Cookie Recipes from Festive Bloggers

I held a Cookie Exchange Recipe Swap a few weeks ago, and had very few bloggers join in.  I was surprised, as I know that everyone has at least one favorite cookie recipe that they cherish and make every holiday.

Well, for those few who did turn in their recipes to me – THANK YOU for taking the time out of your day and sharing your special recipe! I hope all of you will add their recipes to your pile and give them a whirl in the kitchen!  Get your bowls & mixers out, girls!

Here are the recipes that I received and the festive bloggers who sent them in!


8.8 oz. Butter
3.5 oz. Icing Sugar
4.2 oz. Flour
8.8 oz. Cornstarch
The marrow of 3 vanilla beans (or vanilla flavor)


Stir the butter and the icing sugar until it is foamy. Add the vanilla, the flour and the cornstarch and prepare a dough. Make 3 rolls and put it in the fridge for 30 minutes.  Pre-heat the oven on 350 degrees, then cut the rolls in slices, make small balls and place it on the baking sheet on parchment paper.  They need 12-15 minutes in the oven (until they have a golden up to light brown color) Let them cool down a few minutes, (if not, they will break and you will only have snow crumbs) If you want, you can power them with some icing sugar, so they look more like snow.



Stir together:

2 Cups Flour
1 tsp. Baking Powder
Salt to taste


Cream together:
1 Cup Brown Sugar
1 Cup Shortning
2 Beaten Eggs
Mix together, and then add 1 tablespoon vanilla

Mrs Grant's Timble CookiesChill.  Then break pieces off, the size of walnuts. Press hole in center with finger and fill with jam. Put on greased baking sheet. Bake for 350 degrees until lightly browned, approximately 10 minutes. Makes 3 dozen. HINT: Let cool on cookie sheet before removing.



1 Cup Butter
3/4 Cup White Sugar
3/4 Cup Packed Light Brown Sugar
2 Eggs
1 tsp. Vanilla
1 tsp. Baking Soda
1/4  tsp. Salt
2  1/4 Cups Flour
2 Cups Glossette Raisins or Peanuts

Pre-heat oven to 375 degrees, line cookie sheet with parchment paper. Cream butter with sugars, eggs, vanilla. Beat in baking soda and salt. Stir in flour for stiff dough. Blend in your choice of Glossettes. Place balls 2 inches apart and bake for 9-11 minutes until just barely golden. Cool on sheet for 5 minutes and remove to wire rack. Makes approximately 5 dozen.


2 1/2 Cups Self Rising Flour
1 Cup Buttermilk
1 1/2 Cups Vegetable Oil
1 tsp. Baking Soda
1 tsp. Vanilla Extract
1/4 Cup (two 1 ounce bottles) Red Food Coloring
1 1/2 Cups Sugar
1 Tablespoon Unsweetened Cocoa Powder
1 tsp. White Vinegar
2 Large Eggs

Directions For Cake:
Heat oven to 350 degrees. Mix together all ingredients with an electric mixer. Spray three 9-inch round cake pans with non-stick coating. Pour batter equally into the three pans and bake for 20 minutes. Test for doneness with a toothpick. Cool layers in pans on wire rack for 10 minutes. Carefully remove layers from pans to wire rack to cool completely.

Homemade Frosting
1 Cup Milk
6 Tablespoons Flour
Cook in a shallow frying pan and whisk until thick. Remove to bowl, cover with saran wrap and refrigerate until cold.

Frosting Directions:
Cream 1/2 cup margarine and 1/2 cup Crisco together with mixer. Add 1 cup sugar and beat until fluffy. Add 2 teaspoons vanilla. Add cold mixture and beat again until fluffy. Chill frosting.  (NOTE: I usually double the frosting recipe above to ensure I have enough frosting to cover all three layers of the cake)  **This frosting recipe is the best homemade frosting I have ever tasted!**

DSC_0195Also, to make this cake extra special when I am frosting it, I add chopped walnuts around the top edges of each layer of the cake, and on the top of the cake too!  So with each slice, you can see the finely chopped walnuts and all the goodness!

I hope everyone enjoys the recipes that were submitted, and of course, my favorite Red Velvet Cake too.  If anyone would still like to submit a recipe, I will be more than happy to include it in this post for you!  If for some reason you have any questions about any of the recipes above, please contact the festive blogger directly, as I have included their blog address for you!  Thanks again and enjoy!