theme: Cookie Swap

Recipes from our holiday cookie swaps over the years.

Posted on » by Dana & Nancy » Theme:

Cinnamon Roll Sugar Cookies

Cinnamon Roll Sugar Cookies
from food blog: Picky Palate

Ingredients

  • 2 Cups sugar
  • 1 Cup butter, softened
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 Cup sour cream
  • 6 Cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)
  • 1 1/2 Cups packed light brown sugar, divided into 1/4 Cups
  • 1 1/2 Tablespoons ground cinnamon, divided
Frosting
  • 8 oz softened cream cheese
  • 1/2 Cup powdered sugar
  • 2-4 Tablespoons milk, to thin icing

Directions

  1. In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.
  2. In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.
  3. Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches. Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon. Start rolling from the long end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.
  4. To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. Frost cookies then place in refrigerator until ready to serve. These are 100 times better chilled, trust me!!

Makes at least 6 dozen

Posted on » by Loren » Theme:

Mexican Chocolate Shortbread

Recipe courtesy Food Network Magazine

Prep Time:
25 min
Cook Time:
35 min

Serves:
18 bars

Ingredients

* 12 tablespoons unsalted butter, softened, plus more for the pan
* 1 1/2 cups all-purpose flour
* 3 tablespoons sliced almonds, plus more for topping
* 6 tablespoons Dutch-process cocoa powder
* 1 teaspoon ground cinnamon
* 1/4teaspoon salt
* Pinch of cayenne pepper (optional)
* 1/2 cup granulated sugar
* 2 tablespoons raw sugar

Directions

Preheat the oven to 350 degrees F. Butter a 9-inch-square metal baking pan, then line with parchment paper, leaving an overhang on all 4 sides. Pulse the flour, almonds, cocoa powder, cinnamon, salt and cayenne, if using, in a food processor until the almonds are finely ground.

Beat the butter and granulated sugar in a large bowl with a mixer until light and fluffy. Add the flour mixture and beat until just combined (the dough will be crumbly). Press the dough into the bottom of the prepared pan (you can cover the dough with plastic wrap and use the bottom of a measuring cup to even it out).

Prick the dough all over with a fork, then use a sharp knife to cut it into 18 strips. Top with almonds, lightly pressing them in. Sprinkle with the raw sugar. Refrigerate until the dough is firm, about 10 minutes.

Bake until the shortbread is slightly puffed and firm, 30 to 35 minutes. Remove the pan from the oven and immediately retrace the strips with a knife; cool completely in the pan on a rack. Lift up the parchment paper to remove the shortbread from the pan, then separate into bars. Store in an airtight container up to 1 week.

Posted on » by Ashley » Theme:

Chocolate Peanut Butter Surprise Cookies

Take from Sweet Pea’s Kitchen

Ingredients

  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup granulated sugar (plus more for rolling)
  • ½ cup packed brown sugar
  • ½ cup unsalted butter, softened
  • 1 cup creamy peanut butter, divided
  • 1 teaspoon vanilla extract
  • 1 egg
  • ¾ cup powdered sugar

Instructions

  1. Preheat oven to 375º F. Line a baking sheet with parchment paper; set aside.
  2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat together sugars, butter and ¼ cup of peanut butter until light and fluffy. Add the vanilla and egg, beating to combine. Stir in the flour mixture and stir to combine, blending well. Set aside.
  4. In a medium bowl, mix together powdered sugar and remaining ¾ cup of peanut butter until smooth.
  5. Pull off a heaping tablespoon of cookie dough and flatten with your hands. Take about 1 teaspoon of peanut butter mixture and place it in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter center, pressing to seal. Roll the cookie into a ball and roll the cookie in the sugar. Place cookies on the prepared baking sheet 2 inches apart. Using the bottom of a glass, flatten each cookie to about a ½ inch thickness.
  6. Bake in preheated oven for 7 to 9 minutes. Let stand on the baking sheet for 2 minutes, then remove to a wire rack.