O Christmas Treats! Arkansas Living Christmas Cookie Contest Winners

Months ago, we invited readers to enter our Christmas Cookie Contest. Thank you to all who (chocolate) chipped in so many wonderful recipes! The following recipes were judged as Electric Cooperatives of Arkansas employees’ favorites. We hope that they will help you “bake” memories this Christmas!

WINNER

Almond-Raspberry Bars

By Abby Burnett, Kingston (Carroll Electric Cooperative)

Makes 12-16 bars.

Crust layer

• 1 cup flour
• 1/3 cup butter
• 1/4 cup brown sugar, packed

Fruit layer

• 1/2 cup raspberry jam

Middle layer

• 2/3 cup sugar
• 1 stick butter, softened
• 2 eggs
• 1/2 cup flour
• 1/2 teaspoon almond extract
• Icing layer
• 3/4 cup powdered sugar, sifted
• 2 tablespoons butter, softened
• 1/2 teaspoon almond extract
• 1-2  teaspoons milk, as needed

Garnish

• 1/4 cup slivered or sliced almonds, toasted

Heat oven to 375. Grease a 9×9 pan or line with parchment paper.

For crust: In a medium bowl, combine all crust layer ingredients, and press into prepared pan. Bake for 8-10 minutes or until very light brown.

For fruit layer: Evenly spread raspberry jam on crust as soon as it comes out of oven. Set aside.

For middle layer: In a medium bowl, combine sugar and butter; stir in eggs, flour and almond extract to make a thick batter. Evenly spread over jam layer. Return pan to oven, and bake for 25 minutes or until light brown. Allow to cool.

For icing layer: In a medium bowl, using an electric mixer, beat together powdered sugar and butter. Add almond extract and enough milk to make a spreadable icing. When bars have cooled, spread with icing. Garnish by pressing almonds into icing. Allow to rest about an hour so icing can set before cutting into small squares or diamond shapes.

Notes: The recipe was given to me over 20 years ago by a bed-and-breakfast owner in Eureka Springs. It came from a Pillsbury cookbook; we both made changes to the recipe! I fell in love with this recipe the first time I tasted it and have made it every Christmas for decades. Given the number of layers, this looks like a lot of work, but it comes together quickly and is definitely worth the effort!

FINALISTS

Salted Turtle Thumbprints

By Chae Coan, Fayetteville (Ozarks Electric Cooperative)

Makes 2 dozen cookies.

Cookies

• 1 1/3 cups flour
• 1/3 cup cocoa powder
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 stick salted butter, softened
• 1/3 cup brown sugar
• 1/4 cup sugar
• 1 egg, yolk and white separated
• 2 tablespoons whole milk
• 1 teaspoon vanilla extract
• 1 cup pecans, finely chopped

Filling

• 18 soft caramels (such as Kraft)
• 2 tablespoons heavy cream

Topping

• Coarse sea salt to taste
• 1/4 cup semisweet chocolate chips
• 1-2 teaspoons shortening

For cookies: In a medium bowl, combine flour, cocoa powder, salt and baking powder; set aside.

In a separate large bowl, using an electric mixer, beat butter, brown sugar and sugar until light and fluffy, 2-3 minutes. Add egg yolk, milk and vanilla extract. Mix until thoroughly combined. Gradually add flour mixture to butter mixture on low until combined. (Do not overmix.)

Form dough into a disk, cover with plastic wrap, and refrigerate for at least 1 hour.

Scoop dough with a small cookie scoop, and roll to form 1-inch balls.
Whisk reserved egg white in a small bowl until light and frothy, stopping before peaks form. Coat each dough ball in egg white, allowing excess to drip off, and roll in pecans.

Place about 2 inches apart on parchment-lined cookie sheets, and use a teaspoon to make an indentation in each cookie. Refrigerate cookies for 10-15 minutes.

Heat oven to 350. Bake cookies for 12 minutes. While cookies are still hot, make indentations again.

For filling: In a small bowl, microwave caramels and heavy cream for 30 seconds. Stir until caramel is smooth and flows evenly from spoon. Add 1/2 to 3/4 teaspoon of caramel mixture in indentation of each cookie. Sprinkle each with a tiny pinch of coarse sea salt.

For topping: In a small bowl, melt chocolate chips and shortening together, microwaving at 30-second intervals at 50% power and stirring until smooth. Carefully spoon warm chocolate into a small plastic baggie, and snip off a tiny portion of one corner. Drizzle chocolate back and forth over each cookie. Allow chocolate to set before serving.

Notes: At a large gathering, I ate a cookie that looked like this one. It was a chocolate cookie with caramel on top, rolled in nuts and drizzled with chocolate. After I got home, I decided to replicate that cookie, adding sea salt because I love salted caramel. This recipe is the result of several experiments and lots of taste testing.

Bourbon Balls

By Karen Mack, Bella Vista (Carroll Electric Cooperative)

Makes 60-100, depending on size.

• 2 1/4 cups finely crushed vanilla wafers
• 1 cup powdered sugar, more for rolling
• 2 tablespoons cocoa powder
• 1 cup walnuts, finely chopped
• 3 tablespoons light corn syrup
• 1/4  cup bourbon (straight, not blended)

Mix crushed vanilla wafers, powdered sugar, cocoa powder and walnuts together until combined. Add corn syrup and bourbon; mix until all dry ingredients are moistened. Roll into small balls, and roll in powdered sugar. Place in a small cookie tin with a tight-fitting lid. Keep lid closed, and let cookies “age” for at least 3 days before opening.

Notes: This is a recipe that my mom always made since before I was born (I’m 75). When I was young, I didn’t like it so much, but I came to appreciate it as I aged. The rest of the family loved it, and whenever Mom would go to cookie parties at Christmastime, she always had to take these because the other ladies requested them. They would not let her bring something other than these. My own kids have loved them since childhood.

Cranberry Delight Cookies

By Denell Whittingham, Harrisburg (Craighead Electric Cooperative)

Makes 32 cookies.

Cookies

• 1 1/2 cups flour
• 2/3 cup brown sugar, packed
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 2/3 cup shortening
• 1 egg, room temperature
• 3 tablespoons orange juice
• 1 cup dried cranberries, chopped
• 1/2 cup slivered almonds

Orange icing

• 1 cup powdered sugar
• 1/2 teaspoon orange zest
• 3-4 teaspoons orange juice

Heat oven to 350. Line cookie sheets with parchment paper.

For cookies: In a large bowl, stir together flour, brown sugar, baking powder, baking soda and cinnamon. Using a pastry blender cut in shortening until mixture resembles fine crumbs. Set aside.

In a small bowl, beat egg and stir in orange juice. Add egg mixture to flour mixture, stirring until moistened. Stir in dried cranberries and almonds. Drop dough by rounded teaspoons onto prepared
cookie sheets. Bake for 12-14 minutes or until bottoms are lightly browned. Transfer to wire rack to cool.

For orange icing: Stir together all ingredients until arriving at a drizzling consistency.
(Microwaving for a few seconds can help with consistency.) Drizzle icing on cool cookies.

Notes: I’ve been making these for the holidays for decades. Nothing says the holidays like cranberries, oranges and cinnamon. The aroma of these cookies smells like Christmas! They will literally melt in your mouth.

Christmas Peppermint Crinkles

By Sandra Bradley, Sherwood (First Electric Cooperative)

Makes 3 dozen cookies.

• 2 cups sugar
• 1 cup cocoa powder
• 1/2 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup powdered sugar, sifted
• 1/3 cup peppermint candies, crushed

In a large bowl, combine sugar, cocoa powder and vegetable oil. Using an electric mixer, beat in eggs, one at a time, until combined. Stir in vanilla extract.

In a separate medium bowl, combine flour, baking powder and salt. Gradually stir flour mixture into sugar/cocoa mixture until thoroughly combined. Cover dough and refrigerate for at least 4 hours.

Heat oven to 350. Line cookie sheets with parchment paper.

Roll chilled dough into tablespoon-sized balls. Add powdered sugar to a shallow dish, and roll dough balls to coat. Place cookies 3-4 inches apart on cookie sheets. Bake for 10-11 minutes. Remove from oven, and sprinkle peppermints on each cookie. Let stand on cookie sheets for 5 minutes before transferring to wire rack to cool. Store in airtight container.

Notes: Christmas Crinkles have been our family tradition for more years than I care to admit! The recipe was handed down from my mom to me when I moved to Little Rock in 1986. Mom first tasted Crinkles at a Valley View Elementary School (south of Jonesboro) PTA meeting in the late ’60s. She loved baking Crinkles for our family over Christmas break. Taking a bite of a Crinkle transports me back to my childhood and wonderful memories of Mom baking.

Grandma’s Cute Christmas Frosted Cut-Outs

By Jonathan Johnson, Gravette (Carroll Electric Cooperative)

Makes 40-60 cookies, depending on cookie cutter size.

Cookies

• 2 sticks unsalted butter, softened
• 1 cup sugar
• 2 egg yolks (reserve whites for frosting)
• 1 teaspoon vanilla extract
• 3 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/3 cup milk

Decorator frosting

• 2 reserved egg whites (Instead of egg whites, can substitute meringue powder according to package directions)
• 2 1/2 cups powdered sugar
• 1/4 cup light corn syrup
•  Food coloring
•  Sprinkles

For cookies: In a large bowl, cream butter; gradually add sugar. Beat in egg yolks and vanilla extract. In a separate large bowl, sift together flour, salt and baking powder. Blend flour mixture and milk into butter mixture. Cover cookie dough, and refrigerate for at least 3 hours.

Heat oven to 350. Line cookie sheets with parchment paper. Gather cookie cutters and prepare well-floured area to roll out dough. Remove cookie dough from refrigerator in small batches while cutting cookies to maintain firmness and prevent sticking.Roll dough out to approximately 1/8 -1/4 inch, and cut out with cookie cutters. (Thin cookies = crispy. Thick cookies = soft.)

Place cookies on prepared cookie sheets, and bake for 8-10 minutes. Remove from oven, and allow to cool.

For decorator frosting: In a large bowl, using an electric mixer, beat egg whites until they hold a soft peak. Gradually add powdered sugar to egg whites, and beat until sugar is dissolved and frosting stands in peaks. Add corn syrup, and beat for 1 minute. Divide frosting into smaller bowls; make various colors by adding food coloring. If frosting becomes too thick, mix in a drop or two of water.

When applying frosting, it will be pretty runny and will spread across cookies. Allow space on cookie for frosting to spread. Add sprinkles or add small frosting details with a toothpick or piping bag.

Place cookies on cooling rack, parchment paper or aluminum foil to allow frosting to dry. Frosting can take 8-12 hours to fully set.

Notes: More than just a recipe, this is a family tradition! I’ve looked forward to making these cookies with my family every Christmas since I was a child in the 1970s. It has been an annual tradition that I now share with MY daughter. My mom passed the recipe along to my siblings and I, and she swore us to secrecy. But, she is celebrating Christmas in heaven now, and they are too good to not share! Not only are they the most delicious cookies, they are lots of fun to make! The perfect amount of sweet, every cookie is unique and made with love. You will be the talk of the company Christmas cookie exchange with these little gems! Merry Christmas, Mom!

Holiday Hermits

By Naomi Butler, Rosston (South Central Arkansas Electric Cooperative)

Makes 5 dozen cookies.

• 1 stick butter or margarine, softened
• 1 cup brown sugar
• 1 egg
• 1 (8-ounce) carton sour cream
• 1 1/2 cups flour
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon pumpkin pie spice
• 1/2 cup candied cherries, chopped
• 1/2 cup raisins
• 1 cup nuts, chopped
• Halved candied cherries (optional garnish)

Heat oven to 375. Line cookie sheets with parchment paper or foil.

In a large bowl with an electric mixer, cream together butter/margarine and brown sugar. Add egg and mix well. Mix in sour cream. In a separate medium bowl, mix together flour, baking soda, cinnamon and pumpkin pie spice. Gradually add flour mixture to butter mixture. Stir in candied cherries, raisins and nuts.

Drop by rounded teaspoonfuls on prepared cookie sheets. Decorate with halved candied cherries. Bake for 8-10 minutes. Remove from cookie sheets immediately, and cool on wire rack.

Notes: The reason I love this old family recipe is because it is a colorful, festive cookie that is fun to serve during the holiday season. It is delicious!

Strawberry White Chocolate Dreams

By Leslie Irons, Jacksonville (First Electric Cooperative)

Makes 4 dozen cookies.

• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 sticks unsalted butter, softened
• 1/2 cup sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup white chocolate chips
• 2 cups freeze-dried strawberries, crushed into small pieces

Heat oven to 350. Line cookie sheets with parchment paper.

In a medium bowl, whisk together flour, baking soda and salt. Set aside.

In a large bowl, with an electric mixer, cream together butter, sugar and brown sugar until light and fluffy. Beat in eggs, one at a time, followed by vanilla extract.

Gradually add flour mixture to butter/sugar mixture until just combined. Fold in white chocolate chips and freeze-dried strawberries.

Drop rounded tablespoons of dough onto prepared cookie sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until edges are golden brown.

Allow cookies to cool on cookie sheets for a few minutes before transferring to wire rack.

Notes: I have been making these cookies for about 2 years. They are soft, flavorful and melt in your mouth.

White Chocolate Peppermint Dream Drops

By Kendall Leigh, Sheridan

Makes 25-30 cookies.

• 2 large egg whites, at room temperature
• 1/8 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 3/4 cup sugar
• 1 cup white chocolate chips
• 1/3 cup, plus 1 1/2 tablespoons peppermint candies, crushed

Heat oven to 250. Line two cookie sheets with parchment paper.

In a large bowl, with an electric mixer’s whisk attachment, beat egg whites and cream of tartar until peaks form. Add vanilla extract and salt. With mixer on high, add 1 tablespoon of sugar at a time, beating for 10-15 seconds, repeating until all sugar has been added. Scrape inside of bowl, and beat for another 15 seconds. At this point, meringue should form peaks. Fold in white chocolate chips and 1/3 cup peppermints.

Using a spoon, drop meringue in rounded tablespoon portions, scraping off with another spoon, and leaving space between cookies. Sprinkle with remaining peppermints.

Bake until meringue feels dry and set when touched but still appears pale, about 30-35 minutes, switching pan positions halfway through. Turn off oven, open oven door, and let cookies stand about 10 minutes. Remove from oven, and allow to cool on pans.

Notes: You can make this up to two days before and store in airtight containers. I have been making this cookie recipe as Christmas gifts for friends for about 15 years. It was given to me by my friend, Melanie Martin, and became a quick favorite! Extremely easy to make and everyone loves it!

Spicy Hot Chocolate Espresso Cookies

By Melissa Church, Elm Springs
(Arkansas Valley Electric Cooperative)

Makes 2 dozen cookies.

• 3/4 cup brown sugar
• 1 stick butter, softened
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 large egg
• 1 1/2 teaspoons baking soda
• 1/4 cup cocoa powder
• 1 tablespoon instant coffee granules
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper (not chili powder)
• 1 cup flour
• 1/2 cup dark chocolate espresso chips or semisweet chocolate chips
• 1/4 cup sugar or less
• 1 teaspoon cinnamon
• 1 pinch cayenne pepper (optional)

Heat oven to 375. Line cookie sheets with parchment paper.

In a large bowl, with an electric mixer, beat brown sugar, butter, vanilla extract and salt together until fluffy. Add egg and beat well.
In a separate medium bowl, whisk together cocoa powder, instant coffee granules, cinnamon, cayenne pepper and flour. Add cocoa mixture to sugar/butter mixture in three batches, stirring with a spoon to incorporate. Stir in espresso/chocolate chips.

In a separate shallow bowl, stir together sugar, cinnamon and optional pinch of cayenne. Roll dough into teaspoon-size balls, and roll in sugar mixture. Place on prepared cookie sheets about 2 inches apart. Bake until edges are set and slightly cracked, about 10 minutes. Cool on cookie sheets before transferring to wire rack.

Notes: Just a little bit of a surprise kick at the end makes these warm and delightful! I made the recipe for my son’s wedding as favors at his request.

Cherry Chocolate Chip Cookies with Pecans

By Ann Taylor, Bella Vista (Carroll Electric Cooperative)

Makes 3 dozen cookies.

• 1 stick butter
• 1/2 cup shortening
• 3/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1 (10-ounce) jar maraschino cherries, chopped; reserve 6-7 tablespoons juice
• 2 eggs
• 2 1/2 cups flour
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 cup semisweet chocolate chips
• 1/2 cup pecans, chopped

Heat oven to 350. Line cookie sheets with parchment paper.

In a large bowl, using an electric mixer, cream butter and shortening; add brown sugar and beat until fluffy. Add vanilla extract, reserved cherry juice and eggs. Mix well.

In a separate medium bowl, combine flour, salt, baking powder and baking soda. Gradually add flour mixture to butter mixture until combined. Add cherries, chocolate chips and pecans; mix by hand until combined.

Using a cookie scoop, add dough to prepared sheets. Bake for 8-10 minutes or until lightly brown.

Notes: I started making this cookie for my husband for Valentine’s Day. It is his favorite. Would make a colorful addition to anyone’s Christmas celebration.