Virtual Christmas Cookie Exchange

I always have great plans for all the holiday baking I will do, but it seems I never get as much done as I have hoped.  Cookie exchanges are a big help because it gives me a deadline for getting something baked, and it means I can bake only one kind of cookie but have a selection of different things for us to nibble on!  I'm not sure I'll be participating in a real cookie exchange this year, but I have decided to take part in a Virtual Cookie Exchange!  Participating bloggers are sharing some favorite recipes along with pictures of their cookies.  Use the links below to see the other contributions and to join in.

We have a couple of favorite cookies that I try to do each holiday season, including Shortbread (we have a couple different favorite recipes), Peppernuts (the tiny, crunchy, nut-like cookies), Flour-less Peanut Butter Cookies, and Fool's Toffee.  This past week we baked another two favorites and I'm sharing those recipes here.

Cake Mix Cookies

These are some of the easiest cookies ever, perfect if you're short on time or for kids to make with very little adult help needed.

1 box chocolate cake mix (or whatever flavor you like!)
2 eggs
1/3 cup oil
confectioner's sugar

Mix cake mix, eggs, and oil by hand.  Roll into 1-inch balls.  Roll in confectioner's sugar and place on non-stick cookie sheet.  Flatten slightly.  Bake at 375 for 7-8 minutes.

Cookies with a Kick

A couple years ago, my mom had a magazine with a molasses cookie recipe in it that looked interesting to me.  I copied out the recipe and tried it and it is one of my favorites.  These are molasses/ginger cookies that have a bit of heat! They are unusual, for sure.  If you like gingersnaps and don't mind a little kick, these are great.  They're a little softer than gingersnaps.

3/4 cup butter, softened

1/2 cup sugar

1/2 cup packed brown sugar (dark is best!)

1/4 cup molasses
1 egg

1 1/2 tsp ginger (the original recipe calls for minced fresh gingerroot)

2 1/4 cups flour

1 tsp ground cinnamon

3/4 tsp baking soda

1/2 tsp ground cloves

1/2 tsp cayenne pepper (or just 1/4 tsp if you want less kick)

1/4 tsp salt

1/4 tsp ground nutmeg

1/8 tsp ground cardamom (also 1/8 tsp each of ground white pepper and ground coriander if you wish)

3/4 cup turbinado or demerara sugar (washed raw sugar)

In a large bowl, cream butter and sugars until light and fluffy.  Beat in the molasses, egg, and ginger.  Combine the flour, baking soda, salt, and spices; gradually add to creamed mixture and mix well.  Cover and refrigerate for 1-1/2 hours or until easy to handle.

Roll into 1/2-inch balls; roll in turbinado sugar.  (I included a picture of the demerera sugar above, since not everyone is familiar with it.)  Place 3 inches apart on lightly greased baking sheet.  Bake at 350 for 8-10 minutes or until set.  Cool for 2 minutes before removing from pans to wire racks.  Store in airtight container.

Jenn at Treasuring Life's Blessings is our hostess for this Blog Hop.  Share photos and recipes of your favorite holiday cookies and sweet treats!

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