From Liz Hurbis
Toffee Oatmeal Cookies

Martha Stewart’s Version of the cookies are pictured above.

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, room temperature
• 3/4 cup granulated sugar
• 3/4 cup light-brown sugar
• 1 egg
• 1 teaspoon pure vanilla extract
• 1 1/2 cups oatmeal
• 1 cup dried cherries
• 1 cup bittersweet chocolate, coarsely chopped
• 1 cup toffee pieces, (5 1/2 ounces) This year chocolate covered Heath chips.

Heat oven to 350 degrees. Sift together flour and baking soda, and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl once or twice during mixing. Add egg, and mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl.

Add the sifted flour a bit at a time on a low speed until well combined. Add oatmeal, cherries, chocolate, and toffee pieces; mix to combine.

Divide dough into three equal portions, and roll into logs using plastic wrap, approximately 1 1/2 inches in diameter. To bake, cut logs into 3/4-inch pieces. Bake on parchment-lined baking sheets, until golden brown, 8 to 10 minutes. Remove from oven, and transfer to a baking rack to cool.

From Barb Dean


36 OREO Cookies, finely crushed, divided
1pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
4 pkg. (4 oz. each) BAKER’S Semi-Sweet Chocolate, broken into pieces, melted:

RESERVE 1/4 cup cookie crumbs. Mix cream cheese and remaining cookie crumbs until blended.

SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered rimmed baking sheet. Sprinkle with reserved cookie crumbs.

REFRIGERATE 1 hour or until firm.

How to Melt Chocolate:
Place chocolate in microwaveable bowl. Microwave on HIGH 2-1/2 min. or until chocolate is completely melted, stirring every 30 sec.

How to Easily Dip Truffles:

To easily coat truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate. Use 2 forks to roll truffles in chocolate until evenly coated. Remove truffles with forks, letting excess chocolate drip back into bowl. Place truffles on prepared baking sheet; let stand until firm.

How to Store: Store in tightly covered container in refrigerator

Compliments of Kraft Foods
From Susan Lyons


2 12-ounce boxes Nilla Wafers
1 egg white
¼ cup sesame seeds
4 cups sifted confectioners sugar
4-5 Tablespoons milk
½ teaspoon almond extract
yellow food coloring
red food coloring
1 cup coconut
green food coloring
2 10 oz packages Grasshopper chocolate-covered cookies.

Sort both boxes of wafers placing broken wafers to the side and the perfect wafers on two trays; one tray with wafers facing up and the other with wafers all facing down. Each tray should have the same number of wafers, about 35-40.

Start with the tray of wafers facing up (round side up, flat side down). Brush them one at a time with a little egg white, then sprinkle a few sesame seeds on top and place the wafer back on the tray to dry. Repeat until half of the wafers have been brushed with the egg white and sprinkled with seeds. Set aside.

To make frosting (cheese), place confectioners sugar in a small bowl. Sprinkle with 4 Tablespoons milk and almond extract; stir. If necessary add 1 more Tablespoon milk, Add yellow and red food coloring until desired American-cheese color. Set. Aside.

To color coconut, place coconut in a large jar, sprinkle with green food coloring, cover with a tight fitting lid, and shake until desired green color is reached, adding more green color if necessary.

To assemble Cheeseburger cookies, keep in mind that the frosting becomes the glue and each layer is glued together. Start with the tray of wafers that are upside down; place a dab of frosting on the wafer and then a grasshopper cookie; repeat until tray is completed. Next, place a dab of frosting on top of the chocolate cookie and dip into the green coconut (lettuce); repeat for entire tray. The last step is to dab with frosting and top with sesame wafer; repeat until all burger cookies are complete.

To wrap burgers, cut plastic wrap to about 3-by-six inches. Place a burger in center, gather and twist at one side and tie with orange and black curling ribbon. Makes about 25-40 cheeseburgers.


Recipe from her grandmother

1 package dates/cut up
1/2 lb raisins
1 tsp cornstarch
1 tsp flour
2 Tbsp sugar
1/2 Cup nuts
1 tsp lemon juice
Just cover all ingredients with water & cook until thick. Spoon filling onto pastry rounds (can use regular pie crust). Fold over, press edges together & crimp. Bake in a 350 degree oven until slightly browned.

See the comments section (Replies) for some fabulous sounding cookies from Bernadette Mainzer

Thanks a million to our contributors for sharing their recipes. Happy Christmas Cookie Baking to you all!


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