Cookie (dessert) exchange 9-24-09

Here is a picture of zucchini brownie, Pam's Ginger Snaps, Chocolatey carmel thumbprints, Creamy chocolate cookies, Apricot cookies, and White Chocolate Pecan drop cookies. Sorry that all of the cookies are not featured, but I got the idea to take a picture after I already ate some.

Apricot Cookies

6 cups four

1 tsp salt

1 can evaporated milk

1 pkg yeast

1/4 cup warm water

2 1/2 cups shortening

4 eggs

Make a well in the flour in a mixing bowl. Soften the yeast in the water and then add to flour. Add remaining ingredients and mix until dough comes away from the sides of the bowl. Divide into 5 balls and wrap in wax paper. Refrigerate overnight.(Note...I only refrigerated for a couple of hours) Before rolling out let dough stand at room temp for 10 minutes. Roll the dough in white sugar, not flour. Spread with jars of Apricot filling (or any other preserve). Cut into squares and then fold over 2 sides. Bake on ungreased pan for 12-15 minutes at 350 degrees. Cool on racks. Makes Lots.

Submitted by Maja McMinn

Chocolatey Caramel Thumbprints

• 1 egg
• 1/2 cup butter softened
• 2/3 cup sugar
• 2 T. milk
• 1 tsp. vanilla
• 1 cup flour
• 1/3 cup unsweetened cocoa powder
• 1/4 tsp salt
• 16 vanilla caramels
• 3 T. Whipping cream
• 1 1/4 cup finely chopped pecans
• 1/2 cup semisweet chocolate pieces

1. Separate egg; place yolk and white in separate bowls. Cover and chill egg white until needed. In a large mixing bowl beat butter with an electric mixer for 30 seconds. Add sugar and beat well. Beat in egg yolk, milk, and vanilla.
2. In another bowl stir together the flour, cocoa powder, and salt. Add flour mixture to butter mixture and beat until well combined. Wrap the cookie dough in plastic wrap and chill about 2 hours or until easy to handle.
3. Preheat oven to 350 degrees. Lightly grease a cookie sheet. In a small saucepan heat and stir caramels and whipping cream over low heat until mixture is smooth. Set aside.
4. Slightly beat reserved egg white. Shape the dough into 1 inch balls. Roll the balls in egg white, then in pecans to coat. Place balls 1 in. apart on cookie sheet. Using your thumb make an indentation in the center of each cookie.
5. Bake about 10 min. or until edges are firm. Spoon melted caramel mixture into cookie centers. Transfer to a wire rack and let cool.
6. In another small saucepan heat and stir chocoate pieces and shortening over low heat until chocolate is melted and mixture is smooth. Let cool slightly. Drizzle chocoate mixture over tops of cookies.

Submitted by Tia Burns

Raspberry Danish Dessert Cake

• 1 box white cake mix
• 1 pkg raspberry Danish Dessert(Not Raspberry jello mix)
• 2 pkgs frozen raspberries ( I usually use one for 9X13 pan and 2 for cookie sheet)
• 8 oz. cream cheese softened
• 16 oz. cool whip
• 1-2 cups powdered sugar

1. Make cake mix as directed on box. (I usually use a cookie sheet when making this cake. It serves more and allows for more room for the layers.) Bake until golden brown on top (about 20-25 min for a cookie sheet at 350 deg. ) Allow cake to cool.
2. Beat together the cream cheese and powdered sugar. Once sugar in incorporated with cream cheese, add cool whip in 3 parts. Spread a thick layer of cream cheese mix on cooled cake.
3. Make Danish Dessert using the pie filling recipe on box. Add raspberries. I usually add the frozen berries while mixture is still hot and break up some of the raspberries. Let raspberry mixture cool slightly then pour mixture on top of cream cheese layer. Spread evenly over entire cake. Chill at least 3 hours and serve.

Submitted by Karin Dance

White Chocoate Pecan Drop Cookies

• 1 1/2 cups flour
• 1 tsp. baking soda
• 1/2 tsp salt

Mix in small bowl and set aside

• 2/3 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 large egg
• 1 tsp vanilla
• 1 cup coarsely chopped pecans (toast pecans for 11-12min at 350 deg. on baking sheet)
• 2/3 cup white chocolate chips

In a large bowl cream butter and sugars until smooth. Add egg, vanilla, and beat well. Add dry ingredients, mix. Stir in pecans and chocolate. Drop by rounded tsp. on cookie sheet. Bake at 350 deg. for 10-12 min. or until golden brown. Makes 2 dozen.

Submitted by Shari Horsely

Pam's Ginger Snaps

• 3/4 cup shortening
• 1 cup sugar
• 1/4 cup light molasses
• 1 egg
• 2 cup flour
• 1/4 tsp salt
• 2 tsp baking soda
• 1 tsp cinnamon
• 1 tsp cloves
• 1 tsp ginger

Preheat oven to 375 deg. Cream sugar and molasses then egg. Combine with dry ingredients. Roll in balls and dip in sugar. Bake 6 to 10 min. They crack when done.

Submitted by Pam Hall

Creamy Chocoate Cookies

• 1 8oz. pkg cream cheese
• 1 cube butter
• 1 egg
• 1 chocoate cake mix
• 1 tsp. vannilla
• 1 cup white chocoate chips

Cream first 3 ingredients until smooth. Then add cake mix, vanilla, and chips until blended. Refrigerate for 2 hours. Form balls and roll in podered sugar. Bake at 350 deg. for 10 min. Cool and drizzle chocolate frosting on top.

Submitted by Janelle McMinn

Cake Mix Cookies

• 1 box cake mix
• 1/2 cup oil
• 2 eggs
• (1/2 cup flour if needed)
• Optional chips, nuts, frosting, ect, be creative

Bake at 350 deg for 10-12 minutes.

Submitted by Heather Bailey

Zucchini Brownies

• 1 1/2 cups sugar
• 1 tsp salt
• 2 cup flour
• 1/2 cup salad oil
• 1 cup nuts
• 1 1/2 tsp soda
• 2 tsp. vanilla
• 1 egg
• 2 1/2 cup grated zucchini
• 3 T. Cocoa
• Powdered sugar as needed

Cream sugar, oil, egg, and vanilla. Add remaining ingredients. Spread out on large cookie sheet. Bake 20 min. at 350 deg. or until center is cooked. Sprinkly with powdered sugar.

Submitted by Julie Sidwell

Girl Scout Thin Mint (knockoffs)

• Almond bark(chocolate)
• Peppermint candy flavoring (found in cake decorating, candy making)
• Ritz crackers

Melt bark and add peppermint. Mix well. Dip ritz in chocoate and set on wax paper. Let set. Enjoy.

Submitted by Wendy Jaglowski