Virtual Cookie Swap

While I have been somewhat absent these past few weeks, this virtual cookie swap was just the thing to pull me out of semi-hibernation and re-enter the blogging world. Kathy of Bermudaonion and Julie of Booking Mama have been posting the 12 Days of Christmas Cookies with several mouth-watering temptations that I know I must try. Now they are asking all interested bloggers to post their own holiday favorites: favorite traditional cookie recipes to be posted on Kathy’s blog and chocolate/candy recipes to be posted on Julie’s.

While I personally have never been a part of a cookie swap (somehow that and book clubs have always eluded me – no matter how much I wish to take part), but making holiday cookies has been a part of my life for as long as I can remember. I usually experiment with several different cookie recipes, but my one tried and true recipe for decades has been M&M; Cookies. My kids would help make these with me from the time they could sit up by themselves on the counter. I would make the dough, and they would decorate the top with the colorful candies. I think the ration ended up something like one for the cookie and one for the child, but that was ok — it was all about having fun and making memories.
M&M; Cookies:

Cream together:
1 cup shortening
1 cup sugar
1/2 cup brown sugar
2 teaspoons vanilla
Add: 2 well beaten eggs
Sift Together:
3 cups flour
1 teaspoon soda
1 teaspoon salt
Slowly add dry ingredients to the batter
Mix in 1 cup M&Ms;
Drop by rounded teaspoons onto ungreased cookie sheet.
Decorate the tops with additional M&Ms;
Bake at 350 degrees for approximately 10 minutes.
Test best warm with a glass of cold milk. These are always Santa’s favorite cookie when he stops by the Totoro household.
I think I have mentioned that my youngest daughter aspires to be a pastry chef and is currently enrolled in the culinary program at the local high school. She recently found this recipe at allrecipes.com and has already made it several times. I think it is destined to become a Totoro tradition.
Tiger Butter

1 pound white chocolate – melted
1 and 1/3 cups crunchy peanut butter
1 pound semisweet chocolate – melted
  1. Line a 10×15 inch pan with parchment and set aside.
  2. In the top of a double broiler set over simmering water, heat white chocolate and peanut butter. Stir constantly until white chocolate and peanut butter melts.
  3. Spread onto prepared pan. Pour melted semi-sweet chocolate over top and swirl through with a knife to create a marble pattern.
  4. Chill until firm.
  5. Cut into bite-sized pieces
  6. Enjoy!!


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