Comments on: You’re Invited! Virtual Cookie Exchange!

By: Jane

Jane — Sun, 21 Dec 2008 02:30:58 +0000

THANK YOU everyone for so many great recipes! this will keep me busy for a while…well beyond the holidays!

and I’m happy to say I’ve benefited from two of these recipes posted by people making cookies for us for the holidays…the molassess cookies from melissa and alison’s peanut butter squares. both were AWESOME.

By: Jane Maynard

Jane Maynard — Wed, 17 Dec 2008 06:18:01 +0000

it’s just 3 ounces!

By: Ashley

Ashley — Wed, 17 Dec 2008 04:53:41 +0000

I am trying to make your chocolate swirl cookies right now. Is it really 1 package or 3 oz? Usually a creamcheese package comes in 8 oz. So which is it? Help!

By: Alison

Alison — Tue, 16 Dec 2008 18:24:14 +0000

We are making Christmas cookies today so I will definitly take a really close look at all these tasty treats. Here is my favorite treat ever. I don’t think it’s considered a cookie, but it amazing. I grew up with my mom making these every Christmas and only at Christmas because it is all we eat for 2 weeks and really thats not so good for you!

Peanut Butter Squares

1 cup butter or margarine
1 cup chunky peanut butter
Graham cracker crumbs, finely Crushed (1 section of regular grahams, not honey grahams)
2 1/2 cups confectioners sugar
1 (12ounce) package chocolate chips

Mix all but chocolate and 2 Tbs butter together. Pat peanut butter mixture into a 9×13″ pan. Melt chocolate bits and 2 Tbs butter and spread over mixture in pan. Put in refrigerator to cool, cut after they are cool.

If you double the recipe you can make them in a big cookie sheet. (They also freeze really well)

By: Rita

Rita — Sat, 13 Dec 2008 15:11:00 +0000

A friend shared these with me while I was still teaching. Very quick and easy! Another one where it doesn’t look like much, but the chocolate is over the top. I leave out the pecans.

Palmer’s Cookies
12 oz semi-sweet chocolate chips
1 can Eagle Brand milk
1/2 stick butter
1 cup plain flour
1 tsp vanilla
1 cup chopped pecans (opt)

Melt choc chips, Eagle Brand milk, and butter in a double boiler. In a mixing bowl combine melted mixture with flour, vanilla, and pecans. Drop by teaspoonfuls on a baking sheet. Bake at 350 for 7 minutes. Do not overbake.
Enjoy!

By: Week of Treats: Link Love | Make and Takes

Week of Treats: Link Love | Make and Takes — Fri, 12 Dec 2008 10:07:47 +0000

[...] Virtual Cookie Swap from This Week for Dinner [...]

By: Emma

Emma — Thu, 11 Dec 2008 12:17:09 +0000

I am going to a “cookie day” on Saturday. It is like a cookie exchange except we bake all of the cookies that day. All this week, I’ve been making different batches of cookie dough. On Saturday, we’ll bake the cookies all day and then take home a variety of cookies.

By: Denise

Denise — Wed, 10 Dec 2008 22:11:43 +0000

Sorry, forgot the 2 cups of powdered sugar to be added to the food processor along with peanut butter, butter and graham crackers.

By: Emma

Emma — Wed, 10 Dec 2008 21:28:54 +0000

One of my favorite cookies are sandies. They are a shortbread cookie with chocolate chips.

Here’s the recipe:
SANDIES-
1 1/2c butter
1/4c water
4c flour
3/4c white sugar
1 tsp vanilla
1 bag chocolate chips

Mix butter, sugar, and vanilla together. Add water and flour. Mix in chocolate chips and stir. Bake for a half hour at 325. Prior to baking, you can roll the cookies in chopped walnuts or pecans if you wish!

By: Laura

Laura — Wed, 10 Dec 2008 19:20:07 +0000

Melissa, NO WAY. I was just going to submit almost an identical cookie. Well, here’s my second favorite, the fresh ginger cookie…the addition of fresh ginger is unbeatable.

FRESH GINGER COOKIES

2-1/4 c. flour
1 tsp. soda
1/2 tsp. salt
2-4 T. FRESH ginger
3/4 c. softened butter
1 c. + 1 c. white sugar
1/4 c. grandma’s molasses
1 egg

Combine flour, soda and salt. In a separate bowl, beat fresh ginger, butter, and 1 cup of the sugar until light and fluffy. Beat in molasses and egg. Gently fold in dry ingredients until just combined. Chill for at least one hour. Preheat oven to 350F. Roll dough into balls and roll them in the other cup of sugar. Place 2 inches apart on parchment-lined baking sheets. In my oven these take about 12-13 minutes per batch; edges should just be starting to brown, centers slightly soft. Let them rest on the cookie sheets and then remove to racks to cool. DEE-LISH.