Tuesday, December 1, 2009

Cookie Recipe Exchange

Every year we make cookies to give as gifts and to share with family and friends.  This year I thought I would share some of my favorite cookie (and candy) recipes with you.  My goal is for you to share some of your recipes with me.  For all who do submit a recipe, I will collect all the recipes together and send them to you.  Remember, if it is a recipe from a book or website, please give credit to the book/site.  Enjoy!!!

This year I will be making:

Chocolate Crinkles
Sugar Cookies (to decorate)
Snow Balls
Raspberry Fudge Balls

Thumbprint Cookies
This recipe is from Betty Crocker's Cooky Book.

1/2 cup shortening (part butter or margarine)    
1/4 cup brown sugar (packed)                        
1 egg, separated                                      
1/2 tsp. vanilla                                   
1 cup Flour
1/4 tsp. salt
3/4 cup finely chopped nuts
jelly or tinted confectioner's sugar icing

Heat oven to 350.  Mix shortening, sugar, egg yolk, and vanilla thoroughly.  Combine flour and salt, stir in,  Roll dough into balls (1 tsp. per ball).  Beat egg white slightly with fork.  Dip balls in egg white.  Roll in nuts.  Place about 1" apart on ungreased cookie sheet, press thumb gently in center of each.  Bake 10-12 minutes or until set.  Cool.  Fill with jelly or tinted icing. Makes about 3 dozen cookies.

Notes:  I like to use green mint jelly and red raspberry jelly for these at Christmastime.  They look very festive that way.

This recipe has been passed down through my family and are a yearly favorite.  You may know them better as Peanut Butter Balls.

1/4 cup margerine
2 cups confectioner's sugar
2 cups peanut butter
2 cups rice crispies
Almond bark (or chocolate chips and wax), melted

Cream first three ingredients.  Add rice crispies.  Mix well.  Roll into balls.  Refrigerate 2 hours.  Dip in melted chocolate and set on wax paper.  Store in refrigerator.

Notes:  When dipping them in the chocolate, we always stab the peanut butter ball in the center with a toothpick and dip it in the chocolate, leaving a small circular area uncovered- it makes it kind of look like an eye (hence the name).

This is not a recipe I am using this year, but it was requested by a friend.  It is also from Betty Crocker's Cooky Book.

1 cup shortening (part butter or margarine)           2 tsp. cream of tartar
1 1/2 cups sugar                                                  1 tsp. baking soda
2 eggs                                                                 1/4 tsp. salt
2 3/4 cups flour                                                   2 Tbsp. sugar
                                                                           2 tsp. cinnamon

Heat oven to 400.  Mix shortening, 1 1/2 cups sugar, and eggs thoroughly.  Blend flour, cream of tartar, baking soda, and salt.  Stir in.  Shape dough in 1" balls.  Roll in mixture of cinnamon and sugar.  Place 2" apart on ungreased baking sheet.  Bake 8-10 minutes.  These cookies puff up at first, then flatten out.  Makes 6 dozen cookies.

Post your recipes to the comments.   I will add more in the next few days.


  1. it's not really a recipe (I had one in a book but lost it and now all I remember as being different is this tip.) Add a half teaspoon of nutmeg to your favorite rolled sugar cookie recipe's dry ingrediants and then treat like normal.

    I've also used egg nog in the frosting instead of milk (hubby has an egg nog addiction so I usually try to find fun ways to use it.)

  2. Hi Mary,

    The following is a recipe that your Grand Aunt Eleanor (my Aunt) brought back from Hawaii:
    Glorified Rice

    1/2 Cup of Rice
    1 Cup Crushed Pineapple
    24 Large Marshmallows
    1 Cup fine chopped Apple
    1 Cup Sugar
    1/2 Pint whipped cream

    Cook rice untill done.
    Drain and stir in marshmallows while rice is still hot.
    Stir in crushed apple and crushed pineapple and put in refrigerate.

    Just before serving, fold in the whip cream.


  3. Mary,

    Chocolate Crinkles

    3 Eggs
    2 Cups of flour
    1 1/2 Cup Sugar
    4 Squares (4oz.) Unsweetened Chocolate
    1/2 cup Cooking Oil
    2 Tsp. Baking Powder
    1 Tsp. Vanilla
    Powdered Sugar

    Beat eggs

    Melt the chocolate

    Mix into the beaten eggs the sugar, melted chocolate, baking powder and vanilla.

    Gradually mix the flour into the mixture until thoroughly mixed.

    Cover the bowl and chill until easy to form into balls (1 to 2 hours)

    form into ball about an inch in diameter, roll in the powdered sugar and place on an un-greased cookie sheet about an inch apart.

    Bake at 375 degrees for 8 to 10 minutes or until edges are set and tops are crackled.

    Sprinkle some more powdered sugar on the baked cookies (if desired) and remove from cookie sheet when cool.


  4. Hi Mary,

    I forgot to add 1/2 cup of sliced marachino cherries to be added with the chopped apple and crushed pineapple.



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