Recipe exchange!

aerinpegadrak

I was looking for a new holiday cookie recipe to try this year, and while I think I know what I'm making, I was wondering if any of you had any better ones.  So, everyone share one of their favorites!

(Anyone interested in making this a weekly thing?  I was looking around for a few new recipes today, and I think it might be fun to trade off some of our favorites along a particular theme.)

Licia&Wayne

I vote weekly thing. I looove cooking and baking. I haven't tried this cookie recipe out yet - it's on my agenda for this weekend - but it sounds delicious. ETA: Wow, sorry, the formatting is going crazy since I'm C&Ping 

KIFLA
8 cups flour
5 egg yolks (save the egg whites for the filling)
12 oz. Sour cream
1-1/2 lbs. Butter
2 pkgs. Dry yeast
pinch of salt 

In a large bowl mix butter, flour and salt until it is like cornmeal. Set aside. In a separate bowl beat egg yolks. Add sour cream and yeast to the egg yolks. Mix well then add the egg mixture to the flour mixture. Work until the dough comes off the hands. Form into a ball. Cover and put in the refrigerator overnight. Remove from refrigerator and cut into 4 pieces. Let warm up for a while so that it will be easier to roll out. Roll the dough on sugar until about 1/8" thick, then cut into 3" squares. Put one teaspoon of filling in center of each square and roll into crescent shape. Pinch each end closed. Put the seam side on the top. Bake on a cookie sheet in a 400 degree oven. Watch closely as they burn easily. Bake about 10 minutes. 

aerinpegadrak

Hooray!

Here are my ultimate favorite cookies.  My mom calls them Chocolate Coconut Dreams, I need to think of a better name.

Ingredients:

6 tablespoons butter
1/4 cup powdered sugar
1/2 cup flour
1 tablespoon cornstarch
4 ounces coconut
1/2 package chocolate chips

Directions:

Cream butter and sugar until fluffy.  Beat in flour and cornstarch until well blended.  Cover and chill for 1 hour.  Put coconut in food processor or blender and chop until very fine.  Using a small spoon, roll dough into very small balls, roll in coconut, and place 2" apart on greased cookie sheet.  Flatten with glass dipped in flour and bake at 300 degrees for 15 minutes, until golden, but not browned.  Melt chocolate with double boiler and spoon small amounts onto the flat side of each cookie.  Chill to set.  Keep cool.

marissa_claire

Haha... I didn't even start reading the thread yet, just shouted "yes" in my head!

I made these almond sandwich cookies last year:

http://www.pillsbury.com/recipes/yummy-little-almond-sandwich-cookies/29c6df88-1051-420d-830f-8689c810beb4/

Totally effin delicious.

Licia&Wayne

Okay, these aren't cookies, but they are a sweet treat. It's something my grandma did whenever she would make pies and have leftover dough:

Toad Hide
Pie crust dough (store bought or homemade, doesn't matter)
4 tbsp butter unmelted
4-5 tbsp sugar
sprinkle of cinnamon to taste
1 tsp milk

Spread out the pie crust dough on a baking sheet. Place the 4 pats of butter on top of the dough, spread apart from each other. Sprinkle the sugar and cinnamon over the dough, pour milk into the center of the pie crust dough and pop into the oven at 350 degrees until butter is melted and crust is golden brown (somewhere around 10 minutes). 

Cut or break apart and enjoy!

I started making "Crunchy Toads" a few years ago. It's uses flour tortillas as the base instead of pie crust. Then you just spread out a tablespoon of melted butter covering one side of the tortilla, sprinkle 2 tbsp of sugar and a touch of cinnamon over it, cut into strips and bake at 350 degrees for 7 minutes.  

So flipping good. I could eat this stuff all day, but my waistline would never forgive me.

Licia&Wayne

Seriously aerin, it's like, my most favoritest thing evaaar. I could eat those suckers 'til the cows come home, and then eat some more.

And then I would be the size of said cows, but it would be sooo worth it.

megk8oz

Dude, I have to try this Crunchy Toad business. I've never heard of it before, but it sounds so good.

... and I'm pretty sure we have all of the ingredients in the house!

gottahavashorti

Not specifically a Christmas cookie, but these are my favorite: http://www.bhg.com/recipe/cookies/peanut-butter-munchies/

Manwaithiel

Uh, duh! Weekly of course!

My favorite thing EVER

Mom's fudge:

1 can of sweetened condensed milk
16 ounces of semi-sweet chocolate chips
vanilla

Combine milk and chocolate chips in a saucepan, heat until just completely melted. Take off heat and stir until completely melted. Add a little vanilla. Stir thoroughly then pour onto a 9 x 9 pan. Let cool in fridge or on counter overnight. Delish!

You can add nuts before the pour it in. Macadamia is my favorite.

skippylouwho

We didn't call it toad hide but my mom always did that with leftover pie dought. YUM!!!!

These are fabulous
5 dozen - heat overn to 375

Cream Wafers
Cookie
2 c all purpose flour
1 c unsalted butter, softened
1/3 c whipping cream (whipping cream, not whipped cream)
sugar

Filling
1/4 c butter, softened
3/4 c powdered sugar
1 t vanilla
food coloring

Instructions:
Cookie:
mix flour, butter, and whipping cream. Cover and refrigerate at least 1 hour. Heat oven to 3785. Roll about 1/3 of the dough at a time, 1/8" thick on a floured board. Keep remaining dough refrigerated until ready to roll. Cut in to 1 1/2" rounds. Transfer rounds with metal spatula to a piece of waxed paper that is heavily covered with sugar. Turn to coat each round in sugar. Place about 1" apart on ungreased cookie sheet.  Prick each round with fork about 4 times. Bake just until set but not brown - about 7-9 minutes. Cool. Just before serving put cookies together in a pair with creamy filling.

Filling
Beat butter, powdered sugar and vanilla until smooth and fluffy. Tint to desired color with a few drops of food color. Beat in a few drops of water, if necessary until of spreading consistency.

5 dozen.

skippylouwho

These are really really good too

Inside Out Almond oy Macaroons


Ingredients
1 14 oz package sweetened shredded coconut, divided
1/4 c all purpose flour
1/4 c sugar
1/4 c light corn syrup
1/4  cream of coconut
3 egg whites
2 T unsalted butter, melted
1 t vanilla extract
pinch of salt
32 chcolate kiss candies with almonds, unwrapped

Instructions
1. mince 1 1/2 cups of the cooconut in a food processor (processing a portion of the coconot helps the dough hold together for shaping).  Transfer minced coconut to a bowl.
2. add remaining coconut to the minced coconut along with the other ingredients (except the chocolate kisses). Mix gently with your hands until combined, then chill dough for at least 1 hour and up to 24 hours.
3. shape a heaping tablespoon of dough AROUND a chocolate kiss, enclosing the candy completely. Arrange cookies on prepared baking sheets, spacing 1" apart. Bake firm and deep gold at the base and light golden on the tp. About 16-18 minutes.
4. cool on pan for 5 minutes, then trasnfer to a rack

32 cookies

megk8oz

I just made the "crunch toad hides" for DH and I ... where have those been all my life?!?!?!  So ... much ... nom  

veritasatori

Not a proper cookie, but these have always been a huge hit every time I've made them, and I always associate them with the holidays because they're too rich to have often.

Buckeyes

Ingredients
1.5 C peanut butter
1 C butter, softened
.5 t vanilla extract
6 C confectioners' sugar
4 C semisweet chocolate chips

Directions
1.  Mix peanut butter, butter, vanilla, and sugar.  Roll into small-ish balls (a bit smaller than a ping-pong ball) and put the balls on a cookie sheet lined in wax paper.
2.  Press a toothpick into each ball.  Put the cookie sheet in the freezer for at least an hour.
3.  Melt chocolate chips over very low heat, stirring frequently.
4.  Dip peanut butter balls into the melted chocolate.  Don't totally submerge them -- they're supposed to look like buckeyes.
5.  Put buckeyes back on lined cookie sheet.  Chill in fridge until chocolate is firm.  Remove toothpicks.