Spritz Cookies

Great recipe, but you will need a cookie press to make spritz. It makes a ton of yummy, buttery cookies, and is well worth the investment.

ingredients

• 1-1/2 cups butter
  1 cup granulated sugar
  1 egg
  2 Tablespoons milk
  1 teaspoon vanilla
  1/2 teaspoon almond extract
  3-1/2 cups all-purpose flour
  1 teaspoon baking powder
  

directions

Preheat oven to 375?F. Thoroughly cream butter and sugar. Add egg, milk, vanilla, and almond extract; beat well. Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough.

Do not chill.

Place dough into cookie press and press cookies onto ungreased cookie sheet.

Bake 10-12 minutes or until lightly browned around edges; Sprinkle with colored sugars if desired. Remove cookies from sheet; cool on rack.

Renee's Crescent Cookies

ingredients

1 cup butter
2 cups flour
1/2 teaspoon salt
1 teaspoon vanilla
1 cup nuts (walnuts/pecans)
6 tablespoons powdered sugar (this goes in batter)

+ extra powdered sugar to roll cookies in after baking

directions

Cream butter and add rest of remaining ingredients. Form in crescent shapes or balls and place on ungreased pan.
Bake 10-12 minutes at 350. (will be very light in color)

While warm roll in powdered sugar.

Easy Coconut Macaroons

Oh my goodness... these are EASY!

ingredients

• 2-2/3 cups BAKER'S ANGEL FLAKE Coconut
  2/3 cup sweetened condensed milk
  1 tsp. vanilla
  

directions

Heat oven to 350?F.

Mix coconut, milk and vanilla in large bowl.

Drop by teaspoonfuls, about 1 inch apart, onto well-greased cookie sheets, pressing down ends of coconut with back of spoon.

BAKE 10 to 12 minutes or until golden brown.

Immediately remove from cookie sheets.

Cool on wire racks.

Toffee Chip Thins

Yummy sweet, crisp, cookie.

ingredients

• 1/2 cup butter or margarine, softened
  1 can (14oz.) sweetened condensed milk
  2 cups of graham cracker crumbs
  3/4 cup flour
  2 teaspoons baking powder
  2 cups semi-sweet chocolate chips
  1 cup English Toffee bits, or almond brickle chips
  1-1/2 cups flaked coconut, optional
  

directions

In a mixing bowl, combine butter and milk. Mix well. In another bowl, combine crumbs, flour, and baking powder; gradually add to the cracker mixture. Stir in chips, toffee bits, and coconut. Drop by rounded tablespoonfuls 2" apart onto greased cookie sheets. Bake at 375 degrees for 10-12 minutes, or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.

Velveeta Fudge

Hard to believe this yummy fudge is made with cheese! This is a great fudge to make ahead. It freezes BEAUTIFULLY! I love that it can be done in the microwave, too!

ingredients

• 3/4 lb. (12 oz.) VELVEETA, cut up
  1 cup (2 sticks) butter or margarine
  6 squares BAKER'S Unsweetened Baking Chocolate
  2 Tbsp. light corn syrup
  2 pkg. (16 oz. each) powdered sugar (about 8 cups)
  1-1/2 cups chopped Pecans
  1 tsp. vanilla
  

directions

Place Velveeta, butter, chocolate and corn syrup in large microwavable bowl. Microwave on HIGH 2 minutes; stir. Microwave an additional minute; stir until well blended.

Add chocolate mixture, in batches, to sugar in large bowl, beating with electric mixer on medium speed until well blended after each addition.

Stir in pecans and vanilla.

Pour into greased 13x9-inch pan. Smooth top with spatula; cover. Refrigerate several hours or until firm. Cut into 1-inch squares.

Toffee Bars

Ingredients

• 1/2 LB BUTTER
  1 CUP BROWN SUGAR (TIGHTLY PACKED)
  1 EGG YOLK
  2 CUPS FLOUR
  1 TEASPOON VANILLA
  

Directions

CREAM BUTTER, ADD BROWN SUGAR. ADD EGG YOLK AND VANILLA AND THEN FLOUR.

MIX WELL AND SPREAD IN A 9 X 13 PAN.

BAKE 20-22 MIN AT 350 - TAKE OUT OF OVEN AND PUT A LARGE BAR OF HERSHEY'S CHOCOLATE ON TOP (I BREAK IN PIECES AND PLACE ON TOP) - TURN OVEN OFF AND PUT IN OVEN FOR JUST A FEW MINUTES JUST TO SOFTEN THE CHOCOLATE. SPREAD ON TOP.

SPRINKLE THE TOP WITH CHOPPED NUTS IF DESIRED.

CUT WHILE WARM.

Snickerdoodles

Ingredients

1 1/2 cups sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon

directions

Heat oven to 400 degrees F.

Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.

Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.

Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

Raspberry Almond Shortbread Thumbprints

Festive red raspberry jam, makes these cookies look really fancy... yet they are so easy!

ingredients

• Cookie Ingredients:
  
  1 cup Butter, softened
  2/3 cup sugar
  1/2 teaspoon almond extract
  2 cups all-purpose flour
  1/2 cup raspberry jam
  
  Glaze Ingredients:
  
  1 cup powdered sugar
  2 to 3 teaspoons water
  1 1/2 teaspoons almond extract
  
  

directions

Combine butter, sugar and almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour.

Heat oven to 350?F. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.

Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet. Cool completely.

Meanwhile, stir together all glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies.

Pizzelles

Pizzelles are traditionally an Italian cookie flavored with vanilla, almond or anise. They also require a special "Pizzelle Iron." It looks like a waffle iron, but has unique designs that form into each cookie.

ingredients

• 6 eggs
  3-1/2 cups flour
  1-1/2 cups sugar
  2 Tablespoons vanilla or anise
  1 cup melted margarine
  4 teaspoons baking powder
  

directions

Beat eggs, adding sugar gradually. Beat until smooth.

Add cooled margarine and vanilla or anise.

Sift flour and baking powder.

Blend into egg mixture until smooth. Dough will be sticky enough to be dropped by a spoon.

Bake in a hot Pizzelle baker for 1-2 minutes. (Until they stop sizzling and are golden brown.)

Peppermint Meltaways

This one is my cousin Beth's favorite. I think she just likes eating the candy off of the top!

ingredients

• Cookie Ingredients:
  
  1/2 cup powdered sugar
  1 cup butter, softened
  1/2 teaspoon peppermint extract
  1 1/4 cups all-purpose flour
  1/2 cup cornstarch
  
  Glaze Ingredients:
  
  1 1/2 cups powdered sugar
  2 tablespoons butter, softened
  1 to 2 tablespoons milk
  1/4 teaspoon peppermint extract
  2 to 3 drops red food color, if desired
  Hard peppermint candy or candy canes, crushed
  

directions

Combine sugar, butter and 1/2 teaspoon peppermint extract in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour and cornstarch. Beat until well mixed. Cover; refrigerate until firm (30 to 60 minutes).

Heat oven to 350?F. Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake for 12 to 15 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.

Meanwhile, combine 1 1/2 cups powdered sugar, 2 tablespoons butter, 1/4 teaspoon peppermint extract and enough milk for desired glazing consistency in small bowl. Stir in food color, if desired. Drizzle over cooled cookies. Immediately sprinkle with crushed candy.

Pepparkakor

Pepparkakor is a traditional Sewdish cookie, and this recipe comes from my hubby's  great-grandmother. The cookie is similiar to an old-fashioned ginger snap... thin and crispy.

Ingredients

• 1 cup butter
  1-1/2 cups sugar
  1 Tablespoon Dark Karo Syrup
  2 teaspoons baking soda
  1 egg, beaten
  3-1/4 cups flour
  2 teaspoons cinnamon
  2 teaspoons ground cloves
  1 teaspoon ginger
  grated zest (peel) from one orange
  3 Tablespoons orange juice

Directions

Mix all ingredients together in a large mixing bowl.

Chill dough overnight.

Roll thin and cut into shapes with cookie cutters.

Bake at 375 degrees for 5 to 8 minutes.

Orange Cookies

 We miss having Melissa at the cookie party.  She was always one of our most enthusiastic swappers! 

 

1 cup shortening
1 1/2 cups sugar
1 egg
1 cup sour cream
4 cups flour
1/4 tsp salt
1 tsp baking soda
1 tsp baking powder
1/2 cup orange juice

 Mix egg, orange juice, sugar and shortening until smooth. Mix in remaining ingredients (batter will become stiff).
Place batter in refrigerator until well chilled. Bake for 10-12 minutes at 350 degrees.

Oatmeal-Cranberry Cookies

2 cups flour 

1 tsp. baking powder

1 tsp. baking soda
1/2 tsp. salt
2 sticks unsalted butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
1 tsp. vanilla extract
3 cups oats- not instant
1 cup dried cranberries
6 oz good-quality white chocolate, coarsely chopped

Preheat oven to 350 degrees; line 2 baking sheets with parchment paper.

Stir flour, baking soda, baking powder, and salt together in a bowl; set aside.

Cream butter, both sugars, eggs, and vanilla in a large bowl with a mixer until light and fluffy. Add flour mixture; stir with rubber scraper or wooden spoon until completely blended.

Fold the oats, cranberries, and white chocolate into the dough until evenly distributed.

Drop dough in 3 Tablespoon mounds onto prepared sheets, spacing 2" apart.

Bake for 11-13 minutes, or until golden, but still moist. Let cool on the pan for 5 minutes, then transfer to a rack.

Ginger Cookies with Frosting

Cookies:
1 cup shortening
1 cup dark molasses
3 eggs
5 cups flour
1 Tablespoon ginger
1 cup boiling water with 1 Tbsp of baking soda in it


Frosting:
4 cups powdered sugar
1 Tbsp butter
1 Tsp vanilla
heated milk (enough so it not too thick)
1 cup sugar

 

 Mix all together. Drop by tablespoonful to inches apart onto a greased cookie sheet. Bake at 375 degrees for 10 minutes.

For frosting: Add all together. If too thick, add more milk.

Magic Cookie Bars

• 1/2 stick of butter
  1 1/2 cup crushed graham crackers or vanilla wafers
  1 cup semi-sweet chocolate chips
  1 can sweetened condensed milk
  1/4 cup toffee bits
  1/4 cup coconut flakes
  1 cup slivered almonds
  

Layer ingredients in order, spreading milk over chocolate chips.

Bake 20-30 minutes until melted.

Cool completely before cutting.

Cinnamon Roll Cookies

These were so pretty on the plate!

For the filling:
1/2 cup sugar
2 Tablespoons ground cinnamon

For the dough:
3 cups flour
2 tsp. baking powder
1 tsp ground cinnamon
1/2 tsp. salt
2 sticks butter, softened
1 cup packed brown sugar
2 eggs
1 tsp. vanilla extract 
Filling:
1/2 cup sugar 

For the Icing:

1 cup sifted powdered sugar
1/4 cup warm water
1/2 tsp. powdered egg whites (meringue powder)

Combine sugar and 2 Tbsp. cinnamon for the filling in a small bowl; set aside.

Stir flour, baking powder, 1 tsp of cinnamon, and salt together for dough in a bowl; set aside.

Cream butter and brown sugar in a bowl with a mixer until smooth. Add eggs and vanilla; mix until incorporated. With mixer on low speed, add dry ingredients, blending just to incorporate; do not over mix.

Trace a 9 x 16" rectangle on a sheet of parchment or wax paper. Pat dough into rectangle using your hands, then sprinkle half of the cinnamon-sugar mixture over dough.

Roll dough into a log, beginning on a long side and using paper to help you. Dust outside of log with remaining sugar mixture. Wrap in plastic and chill for at least 3 hours.

Preheat oven to 350 degrees; line 2 baking sheets with parchment paper.

Slice chilled dough into 1/2" thick slices and arrange on baking sheets, 1" apart. Bake 10-12 minutes, or until golden.

Combine icing ingredients in a bowl, and drizzle over cooled cookies.

Choc-Oat-Chip Cookies

• 1 3/4 cup flour
  1 tsp baking soda
  1/4 tsp salt
  1 1/4 cups packed brown sugar
  2 tsp. vanilla extract
  1 cup butter, softened
  1/2 sugar
  2 large eggs
  2 Tbsp milk
  2 1/2 cups quick oats
  1 c milk chocolate chips
  1 cup dark chocolate chips
  

Preheat oven to 375 degrees.
Combine flour, baking soda, and salt. Set aside.
Beat brown sugar, butter, and granulated sugar in a large bowl until creamy. Beat in eggs, milk, and vanilla. Gradually beat in flour mixture. Stir in oats and chocolate chips. Drop onto ungreased cookie sheets.

Bake for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crispy cookies. Let cool on baking sheets for 1 minute before removing.

Cake Balls

In 2008, Leigh and Kelly made cake balls.  It was the first time I had ever tried them.  Life changing!

cake mix
1 can frosting
white or milk chocolate bark

 1. Bake cake according to package directions.

2. Let cake cool for about 30 minutes or until you can touch it without burning your fingers.

3. Tear up cake in a mixing bowl.

4. Mix can of frosting into cake.

5. Using a melon baller or tablespoon, distribute cake onto wax paper in the form of balls. (you pick the size)

6. Place on wax paper in the refrigerator on a cookie sheet. Let firm in there for about 30 minutes.

7. Melt chocolate bark in the microwave or stove.

8. Once cake balls have chilled, dip balls in the chocolate after making sure cake has been rolled into a ball shape.

9. Place balls back on wax paper and put in the fridge to cool.

10. Once the chocolate has hardened, sit back, enjoy, and freak out because cake balls are the best way to eat cake ever!

Butter Cookie Cut-Outs

• 1/2 cup butter
  1/2 cup margarine
  1 cup sugar
  2 egg yolks
  1 egg white (save the other for the frosting)
  1 tsp. vanilla
  2 1/2 cups flour
  1/2 tsp salt

Mix ingredients together. Store in wax paper overnight in the refrigerator.
Roll out dough a piece at a time and use cookie cutters to cut out shapes.
Bake at 350 degrees until firm and golden at the edges.

Almond Fudge Topped Shortbread

• 1 cup (2 sticks) butter, softened
  1/2 cup powdered sugar
  1/4 tsp. salt
  1-1/4 cups all-purpose flour
  2 cups semi sweet chocolate chips
  1 (14-oz.) can sweetened condensed milk
  1/2 tsp almond extract
  1/2 cup sliced almonds
  

Heat oven to 350 degrees.
Grease 13x9x2-in. pan.
Beat butter, powdered sugar and salt in a large bowl until fluffy.
Add flour; mix well.
With floured hands, press evenly into prepared pan.
Bake 20 minutes or until lightly browned.

Melt chocolate chips and sweetened condensed milk in heavy saucepan over low heat, stirring constantly. Remove from heat; stir in almond extract.

Spread evenly over shortbread. Garnish with sliced almonds; press down firmly. Cool. Chill 3 hours or until firm. Cut into bars.

Store covered at room temperature.

Almond Blackberry Rugalach Cookies

• Dough:
  1 3oz pkg. cream cheese, softened
  1 cup butter, softened
  2 T. sugar
  2 c. flour
  
  Filling:
  1 cup toasted, coarsely chopped almonds
  1/2 cup golden raisins (optional)
  1/4 cup sugar
  1/4 cup packed brown sugar
  3/4 t. cinnamon
  3/4 c. seedless blackberry jam
  
  Topping:
  1 egg
  2 T. coarse or granulated sugar
  

Preheat oven to 350 degrees.

In a bowl, beat cream cheese with butter until fluffy; beat in sugar. Using wooden spoon, gradually stir in flour. Form dough into a ball; cut into quarters and shape into rounds. Wrap each in plastic wrap; refrigerate for at least 2 hours or up to 1 day. Let stand at room temperature for 15 minutes before rolling.

For filling: In a small bowl, combine almonds, raisins, both sugars, and cinnamon. In another bowl, stir jam with 1 teaspoon of water until spreadable.

On a lightly floured surface, roll out 1 ball of dough into 11-inch circle. Carefully spread 3 T. of the jam over the top. Sprinkle 1/4 of the nut mixture. Using a sharp knife, cut circle into 12 pie-shaped wedges. Starting from wide end, roll up each edge to form crescent shape. Place on foil or parchment lined baking sheets; refrigerate doe 30 minutes. Repeat with remaining dough and filling.

Topping: Beat egg lightly; brush over surface of chilled cookies. Sprinkle with sugar.

Bake for 25 minutes until golden brown. Let cool on racks.

Chocolate-Dipped Shortbread Cookies 2011

Michelle likes fancy cookies.  These were so pretty! 

2 sticks unsalted butter
1/4 cup granulated sugar
1/2 cup confectioners' sugar
2 cups flour
1 teaspoon salt

Beat 2 sticks unsalted butter, 1/4 cup granulated sugar and 1/2 cup confectioners' sugar until fluffy. Whisk 2 cups flour and 1 teaspoon salt then stir into the butter mixture. Press into a buttered 8-inch square pan. Slice into thin strips and then chill for 30 minutes. Bake for about 1 hour at 300 degrees. Cool. Melt semi-sweet or bittersweet chocolate. Dip one end of each baked strip into the melted chocolate. Sprinkle with sugar or coarse sea salt.

Mexican Crinkles

A bit of cinnamon makes these different, and delicious!

3/4 cup soft shortening
1 cup sugar
1 egg
1/4 cup light corn syrup
2 (1 oz) square unsweetend chocolate, melted
1-3/4 cup sifted flour
2 tsp. baking soda
1/4 tsp. salt
1 tsp cinnamon
1/4 c. granulated sugar (to roll dough in)

Cream shortening, sugar, and egg. Stir in syrup and melted chocolate. Sift flour, soda, salt, and cinnamon into creamed mixture. Stir to make a stiff dough.

Shape dough into balls the size of walnuts and roll in sugar.

Place on ungreased cookie sheet 3" apart. Bake at 350 degrees for 15 minutes. Let stand for a few minutes before removing to a cooling rack.

Makes 3 dozen cookies.

Conny's Acorns

Conny puts these little acorns together, and are always the first things my girls eat.  :-)

Conny says she assembles the acorns by melting some of the chocolate chips and using the chocolate to "glue" the acorns together.

Then she uses... Mini Nutter Butter cookies, Hershey Kisses, and chocolate chips.

YUMMY and cute!

Caprese Pops

I've made caprese pops 2 years in a row.  They are SUPER easy and sooo pretty. 

You'll need:

Grape tomatoes
Fresh basil leaves
Fresh marinates mozzarella balls from Trader Joes.
Sandwich picks

Assemble the pops in any pattern you wish.  Drizzle the extra marinade from the cheese over the plates to season the basil and tomatoes. 

Renee's Bruschetta

One of my favorites!! 

1 (32-ounce) can whole tomatoes, drained
1 cup fresh basil leaves, washed and spun dry
4 tablespoons extra-virgin olive oil
6 cloves garlic, peeled
Kosher salt and freshly ground black pepper
2 large French baquettes, sliced 1-inch thick (about 36 slices)
1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick


Preheat oven to 375 degrees F.
In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.
On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece.
Place bruschetta on decorative platter and garnish with basil leaves.

Leigh's Sugar Cookie Frosting- 2012

Royal Icing

3-3/4 cups confectioners (powdered) sugar
3 Tablespoons  meringue powder (can buy at Michael's)
6 Tablespoons warm water

Beat 4-5 minutes until smooth.

If you want it thicker (to outline) add a little more sugar. If you need it thinner (flow consistiency) to "fill in" add a little bit more water.  (Trial and error.)  Leigh puts her icing in separate bowls and add food coloring.  (Leigh uses AmeriColor and Wilton gel.)

After you outline the borders, allow them to dry 15 minutes, then you can fill them in. Leigh uses icing bags. Let them dry an hour before adding any details. After they are completely dry, they can be stacked and packaged.

Andes Mint Chocolate Cookies- 2012

These won for Best Tasting 2012!

1 Devil's Food Cake Mix
1/2 cup oil
2 eggs
1 package of Andes Mints

Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes. Don't cook any longer than that! You don't want them to be overdone!
Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of each cookie. In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.

Pecan Tassies

1- 15 oz package of 2 pre-rolled pie crusts.
1/2 cup light corn syrup
1/2 cup firmy packed brown sugar
3 Tablespoons unsalted butter, melted and cooled
1 egg
2 teaspoon vanilla extract
pinch of salt
1 cup pecan pieces, coarsely chopped

Using a silicone 24 muffin pan,  place on a light colored baking sheet. Apply a thin layer of nonstick cooking spray to silicone pan. Preheat oven to 375 degrees.

On a lightly floured surface, unroll crusts and flatten slightly with a rolling pin/ With a 3 inch biscuit cutter (or small glass) cut 12 circles from each crust. Gently ease and press each circle into cups.

In a bowl, combine corn syrup, sugar, butter, egg, vanilla, and salt. Stir in pecans.

Divide pecan mixture evenly among crusts, about 1 Tablespoon for each Tassie. Bake 20 to 25 minutes or until set and crust is just turning golden. Cool about 10 minutes in the pan. To remove, apply pressure to the bottom of the muffin pan, they should easily pop out. This makes 24 tassies.

Nannette's Gingersnaps

3/4 cup shortening
1 cup brown sugar
1 egg
1/4 cup molasses
2 cups sifted all-purpose flour
1/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon cloves

Beat shortening, sugar, and egg until fluffy- add molasses and beat well.
Sift dry ingredients to together and mix well. Chill.

Form into 1 inch balls and roll in sugar. 

Bake at 350 for 12-15 minutes.  Slam cookie sheet at the end of baking time.
Makes 4 dozen.

Chocolate Rum Balls- 2012

These were a new recipe for me this year.  They got rave reviews!

 Yield:4 dozen

 Vegetable oil cooking spray
 1 1/2 sticks unsalted butter, cut into pieces
 6 ounces bittersweet chocolate, finely chopped
 3 large eggs
1/2 cup packed dark brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon sea salt
1/4 teaspoon roasted ground ginger
3/4 cup unbleached all-purpose flour
1/4 cup spiced dark rum (I used Myers Rum)
Colored sanding sugar, for rolling

Directions:

Preheat the oven to 350 degrees F. Coat a rimmed baking sheet or a jelly roll pan with cooking spray.

Combine the butter and chocolate in a small metal or glass bowl set over a pan of simmering water. Melt the chocolate, stirring occasionally.

Whisk the eggs, dark brown sugar, vanilla, salt and ginger in a large bowl. Stir in the melted chocolate and then the flour. Pour the batter into the prepared pan and spread with a spatula. Bake until a toothpick inserted into the middle comes out mostly clean with a few crumbs, about 10 minutes.

 Use a spoon to scoop the brownie into a bowl and beat  together with the rum until crumbs start to come together to form a ball. Scoop with a cookie scoop to make 1-inch balls and roll between your hands. Roll in sanding sugar and refrigerate until firm, about 2 hours.

Christmas "Crack"

Our family loves these. Especially me. I will eat a whole tray. (I can't be trusted...)

42 Club crackers (2-1/2 inches x 1 inch) 
1/2 cup butte
1/2 cup sugar 
1 teaspoon vanilla extract 
1 cup slivered almonds

Place crackers in a single layer in a foil-lined 15-in. x 10-in. x 1-in. baking pan. In a saucepan over medium heat, melt butter. Add sugar; bring to a boil, stirring constantly. Boil for 2 minutes. Remove from the heat; add vanilla. Pour evenly over crackers; sprinkle with nuts. Bake at 350° for 10-12 minutes or until lightly browned. Immediately remove from the pan, cutting between crackers if necessary and cool on wire racks. Store in an airtight container. Yield: 3-1/2 dozen.

Callie's Veggie Pizza

2 cans (8 oz each) Pillsbury crescent dinner rolls

1 package (8 oz) cream cheese, softened

1/2 cup sour cream

1 teaspoon dried dill weed

1/8 teaspoon garlic powder

1/2 cup small fresh broccoli florets

1/3 cup quartered cucumber slices

1/2 cup sliced red pepper

1/4 cup shredded carrot

Heat oven to 375°F. Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.




Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.



In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving.

Leigh's Veggie Pizza

2 packages of refrigerated pizza crust
1/2 cup mayonnaise
1/2 package ranch seasoning and salad dressing mix (2 tsp.)
1 garlic clove, pressed
2 cups shredded mozzarella cheese, divided
1 cup chopped broccoli
1/2 cup diced red pepper
1 medium carrot, sliced
1/2 cup black olives, sliced
1/4 cup grated Parmesan cheese

Preheat oven to 425 degrees. Unroll both packages of pizza dough and place side by side on a baking sheet, pressing the seam to seal.  In a large bowl, combine mayonnaise, ranch, and garlic. Mix well and spread over crust to within 1/2 inch of edge. Top with half of the mozzarella cheese. Sprinkle broccoli, carrots, and peppers and olives over the pizza. Top with remaining mozzarella. Sprinkle Parmesan over the top. Bake 18-22 minutes or until edges are golden brown. Remove from oven, cool 10 minutes. Cut into squares and serve.

Herbed Shortbread Cookies

This is NOT your typical shortbread cookie, so get that outta your head right now. That said, oh my goodness, are these simply delightful! I put them with the appetizers, and not with the cookies for swappung.

It is a classic shortbread (flour, butter. and sugar) base, but the added flavors transform this from sweet to savory. They would be excellent for cocktail parties, bridal showers, garden parties, or even a baby shower when you want to serve something unexpected.

Herbed Shortbread (slightly adapted from Renee Chodkowski)
1 cup flour
1 stick butter, softened
2 Tablespoons ground Parmesan cheese
1-1/2 Tablespoons sugar, plus a little more to roll the cookies in later
1 teaspoon dried rosemary* or Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon sea salt, plus a little more to roll the cookies in later

Combine all ingredients and mix well. Press mixture into a 1 inch diameter log.  Mix 1 teaspoon of granulated sugar and 1/2 teaspoon of sea salt and sprinkle on a sheet of waxed paper. Roll the dough in the mixture and wrap in the waxed paper. Chill at least 1 hour.

When ready to bake, preheat oven to 375 degrees. Slice log into 1/3 inch discs and place on an ungreased baking sheet. Bake 12-14 minutes or just until starting to brown. Cool at least 10 minutes before removing to cooling rack.

* I crushed my rosemary by putting it in a baggie and whacking it with a rolling pin.  I wasn't sure how "twiggy" it would be once baked.  :-)

Chicken Wontons

Hands down, my MOST requested recipe, and a Cookie Exchange staple.  One year I didn't make them and I got in trouble. My mom was given this recipe by a checker at the grocery store. It has been a family favorite and favorite of our guests ever since.  

Chicken Wontons
1 package wonton wrappers
1 lb shredded chicken breast ( I use 2 LARGE cans of cooked chicken from Costco)
1 cup sour cream
1 cup mayonnaise (BEST FOODS!!)
5 stalks of chopped green onions
8-12 oz shredded colby/ jack cheese
1 package dry Hidden Valley Ranch dressing mix

Place wontons in mini-muffin tins, pressing down in the hole to form a cup.  Bake wrappers in a 350 degree oven until tips are slightly golden in color, 8-10 minutes. Immediately remove wrapper from tin, repeating until they are all baked.

Meanwhile... make filling by combining rest of ingredients.  Fill baked wontons with a spoonful of chicken mixture.  Bake filled wontons again in the mini-muffin tins for 10-15 minutes @ 350 degrees. Be careful not to overcook!

**Notes:  When I am making these for a party, I usually bake the wrappers the day before, and store them in Ziplock bags.  I also mix the chicken stuff up and keep it in the fridge.  Then before the party, I just have to fill the cups and re-bake.  :-)

Cookie Exchange 2012!

 Merry Christmas!  Our annual cookie exchange was full of friends new and old and tons of delicious treats.  Thanks to everyone who came and shared your baking talents with us!

Some of the bakers!