Thursday, November 18, 2010

You Are Invited!

Thrifty Pals is having a cookie exchange on Dec. 1, 2010 and you are invited!  Now I really would like if you all could come to my house (I love company!), but I know that is impossible.  So this cookie exchange will be done online.

Here's how it works.  You comment that you are accepting our invitation.  Then email us your cookie recipe.  We will post all the recipes on Dec. 2.  My younger sister and I will get together before Christmas and make your cookies. 

                           What do you think?   Are you joining us for this cookie exchange?


Anonymous said...

This is one of my favorite Snickerdoodle recipes. I found it on Very yummy!

Mrs. Sigg's Snickerdoodles By: Beth Sigworth

Original Recipe Yield 4 dozen
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
1.Preheat oven to 400 degrees F (200 degrees C).
2.Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
3.Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
4.Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Roger&Elaine said...

Here is one of my favorite. Nice with coffee!


Dipped Ginger Cookies

2 c sugar
1 1/2c oil
2 eggs
1/2c molasses
1 Tbsp ground ginger
2 tsp cinnamon
1 tsp salt
4 tsp baking powder
4 c flour
extra sugar
white chocolate or vanilla almond bark

Combine sugar and oil. Stir in eggs, one at a time. Stir in molasses. Stir in ginger, cinnamon, and salt. Stir in baking powder. Stir in flour. Roll out 3/4" balls. Roll balls in sugar and place on a greased cookie sheet.

Bake at 350 degrees for 10-12 minutes. Cookies will still be soft. Allow them to rest on warm cookie sheet for two minutes, then transfer to a cooling rack.

To dip cookies, melt squares (about 3 at a time) in a double boiler (a glass bowl set over a saucepan of simmering water). Dip cookies in halfway and shake off excess chocolate. Place on waxed paper. Allow chocolate to set or put pan in refrigerator to set.


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