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WELCOME TO THE COOKIE EXCHANGE RECIPE PAGE
Every year I have a cookie exchange at my home.
This gives me a
chance to visit with friends before the holiday madness.
We get to sit
back, relax, taste cookies and talk.
Here is how it works: You invite 5
of your friends over.
That will make 6 people including
yourself.
Everyone has to R.S.V.P., because when they do they
MUST
tell you what kind of cookie they are baking.
Other wise you could end up
eating chocolate chip cookies for weeks!
Each guest must bring 6 dozen
cookies, and an empty plate to take cookies home on.
I also ask each
guest to bring 5 copies of her recipe,
so each guest can have a copy.
When everyone gets here,
we set out 1 dozen of each cookie to
taste.
Each guest takes home 1 dozen of the cookies that each of the
other gueats have brought.
So you bring 6 dozen with you, and you take 5
dozen home.
Along with 5 new recipes, and some fun time spent relaxing
with friends.
We try and find new and different recipes each
year.
Some of these recipes follow, along with some new ones to be tried
this year.
Apple Pie Slices
2 1/2 cups all-purpose flour
2 tablespoons white sugar
2 egg yolks
1/2 cup milk
1/2 teaspoon salt
1 cup shortening
2 egg whites
9 apple - peeled, cored and sliced
3/4 cup white sugar
1/2 teaspoon ground cinnamon
1 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon vanilla extract
3 tablespoons milk
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a medium bowl, stir together the flour, 2 tablespoons of sugar, and salt.
Cut in the shortening until the mixture resembles coarse crumbs.
Combine the egg yolks and 1/2 cup of milk, stir into the flour mixture.
3. On a lightly floured surface, roll half of the dough out to the size of the
prepared pan. Cover the inside of the pan with the dough.
Spread dough with a light coating of egg white. Fill with sliced apples and
sprinkle sugar and cinnamon on top. Roll out remaining dough and place on top of apples.
Brush with a light coating of egg white.
4. Bake for 35 to 40 minutes in the preheated oven, until the crust is golden.
In a small bowl, beat together the confectioners' sugar, salt, vanilla and
milk until smooth. Drizzle over cooled bars, cut into squares.
Baklava
1 cup unsalted butter
1/2 (16 ounce) package phyllo dough
2 cups chopped pecans
1 1/2 tablespoons whole cloves
1 1/2 cups water
1/3 cup white sugar
1 cinnamon stick
1 cup honey
1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt the butter over low heat. Pour 2 tablespoons of the butter into the
bottom of a 9x13 inch baking pan. Layer 3 sheets of the phyllo dough in the pan.
Trim dough to fit. Sprinkle 2 tablespoons of pecans over the phyllo dough.
Layer 3 more sheets of dough, brush generously with the melted butter,
and sprinkle with 2 tablespoons of pecans. Continue dough -butter- pecan layers
until pan is 3/4 full.
3. With a sharp knife, score phyllo dough to form diamonds. Press a clove at each end
of the diamonds. Pour remaining butter over the dough.
4. Bake 45 to 50 minutes in the preheated oven, until golden brown.
5. Meanwhile, combine the sugar, water and cinnamon stick in a medium saucepan,
and bring to boil, stirring constantly. Simmer for 10 minutes.
6. Add the honey and simmer for 2 minutes longer. Remove from heat and
discard cinnamon stick. Pour honey mixture over hot baklava.
Let cool on wire racks. Cut into diamonds.
7. Pour honey mixture over hot baklava. Let cool on wire racks. Cut into diamonds.
Whipped Shortbread Cookies
1 cup butter, softened
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 cup red maraschino cherries, quartered
1/4 cup green maraschino cherries, quartered
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine butter, flour, and confectioners' sugar.
With an electric mixer, beat for 10 minutes, until light and fluffy.
Spoon onto cookie sheets, spacing cookies 2 inches apart.
Place a piece of maraschino cherry onto the middle of each cookie,
alternating between red and green.
3. Bake for 15 to 17 minutes in the preheated oven, or until the bottoms
of the cookies are lightly browned. Remove from oven, and let cool on
cookie sheet for 5 minutes, then transfer cookies on to wire rack to cool.
Store in an airtight container, separating each layer with waxed paper.
Applesauce Cookies
1 cup packed brown sugar
1 egg
3/4 cup shortening
1 cup applesauce
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup chopped walnuts
1 cup raisins
1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
2. In a medium bowl, cream together the brown sugar and shortening until smooth.
Stir in the egg, and then the applesauce until well blended. Combine the flour,
baking soda, salt, cinnamon, nutmeg, and cloves; stir into the applesauce mixture.
Mix in walnuts and raisins. Drop by teaspoonfuls onto the prepared cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown.
Cool on cookie sheets for a few minutes before removing to wire racks to
cool completely.
Almond Chocolate Coconut Cookies
4 egg whites
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 1/2 cups flaked coconut
1/2 cup all-purpose flour
1 cup semisweet chocolate chips
1 cup toasted and chopped almonds
1. Beat egg whites until stiff. Add sugar and vanilla gradually.
Add coconut and flour; mix well.
2. Stir in chocolate chips and almonds; drop by teaspoonfuls onto
lightly greased cookie sheet.
3. Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove and cool.
Chocolate Coconut Mound Cookies
1/2 cup flaked coconut
1 cup milk
1/2 cup white sugar
1 1/2 tablespoons cornstarch
3 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
1 egg, beaten
1 cup milk
1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
Prepare the filling first. In a 2 quart saucepan, over medium heat,
stir together the milk and coconut. Combine the cornstarch and 1/2 cup of sugar;
stir into the saucepan. Bring to a simmer and cook, stirring constantly until thickened.
Remove from heat and set aside to cool.
2. Sift together the flour, cocoa, baking soda, cream of tartar and salt; set aside.
In a medium bowl, cream together the butter, 1 cup sugar and vanilla until smooth.
Stir in the egg and milk. Gradually mix in the sifted ingredients to form a dough.
On a lightly floured surface, roll the dough out to 1/4 inch in thickness.
Cut into 2 1/2 inch circles with a cookie cutter.
Place half of the circles 1 1/2 inches apart onto the prepared cookie sheets.
Spoon about 1 teaspoon of the filling onto the center of each cookie on the pan.
Top with another circle and seal the edges by pinching.
3. 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.
A special recipe for dog owners
DOGGIE TREATS
Serving Size : 10 treats
Categories : Pet Treats
Amount Measure Ingredient -- Preparation Method
2 1/2 Cups Whole Wheat Flour
1/2 Cup Powdered Dry Milk
1/2 Teaspoon Salt
1 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
2 Teaspoons Brown Sugar
1 Teaspoon Granulated Beef Boullion
6 Tablespoons Meat Drippings -- Whatever you have
1 Egg -- Beaten
1/2 Cup Ice Water
Preheat oven to 350. Combine first 7 ingredients.
Cut in drippings until
mixture resembles corn meal. Mix in egg.
Add just enough water to make
mixture form a ball.
Roll out dough and cut into desired shapes. Bake
for 25 - 30 minutes.
Makes about 10 6" bones.
Below you will find the links to the pages where I got the
graphics used here.
Please sing the guestbook!
Read my Dreambook guestbook!
Sign my Dreambook!
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