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. 

Just click on NorthPole

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)

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)

Pumpkin Swirl Bread

8 oz cream cheese
1/4 c sugar
1 egg
1 3/4 c flour
1 1/2 c sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1 c pumpkin
1/2 c margarine
1 egg
1/3 c water

Combine cream cheese, sugar & egg until well blended.  Set aside. Combine dry ingredients.  Add pumpkin, margarine, egg & water, mixing just until moistened.  Reserve 2 cups pumpkin batter.  Pour remaining batter into  greased & floured loaf pan.  Pour cream cheese mixture over pumpkin batter &top with reserved batter.  Cut through batters with knife several times for swirl effect.  Bake tat 350 for 1 hour 10 minutes or until toothpick comes out clean.  Cool, remove from pan.  Best after being chilled.

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)