Christmas Cookie Exchange: December 2014

Lemon Crinkle Cookies

INGREDIENTS:

1/2 cup (8 tablespoons) butter, softened

1 cup granulated sugar

1/2 teaspoon vanilla extract

1 large egg

1 teaspoon freshly grated lemon zest

1 tablespoon freshly squeezed lemon juice, from about 1/2 lemon

1/4 teaspoon salt

1/4 teaspoon baking powder

1/8 teaspoon baking soda

1 1/2 cups all-purpose flour

1/2 cup powdered sugar

DIRECTIONS:

Preheat oven to 350 degrees. Line rimmed baking sheets with silpat liners or parchment

paper, or lightly coat pans with cooking spray.

In a large bowl, cream butter and sugar until light and fluffy. Add vanilla, egg, lemon

zest and juice and mix well. Add the dry ingredients (except the powdered sugar) and

mix until just combined. Place the powdered sugar on a large plate or shallow pie dish.

Roll tablespoon-size balls of dough in the powdered sugar to coat. Place on the prepared

baking sheets, about 2 inches apart.

Bake the cookies for 9-11 minutes. The cookies will not be browned on the edges but

they will have lost a bit of their shininess on top. Don’t overbake! Cool the cookies on a

cooling rack and store in an airtight container or eat immediately.

*Makes about 2 dozen cookies

Chocolate Mint Cookies

1 box of cake mix (any kind you want. I used chocolate but my kids love the Funfetti)
2 eggs
1/3 c oil

Mix and then put small round balls onto a greased cookie sheet. Bake at 350F for 8 mins. You can add any thing you want to them. I had mint chips on top, I have also done rolos inside etc.

PB Snowballs

Peanut butter snowballs
1 cup powdered sugar
1/2 cup creamy peanut butter (I used jif)
3 Tbsp butter, softened (I used real butter)
1 pound white candy coating
Combine sugar powdered sugar and butter. Shape into 1" balls. Place on wax paper lined baking sheet.
Chill 30 min or until firm.
Meanwhile melt candy in microwave
Dip balls and place on wax paper to harden.
Makes 2 dozen.

I think these would also be good with brown chocolate coating.

Peanut Butter & Chocolate Chips

1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 cup butter room temperature
1/2 cup peanut butter
*Mixed them all together*
(Separate)
After,
1/2 teaspoon of baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup and 1/4 purpose flour
1 cup semi chocolate chips
Mixed them all together,

Preheat 375
Option: roll the cough dough with sugar

Cook 10 to 12 minutes

Rice Crispy PB Cookies w/Butterfinger

6 oz marshmallows
1/2 cup peanut butter
5 cups rice crispys
3 butterfingers - reg size

Heat marshmallows in a bowl in the microwave for 1 min & 30 sec. Stir in PB, then rice crispys. Spread half of the mixture out in a brownie pan lined with plastic wrap. Add butterfingers. Spaced evenly. Top with remaining rice crispy batter. One batch makes 12 cookies.

SugarCookies

1 cup sugar
1 cup powdered sugar
1 cup butter, softened
1 cup oil
1 teaspoon vanilla
2 eggs
4-1/2 cups all purpose flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt

In a large bowl, cream sugar, powdered sugar and butter. Add oil, vanilla and eggs; mix well. Lightly spoon flour into measuring cup; level off. Stire dry ingredients into sugar mixture. Chill at least 2 hours or overnight.

Heat oven to 375 degrees F. Shape dough into 1-inch balls. Place on ungreased cookie sheet. Flatten with glass dipped in sugar. Bake at 375 degrees F for 5 to 8 minutes or until set but not brown. Makes 9 to 10 dozen cookies.