More Cookies

Here are the rest of the cookie recipes I have received from our Cookie Exchange. I hope to receive more recipes to post here :-) The first three cookies here I have the recipe, but I don't know who brought them to the cookie exchange. Let me know who the baker is and I will give you credit. It is not too late to get your recipes to me to share.

Coconut macaroons

Makes 2 1/2 to 3 dozen
4 egg whites
2 and 2/3 cups sweetened flaked coconut
2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon clear vanilla extract
1/2 teaspoon salt
1/4 to 1/2 teaspoon almond extract
Directions:
Separate egg whites and discard the yolk. Add vanilla and almond extract and beat slightly with a fork. In a separate bowl mix coconut sugar, flour, and salt. Add egg mixture into the coconut mixture and stir until well moistened. Drop by teaspoons onto a well greased cookie sheet (parchment paper can be substituted for grease). Backe at 325 degrees F for 18 - 20 minutes. Drizzle with melted chocolate if desired.


Double Chocolate Crinkle Cookies

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup stick margarine
1 cup sugar
2 eggs
2 ounces unsweetened chocolate, melted and cooled
1/2 cup semi-sweek chocolate morsels
1/2 cup powdered sugar

Combine flour, baking powder and salt. Set aside.
In a large mixer bowl, beat margarine and sugar with an electric mixer on medium speed until blended. Beat in eggs. Add melted chocolate and continue beating until mixture is smooth. Gradually beat in flour mixture. Stir in chocolate morsels. Cover and chill 1 to 2 hours or until easy to handle.
Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Roll balls in powdered sugar to coat generously. Place balls 1 inch apaprt on an ungreased cookie sheet. Bake 10 to 12 minutes or until edges are set and tops are crackled. Transfer to a wire rack and let cool. ]
Yield: about 3 dozen cookies
Tip: To keep hands from getting sticky, coat with a light dusting of powdered sugar before forming balls.


Butter and Jam Thumbprints

1 3/4 cups all purpose flour
1/2 tsp baking powder
1/2 tsp fine salt
3/4 cups unsalted butter, softened
2/3 cups sugar, plus more for rolling
1 large egg
1 tsp vanilla extract
1/3 cup raspberry or strawberry jam
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper
Wisk flour, baking powder and salt together in a bowl.
In another bowl, whip the butter and sugar with a hand mixer until fluffy. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients, just until incorporated.
Scoop the dough into 1 inch balls and rool in sugar. Place about 2 inches apart. Press a thumbprint into the center of each ball. Fill each with about 3/4 tsp jam.
Bake cookies until the edges are golden, about 15 minutes. Cool cookies on the baking sheet. Serve.


Brownie Christmas Trees by Sis Colleen Martines

1 brownie mix
follow directions according to package; let cool
cut into triangles
break tiny candy canes to use as trunk of tree
Use icing and candy to decorate


Gingerbread Cookies by Sister Colleen Martines

Single batch:
3/4 cup of Crisco
1 cup of packed brown sugar
1 egg
1/4 cup molasses
Mix above ingredients

Sift together the following:
2 1/4 cup flour
2 tsp baking soda
1/2 tsp cloves
1 tsp cinnamon
1 tsp ginger
Mix dry and wet ingredients together. Form a ball. Dough can be chilled in fridge before rolling out to cut into shapes.
Preheat oven to 375 degrees F.
On floured table, roll dough 1/4 inch thick. Cut into shapes.
Bake 5 - 8 minutes. For chewy cookies, a little less time.
For icing: sift powdered sugar to take out the lumps. Mix with water until thick but slightly runny. Put into a sandwich sized freezer Ziplock bag. Cut tiny corner off to make disposable icing bags. Have fun decorating.