Roslyn Imhoff of Tenton entered her festive Butter Sugar Cookies for the 2017 Journal-News Holiday Cookie Contest. NICK GRAHAM/STAFF

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.

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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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

1 cup powdered sugar, sifted

1 tsp. almond extract

2 to 3 tsps. water

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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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

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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

2 cups confectioners’ sugar

¼ to ⅓ cup milk

2 cups flaked coconut, finely chopped

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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

¼ cup Crisco

1 lb. confectioner’s sugar

Boiling water

⅛ tsp. salt

1 tsp. vanilla extract

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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

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