Cookie Recipe Exchange

mmm.... It has to be one of the best things about the season! Christmas Baking is such a great tradition. It always reminds me of my childhood, and I love that I can now make wonderful childhood memories for my own children, or child as it is.

This Christmas season, momstown Oshawa - Port Perry thought it would be a good idea to get together for a morning with the kiddies and share some of our delicious treats with each other. We have all been super busy, as is everyone during this time of year, and so we decided not to do a full Cookie Exchange in the traditional sense where each attendee brings dozens of cookies (one for each of the other participants). No, instead we decided to each just bake one batch of our favorite holiday treat and bring it for everyone to share. We tasted several goodies and then simply exchanged our recipes!

There were several really, really good recipes! I wanted to post them all because a great recipe really should be shared. I've decided against it however, given that I too am very busy during this time of year and currently need to get back to the kitchen to bake up some more of these delicious new recipes that I've added to my collection. I will share just one with you though as it is very festive...

Candy Cane Fudge

2 tbsp light corn syrup
2 tbsp butter or margarine
1/4 tsp salt
1 can (300 mL) sweetened condensed milk
1 pkg (510 g) Pillsbury* Refrigerated Chocolate Chip or Chocolate Chunk Cookies, cut into small chunks
2 bags milk chocolate chips
3 tsp peppermint extract

• In 3-qt (3L) heavy saucepan, cook corn syrup, butter, salt and condensed milk over medium heat 2 to 3 minutes, stirring constantly with wooden spoon, until well blended. Reduce heat to medium-low; stir in cookie dough chunks. Cook 3 to 5 minutes, stirring constantly, until mixture is smooth. Remove from heat.
• Stir in chocolate chips and peppermint extract until chips are melted and mixture is smooth. Cook over low heat 1 to 2 minutes, stirring constantly, until mixture is shiny. Spread in ungreased 9x13-inch (22x33-cm) rectangular baking pan. Top with crushed candy cane.
• Refrigerate uncovered 2 hours or until firm.

Please enjoy as much as I have!  For more tasty recipes to use for your holiday baking and throughout the year, check out the momstown meals blog! And, definitely be sure to remember to sign up for the momstown Oshawa - Port Perry Cookie Recipe Exchange in 2011. Not only were new holiday treats tasted, but new friendships were built as well!