Here are some TASTY COOKIE RECIPES & Lisa's festive EggNog. If you have a favorite recipe you'd like to share, please email it to Lisa!

Freda Lapp's famous CHOCOLATE WAFFLE COOKIES

Icing: 1 cup heavy whipping cream
1 cup white sugar
1 cup brown sugar
1 cup semi-sweet chocolate chips

In a sauce pan combine all ingredients and bring to a boil. Stirring constantly, boil for 1 minute. Cool in freezer. Icing will thicken when it cools.

Cookie: 1 cup butter (softened)
11/2 cups white sugar
4 eggs (beaten)
2 cups flour
1/2 cup cocoa
1/8 tsp. salt

Cream together butter and sugar with mixer, add beaten eggs and blend well with mixer. in a separate bowl combine flour, cocoa and salt. With a large spoon  add flour mixture to the butter, sugar and eggs, do not mix with mixer. Heat waffle iron to medium high setting. Drop spoonful of batter onto waffle iron, bake about 1 minute When icing is almost cold, ice cookies

Tips: Remove cookies when they are still a little wet around the edges, they will be more moist. If icing becomes to stiff to ice cookies, reheat it a little.

Death by Chocolate Chocolate Chip Cookies 
makes about 1 1/2 dozen
1 package (8 squares) semi-sweet baking chocolate
1 cup semi-sweet chocolate chips
3/4 cup packed brown sugar
1/4 cup butter, softened
2 eggs
1 t. vanilla
1/2 cup flour
1/4 t baking powder
Preheat oven to 350. Melt chocolate squares in microwaveable bowl in microwave until smooth, about 1 minute. Stir in sugar, butter, eggs, and vanilla. Add flour and baking powder and stir until combined. Mix in chocolate chips. Drop by heaping tablespoonfuls onto ungreased cookie sheet. Bake about 10 minutes or until cookies are puffed and feel set to the touch. Cool on cookie sheet for one minute and then transfer to cooling rack.

Ginger Snaps
makes about 12 dozen small cookies
2 cups sugar
1 1/2 cups canola oil
2 eggs
1/2 cup molasses
4 cups flour
1 T ground ginger
2 t. ground cinnamon
1 t salt
In a mixing bowl, combine sugar and oil; mix well. Add eggs, one at a time, beating well after each addition.
Stir in molasses. Combine dry ingredients.Gradually add to creamed mixture and mix well. Shape into 
3/4 inch balls and roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake at 350 for 10-12 minutes
or until cookie springs back when touched lightly. Remove to wire racks to cool. 

Aunt Margaret’s Chocolate Mint Squares

(The Bottom)

1 cup of Butter

 ½ cup of sugar

8 Tbls of Cocoa powder

2 tsp. of vanilla

Mix these four ingredients in a sauce pan and cook on the Stove on low heat until the mixture bubbles.  Make sure you stir it all the time.

2 eggs   In a separate bowl scramble the eggs.  Then add about ¼ cup of the hot cocoa mixture in the eggs beating it with a whisk.  Then add another ¼ cup of hot mixture with the eggs.   Then add all of that to the sauce pan and whisk with the rest of the hot cocoa mixture.  It will become thick almost like pudding.  Set aside.

In a big bowl add:

4 cups of Graham Cracker Crumbs

2 cups of Coconut

1 cup of finely chopped nuts (walnuts or pecans)

Now add the contents of the sauce pan to the crumbs, coconut, and nuts.  Mix well and then press into a 9x13 baking pan.  Refrigerate.

(The Middle Layer)                                                     (The Top Layer)

Cream together:                                                         Melt together in a pan or the Microwave:

½ cup of butter                                                           1 ½ cups of chocolate chips

6 Tbls. of warm milk                                                   2 Tbls. Of Butter

2 tsp of peppermint flavoring                                     Now layer on the top and refrigerate

4 tsp of instant vanilla pudding                                  Cut into 1-1 ½ inch squares and serve

4 cups of 10X Sugar

Some green food coloring

This will stay fresher in the refrigerator.

Aunt Harriet’s Ginger Snaps

3/4   Cup of Shortening
1       Cup of brown sugar
1/4   Cup of molasses (dark or blackstrap molasses) 
1       Egg
2 ¼   Cups sifted all-purpose flour
2 tsp   baking soda
½ tsp  salt
1 tsp   ginger
1 tsp   cinnamon
½ tsp  cloves

Heat the oven to 375 degrees

Cream together the first 4 ingredients till fluffy.  Sift together the dry ingredients.  Stir into the molasses mixture.  Form into small balls. Roll in granulated sugar.  Place 2 inches apart on the greased cookie sheet.  Bake for about 10 minutes.  If you are like Babs and like a crunchy gingersnap, then cook a bit longer, if you are like Beth, who likes them soft and chewy, cook them a little bit shorter.  Cool slightly then remove from the pan.  Makes about 5 dozen.

Babs SHORTBREAD COOKIES!!!

1 pound of REAL butter

2 cups powdered sugar

4 cups flour

Cream butter & sugar and then beat in flour. Put in 9 x 13 pan and prick with fork and sprinkle with sugar if you'd like.

Bake at 275 for 45 minutes

Beth & Babs QUICK & EASY Peanut Butter Cookies

1 cup peanut butter

1 cup sugar (white OR brown)

1 LARGE egg

Mix together ingred. then roll into balls and criss cross with a fork. Put a Hershey's Kiss on top if you'd like.

Bake at 325 for 12-14 minutes

VICTORIAN EGGNOG

• 2 cups whipping cream
• 1 cup half and half
• 6 large egg yolks
• 1/2 cup of sugar
• 1 teaspoons ground nutmeg

Bring the cream and half & half to a simmer in a large pan. Whisk the egg yolks and sugar in a large bowl. Gradually whisk the egg yolk mixture into the cream mixture in the pan. Allow the mixture to thicken over medium-low heat. (about 5 min) Do not boil! Take off of the stove and stir in nutmeg and let cool slightly. Serve warm or cold (we like it warm). Very custard like! Pour into glasses and sprinkle with nutmeg. Serves 6. Can double recipe to serve 12.

If you don't have time to bake, "The Cookie Ladies" can do the work for you! Beth and Babs The Cookie Ladies 46 Akron Rd. Ephrata, PA 17522 (717)738-4315

FESTIVE FRUIT LOOP HOLIDAY WREATH

• white melting chocolate
• 5-6 cups of Fruit Loops
• Nuts (if desired)

Just melt the chocolate (in microwave or use a double boiler) and then add Fruit Loops. Quickly shape into wreaths before the chocolate hardens. A great kid friendly recipe!!! ~ The Cookie Ladies

EASY 1-2-3-4 SAND TARTS

• 1 pound of butter
• 2 cups of sugar
• 3 eggs
• 4 cups of flour

Mix thoroughly (it helps to have the butter at room temperature for the batter to mix nicely) Put cookie dough into a plastic bag and chill for at least an hour up to several days. Roll dough into one inch balls then flatten out with the palm of your hand to a thin circle. At this time you can brush egg whites in the center of the cookie and then add cinnamon, sugar and chopped nuts or colored sugar for an added touch, ~ The Cookie Ladies

CHOW MEIN CLUSTERS

• 2 cups butterscotch chips
• 2 cups chow mein noodles
• 1 cup salted peanuts

1. In a double boiler over simmering water melt the butterscotch morsels, stirring frequently until smooth. Remove from heat, and stir in the chow mein noodles and peanuts.
2. Drop by teaspoonfuls onto waxed paper. Refrigerate until firm.

~ The Cookie Ladies

RICE KRISPIES TREAT TREES

(using Kellogg's Rice Krispies Treats Original Recipe)

• 3 tablespoons margarine or butter
• 1 package (10oz about 40) regular marshmallows or 4 cups mini marshmallows
• 6 cups rice krispies cereal

1. Melt butter in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add cereal and stir until well coated.
3. Add a few drop of green food coloring to the mixture.
4. Coat your hands with butter to better handle the mixture.
5. Form a tree by hand and then decorate with sprinkles and candies!

~ The Cookie Ladies

REINDEER COOKIES

1. Make your favorite peanut butter cookie dough recipe.
2. Form dough into a triangle shape.
3. Place the cookie on the cookie sheet with one point facing down. Push a small pretzel behind the dough into the top 2 points for the ears and then add a small red hot candy for the nose at the bottom point of the triangle.
4. Bake at 350 degrees for about 8-10 min.
5. When cookies come out of the oven add the eyes using butterscotch or choc chips.

~ The Cookie Ladies

FLOWER COOKIES

(Makes about 30 cookies)

• 5 1/2 cups unbleached white flour
• 4 sticks butter or margarine
• 2 cups dark brown sugar
• 2 tablespoons cinnamon
• 1 teaspoon baking powder
• pinch of salt
• paper doilies

1. Preheat the oven to 350* F. Grease two large cookie sheets.
2. Mix all the ingredients together in a large bowl. When well mixed, put the dough on a lightly floured board. Pat it to about 1/4" thick.
3. Use a flower-shaped cookie cutter to cut the cookies. Place them about 1/4" apart on the cookie sheets and bake them for 15 to 20 minutes.
4. Let the cookies cool about 10 minutes on the cookie sheets. Remove them with a spatula. Let them cool completely on a plate or rack before putting them on doilies.

BIRD NEST CUPCAKES

• Your favorite cupcake mix
• Your favorite frosting mix
• Long strand coconut
• Jelly beans (pastel Easter colors)

Bake your cupcakes. When cool frost with white or chocolate frosting. Decorate with coconut around the outside circle of cupcake. Place colored jelly beans in center. Coconut can be toasted if you prefer a brown nest!

CHOCOLATE CHIP COOKIE "PIE"

• 2 sticks Butter softened
• 3 Cups Flour
• 2 eggs
• 1 tsp. salt
• 3/4 Cups Sugar
• 1 tsp. baking soda
• 3/4 Cups Brown Sugar
• 2 Cups Chocolate Chips (or as many as desired )
• 1 tsp. vanilla
• 1 Cup Chopped Walnuts (optional)

Mix butter, eggs and sugars then add vanilla. In separate bowl mix flour, salt, baking soda and then gradually add to wet mixture. Then add the Chocolate Chips and Nuts. Place in a greased 9 inch. Pie pan (glass is best) and place in a preheated 375 degree oven for 18 to 25 minutes or until golden brown.
Serve warm, topped with Vanilla Ice Cream and Caramel Syrup and present with a smile!
Enjoy!
Grace, Mary and Annie Sharp (and their Mom)

DADDY'S FAVORITE COOKIES

• 2 1/4 cups flour
• 1 tsp salt
• 2 sticks butter
• 3/4 cup sugar
• 3/4 packed brown sugar
• 1 tsp vanilla
• 2 large eggs
• 1/3-1/2 cup peanut butter (can be omitted)
• 1 cup chocolate chips
• 1 cup peanut butter chips

Mix flour and salt in small bowl. In a large bowl mix butter, sugars, and vanilla. Add in eggs and peanut butter. Mix in chips. Spread in cookie sheet to make a bar cookie. Bake at 375 for about 25 minutes.

Caleb Rohler, York Springs PA

LOLLIPOP SUGAR COOKIES!

• 2/3 cup Butter Flavor Crisco
• 3/4 cup Sugar
• 1 tablespoon plus 1 teaspoon Milk
• 1 teaspoon Vanilla
• 1 egg
• 2 cups all-purpose Flour
• 1 1/2 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 24-30 flat icecream sticks
• Assorted decorations (baking chips, raisins, red hots, snipped dried fruit, coconut, nuts, colored sugar, etc.)

1. Cream Butter Flavor Crisco, sugar, milk and vanilla in a large bowl at medium speed of electric mixer until well blended. Beat in egg.
2. Combine flour, baking powder and salt. Mix into creamed mixture. Cover and refrigerate for several hours or overnight.
3. Heat oven to 375 F.
   
4. Shape dough into 1 1/2-inch balls. Push ice cream sticks into center of dough. Place dough, with stick parallel, 3 inches apart on ungreased baking sheet. Flatten to 1/2 inch with large, smooth, greased and floured spatula. Decorate as desired. Press decoration into dough. Mix one egg yolk and 1/4 teaspoon water. Divide into 3 cups. Add 2 to 3 drops different food color to each. Stir. Use clean water color brushes to paint cookies before baking.
5. Bake at 375 F for 8 to 10 minutes. Cool on baking sheet 2 minutes. Remove to cooling rack.
   
   And Presto! Enjoy! It should make up to 2 to 1 1/2 dozen 3 inch cookies
   
   Anika Bollinger, Denver PA

PUMPKIN COOKIES WITH ICING

My favorite cookies are pumpkin cookies with icing! The reason I like these so much is because I love anything pumpkin and I have memories of when my mom used to make them when our whole family used to get together. So here is the recipe:

• 2 c. flour
• 1 c. sugar
• 1\2 tsp. salt
• 1 c. pumpkin
• 1 tsp. baking powder
• 1 egg
• 1 tsp. soda
• 1 tsp. vanilla
• 1 tsp. cinnamon
• 1\2 c. dates (optional)
• 1\4 c. soft margarine
• 1\2 c. nuts
• 3\4 c. shortening

Add dry ingredients to creamed mixture. Bake at 350 degrees.

Carmel Frosting:

• 3 Tbsp. butter
• 1 c. plus 2 Tbsp. 10x sugar
• 1\4 c. milk
• 1\2 tsp. vanilla
• 1\2 c. brown sugar

Melt butter, sugar and milk. Boil slowly 2 minutes. Icing cooled cookies (icing will be thin).

Thanks so much and I hope you can make them and enjoy them!! (From Teresa Yoder)

CHOCOLATE CHIP SCONES

1. Cream Together: 1/2 cup honey and 1 egg.
2. Sift: 1 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt.
3. Beat and add: 1 tabelspoon of water, 1 cup chocolate chips.
4. Heat oven to 375.
5. Bake for 10 to 12 minutes.

From Danika Gallatin, Hamburg, PA

LOLLIPOP COOKIES

• 1/4 cups sugar
• 1 butter flavor crisco stick
• 2 egss
• 1/4 cup light corn syrup (Karo)
• 1 tbsp. vanilla
• 3 cups flour
• 3/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 36 flat ice cream sticks (in craft sections)

1. Combine sugar & shortening in a large bowl, beat on medium speed until well blended. Add eggs, syrup & vanilla. Beat well until fluffy.
2. Combine flour, soda, powder and salt, gradually add to sugar mixture, mix on low speed until well blended.
3. Wrap dough in plastic & refrigerate overnight or at least 2 hours.
4. Heat oven to 375. Placefoil on counter top for cooling cookies.
5. Shape dough into 36 1 inch balls, push ice cream sticks into center of each ball, flatten balls to 1/2 inch thick with bottom of greased glass. You can decorate with any type of sprinkles or candy pieces you like, for any season, pressing decorations lightly into dough.
6. Bake for 8-10 minutes, do not overbake. cool on baking sheet for 2 minutes, remove cookies to foil and cool completely.

My grandma made these for us and they are so yummy & pretty! From Natalia Montero, New Oxford, Pa.

PEANUT BUTTER BLOSSOMS

• 1 cup shortening
• 3 cups flour
• 1 cup peanut butter
• 1/2 tsp. salt
• 1 cup brown sugar
• 2 tsp. baking soda
• 1 cup granulated sugar
• 1 tsp. baking powder
• 2 eggs
• 1 tsp. vanilla
• HERSHEY'S KISSES®

Cream shortening and peanut butter together. Add sugars and continue to beat. Add eggs and vanilla and beat until fluffy. Add dry ingredients and mix thoroughly. Chill dough in refrigerator for several hours. Shape dough into balls 1 inch in diameter. Place balls 2 to 3 inches apart on baking sheet. Bake at 375 degrees
for about 12 minutes. Remove from oven and place a Hershey Kiss on top of each cookie. Remove cookies from baking sheet and cool until HERSHEY'S KISSES are set.

My Mom usually makes these cookies at Christmastime and I like them alot. From Christopher Newswanger, Bainbridge

BUCKEYES

• 11/4 lb. Peanut Butter (2 1/2 c.)
• 11/2 lb. Confectioner's Sugar (5 2/3 c.)
• 2 sticks butter (softened) (1/2 lb.)

Mix ingredients and refrigerate overnight. Roll into balls.

Heat in double broiler until melted: 16 oz. chocolate chips & 1/4 slab parafin

With toothpicks, dip balls into melted chocolate mixture. Cool on waxed paper.

From Andi Sims, Lancaster

MINT SWIRLS

One of the best cookies I know how to make, is a minty one! You first make normal chocolate chip cookie dough, but don't add any chocolate chips. Then when you roll them into a ball on a cookie sheet, you add an Andes Mint "smack dab" in the middle. You bake them, and then use a tooth-pick to swirl around the mint into a circle. They are eally good!

From Kari Jo McMIchael

SURPRISE MERINGUES

• 3 egg whites
• 1/8 teaspoon cream of tartar
• 3/4 cup sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup(6 ounces) mini semisweet chocolate chips
• 1/4 cup chopped pecans or walnuts

In a mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, salt, and vanilla, beating until stiff peaks form and sugar is disolved.(5-8 minutes) Fold in the chocolate chips and nuts. Drop by rounded teaspoon onto greased baking sheets. Bake at 300 degrees for 30 minutes or until lightly browned. Sool on baking sheets. Store in an airtight container. Yield(4 dozen)

From Lindsey Kissinger, East Petersburg

MONSTER COOKIES

• 1/2lb. butter
• 1 1/2 tsp. vanilla
• 2 1/2c. peanut butter
• 9c. oatmeal
• 2 1/4 c. brown sugar
• 3 tsp. of baking soda
• 2c. sugar
• 1lb. M&M's
• 6 eggs
• 1 1/2 c. choc. chips

Cream together butter, peanut butter and sugars. Add eggs, vanilla and baking soda and beat well. Put this into mixture in a big dishpan and add the rest of the ingredients. Mix this to gether well by hand. Drop by tablespoon onto cookie sheet. Bake at 350 degrees for 12 min. Do not over bake. Enjoy!

From Briana Wolgemuth, Elizabethtown

BLUE RIBBON NANAIMO BARS

This recipe won Tyler Barge the blue ribbon at the Pennsylvania Farm Show in the cocoa cookie category.
Tyler is 11 years old and he is from Elizabethtown.

For first layer:

• 1/2 cup butter
• 2 teaspoons vanilla
• 1/3 cup cocoa
• 1/3 cup sugar
• 1 egg
• 2 cups cruched graham crackers
• 1/2 cup coconut
• 1/2 cup chopped nuts (optional)
  

Melt butter, vanilla, cocoa, and sugar in microwave for 1 min. Mix well. Whisk in the egg. Microwave 30 seconds, then whisk again. Stir in graham crackers, coconut and nuts. Press into 9 x 9 inch pan.

For second layer:

• 1/4 cup butter, melted
• 2 cups powdered sugar
• 2 Tablespoons instant vanilla pudding
• 2 Tablespoons milk
• 1 teaspoon vanilla
  

Blend ingredients until smooth, and spread over bottom layer.

For third layer:

• 1/2 cup chocolate chips
• 1/4 cup butter

Melt together chocolate chips and butter. Spread over filling.

Chill 1 hour. Score before cutting.

JARED'S FAVORITE COOKIES

• 3 Cups chocolate chips
• 1/2 Cup smashed banana's
• 2 1/2 Cups flour
• 2 t. Salt
• 2 t. Vanilla
• 3 Eggs
• 1 Cup brown sugar
• 1 1/2 Cups sugar

SENT BY JARED AND BRYNN

SNICKERDOODLES

• 1 c. shortening
• 1 tsp. baking soda
• 1 1/2 c. sugar
• 1/2 tsp. salt
• 2 eggs
• 2 3/4 c. flour
• 2 tsp. cream of tarter
• 6 T. Sugar 1 T. Cinnamon

Mix all the ingredients except the 6 T. Sugar and the Cinnamon.Chill for around an hour. Form into small balls.Mix the Sugar and Cinnamon and roll the balls in it. Take a cup and press the bottom against each ball until they are all flat.Bake in the oven for 10-12 minutes at 350 degrees.

Christy Linder

CAKE MIX COOKIES

• 1 box of any (chocolate or vanilla) brand of cake mix
• 1/3 cup of vegetable oil
• 2 eggs

Heat oven to 375 degrees.Stir together cake mix (dry), oil and eggs in large bowl, using spoon. Drop dough by rounded tablespoonfuls about 2 or 3 inches apart onto ungreased cookie sheet. Bake 8 to 11 minutes or until puffed and almost no indentation remains when touched.

Enjoy! Joey Howard

SNICKERS COOKIES

• 1 tube (18 ounces) refrigerated chocolate chip cookie dough*
• 24 to 30 bite-size Snickers candy bars

Cut dough into 1/4 inch thick slices. Place a candy bar on each slice and wrap dough around it. Place 2 inches apart on ungreased baking sheets. Bake at 350° for 8 to 10 minutes or until lightly browned. Cool on wire racks. Makes 2 to 2 1/2 dozen.

Note: 2 cups of any chocolate chip cookie dough can be substituted for the refrigerated dough. Use 1 tablespoon of dough for each cookie.