German Chocolate Thumbprint Cookies by Marilynn K.

Topping:

1 C white sugar

1 C evaporated milk

½ C butter

1 tsp vanilla

3 egg yolks, beaten

1 ½ C flaked coconut

1 ½ C chopped pecans

Cookie:

1 (18.25 oz) German chocolate cake mix                  1/3 C butter, melted

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a heavy 2 quart saucepan, combine sugar, milk, 1/2 cup butter, vanilla and egg yolk. Blend well. Cook over medium heat for 10 to 13 minutes or until thickened and bubbly. Stir frequently. Stir in coconut and pecans. Remove from heat and cool to room temperature.
3. Reserve 1 1/4 cups of the topping mixture and set aside. In a large bowl, combine cake mix, melted butter and remaining topping mixture. Stir by hand until thoroughly moistened. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Using your finger, make an indention in center of each ball. Fill each indention with 1/2 teaspoon of reserved topping.
4. Bake for 10 to 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Candy Cane Cookies by Lisa H.

1/2 lb. butter

3/4 cup cornstarch

1/3 cup powdered sugar

1 cup flour

Cream butter and add cornstarch and powdered sugar.  Blend.  Slowly add flower and mix until smooth.  Divide cookie dough in half.  Add several drops of red food coloring to one half and mix until a dark pink color.  Roll dough into ropes and take one each of white and pink.  Cut into six inch pieces and twist two colors to make a candy cane design.   Shape into candy cane shape and place on ungreased baking sheet.  Sprinkle with crushed candy canes.  Bake at 350 for 8 to 10 minutes until set, but not browned.

My Mother's Meltaways by Jessica L.

2 cubes butter, softened      

¾ c. cornstarch

¾ c. powdered sugar

1 c. flour

Frosting:

1 (3 oz.) pkg. cream cheese

1 c. powdered sugar

1 tsp. Vanilla

Beat together cookie ingredients.  Drop by teaspoonfuls onto ungreased cookie sheets.  Bake at 325 for 10 minutes or until very lightly browned.  Cool and top with frosting.  To make frosting, beat ingredients together until smooth and frost.  Makes about 30 cookies.   

Lavender Shortbread Cookies by Jennifer H.

2 c. flour

1/4 tsp. salt

1/2 lb. (2 sticks) unsalted butter, room temperature

1/2 c. sugar

1 tsp. pure vanilla extract

2 tsp lavender buds (no stems) fresh or dried

1.  Sift flour into small bowl, add salt 2.  Beat butter on medium speed until fluffy (3-5 minutes).  Add sugar, lavender buds, and vanilla.  Beat until very light in color, about 2 minutes more.

3.  Add flour mixture and mix on low speed until flour is incorporated and dough sticks together when squeezed with fingers.

4.  On a sheet of wax paper, pat and form the dough into a log about

12-14 inches long and 1 to 1 1/2 inches in diameter.  If you want a square or rectangular cookie, flatten each side of the log as you roll it up in the wax paper.  Chill until firm, at least 1 hour.

5.  Preheat oven to 325.  Line cookie sheet with parchment paper.

Remove wax paper from the dough and slice the log into 1/4 inch slices.  Lay slices on baking sheets.

6.  Bake at 325 until firm, about 17-20 minutes.  Cool completely.

Can be stored in airtight container for 3-4 weeks.  Makes 36.

Mini Pumpkin Chocolate Chip Muffins by Michele N.

4 eggs

2 C sugar

1 can (16oz) pumpkin

1 ½ C canola oil

3 C flour

2 tsp baking soda

2 tsp baking powder

1 tsp cinnamon

1 tsp salt

2 C chocolate chips

Beat eggs, sugar, pumpkin and oil until smooth.  Combine flour, soda, baking powder, cinnamon and salt.  Add to pumpkin mixture and mix well.  Fold in chocolate chips.  Pour into mini muffin cups.  Bake at 375 degrees for 16-20 minutes or until done.  Enjoy!