[SeMissourian.com] Fair ~ 28°F  
River stage: 9.92 ft. Rising
Monday, Mar. 2, 2015

More cookie recipes for the Holiday Best contest

Wednesday, December 19, 2007

These are just a few more of the recipes submitted for the Southeast Missourian and SHE the Magazine's 2007 Holiday Best cookie contest. Check back next week for more submissions.

Gooey Butter Cookies -- Fran Rediger of Cape Girardeau

1 butter yellow cake mix

1 stick butter or margarine, melted

8 ounces cream cheese

1 egg

1 teaspoon vanilla

Mix all the above ingredients together and roll into walnut sized balls. Roll the balls in powdered sugar twice. Bake at 350 degree for 10 to 12 minutes. Remove from cookie sheet and sprinkle with powdered sugar.

Pumpkin-walnut cookies -- Jodi Thompson of Jackson

1 cup butter, softened

2/3 cup firmly packed brown sugar

1/3 cup sugar

1 cup canned pumpkin

1 egg

1 teaspoon vanilla

2 cups all-purpose flour

1 1/2 teaspoons pumpkin pie spice or ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup chopped walnuts

Frosting ingredients:

2 cups powdered sugar

1/4 cup butter, softened

1 (3-ounce) package cream cheese, softened

1 teaspoon vanilla

1/4 teaspoon pumpkin pie spice or ground cinnamon

Walnut pieces, if desired

Heat oven to 350 degrees. Combine butter, brown sugar and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add pumpkin, egg and vanilla. Continue beating until well mixed. Reduce speed to low; add flour, 1 1/2 teaspoons pumpkin pie spice, baking powder, baking soda and salt. Beat, scraping bowl often, until well mixed. Stir in 1 cup walnuts by hand. Drop by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 8 to 10 minutes or until set. Cool completely.

Combine all frosting ingredients except walnut pieces in medium bowl. Beat at low speed, scraping bowl often, until smooth. Frost cooled cookies. Garnish with walnuts, if desired.

Peanut butter softies -- Jodi Thompson of Jackson

1 cup margarine

1 cup peanut butter (can be chunky if you like)

1 cup light brown sugar, packed

1 cup granulated sugar

2 eggs

2 1/2 cups flour

1 1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

Preheat oven to 375 degrees. Cream margarine, peanut butter, sugars and eggs until well blended. Mix dry ingredients together and gradually blend into the creamed mixture. If it strains your mixer too much (very stiff dough) you may finish up with your hands. Take a golf ball sized piece of dough, round it and place it on a greased cookie sheet. Place 2 1/2 to 3 inches apart. Do not flatten. Bake at 375 degrees until light golden brown and set. Cookies will seem slightly doughy but will firm up as they cool. Store airtight. They freeze very well. But they don't keep well in the kitchen. If you have a house full of hungry kids and teens, just store them airtight. If it's just the two of you, freeze them, and take a few out as needed. These are so soft and chewy, they practically melt in your mouth. However, if you prefer the traditional, crispy peanut butter cookies, just make normal size and flatten with a fork dipped in sugar.

Butterscotch Brownies (TNT) -- Jodi Thompson of Jackson

1/2 cup oleo (today I use butter but when I got the recipe, I used Parkay)

1 cup light brown sugar, firmly packed

1 egg

3/4 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon vanilla

1/2 cup chopped pecans

Preheat oven to 350 degrees. Mix all ingredients (except nuts) with mixer. Add nuts and stir by hand. Pour into greased 8-by-8 or 9-by-9 square pan. Bake for 25 minutes or until golden brown. Do not overbake. Makes 16 sinfully rich brownies.

Pecan Pie Bars -- Jodi Thompson of Jackson

1/4 cup butter

2 tablespoons flour

1/4 cup brown sugar

1/4 cup corn syrup

2 eggs

1 teaspoon vanilla

1-1/2 cups chopped pecans

1 package brownie mix, prepared

Preheat oven to 350 degrees. Grease 13-by-9-inch pan and set aside. Melt butter in saucepan over medium heat, then stir in flour until smooth. Stir in brown sugar, corn syrup and 2 eggs until well blended. Cook over medium heat 3 to 5 minutes, stirring constantly, until bubbly and smooth. Remove saucepan from heat and stir in vanilla and pecans.

Prepare brownies, either from mix or from scratch, and spread in prepared pan. Spoon pecan mixture evenly over top. Bake brownies at 350 degrees for 30 to 35 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Do not overbake these brownies or the topping will be too hard. Cool completely on a wire rack. Store brownies, tightly covered, at room temperature. Makes 36 brownies

Mom's Raisin Filled Sugar Cookies -- Carolyn Pickens of Jackson


3/4 cup Crisco

2 cup sugar

2 eggs

1/2 teaspoon vanilla

1-1/2 cups flour

1 teaspoon baking powder

1 teaspoon salt


1 cup water

1/4 cup sugar

1-1/4 cups raisins

1 tablespoon flour

Mix 3/4 cup Crisco with 1 cup sugar. Add 2 eggs and 1/2 teaspoon vanilla and mix well. Sift together and stir in 1-1/2 cups flour, 1 teaspoon baking powder, 1 teaspoon salt. Chill mixture at least one hour; then roll out on floured cloth to 1/2-inch thickness. Cut with a round cutter.

Raisin Filling

Put 1 cup water in sauce pan and add 1/4 cup sugar, 1-1/4 cups raisins, 1 tablespoon flour. Stir this mixture and boil until thick. Put 1 tablespoon of this mixture on top of a round cookie and then put another cookie on top of it and press down edges with a fork. Bake 7 to 8 minutes at 400 degrees.

JB's Cookies -- Julie Brown of Cape Girardeau

1 cup shortening

1 cup white sugar

1 cup brown sugar

2 eggs

2 cups Corn Chex

2 cups flour

2 teaspoon baking soda

1 teaspoon baking powder

2 cups shredded coconut

Cream together shortening, white and brown sugars. Then add eggs (unbeaten) and blend. Stir in Rice Chex. Slowly add flour, baking soda and baking powder. After that has been mixed together, add coconut. Drop by big teaspoon onto cookie sheet. Bake at 350 degrees for about 8 to 12 minutes. Yield: about 6 dozen cookies.

Health Nut Cookies -- Rita L. Burk of Cape Girardeau

1 cup of butter

1 cup of brown sugar, packed firmly

1 cup of granulated sugar

2 eggs

1 teaspoon of vanilla

2 cups of all purpose flour

1 1/2 cups quick-cooking oatmeal, uncooked

1 1/2 teaspoons of baking powder

1/2 teaspoon of salt

1 cup of chopped dates

1 cup of raisins

1 cup of flaked coconut

1 cup of chopped pecans

Pecan halves

Blend together the butter, sugars, eggs and vanilla. Add the flour, oats, baking powder and the salt. Mix until well blended. Stir in the dates, raisins, coconut and the pecans. Drop by teaspoon fulls onto a greased cookie sheet. Flatten slightly with a fork, then top each cookie with a pecan half. Bake at 325 degrees for 15 minutes. Remove from cookie sheet while still warm. Yield: about 6 dozen cookies.

Sugar Cookie Recipe and Icing -- Lanell Lange of Chaffee

2 1/4 cup stick margarine (Imperial works best)

2 1/4 cup sugar

6 eggs

3 teaspoon vanilla

8 1/4 cup flour

6 teaspoon baking powder

Preheat oven to 400 degrees. Cream margarine and sugar. Beat in eggs and vanilla. Add baking powder and flour one cup at a time, mixing well after each addition. The dough will be stiff. It may be necessary to blend the last flour by hand if not using a heavy-duty mixer. Divide dough into several balls. Do not chill dough. Roll out one dough ball onto floured surface to about 1/4-inch thick. Use cookie cutters and cut out shapes and bake on ungreased cookie sheet for approximately 6 to 9 minutes. Oven temperatures and cookie sheets may vary. I do not like mine brown. Transfer from cookie sheets to wire racks to cool.

Quick Pour Icing Recipe

9 cups confectioners sugar, sifted

3/4 cup water

3 tablespoons light corn syrup

1 1/2 teaspoon almond extract

Liquid or paste color as desired

Place sugar in a saucepan. Combine water and corn syrup. Add to sugar and stir until well mixed. Place over low heat. Do not allow temperature of fondant to exceed 100 degrees. Remove from heat, stir in flavor and food color.

To ice cookies, place different colors of icing in bowls as desired. Dip the top side of the cookies in the icing coating well. Let excess icing drip off cookies and place on waxed paper to dry. Add sprinkles while cookies are still wet. After they are dry there are edible markers that you can draw designs etc. on the dry cookies.

Peanut Butter Chocolate Chip Cookies -- Lanell Lange of Chaffee

1 cup butter or margarine, softened

3/4 cup sugar

3/4 cup brown sugar

2 teaspoon vanilla

1 cup creamy peanut butter

2 eggs, slightly beaten

2 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup semisweet chocolate chips

Preheat the oven to 350 degrees. In a large bowl, cream the butter, eggs and vanilla. Blend in the peanut butter. Add the dry ingredients until the mixture is well blended. Stir in the chocolate chips. Drop by rounded tablespoonfuls onto greased cookie sheet. Bake 13 minutes or until light brown. Transfer to wire racks to cool. These are a very soft and delicious cookie.

Chocolate Chip Supreme Cookies -- Claire Lafoon Watson

1/2 cup shortening

1/2 cup butter, softened

3/4 cup firmly-packed dark brown sugar

3/4 cup sugar

2 large eggs

1 3.4-ounces pkg. instant vanilla pudding mix

1 tablespoon vanilla extract

2 1/4 cups flour

1 tablespoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

2 cups (12 ounces) semisweet chocolate chips

1 1/2 cups chopped pecans

1 cup uncooked quick-cooking oats

Beat shortening and butter at medium speed until creamy. Gradually add sugars, beating well. Add eggs, beat until blended. Add pudding mix and vanilla; beat until blended.

Combine flour, soda, cinnamon, nutmeg and salt in medium bowl using whisk. Add gradually to butter mixture, beating until blended. Stir in morsels, pecans and oats. Shape dough into 1 1/2-inch balls, place on lightly greased cookie sheets, and press to 1-inch thickness. Bake at 350 degrees for about 11 minutes, watching carefully to prevent overbaking.

Yield: 3 dozen cookies

Soft Ginger-Molasses Cookies -- Claire Lafoon Watson

2 cups flour

2 teaspoon baking soda

1 teaspoon ground cinnamon

3/4 to 1 teaspoon ginger

1/4 teaspoon ground cloves

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) butter, at room temperature

2/3 cup sugar

1/4 cup granulated fructose

1/4 cup light molasses

1 large egg

Heat oven to 350 degrees. Mix flour, baking soda, cinnamon, ginger, cloves and salt with whisk in medium bowl. In large bowl of electric mixer, beat butter, sugar and fructose on medium speed until fluffy. Add molasses and egg; beat until blended. With mixer on low speed, gradually add flour mixture; beat just until blended. Use small ice cream scoop or roll dough into 1 1/2-inch balls and place 2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes until lightly browned. Cool on cookie sheet on wire rack about 1 minute before removing cookies to racks to cool completely.

Yield: 24 cookies

The Ultimate Monster Cookie -- Nikki Caldwell of Cape Girardeau

1 stick of margarine

1 cup granulated sugar

1 cup plus 2 teaspoons of firmly packed light brown sugar

1/4 teaspoon vanilla extract

2 cups creamy peanut butter

3 large eggs

4 cups uncooked regular oats

1/4 teaspoon salt

2 teaspoons baking soda

1 cup plain M&Ms

1 cup Nestle semisweet chocolate morsels

With a mixer beat margarine in a large mixing bowl until smooth. Gradually add the sugars, beating well. Add the eggs, peanut butter and vanilla until well blended. Stir in the oats, salt and baking soda (dough will be stiff). Stir in the M&Ms and chocolate morsels. Pack a 1/4 measuring cup of dough 4 inches apart onto a lightly greased baking sheet. Lightly press each cookie to make about a 3 inch circle. Bake at 350 degrees for 12 to 15 minutes. Middle of the cookies will be soft. Cool slightly on baking sheet then place on cooling rack.

Yield: 2 1/2 dozen cookies.

Frosted Peanut Butter Brownies -- Virginia Whitlock of Cape Girardeau

1 1/2 cups butter or margarine (divided)

1/3 cup cocoa

1 teaspoon vanilla

2 cups sugar

1 18-ounce jar chunky peanut butter

1 1/2 cups flour

1/2 teaspoon salt

1/2 cup milk

4 sarge eggs

1 16-ounce package powdered sugar

10 large marshmallows

Cook 1 cup butter and 1/3 cup cocoa in sauce pan over low heat until butter melts, stirring often. Remove from heat and cool. Combine sugar, flour and salt in mixing bowl. Add cocoa mixture and beat until blended. Add eggs and vanilla. Spread mixture into greased 15-by-10 Jelly roll pan. Bake at 350 degrees for 20 minutes. Put peanut butter in microwave for 2 minutes (remove lid and heat in jar). Spread over warm brownies. Cook 1/2 cup butter, milk and marshmallows over medium heat. Add 1/2 cup cocoa and powdered sugar. Spread over peanut butter.

Apricot Butter Cookies -- Virginia Whitlock of Cape Girardeau

1 cup dried apricots

1/2 cup softened butter (not margarine)

1/4 cup sugar

1 cup flour

1/3 cup flour

1/2 teaspoon baking powder

1 teaspoon salt

1 cup brown sugar (firmly packed)

2 eggs well beaten

1/2 teaspoon vanilla

1/2 cup chopped walnuts

Rinse apricots. Cover with cold water and boil 10 minutes. Drain and cool. Mix butter, sugar and 1 cup flour until crumbly. Pack into bottom of 9-inch square pan. Bake at 350 degrees for 25 minutes. Sift together the 1/3 cup flour, baking powder and salt. Beat brown sugar into eggs and add flour mixture, the vanilla, nuts and chopped apricots. Spread over baked layer and bake 30 minutes in 350 degrees. Cool in pan, then cut into squares.

German Chocolate Thumbprint Cookies -- Betty McCart of Cape Girardeau


1 package Pillsbury Plus German Chocolate Cake mix

1/3 cup unsalted butter or margarine, melted


1 cup granulated sugar

1 cup evaporated milk

1/2 cup unsalted butter or margarine, softened

1 teaspoon vanilla

3 egg yolks, beaten

1 1/2 cups flaked coconut

1 1/2 cups finely chopped pecans

Preheat oven to 350 degrees. In a heavy 2-quart saucepan, combine sugar, milk, 1/2 cup butter, vanilla and egg yolks. Blend well. Cook over medium heat for 10 to 13 minutes or until thickened and bubbly, stirring frequently. Stir in the coconut and pecans, remove from heat and cool to room temperature. Reserve 1 1/4 cups of the topping mixture and set aside.

In a large bowl, combine the cookie ingredients and the remaining topping mixture. Stir by hand until thoroughly moistened.

Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. With thumb, make an indentation in the center of each ball. Fill each indentation with a rounded 1/2 teaspoon of the reserved topping mixture. Bake at 350 degrees for 10 to 13 minutes or until set. Do not over bake, should be soft. Cool 5 minutes on cookie sheet, then remove.

Cool completely before storing. Yield: 5 dozen cookies

Chocolate Butterscotch Bars -- Arlene Lohmann

1/2 cup butter

1 cup graham cracker crumbs

1 can sweetened condensed milk

6 ounces chocolate chips

6 ounces butterscotch chips

1 cup flake coconut

1 cup chopped pecans

Melt butter in 13-by-9-inch pan. Spread graham cracker crumbs on butter and mix well. Add one layer at a time of chocolate chips, butterscotch chips, coconut and nuts. Over this, spread the can of sweetened condensed milk. Bake for 30 minutes at 350 degrees. Cool and cut into bars.

Butter Cookies -- Shirley Bone Renaud

2 sticks Land of Lakes butter (softened)

1 teaspoon vanilla

5 tablespoons powdered sugar

2 cups of all purpose flour

1 can Duncan Hines French Vanilla Icing

In large bowl stir together butter and vanilla. Stir in powdered sugar. Gradually stir in flour. Do not use electric mixer. Roll into very small balls and place on ungreased cookie sheet. Slightly flatten dough balls with fingertips. Bake at 350 degrees for about 12 minutes. Cookies should be slightly brown on bottom, but tops will be light. Remove cookies from sheet and place on wax paper. Cool for at least one hour. Divide icing into 3 containers and add a different color to each container of icing. Spread colored icing on cooled cookies. At Christmas, I make the icing red, green and white. On Easter, I make it light green, yellow, purple and pink. For the 4th of July, I make the icing red, white & blue. On Halloween & Thanksgiving, I make the icing orange & yellow.

Fact Check
See inaccurate information in this story?

Note: The nature of the Internet makes it impractical for our staff to review every comment. If you feel that a comment is offensive, please Login or Create an account first, and then you will be able to flag a comment as objectionable. Please also note that those who post comments on semissourian.com may do so using a screen name, which may or may not reflect a website user's actual name. Readers should be careful not to assign comments to real people who may have names similar to screen names. Refrain from obscenity in your comments, and to keep discussions civil, don't say anything in a way your grandmother would be ashamed to read.

Here is a great cookie recipe link:


-- Posted by coke zero on Wed, Dec 19, 2007, at 6:10 AM

Respond to this story

Posting a comment requires free registration. If you already have an account on seMissourian.com or semoball.com, enter your username and password below. Otherwise, click here to register.


Password:  (Forgot your password?)

Your comments:
Please be respectful of others and try to stay on topic.

Related subjects