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  1. #11
    Prairie Pointer

    Join Date
    Oct 2009
    Location
    Nashville, TN and where our airstream takes us
    Posts
    67
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    Default Re: Quilters Cookie Exchange

    oh wow... keep going y'all!
    "Of all the things I've lost, I miss my mind the most!"

  2. #12
    9 Patch Princess

    Join Date
    Sep 2009
    Location
    massachusetts
    Posts
    103
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    Default Re: Quilters Cookie Exchange

    those mitten cookies are adorable. wow

  3. #13
    The Guild President

    Join Date
    Sep 2009
    Location
    live in northern MN
    Posts
    600
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    Default Re: Quilters Cookie Exchange

    wow, i love them all. i'll try them some time, keep this page up all year. Gina
    all the best
    Gina

  4. #14
    The Guild President

    Join Date
    Sep 2009
    Location
    live in northern MN
    Posts
    600
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    Default Re: Quilters Cookie Exchange

    it is not a cookie, but a recipe for instant hot cocoa,

    1 cup of instant milk
    1/4 cocoa powder.
    1/2 cup of powdered sugar.. pack it firm
    1/4 teaspoon of salt...

    use 1/4 mix to 6 - 8 oz boiling water.

    works good. i like to mix with hot coffee...
    all the best
    Gina

  5. #15
    Rotary Pro

    Join Date
    Dec 2009
    Posts
    85
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    Default Re: Quilters Cookie Exchange

    CHRISTMAS BUTTER COOKIES

    1-1/2 c. confectioners sugar
    1 c. margarine
    1 egg
    1-1/2 tsp. vanilla
    2-1/2 c. all-purpose flour
    1 tsp. soda
    1 tsp. cream of tartar
    Cookie decorations

    Mix sugar and margarine; add egg and vanilla. Mix thoroughly. Mix flour, soda and cream of tartar; blend. Refrigerate for 2-3 hours. Roll a portion of dough into 1/8-inch thickness; cut into desired shapes. Sprinkle on decorations. Place on lightly greased cookie sheets. Bake at 375 degrees for 7-8 minutes.

  6. #16
    Rotary Pro

    Join Date
    Dec 2009
    Posts
    85
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    Default Re: Quilters Cookie Exchange

    HONEY CHRISTMAS COOKIES

    1/3 c. shortening
    1/3 c. sugar
    1 egg
    2/3 c. honey
    1 tsp. lemon flavoring
    2 3/4 c. flour
    1 tsp. soda
    1 tsp. salt

    Bake at 375 degrees. Mix shortening, sugar, egg, honey and flavoring. Blend in flour, soda and salt. Chill dough. Roll dough out 1/4 inch thick. Cut into shapes. Place 1 inch apart on greased cookie sheet. Bake until done. 5 dozen.

  7. #17
    Rotary Pro

    Join Date
    Dec 2009
    Posts
    85
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    Default Re: Quilters Cookie Exchange

    Christmas Tree Cookies

    18-36 Servings Prep: 1-1/2 hours Bake: 10 min. + cooling
    Ingredients
    1 cup butter, softened
    1-1/4 cups sugar
    2 eggs
    2 teaspoons vanilla extract
    3-1/2 cups all-purpose flour
    2 teaspoons baking powder
    Green gel or paste food coloring
    FROSTING:
    4-1/2 cups confectioners' sugar
    1/2 cup warm water
    3 tablespoons meringue powder
    1 teaspoon vanilla extract
    1/2 teaspoon cream of tartar
    Green gel or paste food coloring
    Assorted decorating sprinkles and white edible glitter
    Directions
    In a large bowl, cream butter and sugar until light and fluffy. Add
    eggs, one at a time, beating well after each addition. Beat in
    vanilla. Combine flour and baking powder; gradually add to creamed
    mixture and mix well.
    Divide dough in half. Tint half of the dough green; knead well to
    distribute color evenly. Leave remaining dough white. Cover and
    refrigerate for 1 hour or until easy to handle.

  8. #18
    Rotary Pro

    Join Date
    Dec 2009
    Posts
    85
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    Default Re: Quilters Cookie Exchange

    Poinsettia Cookies

    48 Servings Prep: 20 min. + chilling Bake: 10 min./batch

    Ingredients
    1 cup butter, softened
    1 cup confectioners' sugar
    1 egg
    1-1/2 teaspoons almond extract
    1 teaspoon vanilla extract
    2-1/2 cups all-purpose flour
    1 teaspoon salt
    Red colored sugar
    Red and green candied cherries, quartered
    Directions
    In a large bowl, cream butter and confectioners' sugar until light
    and fluffy. Add egg and extracts; mix well. Combine flour and salt;
    gradually add to creamed mixture. Divide dough in half; wrap in
    plastic wrap. Chill overnight or until firm.

    On a lightly floured surface, roll out one portion of dough into a
    12-in. x 10-in. rectangle, about 1/8-in. thick. Cut into 2-in.
    squares. In each square, make 1-in. slits in each corner. Bring
    every other corner up into center to form a pinwheel; press lightly.
    Sprinkle cookies with red sugar and press a candied cherry piece
    into the center of each.

    Place 1 in. apart on ungreased baking sheets. Bake at 350° for
    8-10 minutes. Cool 1-2 minutes before removing to wire racks. Yield:
    about 4 dozen.

  9. #19
    Rotary Pro

    Join Date
    Dec 2009
    Posts
    85
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    Default Re: Quilters Cookie Exchange

    Christmas Snowball Cookies

    2 cups flour
    1/2 teaspoon salt

    Mix and set aside above ingredients. Blend:

    3/4 cup butter
    1/2 cup sugar
    2 teaspoons vanilla

    Beat in 1 egg. Stir in dry ingredients. Add:
    1 (8 ounce) pkg. semi sweet chocolate bits
    1 cup chopped nuts

    Shape in 1" balls. Bake 15 to 20 minutes at 350 degrees on an ungreased cookie sheet. Cool and roll in powdered sugar. They also freeze well.

  10. #20
    Rotary Pro

    Join Date
    Dec 2009
    Posts
    85
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    Default Re: Quilters Cookie Exchange

    Andies Candies Cookies

    Makes approx. 10 dozen
    Ingredients
    3/4 cup butter or margarine
    1 1/2 cup brown sugar
    2 Tablespoons water
    2 eggs
    2 cups chocolate chips
    2 1/2 cup flour
    1 1/4 teaspoon baking soda
    1/2 teaspoon salt
    3 boxes Andes candies

    DirectionsIn sauce pan over low heat, melt butter; add sugar and water. Then add chocolate chips. Stir until partially melted. Remove from heat; stir , then cool for 5 minutes. Add eggs and dry ingredients; mix with a mixer on low speed until blended. Chill 1 hour. Make into little balls and bake on an ungreased cookie sheet at 350 degrees for 10-13 minutes. While still hot, put Andies candy mint on each cookie, let it get soft then swirl mint with spoon. Cool on baking rack.

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