cookie exchange at work?

Question

we are having a cookie exchange at work and i would like to get a easy but good recipe anyone have any? other than the basics ie......choco chip,... oatmeal,... peanut butter.

Answer 1

Big Soft Ginger Cookies

INGREDIENTS

* 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
DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. 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 ungreased cookie sheet, and flatten slightly.
3. 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.

Coconut Almond Cookies

INGREDIENTS

* 1 cup butter, softened
* 1 1/2 cups white sugar
* 1 egg
* 2 tablespoons water
* 1 teaspoon almond extract
* 2 1/2 cups sifted all-purpose flour
* 3/4 teaspoon baking powder
* 1/2 cup flaked coconut

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together butter and sugar until smooth. Beat in the egg, water and almond extract. Combine the flour, baking powder and salt; stir into the creamed mixture. Stir in coconut. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet and flatten with a floured fork.
3. Bake for 8 to 10 minutes in the preheated oven, or until lightly browned on the bottom. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Gobble Up Granola Snacks

INGREDIENTS

* 2 1/2 cups crispy rice cereal
* 2 cups quick-cooking oats
* 1/2 cup raisins
* 1/2 cup packed brown sugar
* 1/2 cup light corn syrup
* 1/2 cup crunchy peanut butter
* 1 teaspoon vanilla extract

DIRECTIONS

1. In a large bowl, stir together the rice cereal and oats. Set aside. Grease a 9x13 inch baking dish with cooking spray.
2. Combine the brown sugar and corn syrup in a small saucepan over medium heat. Heat just until boiling, then remove from heat and stir in peanut butter and vanilla until smooth. Pour over the cereal and oat mixture, and mix well.
3. Press into the prepared pan using the back of a large spoon. Allow to cool, then cut into squares.

So yummy!

Answer 2

I made these last night.... trying out new cookies for chirstmas... VERY EASY and I had the batch of 40 done in about 45 min... I was just thinking this would be a great birthday school snack.. if I forgot to go to the store... all i had to buy was the peanut butter cups..make shure you put on a big plate in fridge or freezer when you put the resees on .. or they will melt... but OH SO GOOOD
Heres the link if you want to see the pic.... I didnt put the jimmies they got on mines tho.

http://allrecipes.com/Recipe/Peanut-Butter-Cup-Cookies/Detail.aspx


Peanut Butter Cup Cookies
Submitted by: Nancy
Rated: 5 out of 5 by 413 members Yields: 40 servings

"These cookies have a sweet peanut butter cup center."
INGREDIENTS:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter 1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered
peanut butter cups, unwrapped

DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin pan.
5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Answer 3

You can make some simple modifications to some of your ingredients...makes them special without any other trouble but some of these will be a little costlier.

Instead of chocolate chips, you can add different kinds of chips. There is white, peanut butter, mint, filled with raspberry syrup, cinnamon, heath, mini M&M's, Rolo's, skittles, kisses, as well as chunks.

You can add any extract to any cookie instead of vanilla. Try root beer, lemon, mint, or almond to give a new flavor...check the aisles for more varieties.

For sugar cookie recipes try Country Time presweetented lemonade powder (from the canister) instead of granulated sugar. This is a straight or partial substitution, depending on how strong of a lemon flavor you want. WHOOOOOO-EE.

Another great sugar substitution instead of plain old white sugar is turbinado sugar. "Sugar in the Raw". It's not like a weird hippy friendly flavor that you have to get used to...it is like regular sugar with the volume cranked up...makes everything taste a little more homemade.

Instead of raisins, you can use other dried fruits. Try dried blueberries or cranberries or cherries, chopped dried apples or apricots, candied mango, banana chips (crumbled). Again, check around the raisins for more alternatives.

A quicker, wee bit healthier version of monster cookies is to add all the amounts of chips, fruits, nuts, etc needed for your recipe and add that amount of trail mix instead.

Also sugar cookies...consider rolling in cinnamon sugar for snickerdoodles. All the glam, no more work.

I like peanut butter cookies with a hershey's kiss in the middle.

You can do no-bakes...or five minute fudge...would that count for the cookie exchange?

How bout a pecan shortbread or macaroons. These are kind of messy but very good and relatively easy.

You can make brownie batter into cookies...add peanut butter chips or frost with Nutella or marshmellow creme.

You can make quick bread mixes into cookies. These need a little less liquid, and a little more flour...but should turn out fine. Try any variety with cream cheese frosting.

A quick note for any recipe is that almost every cookie dough I ever worked with was freezable. Good news in that I can make a ton of dough, one mess, just as much time...and freeze it flat or in a tube, and bake off as much as I want at a time...then freeze the baked cookies until I am ready to use them. This way, if you have a lot to bake, you can squeeze it in with your other cooking, or work it into your own personal timetable in sections.

Answer 4

Cashew Oatmeal Cookies
1 Stick butter -- softened
1 cup Packed brown sugar
1/4 cup Sour cream
1 Egg
1 teaspoon Vanilla
1 cup Flour
3/4 teaspoon Baking powder
1/2 teaspoon Baking soda
1/2 cup Quick oats
1 cup Cashews -- coarse chopped









Frosting:

1/2 Stick butter
3 tablespoons Milk
1/2 teaspoon Vanilla
2 cups Powdered sugar
Beat butter and sugar till creamy. Add next 3 ingredients. Stir together, flour, baking powder and soda and salt. Add to creamed mixture and mix well. Stir in oats and cashews.
Drop by rounded teaspoonful onto greased baking sheet. Bake in a preheated 400 oven for about 8 minutes. Frost cooled cookies .
for frosting: heat butter until lightly browned. Remove from heat and cool. add milk and vanilla. Beat in sugar until smooth and thick enough to spread.

Answer 5

Here's an easy bar cookie recipe:

Preheat oven to 400F. Grease a 9"x13" pan. Cream together:
1 C. shortening
1 C. white sugar
1 tsp. vanilla
1 tsp. almond extract (these turn out fine if you don't have this or can't find it in your area)

Stir in:
2 eggs and blend well (until it's all the same colour)

Mix in a separate bowl:
3 C. white flour
2 tsps. baking powder
1 tsp. cinammon
3/4 tsp. salt
1/4 tsp. powdered/ground cloves

Add to shortening mixture and combine thoroughly. Pat 1/2 the dough into prepared pan and cover with a layer of jelly, jam, preserves, conserve, or marmalade. Pat other 1/2 of dough over top and bake 24-28 minutes, until the top is set firm and a toothpick comes out with only filling, not gooey crust. Cool and cut into bars.

My favourite types of filling are raspberry jam, peach preserves, 3 fruit marmalade and rhubarb fig conserves. My ex husband prefers them with plain ol' Concord grape jelly. They also travel well and can be frozen, wrapped airtight, for about 3 months without the texture suffering.

Answer 6

I make snickerdoodles by using the "Nestle's" choc chip recipe and making these changes:

I add 1 to 2 teaspoons of cinnamon to the dry ingredients.
(depends on your taste)
I add 1 tablespoon of maple syrup to the batter after dry and wet ingredients are mixed.
I do not add the chips.
After spooning onto the cookie sheet, I flatten them slighty and sprinkle a cinnamon and sugar mix on top.

For more great cookie ideas, I found several for this holiday season at www.hersheyskitchens.com

Answer 7

How about chocolate crinkle cookies. They are easy, look great and store really well. I use the recipe from www.inspired-by-chocolate-and-cakes.com. They are a rich chocolate in colour and taste. I doubled the recipe for a cookies exchange and it worked well. I hope this helps.

Answer 8

My son made Chocolate chip cookies but used cherry chips instead of chocolate~~he got grand champion at the local fair. They looked very nice with the pink chips in them and had great flavor.

If you go to http://www.cooks.com/ and type in Christmas Cookies you will get a ton of ideas. Good luck and have fun!!!

Answer 9

My favorite is Mexican Wedding cookies, but bar cookies are probably the easiest. Check out allrecipes.com for some ideas. Yum.

Answer 10

Here are some goodones!! Hope you enjoy!!!!

Almondy warmth cookies

INGREDIENTS
2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 tablespoon ground cinnamon
1 1/2 teaspoons ground nutmeg

1/2 cup packed light brown sugar
1/2 cup white sugar
1 cup butter-flavored spread
2 tablespoons sour cream
1 tablespoon olive oil
1 1/2 teaspoons almond extract
1 tablespoon amaretto liqueur
1 1/2 teaspoons bourbon
1/2 cup chopped almonds (optional)


DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet. Sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Set aside.
Cream together brown sugar, white sugar, and vegetable oil spread in a medium bowl. Stir in sour cream, olive oil, almond extract, amaretto and bourbon, blending well after each addition.
Gradually stir flour mixture into sugar mixture until well blended. Stir in almonds if desired. Drop by rounded spoonfuls onto prepared cookie sheet.
Bake until just crisp around the edges, 12 to 14 minutes.


Applesauce raisin cookies----YUMMY!!!!

INGREDIENTS
3/4 cup shortening
1 cup packed brown sugar
1/2 cup applesauce
1 egg
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 cup chopped raisins
1/2 cup chopped walnuts


DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, mix together the shortening, brown sugar, applesauce and egg until smooth, Combine the flour, baking soda, salt, cinnamon and cloves; stir into the applesauce mixture. Drop dough by rounded teaspoons onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.


Cinnamon toffee bars

INGREDIENTS
1/2 cup butter
2 cups packed brown sugar
2 eggs, beaten
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 cup chopped pecans
12 ounces semisweet chocolate chips


DIRECTIONS
Cook the butter and brown sugar over low heat, in a sauce pan, until it comes to a boil. Remove from heat and let cool.
Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18 inch jelly roll pan.
In a medium bowl, stir together the butter mixture, and the eggs and vanilla. Sift together the flour, baking powder, salt, and cinnamon; stir into the egg mixture until well blended. Then stir in pecans. Spread the batter onto the prepared jelly roll pan. Bake in the preheated oven for 25 minutes. Immediately sprinkle chocolate chips over the whole sheet. Let stand for 5 minutes, then spread chocolate evenly over the entire surface. Cut into squares.


Egg nog cookies

INGREDIENTS
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/4 cups white sugar
3/4 cup butter, softened
1/2 cup eggnog
1 teaspoon vanilla extract
2 egg yolks
1 tablespoon ground nutmeg


DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C).
Combine the flour, baking powder, cinnamon and nutmeg. Mix well and set aside.
Cream together the sugar and butter. Add eggnog, vanilla and egg yolks and beat until smooth.
Add the flour mixture and mix until combined; be careful not to overmix.
Drop by rounded teaspoonfuls onto ungreased baking sheets 1 inch apart. Sprinkle lightly with nutmeg. Bake for 23 to 25 minutes or until bottoms turn light brown. Transfer to cool, flat surface immediately with a spatula.


German Lebkuchen---Handed down to me from my great grandma! Yummy!!!!!

INGREDIENTS
1 egg
3/4 cup brown sugar
1/2 cup honey
1/2 cup dark molasses
3 cups sifted all-purpose flour
1/2 teaspoon baking soda
1 1/4 teaspoons ground nutmeg
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 cup slivered almonds
1/2 cup candied mixed fruit peel, finely chopped

1 egg white, beaten
1 tablespoon lemon juice
1/2 teaspoon lemon zest
1 1/2 cups sifted confectioners' sugar


DIRECTIONS
In a large bowl, beat the egg, brown sugar and honey until smooth. Stir in the molasses. Combine the flour, baking soda, nutmeg, cinnamon, cloves and allspice; stir into the molasses mixture. Stir in the almonds and candied fruit peel. Cover or wrap dough, and chill overnight.
Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into 2x3 inch rectangles. Place cookies 1 1/2 inches apart onto cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, until firm. While still warm, brush the cookies with the lemon glaze.
To make the glaze: In a small bowl, stir together the egg white, lemon juice and lemon zest. Mix in the confectioners' sugar until smooth. Brush over cookies.