Thursday, November 15, 2007

Christmas Cookies (Recipes)

7 Layer Cookies
Makes 1 batch

From the kitchen of Jenifer Bush

1 cup graham cracker crumbs
1 cup shredded coconut
6 oz butterscotch chips
6 oz chocolate chips
1 can sweet condensed milk
1 cup walnuts

Melt 1 stick butter in a jelly roll pan. Spread in pan (in layers) - 1 cup of graham cracker crumbs, 1 cup of shredded coconut, 6 oz of butterscotch chips and 6 oz. of chocolate chips. Drizzle one can of sweet condensed milk on top. Add 1 cup of chopped walnuts on top. Bake at 350 degress for 30 minutes. Remove and let cool - then cut into squares.

Brownie Cookies

From the kitchen of Samantha Cooper

1 1/2 cups of sifted all-purpose flour
1/2 cup cocoa
1/2 teaspoon baking powder
pinch of salt
1/2 cup butter or margarine softened
2 cups granulated sugar
4 eggs
1 teaspoon vanilla extract
1 cup chopped nuts
1/2 cup shortening

Preheat oven to 350 degrees. Grease and flour a 13x9x2 inch pan. Sift flour, cocoa, baking powder, and salt onto a sheet of waxed paper. In a large mixing bowl, cream butter, shortening and sugar with mixer for 1 minute. Add eggs and continuing mixing until well blended, about 2 minutes. Scrape sides if necessary. Turn to low speed on mixer and gradually add flour mixture. When ingredients are moistened add vanilla extract. Turn mixer on a medium speed and keep mixing for 1 more minute. Scrape sides if necessary. Turn off mixer. Stir in nuts (optional). Pour into prepared pan and bake for 25 to 30 minutes. Cool in pan or wire rack.

Candy Cane Cookies

From the kitchen of Michelle Day

1 cup butter or margarine
1 cup powdered sugar
1 egg
2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon salt
1/2 cup finely crushed candy cane mixed with 1/2 cup sugar
1/2 teaspoon red food coloring

Mix all ingredients. Split dough into equal portions. Color one portion of the dough red. Refrigerate the dough long enough to be able to easily work with it. Break off one piece (approx. one teaspoon of each color) and roll by hand into four to five inch tubes. Twist the two pieces together and bend forming a candy cane. Sprinkle the top with the candy cane/sugar mixture. Be careful when removing from the cookie sheet, they will break easily. Bake at 350 degrees for 6-9 minutes.

Fruit Cake Cookies
Makes 6 dozen

From the kitchen of Dora Grimm

1 pound margarine
1 pound brown sugar
3 eggs
1 Tablespoon milk
5 cups sifted flour
1 can flaked coconut
1 teaspoon soda
1 pound white raisins
1 pound nut meats
1 pound candied cherries
1 pound candied pineapple, diced

Measure 4 cups flour and mix with soda. Combine fruit, coconut and nuts and dredge with 1 cup sifted flour. Cream butter. Add sugar and cream together. Add eggs one at a time. Mix in flour. Stir fruit, coconut and nut mixture in cookie batter. Drop by teaspoonful onto greased cookie sheet. Bake at 375 degrees Fahrenheit for 10 minutes.


dawn said...

You have some good recipes there. I have made most of them. I think the girls made the candy cane ones. I haven't made the last one, but most of us don't like fruit cake. Sirdar does, but he doesn't like coconut. I have to go make gingersnaps now for foyer lunch this week.

shirleyhill said...

Ack! I can just feel the calories by reading them!! LOL

Kellan said...

Yum - thanks for all the great recipes! Take care.

Summer said...

Mmmm, cookies...

Lisa said...

Brownie cookies! Maybe there is a God.

Rachel said...

mmmmmm.... now I'm hungry for cookies!