Christmas Cookie Exchange

[pleaz_me]

HA!.....I can cook and bake.........trying to figure out which cheesecake would be best for turkey day.....

Ohhhh, a brownie cheesecake.

~Nods~

Unless you go with pumpkin, but that's just too original.

 

[koalabear]

Ohhhh, a brownie cheesecake.

~Nods~

Unless you go with pumpkin, but that's just too original.

I'll make 8 in a muffin pan and let the clan decide.....lol

 

[MollyDolly]

I know it sounds a bit strange, but believe me, the combination of salty and sweet is just out of this world! And, there's no measuring!

Ritz Cracker Cookie Bars

1 box Ritz crackers, crushed
1 can sweetened condensed milk
1 bag Skor toffee chips

Mix together in a bowl, pour into a 9"x 9" greased baking dish, and bake at 350F for about 20 minutes or until golden brown on top. Let cool before cutting into squares- although they taste just delicious warm and gooey as well (They're just more difficult to cut and a little messier! )

 

[pleaz_me]

I'll make 8 in a muffin pan and let the clan decide.....lol

Good idea

 

[pleaz_me]

I know it sounds a bit strange, but believe me, the combination of salty and sweet is just out of this world! And, there's no measuring!

Ritz Cracker Cookie Bars

1 box Ritz crackers, crushed
1 can sweetened condensed milk
1 bag Skor toffee chips

Mix together in a bowl, pour into a 9"x 9" greased baking dish, and bake at 350F for about 20 minutes or until golden brown on top. Let cool before cutting into squares- although they taste just delicious warm and gooey as well (They're just more difficult to cut and a little messier! )

Wonderful! I'll definitely try this!

 

[koalabear]

BOILED COOKIES

1/2 lb. butter
4 c. sugar
8 tbsp. cocoa
1 c. milk
1 c. peanut butter
2 tsp. vanilla
5 c. quick cook oats
1 tsp. salt
2 tbsp. dark corn syrup

Combine sugar, cocoa, milk, salt and syrup. Add butter and cook 2 1/2 minutes after it starts to boil. Remove from heat, add peanut butter, vanilla and oats. Drop by tablespoon on wax paper. Makes 50 cookies.

ok just made these....left out the syrup and half of the milk and added a can of eagle brand condensed sweetened milk.....oh my...very yummy....

 

[shykittyme]

BOILED MOLASSES COOKIES

1 c. molasses
4 tsp. soda
1 c. butter
1 c. sugar
2 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1 tsp. vanilla
2 eggs, beaten
2 tbsp. vinegar
6 c. flour

Place 1 cup molasses in heavy, large saucepan. Boil for 1 minute over low heat. Remove from stove and mix all ingredients listed, except flour, right into the pan with the molasses.

Stir in about 6 cups sifted flour. Roll into balls. Place on greased cookie sheet. Press down with bottom of floured glass. These may also be rolled out and cut.

Bake at 375 degrees for about 10 minutes.

Hey k-bear...these wouldn't by any chance be those nice, soft, gingery-molasses cookies, would they? My grandmother used to make them...they were soft, almost cake-like, but still a bit chewy. They were dark, and she always used some kind of white frosting on top, almost like a glaze, but sort of thick. Any possibility these are similar to yours? And if not, anybody have a recipe for that sort of thing?

 

[mrtnmoon]

my brother always makes these cookies that my mom used to make every year, since she can't cook anymore. they're called "7 layer cookies". I'm not sure if there is an actual recipe.. she just told him how to make them, but they're really good. the crust is graham cracker crumbs and the cookie part has chocolate and butterscotch morsels and coconut. mmmm....

 

[mrtnmoon]

I found a recipe... apparently somewhere along the line the pecans got dropped out of our cookies, which is fine with me. I don't like 'em.

Seven Layer Cookies

* 4 ounces butter
* 1 1/2 cups graham cracker crumbs
* 1 (6 oz.) pkg. chocolate chips
* 1 (6 oz.) pkg. butterscotch chips
* 1 small can shredded coconut (1 1/3 cups)
* 1 can (14 ounces) sweetened condensed milk
* 1 to 1 1/2 cups chopped pecans

Preparation:
Preheat oven to 350°. Melt butter in 9x13-inch baking pan. Sprinkle graham cracker crumbs over melted butter; spread crumbs with chocolate chips, then butterscotch chips. Sprinkle coconut over this, then drizzle the sweetened condensed milk evenly over all. Sprinkle with the chopped pecans. Bake for about 25 to 30 minutes. Cool and cut in 1 1/2-inch squares.

 

[pleaz_me]

Hey k-bear...these wouldn't by any chance be those nice, soft, gingery-molasses cookies, would they? My grandmother used to make them...they were soft, almost cake-like, but still a bit chewy. They were dark, and she always used some kind of white frosting on top, almost like a glaze, but sort of thick. Any possibility these are similar to yours? And if not, anybody have a recipe for that sort of thing?

I think the ones you're thinking of are called pfeffernuese(sp?) cookies. I have a recipe for those. I'll pull it out later today and post it.

 

[blue_hornet]

I think the ones you're thinking of are called pfeffernuese(sp?) cookies. I have a recipe for those. I'll pull it out later today and post it.

I always thought pfeffernusse were hard cookies. I tried one once and almost broke my tooth. Since my my memory could be faulty or I might have run into a bad batch, I did a search. Gotta love the internet, right? Along with recipes, I found this: "Traditionally, hard cookies like Pfeffernüsse were meant to be dunked into wine during a long session of visiting and cookie eating, according to Chef Fritz Blank of Duex Cheminees."

 

[shykittyme]

I always thought pfeffernusse were hard cookies. I tried one once and almost broke my tooth. Since my my memory could be faulty or I might have run into a bad batch, I did a search. Gotta love the internet, right? Along with recipes, I found this: "Traditionally, hard cookies like Pfeffernüsse were meant to be dunked into wine during a long session of visiting and cookie eating, according to Chef Fritz Blank of Duex Cheminees."

Yes, thanks for the double check, blue, I appreciate it. And thanks to pleaz too for thinking about it. I'm quite certain its not pfeffernusse as I've tried it before, and its not what I'm thinking of. I've come across recipes over the years that I thought might be it, but the cookies were never that lovely, soft and chewy type of cookie. I remember they had a strong molasses flavor along with ginger.

 

[koalabear]

Yes, thanks for the double check, blue, I appreciate it. And thanks to pleaz too for thinking about it. I'm quite certain its not pfeffernusse as I've tried it before, and its not what I'm thinking of. I've come across recipes over the years that I thought might be it, but the cookies were never that lovely, soft and chewy type of cookie. I remember they had a strong molasses flavor along with ginger.

easiest way to make them chewy is underbake them........most chewy types are more cake like....fresh cookies will get stiff the next day......good thing they rarely last that long........

 

[pleaz_me]

I always thought pfeffernusse were hard cookies. I tried one once and almost broke my tooth. Since my my memory could be faulty or I might have run into a bad batch, I did a search. Gotta love the internet, right? Along with recipes, I found this: "Traditionally, hard cookies like Pfeffernüsse were meant to be dunked into wine during a long session of visiting and cookie eating, according to Chef Fritz Blank of Duex Cheminees."

Yes, thanks for the double check, blue, I appreciate it. And thanks to pleaz too for thinking about it. I'm quite certain its not pfeffernusse as I've tried it before, and its not what I'm thinking of. I've come across recipes over the years that I thought might be it, but the cookies were never that lovely, soft and chewy type of cookie. I remember they had a strong molasses flavor along with ginger.

Peffernuesse is a harder cookie. I looked up the recipe and found my notes. I know what you're talking about though, but I can't seem to find the recipe. I'll keep looking and post it if I can find it!

easiest way to make them chewy is underbake them........most chewy types are more cake like....fresh cookies will get stiff the next day......good thing they rarely last that long........

*Nods* One to two minutes underbaked works beautifully.

 

[shykittyme]

Thank you, pleaz... I very much appreciate it!

Peffernuesse is a harder cookie. I looked up the recipe and found my notes. I know what you're talking about though, but I can't seem to find the recipe. I'll keep looking and post it if I can find it!



*Nods* One to two minutes underbaked works beautifully.

 

[pleaz_me]

Try this Shy ...

These molasses cookies are tasty treats for the holidays.
Ingredients:
3/4 cup shortening
3/4 cup packed light brown sugar
1 large egg
1/2 cup molasses
2 1/2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
granulated sugar for rolling cookies
Preparation:
In a mixing bowl with electric mixer, cream butter and sugar until light. Beat in egg and molassus until well blended.
In another bowl, combine the flour, salt, baking soda, and spices. Stir into the creamed mixture until blended. Chill for 1 hour, or until firm.

Heat oven to 350°. Lightly grease a baking sheet.

Shape the dough into small balls about 3/4 inch in diameter; roll in the granulated sugar and place on the prepared baking sheet, leaving about 1 to 2 inches between cookies. Bake for 8 to 12 minutes, or until set. Cool in pan on a rack for 2 minutes; remove to a rack to cool completely.