Chocolate Marshmallow Cookies by Marilynn K.

Chocolate Marshmallow Cookies

1 C butter, softened

1 C sugar

¾ C packed brown sugar

2 tsp vanilla

½ tsp salt

2 eggs

2 C flour

½ C Hershey’s cocoa

1 tsp baking soda

2 C chocolate chips

1 bag large marshmallows, cut in half

Colored melting chips of your choice

Heat oven to 375.  Beat butter, sugar, brown sugar, vanilla, and salt in large bowl until creamy.  Add eggs; beat well.  Stir together flour, cocoa, and baking soda; gradually add butter mixture beating until well blended.  Drop by rounded teaspoons onto ungreased baking sheet.  Bake 8 minutes.  Press marshmallow into center of each cookie and bake an additional 1 or 2 minutes or until set.  Cool slightly; remove from cookie sheet to wire rack.  Cool.  Drizzle with melted melting chips.  I did red and green for Christmas.  They are also really good if you use mint melting chips or mint chocolate chips in the cookie recipe.

Lemon Dreams by Jessica L.

Lemon Dreams

1 c. butter, softened

1 tsp. vanilla

2/3 c. powdered sugar

1 2/3 c. flour

Filling:

2/3 c sugar

1 1/2 tsp cornstarch

1 tsp grated lemon peel

1/4 tsp salt

1 eggs, beaten

3 T lemon juice

1 T butter, melted

Cream butter and vanilla.  Add powdered sugar.  Gradually add flour.  Roll into 1 inch balls.  Make an indentation in center with thumb.  Bake at 350 degrees for 12-14 minutes or until lightly browned.  Makes 2-3 dozen.

For filling, combine sugar, cornstarch, lemon peel and salt in saucepan.  Stir in egg, lemon juice and butter until smooth.  Cook over medium high heat until thickened.  Reduce heat.  Cook and stir 2 minutes longer.  Cool.  Spoon onto each cookie.  Dust with powdered sugar before serving.  (Store bought lemon pie filling also works.) 

Quick Chocolate Softies

Quick Chocolate Softies

1 pkg Devil's Food Chocolate Cake Mix
1/3 C water
1/4 C butter, softened
1 large egg
1 C vanilla baking chips
1/2 C chopped walnuts (optional)

Preheat oven to 350 degrees. Lightly grease cookie sheets. Combine cake mix, water, butter and egg. Dough will be thick. Add chips & nuts and mix well. Drop heaping teaspoons of dough, 2 inches apart on cookie sheet. Bake 10-12 minutes. Remove to wire rack to cool completely. Store tightly covered at room temperature or freeze up to 3 months. Makes about 40 cookies.

Raspberry Bars by Char J.

Raspberry Bars

1 cup sugar

4 sticks butter

4 1/2 cups flour

1 tsp. salt

3 cups raspberry jam

Cream sugar and butter, add flour and salt, blend well.  Spread 2/3 mixture on cookie sheet, press down and into edges, spread jam over mixture and top with remaining 1/3 cookie mixture, crumbled over the jam.  Bake at 350 for 35-40 minutes.

Poinsettia Sugar Cookies by Lisa H.

Note: I did not like the way the red cookies turned out at all... I wasn't able to get a true-red color, and despite using "no-flavor red" the frosting still tasted like food coloring. I suggest sticking with white frosting with the red and green centers. They were much more eye-pleasing and tasty.

Our Best Bites Sugar Cookies (from www.ourbestbites.com)

1 C real butter (no substitutions!) 
1 C sugar 
1 egg 
1 1/2 t almond extract (you could use vanilla instead) 
3 C flour 
1 1/2 t baking powder 
1/2 t salt 

Cream butter and sugar until light and fluffy- about 2 minutes. Add in eggs and extract and mix to incorporate.

In a separate bowl combine flour, baking powder and salt and whisk to combine. Slowly add the flour mixture to the butter mixture and mix until completely combined.

Split dough into 3 balls and roll out on wax paper. Chill for about 30 minutes (this helps cookies keep their shape) and cut shapes.   For poinsettia cookies, use a small round or flower shaped cutter.
Bake at 350 for 8-12 minutes on an ungreased cookie sheet. Cool completely before frosting.



Decorating Frosting:


1 c. butter, softened
2 lb. powdered sugar
1-2 tsp. vanilla
2-4 Tbsp. milk
1 tsp. meringue powder
Dash of salt


Cream butter until fluffy. Add powdered sugar and cream together. Mix in vanilla and salt.  Add milk 1 Tbsp. at a time and cream until you reach the consistency you want.


Put a dab of frosting in the middle and add candies (red and green mini M&M candies, mini-chocolate chips, etc.). Use a leaf tip and decorating bag to make flower petals.

Monster Cookies by Sara W.

Monster Cookies

2 cups brown sugar

1 cups white sugar

3 cups peanut butter

2 sticks butter, softened

6 eggs, well beaten

1/2- 1 Tablespoon vanilla

Cream all ingredients together

9 cups quick oats

4 teaspoons soda

2 cups chocolate chips

1 1/2 lbs. M&M's

Mix together dry ingredients and then add to wet ingredients.

Drop dough by 1/4 cup on cookie sheet.  Bake at 350 for 9-11 minutes.

Chocolate Chip Pan Cookies by Camie C.

Chocolate Chip Pan Cookies

2 c. white sugar

2 c. brown sugar

4 eggs

1 lb butter

2 t. baking soda

2 t. baking powder

1 t. vanilla

6 1/2 c. flour

1 or 1 1/2 pkg chocolate chips

Mix sugars, melt and add butter, eggs, baking soda, baking powder, and vanilla.  Add 2 c flour at a time.  Stir in chocolate chips.  Makes enough for a large cookie sheet and a 9x13 pan ungreased.  Bake 375 for 15-20 mins.

Cookie Exchange 2011

Another fun cookie exchange! Back Row: Jessica L., Lisa H., Camie C., Charlotte J., Sara W., Jill F., Marilynn K. Front Row: Hannah C., Laura L., Lisa W