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Show H H I I l I I - K.J .... f f ' i ' "t ' s k . , -V v : I ' I . , j v - ) ' M - . v , 7 t O ' - N 1 ; ' f , if ' " . 1 . - V , I 1 y V r, I f ' u - - .7 . . - . - . . f, - I -' - , S ' "' S A " , I I II "A II Cookie Exchange" I 11 Christmas, that wonderful time of the year when II I II the joy of giving becomes such an integral part of I I our holiday festivities. Gifts, entertaining, family I I snacking all are traditions of the season. I I l If you don't have time for baking holiday cookies, I I why not plan a "Cookie Exchange" with your friends I I and neighbors? The Cookie Exchange is a great I I opportunity for an informal get-together. It gives you I I time to share holiday cheer with friends, and 1 I I everyone goes home with a variety of cookies on I I hand for parties and spur-of-the-moment snacks. I Planning a Cookie Exchange is really quite I I simple. Once your guest list is completed, ask each I I guest to bake enough cookies for everyone else to I take home a dozen. Then ask that each guest bring I I an extra half-dozen or so for sharing at the exchange. I I The basic idea is that your guests take home the I I same number of cookies they made. Don't forget to I ask guests to bring along their recipes and containers I I for their take-home cookies. I I Some delicious cookie ideas are the crunchy I I l Double Chocolate Walnut Cookies and colorful I I Festive Foldover Treats. Your Cookie Exchangers I I and your family will all love the Yuletide Fudge I J I made with "M&M's" Chocolate Candies, Cheery I I I Chewy Date Bars and Raspberry Pinwheels. Holiday J , Gingerbread People and Santa's Sandwich Cookies I I I are ideal treats for kids of all ages. I I I Capture the loving spirit of Christmas by sharing I I II homemade gifts from the kitchen. Happy Holidays! I Yuletide Fudge Vi cup butter or margarine 2 cups sugar Vi cup cocoa 1 5 -ounce can evaporated milk 2 cups "M&M's" Peanut Chocolate Candies, crushed 1 7-ounce jar marshmallow cream 1 tablespoon vanilla extract Vi cup "M&M's" Plain Chocolate Candies In large saucepan, melt butter or margarine. Add sugar, cocoa and evaporated milk. Bring to boiling. Cook two minutes, stirring to blend. Add crushed peanut candies. Return to boiling. Stirring constantly, cook four minutes or until mixture reaches 226 F. on candy thermometer. Remove from heat. Stir until chocolate is melted. Beat in marshmallow cream and vanilla. Pour into a buttered 13 x 9 x 2-inch pan. Sprinkle with plain candies. Cool. Cut into squares. Makes about 60 pieces fudge. Festive Foldover Treats 1 cup butter or margarine, softened Vz cup sugar 2 teaspoons vanilla extract 2Va cups all-purpose flour Vz teaspoon cream of tartar Vi cup smooth peanut butter Vi cup finely chopped pecans 1 cup "M&M's" Plain Chocolate Candies Red, green or silver edible glitter or confectioners' sugar Cream butter and sugar, blend in vanilla. Stir together flour and cream of tartar. Add to butter mixture, stirring until smooth. Form dough into a ball; cover and refrigerate one hour. Preheat oven to 375 F. On a generously floured surface, roll dough to Vs-inch thickness. Cut with a 2!2-inch round cookie cutter. Place rounds Vi inches apart on greased baking sheet. Re-roll and cut dough scraps. Spread center of each round with Vz teaspoon peanut butter and sprinkle with i teaspoon pecans and five or six candies. Fold in half. Bake 10 minutes or until lightly browned. Cool cookies on wire rack. Sprinkle top halves of cookies with edible glitter or confectioners sugar if desired. Store in covered container. Makes about 40 cookies. Double Chocolate Walnut Cookies 1 cup butter or margarine, softened Va cup granulated sugar 1 cup lightly packed light-brown sugar 2 large eggs 2 cups plus 2 tablespoons cake flour Vi cup cocoa 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon vanilla extract 2 cups "M&M's" Plain Chocolate Candies 4 cup chopped walnuts In large bowl, cream butter and sugars. Beat in eggs until very light and fluffy. In separate bowl, stir all flour, cocoa, salt and baking soda together. Gradually add flour mixture to first bowl, blending until smooth. Stir in vanilla, candies and walnuts. Refrigerate at least one hour. Preheat oven to 350 F. Drop dough by tablespoonfuls, two inches apart, onto lightly greased baking sheet Bake 8 to 10 minutes or until set. Cool completely on wire rack. Store in airtight air-tight container. Makes about 5 dozen cookies. ... . -.. . ... .... , . l m-tmM. m Cheery Chewy Date Bars Vz cup all-purpose flour I 1 teaspoon baking powder I 2 large eggs 1 cup sugar I 1 8-ounce package pitted dates, chopped I 1 cup "M&M's" Peanut Chocolate I Candies, crushed I Vz cup "M&M's" Plain Chocolate Candies Preheat oven to 350 F. Stir together flour and I baking powder, set aside. With electric mixer, beat I eggs until light and fluffy; gradually add sugar I beating until thick and smooth. Blend in flour I mixture. Stir in dates and crushed peanut candies. I Spread in generously greased and floured 13 x 9 x I 2-inch pan. Sprinkle with plain candies. Bake 25 I minutes or until golden. Cool completely before I cutting. Store in tightly covered container. I Makes one 1 3 x 9 x 2-inch pan of bar cookies. I Santa's Sandwich Cookies 1 cup sugar I Vz cup butter or margarine, softened I V cup molasses I 1 large egg I 2 cups all-purpose flour I 2 teaspoons baking soda I Vz teaspoon salt I Va cup "M&M's" Plain Chocolate Candies Granulated sugar I Frosting: I V3 cup confectioners' sugar I 1 3-ounce package cream cheese, softened 1 tablespoon butter or margarine, softened I Vi teaspoon lemon juice I Vz teaspoon almond flavor extract I 2 teaspoons milk I Thoroughly cream sugar, butter, molasses and I egg. Stir together flour, baking soda and salt. I Stir into creamed mixture until well blended. Stir in I Vz cup candies, reserving remaining candies for I garnish. Cover and refrigerate. I Preheat oven to 350 F. Roll teaspoonfuls of I dough into balls. Dip tops into sugar. Place 3 inches I apart on several lightly greased baking sheets. Bake I 10 to 12 minutes until set but not hard. Cool I completely on wire rack. I Blend all frosting ingredients until smooth. I Spread top of each cookie with Vz teaspoon frosting I and sprinkle half the cookies with reserved candies. I Place two cookies together, decorated cookie on I top, sandwich fashion. Store in separate layers in I tightly covered container. I Makes two dozen sandwich cookies. I i 6 ,7 "" T 0 w 1U " . half. Bake 10 minutes or until lightly browned. 1 until set Cool completely on wire rack. Store in air- CooI cookies on wire rack 5, halves of l tigm container cookies with edible glitter or confectioners' sugar if I L' Makes about 5 dozen cookies. desired Store m covered containen J4 Makes about 40 cookies. --rfiF!& 1 1 rg Raspberry Pinwheels in IV cups all-purpose flour b I IoI d iiy fJ Vz cup butter or margarine, softened f 1 11 rtfrli '1 TV O n I P ) V 1 3-ounce package cream cheese, softened Viuivi MI I l tuFIL J I I L ' - " teasPns grated orange rind 1 14,2-ounce package gingerbread mix ) i------t: 1 cup "M&M'S" Peanut Chocolate Candies Vi cup orange juice Ur 3 tablespoons raspberry jam 1 tablespoon grated orange rind I Confectioners' sugar Vz teaspoon ground cinnamon 1 tZ-" Drout ino ci 1 j 1 . . Vz cup "M&M's" Plain Chocolate Candies r Preheat oven to 350 F. In small bowl, combine K flour, butter, cream cheese and orange rind Preheat oven to 375 F. In mixing bowl, blend kneading with hand until smooth; refrigerate. Set gingerbread mix, orange juice, rind and cinnamon aside lA cup peanut candies. Place remaining until smooth. Turn dough onto floured surface; j. Cld" chocolate candies in large plastic bag and crush knead until smooth. Form into a ball and divide in rJQtZIztd I with rollin8 Pin- half- Roil out half of dough to lA -inch thickness. Sf " " floured surface' ro11 dough into a 12-inch With six-inch cookie cutter, cut 3 or 4 cookie mFY n" a square. Cut into 16 three-inch squares, separating people, carefully placing on lightly greased baking fAjlZ--- " squares slightly. Spread center of each square with sheet. Re-roll dough scraps and cut to make 8 ffj V2 teaspoon jam; sprinkle with IV2 teaspoons cookies in all. Repeat with remaining half of dough. ' crushed chocolate candies. Bring corners of pastry Bake 6 to 8 minutes or until firm. Cool slightly; square to center; press a peanut chocolate candy remove to wire rack to cool completely. Outline into center to seal. Place pastry squares on large cookies with frosting (combine one cup confec- baking sheet. Bake 12 minutes or until lightly tioners' sugar with four teaspoons milk) placed in browned. Store in covered container. icing bag with writing tip. Decorate with candies. Makes 16 cookies. Makes 16 cookies. 1 1 Raspberry Pinwheels l'4 cups all-purpose flour Vz cup butter or margarine, softened 1 3-ounce package cream cheese, softened Wz teaspoons grated orange rind 1 cup "M&M's" Peanut Chocolate Candies 3 tablespoons raspberry jam Confectioners' sugar Preheat oven to 350 F. In small bowl, combine flour, butter, cream cheese and orange rind kneading with hand until smooth; refrigerate. Set aside lA cup peanut candies. Place remaining chocolate candies in large plastic bag and crush with rolling pin. On floured surface, roll dough into a 12-inch square. Cut into 16 three-inch squares, separating squares slightly. Spread center of each square with V2 teaspoon jam; sprinkle with IV2 teaspoons crushed chocolate candies. Bring corners of pastry square to center; press a peanut chocolate candy into center to seal. Place pastry squares on large baking sheet. Bake 12 minutes or until lightly browned. Store in covered container. Makes 16 cookies. Holiday Gingerbread People 1 14'2-ounce package gingerbread mix Vi cup orange juice 1 tablespoon grated orange rind Vz teaspoon ground cinnamon Vz cup "M&M's" Plain Chocolate Candies Preheat oven to 375 F. In mixing bowl, blend gingerbread mix, orange juice, rind and cinnamon until smooth. Turn dough onto floured surface; knead until smooth. Form into a ball and divide in half. Roll out half of dough to 'fc-inch thickness. With six-inch cookie cutter, cut 3 or 4 cookie people, carefully placing on lightly greased baking sheet. Re-roll dough scraps and cut to make 8 cookies in all. Repeat with remaining half of dough. Bake 6 to 8 minutes or until firm. Cool slightly; remove to wire rack to cool completely. Outline cookies with frosting (combine one cup confectioners' confec-tioners' sugar with four teaspoons milk) placed in icing bag with writing tip. Decorate with candies. Makes 16 cookies. |