It's Time for the Virtual Cookie Exchange!
Today's the day! Time for our Virtual Cookie Exchange! Have fun viewing & saving your favorite cookie recipes. We'll have lots of giveaways for you as well! How do you participate? It's easy!
And please....visit our sponsors below! They have some wonderful items for sale that would make great Holiday Gifts!
Giveaways include:
Today's the day! Time for our Virtual Cookie Exchange! Have fun viewing & saving your favorite cookie recipes. We'll have lots of giveaways for you as well! How do you participate? It's easy!
- Find your favorite cookie or candy recipe.
- Post it on your blog with a link back to my Virtual Cookie Exchange.
- Add the link to your recipe on Mr. Linky below. (If you don't have a blog, feel free to leave your recipe in your comment)
- Leave a comment at the bottom of this post.
- Gain an extra entry by Stumbling this post and leaving another comment.
- Gain an extra entry by Twittering this post and leaving another comment.
- You have all weekend to participate! Virtual Cookie Exchange runs until 11:59pm December 7!
And please....visit our sponsors below! They have some wonderful items for sale that would make great Holiday Gifts!
Giveaways include:
- A $10 gift certificate to Charmies Online.
- A $25 gift certificate to GoosyGear.
- A $20 gift certificate to Ribbon Rain-Bows.
- A "Snowman Pin" courtesy of Michigan Egg Connection.
- A $20 gift certificate to Kozy Pal Shopping Cart Covers.
- A set of 20 personalized note cards (blue or pink) from Sweet Pea Creations.
- A custom letter from Santa courtesy of J&L Creations.
- A $20 gift certificate to Sassy Sparkle.
- A bar of handmade kitchen soap from Sonflower Springs Specialty Shoppe.
- A Christmas Bow from Ginbug Bows.
- A $15 gift certificate to You Are Loved Children's Resale shop.
- Some bows from I'm Pretty Boutique.
- A $20 gift certficate to MiniWrappers4You.
- A $10 gift certficate to Just Mix & Bake.
- A pair of Swarovski Crystal Christmas earrings from MyMommysBracelets.com.
- A Blog Redesign from Where to Start Websites.
- A $20 gift certificate to Shaebella.
- A $20 gift certificate toward a Hand Stamped Necklace at Bead Creations International.
- A $25 gift certificate to Something 2 Brag About.
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59 comments. Leave yours now!:
Peanut Butter Balls by Anne Rizzuto
1 cup Chunky (or plain) Peanut Butter your preference
1 cup Crushed Vanilla Wafers
1 Stick Butter (Softened)
1 box 16 oz. of Confectionary Sugar
1 pkg Semi Sweet Morsels
¼ bar of Paraffin /cooking Wax
Blend butter and peanut butter together. Add in crushed wafers and confectionary sugar mix well. Mixture should not be dry and crumbly, should also not be really wet. If too dry add a teaspoon of water. If mixture is too wet add a little more confectionary sugar. You want the mixture to be able to roll into a ball.
Roll the mixture into 1 inch balls (approx 30 per batch depending on size of balls). Set aside in fridge for a few minutes while you prepare a double boiler to melt the wax and chips together. Note the wax is edible – it is used to help set the chocolate on the balls. When the wax and chips are melted together, pull out the peanut butter balls.
Dip the peanut butter balls into the melted chocolate and place on cookie sheet covered in wax paper. Put the entire tray of balls in the freezer for about 5 minutes to completely harden the chocolate. Remove the balls from the wax paper and keep in refrigerator or freezer until ready to serve. You can freeze them for up to one year.
Here is my recipe entry for White-Chocolate Cherry Shortbread cookies.
http://melissaszanyworld.blogspot.com/2008/12/virtual-cookie-exchange-recipe.html
dish pan cookies 2 cups light brown sugar
2 cups white sugar
2 teaspoons vanilla extract
2 cups vegetable oil
4 eggs
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups quick cooking oats
4 cups cornflakes cereal
1 cup chopped pecans (optional)
1 cup flaked coconut (optional)
chocolate chips (optional)
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a LARGE bowl, cream brown sugar, sugar, vanilla, oil and eggs together. Add flour, soda, salt and oats. Mix well. Stir in corn flakes, coconut and pecans.
Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes.
Makes 10 dozen (2 inch) cookies. Caution: Halve this recipe if you don't want a ton of cookies
OOps! I just reread the rules :) My recipe is here: http://princesstimetoys.com/blog/contests-freebies/ and linked back to this page.
Thanks!
Connie
queen@princesstimetoys.com
Twittered! Enter the Virtual Cookie Exchange and win prizes! http://tinyurl.com/5ry8mo less than 5 seconds ago from web 12/5 4:37am Pacific Time
My favorite cookie recipe is russian tea cakes. I have to make them every year.
1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups Gold Medal® all-purpose flour
3/4 cup finely chopped nuts
1/4 teaspoon salt
Powdered sugar
1. Heat oven to 400ºF.
2. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
3. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
4. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
5. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
Thank you for the giveaways.
tinamhop@yahoo.com
What a very cool idea! This is a recipe that I have used for the past 5 years and it is a hit around my house and with my co workers I've posted it to my blog. Thanks for the entries!
http://twinceretwinkles.blogspot.com/2008/12/holiday-recipes-eggnog-fudge.html
I've tweeted about this virtual cookie exchange on twitter:
http://twitter.com/Twincere/status/1040339668
I Twittered too! :)
Check it out here:
http://www.twittermoms.com/profile/Melissa91
World's best peanut butter fingers. Check out great recipes, 5 ingredients or less!
http://5thingscooking.blogspot.com
Ranger Cookies
1 cup shortening
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 cups corn flakes
2 cups quick cooking oats
1 cup flaked coconut
1 bag of butterscotch baking chips
Preheat oven to 350. In a large bowl, cream shortening and sugars until light and fluffy. Add eggs and vanilla and beat well. In a separate bowl, sift together flour, baking soda, baking powder and salt. Add corn flakes and oatmeal to dry ingredients and mix. Mix creamed mixture and dry ingredients together. Stir in coconut and chips. Drop by spoonfuls onto greased cookie sheet and bake for 10-12 minutes. Makes about 6-7 dozen cookies.
Makes 48 cookies:
1 tube (16 1/2 ounces) refrigerated sugar cookie dough
1/4 cup all purpose flour
1/2 cup finely chopped pecan
6 ounces bittersweet chocolate ( I would just use chocolate chips)
1/2 teaspoon vegetable shortening
1/4 cup very finely chopped pecans
1. Heat oven to 350
On well floured surface, knead cookie dough with flour. Knead in the 1/2 cup finely chopped nuts.
2. Roll 1 and 1/2 teaspoons of dough into a 2 inch log. Repeat with remaining dough. Place on ungreased baking sheets.
3. Bake at 350 for 12 minutes. Let cool on baking sheet for 1 minutes and then remove to wire rack to cool completely.
4. Place chocolate and shortening in a microwave safe bowl and microwave for 1 and 1/2 min on high. Stir until smooth . Let cool.
5. Dip end of each cookie into melted chocolate and place on a baking sheet lined with waxed paper. Sprinkle with the very finely chopped 1/4 cup of pecans.
6. Let chocolate set completely before storing.
I posted my recipe. I am going to now go visit all of the other ones!
In case Mr. Linky hiccups, my recipe is here: Feels like Home.
I Tweeted your contest.
http://twitter.com/Feelslikehome/statuses/1041431959
I stumbled your post, too. :)
I posted my recipe for peppermint bark in the Mr Linky. Here's the
blog link
doot65{at}comcast[dot]net
I stumbled the post (bluevioletof2)
doot65{at}comcast[dot]net
I tweeted!
http://twitter.com/blueviolet/status/1041900052
doot65{at}comcast[dot]net
INGREDIENTS
* 1 3/4 cups white sugar
* 1/2 cup milk
* 1/2 cup butter
* 4 tablespoons unsweetened cocoa powder
* 1/2 cup crunchy peanut butter
* 3 cups quick-cooking oats
* 1 teaspoon vanilla extract
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* add a personal note Add a Personal Note
DIRECTIONS
1. In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.
josh
garageaholic@gmail.com
Hey, thanks so much for pointing this out to me!! I'm commenting, have added to Mr.Linky, and will now go over and write a quick, special post to invite people to pop in here. :)
EXCEPTIONAL EGGNOG CANDY
2 cups sugar
1 cup canned or dairy eggnog
1 tablespoon light corn syrup
2 tablespoons butter
1 teaspoon vanilla
1/2 cup chopped candied cherries
1/2 cup flaked coconut
Butter sides of heavy 3-quart saucepan.
In prepared pan, combine sugar, eggnog and corn syrup. Cook over medium heat, stirring constantly, until the mixture comes to boiling. Cook to soft ball stage (238ºF) without stirring.
Immediately remove from heat; cool to lukewarm (110ºF) without stirring.
Add butter and vanilla. Beat vigorously until very thick and candy just starts to lose its gloss, about 8 minutes.
Quickly stir in cherries and coconut; pour into buttered 8 x 4 x 3-inch loaf pan.
Makes 1 1/4 pounds candy.
No-Bake Chocolate Peanut Butter Bars:
2 cups peanut butter, divided (I always use Jif)
3/4 cup butter, softened
2 cups powdered sugar, divided
3 cups graham cracker crumbs
2 cups Nestle Toll House Semi-sweet chocolate mini morsels, divided
Grease 13x9 baking pan
Beat:
1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining powdered sugar, graham cracker crumbs and 1/2 cup morsels. Press evenly in to prepared pan. Smooth top with spatula.
Melt:
Remaining peanut butter and remaining morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm; cut into bars. Store in refrigerator.
Makes about 5 dozen bars.
Chocolate Chip Oatmeal cookie
(Recipe may be halved)
2 cups butter
24 oz chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. soda
1 tsp. salt
2 cups sugar
1 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar, and nuts. Roll into balls, and place two inches apart on a cookie sheet.
Bake for 10 minutes at 375 degrees. Makes 112 cookies.
My recipe is posted, thanks for the fun and the great recipes!
http://cheaperthantherapyjen.blogspot.com/2008/12/virtual-cookie-exchange.html
I also Tweeted this giveaway!
http://twitter.com/themomjen/status/1042737089
:)
Old Fashioned Soft Pumpkin Cookies
Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
Glaze (recipe follows)
Directions:
PREHEAT oven to 350° F. Grease baking sheets.
COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
FOR GLAZE:
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth
Delicious :) Very easy to make...you won't have ANY left.
What a fun giveaway :)
tskrush (at) cox (dot) net
Only wish there were some real cookies here...I could go for some home made sugar with buttercream frosting...yum-o!!
here's my cookie exchange post! http://mamalovesfood.blogspot.com/2008/12/colorful-sugar-cookies.html
i twittered you here: http://twitter.com/MommyNamedApril/status/1042800014
i stumbled you too! (my handle is MommyNamedApril)
Yay!!! I just posted the recipe on my blog! And guess what? There's chocolate involved!! Which automatically means my recipe is going to kick cookie butt!! :)
I posted the recipe for my favorites: Muddy Snowballs in the linky! So delicious and my children's favorite!
http://mowermom.blogspot.com/2008/12/muddy-snowballs.html
I Tweeted about the virtual cookie exchange. http://twitter.com/lisalmg
My recipe is up!!! What a great idea!!!
See my post here- www.jepeux.blogspot.com/2008/12/my-cookie-exchange.html
Snickerdoodle Cookies:
2 sticks butter, softened
3/4 C plus 1 T granulated sugar, divided
1 egg
1 t vanilla
1 1/3 C and 1 T flour
1 t cream of tartar
1/2 t baking soda
1/8 t salt
1 t ground cinnamon
- Let butter soften, mix in sugar, egg, vanilla, and mix together.
- Measure flour, cream of tartar, baking soda, salt & slowly add to wet ingrediants.
- (mixture) mix granulated sugar & cinnamon for dipping
- Shape dough about spoonful size balls
-Roll balls in the mixture
-Spread 2 inches apart on baking sheet
-Cook 350 for 8-10 mins
Almond bark
INGREDIENTS (Nutrition)
1 pound white candy coating, melted
1 cup peanut butter
3 cups crispy rice cereal
1 (16 ounce) package miniature marshmallows
1 cup chopped pecans (optional)
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Stir together the melted candy coating and peanut butter. Add the rice cereal, marshmallows, and pecans; stir until evenly combined. Spoon the mixture onto a sheet of waxed paper in an even layer to cool completely befor
Oh I love cookies and for years I've been wanting to put together a cookie exchange. Here's my recipe that I would like to add.
Monster Cookies
1/2 cup butter or margarine, softened
1 cup brown sugar
1 cup white sugar
2 cups peanut butter
3 large eggs
1 tsp light corn syrup
1 tsp vanilla
4-1/2 cups regular oats
2 tsp baking soda
1/2 tsp salt
8 oz semi-sweet chocolate chips (or chocolate chunks)
1 cup butterscotch chips or M&M's (your choice)
Put butter, sugars, peanut butter and eggs in a large bowl. Mix with wooden spoon or
heavy duty mixer until blended. Add remaining ingredients.
You'd better mix the rest by hand. The batter is going to be really stiff. This is a work out!
When you have this fully mixed, get out your one-quarter cup measuring cup. You're going to pack
the dough into the measuring cup to make large cookies. I spray the cup inside with butter spray first.
And spray your cookie sheet too.
Place the cookie dough blobs fairly far apart (4 to 6 inches) on the cookie sheets and pat them down a
bit into 3-inch circles. Bake at 350 degrees for 12 to 15 minutes. They will not be completely hard in the middle.
Let them rest on the cookie sheet for a few minutes before you remove them, and do it with a large spatula. Let
them cool completely on a rack or flat surface before you store them. This recipe will make about 2 dozen cookies
depending upon how much dough you are tempted to eat while you bake the cookies. :-)
After you make your first batch, you can start to experiment with your own variations in adding nuts or other chips
and candies. Then you'll have your own secret Monster Cookie recipe!
~~~~~~~~~~~~~ENJOY~~~~~~~~~~~~~~~~~
Mommykat007 at gmail dot com
What a wonderful idea! I've linked, Facebooked and posted My favorite cookie recipe to post tomorrow! Thanks for sharing!
White Chocolate, Cranberry, and Macadamia Nut Cookies
3 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
3/4 cup sugar
2 large eggs
1 tablespoon vanilla extract
1 1/2 cups dried cranberries (about 6 ounces)
1 1/2 cups white chocolate chips (about 8 1/2 ounces)
1 cup coarsely chopped roasted salted macadamia nuts (about 4 1/2 ounces)
Preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 at a time, then vanilla. Add dry ingredients and beat just until blended. Using spatula, stir in cranberries, white chocolate chips, and nuts.
For large cookies, drop dough by heaping tablespoonfuls onto prepared sheets, spacing 21/2 inches apart. For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 11/2 inches apart.
Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies. Cool on sheets. Do ahead Can be made ahead. Store airtight at room temperature up to 2 days or freeze up to 2 weeks.
kohndr@gmail.com
Easy Chocolate Crinkles
1 box chocolate cake mix
1 egg
3-4 tbsp water
powdered sugar
Mix chocolate cake mix, egg and water until you have a thick cookie dough (you can add more water if needed). Use a cookie scoop or tablespoon and drop into powdered sugar coating well. Place on greased cookie sheet and bake 325 for 10 minutes. These turn out chewy and chocolaty!
this is the one cookie I make year after year. I invested in a good PIZZELLES maker grid iron
PIZZELLES
3 eggs
1 3/4 c. flour
1/2 tsp. anise seed or extract (opt.)
1/2 c. butter (1/4 lb.)
2 tsp. baking powder
3/4 c. sugar
1 tsp. vanilla extract
Beat eggs and sugar. Add cooled melted butter and vanilla and anise. Sift flour and baking powder and add to egg mixture. Batter will be stiff enough to be dropped by spoon. To make cookies, about 1 1/2 teaspoon of cookie dough is needed for each cookie. Follow directions for baking according to those included in the cookie baker. It helps when handling the dough if it has been refrigerated for awhile to make the consistency more like pie dough.Makes 30 pizzelles
Wheat-Free Chocolate Chip Cookie Recipe
Ingredients:
1 & 3/4 cups oat flour (you can make your own from oats in the blender or food processor) or substitute brown rice or quinoa flour for a gluten-free version.
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup sugar (sucanat or turbinado)
1/4 cup brown sugar (or substitute honey or agave nectar for all of the sugar)
1/3 cup oil (olive or canola)
1 Tablespoon ground flaxseeds (ground in coffee grinder)
1/4 cup milk (or soymilk)
1 teaspoon vanilla extract
1/2 cup chopped nuts (walnuts or almonds)
3/4 cup chocolate chips
Preheat oven to 375° F.
Mix the salt, baking soda, and flour together.
Whisk the milk and ground flax seeds together in a small bowl. Add the sugar, oil and vanilla and whisk until well mixed.
Stir the wet ingredients into the flour mixture, adding the chocolate chips and nuts last.
Drop by the teaspoon onto an ungreased cookie sheet and bake for 10 to 12 minutes.
The recipe makes about 18 cookies.
YUM!!!!!
I love to make Peanut Butter Blossom cookies:
• 1/2 cup Crisco® Butter Shortening
• 1/2 cup Creamy Peanut Butter
• 1/2 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 3/4 cups All Purpose Flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Sugar
• 48 foil-wrapped milk chocolate Hershey kisses
Directions:
1. HEAT oven to 375°F.
2. CREAM together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.
3. STIR together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.
4. SHAPE into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
5. BAKE 10 to 12 minutes or until golden brown.
6. TOP each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.
I left a delicious and easy recipe on my blog. Come and See!
I left my cookie recipe on my blog
www.5150mommy.blogspot.com
and I signed up under mr linky
I just twittered this
5150mommy
Stumbled this post
Awesome recipes. I linked mine up. My recipe can be found here: http://rundpinne.blogspot.com/2008/12/real-recipe-i-know-it-is-unlike-me.html
knittingmomof3 (AT) gmail (DOT) com
I twittered about the virtual cookie exchange. :)
knittingmomof3 (AT) gmail (DOT) com
Hey Jen
I don't know how to blog yet so I will leave my favorite recipe here for the virtual cookie exchange...
This recipe is for moms like me that can't even find time to turn on the oven some days...
Peanut butter Butterscotch No Bake Cookies
1 cup of peanut butter
2 packages of butterscotch chips
6 cups of corn flakes
Melt peanut butter & butterscotch chips, then add partially crushed corn flakes. Spoon drop them on foil and cool. Thats it, yummy!
Especially after EASTER I put (work) cooked egg yolks into all my cookie recipes. I pickle the cooked egg whites.
Here's my Christmas Ginger recipe:
Ingredients
2 hard cooked egg yolks
2 raw egg yolks
1/4 lb butter (1 stick)
1/2 cup sugar
2 cups sifted cake flour
1/2 teaspoon cardamom
1 teaspoon grated lemon zest
1 egg white, slightly beaten
1/4 cup sugar, mixed with
1/2 cup chopped blanched almond
Directions
1. Preheat oven to 375°F.
2. Put the hard cooked egg yolks through a wire sieve. (To do this easily, press them through with your fingers). Add the raw egg yolks and mix well.
3. In a large bowl, cream the butter and sugar; add the egg mixture and mix thoroughly. Stir in the flour, cardamon, and lemon zest; blend well. Chill dough for 1 hour.
4. Roll out small portions of the dough at a time on a lightly floured board to 1/8" thickness. Cut with a 2 1/2" cookie cutter. Brush with egg white, then sprinkle the tops with the sugar and almond mixture.
5. Place on ungreased cookie sheet.
6. Bake for about 10 minutes, or until delicately browned.
I love this idea. I think I needed an excuse to make cookies today!
I have posted my recipe on my blog. Thanks for organizing this!
I see lots of yummy recipes. I just put mine up there.
Linda
Everything sounds so yummy! I posted my recipe for Chocolate Stained glass windows on my blog
http://everydaymatters-marie.blogspot.com/ I'm loving all these recipes. I'll be baking till next Christmas to test them all. :)
Yummy recipes! Thanks! I posted the recipe for my favorite cookie (coconut macaroons)!
Brianna's NoBake Cookies
2 c. sugar
1/4 c. cocoa
1/2 c. milk
1 stick butter
1/2 c. peanut butter
2 tsp. vanilla
3 c. quick oats
combine sugar, cocoa, milk and butter. Bring to a boil. Cool mixture as long as you need to to measure the peanut butter, vanilla and oats. Combine with the sugar mixture.
Drop in glops onto waxed paper and let setup to hard.
I posted a Raspberry Almond Shortbread Recipe over at Evolving Mommy!
I stumbled the cookie exchange!
White Chocolate and Cranberry Cookies just posted at Noob Mommy. Thanks! I will twitter it too.
Ok...tweeted :)
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