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For our "debut" and the Holiday Season, the editors of the webpage decided to have a Cookie/Holiday Goodie Recipe Exchange.

Here are our submissions.
(Kudos to Amy, Rosemary, Robin, and Tess for submitting 2 recipes each!)

Pecan Fingers - submitted by Kim (k_m_r_s)

1 cup sifted flour
¼ teaspoon salt
1 cup finely chopped pecans
½ cup butter
¼ cup sifted powdered sugar
¼ teaspoon vanilla
1½ teaspoon cold water

Mix flour, salt and nuts together. In separate bowl cream butter and add sugar gradually. Cream until fluffy. Add vanilla and water to butter mixture. Add the flour mixture gradually until all ingredients are combined thoroughly. Chill. Shape into pieces the size of your pinkie, usually with a slight bend in the middle.

Bake on ungreased cookie sheet at 325° for about 20 minutes. Note: cookies do not raise, and should be light in color when finished baking.

While still warm, roll in powdered sugar.

Yields 5 dozen

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Chocolate Crinkles - submitted by Teresa (cl-cinnamon_bunz)

1½ cup sugar
½ cup cooking oil
3 - 1 oz. squares unsweetened chocolate, melted and cooled
2 teapoons.vanilla
3 eggs
¼ cup.milk
2 cup flour
2 teaspoons.baking powder
powdered sugar

Preheat oven to 375°.

Combine sugar, cooking oil, chocolate, and vanilla. Then, beat in one egg at a time. After adding all 3 eggs, stir in milk, add flour and baking powder, stir well. Chill for ½ hour. Take a teaspoon of dough and roll into a ball in the powdered sugar. Place on greased cookie sheet.

Bake at 375° for 10-12 minutes.

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Classic Butter Cookies - submitted by Amy (ibamyb)

½ pound (2 sticks) unsalted butter, at room temperature
1 cup sugar, processed in a food processor for 30 seconds, or superfine sugar
½ teaspoon salt
1 large egg yolk
1 large egg
2 teaspoons vanilla
2½ cups all-purpose flour

Have all ingredients at room temperature. In a large bowl beat butter, sugar, and salt at medium speed until very fluffy and well blended. Add egg yolk and beat until well blended. Add egg and vanilla and beat until well combined. Reduce speed to low and add flour until just combined. Divide the dough in half and wrap in plastic. Refrigerate at least 1 hour. (Dough can be refrigerated up to 2 days, or double-wrapped and frozen up to 1 month.)

To bake: Preheat oven to 375°. Remove 1 disk of dough from refrigerator, cut in half and return half to the refrigerator.

Either - Scoop cookie dough into 1-tablespoon balls. Place on cookie sheet 2 inches apart. Flatten to 1/8-inch.

Or - Roll dough to ¼-inch thick. Cut into desired shapes. Place on cookie sheet ½-inch apart.

Bake until cookies are golden brown, about 6 to 8 minutes. Remove from cookie sheet and cool. Decorate if desired.

Yields about 7 dozen 2½-inch cookies.

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Canterbury Jumbles -- submitted by Amy (ibamyb)

½ cup solid vegatable shortening (Crisco)
½ cup (1 stick) unsalted butter
2 cups firmly packed dark brown sugar
2 large eggs
½ cup buttermilk
2 teaspoons vanilla
3½ cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup sweetened flaked coconut
1 cup coarsely chopped macadamia nuts (or pecans, walnuts, etc)
1½ cups raisins
3 cups semisweet chocolate chips

Preheat oven to 400°.

In a large mixing bowl, beat shortening, butter, and brown sugar together until smooth. Beat in eggs, then stir in buttermilk and vanilla. Blend flour, baking soda, and salt together in a small mixing bowl; stir flour mixture in the butter mixture until incorporated. Stir in the coconut, nuts, raisins, and chocolate chips.

Drop by level half-tablespoons onto greased cookie sheets. Bake for 7-10 minutes, until cookies are puffed and slightly brown. Cool on rack. Keep cookies in an airtight container.

Makes about 11 dozen.

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Oatmeal Scotchies - submitted by Rosemary (cl-rose1018)

1¼ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
1 cup (2 sticks) butter, softened
¾ cups granulated sugar
¾ cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
3 cups quick old fashioned oats
1 2/3 cups (11 oz. package) Nestle Toll House Butterscotch Morsels

Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs, and vanilla extract in large mixer bowl until creamy. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake in preheated 375° oven for 7-8 minutes for chewy cookies or 9-10 for crispy cookies. Let stand for 2 minutes; move to wire racks to cool completely.

Makes about 4 dozen cookies.

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Mini Chip Snowball Cookies - submitted by Rosemary (cl-rose1018)

1½ cups (3 sticks) butter, softened
¾ cup powdered sugar
1 tablesppon vanilla extract
½ teaspoon salt
3 cups all-purpose flour
2 cups (12 oz. package) Nestle Toll House Semi-Sweet Chocolate Mini-Morsels
½ cup finely chopped nuts
powdered sugar

Beat butter, ¾ cup powdered sugar, vanilla extract and salt in large mixer bowl until creamy. Gradually beat in flour. Stir in morsels and nuts. Shape level tablespoonfuls of dough into 1-inch balls. Place on ungreased baking sheets.

Bake in a preheated 375° oven for 10-12 minutes or until cookies are set and lightly browned. Remove from oven. Sift sugar over hot cookies on baking sheet. Let stand for 10 minutes; move to wire racks to cool completely. Sprinkle with additional sugar if desired. Store cookies in an airtight container.

Makes about 5 dozen cookies.

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