Can you post the recipe for the Cinnamon Swirls please??

It all looks delicious!

Wow! You were busy!

If you have time, could you point me toward the recipe for the espresso drops?

Wow- 22 varieties! Congratulations - you were really ambitious. Did you keep track of how much flour & sugar you used?

Don't let LPink see your Raspberry Cream Cheeese Folds... Bless her heart, she put up quite a fight with hers. :) Beth

Beautiful Diane! As usual, you put me to shame. Love the variety you have. What is your favorite cookie you make?

Tracey

What, no cuccidati? (grin) I made those this year, BTW, and they are awesome. I don't think I'm giving any away, I'm keeping them. Well, maybe not all four dozen...

Yours all look delicious!

Annie

Annie-- my cuccidati dough's still frozen, ran out of time before the out of town kids came for our family celebration & wanted to give them their cookie tins ( so guess I'll have a NYears treat ).They're a good one to hoard for yourself, Annie.

Tracey-- my favorite cookie is the cuccidati I haven't made yet this year, of those I did favorite is the pecan snowballs.

Diane's Home Cookin Chapter: Cookies

Chocolate Sour Cream Drops
==========================
2 eggs
1 cup sugar
1 cup packed brown sugar
1 teaspoon Vanilla
1 cup dairy sour cream
½ c. butter or margarine, melted
½ c. shortening, melted
2 ½ cup flour
1 cup cocoa
1 teaspoon Baking powder
½ tsp. Baking soda
1 cup chopped walnuts -optional
. . Preheat oven to 325 °-grease cookie sheets.

Cream eggs, sugar & vanilla. Blend in sour cream, butter & shortening.
Combine flour,cocoa, baking powder and baking soda-add to sugar
mixture. Stir in nuts if using. Drop by tablespoonfuls onto greased
sheet. Bake 12 min or until just set-cool slightly ;remove from sheet
to wire rack until cooled completely.

makes 4-5 dz.

Original recipe from Brand Names Cookie Collection book

* add 1 tbsp espresso power to dry ingred for Espresso cookie-- frost
with glaze made using coffee as liquid ingred.

+++++++++++++++++++++++++++++++++++++++

Cream Cheese Cinnamon Swirls
============================
from Taste of Home

1 cup butter, softened
1 8-ounce pkg cream cheese, softened
1 teaspoon vanilla extract
2 cups flour
1/4 teaspoon salt
1 cup sugar
2 teaspoons cinnamon
. In a large bowl beat the butter, cream cheese, and vanilla until
fluffy. Combine the flour and salt and gradually beat it into the
butter mixture.

Divide dough in two and wrap each tightly in plastic wrap. Chill for 1
hour. Combine cinnamon and sugar and set aside.

On a lightly floured surface, roll each portion into a rectangle -
about 1/4 inch thick. Spread the sugar mixture to within 1/2 inch of
the edge. Roll up tightly - starting at either the short or long edge.
Wrap log tightly and re-chill for 30 minutes.

Preheat oven to 375 degrees.

Slice logs into 3/8 inch slices and place two inches apart on a lightly
greased baking sheet. Bake for 14-16 minutes, or until lightly browned.
Cool on a wire rack.

Thanks Diane!

Those sound even better than the look, and look delish!

Cookie tray:

Those all look so good.
Lisa

Craftyrn: The raspberry cream cheese folds sound very intriguing. Would you mind sharing the recipe? I love the sound of the contrast of the flavors....
What a lovely abundance you made...I'm very impressed!

June Lynn

That is impressive! You have some very lucky friends and family.

AM

Beautiful. I'd love to get a gift like that! Well done.