ANNUAL HOLIDAY COOKIE EXCHANGE
|Buttery Hazelnut Lace Cookies|
|I made this recipe last year for the first time and it was a huge hit. Definitely making them again this year. Easy to make, delicious and chewy. Submitted by Sue (Managing Editor SSBBW Magazine)|
1/2 cup unsalted butter
2/3 cup sugar
2 tbsp orange juice
3 tbsp all-purpose flour
1/8 tsp salt
1 egg, beaten
1 cup sliced hazelnuts or almonds
1 tsp grated orange peel
*Kitchen Tip: Parchment paper is best for lining baking sheets. Silicone non-stick mats make cookies less crispy.
|My cookie submissions are super easy because the last thing we need is more stress during the holidays. Besides, when the sweet tooth craving hits... who has time to make a complex cookie?|
I don't know what these are called for sure, but I have read Russian Tea Balls/Cookie or Powdered Sugar Balls. All I know is that they are super easy to make and melt in your mouth. Submitted by Anita (Entertainment Editor, SSBBW Magazine)
|Russian Tea Balls|
1 cup butter, softened
1/2 cup sifted powdered sugar
1 tsp. vanilla
2 1/4 cup flour
1/2 tsp. salt
3/4 cup chopped nuts
|I also like Haystacks. Just a fewingredients: Chow Mein Noodles, peanut butter and "chips" of some sort, whether chocolate or peanut butter or butterscotch (the best!!). You can also add nuts or raisins or ??? if you wish. They are ULTRA rich, so one or two small stacks could be very satisfying. Submitted by Anita (Entertainment Editor, SSBBW Magazine)|
1 cup chips (butterscotch, semi-sweet chocolate, milk, etc.)
1/2 cup peanut butter
2 cups chow mein noodles
1/2 cup peanuts, raisins or mix-in of your choice
|The following recipes were submitted by one of our bloggers, Linda. |
These ginger snaps can be as spicy as you like. I like to add the full amount of ginger others may tone it down. A delicious cookie.
|Ginger Snap Cookies|
3/4 cup Butter
2 cups White Sugar
2 well beaten Eggs
1/2 cup Molasses
2 tsp Vinegar
3 3/4 cups All-Purpose Flour
1 1/2 tsp baking Soda
2 to 3 tsp Ground Ginger Powder
1/2 tsp Cinnamon
1/4 tsp clove
These are a soft cookie that contains cornstarch which makes them soft and chewy.
|Chocolate Chip Cookies|
Cream butter and sugar together. beat in eggs 1 at a time. Add vanilla.
These recipes are from the Kraft Canada website http://www.kraftcanada.com/en/home.aspx
1 pkg. (8 squares) Baker's Semi-Sweet Chocolate, divided
3/4 cup butter
1-1/4 cups sugar
1-3/4 cups flour
1/2 tsp. Magic Baking Powder
17 Jet-Puffed Marshmallows, cut in half
3 Tbsp. milk
HEAT oven to 350°F. Roll rounded tablespoonfuls of dough into 34 balls, each about 1-1/4 inches in diameter. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
BAKE 8 to 9 min. or until no longer wet and shiny. (Cookies will still be soft.) Immediately top each cookie with marshmallow half, cut-side down. Bake 2 min. or until marshmallows start to puff. Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.
CHOP remaining chocolate squares; place in small microwaveable bowl. Microwave on MEDIUM 2 min.; stir until completely melted. Stir in milk until well blended. Drizzle over cookies. Refrigerate 15 min. or until chocolate is firm.
|Warm Winter Lemon Cake|
1 pkg. (2-layer size) yellow cake mix
2 pkg. (4-serving size each) Jell-O Lemon Instant Pudding
1/3 cup granulated sugar
2 cups cold milk
1-1/4 cups water
2 Tbsp. icing sugar
PREPARE cake batter as directed on package; pour into greased 13x9-inch baking dish.
BEAT dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish. Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.)
BAKE 55 min. to 1 hour or until toothpick inserted in centre comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with icing sugar. Serve warm. Refrigerate leftovers.
|Salted Chocolate-Covered Caramels|
1 pkg. (269 g) Kraft Caramels
5 squares Baker's Premium 70% Cacao Dark Chocolate, melted
1 Tbsp. sea salt
SPRINKLE immediately with salt. Let stand until chocolate is firm.