Christmas Cookie Recipe Exchange!

Yahooo! Jan, Jan & Tom's Place, is hosting a Christmas Cookie Recipe Exchange today! I think it's going to be lots of fun to try out some new recipes this year. The recipes I am sharing are some I have made as long as I've been married. They're family favorites. I hope you enjoy them!
Make sure you stop by Jan and Tom's Place to find lots of recipes from great bakers at all your favorite blogs! Besides, you'll get to see what a great blog Jan has!


Snow Mounds
1 cup butter
½ cup powdered sugar
1 teaspoon vanilla
2¼ cups flour
½ teaspoon salt
¾ cup chopped nuts

Preheat oven to 350 degrees. Mix all ingredients well and form into 1 inch balls. Bake at 350 degrees for 14-16 minutes or firm and lightly browned. Roll each cookie in powdered sugar while warm; roll again when completely cooled.


Easy Coconut Macaroons
14 ounces Baker’s Coconut
1 can Eagle Brand Sweetened Condensed Milk
2 teaspoons vanilla
1 teaspoon almond extract if you like it

Preheat oven to 350 degrees. Mix everything together in a bowl. Drop by teaspoons full 1 inch apart on a well greased cookie sheet. Press down lightly with the back of a spoon to smooth the ends of the coconut. Bake 10-12 minutes at 350 degrees. Remove immediately from pans and cool completely on wire rack. Makes about 4 dozen.



Sugar & Spice Balls
1 cup butter
1/3 cup sugar
2 teaspoons vanilla
2 cups flour
1 teaspoon cinnamon
2 cups Corn Flakes
1 cups chopped walnuts

Preheat oven to 350 degrees. Mix the first five ingredients well with mixer; add Corn Flakes and nuts, mixing just long enough to incorporate well. Roll dough into 1 inch balls. Bake at 350 degrees on lightly oil sprayed cookie sheets until firm and slightly brown - approximately 10 minutes. While cookies are still warm, roll each in powdered sugar. Roll them again after the cookies have completely cooled.



Chocolate Almond Biscotti
2 cups chocolate chips, divided
2 cups flour
¼ cup dry baking cocoa
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup sugar
½ cup packed brown sugar
¼ cup butter, softened
1 teaspoon vanilla
3 eggs
1 cup slivered toasted almonds

Preheat oven to 325 degrees. In the microwave melt 1 cup chocolate chips. In a bowl combine flour, cocoa, baking powder and soda, both sugars, butter and vanilla. Mix until crumbly. Add eggs one at a time, beating well. Beat in melted chocolate. Gradually add flour until incorporated. Stir in almonds. Chill for about 15 minutes. Shape dough into 2 loaves with floured hands. Bake at 325 degrees for 40-45 minutes on greased baking sheets. Remove from oven and allow to cool for 15 minutes. Cut loaves into ¾ inch slices. Lay each slice on its side on the baking sheets. Bake the slices for 10 minutes longer on each side. Cool. Dip biscotti in melted chocolate and more slivered almonds if desired.



Peanut Butter Bars
Crust:
½ cup butter
½ cup sugar
½ cup brown sugar
1 egg
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon vanilla
1 cup flour
1 cup oats
6 ounces chocolate chips
¼ cup peanut butter
½ cup powdered sugar
2-4 tablespoons evaporated milk

Preheat oven to 350 degrees. Mix ingredients together and bake in greased 9x13 inch pan at 350 degrees for 20-25 minutes. Remove from oven and immediately sprinkle with 6 ounces chocolate chips. In a bowl, mix peanut butter, powdered sugar, and evaporated milk. Whisk until smooth. Drizzle bars with peanut butter sauce. Allow to cool before cutting into bars.



Chocolate Scotch-A-Roo’s
1 cup sugar
1 cup light corn syrup
1 cup peanut better
6 cups Rice Krispies
12 ounces semi-sweet chocolate chips
12 ounces butterscotch morsels

Cook sugar and syrup until bubbling. Remove from heat and stir in peanut butter; mix until smooth, being careful since this mixture is very hot. Stir in Rice Krispies. Pat into buttered 9x13 inch pan. In glass measuring cup, melt together the chocolate and butterscotch chips. Pour over cereal mixture. Cool and cut into bars.



Butterscotch Thins
6 ounces butterscotch morsels
1 cup butter
1 ½ cups light brown sugar
2 eggs
1 ½ teaspoons baking soda
2 2/3 cups flour
1 ½ teaspoons vanilla
2/3 cup finely chopped pecans

Preheat oven to 375 degrees. Melt butterscotch morsels and butter over hot water or in microwave at medium. Remove from heat and beat in sugar, eggs, baking soda, salt, flour, and vanilla. Mix well. Shape dough in 2 logs. Wrap with waxed paper and chill several hours. Thinly slice the dough and bake on ungreased cookie sheets at 375 degrees for about 6-8 minutes, or until brown.



Cookie Gems
1 cup butter
½ cup sugar
2 eggs, separated
2 cups flour
pinch salt
1 teaspoon vanilla
1 ½ cup chopped pecans
any flavor jelly you like

Preheat oven to 350 degrees. Mix dough well with mixer. Form dough into 1 inch balls. Roll each ball into egg whites, then into nuts. Place each ball onto a cookie sheet and press gently to ¼ inch thickness. Bake 5 minutes at 350 degrees. Remove and press down the center of each cookie with thumb and fill with jelly. Return cookies to oven and bake until light brown, about 6-8 more minutes.
Kathy’s Note: You can substitute melted chocolate for the jelly.



Santa’s Whiskers
1 cup softened butter
1 cup sugar
6 tablespoons milk
1 teaspoon vanilla
2 ½ cups flour
½ cup coconut
½ cup chopped pecans
¾ cup chopped candied cherries in red and green
1 cup coconut for rolling

Preheat oven to 350 degrees. Mix first 5 ingredients together with mixer until creamy. Stir in ½ cup coconut, chopped pecans, and chopped candied cherries. Divide dough in half; roll each half into an 8 inch log; roll each log in the remaining 1 cup coconut. Wrap each log in waxed paper and chill. Slice each log into 1/4’ inch slices. Bake at 350 degrees on cookie sheets for about 12 minutes or until edges are turning brown.