Recipe Swap Roundup - Holiday Cookies/Treats

Tis the season for baking. You all know by now that I'm not much of a baker, but I couldn't resist making Holiday Cookies/Treats one of the themes for the recipe swap. I know most of the time people make the same recipes every year, usually by request from hungry friends, family or coworkers, but every once in awhile it's nice to branch out.

Jaida loves mint and chocolate so she was thrilled to get Mint Oreo Fudge:


Melissa celebrated her blog's first birthday with these Mint Chocolate Chip Cookies:


Jenna was hoping her White Chocolate Dipped Spice Cookies would bring back memories of her grandpa's favorite cookie, but they were a little too busy in the flavor department for her tastes:


Nicole had my Jam Thumbprint Cookies, which are my all-time favorite holiday cookie. Thankfully, she agreed:


Lishie loves baking and her recipe for Chewy Ginger Molasses Cookies really hit the spot:


Jey's Caramel Chex Party Mix was the perfect mix of sweet, tasty and easy:


Ashley isn't a big fan of fudge but her sister loved the pretty colors in the Candy Cane Fudge:


Cathy's recipe was aptly named Christmas Crack (aka Saltine Toffee Bark):


The Cookaholic Wife is a big fan of chocolate and peanut butter so she loved her recipe for Peanut Butter Cups, even if she had to use a regular size muffin tin to make them:


Coleen had some minor issues with her Oatmeal Cookies, but they were still light, chewy and delicious:


Allison, a newcomer to the swaps, enjoyed her Chocolate Gingerbread Cookies, a spicy treat (especially for breakfast):


Katie made adorable Spoon Cookies filled with apricot preserves:


After making tons of cookies this holiday season Nicole was happy to do something different with Chocolate Dipped Pretzels:


I had a small issue with my Black Bottoms, so this is my pinch baker's photo:


Diana, a newcomer to the swap, doesn't have a blog but she did take pictures and write a review of her recipe for Pumpkin Seed Cranberry Biscotti:


I adapted this recipe from its original form – subbing out the cranberries and pumpkin seeds. Neither one of these items are liked in my household and with the base recipe the changes were easy to make. I have to say I was a little bit skeptical about making biscotti since I’d never made it before. This was a very easy recipe and I have to say with my minor substitutions this recipe came out delicious. My husband (who never really liked biscotti) likes these.

Pecan Chocolate Chip Biscotti Recipe
Adapted from Delish!

3/4 cup sugar
2 eggs
1/4 cup canola oil
1-1/2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans
1/2 cup chocolate chips

In a small bowl, beat the sugar, eggs, oil and extracts. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well. Stir in pecans and chocolate chips (dough will be sticky).

With lightly floured hands, shape each portion into a 12-in. x 2-in. rectangle. Bake at 350° for 25-30 minutes or until golden brown.

Carefully remove to wire racks; cool for 10 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on baking sheets.

Bake for 5 minutes or until firm. Turn and bake 5-10 minutes longer or until lightly browned. Remove to wire racks to cool. Store in an airtight container. Yield: 2-1/2 dozen.

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