Cookie Exchange Cookies

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.


Hospitality Queen
Sep 2, 2004
Southern California
Here are some of the recipes from my cookie exchange party I had on the 15th. I've transferred these from the general chat page, in case you hadn't seen them...

LeAnne's No-Bake Chocolate Peanut Butter Goodies
(they taste like Reese's!)

1 cup butter or margarine
4 cups powdered sugar
2 cups peanut butter
1 1/2 cups graham cracker crumbs, finely crushed
12 oz bag semi sweet chocolate chips

Melt butter or margarine in microwave. Remove and stir in powdered sugar, peanut butter and graham cracker crumbs. Spread mixture in a 9X13 pan. Pat down evenly.
Melt chocolate chips in microwave. (Be sure to check often while melting, and stir frequently). Spread melted chips over peanut butter mixture. Refrigerate for 1/2 hour.
Cut into 24 squares.

Kathryn's Yummy Chocolate Squares

In a saucepan, melt:
1/2 c. butter
1/4 c. sugar
1/2 c. chocolate chips
Drop in, but don't cook:
1 egg, beaten
Remove from stove. Mix in:
2 c. crushed graham crackers
1/2 c. chopped walnuts
Mix well, and then press into a greased 9 x 13" pan.
In a separate bowl, mix together:
1/2 c. soft margarine
3 Tbsp. milk
3 Tbsp. instant vanilla pudding
3+ c. powdered sugar
Mix together until it is a soft, spreadable consistency.
Layer over the refrigerated graham cracker mixture.
In a saucepan, melt:
1/4 c. margarine or butter
1-1/2 c. chocolate chips
Pour over pudding mixture.
Refrigerate 1 hour.
Cut into small bite-size squares.
*Note: If you like mint, try replacing 1/2 the
chocolate chips with chopped up mint candies.
(York Bites, Andes, After Eight, etc.)

Darlene's Rocky Road Cookies

1-1/4 c. flour
1/2 c. butter
1/4 c. lt. brown sugar, packed
1 tsp. vanilla extract
1/2 tsp. baking soda
1/4 tsp. salt
1 egg
1/2 c. chopped nuts
1/2 c. raisins
1/2 c. butterscotch morsels
1/2 c. milk chocolate morsels
1/2 to 3/4 c. mini marshmallows

Put first 7 ingredients into a large mixing bowl. Beat with an electric mixer at low speed until well blended, scraping bowl from time to time. Stir in nuts, raisins, butterscotch and chocolate morsels.
Grease large baking sheets; drop cookie dough by heaping tablespoonfuls about 2 inches apart. Bake in a preheated 375* oven for 10 minutes.
Remove cookie sheets from oven; press 2 or 3 miniature marshmallows onto each cookie. Bake cookies 2 minutes longer, or until marshmallows are slightly melted and are sticking to the cookies.
Remove cookies to racks to cool completely. Store in tightly covered container for up to 1 week. Yield: 2 dozen

Natalie's Almond Toffee Bars

3/4 c. butter or margarine, softened
3/4 c. packed brown sugar
1-1/2 c. all-purpose flour
1/2 tsp. almond extract
1/2 tsp. vanilla extract
1/4 tsp. salt
1 pkg. (6 ounces) semi-sweet real chocolate pieces
3/4 cup Chopped Almonds, toasted

Preheat oven to 350*. Cream butter and sugar; blend in flour. Add extracts and salt,
mixing well. Spread in bottom of ungreased 13x9x2" baking pan. Bake in 350* oven for
15-20 minutes or until deep golden brown. Remove from oven and sprinkle with chocolate pieces. When chocolate has melted, spread evenly; sprinkle with almonds.
Cut into bars.
Let cool.
Makes 40 bars

Clare's Mint-Chocolate Clusters

1 c. semisweet chocolate chips
1 tsp. mint extract
1/2 cup pecan pieces
2/3 cup Cheerios
1/3 cup M&Ms minis
(or raisins)

Microwave chocolate chips in a bowl on high power until melted, about 2 minutes.
Stir in remaining ingredients.
Using a teaspoon,
drop 1-1/2 inch pieces
on wax paper. Cool.
Yield: 2 dozen pieces.

Dawn's Gooey Cherry Bars
2-1/3 c. flour
1 (10oz.) jar maraschino cherries, drained, juice reserved
1/3 c. white sugar
3/4 c. butter, softened
2 eggs, lightly beaten
1/2 c. chopped walnuts
1 c. brown sugar
2-1/2 c. powdered sugar
1/2 tsp. vanilla
2 tbsp. butter
1-1/2 tsp. baking powder

Preheat oven to 350*. Lightly grease a 9x13" baking dish. In a medium bowl, mix flour, white sugar & 3/4 c. butter until crumbly. Press into prepared pan. Bake 12-15 minutes, till light brown. In a food processor, combine eggs, brown sugar, vanilla & baking powder & process until smooth. Pour in cherries & walnuts & pulse until just chopped & incorporated, but not pulverized. Pour over crust. Bake 25 min, until center is set.
To frost, cream together powdered sugar with
2 Tbsp. butter & 4 Tbsp. cherry juice until fluffy.
Cut into bars.
Yield: 36 bars

Joani's Hazelnut Toasties
(this is the recipe I used, but since they are so
tiny, I made 24 dozen instead - about 6x the recipe)

1/2 c. shelled hazelnuts (2oz)
1/4 c. +2 Tbsp. sugar
3/4 + 2 Tbsp. flour
1 stick (1/2 c.) cold unsalted butter, cut into small pieces

Put oven rack in middle position and preheat oven to 350*.
Toast hazelnuts in a shallow baking pan until fragrant & skins begin to loosen, 6 - 10 minutes. Rub nuts in a kitchen towel to remove any loose skins & cool to room temp. Pulse nuts & 1/4 c. sugar in a food processor until nuts are finely ground, then add flour & a pinch of salt, pulsing until combined. Add butter & pulse until dough just forms a ball. Divide dough in half, then roll dough on a work surface lightly dusted with sugar & flour into two 11" logs, each about 1" wide. Chill wrapped in plastic wrap, 1 hour. Cut logs crosswise into 1/2" slices & arrange rounds 2" apart on baking sheets. Bake, 1 sheet at a time, until bottom edges just begin to turn pale golden, 12 - 15 min, Place remaining 3 Tbsp. sugar in a small dish & dip tops of cookies in it, then cool sugared cookies on a rack.
ough can be chilled up to 12 hours or frozen, wrapped well
in plastic wrap, up to 1 month. (Thaw before cutting & baking)
* Cookies keep in an airtight container at room temp. 2 weeks

Debbie's 1-2-3 Peanut Butter Cookies
(these are delish!)

Stir together:
1 cup creamy peanut butter
1 cup granulated sugar
1 egg

Drop by rounded tablespoonfuls onto ungreased cookie sheet and criss cross with fork.
Bake at 375* for 12 to 16 minutes depending on size of cookie until golden brown.
Let stand a couple minutes on cookie sheet
before removing so cookies can "firm up".

Rebecca's Butter Horns

(* Do not double recipe! *)

Cut 1/2 lb. butter or margarine with 2 cups flour.
Add 1 egg yolk and 3/4 cup sour cream.
Shape into 4 balls, sprinkle balls with flour.
Wrap each ball in wax paper & chill 5 hours or overnight.
In bowl combine 1 cup sugar, 3/4 cup chopped nuts,
& 1 tsp cinnamon.
Roll out one ball into 1/8 inch thick circle.
Sprinkle with 1/4 of mixture & cut into 12 wedges
(like pizza)
Roll each wedge (like a croissant).
Place on slightly greased cookie sheet.
Bake @ 375* for 20 minutes or till light brown.
Eat UP!

Jeanie's Peanut Butter Kisses

1 c. shortening
1 c. sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
1 c. peanut butter
2 1/2 cups flour
2 tsp. soda
1/2 tsp. salt
Hershey's Kisses (opt)

Cream together shortening, sugar, brown sugar, eggs, & vanilla. Mix in peanut butter. In separate bowl mix flour, soda, & salt. Stir flour mixture into peanut butter mixture. Drop by big teaspoons full onto cookie sheet. Criss-cross with fork dipped in sugar. For Hershey kiss variation, press a kiss into cookie rather than criss-crossing with fork. Bake @ 325* for 10 to 12 min. Let cool 3-5 minutes, transfer to wire rack.

Jennifer's Pumpkin Oatmeal Cookies

1 c. canned pumpkin
1 c. sugar
1 3/4 c. rolled oats
1 egg (beaten)
1-1/2 c. flour
3/4 c. shortening
1 c. raisins
1/2 tsp. baking soda
1/4 tsp. nutmeg
3/4 tsp. cinnamon
1 tsp. salt

Preheat oven to 400*. In a mixing bowl, stir together flour, sugar, baking soda, cinnamon, nutmeg and salt. Add and mix shortening. Stir until mixture is crumbly. Stir in egg, pumpkin, oats & raisins. Drop teaspoonfuls of dough onto an ungreased cookie sheet. Bake fifteen minutes or until done.

Linda's Chocolate Cinnamon Snaps

1-1/4 c. granulated sugar, divided
1/2 c. firmly packed lt. brn. sugar
1-1/2 sticks butter, softened
2/3 c. chocolate chips, melted
1 large egg
1 tsp. vanilla
2 c. all-purpose flour
1 tsp. cinnamon, divided
1 tsp. baking soda
1/2 tsp. salt

Place 1 cup granulated sugar, brown sugar butter in a large bowl. Beat with an electric mixer on medium speed until creamy. Add melted chocolate, egg and vanilla; mix well. Combine flour, 2 teaspoons cinnamon, baking soda, and salt in a medium bowl; mix well. Add flour mixture to sugar mixture; beat on low speed until moistened. Cover dough with plastic wrap; chill until firm, at least 3 hours or overnight.
Preheat oven to 350*. Coat baking sheets with cooking spray. Combine remaining granulated sugar and cinnamon in a small bowl. Shape dough into 1" balls. Roll balls in sugar mixture; place 2 inches apart on prepared baking sheets. Bake cookies until set, 10-12 min. Cool on baking sheets 1 min. Remove from baking sheets; place on wire racks to cool. Makes 5 dozen cookies.

Careth's Molasses Cookies

3/4 cup margarine
2 tsp. soda
1 cup sugar
1/2 tsp ginger
1/4 cup dark molasses
1/2 tsp. cloves
1 egg
1/2 tsp. salt
2 cups sugar
1 tsp. cinnamon

Melt margarine over low heat; cool. Add sugar, molasses and egg; beat well. Sift together flour,
soda, cloves, ginger, salt and cinnamon. Add to first mixture. Mix well and chill. Form in 1 inch balls and roll in granulated sugar. Place
on greased cookie sheet 2" apart. Bake 8-10 min. at 375*.
*These look beautiful when you dip half of each cookie in melted white chocolate!!!

(*NOTE: some recipes' ingreds seem out of place, as I had them typed/tabbed, so sorry about that! But all ingreds are correctly listed)


Head Chef
Dec 13, 2003
The pumpkin ones are first on my list, to celebrate me finding American canned pumpkin in one of our local stores! They all look delicious!


Hospitality Queen
Sep 2, 2004
Southern California
Canned of life's greatest inventions!
I prefer it over the goo that you scrape out of the big orange guys.
Which brand did you find?
Libby's is the most popular here in SoCal, and the pumpkin pie
recipe on the back is really yummy!

If you have a dog, canned pumpkin is quite good for them, btw.
A spoonful or so a day keeps their belly happy.


Executive Chef
Sep 7, 2005
Pumpkin Oatmeal and Almond Toffee for me...
Though I would never use shortening or margarine on my cookies, got to be butter all the way...


Executive Chef
Oct 19, 2004
...lala land..............
I love this thread, it helps me with Christmas

Rosemary/Poppy Seed Shortbread

I made this recipe today. I sort of concocted it from something I'd seen posted. Needed a thank you for some friends so made and took for them. Of course I had to taste them, just in case their new home was the trash can, and they were simply wonderful.

8 T butter (no substitute)
1/4 c confection sugar
1/4 c corn starch
1 1/2 c flour
2 T fresh ground rosemary*
1 T poppy seed

Cream the sugar with the butter in whatever you have to do that with, I used my KitchenAide. Slowly add the flour and corn starch until blended then add the *rosemary.
Pour onto a flour surface and pull into a ball. On a nonstick cookie sheet, put the ball and on there, roll it out using your rolling pin. Scrape the sides together so they'll not fall into dust/crumb pieces. Roll to about 1/8 inch square and score in squares. Sprinkle the poppy seeds over the top and back at 325° for 18 or so minutes.

*I grabbed a good handful from my garden and washed it, dried it, then took the leaves off and put it in an old coffee grinder that I only use for herbs or spices. They ground up quick.


Head Chef
Sep 18, 2004
The Finger Lakes of NY
Jennifer's Pumpkin Oatmeal Cookies
what size is the canned pumpkin 15-ounce can contains 1 3/4 cups of pumpkin. A 29-ounce can contains 3 1/2 cups of pumpkin. look forward to trying these.


Hospitality Queen
Sep 2, 2004
Southern California
I had to add this to the list -
It was from one of my cookie parties a few years ago, and even though I posted it once, it needs repeating!

Chocolate Euphoria Cookies

12 oz. semi sweet chocolate chips, divided
3 Tbsp butter
3/4 c. sugar
1 egg
1-1/2 tsp vanilla
1/2 c. flour
1/4 tsp. bkg powder
1/2 tsp. salt
1 Tbsp. milk
1-1/4 c. walnuts

Preheat oven to 350f.
Melt half the chocolate chips in double boiler until smooth (or use microwave). In separate bowl, beat butter, sugar, egg and vanilla until smooth. Sift together dry ingredients. Stir melted chocolate and milk into butter mixture. Mix in dry in gredients, then remaining chocolate chips and walnuts. Drop by teaspoonfuls onto ungreased cookie sheet and bake 8 minutes. Yield: 3 dozen
(recipe is easily doubled)


Master Chef
Oct 17, 2004
Southern Illiniois
The No-Bake peanut butter treats sound wonderful to me, as well as the pumpkin oatmeal. Yum!
What was your favorite, Jkath? You got to taste them all!


Hospitality Queen
Sep 2, 2004
Southern California
hmmmm....well, they were all really good, and it was nice that there was such variety. The ones I printed out here were my favorites (there were even more than this!)
The hazelnut cookies were really easy to make, look adorable, as they're button-size and not too sweet.

If I had to, I'd say start with the euphoria from the previous year. They really are that amazing.


Executive Chef
May 25, 2004
Mission, Texas
Mmmmm....JKath! They sound wonderful. I made about five of the recipes you listed last Christmas to spread around friends and family and they loved them. Would you happen to have a recipe for any lemon, buttery cookies?


Assistant Cook
Sep 15, 2006
New York
Molded cookies

Is there anyone else out there who enjoys making molded cookies (Springerle or otherwise)??? I got into making them about three years ago and, even though they're labor intensive... the results are beautiful.


  • #0048a Springerle Lily & Lily of the Valley full sheet.JPG
    #0048a Springerle Lily & Lily of the Valley full sheet.JPG
    61 KB · Views: 231
  • #0036a Springerle Lily cookie.JPG
    #0036a Springerle Lily cookie.JPG
    68.9 KB · Views: 223
  • #0023a Springerle Lily of the Valley cookie.JPG
    #0023a Springerle Lily of the Valley cookie.JPG
    58.6 KB · Views: 222
  • #0068a Pine Cone oval - cookie -2.jpg
    #0068a Pine Cone oval - cookie -2.jpg
    257.8 KB · Views: 255
Top Bottom