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

[Jennybean]

Hey check this out!

http://anothersuburbanmom.blogspot.com/2008/12/friday-foodie-cookie-exchange.html

Tons of good cookies!

[Micci]

Cinnamon CRACKle cookies

These cookies totally rule! They're not too sweet so you can happily eat half the batch without rolling on the floor, clutching your stomach. Damned adulthood! Remember when you could eat like 10lbs of candy without getting sick?

INGREDIENTS
1 cup butter
1 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1/2 tsp almond extract
2 1/2 cup flour
1 tbsp cinnamon (yes, tbsp)
2 tsp baking soda
2 tsp cream of tartar
2 tsp ground nutmeg
1/2 tsp salt

1. Cream butter and sugars. Use a spatula to scrape sides occasionally, and as a butter/sugar to mouth delivery system.

2. Add egg and extracts, mix well.

3. Add spices. Gradually add flour.

4. Shape into one inch balls and roll in sugar. Place them 2" apart on an ungreased baking sheet. Bake at 350 for 10-15 minutes, depending on how crispy you like your cookies.

Happy holidays to you, Fletch, Maisy, Loki and your kitties!

[beth]

Mince Pies

One box of Betty Crocker pastry mix (baking aisle)
One jar of Mince Pie filling (also baking aisle or sometimes in the holiday item display)

Make pastry according to box - you just add a little water, and roll out on a floured surface.
Use a wine glass to cut out circles.
Push down into a greased muffin tin.
Spoon in filling.
Use a shot glass to cut out tops, pierce with a fork to vent.
Put on tops.
Brush with a little milk or egg.
Bake.
Hide box and jar in recycling bin.
Eat half of what you bake. Nom. Nom.
Smile sweetly when everyone swoons at your impossibly delish treats.

[Amy]

Brown Sugar and Walnut Swirls
(these are crazy easy to make, trust me!)

Use 1 sheet of Puff Pastry dough.
(I bought the Pepperidge Farms Brand in the freezer section (it comes with 2 sheets). Read directions to defrost correctly.

For the Filling:
1/2 cups walnuts, chopped small and toasted
1/3 cup brown sugar, firmly packed
1/3 cup granulated sugar
2 tsp. ground cinnamon
1/4 cup unsalted butter, melted and cooled

Cut Puff Pastry sheet in half and put half of the filling on leaving 1/2 inch space on final edge to seal with eggwash.

Roll into a jelly roll-like shape and put in the fridge for 20 minutes until cool (it makes it easier to slice) and cut into 1/4" slices. repeat for second half.

Place parchment paper covered cookie sheet 2" apart. Bake at 375 degrees for 10 minutes. Let stand on cookie sheet for a few minutes until filling sets.

EAT IMMEDIATELY!

[Amy]

Brown Sugar and Walnut Swirls
(these are crazy easy to make, trust me!)

Use 1 sheet of Puff Pastry dough.
(I bought the Pepperidge Farms Brand in the freezer section (it comes with 2 sheets). Read directions to defrost correctly.

For the Filling:
1/2 cups walnuts, chopped small and toasted
1/3 cup brown sugar, firmly packed
1/3 cup granulated sugar
2 tsp. ground cinnamon
1/4 cup unsalted butter, melted and cooled

Cut Puff Pastry sheet in half and put half of the filling on leaving 1/2 inch space on final edge to seal with eggwash.

Roll into a jelly roll-like shape and put in the fridge for 20 minutes until cool (it makes it easier to slice) and cut into 1/4" slices. repeat for second half.

Place parchment paper covered cookie sheet 2" apart. Bake at 375 degrees for 10 minutes. Let stand on cookie sheet for a few minutes until filling sets.

EAT IMMEDIATELY!

[Marmalade]

ugh, Found's website. Always worth a viewing:

http://www.foundmagazine.com/

[Marmalade]

This is SO not a recipe because I mean you have enough to fill a Junior League On Crack sort of Baking Book already but a comment on your prison letter entry (which I loved, as a total aside as well as SUCH A PRETTY FAT which is the only book that I devoured (good God, that's bad taste!, ugh, nevermind) in no time flat.

ANYWAY, back to my entire reason for dropping commentary off at all here in this entry...have you ever submitted to FOUND magazine some of these interesting little letters you've found blown into your landscape? Found magazine would eat this crap up, I mean if it isn't made up stuff and is actually found. If it's made up than kudos to you for the fantastic imagination and btw on that subject I love the letters from the faux neighborhood board that you used to send to your unruly neighbors.

Love your book, you are fantastically talented. You have a new (sort of rabid but I promise not stalker-y) fan!!

[mail4ajc]

SUPER DUPER CHOCOLATE COOKIES

Makes 60 cookies.

Ingredients:
¾ cup butter
1 ½ cups white sugar
2 eggs
2 ¼ teaspoons vanilla extract
2 ¼ cups all-purpose flour
1/4 teaspoon salt
3/8 teaspoon baking soda
3/8 teaspoon baking powder
¾ cup unsweetened cocoa powder
1 cup chocolate sprinkles
60 chocolate kisses, unwrapped (I use the darkest fudgiest variety I can find)

Directions:
Preheat oven to 350 degrees F (180 degrees C).

Beat butter and sugar. Add egg and vanilla and beat well. Add dry ingredients and
stir until smooth.

Roll into 1-inch balls, roll in chocolate sprinkles. Place 2 inches apart on ungreased
cookie sheet. Press thumb into the center of each ball.

Bake in the preheated oven about 10 minutes or until edges are firm. Immediately
press a chocolate kiss into the center of each cookie. Allow cookies to cool 1 minute
on cookie sheet before transferring to wire rack.

To Store: Layer cookies between waxed paper in an airtight container; cover. Store
at room temperature for up to 3 days or freeze for up to 3 months.

[mail4ajc]

SUPER DUPER CHOCOLATE COOKIES

Makes 60 cookies.

Ingredients:
¾ cup butter
1 ½ cups white sugar
2 eggs
2 ¼ teaspoons vanilla extract
2 ¼ cups all-purpose flour
1/4 teaspoon salt
3/8 teaspoon baking soda
3/8 teaspoon baking powder
¾ cup unsweetened cocoa powder
1 cup chocolate sprinkles
60 chocolate kisses, unwrapped (I use the darkest fudgiest variety I can find)

Directions:
Preheat oven to 350 degrees F (180 degrees C).

Beat butter and sugar. Add egg and vanilla and beat well. Add dry ingredients and
stir until smooth.

Roll into 1-inch balls, roll in chocolate sprinkles. Place 2 inches apart on ungreased
cookie sheet. Press thumb into the center of each ball.

Bake in the preheated oven about 10 minutes or until edges are firm. Immediately
press a chocolate kiss into the center of each cookie. Allow cookies to cool 1 minute
on cookie sheet before transferring to wire rack.

To Store: Layer cookies between waxed paper in an airtight container; cover. Store
at room temperature for up to 3 days or freeze for up to 3 months.

[mail4ajc]

SUPER DUPER CHOCOLATE COOKIES

Makes 60 cookies.

Ingredients:
¾ cup butter
1 ½ cups white sugar
2 eggs
2 ¼ teaspoons vanilla extract
2 ¼ cups all-purpose flour
1/4 teaspoon salt
3/8 teaspoon baking soda
3/8 teaspoon baking powder
¾ cup unsweetened cocoa powder
1 cup chocolate sprinkles
60 chocolate kisses, unwrapped (I use the darkest fudgiest variety I can find)

Directions:
Preheat oven to 350 degrees F (180 degrees C).

Beat butter and sugar. Add egg and vanilla and beat well. Add dry ingredients and
stir until smooth.

Roll into 1-inch balls, roll in chocolate sprinkles. Place 2 inches apart on ungreased
cookie sheet. Press thumb into the center of each ball.

Bake in the preheated oven about 10 minutes or until edges are firm. Immediately
press a chocolate kiss into the center of each cookie. Allow cookies to cool 1 minute
on cookie sheet before transferring to wire rack.

To Store: Layer cookies between waxed paper in an airtight container; cover. Store
at room temperature for up to 3 days or freeze for up to 3 months.

OR, if you're not a chocolate fan:

PECAN CARAMEL SURPRISES
Makes 60 cookies
CARAMELS:
Ingredients
2 cups white sugar
1 cup corn syrup
2 cups heavy cream
1 stick butter
1 teaspoon vanilla extract
Directions:
Butter a 9x13 inch dish.
In a heavy saucepan, combine sugar, corn syrup. Bring to a boil (about 350
degrees. Do not stir after sugar has dissolved. Shake pan gently to avoid burning.
Until deep amber.
Heat cream in microwave or separate pan to warm. Do not scald.
Remove sugar mixture from heat. Carefully whisk in cream while whisking briskly.
Return to heat and add butter and vanilla.
Bring to a boil and heat to 250. Remove and pour into prepared dish. Refrigerate.
When cool, return candies to room temperature then cut into 1 inch squares and
wrap in waxed paper.
COOKIES:
2 ½ cups pecans (9 oz or so)
1 cup minus 1 tablespoon granulated sugar
2 ½ sticks very cold butter, sliced
2 ½ teaspoons vanilla extract
2 ½ cups flour
60 soft caramel candies (see above recipe)
2 cups confectioners sugar

Directions:
Position racks in the upper and lower thirds of the oven and preheat to 325.

Line cookie sheets with parchment paper.
Grind pecans and 3 tablespoons of sugar in a food processor for 20 seconds.
Transfer to medium bowl (preferably of a kitchenaid stand mixer).

Pulse butter, remaining sugar and vanilla in food processor until combined, scraping
bowl once or twice. Add this mixture to the nut mixture and all the flour and mix slowly in your stand mixer. Final dough will look like pebble sized crumbles.

Roll 1 tablespoon dough into a ball, press a caramel (about 1/2 inch square)into the center then roll to enclose the caramel. You will need to squeeze pretty good to get everything to hold together. Repeat with the remaining dough and caramels; place 2 inches apart on the prepared cookie sheets. Keep dough chilled and consider placing cookies in fridge before baking.

Bake until lightly colored, about 15 minutes. Let cool for 15 minutes; coat with
confectioners sugar while warm. Coat again just before serving.

[Beth]

Megs,

About those Bailey's cookies... how much Bailey's? Going to have to try those!

[The Other Jen from Chicago]

Thank you Paula Dean for all things delicious and ridiculously fattening. You know where my heart is:

Chocolate Gooey Buttery Cookies
(by Paula Dean)

1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners' sugar, for dusting

Directions
Preheat oven to 350 degrees F.

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

Also, it's not a cookie, but these mini muffins my mom used to make are always a HUGE hit:

Applesauce Muffins:

2 cups Bisquick
1/4 cup milk
1 tsp cinnamon
1 & 1/4 cup sugar
1 egg (slightly beaten)
1/2 cup applesauce
2 tablespoons cooking oil
3 tablespoons melted margarine

Directions:

Muffins:
Combine Bisquick, 1/4 c sugar, applesauce, milk, egg & oil. Beat well. Pour into a mini-muffin pan (2/3 full in each muffin slot). Bake at 350 degrees for 8-10 min or until they rise and are a slight golden brown color. Allow to cool for 10 min or so.

Topping:
Combine 1 cup of sugar and 1 teaspoon of sugar. Melt margarine in a separate bowl. Dip the top of each muffin into the margarine and then into the sugar/cinnamon mix.

SO delicious...and much more health-friendly than the Paula Dean ones... ;)

Happy Holidays!

[Megs]

This is a new recipe I found this year-it's been a big hit so far.
Simple and tasty!

Bailey's Christmas Cheer Cookies
1 cup butter
1 cup brown suger
2 large eggs
1/2 Bailey's Irish Cream
1 tsp vanilla extract
3 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup white chocolate chips
1 cup butterscotch chips

Mix ingredients in order
Bake at 350 for 10-12 minutes
Makes 48 cookies

[Megs]

This is a new recipe I found this year-it's been a big hit so far.
Simple and tasty!

Bailey's Christmas Cheer Cookies
1 cup butter
1 cup brown suger
2 large eggs
1/2 Bailey's Irish Cream
1 tsp vanilla extract
3 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup white chocolate chips
1 cup butterscotch chips

Mix ingredients in order
Bake at 350 for 10-12 minutes
Makes 48 cookies

[Megs]

This is a new recipe I found this year-it's been a big hit so far.
Simple and tasty!

Bailey's Christmas Cheer Cookies
1 cup butter
1 cup brown suger
2 large eggs
1/2 Bailey's Irish Cream
1 tsp vanilla extract
3 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup white chocolate chips
1 cup butterscotch chips

Mix ingredients in order
Bake at 350 for 10-12 minutes
Makes 48 cookies

[Megs]

This is a new recipe I found this year-it's been a big hit so far.
Simple and tasty!

Bailey's Christmas Cheer Cookies
1 cup butter
1 cup brown suger
2 large eggs
1/2 Bailey's Irish Cream
1 tsp vanilla extract
3 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup white chocolate chips
1 cup butterscotch chips

Mix ingredients in order
Bake at 350 for 10-12 minutes
Makes 48 cookies

[SARA]

Okay so this really isn't a cookie, it's candy, but no the less delicious.

Peanut Butter Fudge
1 cup butter
1.5 cups peanut butter
1 teaspoon vanilla
1 to 1.5 pounds powdered sugar

Microwave butter and peanut butter until completely melted, stirring occasionally. Add vanilla. Slowly add the powdered sugar, until the fudge doesn't stick to your fingers when you touch the it. Then place the fudge in a 8x8 or 9x9 pan smoothing it down into the corners, refrigerate for at least a half hour. Remove from pan, and slice the fudge into your desired size. ENJOY!

[Jen]

Jen,

No cookie recipes for me, since I just dropped the eight dozen I exchanged for on my kitchen floor, I feel it would be bad karma. However, those of us on the East Coast have been waiting for the snark on your upstanding Gov. Give us the Chicago perspective please!

[Christene Fossella]

Homemade Samoas (a.k.a. Caramel de-Lites) Girl Scout Cookies
Cookies
1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
up to 2 tbsp milk

Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.
Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
8 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.

While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
Let chocolate set completely before storing in an airtight container.

Makes about 3 1/2-4 dozen cookies.

[Lori]

This is my all time favorite recipe. My mom used to make these from scratch when I was little then lost the recipe (the horror) so as an adult when I was sent this lovely recipe from Pilsbury I thought well they look the same could they taste the same? They do...I love them...my nephew could sit down and eat a whole batch himself if we let him. Plus the recipe yields a ton! Also make sure to prick with a fork. I'm not sure why but this makes a difference.

Almond Sandwich Cookies

INGREDIENTS
Cookies
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/2 cup all-purpose flour
1/2 teaspoon almond extract
1 tablespoon granulated sugar

Filling
2 cups powdered sugar
1/4 cup butter or margarine, softened
4 teaspoons milk
1/4 teaspoon almond extract
1 drop red food color

DIRECTIONS
1. Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour and almond extract until well blended.
2. Shape dough into 180 (1/2-inch) balls. Place balls 1 inch apart on ungreased cookie sheets. Press bottom of glass dipped into granulated sugar on each ball until 1/4 inch thick; prick top of each with a fork.
3. Bake 6 to 8 minutes until set but not brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
4. Meanwhile, in small bowl, beat filling ingredients with electric mixer on low speed until smooth and creamy. Spread about 1 teaspoon filling on bottoms of half of the cookies. Top each with another cookie, bottom side down; press gently. Store in refrigerator.

[Karen in DE]

Welsh Cookies

1 lb. butter
2 c. granulated sugar

3 eggs, beaten
1/4 milk

1 tsp. salt
1 tsp. cream of tartar
1 tsp. nutmeg
1 tsp. baking soda
2 tsp. baking powder
1 cup currants (or raisins)
7-1/2 c. flour

Cream butter and sugar.
Combine beaten eggs and milk.
Sift dry ingredients together.
Add dry ingredients alternately with milk mixture to butter and sugar mixture.
Fold in currants.
Roll dough on floured surface and cut in circles (I use a juice glass.)
"Fry" on hot griddle until lightly browned, turning once during cooking.*

* I use an electric griddle, set it on 325 and "bake" 5 min. on each side. You may need to turn the griddle up to 350.

These will have the texture of a tea cake.

[Debra]

These cookies are the greatest for Christmas morning, or anytime, and they taste good frozen too. You just can't go wrong if you're a cookie that doubles as breakfast.

Cherry Winks

2-1/4 c. sifted flour
1-1/4 t. baking powder
1/2 t. baking soda
1/2 t. salt
3/4 c. butter
1 c. sugar
2 eggs
1 c. chopped pecans
5 oz. pitted dates, chopped
1/3 c. chopped maraschino cherries
1 t. vanilla
2 T. milk

****************
3 c. cornflakes, crushed
Maraschino cherries, cut into quarters
****************

Mix and sift flour, baking powder, baking soda and salt, set aside. Cream butter well, add sugar gradually and continue creaming until light and fluffy; add well beaten egg and mix; add nuts, dates and chopped cherries, extract and milk and mix well. Add sifted dry ingredients gradually and mix. Using about 1 T. for each cookie, form a ball, roll in crushed corn flakes and placed on greased cookie sheets. Press 1/4 cherry into center of each cookie and bake in 375 degree oven for approximately 12 minutes.

[Debra]

These cookies are the greatest for Christmas morning, or anytime, and they taste good frozen too. You just can't go wrong if you're a cookie that doubles as breakfast.

Cherry Winks

2-1/4 c. sifted flour
1-1/4 t. baking powder
1/2 t. baking soda
1/2 t. salt
3/4 c. butter
1 c. sugar
2 eggs
1 c. chopped pecans
5 oz. pitted dates, chopped
1/3 c. chopped maraschino cherries
1 t. vanilla
2 T. milk

****************
3 c. cornflakes, crushed
Maraschino cherries, cut into quarters
****************

Mix and sift flour, baking powder, baking soda and salt, set aside. Cream butter well, add sugar gradually and continue creaming until light and fluffy; add well beaten egg and mix; add nuts, dates and chopped cherries, extract and milk and mix well. Add sifted dry ingredients gradually and mix. Using about 1 T. for each cookie, form a ball, roll in crushed corn flakes and placed on greased cookie sheets. Press 1/4 cherry into center of each cookie and bake in 375 degree oven for approximately 12 minutes.

[Sheri]

I found this recipe years ago and make it often for bake sales and school events. I always have someone track me down and ask for the recipe. So yummy.

Snicker Cookies

1 cup butter, softened
1 cup creamy peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
3 cups flour
1 tsp. baking soda
1 tsp. baking powder
2 bags mini snickers

Cream butter, peanut butter, eggs, sugar, vanilla and brown sugar together. Add flour, baking soda and powder. Wrap enough dough around a snicker barto completely cover it. I usually take a small amount of dough, roll it into a ball, put the candy in the middle and then roll it again. Make sure none of the candy bar is showing or it will leak out while baking. Bake 10-12 minutes at 350 degrees or until lightly browned. Let them cool a bit before removing them from the cookie sheet.

[Dominique]

These recipies are amazing. Man, I wish I got the baking gene. Alas, even the simplest recipies are beyond me. But, if you want some serious Southern cooking and by Southern, you know that means BUTTER and FRYING, then I'm your girl. :)

[Nicole]

My new all time favorite holiday treat is a homemade marshmallow. I discovered only last year that despite it being a Martha staple (and therefore suggesting hours of complicated kitchen gymnastics), they are incredibly easy to make and SOOOO good. Make a recipe that includes egg whites if you want them to be fluffy like they should be. I think they are best with either peppermint extract or real vanilla bean added, although you can flavor them with anything you want. Honestly, they only take about 20 or 30 minutes in total to make (if you don't count the time they need to dry before cutting) and they make any hot milky drink 10 times better. And best of all, when you give a bag of these as a present, people think you are some kind of kitchen goddess. Nothing wrong with that. I broke down and bought a candy thermometer so that I could make this recipe, but you can find other recipes online that just tell you how long to boil the syrup for and that has worked for me before.
Marshmallows
Depending on how big you cut 'em...this recipe makes a lot!

2 envelopes powdered gelatin

1/2 cup + 1/3 cup cold water

1 cup sugar

1/3 cup light corn syrup

4 egg whites

pinch of salt

2 teaspoons vanilla extract

about 1/2 cup powdered sugar and 1/2 cup cornstarch, sifted together

1. In a small bowl, sprinkle the gelatin over the 1/2 cup of cold water to dissolve and soften.

2. In a saucepan fitted with a candy thermometer, mix the sugar and corn syrup with 1/3 cup of water. Place over medium-to-high heat.

3. In the bowl of an electric mixer, pour in the egg whites and beat on low speed until frothy. Add the pinch of salt.

4. When the syrup reaches between 210 and 220 degrees, increase the speed of the mixer and beat the whites until they are thick and fluffy (do not overbeat).

5. When the syrup reaches 245 degrees, while the mixer is whipping, pour the syrup into the whites. Pour so that the syrup does not fall on the whip, otherwise much of the syrup will splatter onto the sides of the bowl, not into the egg whites.

6. Scrape the gelatin and water into the pan that you used for the syrup and swirl it to dissolve (it should be hot enough from the syrup to dissolve it). Pour the liquified gelatin into the whites as they are whipping. Add the vanilla and continue to whip for 5 minutes.

7. Dust with a sifter a 11x 17 (approximately) baking sheet evenly and completely with cornstarch mixture. Use a spatula to spread the marshmallows in a layer on the pan. Allow to dry for at least 4 hours or overnight, uncovered.

8. Use a sharp knife or scissors to cut the marshmallows into pieces and toss in the powdered sugar and cornstarch mixture. Put the marshmallows in a colander or strainer and shake off the excess cornstarch mixture.

Store in an airtight container for up to 2 weeks.

[Jo]

These cookies are what I immediately think of when I think "Christmas cookie". My mom has made them every year since I was a kid and they're still my absolute favorite. Might have to make some this weekend now.

Mexican Wedding Cakes

1 cup butter, softened
8 tablespoons confectioners' sugar
2 cups all-purpose flour
2 cups chopped walnuts
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees; lightly grease cookie sheet

Mix all the ingredients together with a mixer until well blended. Roll dough into round small balls (about 1" or so).

Bake for 10-12 minutes.

Cool completely then roll in additional confectioners' sugar.

Store in an airtight container. Goes great with coffee or hot cocoa. Or wine. Or martinis.

You get the picture.

[Beth]

I bake cookies, scones and biscotti for a local coffee shop each week and these continuously sell out immediately. Okay, maybe due to the fact that it’s a college town and the ‘midnight munchies’ tend to strike a lot of the students, but still…

Salted Chocolate Chip Cookies
1 ½ sticks soft butter (real butter; Unsalted)
1 ¼ cups packed brown sugar
1 tsp. vanilla extract
1 tsp. ½ & ½
1 large egg

2 2/3 cups all-purpose flour
¾ tsp. baking soda
¼ tsp. baking powder
¼ tsp. coarse salt

1 ½ cups chocolate chips

Cream together first 5 ingredients. Mix together next 4 ingredients in separate bowl, and then add to creamed mixture just until it comes together. Add chocolate (or peanut butter, white chocolate, butterscotch, whatever) chips (and nuts – pecans – if you like). Dough should be thick enough to not stick (much) to your fingers. Drop large spoonfuls (I use an ice cream scoop) of dough onto ungreased baking sheets and flatten slightly. Bake at 350F for 15-20 minutes or until golden. As soon as you take them out of the oven, sprinkle a little coarse salt over each cookie. Allow to cool completely on cookie sheets and hide some for yourself because these babies are gonna fly.

I know it sounds weird, but the salt really makes a huge difference, I promise. Trust me, I'm a professional. Enjoy.

[Terri]

SHHH...did you hear that? It was the button popping on my jeans from just READING these amazing recipes.

here's my standby recipe. I can't even pretend to take credit for it, so here's a link to Epicurious. They're Chocolate Dipped Cherry Hazelnut Biscotti.

My twist? I spike the dark chocolate dip with a little Gran Marnier.

http://www.epicurious.com/recipes/food/views/Chocolate-Dipped-Cherry-Hazelnut-Biscotti-5797

[Val & Parker]

These recipes all look amazing. However, since I started a kitchen fire in my kitchen the day before Thanksgiving (who knew the "self-clean" button was so dangerous?) I think I will refrain from cookie baking and head on down to the Bristol Farms bakery!

http://www.firstclasstohell.com

[Texan Mama]

Okay this recipe is SUPER easy but not for strict Jews because it has oreos in it which has animal fat in the creme.

1 pkg oreo cookies (I like to use the Double Stuff)
1 8 oz brick of cream cheese
1 or 1.5 bag of chocolate chips
a spoonful of shortening

1. crush the oreos. I use a sharp knife to cut them, otherwise they really get stuck to the bottom of your fist when you pound them.
2. soften the cream cheese by putting in micro for 45 sec on half-power. Alternately, put into a plastic bag and put under couch cushion for one episode of King of the Hill.
3. mix oreos with cream cheese. Put into freezer for a little while to firm up (maybe another episode of K.O.T.H.)
4. shape oreo mixture into balls - you can use a melon baller or a spoon. They might be a bit crumbly so squeeze them tight to make the little balls, like the size of meatballs.
5. in a micro-dish, or in a double boiler (ask Fletch, I'm sure RR has used one) melt the choc chips and the shortening. roll the oreo balls around in the chocolate then put on a wax-paper-lined cookie sheet (preferrably one with edges lest the balls make a break for it) and put back in the fridge or freezer to set.

WARNING: These. Are. Addictive. But, the upside is, they are so sweet and rich that you (I mean, I) can usually only hog down 2 in a sitting.

ENJOY! They are the hit of any party and super easy to make.

[Kristina Cummins]

What better way to celebrate the holidays than with alcohol IN your cookies!

MOCHA RUM BALLS

1/4 c. freeze-dried coffee
1/4 c. rum
1 tbsp. water
2 tbsp. cocoa
2 c. vanilla wafer crumbs
1 c. chopped walnuts
3 tbsp. light corn syrup
1 c. unsifted confectioners' sugar

Dissolve coffee in rum and water in a bowl. Add remaining ingredients and mix thoroughly. Roll into balls, using a round teaspoon of mixture for each. Store in tightly covered container for several days. Then, roll in the additional confectioners' in sugar.

[Lois]

Turtle-urtle bars

What you'll need --

Crust:
1/2 cup butter
2 cups flour
1 cup brown sugar

Caramel Layer:
2/3 cup butter
1/2 cup brown sugar

Topping:
1 cup semi-sweet chocolate chips
1/2 cup pecans

Using a pastry blender or fork, combine butter, flour and brown sugar until the mixture forms fine crumbs. Press into a lightly cooking sprayed 9" x 13" pan Set aside.

Combine butter and brown sugar in a saucepan and bring to a boil over medium heat. Stir Constantly. Continue stirring and allow mixture to boil for 1 minute. Drizzle over crust. Bake for 20 minutes at 350° F.

While it's hot, sprinkle chocolate and pecans on top and let cool. Then cut into bars and serve.

It's really tempting to try the caramel part early, but don't. If you touch it, it will not only burn your finger, but it will also stay there.

Enjoy.

[Jenny]

You have to check out the peanut butter brownie cookies on the pillsburybaking.com site. I've made these many times and they are Ah-May-Zing! They are the soft cookie version of reese's cups. How can you go wrong???

p.s. I would've just posted the recipe but in looking it up, there were so many other yummyc looking baked goods that I thought I'd just post the site.

[Sarah Santa Maria]

Okay Jen, being a Chicago girl like myself I'm pretty sure you'll love these (even though technically they are not "cookies"). Enjoy!

Frango Mint Brownies
(Courtesy of my boyfriend's Grandma - and possibly some other genius...God love them)

2 (1 oz.) squares unsweetened chocolate
1/2 c. butter
2 eggs
1 c. sugar
1 tsp. vanilla
1/2 c. flour
1/8 tsp. salt
1/2 c. chopped pecans
1/2 c. chopped Frango mint chocolates

Melt chocolate squares and butter and cool. Beat eggs until thick and lemon colored. Gradually add sugar, beating thoroughly, until batter is smooth and light. Stir in the melted chocolate and butter mixture. Add vanilla. Mix well. Blend in flour and salt. Fold in nuts and Frango mints. Pour batter into a greased 8-inch pan. Bake at 350 degrees for 20-25 minutes, until top is shiny and a crust has formed. Avoid overbaking, brownies should be fudgelike. Cool completely. Cut 4 x 6 or smaller if desired.

[Lois]

Turtle-urtle bars

What you'll need --

Crust:
1/2 cup butter
2 cups flour
1 cup brown sugar

Caramel Layer:
2/3 cup butter
1/2 cup brown sugar

Topping:
1 cup semi-sweet chocolate chips
1/2 cup pecans

Using a pastry blender or fork, combine butter, flour and brown sugar until the mixture forms fine crumbs. Press into a lightly cooking sprayed 9" x 13" pan Set aside.

Combine butter and brown sugar in a saucepan and bring to a boil over medium heat. Stir Constantly. Continue stirring and allow mixture to boil for 1 minute. Drizzle over crust. Bake for 20 minutes at 350° F.

While it's hot, sprinkle chocolate and pecans on top and let cool. Then cut into bars and serve.

It's really tempting to try the caramel part early, but don't. If you touch it, it will not only burn your finger, but it will also stay there.

Enjoy.

[jenny]

Warning!!!! These are super freaking delicious!!!

Choco Peanut Bars

Ingredients:

Base:
1 pkg of moist yellow cake mix
1 stick softened butter
1 egg
3 cups of mini marshmallows

Topping:
2/3 c. light corn syrup
¼ c. butter
1 t. vanilla
12 oz. pkg peanut butter chips
2 c. cocoa krispies cereal
1.5 cups peanuts (optional: if you don't use, use extra cocoa krispies)
1 c. mini chocolate chips

Instructions:

Heat oven to 350. Combine all base ingredients, except marshmallows, at low speed. The mixture will be slightly crumbly. Press into an ungreased 9X13" pan. Bake at 350 for 15 minutes or until lightly browned. Remove and sprinkle marshmallows on top. Return to oven for 1-2 minutes until marshmallows begin to puff. Remove from the oven and cool while preparing topping.

In large saucepan, combine corn syrup and butter over low heat stirring until melted. Add bag of peanut butter chips and stir until melted and smooth. Remove from heat. Add cereal and peanuts. Immediately spoon over base and spread to cover. Sprinkle chocolate chips on top. Let cool and enjoy. Store covered.

[Laurita0326]

Chocolate Mint Crisps yield 6 1/2 dozen

1 1/2 cups packed brown sugar
3/4 cup butter, cubed
2 Tbsp + 1 1/2 tsp of water
2 cups (12 oz) semi-sweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 tsp baking soda
1/2 tsp salt
3 packages (4.67 oz each) Andes Mint Candies

1. In a heavy saucepan, cook and stir brown sugar, butter, and water over low heat until butter is melted and mixture is smooth. Works best when butter is softened first. Remove from heat and let stand for 10 minutes.

2. With a mixer on high, add eggs one at a time, and beat well after each addition. Combine flour, baking soda, and salt, add to chocolate mixture, beating on low until blended. Cover and refrigerate for 8 hours or overnight. Or stick in a freezer for three hours if you forgot to read the refrigerate part :-P

3. Roll dough into 1-inch balls. Place 3 inches apart on a lightly greased cookie sheet. Bake at 350 11-13 minutes or until edges are set and tops are puffed and cracked. Cookies will become crisp after cooling. Immediately top each cookie with a mint. Let stand 1-2 minutes then spread over cookie. Remove to wire racks, let stand until chocolate is set and cookies are cooled.

Enjoy!

[jenny]

Easiest Snickerdoodle Cookies EVER!

Ingredients:

• 3 tbsp sugar
• 1 tsp ground cinnamon
• 1 pkg Duncan Hines® Moist Deluxe® Classic Yellow Cake Mix
• 2 large eggs
• 1/4 cup vegetable oil

Baking Instructions:

Preheat oven to 375 ºF. Grease cookie sheets.

Combine sugar and cinnamon in small bowl.

Combine cake mix, eggs and oil in large bowl. Stir until well blended. Shape dough into 1 inch balls. Roll in cinnamon-sugar mixture. Place balls 2-inches apart on cookie sheets. Flatten balls with bottom of glass.

Bake at 375 ºF for 8 to 9 minutes or until set. Cool one minute on cookie sheets. Remove to cooling rack to cool completely.

Makes about 3 dozen cookies.

[Cyndi Sutton]

Frosted Brownie Cookies

Ingredients:
Crisco Original No-Stick Cooking Spray
1 (15.8 oz) package Pillsbury Double Chocolate Brownie Mic
1/3 cup Crisco Butter Flavor Shortening, melted
1 large egg
1 (16 oz) can Pillsbury Creamy Supreme Cream Cheese Frosting
Candy bits

Directions:
1. Heat oven to 350 degrees. Coat cookie sheet lightly with no-stick cooking spray.
2. Stir brownie mix, chocolate syrup packet (in brownie mix box), melted shortening and egg in medium bowl until evenly moistened. 3. Scoop into 1 ½-inch balls or drop by rounded tablespoons onto prepared cookie sheet.
4. Bake 10 to 12 minutes or until set. Cool 2 minutes. Remove from baking sheet to cooling rack to cool completely.
5. Frost or drizzle and decorate as desired.

Tip:
To drizzle frosting: Place ½ cup frosting in a resealable plastic bag. Push to one corner. Cut off small tip. Drizzle frosting over cookies.

[Laurita0326]

Chocolate Mint Crisps yield 6 1/2 dozen

1 1/2 cups packed brown sugar
3/4 cup butter, cubed
2 Tbsp + 1 1/2 tsp of water
2 cups (12 oz) semi-sweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 tsp baking soda
1/2 tsp salt
3 packages (4.67 oz each) Andes Mint Candies

1. In a heavy saucepan, cook and stir bronw sugar, butter, and water over low heat until butter is melted and mixture is smooth. Works best when butter is softened first. Remove from heat and let stand for 10 minutes.

2. With a mixer on high, add eggs one at a time, and beat well after each addition. Combine flour, baking soda, and salt, add to chocolate mixture, beating on low until blended. Cover and refrigerate for 8 hours or overnight. Or stick in a freezer for three hours if your forgot to read the refrigerate part :-P

3. Roll dough into 1-inch balls. Place 3 inches apart on a lightly greased cookie sheet. Bake at 350 11-13 minutes or until edges are set and tops are puffed and cracked. Cookies will become crisp after cooling. Immediately top each cookie with a mint. Let stand 1-2 minutes then spread over cookie. Remove to wire racks, let stand until chocolate is set and cookies are cooled.

Enjoy!

[BB]

CHOCOLATE CRINKLE COOKIES
Warning: Only make these if you LOVE Chocolate!
1/2 cup vegetable oil
4 oz unsweetened baking chocolate, melted, cooled
2 cups granulated sugar
2 teaspoons vanilla
4 eggs
2 cups Gold Medal® all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar
1. In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
2. Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
3. Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
4. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.

[BB]

I would love to post my Chocolate Crinkle cookie recipe, but it won't let me! Why?

[BB]

CHOCOLATE CRINKLE COOKIES
Warning: Only make if you LOVE chocolate!!!!

1/2 cup vegetable oil
4 oz unsweetened baking chocolate, melted, cooled
2 cups granulated sugar
2 teaspoons vanilla
4 eggs
2 cups Gold Medal® all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar
1. In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
2. Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
3. Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
4. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.

[mamaru]

For the little cornflake wreaths you use the same recipe as for rice krispie treats, but add green food coloring to the melted marshmallows and substitute the cornflakes. My mom used cinnamon red hots as berries and the idea of the bow is so cute! Just a few of these brighten up a cookie tray.

[BB]

Chocolate Crinkle Cookies--Only make if you LOVE Chocolate!!!

1/2 cup vegetable oil
4 oz unsweetened baking chocolate, melted, cooled
2 cups granulated sugar
2 teaspoons vanilla
4 eggs
2 cups Gold Medal® all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar
1. In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
2. Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
3. Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
4. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.

[Adams Mom]

Christmas "Crack"...
Okay, so not really a cookie, and CERTAINLY not CRACK!... but the most delicious, simple, candy ever!!

1 8 oz. bag of slivered almonds
1 cup granulated sugar
1.75 sticks of butter (salted)
1 cup choc chips

Melt the butter and sugar together over medium heat in a large non-stick fry pan. Once melted, add the almonds. Stir frequently so the mix cooks evenly. Cook until the nuts are popping and the mix turns a golden caramel color. Be careful not to overcook or under-cook b/c that's what will make or break the recipe!! Once you reach the right color, pour the mixture onto a cookie sheet covered w/wax paper. You will probably have some extra butter run-off, so try to mop that up if you can. No fat in this recipe! HA!!! Pour the choc chips on top of the candy. Wait a few minutes until the chips look melted, then use a rubber spatula to smooth the chocolate evenly over the top. Pop the cookie sheet into the fridge or freezer for a bit until it hardens up and then break it into pieces. That's it!! Happy Holidays!

[Stacey]

Did you know you can buy plaid duct tape?? No joke - check it out:

http://www.llbean.com/webapp/wcs/stores/servlet/CategoryDisplay?categoryId=48772&storeId=1&catalogId=1&langId=-1&feat=msr

That said, here's my recipe for Awesome Cookies:

* 1 cup butter, softened
* 1 1/4 cups packed brown sugar
* 1/2 cup white sugar
* 2 eggs
* 2 tablespoons milk
* 1 teaspoon vanilla extract
* 1 3/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 2 1/2 cups rolled oats
* 2 cups semisweet chocolate chips
* 1 cup chopped walnuts

Directions
1. Preheat oven to 375 degrees F (190 degrees C).

2. Beat together margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Stir in oats, chocolate chips and nuts; mix well.

3. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 9-10 minutes. Cool for 1 minute on cookie sheet; remove to wire rack.

[Arm.]

Seven Layer Cookie Bars (or magic cookie bars)

1. Melt 1 stick butter and pour into 9x13
pan.
2. Sprinkle 1 sleeve of crushed graham
crackers (6 or 7 whole grahams)on top.
3. Cut open one regular sized bag of
butterscotch chips and spread on top of
grahams.
4. Do the same thing with a regular bag of
chocolate chips.
5. Sprinkle half of a regular sized bag of
coconut on top of the chips.
6. Sprinkle 1 C of chopped nuts on top of
the coconut.
7. Drizzle one can of sweetened condensed
milk over all the layers.

Bake for 30 minutes at 350. Cut when cool(if you can wait that long). I've made these for years and they never fail to please.

[Lisa]

Paula Deen's Magic PB Cookies

*low-carb AND flourless-
great for gluten-free eaters

Ingredients
1 cup peanut butter, creamy or crunchy
1 C Splenda baking blend (she recommends 1 1/3 C but I find that TOO sweet)
1 egg
1 teaspoon vanilla extract

Directions
Preheat the oven to 350 degrees F. Grease a large baking sheet.

In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet.

With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.