<p>With all this talk about stockings, latkes with bacon, and all the other things that scream holidays…I am in a baking frame of mind.
Any family cookies recipes? Or links to great recipes? I am in particular looking for cookies that freeze well or store well since I will be baking at least 10 days before Christmas. Thanks in advance!</p>
<p>The recipe on the back of the butterscotch chips for Oatmeal Cookies are wonderful and freeze very well. My family swears I make the best Peanut Butter Blossom. Here is the receipe:</p>
<p>Peanut Blossom Cookies:
1/2 Cup Sugar
1/2 Cup Firmly Packed Brown Sugar
1/2 Cup Butter Softened (Not melted)
1/2 Cup of Peanut Butter-Creamy (I use Jiff)
1 egg
1 teaspoon of vanilla extract
1/4 teaspoon salt
1 3/4 Cups all-purpose flour
1 teaspoon baking soda
1/4 cup sugar to roll cookie balls in
48 Hershey Kisses (unwrap more because you will eat some…lol)</p>
<p>Heat oven to 350. Combine 1/2 cup sugar, brown sugar, butter and peanut butter in bowl. Beat at medium speed until light and fluffy. Add egg, vanilla and salt; continue beating until well mixed. Add flour and baking soda. Continue mixing until well blended.</p>
<p>Shape into 1-inch balls. Roll in sugar and place 12 on a cookie sheet.</p>
<p>Bake for 6-7 minutes, remove and press the kiss in the center. Put back in over for 1 minute. Remove from oven and cool for 1 minute, move to wire rack until cool…but they are soooooo good warm :-)</p>
<p>Italian wedding cakes - those ones that are rolled in powdered sugar keep very well. Also sugar cookies with frosting keep very well. The ones that don’t keep well are chocolate chip cookies. Those get stale so fast. They’re not even Christmassy but I have someone that sends them to me every year and by the time they get here they are already stale.</p>
<p>The Ghiradelli Ultimate Double Chocolate Cookies are pretty fabulous tasting…having made them recently for my own HS girls reunion… here is the recipe, next time I make them, I may use Heath Bar pieces instead of nuts?? These are just great…</p>
<p>Ghiradelli Ultimate Double Chocolate Cookies
Yield 2 dozen (you could make them smaller to yield more, which I will do in the future)</p>
<p>1 bag (11.5oz) Chirardelli 60% Cacao Bittersweet Choc Chips
6 Tbsp (3/4 stick) unsalted butter
3 eggs (large)
1 cup sugar
1/3 cup all purpose flour (yes, only 1/3 cup)
1/2 tsp baking power
1 bag (12 oz) Ghirardelli Semi-Sweet Chocolate Chips
1 cup chopped walnuts (4 oz) (I intend to try some Heath bar nuggets next time instead of walnuts, sold in baking aisle next to chips, coconut etc) </p>
<hr>
<p>((This recipe involves spreading a liquidy dough into plastic wrap, forming logs 2 inches in diameter and 8 inches long, wrapped tightly in the plastic and put in the fridge to “set” firm…so I used a couple of loaf pans to hold the wrap and the dough until I finished pouring the dough and could start to wrap and shape the dough. You may want to set this up before you begin making the actual dough…mine were not really round, as I waited until the next day to try and really shape them…in the future, I will put them in the fridge for about 30 min and then roll them to make them into a “log” shape…then, back into the fridge until firmly set))</p>
<hr>
<p>In double boiler, over hot water, melt the bittersweet choc and butter, let cool a bit…</p>
<p>In small bowl, stir together flour and baking powder</p>
<p>In large bowl, with electric mixer, beat eggs and sugar until thick</p>
<p>Add melted choc mix to eggs/sugar, mix in
Add flour/baking power, mix in</p>
<p>Fold in the Semi-Sweet Chips and walnuts, or heath bar pieces (optional)</p>
<p>Pour half the dough into the first plastic wrap, wrap and twist and roll to shape
Pour second half of the dough into the second wrap, twist and roll to shape</p>
<p>Place in fridge for at least 1 hour (I stored mine overnight, and baked them the next morning)</p>
<p>Oven is preheated to 375*
Unwrap dough and slice into 3/4 inch slices, place them on greased or parchment lined cookie sheet
Bake 12 min +/- until a shiny crust forms on top and interior is still soft.
Cool
Enjoy!!</p>
<p>Hated these as a kid (eeewwww, NUTS!!)…LOVE them as an adult. They freeze really well and are delicious. I didn’t write down how many this recipe makes, I think it’s 3-4 dozen.</p>
<p>Scandinavian Cookies (Jelly Thumbprints)</p>
<p>1 C. Butter
1/2 C. Brown Sugar
2 eggs - separated
2 C. Flour
1 C. Chopped Walnuts (fairly fine but still some texture)
Grape Jelly (a medium size jar)</p>
<p>Cream butter until soft, blend in sugar. Add egg YOLKS - beat until light. Blend in flour. Chill Dough.</p>
<p>Preheat oven to 300 degrees. Roll into small balls, about 1" diameter. dip in egg white, then roll in nuts (messy!). Place on GREASED cookie sheet, make depression in center, careful not to break sides (I find the back of a melon baller perfect for this). Bake 5 minutes at 300.</p>
<p>Remove from oven, punch down centers again. Continue baking 15 minutes longer, remove from oven, punch centers down again. Cool slightly and fill centers with grape jelly.</p>
<p>MMMMM. I might have to make these this weekend.</p>
<p>Thanks! I forgot about the Jelly Thumbprints…they do freeze well!</p>
<p>Collegeshopping…do your peanut butter blossoms freeze well? I was thinking of making a batch & popping in the freezer, but am afraid that the kisses will become discolored…in that case I’ll wait until next weekend… 
:eek:</p>
<p>Nanaimo bars. Best cookies ever. Although I do not know anything about their shelf life - in my house they disappear as soon as I put them on the table :)</p>
<p>[Nanaimo</a> Bars Nanaimo Bar Recipes](<a href=“http://www.nanaimo-info.com/gpage.html]Nanaimo”>http://www.nanaimo-info.com/gpage.html)</p>
<p>(Many thanks to crabbylady who posted this link. I wonder how she and her girls are doing?)</p>
<p>Ok, not a cookie recipe, but I promise you this Caramel Brownie Recipe is wonderful.
Originally, a Kraft Caramel recipe-YES, THEY FREEZE WELL! </p>
<p>Caramel Brownie Recipe
Ingredients
14 ounces caramels (48)
1/3 cup evaporated milk (1 5 OZ CAN DIVIDED)
1 (18.25 ounce) package German chocolate cake mix with Pudding in Mix
1/2 cup butter, melted
1 1/2 cup chopped pecans walnuts
1 cup semi-sweet milk chocolate chips </p>
<p>Directions
Peel caramels and place in a microwave-safe bowl. Stir in 1/3 cup evaporated milk. Heat and stir until all caramels are melted. </p>
<p>Preheat oven to 350 degrees F Grease a 9x13 inch pan.</p>
<p>In a large mixing bowl, mix together remaining milk, cake mix, melted butter, </p>
<p>Place 1/2 of mixture in prepared baking pan. (EDIT-THIS LAYER IS QUITE THIN- YOU REALLY HAVE TO FLATTEN IT OUT WITH FINGERS)
Bake for 8 minutes. </p>
<p>Sprinkle 1 cup of walnuts and 1/2 cup of chips
Top with melted caramel.</p>
<p>Roll rest of batter into 1 inch balls, then flatten with your hands, and place on top of the caramel mixture, trying to cover the top, but it won’t cover every part of it. Not to worry it will be fine. </p>
<p>Sprinkle with remaining 1/2 cup walnuts and 1/2 cup chips
Bake for an additional 18 minutes.
Remove and let cool. Cut into sections once cooled.</p>
<p>A one bowl so easy and so good cookie, fast, freezes, ships well. Everyone loves them:</p>
<p>Date Nut Bars</p>
<p>1 egg
1/2 cup sugar
1/2 cup vegetable oil
1 cup chopped dates
1/2 cup chopped walnuts
1/2 cup flour
1/2 tsp baking powder
1/4 tsp salt</p>
<p>Beat egg in the small bowl of mixer. Add sugar and mix well. Add vegetable oil, dates, and nuts, mix. Add flour, baking powder and salt. Mix well. Spread in greased 8x8 pan. Bake at 325 for 30 minutes. Cool then cut in squares. Roll in powder sugar.</p>
<p>Southjerseymom, I got the caramel brownie recipe from my BFF many years ago. We love them! Funny story: She and her sister thought these brownies were so good they identified them as being orgasmic!..code name: OG Bars, lest the kids ask too many questions!</p>
<p>^^^How will I ever eat another caramel brownie and not be thinking OG Bars!!! Guess your name sums it up ;)</p>