I am having a cookie/candy exchange at Christmas? Send me your best recipes and i will pick my favorites!!!!!?

I need Cookie, Candy, appetizer and drink recipes suitable for Christmas time.I am having a cookie/candy exchange at Christmas? Send me your best recipes and i will pick my favorites!!!!!?
Holiday Balls


One 6oz pkg chocolate chips


One 6oz pkg butterscotch chips


One 8oz pkg cream cheese, softened


1 cup maraschino cherries chopped


1 cup walnuts, chopped


2 cups miniature marshmallows


2 cups flaked coconut


Melt all chips together in a 2%26amp;1/2 quart bowl sitting in hot water.


Remove from heat. Stir in cream cheese, cherries, walnuts and marshmallows.


Mix together then form into walnut size balls, roll in coconut and place on cookie sheet chill until firm.


Store in freezer and take out as needed. Makes 6 doz


I have stored these in my freezer a year and they were still delicious. Good luck at the exchangeI am having a cookie/candy exchange at Christmas? Send me your best recipes and i will pick my favorites!!!!!?
Mint Snowflake Cookies





One box snowflake shaped Ritz Crackers


2 lbs. Dark Chocolate melts


1 tsp. Mint Extract





Melt the chocolate in a microwavable bowl. Stir in extract. Dip and cover crackers indiviuallyy. Place on wax paper 'til cool....








THEY'LL NEVER KNOW THEY ARE CRACKERS ;-)
I %26lt;3 %26lt;3 %26lt;3 this recipe!! Made it last year for christmas %26amp;%26amp; everyone loved it








Super Chunk Mocha Cookie Mix





1 cup flour


1/2 tsp. baking soda


1/4 tsp. salt


3/4 cup sugar


1/3 cup GENERAL FOODS INTERNATIONAL COFFEES Cappuccino


1 cup quick-cooking oats


1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped


1/2 cup chopped PLANTERS Walnuts





LAYER ingredients in 1-1/2-quart glass canister or jar in the following order (from bottom to top): flour, baking soda, salt, sugar mixed with the flavored instant coffee, oats, chocolate and walnuts, tapping the jar gently on counter to settle each layer before adding the next layer. Cover.


ATTACH Baking Directions (see below) to jar.


BAKING DIRECTIONS: Preheat oven to 375°F. Beat 3/4 cup (1-1/2 sticks) softened butter, 1 egg and 1 tsp. vanilla in large bowl with electric mixer on medium speed until well blended. Empty contents of cookie mix jar into bowl; beat until well blended. Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.


BAKE 12 to 13 minutes or until golden brown. Cool 1 minute; remove from baking sheets. Cool completely on wire racks.





Pic: http://www.kraftfoods.com/images/recipe_…
Make it a Dutch Christmas this year with ';pepernoten';, ';borstplaat'; and chocolatemilk with lots of cream (although they all belong to the Dutch ';sinterklaas';: He lives in Spain instead of the Northpole and we celebrate on december 5th)





http://www.jannekes.eu/christmas/index.h…








Enjoy! (The flakes are falling on those page already)








.
Hazelnut Crunch: Noci Croccante





1 1/2 cups sugar


1 cup water


1/2 cup light corn syrup


1/3 cup dark corn syrup


2 1/2 cups coarsely chopped toasted hazelnuts


2 tablespoons unsalted butter


1/2 teaspoon salt


1 teaspoon baking soda





Line a heavy large baking sheet with parchment paper. Stir the sugar, water, light corn syrup, and dark corn syrup in a heavy large saucepan over medium heat until the sugar dissolves. Increase the heat to high and boil without stirring until a candy thermometer registers 260 degrees F, about 20 minutes. Reduce the heat to medium-low. Mix in the hazelnuts, butter, and salt (the mixture will be thick and nutty), and cook until the thermometer registers 295 degrees F, stirring constantly, about 15 minutes. Quickly stir in the baking soda. Immediately pour the caramel onto the prepared baking sheet, spreading it as thinly as possible. Let stand until hard.


Break the brittle into pieces and store in an airtight container at room temperature. If desired, serve over your favorite ice cream.
Look what I found! This website was a lot of fun. Don't forget it ';click'; on the last site, it is where you'll find the recipes, just ';click'; on ';Cookie Recipes';.





http://rds.yahoo.com/_ylt=A0geuuQDgiFFhW…





http://www.robinsweb.com/cookies/index.h…
Crispy Candy Sushi Snacks





Playful party food from FamilyFun


There's definitely something fishy about these Japanese-style rolls. The rice filling is crispy, the wraps are fruity and your kids will love them.





Ingredients





1/4 cup butter


4 cups mini marshmallows


6 cups crisped rice cereal


20 to 25 gummy worms


1 to 2 boxes fruit leather





Directions








Grease a 12- by 17-inch baking sheet. Melt butter in a 2-quart saucepan over medium heat. Add the marshmallows and stir until smooth.





Remove the mixture from the heat and stir in the rice cereal until it's evenly coated. Turn the baking sheet so that the shorter ends are at the top and bottom. Then press the marshmallow mixture onto the sheet, distributing it evenly.





Starting at one side an inch up from the lower edge, place gummy worms atop the mixture end to end in a hortizontal line. Gently roll the lower edge of the marshmallow mixture over the gummy worms.





Then stop and cut the log away from the rest of the mixture. Use the same method to form 4 more logs. Slice each log into 1-inch-thick ';sushi'; rolls and wrap them individually with a strip of fruit leather.





Makes 4 to 5 dozen.
CHOCOLATE SNOWBALL COOKIES





1 %26amp; 1/4 cups of butter, softened


2/3 cup of sugar


1 teaspoon of vanilla


2 cups of flour


1/8 teaspoon of salt


1/2 cup of unsweetened cocoa


2 cups of finely chopped pecans


confectioners sugar





In a large bowl cream together the butter and sugar. Add vanilla to butter mixture and cream well. In another bowl sift flour, salt and cocoa together. Gradually beat in flour mixture to the butter mixture, beat well. Blend in the pecans. Refrigerate dough for 1 hour. Roll dough into balls** and place on ungreased cookie sheets. Bake in a 350 degree preheated oven for 20 minutes. Allow cookies to cool 2-3 minutes on baking sheets to set. Carefully slide cookies onto wire racks to cool. Roll cooled cookies in sifted confectioners sugar.





**Dough balls should measure 1 to 1 1/8 inches across. Cookies will flatten out slightly and measure 1 1/2 to 1 3/4 inches when baked. A heaping teaspoon makes a good measure. Smaller size cookies will yield approx. 80 cookies, larger size approx 60.
CHOCOLATE CHOCOLATE-CHIP COOKIES WITH MOCHA CREAM FILLING





These ultra-rich and chocolaty sandwich cookies have creamy, coffee-spiked centers.





Filling


1/2 cup semisweet chocolate chips (about 3 ounces)


1/2 cup whipping cream


1 tablespoon instant coffee granules


3/4 cup powdered sugar


6 tablespoons (3/4 stick) unsalted butter, room temperature


1 teaspoon vanilla extract





Cookies


1 cup all purpose flour


3 tablespoons unsweetened cocoa powder


1 teaspoon baking soda


1/2 teaspoon salt


1/2 cup (1 stick) unsalted butter, room temperature


2/3 cup (packed) golden brown sugar


1/4 cup sugar


1 large egg


2 teaspoons water


1 teaspoon vanilla extract


1 teaspoon instant coffee granules


2 cups semisweet chocolate chips (about 12 ounces)


1 cup pecans, coarsely chopped





For filling:


Stir chocolate chips, cream, and coffee granules in heavy saucepan over medium heat until chocolate melts and coffee dissolves. Cool to room temperature, about 20 minutes. Using electric mixer, beat sugar, butter, and vanilla in bowl until blended. Beat in chocolate mixture. Refrigerate until beginning to firm, about 8 minutes. (Can be made 2 days ahead. Cover and keep refrigerated. To use, let stand at room temperature until just soft enough to spread, about 2 hours.)





For cookies:


Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Sift flour, cocoa, baking soda, and salt into bowl. Using electric mixer, beat butter and both sugars in bowl until well blended. Add egg, 2 teaspoons water, vanilla, and instant coffee; blend well. Beat in flour mixture. Stir in chocolate chips and pecans. Drop dough by tablespoonfuls onto prepared sheets, spacing 2 inches apart. Bake until tops are just firm to touch and no longer shiny, about 13 minutes. Cool cookies on sheets 10 minutes. Transfer to racks and cool.





Place half of cookies, flat side up, on work surface. Spread each with 1 tablespoon filling, leaving 1/4-inch border. Top each with second cookie, pressing to adhere. Arrange on platter; cover and chill at least 2 hours. (Can be made 2 days ahead. Keep chilled.) Serve cookies cold.











Makes 20 sandwich cookies.
go to tasteofhome.com they have the best recipes for all occasions
I get a bit carried away with making Christmas cookies and candy. I am attaching the sites to recipes I don't change and the actual recipes to those I do change and those I've made up myself.





Minty Sugar Cookies


INGREDIENTS:


1 (18-ounce) tube pre-made sugar cookie dough


1 tablespoon mint extract


1/2 cup finely crushed candy canes or peppermint candies (about 5 – 6 canes)


DIRECTIONS:


Preheat oven to 325 degrees F.


In a mixing bowl, combine the cookie dough, extract, and crushed mints and mix to combine. Roll dough into small balls. Bake about 11 minutes, until cookies are golden around the edges. Cool cookies on wire racks.





Chocolate Pecan Biscotti


INGREDIENTS:


3/4 stick of butter (6 TBS), softened


1 cup granulated sugar


2 teaspoons baking powder


1 teaspoon salt


2 eggs


1 teaspoon vanilla


1 1/2 teaspoons Instant coffee grinds


1 3/4 cups all-purpose flour


1/2 cup unsweetened cocoa powder


1 cup chopped pecans


1/2 cup semi-sweet chocolate chips


DIRECTIONS:


Line an extra-large cookie sheet or 2 cookie sheets with parchment paper.


In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.


Add granulated sugar, baking powder, and salt; beat until combined, scraping sides of bowl occasionally.


Beat in eggs, vanilla, and coffee until combined.


Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour along with pecans and chocolate chips.


On a lightly floured surface, divide the dough into 2 equal portions. Shape each portion into loaves about 2-1/2 inches wide. Place at least 3 inches apart on prepared cookie sheet(s).


Bake in a 350 degree F oven for 30 minutes. Allow loaves to cool before transferring to a cutting board.


Cut each loaf diagonally into 1/2-inch slices.


Place slices cut sides down on the same parchment-lined cookie sheets. Bake in a 325 degree F oven for an additional 10 minutes. Transfer to a wire rack; cool.





Lemon Almond Biscotti


Ingredients


1/3 cup butter, softened


2/3 cup granulated sugar


2 teaspoons baking powder


1/2 teaspoon salt


2 eggs


1 teaspoon vanilla (or almond) extract


4 teaspoons finely shredded lemon peel


2 cups all-purpose flour


1 1/2 cups unsalted slivered almonds (6 ounces)


Directions


1. Line an extra-large cookie sheet or 2 cookie sheets with parchment paper or lightly grease; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt; beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in the 4 teaspoons lemon peel and as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and nuts.


2. On a lightly floured surface, divide dough into 3 equal portions. Shape each portion into an 8-inch-long loaf. Flatten loaves to about 2-1/2 inches wide. Place at least 3 inches apart on prepared cookie sheet(s).


3. Bake in a 375 degree F oven for 20 to 25 minutes or until golden brown and tops are cracked. (Loaves will spread slightly.) Cool on cookie sheet for 30 minutes.


4. Transfer loaves to a cutting board. Cut each loaf diagonally into 1/2-inch slices. Place slices, cut sides down, on the same parchment-lined cookie sheets. Bake in a 325 degree F oven for 8 minutes. Turn slices over and bake 8 to 10 minutes more or until dry and crisp. Transfer to a wire rack; cool.





Chunks and Chips Cookies


Ingredients


1 cup unsalted butter


2 cups packed brown sugar


6 tablespoons white sugar


2 eggs


3 ½ teaspoons vanilla extract


½ teaspoon almond extract


3 ½ cups all purpose flour


1 teaspoon baking soda


1 teaspoon baking powder


1 teaspoon salt


1 ½ tablespoons instant coffee


8 oz. semi-sweet chocolate chunks


½ - ¾ cup white chocolate chips


½ - ¾ cup walnuts


Directions


Preheat oven to 375 degrees. Lightly spritz a cookie sheet with nonstick spray.


In a medium bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and extracts. Sift together the flour, baking soda, baking powder, salt, and coffee. Stir into creamed mixture. Finally, stir in the chunks, chips, and nuts.


Drop dough by heaping tablespoonfuls onto the prepared baking sheet. Cookies should be 1 ½ - 2 inches apart.


Bake for 8 – 10 minutes. (For crispier cookies, bake 2 minutes longer). Remove to cool on wire racks.





Sticks and Stones Candy Bark


INGREDIENTS:


1 (11 ounce) package Semi-Sweet Chocolate Morsels


1 1/2 cups butterscotch morsels


1/2 cup creamy peanut butter


2 cups thin pretzel sticks


2 cups dry roasted peanuts


1 (10 ounce) package Raisins


DIRECTIONS:


BUTTER a 9x13 inch glass baking dish.


MICROWAVE semi-sweet morsels, butterscotch morsels, and peanut butter in large, microwave-safe bowl on HIGH (100 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.


ADD pretzels, peanuts and chocolate covered raisins; stir well to coat. Spread into prepared baking dish.


REFRIGERATE for 1 hour or until firm. Break into bite-size pieces.
Kraft has some good recipes.
Pumpkin Chocolate Chip Cookies are really good! The recipe is below, Just add chocolate chips!