My Dad made these cookies for last year’s cookie swap. While they weren’t a prize winner, they do taste like an authentic Italian almond cookie, which is pretty good for an Irish guy.

This recipe came from my friend Diana courtesy of her Grandma Debbie, and was a cookie swap prize winner.

Base
1 1/2 c. flour
3/4 c. brown sugar
3/8 t baking soda
3/8 t salt
1/2 c. margarine
1 1/2 t vanilla
3 egg yolks

Mix ingredients together with an electric mixer until blended into a fine crumble, but not a paste. Press into a 13″ x 9″ greased Pyrex dish. Bake at 350F for 12-15 minutes, until set and just turning brown.

Topping
3 egg whites
1 1/2 T sugar
1 can Eagle Brand condensed milk
3 c. flaked coconut (not shredded, about 10 oz.)
3/4 c. chocolate chips

Beat egg whites until soft mounds form. Beat in sugar until stiff peaks form. Stir in condensed milk. Fold in chocolate chips and coconut. Spread evenly over base. Bake at 325F for 25-30 minutes. The cookies must not be under baked, but not too brown. Loosen the sides with a knife when the dish is removed from the oven. Cut into squares when completely cooled.

This is a recipe from the early years of the Cookie Swap. The baker was really creative with the frosting, decorating half of each cookie red, and the other half green, with the Hershey’s Kiss in the Center.

1 c. (2 sticks) butter, softened
1 1/3 c. sugar
2 egg yolks
1/4 c. milk
2 t vanilla extract
2 c. flour
2/3 c. Hershey’s Cocoa
1/2 t salt
1 can (16 oz.) frosting
Red and Green food coloring
Hershey’s Kisses

Beat butter, sugar, egg yolks, milk, and vanilla until fluffy. Combine flour, cocoa, and salt; gradually add to butter mixture, beating until well blended. Refrigerate dough for about 2 hours. Heat oven to 350F. Lightly grease cookie sheet. Shape dough into 1″ balls. Roll in granulated sugar and place on cookie sheet. Press thumb in center of each cookie. Bake 10-12 minutes. Color frosting and drop onto each cookie. Press a kiss on each.

Here is another Cookie Swap classic, my Mom’s pizzelle recipe.

6 eggs
2 sticks margarine, melted and cooled
1 1/2 c. sugar
1 T lemon juice
1 T vanilla
1 1/2 t anise
1/8 t cinnamon
4 t baking powder
4 c. flour

Mix ingredients and use pizzelle iron according to directions.

Each year I host a Christmas Cookie Swap and each guest makes one kind of cookie to share so that everyone takes home an assorted plate for the holidays. Of course, plenty of cookies are eaten along the way! This is the recipe that I make each year.

1/2 lb. butter, melted
1 c. vanilla wafer crumbs
1 c. crunchy peanut butter
1 lb. confectioners sugar

Mix well to form balls, and add more peanut butter if mixture seems dry.

Melt together in top of double boiler:
1/2 block of paraffin wax
1 pkg. (12 oz) semi sweet chocolate bits

Dip balls in mixture, holding each with two forks. Put on waxed paper to dry. Makes 5-6 dozen.

My Mom always made these M&M cookies for my birthday, and they are still one of my favorites.

2 1/4 c. all-purpose flour
1 t baking soda
1 t salt
1 c.(2 sticks) butter, softened
3/4 c. granulated sugar
3/4 c. packed brown sugar
1 t vanilla extract
2 large eggs
2 c. M&M candies
1 c. chopped nuts

Preheat oven to 375F. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in M&Ms and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

-Adapted from the original Nestle Toll House Chocolate Chip Cookie recipe

Just in case you have a lot of leftover Halloween candy, here is a versatile cookie recipe which you can use.

2 c. flour
1/2 c. cocoa powder
1 t baking soda
1/2 t salt
1 package instant pudding (chocolate or vanilla)
1 c. butter
3/4 c. packed brown sugar
1/4 c. sugar
2 eggs
1 t vanilla
5 large candy bars, or 12 small, chopped into pieces such as Milky Way or Snickers

Sift together flour, cocoa, baking soda, and salt and set aside. Mix together butter and sugars until smooth, light, and fluffy. Add eggs, one at a time. Add pudding and vanilla and combine well. Slowly add flour mixture until blended. Stir in chopped candy pieces. Bake at 350F for 10 minutes.