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)

Really Easy Chocolate Peppermint Treats

2 twelve-ounce bags of milk chocolate chips
2 twelve-ounce bags of white chocolate chips
about 10 candy canes
Cover a cookie sheet with wax paper. Melt both bags of milk chocolate chips together over the stove (stir constantly until melted so they don’t burn). Pour melted chocolate into the cookie sheet on top of the wax paper. Smooth with a spoon. Place the cookie sheet in the freezer until the chocolate hardens. Unwrap the candy canes and put them in a ziplock bag. Use a rolling pin to break them into small pieces. Melt both bags of the white chocolate and pour it into the cookie sheet on top of the milk chocolate layer, smoothing with a spoon. Sprinkle the candy cane pieces evenly over the top of the white chocolate before it hardens. Freeze until hard. Remove from the cookie sheet and break into small pieces. Enjoy!

(Submitted by Stephanie Bradshaw)

Corn Pops

Put 1 large (16 oz) package Corn Pops in large container.
Boil to firm ball:
1 tablespoon corn syrup
½ cup water
4 cubes real butter
2 ½ cups sugar
Pour over Corn Pops, add 1 ½ cups mixed nuts while adding syrup to Corn Pops. Mix well with wooden spoon, spread on cookie sheets sprayed with Pam. Let cool.
(Submitted by Kay Williams)

Frosted Banana Bars

1 cup butter, softened
3 cups white sugar
4 eggs
2 cups sour cream
2 teaspoons vanilla
4 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
2 cups ripe bananas, mashed
1 cup pecans or walnuts, chopped (optional)
2 (16-oz) containers cream cheese frosting
In a large mixing bowl, cream together butter and sugar. When smooth, add eggs, one at a time while beating. Then stir in sour cream and vanilla. Combine and stir in flour, baking soda, and salt. Finally, add in mashed bananas and nuts. Spread evenly in large jelly roll or cookie pan that has been sprayed with Pam. Bake for 45-50 minutes at 350 degrees, or until toothpic inserted into the center comes out clean. Allow bars to cool completely before frost with cream cheese frosting.
(Submitted by Kay Williams)

Double Mint Brownies

1 cup butter or margarine
1 teaspoon peppermint extract
½ cup cocoa
½ teaspoon vanilla
4 eggs
1 ½ cups flour
2 cups sugar
½ teaspoon salt
½ teaspoon baking soda
Melt butter and stir in cocoa. Cool. Beat eggs, gradually add sugar a little at a time. Add mint and vanilla and chocolate mixture. Stir together the flour, salt, and soda. Add to creamed mixture. Pour into 9x13 inch baking pan. Bake at 350 degrees for about 30 minutes, till wooden pick comes out clean. Frost or add broken candy canes.

Pumpkin Roll

Cake Ingredients:
· 3 eggs
· 1 cup sugar
· ¾ cup pumpkin
· 1 teaspoon lemon juice
· ¾ cup flour
· 1 teaspoon baking powder
· 2 teaspoon cinnamon (rounded)
· 1 teaspoon ginger (rounded)
· ½ teaspoon nutmeg (rounded)
· ½ teaspoon salt
· 1 cup nuts, chopped (optional)
Filling Ingredients:
· 1 cup powdered sugar
· 8 ounces cream cheese
· ¼ cup butter or margarine (soft)
· ½ teaspoon vanilla
Instructions:
Heat oven to 375 degrees. Combine eggs & sugar, beat well. Stir in pumpkin and lemon juice. Add dry ingredients and mix well.
Generously grease and flour a 15x10x1 inch jellyroll pan. (Or use parchment paper) Spread batter into pan. Sprinkle with nuts (optional). Bake for 14 minutes. Remove from oven and let set for two minutes.
Sprinkle cotton cloth or pillowcase (Not Terrycloth) with powdered sugar. Turn cake onto towel. Sprinkle cake with powdered sugar. Fold edges of towel over cake and starting at long side, roll towel and cake up together. Let set until cool.
Prepare filling. Mix filling ingredients together well. Unroll cake & spread with filling. Re-roll cake (without towel). Wrap in plastic wrap and then tin foil and freeze. Slice & serve cold. Makes approximately 25 slices.
Option: May also fill with softened ice cream for ice cream cake roll.
(Submitted by Marva Mathis)

Scotch Shortbread

1 cup butter, softened
1/2 cup granulated sugar
2 1/2 cups sifted all-purpose flour

Cream together butter and sugar until light and fluffy. Stir in flour. Dough will be crumbly at first, but work in flour by hand until dough becomes pliable. Chill several hours. Divide dough in half. On ungreased cookie sheet, pat each halfinto a 7-inch circle. With fork prick each mound deeply to make 16 pie-shaped wwedges.
Bake on ungreased gookie sheet at 300 deg. about 30 minutes. Cool slightly; remove from pan.  Makes 32 wedges.

(submitted by P. Wren)

Decorating Icing

2 egg whites
Red, yellow, green and blue food color
2 c. confectioners' sugar
1/8 tsp. cream of tartar

1.In medium bowl, beat egg whites with sugar and cream of tartar at medium speed until mixture is stiff enough to hold it's shape.
2.Split icing into 5 small bowls. You'll need extra white and a little extra green. Tint to desired colors. Keep cups covered with a damp cloth. (Thin the white and green if using decorator or Wilton buttercream.)

(submitted by W. Adamson)

Chocolate Glaze

12 oz semisweet chocolate pieces
2/3 c. light cream
2 Tbs. light corn syrup

In top of double boiler, combine chocolate pieces, corn syrup and cream.
Cook over hot water, until chocolate is melted and mixture is smooth.
Remove from heat.

(This chocolate glaze is also perfect for chocolate dipped strawberries!!)

(submitted by W. Adamson)

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)

Cake-Style Brownies

1 1/2 c. sugar
6 tbsp. milk
3/4 c. shortening
1 1/2 c. flour
3 eggs
3/4 tsp baking powder
1 1/2 tsp vanilla
3/4 tsp salt
4 1/2 tbsp. cocoa

Cream together sugar, shortening and eggs. Add vanilla, cocoa and milk. Sift dry ingredients and add to creamed mixture. Mix. Place in greased pan. Bake at 350 degrees for 30 minutes. Cool. Top with favorite chocolate frosting and holiday sprinkles.

 (submitted by S. Smith)

Eclair Dessert

1 small pkg graham crackers
3 1/2 c. milk
two 3 1/2 oz. pkgs instant French Vanilla pudding
9 oz cool whip

Mix pudding with milk for 1 1/2 minutes. Then add cool whip. Layer in 9x13 pan with graham crackers (do not crush), Spoon on half of the pudding mix. Another layer of crackers. Then the rest of the pudding mix. Then another layer of crackers.

Frost with:
2 envelopes Nestle Choco Bake
1 tsp vanilla
1 tbsp. corn syrup
3 tbsp. milk
1 1/2 c. powdered sugar
3 tbsp. melted butter

Completely seal with the frosting. Chill at least 24 hours.

 (submitted by D. Bennion)

Cream Cheese Mints

3 oz cream cheese, softened

1/2 tsp. mint extract
3 c. powdered sugar
food coloring
Granulated sugar

Stir together cream cheese and mint. Gradually add powdered sugar, stirring unfit mixture is smooth. Add food coloring. (I usually end up kneading the food coloring with my hands. It will have the consistency of play dough and it is easier to mix in with your hands). Form into small balls and roll in granulated sugar. Flatten with the boffom of a glass. Cover with paper towel and let dry overnight. Store in refrigerafor.

(Submitted by L. Rosenlof)