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Holiday Cookie Exchange Blog

by Tom Fleming

Join the fun and click here to post your favorite cookie recipe!

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4 Responses to “Holiday Cookie Exchange Blog”

  1. Dina Schulz says:

    Magic Bars

    1 1/2 cups graham cracker crumbs (about 9 cookie sheets)
    2 tablespoons butter, melted
    1 tablespoon water
    1/3 cup semisweet chocolate chips
    1/3 cup butterscotch morsels
    2/3 cup flaked sweetened coconut
    1/4 cup chopped pecans, toasted
    1 (15-ounce) can fat-free sweetened condensed milk

    Preheat oven to 350

  2. sgalier says:

    Pepparkakor (Swedish Ginger Cookies)

    These are great cookies that my mom inherited from her grandmother, who brought the recipe with her from Sweden when her family immigrated. My mom can make a dozen different kind of holiday cookies, but these are my absolute favorites!

    1 cup butter
    1 egg
    2 TBSP dark corn syrup
    3 1/4 cup sifted flour
    2 tsp. cinnamon
    1/2 tsp. ground cloves
    1 1/2 cups sugar
    1 1/2 TBSP grated orange peel
    1 TBSP water
    2 tsp. baking soda
    1 tsp. ginger
    Blanched almonds & sugar (for topping cookies)

    Cream the butter and sugar. Add egg and beat until light and fluffy. Add orange peel, corn syrup and water; mix well.

    Sift together dry ingredients and then stir into creamed mixture. Chill dough thoroughly.

    On a lightly floured surface, roll dough to 1/8″ thick. Cut into desired shapes with a floured cookie cutter (mom always used a diamond shaped cookie cutter, but a circle works just as well). Place 1-inch apart on an ungreased baking sheet (or one that is lined with parchment paper). Sprinkle with a little sugar, lightly roll that into the dough. Top each cookie with a blanched almond. Bake in a 375

  3. sgalier says:

    Oatmeal Cookies

    1 cup shortening
    3/4 cup packed brown sugar
    3/4 cup sugar
    1 egg
    1/4 cup water
    1 tsp. vanilla
    1 cup flour
    1 tsp. salt
    1/2 tsp. baking soda
    1/2 tsp. cinnamon
    3 1/4 cup oats (not instant)

    Preheat oven to 350

  4. Mike Hatch says:

    Mama Hatch's Peanut Butter Blossoms

    ~Sift together 1 3/4 cup FLOUR, 1 teaspoon of BAKING SODA and 1/2 teaspoon of SALT; put to the side.
    ~Cream together 1/2 cup BUTTER, 1/2 cup PEANUT BUTTER; gradually add 1/2 cup WHITE SUGAR, 1/2 cup FIRMLY packed LIGHT BROWN SUGAR.
    ~Add 1 unbeaten EGG, 1 teaspoon of VANILLA, beat well.
    ~Gradually combine all ingredients.
    ~Shape dough into balls using rounded teaspoon; roll balls in SUGAR and place on an ungreased cookie sheet.
    ~Bake at 375 degrees for 8 minutes.
    ~Take out, place HERSHEY KISS on top of each; bake for an additional 2 minutes.