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5 more favorite cookie recipes from Journal-News holiday contest

We’ve already shared with you the top three entries from this year’s annual Journal-News Holiday Cookie Contest.

MORE: The top 3 cookie recipes in the 2017 Journal-News Holiday Cookie Contest

But there were so many yummy entries, we want to pass along the recipes for a few more that stood out.

Enjoy!

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RASPBERRY ALMOND SHORTBREAD THUMBPRINT COOKIES

Contributed by Norma Pennock of Oxford

Cookies:

2 cups all-purpose flour (measure by scooping and leveling: do not sift)

1 cup unsalted butter, cold, sliced into tablespoon portions

⅔ cup granulated sugar

½ tsp. almond extract

raspberry jam or preserves

Glaze:

1 cup powdered sugar, sifted

1 tsp. almond extract

2 to 3 tsps. water

Directions: In the bowl of a stand mixer using paddle attachment, blend butter and sugar until fully combined. Mix in the almond extract. Add the flour in three or four increments and mix just until completely combined.

Shape dough into balls about 1 Tbsp. each, and place 2 inches apart on parchment paper covered sheets. Make an indent with thumb or finger (large enough to hold ¼ to ½ tsp. of jam). Fill with ¼ to ½ tsp. jam. Refrigerator for 20 minutes.

Preheat oven to 350 while the cookies are chilling. Bake for 14 minutes. Cool 5 minutes on the sheets and then remove to wire racks. Drizzle with glaze when completely cool.

For the glaze, mix the powdered sugar, the extract and enough water to reach desired consistency. Spoon the mixture into the corner of a sandwich bag, cut a tiny hole in one corner, and drizzle over the completely cooled cookies. Once the glaze has set, store the cookies in airtight containers. Yields 30 cookies.

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MORE: Middletown Schools’ Christmas For All shows what holiday ‘is all about’

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CHERRY-PECAN ICEBOX COOKIES

Contributed by Bernadine Alderfer of Liberty Twp.

1 cup butter, softened

1¼ cup sugar

1 egg

2½ cups all-purpose flour

1½ tsp. baking soda

⅛ tsp. salt

1 cup chopped pecans

¾ cup red and/or green candied cherries

Directions: In a large mixing bowl, cream butter and sugar. Add egg; mix well. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Stir in pecans and candied cherries. Shape into four 8-inch rolls; wrap each in plastic wrap. Refrigerate for at least 4 hours or until firm. Unwrap and cut into ⅛-inch to ¼-inch slices. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees for 7 to 8 minutes or until lightly browned and edges are set. Cool for 1-2 minutes before removing to wire racks. Yield 13 dozen.

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MORE: What time do stores open and close on Christmas Eve 2017?

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CHERRY SNOWBALLS

Contributed by Bernadine Alderfer of Liberty Twp.

Cookies:

1 cup butter, softened

½ cup confectioners’ sugar

1 tbsp. water

1 tsp. vanilla extract

2 cups all-purpose flour

1 cup quick-cooking oats

½ tsp. salt

36 maraschino cherries, well drained

Coating:

2 cups confectioners’ sugar

¼ to ⅓ cup milk

2 cups flaked coconut, finely chopped

Directions: In a mixing bowl, cream butter, sugar, water and vanilla. Combine the flour, oats, and salt; gradually add to the creamed mixture. Shape a tablespoon of dough around each cherry, forming a ball. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 18-20 minutes or until bottoms are browned. Remove to wire racks to cool. Combine confectioners’ sugar and enough milk to achieve smooth dipping consistency. Dip cookies in sugar mixture, then roll in coconut. Yield 3 dozen.

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MORE: Your guide to building a fabulous gingerbread house

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BUTTER SUGAR COOKIES

Contributed by Roslyn Imhoff of Trenton

Cookies:

1 cup butter

1½ cup granulated sugar

3½ cups flour

1 tsp. baking soda

3 whole eggs

1 tsp. vanilla extract

2 tsp. cream of tartar

½ tsp. salt

Frosting:

¼ cup Crisco

1 lb. confectioner’s sugar

Boiling water

⅛ tsp. salt

1 tsp. vanilla extract

Directions: Cream butter; add sugar and beat until light and fluffy. Add eggs, beating well after each egg. Stir in vanilla. Add combined dry ingredients. Chill 3-4 hours. Roll on well-floured surface to desired thickness, about ¼ inch thick. Use cookie cutters to cut into desired shapes. Bake on ungreased cookie sheet in a preheated 375 degree oven for 6-8 minutes. Decorate with colored sugars before baking or with frosting when completely cooled. To make frosting, mix all ingredients, starting with a few tablespoons of boiling water and adding small amounts until frosting reaches spreading consistency. Makes 5-6 dozen cookies.

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MORE: 7 things to know about donating to charity as a holiday gift

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CANDY CANE COOKIES

Contributed by Pat Gleason of Hamilton

1 cup shortening (half butter)

1 cup sifted confectionery sugar

1 egg

1½ tsp. peppermint flavoring

1 tsp. vanilla

2½ cups flour

1 tsp. salt

½ tsp red food coloring

Directions: Heat oven to 375 degrees. Mix shortening, sugar, egg and flavorings thoroughly. Measure flour and salt. Mix thoroughly. Add flour mixture into shortening mixture. Divide dough in half. Add red coloring to one half. Take a pinch (approx. 1 tsp.) of each dough. Place side by side. Roll back and forth on lightly floured cutting board. Twist each end in an opposite direction to create candy cane look. Can tap ends to smooth. Place on baking stone curving down the top candy cane style. Place on ungreased baking stone. I use a stone to make the cookies not brown too much on the bottom. Bake 11 minutes. Ungreased baking sheet can also be used. Bake only 9 minutes when using baking sheets. Allow to rest a few minutes before removing. Cool on cooling rack.

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