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Xmas Cookie Exchange

Cynsa Nov 29, 2010 04:41 AM

What are you baking for a Christmas Cookie Exchange party in December?
I have biscotti, meringues or chocolate madeleines on my to-do list.

  1. s
    shumash Dec 18, 2010 07:38 AM

    How about butter cookies? These quite literally melt in your mouth:

    1 Reply
    1. re: shumash
      Cynsa Dec 21, 2010 02:30 PM

      yum - I made your recipe last night. These cookies evoke some deep childhood memory that I can't put my finger on... but I could not stop eating these cookies, one by one! thank you :^)

    2. TrishUntrapped Dec 2, 2010 04:49 AM


      Chocolate Crunch Cookies
      (A no bake recipe, easy to make with kids)

      16 ounces milk chocolate (I tend to use Ghiradelli bars, some folks use Hershey, whatever you like)
      4 ounces unsweetened chocolate
      12 ounces semisweet chocolate (or chocolate chips)
      10 cups cornflakes

      1. In a large metal pot (don't use non-stick it effects the chocolate) melt the chocolates over very low heat stirring gently just until melted and glossy. Don't overheat. Can also melt in a double boiler.

      2. Remove from heat and add the cornflakes, gently stirring until they are all coated (will take a few minutes), careful not to crush them.

      3. Drop by spoonfuls (I make mine small) on waxed paper. Cool at room temperature to set for two to three hours. Yield 9 - 11 dozen depending on size. Store at room temperature. Don't refrigerate.

      People always ask what is in the crunch cookies. The sum is really equal to much more than the parts. Picture of them posted below.

      Soft Iced Lemon Cookies

      1 cup sugar
      1/2 cup ( 1 stick) unsalted butter, softened
      1/2 cup sour cream
      2 eggs
      1 tablespoon grated lemon peel
      1/2 teaspoon lemon extract (or 1 tablespoon fresh lemon juice)
      2 1/2 cups all-purpose flour
      1 teaspoon baking powder
      1/2 teaspoon salt

      Icing Ingredients:

      1 cup confectioner's sugar
      1 to 2 tablespoons lemon juice
      1/1 teaspoon grated lemon peel

      1. Preheat oven to 350 degrees.

      2. Combine sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add sour cream, eggs, lemon peel and lemon extract; continue beating until well mixed (1 to 2 minutes).

      3. Reduce speed to low; add flour, baking powder and salt. Beat, scraping bowl often, until well mixed (1 to 2 minutes).

      4. Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheets. Bake for 10 to 12 minutes or until lightly browned. Cool completely.

      Lemon Icing:

      Combine powdered sugar, lemon peel, and enough lemon juice for desired glazing consistency in small bowl. Frost cooled cookies with glaze. Can decorate with lemon rind or colorful sugars.

      Makes 3 dozen cookies

      3 Replies
      1. re: TrishUntrapped
        TrishUntrapped Dec 2, 2010 05:00 AM

        Here is a link to the Chocolate Almond Lace Cookies which I posted in the past on Chowhound
        They look like the kind you get at a bakery but taste so much better. Photo below but mine rarely come out perfectly round. It doesn't matter though.


        1. re: TrishUntrapped
          mirage Dec 2, 2010 08:34 AM

          I've made these lots of time since TrishUntrapped originally posted the recipe: they are wonderful. Thank you for sharing them with us, Trish!

          1. re: mirage
            TrishUntrapped Dec 2, 2010 11:50 AM

            So glad you like them too Mirage!

      2. TrishUntrapped Nov 30, 2010 03:27 AM

        I have to make the Peanut Butter Cup cookies pictured below as they are highly requested.

        I also make Chocolate Crunch Cookies (cornflakes and melted chocolates) and Chocolate Almond Lace Cookies (aka Florentines).

        Non-chocolate offerings usually include the traditional Mexican Wedding Cakes a/k/a Russian Tea Cakes, Snowballs etc... and a soft lemon cookie with lemon icing.

        2 Replies
        1. re: TrishUntrapped
          TrishUntrapped Nov 30, 2010 03:29 AM

          Oops here's the photo....

          1. re: TrishUntrapped
            Cynsa Nov 30, 2010 06:51 AM

            Beautiful cookies - who doesn't love a peanut butter cup? Your Chocolate Crunch cookies sound yummy - are they like Haystacks? Will you share your chocolate recipes, please? and the lemon cookie with lemon icing, too?

        2. todao Nov 29, 2010 08:32 AM


          2 Replies
          1. re: todao
            Cynsa Nov 29, 2010 04:54 PM

            Thank you, I am also on the search for cookies that stack easily and travel well - no sticky jam toppings or gooey frostings. I think I have the ingredients to bake the Walnut Caramel Triangles tonight.

            1. re: Cynsa
              Cynsa Nov 30, 2010 01:14 PM

              todao, the DH and his Sweet Tooth thank you for posting the Walnut Caramel Triangle recipe that is almost-but-not-quite-as-good as your perfected family recipe. He declares it's a keeper.

              I only made one change; cooking the mixture of sweetened condensed milk, whipping cream, and vanilla extract in the microwave to thicken - it began to burn in the saucepan so I lowered the heat, stirring like a madwoman, at the end - finishing in the microwave.

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