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=For our cookie exchange on Friday, Dec 19th, please make four dozen cookies for trading, and one dozen for sharing. Post the type of cookie you are planning to bring so that we may have a variety. Also, before Friday, post your recipe and name.= Recipes from the infamous 2007 exchange

1/2 stick of butter - melted 2 cups of brown sugar 3 eggs 1 tsp vanilla 1 cup of graham cracker crumbs 1 1/2 cups of flour 2 tsp baking powder 1 bag of chocolate chips 1 cup of salted cashews
 * Congo Bars (Carla)**

Mix together the first 4 ingredients. Mix and add graham cracker crumbs, flour and baking powder. Stir in chocolate chips and cashews. Spread in a 9x13 pan and bake for 27 minutes at 350 degrees.

1 stick butter 1 pkg. colored miniature marshmallows Coconut 1 (12 oz.) pkg. chocolate chips
 * Cathedral Windows (Carla)**

Combine butter and chocolate chips in heavy saucepan. Cook over medium heat until chips are melted and smooth. Let cool. Add nuts and marshmallows. Mix well. Form into rolls on 2 or 3 pieces of waxed paper covered with coconut. Cover with waxed paper and chill. Slice and serve.

3/4 cup hazelnuts, toasted, skinned and coarsely chopped 3 large eggs 1 teaspoon pure vanilla extract 2 cups all-purpose flour 3/4 cup granulated white sugar 1 teaspoon baking powder 1/4 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon cloves 1 teaspoon instant espresso powder or instant coffee powder (optional) 1/2 cup semisweet chocolate chips
 * Cappuccino Biscotti (Joe)**

Preheat oven to 350 degrees F and place rack in center of oven. Toast hazelnuts for 10 - 15 minutes or until the skins start to blister. Remove from oven and place hazelnuts in a clean towel and let steam for about 5 minutes. Briskly rub the towel back and forth to remove the skins of the hazelnuts. Let cool and then coarsely chop. Set aside. **(//Or, buy Toasted Hazelnuts!!//)**

Reduce oven temperature to 300 degrees F and line a baking sheet with parchment paper.

In a small bowl whisk together the eggs and vanilla extract. Set aside. In the bowl of your electric mixer (or with a hand mixer) beat the flour, sugar, baking powder, salt, spices, and espresso powder until combined. Gradually add the egg mixture and beat until a dough forms, adding the chopped nuts and chocolate chips about halfway through. With floured hands divide the dough in half. On a lightly floured surface roll each half of dough into a log about 10 inches long and 2 inches wide. Transfer logs to the prepared baking sheet, spacing about 3 inches apart, and bake for about 35-40 minutes, or until firm to the touch (logs will spread during baking). Remove from oven and let cool on a wire rack for about 10 minutes. On a cutting board, with a serrated knife, cut each log crosswise, on the diagonal, into 3/4 inch slices. Arrange the slices on the baking sheet and bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool. Store in an airtight container. Makes about 24 biscotti.


 * Torrones (if I can get my grandmothers recipe from my mom) Joe**

4 sticks butter 16 ou. JIF peanut butter 2 1/2 boxes (40 ounces) powered sugar 1 bag of milk chocolate chips or 1 package of chocolate square blocks grated parrifin wax, if desired
 * Peanut Butter Balls - Karen**

Soften butter. Mix with peanut butter. Gradually add in powered sugar. Roll into balls. Chill. Melt chocolate. Add wax until desired consistency. Dip balls. Cool and Enjoy! :)

1 cup Butter Flavor Crisco 2 1/2 cup (28 ox jar) peanut butter 1 cup white sugar 1 cup Splenda 1 1/4 cup brown sugar 1/2 cup brown Splenda 1 1/2 teaspoon light Karo syrup 1 cup egg white substitute(egg beaters) 2 eggs 3 teaspoons of vanilla 9 cups oatmeal 2 cups M&Ms 2 cups chocolate chips
 * Monster Cookies - (Capeweed)**

Preheat oven to 350. Mix all ingredients in a LARGE bowl. Bake at 350 for 12 minutes. Yields approximately 100 small cookies... or 50 really big ones. My dad loves these because he can't have flour...

White Chocolate Chip Cookies (Patti)
(swirled chocolate chip)

[|http://www.northpole.com:80/Kitchen/Cookbook/rec0422.html]

2 1/4 cups all purpose flour 2/3 cup Nestle Toll House Baking Cocoa 1 teaspoon baking soda 1/4 teaspoon salt 1 cup (2 sticks) butter or margarine, softened 3/4 cup granulated sugar 2/3 cup packed brown sugar 1 teaspoon vanilla extract 2 eggs 2 cups (12 ounce) package Nestle Toll House Premier White Morsels (am using Swirled morsels - white and chocolate) Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla in a large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded teaspoons onto ungreased baking sheets. Bake in preheated 350 degree oven for 9-11 minutes. Let stand for 2 minutes. Remove to wire racks to cool completely.

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1/2 cup margarine 1/2 cup brown sugar 1 tsp vanilla 1 1/2 cups flour 1/8 tsp salt 20 - 25 maraschino cherries 20 - 25 chocolate chips, plus 1 cup chocolate chips

Preheat oven to 350. Cream sugar and margarine well. Add vanilla flour and salt. Mix well. Stuff each cherry with a chocolate chip, then wrap in 1 tsp dough. Bake on ungreased cookie sheet for 12 to 15 minutes. Cool. Melt 1 cup chocolate chips in the top of a double boiler over low heat or in the microwave, and dip top of cookies in melted chocolate. [|http://www.christmas-cookies.com]


 * Polish Nutroll cookies** (Barb/Carl)

Blend 3/4 cup salad oil, 1 cup sugar Beat in 3 eggs, on at a time and 1/4 cup warm water Sift 43/4 cup flour, 2 tsp baking power, 1/2 tsp salt Combine with egg mixture. Divide pastry into 3 balls.

__Nut roll filling:__ 1 lb ground nuts(walnuts) 1 cup sugar 1/2 stick margarin 1/2 cup milk Bring milk, sugar and margarine to a boil. Add nut ground nuts and mix till spreading consistency and let cool to room temp.

Roll out dough on floured surface to 1/8 inch thickness. Cut into strips approx. 1 1/2 inches by 2 1/2 inches long. Spread 1/2 tsp of nut filling and roll in to log form Brush rolls with milk and roll in granulated sugar. Place on ungreased baking sheet and bake 375 degrees for 12 minutes Let cool slightly and move to cookie rack (Approx. 6 doz cookies)