoodles/Detail.aspx

Also, thank you so much for sharing your recipe!

By: Erin

Erin — Tue, 15 Dec 2009 15:18:29 +0000

Well, as the one who’s inspiring you to stretch your culinary wings a little, try this one on for size. These are light, low cal (though you’d never know it), and surprisingly refreshing after a lot of gingerbread and chocolate. My version of jam thumbprints:

Raspberry Strippers

* 1/3 cup granulated sugar
* 5 tablespoons butter or stick margarine, softened
* 1 1/2 teaspoons vanilla extract
* 1 large egg white
* 1 cup all-purpose flour
* 2 tablespoons cornstarch
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* Cooking spray
* 1/3 cup raspberry or apricot preserves (or strawberry, or blackberry, or whatever floats your boat)
* 1/2 cup powdered sugar
* 2 teaspoons fresh lemon juice
* 1/4 teaspoon almond

Preparation

Preheat oven to 375°.

Beat granulated sugar and butter with a mixer at medium speed until well-blended (about 5 minutes). Add 1 1/2 teaspoons vanilla and egg white; beat well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornstarch, baking powder, and salt, stirring well with a whisk. Add flour mixture to sugar mixture, stirring until well-blended. (Dough will be stiff.)

Turn dough out onto a lightly floured surface. Divide dough in half. Roll each portion into a 12-inch log. Place logs 3 inches apart on a baking sheet coated with cooking spray. Form a 1/2-inch-deep indentation down the length of each log using an index finger or end of a wooden spoon. Spoon preserves into the center. Bake at 375° for 20 minutes or until lightly browned. Remove logs to a cutting board.

Combine powdered sugar, lemon juice, and almond extract; stir well with a whisk. Drizzle sugar mixture over warm logs. Immediately cut each log diagonally into 12 slices. (Do not separate slices.) Cool 10 minutes; separate slices. Transfer slices to wire racks. Cool completely.

By: Terri Barnett

Terri Barnett — Tue, 15 Dec 2009 03:54:19 +0000

My favorites are “Granny’s Tea Cakes”. You can’t go wrong with that little darlin’. Not too sweet, unless you pile on the icing, and can be cut into any shape. If you don’t have the recipe, I will post it tomorrow.