COOKIE EXCHANGE



This past Sunday, my mom, some friends and I got together for our second annual cookie exchange.  We love the cookie exchange.  It's a great time for us ladies to get together and hang out.  We enjoyed some great food, wine, conversation, games and of course we exchanged cookies.  The rules of our cookie exchange are simple. We each bring a different type of cookie and we all bring our cookies already separated and bagged up based on the number of participants. The cookie exchange is a great way to get a nice variety of cookies for your family without baking yourself into a coma. This year, we have layered bars, turtles, chocolate tortes, white chocolate covered pretzels and some old standards like rice crispy treats, chocolate chip cookies and sugar cookies. The ladies were all kind enough to allow me to post their cookie recipes on the blog.  I hope you enjoy these recipes and are inspired to host your very own cookie exchange.








LORINDA'S LAYERED COOKIE BARS 






These bars are delicious and so easy to make.  I hope your family enjoys these bars just as much as mine did.

INGREDIENTS:
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 2 cups of vanilla wafer crumbs 
  • 6 Tablespoons of Cocoa 
  • 1/4 Cup Sugar 
  • 1/4 Teaspoon of Salt
  • 1 can (14 oz.) Sweet Condensed Milk (not evaporated milk)
  • 3/4 Cup Skor or Heath Toffee bar bits (2 candy bars, chopped)
  • 1 cup Semi-Sweet Chocolate Chips (1/2 of 12 ounce bag)
  • 1 cup coarsely chopped walnuts or pecans

Heat oven to 325°F. Generously grease or spray a 13 x 9 x 2 pan (with non-stick spray). (I use Baker's Joy.  It has the flour mixed into the spray and it's a great way to prevent baked goods from sticking).

Melt butter in pan. Combine vanilla wafer crumbs, butter, cocoa, sugar and salt in a bowl. Pour butter over mixture and  stir butter into mixture with fork until mixture is completely blended and moistened; sprinkle evenly into prepared pan. Press down firmly. Sprinkle chocolate chips, toffee bits and nuts in that order, over crumb mixture. Drizzle sweetened condensed milk evenly over top.


Bake 20 to 25 minutes or until slightly bubbly and very lightly browned. Cool completely in pan on wire rack. Cut into bars. About 24 bars.


Now, we're ready for the cookie exchange.





AUNT SALLY'S CHOCOLATE TORTE WITH CHOCOLATE GANACHE


This simple and delicious torte is so simple to make.




CHOCOLATE TORTE
Duncan Hines Family Size Brownie Mix
3 Eggs
1/4 Cup Water
1/2 Cup Vegetable Oil


GANACHE1 cup chocolate chips
1 Stick of room temperature butter




  1. Prep: PREHEAT oven to 350°F for metal pan.  GREASE bottom of pan with shortening or cooking spray.
  2. Mix: EMPTY brownie mix, eggs, water, and oil in large bowl. STIR until well blended (about 50 strokes). SPREAD into greased pan and bake immediately.
  3. Bake: BAKE 25 - 30 minutes. Brownie cake is done when toothpick inserted an inch from the edge of pan comes out clean. COOL completely in pan.
  4. MELT chocolate in double boiler.  Remove from heat and mix in room temperature butter until completely incorporated into chocolate.
  5. DRIZZLE on to cooled cake.  Start in the center and drizzle down sides.  Let harden. Then decorate.


REGINA'S RICE CRISPY TREATS


Adapted from the classic Kellogg's recipe, this is something fun for the kids to help out with.

INGREDIENTS:





  • 3 tablespoons butter





  • 1 - 10 oz. package regular marshmallows





  • 6 cups Crispy Rice Cereal







    • DIRECTIONS:

    In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.


    Add cereal. Stir until well coated.


    Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares or use cookie cutters to cut into designs. Best if served the same day.






    MARYJANE'S PRETZEL TURTLES





    I was surprised to learn that these were so simple and easy to make and pretty tasty.

     Ingredients
    • 20 small mini pretzels
    • 20 rollos chocolate caramel filled candies
    • 20 pecan halves

    Directions

    1. Preheat oven to 300 degrees F.
    2. Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one rollo candy on each pretzel.
    3. Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.

    RICHELLE'S WHITE CHOCOLATE COVERED PRETZELS



    What a great recipe!





  • 12 (1 ounce) squares white chocolate





  • 24  pretzel rods









    • Directions

    1. Melt white chocolate in the top of a double boiler, stirring constantly. Lay the pretzel rods into the spaces on the candy mold. Pour the melted candy over the pretzels into the molds.
    2. Place the candy mold into the refrigerator and allow the candy to harden for 20 minutes or until firm.
    3. Lay the candy mold face down on a piece of wax paper and tap gently on the bottom to remove the molded pretzels.




    MOM'S CHOCOLATE CHIP COOKIES



    This recipe was adapted from a classic toll house recipe but they are super delicious.


    • 2 1/4 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 cup (2 sticks) butter, softened
    • 3/4 cup granulated sugar
    • 3/4 cup packed brown sugar
    • 1 teaspoon vanilla extract
    • 2 large eggs
    • 2 cups (2 - 12-oz. pkg.) of Semi-Sweet Chocolate Chips
    • 1 cup chopped pecans

    DIRECTIONS:


    COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts.
    DIVIDE in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch long log; wrap in wax paper. Refrigerate for 30 minutes.
    PREHEAT oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
    Makes about 5 dozen cookies.

    MOM'S SUGAR COOKIES


    Mom's been making this recipe for years, not sure where she got it from but they are a hit with our family.

    Ingredients

    • 1 1/2 cups butter, softened
    • 2 cups white sugar
    • 4 eggs
    • 1 teaspoon vanilla extract
    • 5 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon salt

    Directions

    1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
    2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
    3. Bake 6 to 8 minutes in preheated oven. Cool completely.

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