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Category: Holiday Cookie Exchange

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Christmas Magic Bars

Christmas Magic Bars

Ingredients

  • 1 cup shredded coconut
  • 1 cup chocolate chips
  • 1 cup chopped walnuts 
  • 1 can sweetened condensed milk
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup butter

Instructions

  • Crust:
  • Melt butter and mix in the crumbs.
  • Pat in a 9×9 pan.
  • Sprinkle chocolate chips, walnuts and coconut on top.
  • Pour milk over entire top.
  • Bake at 350° for 30 minutes.

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Holiday Mince Squares

Holiday Mince Squares

Ingredients

  • 2 cups oatmeal
  • 2 cups sifted flour
  • 1 3/4 cups brown sugar
  • 1 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup butter
  • 1/2 cup chopped nuts
  • 16 ounce jar of mincemeat

Instructions

  • Combine oatmeal, flour, sugar, salt and cinnamon in a large bowl.
  • Add butter and cut in until mixture is in fine crumbs.
  • Pat 2/3 of crumb mixture into greased 13x9x2 pan.
  • Spoon mincemeat evenly over the top.
  • Mix nuts into remaining crumb mixture and sprinkle over mincemeat.
  • Bake at 350° for 60 minutes.
  • Cool in pan and cut into squares.

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Peanut Butter Chewy Bars

Peanut Butter Chewy Bars

Ingredients

  • 1/2 cup corn syrup
  • 1 cup peanut butter
  • 2 cups Rice Krispies
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • pinch of salt

Instructions

  • In a frying pan, melt sugar and syrup over low heat.
  • Stir in peanut butter until melted.
  • Add Rice Krispies and salt and stir well.
  • Pour into 8″ square pan.
  • Cool and cut into squares.
  • Can be frozen.

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Oatmeal Fudge Bars

Oatmeal Fudge Bars

Ingredients

  • Oatmeal Layer:
  • 1 cup softened butter
  • 2 cups brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 cups oats
  • Fudge Layer:
  • 1- 12 ounce bag chocolate chips
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts
  • 2 teaspoons vanilla
  • 2/3 cup sweetened condensed milk

Instructions

  • Beat sugar and butter.
  • Beat in eggs and vanilla.
  • Mix in flour, baking soda, salt, then nuts and oats.
  • Remove 2 cups for topping.
  • Press the rest with wet hands onto greased cookie sheet.
  • Make fudge layer:
  • In sauce pan, combine chocolate chips, butter, milk and salt.
  • Cook, stirring over low heat, until chocolate and butter melt.
  • Remove from heat, stir in nuts and vanilla.
  • Spread over oatmeal layer.
  • Drop and spread reserved oatmeal mixture.
  • Bake at 350° for 20-25 minutes until lightly browned.
  • Let cool completely before cutting into bars.

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Cherry Marble Squares

Cherry Marble Squares

Ingredients

  • 2 sticks softened butter
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond flavoring
  • 3 cups flour
  • 1 can cherry pie filling

Instructions

  • Cream butter and sugar.
  • Add eggs, one at a time beating well each time.
  • Add flavorings; add flour.
  • Spread 3/4 of batter in 9×13 greased pan.
  • Spread filling completely over batter.
  • Drop remaining batter by teaspoonful over pie filling.
  • Bake at 375° for 30 minutes or until golden brown.
  • Cut into 1″ squares.
  • Store lightly covered.

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Gully Bars

Gully Bars

Ingredients

  • 1 stick butter
  • 1 cup graham cracker crumbs
  • 1 cup grated coconut
  • 1 small package chocolate chips
  • 1 small package butterscotch chips
  • 1 can sweetened condensed milk
  • 1 cup chopped nuts

Instructions

  • Melt butter in a 14×11 pan.
  • Add graham cracker crumbs, chocolate chips, coconut, butterscotch chips in separate layers.
  • Drizzle condensed milk over top.
  • Add nuts.
  • Bake at 350° for 30 minutes.
  • Cut into squares while warm.

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Peanut Brittle

Peanut Brittle

Ingredients

  • 3 cups sugar
  • 1/2 cup light corn syrup
  • 1 1/3 cups water
  • 1- 13 ounce can salted peanuts
  • 2 tablespoons butter
  • 1/2 teaspoon baking soda
  • 1 teaspoon water

Instructions

  • Butter 2 cookie sheets.
  • Cook sugar, corn syrup, and 1 1/3 cups water together in a 3 quart saucepan, stirring until sugar is dissolved.
  • Simmer over low heat until candy thermometer reads 270°.
  • Add peanuts and butter and continue cooking until thermometer reads 300°.
  • Remove from heat, add baking soda dissolved in the teaspoon of water.
  • When foaming has almost stopped, pour out onto the cookie sheets.
  • Spread thin and let cool.
  • Break into pieces and wipe bottom of piece to remove excess butter.
  • Store in airtight container.

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Toffee

Toffee

Ingredients

  • 1 cup whole pecans
  • 3/4 cup brown sugar
  • 2 tablespoons softened butter
  • 1/2 cup butter
  • 1/2 cup semi-sweet chocolate chip

Instructions

  •  Spread 2 tablespoons of softened butter evenly onto a 9x9x2 baking pan.
  • Spread pecans in pan.
  • Heat sugar and butter to boiling, stirring constantly for 7 minutes.
  • Immediately spread mixture evenly over nuts in pan.
  • Sprinkle chocolate pieces over hot mixture: place baking sheet over pan so contained heat will melt chocolate.
  • Spread melted chocolate over candy.
  • While hot, cut into 1 1/2″ squares.
  • Chill until firm.
  • Makes 3 dozen candies.

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Pecan Meringues

Pecan Meringues

Ingredients

  • 3 egg whites
  • 1 cup sugar
  • pinch of salt
  • 3 drops vinegar
  • 1 teaspoon vanilla
  • 1/2 cup chopped pecans

Instructions

  • Beat egg whites until peaks form.
  • Gradually add remaining ingredients.
  • Drop by teaspoonful onto waxed paper.
  • Bake at 300° for 40 minutes. 

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Yummies

Yummies

Ingredients

  • 2/3 cup shortening
  • 1/2 cup brown sugar
  • 1 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cloves
  • 1 egg
  • 1 teaspoon baking soda
  • 3/4 cup molasses
  • 3 cups flour
  • raisins
  • candied cherries

Instructions

  • Cream shortening with the brown sugar.
  • Add salt, ginger, cinnamon and cloves until light and fluffy.  Add egg and molasses and blend.
  • Sift together flour, baking soda and baking powder.
  • Add to sugar mixture and stir until well blended.
  • Cover and chill.  Roll out 1/4 of the dough at a time onto lightly floured board to 1/4” thickness.  
  • Cut with gingerbread man cutter or desired shape.  
  • Carefully transfer to greased cookie sheet.  Repeat with remaining dough.  
  • Before baking, press raisins into dough for eyes, nose and buttons.  Used slivers of candied cherries for mouth, other candies for belt, shoes, etc.  
  • Bake at 375° for 8 minutes.  Cool on wire racks.  
  • When cool, decorate cookies with confectioners’  sugar frosting for hair and clothes.
  • Makes about 5 1/2 dozen cookies.

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