Smart Shopper Cookie Swap Recipes & photos
The Cookie Swap cookies may be long gone, but the recipes live on! Here are a number of recipes and lots of pictures from the event last weekend.
Posted — UpdatedThe Cookie Swap cookies may be long gone, but the recipes live on!
Here are a number of recipes and lots of photos from the swap last weekend.
I'm already looking forward to the swap next year.
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If you still have a recipe to send me, it's not too late. I will add any additional ones to this list. You can send the recipe (or the link to the recipe on another website) to Faye@smartspendingresources.com.
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Gram's Famous Chocolate Cookies
Made by: Tabitha
2 c. flour + 2 TBSP
2 eggs
3/4 c. dutch coco powder
2 c. sugar
1/2 tsp. salt
2 1/2 c. soften butter
1 tsp. baking soda
2 tsp. vanilla
Preheat oven to 350. Shift the flour, coco powder, salt & baking soda. Cream together butter and sugar for 2 mins. add eggs one at a time adding vanilla last. Slowly add the shifted dry mixture to the wet, don't over beat. Form dough into a flat disk and refrigerate for 1 hour. Scoop cookie dough and form a ball, (at this time you can roll the balls into sanding sugar if you like) and place 2 inches apart on parchment lined cookie sheets. Bake for 8 mins. Cool cookies on sheet for 5 mins, before transferring to wire rack.
Recipe makes 4-5 dozen cookies
Red Velvet & White Chocolate Almond Cookies
Made by: Jean
1 box (15.25 oz.) devil’s food cake mix
½ cup butter, softened
2 eggs
2 tsp. red food coloring
½ tsp. almond extract
½ cup white baking chips
½ cup sliced almonds
Preheat oven to 350.
Beat cake mix, butter, eggs, food coloring and almond extract in a large bowl at medium-low speed for 1-2 minutes or until well blended (batter will be thick). Stir in white baking chips and almonds.
Drop 1 tablespoon of dough per cookie onto greased cookie sheets.
Bake 9-11 minutes or until set.
Cool on wire rack.
Eat and enjoy!!!
Italian Christmas Cookies
Made by: Jennifer
Servings 54
If you’re looking for a global spin on Christmas sugar cookies, this classic Italian version, made with lemon and ricotta, is one you won’t want to miss.
2 1/2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups granulated sugar
1/2 cup butter, softened
1/3 cup whole milk ricotta cheese (from 15-oz container)
2 teaspoons grated lemon peel or lemon juice
2 eggs
1 teaspoon vanilla
2 1/4 cups powdered sugar
3 to 4 tablespoons lemon juice
Betty Crocker™ gel food colors, as desired
Betty Crocker™ candy sprinkles, as desired
Using floured fingers, shape dough into 54 (1-inch) balls; place 2 inches apart on ungreased cookie sheets. (I used a cookie scoop and dropped them instead of rolling) Bake 9 to 11 minutes or until set but not brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
In small bowl, beat powdered sugar and 3 tablespoons lemon juice with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional lemon juice, 1 teaspoon at a time. Tint with food color. Using knife, spread 1/2 teaspoon frosting on each cooled cookie; immediately top with sprinkles. Let stand about 30 minutes or until frosting is set. Store covered in airtight container at room temperature.
Peppermint Pinwheels
Made by: Jennifer
Yield: 36 cookies
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Trim the ends of each log; slice into 1/4-inch-thick rounds and divide between the prepared baking sheets. Sprinkle with coarse sugar. (If the dough is too soft to slice, refrigerate until firm, 15 to 30 minutes.) Bake, switching the pans halfway through, until the cookies are just firm, 12 to 15 minutes. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
Made by: Carla
Nut Ball Cookies AKA Pecan Meltaways
Made by: Carla
Irresistible Chewy White Chocolate Chip Cookies
Made by: Holly
Chocolate and Peanut Butter Pretzel Bark
Made by: Faye
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