2008 Holiday Best cookie contest

The following recipes were submitted for the 2008 Holiday Best cookie contest with the Southeast Missourian and its special publications. Recipes have not been kitchen-tested by Southeast Missourian staff members.

Ice Box Cookies

Flossie Boehl of Marble Hill, Mo.

Ingredients:

3 eggs

2 cups butter

1 Tablespoon molasses

1 cup chopped nuts

2 cup sugar

6 1/2 cup flour

1 teaspoon baking soda

Directions:

Mix all ingredients together, make 2 long rolls, wrap in wax paper. Refrigerate overnight. Slice into about 1/4-inch slices. Bake in 350-degree oven until light brown.

Butter Horns

Flossie Boehl of Marble Hill, Mo.

"My Aunt Lil always made these for me at Christmas."

Ingredients:

2 cup flour

1/2 lb. butter (no substitute)

1 teaspoon vanilla

1 egg yolk

3/4 cup sour ceam

1 cup sugar

3/4 cup nuts

1 teaspoon cinnamon

Work butter into flour until well mixed. Add 1 teaspoon vanilla, 1 egg yolk, 3/4 cup sour cream. Mix well, store in refrigerator overnight. Combine 1 cup sugar, 3/4 cup finely chopped nuts and 1 teaspoon cinnamon. Set aside.

Next day, set dough out of refrigerator and divide into 6 parts. Roll out thin and round like pie dough shape. Spread with a lightly beaten egg white. Sprinkle with sugar mixture. Press down lightly. Cut into 12 wedges (like pie slices) and roll, beginning with wide end. Bake on well greased cookie sheet at 325 for 25-30 minutes until dough is firm to touch. Do not brown.

You can substitute Splenda for sugar for diabetics.

Hermits

Barbara Hoffmeister of Jackson

"Hermits originated on Cape Cod when clipper ships ruled the economy. Because they kept so well, hermits could be stored for long sea voyages. Today they still last well, even if you are only voyaging to the office or to a picnicup"

Ingredients:

1 cup packed brown sugar

1/4 cup shortening

1/4 cup margarine or butter, softened

1/4 cup cold coffee

1 egg

1/2 teaspoon baking soda

1/2 teaspoon salt (I use a pinch)

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 3/4 cup flour

1 1/4 cup raisins

3/4 cup chopped nuts

Directions:

Heat oven to 350 degrees. Mix brown sugar, shortening, margarine, coffee, egg, baking soda, salt, cinnamon and nutmeg. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto sprayed cookie sheet. Bake 8 to 10 minutes or until almost no indentation remains when touched.

If using self-rising flour, omit baking soda and salt.

Bran hermits: Omit nuts. Stir in 1 1/4 cup whole bran cereal with the flour.

Molasses hermits: Decrease brown sugar to 3/4 cup Increase shortening to 1/3 cup Add 1/4 cup molasses with the coffee.

Chewies

Cindy Kerber of Cape Girardeau

Ingredients:

1 stick softened butter

2 1/2 cup light brown sugar

3 eggs

1 1/2 cup self-rising flour

1 teaspoon vanilla

Directions:

Mix all together and pour into greased 9-by-13 pan. Bake at 350 for 30 minutes or until it rises and falls. Dust with powdered sugar. Cut into bars when cool.

Chewy bars

Cindy Kerber of Cape Girardeau

Ingredients:

1 chocolate cake mix

2 Tablespoon melted butter

3 Tablespoon water

3 Tablespoon flour

2 eggs

1/2 cup brown sugar

12 oz. chocolate chips

Directions:

Mix all together in large bowl. Spread in greased 9-by-13 pan. Bake at 350 degrees for 25 minutes. Don't overbake. You can substitute strawberry cake mix/white chips, yellow cake mix/chocolate chips, chocolate cake mix/peanut butter chips. I actually like the strawberry version the best and the kids at work love them.

Glenda's Choco-Caramel Delights

Cheryl Reinagel of Kelso, Mo.

"It's a most requested recipe!"

Ingredients:

1/2 cup butter or margarine, softened

2/3 cup sugar

1/3 cup cocoa

1/2 cup semisweet chocolate chunks

1/2 teaspoon shortening

1 cup finely chopped pecans

Caramel filling (see below)

1/4 teaspoon salt

1 egg, separated

1 teaspoon vanilla

2 Tablespoon milk

1 cup flour

Directions:

In a small mixer bowl, beat butter, sugar, egg yolk, milk and vanilla until creamy. Stir together flour, cocoa and salt. Blend into butter mixture. Chill dough at least 1 hour or until firm enough to handle. Heat oven to 350. Beat egg white slightly. Shape dough into 1-inch balls. Dip each ball into egg white. Roll in pecans to coat. Place on lightly greased baking sheet. Press thumb gently in the center of each ball. Bake 10 to 12 minutes or until set. Press gently in center of each cookie to keep indentation. Immediately spoon about 1/2 teaspoon of the caramel filling into the center of each cookie. Gently remove from cookie sheet. Cool on wire rack. Place semisweet chocolate chunks and shortening in a small microwave-safe bowl. Cook on high for 1 minute or until softened. Stir. Allow to stand several minutes to finish melting. Stir until smooth. Place waxed paper under wire rack with cookies. Drizzle chocolate mixture over top of cookies. Makes about 2 dozen.

Caramel filling:

Combine 14 unwrapped light caramels and 3 Tablespoon whipping cream. Cook over low heat, stirring often, until caramels are melted and mixture is smooth.

Macaroons

Cheryl Reinagel of Kelso, Mo.

Ingredients:

2 (7 oz.) packages flaked coconut

1 (14 oz.) can sweetened condensed milk

1 1/2 teaspoon almond extract

2 teaspoon vanilla

Directions:

Heat oven to 350. In large bowl, combine all ingredients and mix well. Drop by rounded teaspoonfuls onto aluminum foil-lined and generously greased cookie sheets. Bake 8 to 10 minutes or until lightly browned around edges. Immediately remove from cookie sheets. Cookies will stick if allowed to cool.

These macaroons are easy and wonderful. I suggest you double the batch and try dipping one-half of a macaroon in chocolate. Set on wire rack until chocolate dries.

Chocolate Filled Snowballs

Jodi Thompson of Jackson

Ingredients:

1 cup butter or margarine

1/2 cup sugar

1 teaspoon vanilla

2 cup flour

1 cup chopped nuts

Hershey's chocolate kisses

Powdered sugar

Directions:

Preheat oven to 375. Beat butter, sugar and vanilla until creamy. Stir in flour and nuts. Shape dough around candy kisses using about 1 Tablespoon of dough. Place on lightly greased or parchment lined cookie sheets and bake for about 12 minutes. Remove and roll in powdered sugar. Makes about 3 dozen cookies.

Mini Chocolate Chip Snowball Cookies

Jodi Thompson of Jackson

Ingredients:

1 1/2 cup or 3 sticks of butter or margarine, softened

3/4 cup powdered sugar

1 Tablespoon vanilla

1/2 teaspoon salt

3 cup flour

2 cup or 12-ounce package of mini chocolate chips

1/2 cup finely chopped nuts

Powdered sugar

Directions:

Preheat oven to 375. Beat the butter, sugar, vanilla and salt in a large mixer bowl until creamy. Gradually beat in the flour. Stir in the morsels and nuts. Shape level tablespoons of dough into 1 1/4 inch balls. Place on ungreased baking sheets. Bake for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift the powdered sugar over the hot cookies on the baking sheets. Cool on the baking sheets for 10 minutes. Remove to cool completely on wire racks.

Chocolate Cranberry Cookie Mix in a Jar

Jodi Thompson of Jackson

Jar mix ingredients:

2 1/2 cup flour

1 cup sugar

1 teaspoon baking powder

1 teaspoon salt

3/4 cup dried sweetened cranberries or other fruit

3/4 cup mini chocolate chips

Preparation ingredients:

1 teaspoon vanilla

2 eggs

3/4 cup salad oil

Sugar

Jar mix directions:

In a medium bowl, combine flour, sugar, baking powder and salt, stirring to mix well. In 1-quart jar, place half of the flour mixture and press down firmly. Place cranberries in jar and then cover with chocolate chips. Place remaining flour mixture over chocolate chips. Place lid on jar.

Preparation directions:

Preheat oven to 375. Empty contents of jar into large mixing bowl. Add vanilla, eggs and oil. Beat on low speed until thoroughly blended (dough may be crumbly). Shape into 1 1/2-inch balls and roll in sugar. Place 3 inches apart on ungreased cookie sheet. Bake for 10 minutes, until very lightly browned on edges. Cool for 1 minute and transfer to cooling rack.

Peppermint Puffs

Jodi Thompson of Jackson

Ingredients:

1 cup firmly packed brown sugar

3/4 cup butter flavor Crisco stick

2 Tablespoon milk

1 Tablespoon vanilla

1 egg

1 3/4 cup all-purpose flour

1 teaspoon salt

3/4 teaspoon baking soda

2/3 cup crushed peppermint candy (such as Starlite mints, about 25 candies)

Directions:

Preheat oven to 375. Place sheets of foil on countertop for cooling cookies. Combine brown sugar, shortening, milk and vanilla. Beat at medium speed until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into creamed mixture at low speed until just blended. Stir in crushed candy. Shape dough into 1-inch balls. Place 2 inches apart on ungreased or parchment lined baking sheets. Bake one sheet at a time at 375 for 8 to 10 minutes for chewy, or 11-13 minutes for crisp. Do not overbake. Cool for 2 minutes on baking sheet. Remove to foil and cool completely. Makes 3 dozen cookies.

Rolo Chocolate Cookies

Jodi Thompson of Jackson

Ingredients:

2 1/4 cup flour

3/4 cup unsweetened cocoa

1 teaspoon baking soda

1 cup sugar

1 cup firmly packed brown sugar

1 cup butter or margarine, softened

2 teaspoon vanilla

2 eggs

1 cup chopped pecans

48 Rolo caramels, unwrapped (9-oz. package)

Directions:

Heat oven to 325. Lightly spoon flour into measuring cup, level off. In small bowl, combine flour, baking soda and cocoa, blend well. In large bowl, beat 1 cup sugar, brown sugar, and margarine until light and fluffy. Add vanilla and eggs, beat well. Add flour mixture, blend well. Stir in 1/2 cup pecans. Chill dough for a little while to stiffen. For each cookie, with floured hands, shape about 1 tablespoonful of dough around 1 caramel candy, covering completely. In small bowl, combine remaining 1/2 cup pecans and 1 Tablespoon sugar. Press one side of each ball into pecan mixture. Place, nut side up, 2 inches apart on ungreased cookie sheets. Bake for 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool completely on wire rack.

Can't Leave Alone Bars

Jodi Thompson of Jackson

"These are to die for. Be sure to make two batches so you'll have some at home."

Ingredients:

1 package (18 1/4 oz.) white cake mix

2 eggs

1/3 cup vegetable oil

1 cup (14 oz.) sweetened condensed milk

1 cup (6 oz.) semisweet chocolate chips

1/4 cup butter, cubed

Directions:

In a large bowl, combine the dry cake mix, eggs and oil. With floured hands, press 2/3 of the mixture into a greased 9-by-13 baking pan. Set remaining cake mixture aside. In a microwave-safe bowl, combine the milk, chocolate chips and butter. Microwave, uncovered, on high for 30 seconds. Stir. Microwave 30-45 seconds longer or until chips and butter are melted; stir until smooth. Bake at 350 for 20-25 minutes or until lightly browned. Cool before cutting. Yield: 3 dozen.

Peanut Butter Cookies

Sharon Lappe

Ingredients:

1 cup crunchy peanut butter

1 cup sugar

1 egg

Directions:

Mix well and form into balls. Put on sprayed cookie sheet. Bake at 350 for 6 to 10 minutes.

Cornflake Raisin Cookies

Sharon Lappe

Ingredients:

3 cup cornflakes

1 cup sugar

1 cup raisins

1 teaspoon vanilla

3 egg whites

Directions:

Beat egg whites and gradually add sugar, beating for about 2 minutes. Add other ingredients. Drop by teaspoonfuls on cookie sheet. Bake at 350 for 12 minutes.

Sugar Cookies

Sharon Lappe

Ingredients:

1/2 cup butter

1 teaspoon vanilla

2 beaten eggs

2 cup flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

2 Tablespoon milk

1 teaspoon baking powder

Directions:

Cream shortening, salt, sugar. Add eggs, milk, vanilla and mix well. Sift together flour, soda, baking powder. Add to cream mixture, mix well. Drop by teaspoon and spread on cookie sheet. Bake at 350 for 10 minutes.

Skillet Cookies

Sharon Lappe

Ingredients:

1 stick margarine

1 cup chopped dates

1 cup chopped nuts

1 cup granulated sugar

1 beaten egg

1 teaspoon vanilla

2 1/2 cup rice krispies cereal

Directions:

Melt butter. Add dates, nuts, sugar. Add egg (stirring continually) and vanilla. Boil 4 minutes (stirring constantly). Add rice krispies. Place in Pyrex casserole dish and cool in refrigerator. When cool, cut into squares.

Butter Pecan Cookies

Dana Johnston of Jackson

Cookie ingredients:

2 1/4 cup all-purpose flour

1 1/4 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar extract

3/4 cup brown sugar heaping

3 teaspoon vanilla extract

2 large eggs

1 1/2 cup chopped pecans

Topping:

1 stick melted butter

1 cup finely chopped pecans

Directions:

Mix all dry ingredients together (except nuts). In a separate bowl cream the sugars and butter together. Stir in eggs one at a time. Gradually combine the flour mixture with egg mixture. Stir until just combined (no lumps). Now add vanilla. Next stir in pecans just until mixed in. Drop by rounded teaspoonfuls onto a wax paper lined cookie sheet. They should be about 1 or 2 inches apart. Bake at 350 for 10-12 minutes. They will look undone when removed. Allow to cool slightly then brush tops with melted butter (a light layer). Now dust with the finely chopped pecans. Place cookies on wire rack to cool. Repeat last five steps until all dough has been used. For an easy holiday dessert, put a scoop of vanilla ice cream on a small plate. Next arrange two cookies on the side (like the Mastercard symbol). Sprinkle with pecans and dust with powdered sugar. Holiday entertaining at its easiest!

Buttery Good Sugar Cookies

Linda Suedekum of Cape Girardeau

"Very good, very easy. I can make a batch and have the kitchen cleaned in about 45 minutes."

Cream together these ingredients:

1 cup powdered sugar

1 cup granulated sugar

1 cup softened real butter (no substitutes)

1 cup vegetable oil

Add:

2 eggs

1 teaspoon vanilla or almond flavoring

Sift together:

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cream of tartar

4 cup plus 4 heaping teaspoon flour

Roll into small balls or dip a small Tablespoon of dough onto a cookie sheet, ungreased or covered with parchment paper. I use the small scoop from Pampered Chef. Then flatten with a flat bottomed glass that has been wet and then dipped in regular or colored sugar. Bake at 350 for about 10 minutes. Makes about 5 dozen.

If dough becomes too soft to handle, you can put the dough in the refrigerator while the first batch is cooking.

Winter's Best Ginger Snaps

Laurie Bernhardt

Ingredients:

3/4 cup butter or margarine

3/4 cup butter flavor shortening

2 cup granulated sugar

2 eggs, slightly beaten

1/2 cup light molasses

4 cup sifted all-purpose flour

2 teaspoon baking soda

2 teaspoon ground cinnamon

2 teaspoon ground cloves

2 teaspoon ground ginger

3/4 cup sugar used to roll dough in before baking

Directions:

Using an electric mixer, work butter and shortening until creamy. Gradually work in 2 cup sugar. Continue creaming until light and fluffy. Beat in eggs and molasses thoroughly. Sift flour, baking soda, cinnamon, cloves and ginger. Gradually beat flour mixture into creamed mixture. Beat hard. Mixture will be soft. Chill dough at least one hour for easier handling. Roll pieces of dough the size of a walnut between palms of hands. Roll balls in remaining 3/4 cup sugar. Place balls on greased baking sheets, approximately 2 inches apart. Bake in a preheated 375-degree oven about 10 minutes or until brown. Store in airtight tins or freeze. Yield: 5 1/2 to 6 dozen cookies.

Chocolate Chip Supreme Cookies

Claire Watson

Ingredients:

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 oz.) package instant vanilla pudding mix

1 Tablespoon vanilla extract

2 1/4 cup flour

1 Tablespoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

2 cups (12-oz. package) semisweet chocolate chips

1 1/2 cup chopped pecans

1 cup uncooked quick-cooking oats

Directions:

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. Add gradually to butter mixture, beating until blended. Stir in chocolate 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 for about 11 minutes. Remove to wire rack to cool.

Triple Chocolate Chip Cookies

Barbara Bucher of Leopold, Mo.

Ingredients:

1/2 cup shortening

1/2 cup sugar

1/4 cup packed brown sugar

1 egg

1 teaspoon vanilla

1 cup flour

1/2teaspoon baking soda

1/2teaspoon salt

1/3 cup milk chocolate chips

1/3 cup semi-sweet chocolate chips

1/3 cup white chocolate chips

1/2 cup pecans, chopped

Directions:

Preheat oven to 375 degrees. Combine shortening, sugars, egg and vanilla, blend until smooth. Combine flour, soda and salt together, stir into shortening mixture. Stir in chips and nuts. Drop by rounded teaspoon onto ungreased cookie sheet. Bake 8-9 minutes or until slightly browned. Cool slightly before removing from cookie sheet.

Grandma Penny's Oatmeal Coconut Cookie

Dorothy Hahs of Oak Ridge, Mo.

Ingredients:

1/2 cup Crisco

1 egg

1/2 cup brown sugar

1/2 cup white sugar

Pinch salt

1 teaspoon baking soda

1 teaspoon vanilla

1 1/4. cup flour

1 cup coconut

1 cup oatmeal (quick)

1/2 cup pecans, chopped

Directions:

Cream together Crisco, brown and white sugar. Add egg. Mix together dry ingredients and add to sugar mixture. Add coconut, oatmeal and pecans. Mix well. Bake at 350 for 10 to 12 minutes. Do not overbake.

Strawberry Cookies

Carol "Jones" Curtis of Perryville, Mo.

"When I'd go to my Grandma's house, I always looked for these cookies at Christmas. They look great in cookie baskets!"

Ingredients:

5 Tablespoon butter

1 1/2 cup chopped dates

2 1/2 cup rice krispies

1 cup+ red sugar

1 cup sugar

2 eggs

1 teaspoon vanilla

Pinch salt

1 cup chopped pecans

Green frosting

Directions:

Melt butter in large saucepan. Whisk together eggs and sugar. Stir into butter. Add dates. Heat to 360. Stir for 5 minutes. Remove from heat and add salt and vanilla. Stir in cereal. Form 1-inch "strawberries." Roll in red sugar. Let cool. Pipe on green "stem" with icing. Makes 4 dozen cookies. Hint: Work fast. Keep a little butter handy to make handling the mixture (like popcorn balls and rice krispies treats).

Ice Box Cookies

Carol "Jones" Curtis of Perryville, Mo.

"Grandma Wunderlich had this cookie around most of the time, like her coffee cakes. I guess Grandpa Herb liked them."

Ingredients:

2 cup brown sugar

1 cup butter

2 eggs

1 teaspoon vanilla

3 1/2 cup flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup chopped walnuts

1/2 cup raisins

Directions:

Cream together butter and sugar. Mix in eggs and vanilla. Sift together dry ingredients. add to sugar mixture one cup at a time, until easily handled. Work in nuts and raisins. Form dough into a roll, a little oblong in shape. Wrap in waxed paper and chill one hour. Remove and unwrap. Slice in 1/4-inch slices. Place on greased cookie sheet. Bake at 350 for 10 minutes or until lightly browned. Makes 2-3 dozen cookies.

Texas Rangers

Carol "Jones" Curtis of Perryville, Mo.

"This is the fourth of Grandma Wundnerlich's wonderful cookies. These, like the ice box cookies, were always around. Grandma was a wonderful cook. Every year, I make the same four recipes first. I do others, but these are the best."

Ingredients:

1 cup butter

1 cup sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla

2 cup flour

1/4 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup coconut

2 cup oatmeal

2 cup rice krispies

Directions:

Cream together butter, sugars, eggs and vanilla. Sift together flour, soda, salt and powder. Add to sugar mixture until well blended. Stir in coconut, cereal and oatmeal. Drop by teaspoonful on greased cookie sheet. Bake at 350 for 10 minutes.

Angel Sweets

Carol "Jones" Curtis of Perryville, Mo.

1 cup (6 oz.) dark chocolate chips

2 Tablespoon butter

1 egg

1/4 teaspoon vanilla

1 cup confectioners sugar

1 cup chopped walnuts

2 cup mini marshmallows

2+ teaspoon coconut

Directions:

On low heat in large saucepan, melt butter and chocolate. Remove from heat. Blend in egg and vanilla. Stir in nuts and marshmallows. Shape into 1-inch balls and roll in coconut. Chill and serve.

You can use semi-sweet chocolate, pecans or almonds. They remind me of Mounds or Almond Joy candy bars.

Pineapple Cookies

Cathy La Donne of Frentham, Mo.

1/2 cup butter or oleo

1 cup brown sugar

1 egg

1 teaspoon vanilla

3/4 cup crushed pineapple, drained

2 cup flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup raisins

1/2 cup chopped nuts

Directions:

Cream butter or oleo with brown sugar. Add egg and vanilla, beat well. Add pineapple, mix well, stir in dry ingredients and raisins and nuts. Drop by teaspoonful onto greased baking sheet. Bake 10-12 minutes at 350 degrees until light brown. Makes 4 dozen cookies, each with only 64 calories.

Buttermilk Cookies

Cathy La Donne of Frentham, Mo.

Ingredients:

1/2 cup butter, softened (no substitute)

1 cup sugar

1 egg

1 teaspoon vanilla

2 1/2 cup flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup buttermilk

Frosting:

3 Tablespoon butter, softened

3 1/2 cup powdered sugar

1/4 cup milk

1 teaspoon vanilla

1/2 cup finely chopped nuts (optional)

Directions:

Cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine dry ingredients. Add to creamed mixture alternately with buttermilk, mix well. Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 375 for 10-12 minutes or until edges are light brown.

For frosting, combine butter, powdered sugar, milk and vanilla, beat until smooth. Frost cookies and sprinkle with nuts if desired.

Soft Sugar Cookies

Cathy La Donne of Frentham, Mo.

Ingredients:

1/2 cup soft oleo or butter

1 1/2 cup sugar

2 eggs

1 teaspoon vanilla

3 cup sifted flour

1 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup sour cream

Cinnamon-sugar mixture

Directions:

Cream butter thoroughly, add sugar gradually while continuing to cream. Add eggs one at a time, beating well after each. Add vanilla, beat until light and fluffy. Stir dry ingredients together, add to creamed mixture alternately with sour cream, beginning and ending with dry ingredients. Drop by heaping teaspoonfuls onto well greased cookie sheet. Sprinkle with sugar-cinnamon mixture. Bake at 400 degrees for 10-12 minutes until lightly browned around edges.

Note: Could add raisins or nuts if desired. Stir them in last.

Amaretto Chunk Cookies

Louise Alderman of Scott City, Mo.

Ingredients:

2 1/2 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) butter, softened

1 cup brown sugar

1/2 cup sugar

2 large eggs

1 Tablespoon amaretto liqueur

2 teaspoon almond extract

2 cup semisweet chocolate chips

1 cup sweetened flaked coconut

1 cup sliced almonds

Directions:

Preheat oven to 375. Combine flour, baking soda, baking powder and salt. In a large bowl with a mixer at medium speed, beat butter and sugars until creamy. Beat in eggs, amaretto and extract. Add flour mixture until well blended. Stir in chocolate chips, coconut and almonds. Drop dough by tablespoon on cookie sheet. Bake 10 to 12 minutes or until golden around edges.

Ruth's One-Cup Cookies

Louise Alderman of Scott City, Mo.

Ingredients:

1 cup sugar

1 cup packed brown sugar

1 cup (2 sticks) butter

1 cup vegetable oil

1 egg

1 teaspoon vanilla

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cream of tartar

1 cup crispy rice cereal (suc as Rice Krispies)

1 cup flaked coconut

1 cup quick-cooking rolled oats

1 cup chopped nuts

1 cup chocolate chips

3 1/2 cup all-purpose flour

Directions:

Beat together sugars, butter, oil and eggs. Add vanilla, salt, baking soda, cream of tartar, cereal, coconut, oats, nuts, chocolate morsels and flour, blend thoroughly. Drop by spoonfuls onto greased cookie sheet. Bake in a preheated 350-degree oven 8-10 minutes. Yields about 100 cookies.

Brown Sugar Pecan Cookies

Louise Alderman of Scott City, Mo.

Ingredients:

1 cup butter

1/2 cup sugar

1/2 cup brown sugar

1 large egg

1 teaspoon vanilla

2 cup flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup pecans

Directions:

Mix well and cover and chill for 30 minutes. Roll in balls. Bake at 350 degrees for 10-12 minutes.

Brown Sugar Frosting

Ingredients:

1 cup brown sugar

1/2 cup half and half

1 Tablespoon butter

1 3/4 cup powdered sugar

Directions:

Cook brown sugar and half and half in a saucepan over medium heat, stirring constantly until it comes to a boil. Boil 4 minutes. Remove from heat and add the butter. Gradually add powdered sugar and blend with a mixer. Spread on top of baked cookies. You may sprinkle with nuts.

Praline Snickerdoodles

Louise Alderman of Scott City, Mo.

3 cup all-purpose flour

1 teaspoon cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

1 cup butter, softened

1 1/2 cup sugar

2 eggs

1 teaspoon vanilla

1 cup toffee pieces

1/2 cup chopped pecans

1/4 cup sugar

2 teaspoon cinnamon

Directions:

In a medium bowl, combine flour, cream of tartar, baking soda and salt. Set aside. In large bowl, beat butter 30 seconds. Beat in 1 1/2 cup sugar. Beat in eggs and vanilla. Beat in as much flour mixture as you can. Stir in any remaining flour mixture, the toffee pieces and pecans. Cover, chill 1 hour or until dough is easy to handle. Preheat oven to 375. Combine the 1/4 cup sugar and the cinnamon. Shape dough into 1 1/2-inch balls; roll balls in sugar-cinnamon. Place balls 2 inches apart on ungreased cookie sheet. Bake for 10-12 minutes. Makes 48 cookies.

Coffee House Cookies

Louise Alderman of Scott City, Mo.

Ingredients:

1 1/2 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter or margarine (softened)

3/4 cup packed brown sugar

1 egg

1 teaspoon vanilla

1 cup chopped walnuts or pecans

1 cup semisweet chocolate chunks or chips

2 (1.5-2 oz.) bars of favorite chocolate candy

Directions:

Preheat oven to 350. Combine flour baking soda and salt. Set aside.

In a batter bowl, beat butter and brown sugar until creamy. Add eggs and vanilla; beat well. Gradually beat in flour mixture. Stir in 2/3 cup nuts and 2/3 cup of chocolate chips. Cut candy bars into small pieces, about the size of chocolate chunks; set aside. Drop by spoonfuls on cookie sheet. Flatten slightly with the palm of your hand. Lightly press half of the remaining nuts and chocolate candy. Bake 14-16 minutes until cookies are set.

Candy suggestions: Snickers, chocolate peanut butter cups, chocolate covered peppermint patties or Butterfingers.

Ranger Cookies

Victoria Scherer of Jackson

Ingredients:

1 cup brown sugar

1 cup white sugar

1 stick butter or margarine

1/2 cup shortening

1 cup chocolate chips or raisins

1 teaspoon vanilla

2 cup flour

1 teaspoon salt

1 1/2 teaspoon baking powder

1 teaspoon baking soda

2 cup rice krispies

2 cup oats

2 eggs

1 cup coconut

1 cup pecans

Directions:

Cream butter and shortening with sugars. Add eggs and vanilla, beat well. Sift together dry ingredients by hand and add. Form dough into walnut-size balls. Bake at 325 for 10-15 minutes. Makes 7-8 dozen cookies.

Dish Pan Cookies

Victoria Scherer of Jackson

Ingredients:

2 cup brown sugar

2 cup shortening

2 teaspoon vanilla

4 cup flour

2 teaspoon baking soda

2 cup white sugar

4 eggs

4 cup cornflakes

1 1/2 cup quick oats

1 teaspoon salt

1 teaspoon raisins

Directions:

Mix well. Make into small balls. Place on greased cookie sheet. Bake at 325 for 8 to 10 minutes.

Cream Cheese Cut-Outs

Michael and Sandy Rahlfs

Ingredients:

1/2 cup butter, softened

1 (3 oz.) package cream cheese

1 cup white sugar

1 egg

1/2 teaspoon vanilla

2 cup all-purpose flour

1/2 teaspoon baking powder

Just a pinch of salt

Directions:

In a large bowl, cream together the butter, cream cheese and sugar until light and fluffy. Beat in the egg and vanilla. Combine the flour and baking powder. Stir into the creamed mixture. Divide dough into two pieces, cover and chill until firm, about 1 hour. Preheat the oven to 375. On a lightly floured surface, roll out dough to 1/8-inch thickness. Cut into desired shapes using cookie cutters and place the cookies at least 1 inch apart onto ungreased cookie sheets. Bake for 7-9 minutes, until bottoms are lightly browned and cookies are firm. Remove from cookie sheets to cool on wire racks.

Jingle Bell Bars

Marge Buchheit of Perryville, Mo.

Dark mixture:

3 cup flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon clover

1 cup shortening

1 1/2 cup dark brown sugar

2 eggs

1 cup chopped walnuts

1 cup raisins

Sift dry ingredients. Cream shortening with sugar. Add eggs and dry ingredients. Stir in fruit. Set aside.

Light mixture

1 1/2 cup flour

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup shortening

3/4 cup sugar

1 egg

1 teaspoon vanilla

15-20 chopped maraschino cherries

Sift dry ingredients. Cream shortening with sugar. Add egg and dry ingredients.

Directions:

Lightly grease 12-by-9 inch pan and line with wax paper. Use 1/2 of dark mixture and line bottom of pan, packing in firmly. Use all of light mixture for second layer. This is best done by making patties to cover dark mixture. Add chopped cherries, lightly embedding in light mixture. For third layer use second half of dark mixture, again making patties to cover light mixture. Pack firmly. Chill until firm. Cut into three strips lengthwise. Slice each strip crosswise into 1/4 inch bar pieces. Bake on greased sheet at 375 for 9-10 minutes. Makes approximately 100 cookies.

Peanut Butter Jumbos

Verla Klaus of Friedheim, Mo.

Ingredients:

1 1/2 cup peanut butter

1/2 cup butter, softened

1 cup sugar

1 cup packed brown sugar

3 eggs

1 teaspoon vanilla

4 1/2 cup quick-cooking oats

2 teaspoon baking soda

1 cup miniature semisweet chocolate chips

1 cup miniature M&Ms

Directions:

In a large mixing bowl, cream peanut butter, butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine oats and baking soda; gradually add to creamed mixture. Stir in chips and M&Ms. Drop by heaping tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350 for 12-14 minutes or until edges are browned. Remove to wire racks. Yield: 9 dozen.

Peppermint Macaroons

Sarah Schulte of Jackson

Ingredients:

2 egg whites (at room temperature)

1/8 teaspoon salt

1 (14 oz.) can sweetened condensed milk

1 teaspoon vanilla extract

2 (14 oz.) packages shredded sweetened coconut

1 cup white chocolate morsels

1/2 cup crushed peppermints

Directions:

Preheat oven to 300 degrees. Line 3 baking sheets with parchment paper. In a large bowl, whisk together egg whites and salt until foamy, about 2 minutes. Whisk in condensed milk and vanilla. Fold in coconut, chocolate morsels, and crushed peppermints. Using a 1 1/2-inch spring loaded ice cream scoop, drop dough onto prepared baking sheets; bake for 20 minutes or until coconut just begins to brown. Let cool on pans for 10 minutes. Remove from pans and cool completely on wire racks. Makes about 1 1/2 dozen macaroons.

Georgia Lizzies

Sarah Schulte of Jackson

Ingredients:

1 lb. red candied cherries, halved

3 oz. green candied cherries, halved

1 lb. candied pineapple, cut in pieces

1/2 lb. pitted dates, chopped

1/2 lb. golden raisins

1 lb. pecan pieces

1/4 cup butter, softened

3/4 cup firmly packed light brown sugar

2 eggs

2 cup flour

1 1/2 teaspoon baking soda

1 Tablespoon milk

1/2 cup peach brandy

Directions:

In 7-quart mixing bowl, dredge fruit, nuts and 1/4 cup flour. In large mixing bowl, beat butter and brown sugar until fluffy. Add eggs. Mix well. Sift together 2 cup flour and baking soda. Add milk and peach brandy; mix well. Add butter to dredged fruit and nuts; mix until fruit and nuts are incorporated. Mixture will be very stiff. This dough is more fruit than batter. Drop dough by tablespoons onto well greased cookie sheets. Bake in a preheated 275-degree oven for 18-20 minutes or until almost no imprint remains when touched lightly. Makes about 9 dozen.

Variation: This recipe makes wonderful mini fruit cakes using mini muffin cups and baking pans. Use 1 Tablespoon butter in each greased mini cup (a vegetable spray works better than solid shortening). Decorate with a cherry half. Bake in a preheated 275-degree oven for 18-20 minutes.

Note: Cookies are moist and keep well. They are best when made a few days ahead of time and aged to allow the peach flavor to mellow. Store them in an airtight container. They also freeze well and can be made months ahead.

Cherry Pecan Icebox Cookies

Sarah Schulte of Jackson

Ingredients:

1 cup butter

1 1/4 cup granulated sugar

1 egg

2 1/2 cup all-purpose flour

1 1/2 teaspoon baking soda

1/8 teaspoon salt

1 cup chopped pecans

3/4 cup chopped red and green candied cherries

Directions:

In a large bowl, cream butter and sugar. Add eggs. Mix well. Combine flour, baking soda and salt. Add to creamed mixture and mix well. Stir in pecans and candied cherries. Shape into four 8-inch rolls. Wrap in plastic wrap. Refrigerate 4 hours or until firm. Unwrap and cut into 1/4-inch slices. Place 2 inches apart on ungreased baking sheet. Bake at 350 for 7 to 8 minutes or until lightly browned and edges are set. Cool 1 to 2 minutes before removing to wire racks.

Walnut Horns Cookies

Mary Ann Cruse of Cape Girardeau

Ingredients:

1 lb. butter (no substitutes), softened

2 packages (one 8 oz., one 3 oz.) cream cheese, softened

4 egg yolks

4 1/4 cup all-purpose flour

Filling:

4 cup ground walnuts (about 1 lb.)

5 3/4 cup confectioners sugar, divided

4 egg whites

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

Directions:

In a mixing bowl, combine butter, cream cheese, egg yolks, flour; beat until smooth. Shape into 1-inch balls; place in container with wax paper separating each layer. Cover, refrigerate overnight. For filling, combine walnuts and 3 3/4 cup confectioners sugar. The mixture will be dry. In a small mixing bowl, beat egg whites until soft peaks form; fold into nut mixture. Add extracts and a few drops of water if necessary, until filling reaches spreading consistency. Place remaining sugar in bowl. Roll cream cheese balls in sugar until completely covered. Place a few balls at a time between two sheets of waxed paper. Roll balls into 2 1/2-inch circles. Gently spread about 2 teaspoon of filling over each. Roll up. Place seam side down on ungreased baking sheets. Curve ends slightly. Bake at 350 degrees for 20 minutes or until lightly browned. Cool on wire racks. Yield: about 8 dozen.

Praline Bars

Mary Ann Cruse of Cape Girardeau

Ingredients:

15 graham cracker sheets (a sheet of graham crackers is a whole perforated but unbroken cracker, stacked and wrapped)

3/4 cup chopped pecans

1 3/4 cup firmly packed brown sugar

1 cup butter or margarine

1/2 cup semisweet chocolate morsels

1/2 cup white chocolate morsels

Directions:

Separate each graham cracker sheet into 4 crackers. Place in a highly greased 15x10-inch jelly roll pan. Sprinkle pecans over graham crackers. Bring brown sugar and butter to boil in a saucepan over medium-high heat. Boil 2 minutes, pour over graham crackers in pan. Quickly remove graham crackers to wax paper, using a spatula. Let cool completely. Microwave semisweet chocolate morsels in microwave safe dish or bowl at high for 30 seconds. Stir and microwave at high 30 more seconds, or until smooth. Drizzle chocolate evenly over graham cracker bars. Repeat procedure with white chocolate morsels. Makes 60 bars.

Corn Meal Thumbprint Cookies

Mary Ann Cruse of Cape Girardeau

Ingredients:

1/2 cup blanched unsalted almonds

1/2 cup powdered sugar

1 cup all-purpose flour

1/2 cup yellow corn meal

1/2 teaspoon kosher salt or sea salt

1 Tablespoon finely grated lemon zest

10 Tablespoon unsalted butter cut into 1/4-inch cubes

1 large egg

1/4 cup raspberry or strawberry jam

Directions:

Preheat oven to 325 degrees. Combine almonds and sugar in bowl of a processor fitted with a metal blade. Puree until almonds are finely ground, about 1 minute. Add flour and next three ingredients and pulse several times. Add butter and pulse until mixture is crumbly and resembles coarse meal. Whisk together egg and vanilla in a small bowl and add to the almond mixture. Pulse until dough becomes sticky. Transfer dough to a floured work surface and knead several times to form a disc (dough will be soft). Cover with plastic wrap and chill 30 minutes. Divide dough into 24 portions; roll each portion into a ball. Place balls on baking sheet about 2 inches apart. Press a thumb into center of each cookie to make an indentation. Spoon 1/2 teaspoon jam into each indentation. Bake 15 minutes or until light golden brown. Remove from oven, cool on baking sheet 5 minutes, then transfer to wire racks to cool completely.

Raspberry Chocolate French Macaroons

Mary Ann Cruse of Cape Girardeau

Ingredients:

6 oz. sliced blanched almonds (about 2 cups, not slivered)

1 1/2 cup confectioners sugar

3 large egg whites

1/8 teaspoon salt

3 Tablespoon granulated sugar

Red or pink food coloring

For chocolate raspberry ganache:

3 oz. fine-quality bittersweet chocolate, finely chopped (60 to 64 percent cocoa)

1/3 cup heavy cream

1 Tablespoon unsalted butter, softened

1/16 teaspoon raspberry extract (preferably McCormick brand)

Directions:

Line 2 baking sheets with parchment paper. Pulse almonds with 1/2 cup sugar in food processor until very finely ground, 2 to 3 minutes, then transfer to a bowl. Sift in remaining cup confectioners sugar, stirring to combine. Beat egg whites with salt in another bowl with an electric mixer on medium speed until they just hold soft peaks. Add granulated sugar, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks. Add drops of food coloring to reach desired shade and mix on low speed until evenly combined. Stir almond mixture into meringue with a rubber spatula until completely incorporated (meringue will be deflated). Spoon batter into plastic bag, pressing out excess air, and snip off one corner of bag to create a 1/4-inch opening. Twist bag firmly just above batter, then pipe peaked mounds of batter (the size of a chocolate kiss) onto lined sheets about 1 1/2 inches apart. Let cookies stand uncovered until tops are no longer sticky and a light crust forms, 20-30 minutes. Meanwhile, put oven racks in upper and lower thirds of oven and preheat to 300 degrees. Bake cookies, switching positions of sheets halfway through baking, until crisp and edges are slightly darker, 20-25 minutes. Cool completely on sheets on racks, about 30 minutes.

Make ganache while macaroons bake. Melt chocolate with cream in a metal bowl set over a pan of barely simmering water or in top of double boiler, stirring until smooth. Bowl should not touch water. Remove from heat, add butter and raspberry extract, stirring until butter is melted. Let stand at room temperature until cooled completely and slightly thickened.

Assemble cookies. Carefully peel cookies from parchment paper (they will be fragile). Sandwich a thin layer of ganache (about 1/2 teaspoon) between flat sides of cookies. Makes 2 1/2 dozen.

Note: Filled macaroons will keep in an airtight container at room temperature for three days.

Cranberry Date Bars

Mary Ann Cruse of Cape Girardeau

Ingredients:

1 package (12 oz.) fresh or frozen cranberries

1 package (8 oz.) chopped dates

1 teaspoon vanilla extract

2 cup all-purpose flour

2 cup quick-cook oats

1 1/2 cup brown sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup butter or margarine, melted

Directions:

In a saucepan, combine cranberries and dates. Cover and cook over low heat for 15 minutes until berries pop, stirring often. Remove from heat and stir in vanilla; set aside. In a bowl, combine flour, oats, sugar, baking soda, salt. Stir in butter until crumbly. Press half into an ungreased 13x9x2" baking pan. Bake at 350 for 8 minutes. Spoon cranberry mixture over crust; spread gently. Spread with remaining crumb mixture; pat down gently. Bake at 350 for 20 minutes or until golden brown. Cool. Yield: 4 dozen.

Orange glaze:

2 cup confectioners sugar

2 to 3 Tablespoon orange juice

1/2 teaspoon vanilla extract

Combine glaze ingredients, drizzle over bars.