Martha Stewart Living Radio: The Radio Blog

We here at Morning Living love to bake, but more importantly we like to eat cookies! So when Pyrex agreed to sponsor our very own Christmas cookie swap, we jumped at the chance to show and tell some of our favorite holiday sweets. Betsy wowed us yet again with her No Bake Oreo Truffle Cookies, while Jon and Brian tried out new recipes for old favorites: Jon with his gluten-free peanut butter cookies and Brian with his version of chocolate chip cookies, and Jessica borrowed a recipe for mandel bread from her mom!

Here are Brian, Jon and Betsy's Cookies!

We also invited our listeners to share some of their favorite recipes with us. You can check them out below!

Orange Sticks
Submitted by Kim in Morgantown, WV

1 loaf Pepperidge Farm VERY THIN white bread
2 sticks butter, softened
1 C sugar
2 T orange peel

Preheat oven to 250 degrees. Mix butter, sugar and orange peel. Cut the crusts off the bread slices. Spread the sugar mix on each slice (like icing). Cut the bread slices into thirds. Place sticks on a cookie sheet. Bake in oven at 250 degrees for 1 hour.

"The Easiest Cookie Recipe"
Submitted by Jessica in Albany, NY

You need:
Sugar cookie dough (store bought, or your own recipe)
Pistachios about 1 cup or to taste, coarsely crushed or chopped
Craisins about 1 cup or to taste (regular or cherry flavored), coarsely chopped

Pre heat oven to 350 degrees.

Slightly flatten sugar cookie dough, spread pistachios and craisins over dough.
Fold dough over pistachios and craisins and mash the dough so the pistachios and crasins get incorporated.

Roll back into a tube, cover in plastic wrap and put in the fridge for about 30 min.
Unwrap and slice (or you can use a spoon) into disks about 1/2 inch thick.
Place onto a parchment lined cookie sheet about an 1 1/2 inch apart and bake for 10 - 12 minutes, until edges are golden browned.

ENJOY!

A New Twist on Betsy's No Bake Oreo Truffle Cookies
Submitted by La Nae in Houston, TX

I make the same oreo cookie balls/truffles that you were talking about this morning and I also do one with Nutter Butter Cookies.

8 oz cream cheese
24 nutter butter cookies crushed
¼ c cream peanut butter

Same directions as Betsy's and then dip into melted dark chocolate. I put lollipop sticks in them sometimes as well.

Napolitano Cookies
Submitted by Debi in Catawba, SC

Basic Refrigerator cookie recipe.
Divide the dough into 3 equal pieces.
Into 1 section add 1/4 tsp of almond extract, and some red food coloring. Add as much red as you like because it will be pink when mixed.
Into the second section add some melted chocolate and stir well.
Leave the third section as standard refrigerator dough.
Line a PYREX loaf pan with wax paper. Layer the dough: basic, top with chocolate and then Almond (red). Cover the PYREX with the wax paper and refrigerate approx 45 min.
Remove from the fridge when the dough is solid. Pull it out of the loaf pan and unwrap. Slice into 2 pieces and each long piece is then sliced into 1/4" slices. Bake @350 for approx 10 min (each oven is different so just keep checking)
The thinner the slice the crispier the cookie. Thicker will be softer. And of course store these in your Pyrex covered glassware!!!!

Posted by Jon Costantino on December 14, 2011 in Uncategorized