"If I were to begin life again, I would want it as it was. I would only open my eyes a little more."
--Jules Renard
Holy Spirit Mims at 2309 Holder Rd, Mims, FL 32754 US - Annual Cookie Exchange Recipes
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Annual Cookie Exchange Recipes |
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We had a great time at our 4th annual Christmas cookie exchange. The winning cookie was Margaret Reynolds’ Orange Snaps. All the cookies were good! Check out the recipes
Orange Snaps (Margaret Reynolds)
(from a Hannah Swanson mystery by Joanne Fluke)
1 1/2 cup melted butter
2 cup white sugar
½ cup frozen orange juice concentrate
2 beaten eggs (beat with a fork)
4 tsp. baking soda
1 tsp salt
½ - 1 tsp orange zest
4 cups flour
1/3 cup flour for later
Preheat oven to 350 degrees. Melt butter, add sugar, orange juice concentrate and stir. Add eggs, baking soda, salt and orange zest- stirring after each. Add flour in increments. Cover and refrigerate dough (at least 2 hours; overnight is better) Roll in small balls and then roll in white sugar. Bake 10-12 minutes.
Chocolate Cream Cheese Squares (Siobhan Wright)
1 ¾ cups flour, divided
2/3 cup finely chopped pecans, divided
¼ cup cocoa powder
3/4 cup butter, softened
¾ cup powdered sugar
1- 8 oz. pkg. of cream cheese, softened
1 egg
1- 14 oz. can sweetened condensed milk
1 tsp. vanilla
1 cup M&M’s
Preheat oven to 350 degrees. In a bowl combine 1 ½ c. flour, 1/3 c. pecans and cocoa powder; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add flour mixture and beat just until blended; Do Not overbeat! Press 2/3 of mixture into bottom of 13 x 9 inch baking pan; bake 10 minutes.
In a mixing bowl beat cream cheese and egg until fluffy. Slowly add sweetened milk and vanilla; mix until smooth. Pour into pre-baked crust. Add remaining ¼ c. of flour to remaining crust mixture until crumbly; sprinkle over cheese mixture. Add remaining 1-3 c. of pecans and M&M candies; press lightly into cream cheese layer. Bake 30-40 minutes until set. Cool at room temperature, then chill. Cut into 2 inch squares. Store covered in refrigerator. Makes 24 squares.
Coco Chip Cookies (Frankie Dobson)
1 cup butter, softened
¾ cup white sugar
¾ cup brown sugar, packed
2 eggs
2 tsp vanilla extract
1 tsp almond extract
2 cups flour
1 tsp. baking soda
¾ tsp. salt
2 cups flaked coconut
1 pkg. chocolate chips
1 cup almonds, chopped
In a mixing bowl cream sugar and butter until light and fluffy. Add eggs and extracts. Mix in flour, soda and salt. Mix well. Add coconut, chocolate chips and nuts, Stir until mixed. Bake at 375 degrees till nicely browned on edges- 9-11 minutes.
Easy Oreo Truffles (Joyce Starrick)
1- 18 oz pkg. of Oreo cookies, finely crushed, divided
1- 8 oz. pkg. cream cheese, softened
2- pkg. (8 squares) Baker’s semi sweet chocolate, melted
Mix 3 c. of cookie crumbs and cream cheese until well blended. Shape into 42- 1 inch balls. Dip balls in melted chocolate; place on waxed paper covered baking sheets. (Any leftover chocolate can be stored in tightly covered container and used later). Sprinkle with remaining cookie crumbs. Refrigerate 1 hour or until firm. Store any left over truffles in a tightly covered container in refrigerator.
Note: I used peppermint oreos and rolled them in colored sugar instead of chocolate.
Holiday Macaroons (Sr. Loretta Mulry)
3 bags coconut
3 cans sweetened condensed milk
Almond flavoring
Rum flavoring (substitute any flavor you like)
Red and green food coloring
Small pieces of cocktail cherries or chocolate chips
Heat the oven to 375 degrees. Put 5 tsp. red food coloring and 2 tsp water into quart size baggie. Add I bag of coconut. Shake until the coconut is evenly tinted in red. Transfer to bowl and add 1 can sweetened condensed milk Repeat the process with the green food coloring, water, coconut, sweetened condensed milk and 5-10 drops of flavoring. Repeat the process a third time, skipping the food coloring and water, add the milk and flavoring.
Line the cookie pans with Reynolds foil. Drop cookie mixture by teaspoons onto the foil. Decorate the cookies by adding small pieces of cherries or chocolate chips to the macaroons. Cook the macaroons for 10-12 minutes, until the edges are slightly brown, Let macaroons cool before removing them from the foil. Makes about 90 cookies.
Quick Thumbprint Christmas Cookies (Evie Moore)
1 pkg. prepared sugar cookie dough
Red jam- strawberry or raspberry
Gold Jam- peach or apricot
Red & Green sugar sprinkles
Heat oven to 375 degrees. Prepare the cookie dough according to package directions. Roll out dough on a floured board into long tubes about 1 inch in diameter. Wrap in wax paper and place in freezer for 10 minutes.
Take out dough, unwrap it and place on floured board on which you have sprinkled red & green decorations. Slice the dough into ½ inch circles. Make an indentations with your little finger in each circle. With a very small spoon or butter knife fill each “hole” with jam.
Place filled cookie dough on foil lined cookie sheets. Bake 10 minutes or until edges are pale brown. Cookies will be soft; do not overcook. Makes 36 cookies