"Cookie Exchange" @ Danielle's

Danielle - Cheddar and Sage Biscuits
http://www.marthastewart.com/314708/cheddar-and-sage-biscuits

Jen - Chewy Ginger Molasses Chocolate Cookies
http://joythebaker.com/2014/12/inside-bakers-kitchen-chewy-ginger-molasses-chocolate-cookies/

Janet - Soft Spicy Heavenly Ginger Cookies
http://www.food.com/recipe/soft-spicy-heavenly-ginger-cookies-20431


Marcie - Butterscotch Cookies

1 c. butter, softened
2/3 c. granulated sugar
2/3 c. packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1 tsp. vanilla
2 1/2 c. all-purpose flour
1 11-oz pkg. butterscotch pieces

Preheat oven to 375.  In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.  Add sugar, brown sugar, baking soda, and salt.  Beat until combined, scraping sides of bowl occasionally.  Beat in eggs and vanilla until combined.  Beat in as much of the flour as you can with the mixer; stir in any remaining flour and the butterscotch pieces.


Brennan - Coconut Pecan Cookies

325 º for 12-13 minutes

1 cup butter

1 cup coconut

1 cup pecans, finely chopped

1 cup sugar

1 cup brown sugar

1 egg

1 cup oil

1 cup oatmeal

1 cup crushed corn flakes*

1 teaspoon baking soda

1 teaspoon salt

1 t. vanilla

3 ½ cups flour

*crush cornflakes first, them measure

Cream the butter and sugars first, added the egg and oil.  Then add the baking soda, salt, vanilla, and flour.  After this is mixed well, stir the other ingredients in

Roll dough into balls and then flatten with a fork dipped in water.

Makes about 5 dozen.

Jamie - Cinnamon Pecan Icebox Cookies

INGREDIENTS

• 2 sticks butter, softened
• ¾ cup sugar
• ¼ cup brown sugar
• 1 large egg
• 2 tsp vanilla
• 2¼ cups flour
• 1½ tsp baking powder
• ½ tsp salt
• 1 cup chopped pecans
• Sugar Coating:
• ¼ cup sugar
• 1½ tsp ground cinnamon

INSTRUCTIONS

1. Using a stand mixer or hand mixer, beat butter until creamy.
2. Add sugars and beat until well mixed.
3. Add egg and vanilla and beat well.
4. Mix flour, baking powder, and salt.
5. Gradually add flour mixture to butter mixture and beat well.
6. Add pecans and beat on low speed just until mixed.
7. Scoop out dough onto plastic wrap and wrap up while shaping it into a ball. Chill for an hour.
8. Take out dough and split in half. Place each half onto a sheet of waxed paper. Shape the dough into a 6 inch log using the wax paper to help you roll it up and smooth it out. Once you have it shaped, roll the log with the wax paper and twist the edges to seal it. Place in the freezer to firm up for a few hours to overnight. (If you plan on storing it for longer, wrap each wax paper log in plastic wrap and then in foil to store).
9. Remove from freezer once firm and let it sit out for about 5 minutes to make it easier to slice.
10. Roll in sugar coating mixture in a shallow dish pressing the cinnamon/sugar onto outside of log.
11. Slice ¼ inch thick and bake on ungreased baking sheet at 350 degrees for 12 to 14 minutes. Remove to a cooling rack to finish cooling.

NOTES

*Makes 2 dozen

*Baking for 14 minutes makes a slightly crispier cookie- I usually do one batch at 12 minutes and one at 14 because we like them both ways.

*Adapted from Southern Living Incredible Cookies

Kelly - Zucchini Bread