For years while I owned my Inn I would offer a cookie swap class each holiday season. Six people would gather in my kitchen and we would each back a batch of cookies and at the end of the night we would swap the cookies. Each person would go home with six or more different types of cookies.

It was such a great event. I still have all of the recipes for the cookie swap and thought it would be a great to share them with you. For the next three weeks I will post two recipes per week.

The first two recipes are Cherry Winks, a variation of the 2nd Pillsbury bake off contest winner and Butterscotch Gingerbread cookies, a great spice cookies with a touch of butterscotch.  

 

Cherry Wink Cookies

Cherry Winks
Yield:  7 dozen 

 

 

 

1 cup shortening
1-1/3 cups white sugar
2-3/4 eggs
2 tablespoons and 2 teaspoons milk
1-1/4 teaspoons vanilla extract
3 cups sifted all-purpose flour
1-1/4 teaspoons baking powder
3/4 teaspoon baking soda

3/4 teaspoon salt
1-1/3 cups chopped pecans
1-1/3 cups dates, pitted and chopped
1/4 cup and 3 tablespoons
   maraschino cherries, chopped
3-1/3 cups crushed cornflakes cereal
13-1/2 maraschino cherries, quartered

     

Directions
1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
2 Cream the shortening with the sugar. Blend in the eggs, milk and vanilla.
3 Sift together the flour, baking powder, baking soda and
   salt. Add the flour mixture to the creamed mixture and mix
   well. Stir in the chopped pecans, chopped dates and 1/3 cup
   maraschino cherries.
4 Shape teaspoonful sized chunks of dough into balls.
   Roll each ball in the crushed corn flakes. Place balls on
   the prepared baking sheets and top each cookie with 1/4
   maraschino cherry.
5 Bake at 375 degrees F (190 degrees C) for 10 to 12    minutes. Let cool completely before storing in airtight containers.

 

Butterscotch Gingerbread Cookie

Butterscotch Gingerbread Cookies
Yield: 4 1/2 dozen cookies 


3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup butter or margarine

1 1/2 cups packed brown sugar
1 large egg
1/3 cup light molasses
1 (11 ounce) package
   NESTLE® TOLL HOUSE®
   Butterscotch Flavored Morsels

 
Directions
1 PREHEAT oven to 350 degrees F.
2 COMBINE flour, baking soda, cinnamon, ginger, cloves
   and salt in small bowl.
3 BEAT butter, sugar, egg and molasses in large mixer
   bowl until creamy. Gradually beat in flour mixture until
   well blended. Stir in morsels. Drop by rounded tablespoon
   onto ungreased baking sheets.
4 BAKE for 9 to 11 minutes or until cookies are lightly
   browned. Cool on baking sheets for 2 minutes; remove to wire
   racks to cool completely.

Filed under: Holiday Cakes and Cookies