Microwave Fudge

4 cups powdered sugar
1/2 c cocoa (like Hersheys)
1/2 c margerine
1/4 c milk

Put all ingredients in a microwave safe bowl. DO NOT STIR. Microwave on high 2 1/2 - 3 min. Add 1 tsp vanilla. Stir thoroughly ( I usually use a mixer) and spread evenly in pan. Refrigerate

mmmmmmmmmmmmmmmmmmmmmmm Enjoy

These are great recipes..thanks for sharing....please post more that are good for cookie swaps as I am in one the second week of December and I have to come up with a good cookie for this. :D

Thnx! Where do they sell them do you know? Like target, supermarkets, etc.?

I always loved it when mom made Reese Cup balls. Mmmmmmm..... I'll have to ask her for the recipe

I love peanut butter cookies with hershey's chocolate kisses on them. Yummy

I made that last year and it was yummy!!!! :dribble:

Anyone else have any to share???

Pilsbury Slice and Bake

This is one I make every year. I don't care for gingerbread but these are so good. They are way more detailed than what I normally make but I only make them once a year so they feel very Christmassy to me.:p

Chocolate Gingerbread Cookies

7 ounces semisweet chocolate
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
8 tablespoons (1 stick) unsalted butter
1/2 cup dark-brown sugar, packed
1/2 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar

Line baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. Beat butter until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

Makes 2 dozen

Gillette Sugar Cookies
 

(don't know why they're called that...they just ARE ;) )

These are a thin, crispy, melt in your mouth sugar cookie recipe. They make very delicate, pretty cookies-straight from my great-grandmother's kitchen!

1 C. white sugar
1 C. powdered sugar
1 C. butter-softened (no substitute)
1 C. vegetable oil

2 eggs
1 tsp. vanilla

1 tsp. salt
1 tsp. baking soda
1 tsp. cream of tartar
4 1/4 C. flour
pinch of fresh ground nutmeg

Preheat oven to 350 degrees.

Mix together dry ingredients (salt, baking soda, cream of tartar, flour, and nutmeg) in medium bowl. Set aside.

Cream together sugars, butter, and oil in large bowl. Add eggs, one at a time, and vanilla. Add flour mixture to butter mixture, about a quarter of the bowl at a time. Mix until incorporated.

Make 3/4" balls of dough, place on ungreased cookie sheet. Flatten balls of dough to 1/8" thich with the bottom of a glass dipped in sugar. (I use colored sugar sprinkles for a festive touch.) Bake 5 minutes and check-they burn easily! They are done when JUST golden on edges. Cookies crisp when cooled on a wire rack. Store in airtight container.

Oreo Snowballs
 

1 pkg. oreos
1- 8 oz pkg cream cheese (softened)
1 block white chocolate

Put 4-5 oreos in food processor at a time, and grind until very fine, Repeat with entire package of oreos.

Put oreos in blender, add cream cheese, and blend until very moist.

Melt chocolate until smooth. Roll oreo/cream cheese mixture into small balls, then roll in white chocolate. Place onto waxed-paper lined plates and then into refrigerator until hard-about 1 day.

They can be left out after they are hardened. Store in tupperware.

OK...I just posted these in the other thread, so I'll post them here too!

Attachment 175986Peanut Butter Rudolph Reindeer
MAKES 48 COOKIES
Prep time: 40 min Total time: 1 1/4 hrs

1/2 cup unsalted butter, softened
3/4 cup peanut butter
1/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
48 large red M&M candies
96 mini semisweet chocolate chips
Pretzels, broken into 96 1-inch pieces

● Heat oven to 375°F and place rack in center. Grease two baking sheets. In a large mixer bowl beat together butter, peanut butter and sugars on mediumspeed until light, about 2 minutes. Add egg and extract; beat until combined. Stir in flour, baking soda and salt until a dough forms. Roll into 1-inch balls and place 1 inch apart on prepared sheets.

● Bake, one sheet at a time, until just set and bottoms are golden, 8 to 10 minutes. For each cookie, immediately place 1 M&M in center for nose, 2 chocolate chips for eyes and 2 pretzel pieces on top for antlers. Transfer cookies on sheets to a wire rack and let cool completely. (Can be made ahead. Store in an airtight container at room temperature in single layers separated by waxed paper, up to 2 days.)

Per Cookie: 80 calories, 4.5g total fat, 2g sat fat, 101mg sodium, 9g carbs, 6mg calcium, 10mg chol, 1g protein, 0 fiber

Forgotten Kisses
 

A family tradition-these are meringue style cookies with a holiday touch!

These are always the LAST thing you make when you are baking-they need to stay in the oven 6 hours or overnight!

You also need a stand mixer for this recipe.

Preheat oven to 375 degrees. Once preheated, keep oven on at least 15 minutes.

Line 2 baking sheets with brown paper. (I use cut up grocery bags.)

2 egg whites
1/2 to 3/4 cup white sugar
1/4 tsp. salt
Scant 1/2 tsp. cream of tartar
1 tsp. REAL vanilla extract (can double)
1/2 C. chocolate chips (or mint, holiday, etc.)
Color Tint, if desired-I use pink or green

Beat egg whites until frothy. (about 30-60 seconds)
Add sugar, salt, and cream of tartar.
Beat on HIGH until stiff-for a LONG time. "Stiff" means until mixture stands up in peaks on rubber scraper.
Add color tint and beat 30-60 seconds longer until mixture is tinted.
Remove bowl from mixer stand.
Add vanilla & chips-fold in gently by hand w/rubber spatula

Drop cookie-sized blobs on brown paper lined cookie sheets. You can kind of "sculpt" them if you use teaspoons to form the cookies.

Place in hot oven, close door tightly. Turn oven off.

Leave 4-6 hours or overnight.

Make sure to write a note and put it on your oven door to NOT open the oven-if you open the door, the meringue will crack.

After time is up, remove cookies from brown paper with spatula. Store in tupperware.

Heavenly
 

Oh, my gosh, these sound absolutely wonderful and soooooooo sweet

Gingersnap Dip
 

I can't find a good gingersnap cookie recipe, but I did find this recipe, and thought I'd post it here for everyone! It's soooo good!

1 pkg (8 oz) Cream cheese, softened
1 cup powdered sugar
2 tsp pumpkin pie spice
1 16 oz carton Cool Whip-thawed

Gingersnaps to dip

Compbone cream cheese, sugar, and spice in small mixing bowl. Beat in Cool Whip until blended. Refrigerate until time to serve. Makes 3 cups