Terry M. Isner’s

Pecan Bar RecipeThe pecan pie is one of my favorite desserts and this is why I love pecan bars so much. They’re like bite-sized pecan pies. We make them in big cooking sheets so we have lots to share. They freeze well.

INGREDIENTS

Crust 2 cups all-purpose flour

⅓ cup white sugar

¼ tsp. salt

⅔ cup butter

Filling 3 eggs

1 cup light corn syrup

¾ cup brown sugar

¼ cup white sugar

2 tbsp. butter, melted

1 tsp. vanilla extract

2 cups whole pecans, toasted & tossed with 1 tbsp. butter

DIRECTIONS

Preheat oven to 350 degrees (175 degrees C). Line a 9×13 pan with foil; grease.

In a large bowl, stir together the flour, ⅓ cup sugar and salt. Cut in ⅔ cup of butter until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan and press in firmly. Bake for 20 minutes.

While the crust is baking, prepare the filling. In a large bowl, mix together the eggs, corn syrup, 1 cup total brown & white sugars, 2 tablespoons melted butter, and vanilla until smooth. Stir in the pecans. Spread the filling evenly over the crust as soon as it comes out of the oven. Bake for 25 minutes or until set. Allow to cool completely on a wire rack before slicing into bars.

Note: After the bars have cooled on a rack for about 3 hours, put them in the freezer for 30 minutes to make cutting much easier.

Carlos Arcos’s

Pecan SandiesMy mother made these cookies for every Christmas holiday since before I was born. Although she can no longer bake, my siblings and I continue to make these cookies every year for our children, extended family and friends.

INGREDIENTS

1 cup butter or margarine

⅓ cup granulated sugar

2 tsp. vanilla

2 cups all-purpose flour

1 cup chopped pecans

¼ cup powdered sugar

DIRECTIONS

Preheat oven to 325 degrees.

Beat butter for 30 seconds; add granulated sugar and beat until fluffy. Add vanilla and 2 teaspoons water; beat well. Stir in flour and pecans.

Shape into 1-inch balls or 1 ½ x ½-inch fingers. Place on an ungreased cookie sheet.

Bake for about 20 minutes. Cool completely. Gently shake a few cookies at a time in a bag with powered sugar.

Makes 36.

Susan Holmes’s

Lemon Snowflake CookiesI love making these cookies because they remind me of Christmas spent in Ohio with our family. Now we live 600 miles away and don’t spend Christmas together, so this gives us a taste of home and lets us feel a little closer.

INGREDIENTS

Cookies 1 cup butter

½ cup confectioners’ sugar

¾ cup cornstarch

1½ cup flour

2 tsp. grated lemon rind

1 cup very finely chopped nuts

Frosting 1 cup confectioners’ sugar

2 tbsp. melted butter

1 tbsp. lemon juice

Red & green food coloring

DIRECTIONS

Cookies Preheat oven to 350 degrees.

Cream butter. Mix confectioners’ sugar, cornstarch, flour and lemon rind, and gradually beat into butter. Chill 1 hour.

Shape into 1” dough balls and drop into chopped nuts. Flatten with bottom of drinking glass dipped in flour. Put nut-side up on greased cookie sheet. Bake 15 minutes, cool completely and frost.

Frosting Mix confectioners’ sugar, butter and lemon juice. Divide mixture in half and add food coloring to the desired shade and frost.

Vivian Hood’s

Gingerbread CookiesThe sweet and spicy flavor of this gingerbread is a special treat we reserve for the holidays, and these freshly baked cookies are impossible to resist!

INGREDIENTS

5 cups all purpose flour

½ tsp. baking soda

1 tbsp. ground ginger

4 tsp. ground cinnamon

¾ tsp. ground cloves

1 tsp. freshly grated nutmeg

1 tsp. allspice

1½ tsp. salt

2 sticks of unsalted butter

½ cup firmly packed light brown sugar

½ cup granulated sugar

1 cup unsulfured molasses

1 egg

DIRECTIONS

Have all the ingredients at room temperature. Sift together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, allspice and salt. Set aside.

Attach flat beater to electric mixer, and beat butter on medium-high speed until fluffy, 4–6 minutes. Add both sugars and beat for 1 minute. Reduce speed to low and add the molasses, beating until well combined, about 1 minute. Add the egg and beat until combined, about 30 seconds. Add the flour mixture in four portions and beat just until well combined. Stop the mixer occasionally to scrape down the sides of the bowl.

Place the dough onto a floured surface. Form the dough into a smooth mound and divide into 2 equal portions. Shape each into a disk and wrap separately with plastic wrap. Refrigerate for at least 2 hours or up to 2 days.

Preheat oven to 400 degrees. Line several baking sheets with parchment paper.

Remove 1 dough disk at a time from the refrigerator and let stand for 10 minutes. Roll out dough to an even thickness of about ¼ inch.

Dip the cookie cutter into flour just before using and cut out shapes. Using a spatula, carefully transfer the cutouts to the prepared baking sheets. Gather up scraps, reroll and cut out additional cookies. Refrigerate cookies until firm, about 20 minutes.

Bake the cookies until lightly browned on the bottom, 7–9 minutes for small to medium-size cookies. Larger cutouts may require a few more minutes. Transfer cookies to completely cool on a wire rack before decorating as desired.

Randy Labuzinski’s

White Chocolate, Cranberry, Macadamia Nut Cookie“Cranny Mac”

Nothing can beat the rich, chewy goodness of a white chocolate, cranberry and macadamia nut cookie. It offers the perfect combination of sugary sweetness, faintly tart bursts of flavor and crunchy consistency in a cookie that’s not too hard, not too soft. And the pops of color from the purply-red berries and white chocolate bits add cheer to any holiday dessert display.

INGREDIENTS

3 cups all-purpose flour

1 tsp. baking soda

¾ tsp. salt

1 cup unsalted butter

1 cup light brown sugar

¾ cup sugar

2 large eggs

1 tbsp. vanilla

1½ cups dried cranberries

1½ cups white chocolate chips

1 cup roasted macadamia nuts

DIRECTIONS

Preheat oven to 325 degrees.

Mix together the flour, baking soda and salt; set aside.

Cream the butter and sugars until fluffy. Beat in the eggs and vanilla. Add the dry ingredients and beat until blended. Add the cranberries, white chocolate chips and macadamia nuts.

Scoop the dough with a small to medium-size ice cream scoop (depending on what size you would like your cookies). Place on a cookie sheet lined with parchment or waxed paper.

For best results, freeze the scooped raw cookies in the freezer for an hour before baking. Bake cookies for approximately 20 minutes or until golden-brown.

Jennifer Faivre’s

Mexican Wedding CookiesSome people call these cookies Russian Tea Cakes, but here in Colorado, we call them Mexican Wedding Cookies. They are a favorite of ours and I personally love them because they are quick and easy to make – something I really appreciate during the busy holiday season!

INGREDIENTS

2 sticks unsalted butter

2½ cups flour

½ cup confectioners’ sugar

½ tsp. salt

1 cup (4 oz.) finely chopped walnuts, almonds or pecans

1 tsp. vanilla extract

½ tsp. almond extract

2 cups, or as needed, confectioners’ sugar for rolling and storing cookies

DIRECTIONS

Preheat oven to 350 degrees.

In an electric mixer, beat butter until creamy. Gradually beat in remaining ingredients.

With lightly floured fingers, pinch off small lumps of dough and roll into 1-inch balls. Set on cookie sheet 1 inch apart.

Bake for 15–20 minutes, or until tops are a pale golden-brown.

Let cookies cool about 5 minutes, then roll in confectioners’ sugar to coat well. Set on wax paper to cool.

Store in airtight container, layered with additional confectioners’ sugar. Enjoy!

Michelle McCormicks’s

Eagle Brand Magic Cookie BarsYou can't go wrong with chocolate, coconut and nuts with this simple recipe. These have become a family favorite.

INGREDIENTS

2 cup (12 oz. pkg.) semi-sweet chocolate chips

½ cup butter, melted

1 cup chopped nuts

Non-stick cooking spray

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

1⅓ cup flaked coconut

1½ cup graham cracker crumbs

DIRECTIONS

Heat oven to 350°F. Coat 13 x 9-inch baking pan with no-stick cooking spray.

Combine graham cracker crumbs and butter in small bowl.

Press into bottom of prepared pan.

Pour sweetened condensed milk evenly over crumb mixture.

Layer evenly with chocolate chips, coconut and nuts. Press down firmly with fork.

Bake 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.

VARIATIONS

Substitute chocolate chips or nuts with candy coated pieces, dried cranberries, raisins, mini-marshmallows or butterscotch chips.

For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up with edges of foil to remove from pan. Cut into bars.

Melanie Trudeau’s

Noodle CookiesWhen I was a young girl, my grandmother taught me how to make these cookies. They’ve remained a favorite over the years – I think it’s the sweet/salty thing. And the fact that they’re really easy to whip together.

INGREDIENTS

1 12-oz. package of butterscotch chips

4 tbsp. peanut butter

1 5 oz. can of chow mein noodles

2 cups of miniature marshmallows

DIRECTIONS

In a double boiler, melt the butterscotch chips and peanut butter. When fully melted, stir in the chow mein noodles and marshmallows.

Use two spoons to scoop into chunks on a cookie sheet lined with parchment paper. Refrigerate until cool. Store at room temperature or in the refrigerator.

Be careful – these are addictive.

Alan E. Singles’s

Cocoa ThumbprintsI feel you can never go wrong with a chocolate treat, and this one gives you the creativity to add your favorite topping for variety, with more chocolate candies, marshmallows, or small pieces of fruit or candy.

INGREDIENTS

1½ cups all-purpose flour

¾ cup granulated sugar, plus ½ cup for rolling

½ cup unsweetened Dutch-process cocoa powder

1 tsp. baking powder

½ tsp. salt

6 tbsp. unsalted butter, melted

2 large eggs, lightly beaten

½ cup confectioners’ sugar

Sprinkles, mini marshmallows, mini candies or dried fruit, for filling

DIRECTIONS

Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper.

Whisk the flour, ¾ cup granulated sugar, cocoa powder, baking powder and salt in a medium bowl. Add the melted butter and eggs, and stir until combined. Cover and refrigerate the dough until firm, about 30 minutes.

Place the confectioners’ sugar and the remaining ½ cup granulated sugar in 2 separate small bowls. Roll scant tablespoons of dough into balls; roll in the granulated sugar and then the confectioners’ sugar.

Place 1 inch apart on the prepared baking sheets. Lightly flatten each ball with your fingers and make a deep ½-inch-wide indentation in the centers with your thumb. Place your choice of filling in the indentation.

Bake the cookies until puffed and slightly cracked, about 10 minutes. Let cool 3 minutes on the baking sheets, transfer to racks to cool completely.

Bethany Early Chieffallo’s

Cherry Almond CookiesAn all-time homemade favorite that's savory, festive and (mostly) healthy!

INGREDIENTS

1 cup butter, softened

¼ cup granulated sugar

2 cups flour

2 cups ground almonds

¼ tsp. almond extract

¼ cup maraschino cherries, drained and chopped

Powdered sugar

DIRECTIONS

Heat oven to 325°F. In a large bowl, beat butter and granulated sugar with electric mixer on medium speed until creamy. Add flour, almonds and almond extract, beating on a lower speed until well blended. Stir in cherries.

Shape dough into one-inch balls. Place balls of dough one inch apart on ungreased cookie sheets.

Bake 18 to 22 minutes or until light golden brown. Remove from cookie sheets to cooling racks; cool 2 minutes. Roll cookies in powdered sugar; return to cooling racks.

*For extra flavor, add a dollop of vanilla frosting to each cookie once cool. Simple frosting can be made by combining 1 cup powdered sugar, 2-3 tablespoons of milk and 1 teaspoon of vanilla. Stir until smooth.

Stephanie Holtzman’s

Ghirardelli Chocolate Chunk CookiesThere is something about the delicious smell of chocolate chip cookies that inspired me to learn how to make one good cookie recipe, and this is it. I often double the recipe and freeze the extras.

INGREDIENTS

½ pound unsalted butter at room temperature

1 cup light brown sugar, packed

½ cup granulated sugar

2 tsp. pure vanilla extract

2 extra-large eggs, at room temperature

2 cups all-purpose flour

1 tsp. baking soda

1 tsp. kosher salt

1¼ pounds semi-sweet chocolate chunks (not chips. I buy dark Ghirardelli bars and break them up)

DIRECTIONS

Preheat oven to 350 degrees.

Using an electric mixer, cream the butter and two sugars until light and fluffy. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the chocolate.

Drop the dough on a baking sheet lined with parchment paper, using a 1-¾ inch-diameter ice cream scoop or a rounded tablespoon. (Note: If you use the scoop, don’t fill it all the way. Use the equivalent of a rounded tablespoon, even though the scoop is large). Dampen your hands and flatten the dough slightly.

Bake for exactly 15 minutes (the cookies may seem underdone). Remove from the oven and let cool slightly on the pan. Transfer to a wire rack to cool completely.

Melinda Wheeler’s

Craisin OatiesI keep these on hand year-round to refuel after a great day working in the barn and riding my horses. It is a delicious treat of oatmeal, chocolate and craisins – a must-have at any holiday gathering.

INGREDIENTS

¾ cup butter, softened

⅔ cup brown sugar, packed

2 large eggs

1½ cups old-fashioned oats

1½ cups all-purpose flour

1 tsp. baking soda

½ tsp. salt

1 5 oz. package Craisins (dried cranberries)

⅔ cup white or semi-sweet chocolate chips

DIRECTIONS

Preheat the oven to 375 degrees.

Beat together the butter and sugar in a medium mixing bowl until light and fluffy. Add eggs, mixing well.

In a separate bowl, combine oats, flour, baking soda and salt. Add the dry mixture to the butter mixture a little at a time, mixing well after each addition. Stir in dried cranberries and chocolate chips.

Drop rounded tablespoonfuls of dough onto a lined (with either parchment paper or waxed paper) cookie sheet. Bake for 10–12 minutes, or until the cookies are golden-brown.

Lisa Altman’s

Chocolate Chip Pan CookieWith this recipe for classic chocolate chip cookies, you can never go wrong. A traditional favorite.

INGREDIENTS

2¼ cups all-purpose flour

1 tsp. baking soda

1 tsp. salt

1 cup (2 sticks) butter, softened

¾ cup granulated sugar

¾ cup packed brown sugar

1 tsp. vanilla extract

2 large eggs

2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels

1 cup chopped nuts

DIRECTIONS

Preheat oven to 375 degrees. Grease 15 x 10-inch jelly-roll pan.

Combine flour, baking soda and salt in small bowl.

Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Spread into prepared pan.

Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Cut into bars.

Glennie Green’s

Texas Cowboy CookiesA Texas favorite. I prefer mine without the pecans, but please include them if pecans are one of your favorite nuts.

INGREDIENTS

3 cups flour

1 tbsp. baking powder

1 tbsp. baking soda

1 tbsp. cinnamon

1 tsp. salt

1½ cups butter at room temperature

1½ cups sugar

3 eggs

1 tbsp. vanilla

3 cups oatmeal

2 cups coconut (not for taste but for keeping the cookies soft)

3 cups chocolate chips (could use half and half of white chocolate chips)

You could also add 2 cups of pecans but I do not if I'm making these just for me

DIRECTIONS

Preheat over to 350 degrees.

Mix first 5 dry ingredients in a bowl and set aside.

In a very large bowl, mix butter until creamy gradually mixing in sugar.

Add eggs one at a time and mix well.

Add vanilla and mix well.

Gradually add flour mixture, stir well.

Add remaining ingredients one at a time stirring well (there is a lot to stir so you will get a small workout)!

Use a medium sized cookie scoop and drop rounded balls of dough onto ungreased baking sheets and flatten slightly.

Bake for 17-20 minutes; remove from baking sheet to let cool.

Makes approximately 6 dozen of cookies.

Liz Bard Lindley’s

Classic Peanut Butter Blossom CookiesMy kids have always loved baking these easy and delicious cookies, which tend to disappear as quickly as they take to cook!

INGREDIENTS

½ cup granulated sugar

½ cup packed brown sugar

½ cup creamy peanut butter

½ cup butter or margarine, softened

1 egg

1 ½ cups all-purpose flour

¾ tsp. baking soda

½ tsp. baking powder

Additional granulated sugar

About 36 Hershey's Kisses unwrapped

DIRECTIONS

Preheat oven to 375 degrees.

In large bowl, beat ½ cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended.

Stir in flour, baking soda and baking powder until dough forms.

Shape dough into 1-inch balls; roll in additional granulated sugar.

On ungreased cookie sheets, place about 2 inches apart.

Bake 8 to 10 minutes or until edges are light golden brown.

Immediately press 1 Hershey's Kiss in center of each cookie.

Remove from cookie sheets to cooling rack.

Rachel Sisserson’s

Chewy Chocolate-Cinnamon CookiesThese cookies are easy to make with kids and make the house smell great for the holidays. The chocolate and cinnamon are a perfect pair for a yummy treat.

INGREDIENTS

¼ to ½ tsp. ground cinnamon

¼ cup light corn syrup

6 tbsp. butter or margarine, softened

3 tbsp. granulated sugar plus ¼ cup, divided

1 tsp. vanilla extract

⅓ cup Hershey's Cocoa

⅔ cup light brown sugar packed

1 tsp. baking soda

1 egg

1½ cups all-purpose flour

DIRECTIONS

Preheat oven to 350°F. Lightly spray cookie sheet with nonstick cooking spray or line with parchment paper.Beat butter until creamy. Add brown sugar and 3 tbsp. granulated sugar; beat until blended. Add egg, baking soda, corn syrup and vanilla; beat well.Stir together flour and cocoa; beat into butter mixture. If batter becomes too stiff, use wooden spoon to stir in remaining flour. Cover; refrigerate about 30 minutes, if necessary, until batter is firm enough to shape. Shape dough into 1-inch balls. Combine ¼ cup granulated sugar and cinnamon; roll balls in mixture. Place balls 2-inches apart on prepared cookie sheet.Bake 9 to 10 minutes or until cookies are set and tops are cracked. Cool slightly; remove from cookie sheet to wire rack or slide parchment paper and cookies to wire rack. Cool completely; peel cookies from paper. Makes 40 cookies.

Cristina Bermudez’s

Salted Tahini Chocolate Chip Cookies Perfect for all times of the year, the salted tahini chocolate chip cookies never disappoint and are a true delight to share with family and friends.

INGREDIENTS

4 ounces/113 grams unsalted butter at room temperature

½ cup/120 milliliters tahini, well stirred

1 cup/200 grams granulated sugar

1 large egg

1 egg yolk

1 tsp. vanilla extract

1 cup plus 2 tbsp./150 grams all-purpose flour, or matzo cake meal

½ tsp. baking soda

½ tsp. baking powder

1 tsp. kosher or sea salt

1¾ cups/230 grams chocolate chips or chunks, bittersweet or semisweet

Sprinkle flaky sea salt

DIRECTIONS

Preheat the oven to 325ºF. Line two baking sheets with parchment paper.Mix the butter, tahini and granulated sugar on medium speed for 2 to 3 minutes, until fluffy. (The dough can also be made in a large mixing bowl). Stop the mixer and scrape down the sides. Add the egg, the yolk, and vanilla, and continue to mix for another minute. (Make sure the eggs are getting incorporated by stopping and scraping down the sides). In a small bowl, whisk together the flour, baking soda, and kosher or sea salt. With the mixer on low speed, add the dry ingredients until just combined, then add the chocolate chips. Do not overmix. Cover the dough and refrigerate overnight. Form the cookies into rounds. For small cookies, make each 1 ½-inch, or for larger cookies, make them 2-inches round. Place them 3-inches apart on the baking sheets. Bake one sheet at a time in the middle rack of the oven.Bake the cookies until the cookies are golden brown around the edges but paler in the center. For small cookies, about 12 minutes, for larger cookies, about 14 to 15 minutes. Remove from the oven, lightly sprinkle cookies with flaky sea salt. Enjoy!

Shae Bray’s

Peanut Butter Cup CookiesMy grandma has always made me and my brother peanut butter cookies when we go up and visit her. The smell of peanut butter cookies makes me feel like I'm right back in Big Piney.

INGREDIENTS

1 batch of your favorite chocolate chip cookie dough (or pre-made from the grocery store)

1 bag mini peanut butter cups, unwrapped (or Rolo candies)

DIRECTIONS

Preheat the oven to 375 degrees. Spray mini muffin tins with cooking spray.

Fill each muffin cup ½ – ⅔ full with cookie dough.

Bake for about 7 minutes or until golden and puffy.

Immediately put a peanut butter cup (or Rolo) in the center of each cookie and press down. As the chocolate melts, take a knife and smooth the melted chocolate around the cookie edge. Yum!

Let cool 10 minutes in pans and then transfer to a cooling rack (if there are any left!). You may have to use a paring knife to loosen the edges.