The Cookie Swap - A Variety of Christmas Cookies in One Afternoon

The Cookie Swap - A Variety of Christmas Cookies in One Afternoon My daughter and I love baking so when the holidays come we find it quite fun to create a variety of cookies to have Christmas Day. We also love to give away as gifts to people that we are thankful for a package full Christmas Cookies.

A few years back my daughter and I baked and baked and then gave a variety of Christmas cookies to our friends. It took us several weeks to accomplish this task as we wanted the variety of cookies. We had poured over cookie recipes to decide which delicious cookies to make. We chose some favorite cookie recipes like a chocolate chip cookie recipe, our best sugar cookie, a peanut butter, a spritz, and a ginger cookie. We then looked at new ones as we wanted the top cookie recipes! We looked at other recipes for gingerbread, recipes for thumbprint cookies, a lemon cookie, a chocolate cookie recipe and you can't forget about oatmeal cookies. When all was said and done we really had some great Christmas cookie recipes. Then we compiled this huge shopping list for the ingredients they required. When we got all our materials together the baking began. This was going to take several weeks. So the Christmas Carols were on and the baking began. My daughter and I had a good time baking up her favorites a chocolate chip cookie recipe and the sugar cookies--best part was the cookie decorations. Now I did finish the baking of the rest by myself -Christmas music still going. However, the memories of the time we baked side by side with my daughter with our aprons dotted with flour was priceless. When they were all baked we gift wrapped them in pretty Christmas tins and it was gift giving time. Oh, don't get me wrong, we also had a nice tray of cookies left at home for our Christmas dinner. A common comment from the gift recipient was that they loved the cookies but wouldn't have done it themselves. It made me sad that the tradition of Christmas cookie baking had gotten lost with the heavy to-do lists. It got me thinking next year why don't I host a Christmas cookie exchange? We all just bake one type of cookie, bring them to a fun holiday party during the party we cookie swap and we leave happy with a variety of cookies. So my planning began! We all had such a great time. It is a great way to get into the holiday spirit and socialize with people you care about. Friends, neighbors and family gather together at your home, bringing their favorite baked cookies and cookie recipes. So a new Christmas tradition was born. You too can create Christmas Tradition and host a Cookie Swap. I hope our story stirs up a little curiosity about an old tradition brought back into light. Simply Invite your guests, eat and swap cookies and enjoy each other's company...isn't that what Christmas is about really? You may be saying, "I would love to create that Christmas Tradition, but how do you host a cookie swap?" Well, the good news is I have a great resource that will answer your question. It will take you step by step through the planning process, forms and checklists to keep you on track and ideas to keep a simple but fun Christmas Party. So you can start a tradition without a lot of fuss. It is " The Cookie Swap - Create a Christmas Tradition-One Cookie Recipe at a Time". Get yours here. The Cookie Swap - A Variety of Christmas Cookies in One Afternoon

Healthier Tiger Stripe Cookies, a Chocolate Treat For Everyone

Healthier Tiger Stripe Cookies, a Chocolate Treat For Everyone When my daughters were little I baked cookies regularly. With one exception, Oreo cookies, my kids knew little about store-bought. All of our cookies were homemade and I made one or two kinds each week. I have hundreds of cookie recipes and, like most people, nibble on raw dough and taste the cookies to see how the batch turned out.

When it comes to baking, unfortunately, I'm my own best customer. I stopped baking cookies after I gained weight. But my teenage grandchildren live with us now and they are always hungry. Grocery prices are shooting up and, to save money, I decided to bake cookies again. So I'm back to baking some of our family's favorite cookies, including Tiger Cookies. The recipe was originally published on the Kellogg's Frosted Flakes box. I found the recipe in "Best Recipes from the Backs of Boxes, Bottles, Cans and Jars," by Ceil Dyer. Published in 1979, my cook book is frayed, falling apart, and the pages are covered with drips. Since the cook book was published I've learned a lot about nutrition and decided to create a healthier version of Tiger Cookies. I substituted half white, half wheat flour for all-purpose flour. This flour is heavier than regular, so I used less. For sweetness I used half Splenda and half sugar. Instead of two eggs, I used one and some egg substitute. The biggest change in the recipe was the shortening. The original recipes calls for butter or margarine. I used I Can't Believe it's not Butter! This stick margarine, a blend of soybean and canola oils, has 50% less fat than butter, 0 grans of trans fat, and 0 cholesterol per one tablespoon serving. Because I'm a vanilla nut I doubled the amount. While these cookies freeze well, they are fragile, so put them in a plastic container, not a plastic zipper bag. A cookie and a glass of milk make a delicious after school snack. For an unusual dessert, fold broken cookies into sugar-free, fat-free vanilla ice cream. I think everyone in your family will enjoy these Healthier Tiger Stripe Cookies. My grandson's friends eat them by the handfull! Healthier Tiger Stripe Cookies Ingredients 1 1/4 cups half white, half wheat flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup I Can't Believe it's Not Butter! (2 sticks) 1/2 cup Splenda (regular) 1/2 cup sugar 1 large egg 1/4 cup egg substitute 2 teaspoons pure vanilla extract 3 cups frosted corn flakes, crushed to make 1 1/2 cups 6 ounces semi-sweet chocolate chips, melted Method Whisk flour, baking soda, and salt together. Set aside. Cream margarine, Splenda and sugar until fluffy. Add egg, egg substitute, and vanilla. Fold crushed cereal into batter. Drizzle melted chocolate chips over batter and fold in with rubber scraper, making sure to leave some streaks. (You don't want the batter to be all chocolate.) Drop by teaspoons into prepared baking pans. Bake at 350 degrees for about 12 minutes. If you are using no-stick baking pans, reduce the heat to 325 degrees and bake a little longer. Makes at least 5 dozen cookies. Copyright 2009 by Harriet Hodgson Healthier Tiger Stripe Cookies, a Chocolate Treat For Everyone

These Cranberry-Walnut Pinwheel Cookies Will Look Great On Your Cookie Platter

These Cranberry Walnut Pinwheel Cookies are not only tasty, they will also dress up your cookie platter. They are also good cookies to bag or box up for gift giving. And cranberries and walnuts are both good for you so that is a good thing in your cookies. These are also great cookies to take to cookie exchange parties or to make at family baking events.

CRANBERRY-WALNUT PINWHEELS 1 cup cranberries 1/2 cup sugar 1 tsp cornstarch 1/4 cup water 2/3 cup walnuts, finely ground 2 tbsp butter, softened to room temperature 3/4 cup butter 3 cups all-purpose flour 1 cup sugar 1 egg 3 tbsp milk 1/2 tsp baking soda 1/2 tsp vanilla extract To make the filling: Combine the cranberries, half cup of sugar, and the cornstarch together in a small saucepan. Add the water; bring mixture to a boil, stirring until sugar is dissolved. Gently boil over medium heat for 5 minutes, stirring often. Remove the mixture from the stove. While hot, press the mixture through a sieve and discard the solid matter. Cover the surface of the mixture and allow to cool without stirring or bothering. In a food processor (or blender) after grinding the walnuts, add the 2 tablespoons of softened butter and process until the mixture is smooth and of spreading consistency, stopping to scrape down sides as needed. To make the dough: In large mixer bowl beat 3/4 cup of the walnut mixture at medium speed of electric mixer for about 30 seconds until softened. Add 1 1/2 cups of the flour to the nut mixture and mix just until combined. Add the 1 cup of sugar, the egg, milk, baking soda, and vanilla extract. Beat until the mixture is thoroughly combined, scraping down bowl as needed. Beat or stir in the remaining 1 1/2 cups of flour. Cover dough and chill for approximately an hour until easy to handle. Divide the dough in half. Place in half between two sheets of waxed paper and using a rolling pin, roll each half into a rectangle about 16 x 12 inches. Spread half the filling mixture over each rectangle. Starting at a short side, roll rectangles up jelly-roll style. Remove the waxed paper as you roll. Moisten the edges and pinch together to seal filling inside. Wrap each roll securely in plastic wrap and refrigerate at least 4 hours but up to 2 days. Preheat oven to 375 degrees. Cut the rolls into slices 1/4-inch thick. Place cookies on lightly greased cookie sheets about 2-inches apart. Bake at 375 degrees for 10 to 12 minutes or till the edges are firm and the bottoms are just lightly browned. Remove cookies to wire racks to cool completely. Yield: 96 (8 dozen) cookies Enjoy!

Christmas Cookies Recipes - Chocolate Snowball Cookies

These yummy cookies feature chocolate chips and nuts.

3/4 cup butter, softened

Cookie Recipes

1/2 cup sugar

1 egg

2 teaspoons vanilla extract

2 cups all purpose flour

1/2 teaspoon salt

1 cup chopped nuts

1 cup chocolate chips

Confectioners' sugar

Directions

Preheat oven to 350 degrees.

In a bowl, cream together butter and sugar. Add the egg and vanilla; mix well.

In someone else bowl, integrate the flour and salt; stir into creamed mixture.

Fold in the nuts and chips. Roll into 1-inch balls.

Place onto ungreased baking sheets. Bake for 15 to 20 minutes. Let cool slightly, then roll in confectioners' sugar.

Makes 48 cookies.

=> Christmas Cookies Recipes: Cranberry Crispy Cookies

Using quick bread mix makes these cookies a cinch to prepare.

1 (15.6 oz.) pkg. Cranberry quick bread mix

1/2 cup butter, melted

1/2 cup walnuts, finely chopped

1 egg

1/2 cup dried cranberries

Directions

Preheat oven to 350 degrees.

In a bowl, integrate the bread mix, butter, walnuts and egg; mix well. Stir in the cranberries. Roll into 1 1/4-inch balls.

Place cookies 3-inches apart onto ungreased baking sheets. Flatten with a glass dipped in sugar.

Bake for 10 to 12 minutes or until light golden brown. Let cool.

Makes 30 cookies.

=> Christmas Cookies Recipes: Frosted Ginger Cream Cookies

An old-fashioned style cookie topped with creamy frosting.

1/4 cup shortening

1/2 cup sugar

1 egg

1/3 cup molasses

2 cups all purpose flour

1 teaspoon ground ginger

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/3 cup water

Cookie Frosting

Directions

Preheat oven to 400 degrees.

Prepare baking sheets with nonstick cooking spray.

In a large bowl, cream together shortening and sugar. Beat in the egg and molasses.

In someone else bowl, integrate the flour, ginger, baking soda, salt, cinnamon and cloves; gradually add to creamed mixture, alternating with water (dough will be soft).

Drop heaping teaspoonfuls 2-inches apart onto ready baking sheets. Bake for 7 to 8 minutes or until tops are cracked. Let cool. Frost with Cookie Frosting.

Cookie Frosting

1 1/2 ounces of cream cheese, softened

3 tablespoons butter, softened

1 cup plus 3 tablespoons confectioners' sugar

1/2 teaspoon vanilla extract

1 to 2 teaspoons lemon juice

Directions

In a small bowl, beat the cream cheese, butter and confectioners' sugar until light and fluffy. Beat in the vanilla and sufficient lemon juice to create a spreadable consistency. Frost cookies.

Makes 48 cookies.

Christmas Cookies Recipes - Chocolate Snowball Cookies

Chocolate Meringue Cookies - The extreme in Indulgence

Cookies are a real relieve food and if you are looking for dessert recipes or Cinco de Mayo recipes you might be concerned in recipes like this. Chocolate cookies are one of the most beloved varieties and adding meringue to your recipe makes them even lighter, more interesting, and more delicious.

Everyone has their own beloved type of cookies but chocolate tops a lot of lists. Vanilla cookies, strawberry cookies and raisin cookies are also very beloved and it is fun to make dissimilar variations if you enjoy baking. Mexican ingredients such as vanilla and cinnamon work well in most dessert recipes and Mexican desserts often use these ingredients because they merge so nicely with one another.

Sugar Free Cookie Recipes

Meringue is made with egg whites. When you beat egg whites, it is very leading to ensure the mixing bowl and beater are spotlessly clean. Any spot of grease means the egg whites will not form stiff peaks, and this means that you will not be able to make meringues with them, so check that your equipment is grease-free before you start.

The following recipe makes seventy of these little treats, which might sound like a lot but they do keep well for up to a week if you keep them in a tightly sealed container. The vanilla and chocolate are spectacular, together and the cinnamon adds a distinctive Mexican touch, which is great if you are looking for inspiring Cinco de Mayo recipes to make for the kids.

What you will need:

4 egg whites 1/8 teaspoon ground cinnamon 1/8 teaspoon salt 3 oz chopped semisweet chocolate 1/2 cup white sugar 1/4 teaspoon cream of tartar 1/2 teaspoon vanilla extract

How to make them:

Preheat the oven to 300 degrees F. Grease a pair of baking sheets. Grind the chocolate in a food processor, and then sift it through a sieve so that no pieces will be able to block the tip of a pastry bag. Beat the egg whites with the vanilla, salt, and cream of tartar until they form stiff peaks.

Add them to the chocolate and keep beating them on a medium speed. Add the sugar and cinnamon gradually. Pipe this mixture, a teaspoon at a time, on to the ready baking sheets.

Bake them for half an hour or until they are starting to brown and come away from the baking sheets. Let them cool on racks and keep them in an airtight holder for up to a week. You can serve these little snacks with ice cream or whipped cream. They are also nice served alone or with a glass of milk or cup of coffee. Just try to eat only one - it is nearly impossible! These are so good you will want at least two!

Chocolate Meringue Cookies - The extreme in Indulgence

Unusual Christmas Cookie Recipes - Cherry Snowball Cookies

These pretty cookies have a surprise cherry in the middle.

1 cup butter, softened

Cookie Recipes

1/2 cup confectioners' sugar

1 tablespoon water

1 teaspoon vanilla extract

2 cups all purpose flour

1 cup quick cooking oats

1/2 teaspoon salt

36 maraschino cherries, well drained

Glaze Coating

Directions

Preheat oven to 350 degrees.

In a bowl, cream the butter, sugar, water and vanilla.

In another bowl, concentrate the flour, oats and salt; moderately add to the creamed mixture.

Shape a tablespoonful of dough colse to each cherry to form a ball. Place 2-inches apart onto ungreased baking sheets. Bake for 18 to 20 minutes or until bottoms are browned. Let cool.

Glaze Coating

2 cups confectioners' sugar

1/4 to 1/3 cup milk

2 cups flaked coconut, finely chopped

Directions

In a bowl, concentrate sugar and enough milk to make a flat dipping consistency. Dip cookies into glaze, then roll into coconut.

Makes 36 cookies.

=> Unusual Christmas Cookie Recipes: Spumoni Cookies

The beloved Italian ice cream treat becomes a delicious cookie.

1 cup butter, softened

1 1/2 cups confectioners' sugar

1 egg

1 teaspoon vanilla extract

2 1/2 cups all purpose flour

2 squares semisweet chocolate, melted

1/2 cup pecans, chopped

3 to 5 drops green food coloring

1/4 cup candied red cherries, finely chopped

1/2 teaspoon almond extract

3 to 5 drops red food coloring

Directions

Preheat oven to 375 degrees.

In a bowl, cream together the butter and sugar. Beat in the egg and vanilla. moderately add in the flour and mix well.

Divide the dough into three sections.

Stir chocolate into one section; mix well.

Add pecans and green food coloring to the second portion

Add cherries, almond excerpt and red food coloring to the third section.

Roll each section between two pieces of waxed paper into 8x6-inch rectangles. Remove the waxed paper.

Place the chocolate rectangle on a piece of plastic wrap. Top with the green and pink rectangles; press together lightly. Wrap with plastic wrap and chill overnight.

Cut the chilled dough in half lengthwise. Return one half to the refrigerator.

Cut the remaining rectangle into 1/8-inch slices. Place 1-inch apart on ungreased baking sheets.

Bake for 5 to 7 minutes or until set. Cool. Repeat with remaining dough.

Makes 84 cookies.

=> Unusual Christmas Cookie Recipes: Chocolate Dipped Spritz Cookies

These classy cookies are dipped in chocolate and decorated with nuts and sprinkles.

1 cup butter, softened

3/4 cup sugar

1 egg

1 teaspoon vanilla extract

2 1/4 cups all purpose flour

1/2 teaspoon salt

1/4 teaspoon baking powder

11 ounces dark, white or milk chocolate candy coating

Chopped walnuts and/or colored sprinkles

Directions

Preheat oven to 375 degrees.

In a large bowl, cream together the butter and sugar. Beat in the egg and vanilla.

In another bowl, concentrate the flour, salt and baking powder; moderately add to the creamed mixture.

Using a cookie press fitted with your selection of disk, press the dough 2-inches apart onto ungreased baking sheets. Bake for 7 to 9 minutes, or until set (do not allow cookies to brown). Let cool.

In a microwave safe bowl, melt the candy coating; dip each cookie halfway into coating. Sprinkle with nuts or colored sprinkles. Place on waxed paper until set.

Makes 72 cookies.

Unusual Christmas Cookie Recipes - Cherry Snowball Cookies

Chocolate Cookies - Baking That perfect Chocolate Cookie

There is no good cookie in the world than a well-made chocolate cookie. Read on to find out how to make the perfect chocolate cookie.

The perfect Chocolate Cookie

Sugar Free Cookie Recipes

The best chocolate cookie is the cocoa drop cookie. Not only are they delicious, but they are easy to make as well.

The ingredients required for this method are: ¼ cup butter, softened; ¼ cup shortening; 1 cup sugar; 1 egg; ¾ cup buttermilk; 1 tsp vanilla; 1 ¼ cup sifted all-purpose flour; ½ tsp baking soda; ½ tsp salt; ½ cup cocoa powder, unsweetened; and 1 cup of chopped pecans.

First, cream the shortening and butter with sugar; beat in egg. Stir in the buttermilk and vanilla next, and then sift the dry ingredients together and add to the first mixture. Stir in the pecans, and chill the cookie dough for about an hour. Use a teaspoon to drop the dough onto a greased baking sheet, leaving about 2 inches between the cookies. Bake in a preheated 400°F oven for about 8-10 minutes, or until set. Then cool and frost with a simple chocolate or vanilla icing if desired.

Shortbread Cookie Recipe

Another great method is the chocolate covered shortbread cookie recipe. For this you will need: 8 ounces butter at room temperature; ½ cup powdered sugar; 2 cups all-purpose flour; ½ teaspoon baking powder; 2 ounces unsweetened chocolate, melted; and ½ teaspoon vanilla extract.

Combine all ingredients; knead with your hands to made sure they are well mixed, press into lightly buttered pans, and bake at 325°F for about 20 minutes. Cut into wedges while they are still warm or break them apart.

There are many breathtaking recipes out there. Remember these recipes colse to the holidays and you can gift your friends and house with delightful treats that will be remembered the rest of the year.

Chocolate Cookies - Baking That perfect Chocolate Cookie

Enjoying 'Different' Cookies straight through epicurean Cookie Recipes

Chocolate chip cookies, raisin cookies, or wheat-based cookies are perhaps among the most loved of all time. But for anyone who wants to try something different, epicurean cookie recipes might be the one for them.

As the term suggests, epicurean cookie recipes entail doing something separate with the usual recipes citizen make. The term epicurean is mostly used to high quality cuisine or foods that are ready with exquisite care or with a unique presentation.

Sugar Free Cookie Recipes

For anyone who wants to bake epicurean cookies, one should be more resourceful and creative so as to distinguish them from the more generally baked treats such as chocolate chip cookies.

Baking can be quite a delightful surprise if one decides to be a minuscule creative and separate with what they want to create.

Cookies are all the time a splendid treat especially for kids, but for parents who want to bake something else than chocolate chip cookies, there are recipes they can use to give their kids a separate kind of treat.

There are times when some would prefer to have a minuscule 'adventure' with their treats.

One example of a cookie that most citizen are not aware of is the banana bread cookies. They are easy to bake and a lot separate from the cookies that citizen are used to eating. Banana bread cookies are uncomplicated to bake. By just adding bananas that are peeled and mashed in replacement of chocolate chips or chunks, anyone can already enjoy cookies that genuinely taste like banana bread.

There are also epicurean cookie recipes that include coconuts as the added ingredient. Coconut macaroon cookies are becoming a favourite treat and they are uncomplicated to make.

From coconut to bananas, baking epicurean cookies can help anyone use their imagination to generate a splendid tasty treat.

The best thing about these recipes is that they are available online. Thus, studying how to make epicurean cookies is not a lot easier!

Enjoying 'Different' Cookies straight through epicurean Cookie Recipes

Holiday condition Alert - Cut Out Sugar - Cut in Cookies

Cut out Christmas Sugar Cookies because your child has sugar and wheat allergies? No way! This report aims to convince you that it is easy to make the infamous Sugar Cookie wholesome without using processed sugar and flour. You may know these two white wonders as the evil twins most likely responsible for the symptoms I call the holiday haze. They are sugar binging and crashing, irritability, and tummy aches just to name a few. If you are at all piquant how to make wholesome cookies that feature an all natural and organic sugar-free icing, read on and get ready to roll out the dough.

Cut in sweets without the ill side affects. This in it self is a miracle. First, I would like to tell you about the origins of this heaven sent cookie and why I want to share this treat with you and your family.

Sugar Free Cookie Recipes

Christmas means make a mess in the kitchen with the kids: white sweet masks everyone from head to toe, even the dog and kitty. Nothing lights up a child's face like development Christmas cookies, not even the Christmas tree.

I love the sugar cookie because it is creatively kid friendly. The dough is durable, can be rolled out over and over, and the character cut outs make a story for all to imagine. As a kid, all I could do was happily anticipate eating the angel, Santa, and Rudolph the reindeer. About five times each. This holiday joy was inevitably distracted by dread. I'd soon feel the sugar rush through my minute obese body. I was always 45 pounds overweight. My joints would ache and messed up was my digestion all night long and into the next day. The memory of feeling the warmth of my mother's kitchen, the relaxation to express with cookie cutters, and the greatest disappoint of ill-health just didn't mix. This was not a method for success. Sugar Cookies used to mean joy and pain. At least they did for me, and so I did something about it. I wanted just joy.

I took a sugar cookie method from my Aunt Diane, Sicilian by decent, an expert in dough from pizza to cannolis, and when she belts out the Ave Maria, it brings me to tears. Any woman who sings while she bakes you know is going to roll out a tasty dough. So taking my aunt's family recipe, I used my transcribing method of converting the white processed sugar and flour to alternative sugar-free/gluten-free ingredients and created a Cut Out Sugar Cookie to share with everyone.

I use alternative ingredients to white wheat flour such as an all-purpose gluten-free flour by Bob Redmill's that combines garbanzo bean, fava bean, tapioca and potato starch for the right cookie texture. I use white rice flour for a white cookie color and for flouring the dough and cookie cutters. Xanthan gum is a critical ingredient for gluten-free baking and is added to hold the gluten-free flour together. Just a small estimate is needed of this plant based gum.

For the sugar I substitute agave, stevia, and a compound of oligofructose and erythritol in a goods called Swerve that can be found at pcflabs.com, some Whole Foods, and health food stores. Organic erythritol is a fermented polyol or sugar alcohol with no digestive ill side affects. Swerve also adds oligofructose which is inulin from chickory. Both ingredients have no glycemic or very low glycemic index and very easy digestion. Neither promotes tooth decay.

Swerve is the most affordable wholesome baking sugar change that looks and acts the most like sugar in baking. Swerve replaces the volume and firmness as well as adding an very low calorie sweetness in a recipe. Just using erythritol products without the added oligofructose like Zsweet and Zero brands of erythritol are not as good for baking because the taste isn't as sweet, but straight erythritol works great as table sugars to sprinkle on cereals and yogurts. They can both be found at Whole Foods and health food stores on on the internet.

Also in the recipe, my aunt Diane uses sour cream which gives the dough an extra added moistness and elasticity that makes for great taste and a dough that can be rolled out many times over. The easy roll out factor is very leading when it comes to development this cookie method with kids.

To substitute for the dairy, a soy yogurt can be used but it may change the color of the dough to a darker color. The original look of the dough should be a backdrop of white and the color of the icing could be a pink or green for a holiday theme. Someone else way to switch out the sour cream is to use Total Greek 2% yogurt. This is a wholesome version while still using dairy.

Knowing the substitutes, it time for the tricks of development the recipe.

"Carefully roll out the gluten-free/sugar-free dough with a white rice floured rolling pin between two sheets of wax paper. Make sure both sides of the dough are lightly floured with the white rice flour as well. White rice flour is my flour of selection for rolling out gluten-free dough because it is grainy and won't stick. Also, flour your cookie cutters in the white rice flour. Dip a thin metal spatula in the white rice flour to lift up the cut out cookies and gradually slide onto your baking sheet," are words you would hear me say in a cooking class or on my Sweet Truth Cooking Tv show on Veria. A hands-on interactive class is the best way for eager learners of the gluten-free/sugar-free alternative baking technique to perceive a tactile inequity in this wholesome dough as compared to the old-fashioned white, wheat flour dough. To get a grip on gluten-free, one must see and feel how the new dough behaves: how it takes longer to mix up, looks more crumbly, sticks to your hands, needs more exertion to roll out, as a matter of fact breaks apart, and ultimately bakes and browns faster than a original sugar/wheat dough.

Sounds difficult? Trust me. It's worth the minute extra exertion and elbow grease to make this dough work like magic and generate a wholesome cookie that everyone will love. The best part is that you'll feel good about feeding it to the masses. Practice makes perfect when handling the dough. Use your senses to know when to stop rolling the dough. Also, a kitchen timer is the key safety device for perfectly baked gluten-free cookies.

The above mentioned techniques are just a few of the fun new tricks of the trade to collect when it comes to the art and science of creating your version of popular Sugar Cookie, alternative style. Like interval training, these methods go a long way: sugar-free/gluten-free baking allows you to have your cookies and eat them too! There is no extra calories, bloat, weight gain, or binging because there is no sugar or white processed flour. Sugar cookies are not just for holidays as popular culture would have it. Look at Starbucks, Gelson's, or your local bakery. They all sell fanciful, colorful, kid-like wannabe and wanna bite sugar-cookies all year round and for every change of season. It's not just the winter holidays that sugar cookies intrude our veins and spike our glucose levels. Yet who wants to as a matter of fact give up cookies? And icing. Um, no!

For the icing, again Swerve found at pcflabs.com is the sugar of selection and makes the best tasting. You can also use natural fruits and vegetables for food coloring for your icing by adding beet juice for pink or red and by juicing kale or spinach for green. Use unsweetened coconut and Goji berries for extra charm and creativity!

This Cut-Out Sugar Cookie method tastes and looks like the real thing. Now when I make these cookies, the kid in everyone comes to the table and can get up from their chairs feeling clear, vibrant, creative, and healthy. They are at peace with themselves and their stomachs. Have fun!

cut out sugar cookie

a frosted cut-out cookie made with agave - no sugar, no wheat, and no gluten

Dough 1 cup vegetable shortening 1/2 cup Swerve sugar alternative 2 eggs 1 tablespoon vanilla 1 cup sour cream 1/2 cup light agave 2 droppers Liquid Stevia Vanilla Creme 3 cups gluten-free flour 1 cup white rice flour 1 cup potato flour 4 packets or 2 teaspoons Stevia Plus Powder 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon xanthan gum

Icing 1 cup Swerve sugar alternative, powdered 2 teaspoons unsweetened almond milk 1 dropper Liquid Stevia Vanilla Crème 2 teaspoons light agave 2 teaspoons beet juice (optional)

For cookies: With paddle attachment in stand up mixer, cream shortening and Swerve. Add in eggs and beat until fluffy. Add in vanilla, sour cream, agave, and Liquid Stevia and blend.

In isolate bowl, sift together gluten-free flour, white rice flour, potato flour, Stevia Powder, baking powder, baking soda, and xanthan gum.

With paddle attachment in stand up mixer, add pre-sifted dry ingredients to wet ingredients and mix. Scrape down sides of bowl. If needed, add a bit of flour to hands first and then form dough into a ball. Wrap in plastic. Refrigerate 2 hours or over night for best results to firm up dough.

Between two floured sheets of wax paper, roll out dough to about 1/4 inch thick. Peel the top layer of wax paper off dough. Cut out cookies with floured cookie cutters and place on non-greased cookie sheet. This dough is very durable and can be rolled out many times.

Bake at 350 degrees for 6-8 minutes. Depending on how thick or thin you roll the dough will depend on long you bake the cookies. Watch cookies carefully. The cookies should not brown or even be golden, but will appear white when they are done. Cookies are done when spring back to the touch. Cool on wire rack.

For frosting: To make powdered Swerve, place Swerve in a high powdered blender and blend on high for about five seconds then measure 1 cup. In stand up mixer with paddle attachment, mix well Swerve, milk or water, Liquid Stevia, agave, and fruit or vegetable powder for coloring. Beat icing for 2-3 minutes until glossy. Frost cookies with icing when cooled.

Yield: Five dozen cookies.

Holiday condition Alert - Cut Out Sugar - Cut in Cookies

The Cookie Swap - A variety of Christmas Cookies in One Afternoon

My daughter and I love baking so when the holidays come we find it quite fun to create a range of cookies to have Christmas Day. We also love to give away as gifts to habitancy that we are thankful for a package full Christmas Cookies.

A few years back my daughter and I baked and baked and then gave a range of Christmas cookies to our friends. It took us any weeks to accomplish this task as we wanted the range of cookies. We had poured over cookie recipes to decree which tasty cookies to make. We chose some beloved cookie recipes like a chocolate chip cookie recipe, our best sugar cookie, a peanut butter, a spritz, and a ginger cookie. We then looked at new ones as we wanted the top cookie recipes! We looked at other recipes for gingerbread, recipes for thumbprint cookies, a lemon cookie, a chocolate cookie formula and you can't forget about oatmeal cookies. When all was said and done we legitimately had some great Christmas cookie recipes.

Cookie Recipes

Then we compiled this huge shopping list for the ingredients they required. When we got all our materials together the baking began. This was going to take any weeks. So the Christmas Carols were on and the baking began. My daughter and I had a good time baking up her favorites a chocolate chip cookie formula and the sugar cookies--best part was the cookie decorations. Now I did quit the baking of the rest by myself -Christmas music still going. However, the memories of the time we baked side by side with my daughter with our aprons dotted with flour was priceless.

When they were all baked we gift wrapped them in pretty Christmas tins and it was gift giving time. Oh, don't get me wrong, we also had a nice tray of cookies left at home for our Christmas dinner.

A base annotation from the gift recipient was that they loved the cookies but wouldn't have done it themselves. It made me sad that the tradition of Christmas cookie baking had gotten lost with the heavy to-do lists. It got me reasoning next year why don't I host a Christmas cookie exchange? We all just bake one type of cookie, bring them to a fun holiday party during the party we cookie swap and we leave happy with a range of cookies. So my planning began! We all had such a great time.

It is a great way to get into the holiday spirit and socialize with habitancy you care about. Friends, neighbors and house acquire together at your home, bringing their beloved baked cookies and cookie recipes. So a new Christmas tradition was born.

You too can create Christmas Tradition and host a Cookie Swap. I hope our story stirs up a microscopic curiosity about an old tradition brought back into light. Simply request your guests, eat and swap cookies and enjoy each other's company...isn't that what Christmas is about really?

You may be saying, "I would love to create that Christmas Tradition, but how do you host a cookie swap?" Well, the good news is I have a great resource that will write back your question. It will take you step by step through the planning process, forms and checklists to keep you on track and ideas to keep a simple but fun Christmas Party.

So you can start a tradition without a lot of fuss. It is " The Cookie Swap - create a Christmas Tradition-One Cookie formula at a Time". Get yours here.

The Cookie Swap - A variety of Christmas Cookies in One Afternoon

Wheat Free Peanut Butter Oatmeal Cookies

Here is a classic favorite made without wheat flour, if you can believe that. I did everything in my food processor for this recipe.

What you need:

Sugar Free Cookie Recipes

1/2 cup natural crunchy peanut butter (I love Kroger Brand......only two ingredients!)
1/2 cup unsalted real butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup egg whites (or 2 egg whites)
1/2 teaspoon vanilla extract
3 cups whole oats (keep one cup separated, we'll use that first)
1/2 teaspoon baking soda

How to make them:

Preheat oven to 375 F. Using the multi-purpose blade, take the separated cup of whole oats and the 1/2 teaspoon of baking powder and put them in your food processor. Turn it on until the oats look like flour. Add butter, peanut butter, sugar, brown sugar, egg whites and vanilla to food processor and mix until everything looks creamy. This should only take about a minute, if that. Add the rest of the whole oats to the food processor. Hold down the pulse for about 2 seconds, 10-12 times or until all the oats are mix into the batter. Do not over mix. Scoop out rounded teaspoonfuls of batter and place on ungreased cookie sheet, about 2 inches apart. Bake 10-15 minutes or until golden brown. Cool on baking sheets for a minute or two and then finish cooling on a baking rack. Make several batches and freeze the left overs (if there are any!) for a great healthy snack.

Wheat Free Peanut Butter Oatmeal Cookies

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Sugarless Almond Meringue Cookies

I developed the following recipe for mother's day when my mom was on a low-carb diet. Though I am not an advocate of the particular diet she chose, I wanted to appease her sweet tooth, which had been neglected for nearly a month. I found that I needed about double the Splenda sugar equivalent to get an acceptable taste; the texture of these meringues is more delicate that the traditional version, due to the lack of sugar in the recipe.

The following recipe will require making an egg white foam and a hand mixer.

Sugar Free Cookie Recipes

Pre-heat oven to 275 F

Ingredients:

4 egg whites (fresh, room temperature)

1 teaspoon vanilla extract

1 teaspoon almond extract

½ teaspoon cream of tartar

1½ cups Splenda

Directions:

1. Beat egg whites and extracts at a medium speed until thick and foamy.

2. Add the cream of tartar.

3. Slowly add the Splenda about ¼ cup at a time until stiff peaks form (turn mixer on high about after all Splenda is added).

4. Place large spoonful of the mixture on a large cookie sheet about 1 inch apart.

5. Bake for about 20-25 minutes or until golden and completely dry*

6. Turn the oven off and allow cookies to cool in the oven for one hour.

Nutrition: Variable based on the size of the cookies, but the only nutrition in the recipe is from the egg whites (about 12g protein total) and some starch mixed with the sucralose sweetener in Splenda.

* Meringues cookies do not fair well in humid environments; do not set out on a plate. Will keep for a week or two in an air tight container.

Sugarless Almond Meringue Cookies

Jean Jitomir MS, RD is an experienced nutrition coach, physique competitor, and Exercise Nutrition Ph.D. student. She write fitness and nutrition articles and blogs regularly at http://builtnutrition.blogspot.com

Her personal websites is:

[http://www.jeanjitomir.com]

How to Make Cookies Using a Cake Mix

It's happened to everyone. You were supposed to bake cookies and forgot. It's the last minute and now you don't have time to run out to the store. What do you do? Short of buying packaged cookies on the way to the bake sale (and receiving dirty looks from those who baked from scratch), you do have an option. You can doctor up a cake mix you have at home and make cookies out of it.

If you never knew this little insider's secret, now you're in on the fun. Cake mix is a great alternative and shortcut to making delicious cookies. It saves you time running around looking for ingredients and you don't have to measure much. You will want to add a few things though to make it work.

Cookie Recipes

A cake mix is a cake mix. Most are generally about the same. Start with a cake variety you like. For vanilla flavored cake mix, add the package (which is usually 18 ounces) to a bowl. Beat the mix with electric beaters and ½ cup of softened butter. Don't use margarine as it will turn out tasting a bit off. Add in one egg and beat. That's it. Now you can add other flavors or textures.

Try adding in chocolate chips, walnuts, pecans, chopped almonds, candy cane pieces, dried cherries, dried cranberries, coconut, oatmeal flakes or any other flavors and textures that appeal to you.

Drop the cookies onto ungreased cookie sheets. Non stick is best so you don't have to worry about breakage. Place them at least an inch apart to allow for spreading. They should bake in a moderate oven (350 degrees) for around 9 minutes. If your oven is not calibrated, your cookies may take more or less time. So don't go away. Watch your cookies through the oven door to check for doneness. Every time you open the oven door, you allow heat to escape and you'll have to add time to the clock.

The one difference in the recipe that you'll need to watch out for is that chocolate mixes require two Tablespoons of water in addition to the butter and egg. It's just something about the consistency of the mix. Don't forget.

If you experiment with other types of cake mixes, like Funfetti, carrot cake, devils' food cake or lemon, you should get the same results. Angel food cake mix may not work right as it includes whipped egg whites. But don't be afraid to try different types of mixes. And get as wacky as you like with the final product. Place a Hershey's Kiss on top of each one when they come out of the oven. Or sprinkle with sanding sugar before baking.

No one will be able to tell that you didn't bake your cookies from scratch. Your own personal slant on the cookies is what will make them unique. So wrap them up with pride for that bake sale or create a new favorite holiday cookie with fewer steps.

Join fellow bakers in the best kept secret in cookie baking. You don't have to do it all from the beginning. Give yourself a jump start by using store bought cookie mix and then add your flair to it to make it uniquely delicious.

How to Make Cookies Using a Cake Mix

Betty Ann Sherman is a mother and a baker of tasty treats. She has a special passion for baking cookies, pies, cakes, and everything wonderful. Check back for updates from Betty on her delicious treat adventures.

Christmas Cookie Recipes - Santa Face Cookies

Santa Claus pays a visit to your table in these delightfully cute cookies.

1 cup butter

Sugar Free Cookie Recipes

1/2 cup sugar

1/2 cup brown sugar

2 tablespoons milk

1 teaspoon vanilla extract

2 1/2 cups flour plus additional for rolling

Royal Packaged Icing Mix

Red food coloring

Pastel candy dots

Directions

Preheat oven to 375 degrees.

Place butter in a bowl and cream until nice and fluffy. Gradually beat in sugar and brown sugar until light and fluffy. Mix in the milk and vanilla. Add in flour; mix thoroughly. Chill dough for 1 to 2 hours or until it is easy to handle.

Work with 1/3 of the dough at a time and leave rest in the refrigerator until ready to use.

On a lightly floured surface, roll out dough to 1/4-inch thickness. Take a Santa shaped cookie cutter and dip it into flour, then cut out Santa faces. Place cookies on an ungreased cookie sheet.

Bake for 10 to 12 minutes or until just golden brown. Let cool on cookie sheet for 1 minute. Remove from cookie sheet and cool completely.

Prepare the royal icing according to package directions. Color half the icing red and leave the other half the original color. Using a icing bag or plastic bag with a hole cut in it, pipe a red Santa hat on each cookie. Follow up with white icing for Santa's beard, eyes and hat pompom.

Place a candy decoration in the center of each white eye. Allow icing to set before serving.

Makes 18 to 24 cookies.

=> Christmas Cookie Recipes: Easy Snowmen Cookies

These snowmen are easy to make and they make nice centerpiece decorations.

1 (16 oz.) package Nutter Butter Cookies

1 1/4 pounds white candy coating, melted

Miniature chocolate chips

M&M miniature baking bits

Pretzel sticks, halved

Orange and red decorating gel or frosting

Directions

Using tongs, dip cookies in candy coating; shake off excess. Place cookie on waxed paper.

To decorate: Place two chocolate chips on one end of cookies for eyes. Place baking bits down middle for buttons. For arms, dip ends of two pretzel stick halves into coating; attach one to each side.

Let stand until hardened. Pipe nose and scarf with gel or frosting.

Makes 32 cookies.

=> Christmas Cookie Recipes: Peppermint Twist Kiss Cookies

The peppermint twist isn't just a song, but a delicioius holiday cookie that is colorful and festive.

1/2 cup butter, softened

1/3 cup sugar

1 egg yolk

1/2 teaspoon peppermint extract

1/2 teaspoon vanilla extract

1 1/4 cups all purpose flour

1/4 teaspoon salt

4 to 8 drops red food coloring

36 chocolate kisses

Directions

Preheat oven to 350 degrees.

In a large mixing bowl, cream the butter and the sugar. Add in the egg yolk, peppermint extract and vanilla extract; mix well.

In a separate bowl, combine the flour and salt; gradually add to creamed mixture.

Divide the dough into two sections. Tint one section red. Divide the dough into four sections. You should have two red sections and two regular sections. Cover and refrigerate for 1 hour.

Shape each section into a 9-inch log. Place one plain log next to one red log. Gently twist the plain and red logs together and create one swirled log. Repeat with the other two logs.

Cut each log into nine slices; roll each slice into a ball. Place each slice 1-inch apart onto an ungreased cookie sheet. Flatten slightly with a glass.

Bake 10 to 12 minutes, or until edges are lightly browned. Press a chocolate kiss candy piece into each cookie center, while cookies are still warm. Let cool.

Makes 36 cookies.

Christmas Cookie Recipes - Santa Face Cookies

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