The Daily Courier Logo
Trusted local news leader for Prescott area communities since 1882
1:38 AM Wed, Nov. 14th

2014 Cookie Contest Recipes

Fry's and The Daily Courier would like to thank the community for submitting over 150 scrumptious holiday cookie recipes. On behalf of The Daily Courier staff, we would like to thank the management staff and employees of Fry's Food Stores for making this year's event a success for all. Winners as well as all finalist recipes can be found below.Click here to see a page flip version of the newspaper special section.Willow Creek1st Place - Marilyn Standish; Chewy Noel Cookies2nd Place - Diane Shipman; German Chocolate Cake Cookies3rd Place - Thomas Hutcherson; No Bake Holly CookiesGlassford Hill1st Place - Evelyn Sparks; Toffee Crunch Cookies2nd Place - Bill Rea; Bird's Nest Cookies3rd Place - Kristi Letendre; Grandma's Baking Powder CookiesFair Street1st Place - Sheryl Price; Salted Nut-Roll Bars2nd Place - Cathy Heath; Cheesecake Tarts3rd Place - Julie Sturdevant; Chocolate Peanut Covered Peanut CookiesAll 60 finalist recipes are included below. To search for a particular name or recipe please use your browser search function to find it on the page (Control F on Windows, Command F on Mac)To print a single recipe, it is recommended to copy and paste into a Word document.Cheesecake BarsSubmitted By Melody SchweferIngredients5 tablespoons softened butter1/3 cup firmly packed dark brown sugar1 cup all purpose flour1/2 cup finely chopped walnuts1 (8 oz.) softened cream cheese1/2 cup sugar1 egg2 tablespoons milk (not skimmed)1 tablespoon lemon juice1/2 teaspoon vanillaCream the 5 tablespoons of softened butter with 1/3 cup of brown sugar in a small mix master bowl. Add 1 cup flour and ½ cup nuts and mix well. Pour off all but 1 cup of this crumbly mixture into an 8 inch square baking pan. Press evenly into the bottom of the pan to form a crust. Save the remaining 1 cup for the topping. Bake the crust at 350 degrees for 15 minutes or until golden in color.In another mixing bowl, blend thoroughly, 1 package of cream cheese with the ½ cup of sugar. Beat in 1 egg, 2 tablespoons of milk, 1 tablespoon of lemon juice and ½ teaspoon of vanilla. Distribute this mixture evenly over the now baked crust, and over the mixture, sprinkle the remaining 1 cup of the crumbly mixture you saved.Bake for 25 minutes (still at 350 degrees). Cool, then chill before cutting into squares.Cheesecake TartsSubmitted by Cathy Heath2/3 cup graham cracker crumbs2 Tbsp. butter, melted1 (8 oz.) package cream cheese, softened1 tsp. vanilla1 egg1/3 cup sugar1 can of cherry pie fillingPreheat oven to 375 degrees. Grease a mini-muffin pan (about 2" wide cups).In a small bowl, combine cracker crumbs with butter, then press a roundedteaspoonful into each hole. With a mixer, beat the cream cheese, vanilla,egg & sugar until well blended. Fill each tart with the cream cheesemixture. Bake at 375 degrees for 10 minutes. Chill thoroughly. When readyto serve run a thin knife around each cookie and lift out. Top with a piecherry. Makes 24.CHERRY SWIRLSSubmittd by Carol Forcum1 1/2 cups dried cherries1/4 cup white sugar1 pinch salt1 1/4 cups water1/2 tsp almond flavoringPlace cherries into small saucepan and add 1/4 cup sugar, dash of salt, and 1-1/4 cups of water.Cook, stirring constantly until mixture is of a soft consistency. Add almond flavoring.Remove from heat and let cool.3/4 cup butter1 cup brown sugar1/2 cup granulated sugar2 eggs1 tsp vanilla3 1/2 cups flour1 1/2 tsp baking powder1/4 tsp baking soda1/2 tsp salt Cream together 3/4 cup butter and gradually add 1/2 cup white sugar and 1 cup lightly packed brown sugar. Beat well.Add 2 eggs to butter-sugar mixture, beating well after each addition. Stir in 1 teaspoon vanilla.Stir together 3 1/2 cups flour, 1 1/2 tsp baking powder, 1/4 tsp baking soda, and 3/4 tsp salt.Add dry ingredients to butter mixture and combine well. Chill until firm.Divide dough into 3 parts. Roll out 1 part at a time into a rectangle.Spread with cherry filling. Roll up jelly roll fashion in waxed paper.Chill several hours or overnight.Preheat oven to 350 ºWith sharp knife, slice 1/4 inch thick slices off of rolls and place ongreased cookie sheets.Bake 10 - 13 minutes or until edges are starting to brown. Let cool.Chocolate Covered Peanut CookiesSubmitted by Julie SturdevantMix together:2/3 cup sugar2/3 cup brown sugar1 cup butter flavor shortening2 eggs1 teaspoon vanilla1 tablespoon milkAdd:2 ¼ cups flour1 teaspoon baking soda1 teaspoon saltFold in:1 bag chocolate covered peanutsDrop by spoonful onto cookie sheet.Bake at 375 for approx. 9 minutesChristmas CookiesSubmitted by Diane Rivera1 c. powdered sugar1 c. chopped dates1 c. chunk peanut butterShape in small balls.Refrigerate until hard.Dip in melted white chocolate.Coconut Cherry ChewsSubmitted by Jeanette Frank1/2 cup margarine or butter1/2 cup sugar1/2 cup brown sugar1 egg1 tsp vanilla1-1/4 cup flour1 tsp each baking powder2 cups corn flakes (do not crush)1 cup coconut1/2 cup walnuts, chopped (optional)Cream butter, sugar, egg and vanilla until smooth and creamy. Add dry ingredients that have been stirred together. Stir in corn flakes, coconut and walnuts. After shaping cookies on baking sheet, add â marashino cherryto each cookie. Bake 350 degrees for 10 minutes. Makes 3 dozen.Crazy Good Chocolate Chip Oatmeal CookiesSubmitted by Jeanne Burdo1 cup butter or margarine1 cup sugar1 cup brown sugar2 eggs1 tsp. vanilla2 cups flour - or gluten-free flour2-1/2 cups oatmeal ½-tsp. salt1 tsp. baking powder1 tsp. baking soda1-1/2 cups chopped pecans or nut of your choice (toasted - optional).10 ounces semi-sweet chocolate chipsCream the butter and both sugars. Add the eggs, and vanilla. Mix together with flour, oatmeal, salt, baking powder and baking soda and stir. Toast the nuts in a skillet for 1 or 2 minutes to really bring out their flavor. Let the toasted nuts cool for a minute or two. Then add chopped nuts to the cookie mixture and add the chocolate chips. Drop by teaspoonfuls or roll into balls and place 2-inches apart on an ungreased cookie sheet. Bake for 10-12 minutes at 375 degrees. Note: If baking at high altitudes over 3500 feet, add an additional 2 Tablespoons of flour.Fennel Pistachio CookiesSubmitted by Jeanette Frank1 cup margarine or butter1-1/2 cups sugar1 egg1 tbsp lemon zest2 tbsp Amaretto2 cups flour1 tsp baking powder2 tbsp fennel seeds3/4 cup pistachio nuts choppedExtra chopped nuts for garnishBeat butter, sugar, egg, Amaretto, lemon zest and fennel seeds together.Combine flour, baking powder and pistachio nuts and blend together with butter mixture. Shape dough on cookie sheet leaving 2 inches apart.Flatten cookies and sprinkle with additional chopped pistachios. Bake 10 minutes at 350F or until browned. Cook slightly, then remove from cookie sheets."Health Nut" Chocolate Chip CookiesSubmitted by Janet SchlarbaumPreheat oven to 375 degrees.Mix dry ingredients in a medium size bowl:½ cup whole wheat flour ½ cup ground flaxseed meal½ tsp baking powder2 tblsp cinnamon1/3 c. dry milk (optional)¼ tsp saltIn a large bowl, beat 2 eggs, then add:2 tblsp softened coconut oil1 tsp vanilla¼ cup dark brown sugarThen add the dry ingredients to this mixture.To all of the above, fold in:1 cup semi-sweet chocolate chips½ cup walnuts (optional)Drop by tablespoonful on greased cookie sheet. Bake no more than 8-10 minutes. Should be somewhat soft. Makes 2 dozen cookies.Jubilee JumblesSubmitted by Karin Haas Weiler½ cup soft shortening (Crisco)1 cup brown sugar (packed)½ cup granulated sugar2 eggs1 cup undiluted evaporated milk1 tsp vanilla2 ¾ cups sifted flour½ tsp baking soda½ tsp salt1 - 6 oz. pkg semi-sweet chocolate piecesHeat oven to 375 degrees - mix shortening, sugars, eggs. Stir in evaporated milk and vanilla - sift together flour, soda, salt - stir in above ingredients. Blend in chocolate bits. Drop rounded tablespoonful 2" apart on greased baking sheet. Bake about 10 minutes or until delicately browned. Frost with Burnt Butter Glaze while still warm.Burnt Butter Glaze2 tbsp butter¼ cup evaporated milk2 cups confectionary sugarHeat 2 tbsp butter until golden brown. Beat in ¼ cup evaporated milk and 2 cups sifted Confectionary sugar until smooth.Lemon Bar CookiesSubmitted by Jayne Alford1 cup butter, softened2 cups flour½ cup powdered sugarCut butter into flour and sugar until well mixed. Pat into a 13 x 9" pan and bake for 15 minutes at 350 F.While the crust is baking, mix the following together:2 tbsp flour2 cups granulated sugar1 tsp baking powder4 eggs¼ cup fresh lemon juice, plus zest from lemonPour over crust and bake at 350F for 25 more minutes. Remove from oven and cover top with powdered sugar and cut Pecan Pie BarsSubmitted by Monta PooleyCrust3 C flour½ C sugar1 C margarine, softened½ tsp saltFilling4 eggs slightly beaten3 T margarine, melted1 ½ C corn syrup1 ½ tsp vanilla1 ½ C sugar2 ½ C chopped pecansGrease bottom and sides of a 15 x 10 x 1 baking pan. Prepare the crust in a large bowl with mixer on low. Beat the first 4 ingredients together until mixture resembles coarse crumbs: press firmly and evenly into pan. Bake in 350 degree oven for 20 minutes.While crust is baking, prepare the filling. In a large bowl stir eggs, sugar, corn syrup, margarine, and vanilla until blended; stir in pecans. Spread evenly over the hot crust. Bake at 350 degrees for 25 minutes or until set. Cool on wire rack. Makes 48 bars.PSL Cookies .... (Pumpkin Spice Latte)Submitted by Carol ForcumMakes 5 1/2 dozen 2 1/2 inch cookies1 cup butter1 cup sugar1 cup brown sugar1 can pumpkin (15 oz)1 tsp vanilla2 cup pecans, toasted, chopped (omit if you don't want nuts)4 cups flour (I use half all purpose and half white whole wheat)2 tsp baking powder2 tsp baking sodapinch of salt1 tsp instant coffee granules (or 1 TBS for more coffee flavor)2 tsp cinnamon1 tsp ginger1/4 tsp nutmegCream butter and sugars.Add pumpkin and vanilla.Add dry ingredients and pecans (if using) and mix well.Chill dough, roll, cut, bake in a 350º oven for 12-15 minutes.If cookies are rolled thicker, they will be puffy cake-y cookiesAdding the pecans makes the dough lumpy and it is harder to have prettycookies. If using cookie cutters that have a lot of design, I leave out the pecans. I am allergic to cloves so I never add them. They may be added to thecookies if you like a more traditional pumpkin spice taste.If you don't want to roll the cookies, you can shape them into 2 or 3 rolls, refrigerate them and cut them like a slice-and-bake cookie. I think they taste better rolled (maybe it's all in my head).SALTED NUT-ROLL BARSSubmitted by Sheryl Price1 lb peanut-butter sandwich cookies, coarsely chopped1 stick unsalted butter, meltedFor the Topping:2 cups peanut-butter chips2/3 cup light corn syrup4 tablespoons unsalted butter1 teaspoon vanilla extract2 cups miniature marshmallows2 cups dry-roasted peanuts2 cups crisped rice cereal (like Rice Krispies)Preheat oven to 350 degrees; coat a 13 x 9 inch pan with nonstick spray.Pulverize cookies in a food processor until fine crumbs form. Add melted butter; process until crumbs clump into prepared pan. Bake 15 minutes or until golden brown.Melt peanut-butter chips, corn syrup, butter and vanilla in a saucepan over medium-low heat, stirring until smooth about 5 minutes. Spread ½ cup of the peanut mixture over crumb base.Top with marshmallows and return bars to the oven. Bake until marshmallows puff, about 2 minutes, then remove from oven. Don't let marshmallows brown or they'll turn crunchy.Toss peanuts and cereal with remaining peanut mixture to coat. Drop spoonfuls of the topping over the marshmallows, then spread with a spatula. Cool bars before cutting with a knife coated with nonstick spray. Makes 28 bars.Snicker DoodlesSubmitted by Debra Johnson½ cup butter (softened)½ cup shortening1 ½ cup sugar2 eggsCream butter, shortening, sugar , and eggs in bowl mixing on low. To this mix in the dry ingredients.2 ¾ cups flour1 teaspoon soda2 teaspoons cream of tartar¼ teaspoon saltCinnamon-Sugar mix: 2 tablespoons sugar and 2 teaspoons of cinnamon.Roll into balls the size of a ping pong ball. Roll in cinnamon sugar mix. Place on cookie sheet about 2" apart.Bake at 375 for 8-10 minutes.Sour Cream Date DropsSubmitted by Rosemary Neal¼ cup oleo (unsalted butter is now used)½ tsp. vanilla¾ cup brown sugar1 beaten egg1 ¼ cup flour¼ tsp salt¼ tsp baking powder½ tsp. baking soda½ cup sour cream30 dates, snipped into smaller pieces¼ cup chopped walnutsCream oleo (butter), vanilla and brown sugar until fluffy. Add egg and mix well. Add sour cream and then the dry ingredients. Fold in dates and walnuts. Drop by teaspoon on lightly greased cookie sheet (I now use parchment paper) and bake 8-10 minutes at 325 degrees.Golden Glaze Frosting¼ cup oleo (butter)1 cup powdered sugar½ teaspoon vanillaWhen the cookies are cool, melt oleo (butter) until golden brown. Stir in powdered sugar and vanilla. Blend well and frost cookies.SPANISH NUT COOKIESubmitted by Judy Rae Haley3/4 CUP OF GRANULATED SUGAR3/4 CUP OF FIRMLY PACKED BROWN SUGAR1 STICK OF BUTTER, SOFTENED1/2 CUP OF SOLID SHORTENING, PLAIN OR "BUTTER" (like Crisco)1 CUP OF CREAMY PEANUT BUTTER2 TEASPOONS VANILLA2 LARGE EGGS, BEATEN2 CUPS PLUS 2 TABLESPOONS ALL-PURPOSE FLOUR1-1/2 TEASPOONS OF BAKING SODA2 CUPS SEMI-SWEET CHOCOLATE CHIPS1 CUP OF SPANISH PEANUTSHEAT OVEN TO 350 DEGREES.CREAM TOGETHER THE FIRST 7 INGREDIENTS. MIX TOGETHER THE FLOUR AND SODA AND ADD TO THE BUTTER MIX AND MIX JUST UNTIL MOISTENED AND THEN ADD CHIPS AND NUTS AND STIR TO COMBINE. SHAPE DOUGH INTO 1-INCH BALLSAND PLACE ON AN UNGREASED BAKING SHEET AND FLATTEN WITH A FORK. BAKE 10 TO 12 MINUTES. MAKES AROUND 4 DOZEN COOKIES.Starlight Sugar CrispsSubmitted by Therese ThompsonSoften 1 cake or pkg of yeast in 1/4 cup lukewarm waterSift together 3 3/4 cups all purpose flour and 1 1/2 tsp saltCut in 1 cup softened butterBlend in 2 beaten eggs, 1/2 cup sour cream, 1 tsp vanilla and the softened yeastMix thoroughly, cover and chill dough for at least 2 hrsCombine 1 1/2 cups sugar, 2tsp vanillaRoll out dough onto surface and spread some of the sugar on top and roll out again. Fold several times and repeat process five or six times. Cut into strips that are about 1 1/2 inch wide. You should see several layers in the dough. Twist them several times, as they will sometimes untwist in oven.Place on cookie sheets that are lined with parchment paper. Place in oven at 375 for 15-20 min. Bake till golden brown, both on top and bottom of cookie, transferring them from top rack to middle rack in middle of baking to even out browning.Transfer to rack or paper to cool. I always top with a slurry of colored frosting while warm.Keeping the dough cold is the best chance for success. So if you make a lot of these as you will after making them once, transfer pans into refrigerator until you are ready to place in the oven.Dough may be refrigerated for up to 4 daysToblerone Shortbread CookiesSubmitted by Kelly LindauerThis recipe comes from The Food Network Baker Anna Olsen.These cookies freeze very well.Makes 28 cookies1 cup unsalted butter, room temperature1/2 cup + 2 tablespoons icing sugar1/4 cup cornstarch or rice flour1 1/2 cups all-purpose flour1/2 teaspoon salt1 teaspoon vanilla extract10 ounces of toblerone chocolate bar, chopped into " inch chunks1. Preheat oven to 350º F.2. Beat butter until light and fluffy. Sift in icing sugar and beat again until fluffy, scraping down sides of bowl often.3. Sift in cornstarch or rice flour and blend in. Sift in all-purpose flour and salt and mix just until dough comes together. Dough will be soft. Mix in vanilla extract. Gently mix in toblerone chunks.4. Using a small ice cream scoop (about 1 1/2 inches across) scoop cookies onto parchment lined cookie sheet, leaving 2 inches between cookies. You should be able to fit 12 cookies on a 12 x 18 inch cookie sheet.5. Bake on the middle rack for 9 minutes. Rotate sheet and bake another 9 minutes, until bottom of cookies are lightly browned. Remove from cookie sheet to cool on a rack.Bird's Nest CookiesSubmitted by Bill Rea1 lb. sugar2-1/2 lbs. butter½ oz salt½ oz baking soda1 cup egg yolks½ oz vanilla3 lbs. cake flour½ oz baking powderMix the butter & sugar. Add the rest of the ingredients and mix.Roll out dough and roll in ground nuts or flake coconut. Cut off pieces about ½" thick and press down in center of piece. Fill with jam of preference and bake at 375 degrees for 8 minutes.Cherry Coconut BarsSubmitted by Peggy ThomasCrust:1 C all purpose flour3 tbsp powdered sugar½ c butter, softenedFilling:2 eggs, beaten1 c granulated sugar¼ c all purpose flour½ tsp baking powder¾ chopped walnuts½ c sweetened coconut½ c maraschino cherries, drained and quartered1 tsp vanilla extract¼ tsp salt1. Preheat oven to 350°F.2. Crust: combine flour, powdered sugar & butter in a medium bowl. Mix well. Press into an 8-inch square baking dish. Bake 20-25 minutes until lightly golden.3. Filling: combine all ingredients in a large bowl. Mix well. Spoon top of crust and spread evenly. Bake 20-25 minutes until golden brown.4. Cool completely on a wire rack before cutting. Makes 16 bars.CrÃ-me De Menthe Sandwich CookiesSubmitted by Peggy ReaCookie dough:2 lb.- 4 oz granulated sugar2 lb.- 9 ½ oz butter1 tsp saltCream for 3 minutes8 oz whole eggs9 ½ oz waterBlend for 2 minutes15 oz bread flour1# 14 oz cake flour1 tsp baking powderMix until smooth.Using pastry bag, squeeze out mixture on parchment paper that is on a sheet pan - about 4 oz for one dozen cookies. Bake at 360 degrees for 6 minutes.Sandwich filling:10 oz powdered sugar3 ½ oz vegetable shortening1 tsp cold watergreen color (optional)crÃ-me de menthe flavoringDip cookies in melted chocolate before filling (optional)Grandma's Baking Powder CookiesSubmitted by Kristi Letendre3 c flour3 eggs½ c. oleo (butter)¾ c sugar1 tsp. vanilla3 tsp. baking powder¼ tsp saltMix well. Roll out about ¼" thick. Cut into shapes. Bake at 375°F until bottoms are golden.Cool and FrostFrosting:1 tbsp (roughly) milk½ c (roughly) powdered sugarFood coloringHearty Oatmeal CookiesSubmitted by Ann Ross1/2 cup(s) whole-wheat flour1/4 cup(s) all-purpose flour1/2 cup(s) granulated sugar1/2 teaspoon(s) ground cinnamon1pinch(s) kosher salt1 cup(s) (not instant) quick-cooking oats1 cup(s) unsweetened shredded coconut1/2 cup(s) walnuts, finely chopped1/4 cup(s) golden raisins1/4 cup(s) dried cranberries1/4 cup(s) pepitas (pumpkin seeds)1/2 cup(s) (1 stick) unsalted butter3 tablespoon(s) honey1/2 teaspoon(s) baking soda3 tablespoon(s) boiling waterDirections1.Heat oven to 350 degrees F and line 2 baking sheets with parchment paper.2.In a large bowl, whisk together the flours, sugar, cinnamon, and salt. Add the oats and coconut and toss to combine. Fold in the walnuts, raisins, cranberries, and pepitas.3.In a small saucepan, melt the butter and honey. In a small bowl, combine the baking soda and boiling water, then add to the butter mixture (it will become frothy).4.Make a well in the center of the oat mixture, pour in the butter mixture and mix to combine.5.Using wet hands, form the mixture into 15 balls (about 1/4 cup each) and place on the prepared sheets, spacing them 1 1/2 inches apart. Gently press each ball down so it is 1/1/2 inch thick and bake until golden brown, 16 to 17 minutes. Let cool completely on the baking sheets.Icebox CookiesSubmitted by Donna Nielson2 cups brown sugar2 eggs1 teaspoon baking soda1 teaspoon cream of tartar1 cup chopped nuts (your choice)1 teaspoon vanilla, lemon or almond flavoring¾ cup butter3 cups flour¼ teaspoon saltCream butter, sugar until smooth. Add 2 eggs and continue beating. Mix the flour, baking soda, cream of tartar together. Add to the creamed mixture. You can now add the flavoring you desire. Take and divide the batter and make into rolls to be refrigerated until the next day. Roll in wax paper. Slice the rolls into ¼ inch thickness and bake for 10 minutes or until light brown in a 350 degree oven. Cool on a rack and store in a tight closed container.Italian CookiesSubmitted by Kimberley CostantinCookie Dough1C Butter, melted6 Eggs, room temperature1C Sugar2 teas. Lemon Extract5 C. Flour5 teas. Baking PowderPreheat oven to 350â°. Beat eggs in a large bowel. Add melted butter and mix again. Then add sugar and extract. In a smaller bowl, sift together flour and baking powder. Mix flour mixture into the wet ingredents until fully mixed. Roll dough into walnut size balls. Line cookie sheet with parchment paper, place 1" apart on partchment and bak for 12-15 minutes, or until slightly golden on the bottom. Once cooled, dip the tops of the cookies into thick royal icing (see below). Place dipped cookies back onto the wire rack until icing firms up, could take a few hours. If you want to freeze them, don't dip until you are ready to serve. This makes 85-100 cookies.Royal Icing1C. Sifted powdered sugar1/4 teas. Vanilla Extract1 Tblsp. MilkMix sugar, vanilla and milk until smooth. Add 1 teaspoon of milk if too thick or more sifted powdered sugar if too thin until you reach the desired consistency.Joy to the World Cookie BarsSubmitted by Sharon CampbellIngredients10 Tbsp unsalted butter, room temperature3/4 c light brown sugar, packed2 1/2 c flour1/2 tsp fine sea salt28 oz sweetened condensed milk28 oz shredded coconut1 tsp vanilla extract5 c bittersweet chocolate baking chunks (loosely placed in cup)Directions1. Preheat oven to 350° F . Line a sheet pan with aluminum foil and coat withcanola or vegetable spray. NOTE: I use a 13x9 inch pan becasue I prefer themthicker. You can adjust the size of the pan to your preference. You can use1/2 the recipe if you do not need as much.2. In a small bowl, cream butter and brown sugar until combined. Add the flourand salt. Carefully mix to combine until it resembles chunky bread crumbs.Transfer into the prepared pan and evenly press the batter into an evenlayer. Bake for 8 minutes. Cool on a wire baking rack while preparing thecoconut topping.3. In a large bowl, combine the condensed milk, coconut, and vanilla. Spreadover the crust and bake for another 20-25 minutes, until it begins to brown.4. Melt the chocolate over a double boiler. Stir until melted and smooth. Pourover cooked coconut bars and spread into an even layer. Allow to cool thenrefrigerate until hardened, about 1 hour. Cut into 36 squares.NOTE: Use chunks not chips (70% Cacao Bittersweet Chocolate Baking Chunks.)Bittersweet chocolate is available in several forms, including bars, chips,and chunks of various sizes. It is used in baking, cooking, and is eaten outof hand.Mother's Butterscotch CookiesSubmitted by Donna Annibale1 lb 8 oz brown sugar2 lb 4 oz butter12 oz chopped pecans1 oz butterscotch flavor½ oz vanilla flavor2 lb 4 oz bread flour½ oz saltMix the brown sugar and butter until creamy. Add the rest of the ingredients and mix for about 2 minutes.Chill dough until firm, roll dough into a "log" shape about 1-1/2" in diameter. Cut pieces on the diagonal about ¼" thick. Bake at 375 degrees for 8 minutes or until golden brown.PUMPKIN CHOCOLATE CHIP COOKIESSubmitted by Ann Chambers2 sticks soft butter1 cup white sugar1 cup light brown sugar2 large eggs1 tsp. vanilla1 cup pumpkin puree3 cups flour2 tsp. baking soda1/2 tsp.salt1 tsp. cinnamon1/2 tsp. ginger1/4 tsp. nutmeg1/4 tsp. ground cloves1 12-oz bag milk chocolate shipsHeat oven to 350 & line baking sheet with parchment paper* Beat butter until smooth* Beat in white & brown sugar until light & fluffy* Beat in one egg at a time* Add in vanilla and pumpkin puree* In another bowl mix remaining dry ingredients and add to wet mixture in one-thirds* Add chocolate chips* Take a heaping tbsp. of mix and place on cookie sheet* Bake 15 to 20 minutes until brown on edges* Cool on wire rackOnce cooled - if they make it that far - enjoy!Pumpkin Chocolate cookiesSubmitted by Nicole Russell ½ cup butter softened1 ½ cups sugar1 cup organic pumpkin1 cup flour1 ½ cups wheat flour1 tsp baking powder1 tsp baking soda½ tsp salt1 tsp vanilla1 tsp nutmeg1 tsp cinnamon1 package chocolate chipsMix softened butter, sugar and pumpkin together. Add the vanilla, salt, nutmeg, cinnamon, baking soda, baking powder, and mix. Add chocolate chips.Bake at 350 for 8-10 minutesCookies look wet and shiny when done.Pumpkin CookiesSubmitted by Helena Ericson1 c sugar1 c pumpkin½ c shortening2 c flour1 tsp baking powder1 baking soda1 tsp cinnamon¼ tsp saltMix all ingredients, drop by spoonfuls on ungreased baking sheet. Bake at 375 degrees for 8-10 minutes. Cool before drizzling glaze aver all.Light Brown Glaze¼ c margarine/butter2 c powdered sugar1 tsp vanilla1-2 T milkHeat all ingredients over low heat until it is smooth.Drizzle glaze over pumpkin cookies.Pumpkin Oatmeal CookiesSubmitted by Mark Catchpole1 cup all purpose flour1 teaspoon ground cinnamon½ teaspoon salt½ teaspoon ground nutmeg¼ teaspoon baking soda1 ½ cups packed light brown sugar½ cup (1 stick) butter, softened1 egg1 teaspoon vanilla½ cup solid pack pumpkin2 cups uncooked old fashioned oats1. Preheat oven to 350 F. Line cookie sheets with parchment paper.2. Sift flour, cinnamon, salt, nutmeg and baking soda into medium bowl . Beat brown sugar and butter in large bowl with electric mixer at medium speed for about 5 minutes or until light & fluffy.3. Beat in egg & vanilla. Add pumpkin; beat at low speed until blended. Beat in flour mixture just until blended. Add oats, mix well. Drop dough by rounded tablespoonfuls 2 inches apart onto prepared cookie sheets.4. Bake 12 minutes or until golden brown. Cool 1 minute on cookie sheets. Remove to wire racks. Cool completely. Makes about 2 dozen cookies.Reese's Stuffed Peanut Butter CookiesSubmitted by Brandi VallelySuper soft peanut butter cookies stuffed with Reese's Peanut Butter Cups anddrizzled with peanut butter/chocolate. A peanut butter lover's dream!yield: 18 LARGE COOKIES prep time: 1 HOUR, 25 MINUTES (INCLUDES CHILLING)total time: 1 HOUR, 35 MINUTESIngredients:COOKIES1 and 1/4 cups (160g) all-purpose flour (careful not to overmeasure)1/2 teaspoon baking soda1/4 teaspoon salt1/2 cup (115g) unsalted butter, softened to room temperature1/2 cup (103g) dark brown sugar (or light brown)1/4 cup (50g) granulated sugar1 large egg, at room temperature*3/4 cup (185g) creamy peanut butter*1 teaspoon vanilla extract18 Reese's Miniature Peanut Butter Cups, unwrappedDRIZZLE1 cup (180g) semi-sweet chocolate chips2 teaspoons creamy peanut butterDirections:Make the cookies: Toss the flour, baking soda, and salt into a bowl untilcombined. Set aside.In a large bowl using a hand-held mixer or stand mixer with paddleattachment, cream the butter, brown sugar, and white sugar together onmedium speed until combined. On low speed, beat in the peanut butter, egg,and vanilla. Turn the mixer to high and beat until light in color andsmooth. Turn the mixer to low and slowly pour in the dry ingredients. Mixuntil combined and a dough is formed.Cover tightly and chill the cookie dough for at least 1 hour (or up to 3days). Chilling is mandatory.Remove cookie dough from the refrigerator. Preheat oven to 350F degrees.Take 1 Tablespoon of dough and roll into a ball. Take another 1 Tablespoonof dough and roll into a ball. Stick a peanut butter cup into one ball, kindof like a "cradle" as shown above. Top the peanut butter cup with othercookie dough ball and seal down the sides so that the peanut butter cup issecurely stuffed inside. Roll the large cookie dough ball in your hands toensure it's smooth. Repeat with the rest of the dough and 18 peanut buttercups.Bake the cookies for 10-11 minutes or until very lightly browned on thesides. Some cookies may be taller than others, depending how the peanutbutter cup was positioned inside. Just press the cookies down a bit toflatten them out. Allow to cool on the cookie sheet for at least 10 minutesand transfer to a wire rack to cool completely.Make the drizzle: melt chocolate chips and peanut butter together in themicrowave, stirring often to prevent seizing. Add 1 teaspoon of shorteningif the mixture isn't smooth. Drizzle over cooled cookies.Cookies stay fresh stored covered at room temperature for up to 7 days.Cookies freeze well, up to 3 months. Stuffed cookie dough balls freeze well,up to 2 months. Bake for 2 extra minutes, do not thaw.*Room temperature egg is required for the cookies. General rule of thumb Iuse for my own cookie recipes: when using warm or room temperature butter, Ialways use room temperature egg as well. To bring egg to room temperaturequickly, simply place in a cup of warm water for 5 minutes.*Thick, store-bought peanut butter is preferred. If using natural style,make sure the peanut butter is thick and not oily in the slightest - whichwill make your cookie dough thin, slippery, and spread all over the bakingsheet even after chilling the cookie dough. You need thick, non-oily peanutbutter like Jif or Skippy.Salty/Sweet Buttered Rum CookiesSubmitted by Michelle Barber2/3 c. sugar2/3 c. brown sugar1/2 c. butter1/2 c. shortening1 large egg1 tsp. cider vinegar1 tsp. salt1 tsp. baking soda2 tsp. vanilla2 tsp. buttered rum extract(or 1 tsp butter flavor and 1 tsp rum flavor)2 c. unbleached all purpose flour1 1/3 c. pecans (chopped)1 1/2 c. chocolate chipsTopping: 1/2 c. sugar mixed with 1 1/2 tsp saltPrepare:Spray baking sheet or use parchment paper.Combine sugar and butter until smooth, adding each ingredient one at a timeto remain smooth, lastly adding chips and nuts.Using an ice cream scoop, scoop batter from bowl, place on a cookie sheetslightly pat down tops, leaving a thick cookie shape, and refrigerate for at least 1 hour. Preheat oven at 375 degrees. Take out and dip tops into sugar/salt mixture, and place on the preparedbaking sheet, leaving 2" in between each cookie.Bake cookies 12-13 minutes, or until lightly browned around the edges, they will be a little soft in the middle. Remove from oven and cool.Recipe makes approx. 3 1/2 to 4 doz. cookies.Special K CookieSubmitted by Laura Batty1 c. white Karo syrup1 c. sugar1 ½ c. peanut butter6 c. Special K cereal16 oz. pkg. butterscotch bits16 oz. pkg. chocolate bitsHeat sugar and syrup until sugar melts (do not boil). Mix in peanut butter and the Special K . Put in buttered 9 x 13 pan. Mix bits and microwave until melted. Spread over top. Let sit until set. Cut in serving pieces while still warm.The Perfect Peanut Butter CookiesSubmitted by Colleen LaukkaIngredients• 1-1/4c all-purpose flour • 3/4t baking soda • 1/2t baking powder • 1/4t salt • 1/2c butter, softened • 1c peanut butter (creamy or crunchy, your preference) • 3/4c sugar + more for rolling cookies • 1/2c firmly packed brown sugar • 1 large egg • 1T milk • 1t vanilla Instructions1. Preheat oven to 350. Line two baking sheets with parchment paper. 2. In a mixing bowl, stir together the flour, baking soda, baking powder, and salt. Set aside. 3. In the bowl of a stand-mixer fitted with the paddle attachment, beat the butter and peanut butter together until smooth and fluffy. Add the sugars until combined, then incorporate the egg, followed by the milk and vanilla. Gradually add in the flour mixture and beat until thoroughly combined. 4. In a small bowl, put a few tablespoons of sugar for rolling your cookies. Using a medium cookie scoop, portion out your dough and roll each ball into the sugar until coated on all sides. Place on baking sheet, allowing room for the cookies to spread out while baking. 5. Bake for 10-12 minutes (mine were perfect at 11), being careful not to overbake. The cookies will look slightly underdone in the center, but they are not. They will set up as they cool. NotesI always bake off half the batch of dough, then refrigerate the rest of the dough to bake the next day. The cookies in the photos were from the dough that had been refrigerated about 24 hours. Are you wondering why there's no classic fork marks on the top of my cookies? This is because that method was started to help the cookies flatten out while baking. I found that this recipe didn't need help to flatten and that they were just perfect without the fork intervention. :) Toffee Crunch CookiesSubmitted by Evelyn SparksIngredients1 cup (2 sticks) butter1 cup light brown sugar1 cup white sugar1 teaspoon vanilla extract2 eggs2 cups all-purpose flour1/4 teaspoon salt1/4 teaspoon baking soda1 (10-ounce) bag toffee candy bits1 cup oatmeal1 cup sweetened flake coconut1 cup chopped whole, skinned almonds1/2 cup dark chocolate pieces1 teaspoon shorteningDirectionsPreheat oven to 350 degrees F.Cream together the butter, sugar and vanilla. Beat the eggs slightly; then add to the butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix thoroughly. Mix in the toffee bits, oatmeal, coconut and nuts.Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 15 minutes. Transfer cookies to wire rack until cool.In a small saucepan heat and stir chocolate pieces and shortening over low heat until chocolate is melted and mixture is smooth. Let cool slightly. Drizzle chocolate mixture over tops of cookies*. Let stand until chocolate is set. * If desired, transfer the warm chocolate mixture to a resealable plastic bag. Cut a small hole in one corner of the bag. Drizzle cookies with chocolate mixture.Triple Chocolate Jam Thumbprint CookiesSubmitted by Sarah IrelandIngredients:• ¼ cup nonfat Greek yogurt• ½ tablespoon cornstarch• ½ cup butter (1 stick) softened• ¼ cup + 2 tablespoons tightly packed brown sugar• 2 tablespoons white sugar• 1 (3.4 ounce) package instant chocolate pudding mix• 2 eggs• 2 teaspoons vanilla extract• 2 ¼ cup flour• 1 teaspoon baking soda• ½ teaspoon salt• ½ cup semisweet chocolate chips• 1 cup white chocolate chips• ½ cup dark chocolate chips• About 6 tablespoons raspberry or dark cherry preserves• Powdered sugar (optional)Directions:1. In a small bowl combine the Greek yogurt and cornstarch, mix until well combined2. In a large mixing bowl beat the butter, yogurt, and sugars together until light and fluffy3. Add the pudding mix and beat again until it is well blended4. Beat in the eggs and vanilla until well combined5. Add the flour, baking soda, and salt. Stir until dry ingredients are just incorporated into the wet mixture6. Fold in the chocolate chips7. Cover the bowl with plastic wrap and chill in the fridge for 2 hours. You can also chill in the freezer for about 45 minutes, if you are short on time. 8. When ready, preheat the oven to 350 degrees F. Lightly grease a baking sheet ( I use about 3 9X13 pans for one batch)9. Using a tablespoon measuring utensil, scoop out the dough and form small balls. Use your thumb or a knuckle to form a small depression in each ball. Make the depression depending on how much jam you want on each cookie. Place them about 2 inches apart on the pans. It will make between 40-50 small cookies.10. Using a spoon, stir your preserves of choice to break it up and make it smoother and easier to put on each cookie. 11. Using the spoon, put a small amount of the preserves in each depression to fill it. Do this until all cookies have been topped with preserves12. Bake in the preheated oven for 11-12 minutes. The cookies will come out looking slightly jiggly. This is good. Put the pans on top of the oven or on a cooling rack and allow the cookies to continue cooking/cooling on the pans for about 20 minutes (if you can wait that long ï) This will give the cookies that soft baked quality you find at bakeries and such. 13. Sprinkle with powdered sugar14. Enjoy thoroughly Variations You can also put a whole Maraschino cherry on each cookie instead of using preserves. Or combine both the Maraschino cherry and preserves for extra flavor. Uncooked CookiesSubmitted by Rebecca Green1/2 cup butter1/2 cup milk2 cups sugar3 cups Mother Oats6 TBS of Cocoa1 cup shredded coconutspowder sugarBoil first three ingredientsAdd quick Mother Oats, add 6TBS of CocoaAdd 1 cup shredded coconuts.When somewhat cool, roll them into balls in powder sugar. Cool them in fridge for 15 minutes.Applesauce Drop CookiesSubmitted by Christal Gillo1/2 c. Butter (Softened)1 c. Sugar1 Egg1 c. unsweetened Applesauce1 3/4 c. Flour1/2 tsp. Baking powder1 tsp. Baking soda1/2 tsp. Salt1 tsp. Cinnamon1/2 tsp. Cloves & NutmegOptional: 1/2 c. Raisins, nuts, dates or 1 c. Oatmeal.Mix in order from top to bottom in a large bowl by hand. Drop onto greased baking sheet. Bake 375* for 15 minutes.Black Forest Cookies Submitted by Bunny Jones1 cup all purpose flour2 tablespoons unsweetened cocoa powder1 teaspoon baking powder1/2 teaspoon salt8 ounces semisweet chocolate, chopped1/2 cup unsalted butter cut in small pieces1/2 cup sugar1/4 cup dark brown sugar, packed2 large eggs12 ounces semisweet chocolate chunks1 1/2 cups dried cherriesDirections:1. Line three baking sheets with parchment. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.2. Place chopped chocolate and butter in a large heatproof bowl set over a pan of simmering water; stir until melted and smooth. Remove from heat; whisk in sugars, then eggs until smooth.3. Whisk in dry ingredients just until combined (do not over mix). Fold in chocolate chunks and cherries; press plastic wrap onto surface of dough and refrigerate 30 to 45 minutes.4. Drop mounds of dough (equal to 2 level tablespoons), about 2 inches apart, onto prepared sheets. Preheat oven to 350 degrees. Bake just until edges are firm (but not darkening) 11 to 13 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.Butterscotch Apple CookiesSubmitted by Carlene Granville2 ½ cups flour ½ c. apple juice2 tsp cinnamon 2 cups (12 oz.) Nestle Butterscotch Morsels1 tsp baking soda ¾ c. unpeeled grated apple½ tsp salt ¾ c. chopped walnuts (divided)1 1/3 cups packed brown sugar 1 egg½ c. butter or margarine, softened Combine flour, cinnamon, baking soda and salt in medium bowl. Beat brown sugar and butter in large bowl mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture alternately with apple juice. Stir 1 ½ cups morsels, apple and ½ c. walnuts. Drop by slightly rounded tablespoon on lightly greased baking sheet or parchment.Bake in preheated 350 degree oven for 10-12 minutes or until lightly browned. Let stand for 2 minutes. Remove to wire racks to cool completely. Spread with butterscotch glaze. Sprinkle with remaining walnuts. Makes about 3 ½ dozen cookies.Butterscotch Glaze:Melt remaining morsels and 2 tbsp butter in small, heavy saucepan over lowest possible heat. Remove from heat, stir in 1 cup sifted powdered sugar and 1 - 1 ½ tbsp apple juice until smooth.Carrot CookiesSubmitted by Lola Lee Grisham1 c. butter¾ c. sugar1 egg1 c. cooked mashed carrots2 c. flour¼ tsp salt2 tsp baking powder1 tsp vanillafew drops almond extractIcing¼ c. butter2 c. powdered sugar3 T. orange juice1 T. orange rindCookiesCream butter and sugar, add egg and carrots. Mix flour, salt, baking powder together and add to creamed mixture. Add vanilla and almond flavor. Drop by teaspoon on sprayed cookie sheet and bake at 375 degrees for 10 minutes.IcingCream butter and powdered sugar, add orange juice and rind. Frost cookies when they are cool.Cherry TwinkiesSubmitted by Sarah WeintraubMix together 1 stick margarine, 1 cup flour, and 3 T. confection sugar. Spread on cookie sheet. Bake 25 minutes at 350 degrees.Topping:2 eggs slightly beaten1 c. sugar¼ c. flour½ t baking powder¼ t salt1 t vanilla¾ cup ground nuts½ cup marashino cherries, quartered (more if you like)Mix above together. Spread on baked dough. Bake at 350 degrees for about 25 minutes.Cut into squares. Freezes well.Chewy Noel CookiesSubmitted by Marilyn Standish*2 Tbs Butter2 eggs1C brown sugar1/8 t baking soda1C chopped walnuts1t vanilla5 T flour* If 9" pan is used increase butter to 3 TPreheat oven to 350Melt butter in oven in 8" square pan. Beat eggs. Combine dry in ingredientsand add to eggs. Add nuts and vanilla. Pour mixture over melted butter.DO NOT STIR Carefully slide pan into oven.Bake 20 minutes.Remove from oven. Turn out of pan immediately onto a rack or foil.Cool 5-8 minutes. Dust with confectioners sugar, cut into squares.Yield 16-20Chocolate Peanut Butter ChewiesSubmitted by Kae WarnerOne 12-oz pkg. (2) cups chocolate chips2 ½ cups all purpose flour1 tsp baking soda¼ tsp salt1 cup butter, softened1 cup sugar1 cup firmly packed brown sugar2 eggsOne 12-oz pkg. (2) cups peanut butter chipsPreheat oven to 350 F. Melt over hot (not boiling) water, chocolate chips; stir until smooth. Remove from heat; set aside. In small bowl, combine flour, baking soda and salt; set aside. In a large bowl, combine butter, sugar and brown sugar; beat until creamy. Add eggs and melted chocolate chips; mix well. Gradually add flour mixture stir in peanut butter chips. Drop by rounded tablespoonfuls onto greased cookie sheets. Bake for 10-13 minutes. Allow to stand 2 minutes before removing from sheet. Cool completely. Cowboy cookiesSubmitted by Brian "Chip" MurdockDepending on how big of cookie dough ball you make this recipe makes a lot of cookies; I usually make mine the size of a hard ball. Pre heat oven to 375 degrees, use a dark cookie sheet, no need to pre coat. If you're adventurous, use a cupcake tin with the cups, fill about ¾ full. Bake time is 8 - 10 minutes depending on the size.2 sticks unsalted butter, softened2 sticks margarine, softened2 cups granulated sugar2 cups brown sugar4 large eggs1 table spoon vanilla1 table spoon brandy, optional4 cups flour1 teaspoon baking powder2 teaspoons baking soda4 cups quick oats oatmeal4 cups crushed cereal, corn flakes (optional)8 ounces chopped dates (optional)1 box raisons (1 cup each of white and dark) or to taste1 bag, 16 ounces each of white and chocolate chips. This can be made up of any flavor of chips, butterscotch, caramel etc. depending on your taste 1 bag of M&M's your choice of peanut or plain or a mixture.Double Chocolate MintiesSubmitted by Dove Gundermann1 ½ c softened butter 1c white sugar ¾ c dark brown sugar 3 eggs 1 tbsp. pure vanilla extract 3 c all-purpose flour 1 c cocoa powder 1 tsp. baking powder¼ tsp. salt3 c semi-sweet chocolate chipsFrosting ingredients4 c powdered sugar½ c softened butter2 ½ tsp. peppermint extract6 tbsp. milkgreen food coloring or green sugar sprinklesDirections:1. Preheat oven to 350*2. In a large bowl beat butter, sugar, eggs and vanilla until light and fluffy. Combine the flour, cocoa, baking soda and salt; stir into the batter until blended. Hand mix in the chocolate chips. Drop round teaspoon sized amounts of cookie dough onto parchament paper or ungreased cookie sheet.3. Bake 7-10 minutes, checking at 7 minutes. (Slightly undercooked is good!) Cool for 5 minutes and then remove from cookie sheet. 4. Bake to the mixer ï Cream butter and then slowly add in powdered sugar (alternating back and forth until completely mixed) Add in peppermint extract and food coloring if you choose to use it. 5. Once cookies are completely cooled, frost tops of all cookies. Or frost the bottom of half the cookies, adding another cookie to it to make sandwich cookiesGerman Chocolate Cake CookiesSubmitted by Diane ShipmanIngredients:1 cup soft butter1 cup light brown sugar1 cup granulated sugar1 t vanilla extract2 eggs beaten2 ¼ cup flour½ cup cocoa1 t baking sale1 cup semisweet chips1 cup coconut1 cup pecansPinch of saltDirections:Blend butter, both sugars, vanilla and eggs. In a medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mixture into the butter mixture until combined. Stir in the chocolate chips and pecans.Drop the dough by tablespoon onto the cookie sheet, lined with parchment paper and bake 8-10 minutes.Kourabiethes (Greek Shortbread Cookies)Submitted by Mary CoxIngredients:1 pound unsalted butter, softened. (no substitutes)1 cup powdered sugar and additional powered sugar for dusting.2 teaspoons vanilla extract3 and 3/4 cups flour1 cup roasted, blanched almonds, coarsely ground. (Measure after grinding)Before grinding roast in a 350 degree oven for about 15 minutes or untilgolden brown. Method: Add vanilla and powdered sugar to the butter and beat until light andfluffy. Add almonds and stir to mix. Add flour, one cup at a time, until allflour is absorbed. (if dough is too soft refrigerate for severalminutes) Form into balls 1 and 1/2 inches in diameter and flatten to 1/3 of an inch.Make an indentation in each cookie with your thumb. Bake on ungreased cookiesheets one inch apart and on the middle rack for about 12 minutes or untiledges are getting golden. Place on a cooling rack with a piece of waxedpaper underneath and sift powdered sugar onto them. This recipe makes about60 cookies.Laure Smith's Gluten FreePumpkin Spice Whoopie Pies with Maple Cream Cheese Filling Submitted by Laure Smith3 cups of Pamela's Gluten Free Pancake/Baking Mix 3/4 cup of Greek Yogurt 3 cups of chilled pumpkin puree 2 large eggs 1/2 cup of vegetable oil 1 tsp of vanilla extract 1 cup of granulated sugar 1 cup of light brown sugar 2 tbls of ground cinnamon 1 tsp of ground ginger 1 tsp of ground nutmeg 1 tbls of orange food coloring Maple Cream Cheese Filling 3 cups of sifted powdered sugar 8 ounces of cream cheese, at room temperature 1/2 cup of salted butter, at room temperature 3 tbls of real maple syrup 1 tsp of maple extract Directions Preheat oven to 350 degrees and line baking sheets with parchment paper. In a large bowl, whisk together the flour, cinnamon, ginger and nutmeg, set aside. In a separate bowl, whisk the granulated sugar, light brown sugar and the oil together. Add the pumpkin puree, whisk together thoroughly. Add the eggs, Greek yogurt and the vanilla until well combined. Gradually add the flower mixture and the orange food coloring until completely incorporated. Using a large spoon drop rounded scoops of dough onto prepared baking sheets, 1 inch apart. Bake for 10 - 12 minutes. Cookies should just start to show small cracks on top and toothpick inserted should come out clean. Remove from oven and let cool completely on a cooling rack. Filling Beat the butter on medium speed until smooth with no visible lumps, about 3 minutes. Add the cream cheese and beat until well combined, about 2 minutes. Add the sifted powdered sugar a little at a time, then add the maple syrup and maple extract until smooth. To assemble Whoopie Pies, turn half of the cooled cookies upside down. Pipe or spoon the filling on that half, about a full tablespoon. Place another cookie flat side down on top of the filling, press down slightly so the filling spreads to the edges of the cake. Chill in refrigerator for 30 minutes before serving. Decorate as little pumpkins, ghosts or ghouls for Halloween treats!No Bake Holly CookiesSubmitted by Thomas Hutcherson1 stick of butter30 Large Marshmellos4 1/2 Cups Corn Flakes1 tsp Vanilla1 tsp Green food coloring1 Package red hotsMelt butter and marshmellos, When all melted add 1 tsp Vanilla and 1 tsp green food coloring.After you mix the Vanilla and food coloring Add Corn flakes and mix together. Take a spoon and spoon them on wax paper. Then add Red Hots for flowers. All these steps should be done as fast as possible.Orange Cranberry BiscottiSubmitted by Bebe PullaroDRY:4 cups of flour2 cups of sugar2 teaspoons of baking powder1 teaspoon of baking soda1 tablespoon of anise seeds½ cups each of hazelnuts (toasted and skins removed) and almonds½ cup of dried cranberries 1 stick of soften butter5 eggs2 tsp of each: vanilla, almond extract, anise extract, orange extractMix dry ingredients, add soften butter, mix wellIn a separate bowl, beat 5 eggs and add extractsMix egg mixture with dry and butter mixture until sticky dough formsFlour surface, turn out dough.Make a round shape, cut in foursRoll out each fourth like a logPlace on parchment paper on cookie sheet (I get 2 logs per sheet)Bake at 400 degrees for 25-30 minutes until lightly goldenRemove from oven for 10 minutesTake cooled log and slicePlace slices on parchment side down and put back in oven for 10 minutesLet cool completely, even overnight. Please in airtight container. Orange Slice BarsSubmitted by Sandra Sendtko1 pound of orange slice candy, cut up and soaked in 6 tablespoons of hot water. Let stand overnight.Cream well;1/2 cup shortning2 1/2 cups brown sugarAdd;4 beaten eggs1/2 teaspoon salt2 1/2 cups flour2 teaspoons baking powder1 teaspoon vanilla1/2 cup pecansAdd orange slices to this mixture.Pour into greased and floured jelly roll pan or cookie sheet. (10 1/2 X 15 1/2)Bake at 350 for 20-25 minutes.Cut into bars when cooled.Peanut Butter Chip Orange CookiesSubmitted by Dolly Cena½ cup (1 stick) butter or margarine, softened½ cup shortening¾ cup granulated sugar¾ cup packed light brown sugar2 eggs1 tablespoon freshly grated orange peel1 teaspoon vanilla extract2 ¼ cups all-purpose flour1 teaspoon baking soda¼ cup orange juice1 teaspoon salt1 2/3 cups (10 oz. pkg.) Reese's Peanut Butter ChipsHeat oven to 350 degrees.Beat butter, shortening, granulated sugar and brown sugar in large bowl until light fluffy. Add eggs, orange peel and vanilla. Beat until blended. Stir together flour, baking soda and salt, add alternately with orange juice to butter mixture, beating until well blended. Stir in peanut butter chips. Drop by teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly, remove from cookie sheet to wire rack. Cool completely. Makes about 6 dozen cookies.Pecan BallsSubmitted by Cynthia Busse1 cup butter, room temperature2 Tablespoons Brown Sugar2 Tablespoons granulated Sugar1 teaspoon Vanilla2 cups flour sifted1 cup chopped PecansBeat Butter, sugars and vanilla until light and fluffy.Beat in the flour, a little at a time, stir in finely chopped pecansShape into balls, 1 tablespoon, Place on ungreased cookie sheets.Bake for 21 minutes at 300 degrees. Remove from oven and cool.They lightly sprinkle with confectioners' sugar. Store in airtightcontainer. Pecan Coconut CookiesSubmitted by Diane Hill1/2 cup butter1/4 cup shortening1/2 cup white sugar1/4 cup brown sugar1 egg yolk1/2 tsp. vanilla1/2 tsp. baking soda1/2 tsp. salt1/2 cup toasted coconut, reserve ¼ cup1 1/4 cup flour1/4 cup chopped pecansBeat butter, shortening, both sugars and egg yolk until light and fluffy. Mix in vanilla, baking soda, and salt.To toast coconut, place coconut in a frying pan, over low heat, and stir until coconut is light brown.Stir 1/4 cup coconut and flour into creamed mixture.Shape dough into small round balls about 1 inch in size. Press chopped pecans and reserved coconut on top of each cookie.Bake in preheated oven at 350 degrees for 10-12 minutes, until cookies are lightly browned. This recipe makes about 2 dozen cookies.Snickers CookiesSubmitted by Sandra Sendtko1 cup margarine1 cup creamy peanut butter1 cup sugar1 cup brown sugar2 eggs2 teaspoons vanilla3 cups flour1 teaspoon baking soda1 teaspoon baking powder60 bite sized snickers candy barsPreheat oven to 350. Cream margarine, peanut butter, sugar and brown sugar.Add eggs and vanilla. Combine the dry ingredients and add to the peanut butter mixture. Take one tablespoon of dough and flatten in your hand, add the piece of snickers candy bar. Roll it in your hand until it forms a ball and covers the candy. Place the balls on an ungreased cookie sheet and bake for 10-12 minutes. Remove and place on waxed paper or a wire rack to cool.WALNUT SQUARESSubmitted by Rose HeinBeat until foamy:1 eggBeat in:1 cup brown sugar 1/2 teaspoon vanilla Sift together and stir in:1/2 cup sifted flour 1/2 teaspoon salt 1/8 teaspoon baking sodaMix in:1/2 cup chopped nuts (walnuts or pecans ok)Spread in well greased 8" square pan. Bake at 325 degrees for 25 to 30 minutes or until top has a dull crust. Cut into 2 inch squares while warm, then cool and removed from pan.Makes approx. 16 two inch squares.Candy Cane Oatmeal CookiesSubmitted by Robin LoperfidoINGREDIENTS -- Cookie Dough -- 1 cup Butter 2 teaspoon Vanilla 1/2 cup Powdered sugar 2 tablespoon Water 1/2 teaspoon Salt 1 1/2 cups Oats (not instant) 2 1/2 cups Flour sifted-- White Glaze -- Milk - very small amountPowdered sugar - about two cups-- Red Buttercream Icing -- ¼ cup Butter softened2 cups Powdered sugar sifted2 tablespoon Milk 1/8 teaspoon Salt 1 teaspoon Vanilla 2 drips Red food coloring paste, more if neededINSTRUCTIONSBeat butter and vanilla until creamy. Add sugar gradually; beat until fluffy. Add water. Sift together flour and salt; add to creamed mixture, mixing thoroughly. Gradually mix in oats until blended. (Dough will be quite stiff.)Roll dough into log shape, about ½" in thick. Break off about 4" to 5" length of dough. Shape into cane. Place on ungreased cookie sheet. Bake at 325 degrees for 20 to 25 minutes. Cool completely.In a small bowl, mix some powdered sugar with a few drops of milk until it makes a smooth glaze which can coat the cookies and be thick enough to appear white. Place a candy cane face down in the glaze. Using your fingers, make sure all sides are covered except the bottom. Remove and let excess glaze run off for a moment. Place on wax paper. Make more glaze as needed. In an hour or so, when the glaze is 90% dry, use a dull knife to cut any excess drips from the bottom edge of the canes. Place on flat surface until completely dry (cookie sheets are great for this and are very portable).Make red buttercream icing. Do not use too much red or the frosting will become bitter (more of a dark pink). Using a 3/8 flat ribbon decorating point, make red stripes on the candy canes. Let dry completely before storing in cookie tins.Yields: 36 Servings