Cookie Exchange: Mexican Wedding Cookies

Ingredients:
- 1/2 C sugar
- 2 C flour
- 1 tsp salt
- 1 C pecans (chopped)
- 1 C butter (2 sticks)
- 1 tsp vanilla

Directions:

1. Mix all ingredients together.
2. Roll into balls (about 1 inch)
3. Bake at 350 for 15-18 minutes
4. Cool and roll in powdered sugar

We may have not been able to decide whether the cookies are really Mexican or not, but one thing we do know for sure is that they were delicious!

Cookie Exchange: Meltaway Cookies

Ingredients:
- 1 C butter
- 3/4 C cornstarch
- 3/4 C powdered sugar
- 1 C flour

Directions:

1. In a medium bowl, beat butter until it is light and fluffy
2. Add cornstarch and sugar and blend well.
3. Beat in flour until thoroughly mixed.
4. Drop small teaspoons of dough onto baking sheets and flatten with the bottom of a glass. (Dip glass into powdered sugar to prevent dough from sticking.)
5. Bake at 350 for 10-12 minutes.
6. Allow cookies to cool on a wire rack and then frost them!

These were so delicious and appropriately named! They really do melt in your mouth!

Cookie Exchange: Sugar Cookies

Ingredients:
- 1 cup powdered sugar
- 1 cup granulated sugar
- 1 cup butter, softened
- 1 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp salt
- 4 1/4 cups of flour

Directions:

1. cream together sugars, butter, oil, eggs, vanilla, salt, baking soda, and cream of tartar
2. add flour 1 cup at a time (don't beat for too long or cookies will be flat and dense)
3. bake at 375 degrees until light and golden brown around the edges (about 10 minutes)
4. this recipe makes approximately 100 cookies!

I have always thought of sugar cookies as the official cookie of Christmas. Do you agree?

Cookie Exchange: Brownie Cookies

Ingredients:
- 1 box chocolate cake mix
- 2 eggs
- 1/3 cup vegetable oil

Directions:

1. preheat oven to 350 degrees
2. mix together all ingredients
3. roll into 1 inch balls
4. roll in granulated sugar
5. bake for 8-10 minutes
6. once cookies have cooled a little, dust the tops with powdered sugar

These were absolutely delicious! And they look so easy, I might just make them today :)

Cookie Exchange: Millionaire's Shortbread Bars

A couple of weekends ago I hosted a cookie exchange at my apartment. It was so much fun to be able to relax with some friends during this hectic time of year. I decided that instead of everyone writing out several copies of their recipe, I would just put them all online (I also tend to always lose the paper copies of recipes...). The next few posts will consist of all of the recipes that everyone brought. They were all so delicious!

I chose to bake one of my favorite (and easy) cookies for the exchange: millionaire's shortbread bars.

Ingredients:
3/4 cup butter almost at room temp (1 1/2 sticks of butter)
1/4 cup granulated sugar
1/2 tsp. pure vanilla extract
1 1/2 cups all-purpose flour
1/8 tsp of salt (I usually just leave this out)
1 can dulce de leche filling (I found it at Kroger)
6 oz semi-sweet chocolate
1 Tbsp butter

Directions:

1. Preheat oven to 350 degrees
2. Grease a 9x9 in pan (I used Bakers Joy... Things like Pam will destroy the nonstick coating on your pans).
3. In a large bowl, beat the butter and sugar until light and fluffy. Add the vanilla.
4. Beat in the flour and salt just until it comes together. (If you beat it longer, the shortbread will be dense instead of light)
5. Press into the bottom of your pan and bake for 18-20 minutes.
6. Warm dulce de leche in your microwave (30 seconds at a time) until it is spreadable. Spread over the cooled shortbread.
7. After the dulce de leche has cooled, melt the chocolate and 1 Tbsp of butter in the microwave, stirring every 20-30 seconds. Pour over the top and then use a rubber spatula to spread evenly.
8. Allow bars to cool and then use a sharp knife to cut it into squares.