Cookie Exchange

I went to a neighborhood cookie exchange this year. There were 10 of us so we were to bring a half dozen cookies for each person. I walked away with 5 dozen cookies, 10 different kinds. I thought I'd share my favorites from the bunch. Butter Horns 2 sticks of real butter 12 oz. cottage cheese 2 cups flour Dash of salt Separate into two balls and refrigerate up to 4 hours. Roll each one into a circle like a pizza and cut into 12 slices. Roll each slice from large to small like a crescent roll. Grease cookie sheet. Bake at 350 for 30 minutes Frosting: 1 cup powdered sugar 1 tbsp real butter 1 tbsp half and half ¼ tsp vanilla extract ¼ teaspoon almond extract Cookies & Cream Fudge 3 cups sugar ¾ cup butter 2/3 cup evaporated milk 2 cups white chocolate chips 1 jar marshmallow crème ½ cup finely crushed Oreo cookies 1 tsp vanilla extract 1 cup crumbled Oreo cookies Line a 9 inch square pan with foil. Combine sugar, butter and evaporated milk in medium heavy duty sauce pan. Bring to a full rolling boil, stirring constantly. Boil for 3 minutes. Remove from heat. Stir in morsels, marshmallow crème, finely crushed cookies and vanilla extract. Pour into prepared pan. Sprinkle crumbled cookies on top. Gently swirl cookies into fudge using a knife without touching the bottom of the pan. Refrigerate for 2 hours. Lift from pan, remove foil, cut into pieces. Store in airtight container in refrigerator. Quick & Easy Turtles 1 package of Rold Gold “Checkers” pretzels 1 package of Rolos 1 package of Pecan halves Place pretzels on a cookie sheet and top each one with a Rolo. Bake in a 225 degree oven for 5 minutes. Remove from oven and immediately top with pecan. Let harden completely and store in an airtight container. Black Bottom Goodies Step 1: 1 ½ c. flour 1 tsp baking soda ½ tsp. salt 1 c. sugar ¼ c. cocoa 1 c. water 1/3 c. vegetable oil 1 tbsp. vinegar 1 tbsp. vanilla Combine dry ingredients in a large bowl. Make a hole in the center and combine the 4 liquid ingredients, stirring well. Spoon into miniature muffin pans, fill ¾ full. Step 2: 8 oz pkg cream cheese 1 egg ½ c. sugar 1/8 tsp salt 6 oz pkg semisweet chocolate mini morsels Combine cream cheese, egg, sugar, and salt, mix until smooth. Add chocolate morsels and stir. Spoon about 1 tsp. over chocolate batter. Bake at 350 for 10-15 minutes. Peanut Butter Almond Bark Squares Take two wheat thins and spread peanut butter between them. Dip them in the melted almond bark with tongs and set them on wax paper to harden. I put sprinkles on mine also. I melt my almond bark with nothing else and just put one pan in a bigger pan with water in it.