Tons of Cookie Recipes-Especially Christmas

The following link will take you to North Pole.com where a recipe for practically every cookie is available. 

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Easy Caramel Bars

1 Betty Crocker German Chocolate Cake Mix
1/3 cup evaporated milk
7 Tablespoons butter, melted
1 cup soft caramel (apple caramel dip) or Kraft caramel bits
1 cup milk chocolate chips (semi-sweet if preferred)

Preheat oven to 325 degrees. Mix cake mix, melted butter, and evaporated milk. Spread half of dough into brownie pan, bake for 7 minutes. Pull out of oven; spread caramel sauce, sprinkle chocolate chips, then crumble the rest of the dough over chocolate chips. Return to oven, bake 15-18 minutes. Note: For dripper 9x13 pan, double recipe.
(Submitted by Dorene Lynch)

Date Bars

Filling: Cook until thickened:
1 C ground or chopped dates (raisins may be substituted). Sprinkle sugar from filling recipe over dates to keep them from sticking together.
1 C chopped walnuts
1/2 C water
1/2 C sugar
1 Tbs lemon juice

Crust:
1 C brown sugar
1 C shortening
2 eggs, beaten
2 C oat meal
1 Tbs vanilla
2 C flour
1 tsp soda
1 tsp salt

Mix together. Divide in half. Pat half of dough into an 8" square pan. Pour the date mixture over dough in pan. Pat out remainder of dough into an 8" square. Place on date mixture. Bake 10 minutes at 375 degrees. Cool. Cut into squares. Serve.
(Submitted by Faun Chidester)

Chocolate Lebkuchen Hearts

These cookies were a favorite of my dad's. In some ways the cookie reminds
me of fruitcake, but then add the chocolate topping and the buttercream
frosting and these cookies are simply decadent!! Perfect for the Christmas
season!

3 c. sifted all-purpose flour (sift before measuring)
4 oz. glace mixed candied fruit  (or citron) -finely chopped
1/2 tsp. baking soda
4 oz. walnuts -finely chopped
1/2 tsp. salt
1 c. honey
1 tsp. ground allspice
3/4 c. light brown sugar -packed
1 tsp. ground nutmeg
1 egg
1 tsp. ground cinnamon
1 Tbs. lemon juice
1 tsp. ground cloves

1.Sift flour with baking soda, salt and spices. Toss fruit with walnuts.
2.Warm honey in a small sauce pan, remove from heat.
3.In a large bowl, at medium speed, beat brown sugar with egg until fluffy.
4.Add lemon juice and honey; beat well. Beat in lemon peel and 1 cup of flour mixture; beat until smooth.
5.USing a wooden spoon, stir in rest of flour mixture until well combined. Stir in fruit-nut mixture.
6.Refrigerate, covered, overnight.
7.Next day, preheat oven to 375 degrees. Lightly grease two cookie sheets.
8.On floured surface, roll out dough, half at a time, i inch thick. (Refrigerate rest until ready to rollout.)
9.USing floured 2-inch heart or round cookie cutter, cut out cookies. Place two inches apart, on prepared cookie sheets.
10.Bake for 12 minutes.
11.Remove to a wire rack and cool completely.
12.Store tightly covered, in a cool, dry place for two to three weeks before serving. Keep a couple of slices of bread in the container. Change every few days. (You can adjust the softness of the cookies by adding more or less bread.) I like using white Wonder bread.
13.To Decorate: Make Chocolate Glaze and Decorating Icing below. Dip top of cookies in Glaze (or brush glaze onto cookies). Use small tips to decorate.

Makes about 3 dozen.

 (submitted by W. Adamson)

Carrot Cookies

3/4 c. shortening
1 c. sugar
1 tsp. baking powder
1 c. chopped nuts (optional)
1 c. cooked carrots, mashed
1 egg
1 tsp. vanilla
2 c. flour
1/2 tsp. salt
1/2 c. coconut

Cream shortening and sugar, add egg and mix well. Add all ingredients and
beat well. Drop by teaspoon on greased baking sheets. Bake at 375 degrees
for 15 minutes or until light brown. Ice while hot.

Icing:
grated rind of 1 orange
1 c. powder sugar
3 TBSP orange juice
pinch of salt
If the icing is too thick, thin with milk.

(submitted by J. Woolsey)

THE GREA T PUMPKIN COOKIE

4 CUPS FLOUR
2 CUPS OATS
2 TSP BAKING SODA
2 TSP CINNAMON
1 EGG
1 1/2 CUPS PUMPKIN
1 TSP SALT
1 1/2 CUPS MARGARINE (SOFT)
2 CUPS BROWN SUGAR
1 CUP SUGAR
1 TSP VANILLA
1 CUP CHOCOLATE CHIPS AND NUTS

COMBINE MARGARINE AND SUGAR, VANILLA AND EGG. ADD
CHOCOLATE CHIPS AND NUTS AND ALL THE REST.
BAKE AT 350 DEGREES FOR 20-25 MINUTES.

(submitted by B. Hainsworth)

Pumpkin Cookies

1 Spice cake mix
1 tsp. vanilla
15 oz canned pumpkin
nuts and/or chocolate chips, optional
1 egg
1/2 c. butter or margarine, melted

Mix all ingredients, drop by teaspoon on greased cookie sheet. Bake at 350 degrees for 15 minutes. Ice if desired.

(submitted by V. Adamson)

Pumpkin Chocolate Chip Cookies

1 C pumpkin
1 tsp cinnamon
3/4 C sugar
1/2 tsp salt
1/2 c oil
1 tsp baking soda
1 egg
1 tsp milk
2 C flour
1 C chocolate chips
2 tsp baking powder
1 tsp vani lIa

Dissolve baking soda in milk; set aside. In large bowl add pumpkin, sugar, oil and egg and stir. Add flour, baking powder, cinnamon, salt and baking soda mixture. Mix well (I use a blender). Stir in chocolate chips and vanilla. Spoon onto cookie sheet. Bake at 375 degrees for 10-12 minutes or until done.

(submitted by M. Pike)

Christmas Sugar Cookies

3/4 c. Crisco
1 tsp. baking powder
1 c.sugar
1/2 tsp. vanilla
2 eggs
2 1/4 c. flour
1 tsp. salt
1 large Snickers candy bar

Mix Crisco, eggs, sugar, vanilla; beat well. Add flour, salt, and baking powder. Wrap in saran wrap and refrigerate 2-3 hours. Roll out, cut in shapes and bake at 350 degrees on ungreased sheet 7-9 minutes or until edges start to brown. Pat yourself on the back, sit down, put your feet up and enjoy your Snickers! (Have your husband clean up.)

(submitted by C. Ziegler)