Cherry Winks

MEREDITH BOYLE

2 1/4 Cup flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup margarine

1 cup sugar

2 eggs

2 tablespoons milk
1 cup chopped nuts (optional)

1 cup finely crushed frosted corn flakes
Vanilla and/or almond extract to taste
A little bit of the cherry syrup (optional)

2 1/2 cups of crushed frosted flakes for rolling

maraschino cherries

Variation: You can put cherry candy kisses on each cookie instead of cherries but you need to do it AFTER cooking but before cooled all the way.

Cream margarine and sugar. Add eggs then milk and vanilla. Add dry ingredients Mix well. Shape into small balls and roll in frosted flakes. Slightly flatten and place on greased cookie sheet. Top each cookie with a cherry (pushing the cherry down a little). Bake at 375 for 10 minutes

Shape the dough into balls.

Rolling dough balls in crushed frosted flakes.

Slightly press down corn flake balls, using your thumb to place the cherry.

Place the cherry in the center, pressing it into the dough securely. Now bake!

Molasses Cookies

CATHRYN DANIELS

1 1/2 cups butter (not margarine)

2 cups brown sugar

2 eggs

1/2 cup molasses

4 1/2 cups flour

4 teaspoons baking soda

2 teaspoons cinnamon

2 teaspoons group ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

Form the dough into small balls and roll the balls in white sugar before you put them on an ungreased cookie sheet.

Bake at 375 for 10-12 minutes

Vanishing Oatmeal Raisin Cookies

LAUREN POSEY

1 cup (2 sticks) margarine or butter, softened

1 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt (optional)

3 cups oatmeal oats

1 cup raisins

Heat oven to 350°. Beat together margarines 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 by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack.

Chewy Chocolate Cookies

LESLIE DANFORTH

1 1/4 cup butter

2 cups flour

2 cups sugar

2 eggs

2 teaspoons vanilla

3/4 cup cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chocolate chips, or nuts, or M&Ms

Mix. Bake at 325° for 8 to 10 minutes.

Chocolate - White Chocolate Chunk Cookies

COURTNEY FJELSTED

2 sticks unsalted butter at room temperature

1 cup light brown sugar, packed

1 cup granulated sugar

2 teaspoons pure vanilla extract

2 extra-large eggs at room temperature

2/3 cup good unsweetened cocoa powder

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon kosher salt

1 1/2 pounds good white chocolate, cut into chunks

Preheat oven to 350°. Cream butter and two sugar until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the white chocolate chips.

Drop the dough on a baking sheet, covered in parchment paper, in rounded scoops. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan; then transfer to a wire rack to cool completely.

Homemade Oreo Cookies

JULIE ROYLE

1 box German chocolate cake mix

1 box devil’s food cake mix

1 teaspoon vanilla

4 eggs

3/4 cup shortening

cream cheese frosting (homemade or store bought)

Preheat oven to 350°. In large bowl, or stand mixer, combine all ingredients. Mix well. With a 1-inch cookie scoop, scoop into balls and place on cookie sheet. Flatten balls with a spatula to 1/4 to 1/2-inch thick. Bake 9 minutes. (Do not over bake.) Cool Completely. Frost half of the cookies and sandwich with the other half. Store in an airtight container.

BE CAREFUL WHEN USING A HAND MIXER. THIS DOUGH IS VERY THICK AND COULD POSSIBLY BURN OUT THE MOTOR OF YOUR MIXER. BEAT ONE PACKAGE OF CAKE MIX WITH WET INGREDIENTS AND THEN WITH A WOODEN SPOON STIR IN THE REMAINING CAKE MIX.

CREAM CHEESE FROSTING

2 (8 ounce) packages cream cheese, softened

1/2 cup butter, softened

2 cups sifted confectioners' sugar

1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla then gradually stir in the confectioners' sugar. Store in the refrigerator after use.