Cookie contest recipes

First place

Kathy Block

Eggnog Thumbprints


2/3 c. butter

½ c. granulated sugar

1/8 tsp. ground nutmeg

2 egg yolks

1 tsp. vanilla

1½ c. all-purpose flour

2 slightly beaten egg whites

1 c. finely chopped walnuts

¼ c. butter

1 c. sifted powdered sugar

1 tsp. rum or ¼ tsp. rum extract

1 to 2 tsp. milk

Ground nutmeg


Beat 2/3 c. butter in mixing bowl with electric mixer on medium to high speed for 30 seconds. Add granulated sugar and 1/8 tsp. nutmeg; beat until combined. Beat in egg yolks and vanilla. Beat in as much flour as you can. Stir in any remaining flour with wooden spoon. Chill dough for 1 hour.


Shape into 1-inch balls. Roll balls in egg whites then in chopped walnuts. Place 1 inch apart on parchment paper lined cookie sheets. Press centers with your thumb. Bake in 375° oven for 10 to 12 minutes or until edges are lightly browned. Cool on wire racks.


For filling, beat the ¼ c. butter until softened. Add powdered sugar and beat until fluffy. Beat in rum or rum extract and enough milk to make piping consistency. Spoon or pipe about ½ tsp. filling into center of cookie. Sprinkle with nutmeg. Serve.



Second place

Terri Colgrove



½ c. butter, softened

¾ c. powdered sugar

1 T. vanilla


Mix the above ingredients well, then add:

1½ c. flour

1/8 tsp. salt.


It takes a while for the flour to work in, but keep mixing until you have a nice firm ball of dough. If it is too dry, you can add 1 or 2 T. of cream.


Chill dough for an hour or more. Take a tablespoon of dough, wrap it around a walnut chunk, chocolate covered peanut, date chunk or whatever you desire. Make certain to wrap it well so none of the filling protrudes, shaping it into a perfect ball. 


Place one inch apart on ungreased baking sheet. Bake at 350° until cookie is set, but not brown. Watch closely. It can vary anywhere between 9-12 minutes.


Remove from oven, and dip warm cookies into icing:

1 c. powdered sugar

2 T. cream

Food coloring, if desired.


I leave my icing white and then sprinkle colored sugar, jimmies, sprinkles, etc. to make them more festive.



Third place

Betty Johnson

Jam Jem’s

1 c. brown sugar

1 c. butter Crisco shortening

2 c. flour

¼ tsp. salt

1 tsp. vanilla

¼ c. hot water

1 tsp. baking soda

1 T. cold water

Unsweetened raspberry jam


Beat brown sugar and shortening until fluffy. Add flour, salt and vanilla. Add baking soda to hot water. Add hot water mixture and cold water to dough. Roll in small nickel-size balls. Flatten with a fork on cookie sheet. Bake at 375° for 10-12 minutes.

While cookies are still warm, put jam in middle of two cookies to create a cookie sandwich. May use Smucker’s sugar-free jam or make your own.


Raspberry Jam


1 frozen bag of raspberries

1 box sugar-free raspberry Jell-O

1½ c. water

1 bag of lite SURE-JELL


Add together. Cook until bubbles. Cool in refrigerator 1-2 hours to set before use.




Bonnie Zink

Candied Fruit Cookies


1 c. butter

1 c. powdered sugar

1 egg


Cream together.



1 tsp. vanilla

2¼ c. flour

1 c. pecans whole (we chop them)

1 c. candied cherries (halved)


Put all together, chill 1 hour. Make into 2 rolls and freeze. Slice thin (about ¼ inch). Bake 325° for 12-15 minutes. Watch closely.



Carol Sprenger

Chocolate Waffle Cookies


3 oz. unsweetened chocolate, coarsely chopped

9 oz. (2¼ sticks) unsalted butter

4 large eggs

1 tsp. pure vanilla extract

1½ c. granulated sugar

½ tsp. salt

1½ tsp. ground cinnamon

½ c. plus 2 T. unsweetened cocoa powder

1½ c. all-purpose flour

Vegetable oil cooking spray

¼ c. confectioners' sugar, plus more for dusting

4½ tsp. milk


Melt chocolate and 2 sticks butter in a small saucepan over medium-high heat,

stirring. Let cool slightly.


Put eggs, vanilla, and granulated sugar in the bowl of an electric mixer fitted

with the paddle. Mix on medium speed until pale, 4 to 5 minutes. Mix in chocolate

mixture, salt, cinnamon, ½ c. cocoa, and the flour.


Heat a waffle iron until hot. Lightly coat grids with cooking spray. Spray a

cookie scoop with cooking spray. Scoop batter onto center of each waffle-iron

square (rounds should be about 1½ inches). Close cover; cook until set, about

1½ minutes. Remove cookies with a fork. Let cool, bottom sides up, on a wire

rack. Repeat (coat grids and cookie scoop with cooking spray each time).


Melt remaining 2 tablespoons butter in a small saucepan. Add confectioners’

sugar and the remaining 2 tablespoons cocoa. Stir until smooth. Stir in milk.


Gently dip surface of cookies in icing so just the raised waffle lines are coated.

Let icing set, about 10 minutes. Using a fine sieve, dust with confectioners’ sugar.


Yield: 4 dozen cookies



Dianne Hoff

Nutmeg Cookie Logs


3 c. flour
1 tsp. nutmeg
Sift together. Set aside.

1 c. shortening
¾ c. sugar
Cream well.

Blend in:
1 unbeaten egg
2 tsp. vanilla
2 tsp. rum flavoring

Gradually add dry ingredients and mix thoroughly. Shape into rolls ½ inch in diameter. Cut in 3-inch lengths. Bake.  Cool and frost.



3 T. butter

½ tsp. vanilla

1 tsp. rum flavoring.
2½ c. powdered sugar

2 to 3 T. evaporated milk or cream


Beat well after each addition until spreading consistency. Mark frosting with tines of fork. Sprinkle with nutmeg.


Bake 350° for 12 to 15 minutes. Makes 8 dozen.



Emily Hahn

Pumpkin White Chocolate Drops


2 c. butter, softened
2 c. white sugar
1 can (16 oz.) pumpkin
2 eggs
4 c. all-purpose flour
2 tsp. pumpkin pie spice
1 tsp. baking powder
½ tsp. baking soda
1 bag (12 oz.) white chocolate chips

Cream cheese frosting (optional)

Preheat oven to 375°.  Grease cookie sheet or use parchment paper.

Beat butter and sugar in large bowl until light and fluffy. Add pumpkin and eggs. Beat until smooth. Add flour, pumpkin pie spice, baking powder and baking soda. Beat just until well blended. Stir in chips.

Drop dough by teaspoonful and bake for 16 minutes. Remove to wire rack and cool. Frost, if desired, with cream cheese frosting.


Recipe is from the Old-Fashioned Christmas Cookies book.



Jessica Lankford

Peppermint White Chocolate Sugar Cookie


1 c. sugar

1 c. butter

2 eggs, room temperature

½ tsp. salt

1½ tsp. peppermint extract

½ tsp. vanilla extract

1 dry pkg. white chocolate pudding mix

¼ c. milk

3 c. flour + more for rolling

1½ tsp. baking powder


Cream butter and sugar. Add eggs one at a time. Add in extracts. Mix together dry ingredients.

Add dry mixture to wet, slowly. About halfway through, add in the milk.


Once all the ingredients are combined, chill for 20 minutes. Roll out and shape as desired. Bake for 15 minutes at 350°, or until lightly browned around the edges.



Amber Johnson

Santa Whiskers


1 c. butter

1 c. sugar

2 T. milk

1 tsp. vanilla

2½ c. flour

¾ c. chopped candied cherries

½ c. chopped pecans 

¾ c. coconut


Mix butter and sugar together. Add milk and vanilla. Stir in flour, cherries, and pecans. Divide dough in half and make 8-inch rolls. Roll dough in coconut. Wrap in wax paper and chill. Once chilled thoroughly, slice into ¼-inch slices and place on ungreased cookie sheet. Bake at 375° for 12 minutes or until edges are golden.



Barb Converse

Danish Kringlers


1 c. butter (must use real butter)

1 T. vinegar mixed into 2/3 c. whipping cream

2 c. flour



Cut butter into flour as for piecrust. Add cream. Roll into piecrust thickness. (I divide dough into thirds for rolling).


Brush with cream and sprinkle with sugar. Cut into ½-inch strips with a rotary pastry cutter. Shape into bow or figure-8 shapes. Place on ungreased cookie sheet and bake at 350° for about 10 minutes. Remove from cookie sheet and cool on cooking rack.


Jennell Sylte

No Roll Sugar Cookies


1 c. powdered sugar

1 c. white sugar

1 c. butter

1 c. vegetable oil

2 eggs

4 c. plus 4 heaping T. flour

1 tsp. salt

1 tsp. baking soda

1 tsp. cream of tarter


Cream the powdered sugar, white sugar, butter and vegetable oil. Add the eggs and beat well.

Add the vanilla, then the dry ingredients. Roll into small balls and place on ungreased cookie sheet. Press down with glass dipped in sugar. Bake at 375° for 10 minutes or until brown.


Ginny Jensen

Frosted Molasses Cookies


1 c. lard

2 c. white sugar

1 c. molasses


Cream together.


1 c. buttermilk

3 eggs


Beat into above.


1 tsp. baking soda

1 tsp. cinnamon

1/8 tsp. salt

6 c. flour


Mix well. Add 2 c. flour at a time. Flour the cutting board. Roll out. Cut with cookie cutter. Bake at 350° for 9-11 minutes.


Frosting (I doubled this for 80 cookies)

4 c. powdered sugar

3 T. milk

1 tsp. vanilla

¼ c. butter


Heat milk, vanilla, and butter until mixed. Beat in powdered sugar. May add food coloring.



Teri Bierstedt

Coconut Macaroons Gluten Free


5 1/2 c. flaked sweetened coconut, gently packed
1 (14-oz.) can Eagle Brand sweetened condensed milk
2-3 tsp. vanilla*

Heat oven to 325°. Line cookie sheet with parchment paper or nonstick foil. Mix all of the ingredients together. Use a greased small cookie scoop or greased teaspoon to drop dough onto prepared cookie sheet.  Bake 10-12 minuets until edges are slightly brown. Cool on wire rack.

* May substitute ¼ tsp. almond extract + 1¾ - 2¾ vanilla extract

Add ins:
1 c. peanut butter or chocolate chips
½ c. mini chocolate chips + ½ c. maraschino or candied cherries
1 c. toasted almonds, pecans or walnuts
May add food coloring for the holidays

For a festive look, add ½ c. red candied cherries and ½ c. green candied cherries and ½ tsp. almond + 1½ tsp. vanilla

Drizzle with 1 c. semisweet chocolate chips + 2 tsp. vegetable shortening. Melt in microwave, drizzle or dip macaroons when they come out of oven.

You can also press a Hershey hug, kiss, or kiss with almonds into the coconut macaroons when they come out of the oven.


Jennisa Retzer

Sour Cream Believer



½ c. Crisco

1 stick (soft) salted butter

2 c. white sugar

3 eggs

4 oz. sour cream

8 oz. cream cheese

1 tsp. pure almond extract

4½ c. flour

1 tsp. baking soda

¼ tsp. nutmeg


Preheat oven to 350°.



½ c. Crisco

1 stick (soft) butter

2 c. white sugar

*will look crumbly*



3 eggs (beat)

4 oz. sour cream

8 oz. cream cheese

*beat until smooth*



1 tsp. pure almond extract



In small bowl, add together:

4½ c. flour

¼ tsp. nutmeg

1 tsp. baking soda

*mix with spoon*


Add some to above mixture, blend, add more, etc.


Spoon onto sprayed pan. Bottom rack for 6 minutes. Top rack for 6 minutes. Lay out to cool.



¼ c. (soft) salted butter

4 oz. cream cheese

½ tsp. pure almond extract

½ tsp. vanilla

1 tsp. milk

2½ c. powdered sugar



¼ c. (soft) butter)

4 oz. cream cheese

½ tsp. pure almond extract

½ tsp. vanilla

1 tsp. milk


Beat & then add:

2½ c. powdered sugar (little by little)

Food coloring


Frost cookies and enjoy!

Serving size 4-6 dozen


Debra Mettler

Cinnamon Roll Cookies


1 c. milk
4 c. flour
¼ c. sugar
1 c. butter
½ tsp. salt
2 eggs, beaten
1 pkg. yeast
¼ c. warm water
2 tsp. vanilla



Scald milk. Let cool. Mix dry ingredients and cut in butter, then add eggs and vanilla. Dissolve yeast in warm water and add to above mixture. Cover and let set overnight in refrigerator.
Divide dough in half. Roll each half into rectangle. Spread some softened butter on dough. Sprinkle with sugar and cinnamon. Roll up and slice ¼-  to ½-inch thick. Place on greased cookie sheet and bake degrees for 12 minutes or until light brown. When cool, frost with powdered sugar frosting. A maple frosting is also great on these.


Mary Vockrodt

Gingerbread Cookies


¼ c. butter

1 c. Splenda

1 egg

1/2 c. molasses

2 tsp. ginger

1 tsp. cinnamon

1 tsp. allspice

1 tsp. baking soda

¼ tsp. salt

1 c. whole-wheat flour

1 c. all-purpose flour


Beat butter and Splenda until fluffy. Add egg. Mix well then add molasses, spices, soda and salt. Add flour slowly at reduced speed of electric mixer. Divide dough in half. Chill overnight.

Bake on parchment paper at 375° for 12-15 minutes. Nutrition per cookie: calories: 116, fat: 2 grams, 1 gram saturated fat.



Jeanne Stratton

Apricot Balls


1 lb. (4 c.) confectioners’ sugar
1/3 c. melted butter
2 T. orange juice
1 (12 oz.) pkg. dried apricots, ground
¾ c. finely chopped nuts (walnuts or pecans)

Combine sugar, butter, and orange juice.  Add apricots and knead in bowl until ingredients are well mixed.  Form 1-inch balls and roll in nuts. Best if made a day or two before serving. Store in refrigerator or freezer in covered container. Makes 4 dozen.


Jeanne Stratton

Coconut Bars


First layer:
½ c. brown sugar
½ c. shortening
1 c. flour
¼ tsp. salt

Cream together and pat into a 9x13 pan. Then mix second layer:

Second layer:

1 c. brown sugar
2 T. flour
2 eggs, well beaten
1½ c. coconut
¼ tsp. salt
1 c. chopped nuts
½ tsp. baking powder
1 tsp. vanilla

Mix the ingredients for second layer before putting the first layer in the oven as it must be spread on first layer as soon as removed from oven. Bake first layer for 10 minutes at 325°. Remove from oven and spread on second layer.

After mixture is spread evenly, place pan back in oven and bake for 15 minutes in a 300° oven. Remove and cut immediately into bars of desired size.



Norma Hansen

Norwegian Kringla


1 c. sugar                        

1 c. heavy cream         

1 egg


Mix together. Add: 

½ c. buttermilk          

½ tsp. soda      

½ tsp. salt

1 tsp. baking powder                     

1 tsp. vanilla*

3½ c. flour


Cool. Roll out on floured board. Cut rounds with a donut cutter. Pick up round, twist into a figure eight and lay on cookie sheet. Work the center hole back into the rest of the dough. Bake 9-10 minutes. 

*Instead of vanilla, you can add almond flavoring, cardamom, and poppy seeds for variety.



Yvonne Fetzer

Butterscotch Bars


¾ c. butter

2 eggs, beaten

1 c. sugar

2½ c. graham cracker crumbs (1½ pkgs.)

½ c. coconut

½ c. walnuts

2 c. mini marshmallows

8 oz. butterscotch chips

3 T. peanut butter


Melt butter in saucepan. Add sugar and dissolve. Add eggs. Boil 2 minutes slowly while stirring. Let cool. Add crumbs, coconut, nuts and marshmallows. Press into 8x12 pan. Top with 8 oz. butterscotch chips, which have been melted with 3 T. peanut butter. Cut when cooled.


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