Raspberry Meltaway Cookies

by Janica Tanner

Meltaway Cookies

• 1 cup butter softened, 2 sticks
• ¾ cup cornstarch
• ¾ cup powdered sugar
• 1 ½ tsp almond extract
• 1- 1 ½ cups all-purpose flour**

Vanilla Glaze

• 1 ½ cups Powdered Sugar
• 3 TBSP butter
• 3 TBSP milk
• ½ tsp vanilla extract
• 2-3 TBSP seedless red raspberry jam

Instructions

• Mix together butter and cornstarch until well combined. Add in powdered sugar and extract and mix until smooth. Add flour and mix until dough comes together and flour is all incorporated. Cover and refrigerate 10-15 minutes.
• Preheat oven to 350 degrees F.
• Scoop out about 1/2 a tablespoonful of dough. (I use a small cookie scoop!)  Roll into a ball and lay on parchment on a cookie sheet. Lay cookie dough balls out 4 across in 5 rows, fitting about 20 cookies per sheet.
• Bake 9 minutes. Remove from oven and flatten the tops of each cookie by gently pressing down with the bottom of a glass. Let sit for 2 minutes before transferring parchment to a cooling rack.
• Whisk vanilla glaze ingredients until smooth and desired consistency is achieved. Let cool slightly before spooning onto cookies.
• Let cool about 10 minutes. Spoon glaze on top. Transfer jam to a small bag and cut the corner to pipe 4-5 small drops of jam on top of glaze on each cookie. Use a toothpick to swirl the jam and the glaze.
• Let cool to set. Store in an airtight container.

Gingerbread Cookies

 

by Janica Tanner

-6 Tbs vegetable shortening

-6 Tbs of butter, softened

-1 1/2 cup sugar

-1/2 cup molasses

-2 eggs, lightly beaten

-4 cups flour

-1/2 tsp salt

-3 tsp baking soda

-2 1/4 tsp ground ginger

-1 1/2 tsp ground cloves

-1 1/2 tsp ground cinnamon

-white chocolate to drizzle/dip

In large bowl, cream together shortening/butter and sugar until light colored and fluffy. Beat in molasses and eggs. Set mixture aside. In another bowl, combine flour, salt, soda, ginger, cloves, and cinnamon. Blend thoroughly with whisk. Gradually  mix flour mixture into creamed ingredients until blended and smooth. Roll dough into 1 1/2" balls. Roll in sugar. Place on greased cookie sheet. Bake at 350 degrees for 10 minutes. Cool on wire rack. Drizzle or dip in white chocolate. Makes about 3 dozen.

Rolo Cookies

 

by Amy Callahan

-1 box Devil's food cake mix

-2 eggs

-1/3 cup vegetable oil

-30 unwrapped Rolo candies (a few more or less depending on cookie size)

Combine cake mix, oil, and eggs; mix well. Form a piece of dough into a ball and place one Rolo in the center. Cover the Rolo completely. Place on a lightly greased cookie sheet. Bake cookies for 8-9 minutes.

Peanut Butter Cup Cookies

 

by Amy Christensen

1 cup butter, softened

2/3 cup peanut butter

1 cup sugar

1 cup brown sugar

2 eggs

2 tsp vanilla

2 1/4 cup flour

1 tsp baking soda

1/2 tsp salt

2 cups semisweet chocolate chips

2 cups chopped peanut butter cups

In a large bowl, cream butter, peanut butter, and sugars. Add eggs one at a time, beating well after each one. Beat in vanilla. Combine flour, baking soda, and salt; gradually add to the creamed mixture. Stir in the chocolate chips and peanut butter cups. Drop by tablespoonfuls 2" apart onto ungreased baking sheets. Bake at 350 degrees for 10-12 minutes, or until edges are lightly browned. Cool for 2 minutes before moving to wire racks.

Candy Cane Cookies with Chocolate Mint

 

by Jen Hargraves

Ingredients

• 12 Tablespoons salted butter (1 ½ sticks) at room temperature
• ¼ cup granulated sugar
• 1 large egg, separated
• 1 teaspoon vanilla extract
• 2 cups (260g) all purpose flour food scale recommended. Otherwise lightly spoon into measuring cup and level.
• ½ cup crushed peppermint candy canes
• 1 pinch salt
• 30-40 Junior Mint candies 1 of the large 3.5 oz boxes is usually perfect. I like to get a couple to be safe or make a double batch!

Additional Ingredients

• additional sugar, for rolling. About ½ cup

Instructions

• Preheat oven to 350℉. Line a baking sheet with parchment paper and set aside. *It's important to use parchment. An unlined or foil-lined baking sheet will cause the cookies to stick.
• Using a stand mixer if you have one, cream butter and sugar until light and fluffy. Add in egg yolk only (save white in a bowl) and vanilla.
• Add flour gradually, a little at a time, and mix on low until fully incorporated. It might take a minute or two.
• Mix in crushed candy canes and stir until incorporated.
• Add a pinch of salt to the reserved egg white. Using a fork or small whisk, beat well until very light and frothy. When you lift up your fork/whisk, the white should not be goopy and thick, it should be thin and liquid-y. Set out another bowl with about 1/2 cup additional sugar for rolling.
• Use a cookie scoop to scoop dough into 1 tablespoon portions. Use hands to roll into balls.
• Working with just a few at a time, dip* them into the egg white and use clean hands to make sure excess drips off and only a thin coating remains on dough. (*See notes below for some tips on this). Then roll the dough balls in sugar and place on a baking sheet about 2 inches apart. Tip: if your sugar starts to get clumpy, switch it out for fresh.
• Using a finger other than your thumb, make an indentation in the center of each cookie. Bake for about 9-10 minutes, until puffed and almost set. While cookies are baking, get your Jr. Mints ready- I like to pour them into a small bowl to make them easier to grab quickly.
• Working quickly to not lose too much heat, pull your pan out and place a single Junior mint on the indentation of each cookie and return pan to oven.
• Continue baking until set, about 1-2 minutes longer. Cookies should not brown on top, or really on the bottom, either. Once you make them you'll get a feel for what they look like when perfectly done! The edges will start to crackle just a bit and they won't appear "wet".
• Remove pan from oven and let cool for a few minutes before transferring cookies to a cooling rack.
• I prefer to let them cool completely before serving.

Notes

Rolling Tips:

The dough balls really only need a very light, but thorough coating of egg white. If you're heavy handed with the egg white, they'll still taste great but the egg/sugar coating will melt off and spread.  I've found 2 easy ways to do this. For both methods, it's important that your egg white is beaten very thoroughly. 1. Instead of rolling your dough in the egg white and trying to spoon it out, dip your fingers in the egg white and then gently roll the balls around in your hand before dropping them in the sugar. Another option is 2- Place all of your dough balls in a flat dish (like a 9x13 pan) and then pour your well-beaten egg white over the top and use your hand to lightly coat each one. Then take a few at a time, letting any excess egg white drip off first,  and transfer to your sugar bowl and then onto your baking sheet.

Thin Mint Cookies

by Jen Hargraves

-bag of semi-sweet chocolate chips

-bag of Andes mint chips (you  must buy this brand! It works the very best!)

-Ritz crackers

-1 to 2 Tbs of butter flavored Crisco

Pour the bag of chocolate chips and Andes mint chips into a microwave safe bowl and put Crisco on top.  Microwave for 1 minute and stir. If chocolate chips are not melted all the way, put in the microwave for 30 seconds at a time until the chips are all melted and smooth.

Dip each Ritz cracker into the chocolate and put on a parchment lined cookie sheet.  Once all done, put somewhere cool to make the chocolate harden.

 

 by Jen Hargraves

1 cup sugar

3/4 cup butter at room temperature

1 egg

3 Tbs molasses

2 cups flour, sifted

1 tsp baking soda

1 1/2 tsp ground ginger

1 tsp cinnamon

1/2 tsp salt

1/2 tsp ground cloves

1/2 tsp ground nutmeg

1 cup powdered sugar

1 tsp lemon juice

Preheat oven to 350 degrees. In a large bowl, cream 1 cup sugar with butter until light and fluffy, about 3 minutes. Mix in eggs and molasses. In a medium bowl, stir together flour, baking soda, and spices. Add to butter mixture and blend well. Fill a shallow bowl with sugar. Break off walnut-sized pieces of dough and roll into balls. Roll balls in sugar. Arrange on greased cookie sheets and bake until golden brown, about 10 minutes. Transfer to cooling racks. Meanwhile, make glaze. Combine powdered sugar with 1 Tbs water and stir until smooth, then stir in lemon juice. Drizzle glaze over cookies.

Chocolate Chip Cookies

 

by Sherri Murdoch

1 cup butter, softened

1 cup brown sugar

1/2 cup white sugar

1/2 tsp water

2 eggs

1 tsp vanilla

2 3/4 cup flour

1 tsp salt

1 tsp soda

1 bag Guittard Milk Chocolate chips (I keep mine in the freezer for best results)

Beat sugar and butter; add eggs, water, and vanilla. Add dry ingredients. Stir in chocolate chips. Bake at 375 degrees for 8-10 mintues. (Will look a little undercooked, but will be perfect when cooled.)

White Chocolate Peppermint Cookies

 

by Michelle Hansen

-1 vanilla cake mix

-1 (3.4 oz pkg) vanilla pudding

-1/2 cup melted butter

-2 eggs

-1 Tbs milk

-1 cup Ghiradelli premium baking peppermint bark mix-ins OR

1 cup white chocolate chips, semi-sweet chocolate chips and candy cane pieces

Mix dry ingredients. Add wet ingredients. Scoop out on to parchment paper with cookie scoop and chill in fridge for 15 minutes. Cold dough helps the cookies not spread. Bake at 350 degrees for 14 minutes (or shorter depending on your oven). Drizzle with vanilla peppermint frosting if desired.

Cocoa Kiss Cookies

 

by Megan Bodrero

1 cup butter, softened

2/3 cup sugar

1 tsp vanilla

 1 2/3 cup flour

1/3 cup Hershey's cocoa

1 cup finely chopped pecans

1 (9oz) pkg Hershey's milk chocolate kisses

powdered sugar

Cream butter, sugar, and vanilla in a large mixing bowl. Combine flour and cocoa; blend into creamed mixture. Add pecans, beat on low speed until well blended. Chill dough about 1 hour or until firm enough to handle. Meanwhile, unwrap kisses. Shape a scant Tbs of dough around each chocolate kiss, covering kiss completely. Shape into balls, place on ungreased cookie sheet. Bake at 375 degrees for 10-12 minutes or until set. Cool slightly, remove to wire rack. Cool completely, roll in powdered sugar. 

Fudgy Nutty Bars

 

by Valerie Horlacher

-OATMEAL BASE-

2 cubes butter, softened

2 cups brown sugar

2 eggs

2 tsp vanilla

1 tsp soda

1 tsp salt

2 1/2 cups flour

3 cups oats

1 cup chopped nuts, optional

​

-FUDGE-

2 cups chocolate chips

1 can sweetened condensed milk

2 Tbs margarine

1/2 tsp salt

2 tsp vanilla

​

Grease a 9x13" pan and preheat oven to 350 degrees.

Mix all ingredients for the oatmeal base and put 1/2 on the bottom of pan. Heat all ingredients for fudge layer and spoon on top of oatmeal base. Finally, top with remaining oatmeal mixture. Bake for 30 minutes.

Oatmeal Cookie Bars

by Ellen Jenkins

2 cups butter

2 1/4 cups brown sugar

3 cups flour

3 cups quick oats

1 tsp salt

2 tsp baking soda

16 oz. Mrs. Richardson's caramel

12 oz bag milk chocolate chips

​

Cream together butter and sugar.  Add all dry ingredients. Take 1/2 to 3/4 of mixture and place on cookie sheet. Press up on sides as well. Bake at 350 degrees for 8 minutes.  Let cool.  Pour on caramel, sprinkle with chocolate chips, and then sprinkle remaining dough on top. Bake at 350 degrees for 10-12  minutes.

 

Cheesecake Stuffed Red Velevet Cookies

 

by Hannah French

• 1 cup Butter (barely softened)
• 1 cup Brown Sugar
• 1/2 cup Sugar
• 2 large Eggs
• 2 teaspoons Vanilla Extract
• 2 teaspoons Red Food Coloring or Gel
• 1/3 cup Unsweetened Cocoa Powder
• 3 cups Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoon Cornstarch
• 1 teaspoon Salt (use 1/2 teaspoon if using salted butter)
• 1 3/4 to 2 cups White Chocolate Chips

Cheesecake Filling:

• (1) 8-ounce pkg. Cream Cheese (barely softened)
• 1 cup Powdered Sugar
• 1 teaspoon Vanilla Extract or Vanilla Bean Paste

Instructions

Cheesecake Filling:

• In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop small portions (16 portions) onto a parchment-lined baking sheet. Freeze for 45 minutes to 1 hour, or until firm.

Red Velvet Cookie Dough:

• Preheat your oven to 350 degrees and line baking sheets with parchment paper. Cream the butter, granulated sugar, and brown sugar together in a large bowl until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract and red food coloring.
• Fold in the flour, cocoa powder, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the white chocolate chips.
• Scoop the red velvet dough into 16 balls and flatten them into a disc using your hands. Place a frozen cheesecake ball in the center of the disc. Make sure they are cold enough so they aren't too sticky. Wrap the dough around the cheesecake filling, ensuring it’s fully enclosed. Pinch any seams and roll gently into a smooth ball. Take your time to completely encase the cheesecake filling in the dough. Thin or exposed areas can lead to leaks. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
• Bake for 10-13 minutes, or until the edges are set. The centers should still look soft. You want to undertake these cookies rather than overbake as they will continue to set up once removed from the oven. Remove from the oven and immediately use a round spatula, the rim of a glass, or a spoon to shape the cookies into perfect circles.
• Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.Optional: Drizzle the cookies with melted white chocolate, extra white chocolate chips, or sprinkle with festive sprinkles for a decorative finish.

Notes

*For a thinner cookie, you can flatten the dough balls or use 2 3/4 cups of flour. For a thicker cookie, roll into a large ball and use 3 cups of flour.

Optional: May add only 1 cup of white chocolate chips to the cookie dough and reserve the other 1 cup of white chocolate for drizzling on the top of the baked cookies. I suggest placing in a microwave safe bowl with 1 teaspoon of oil and microwaving at 50% power in 30-second increments, stirring well after each addition until melted. Drizzle on top of the cookies once removed from the oven for a gourmet look.