The Cookie Exchange

Riverwalk Books Proudly Presents Its First Annual Cookie Exchange Recipes

A big thanks to those who participated, and as promised here is a compiled list of the recipes.

Ginger Snaps – The Manthey Family

¾ c. shortening
1 c sugar
1 egg
4 Tbsp molasses
1 tsp. ground cloves
1 tsp. ginger
1 tsp. cinnamon
2 tsp. baking soda
2 cups flour

Combine ingredients and form into balls. Roll in sugar and bake at 350 degrees for 15 – 18 minutes.


M&M Cookies – Sue Murray

1 – 15oz package of M&M’s
1 cup margarine
¾ cup sugar
¾ cup brown sugar
2 eggs
1 tsp. vanilla
2 ½ cups flour
½ tsp. baking soda
½ tsp. salt
1 cup chopped nuts

Beat together margarine and sugar. Blend in eggs and vanilla. Add dry ingredients and mix well. Stir in candy and nuts. Bake on greased cookie sheet at 350 degrees for 9 – 12 minutes.


Brysselkex – Linda Crego

2 cups flour
2 Tbsp powdered sugar
3 cubes butter – softened
½ cup powdered sugar colored with red food coloring.

Mix altogether. Knead and add flour until consistency of bread dough. Roll dough into 3 rolls about 1” thick. Roll each roll in the colored sugar. Refrigerate on a pan, covered, overnight or until solid enough to cut. Cut into about 1/2” thick slices. Bake on ungreased cookie sheet at 375 degrees for 10 minutes.


Chocolate Hazelnut Thumbprints – Kathy Seureau

1 cup flour
1 cup powdered sugar
1/3 cup unsweetened cocoa
¼ tsp. salt
½ cup butter
2 large egg yolks
1 tsp. instant expresso (optional)
½ tsp. vanilla
2/3 cup finely chopped toasted hazelnuts
1/3 cup hazelnut-chocolate spread (Nutella)

Preheat oven 350 degrees. Spoon flour into cup; combine flour, sugar, cocoa, salt and whisk. Place butter in bowl and beat at medium speed until light and fluffy. Stir egg yolks adding expresso. Add egg mixture and vanilla to butter and beat well. Add flour and beat at low speed until combined. Shape dough into 1” balls after kneading dough 6 times or until smooth and shiny. Arrange balls on baking sheet lined with parchment after rolling in nuts. Bake 10 minutes and cool. Spoon about ½ tsp. spread in center.



Tumbleweeds – Jim Rogers

1 can (12 ounces) salted peanuts
1 can (7 ounces) potato sticks
3 cups butterscotch chips
3 Tbsp peanut butter

Combine peanuts and potato sticks in a bowl, set aside. In microwave heat butterscotch chips and peanut butter for 1 – 2 minutes until melted, stir every 30 seconds. Add to dry mixture, stir to coat everywhere. Drop tablespoon fulls onto waxed paper lined baking sheets. Refrigerate until set, about 5 minutes. Store in airtight container.



Mother’s Spritz Cookies – The Easley Family

1 ½ cups butter (3 cubes) [I use two butter and one margarine (it seems to help the consistency of the dough)]
1 cup white sugar
1 egg
1 tsp. vanilla
1 tsp. almond extract
4 cups sifted flour
1 tsp. baking powder

Cream the butter and sugar. Add egg and flavorings, beat well. Sift together flour and baking powder. Gradually add to the creamed mixture. Mix until smooth. Force dough through cookie press onto ungreased baking sheet. Decorate as desired with sprinkles. Bake in hot oven 400 degrees for about 8 – 10 minutes.


Chocolate Waffle Cookies – The Podlich Family

½ cup butter, softened
2 eggs, beaten
1 cup flour
¾ cup white sugar
4 Tbsp. bakin cocoa
1 tsp. vanilla

Mix all ingredients together. Drop by teaspoonful onto each section of preheated waffle iron. Close cover and bake 1 – 3 minutes.


Cornflake Holly – The Podlich Family

½ cup butter
3 cups marshmallows
2 tsp. green food color
1 tsp. vanilla extract
4 cups cornflakes
Red Hots

Melt butter and marshmallows over low heat. Add food color and vanilla. Mix in cornflakes. Spoon onto aluminum foil. Add Red Hots for berries.


Cloud Cookies – The Podlich Family

2 egg whites
½ tsp vanilla
½ cup sugar

Beat egg whites and vanilla until foamy. Beat in sugar, one tablespoon at a time, until very stiff and shiny. Fold in chocolate chips (or crushed candy canes) if you like. Line a cookie sheet with foil drop batter by teaspoonfuls. Bake 1 hour at 250 degrees. Cool for 30 minutes.


Chocolate Crinkles – The Podlich Family

½ cup vegetable oil
4 ounces unsweetened baking chocolate, melted, cooled
2 cups granulated sugar
2 tsp vanilla
4 eggs
2 cups flour
2 tsp baking powder
½ tsp salt
½ cup powdered sugar

Mix oil, chocolate, granulated sugar and vanilla. Stir in eggs one at a time. Stir in flour, baking powder and salt. Cover and refrigerate 3 hours. Heat over to 350 degrees. Grease cookie sheet. Roll dough into balls and roll in powdered sugar. Bake 10 – 12 minutes.


Chipotle-Lime Brownies – The Podlich Family

½ cup butter
2 eggs
1 cup sugar
½ cup flour
3 heaping Tbsp cocoa powder
1 cup chopped walnuts (optional)
1 diced & deseeded chipotle pepper

Melt butter, sugar and cocoa powder over low heat. Remove from stove and add the eggs, flour, and nuts/chipotle. Mix well. Lightly grease a 8 x 8 pan and pour in the mixture. Bake at 325 degrees for 30 minutes. Cut into squares and let cool in pan.

Lime Frosting (to go with the chipotle-lime brownies) – The Podlich Family

4 Tbsp butter, softened
4 ounces cream cheese
2 Tbsp lime juice
1 tsp lime zesy
2 to 2.5 cups powdered sugar


Ginger Sugar Cookies – The Podlich Family

¾ cup oil
1 cup sugar
¼ cup medium molasses
1 egg
2 tsp baking soda
2 cup flour
½ tsp clovers
½ tsp ginger
1 tsp cinnamon
½ tsp salt

Mix “wet” ingredients and sugar until well mixed. Then add remaining ingredients while mixing slowly. Roll into balls. Roll in sugar. Bake at 350 degrees for 6 minutes and about 20 – 40 seconds. When they are cracked they are done.



Oreo Balls – Kate Manthey

1 package of oreos
8 ounces of cream cheese
12 ounces of white chocolate chips

Crush the oreos and then mix with cream cheese. Roll mixture into balls and refrigerate or freeze. While refrigerating or freezing melt the white chocolate. Dip the oreo ball into the melted white chocolate and place back into refrigerator or freezer until hard.