Thanks to our Friends of the Euclid Public Library for their support in making this contest possible.

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1 The recipes included are exactly as the Cookie Bakers provided to us. The library takes no responsibility for accuracy of ingredients or quantites included in these recipes. Remember, the library has a multitude of cookie cookbooks that can be found in the 641 section of the non-fiction area. Our librarians are glad to assist you with any recipe you hope to find! Thanks to our Friends of the Euclid Public Library for their support in making this contest possible.

2 Family Favorites First Place Winner: Tomka Igrec Red Raspberry Shortbread Thumbprints Ingredients: 1 cup softened butter 2/3 cups sugar ½ tsp. almond extract 2 cups all-purpose flour ½ cup seedless raspberry jam ½ cup confectioner s sugar ¾ tsp. almond extract 1 tsp. milk Preheat oven to 350. Cream together butter and white sugar. Mix in almond extract and flour. Make into 1 ½ inch balls. Press thumbprint and fill with jam. Bake for 14 to 18 minutes. In medium bowl mix confectioner s sugar, almond extract and milk. Drizzle over the cookies. Pineapple Upside Down Cookies ¾ cup brown sugar ¾ cup sugar 1 tsp. salt 1 container pineapple yogurt 2 tsp. vanilla 2 eggs 2 sticks butter Mix dry ingredients. In another bowl, cream butter and sugars. Add vanilla, eggs and yogurt. Slowly add flour. Decorate with pineapple pieces and cherries. Bake at 350 for about 12 to 15 minutes. Caramel Sauce When the cookies are cooled, add this sauce over the top: ½ stick butter ½ cup brown sugar Boil and then stir in pineapple juice. Second Place Winner: Estelle Opeka Nut Horns ¼ lb. margarine ½ lb. cream cheese Filling: 3 eggs whites beaten stiff, then fold in 1 cup sugar 1¾ cups ground walnuts ½ tsp. vanilla Mix flour, cream cheese and margarine (the dough will be hard to work with but use a food processor if you have it.) Pinch off pieces and roll into balls. Makes about 50 balls the size of walnuts. Refrigerate in a covered bowl overnight. Roll out each ball on a board covered with confectioner s sugar. Place some filling into one end and roll up. Pinch ends closed and curve the end. Bake at 350 for about 15 to 20 minutes. Sprinkle with confectioner s sugar. Cream Cheese M&M Cookies ¾ cup firmly packed brown sugar ½ cup sugar ½ cup softened butter ½ cup cream cheese 2 tsp. vanilla 1¾ cup flour 1 cup M&Ms Preheat oven to 375. In a large bowl combine brown sugar, sugar, butter and cream cheese. Beat until light and fluffy. Add vanilla and egg. Blend well. Add flour, baking soda and salt. Mix well. Stir in M&Ms. Drop by rounded teaspoons and space 2 inches apart onto ungreased tray. Bake at 375 for 10 to 12 minutes or until golden brown.

3 Pecan Sandies 1 cup (2 sticks) unsalted butter 1/3 cup granulated sugar extract 2/3 cups pecans, finely ground 1 2/ Pinch of salt ¼ cup confectioner s sugar Preheat over to 350. Cream butter and sugar until light and fluffy. Beat in vanilla. In medium bowl combine pecans, flour and salt. Add butter to mixture. Place on ungreased cookie sheet 1 inch apart. Bake 20 to 25 minutes. When cooled sprinkle with confectioner s sugar. Second Place Winner: Anita Kochevar Peanut Butter Blossom Cookies 48 unwrapped Hershey kisses ½ cup shortening ¾ cup peanut butter 1/3 cup sugar 1/3 cup brown sugar 2 Tbsp. milk 1½ cup flour Granulated sugar Wilton Rose gel color optional Heat oven to 375. Remove wrappers from chocolates. best dressed First Place Winner: Geneen Sarratt Whopper of a Cookie Few drops of water 1 drop green food coloring In a small, screw-top jar, combine the items above. Add ¼ cup flaked coconut and shake until all the coconut is tinted. Set aside. 48 Vanilla wafers 24 Peppermint patties Water Sesame seed (or poppy seed) Brush top wafers with water and sprinkle seeds. Beat shortening and peanut butter in a large bowl. Add sugars; beat until fluffy. Add egg, milk and vanilla, beat well. Stir together flour, baking soda and salt. Gradually beat into mixture. Shape dough into 1 inch balls. Roll in sugar and place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate kiss into the center of each cookie. Remove from cookie sheet to wire rack. If you want the cookie tinted pink, add the color gel when you add the egg. Place half the wafers, flat side up, on an ungreased cookies sheet. Top each with a peppermint patty. Place in 350 oven about 1 minute or until chocolate begins to soften. Sprinkle each with ¼ tsp. coconut. Top with second wafer that has the seeds on top. Press gently.

4 bar/layered First Place Winner: Estelle Opeka Praline Caramel Cheesecake Bars 1 pouch Betty Crocker sugar cookie mix ½ cup cold butter or margarine ½ cup chopped pecans ½ cup toffee bits Filling: 2 8-oz. pkgs. Cream cheese ½ cup sugar 2 Tbsp. flour ½ cup caramel topping Heat oven to 350. Spray bottom and sides of 13X9 pan. Place cookie mix in bowl and cut in butter until mixture is crumbly. Reserve 1 ½ cups for topping. Press remaining mixture in bottom of pan. Bake 10 minutes. In large bowl mix cream cheese, sugar, flour, ¼ cup caramel topping, vanilla and egg with electric mixer until smooth. Spread cream cheese mixture over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits. Bake 35 to 40 minutes until light golden brown. Cool 30 minutes. Refrigerate until chilled and drizzle with remaining caramel topping. Store covered in refrigerator. Cut into bars. Second Place Winner: Karen Adams Old World Apricot Jam Bars Preheat oven to 350. Grease and line a 9 x13 pan with foil or parchment. Using a pastry blender or fork, mix: 1 cup butter, ½ cup suger, 2 cups flour and a pinch of salt Spread pastry mixture into pan and press down to make a crust. Bake for 12 minutes. While pastry is baking, thoroughly mix crumb topping: ¾ cup flour, 1/3 cup butter, ¼ cup white sugar, ¼ tsp. salt and 11/4 cup brown sugar. Remove pastry from the over after 12 minutes and spread ONE PINT of apricot jam (heat in microwave for 2 minutes to make spreading easier) over the top using a spoon. Sprinkle crumb mixture over the top of the jam. Bake an additional 30 to 35 minutes. While still warm, drizzle on a thin coating of ½ cup powdered sugar and enough milk for drizzle consistency. Cut into bars or squares. Triple Chocolate Brownie Cookies 1 box brownie mix 2 eggs 2/3 cup canola oil ¼ cup water 1/3 cup coconut flakes ½ cup chocolate chips 1/3 cup Hershey s syrup Mix all ingredients and bake at 350 for about 15 to 20 minutes. After baking drizzle honey on top of each brownie. Toffee Fluff Bars 1 cup of butter (2 sticks) 1 cup packed brown sugar Turn oven to 350. In a large mixer bowl beat butter with an electric mixer on medium speed until softened (about 30 seconds). Add brown sugar and beat until fluffy. Add one egg and 2 tsp. of vanilla. Beat well. With mixer on low speed, gradually add flour to butter mixture, beating until well mixed. Spread batter evenly in an ungreased 15x10x1 inch pan. Bake for 20 to 25 minutes or until top is golden brown and a toothpick inserted near the center comes out clean. Immediately sprinkle chocolate pieces over the top and let stand about 2 minutes or until chocolate pieces soften. Spread chocolate evenly. Sprinkle ½ cup chopped nuts over the top. Let cool in pan on a cooling rack. Chill in refrigerator about 30 minutes or until chocolate is firm. Cut into bars and store in a covered container.

5 fall flavored First Place Winner: Deborah Kramarz Mince Meat Cookies 1 32oz. jar of Bordon None Such Mince Meat with Brandy and Rum ¾ cup shortening 1 cup sugar ½ tsp. soda ½ cup raisins and pineapple bits Cream shortening and add sugar. Add egg and beat. Add raisins, pineapple and mincemeat. Add flour and soda mix. Drop from teaspoon onto greased cookie sheet. Bake 350 for 10 to 12 minutes. Second Place Winner: Tim Bowman Chocolate Stout Cookies 2 (12-ounce) bottles of Guinness extra stout 1/2 cup packed light brown sugar 2 3/4 cup all-purpose flour 1/3 cup unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 1 cup (8-ounces) unsalted butter, at room temperature 1 cup granulated sugar 1/2 cup packed light brown sugar 2 extra large eggs 1 extra large egg yolk 1 Tablespoon pure vanilla extract In a medium saucepan over medium-high heat, reduce the Guinness and the brown sugar, stirring occasionally to prevent scorching, until thick and syrupy and measures 1/3 cup, about minutes. Set aside to cool slightly. In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy, about 3 minutes. Add the eggs and yolk, one at a time, until combined. Scrape down the sides of the bowl. Add the vanilla and mix until combined. With the mixer on low, gradually add the cooled beer syrup, mixing until combined. Gradually add the dry mixture until no flour is visible. Cover the bowl with plastic wrap and refrigerate until firm, about 3 hours, preferably overnight. Well wrapped or stored in an airtight container, dough will keep in the refrigerator for up to 3 days. To freeze, scoop the dough into portions and place on a parchment lined baking sheet. Freeze until firm, then place in a freezer safe plastic bag for up to one month. Preheat the oven to 325 F. Line a large baking sheet with parchment paper. Using a 1-ounce ice cream scoop (about 2 tablespoons), scoop out portions of the cookie dough onto the prepared baking sheet spaced 3 inches apart. Bake the cookies until the edges are set, about minutes (a minute or two more if frozen). Allow the cookies to cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Frost with Salted Caramel Frosting, if desired. Easy Salted Caramel Frosting 1/2 cup (1 stick) salted butter pinch of salt 1 cup packed dark brown sugar 1/4 cup heavy cream 1 teaspoon vanilla extract 1 cup + up to 4 tablespoons powdered sugar Directions: In a medium saucepan, melt butter, salt and brown sugar over medium heat, stirring to combine. Bring mixture to a boil, stirring frequently. Boil unstirred for 1-2 minutes. Remove from heat and immediately whisk in cream. (Careful! Hot caramel may spatter.) Whisk in vanilla. Cool 5-10 minutes, then stir in 1 cup powdered sugar. Whisk briskly to smooth out any lumps. If needed, add powdered sugar 1 tablespoon at a time (up to 4 tablespoons), whisking briskly between each addition, until frosting is firm enough that the whisk tracks don t sink all the way back into the frosting. Spread frosting over cooled cookies. (See instructions above.)

6 Magic Christmas Cookies In one bowl mix: 3 cups of flour 1 Tbsp. baking soda 1 Tbsp. baking powder 1Tbsp. Cinnamon 1 tsp. salt In a second bowl cream together 1 ½ cups butter, softened 1 ½ cups sugar 1 ½ cups brown sugar 3 eggs, add one at a time In bowl 3 mix 2 cups of white chocolate chips, 2 cups of coconut, 1 ½ cups dried cranberries, 1 ½ cups walnuts. Combine all ingredients in their bowls. Add Bowl 1 to Bowl 2 slowly. Then add bowl 2 to Bowl 3 and hand mix until well blended. Drop onto ungreased cookies sheet (2 Tbsp.-sized balls) and press down lightly. Bake at 350 for 10 to 13 minutes or golden brown. You can substitute walnuts for any other nut as well as the chocolate and dried fruit choices. White Chocolate Gingerbread Cookies 2 tsp. ground ginger 1 tsp. cinnamon ¼ tsp. nutmeg ¼ tsp. salt ¾ cup unsalted butter, room temperature ¾ cup brown sugar ½ cup molasses ¼ cup granulated sugar White chocolate chips In larger mixing bowl beat butter and brown sugar together until fluffy. Add molasses, egg and vanilla, incorporate well. In small amounts add the flour mixture to the butter mixture and beat until combined. Form into 1-inch balls, roll in granulated sugar and place on an ungreased cookie sheet 2 inches apart. Bake 8 to 10 minutes. Press 2 to 3 chocolate chips into each cookie as soonas they come out of the oven. Remove from cookie sheet, cool and enjoy. Pear Butter Cookies ¼ cup softened butter 1 cup packed brown sugar 1 large egg ½ cup quick oats ½ cup pear butter 1 cup flour ½ tsp. baking soda ½ tsp. baking powder ½ cup chopped walnuts ½ cup raisins 1 pear or green apple, peeled, cored and finely diced. Directions: Preheat oven to 350. In mixing bowl, cream butter and sugar. Add eggs, oats and pear butter. Combine dry ingredients and gradually add to the creamed mixture. Stir in nuts, raisins and pear/apple pieces. Chill at least 2 hours. Overnight is better. Batter will be sticky. Drop by teaspoons onto a lightly greased cookie sheet. Bake 10 to 12 minutes. Cool on cookie rack. Cookies will be very moist. Can substitute apple butter for pear butter. In a small mixing bowl mix flour, spices, soda and salt. Set aside.

7 Oatmeal Dump Cookies 2 eggs 2 sticks of butter 2 ¼ cups flour 2 cups oats 2 cups instant raisin oatmeal ¾ cup brown sugar ¾ cup white sugar 1 tsp. salt 2 tsp. vanilla 2 tsp. orange zest 2 tsp. orange juice 1 tsp. cinnamon ½ tsp. nutmeg 1 ½ cup pecans ½ cup walnuts Blueberry and pomegranate flavored cranberries Chocolate drizzle: cream cheese and dark chocolate Mix dry ingredients. Cream butter, vanilla, orange zest, flour, oats, berries and nuts. Bake at 350 for about 15 minutes. Drizzle with chocolate drizzle. Iced Pumpkin Cookies 2 ½ cups flour 1 tsp. baking powder 2 tsps. cinnamon ½ tsp. ground nutmeg ½ tsp. cloves ½ cup softened butter 1 ½ cups white sugar 1 cup canned pumpkin 1tsp. vanilla Icing: 2 cups confectioner s sugar 3 Tbsp. milk 1 Tbsp. melted butter Preheat oven to 350. Combine flour, baking powder, soda, cinnamon, nutmeg, cloves and salt. In medium bowl cream together ½ cup butter and sugar, add pumpkin, egg, vanilla. To butter mixture add dry ingredients. Drop by tablespoon on cookie sheet. Bake 15 to 20 minutes. Cool then drizzle icing on cookies with a fork.

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