Have you guys been to those parties? Everyone brings cookies to share and the recipe......

I thought it might be fun to have a "virtual" one here....even tho we can't EAT 'em together, if you've got a yummy Christmas cookie or dessert recipe, we could share them here with each other!!

:mistletoe:

Great Idea!! I really love homemade cookies.... :drool:

All I'm makin' today are booger cookies...want a recipe?

I think my kids have that recipe--thanks for the offer anyway..

yeah.... B)

Better yet, I'll send some your way so you can sample it yourself. :hmm:

:huh: :faint:

I'm kidding. :hug: Don't mind me today. Feeling stuffy, druggy and loopy makes me kinda... :screwy:

Cranberry Chocolate Bread
(makes 2 loaves)

2-1/2 cups all-purpose flour
1-1/2 cups sugar
1 tablespoon baking powder
1/2 cup vegetable shortening
3 eggs
1 cup cranberry juice cocktail
1/4 cup chocolate-flavor syrup
1 cup dried cranberries
1/2 cup (3 oz) semisweet chocolate chips
1/2 cup chopped walnuts

Preheat oven to 350 F. Coat two 8"x4" loaf pans with nonstick cooking spray.

In a large bowl, combine the flour, sugar, and baking powder. With an electric beater, beat in the shortening until smooth. Stir in the eggs, cranberry juice, and chocolate syrup until thoroughly combined. Fold in the cranberries, chocolate chips, and walnuts. Pour the batter into the loaf pans.

Bake for 50-55 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool and remove from pan.

I know you're kidding....you crack me up! :D

Polka Dot Cookies
(makes 3 to 4 dozen)

1 package (18.5 oz) devil's food cake mix
1/3 cup vegetable oil
2 eggs
2 cups (12 oz) white chocolate chips

Preheat the oven to 350 F. Coat cookie sheets with nonstick cooking spray.

In a large bowl, combine the cake mix, oil, and eggs, and beat slowly with an electric beater until well blended, spooning down sides of bowl frequently. Batter will be very thick.

With a spoon, stir in the white chocolate chips. Drop by teaspoonfuls 2 inches apart onto the cookie sheets.

Bake for 9 to 11 minutes, or until the cookies are firm. Remove the cookies to a wire rack to cool completely.

Macadamia Nut Balls
(makes about 4 dozen cookies)

2 cups all-purpose flour
1 cup (2 sticks) butter, softened
3/4 cup quick-cooking OR old-fashioned rolled oats
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup macadamia nuts, coarsely chopped
3/4 cup confectioners' sugar

Preheat the oven to 375 F.

In a large bowl, beat the flour, butter, oats, granulated sugar, and vanilla until a dough forms. Stir in the nuts; mix well.

Roll into 1-inch balls and place 1 inch apart on ungreased cookie sheets. Bake for 12 to 15 minutes, or until light golden on the bottom.

Transfer to wire racks and allow to cool for 10 minutes before rolling in the confectioners' sugar, coating completely.

Great recipies so far...I'm in. Let me do a quick search and see what I have keyed in already Deb.

Margarita Balls:

1 (12 ox) pkg of vanilla wafers
1/2 c. pretzel crumbs (about 1 c. pretzels)
1 (16 ox) package of confectioners sugar sifted
3/4 cup frozen margarita or limeade concentrate, thawed
2 (3 oz) packages cream cheese
1 tsp tequila (optional)
1 tsp triple sec (optional)
Rind from 1 lime, grated fine - will be divided
1 (2.25 oz) shaker green decorator sugar
1 cup granulated sugar

Place half the vanilla wafers in bowl of food processor fitted with knife
blade. Process to fine crumbs. Remove crumbs and reserve. Repeat with
remaining wafers.

Add pretzels to food processor and process to fine crumbs to make 1/2 c.
crumbs.

In a large bowl, combine wafer crumbs, pretzel crumbs, powdered sugar,
margarita concentrate, and cream cheese. Add tequila and triple sec, if
desired. Stir until blended. Divide mixture in half. Wrap each half
tightly in plastic and set aside.

Combine half the grated lime with decorator sugar and half with granulated
sugar in small bowls, stirring to distribute lime evenly.

Remove plastic wrap from 1 portion of the dough and shape into 1 inch balls.
After shaping each ball, roll each in green or white sugar. Work quickly,
because the balls dry quickly. Repeat until all the dough is used. Store
in airtight container in refrigerator for up to one week.

Makes approx. 7 dozen.



I found that I needed more sugar than the recipe calls for and you may
want 2 limes to use just in case.

ALMOND ROCA

1 cup of butter
2 cups white sugar
2 c. chocolate chips
1 1/2 c.chopped almonds

Line baking sheet with foil and spray with oil or brush with butter
spread with one layer of chips and spread chopped nuts over it

In pot melt butter and add sugar, cook to high crack on a candy thermometer and immediately pour over nuts and chips.
allow to cool for a few minutes and using sharp edge, score roca into bite size pieces (this will make it neater to break when it cools) allow to cool thoroughly in cold room (like garage or in fridge) break and store in airtight container. Use other flavors of chiops or nuts if you so desire. Cashew works very well.

Swirled cheesecake nibbles

36 vanilla wafers
1 2/3 cups(10oz pkg) Nestle toll house swirled morsels, divided
2 pkgs (8 oz) cream cheese, softened
1/2 cup granulated sugar
2 tablespoon all purpose flour
2 large eggs
1 teaspoon vanilla

Preheat oven to 350*
Place 36 2-in foil bake cups on baking sheets with sides. Place one vanilla wafer flat side down, on bottom of each cup. Place 5-6 swirled morsels on top of each wafer.

BEAT cream cheese, sugar and flour in large mixer bowl until creamy. Add eggs and vanilla; beat well. Spoon heaping tablespoon of cream cheese mixture into each baking cup.

BAKE for 15-17 minutes or until just set and not browned.
Remove from oven to wire rack. while still warm, top cheescakes with remaining swirled morsels. morsels will soften but will retain shape.
Cool compleatly. Cover and refrigerate.

Nutritious Snacks


3 cups special k
1 cup peanut butter
1 cup coconut
1 cup choclate chips
1 cup honey
1 cup non fat dry milk

mix all together, roll into balls, roll into sprinkles (red and green look great). EAT!

Snowballs
Makes about 30 cookies
Active time: 20 minutes
Start to finish: 1 hour


• 2 cups sweetened flaked coconut (4 oz)
• 1 cup finely grated unsweetened coconut (3 oz)
• 2/3 cup granulated sugar
• 1/4 teaspoon salt
• 2 large egg whites
• 2 teaspoons water
• 30 (1/2-inch) squares fine-quality bittersweet chocolate (not unsweetened; from a 3 and 1/2-ounce bar)
• About 1/2 cup confectioners sugar
• Special equipment: parchment paper


1. Preheat oven to 350 degrees F.
2. Pulse sweetened and unsweetened coconuts, granulated sugar, and salt together in a food processor until flaked coconut is finely chopped. Add whites and water and pulse until mixture is moistened and holds together when squeezed.
3. Roll level tablespoons of coconut mixture into balls with wet hands (you'll need to rinse your hands every 3 or 4 balls). Make an indentation in center of each ball and insert a piece of chocolate, then pinch hole closed and reroll into a ball. Arrange balls 1 inch apart on a parchment-lined large baking sheet.
4. Bake macaroons in middle of oven until bottoms are golden and balls are puffed but still white, 13 to 15 minutes. Slide macaroons on parchment to a rack to cool completely, then peel off paper.
5. Dust macaroons lightly with confectioners sugar just before serving.


Cooks' note: Macaroons keep in an airtight container at room temperature 1 week.

:drool:

Those all look great, I can't pick which one to try first! :D

String....do you use the alcohol in those cookies? Sounds good but I don't want it to taste TOO MUCH like alcohol, yannow?