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Category: Holiday Cookie Exchange

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Apricot Bars

Apricot Bars

Ingredients

  • 1 stick softened butter
  • 1 1/2 cups graham cracker crumbs
  • 6 ounces chopped dried apricots
  • 1- 14 ounce can sweetened condensed milk
  • 3 ounces coconut 
  • 1/2 cup chopped walnuts

Instructions

  • Spread softened butter in 9×13 pan.
  • Sprinkle with graham crumbs.
  •  Cover with apricots.
  • Pour milk over the apricots.
  • With wet hands, press in the coconut and walnuts.
  • Bake at 350° for 20 minutes.
  • Cut into bars when cool.

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Choco-Chewy Scotch Bars

Choco-Chewy Scotch Bars

Ingredients

  • 1- 12 ounce package chocolate chips
  • 1- 15 ounce can sweetened condensed milk
  • 2 tablespoons butter
  • 1 cup butter
  • 2 1/4 cups brown sugar
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 cup chopped walnuts
  • 1/2 cup coconut

Instructions

  • Over boiling water, melt chocolate chips with sweetened  milk and 2 tablespoons butter.
  • Blend until smooth.
  • Set aside.
  • In medium saucepan melt 1 cup butter.
  • Add brown sugar and eggs.
  • Mix well.
  • Blend in flour, salt, vanilla, walnuts and coconut.
  • Mix well.
  • Spread 1/2 of dough in greased 15×10 jelly roll pan.
  • Drizzle chocolate mixture over dough in pan.
  • Dot top of chocolate mixture with remaining brown sugar dough.
  • Swirl slightly with tip of knife.
  • Bake at 350° for 30 minutes until golden brown.
  • Cool and cut into bars.

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Cookie Cutter Cookies

Cookie Cutter Cookies

Ingredients

  • 1 cup softened butter
  • 2/3 cup sugar
  • 1 egg
  • 2 1/2 cups sifted all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla

Instructions

  • Cream butter and sugar.
  • Beat in egg.
  • Combine flour, salt and vanilla.
  • Add to first mixture.
  • Chill dough 3-4 hours before rolling.
  • Preheat oven to 350°.
  • Flour table and rolling pin if necessary.
  • Roll out and cut.
  • Bake 8-10 minutes or until slightly browned.

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Rich Almond Meringues

Rich Almond Meringues

Ingredients

  • 1 cup softened butter
  • 1/2 cup almond paste
  • 1/2 cup light brown sugar
  • 2 cups flour
  • 3/4 cup raspberry jam
  • 4 eggs
  • 3/4 cup granulated sugar
  • 1/2 cup coconut
  • 1/2 cup chopped almonds

Instructions

  • Cream butter with almond paste.
  • Gradually beat in brown sugar and 1 egg.
  • Blend in flour.
  • Pat into lightly buttered 13x9x2 pan.
  • Bake at 350° for 20 minutes.
  • Spread with jam.
  • Beat egg whites until frothy.
  • Gradually beat in granulated sugar.
  • Beat until stiff.
  • Fold in coconut and nuts.
  • Spread over jam.
  • Return to oven and bake about 20 minutes.
  • Cool in pan.
  • Cut in 1 1 /2″ squares.

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Mini Pecan Pie Cups

Mini Pecan Pie Cups

Ingredients

  • Cups:
  • 1/2 cup butter
  • 3 ounces cream cheese softened
  • 1 cup flour
  • Filling:
  • 1 egg
  • 1 cup brown sugar
  • 1 cup chopped pecans
  • 1 teaspoon vanilla

Instructions

  • Cups:
  • Cream together the butter and cream cheese .
  • Add the flour.
  • Mold into a big ball.
  • Divide into 24 small balls.
  • Press one ball each into miniature cup tin to form little cups. 
  • Filling:
  • Mix together the egg, brown sugar, nuts and vanilla.
  • Add 1 teaspoonful into each cup.
  • Bake at 350° for 20 minutes.

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Cheese Crisps

Cheese Crisps

Ingredients

  • 2 cups flour
  • 2 cups Rice Krispies
  • 2 cups sharp cheddar cheese, grated
  • 2 sticks melted butter
  • pinch of salt
  • 1 1/2 teaspoon cayenne pepper

Instructions

  • Mix all ingredients together.
  • Drop by teaspoonful onto baking sheet.
  • Bake at 400° for 8-10 minutes.

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Frosties

Frosties

Ingredients

  • 1 cup chocolate chips
  • 2 1/2 cups powdered sugar
  • 3 tablespoons corn syrup
  • 1 cup chopped walnuts
  • 1/3 cup orange juice
  • 1 3/4 cup vanilla wafer crumbs
  • 2 tablespoons granulated sugar

Instructions

  • Melt chocolate over hot water. 
  • Remove from heat.
  • Stir in sugar, corn syrup, nuts, orange juice and wafer crumbs.
  • Knead well.
  • Form into 1″ balls.
  •  Roll in granulated sugar.
  • Cover and store overnight to ripen.
  • Makes about 6 dozen.

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Chocolate Almond Meringues

Chocolate Almond Meringues

Ingredients

  • Meringues:
  • 3 egg whites, room temperature
  • 1 teaspoon vinegar
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1 cup finely chopped almonds
  • 4 squares unsweetened chocolate
  • Glaze:
  • 2 squares unsweetened chocolate
  • 3 tablespoons butter
  • 2 cups powdered sugar
  • 1/4 cup boiling water

Instructions

  • Beat egg whites, vinegar and salt until foamy.
  • Add sugar, 1 tablespoon at a time, continuing for 8 minutes or until glossy peaks form.
  • Fold in almonds and grated chocolate.
  • Spoon mix by teaspoon 1″ apart on greased cookie sheet.
  • Bake at 275° for 20 minutes. 
  • Cool on wire rack.
  • Glaze:
  • Melt 2 squares unsweetened chocolate and 3 tablespoons butter.  
  • Cool.
  • Add powdered sugar and boiling water.
  • Mixture will be thin.
  •  Drizzle on top of meringues, mixture will thicken.

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Apple Brownies

Apple Brownies

Ingredients

  • 1/2 cup softened butter
  • 1/2 teaspoon salt
  • 2 cups thinly sliced peeled apples
  • 1/2 teaspoon baking powder
  • 1 cup all purpose flour
  • 1 cup sugar
  • 1/2 cup chopped walnuts
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1 egg

Instructions

  • Melt butter and add sugar, salt and egg.
  • Cream until fluffy.
  • Stir in nuts and apples.
  • Fold in dry ingredients to blend.
  • Pour into greased 8″ baking pan.
  • Bake at 350° for 45 minutes.
  • Makes 8-12 squares.

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Butterscotch Brownies

Butterscotch Brownies

Ingredients

  • 1/4 cup softened butter
  • 3/4 cup flour
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts
  • 1 cup brown sugar
  • 1 egg
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla

Instructions

  • Add all the ingredients into a mixing bow and mix well.
  • Spread into a greased 8x8x2  pan and bake for 25 minutes at 350°.
  • Do not overtake.
  • Cut into bars while warm.

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