Updated: Cookie and coupon swap photos & recipes!

I added some additional cookie recipes from our swap in the last couple days so here is an updated list. What a fun time I had at our first annual Smart Shopper Coupon Swap, Cookie Exchange and Food Drive on Saturday! Thank you to everyone who brought such wonderful goodies and fabulous conversation! Here are some photos and recipes from the swap.

Posted 10:44 p.m. Dec 12, 2014 — Updated 10:44 p.m. Dec 12, 2014

I added some additional cookie recipes from our swap in the last couple days so here is an updated list.

What a fun time I had at our first annual Smart Shopper Coupon Swap, Cookie Exchange and Food Drive on Saturday! Thank you to everyone who brought such wonderful goodies and fabulous conversation! The Food Bank appreciates all the food you donated! You generously gave and the donations were delivered to the Food Bank of Central and Eastern North Carolina.

Here are some photos and recipes from the swap. Thanks to Shelly for the pretty cookie photo! I am looking forward to next year!

Recipes (in alphabetical order):

Chewy Coconut Bars

I made Chewy Coconut Chocolate Chip bars for the swap. You can find the recipe at http://allrecipes.com/Recipe/Chewy-Coconut-Bars/. I made a few changes to the recipe: I used butter instead of shortening, milk chocolate chips instead of semi-sweet and I added 1 cup of coconut instead of 1/2 cup. I read the reviews and made the changes based on the suggestions of others who made the recipe. I love the recipe reviews on AllRecipe.com! If you make this recipe, I highly recommend that you wait until the bars are fully cooled and sit for about 8 hours before you eat them. They need time to get to perfection. :-)

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Coconut Macaroons:

5 egg whites

1 cup sugar

1 bag ( i believe it was 14 oz) shredded coconut sweetened ( if you want

a little less sweet you can use unsweetened instead)

Beat egg whites with mixer and slowly add sugar until mixture is stiff.

Fold in shredded coconut. I used a small ice cream scoop to put on a

lined baking sheet and baked at 300 degrees for about 30 minutes.

Thanks to Silke for this recipe!

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Congo Bars

2/3 c. butter (salted or unsalted butter is fine but make sure to leave the 1/2 teas. salt in the flour mixture.)

1 box light brown sugar

3 eggs

2 1/2 c. plain flour

2 1/2 teas baking powder

1/2 teas salt

1 c. chopped nuts (optional)

Melt butter and in mixing bowl combine butter, brown sugar, eggs and beat.

Sift flour, baking powder and salt.

Add flour mixture to sugar mixture and beat until combined.

Stir in nuts.

Pour into a greased and floured 9x13 pan.

Bake at 325 degrees for 35 to 40 minutes. (We rotate half way through baking. It is done when a toothpick comes out clean.)

Thanks to Annaliesa for this recipe!

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German Shortbread ( called Spritzgebaeck):

4 sticks butter or margarine ( room temperature)

3/4 cup powdered sugar

splash of vanilla

2 egg whites

3 cups flour

Beat butter and sugar until creamy. Add vanilla and one egg white at a

time and beat more until creamy and light in color. Add flour and

incorporate well. Put in pastry bag with a star tip attached and spritz

on a cookie sheet lined with a non-stick liner and bake at 350 degrees

for about 10-12 minutes or until it slightly turns color.

Slight variation if you like chocolate ones:

Add 2 tbsp unsweetened cocoa and 1/4 cup more powdered sugar when

creaming the butter.

Thanks to Silke for this recipe!

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Lemon Crinkle Cookies

INGREDIENTS

1/2 c butter (one stick)

1 c sugar

1 egg

1/2 teaspoon vanilla

1 teaspoon lemon zest

1.5 Tablespoon lemon juice

1/4 teaspoon salt

1/4 teaspoon baking powder

1/8 teaspoon baking soda

1.5 cups all-purpose flour

1/2 c powdered sugar

INSTRUCTIONS

Preheat oven to 350. Cream butter & sugar in a large bowl. Add egg, vanilla, lemon juice & lemon zest. Stir in flour, salt, baking powder & baking soda. Take a spoonful and roll in powdered sugar, coating all sides. Place 2-3 inches apart on a greased baking pan. Bake for 9 minutes, dust with extra powdered sugar & cool for 5 minutes before serving.

Thanks to Dawn for this recipe!

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Mint Oreo Truffles

1 package of mint flavor oreos

1 8 oz cream chees

1 bag of chocolate chips

In a food processor crushed Oreos until they are crumbs. Add the cream cheese and process until it forms 1 large ball. Please the ball in a bowl and refrigerate for 15 minutes.

Using your hands, pinch off some of the cold dough and roll into balls about 1.25 inch in diameter. Place on lined cookie sheet. Place back into the fridge to chill while you prepare the chocolate coating.

In a double boiler and gently melt the bag of chocolate chips. Once the chocolate is smooth and creamy, take your chilled dough and roll each ball separately in the chocolate to coat. I use a spoon to help toss it around and gently drain the excess before placing back on the cookie sheet. If you choose to embellish with sprinkles do it before the chocolate hardens too much.

Thanks to Holly for this recipe!

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Peanut Butter Balls

1 stick butter

1 jar Peanut Butter

1 12 oz. bag Hershey's semi-sweet morsels

1/2 block Parson's Wax

1 box Confectioner's sugar

Wax paper

Melt the stick of butter over medium heat. When butter is melted, turn down to low heat and add the jar of peanut butter. Remove from heat once the peanut butter is incorporated into the butter. Add confectioner's sugar. I add some and then continuously add it until it forms a nice round ball. Pinch and make into balls and put onto wax paper. Next over a double boiler on low heat, melt the 1/2 bar of Parson's wax. When melted add the 12 oz. bag of Hershey's Semi-Sweet Morsels. (Note: You can use other morsels but I like the semi-sweet best). The chocolate will melt and become shiny. Dip the entire peanut butter ball into the chocolate and return to the wax paper. Continue this process until all of the peanut butter balls have been rolled into the chocolate. Any leftover chocolate should be spooned over the peanut butter balls. Allow to set and harden. Eat and enjoy!

Thanks to Jean for this recipe!

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Saltine Crackle

1 & 3/4 sleeves of saltines (approx 54 crackers)

3/4 cp brown sugar

2 sticks unsalted butter

1 bag (12oz) tollhouse semi-sweet chocolate morsels

1 cp chopped nuts

Line a 13 x 18 rimmed baking sheet with aluminum foil. Spray lightly with vegetable spray.

Spread out saltines. Boil sugar and butter for 3 minutes. Pour over crackers and

spread evenly over all crackers with a spatula. Immediately, sprinkle chocolate morsels

all over the crackers. Then sprinkle nuts all over crackers. Bake in oven at 400 degrees for

about 5 minutes until sugar/butter mix starts bubbling slightly. Remove from oven and cool so

that the chocolate morsels retain their shape. This may take several hours. After cookies

are cooled completely, you can break them apart into individual crackers or multiple pieces.

Thanks to Veronica (and her neighbor - lol) for this recipe!

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The Whole Jar of Peanut Butter Cookies

Juanita brought soft and creamy peanut butter cookies and they tasted great! You can find the recipe at http://allrecipes.com.

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White Chocolate-Dipped Oatmeal Cranberry Cookies

Preheat oven 375 degrees Cooking time: ~ 11 minutes per batch

Cookies:

1 cup butter, softened

1 cup firmly packed light brown sugar

½ cup granulated sugar

1 large egg

1 tablespoon vanilla extract

2 cups all- purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 pack of Ocean Spray Craisins (or about a cup, can add more if desired)

¾ cup pecan pieces, toasted

¾ cup uncooked quick-cooking oats

Icing:

2 (4 ounce) white chocolate baking bars, coarsely chopped (Ghiradelli)

2 tablespoons shortening

Beat butter at medium speed with an electric mixer until creamy, gradually adding sugars, beating well. Add egg & vanilla, beating until blended.

Combine flour & next three ingredients and gradually add to butter mixture, beating until blended. Stir in cranberries, pecans, & oats.

Drop dough by heaping tablespoonfuls 2” apart onto lightly greased cookie sheets (or use baker’s parchment).

Bake at 375 for 9 to 11 minutes or until lightly browned. Cool on baking sheets 2 minutes. Transfer to wire racks to cool completely.

Microwave white chocolate (coarsely chopped) & shortening in a medium size microwave-safe bowl on HIGH one minute or until chocolate melts, stirring once. Dip half of each cookie into melted chocolate, letting excess drip into bowl. Place dipped cookies on wax paper, let stand until firm. Yield: about 4 dozen, depending on size.

Thanks to Shelly for this recipe!

If you sent me a recipe and it is not posted, that means I somehow missed it. My apologies. Please re-send it to me at saving@smartspendingresources.com and I will add it to the list.

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