Cookie Swap 2008 Pictures

Cinnamon Roll Cookies & Father's Day Kisses

Janet gave me this recipe (which I believe she got here) and it is so yummy! A little time comsuming, but worth it. I've been trying to take better pictures, hopefully these ones are OK. Here's the recipe too:

Title: Cinnabun Cookies

Description:Cinnamon rolls cookies-easy

Ingredients:

1 pouch (1lb 1.5 oz) Sugar cookie mix

1/2 tsp ground cinnamon

1/2 cup butter, softened

1 egg

1 tbsp ground cinnamon

Glaze:

1 cup powdered sugar

2 tbsp milk

1/4 tsp vanilla

Directions:Heat oven to 375*In a large bowl mix cookie mix, and 1/2 tsp cinnamon. Stir in butter and egg until soft dough forms*On a piece of wax paper shape 1 tbsp cinnamon in a line about 5 inches long. Using floured fingers shape 1 tbsp dough into a rope about 5 inches long. Press one side of dough into the cinnamon.*On greased cookie sheet coil dough rope tightly. Cinnamon side facing center, into a cinnamon roll shape. Press end of rope to seal. repeat with remaining dough. Place cookies 2 inches apart*Bake 7-10 minutes. cool 1 min then remove from cookies sheet.

In a small bowl mix glaze ingredients until smooth. Drizzle over cookies

Number Of Servings:2 dozen

Also, we are thinking about having the YW make these Krispy treat "Kisses" for their dad's for Father's Day:

Super easy! Except, one kiss takes a whole batch of the krispy treats! I used Cocoa Pebbles this time, but I think if we do decide to do this, I will just buy the big bags of cereal.

I found these funnels for 92 cents at Walmart in the auto dept. I ran them through the dishwasher, and they worked perfectly.

Cookie Swap

Andes Peppermint Crunch Chunkies

Gavin and I tried a new cookie recipe this afternoon and they are super good! So good, I can't stop eating them! Here's the recipe:

2 sticks unsalted butter, softened
1 cup dark brown sugar, packed
1/3 cup sugar
1 large egg
2 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. salt
1 3/4 cups flour
1 cup old fashioned rolled oats
1 cup sweetened coconut
1 1/4 cups chopped pecans (I left these out)
1 1/2 cups Andes Peppermint Crunch Baking chips

Preheat oven to 300 degrees. Using an electric mixer, cream the butter brown sugar and sugar until fluffy (about 3 minutes). Beat in egg and vanilla. On low speed, add baking soda, salt and flour. Mix completely. Stir in oats, coconut, pecans and Andes Peppermint chips.
Measure out 2 Tbs for large or 1 Tbs for small cookies. Place round balls on greased cookie sheet 2 inches apart. Press lightly. Sprinkle some of the remaining chips on top of each cookie. Bake for 20 min for large cookies or 12-15 min. for small cookies. DO not over bake. They get crunchy on the outside but remain soft on the inside. Remove from cookie sheet and let cool. Yield approx. 30-3" or 60 1 1/2" cookies.