Butterscotch Haystacks

Ingredients:

• 11 oz. package butterscotch morsels
• 3/4-1 cup peanut butter
• 8.5 oz. can chow mien noodles
• 3 cups miniature marshmallows

Directions:

1. Melt butterscotch morsels in microwave or double boiler. Stir in peanut butter until smooth. Add noodles and marshmallows.
2. Drop by spoonful on wax paper or foil.

Submitted by Margaret Herrick

Saltine Toffee Cookies

The "Saltine Toffee Cookies" recipe by Tracy can be found at Allrecipes.

Submitted by Pat Reilly

Tracy. "Saltine Toffee Cookies." Allrecipes, https://www.allrecipes.com/recipe/11376/saltine-toffee-cookies/. Accessed 2 January 2019.

Cranberry Cookies

The "Cranberry Cookies" recipe from Taste of Home.

Submitted by Margene McLoughlin

Double Chocolate Cookies

Ingredients:

• 1-1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 tsp. salt
• 1/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 cup butter or margarine, softened
• 1 cup granulated sugar
• 1 egg
• 1-1/2 tsp. vanilla
• 1 (6 oz.) pkg. semisweet chocolate chips
• 1/2 cup sweetened condensed milk

Directions:

1. In a large bowl, stir together flour, cocoa powder, salt, baking powder, and baking soda. In mixer bowl, beat together butter or margarine and sugar on low speed until fluffy. Add egg and vanilla; beat well. Gradually add dry ingredients to creamed mixture; beat until well-blended. Shape dough into 1-inch balls; place on ungreased cookie sheet. Press down center of dough with thumb.
2. In a small saucepan, combine chocolate pieces and sweetened condensed milk; heat until chocolate is melted (if too thick, add more sweetened condensed milk). Fill thumb print with melted chocolate. Bake at 350°F about 10 minutes or until done. Remove to wire rack. Cool.

Makes 4 dozen

Submitted by Karen Kunzler

Grandma's Magical Cookies

The "Grandma's Magical Cookies*" recipe can be found in Christmas Comfort Classics.

Submitted by Karen Kunzler

*NOTE: Karen added an orange glaze to her cookies (powdered sugar, orange zest, orange juice)

"Grandma's Magical Cookies." Christmas Comfort Classics. Guilford, CT: Gooseberry Patch, an imprint of Globe Pequot, 2016. Print.

Quick-Mix Spritz

Quick-Mix Spritz Cookies

Submitted by Pat Reilly, source unknown

Potato Chip Cookies

The "Potato Chip Cookies*" by CookieeMonster13 can be found at allrecipes.

Submitted by Pat Reilly

*NOTE: Pat added an egg and used pecans instead of walnuts.

CookieeMonster13. "Potato Chip Cookies." allrecipes, http://allrecipes.com/recipe/228137/potato-chip-cookies/ . Accessed 28 December 2017.

Peanut Blossoms

The "Peanut Blossoms" recipe can be found in Poppin' Fresh Homemade Cookies: A Baker's Dozen of All-Time Favorites by Pillsbury.

Submitted by Bill Stoecker

"Peanut Blossoms." Poppin' Fresh Homemade Cookies: A Baker's Dozen of All-Time Favorties. Pillsbury, 1989. 32. Print.

Double Espresso Biscotti

Ingredients:

• 1/2 cup butter, softened
• 1 cup sugar
• 2-1/4 tsp. baking powder
• 3 eggs
• 1/3 cup unsweetened cocoa powder
• 1 tbsp. instant espresso powder dissolved in 1 tsp. of water
• 2-3/4 cup flour
• 1/2 cup chocolate covered espresso beans, coarsely crushed
• 1/2 cup finely chopped, toasted hazelnuts(filberts)
• 1 egg white
• 1 tsp. water
• 1 tbsp. sugar
• 8 oz. white chocolate (with cocoa butter), chopped
• 1 tbsp. shortening
• Chocolate covered espresso beans, coarsely crushed

Directions:

1. Preheat oven to 350℉. Lightly grease a large cookie sheet, set aside. 
2. In a large bowl, beat butter for 30 seconds. Add 1 cup sugar and baking powder, beat until combined. Beat in eggs, cocoa powder, and espresso powder. Beat in as much flour as you can with the mixer. Stir in the rest of the flour, espresso beans, and the hazelnuts. 
3. Divide dough in half. Shape each half into an 11 inch long loaf. Place loaves 5 inches apart on prepared cookie sheet. Flatten each loaf to 2-1/4  to 2-1/2 inches wide. Combine egg white and water, brush on loaves, and sprinkle with sugar. Bake in preheated oven, about 25 minutes or until loaves are firm and an inserted toothpick comes out clean. Cool on cookie sheet about 30 minutes. Reduce oven temperature to 325℉.
4. Transfer loaves to cutting board. Cut each loaf diagonally, into 1/2 inch thick slices. Place slices on the cookie sheet. Bake in 325℉ oven for 8 minutes. Turn slices over, bake another 5-8 minutes until dry and crisp. Transfer slices to a wire rack, cool.
5. In a small, heavy saucepan, combine white chocolate and shortening. Heat and stir over low heat until melted. Dip one end of each slice into chocolate and sprinkle with crushed espresso beans. Place on waxed paper until set. Makes about 36.

NOTE: To coarsely crush espresso beans, place in resealable plastic bag and tap with a rolling pin.

TO STORE: Layer biscotti between waxed paper in an airtight container. Cover. store at room temperature.

Submitted by Cherryl Pergande

Cinnamon Squares

Ingredients:

• 2 cups butter
• 1 cup brown sugar
• 4-1/2 cups flour 
• 3/4 cup granulated sugar
• 1 tsp. cinnamon

Directions:

1. Cream butter and brown sugar until mixture is fluffy and at room temperature. Add flour and mix. 
2. For or roll about 1/4 of dough at a time into a roll. Cut into slices. Bake on ungreased cookie sheet in 375℉ oven for 8-15 minutes, until edges are lightly browned. (Depends on the thickness of your slices.) 
3. Meanwhile, combine granulated sugar and cinnamon. Let cookies cool for 1-2 minutes before rolling in sugar mix.

Makes about 5 dozen

Submitted by Jan Leupke

Sugar Cookie Frosting

The "Sugar Cookie Frosting" recipe by JBS BOX can be found at allrecipes.

Submitted by Trudy La Fond

JBS BOX. "Sugar Cookie Frosting." allrecipes, http://allrecipes.com/recipe/11587/sugar-cookie-icing/. Accessed 27 December 2017.

Cranberry Cookies with Browned Butter Icing

The "Cranberry Cookies with Browned Butter Icing" by Mary B. Brown can be found in the 2017 We Energies Cookie Book on page 15.

Submitted by Kathy Neuburg

Brown, Mary B. "Cranberry Cookies with Browned Butter Icing." 2017 We Energies Cookie Book. Milwaukee: Wisconsin Electric Power Co., 2017. 15. Print.

Chocolate Cherry Nuggets

The "Chocolate Cherry Nuggets" by Pamela Kellow can be found in the 1998 We Energies Cookie Book on page 9.

Submitted by Paula Pezzi

Kellow, Pamela. "Chocolate Cherry Nuggets." 1998 We Energies Cookie Book. Milwaukee: Wisconsin Electric Power Co., 1998. 9. Print

Chocolate-Dipped Creams

The "Chocolate-Dipped Creams" can be found in the 1984 Commemorative Edition We Energies Cookie Book on page 10.

Submitted by Sue Stoecker

"Chocolate-Dipped Creams." 1984 Commemorative Edition We Energies Cookie Book. Milwaukee: Wisconsin Electric Power Co., 1984. 10. Print.

Almond Crunch Sugar Cookies

The "Almond Crunch Sugar Cookies" by Christine Double can be found in the 2013 We Energies Cookie Book on page 11.

Submitted by Trudy Cleaver

Double, Christine. "Almond Crunch Sugar Cookies." 2013 We Energies Cookie Book. Milwaukee: Wisconsin Electric Power Co., 2013. 11. Print

Cranberry Oatmeal Cookies

The "Cranberry Oatmeal Cookies*" by Pat Habiger can be found at Taste of Home.

Submitted by Cherryl Pergande

*NOTE: Cherryl used brown sugar instead of white sugar.

Habiger, Pat. "Cranberry Oatmeal Cookies." Taste of Home, https://www.tasteofhome.com/recipes/cranberry-oatmeal-cookies . Accessed 26 December 2017.

Mini Chip Snowball Cookies

The "Mini Chip Snowball Cookies" by Nestle can be found at Very Best Baking.

Submitted by Mary Arndt

Nestle. "Mini Chip Snowball Cookies." Very Best Baking, https://www.verybestbaking.com/recipes/29549/mini-chip-snowball-cookies/. Accessed 26 December 2017.

Pecan Fingers

Ingredients:

• 1 cup butter
• 1/4 cup powdered sugar
• 1/4 tsp. salt
• 1 tsp. vanilla
• 1 tbsp. water
• 2 cups flour, sifted
• 2 cups pecans, grated or finely chopped
• Powdered sugar

Directions:

1. Cream butter. Add sugar, salt, vanilla, and water. Add flour and pecans. Mix well and chill if dough is soft.
2. Use level teaspoonfuls of dough, and shape into finger-like ovals. Place on ungreased cookie sheets.
3. Bake at 350℉ for 12 minutes. Roll in powdered sugar. Cool. Roll in powdered sugar again.

Makes approx. 10 dozen

Submitted by Chris Schram

Rolo Pecan Pretzel

Ingredients:

• Pretzels
• Rolos
• Pecans

Directions:

1. Preheat oven to 250℉.
2. Place pretzels on ungreased cookie sheet. Place Rolo on top of pretzel. Bake for 2 minutes. Press pecan on top and press down.

Submitted by Chris Schram

Peach Kolaches

Ingredients:

• 8 oz. cream cheese
• 8 oz. butter
• 3/4 cup powdered sugar
• 1/2 tsp. vanilla
• 2-1/2 cups flour
• 1/2 cup peach jam

Directions:

1. Mix together the cream cheese and butter. Add the sugar and vanilla. Stir in the flour.
2. Shape dough into 2 discs. Chill for 30 minutes.
3. Using 1 disc at a time, roll the dough into 1/8 inch thickness. Cut the dough into 2 inch squares. Place 1/2 tsp. of jam in the center of each square. Moisten two opposite corners of dough with water. Press together to seal.
4. Bake at 400℉ using parchment paper lined baking pans. Bake for 10-12 minutes or until edges are golden brown. 
5. Repeat with second disc.

Submitted by Marie Weber