Rsn Cookie Exchange!

[Kitchen Witch]

Karen - I have so many recipes. Can you tell me if they were cutout, rolled, sliced, filled, etc. so that I can do a better search for you?
KW


Cream Cheese Pillows


1/2 cup butter
1 (3 oz.) pkg. cream cheese
1 cup flour
1/4 cup thick jam
3/4 tsp cinnamon
1/4 cup sugar

Cream butter and cream cheese. Blend in flour; chill. Roll very thin on floured canvas. Cut with 2-1/2-inch cutter. Place on ungreased cookie sheets. Place 1/4 teaspoon of jam in center of each.

Moisten edges with water. Fold cookie in half. Press edges with tines of fork. Bake at 375 degrees for 12 minutes. Roll hot cookies in sugar and cinnamon mixture. Makes about 3-1/2 dozen





Jam Cushions


8 oz. cream cheese
1 cup butter
2 cups sifted flour
1/2 cup finely chopped nuts
1 cup strawberry jam


Blend cheese, butter and flour to make a dough. Chill 3 hours.

Combine nuts and jam.

Divide dough into 4 pieces and work with one piece at a time. Roll out thin and cut into 2-inch circles. Top center of circles with 1 tsp. nut/jam. Cover with another circle and seal edges by pressing with a fork.

Bake at 350 for 15 minutes.


A friedn of mine makes the jam cushions but she doesn't fill them - just cuts shapes.

[silversolara]

Originally Posted by Kitchen Witch

Oatmeal Cookies

? 2/3 cup sugar
? 2/3 cup packed brown sugar
? 1/2 cup butter, softened
? 1/2 cup butter shortening
? 1 teaspoon baking soda
? 1 teaspoon ground cinnamon
? 1 teaspoon vanilla
? 1/2 teaspoon baking powder
? 1/2 teaspoon salt
? 2 large eggs
? 3 cups old fashioned or quick cooking oats
? 1 cup all purpose flour
? 1 cup raisins or craisins (for a nice variation)


Preheat oven to 375 degrees. Mix all ingredients, except oats, flour and raisins, in a large bowl. Stir in oats, flour, and raisins. Drop dough by rounded tablespoonfuls 2 inches apart onto an ungreased cookie sheet. Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to a wire rack for cooling. The cookies will overcook if left on cookie sheet.

NOTE: For extra crunch - try adding 1/2 c. chopped nuts (walnuts or pecans).

Why are there question marks in front of the amounts?

All the cookies sound delish.

THANKS.

[Kitchen Witch]

On my disk they showup as asterisks!
On RSN they show up as ?

Sorry 'bout that!

I hope you get a chance to try some of them!

[kellyskitchen]

This is a good recipe for the holidays!

Egg Nog Cookies

2¼ cups flour
1 tsp. baking powder
½ tsp. cinnamon
½ tsp. nutmeg
1¼ cups sugar
¾ cup butter, softened
½ cup egg nog
1 tsp. vanilla extract
2 large egg yolks
1 Tbsp. nutmeg

Preheat oven to 300°. Combine flour, baking powder, cinnamon and nutmeg. Mix well with a wire whisk and set aside.
Cream sugar and butter with an electric mixer until it forms a grainy paste. Add eggnog, vanilla and eggs yolks and beat at medium speed until smooth. Add flour mixture and beat at low speed JUST until combined, do not over mix. Drop by teaspoonful onto an ungreased cookie sheet 1 inch apart. Sprinkle with nutmeg and bake for 23 to 25 minutes or until bottoms are light brown. Transfer to a flat surface to cool immediately.

[Kitchen Witch]

Walnut Butter Cookies
Makes 2 1/2 dozen


1 cup all purpose flour
1/2 cup of cornstarch
1/2 cup powered sugar
3/4 cup (1 1/2 sticks) butter, room temp.
1/2 cup coarsely chopped or sliced walnuts.

Preheat oven to 300 degrees. Sift first 3 ingredients into large bowl. Add butter and mix well. Stir in walnuts. Drop by rounded teaspoonfuls onto baking sheet. Bake until cookies are golden, about 20 minutes.

[lvdkeyes]

Unbelievable Cookies

Mix 1 cup peanut butter, smooth or chunky
1 cup sugar
1 egg, beaten
1/4 cup chocolate chips
Jam of your choice

Mix all ingredients together except the jam. Form into balls about the size of a ping pong ball. Make and indentation in each with your thumb. Add a teaspoon of jam. Bake at 400 degrees F. for 10-12 minutes.

You can eliminate the chocolate chips and/or the jam. If eliminating the jam us the bottom of a glass dipped in sugar to flatten slightly. If you have a crystal glass with a decorative bottom you will get a nice pattern. You can also just use a chocolate kiss in place of the jam.

[Kitchen Witch]

1-2-3 Cookies


1 1/4 packages of Nabisco graham crackers (not the whole box)
1 can sweetened condensed milk
1 1/2 cups chocolate chips

Break the graham crackers into crumbs . Add sweetened condensed milk and chocolate chips. Pour into a buttered, small oblong or 9x9 square pan. Bake for 30 minutes @ 350 degrees.

[Kitchen Witch]

Cherry Almond Balls
A great no-bake recipe when you're running out of time!

1/2 cup white Karo Syrup
1/4 cup orange juice
2 teaspoons almond extract
3 cups crushed vanilla wafers
Candied cherries

Mix Karo Syrup, orange juice, almond extract and vanilla wafers well. Mold one tablespoon of mixture around a candied cherry. Roll in colored sparkles or dip into dipping chocolate. Store in an airtight container.

[Antilope]

Brown Sugar Cookies

from America's Test Kitchen (Cook's Illustrated) - Season 8 - Episode: Cookie Jar Favorites

The most efficient way to bake these cookies is to portion and bake half of the dough. While the first batch is in the oven, the remaining dough can be prepared for baking. Avoid using a nonstick skillet to brown the butter. The dark color of the nonstick coating makes it difficult to gauge when the butter is sufficiently browned. Use fresh brown sugar, as older (read: harder and drier) brown sugar will make the cookies too dry.

Makes 2 Dozen Cookies

14 tablespoons unsalted butter (1 3/4 sticks)
1/4 cup granulated sugar (about 1 3/4 ounces)
2 cups packed dark brown sugar (14 ounces)
2 cups unbleached all-purpose flour plus 2 tablespoons (about 10 1/2 ounces)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon table salt
1 large egg
1 large egg yolk
1 tablespoon vanilla extract

1. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter to melt; set aside for 15 minutes.

2. Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper. In shallow baking dish or pie plate, mix granulated sugar and 1/4 cup packed brown sugar, rubbing between fingers, until well combined; set aside. Whisk flour, baking soda, and baking powder together in medium bowl; set aside.

3. Add remaining 1 3/4 cups brown sugar and salt to bowl with cooled butter; mix until no sugar lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula; add egg, yolk, and vanilla and mix until fully incorporated, about 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.

4. Divide dough into 24 portions, each about 2 tablespoons, rolling between hands into balls about 1 1/2 inches in diameter. Working in batches, toss balls in reserved sugar mixture to coat and set on prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet. (Smaller baking sheets can be used, but it will take 3 batches.)

5. Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), 12 to 14 minutes, rotating baking sheet halfway through baking. Do not over-bake.

Checking Doneness
Achieving the proper texture—crisp at the edges and chewy in the middle—is critical to this recipe. Because the cookies are so dark, it's hard to judge doneness by color. Instead, gently press halfway between the edge and center of the cookie. When it's done, it will form an indent with slight resistance. Check early and err on the side of underdone.

6. Cool cookies on baking sheet 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

[rochelleh2h]

Spritz

Makes 3 dozen cookies

1 cup butter
¾ cup sugar
1 egg
2¼ cup flour
½ tsp baking powder
dash salt
1 tsp almond extract
maraschino cherries, cut in half

Preheat oven to 375°
In the bowl of an electric mixer, cream butter and sugar
Add egg & beat well
Add flour, baking powder, salt & almond extract and mix well
Fill a cookie press with dough and press out shapes on a cookie sheet lined with parchment paper or a silicone baking mat
Add half a maraschino cherry to each cookie and bake at 375° for about 8-10 minutes, keeping an eye on them so they don't burn, until edges are golden brown

[hoppenrey]

I made these for a cookie exchange I hosted a few years back. Not only are they beautiful to look at but their taste is out of this world.

White-Chocolate Cherry Shortbread Cookies

prep - 40 min
bake - 10 min per batch

Ingredients
1/2 cup maraschino cherries, drained and finely chopped
2 1/2 cups all purpose flour
1/2 cup sugar
1 cup cold butter
12 oz white chocolate, finely chopped (get the best quality you can afford, and don't mistake the "white candy coating" for actual chocolate!)
1/2 tsp almond extract
2 drops red food coloring
2 tsp shortening
White nonpareils and/or red edible glitter

Directions
1. Preheat oven to 325 degrees. Spread cherries on paper towels to drain well.
2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in the almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.
3. Shape dough into 3/4 inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1 1/2 inch rounds.
4. Bake in preheated overn for 10 - 12 minutes or until centers are set. Cool for 1 minute on cookie sheet then transfer to a wire rack and let cool.
5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of a cool cookie into the chocolate, allowing excess to drip off. Roll dipped half in the nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate sets. Makes about 60.
6. To store: layer cookies between waxed paper in an airtight container, cover. Store at room temperature.

[Kitchen Witch]

thank you for sharing!