Your Turn – The Great Cookie Swap!!

With the holidays approaching I lurve making cookies and the more the merrier! A couple of my girlfriends and I get together to bake and then share all the cookies (well all the ones that our hubbies don’t eat while we’re cooking!) I thought it would be fun to get some other cookie ideas so we’re gonna do an online Cookie Swap.

Please email me with your fave recipe or leave a comment and I’ll compile a Mummy Deals Cookie Recipe Book!!!

Let the GREAT COOKIE SWAP begin!!


  1. Gooey Butter Cookies


    1/2 C butter, softened
    8 oz. cream cheese, softened
    1 egg
    1/4 t vanilla
    1 yellow cake mix (can substitute other flavors)
    1 1/2 C powdered sugar


    1.Beat butter, cream cheese, egg and vanilla.
    2.Stir in cake mix.
    3.Chill 30 minutes.
    4.Drop dough by teaspoonfuls into bowl of powdered sugar and roll into balls.
    5.Spray cookie sheets.
    6.Bake at 350° for 10-12 minutes or until golden brown.

    Makes ~55 cookies.


  2. Easy OREO Truffles

    3-1/2 doz. or 42 servings

    1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided
    1 pkg. (8 oz.) Cream Cheese softened
    2 pkg. (8 squares each) BAKER’S Semi-Sweet Chocolate, melted
    Make It
    MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.

    DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.

    REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.
    To easily coat truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate. Then use two forks to roll truffles in chocolate until evenly coated. Remove the truffles with forks and allow excess chocolate to drip back into bowl before placing truffles on prepared baking sheet.Special ExtraSprinkle truffles with colored sugar or sprinkles in addition to or in place of the cookie crumbs

  3. rebekahdawn says:

    Candy Cane Cookies

    ½ cup butter or margarine, softened
    ½ cup shortening
    1 cup confectioners’ sugar
    1 egg
    1 ½ teaspoons almond extract
    1 teaspoon vanilla
    2 ½ cups Gold Medal flour*
    1 teaspoon salt
    ½ teaspoon red food color

    Heat oven to 375 degrees. Mix thoroughly butter, shortening, confectioners’ sugar, egg and flavorings. Blend in flour and salt. Divide dough in half; blend food color into one half. Shape 1 teaspoon dough from each half into 4-inch rope. For smooth, even ropes, roll them back and forth on lightly floured board. Place roped side by side; press together lightly and twist. Complete cookies one at a time. Place on ungreased baking sheet; curve top of cookie down to form handle of cane. Bake about 9 minutes or until set and very light brown. If you wish, mix ½ cup crushed peppermint candy and ½ cup granulated sugar. Immediately sprinkle cookies with candy mixture; remove from baking sheet. About 4 dozen cookies

  4. Martha Stewart’s Chewy Chocolate Gingerbread Cookies

    Makes 2 dozen

    * 7 ounces best-quality semisweet chocolate
    * 1 1/2 cups plus 1 tablespoon all-purpose flour
    * 1 1/4 teaspoons ground ginger
    * 1 teaspoon ground cinnamon
    * 1/4 teaspoon ground cloves
    * 1/4 teaspoon ground nutmeg
    * 1 tablespoon cocoa powder
    * 8 tablespoons (1 stick) unsalted butter
    * 1 tablespoon freshly grated ginger
    * 1/2 cup dark-brown sugar, packed
    * 1/2 cup unsulfured molasses
    * 1 teaspoon baking soda
    * 1/4 cup granulated sugar


    1. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
    2. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
    3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
    4. Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

    These are so good. I make them every year for the holidays. You can also just use chocolate chips in the interest of time or price.

  5. My friend made these for our Bible study and they were awesome:
    Homemade Oreos
    ::Quick and Easy way::
    1 package devil’s food cake mix – Chocolate
    2 eggs
    1/2 cup oil (or butter flavored shortening)

    Heat oven to 350 degrees. Roll dough into balls (a little larger than a quarter). Place on greased cookie sheet. Bake for 8 minutes. Remove from oven and let cool on sheet (until warm). Remove cookies from sheet and place on cooling rack.To assemble the cookies, in a pastry bag with a 1/2 inch, round tip (you can always use a zip lock bag with a round tip or just use a butter knife)add about a tablesppon of filling into the center of one cookie. Place another cookie similiar in size on top of the filling. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.

    ::Oreo cookie filling::
    1 stick butter
    1 block of cream cheese (8 ounces)
    3-4 cups confectioner’s sugar (depending on desired consistency)
    1 tsp vanilla extract
    *cream butter (about 2 mins). Add cream cheese and mix well. Add confectioner’s sugar slowly until you reach your desired consistency.

    ::REAL homemade oreos (via Retro Desserts, Wayne Brachman)
    For the chocolate cookies:
    1¼ cups all-purpose flour
    ½ cup unsweetened Dutch process cocoa
    1 teaspoon baking soda
    ¼ teaspoon baking powder
    ¼ teaspoon salt
    1 to 1½ cups sugar
    ½ cup plus 2 tablespoons (1¼ sticks) room-temperature, unsalted butter
    1 large egg

    *Set two racks in the middle of the oven. Preheat to 375 degrees.In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet, or greased sheet, about 2 inches apart. Slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool. Use filling recipe and directions above.
    Makes 25 to 30 sandwich cookies
    **Store cookies in fridge**

  6. Almond Cookies

    1 c. butter, softened
    3/4 c. sugar
    1 tsp. almond extract
    2 c. flour
    1/2 tsp. baking powder
    1/4 tsp. salt

    Combine water, sugar, almond extract. Beat until creamy. Add rest of ingredients and beat until well mixed. Roll into 1 inch balls and flatten with a buttered juice glass dipped in sugar. Bake at 400 for 9-10 min. or until edges are light brown.
    Cool 1 min, remove from cookie sheet. Frost when cool.
    For frosting, combine 1 1/2 c. powdered sugar, 1 tsp. almond extract & 4-5 tsp. water. Can also add food coloring to make them look festive!

  7. Ginger Drop Cookies


    * 1 cup shortening
    * 1 cup packed brown sugar
    * 1 cup molasses
    * 2 eggs
    * 4 cups all-purpose flour
    * 2 teaspoons baking soda
    * 2 teaspoons ground cinnamon
    * 2 teaspoons ground ginger
    * 1 teaspoon salt
    * 1/2 cup water

    * add to recipe box Add to Recipe Box
    My folders:
    * add to shopping list Add to Shopping List
    * add a personal note Add a Personal Note


    1. In a mixing bowl, cream shortening and brown sugar. Add molasses and eggs; mix well. Combine dry ingredients; add to the creamed mixture alternately with water. Refrigerate for at least 8 hours.
    2. Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets.
    3. Bake at 350 degrees for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

    Instead of dropping these, I rolled them into balls and then rolled them in sugar. Delish!

  8. *Meg Larsen* says:

    Mint Meringue Cookies
    2 egg whites (post a comment if you’re not sure how to separate eggs)
    1/8 tsp cream of tartar
    1/8 tsp salt
    1/8 tsp peppermint flavoring (i’ve also used mint, orange, and almond!)
    1/8 tsp food coloring (totally optional, but i like green so people expect mint!)
    3/4 c. sugar
    1 c. chocolate chips

    Beat egg whites w/ cream of tartar until it forms soft peaks (i.e. when you poke it it lifts up and the tip folds over into a peak that’s till fairly soft). Gradually add sugar, beat until the meringue holds shape. Fold in color, flavor, and chocolate chips.

    Drop spoonfuls onto wax paper covered cookie sheet. Bake at 250 for 15 min, let cookies cook in oven (i.e. turn it off but don’t take the cookies out). These are best warm and melt in your mouth….makes 24 small.

  9. sherrivanvossen says:

    My late Mother-In-Law used to make these! The whole family loves them. They don’t even make it to Christmas.

    Nut Cups

    Dough-1 stick margarine-softened,1-3oz. cream cheese-softened, 1 cup flour.

    Mix these first three ingredients together thouroughly and make 1″ ball, place in tart(small)tins press up around sides.

    Filling-1 egg beaten, 1TBS melted butter, 3/4 cup dark brown sugar, 1cup ground walnuts, 1 tsp vanilla, pinch of salt.

    Mix these remaining ingredients, place in dough.

    Bake at 350 for 20-25 minutes until dough is golden brown.

    Thank you so much!
    Sherri Van Vossen

  10. Teri Shipley says:

    I’m not sure what to call these other than “Really Good” but they are a bar cookie. The recipe goes as follows:

    1/2 cup of butter melted and a whole sleeve of graham crackers crushed. Mix together and pat down in a 9×13 pan. Next pour one bag of chocolate chips and one bag of peanut butter chips on top and spread out. Then add on can of sweetened condensed milk over the top (try to cover it all). Bake at 350 for 25-30 minutes and cut into bars after it has cooled!!

  11. I have two recipes for you! The first one is an old family favorite is really the easiest recipe in the world! We call them “No Bake Cookies,” but my grandmother has always called them “Fiddlefaddles.”


    1/4 cup butter
    4 cups sugar
    1/2 cup cocoa
    1 cup milk
    1 cup smooth peanut butter
    1 tsp vanilla
    5 cups oatmeal

    Bring first 4 ingredients to a boil and boil for one minute. Remove from heat and add peanut butter, vanilla and oatmeal, stirring quickly. Drop onto waxed paper with a spoon-teaspoon or tablespoon, depending on how big you like your cookies. Work quickly because the mixture hardens fast! Remove from waxed paper when cool.

    The other recipe is one someone gave me at a cookies exchange last year and my family loved these!
    They’re called “Andes Mint Sugar Cookies.”

    1 Roll Pillsbury Sugar Cookie Pre-made dough
    1 Cup chopped Andes Mints (about 1 package)

    Topping (Optional)
    2 drops green food coloring
    1 cup powdered sugar
    2 Tbsp milk

    Andes Mints, Quarted on Angles (about 1 package)

    Chop 1 cup Andes Mints. Mix into cookie dough. Roll into balls. Cook at 350 degrees for 10-12 minutes. Cool.

    Mix powdered sugar and milk until smooth. Add food coloring until frosting is mint colored. Spoon onto cookie. Angle 2 quartered Andes mints on top of frosting.


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