Cookie Exchange Recipes

Candy Cane Blossoms
recipe from Hershey’s

1 bag Hershey’s Kisses brand Candy Cane Kisses
1/2 cup butter, softened
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 egg
2 cups all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons milk
Red and Green colored sugar

Preheat oven to 350 degrees Fahrenheit. Remove wrappers from candies (approx. 35)

Beat butter, sugar, vanilla, and egg in large bowl until well blended. Stir together flour, baking soda and salt; add alternatively with milk to butter mixture, beating until well blended.

Shape dough into 1 inch balls. Roll in red and/or green colored sugar. Place on ungreased cookie sheet.

Bake 8 – 1o minutes or until edges are lightly browned and cookies is set. Remove from oven; cool 2 to 3 minutes. Press candy piece into center of each cookie.


Pizza Dip

1 (8oz) cream cheese, softened
24 oz. Ragu Parmesan Roman sauce
3.5oz. bag of pepperoni slices, chopped
8oz. shredded cheddar cheese
8 oz. shredded Italian 5 cheese or mozzarella

Use 9×13 Pyrex dish. Spread softened cream cheese on bottom. Pour half of Ragu evenly over this. Chop pepperoni and spread over sauce. Sprinkle half of 2 bags of cheese on sauce. Then use the other half of sauce and top it off with rest of cheese.
Bake at 350 degrees for 30 to 40 minutes.
Enjoy! Kathy Qualls


Sand Tart Cookies

1 stick of butter
1stick of margarine
1 teaspoon of vanilla flavoring
½ cup of regular sugar
Cream this mixture together. Then add the rest of ingredients to the creamed mixture.
2 cups of plain flour
1 cup of chopped nuts

Roll into small balls. Bake 350 degrees for 15 minutes. Roll in powdered sugar while hot out of the oven. Roll again when balls are cool.
This is my favorite cookie recipe! This was handed down to me by my mother and I baked these for Dana’s wedding 20 years ago! Enjoy! Kathy Qualls


Peanut Butter Pretzel – Chocolate Bites

Melt almond bark (chocolate flavored)
Dip pretzel pieces in melted bark
Use fork to lift dipped pieces out and place them on aluminum foil to harden and dry.
Store in tin


Shortbread Wedges
Better Homes “Country Home”
June 1986, Page 106

1 cup butter
¼ cup or ½ cup sugar
½ teaspoon vanilla
2 ½ cups all-purpose flour

Beat butter, sugar and vanilla until light and fluffy. Stir in flour. Press into ball of dough. Divide dough in half. On ungreased cookie sheet, pat each half into a 7 inch circle. (I use shortbread molds (2) and press each half into each mold). Prick dough deeply to make 12 pie shape wedges or prick back of dough in molds. Bake at 325°. Cook 25 – 35 minutes until edges are slightly brown. Cool and break into wedges.


Cheese Cookies

½ pound butter
1 cup sugar
½ teaspoon vanilla
1 package cream cheese
¾ cup chopped nuts
2 cups flour

Cream butter, cream cheese and sugar. Stir in flour, nuts and vanilla. Roll in damp cloth and place in icebox overnight. Slice think and bake at 350° for 15 minutes.


Mocha Balls

56 vanilla wafers, crushed
1 cup chopped almonds toasted
½ cup powdered sugar
2 Tbsp. unsweetened cocoa
4 ½ tsp light corn syrup
6 Tbsp. coffee liqueur
3 cups semisweet chocolate morsels

Stir together first 6 ingredients; Shape into 32 balls.
Microwave chocolate in a bowl on high 30 seconds, stir and microwave 20 more seconds or until smooth.
Coat balls in chocolate. Place on a parchment lined pan, chill 30 minutes or until set.


Almond Bark Cookies

2 pounds almond bark
2 cups dry roasted peanuts
3 cups Rice Krispies
1 cup chunky peanut butter
2 cups mini marshmallows

Melt almond bark in 200° oven. Stir in peanut butter until smooth. Add rest of ingredients and mix well. Drop by spoonful on wax paper. Makes 6 dozen.


Neiman-Marcus Bars

First Layer:
1 box yellow cake mix
1 stick butter, melted
2 eggs

Second Layer:
1 (1 pound) box powdered sugar
1 (8 ounces) cream cheese, softened
¾ cup coconut
2 eggs
1 teaspoon vanilla

Mix together first layer and put in 9×13 inch greased and floured pan. Mix and spread second layer over the first mixture. Bake 10 minutes. Sprinkle ½ cup chopped pecans on top and bake 30 minutes. Sprinkle powdered sugar over top when you take out of 350° oven.


Reese’s Cup Bars

2 sticks margarine, room temperature
1 cup peanut butter
1 pound confectioners sugar
1 ½ cup graham cracker crumbs
16 ounces milk chocolate chips

Cream margarine, peanut butter, sugar and graham cracker crumbs together. Mix thoroughly and pat into a 9×13 inch pan. Melt chips and spread on top.


Raspberry Thimble Cookie

¼ pound butter
¼ pound margarine
2 egg yolks
1 teaspoon vanilla
1 cup sugar
2 ½ cups sifted flour
Raspberry jam

Heat oven to 350°. Cream butter and margarine thoroughly. Gradually add the sugar, beating until light and fluffy. Add egg yolks, one at a time, beating after each addition. Add sifted flour and vanilla. Shape mix between palms of hands into ball (I inch in diameter). Place on ungreased baking sheet, 2 inches apart. With the top of middle finger, make an indention on top of each cookie. Fill with raspberry jam. Bake until nicely browned (about 15 minutes). Yields 6 dozen cookies.


Christmas Wreaths

½ cup margarine
1 teaspoon vanilla
5 cups corn flakes
35 large marshmallows
1 ½ teaspoons green food coloring

Melt margarine with marshmallows. Add vanilla and food coloring. Pour over corn flakes and mix. Drop by teaspoon onto wax paper. Put “red hots” or cherry halves in middle to form wreath. Chill about 40 minutes. Makes 2 dozen.


Oatmeal Cookies

2 cups sugar
½ cup cocoa
½ cup milk
1 stick margarine

Bring to boil and cook 3 minutes. Add ½ to 1 cup peanut butter and 2 cups oatmeal. Beat – drop by spoon onto wax paper.


Oatmeal Cookies

2 cups self-rising flour
1 cup packed brown sugar
1 ¼ cups granulated sugar
1 teaspoon salt
1 teaspoon soda
3 ½ cups oatmeal
1 cup chopped pecans
1 cup (2 sticks) butter or margarine (melted)
2 eggs well beaten
2 teaspoon vanilla

Mix all dry ingredients. Add wet ingredients and mix well. Roll into balls. Flatten balls and place on greased cookie sheet. Bake at 300 degrees for 12 minutes. Makes about 5 dozen cookies.