Time for another round of Sam’s Annual Cookie Swap recipes!
Here’s some links to previous year’s recipes too:
Poppyseed Thumbprints, made by Jill
1/2 cup unsalted butter
1/4 cup sugar
1 egg yolk
1 tbsp grand marnier liqueur (or Cointreau)
1 1/2 cups flour
1/4 tsp salt
2 tbsp poppy seeds
2 tsp orange zest
1/4 cup red currant jelly or raspberry jam
In the mixer, cream together the butter and sugar until light and fluffy. Beat in the egg yolk and liqueur.
Gradually add the flour and the salt, beating until well mixed.
Beat in the poppy seeds and the orange zest just until mixed.
Break off pieces of dough and form into 1 inch balls. Place on ungreased cookie sheets. Use the back of a teaspoon measuring spoon to make an indentation in the dough. Spoon 1/3 tsp of the jelly or jam in center.
1 1/2 cup creamy peanut butter
1/2 cup butter, softened
1 tsp vanilla extract
4 cups sifted confectioner’s sugar (3 cups if you don’t sift)
chocolate almond bark
Line the baking sheet with waxed paper; set aside.
In a medium bowl, mix peanut butter, butter, vanilla, and sugar with hands to form smooth stiff dough.
Shape into balls using 2 tsp of dough for each ball. Place on a prepared an and refrigerate at least 30 minutes.
Melt chocolate almond bark in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
Remove balls from refrigerator. Insert a wooden toothpick into ball, and dip into chocolate. Return to the wax paper, chocolate side down and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.
Coconut Snowballs, made by Diane
Chocolate Peanut Butter Rice Krispy Treats, made by Debbie
recipe to follow shortly
Ooey Gooey Oreo Bars, made by Stephanie
1 Devils Food Cake Mix
8 tablespoons (1 stick) unsalted butter
1 1/2 cups chocolate chips (milk chocolate used here), softened
14oz can sweetened condensed milk
14 oreo cookies, broken into pieces
1. Preheat oven to 350F and line a 9×13 baking pan with foil sprayed with nonstick spray.
2. Place cake mix, butter, and egg into a large mixing bowl, mixing to combine. (Use your hands, it’s much easier!) Press into prepared baking pan. Top with broken cookie pieces.
3. Pour sweetened condensed milk over cookies and top with chocolate chips. Bake 23-25 minutes, until cooked through. Remove from oven.
4. After 5 minutes of cooling, run a plastic knife around edges to loosen. This makes it much easier to remove foil. Let cool completely, remove foil from pan and cut into squares. Enjoy with a cold glass of milk!
Chocolate Mountains, made by Gail (mom!)
In a heavy sauce pan combine:
2 cups sugar
½ cup butter
½ cup milk
Over medium heat bring to a boil for 1 minute
Remove from heat and stir in the following ingredients one at a time in this order:
¾ cup peanut butter
6 Tbsp cocoa powder (unsweetened)
1 tsp vanilla
3 cups oats (quick makes a tenderer cookie, old-fashioned can be used)
Drop by tablespoon onto waxed paper. Cool
Makes about 3 dozen
Rocky Road Bars, made by Amy
6 whole graham crackers
6 tablespoons (3/4 stick) of butter
1/4 cup packed brown sugar
1 cup chocolate chips
1/2 tsp salt
3/4 cup mini marshmallows
1/2 cup chopped nuts (pecans, walnuts or almonds
Adjust oven rack to center position. And heat oven to 375 degrees. Line an 8 inch square baking pan with heavy duty aluminum foil, making sure the foil is tucked into all the corners and that at least 1 inch of foil overhangs the top of the pay on all sides. Line bottom of pan with 1 layer of graham crackers, breaking them if necessary to make them fit.
Combine butter, brown sugar and salt in a small saucepan and cook over low heat, stirring constantly until butter is melted and sugar has dissolved. Scrape butter-sugar mixture over the graham crackers with a spatula so that the mixture covers the crackers completely.
Bake until the caramel is bubbling, about 10 minutes.
Remove the pan from the oven. Sprinkle evenly with chocolate chips and return to the oven to soften the chocolate. 1 to 2 minutes. Remove the pan from the oven and using a rubber spatula spread the chocolate into an even layer.
Sprinkle marshmallows and then nuts over the chocolate pressing softly to adhere the marshmallows and nuts to the chocolate. Cool on a wire rack 30 minutes and then freeze until chocolate hardens about 30 minutes.
Grabbing overhang, lift foil from the pan onto a cutting board. Use a sharp knife to cut into 2 inch squares. Layer between waxed paper in an airtight container. Refrigerate.
White Chocolate Cranberry Cookies, made by Camilla
Peppermint Mocha Cookies, made by Samm
Chocolate Peppermint Crunch Cookies, made by Carrie
Turtle Bars, made my Sam (me!)
My note: I substituted one cup of the flour for one cup of finely crushed vanilla wafers. I also added 3/4 cup chopped mini rolos to the top. :)
Eggnog Snickerdoodles, made by Jennifer
Yield: 1 9×13 pan
1 cup melted butter
1 cup brown sugar
1 ½ cup flour
3 cups oatmeal
½ teaspoon baking soda
10-14oz jam of your choice
Stir together butter, brown sugar, and oatmeal
Add flour and baking soda
Reserve 1 cup of mixture and pat rest into 9×13 pan
Spread jam onto mixture leaving ½ inch around edges
Top with rest of mixture
Sachertorte Cookies, made by Melissa
1 cup margarine or butter, softened
4 1/2 oz package instant chocolate pudding/pie filling mix
2 cups all purpose flour
3 tbsp sugar
1/2 cup apricot or cherry preserves
1/2 cup semi-sweet chocolate chips
3 tbsp margarine or butter, melted
Heat oven to 325 degrees. In large bowl, cream margarine and pudding mix until light and fluffy; beat in egg. Lightly spoon flour into measuring cup; level off. Gradually add flour at low speed until well mixed and dough forms. Shape into 1 inch balls, roll in sugar. Place 2 inches apart on ungreased cookie sheets. With thumb, make imprint in center of each cookie.
Bake at 325 degrees for 15-18 minutes or until firm to touch. Remove from cookie sheets immediately. Cool. Fill each imprint with 1/2 teaspoon preserves. In small saucepan, blend chocolate chips and margarine over low heat until chocolate melts, stirring constantly. Drizzle 1 teaspoon chocolate over each cookie.
Recipe makes 48 cookies.
Red Velvet Candy Cane Kiss Cookies, made by Callie
Callie’s note: I used red velvet bakery emulsion instead of food coloring. And I used candy cane kisses instead of hugs!
Almond Roca Bars, made by Sarah
Dark Chocolate Pistachio Cookies, made by Amy
Krumkake, made by Sarah
Note: this recipe requires Krumkake iron
1 1/2 cups flour
1 cup sugar
1/2 cup butter, melted
2 tbsp corn starch
1/2 teaspoon vanilla extract
1/2 teaspoon cardamom seed
Beat eggs and sugar, but do not over beat. Add cooled melted butter and vanilla and cardamom. Sift flour and corn starch and add to egg mixture. Batter will have a dough like consistency. Use spoon to place on grid, or 1 inch round balls can be formed to be placed on grid. Makes about 60 krumkake.
Recipe Hints: Krumkake are light and crisp. Serve them plain or dusted with powdered sugar. Also, they can be easily shaped while still hot off the iron and formed into a cone, cylinder, or even a cup and filled with whipped cream or ice cream. To keep them crisp, store them in an airtight container.
Cranberry White Chocolate Oatmeal Cookies, made by Jackie
Gingersnaps, made by Janice
2 1/4 cups flour
1 tsp ginger
1 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
1/2 tsp cloves
3/4 cups shortening
1 cup brown sugar
1/4 cup molasses
granulated sugar (1/2 cup), for rolling
Sift dry ingredients into one bowl. Combine the rest of the ingredients in another bowl. Mix wet & dry ingredients together. Form into approx 1 inch balls and roll in granulated sugar. Put on greased cookie sheet. Bake at 375degrees for about 10 minutes.
Now get to the kitchen and start baking! Four days until Christmas!!
Merry Christmas to you!