Thank you to all of our friends and family who contributed to our cookie table! If there are any cookies that you enjoyed, take a look at the recipes below.

Ingredients:

¾ cup white sugar

¼ cup light olive oil

2 teaspoons vanilla extract

½ teaspoon almond extract

2 large eggs

1 ¾ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt (if your pistachios are salted, omit salt from the recipe)

1 cups pistachio nuts

½ cup dried cranberries roughly chopped

¾ cup white chocolate chips

Preheat the oven to 300 degrees F. Line a cookie sheet with parchment paper. Mix sugar and oil together in a large bowl until well blended. Mix in vanilla and almond extracts, then beat in eggs. Combine flour, baking powder, and salt in a separate bowl; gradually stir into egg mixture until combined. Fold in pistachios, cranberries, and white chocolate by hand. Divide dough in half. Form each piece into a 12x2-inch log on the prepared cookie sheet. Dough may be sticky; wet hands with cool water to handle dough more easily. Bake in the preheated oven until logs are light brown, about 35 minutes. Remove from the oven and set aside to cool for 10 minutes. Reduce oven temperature to 275 degrees F. Cut logs on the diagonal into 3/4-inch-thick slices. Lay cookies cut-side down on the cookie sheet. Bake cookies until dry, 8 to 10 minutes.

Ingredients:

1 Box Pillsbury Chocolate Fudge Brownie Mix (prepared according to the box)

¾ cup creamy peanut butter

½ cup unsalted butter (room temperature)

1 ¼ cup powdered sugar

½ teaspoon vanilla extract

½ teaspoon salt

1 tablespoon heavy cream

Using an electric mixer, beat together butter and peanut butter until smooth. Gradually add powdered sugar until combined. Stir in salt and vanilla extract. Gradually add heavy cream with mixer on low speed. Increase speed to high and beat until well-combined and frosting is smooth (pause mid-way to scrape down the sides and bottom of bowl). Frost brownies and serve.

Cookie Ingredients:

4 cups flour

3 ½ teaspoons baking powder

½ teaspoon salt

1 cup Crisco

3 egg yolks

½ pint sour cream

2 containers of raspberry filling for 1 batch

Topping Ingredients:

½ cup oleo

½ cup Crisco

½ teaspoon salt

1 8 ounce block cream cheese

1 cup powdered sugar

1 teaspoon vanilla

1 8 ounce jar marshmallow creme

Mix first four ingredients like pie dough. Add egg yolks and sour cream. Knead well. Roll out on floured board and cut with daisy cookie cutter. Put in tart pans. Fill with filling and bake at 350 degrees for 12-15 minutes until light brown. For the topping, mix all ingredients well. You may need more powdered sugar. When cookies are cool, top with topping.

Ingredients:

1 stick margarine, soft

2/3 cup sugar

1 egg yolk

2 tablespoons whole milk

1 teaspoon vanilla

1 cup flour

1/3 cup Dutch cocoa

½ teaspoon salt

1 egg white, beaten

2 cups chopped walnuts

13 caramels

3 ¾ tablespoons heavy cream

2 ounces chocolate chips

Cream margarine, sugar, egg yolk, milk, and vanilla. Stir in flour, cocoa, and salt. Chill. Roll dough into 1 inch balls, roll in egg white then in nuts. Place 1 inch apart on greased cookie sheets. Press thumb in center of each. Bake 10-12 minutes. Remove from oven and press centers of cookies with handle end of wooden spoon. Cool on paper towels. While cookies cool, heat caramels and cream in a small saucepan over medium low heat. Stir occasionally until melted and smooth. Spoon into centers of cookies and cool. Place chocolate chips in a 1 quart freezer bag and microwave on high for 30 second intervals (squish bag after each heating time) until melted. Snip a tiny hole in bag corner and drizzle chocolate over cookies. Will set in about 30 minutes.

Ingredients:

1 cup salted butter, softened

¾ cup granulated sugar

1 cup light brown sugar, packed

2 teaspoons vanilla extract

2 large eggs

3 cups all-purpose flour

¾ teaspoon salt

1 teaspoon baking soda

12 ounces white chocolate chips

1 cup dry roasted macadamia nuts, coarsely chopped

Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the butter and the sugars until they are combined. Add in the vanilla and the eggs and beat for another 2-3 minutes, until the mixture is light and creamy. Stir in the flour, salt, and baking soda into the wet ingredients and mix until they are just incorporated, Add the white chocolate chips and the macadamia nuts into the flour mixture until evenly distributed. Scoop the dough out into 1 to 2 tablespoon-sized balls of dough and place them on a cookie sheet lined with parchment paper. Space them about 1 to 2 inches apart. Bake the cookies for 9-11 minutes and let them cool for 5 minutes on the sheet before transferring them to a wire rack.

Ingredients:

1 ¼ cups sugar

1 cup butter flavored Crisco

2 eggs

¼ cup corn syrup or regular pancake syrup

1 tablespoon vanilla

3 cups flour

¾ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

Combine sugar and Crisco in large bowl, Beat at medium speed of electric mixer until well-blended. Add eggs, syrup, and vanilla. Beat well. In a separate bowl, combine 3 cups flour, baking powder, soda, and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Divide dough into 4 quarters, wrap in plastic wrap, and refrigerate 1 hour. Place dough on floured board or waxed paper and roll dough about ¼ inch thick. Cut out with floured cutters. Bake on an ungreased baking sheet about 2 inches apart at 375 degrees for 5-9 minutes. Don't overbake. Cool 2-3 minutes before removing from baking sheet. Decorate with icing and sprinkles. Makes 3-4 dozen depending on size.

Ingredients:

½ cup milk

2 cups sugar

1 stick butter

¼ cup cocoa

1 cup peanut butter

1 tablespoon Vanilla

1 pinch salt

3 cups oats

Heat milk, sugar, butter, and cocoa in a saucepan stirring constantly. Bring to a boil for 1 minute. Turn off heat and add peanut butter, vanilla, and salt. Stir until just combined, then add oats. Scoop onto wax paper to cool.

Ingredients:

3/4 cup unsalted butter

1 cup brown sugar, packed

1/4 cup granulated sugar

1 egg + 1 egg yolk, room temperature

1 tablespoon pure vanilla extract

1 3/4 cup all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon kosher salt + more flaky sea salt for sprinkling

1 1/2 cups semi sweet chocolate, chopped

Brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma. Make sure you only brown the butter lightly. When butter browns the liquid evaporates off which can dry out your dough. As soon as the butter starts to turn brown and smell nutty, take it off the heat to prevent any more liquid from escaping. Take butter off the heat and allow to cool.

In a large mixing bowl combine the cooled brown butter, brown sugar, and white sugar. Beat until mixed together. Add in the egg, egg yolk, and vanilla extract. Mix well.

In separate bowl mix together the flour, salt and baking soda. Mix half the dry ingredients into the wet until everything comes together. Slowly add in the remaining flour a little bit at a time, stopping if the dough starts to get too dry. Fold in the chocolate. Do not over mix.

Refrigerate the cookie dough for at least a half hour, or overnight. When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper. Use a 1.5 or 2 ounce cookie scoop to scoop the cookie dough out into balls, placing them 2 inches apart on the prepared sheet. Bake for 11 minutes, or until the edges are just golden brown and the centers have puffed up but are still gooey. Allow to cool before eating.

Ingredients:

Graham Crackers

1/2 cup sugar

1 tsp vanilla

1 cup chopped pecans

1 3/4 sticks of butter (14 tbsp)

Chocolate chips/Hershey Kisses

Preheat oven to 350ºF. Spray a 10x15in baking sheet (jelly roll pan) and break 12 graham crackers into fours and arrange evenly on the pan. In a saucepan, combine the sugar, vanilla, chopped pecans, and butter. Cook for 10 minutes (you should see bubbling). Pour half the mixture over the graham crackers then carefully place nuts on each one, and then pour the remaining mixture over the crackers. Bake for 10 minutes, checking often to make sure the mixture does not burn. Remove the crackers and place on a clean cookie sheet making sure to not let the crackers touch. Let cool and then melt chocolate to cover each one. Alternatively, you can place a Hershey kiss on top of each cracker while they are still hot.

Ingredients:

6 eggs

1 ½ cups sugar

3 ½ cups flour

1 cup margarine, melted and cooled

2 tablespoons vanilla or anise extract

4 teaspoons baking powder

Beat eggs. Add sugar in gradually. Add cool melted margarine and vanilla or anise. Sift in flour and baking powder separately, then add flour/baking powder to egg mixture. Dough will be sticky enough to put onto pizzelle iron.

Cookie Ingredients:

1 ¼ cups (5.6 ounces) all-purpose flour

1/3 cup unsweetened Dutch-process cocoa powder

1 teaspoon baking powder

¼ teaspoon salt

1 stick (4 ounces) unsalted butter, at cool room temperature

¾ cup lightly packed dark brown sugar

¼ cup granulated sugar

1 large egg

1 large egg yolk

½ teaspoon vanilla extract

1 cup semisweet chocolate chips

Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. In the bowl of an electric mixer, beat the butter, brown sugar, and granulated sugar on medium-high speed until well combined and smooth. Add the egg, egg yolk, and vanilla and beat until combined. On low speed gradually add the flour mixture. Fold in the chocolate chips with a rubber spatula. Using a medium (1.5-Tablespoon) size spring-loaded cookie scoop, drop the dough by 1 ½ tablespoon rounds onto the prepared baking sheets. Bake for about 10 minutes, or until the cookies are set. Let cool on baking sheets for 10 minutes before removing the cookies to wire racks to cool completely.

Topping Ingredients:

½ cup evaporated milk

½ cup granulated sugar

1 large egg yolk

4 tablespoons (2 ounces) unsalted butter

½ teaspoon vanilla extract

½ heaping cup sweetened shredded coconut

½ cup chopped pecans

2 ounces semisweet chocolate, melted

In a small saucepan set over medium heat, combine the milk, sugar, egg yolk, and butter. Cook, stirring frequently, until the mixture has thickened, about 10 minutes. Remove from heat and stir in the vanilla, coconut, and pecans. Let cool until thick enough to spread on top of the cooled cookies. Drizzle the melted chocolate all over the cookies. Let everything set for at least 15 minutes before serving. Cookies are best served the day they’re made.

Ingredients:

1 stick butter

1 pound powdered sugar

1 ½ cup peanut butter

1 teaspoon vanilla

Chocolate of choice

Mix and refrigerate 3 hours. Roll into balls. Refrigerate again. Cover with melted chocolate.

Ingredients:

1 pound of oleo

4 egg yolks

1 cup brown sugar

4 cups flour

4 egg whites

Ground Nuts

Mix egg yokes, softened oleo, brown sugar, and flour well. Beat egg whites in a separate bowl, and have another bowl with ground nuts in it. Roll dough into balls approx. 1- 1 ½" in diameter. Place on ungreased cookie sheet; press thumb into each cookie. Bake at 375 degrees for 13 minutes. Re-press the thumb print. Cool on a wire rack. When completely cool, place icing, preserves, or candy kisses in the thumb print center. Makes between 6-8 dozen cookies.

Ingredients:

12 tablespoons (1 ½ sticks) unsalted butter, softened

1 ¼ cups sugar

2 teaspoons vanilla extract

2 large eggs

2 ½ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon fine salt

Cinnamon-sugar mixture (½ cup sugar, 1 tablespoon ground cinnamon)

Preheat your oven to 350°F and line two baking sheets with parchment paper. Cream together the butter, 1 ¼ cups sugar, and vanilla extract for 2-3 minutes until very light and fluffy on medium-high speed using a hand or stand mixer. Add in the eggs, and beat for 30-60 seconds on medium-high until the batter is smooth, opaque, and slightly fluffy. Stir together flour, baking powder and salt in a small bowl until blended. Add that dry mix to the batter, and mix on low speed just until fully combined, about 30-60 seconds. A smooth, soft dough should form. Be sure to scrape the bowl really well about half-way through mixing to find flour clumps. Combine cinnamon and ½ cup sugar in a small, wide bowl until well-blended. Scoop dough into 1.5” round balls, using about 2 tablespoons of dough per cookie. Roll dough balls between your hands to fully round, then roll in the cinnamon sugar until fully coated. Place cookies on prepared trays, at least 2” apart. Bake for 10-12 minutes, just until their bottoms are golden brown and the tops feel completely dry, although they may still be soft and not quite fully set (a touch under-baked is actually okay for these cookies and keeps them from drying out). Allow cookies to cool as long as you can (so the warm middles and cool and reach their full cake potential).

Ingredients:

1 15.25 oz. box yellow cake mix

1 cup all-purpose flour

1/4 teaspoon salt

1 ½ cups creamy peanut butter

¼ cup softened butter

¼ cup light brown sugar packed

1 tablespoon molasses

1 teaspoon vanilla extract

3 large eggs

⅓ cup granulated sugar to use for rolling cookie dough balls

36 pieces chocolate kisses candy

Preheat the oven to 350 degrees Fahrenheit. Remove the wrappers from the chocolates. Discard the wrappers, and set the chocolates aside. Add yellow cake mix, all-purpose flour, and salt to a large mixing bowl. Whisk to combine the ingredients. In a separate mixing bowl, add creamy peanut butter, softened butter, light brown sugar, molasses, vanilla, and eggs. Whisk to cream the ingredients together, or use a hand mixer to blend them until creamy. Add dry mixture (the cake mix and flour mixture) to the wet mixture (the peanut butter mixture) in small batches. Use a large spoon to fold in the dry mixture after each addition. A thick cookie dough will form. (If the dough is too thick, add 1 to 2 tablespoons of water and blend until the cookie dough just comes together). Shape the cookie dough into 1-inch round balls. Roll each peanut butter cookie dough ball in granulated sugar to coat. Next, place the cookie dough balls about 2 inches apart on the baking sheet. Bake the cookies for 9 to 10 minutes, or until the edges of the cookies just start to brown. Remove the baking sheet from the oven, and immediately place a chocolate at the center of each cookie. The cookies should flatten slightly and start to crinkle as you press the chocolate into the center. Transfer the peanut butter blossoms cookies to a cooling rack to cool. Allow the cookies to cool completely before serving or storing them.

Ingredients:

1 pack Oreos

8 ounce block cream cheese

Chocolate

Crush Oreos to a powder. Mix in cream cheese. Refrigerate for at least 2 hours. Roll into balls. Dip in chocolate.

Ingredients:

3 cups flour

1 pound butter

1 cup ice water

2 tablespoons sugar

2 egg yolks

Mix flour, 1/4 pound of butter, ice water, sugar, and egg yolks until a dough forms. Place dough in plastic wrap and refrigerate for at least 2 hours. Roll dough out on a floured surface, smear 1/4 pound of butter on dough, fold up, and refrigerate for at least 2 hours. Repeat this process until all butter is used 1/4 pound at a time, making sure to refrigerate at least 2 hours between each process. Once dough is processed, put in the refrigerator overnight. Open the dough, cut into 8 pieces (easier to work with) and cut strips of dough. Wrap dough around ladylock rods. Bake at 350 until light golden brown. Make sure to wipe the baking sheet between each batch of cookies. Allow to cool, then fill with decorator icing.

Ingredients:

1 small box of Nilla Wafers or graham crackers, crushed

2 blocks (8 ounces) cream cheese

2 eggs

¾ cup sugar

1 tablespoon vanilla

Mix all the filling ingredients together until smooth. Put 1/2 teaspoon of crumbs in a miniature paper-lined cupcake pan. Fill each crumbled liner with filling. Bake at 350 degrees F for about 10 minutes or until they turn light brown.

Cookie Ingredients:

4 eggs

1 cup oil

4 cups flour

1 cup sugar

3 teaspoons baking powder

Other ingredients:

Vanilla pudding (canned works best)

1/2 cup sweet vermouth

1/4 teaspoon red food coloring

Sugar (to roll cookies in)

Beat eggs lightly. Add rest of ingredients, mix well. Roll dough into balls the size of walnuts. Bake on a greased cookie sheet at 325 for 15-18 minutes. When removing from the cookie sheet, place cookies between two towels to keep the cookies warm. Hollow out the center of each cookie and set aside. Fill each cookie with vanilla pudding, then put 2 cookies together to form a peach. Mix sweet vermouth and red food coloring. Dip each cookie into mixture and then roll in sugar. Finish off with a green stem. Chill in refrigerator overnight before eating.

Ingredients:

1 (14 ounce) can of sweetened condensed milk

1 ½ cup chopped walnuts

2 (6 ounce) packages of strawberry jello

2 cups shredded coconut

Mix the sweetened condensed milk, walnuts, coconut, and 1 package of strawberry jello powder together. Can refrigerate overnight to make easier to work with. Make balls and roll in remaining package of strawberry jello powder (note: can wear gloves to avoid red hands). Shape into strawberries and put in a stem. Refrigerate.

Ingredients:

1 cup (2 sticks) butter, softened

1 cup firmly packed brown sugar

½ cup sugar

2 eggs

1 teaspoon vanilla

1 ½ cups flour

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon salt

3 cups quick oats

1 cup raisins

Beat together butter and sugars until creamy. Add eggs and vanilla, beat well. Add combined flour, baking soda, cinnamon, and salt. Mix well. Stir in oats and raisins. Mix well. Drop rounded tablespoons onto baking sheet. Bake 10-12 minutes at 350 degrees. For bar cookies, bake 30-35 minutes in 9x13 pan.

Ingredients:

1/2 cup butter

1 cup sugar

1 large egg

1 teaspoon vanilla extract

1/4 cup plus 2 tablespoons unsweetened cocoa powder

1/3 cup buttermilk

1 3/4 cups flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup maraschino cherries chopped and blotted dry

Preheat oven to 400 degrees. Line baking sheets with parchment paper. With mixer on low speed, cream butter until smooth (about 30 seconds). Add sugar, egg, vanilla, cocoa powder, and buttermilk. Mix well. Add flour, salt, and baking soda. Mix well then fold in cherries until combined. Drop 1-2 rounded tablespoons of dough onto cookie sheet. Bake for 8-10 minutes. Remove from oven and let cool.

Ingredients:

2 cups flour

1 tablespoon ground ginger

1 teaspoon cinnamon

2 teaspoons baking soda

1/2 teaspoon salt

3/4 cup shortening

1 cup sugar

1 egg

1/4 cup molasses

Granulated sugar for rolling cookies

Cream shortening and sugar, beat in egg and molasses. Add dry ingredients, blend well. Form teaspoons of dough into small balls by rolling them between palms of hands, then roll balls in granulated sugar to cover. Place 2 inches apart on ungreased cookie sheets. Bake at 350 degrees for 12-15 minutes.