Cookie Exchange 2012

Loved it, so fun! For years I had attended a cookie exchange, thinking how fun it would be to host! But my friend did a wonderful job, and we weren't about to take that away from her :) Then we moved a year ago, last year was my first year not attending the annual cookie exchange, and I missed it so much! This year I decided to host my own! There were 8 of us, and it was a great time with many yummy treats to take home!

Here are the cookies that we were able to enjoy:

Cream Wafers-

1 C. butter, softened

2 C. flour

1/3 C. whipping cream

Combine butter, cream and flour: mix well. Cover and refrigerate for 2 hours or until dough is easy to handle.  Roll about 1/3 of dough at a time to about 1/8 inch thick on floured service.  Cut into about 1 1/2" circles or small cookie cutter stars, hearts, etc.   Place each cookie in a bowl of white sugar and turn the cookie around so that both sides are coated with sugar.  Place on cookie sheets; prick with fork about 4 times.  Bake at 350 degrees for 7-9 minutes or just until set but not brown; cool.  Put cookies together in pairs with Creamy Filling.

Creamy Filling:

1/2 C. butter, softened

2 tsp. vanilla or almond extract

1 1/2 C. of powdered sugar

food coloring

Cream above ingredients until smooth and fluffy.  Spread between the cookies.  

m&m pretzel bark
pretzel sticks
a bag of caramel bits (if you can't find the ones i used, any caramel candies will do - about 20 should work)
1 cup chocolate chips, or a hershey's milk chocolate bar + a bar of dark chocolate
mini m&ms

line an 8" x 8" pan with wax or parchment paper. the latter is better, by the way. spread out a layer of pretzel sticks, enough to cover the surface. in a small saucepan, pour about half of the bag of caramel bits and add about a teaspoon of water and melt over low heat, stirring constantly. spread the caramel on top of the pretzels. 

place the chocolate chips (or break up the bars into small pieces) into the top of a double boiler (or, if you're like me, in a glass bowl that fits perfectly into a saucepan), and set it over an inch or so of simmering water. melt the chocolate, stirring every 10 seconds or so. this goes on top of the caramel layer. sprinkle with as many mini m&ms as you want. as for me, i used about half of that bag. put the whole shebang into the fridge for at least two hours, or overnight if you do this late-ish at night like i did

Spritz Cookies –
 

1 stick butter (soft)

1 stick margarine (soft)

2 eggs

1 tsp salt

1 ½ tsp almond flavoring

1 cup sugar

3 cups flour

Mix all together and put dough in spritz maker – can make all different shapes.  If you want to put color to the dough, it makes a nice touch!

Bake 375 – for 10 mins –depends on your oven.  Just bake until bottom gets slightly golden brown.

Dipped Gingersnaps 

2 C sugar
2 eggs
4 tsp baking soda
1 tsp salt
1/2 C butter
1/2 C molasses
1 Tbsp ginger
1 C oil
4 C flour
2 tsp cinnamon
1 pkg white almond bark

Mix all ingredients together except almond bark.  Shape into 3/4 inch balls; roll in sugar and bake at 350 degrees on ungreased cookie sheet for 8-10 minutes.  After they have cooled, dip in melted almond bark.

Nut goodies

4 sq. almond bark

1 pkg. choc. Chips

1 pkg. butterscotch chips

1 cup peanutbutter

Melt the above 4 items (I just use the microwave)

Add:  

1 cup peanuts

3 cups mini marshmallows 

1.5 cups Rice Krispies

Stir all the ingredients together and then drop on wax paper

Store in the refrigerator

CHOCOLATE PEANUT BUTTER NO-BAKE COOKIES:

2 cups sugar

4 tablespoons cocoa

1 stick butter

1/2 cup milk

1 cup peanut butter

1 tablespoon vanilla

3 cups oatmeal

Waxed paper

In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

From Alyssia***and my favorite recipe that I would have made if I would have had enough peanut butter cups on hand on a snow day...

PEANUT BUTTER TEMPTATIONS

1/2 cup butter or margarine

1/2 cup peanut butter

1/2 cup white sugar

1/2 cup brown sugar

(cream together then add)

1 egg

1/2 tsp vanilla

(mix dry ingredients in a small bowl then add to cream mixture above slowly)

1 1/4 cup flour

3/4 tsp baking soda

1/2 tsp salt

1-14 oz Reeses Peanut Butter cup minis

Shape dough into balls and put in ungreased tart-size muffin tins.

Bake at 375 for 8-10 minutes or until lightly browned

Push peanut butter cups into each cookie until almost covered.  Let cool a few minutes before removing from tin.  Use a knife tip along edge to remove.

Enjoy!  Makes approx. 4 dozen

I made Thick Cut-Out SugarCookies for everyone to decorate and take a few home. You can see in the picture above the three-tier tray of plain cookies ready to decorate, homemade Vanilla Buttercream Icing, and sprinkles.

To pass around, I made Candy Cane Blossoms. Last year was my first year making them, but the quickly became a favorite in my house!

Other cookies that were included but I didn't get recipes for include:

Cream Wafers

Oreo Balls

Sweet and Salty Bar