Our Relief Society Cookie Exchange

We had our Relief Society Cookie Exchange last night.
We had lots of fun.

Everyone enjoyed just relaxing and visiting with one another.

Everyone brought an appetizer to share and Sis Martines brought wassil for us to drink.

We all brought 6 dozen cookies for the exchange.

Yummy!

I'll be posting pictures of all of the cookies and the recipes. If you didn't leave your recipe or if your name wasn't with the recipe, please let me know so I can let everyone know who made all of the delicious treats. It will take me more than one post to get all of the recipes typed, so check back for more goodies.

Oreo Truffles from Sis. Whipple

1 pkg (1lb 2 oz) Oreo chocolate sandwich cookies

1 pkg (8 oz) cream cheese, whipped

2 pkg (8 oz ea.) bakers semi sweet baking chocolate, melted

Crush 9 of the cookies to fine crums in a resealable plastic bag using a rolling pin. Reserve for later use. Crush remaining 36 cookies to fine crumbs in the same way. Place in medium bowl with cream cheese. Mix until well blended. Roll cookie mixture into 42 balls about 1 inch in diameter. Place on wax paper covered baking sheet. Refrigerate for 15 minutes until hard. Dip balls in melted chocolate, place on wax or parchment paper covered baking sheet. Sprinkle with reserved dookie crumbs. Refrigerate until firm and set 1/2 hour. Stor in refrigerator. Makes 3 1/2 dozen or 42 servings. Note: Melt chocolaet as indicated on box or use fruit dip found in produce section of grocery. Use 2 forks to lift truffle from chocolate - this allows excess to run off.

Holly from Sarah Aina

30 large marshmallows

1 stick margarine

2 t. cinnamon

Bright green food coloring

3 c. corn flakes

red hots

Melt together the marshmallows and margarine. Remove from heat; add cinnamon and food coloring. Mix well. Gencly stir in cornflakes. Drop by spoonfuls onto waxed paper. Add red hots immediately - 2 or 3 red hots for each piece of holly.

Cream Cheese Christmas Cookies from Debby Mitchell

1 c. butter, softened

1 8oz pkg. cream cheese, softened

1 c. sugar

1/2 t. vanilla

2 1/2 c. flour

1/2 t. salt

1/2 c. pecans, chopped

red and green sugar crystals

pecan halves

Cream butter and cream cheese together. Add sugar and vanilla - at medium speed, beat untill light and fluffy. Combine flour and salt. Gradually add to creamed mixture. Stir in pecans. Cover bowl with plastic wrap and refrigerate dough for 15 minutes. On 4 sheets of foil, shape dough into four 6" logs, 1 1/2 " in diameter. Wrap each roll tightly in foil, refrigerate overnight. Preheat oven to 325 degrees F. Line cookie sheetswith foil. Remove logs of dough from refrigerator one at a time. Coat each log with red or green sugar. cut in 1/4" slices. Place on foil lined cookies shees and top each cookie with a pecan half. Bake for 15-18 minutes or until bottom of cookie is lightly browned when lifted. Cool on wire racks.

The dough can be made ahead and the logs can be frozen. I put 4 logs in a ziplock bag and freeze until I am ready to bake.

Santa's Whiskers from JoAnn Henrichsen

1 c. butter

1 c. sugar

2 Tb. milk

1 tsp. vanilla

2 1/2 c. flour

1/2 c. finely chopped pecans

1 16oz jar maraschino cherries, drained and chopped.

1 c. coconut (or more as desired)

Cream butter, sugar, milk, and vanilla. Add flour and then nuts and cherries. Shape into three 7" logs. Roll in coconut, then wrap and chill. Cut into 1/4" slices. Bake at 375 degrees F. for 10-12 minutes.