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Crazy About Cookies: Virtual Cookie Swap and Giveaway (ends 12/4)

Thursday, November 11, 2010 Posted by Rita A

Virtual Cookie Swap

It's that time of year again when ovens are warming up for the Holiday Cookie Exchange. One2Try and Mommy's Memorandum are kicking the Cookies Season off with a Virtual Cookie Swap and Crazy About Cookies Giveaway!

Inspired by Krystina Castella's book, Crazy About Cookies, we’re hoping you’ll share one of your favorite cookie recipes by either creating a post on your blog and linking it here or if you don’t have a blog, leave your recipe in the comments below.

We wouldn't host a Holiday Party without a prize!  Your recipe enters you to win a copy of Krystina Castella's, Crazy About Cookies book. One winner from each blog will be chosen by the author herself! She is choosing her favorite recipe! You have until December 4 to link your post!

Crazy About Cookies: 300 Scrumptious Recipes for Every Occasion & Craving
Crazy About Cookies Cover
Join our virtual cookie exchange! We are sharing recipes to make in your home. What a wonderful way to find delicious new cookie ideas. Find recipes here and on Mommy's Memorandum!  With so many tasty recipes, I will be baking up a storm. Maybe I will make your favorite!

You can purchase Crazy About Cookies at Amazon or check with your local book seller.
Paperback: 304 pages 
Publisher: Sterling; Original edition (November 2, 2010) 
Language: English 
ISBN-10: 140276913X 
ISBN-13: 978-1402769139 

To get the dough rolling, here is my favorite cookie recipe:

Chocolate Chip Treasure Cookies

This is a great tasting recipe from Eagle Brand. We love the yummy graham cracker flavor with the rich taste of the walnuts. The cookies are soft and chewy with the perfect amount of chocolate chips. Easy to make too! I usually double the batch they are so good!


1 and 1/2 cups graham cracker crumbs
1/2 cup all purpose flour
2 teaspoons baking powder
1 (14 oz) can Eagle Brand sweetened condensed milk
1/2 cup butter or margarine softened
1 and 1/3 cups flaked coconut
2 cups (12 oz) semi-sweet chocolate chips
1 cup chopped walnuts


  1. Preheat oven to 375 degrees F. In a small bowl, combine graham cracker crumbs, flour, and baking powder. Set aside.
  2. In a large bowl, beat Eagle Brand condensed milk and butter until smooth.
  3. Add crumb mixture; mix well. Stir in coconut, chocolate chips and walnuts.
  4. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until lightly browned. (about 12 to14 minutes on airbake type pans). Remove from pan immediately to cool.
  5. Store loosely covered at room temperature. Makes about 3 dozen.

Visit Mommy's Memorandum for more cookie recipes!

***Giveaway Closed***

ONE Lucky One 2 Try Reader will WIN Crazy About Cookies by Krystina Castella 
Mandatory Entry
Link Your Favorite Cookie Recipe Blog Post in the McLinky,
OR leave your recipe in the comments.

We encourage you to add the Linky and Virtual Cookie Swap button to your blog.

*Giveaway ends December 4, 2010 @ 11:59 PST  Open to US  addresses.  No PO Boxes. Winner will be chosen by Crazy About Cookies author, Krystina Castella based on the best recipe and contacted by email. Judges decision is final. Please respond in 48 hours or a new winner will be chosen. To be fair to everyone, comments not meeting requirements will be deleted. Rules.
Disclosure: No monetary compensation was offered or accepted for this post. The opinions above are my own. Others experience may vary.

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  1. suburban prep said...

    I found this recipe for a version of chocolate chip cookies on the internet. Then we went to the B & B that is where the recipe is from. They are called Sweet Dream cookies by the Foot Hill House B & B in Calistoga CA.

    Sooo Good.

    msgb245 at gmail dot com

  2. sharonjo said...

    I just made a batch of these Cranberry Lemon Sandwich Cookies last week. They're one of my favorites, especially this time of year. Something about cranberries and Thanksgiving! Here's the recipe.

    Cranberry Lemon Sandwich Cookies

    1 cup butter
    1 cup shortening
    1 cup sugar
    1 cup confectioners' sugar
    2 eggs
    2 teaspoons vanilla extract
    4 cups all-purpose flour
    1 teaspoon cream of tartar
    1 teaspoon grated lemon peel
    1/2 teaspoon salt
    3/4 cup dried cranberries

    2/3 cup butter, softened
    2-3/4 cups confectioners' sugar
    1/4 cup milk
    1-1/4 teaspoons grated lemon peel
    In a large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cream of tartar, lemon peel and salt; gradually add to the creamed mixture and mix well. Stir in cranberries. Cover and refrigerate for 2 hours or until easy to handle.
    Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool.
    In a small bowl, combine the filling ingredients; beat until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies. Yield: about 4-1/2 dozen.

    (Recipe came from Taste of Home)

    sharonjo at gwtc dot net

  3. ape2016 said...

    I threw these together today and they were a hit!
    3C self rising flour
    1 tsp salt
    1 C brown sugar
    1 C sugar
    1 C + 2 TBSP softened margarine
    1 1/2 tsp vanilla
    3 eggs
    1 1/2 C any chocolate candy bars, chopped (I used Hershey's Dark and milk chocolate treasures and treasures with almonds and toffee- Halloween leftovers)

    Cream margarine and sugar. Add vanilla and eggs. Gradually beat in the flour sifted with the salt. Once well blended, fold in chocolate candy chunks and bits.

    Bake at 325 for approx 8 mins. or until golden and springy.

  4. DaniLee said...

    I love to make cake box cookies, here is my favorite:

    1 pkg. any flavor Pillsbury Plus Cake Mix

    1/2 c. margarine or butter, softened

    1 egg

    6 candy canes, finely crushed

    Combine all ingredients at low speed until thoroughly moistened. Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350 for 9-12 minutes. Cool two minutes; remove from pans.

    Tips: If using chocolate cake mix, add 2 Tbsp. water to ingredients

  5. JR911 said...

    I love this recipe for my peanut butter cup cookies (I got it from AllRecipes a while back and loved it):

    1 3/4 cups all-purpose flour
    1/2 teaspoon salt
    1 teaspoon baking soda
    1/2 cup butter, softened
    1/2 cup white sugar
    1/2 cup peanut butter
    1/2 cup packed brown sugar
    1 egg, beaten
    1 teaspoon vanilla extract
    2 tablespoons milk
    40 miniature chocolate covered peanut butter cups, unwrapped

    1.Preheat oven to 375 degrees F (190 degrees C).
    2.Sift together the flour, salt and baking soda; set aside.
    3.Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
    4.Shape into 40 balls and place each into an ungreased mini muffin pan.
    5.Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

  6. Kathy Detweiler said...

    This is my husband;s favorite cookies.

    Caramel Cookies
    2 cup shortening
    1 cup brown sugar
    2 cup sugar
    2 tsp salt
    4 eggs beaten
    4 tsp vanilla
    6 1/4cups flour
    1 tsp soda

    Cream shortening and sugars. Add eggs and vanilla. Sift dry ingredients together; add gradually.
    Put into cookie press put on ungreased cookie sheet,\.
    Bake on ungreased cookie tray at 375° for 10-12 minutes

  7. ruthhill74 said...

    Here's the link to peanut butter blossoms! My favorite!

    I haven't made these in a while. I need to.

  8. MRWriter said...

    Homemade Pumpkin Cookies

    Ingredients:2 1/2 cups all-purpose flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    2 teaspoons ground cinnamon
    1/2 teaspoon ground nutmeg
    1/2 teaspoon pumpkin spice
    1/2 teaspoon ground cloves
    1/2 teaspoon salt
    1/2 cup butter, softened
    1 1/2 cups white sugar
    1 cup canned pumpkin puree
    1 egg
    1 teaspoon vanilla extract
    2 cups confectioners sugar
    3 tablespoons milk
    1 tablespoon melted butter
    1 teaspoon vanilla extract

    1. Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt; set aside.
    2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
    3. Bake for 15-20 minutes in the preheated oven. Cool cookies, then drizzle glaze with a fork.
    4. To make glaze: combine confectioners sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed to achieve drizzling consistency.


  9. c allen said...

    i love snickerdoodles!

    1/2 cup butter, softened
    1 cup sugar
    1/4 teaspoon baking soda
    1/4 teaspoon cream of tartar
    1 large egg
    1/2 teaspoon vanilla
    1 1/2 cups all purpose flour
    4 Tablespoons granulated sugar
    1 1/2 teaspoons cinnamon

    Preheat oven to 375. In a bowl, beat the butter on medium speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until well blended. Beat in as much flour as you can with the mixer, and stir in remaining flour. Cover with plastic wrap and chill for 1 hour.
    Combine the 4 tablespoons sugar and 1 1/2 teaspoons cinnamon. Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat.
    Place balls of dough 2 inches apart on an ungreased cookie sheet.
    Bake for 10 to 11 minutes or until edges are beautifully golden.
    Transfer cookies to a wire rack to cool.

  10. barbara.montyj said...

    Favorite cook recipe -
    Chocolate Chip Pistachio Cookies


    3 1/4 cups sifted all-purpose flour
    2 teaspoons baking powder
    3/4 teaspoon salt
    1 cup butter
    1 cup white sugar
    2 eggs
    2 tablespoons milk
    1 teaspoon vanilla extract
    1 cup chopped walnuts
    1 (3 ounce) package instant pistachio pudding mix
    1 cup semisweet chocolate chips


    1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
    2. Sift flour, baking powder and salt. Cream butter and sugar. Add eggs, milk and vanilla. Add flour mixture until blended. Do not overmix. By hand, mix in pistachio pudding mix, chocolate chips and nuts (optional).
    3. Shape by rounded teaspoonfuls into balls on sheet, about 2 1/2 inches apart. Flatten dough with dampened bottom of drinking glass. Bake for 8-10 minutes or until set. These cookies do not get very brown.

    I like to make these at Christmas time - add maraschino cherries.

    barbara dot montyj at gmail dot com

  11. msrodeobrat said...

    Chocolate Snap Cookies

    1 3/4 cups all-purpose flour
    2 teaspoons baking soda
    1 teaspoon ground cinnamon
    1/4 teaspoon salt
    3/4 cup (1 1/2 sticks) butter
    1 1/2 cups granulated sugar, divided
    1 large egg
    1/4 cup light corn syrup
    2 packets (1 oz. each) NESTLÉ® TOLL HOUSE® CHOCO BAKE® Pre-Melted Unsweetened Chocolate Flavor
    PREHEAT oven to 375º F.

    COMBINE flour, baking soda, cinnamon, and salt in small bowl. Beat butter, 1 cup sugar and egg in large mixer bowl; beat until creamy. Add corn syrup and CHOCO BAKE; beat well. Gradually beat in flour mixture. Shape dough into 1-inch balls. Roll in remaining sugar to coat. Place on ungreased baking sheets.

    BAKE for 12 to 15 minutes or until sides are set and centers are still slightly soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

    One of my favorites!
    addictedtorodeo at gmail dot com

  12. won said...

    Thumbprint Cookies
    (from Food Network)

    3/4 pound (3 sticks) unsalted butter, at room temperature
    1 cup sugar
    1 teaspoon pure vanilla extract
    3 1/2 cups all-purpose flour
    1/4 teaspoon kosher salt
    1 egg beaten with 1 tablespoon water, for egg wash
    7 ounces sweetened flaked coconut
    Raspberry and/or apricot jam
    Preheat the oven to 350 degrees F.

    In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.

    Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

  13. Michelle S. said...

    Monster Cookies:
    1 lb brown sugar (2 2/3 C.)
    2 C White Sugar
    1/2 lb margarine
    4 tsp soda
    1 T vanilla
    1 1/2 lbs chunky peanut butter
    dash of salt
    9 cups oatmeal
    6 eggs
    1/2 lb chocolate chips
    1/2 lb of M&M's
    Cream sugars and margarine, blend in eggs. Mix in soda, salt, peanut butter, vanilla & oatmeal. Stir in chocolate chips and M&M's. Drop with large cookie scoop on ungreased cookie sheet. Bake at 350 degrees for about 10 mins. Do not overbake

  14. Alison A / tripsma at gmail dot com said...

    Breakfast Cookies
    Makes 16 to 18 large cookies

    2 cups whole grain cereal (such as Wheaties or Total)
    3/4 cup flour blend (see below)
    1/2 t. baking soda
    1/2 t. salt
    1 t. cinnamon

    1 large egg
    1/2 cup brown sugar
    1/4 cup canola oil
    2 teaspoons pure vanilla extract
    3/4 cup low fat ricotta cheese

    cinnamon sugar for dusting

    preheat oven to 400 and spray cookie sheet with non stick, or line with parchment paper.

    gently crush the cereal in a sealed plastic bag.

    In a large mixing bowl whisk together flour blend, crushed cereal, baking soda, salt, an cinnamon.

    IN another bowl whisk together egg, sugar, oil, vanilla and ricotta cheese. Add to the dry ingredients and mix just enough to moisten dry ingredients.

    Drop single tablespoonfuls onto the baking sheets, leaving about an inch between cookies. Flatten cookies with a fork and sprinkle the tops with cinnamon/sugar

    Bake 18-20 minutes or until nicely browned and crispy around edges.

    ** Flour Blend
    1 cup all purpose white flour
    1 cup whole wheat flour
    1 cup wheat germ, unsweetened

    THANKS. :) tripsma at gmail dot com

  15. Yoga Mommy said...

    I love Tri Color Cookies and here is a recipe I found on Food.Com

    Italian Tri-Color Cookies (Rainbow Cookies)

    * 7 ounces almond paste
    * 3/4 cup sugar
    * 1/2 teaspoon almond extract
    * 3/4 cup margarine or 3/4 cup butter, room temp
    * 3 eggs
    * 1 cup all-purpose flour, Sifted
    * 1/4 teaspoon salt
    * 15 drops green food coloring
    * 15 drops red food coloring
    * 2/3 cup apricot preserves (pressed into a coarse sieve to remove any large pieces of fruit)
    * 3 ounces semisweet chocolate
    * 1 teaspoon vegetable shortening (butter flavored Crisco preferably)

    1. 1 Preheat Oven to 350 degrees.
    2. 2 Grease 3 8"x8" metal baking pans. After greasing, line the bottoms of the pans with wax paper, smoothing the paper down onto the pan. Grease the tops of the wax paper and then flour the pans. Put aside.
    3. 3 In a large mixing bowl, Beat together on medium-high speed the Almond Paste, Sugar, Almond Extract and butter until well blended. (there might be some small lumps of Almond Paste remaining and that's fine.).
    4. 4 Reduce speed to medium and beat in the eggs one at a time until blended.
    5. 5 Reduce speed to low and then add the flour and salt slowly to the mixture until combined.
    6. 6 Take two small bowls and add 1 rounded cup of batter into each bowl. (there should be another rounded cup of batter still in the original mixing bowl.).
    7. 7 Add 15 drops of red food color to one bowl and 15 drops of green food color to the other. Stir each bowl until evenly blended with color.
    8. 8 Spoon the untinted batter into one pan. With metal spatula spread batter evenly (layer will be about 1/4 inch thick). Repear with red batter in second pan and green batter in remaining pan.
    9. 9 Bake until set and toothpick inserted in center of layers comes out clean. 10-12 minutes.
    10. 10 Cool in pans on wire rack about 1/2 hour. Cake should be cool to the touch.
    11. 11 Run tip of knife around side of pans to loosen layers.
    12. 12 Lay a piece of wax paper on a flat surface that will be able to fit in refrigerator.
    13. 13 Take the green layer and flip over pan onto wax paper. Gently pull off the wax paper. Spread 1/3 cup of apricot preserves onto the green layer.
    14. 14 Take the untinted layer and remove from pan. Place it onto the green layer with the wax paper side up. Press down gently and then remove the wax paper.
    15. 15 Spread remaining 1/3 cup of Apricot preserves onto the untinted layer.
    16. 16 take the remaining red layer and remove from pan and place upon the white layer again with the wax paper side up. Press down gently and remove the wax paper.
    17. 17 In a 1 quart saucepan, heat chocolate and butter flavored crisco over low heat, stirring frequently, until melted.
    18. 18 Spread melted chocolate mixture on top of the red layer evenly. Do not put mixture on sides.
    19. 19 refrigerate until chocolate is firm, at least 1 hour. (at this point, if you want, you can cover and refrigerate for up to 3 days before serving).
    20. 20 To serve, with a large sharp knife, trim about 1/4 inch from the edges. Cut the stacked layers into 6 strips. Cut each strip crosswise into 6 pieces. You will get 36 square cookies from this.
    21. 21 Place the cookies in a single layer in a waxed paper lined container. They can be refrigerated for up to one week or freeze up to 3 months. These cookies must be kept in the fridge

  16. Yoga Mommy said...

    I love Italian Try Color Cookies

    Here is a recipe from that I like.

    # 7 ounces almond paste
    # 3/4 cup sugar
    # 1/2 teaspoon almond extract
    # 3/4 cup margarine or 3/4 cup butter, room temp
    # 3 eggs
    # 1 cup all-purpose flour, Sifted
    # 1/4 teaspoon salt
    # 15 drops green food coloring
    # 15 drops red food coloring
    # 2/3 cup apricot preserves (pressed into a coarse sieve to remove any large pieces of fruit)
    # 3 ounces semisweet chocolate
    # 1 teaspoon vegetable shortening (butter flavored Crisco preferably)

    see link for more info

    reannenny at

  17. Stacy said...

    Blood Orange Iced Cookies


    1 and 1/2 cups flour
    1/2 cup sugar
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1/2 tablespoon egg replacer powder (optional)
    6 tablespoons (3/8 cup) vegetable oil
    1 tablespoon maple syrup
    1 teaspoon vanilla extract
    1 teaspoon orange extract
    2 tablespoons soymilk
    2 blood oranges, zested and juiced
    1 cup powdered sugar


    Preheat oven to 350 degrees Fahrenheit.

    Combine flour, sugar, baking soda, salt, and egg replacer powder in large bowl.

    Combine oil, maple syrup, extracts, and soymilk in a smaller bowl or measuring cup.

    Add wet ingredients to dry ingredients and mix thoroughly. At this point the dough should be doughy, but it may need a small amount of additional soymilk to reach desired consistency (not sticky, but should cohere into a large ball of dough).

    Form into teaspoon-sized balls and place on baking sheet, flattening balls slightly on sheet. Bake 11-13 minutes.

    Let cool. After letting cookies cool for 10+ minutes, zest and juice 2 blood oranges. Place 1 cup powdered sugar in a bowl and add zest; then add juice a little at a time while mixing, until the consistency of icing is achieved (thick, but flows slowly).

    Dip the tops of the cookies in the icing and let them sit for at least 20 minutes to dry. Makes 2 dozen cookies.

    Serves: 24

    Preparation time: 45 minutes

    the imagine tree at aol dot com

  18. saturdaynightfever said...

    I like Oreos!

  19. Gianna said...

    I found this recipe for Secret Ingredient Sugar Cookies here:

  20. Atreau said...

    My favorite is this recipe for Chinese almond cookies.