WOULD ANYONE?????please answer?

Question

i am interested in doing a cookie recipe swap for christmas and thanksgiving would u all be interested in that... if u are could u leave me your email and i will start the recipes and we all can swap, thanks or if u want to just put your recipe here it would be appreciated too... thanks and have a wonderful weekend...

Answer 1

Pumpkin Cookies
Makes about 60
1 cup oil
3 cups sugar
2 eggs -- beaten
3 teaspoons vanilla
5 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons nutmeg
2 teaspoons cinnamon
1 teaspoon allspice
1/4 teaspoon ginger
1 3/4 teaspoons salt
1 29-ounce can solid-pack pumpkin
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)

Pre-heat oven to 350 F. Beat oil and sugar in mixing bowl. Add eggs and vanilla, beating well. Sift flour, baking powder, baking soda, spices, and salt together. Add to sugar mixture alternately with pumpkin, beating well after each addition. Fold in chocolate chips and nuts. Drop by teaspoonfuls onto greased cookie sheets. Bake for 10 to 12 minutes or until golden brown. Cool on wire rack.

Answer 2

I am interested but I don't want to post my e-mail on here... too many spammers. But you can go to myspace & e-mail me from there.

--Soft Ginger Cookies--

* 2 1/4 cups all-purpose flour
* 2 teaspoons ground ginger
* 1 teaspoon baking soda
* 3/4 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon salt
* 3/4 cup margarine, softened
* 1 cup white sugar
* 1 egg
* 1 tablespoon water
* 1/4 cup molasses
* 2 tablespoons white sugar

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an un-greased cookie sheet, and flatten slightly.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container

Answer 3

I'll leave you my favorite cookie recipe. Peanut M&M cookies.

Follow the directions on the back of the chocolate chip package for Toll House cookies, but DON'T add chocolate chips. Bake them half-way, then take them out and add peanut M&M's on top, then finish baking.

These are really cool gifts especially when M&Ms come out with holiday colors.

Answer 4

O'Henry Bars

4 c. oats
1 c. packed brown sugar
1/2 c. light corn syrup
1 c. butter, room temp
1 c. chocolate chips
3/4 c. peanut butter

Combine oats, brown sugar, corn syrup and butter, mix well. Press into greased 9x13" pan. Bake 10 - 15 minutes at 350 degrees -- just until mixture starts to bubble. DO NOT overbake. Remove from oven and let cool. Melt chocolate chips and peanut butter in double boiler, spread over crust. Cool, cut into bars. 3 dozen

Answer 5

Ginger Cookies
Ginger cookies are chilled, shaped into balls, then baked.
INGREDIENTS:

* 3/4 cup shortening
* 3/4 cup sugar
* 1/2 cup molasses
* 1 egg
* 2 1/4 cups all-purpose flour
* 1 1/2 teaspoons baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/8 teaspoon ground cloves
* 1/4 teaspoon salt
* sugar

PREPARATION:
In a large mixing bowl, cream shortening and 3/4 cup sugar until light and fluffy. Add molasses and egg; beat well. In another bowl combine dry ingredients and mix with fork. Stir dry ingredients into creamed mixture, mixing well. Chill cookie dough for 2 hours.Shape in 1-inch balls, then roll each ball in sugar.

Place ginger cookies on greased baking sheets and bake in preheated 375° oven for about 12 minutes.
Makes about 4 dozen crispy ginger cookies.

Chocolate Chip Thumbprint Cookies
Thumbprint cookies made with butter and brown sugar and filled with a chocolate filling.
INGREDIENTS:

* 1/2 cup butter, room temperature
* 1/2 teaspoon salt
* 1 teaspoon vanilla extract
* 1/2 cup light brown sugar, firmly packed
* 1 1/2 cups all-purpose flour - sift or stir before measuring
* 2 tablespoons milk
* 1/4 cup chocolate chips, chopped
* .
* Filling:
* 3/4 cup chocolate chips
* 1 tablespoon shortening
* 2 tablespoons light corn syrup
* 1 tablespoon water
* 1 teaspoon vanilla

PREPARATION:
Cream butter until light; beat in salt and vanilla. Gradually add brown sugar, beating well. Blend in flour, milk, and chopped chocolate.

Shape dough into 1-inch balls; made a depression in center of each with thumb. Place cookies on ungreased cookie sheets and bake at 375° for 10 to 12 minutes. Roll warm cookies in confectioners' sugar. Cool cookies and fill with the chocolate filling. For filling: Melt 3/4 cup chocolate chips and shortening in a saucepan over hot water. Cool slightly then blend in remaining filling ingredients.

Makes about 3 dozen filled chocolate chip thumbprint cookies.

# he best cookies for mailing are ones that don't break easily, like drop cookies, refrigerator or icebox cookies, and molded cookies. Brownies and unfrosted bars are good to send, too.

# To keep flavors from changing or blending with others, pack cookies in separate containers or wrap the different types separately within a container.

# Use sturdy foil-lined containers or tins. Wrap round cookies back to back in pairs, stacked flat or on end. Layer bars between sheets of waxed paper. Cushion well with tissue or waxed paper up to the top of the container to keep them snug.

# Place crumpled newspaper, shredded paper, packing peanuts or other packing material below, above, and between containers to cushion them in the shipping box.

# Seal the box with shipping tape and cover the address label with clear tape for protection. Mark the package clearly with the word "perishable" to encourage careful handling.