COOKIE EXCHANGE

Holiday Peppermint Pretzels

Holiday Peppermint Pretzels

9 oz chocolate, chopped into pieces
1/4 tsp peppermint extract
2 cups mini pretzel twists
3 oz white chocolate
1/4 cup crushed peppermint candy canes

Melt the dark chocolate in the top of a double boiler. Once it’s fully melted and smooth, stir in the peppermint extract. Then drop a few pretzels in at a time, using a skewer or fork to flip and then fish out. Set the chocolate covered pretzels on a sheet of waxed paper to harden.

Once the chocolate is hardened, melt the white chocolate in the top of a double boiler. Drizzle over the pretzels and then sprinkle with the crushed peppermint. Let harden completely and then package for giving … or just devour them

ROLO PRETZEL TURTLES

Rolo Pretzel Turtles

Rolo chocolate candies
Mini pretzels
Nuts - toasted pecans/almonds/hazelnuts/walnuts


Directions:
Preheat your oven to 350



Upwrap your Rolos.

Place pretzels on baking sheet.

Top with a Rolo.


Bake in oven for 3-5 minutes, until the chocolate just begins to melt. The Rolo should be soft but not completely melted.
remove from oven, place on cooling rack and immediately squish the chocolate with a nut. Watch the caramel oooze out. YUM!

Festive Holiday Pretzels

Festive Holiday Pretzels


bag of pretzel rings
white &/or chocolate almond bark
red & green m&m's


Place pretzels on wax paper on a cookie sheet.

Melt 6 blocks of almond bark for 1-2 minutes on 50% in microwave--stir--melt until smooth--add 30 seconds at a time, if necessary. Using a spoon or knife, fill center of pretzels with melted bark and place an M&M in center. Continue until you have filled all the pretzels you want!! Place cookie sheets in freezer till bark is set--store in containers OR eat them up right away!!

COOKIE SWAP--GINGERBREAD MEN

1 package cook and serve butterscotch pudding mix
1/2 cup butter
1/2 cup packed brown sugar
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon

1.In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.

2.Preheat the oven to 350 degrees. Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.

3.Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.

COOKIE SWAP---MINT CHOC CHIP

Thank you to Tabitha!!!

Mint Chocolate Chip Cookies

1 pouch sugar cookie mix
1/2 cup butter or margarine, softened
1/4 teaspoon mint extract
6 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks

Directions
Mix cookie mix, butter, extract, food color and egg in bowl, until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
Bake at 350 degrees for 8 to 10 minutes. Cool 3 minutes; remove from cookie sheet to wire rack.

DON'T THESE LOOK GOOD!!

Esmeralda sent me a link to Betty Crocker recipes! I have not tried these yet, but

they look so yummy!!

BUCKEYE DELIGHTS

1 pouch sugar cookie mix
1/3 cup unsweetened baking cocoa
1/2 cup butter or margarine, softened
1 egg

Filling
1/2 cup powdered sugar
1/2 cup peanut butter
2 tablespoons butter or margarine, softened
1 teaspoon vanilla
1/4 teaspoon salt

Topping
1/2 cup whipping cream
1 cup plus 2 tablespoons semisweet chocolate chips
1 tablespoon peanut butter



Heat oven to 350°F. Line 36 mini muffin cups with mini foil candy cups (about 1 1/4 inch). In large bowl, stir cookie base ingredients until dough forms. Press about 1 tablespoon dough into each foil cup. Bake 8 to 9 minutes or until puffy and set. Cool completely, about 30 minutes. Remove from pan.
In small bowl, mix filling ingredients until well blended. Press about 1 teaspoon mixture on top of each cooled cookie.
In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; remove from heat. Stir in 1 cup of the chocolate chips. Refrigerate about 30 minutes or until cooled. Spread about 2 teaspoons chocolate mixture over each cookie cup.
Place remaining 2 tablespoons chocolate chips and 1 tablespoon peanut butter in resealable food-storage plastic bag; seal bag. Microwave on High 30 to 60 seconds or until softened; knead to mix. Cut off small tip from one corner of bag. Squeeze bag to drizzle chocolate mixture over each cookie cup. Refrigerate about 30 minutes or until set. Store covered in refrigerator.