M & M Cookies from Carol Buckley

2 1/4 cup flour
1 tsp. Baking soda
1 tsp. Salt
1 cup Crisco
3/4 cup sugar
3/4 cup brown sugar
1 tsp. Vanilla
1/4 tsp. Almond extract
2 eggs
1 cup of green and red M & M’s

Combine flour, baking soda and salt. Beat until creamy Crisco, sugar, brown sugar vanilla and almond extract. Beat in eggs. Slowly add flour mixture and M & M’s. Bake at 350 for 8-10 minutes.

Oatmeal Chocolate Chip Cookies from Adair Coffman

1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup packed light brown sugar(3.5 oz)
1/4 cup vegetable oil
2 tablespoons unsalted butter: melted and cooled
1/8 teaspoon ground cinnamon
1 large egg
1/2 teaspoon vanilla extract
1 1/2 cups (4.5 oz) old fashioned rolled oats
1/4 cup (1.5 oz) chocolate chips

1. Heat oven to 375*.Line rimmed baking sheet with parchment paper
2. In medium bowl, whisk together flour, salt, and baking soda.
3. In large bowl, whisk together brown sugar, oil, melted butter and cinnamon. Add egg and vanilla and whisk until mixture is smooth.
4. Add flour mixture to sugar mixture and use rubber spatula to stir until fully combined, about 1 minute. Add oats and chocolate chips and stir until evenly distributed.
5. Use 1-tbsp measuring spoon to drop dough onto parchment-lined baking sheet in 12 mounds (about 2 heaping tbsps each). Wet your hand lightly, then use your damp hand to gently flatten each mound into 2-inch-wide circle.
6. Place baking sheet in oven. Bake cookies until edges are set and lightly browned but centers are still soft (8-10 minutes).
7. Remove baking sheet from oven and place on cooling rack for 10 minutes.
8. Transfer cookies to cooling rack directly and let cool completely. Serve.

Coconut Balls from Carroll Pullin

1 stick melted butter
2 cups powdered sugar
1 can Eagle brand condensed milk
2 cups coconut
1 1/2 to 2 cups chopped pecans ( I used pecan chips)
1 tsp vanilla

Mix together and chill 3 to 4 hours

Roll into balls and chill again
I put them in freezer an hour or more

Dip in melted chocolate bark like you buy for dipping strawberries

Shortbread Cookies from Jeanne Ross-Muhlbach

1 cup room temperature butter
3/4 cup confectioners sugar
1/2 tsp vanilla
2 cups flour

Cream butter and sugar. Add flour and vanilla. Mix well. Place 1” (small scoop) balls of dough on ungreased cookie sheet. Use a cookie stamp or the bottom of a glass dipped in confectioners sugar to flatten the cookies. Bake at 400 for 8-9 minutes. The cookies should be set but not brown. ❤️

Peanut butter Cup Cookies from Jim Roman

It’s not possible to eat just one of these cookies at a time. Kids also love being able to help make these by pressing the peanut butter cup into the cookie after they come out of the oven.  

Ingredients:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup creamy peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature covered peanut butter cups, unwrapped

Other needs: Mini muffin pan

Directions:
1. Preheat oven to 375 degrees. Sift together the flour, salt and baking soda; set aside.
2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls (use 1 tbsp cookie scoop and level off). Place each ball into an ungreased mini muffin pan.
3. Bake at 375 degrees for approximately 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Cowboy Cookies from Rob Landes

These cookies are just about the best you’ve ever had.
While not a traditional Christmas cookie, they’re so good they will make your eyes light up like a Christmas tree!
Just be sure you have a bowl big enough to hold all of the ingredients.

1 1/2 cups unsalted butter-room temperature
1 1/2 cups granulated sugar
1 1/2 cups brown sugar-packed
3 eggs-room temperature
1 Tablespoon vanilla
3 cups all purpose flour
1 Tablespoon baking powder
1 Tablespoon baking soda
1 Tablespoon ground cinnamon
1 teaspoon salt
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweet shredded coconut
2 cups chopped pecans (I toast them first.)

Preheat your oven to 350.
Beat butter about 1 minute-add sugars and beat until fluffy-about 3 minutes.
Add eggs one at a time until fully incorporated.
Add vanilla.
In a separate bowl, with a whisk, mix flour, baking soda, baking powder, cinnamon and salt until well combined.
Add a little at a time to butter/egg mixture. Don’t over mix.
Add chocolate chips, oats, coconut and nuts.
(You’ll need a very large mixing bowl for this!)
Drop 1/4 cup dough for each cookie on a parchment lined cookie tray.
Space about 2 inches apart.
Bake 15-20 minutes, until golden.
You can make 1/2 cup cookies and increase the spacing and the baking time.
Cool on a rack. Keep in an airtight container.

 Biscuits from Ted Lasso

These are a perfect way to “butter up” the boss! 

INGREDIENTS:
2 sticks unsalted butter, plus more for the pan
3/4 cup powdered sugar
2 cups all-purpose flour
1/4 teaspoon coarse salt

Place butter in a bowl and let sit at room temperature until softened. Coat an 8- or 9-inch square metal baking pan with more butter.Beat the butter on high speed with the paddle attachment until fluffy, 3 to 5 minutes. With the mixer running, gradually add 3/4 cup powdered sugar and continue to beat until pale and fluffy.
Stop the mixer. Sift 2 cups all-purpose flour into the bowl, then add 1/4 teaspoon coarse salt. Mix on low speed until just combined. Transfer to the prepared pan and pat to an even thickness no more than 1/2-inch thick. Refrigerate for at least 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 300°F.
Slice the dough into rectangles or squares in the pan. Bake until golden-brown and the middle is firm, 45 to 60 minutes. Let cool completely. Re-slice, if needed, before serving.

Pink boxes are available here.

Spritz Butter Cookies from Jim Roman

Ingredients:
1 lb. butter
1 cup sugar
1 egg
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon baking powder
dash of salt
3 1/2 to 4 cups flourOther needs: Cookie pressDirections:
1. Preheat oven to 375 degrees
2. In a large bowl, cream butter and sugar together with an electric mixer until light and fluffy.
3. Add egg, vanilla extract and almond extract; mix well.
4. Combine flour and baking powder; gradually add to butter mixture; beat until combined. If too sticky, add more flour. DO NOT CHILL DOUGH.
5. Place dough into cookie press and press cookies onto an ungreased cookie sheet and decorate with colored sugar.
6. Bake at 375 degrees for approximately 8-12 minutes or until lightly browned around edges. Cool 3 minutes on cookie sheet; remove to cooling rack and cool completely. Makes approximately 7-8 dozen cookies.

Liz’s Ginger Cookies from Rachel Fisher

These are THE BEST cookies — my mom makes them year round, but they taste particularly wonderful at Christmastime. The spices balance out the sweet for a perfectly festive, two-bite treat.

3/4 cup shortening
1 cup white (granulated) sugar
1 egg
4 tbsp molasses
1 tsp ginger
1 tsp cinnamon
2 level tsp baking soda
2 cups flour

Preheat oven to 35-375 degrees. Cream shortening and sugar, mix in egg and molasses, then add remaining ingredients. Form dough into balls and roll in additional sugar. Bake on ungreased cookie sheet for 12 minutes.

Cream Cheese Sugar Cookies from Jim Roman

These cookies are a Christmas staple in my family during the holidays. They are the quintessential Christmas cookie! Get your favorite cookie cutters and frosting or sprinkle toppings to make them worthy of Santa’s visit to your home. They are great for kids to help decorate!

Ingredients:
1 1/2 cups white sugar
1 cup unsalted butter, softened
8 oz. package of cream cheese, softened
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon almond extract
1 teaspoon vanilla extract
1 egg
3 1/2 cups all-purpose flour

Other needs:
Powdered sugar (confectioner’s sugar) for rolling dough
Cookie cutters
Sprinkles or frosting

1. Preheat oven to 375 degrees.
2. In a large bowl, cream the sugar, butter and cream cheese together using an electric mixer. Add salt, almond and vanilla extracts, and egg. Beat until smooth. Mix in flour and baking powder until well blended. Chill the dough for 8 hours or overnight.
3. Sprinkle powdered sugar (confectioner’s sugar) on the cutting board and roll out the dough 1/3 at a time to 1/8-inch thickness. Refrigerate remaining dough until ready to use. Cut into desired shapes. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting or sprinkle with colored sugar. (Optional: brush with slightly beaten egg white prior to adding colored sugar).
4. Bake for 7 to 10 minutes in the preheated over or until light and golden brown on the bottom. Cool cookies 3 minutes on cookie sheet then move to cooling rack. Cool cookies completely before frosting.