More recipes from The Truth’s cookie contest

Posted on Dec. 19, 2011 at 12:00 a.m. | Updated on Dec. 21, 2011 at 9:37 a.m.

ELKHART — One of the many great results of The Elkhart Truth’s Cookie Contest was the variety of cookie recipes it drew.

Out of the more than two dozen entries, there were few duplicate types of cookies, making it a wonderful challenge to judge!

Here are the rest of the entries submitted to us by local baking enthusiasts. We’ll announce the entry that appeals to us the most in the Dec. 26 edition of The Elkhart Truth. Happy baking this holiday season!

Oatmeal Raisin Cookies

Sherry Van Noty, Elkhart

1/2 cup butter, softened

1/2 cup solid vegetable shortening

1 1/2 cup packed brown sugar

2 eggs

1/2 cup buttermilk

1 3/4 cup all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

3 teaspoon pumpkin pie spice

1 (3.4 ounce) butterscotch instant pudding mix

1 cup raisins

1 teaspoon vanilla

2 1/2 cups quick-cooking oatmeal

1 1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees. Grease cookie sheet.

Cream together butter, shortening and sugar using electric mixer. Add eggs and vanilla. Beat until light in color. Add buttermilk. Sift together flour, baking soda, baking powder, cinnamon and pumpkin pie spice. Fold in oatmeal and salt. Add dry ingredients to butter mixture. Fold in raisins and walnuts.

Drop by rounded teaspoon onto cookie sheet. Bake 12 to 15 minutes.

Baking tip: Use parchment paper on cookie sheet. Makes removing cookies easier.

Whoopie Pies

Carolynn Riddle, Goshen

1/2 cup shortening

1 cup brown sugar, packed

1 egg

1/2 cup cocoa

2 cups unbleached flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon baking soda

1 cup buttermilk

1 teaspoon vanilla extract


1 cup shortening

1 cup confectioners’ sugar

1 1/3 cups marshmallow fluff

1/4 teaspoon salt, dissolved in 1 tablespoon water

1 1/2 teaspoons vanilla

Cakes: In a large mixing bowl, cream shortening, sugar and egg. In a separate bowl, mix together the flour, cocoa, baking powder and soda and salt. Stir the vanilla into the buttermilk. Add the dry ingredients to the shortening mixture alternately with the milk/vanilla, beating until smooth.

Drop by teaspoonful onto parchment-lined cookie sheet, leaving space between each. Bake cakes in preheated oven at 350 degrees for about 10 to 12 minutes, or use a 400-degree oven for 8 to 10 minutes. Do not overbake. Cakes are done when they are firm to touch. Cool on wired rack.

Filling: Beat together the shortening, sugar and marshmallow, then stir in the salt and vanilla. Spread half of the cakes with the filling; top with remaining halves.

Yields about 20 to 24 cakes.

Cherry Snowballs

Holly Leeper, Goshen

1 cup butter, softened

1/2 cup confectioners’ sugar

1 tablespoon water

1 teaspoon vanilla extract

2 cups all-purpose flour

1 cup quick-cooking oats

1/2 teaspoon salt

36 maraschino cherries, well drained


2 cups confectioners’ sugar

1/4 to 1/3 cup milk

2 cups flaked coconut, finely chopped

In a mixing bowl, cream butter, sugar, water and vanilla. Combine flour, oats and salt; gradually add to the creamed mixture. Shape a tablespoonful of dough around each cherry, forming a ball.

Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 18 to 20 minutes or until bottoms are browned. Remove to wire racks to cool.

Combine sugar and enough milk to achieve smooth dipping consistency. Dip cookies in mixture, then in coconut.

Yield: 3 dozen

Cottage Cheese Cookies

Florence Helbling, Goshen

1 1/2 cups shortening

3 1/2 cups sugar

4 eggs

4 teaspoons vanilla

5 1/2 cups flour

1 teaspoon soda

2 teaspoons baking powder

1 teaspoon salt

2 cups cottage cheese, small curd

1 cup nuts, ground

1 cup baking cocoa

Cream shortening and sugar together, add eggs and vanilla. Mix well. Add remaining ingredients. Dough will get stiff. Form into balls and roll in powdered sugar. Use a teaspoon and push the dough off into powdered sugar, then form the ball.

Bake at 350 degrees for 10 to 15 minutes on ungreased baking sheet.

Cream Cheese Cutout Cookies

Mary Oium, Elkhart

1 cup butter, softened

1 (8-ounce) package cream cheese

1 1/2 cups sugar

1 egg

1 teaspoon vanilla

1/2 teaspoon almond extract

3 1/2 cups all purpose flour

1 teaspoon baking powder

Almond frosting:

2 cups powdered sugar

2 tablespoons butter, softened

1/4 teaspoon almond extract

4 to 5 tablespoons milk (add more if needed)

Cream butter and cream cheese. Beat until mixed well. Add sugar, beat until fluffy. Add egg, vanilla and almond. Beat well. Stir flour and baking powder. Add to cream cheese mixture. Put in air-tight container. Chill one hour. Roll on a lightly floured surface to 1/8-inch thickness. Cut with cookie cutter.

Place on ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes. Put on wire rack to cool. Frost with almond frosting

Nana’s Chocolate Chunk Cookies

Lana Kern, Jones, Michigan

1 3/4 cups flour

3/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) butter

1/2 cup white sugar

1/2 cup brown sugar

1 egg

1 teaspoon vanilla

2 packages (12 ounces each) semi-sweet chocolate chunks

Preheat oven to 375 degrees. Mix flour, baking soda and salt until well blended; set aside. Beat butter, white sugar and brown sugar with electric mixer on medium speed until light and fluffy. Add egg and vanilla; beat until well blended. Gradually add flour mixture, beating until well blended. Stir in chocolate.

Drop by heaping teaspoonfuls of dough onto ungreased baking sheet. Bake for 10 minutes or until lightly browned. Cool on wire rack.

Makes about 3 dozen cookies.

Best Ever Sugar Cookies

Nancy Hamman, Nappanee

1 cup butter, softened

3 ounces cream cheese, soft

3/4 cup sugar

1 teaspoon vanilla

1 teaspoon nutmeg

1 egg

1/8 teaspoon salt

3 cups flour

Beat until fluffy: butter, cream cheese, sugar, egg, vanilla and nutmeg. Stir in flour and salt. Chill for 2 hours. Roll to 1/8-inch thickness on flour board and cut with cookie cutters.

Bake 7 to 10 minutes on ungreased cookie sheet. Frost and decorate.

Chocolate Chip Meringue Drops

from Readers Digest via Jeanette Jump, Goshen

2 large egg whites

1/2 cup sugar

1 teaspoon vanilla extract

3 tablespoons cocoa powder (not a mix)

1/2 cup semisweet chocolate chips (1/2 6-ounce package)

Preheat the oven to 250 degrees. Line two baking sheets with baking parchment or aluminum foil and set aside. In the large bowl of an electric mixer, beat the egg whites at moderately high speed until they hold stiff peaks. Beat in the sugar, one tablespoon at a time, then beat in the vanilla extract. Reduce the speed to low and beat in the cocoa powder. With a rubber spatula, fold in the chocolate chips.

Drop the mixture by rounded teaspoonful onto the baking sheets, spacing the cookies 1 inch apart, and bake for one hour. Turn off the oven and dry the cookies in the oven 2 hours longer. Remove them and store in an airtight container. Makes about 40 cookies.

Variation: Chocolate Nut Meringue Drops: Prepare as directed, substituting 1/2 cup coarsely chopped pecans or walnuts for the chocolate chips and adding a pinch each of ground cinnamon and nutmeg to the beaten egg whites.

Snirt Cookies (Snow + Dirt = Snirt)

Dar Riege, Elkhart

3 1/2 cups flour

1/2 cup unsweetened cocoa powder

4 teaspoons baking powder

1 teaspoon salt

8 (1-ounce) squares unsweetened chocolate

1 cup unsalted butter

3 1/2 cups sugar

6 large eggs

4 teaspoons vanilla extract

1 1/2 to 2 cups dark chocolate chips

Approximately 2 to 3 cups powdered sugar

Melt over low heat the unsweetened chocolate squares and butter and let cool. Once cooled somewhat but still liquefied, add sugar and stir well. In a large separate bowl, combine flour, cocoa powder, baking powder and salt. Slowly add liquefied chocolate mixture and blend well. Add eggs and vanilla and blend well again. Add dark chocolate chips, mixing completely. Cover and refrigerate dough until well chilled. Chilled overnight works bet but isn’t necessary. Roll into 1- to 1 1/2-inch balls and roll in powdered sugar until completely covered.

Bake in a preheated 350 degree oven for 10 to 14 minutes until a cracked appearance. Let stand on baking sheet about 2 to 3 minutes, then place on cooling rack. Do not overcook! Cookies will “fall” slightly when cooled and should have a chewy center.

Snicker Doodle Cookies

Vivian Reed, Elkhart

1 cup butter, softened

2 eggs

1/2 cup sour cream

1 teaspoon vanilla

2 cups sugar

1 teaspoon baking soda

1 teaspoon cream of tarter

1/2 teaspoon salt

3 1/2 cups flour

After mixing, put in refrigerator for one hour. Mix sugar and cinnamon together. Roll cookies in mixture and put on cookie sheet. Bake for 10 minutes at 350 degrees. Cool on wire racks.

Christmas Apple Canes

Lucy Scott, Bristol

1 package dry yeast

1/4 cup warm water

2 beaten eggs

1 cup milk, scalded, cooled

4 cups flour

1/4 cup sugar

1 teaspoon salt

cut in two sticks butter


2 cups (3) chopped apples

1/3 cup sugar

1 1/2 teaspoons cinnamon

3/4 cups chopped nuts

Cream cheese icing:

1/2 cup butter softened

1 (8-ounce) package cream cheese

1 1/2 cups powdered sugar

1 teaspoon vanilla

Dissolve 1 package dry yeast in 1/4 cup warm water. Add flour, sugar, salt and eggs. Cover dough and refrigerate for two hours. Divide dough in half, put half on floured board. Roll out and spread apple filling on half of the dough. Fold other half over on filling, cut dough in 1 inch strips, shape strips like a cane.

Place on greased cookie sheets. Bake at 400 degrees for 15 minutes.

Pistachio White Chocolate Chip Cookies

Mary E. Todd, White Pigeon, Mich.

1 cup softened butter

1/2 cup shortening

1/2 cup white sugar

1 cup brown sugar

2 eggs

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 cup whole wheat flour

1/2 cup rolled oats

1 teaspoon baking powder

1 teaspoon baking soda

2 cups white chocolate chips

1 1/2 cups chopped pistachio nuts

Preheat oven to 350 degrees. In a large bowl, cream together butter, shortening, white and brown sugars. Beat in eggs, stir in vanilla. In bowl, combine flour, whole wheat flour, oats, baking powder and baking soda. Blend into creamed mixture to form a dough. Fold in white chocolate chips and pistachios.

Drop by teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes. Allow cookies to cool on cookie sheet for 5 minutes before removing to wire rack to cool completely.

Chocolate Chip Cookies

Clyta Morton-Chambers, Edwardsburg, Mich.

1 cup creamy peanut butter

2 sticks of margarine

1 cup sugar

1 cup brown sugar, packed

1 teaspoon salt

1 teaspoon baking soda

2 cups flour

2 eggs, beaten

1 teaspoon vanilla

1 package chocolate chips (or 1/3 package each of chocolate, white chocolate and butterscotch chips)

In a large bowl, combine peanut butter, margarine and sugar and brown sugar together. Mix well using a large spoon. In another bowl, combine flour, salt and baking soda together. Then add dry ingredients to peanut butter mixture. Add beaten eggs and vanilla. Mix well then add chips and mix again.

Drop by spoonfuls onto an ungreased cookie sheet. Bake at 350 degrees for 9 to 12 minutes. Let them cool for a few minutes before taking them off the cookie sheet.

Sugarless Cookies

Hilary Bertche, Goshen

1 cube margarine or butter

1 egg

2 teaspoons vanilla

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 to 1 cup raisins, currents or chopped dates

1 cup shredded unsweetened coconut

1 cup chopped walnuts or pecans

Beat butter, egg and vanilla until smooth. In separate bowl, combine flour, baking powder and salt. Gradually add flour mix to butter mix and beat. Chill.

Form into small balls, flatten slightly and bake for 10 to 12 minutes in 350-degree oven. Don’t overbake.

Soft ginger snaps

Mary Alice Miller, Elkhart

6 tablespoons butter

2/3 cup sugar

1 egg (jumbo eggs recommended)

1/4 cup molasses

2 cups flour

1 teaspoon ginger

2 teaspoons baking soda

1/2 teaspoon mace

1 teaspoon cinnamon

Cream the butter with (add in order) sugar, egg and molasses. In another bowl, mix together the flour, ginger, baking soda, mace and cinnamon. Add the dry mix to the molasses mix. Spray hands. Press cookie dough into a pie plate. Cover with wax paper. Place in freezer for a half hour or in refrigerator for one hour or overnight. Divide into mounds, about 1/2 soupspoon full each. Spray hands and roll each mound into a ball. Wash hands. Roll each ball in sugar and place on dry cookie sheet.

Bake 8 minutes at 350 degrees. Let set on cookie sheet for about two minutes. Remove to paper towel to cool. To keep sugar from burning and so cookies don’t stick, wash and dry the cookie sheet between each tray full.

Quick Cookies

Elaine Rodkey, Elkhart

2 cups granulated sugar

1/4 cup baking cocoa

1/2 cup milk

1/4 cup butter or margarine

Dash of salt

1 teaspoon vanilla

1/2 cup peanut butter (crunchy or smooth)

3 cups quick oatmeal

In a 4-quart kettle, bring the sugar, cocoa, milk and butter to a rolling boil and boil for 1 minute, stirring constantly. Remove from heat and add salt, vanilla, peanut butter and oatmeal. Drop by spoonfuls on waxed paper and let harden.

Makes about 3 dozen cookies.

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