2002-RECIPES

Kris's Christmas Cookie Exchange
2002-RECIPES


Thanks For The Recipes!

Chocolate Tipped Butter Cookies Don and Roxann Benbow 1 Cup plus 3 TBS butter (no substitutes) softened, divided 1/2 Cup Confectioners sugar 2 cups all purpose flour teaspoon vanilla extract 1 cup (6 ounces) semisweet chocolate chips 1/2 cup finely chopped pecans or walnuts In a mixing bowl, cream 1 cup butter and sugar. Add flour and vanilla; mix well. Cover and refrigerate for 1 hour. Shape 1/2 cupfuls of dough into 1/2 in. thick logs. Cut logs into 2 1/2 in. pieces; place on engrossed baking sheets. Bake at 350 for 12 to 14 min. or until lightly browned. Cool on wire racks. in a microwave or double boiler, melt chocolate chips then and remaining butter. Dip one end of each cookie into chocolate and then into nuts; place on waxed paper until chocolate has set. Yield: about 5 dozen cookies White Chocolate Raspberry Slices Kris Davis 1/2 cup butter (room temperature) 1/4 cup sugar 1 teaspoon vanilla 1 1/4 cups all purpose flour 1/4 cup raspberry jam 2 ounces white chocolate, chopped. 1. In a large bowl, with a mixer on medium speed beat butter, sugar and vanilla until smooth. Stir in flour then beat until dough comes together. 2. Divide dough into thirds. On a floured surface, with the palms of your hands, roll each portion into a 9-inch long rope about 1 inch thick. Place ropes on a buttered 12 x 15 inch baking sheet. Press your finger into dough to make 1/2 inch wide indentations at 1 inch intervals along each rope. Spoon 1/4 teaspoon jam into each indentation. 3. Bake ropes in a 350 degree oven until edges are lightly browned, 12-15 minutes. Let cool on baking sheet. 4. Place white chocolate in a plastic sandwich bag. Immerse bag in hot water until chocolate is melted. Cut the tip of the corner on the bag and drizzle white chocolate across ropes. Chill until chocolate is firm to touch, about 1 hour. Cut each rope diagonally into 9-12 slices. Holiday Peppermint Candies Cathi Russell 4 ounces Cream Cheese, softened 1/4 tsp peppermint extract or few drops peppermint oil 1 T butter or margarine 4 cups powdered sugar 1 Tbls light corn syrup Green and red food coloring Sifted powered sugar Green, red and white decorating icing (optional) MIX cream cheese, butter, corn syrup and extract in large mixing bowl with electric mixer on medium speed until well blended. Gradually add 4 cups powdered sugar; mix well. DIVIDE mixture into thirds. Knead a few dreops green food coloring into first third; repeat with red food coloring and second third. Wrap each third in plastic wrap. SHAPE into 1-inch balls, working with 1 color mixture at a time. Place on wax paper-lined cookie sheet. Flatten each ball with bottom of glass that has been lightly dipped in sifted powdered sugar. REPEAT with remaining mixtures. Decorate with icing. Store candies in refrigerator. Makes 5 dozen Sure Fire Sugar Cookies Gabrielle Sterner 1 18 oz Refreigerated Sugar Cookie Dough 1 1/2 cups semisweet chocolate chips 4 1/2 tsp shortening colored sprinkles, chopped nuts or flaked coconut Slice and Bake sugar cookies according to directions on package. Cool on wire racks. Microwave chocoloate chips and shortening on high until melted (1-2 minutes) Stir until smooth. Dip each cookie 1/2 way into melted chocolate. Place on waxed paper and immediately sprinkle with candies. Let stand until chocolate is completely set. Creamy Layered Pudding Bars Patti Davies Crust 1 stick (1/2 cup) salted butter, softened ¼ cup granulated sugar 1 large egg yolk 1-teaspoon vanilla extract 1-cup cake flower 1/8-teaspoon salt Filling ½ cup granulated sugar 1-tablespoon cornstarch 5 large egg yolks 1-teaspoon vanilla extract 1 cup whipping cream 6 ounces semisweet chocolate chips(1 cup) 4 ounces pecans, chopped (1 cup) Preheat oven 325 F. Grease an 8 inch square baking pan. Cream butter & sugar with an electric mixer then, add Egg and vanilla till light and fluffy. At low speed add flour and salt. Turn dough in 8-inch pan refrigerate for 15 minutes. Lightly flour fingers press dough ¼ inch thickness and Extends one inch on sides of pan. Refrigerate while preparing filling. Prepare the filling Combine sugar and cornstarch in a small bowl In a medium bowl beat 5 egg yolks till they are light and fluffy Add cornstarch-sugar mixture. Then add vanilla, whipping cream, chocolate chips, and pecans and blend. Pour into pastry lined pan. Bake 55 to 60 minutes until filling is set and golden brown. Chill 4 hours. No Bake Cookies Tabitha Griswold 3 cups Quick oats 2/3 cups of peanut butter 2 cups of Sugar ½ Cup butter ½ cup of milk 1/3 Hershey's cocoa ½ cup of nuts (optional) 2 teaspoons vanilla 1. Line cookie sheet with wax paper. Measure oats & peanut butter & Nuts set to side. 2. Combine sugar, butter, milk and cocoa in med saucepan cook over med heat (stir constantly) till boil. 3. Remove from heat add peanut butter and vanilla mix well. 4. Drop teaspoons then cool in dry place. Chocolate Kiss Cookies Alyce Roberts 1 cup Butter or Margarine 1/2 Sugar 1 tsp Vanilla extract 1 3/4 cups all purpose flour 1 cup finely chopped Walnuts 1 bag Hershey Kisses Confectioners sugar Cream butter or margarine with sugar and vanilla until light and fluffy. Add the flour and walnuts, beating on low speed with a mixer until blended. Cover and refrigerate dough for 2 hours or until firm enough to handle. Preheat oven to 375°. Remove wrappers from chocolate kisses. Shape approximately 1 tblsp of dough around each kiss, be sure to cover completely. Place cookies on an ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. While cookies are still warm, roll the in confectioners sugar. Makes 3 dozens. comment: CHOCOLATE HAYSTACKS Alyce Roberts 2 cups sugar 1\3 cup cocoa (regular type-dry) 1\2 cup milk 1\2 cup butter or margarine (softened) 3 1\2 cups quick-cooking rolled oats 1 cup flaked coconut 1\2 cup chopped California nuts (if desired) dash salt In a saucepan bring first 4 ingredients to a boil. Remove from heat. Stir in remaining ingredients. Drop quickly from teaspoon on wax paper. Then let cool. (Makes about 48).