COOKIE PARTY!

Hey, remember last year when I said I was going to a cookie exchange and I asked you to share your favorite recipes here? 

And everyone participated? 

And it was super fun? 

Remember that? 

And we all had fantastic Christmases because we were so full of excellent cookies? 

Oh, wait, perhaps that's an exaggeration because last year was when Fletch suggested we cook dinner following Gourmet magazine's recipes?

And it was the very definition of a train-off-the-tracks, biker-hitting-a-billboard, baseball-bat-to-the-'nads, cat-with-a-jar-stuck-on-his-head monumental kind of fail? 

And we ate said fail-dinner at 11:25 PM, with barely thirty five minutes left until it wasn't even Christmas anymore? 

And my pie, the one that so screwed up our timing, never solidified (despite being stored in the freezer) so I served it in sauce form for a week over ice cream?

And Fletch suggested we use the liquid pie to replace our window washer fluid in the car because I so clearly had invented a substance that would never, ever freeze? 

But it was all OK because I fended of starvation (possibly another exaggeration) due to having previously made so many of your recipes?

Yeah, I remember, too. 

ANYWAY, welcome to what's now Jen's Second Annual Online Cookie Party!  Post away.

Once you're done if you want to read something awesome, check out my friend Stacey's article about being Jewish at this time of year and harboring Secret Christmas Envy.  Who knew? 

I'll be taking her a plate of cookies made from your recipes on Christmas Eve, so, guys, please bring your A-game to the comments section.

(And a non-stick pan.)

Comments

[Jen]

Thanks to everyone for participating! But I'm going to shut comments down now because they're being a little wonky.

Happy baking!

[Catherine]

So it's not necessarily a cookie recipe, but it can be festive and I can definitely survive off it during finals week.

Puppy Chow
9 cups Crispex
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp. vanilla extract
powdered sugar

Measure out Crispex into a large bowl. Melt together in the microwave the chocolate chips, peanut butter, butter, and vanilla extract (be careful not to burn, I usually do 30-45 seconds at a time then stir). Pour combined ingredients over Crispex and stir till covered. Coat in powdered sugar as desired.

Enjoy!!!

[Catherine]

So it's not necessarily a cookie recipe, but it can be festive and I can definitely survive off it during finals week.

Puppy Chow
9 cups Crispex
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp. vanilla extract
powdered sugar

Measure out Crispex into a large bowl. Melt together in the microwave the chocolate chips, peanut butter, butter, and vanilla extract (be careful not to burn, I usually do 30-45 seconds at a time then stir). Pour combined ingredients over Crispex and stir till covered. Coat in powdered sugar as desired.

Enjoy!!!

[Brittany]

There must be something wrong with my computer. Every time I posted my recipe, it would never show up. Now it finally shows up and all the other ones (that are the same). Sorry about that. I look like a total jerk. Only meant it to be on there once!

[Brittany]

I have tried to post my recipe a dozen times and it isn't working. Hopefully this isn't on there like 50 times and I just never saw it.

These are the best cookies I have ever eaten. They are a family tradition that we make every Christmas. I gain 5 pounds every year just from these alone.

Spice Cookies

Mix together:
1 1/2 cups shortening
1 1/2 cups sugar
2 eggs
1/2 cup molasses

Mix together in another bowl:
4 cups flour
4 tsp. baking soda
2 ts. cinnamon
1 1/2 tsp. ground cloves
1 1/2 tsp. ginger
Mix this with wet ingredients.
Stir in 1 1/2 cups chocolate chips.
Roll into 1 inch balls and place on greased cookie sheet.
Bake at 350 for 10-12 minutes or until looks done.
When cool, dip tops in powdered sugar.

[Brittany]

I have tried to post my recipe a dozen times and it isn't working. Hopefully this isn't on there like 50 times and I just never saw it.

These are the best cookies I have ever eaten. They are a family tradition that we make every Christmas. I gain 5 pounds every year just from these alone.

Spice Cookies

Mix together:
1 1/2 cups shortening
1 1/2 cups sugar
2 eggs
1/2 cup molasses

Mix together in another bowl:
4 cups flour
4 tsp. baking soda
2 ts. cinnamon
1 1/2 tsp. ground cloves
1 1/2 tsp. ginger
Mix this with wet ingredients.
Stir in 1 1/2 cups chocolate chips.
Roll into 1 inch balls and place on greased cookie sheet.
Bake at 350 for 10-12 minutes or until looks done.
When cool, dip tops in powdered sugar.

[Brittany]

These are probably the best cookies I've shoved in my mouth! My mom used to make these every Christmas and now I carry on the tradition with my family. Every year I gain 5 pounds just from these, which is why I only make them at Christmas.

Spice Cookies

Mix together:
1 1/2 cups shortening
1 1/2 cups sugar
2 eggs
1/2 cup molasses

In another bowl mix together:
4 cups flour
4 tsp. baking soda
2 tsp. cinnamon
1 1/2 tsp. ground cloves
1 1/2 tsp. ginger
Add this to the wet ingredients and mix.
Stir in 1 to 1 1/2 cups semisweet chocolate chips.
Roll in balls and place on greased cookie sheet. Bake at 350 for 10-12 minutes or until looks done.
When cool, dip tops in powdered sugar.

[amy g]

SPICY GINGERBREAD COOKIES

This is essentially a classic gingerbread recipe with a twist. Most women I know aren't particularly fond of these, as they're definitely spicier than the gingerbread cookies most of us remember from childhood, but EVERY GUY I KNOW ABSOLUTELY LOVES THEM!!!!
So, if you're looking to put a smile on your man's face this holiday season, this is the recipe for you!

INGREDIENTS:
2 1/2 c. flour
1 1/2 tsp. ground ginger
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. cardamon
1/4 tsp. salt
2/3 c. vegetable oil
1 c. firmly packed brown sugar
1/3 c. molasses
1 whole egg (lightly beaten)
1 egg white (SET ASIDE)
3/4 c. chopped crystallized ginger
1/2 c. raw sugar (SET ASIDE)

INSTRUCTIONS

Preheat oven to 325
Sift together ground ginger, cinnamon, cardamon, baking soda, cloves and salt. Set aside.
Mix oil, brown sugar and molasses until well blended. (DO NOT ADD RAW SUGAR TO THIS MIXTURE.)
Add whole egg and stir until blended.
Stir in dry ingredients mixture.
Stir in crystallized ginger.

In small bowl, lightly beat the egg white.
Spread the raw sugar in a shallow bowl.
Form the dough into 1-inch balls (damp hands help).
Brush each ball with a thin coating of egg white, then roll in raw sugar.
Place balls about 1 inch apart on greased cookie sheets.
Bake 15-18 minutes, until tops of cookies are set and cracked.
Cool on cookie sheet for 5 minutes, then transfer to cooling racks.
Cookies will harden as they cool.
Store in airtight container.
Makes approximately 4 dozen cookies.

BAKER'S NOTE:
Yes, cardamon can be expensive. However, like I said before, every guy I know just BEGS me to make these every winter-holiday season, so IMO, it's worth the investment!

[Kristen]

Not to be a Debbie Downer here, and I'm sure all recipies in this category are delightful, but what is the deal with naming food products after animal excriment?
Droppings? Really? I don't want to put anything in my mouth that sounds like it came out of the south end of a northbound reindeer.
PS.
Same goes for food named after drugs. Not that my body is a temple or anything, but I'm not injesting anything with Crack, Smack, or Black Tar Heroine in the name. (even if it does get coated in Chocolate)

[Jenny]

Sorry I'm not posting a cookie recipe. But I am going to beg you to stop by Orlando, FL on your tour!

I've just finished reading your first two books and I'm going out to get the 3rd tomorrow. You rock! :)

[Jenny]

Sorry I'm not posting a cookie recipe. But I am going to beg you to stop by Orlando, FL on your tour!

I've just finished reading your first two books and I'm going out to get the 3rd tomorrow. You rock! :)

[Jenny]

Sorry, I'm not posting a recipe. But I am going to beg you to come to Orlando on your tour! I've just read all of your books and would def love to come see you! :)

[Ally]

Jen, this isn't cookie related so sorry but...

I have read all the books your had on your last "what I am reading now" list and need more!!!

Please post a list when you can, all your recommendations are awesome!

Thanks!

[Amy]

I'm lazy so this is the one thing that even the ex-husband's family insists that I make.

Christmas Crack

1 Box Cheerios, puffed wheat of Kix
1 Box Wheat Chex
1 Box Corn Chex
1 Box Rice CHex
1 Bag Pretzels
1 Bag Hersey's Kissables, M&Ms, or Reese's Peices
1 pound of nuts if you're into nuts
2 Packages White Almond Bark

Cover kitchen counter or table (you will need a large area) with freezer paper, saran wrap, wax paper, or aluminum foil.

With a double boiler (or sauce pan and metal bowl) set about 4 cups (I don't usually measure much) water to boil on med high heat. Add tablespoon of salt.

Dump cereal, pretzels, candy, and nuts onto the paper covered counter. Mix it all up with you hands.

Now that the water is boiling, place the top half (or metal bowl) over the boiling water. Lower the heat to low.

Cover one package of Almond Bark with a clean kitchen towel. Grab a hammer or meat tenderizer and pound the hell out of the candy coating. The smaller the pieces the better. Dump the almond bark into the pan/bowl. Repeat with the other block add that to the pan/bowl.

Here's the hard part. Stir the candy constantly while it melts.

Pour the melted candy over the pile of cereal and candy. If you have a helper, have them stir the cereal while you pour. Other wise dump then mix. Mix the cereal until every thing is coated.

After it cools, store in zip lock bags.

This is not a set recipe. Just grab four boxes of cereal, a bag a pretzels, and a bag of candy. The nuts are optional, and with all the allergies, I stay away from them if I'm uncertain of the crowd.

[michele]

Peanut Butter and Hersey Kiss Cookies

1 cup peanut butter
1 cup sugar
1 egg

preheat oven to 350, mix ingredients and cook for 10 mins, take out of oven and top cookie with a hersey kiss, put back in for 1 mins and let them cool.. super easy and super yummy

[Soren]

I hope no one posted these yet, they're really special! ;)
_________
Great Christmas Cookie Recipe!

--------------------------------

Christmas Cookie Mix

1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
4 large eggs
1 cup nuts
2 cups of dried fruit
1 bottle Jose Cuervo Tequilla

Sample the Cuervo to check quality. Take a large bowl, check the Cuervo again, to be sure it is of the highest quality, pour one level cup and drink. Turn on the electric mixer...Beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar...Beat again.

At this point it's best to make sure the Cuervo is still OK, try another cup... just in case. Turn off the mixerer thingy. Break 2 leggs and add to the bowl and chuck in the cup of dried fruit, Pick the frigging fruit off floor... Mix on the turner. If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver. Sample the Cuervo to check for tonsisticity.

Next, sift two cups of salt, or something. Who giveshz a sheet.

Check the Jose Cuervo. Now shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can find. Greash the oven.

Turn the cake tin 360 degrees and try not to fall over. Don't forget to beat off the turner. Finally, throw the bowl through the window, finish the Cose Juervo and make sure to put the stove in the dishwasher.

CHERRY MISTMAS

[KH]

Chocolate Crinkles (a dark chocolate brownie like cookie rolled in confectioner's sugar)

3/4 cup butter, melted
1/2 cup unsweetened cocoa powder (I like dutch processed)
1 cup sugar
2 large eggs
2 tsp. vanilla
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
6 oz. bag semisweet chocolate chips
3/4 cup confectioners sugar

In large bowl, mix melted butter, cocoa and sugar; beat in the eggs and vanilla.

In another bowl mix together the flour,baking powder, baking soda and salt. Slow add flour mixture to the butter/cocoa mixture. Stir in chocolate chips. Refrigerate for 2 hours or overnight.

Preheat oven to 350 degrees. Form dough into 1 inch balls and roll in confectioner's sugar. Bake on an ungreased baking sheet for 12 minutes. Bakes 25-35 cookies.

**Until you know how much time you need to cook these for your oven watch them. The dough is dark brown so it's impossible to tell when you are overdoing them until you smell them burning. Check them at 10 minutes.

*** I bring these to a cookie exchange every year and these are always a hit. Prepare to be worshipped.

[Holly Viola - be my friend on Facebook: Finickyholli]

Okay its not a cookie but an award winning rum cake, and sooo easy:

Holly’s Malibu Rum Cake

1 cup chopped pecans (18 1/2 oz.)(not walnuts!! GROSS!!)
1 package yellow cake mix 1 (3 3/4 oz.)
1 package instant vanilla pudding
4 eggs
1/2 cup cold water
1/2 cup Canola oil
1/2 cup Malibu rum (cause that's how I roll)

Preheat oven to 325 degrees. Grease and flour 12-cup Bundt cake pan. Sprinkle nuts over bottom of pan. Mix all ingredients together and pour over nuts. Bake 1 hour. Cool. Invert on serving plate.

Prick a lot of holes in the top using a chopstick - small enough so you don't really noticed big holes but big enough to soak up the rum... like my liver). Drizzle smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until all glaze is used. Decorate with powdered sugar. The cake is so moist, and the longer it sits around, the better tastes. Serve warm or cold.

Glaze

1/4 lb. butter
1/4 cup water
1 cup granulated sugar

1/2 cup Malibu rum - dont put in until after you take off the stove! you don't want to burn off the alcohol!!

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.

I have tried this with choclate cake & pudding and was was even more delicious!

[TheBabblingHousewife]

I remember that. That was the phantom Fletch picture in front of the rack of....lamb?

You need to start your own recipe swapping site.

[Brittany Oglesby]

My mom used to make these every Christmas. I now continue with this tradition. They are the best cookies I have ever shoved in my mouth. Every Christmas I gain 5 pounds just from these (hence I only make them once a year).
MOM'S SPICE COOKIES ( you can leave out the mom if you want)

Mix together:
1 1/2 cups shortening
1 1/2 cups sugar
2 eggs
1/2 cups molasses

In seperate bowl mix together:
4 cups flour
4 tsp. baking soda
2 tsp. cinnamon
1 1/2 tsp. ground cloves
1 1/2 tsp. ginger
Add that to wet ingredients and mix.
Stir in:
1 to 1 1/2 cups semi-sweet chocolate chips

Roll in balls and place on greased cookie sheet. Bake at 350 for 10-12 minutes (or until looks done)
When completely cool, dip tops in powdered sugar. Then eat yourself into a magical sugar high!

[Jessica]

I have no idea where these originally came from but they are AMAZING and SUPER sweet. They are requested for absolutely every get together and really aren't difficult to make.

Magic Bars:

1/2 cup butter (salted)
1 1/2 cups Graham Cracker Crumbs
1 14oz can Eagle Brand Sweetened Condensed Milk
1 6oz package Semi Sweet Chocolate Chips (Nestle is best)
1 3.5oz can of Flaked Coconut
1 cup Chopped Walnuts (you can leave these out if you prefer)

Preheat oven to 350 degrees (325 if baking in a glass dish)

In 13"x9" baking pan (aluminum disposable ones make for way too easy clean up) melt the butter in the oven.

Once melted sprinkle the graham cracker crumbs evenly over the top.

Pour the condensed milk evenly over the top of the crumbs (this is byfar the hardest part due to the thickness of the milk).

Top with coconut, then chocolate chips and then walnuts.

Press down into pan.

Bake for 25 to 30 minutes or until lightly browned.

Let cool at room temperature or chill in the refrigerator if desired.

Cut into bars whatever size you like. But these are SWEET so don't go TOO big. :)

Store loosely covered at room temperature.

These are guaranteed to make you the hit of the party!

[Mrs. Smith]

Not cookies but I make this several times during the holiday season every year and people can't get enough of it.

Apple Spice Cake w/Caramel Sauce
Stolen from Mary Engelbreit’s Sweet Treats Cookbook.
Best to make the cake the night before and make the sauce the day you’ll serve it.
CAKE INGREDIENTS
3 c flour
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
1 tsp salt
1 1/2 c sugar
1/2 c dark brown sugar
3/4 cup veg. oil
3 eggs
2 tsp vanilla
3 cups chopped, peeled, cored apples (I like using a mixture of tart and sweet apples)

SAUCE INGREDIENTS
½ cup dark brown sugar
¼ cup unsalted butter
¼ cup heavy cream
MAKIN’ THE CAKE:
1. Preheat oven to 325, grease and flour one Bundt pan.
2. Sift together the flour, baking soda, spices and salt. Set aside.
3. Cream sugars and oil together. Blend in eggs one at a time, add vanilla.
4. Stir in flour mixture until just combined. Stir in apples. If you cut up more than 3 cups, throw em in, I’ve added as much as 5 cups of apples and its still delish.
5. Pour into prepared pan and bake for 65-75 minutes. (mine sometimes takes a good 10-15 minutes longer) Toothpick test works. Allow to cool in pan for 10 minutes and then remove.

MAKIN’ THE SAUCE: Don’t make until cake is completely cool.
1. Combine all sauce ingredients into small saucepan.
2. Bring to a boil slowly while stirring over medium heat. Allow to boil for 3 minutes, stirring constantly (but slowly). Allow to cool for at least 10 minutes before drizzling on completely cool cake. Oh, and try not to eat too much of it before it hits the cake.

[Jennifer Harvey]

Soft Sugar Cookie Cut-outs:
Cookie Dough:
6 egg yolks
4 eggs
2 cups butter, softened
2 1/8 cups white sugar
7 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract

Frosting:4 cups confectioners' sugar
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1 tablespoon hot water or as needed

DIRECTIONS
In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, mixing well after each. Combine flour, baking powder, and salt; stir into the sugar mixture. Cover dough and chill for at least one hour.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. On a floured surface, roll the dough out to 1/2 inch thick and cut into desired shapes using cookie cutters. Place 2 inches apart on to the prepared baking sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

To make frosting, mix together the confectioners' sugar, oil and 1 teaspoon vanilla until smooth. gradually add enough hot water to achieve a spreadable consistency

[Sean]

Go to store. Buy tube of nestle chocolate chip cookie dough. Bring home. Prehead over to 425. Decide to hell with it and eat cookie dough raw. Feel the holiday love.

[Sean]

Go to store. Buy tube of nestle chocolate chip cookie dough. Bring home. Prehead over to 425. Decide to hell with it and eat cookie dough raw. Feel the holiday love.

[Sean]

Go to store. Buy tube of nestle chocolate chip cookie dough. Go home. Preheat oven to 425. Decide to hell with it and eat cookie dough raw. Feel the holiday love.

[Amanda]

If you like Tag-along Girl Scout cookies - you know the beautiful peanut butter/chocolate ones - you'll love these. They're super easy.

1 Roll of Ritz Crackers
Peanut Butter
Baker's Chocolate

Spread peanut butter on a ton of ritz crackers. Melt the baker's chocolate in a double broiler. Cover the peanut butter covered ritz crackers in chocolate. Place on a cookie sheat covered in wax paper. Let the chocolate set. The End.

These are amazing if you stick them in the freezer!

The hardest part is covering them in chocolate so here's my method: drop the cracker in the pot of chocolate (cracker side down, not peanut butter side down, that kinda makes a mess). Use a flexible spatula to push the chocolate over the top of the peanut butter. Use a fork to get under the cracker and lift it out of the chocolate. Use the spatula to get any extra hanging chocolate off. :) So yummy it's freaking ridiculous.

[Texie]

Jen, I think you are getting Paul Rudd's mail. Please forward:

"Jen, speaking of Christmas do you think it is weird that I wrap my dog's Christmas presents and put them under the tree? I force my children to only whisper about what we got Lido so he won't hear and thus ruin the surprise (shhhhh don't tell him we got him the most adorable Coach collar, double shhhh because it cost under $10 on sale over the summer at the Coach outlet).

Posted by: kathy | December 11, 2008 at 03:25 PM"

[Susan]

The only one you need...like a sugared Girl Scout Thin Mint..

Chocolate Mint Snaps 10 dozen

4 (1 oz.) squares unsweetened chocolate
1 1/4 cups butter or shortening or combination
2 cups sugar
2 eggs
1/3 cup corn syrup
2 1/2 tbsp. water
2 tsp. peppermint extract
1 tsp. vanilla extract
4 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. salt

sugar for rolling

Melt chocolate over hot water in top of double boiler. Remove from heat.

Cream shortening: gradually add 2 cups sugar, beating until light and fluffy. Add melted chocolate, eggs, corn syrup, water, and flavorings; mix well. Combine flour, soda, and salt; add to creamed mixture, beating until just blended.

Shape dough into 1-inch balls, and roll in remaining sugar. Place on ungreased cookie sheets; bake at 350 degrees for 10 minutes. Cool on cookie sheets 5 minutes. Remove to wire racks and cool completely.

[Gina]

Okay...so the Chocolate Gooey Butter Cookies from Paula Dean (recipe already posted) are fantabulous!! I have tried a few varieties for people at work and so far, using strawberry cake mix has been the fav.
Jen - I'm glad you're doing this again this year! And just in time for me, as we're doing our work cookie exchange next week!

[Gina]

Okay...so the Chocolate Gooey Butter Cookies from Paula Dean (recipe already posted) are fantabulous!! I have tried a few varieties for people at work and so far, using strawberry cake mix has been the fav.
Jen - I'm glad you're doing this again this year! And just in time for me, as we're doing our work cookie exchange next week!

[Becky]

Orange Pomegrante Cookies

1 cup butter, softened
1 cup white sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon grated orange zest
2 tablespoons orange juice
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 pomegrante

Score around the pomegrante with a knife just cutting through the skin (like you are going to peal an orange) Break the pomegrante into four pieces. With the pomegrante in your hand use a wooden spoon hit the outer side of the pomogrante to get out the arils(red seeds inside)will fall into your hand. Set aside the pomegrante arils for cookies.

Preheat the oven to 375 degrees F

In a large bowl, cream together the butter, white sugar and brown sugar until smooth.

Beat in the egg until well blended.

Mix in orange zest and orange juice.

Combine the flour, baking soda and salt; stir into the orange mixture.

Mix in pomegrantes.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Cookies should be spaced at least 2 inches apart.

Bake for 12 to 14 minutes in the preheated oven, until the edges are golden.

Remove from cookie sheets to cool on wire racks.

[Baker Hater]

I just saw this on the Food Network and decided to make them for my Cookie Party tonight. They turned out excellent and are so simple to make (and I am not a fan of baking):

Grandma Paul's Sand Tarts
Recipe courtesy Paula Deen, 2008

Prep Time: 20 min Inactive Prep Time: hr min Cook Time: 1 hr 40 min Level: Easy Serves: 2 1/2 dozen

Ingredients:

1 cup (2 sticks) butter, softened
1/2 cup confectioners' sugar, plus more for coating cookies
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour, plus more for dusting hands
1 cup chopped pecans, (very small pieces)

Directions
Preheat oven to 270
degrees F. Line cookie sheets with parchment paper.

Using an electric mixer at low speed, cream the butter and sugar until smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula.

With floured hands, take out about 1-tablespoon of dough and shape it into crescent. Place the cookies 1-inch apart on the prepared cookie sheets.

Cook's Note: Continue to dust your
hands with flour as you make more cookies.

Bake for 40 minutes. Dust with additional confectioners' sugar while still warm. Cool
completely on wire racks and store in airtight containers.

Copyright 2008 Television Food Network G.P., All Rights Reserved

[Cindee]

I wish I could take credit for these cookies, but of course I can't...however I can take credit that I make these every Christmas and they're always the first to go. I originally got the recipe from allrecipes.com. Oh and on the website viewers were whining and complaining that it's a lot of work, really it's not, just different steps then you're used to. While you're waiting for the hour while the dough is cooling bake a different cookie, and there ya go! Anyway enjoy!

CHOCOLATE MINT CANDY COOKIES

3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 (4.5 ounce) packages chocolate covered thin mints (I can't find that kind so I use After Eight Chocolate Mints, normally they use Andes with the green mint in the middle for some color.)

DIRECTIONS
In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.

Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake.

When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.

[Erin Rodriguez]

Okay, this recipe was passed down to me by my Nana, who can cook her ass off. These cookies come out soft and chewy and are always a huge hit.

EGGNOG SNICKERDOODLES

2 ¾ Cups all-purpose flour

1 ½ cups sugar

1 cup Butter softened

2 eggs

2 teaspoons cream of tartar

1 teaspoon baking soda

¼ teaspoon salt

½ Teaspoon brandy extract

½ Teaspoon rum extract

SUGAR MIXTURE

¼ cup sugar or colored sugar

1 teaspoon nutmeg

Heat oven to 400°. For cookies, in large mixer bowl, combine all cookie ingredients. Beat at low speed, scraping bowl often, until well mixed.

For sugar mixture, in small bowl, stir together sugar and nutmeg. Shape rounded teaspoonfuls of dough into 1 inch balls; roll in sugar mixture. Place 2 inched apart on ungreased cookie sheets. Bake for 8 to 10 minutes, or until edges are lightly browned. Remove.

Makes about 4 dozen cookies.

[Megan]

So whomever posted the recipe for the cream cheese cookies that were a huge hit at their work, could you please post it again? I was all set to make them for a party tomorrow and I can't find it on here! Help!!

[Erin Rodriguez]

I have plenty of yummy cookie recipes, but if you really want to make Stacey happy, you will make her some Chocolate-Covered Potato Chips!!!

(Not my recipe!!!)

-24 ounces quality semi-sweet chocolate chips or chopped chocolate (like Ghiradelli)

-One 16-ounce bag ridged potato chips (like Ruffles)

Prepare a baking sheet by lining it with aluminum foil and set aside.

Place the chocolate in a large microwave-safe bowl and microwave it in one-minute increments until melted, stirring after every minute to prevent overheating.

Using a large pastry brush or clean basting brush, dip the bristles in the melted chocolate and paint one side of a potato chip with a thin layer of chocolate. Place the chip chocolate-side up on the prepared baking sheet.

Repeat the painting with the remaining chocolate and chips. Depending on how thickly you paint on the chocolate, you may have chips left over.

Allow the chips to sit until the chocolate is set. You can refrigerate the chips for 10 minutes to accelerate the process, but don’t keep them in the refrigerator longer than that or they might become soggy. These chips are best eaten soon after they are made, to preserve the fresh crunchiness of the chips.

(Note: This candy lends itself well to experimentation. Try dipping the chips alternately in white and dark chocolate, or sprinkling the still-wet chocolate with crushed nuts, coconut, sprinkles, or chopped dried fruit)

[Jenna]

These are my kind of cookies....
JOSE CUERVO CHRISTMAS COOKIES

1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup or brown sugar
4 large eggs
1 cup nuts
2 cups of dried fruit
1 BOTTLE OF JOSE CUERVO TEQUILA

TASTE the Cuervo to check quality. Take a large bowl, TASTE the Cuervo again, to be sure it is of the highest quality, pour one level cup and TASTE IT AGAIN

Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl.

Add one peastoon of sugar. TASTE again. At this point it's best to make sure the Cuervo is still ok, TASTE another cup just in case.

Turn off the mixerer thingy.

Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.

Pick the frigging fruit off the floor.

Mix on the turner.

If the fried druit gets stuck in the beaters just pry it loose with a drewscriver.

TASTE the Cuervo to check for tonsisticity.

Next, sift two cups of salt, or something. Who geeves a sheet. TASTE the Jose Cuervo. Now shift the lemon juice and strain your nuts.

Add one table.

Add a spoon of sugar, or somefink. Whatever you can find.

Greash the oven.

Turn the cake tin 360 degrees and try not to fall over.

Don't forget to beat off the turner.

Finally, throw the bowl through the window, finish the Cose Juervo and make sure to put the stove in the wishdasher.
Cherry Mistmas !

[Michelle]

Dear Paul Rudd,

Will you still love me if I eat all these cookies???

Love,
Me

[mickey]

I think I orginally found this in Taste of Home magazine.

Cinnamon Pecan Shortbread
1/2 cup butter, softened, divided
2/3 cup finely chopped pecans
4 tbsp confectioners’ sugar
1 cup all-purpose flour
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp baking powder
Directions:

Preheat oven to 350 degrees.
Melt 2 tablespoons of butter in a small saucepan over medium heat. Add pecans; cook and stir for 1 minute or until lightly toasted. Set aside.
Cream confectioners’ sugar and remaining butter in a medium mixing bowl. Combine the flour, cinnamon, salt and baking powder in a small mixing bowl. Gradually add flour mixture to creamed mixture. Mix well to create a crumbly dough. Stir in toasted pecans and butter.
Shape mixture into two 5-inch circles on an ungreased baking sheet. Using a fork, prick score lines to divide into four parts.
Bake for 14-16 minutes or until edges are golden brown. Remove from oven and cut along score lines. After cooling for 2 minutes, removing to a wire rack to finish cooling.

2 variations on this:

Vanilla Almond- Sub rough chopped almond for the pecans and 1/2-1 tsp of vanilla for the cinnamon

Maple Walnut- use walnuts, add 1 tsp maple syrup in addition to or instead of the cinnamon.

YUM! The best part is that they're so quick and easy, you can make them just about anytime. I especially like to make them on a blah, grey, winter day. Grab a book, a mug of hot cocoa, a batch of these, and my gramma's old quilt- I'm content for hours.

[Neither Alisa nor Nigella]

Two cookie recipes, pilfered from excellent sources.

Alisa's Awesome Oatmeal & Peanut Butter Cookies

2 C peanut butter
1 1/2 C brown sugar
3 eggs
2 C oatmeal or TJ’s multigrain hot cereal

Combine ingredients. Chill the batter until it’s not too sticky. Drop teaspoons onto greased or lined cookie sheet; flatten with fork. Bake for 10-12 minutes at 350 degrees.

Nearly Nigella's Peanut Butter & Chocolate Treats

This recipe is blatantly ripped off from Nigella Lawson, with only minor tinkering. The original is in the “kids” section of her book, and uses about 1/3 milk chocolate and 2/3 dark chocolate. Personally, I like this ever-so-slightly more grown-up version better, and the grown-ups I served it to seemed to enjoy it also.

1st Layer

3/4 C + 2 T creamy peanut butter - use unsweetended peanut butter only; the kind that’s 100% peanuts. I found that it didn’t really need salt, either.
1/4 C brown sugar
1 1/3 C powdered sugar
1/4 C softened butter (unsalted)
2nd Layer

11 oz dark chocolate (or cut the dark chocolate with some milk chocolate as described above, if you must)
1/4 t vanilla powder - I don’t recommend substituting liquid extract, because it can make your chocolate seize up. If you haven’t got the powder, just skip it.
1 T butter (unsalted)
Combine all the ingredients for the first layer until you have a smooth, doughy concotion. This works best if everything is at room temperature. Following Nigella’s suggestion, I used the paddle blade on my mixer and it was a snap. Press the mixture into a more-or-less even layer in a greased square cake pan. If you spent a lot of time using playdough, the texture will be quite reminiscent.

Break up the chocolate. Melt the chocolate and butter together. I did this in the microwave at 50% power; it took about three minutes, and I stopped and stirred at one-minute increments. Add the vanilla powder if you are using it, and stir well to make sure that the chocolate is nice and smooth. Pour the chocolate mixture over the peanut butter layer.

Chill the entire thing until the chocolate is firm. Turn out onto waxed paper, then flip again (carefully) so that the chocolate is once more the top layer. (I had a bit of trouble with this part; the chocolate shrank away from the edges of the pan beautifully, but the peanut butter didn’t want to release. Next time, I am going to try lining the pan with baking parchment.) Slice in squares, rectangles, triangles, or whatever. Don’t let it get too cold, though, or the chocolate layer will crack when you slice it. After it’s cut, either serve it immediately or put it back into the fridge, as both the chocolate and the peanut butter will get squishy quickly at room temp. If you stack it for storage, even temporarily, it’s probably best to put waxed paper or parchment paper between the layers.

[Tammy]

These date balls were really popular at my cookie party last week.

1 cup sugar
1 stick margarine
1 egg (beaten)
1 teas. vanilla
1 cup chopped pecans
1 cups Rice Krispies
1 package chopped dates **
1 package flaked coconut

Dissolve margarine. Add sugar, dates, and egg (be careful not to
"fry" the egg,) and vanilla. Bring to a boil and cook for two
minutes stirring constantly. Remove from heat. Add pecans
and Rice Krispies. Cool for a few minutes. Shape into balls
and roll in coconut.

** I'm not sure about the size of the "package." When my Mom made these when I was little, she used a box of chopped dates. When shopping last week for my ingredients, I found no such box. I used the Sunsweet canister that was 10 ounces. If you end up using the little bags, you may need to use one and part of another.

[Eileen]

This is not so much a cookie, but it is too good not to post. Plus, it only takes about 10 minutes to make.

Rocky Road Candy

2 tablespoons butter
2 cans condensed milk
2 12oz bags of semisweet chocolate chips (I recommend Ghiradelli)
1 16 oz. bag mini marshmallows
4 cups peanuts

Mix together butter, chocolate, and condensed milk in a sauce pan on low heat on the stove. Stir until chocolate is melted.

Mix together peanuts and marshmallows in a large bowl.

Once chocolate is melted, pour over peanut/marshmallow mixture and stir until all peanuts/marshmallows are covered in chocolate.

Pour mixture into 13x9 inch pan, spread out, cover with foil and chill in the refrigerator for two hours.

The girls in my family bake every year at Christmas and this was a season favorte. Happy baking!

[Karen]

I have no recipes...I would be wishing disappointment on all. In an attempt to top the freezer fluid...I once made a gorgeous pound cake. The kind of cake that you pull out of the oven and cry because angels are singing at its beauty. I approach it with a knife (because we all know there's nothing better than a hunk of warm pound cake (unless it's a hunk hunk of course)) and ever so gently slice into it. And then push a little harder. And then use all of my considerable 150+ lbs to push down. And then finally resort to furious stabbing. Needless to say, I had to throw it away and take the garbage out before my husband came home and laughed hysterically. I shoulda kept it for a paperweight!

[AJ]

I don't know the name of these, but they are super-duper easy and always get gobbled up at my house.
Ingredients: Ritz Crackers, Peanut Butter, Chocolate Almond Bark (chocolate bars & chocolate chips will NOT work - you need the synthetic waxiness of the bark!)

1. Make peanut butter sandwiches w/ the ritz crackers, set aside.
2. Use a double boiler to melt the Chocolate bark stirring constantly (if you don't have a double boiler, you can stack a glass bowl w/ the chocolate over a boiling pan of water (oven mit higly suggested!))
3. Coat the Ritz/peanut butter sandwiches in the chocolate - I just drop them in the bowl and retrieve w/ tongs, or depending how anal you are we also sometimes use 2 spoons (so as not to leave marks in the chocolate).
4. Place coated treats on wax paper until chocolate has dried.

Yummy!

[AJ]

I don't know the name of these, but they are super-duper easy and always get gobbled up at my house.
Ingredients: Ritz Crackers, Peanut Butter, Chocolate Almond Bark (chocolate bars & chocolate chips will NOT work - you need the synthetic waxiness of the bark!)

1. Make peanut butter sandwiches w/ the ritz crackers, set aside.
2. Use a double boiler to melt the Chocolate bark stirring constantly (if you don't have a double boiler, you can stack a glass bowl w/ the chocolate over a boiling pan of water (oven mit higly suggested!))
3. Coat the Ritz/peanut butter sandwiches in the chocolate - I just drop them in the bowl and retrieve w/ tongs, or depending how anal you are we also sometimes use 2 spoons (so as not to leave marks in the chocolate).
4. Place coated treats on wax paper until chocolate has dried.

Yummy!

[Amy O.]

MEG - Baily's Cookies - 1/2 of what of Bailey's? cup, tablespoon? want to make these but recipe isn't complete...help?

[Amy O.]

MEG - Baily's Cookies - 1/2 of what of Bailey's? cup, tablespoon? want to make these but recipe isn't complete...help?

[Shaila (formerly Sheila)]

A man (a straight, hetero manly man who carries an assault rifle for a living, y'all) actually loved these so much he wrote me a poem about them. What does that tell you? Technically they're not cookie-cookies but are so, so good...

Shaila's Almond Joy Brownies

8 T unsalted butter (1 stick), cut into 8 pieces
4 oz bittersweet chocolate, chopped (easier to use ½ cup of good-quality bittersweet chocolate chips, like Ghiradelli)
2 oz unsweetened chocolate, chopped
3/4 cup unbleached all-purpose flour
½ teaspoon baking powder
2 large eggs
1 cup sugar
¼ teaspoon table salt
1 T vanilla extract
¼ teaspoon garam masala, Chinese five-spice powder or cinnamon
1 cup shredded coconut
1 cup raw almonds
1 T cold butter
1 T flour

Preparation: Adjust oven rack to lower-middle position; heat oven to 325 degrees. Lightly spray 9-inch-square baking pan with nonstick cooking spray. Cut 14-inch length extra-wide heavy-duty foil; fold cut edges back to form 8 1/2-inch width. With folded sides face down, fit foil securely into bottom and up sides of baking pan, allowing excess to overhang pan sides. Spray foil with cooking spray.

Make batter: melt chocolates and butter in large bowl in microwave. Set aside to cool. Meanwhile, mix flour with baking powder in smaller bowl; set aside. When chocolate has cooled, add sugar and whisk thoroughly. Break eggs into small bowl, beat lightly to mix white and yolks, and then add to chocolate mixture. Add vanilla, garam masala and salt, whisking thoroughly to incorporate. Add flour mixture a little at a time, whisking to incorporate fully. Mix until you don’t see white streaks of flour.

Make filling and topping: combine coconut and almonds on baking sheet or piece of foil and toast in oven for 5-7 minutes. Let cool. Dump into bowl, toss with flour and cut in butter so that topping is like streusel

Make brownies: pour ½ of brownie batter in pan. Sprinkle ½ of topping over batter. Add rest of batter and then top with rest of topping. Bake for about 35-40 minutes, until toothpick or skewer inserted in center yields a few crumbs but is not liquid-gooey. Remove from oven and let cool on wire rack 1-2 hours. Cut into 16 squares.

[Wendy in Philly]

Most Delicious Giant Chocolate Almond Cookies ever adapted by Wendy

Bake at 350 for 40-50 min or longer for desired crunchiness.
Make dough in advance since it needs to chill. (chill for 1 hr to 36 hrs)

Preheat oven to 350 when ready to bake.

8 oz. butter, room temp
¾ c. white sugar
¾ c. brown sugar
. . . .

beat together until fluffy
______________________

2 large eggs
1 tsp vanilla
. . . .

add to butter mix, beat in thoroughly
________________________

1 ½ c white flour
1 c wheat flour
½ c. ground almonds
1 t. salt (add some extra salt if you like salty cookies)
1 t. baking powder
½ tsp baking soda

. . . .

whisk together in a separate bowl and then add slowly to butter mix
_______________________

1 c. semisweet chips
1 c. dark chocolate chunks
(can substitute some of the dark chocolate for milk chocolate if you want)
1 c. coarsely chopped roasted almonds

. . . .

After cookie dough is thoroughly combined add chocolate and almonds.

Refrigerate for 30 min. to 36 hrs. If you refrigerate for 36 hrs, magic happens and the cookies transform into outer body experiences…it’s something chemical about the flour gluten or something and the sugar. It’s just tasty. I ball them up after 30 minutes of chilling and store in the refrigerator balled and ready to bake. You can also freeze the cookie balls and bake them later, just bake them for longer to adjust for frozen-ess)

Make 12(ish) 4 oz lumps for giant cookies or 16 (ish) 3 oz. lumps for still really big cookies.

I baked 3 oz. cookies for 40-50 min. at 350 because I like them crispy. (depends on the oven)

I weigh them to make them all the same size. Adjust baking time for size of cookies. Place on baking tray (leave some space!) and bake until browned. You can under or over bake them depending on your desired amount of crunchiness to chewiness.

for a picture of these awesome cookies: http://www.flickr.com/photos/24727034@N04/2774004095/in/set-72157606804698146/