Cookie Exchange Recipes

 
Here’s a list of links to the cookies that were made for our cookie exchange (16 December 2024) and the names of those that made them. 

Note: All rights are reserved to the original author who created these recipes.

 
Monica: https://monicacooks.blogspot.com/2024/12/cool-whip-cookies.html
 
Monica: https://monicacooks.blogspot.com/2022/12/chocolate-espresso-cookie.html
 
Maria: https://noplatelikehome.com/italian-anise-cookies/
 

Cool Whip Cookies

For a Christmas cookie exchange party, I made two recipes. One was my favorite chocolate espresso cookies and these cool whip cookies.

I followed this recipe: https://temeculablogs.com/cool-whip-cookies/

The recipe stated it makes 24 servings (form into 1 inch balls of dough), but I ended up with 48 cookies! 

They were very easy to make. I placed into the oven one pan at a time, while keeping the rest of the dough in the refrigerator between baking to keep the dough cold.

It was suggested to bake them for 8 to 10 minutes, but I ended up baking them for about 14-15 minutes. I'm not sure if it was my oven or if the dough was too cold. Make sure the top of the cookies are not still wet. 

Cool completely before storing them in an air tight container.

I used a ginger bread cake mix. They came out great!

Ingredients

1 box of cake mix [any flavor that you like]

1 tub cool whip, whipped topping, 8 oz. (I used extra creamy)

1 egg

1 c powdered sugar

Instructions 
Preheat oven to 350 F. Line cookie sheets with parchment paper; set aside. In a large bowl, combine the cake mix, Cool Whip, and egg. Stir well until a sticky dough forms; this will take a few minutes of stirring. Cover with plastic wrap and chill in fridge for 30 min – 1 hour to stiffen up a bit – optional step.

Pour the powdered sugar out onto a plate [I used a bowl]. Use a cookie scoop or melon baller [I used a teaspoon] to create 1-inch balls of dough and drop them on to the plate of powdered sugar a few at a time.
Roll the balls in the powdered sugar then place them on the prepared cookie sheets, leaving at least 1 ½ inches of space between each cookie dough balls.
Bake at 350 F for 8-10 minutes until cracking on the edges and middle is no longer wet. I like a really chewy outcome so 8 minutes is best for us because as they cool they will stiffen up a bit but still maintain a really really soft consistency in the center. For stiffer bake for 10 min.
Cool the cookies on the cookie sheets to stiffen up, enjoy once cooled.
[Once cooled, store in an air-tight container].

Cranberry Brie Bites

I made these delicious cranberry brie bites for my bookclub: https://www.delish.com/cooking/recipe-ideas/a56610/cranberry-brie-bites-recipe/

I used a cranberry-apricot relish that I make for Thanksgiving. Since it freezes well, I put half into the freezer for the next year. (Recipe below).

Ingredients

1 (8-oz.) tube crescent dough
Cooking spray
All-purpose flour, for surface
1 (8-oz.) wheel of brie [chilled in the refrigerator for easy cutting]
1/2 c. whole berry cranberry sauce
1/4 c.  chopped roasted unsalted pecans
6  sprigs fresh rosemary, cut into 1" pieces.
 

Directions

 
Preheat oven to 375°. Grease a mini (24-cup) muffin tin with cooking spray. On a lightly floured surface, roll out crescent dough and pinch together seams. Cut into 24 squares [using a pizza cutter makes it easy to cut]. Place squares into prepared cups.
 
Cut brie into small pieces and place inside dough. Top with a spoonful of cranberry sauce, pecans, and one piece of rosemary.
 
Bake bites until pastry is golden brown, about 15 minutes. Check at 8 minutes.
 

My Notes: 

I put about a half teaspoon into the cups. 

I didn't need to pinch the seams together when I rolled out the dough. 

I cut the pecans into smaller pieces. 

Recipe for the relish: https://monicacooks.blogspot.com/2008/05/cranberry-apricot-relish.html