Kathy’s Christmas Cookies

Judy Dugan’s Butterballs

8 oz. unsalted butter, softened
2/3 cup powdered sugar
1 T vanilla
2 cups ground pecans
2 cups all-purpose flour
1/2 cup mini chocolate chips (optional)
Additional powdered sugar

This dough gets pretty stiff, so you’ll want to use a hand mixer. Butter and sugar, first. Add the vanilla once they’re creamed together, then the pecans. If you use the chocolate chips, add them now, too. Flour goes in last, a little at a time. Stick the dough in the fridge while you preheat the oven to 325. About the time the oven’s ready, you can take out the dough and roll it into 1″ balls. Put them on a foil-lined cookie sheet. Bake for about 15 minutes. Roll immediately in additional powdered sugar. Makes about 32.

Brittany Clay’s Flourless Hot Cocoa Cookies

1/2 cup unsweetened cocoa powder
1/2 cup white sugar
1/2 teaspoon ground cinnamon (optional)
1/8 teaspoon cayenne pepper (optional)
2 cups confectioners’ sugar
3 egg whites
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup miniature marshmallows (such as Kraft® Jet-Puffed)

Preheat oven to 350 degrees F. In a large mixing bowl, sift together the powdered sugar and cocoa. Stir in the cayenne, salt, white sugar, and cinnamon until well combined.

In a separate bowl, beat egg whites until foamy. Stir into the dry ingredients until combined. At first it will seem like there isn’t enough liquid – keep stirring and folding together until a thick batter forms. Stir in the vanilla.

Spoon the batter in heaping tablespoons – it will be gloppy – onto a silpat or parchment paper-lined baking sheet, about 2-inches apart. Bake for 10 minutes, until the cookies begin to puff and crackle, then top each cookie with  marshmallows and continue baking for another 4-6 minutes, until the marshmallows have puffed/melted and the cookies are set around the edges.

Remove from the oven and let cool and firm up on the baking sheet for 5 minutes. Transfer to baking racks to cool completely. Serve warm (and gooey)! These cookies are best eaten the day of, and will dry out quickly – Keep in an air-tight container.

Kathy Dugan’s Jam Thumbprints

2/3 cup of Crisco butter flavor shortening
1/3 cup of sugar
1/8 t salt
1 egg
1 t vanilla
1 2/3 cups all-purpose flour
1 c seedless raspberry jam stirred smooth

Use a hand beater to beat smooth. Beat Crisco and sugar, first. Add salt, vanilla and egg. Mix well. Add flour gradually until fully incorporated into wet mix. Chill dough in the fridge while you preheat the oven to 350. About the time the oven’s ready, take the dough and roll it into 1″ balls. Put them on a foil-lined cookie sheet. Make an indentation in each ball with your thumb. Bake for 8-10 minutes. Cool, and then fill indentations with jam. Makes about 32.

Kathy Thompson Mosely’s S’Mores Cookies

1 ½ cup flour
1 ½ cup coarsely crushed graham crackers
¼ tsp baking powder
¼ tsp salt
½ lb butter
¾ cup brown sugar
¾ cup white sugar
1 tsp vanilla
2 eggs
1 cup chocolate chips
64 mini marshmallows
chunked chocolate – (about three dime sized chunks per cookie)

Whisk flour, crushed graham crackers, baking powder and salt in a bowl and set aside.  Put marshmallows and chunk chocolate on a plate and set aside. Cream the butter and sugars until well combined.  Add eggs and vanilla extract and beat well. Add dry ingredients until combined.  Stir in chocolate chips.  Drop two ounce cookies onto ungreased baking sheet and bake in 350 degree oven for eight minutes.  Take cookie sheet out of oven and quickly press four marshmallows and three chocolate pieces into each cookie.  Return to oven and bake for an additional two minutes or until marshmallows are brown.  Remove from oven, let cool, and enjoy!  Makes about 16.

Suzanne Scovil Godfrey’s Kiss Cookies

1/2 cup granulated sugar (plus additional for rolling)
1 cup packed brown sugar
1 cup butter or margarine, softened
2 eggs
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
7 dozen unwrapped Hershey Kisses

Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and baking powder.  Shape dough into 1-inch balls; roll in additional granulated sugar.  Place about 2 inches apart on ungreased cookie sheet.  Bake 8 to 10 minutes or until edges are light brown. Immediately press 1 chocolate candy in center of each cookie. Remove from cookie sheet to wire rack.

Mrs. Bob’s Cream Cheese Cookies

1 stick softened butter
1 8oz. package cream cheese – softened
1 egg
1/4 t vanilla
1 box Yellow Cake Mix

Cream butter and cheese. Blend in egg and vanilla. Add cake mix (dry) a third at a time, mixing well after each addition. Cover and chill 30 minutes. Drop by scant teaspoon onto ungreased baking sheet. Bake at 350 for 8 to 10 minutes.

Suzanne St. John’s Favorite Shrewsbury Biscuits

ounces butter
ounces sugar
tablespoon grated fresh lemon rind
ounces flour
teaspoon baking powder

Cream the butter and sugar, add the egg and rind and then beat well.  Add the sifted flour and baking powder.  Knead, roll out and cut into rounds.  Bake 15-20 minutes at 350.

Melissa’s Chocolate Chip Cheesecake Bars

1  8oz pkg softened cream cheese
1 egg
1/2 c granulated sugar
1 tsp vanilla extract
1 18oz roll chocolate chip cookie dough  roll (cut off 1/4 of roll for topping)
Heat oven to 350*F.  Best together cream cheese,  sugar, egg and vanilla until smooth and creamy. Using an 8×8 pan, press 3/4 portion of dough into an ungreased pan. Flour fingers to help smooth it out. Once the bottom layer is smooth, add cream cheese mixture. Spread over bottom cookie layer. Using the remaining 1/4 dough portion, dice into small chunks and sprinkle over the cream cheese. Leave holes and gaps so you can see the yummy cream cheese filling once baked. Bake 35 to 40 minutes, until the center no longer jiggles. The edges will be golden brown. Cool in pan completely before cutting into bars. Enjoy!
 Lucy Dekle Daniels’ Favorite Snickerdoodles

cup butter
1cups sugar
large eggs
3cups flour
teaspoons cream of tartar
teaspoon baking soda
1teaspoon salt
tablespoons sugar
teaspoons cinnamon
teaspoon vanilla extract

Preheat oven to 350°F.

Mix butter, 1 1/2 cups sugar, 1 tsp of vanilla extract and eggs thoroughly in a large bowl.  Combine flour, cream of tartar, baking soda and salt in a separate bowl.  Blend dry ingredients into butter mixture.  Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.  Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.  Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.  Coat by gently rolling balls of dough in the sugar mixture.  Place on chilled ungreased cookie sheet, and bake 10 minutes.  Remove from pan immediately.

Kim Whacker’s Favorite Oatmeal Chocolate Chip Cookies

1 1/2 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups quick-cooking oats
1 1/2 cups Gold Medal™ all-purpose or unbleached flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips (6 oz)
1 cup chopped nuts, if desired
Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.  Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.

Kathy’s Husband’s Ritz Peanut Butter Cookies

1 box Ritz crackers
1 small jar of peanut butter
1 package of milk chocolate melting pieces

Make peanut butter sandwiches out of the crackers. Melt chocolate over low heat or for a minute or so in the microwave (check often so it does not burn). Using a fork, dip crackers in melted chocolate, covering both sides. Place on wax paper until chocolate sets up and can be removed from paper easily.

Debbie & Susan’s Favorite Oreo Cookie Balls

1 pkg. (8 oz.) brick cream cheese, softened
42 OREO Cookies, finely crushed (about 3-1/2 cups), divided
4 pkg. (4 oz. each) semi-sweet baking chocolate, melted

MIX  cream cheese and 3 cups cookie crumbs until blended.  SHAPE  into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining cookie crumbs.  REFRIGERATE  1 hour or until firm. Keep refrigerated.

Grandma Stocker’s Pennsylvania Dutch Cookies

1 cup butter
2 cups sugar
2 eggs
1 cup cocoa
2 cups flour
1 t Baking soda
dash salt
colored sugar

Cream butter and sugar.  Add eggs and cocoa.  Beat at low speed until well mixed.  Add flour, soda, and salt by hand until well blended.  Roll into balls and place 2″ apart on a greased cookie sheet.  Flatten with fork dipped in colored sugar.  Bake 10 minutes in a preheated 350 degree oven.

Cassidy Dugan’s Favorite Candy Cane Cookies

3 1/2 cups all-purpose flour
1 1/4 cups (10 ounces) butter, softened
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 egg
1/2 teaspoon red food coloring or enough for desired color
1/4 teaspoon peppermint extract

Into a mixing bowl, measure flour, butter, confectioners’ sugar, vanilla, salt, and egg. Beat with hand-held electric mixer at low speed until mixture is well blended, scraping bowl a few times. Set aside half of the cookie dough.  Into remaining dough in bowl, knead in red food coloring and peppermint extract until well blended. Preheat oven to 375°. On a lightly floured surface, using hands, take 1 teaspoonful of plain dough and roll into a 4-inch rope. Repeat, using tinted dough.  Place the ropes side-by-side and gently twist together. Pinch ends lightly to seal. Curve one end to form candy cane. Move cookie to ungreased baking sheets with a spatula. Repeat with remaining dough.  Bake cookies at 375° for 10 minutes, or until lightly browned around edges. Remove to racks with a spatula; let cool. Store in tightly covered container for up to 1 week. Makes about 4 dozen candy cane cookies.

Clarissa Dugan’s Dark Chocolate Maraschino Cherry Christmas Shortbread

1 cup softened salted butter
1/2 cup powdered sugar
1/2 tablespoon vanilla extract
2 cups all purpose flour
3/4 cup diced maraschino cherries
2/3 cup dark chocolate chips
1/4 cup nuts- optional

Drain your cherries and place onto a few sheets of paper towel to remove most of the cherry juice, then dice.  In a large mixing bowl, mix together your butter, powdered sugar, and vanilla extract.  Now mix in your flour.  Fold in your maraschino cherries and chocolate chips.   Knead your dough in your hands to remove and air bubbles and form into a log shape.  Roll your dough log in Saran Wrap and refrigerate over night.  Preheat your oven to 350° and line a baking sheet with a piece of parchment paper.  Unwrap and slice your dough in thick slices.  Bake for 12-14 minutes or until golden.

Taylor Adkins’ Sunshine State Snow Day Cookies

1 1/4 cups unbleached all-purpose flour
Pinch salt
8 tablespoons unsalted butter
Zest 2 Meyer lemons
½ cup granulated sugar
¼ cup orange blossom honey
1 teaspoon baking soda
2 tablespoons Meyer lemon juice
1 cup powdered sugar, for coating

Preheat oven to 325°F. Line a baking sheet with parchment paper.   In a medium sized bowl, whisk together flour and salt.  Set aside.   In an electric mixer fitted with the paddle attachment, cream together butter, lemon zest, sugar, and agave nectar. Mix until very smooth, about 3 minutes. Scrape down the sides.   In a small cup, combine the lemon juice baking soda. With the mixer on low, add in flour mixture and lemon juice mixture. Scrape down sides of bowl with a rubber spatula and mix the dough by hand a few times to ensure an even distribution of the ingredients.   Shape into 1 inch balls and place on parchment paper lined baking sheets. Place the baking sheet on the middle rack in your oven and bake the cookies for 10 to 15 minutes, just until cookies are slightly brown on the edges.   It is better to under cook them slightly than over cook them. Remove cookies from the oven and allow to cool for a few minutes on the baking sheet. Toss them lightly in powdered sugar and place on cooling rack.

Todd Kane’s Holiday Hamentaschen

4 oz. cream cheese, softened
8 tbsp. unsalted butter, softened
14 cup sugar
1 tsp. vanilla extract
14 tsp. kosher salt
1 cup flour
2 tbsp. apricot preserves
2 tbsp. raspberry preserves
1 egg white, beaten

In a bowl, combine cream cheese, butter, sugar, vanilla, and salt, and beat with a mixer until fluffy. Add flour; beat. Form dough into a thin disk. Wrap disk in plastic wrap; chill for 30 minutes.
Transfer dough to a floured surface; roll to a 3⁄16″ thickness. Using a 2 12” round cookie cutter, cut dough into rounds. Reroll scraps; repeat. Transfer the rounds to 2 parchment paper–lined baking sheets. Place about 12 tsp. apricot preserves in center of half the rounds; place about 12 tsp. raspberry preserves in the center of remaining rounds. Brush egg white around edges. Fold in edges to form a triangular package, leaving a small opening at the top. Refrigerate filled cookies for 30 minutes.  Heat oven to 350°. Bake cookies, one sheet at a time, until lightly browned, about 15 minutes.  Makes about 2 dozen.