Christmas Cookie Exchange

I hosted a cookie exchange last week!

I made cheesy potato soup and homemade rolls for lunch


everyone brought a dozen goodies to eat at the party


I had each guest make one dozen goodies per guest, and one dozen to eat at the party.  Enjoy the recipes!

Magic Cookie Bars 

Laura Burley

 (makes 24 to 36 bars)

  • 1/2 cup butter
  • 1 1/2 cups graham cracker crumbs
  • 1 (14 oz. can) sweetened condensed milk
  • 1 (6 oz. package) semi-sweet chocolate chips (1 cup)
  • 1 (3 1/2 -ounce can) flaked coconut (1  1/3 cup)
  • 1 cup chopped pecans

 Preheat oven to 350(325 for glass dish). In 13×9-inch baking pan, melt butter in oven. Sprinkle crumbs over butter, pour sweetened condensed milk evenly over crumbs. Top with remaining ingredients; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Cut into bars. Store loosely covered at room temperature

Cranberry oatmeal walnut cookies

Claudette Hyde

  • 2 c. butter
  • 1 1/2 c. sugar
  • 1 1/2 c. brown sugar
  • 4 eggs
  • 3 c. flour
  • 2 tsp. salt
  • 2 tsp. baking soda
  • 1 tsp. hot water
  • 2 tsp. vanilla
  • 5 c. old fashioned rolled oats
  • 1 c. dried cranberries
  • 1 c. walnuts, chopped
    Cream butter and sugars together. Add eggs, flour, salt, baking soda, water, and vanilla. Mix until creamy. Add oats, mixing after each cup to blend well. Add cranberries and walnuts. Drop by teaspoonfuls onto greased or lined cookie sheet. Bake at 375 for 12-15 minutes.



Linda Hollenbeck

Makes 4 dozen

  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup pure vegetable shortening
  • 1 3/4 cups sugar, plus more if needed
  • 2 tablespoons ground cinnamon, plus more if needed
  • 2 large eggs

Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with parchment paper; set aside.

Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.

In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.


Missy Hollenbeck

 Makes about 7 dozen

  •  1 cup packed light-brown sugar
  • ¼ pound (1 stick) unsalted butter, room temperature, plus more for baking sheet
  • 2 cups honey
  • 2 large eggs, well beaten
  • 6 cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon ground cardamom
  • 1 teaspoon ground cloves
  • Confectioners’ sugar

 In a bowl of an electric mixer fitted with the paddle attachment, beat together sugar, butter and honey on medium speed until light and fluffy.  Beat in eggs until combined.

 Sift together flour, baking soda and spices; add to sugar-butter mixture, and beat on low speed until combined.  Cover bowl; refrigerate until firm, about 1 hour.

 Preheat oven to 350 degrees.  Have ready a buttered baking sheet.  Roll 1 Tablespoon of dough into a 1 ¼-inch-diameter ball.  Repeat, placing balls on baking sheet about 2 inches apart.  Transfer to the refrigerator to cool for 15 minutes

 Bake until golden brown, about 14 minutes, rotating pans halfway through.  Remove cookies from baking sheet; coat with confectioners’ sugar.  Let cool on wire racks.

Whole wheat/cranberry/nut/raisin rolls

Sylvia Bielefeldt

  •  2 ½ cups warm water
  • 3 Tablespoons sugar
  • 5 Tablespoons oil
  • 1 ½ teaspoons salt
  • 5 ½ cups whole wheat flour
  • 1 egg, slightly beaten

 Whisk all together; add raisins, chopped nuts, cranberries

Let rise and whisk three times

Knead a little on floured surface; form into balls

Bake at 400 degrees for 15 minutes

Jam Thumbprints

Beth Miller (Norwegian recipe from friend, Marita Johnson)

  •  2/3 cup butter
  • 1/3 cup sugar
  • 2 egg yokes
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 1½ cup flour
  • 2 egg whites- beat until frothy
  • Chopped nuts
  • Raspberry jam

 Mix first 6 ingredients; Form into little balls, dip in egg whites, roll in chopped nuts. 

Put on cookie sheet and press thumbprint;  fill with jam.

 Bake 10 minutes at 350 degrees

Peppermint Bark

Missy Hollenbeck 

  • 2 pounds white chocolate chips
  • 12 large candy canes
  • 1/2 teaspoon peppermint oil

  Line Two 11×14 cookie sheets with parchment paper and set aside.

In the top of a double boiler, melt white chocolate chips, stirring constantly.

With the back of a big spoon… pound candy canes into little pieces. Stir pieces of candy canes and peppermint oil into the melted chocolate. Remove from heat, and pour the mixture onto the prepared baking sheets; spread evenly. Chill until firm, 25 to 30 minutes. Break into pieces, and serve.


About Missy

I'm a wife to an awesome Army vet, and mother to four daughters and three step-sons! I love to sew. I learned to sew in 4H, and from my Oma while staying with her for a week or two in the summers as a young girl. I love to bake desserts. I would love to live on lots of land and own lots of animals. I've always been drawn to nature which has lead me towards a more natural and healthy lifestyle which I'm finally trying to bring back into my life, and those precious lives around me.
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One Response to Christmas Cookie Exchange

  1. lori says:

    HOw I wish I could have come, dear friend! I know you had such fun! I am also SO impressed with your Christmas studies! Lori

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