Easy Cookies

what are some good EASY cookie or candy recipes for a cookie exchange party?

i am going to this thing tomorrow night. i am not a baker but i refuse to buy something from the bakery. HELP! every cookie i have ever made has burned. i am open to cookies or candies.

I’ve got a some recipes for you. I love to cook and bake!

~Coconut-Almond Balls~
1 14-oz. package flaked coconut
1 14-oz. can sweetened condensed milk
2 c. almonds, chopped & toasted
1 T. almond extract
2 12-oz. packages semisweet chocolate chips
1/2 cake of paraffin
Waxed paper

1. Combine first 4 ingredients; mix well. Let stand at least 30 minutes; shape into 3/4-inch balls (mixture will be moist).

2. Place balls on waxed paper; cover with additional sheet of waxed paper. Let stand 8 hours or overnight.

3. Heat chocolate and paraffin in the microwave or in top of double boiler; cook just until chocolate melts. Remove from heat.

4. Using 2 forks, quickly dip balls into chocolate mixture, covering completely. Place on waxed paper, and chill until firm.
Store in refrigerator in airtight container.
Yields about 6&1/2 dozen.

~Roasted Pecan Clusters~
3 T. butter
3 c. pecan pieces
3/4 lb. (6 squares) chocolate or almond bark

1. Melt butter in 15 x 10 x 1-inch jellyroll pan. Spread pecans evenly in pan. Bake in preheated 300 degree F. oven for 30 minutes, stirring every to minutes.

2. Melt bark squares in top of double broiler; remove from heat and stir until smooth.

3. Cool 2 minutes; add pecans and stir to coat.

4. Drop by rounded teaspoonfuls onto waxed paper.

5. Cool completely.
Yields about 3&1/2 dozen.

~Fruit Pastry Bites~
1 12-oz. box Pillsbury turnover pies (blueberry, cherry or apple).

1. Preheat oven to 400 degrees F.

2. Separate dough into 6 squares.

3. Using kitchen shears, cut each square into 4 equal pieces, each about 1&1/2 inches square.

4. Place the squares on a large ungreased cookie sheet or 2 smaller ones.

5. Cut off one end of the fruit filling package and squeez about 1/2-1 teaspoon fruit filling in the middle of each square.

6. Bake about 10 minutes or until pastry is golden brown.

7. Remove from oven. Clip a very small corner from icing package; drizzle icing over fruit pastry.
Yields 24 squares.

~Chocolate Truffles~
1 12-oz. package semisweet chocolate chips
3 T. milk
3 egg yolks
3/4 c. butter, cut into pieces
1 T. brandy (optional)
Chocolate shot, nonpareil, decors or cocoa

1. In top of double boiler melt chocolate chips with milk.

2. Beat with electric beater until smooth.

3. Continue beating the chocolate as the egg yolks are added, one at a time.

4. Remove pan from hot water and beat in butter, a few pieces at a time, until completely blended.

5. Continue beating 2-3 more minutes. Add brandy, if desired.

6. Let chocolate sit for 4-5 hour to cool. Chocolate may be cooled more quickly by place in refigerator.

7. When workable, roll into balls about the size of large marbles.

8. Roll in chocolate shot, colored candy dots or cocoa to coat.

9. Refrigerate.

10. Serve in tiny paper cups.
Yields 50 truffles.

~Party Mints~
1 1 lb. powdered sugar
5 T. butter, softened
2 T. evaporated milk
12 drops oil of peppermint
Food coloring as desired

1. Mix ingredients wel and press into rubbber candy molds.

2. Pop out of molds immediately.
Makes 50 mints.
Note: With the wide availability of candy molds, these mints can be made for every occasion.

~Cinnamon Sticks~
1/2 lb. butter
3/4 c. sugar
2 c. flour
1 egg, divided
4 t. ground cinnamon
1 t. vanilla
1 c. chopped pecans

1. Cream butter and sugar; gradually add flour, then egg yolk, cinnamon and vanilla.

2. Put on buttered cookie sheet and pat dow until about 1/4-inch thick.

3. Put the unbeaten egg white on top, spread all over, then press chopped pecans down into all.

4. Bake in preheated 350 degree F. oven about 30 minutes.

5. Cut in oblong pieces.

6. Powdered sugar may be sprinkled over stick; but I don’t.
Makes 3 dozen. These are especially delicious!

~Sand Tarts~
1/2 lb. butter
1/2 cup powdered sugar
2 c. cake flour
1 c. chopped pecans
1 t. vanilla

1. Cream butter; add sugar.

2. Stir well and add flour, nuts and vanilla.

3. Shape into balls or crescents. Place on ungreased cookie sheet.

4. Bake in preheated 325 degree F. oven for 20 minutes or until a light brown.

5. Roll in powdered sugar while warm.
Makes 4 dozen, and they keep forever!

~Swiss Christmas Stars~
2/3 c. butter and margarine
2/3 c. half & half
3/4 c. sugar
2 eggs
1 t. lemon juice
1 T. grated lemon peel
2 c. flour
1/2 t. salt
1&1/2 t. baking powder
slightly beaten egg whites

1. Cream together butter, margarine, half & half and sugar.

2. Add well beaten eggs, lemon juice and grated lemon peel.

3. Beat and add flour, salt and baking powder.

4. Mix and chill in refrigerator.

5. Roll out to 1/8-inch thickness on a lightly floured board.

6. Cut in star shapes and brush lightly with slightly beaten egg whites and colored sugar.

7. Place on buttered cookie sheet.

8. Bake in preheated 375 degree F. oven for 10 minutes.
Makes 4&1/2 dozen.

!!! Good Luck & Happy Baking!!!

The Salty Chef: Super Fast & Easy Cookies!! (The TwixtBetwixt Version!)

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