Recipe Roundup-Desserts: cookies

Cookie recipes go here
For Pumpkin Bars, go to Holiday Meals section

Spiced Butter Cookies by McCormick
2 sticks butter, softened
1 c sugar
pinch salt
1 egg
1 t pure vanilla extract
1 t cinnamon (I'll use more)
1/4 t ground nutmeg (use more)
2 c flour

1. Beat butter through nutmeg in large bowl with electric mixer on medium until light and fluffy. Gradually stir in flour until well mixed. Refrigerate 1 hour.
2. Preheat oven to 350. Shape into 1" balls. Place on ungreased cookie sheet. Flatten with a fork.
3. Bake 12 minutes or until lightly browned around edges. Cool on baking sheets.

Orange Balls
1 box vanilla wafers, crushed
1 c pecans, chopped
6 oz can orange juice concentrate
1 stick butter, melted
16 oz powdered sugar

Mix all ingredients. Chill. Roll into balls. Optional-roll in coconut.

Godiva White Chocolate Butter Bars
cookies:
1 1/2 c flour
1 1/2 t baking powder
1/2 t salt
12 T butter softened
3/4 c sugar 2 lg eggs, room temp
1 1/4 t vanilla extract
1/2 c milk
topping: 8 oz cream cheese, softened
2 lg eggs, room temp
3 1/2 c powdered sugar
1/4 t almond extract
2 t pure vanilla extract
2 bars 1.5 oz each Godiva solid Ivory melts
1/2 c pecans, finely chopped
1. Cookies-Preheat oven to 325. Spray 15x10 jelly roll pan. Set aside. Sift together flour, bk powder, and salt. Set aside. Cream butter and sugar in bowl at med. speed until light and fluffy, about 3 minutes, using electric mixer. Add eggs, one at a time, beating well after each. Lower speed and add vanilla. Add flour mixture alternately with milk, blending until the batter is smooth, do not overmix. Pour into pan and spread evenly.
2. Topping-Beat cream cheese, eggs, 3 c powdered sugar, almond, and vanilla extracts at low speed. Beat until smooth. Increase the speed to high 3 minutes. Reduce speed to low and add remaining powdered sugar. Beat until smooth. Pour over batter and bake 35-40 minutes or until top is lightly browned all over- I turn halfway. Cool in pan on wire rack for 30 minutes.
3. Drizzle the top with melted ivory and sprinkle with chopped pecans.

Raspberry White Chocolate Bars by thatsmyhome.com
1 1/2 c sugar
1 1/2 c butter, softened
1 t salt
1 t vanilla
4 c flour
2 eggs
18 oz jar red raspberry preserves
2 c (12 oz total) vanilla milk chips
1. Heat oven to 350. Combine sugar through vanilla in a large mixing bowl. Beat at med. speed, scraping bowl often, until well mixed, about 1-2 minutes.
2. Reduce speed to low. Beat, adding flour 1 c. at a time and scraping bowl often until mixture is crumbly (1-2 min). Remove 1 c crumb mixture, set aside.
3. Add eggs to remaining crumb mixture in bowl, beat until mixture forms a dough. Press/roll dough evenly into 13x10 baking pan. Bake for 30 minutes or until lightly browned.
4. Spread preserves over hot, partially baked bars. Sprinkle vanilla chips over preserves. Sprinkle with preserved crumb mixture.
5. Continue baking for 20-25 minutes or until topping is lightly browned. Cool completely.

Sinful Bars
1 stick butter, melted
2 c graham cracker crumbs
12 oz chocolate morsels 12 oz butterscotch morsels
6 oz white chocolate morsels
1 c chopped pecans 1 c coconut
14 oz Eagle Brand milk
1. Preheat oven to 350. Pour butter into a 9x13 (or melt inside).
2. Sprinkle graham cracker crumbs over, spread evenly.
3. Layer the rest of the ingredients. Bake for 30 minutes. Cool completely before cutting.

Irish Cream Truffle Cookies by Better Homes and Gardens
1 egg
1 egg yolk
1/2 c sugar
2 oz semi-sweet chocolate, melted
1/4 c cooking oil
1 t baking powder
1 t vanilla
1 c flour
sifted powder sugar
2 oz cream cheese, softened
1/3 c sifted powder sugar
1 oz semisweet chocolate, melted
1 T Irish Cream Liqueur
1. In a med. bowl, stir together egg through vanilla. Stir in the flour. Cover and chill dough 1-2 hours.
2. Preheat oven to 375. Shape chilled dough into 1/2" balls. Place 1" apart on ungreased cookie sheets. Bake in preheated oven for 6-7 minutes or until edges are set. Transfer to a wire rack and cool. Sprinkle cooled cookies with powdered sugar.
3. For cream filling, in a small bowl, combine the cream cheese through liqueur. Beat with electric mixer on medium until combined.
4. To assemble, spread 1/2 t of cream filling onto the flat side of half the cookies; top with second cookie.
5. Drizzle cookies, cover and store in fridge up to 3 days. For drizzle I combine 3 oz morsels and 1 t shortening. Heat until melted.

Peppermint Petites by Land O'Lakes
1 c butter, softened
1/2 c sugar
1/2 t peppermint extract
3-4 drops red food color
2 c flour

frosting: 1 c powdered sugar
1 T butter, softened
1 oz square unsweetened baking choc, melted
1-2 T milk crushed peppermints extract

1. Heat oven to 375. Combine all cookie ingredients except flour in a large bowl. Beat at medium, scraping often, until creamy. Reduce speed to low; add flour, beat until well mixed.
2. Shape into 1" balls. Place 1" apart on ungreased cookie sheet. Bake 10-13 minutes until edges are lightly browned. Cool completely. Meanwhile..
3. Combine powdered sugar through chocolate in a small bowl. Beat at low adding enough milk for desired spreading consistency.
4. Frost cookies. Sprinkle with crushed mints.