Virtual Cookie Exchange Recipes:

This is such a good cookie. My neighbor has brought them to us for the last two years at Christmas. This year we asked for the recipe!!




Fruitcake Cookies...shared by Mrs Trixi on Facebook:

1c. self-rising flour
1 can sweetened condensed milk
8 oz. pkg. chopped pitted dates
4 oz. pkg. red candied cherries
4 oz. pkg. green candied cherries
1c. coconut
1t. vanilla
1c. chopped pecans

Mix all ingredients together and drop by spoonfuls onto cookie sheet. Bake on 300* for 15 minutes.


Stephanie shared these on our Facebook group as well, originally from Chickens in The Road:

How to make Double Chocolate Snowball Cookies:

1 cup butter
1 cup sugar
1 teaspoon vanilla
1 3/4 cups all-purpose flour
½ cup cocoa
1 cup nuts, crushed or chopped
semi-sweet chocolate chips
powdered sugar for rolling


Cream the butter, sugar, and vanilla. Stir in the flour, cocoa, and nuts.
Use a sturdy spoon to combine the mixture. It’s a heavy cookie dough.
Divide the dough in half and wrap the two balls of dough in plastic. Chill one hour. Scoop off spoonfuls of chilled cookie dough. Flatten into a circle then drop three chocolate chips inside.Shape into balls, tucking the chocolate chips inside. Place on ungreased cookie sheets and bake at 350-degrees for 20 minutes.While still warm, roll in powdered sugar.
*Makes about 3 dozen cookies. Recipe can easily be doubled or tripled.
P.S. You can make lemon, orange, rum, etc, snowball cookies by using those extracts instead of vanilla. To make classic snowball cookies instead of chocolate, replace the 1 3/4 cups all-purpose flour and 1/2 cup cocoa with 2 cups all-purpose flour. Snowball cookies are vegan if you use margarine, by the way! (Read labels carefully, though. Not all chocolate chips–or margarines!–are vegan.) If you don’t like nuts, it’s okay to leave the nuts out.



And Stephanie also shared a great link to Cookies on Google Books....

And a great bunny trail from Chickens in The Road led me to Cooke's Frontier...delicious!!!! Bookmark the page...you will want to go back with pen and paper, trust me. There are Cheesecake Cookies...can you imagine?? YUM!

3/4 cup butter, softened
3 oz cream cheese, softened
3/4 cup sugar
4 teaspoons lemon peel, shredded
2 tablespoons lemon juice
1 teaspoon vanilla
2 cups flour
1/3 cup pecans, finely chopped
1/3 cup graham crackers, crushed

Mix the butter, cream cheese and sugar. Add the lemon peel (I didn't have a lemon this time and left it out and they were just fine), lemon juice and vanilla. Mix well. Add flour. Chill dough for 30 minutes. Meanwhile, crush the graham crackers and pecans together in a zip top baggie. Lay out a piece of wax paper and pour 1/2 of the crumb-nut mixture onto it. Lay 1/2 of the chilled dough on top and roll into a log, covering the sides with the crumb mixture. Place on a new piece of wax paper and roll up. Repeat with remaining 1/2 of dough and crumb mixture. Place dough logs into the fridge for 2 hours, to the freezer for 30 minutes (this is what I do). When they are chilled slice them into about 1/2 inch thicknesses and place on a cookie sheet. Bake in a 375 degree oven for 8-10 minutes, or until the bottoms are just brown. Cool on a wire rack.

Happy baking!