Sweet Recipes for Your Holiday Cookie Swap By Julie Senger If you are getting together with a group of your friends, neighbors, fellow churchgoers, or co-workers to do a fun cookie swap this month, Canton Family Life magazine has put together a variety of cookie recipe options to suit everyones taste buds. Below, youll find a filled, shortbread-like cookie recipe, a no-bake truffle recipe, a spicy cookie bar recipe, a citrusy-frosted cookie recipe, a nutty/chocolaty cookie recipe, a fruity cookie recipe, and a healthy cookie recipe. So, choose your favorite; gather your ingredients; and before you know it, your kitchen will be filled with the aroma of something sweet and delicious! Maammool Cookies (makes approx. 12-15 cookies) Cookie Ingredients-1 box of cream of wheat (2 Ibs.) -2 tablespoons all-purpose flour - lb. butter, melted -1 tablespoon vanilla -1 cup whole milk - cup powdered sugar -Decorative cookie mold(s)Filling Ingredients-1 lb. walnuts, ground -1-1 cups granulated sugar -1 teaspoon cinnamon-1 tablespoon rosewater (optional)Procedure-Preheat the oven to 400 degrees.-Combine walnuts, sugar, cinnamon, and rosewater (optional), and set aside.-With an electric mixer, cream the butter and cream of wheat until it is a fine, smooth consistency. -Add vanilla to the butter and cream of wheat mixture. -Knead flour and milk into the butter and cream of wheat until a shortcake-like dough consistency is formed. -Form egg-shaped cookies; perforate one end enough to allow for 1 tablespoon of filling. -Close the perforated end by moistening. -Press each cookie into a mold, and then remove from the mold. -Lay the cookies inch apart on a cookie sheet. -Bake 25-30 minutes, or until cookies are light brown. Do not overbake. These cookies should be almost a toasted-almond -Once removed from the oven, sprinkle powdered sugar on each cookie while still hot. Oreo Cookie Truffles (makes about 48 truffles) Ingredients-8 oz. cream cheese, softened-40 Oreo cookies (choose your favorite flavor), finely crushed, divided-4 pkgs. (4 oz. each) BAKERS semi-sweet chocolate (or other flavor of your choice), broken into pieces, melted-Extra toppings of your choice to use as garnish (mint Oreos sprinkled with crushed peppermint, chopped pistachios or chopped -peanuts atop truffles made with the new peanut butter flavor, etc.)Procedure-Mix the cream cheese and 3 cups cookie crumbs until blended.-Shape into 48, 1 balls, and freeze for 10 minutes. -Dip the balls in the melted chocolate, and place them in a single layer in a shallow, waxed-paper-lined pan. -Sprinkle with remaining cookie crumbs or other toppings of your choice.-Refrigerate 1 hour or until firm. Snickerdoodle Cookie Bars (makes 9-12 bars) Cookie Bar Ingredients-1/2 cup unsalted butter, melted and cooled-1/2 cup granulated sugar-1/4 cup packed brown sugar-1 1/2 teaspoons vanilla extract-1 large egg, room temperature-1 cup plus 2 tablespoons all-purpose flour-2 teaspoons cornstarch-1/2 teaspoon cream of tartar-1/4 teaspoon saltCinnamon Sugar Topping Ingredients-1/4 cup granulated sugar-1 tablespoon cinnamon-1/2 teaspoon nutmegProcedure-Preheat the oven to 350 degrees. -Line a 9x9 square baking pan with parchment paper. -In a large bowl, stir together the melted butter and sugars until evenly combined and no sugar lumps remain. -Ensure that the butter isnt still hot, then stir in the egg and vanilla until combined. -Carefully stir in the flour, cornstarch, cream of tartar and salt until no flour lumps remain. -Spoon/spread the mixture into your prepared pan.-In a small bowl, combine the topping ingredients. -Sprinkle the topping mixture over the cookie batter until its evenly distributed and completely covers the batter. -Bake for 22-25 minutes or until you can start to see the sides of the bars just starting to pull away from the edges. -Allow to cool before removing from the pan, and cut into 9 or 12 bars. Lemon-Frosted Snowflake Cookies (makes 4 dozen) Ingredients-1 1/4 cups softened butter, divided-2 1/2 cups confectioners sugar, divided-3/4 cup cornstarch-1 1/2 cups all-purpose flour-3/4 cup chopped walnuts-2 tablespoons fresh lemon juiceProcedure-Preheat the oven to 375 degrees.-Grease a cookie sheet, and set aside.-Cream 1 cup butter and cup sugar until pale yellow.-Combine cornstarch and flour, and beat into butter and sugar mixture.-Shape the dough into 48 small balls, and flatten with the floured bottom of a glass.-Sprinkle nuts on the flattened cookies, and pat firmly.-Place cookies 2 apart on the cookie sheet, and bake for 15 minutes, rotating the pan after 7 minutes.-Remove from the oven, and allow to cool on a plate.-Melt the remaining cup of butter, and combine with 2 cups of confectioners sugar and lemon juice. If frosting is too runny, allow it to sit; if it is too thick, add lemon juice. -Frost cookies, and enjoy! Skinny Oatmeal Cranberry Cookies (makes 12-15 cookies) Ingredients-1 cup quick oats-3/4 cup whole wheat flour, spooned and leveled-1 1/2 teaspoons baking powder-1 1/2 teaspoons cinnamon-Scant 1/2 teaspoon kosher salt-2 tablespoons butter, melted and cooled-1 teaspoon vanilla-1 large egg-1/2 cup honey-About to cup dried cranberries Procedure-Preheat oven to 325 degrees. Line a large baking sheet with parchment paper.-Pull out 2 medium bowls, one for dry ingredients, one for wet.-In one bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.-Melt the butter in the other bowl. Let it cool slightly.-Whisk the vanilla, then the egg, then the honey into the melted butter.-Add the wet ingredients to the dry ingredients, and use a wooden spoon to stir until combined (dont overmix).-Add the dried cranberries into the dough.-Refrigerate the dough for about 30 minutes, or freeze for about 15 minutes.-Use your hands to shape the dough into about 15 cookies. -Place cookies on the prepared baking sheet about 2 apart.-Bake for about 12-13 minutes or until the cookies have just started to brown around the edges.-Let the cookies cool on the pan for a few minutes before removing to a cooling rack or plate. Peanut Butter Chocolate Chip Cookies (makes 2-3 dozen, depending on how large you make them) Ingredients-1 cup creamy peanut butter -1 large egg-1 cup sugar-1/2 cup chocolate chipsProcedure-Preheat oven to 350 degrees.-Mix peanut butter, egg, and sugar together in a medium sized mixing bowl until well combined. The batter will be thick.-Add the chocolate chips, and stir until evenly distributed.-Scoop out tablespoon-sized cookies, and drop them on a cookie sheet. Be sure to leave a few inches between the cookies, as they will expand while baking.-Bake until cookies are lightly browned.-Remove the cookies from the oven; transfer them to a cookie plate; allow them to cool; and then enjoy! Apricot Cream Cheese Cookies (makes about 4 dozen) Ingredients-1 1/2 cups butter, softened-1 1/2 cups sugar-8 oz. cream cheese-2 large eggs-2 tablespoons lemon juice-1 1/2 teaspoons lemon zest-4 1/2 cups all-purpose flour-1 1/2 teaspoons baking powder-1 cup apricot preserves-Confectioners sugar for garnish (optional)Procedure-In a large bowl, cream together the butter, sugar, and cream cheese until smooth. -Beat in the eggs one at a time.-Stir in the lemon juice and lemon zest. -Combine the flour and baking powder in a separate bowl, and stir it into the cream cheese mixture until just combined. Cover, and chill until firm (about 1 hour).-Preheat the oven to 350 degrees. Roll tablespoonfuls of dough into balls, and place them 2 apart on an ungreased cookie sheet. -Using your finger, make an indention in the center of each ball, and fill with teaspoon of apricot preserves.-Bake for 15 minutes, or until edges are golden. -Allow cookies to cool on the baking sheet for 2 minutes before removing to wire racks to cool completely. -Sprinkle with confectioners sugar (optional).