Cookie Swap
It is hard to believe that Christmas is sneaking up on us again! This will be the third annual A Few Short Cuts Cookie Swap and I have no doubt that this will be the biggest and the best!
Here are the basics …
- I will post the same linky at least once a week, and it will always be available via the button in the sidebar!
- Feel free to post any cookie or bar recipes that you bake for the holidays.
- If you are going to link up, please grab the A Few Short Cuts Cookie Swap 2011 Button and place it in your post (not required, but appreciated)
- If you do not have a blog, feel free to share your recipe in the comment section of this page.
- ENJOY!
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I LOVE http://www.allrecipes.com and have found some great recipes there. My recent favorite is: http://allrecipes.com/recipe/raspberry-and-almond-shortbread-thumbprints/detail.aspx — I used Blackberry jam as it’s what I had on hand, and they were delicious! I think any type jam would work well with this recipe!
Also, despite all the comments with folks having issues with their jam running through – just make sure to make a good well in the cookie, ensure the walls are closed and use just a little bit of jam, and you should be fine!
Salted toffee grahams
1 pakage Graham crackers (I use the graham stacks)
4 sticks unsalted butter
2 cups packed dark brown sugar
1 package Chocolate Almond Bark
Course Sea Salt
This make a double batch and uses two backing sheets.
Preheat the oven to 350 degrees F.
Line rimmed baking sheets with a silicone mat, or spray with non-stick cook spray. Arrange the graham crackers in a single layer on the baking sheets
Put the butter, brown sugar, and a pinch of salt in a saucepan and bring to a boil. Boil for 2 to 3 minutes, stirring constantly. Pour the butter mixture evenly over the graham crackers and bake for 15 minutes. Remove and set aside.
Meanwhile, melt the chocolate in a glass bowl in the microwave according to the instructions on the package. Pour the chocolate over the toffee-covered graham crackers and spread evenly. Sprinkle sea salt over the chocolate to taste.
Chill completely in the refrigerator for about 30 minutes. Cut into bars.
Christmas Chocolate Chip Cookies
1 cup firmly packed Brown Sugar
½ cup butter, softened
¾ tsp Vanilla
2 ¼ cups all-purpose Flour
¾ tsp Baking soda
¼ tsp salt
6 oz semisweet Chocolate Chips
5 oz Ande’s Mint Baking Chips
3-4 candy cane’s crushed (I mix this with the Flour)
1. Heat oven to 375°F. Combine Brown Sugar, Butter; beat until light and fluffy. Add Vanilla and eggs; blend well.
2. Add Flour (mixed with Crushed Candy cane’s), Baking Soda, and Salt; mix well, Stir in Chocolate Chips and Ande’s Chips. Drop dough by rounded teaspoonfuls 2 inches apart unto parchment paper cookie sheets.
3. Bake at 375°F for 10 mins
Opps! Forgot 2 eggs!!!
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