The Great Cookie Swap


Hey Girls (sorry if you’re a guy reading this especially if you’re a guy that can bake!!)

I need some more cookie recipes for here. So far I only have 2 and I was really hoping for 50 so please could 48 more people send recipes in the next couple of days?!! I know it’s a big ask with shopping, parties etc but I’d love more recipes for our cookbook!

Comment below or email me pulease! Cheers big!

Comments

  1. Super Duper easy Peanut Butter cookies.

    1 cup peanut butter
    1 cup sugar
    1 egg

    Combine all ingredients, roll into balls and smash with fork. Bake at 350 for 10 minutes.

    Seriously!

  2. PECAN CARAMEL SURPRISES

    Makes 2 dozen
    Prep Time: 20 Minutes
    Bake Time: 15 Minutes
    325 Degree Oven

    1 Cup Pecans
    1/3 cup + 1 Tablespoon Granualated Sugar
    1 Stick Butter
    1 Teaspoon Vanilla Extract
    1 Cup Flour
    12 Soft Caramel Candies
    3/4 Cup Confectioners' Sugar

    1. Using Food processor, grind pecans and 1 Tablespoon of sugar for 20 seconds, transfer to a medium bowl.

    2. In food processor, pulse the butter, remaining 1/3 cup granulated sugar and the vanilla until combined, scarping the bowl once or twice. Add the flour & pulse to combine. Stir in the pecan mixture.

    3. Position racks in the upper and lower thirds of the oven and preheat to 325 degrees. Line cookie sheets with parchment paper or tinfoil that is sprayed with cooking spray.

    4. Cut the caramels in half (personal preference after making them). Roll 1 Tablespoon of the dough into a ball, press ethe caramel into the center, then rollin to enclose the caramel. Repeat with the remaining dough and caramels. place 2 inches apart on the prepared cookie sheets.

    5. Bake until lightly colored, about 15 minutes (I baked them for 20). Let cool for 15 minutes and coat with confectioners' sugar while warm.

    Kids AND Adults loved them!

  3. PECAN CARAMEL SURPRISES

    Makes 2 dozen
    Prep Time: 20 Minutes
    Bake Time: 15 Minutes
    325 Degree Oven

    1 Cup Pecans
    1/3 cup + 1 Tablespoon Granualated Sugar
    1 Stick Butter
    1 Teaspoon Vanilla Extract
    1 Cup Flour
    12 Soft Caramel Candies
    3/4 Cup Confectioners' Sugar

    1. Using Food processor, grind pecans and 1 Tablespoon of sugar for 20 seconds, transfer to a medium bowl.

    2. In food processor, pulse the butter, remaining 1/3 cup granulated sugar and the vanilla until combined, scarping the bowl once or twice. Add the flour & pulse to combine. Stir in the pecan mixture.

    3. Position racks in the upper and lower thirds of the oven and preheat to 325 degrees. Line cookie sheets with parchment paper or tinfoil that is sprayed with cooking spray.

    4. Cut the caramels in half (personal preference after making them). Roll 1 Tablespoon of the dough into a ball, press ethe caramel into the center, then rollin to enclose the caramel. Repeat with the remaining dough and caramels. place 2 inches apart on the prepared cookie sheets.

    5. Bake until lightly colored, about 15 minutes (I baked them for 20). Let cool for 15 minutes and coat with confectioners' sugar while warm.

    Kids AND Adults loved them!

  4. JEWELED LACE COOKIES

    Makes 4 Dozen
    Prep Time: 15 Minutes
    Bake Time: 10 Minutes
    Oven Temp: 325 Degrees

    1/3 Cup Brown Sugar
    1/4 Cup Corn Syrup
    4 Tablespoons Butter
    1/2 Cup Rolled Oats
    1/4 Cup Flour
    1 Pinch Salt
    1/3 Cup Dried Cranberries
    1/2 Cup Shelled Pistacios, Chopped
    (Shelled Pistacios can be
    found in the produce section)

    It took me a whole batch to figure out the trick to these delicious cookies. I am giving my tips in these directions.

    1. Position racks in the upper and lower thirds of the oven and preheat to 350 Degrees. (OVENS VARY – my cookies turned out better by raising the temp 25 degrees).

    2. Grease 2 cookie sheets. My recommendation here is to line your sheets with tin foil and use shortening instead of cooking spray. You will understand when you try to remove the cookies from the sheet.

    3. In a medium saucepan, stir together the brown sugar, corn syrup and butter over medium heat until smooth and bubbling (about 4 mintues). Remove from heat. In a bowl whisk together the oats, flour and salt; stir into the pot, then stir in the cranberries and psitachios.

    4. This step is KEY! Drop a rounded amount of dough onto the cookie sheet. THE SIZE OF THESE BALLS SHOULD NOT BE LARGER THAN A DIME! The brown sugar, corn syrup and butter will cause these cookies to spread and flatten out. Leave 2 to 3 inches between each cookie!

    5. Bake until bubbly and a shade darker 9 to 10 minutes. Let cool for 1 minute before removing with a metal spatula. I PLACED MY BAKING SHEET IN THE SNOW ON THE DECK TO COOL THEM DOWN AND HARDEN THEM UP FOR ALMOST 2 MINUTES BEFORE I REMOVED THEM. Transfer the cookies to a wire rack to cool further.

    If you adhear to the baking size suggested, these cookies are listed at 35 calories each!

    Crunchy and delicious – will please the sweet tooth in the crowd!

  5. katskitchen says:

    If it’s not too late, check out these Savannah Bow Ties I posted on my food blog last year. I loved them!

  6. katskitchen says:

    If it’s not too late, check out these Savannah Bow Ties I made last year and posted on my blog. I loved how they turned out!
    http://katskitchen.wordpress.com/2007/12/11/paula-deens-savannah-bow-ties/

    I just found your site through the NWI Newspaper. I live in St. John, I’m looking forward to checking it out each week to see what I can save $$ on!

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