cookie swap

SheWolf

SheWolf

Cathlete
Hi! to all the bakers out there,

I have a cookie swap to go to and was wondering if anyone has good cookie recipe, thats maybe a little different or fun or whatever. Something beyond the standards and isn't too difficult or time consuming to make.

Thanks,
Linda
 
This is what I brought to an exchange last year and they were a big hit. I'm not big on making cookies (but I do love eating them!!) so I prefer to make bars. This recipe is baked on a jelly roll pan (15x10) and yields about 40 bars. I love them because they look so Christmasey and are a party in your mouth with lots of different textures and flavours that work beautifully together. They are so very unclean!!

Cherry Jewel Bars

1 1/4 cups all purpose flour
2/3 cup packed brown sugar, divided
3/4 butter or margarine
1 egg
1/2 cup salted peanuts
1/2 cup whole natural almonds
1/2 cup pecan halves
1 1/2 cups mixed green and red candied cherries halved
1 cup semi sweet chocolate chips

Set oven to 350 degrees. Combine flour and 1/3 cup of the brown sugar. Blend in butter. Press mixture evenly into ungreased 15x10 jelly roll pan. Bake for 15 minutes

Beat egg and remaining brown sugar. Add nuts, cherries and chips. Mix well. Spoon mixture evenly over baked layer. Bake an additional 20 minutes. Cool, cut into bars:9 :9 HTH!

Take Care
Laurie:)
 
RE: Laurie!

Hey Kathy:) I'm glad that you can use this recipe but I figured that you'd be sending something more like a 'key lime pie' treat;-) :7 I have to tell you that my 12 year old daughter downloaded that song onto her MP3 player and loves it. Tell your sons that there is a Grade 7 class in Kingston, Ontario that can't get enough of the track that they and their friends laid down:)

Take Care
Laurie:)
 
This is a breeze to make, tastes yummy and looks pretty, too. My sister and I lived for these!

Mint Chocolate Chip Merengue Drops
3 egg whites
1/4 tsp salt
1/2 tsp cream of tartar
3/4 cup white sugar
1/4 tsp peppermint extract
6 oz. chocolate chips
green food coloring

Preheat over to 375. Beat egg whites until very stiff, then gradually add salt, cream of tartar and sugar. Add a few drops of food coloring and the peppermint extract. Gently fold in chocolate chips.

Drop by teaspoonfuls onto greased cookie sheet. Place in over, and IMMEDIATELY turn off the over. Let stand at least 2 hours (or overnight); do not open oven door.

Yield: 36 cookies
 
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