Fun Holiday Traditions - Cookie Exchange Recipes — Life On. Cell Off™ (2024)

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Chewy Coconut Macaroons

During the Great Depression, some macaroon recipes called for cereal as an inexpensive alternative to coconut. Today, coconut is widely available and not just for the well-to-do.

Prep time: 15 mins.

Bake time: 20 mins per batch

Makes 30 macaroons

• 2 qty, 3-½ ounce cansflaked coconut (2-2/3 cups)

• 2/3 cupsugar

• 1/3 cupall-purpose flour

• 4 qtyegg whites

• ½ teaspoonalmond extract

• 2 ouncessemisweet chocolate (optional)

• ½ teaspoonshortening (optional)

1.Preheat oven to 325°F. Lightly grease and flour a large cookie sheet.

2.In a medium bowl combine coconut, sugar, flour, and ¼ teaspoon salt. Stir in egg whites and almond extract. Drop egg white mixture by rounded teaspoons 2 inches apart onton prepared cookie sheet.

3.Bake in preheated over for 20 to 25 minutes or until edges are golden brown. Transfer cookies to wire racks; cool completely. If desired, in a heavy small saucepan melt chocoloate and shortening; drizzle chocolate mixture over cooled cookies.

To store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze undrizzled cookies for up to 3 months. Thaw cookies, then, if desired, drizzle.

ENJOY & SHARE!

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Dust Balls from Marivis

Prep time: 20 mins.

Bake time: 10-12 mins.

Roughly makes 24 balls, depending on the size.

• 1 cupbutter or margarine, softened

• ½ cuppowdered sugar

• 1 teaspoonvanilla

• 2-¼ cupflour

• ¼ teaspoonsalt

• ¾ cupfinely chopped pecans

1.Preheat oven to 400°F. Mix butter/margarine, sugar & vanilla. Add the remaining ingredients. Mix until holds shape.

2.Roll into 1” balls. Place on an ungreased cookie sheet 1” apart.

3.Bake 10-12 minutes or until bottoms are slightly browned.

4.Take out of oven and roll in powdered sugar while still warm.

5.Let cool. Then roll in powdered sugar again.

ENJOY & SHARE!

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Scandinavian Almond Bars

Some best-loved holiday sweets come from the personal recipe collections of Better Homes and Gardens food editors. This bar came from an editor’s Norwegian grandmother.

Prep time: 15 mins.

Bake time: 12 mins.

Makes 48 cookies

• 1-3/4 cupsall-purpose flour

• 2 teaspoonsbaking powder

• ½ cupbutter, softened

• 1 cupsugar

• 1egg

• ½ teaspoonalmond extract

• Milk

• ½ cupsliced almonds, coarsely chopped

• Almond Icing

1.Preheat oven to 325°F. Stir together flour, baking powder, and ¼ teaspoon salt; set aside. Beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Beat in egg and almond extract. Add flour mixture; beat until combined.

2.Divide dough into four equal portions. Form each portion into a 12-inch-long roll. Place two rolls 4 to 5 inches apart on an ungreased cookie sheet. Using your hands, flatten each roll until it is 3 inches wide. Repeat with remaining rolls on another cookie sheet. Brush flattened rolls with milk and sprinkle with almonds. Bake one sheet at a time in preheated oven for 12 to 15 minutes or until edges are lightly browned. While still warm, slice diagonally into 1-inch-wide pieces. Transfer to wire racks; cool. Drizzle with Almond Icing. Makes 48.

Almond Icing: In a small mixing bowl stir together 1 cup shifted powdered sugar, ¼ teaspoon almond extract, and enough milk (3 to 4 teaspoons) to make an icing of drizzling consistency.

To store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze undecorated cookies for up to 3 months. Thaw cookies, then drizzle.

ENJOY & SHARE!

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