Recipe Box

Cookie Exchange

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Hosting a cookie exchange will make holiday baking easier and you'll have a great selection of treats to munch on during the holidays. Here are two types of cookies to swap with friends. The Peppermint Candy Cane Cookies add a pretty shape to your cookie platter. Christmas Caramel Brownies are quick-to-make bar cookies embellished with piped Candy Melts. Put on the carols, and water for tea, then enjoy.

Candy Cane Cookies

Tools:

• Cookie Sheets
• Cooling Grid

Ingredients:

• Pink Icing Color
• Roll-Out Cookie Dough
• 1/2 teaspoon of Peppermint Extract (added to cookie dough)

Christmas Caramel Brownies

Tools:

• 9x13 Sheet Pan
• Cooling Grid
• Disposable Decorating Bags

Ingredients:

• Pink Candy Melts (1 bag needed)
• 1 cup butter or margarine, softened
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 4 ounces (4 squares) unsweetened Chocolate, Melted
• 2 eggs, lightly beaten
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1 cup semi-sweet chocolate chips
• 1/2 cup of chopped pecans, toasted
• 1/2 cup almond brickle chips
• 1/2 caramel ice cream topping, divided

Preheat oven to 350°F. Line pan with aluminum foil, leaving 1-inch overhang at each end. Combine butter and sugars in large bowl; beat until smooth and creamy. Stir in melted chocolate, eggs and vanilla. Mix flour and baking soda; add to creamed mixture. Stir just until combined. Add chocolate chips, pecans, brickle chips and 1/4 cup caramel topping. Spread batter into prepared pan. Top with remaining caramel topping; lightly run small metal spatula across surface to incorporate topping into batter. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool on rack; sprinkle with additional confectioner's sugar. Cut into 1 1/2 inch squares or wrap in foil and freeze. Using melted Candy Melts and a cut disposable bag, pipe decorative shapes on top of brownies.

Makes about 4 dozen brownies.