2013 Cookie Exchange Recipies

CARAMEL CHEWS

By Amber Volle

1 cup Butter
2 cups Sugar
1 cup Karo Syrup, white
1 can sweetened condensed milk
1 tsp vanilla

In a large pot, melt the butter completely over medium heat.

Add sugar, Karo syrup, and condensed milk.

Using a candy thermometer, bring mixture up to 240 degrees.

Take off the heat, then add the vanilla.

Pour mixture into sheet pan sprayed with Pam.

Let cool completely. Then cut into pieces and wrap in wax paper.

50 pieces

SPECIAL K BARS

By Lauralyn

1 cup sugar

1 cup light corn syrup

Mix and bring to boil 1 minute

1 cup peanut butter

5 cup rice cereal

Mix with chopped nuts 

Add to boiled sugar and syrup

Mold however you wish

CANDY CANE SUGAR COOKIE BARS

By Whitney Stohfus

1cup butter
1/2 teaspoon salt
3/4 cup powdered sugar
2 eggs yolks
2 1/4 cup flour
Peppermint frosting:
1/2 cup butter
3 cup powdered sugar
1/3 cup milk
1/2 teaspoon peppermint extract
2 drops pink food coloring ( optional)
5 candy canes crushed

Instructions:
1. Preheat oven to 350. Prepare 9x13 pan with parchment paper
2. In the bowl of a standing mixer, cream together the butter, salt and sugar.  Add the yolks and mix well. Add flour and mix until you have a uniform dough.
3. Press the dough evenly across the bottom of the pan.
4. Bake the dough for 12 mins. @ 350. Remove and let cool
5. While the cookies are cooling make the frosting.
6. Combined all the frosting ingredients in bowl of standing mixer and whip until fluffy and pink
7. Transfer all of the frosting to the cooled sugar cookies dough and spread evenly.
8. Immediately sprinkle with crushed candy canes and chill in the freezer for 30mins.
Makes 24

NEOPOLITAN COOKIES

By Kristina Perry

1 cup butter, softened

1-1/2 cups sugar

1 Eggland's Best Egg

1 teaspoon vanilla extract

2-1/2 cups all-purpose flour

1-1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon almond extract

6 drops red liquid food coloring

1/2 cup chopped walnuts

1 ounce unsweetened chocolate, melted

Directions:

Line a 9-in. x 5-in. loaf pan with waxed paper; set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture.

Divide the dough into thirds. Add almond extract and food coloring to one portion; spread evenly into prepared pan.

Add nuts to second portion; spread evenly over first layer.

Add melted chocolate to third portion; spread over second layer.

Cover with waxed paper; refrigerate overnight.

Unwrap dough; cut loaf in half lengthwise. Cut each portion into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are firm. Remove to wire racks to cool. Yield: 12 dozen.

CAKE BATTER SNICKERDOODLES

1 Classic Yellow Cake Mix

3 tablespoons sugar

1 tablespoons cinnamon

2 large eggs

1/4 cup vegetable oil

Directions:

Combine sugar and cinnamon in a bowl and mix.

Combine cake mix, eggs, and oil in a bowl and mix with wooden spoon until all combined.

Make medium sized balls of dough and place on greased cookie sheet.  

Sprinkle with sugar and cinnamon mix.

Use bottom of a cup to flatten cookies a bit.

Bake at 375 for 7-9 minutes.  Let cool and enjoy.