BFS #10 Cookie Exchange!

In the Nook…

Let the FUN begin!!!! Baking is one of my favorite parts of the Christmas/Holiday Season. I used to love participating in Cookie Exchanges — years and years ago, but since I moved away to our new city, I really have not heard of any. I do miss them and so I think a “Virtual Cookie Exchange” sounds like a possible alternative.

Part A: Please share your Favorite Christmas/Holiday Cookie Recipe(s)!

Part B: Share a memory, story or tradition about baking any Christmas/Holiday goodies.

Part C: Share a verse that is upon your heart this week.

~For my assignment~

Part A – These would be two of our favorites I think…I’m sure there’s tons we love but don’t bake very often. I do LOVE these but I don’t follow the recipe and I didn’t have one that I used to use.

Chip And Macadamia Nut Cookie Cups

Preparation:

1. Beat butter and cream cheese in large bowl until well blended. Gradually add flour and sugar, beating until blended. If necessary, cover and refrigerate dough until easy to handle.

2. Divide dough into 5 equal parts. Shaped each part into 12 smooth balls. Place each ball in small muffin cup (1-3/4 inches in diameter); press evenly on bottom and up side of each cup.

3. Heat oven to 375 F. Stir together chip mixture and coconut; divide evenly into prepared cups. Beat eggs in small bowl. Add sweetened condensed milk, corn syrup, vanilla, coconut extract and salt; mix well. Evenly divide milk mixture into the cups.

4. Bake 18 to 20 minutes or until tops are puffed and turn light golden brown. Cool completely in pan on wire rack. Remove from pan using small metal spatula or sharp knife. Store tightly covered at room temperature. 5 dozen cookie cups.

Now, for one more that my daughter and husband love!!!

Ingredients:

5-1/3 cups MOUNDS Sweetened Coconut Flakes
1/2 cup HERSHEY’S Cocoa
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
2 teaspoons vanilla extract
About 24 red candied cherries, halved (only if we have them on hand, never usually)

Preparation:

1. Heat oven to 350°F. Generously grease cookie sheet.

2. Stir together coconut and cocoa in large bowl; stir in sweetened condensed milk and vanilla until well blended. Drop by rounded teaspoons onto prepared cookie sheet. Press cherry half into center of each cookie.

3. Bake 8 to 10 minutes or until almost set. Immediately remove from cookie sheet to wire rack. Cool completely. Store loosely covered at room temperature. About 4 dozen cookies.

Part B - I don’t really have a baking tradition. I would like to start baking again and Kelsey and I have been doing some baking this past few weeks. She’s becoming more and more interested in things like that.

Part C – My favorite scripture for this assignment would be: