Cookie Challenge


Submitted by Suella Southard of Alexandria


  • 1 1/4 cups shortening
  • 3 cups white sugar
  • 4 eggs
  • 1/2 cup water
  • 1/2 cup sorgum
  • 7 1/2 cups flour
  • 1 1/2 teaspoons baking soda
  • 1/2 cup milk


Cream together shortening and white sugar.

Add 3 eggs, water and sorgum.

Sift together and add flour and baking soda.

Mix well. Pinch off golf ball-size dough. Roll it into oblong log, then pat down slightly. Put on greased cookie sheet.

Mix 1 egg and milk. Brush on cookies. 

Bake 10 to 11 minutes at 350 degrees.

White Chocolate-Raspberry Cheesecake Bars

Submitted by Janet Travis of Anderson


  • 12 Oreo cookies, finely crushed
  • 2 tablespoons butter, softened
  • 3 ounces white baking chocolate, divided
  • 2 8-ounce packages of cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/2 cup raspberry preserves


Heat over to 350 degrees.

Mix cookie crumbs and butter. Press into 8- or 9-inch square pan.

Melt 2 ounces of chocolate.

Beat cream cheese, sugar and vanilla in large bowl until blended.

Add melted chocolate and mix well.

Add eggs one at a time, mixing at a low speed until blended.

Pour over crust.

Bake 25-28 minutes until center is set. Cool 5 minutes.

Spread with preserves. Melt remaining chocolate and drizzle over cheesecake squares. 

Cool and cut into 18 bars.


Submitted by Janet Travis of Anderson


  • 1/2 cup all-purpose flour
  • 1/2 cup pecans, finely chopped
  • 3 Tablespoons light brown sugar
  • 3 Tablespoons butter, melted
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 Tablespoon lemon juice
  • 3/4 Tablespoon vanilla extract
  • 12 Fun-size Butterfingers bars, coarsely chopped
  • 5 Fun-size Butterfingers bars, finely chopped


Heat oven to 350 degrees.

Line a 8-by-8 pan with non-stick foil, allowing foil to hang over 2 inches.

In medium bowl, whisk together flour, pecans and brown sugar.

Stir in butter and mix until all dry ingredients are moistened and a crumbly dough forms.

Press into bottom of prepared pan. Bake at 350 degrees for 14 minutes, until lightly browned. Remove from oven.

In another medium bowl, beat cream cheese and sugar until smooth. Beat in egg, lemon juice and vanilla. Stir in 3/4 cup coarsely chopped candy. 

Pour into baking ban with crust.

Bake at 350 degrees for 25 minutes.

Remove and sprinkle with finely chopped candy. 

Cool and pull foil from pan.

Cut into 36 squares.


Submitted by Linda Ousley


  • 1 cup butter or margarine
  • 1 cup sugar
  • 2 Tablespoons milk
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • 3/4 cup red and green candied cherries
  • 3/4 cup flake coconut
  • 1/2 cup chopped pecans


Cream together butter and sugar. Blend in milk and vanilla.

Stir in flour, candied cherries and nuts.

Form into 2 logs or rolls about 8 inches long.

Roll in coconut.

Chill in refrigerator for 6 hours.

Slice 1/4-inch thick and place on ungreased cookie sheet.

Bake at 375 degrees for 12 minutes until edges are golden brown.

Makes approximately 5 dozen cookies.


Submitted by Sherry Minton of Anderson


  • 1 cup sweetened shredded coconut
  • 3/4 cup chopped pecans
  • 1 cup butter, softened
  • 1 1/2 cup packed brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups old fashioned oats
  • 1 cup chocolate chips
  • 1 cup butterscotch chips


Place coconut and pecans on a baking sheet. Bake at 350 degrees for 6 to 8 minutes or until toasted, stirring every 2 minutes. Cool.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla, beat well. Combine the flour, baking soda and salt. Add to creamed mixture and beat well. Add oats, chips, toasted coconut and pecans.

Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350 degrees for about 12 minutes. Remove to wire racks to cool. 

Yield is 6 dozen. 


Submitted by Marta G. May of Anderson


  • 2 egg whites
  • 2/3 cup sugar
  • Pinch of salt
  • 1 teaspoon vanilla
  • 1 cup pecans, broken
  • 1 16-ounce package chocolate chips


Preheat oven to 400 degrees.

Beat egg whites until stiff. Gradually add sugar.

Beat in salt and vanilla. Fold in nuts and chocolate chips.

Drop by teaspoonful on ungreased cookie sheet. Turn off oven and put cookies in. Do not open until oven is cool or overnight.

Makes 4 to 6 dozen.


Submitted by Nicole Winkler of Anderson


  • 2 1⁄4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup soft butter
  • 3/4 cup sugar
  • 3/4 cup firmly packed light brown sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 (12 ounce) package chocolate chips
  • 1 cup chopped walnuts


In a large mixing bowl, combine the butter, sugar, brown sugar and vanilla; beat until creamy.

Add eggs.

Add the flour, soda and salt; mix well.

Add the chips and nuts.

Drop on ungreased sheet.

Bake at 375 degrees for 9-11 minutes.


Submitted by Robert Dorris


  • 1 1/2 cups oats (instant, uncooked)
  • 1 1/2 cups corn cereal of your choice 
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoons baking powder
  • 2 sticks salted butter
  • 3/4 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 2 eggs
  • 1 (generous) teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 2-4 Tablespoons Rumchata
  • 1 cup powdered sugar
  • Sliced almonds


Preheat oven to 325 degrees.

Combine oats, corn cereal, flour, baking soda and baking powder in the food processor. Process until it's all uniform - like a chunky flour.

Using a mixer, cream the butter and sugars together until light and fluffy. Add the eggs one at a time until incorporated. Then add flavored extracts.

3. Add the pulverized dry ingredients to the butter/sugar/egg mix with a spatula until just combined.

Using an ice cream scoop, place cookie scoops approximately 2 inches apart on a baking sheet. Place a pile of sliced almonds over the top. (Use parchment paper or greased aluminum foil if you don't have a nonstick pan.)

Bake for about 10 minutes and then keep checking them. You want them to be crusted on top but still a little goopy. 

Let them cool about 5 minutes on the hot baking sheet.

While you're waiting for them to cool, make the Rumchata glaze. Dump your powdered sugar into a bowl, and add Rumchata by the tablespoon until it forms a glaze. You don't want watery thin, but you also want it to flow nicely over the cookie.

Take a sandwich bag (with a zipper closure...important) and pour in the glaze. Seal the bag. Snip a small hole in the bottom corner of the bag and use it to guide the glaze over the top of the cookie.


Submitted by Joan Heiden


  • 1 cup of butter
  • 1 cup of brown sugar
  • 1 cup of white sugar
  • 2 cups of Wheaties or Corn Flakes
  • 2 cups of coconut **
  • 2 cups of flour
  • 1 teaspoon of baking soda
  • ½ teaspoon of baking powder
  • 1 teaspoon of vanilla
  • 2 eggs

** If you do not like coconut, you may use 4 cups of cereal.

Cream butter, brown sugar, white sugar and eggs together.

Mix flour, salt, baking soda and baking power together in a separate bowl.

Add to the first mixture and stir.

Add the wheaties or corn flakes and coconut.

Roll into balls the size of a walnut and bake on an ungreased cookie sheet for 12 minutes.

Makes 6 dozen cookies.


Submitted by Charlotte Heiden


  • 1/2 cup of butter
  • 1 cup of brown sugar
  • 1/2 cup of white sugar
  • 2 eggs
  • 1 cup of sour cream
  • 1 teaspoon vanilla
  • 2 3/4 cup flour
  • 1/2 teaspoon of baking soda
  • 1 teaspoon salt
  • 1 cup of chopped nuts of your choice


Mix butter, brown sugar, white sugar, and eggs together. In a separate bowl, mix flour, salt, and baking soda. Add this mixture to the butter, brown sugar, white sugar, and eggs. Add the sour cream and nut and blend together. Put the dough into the refrigerator and chill at least 1 hour.

Drop rounded tablespoons of dough at least 2 inches apart on a greased baking sheet.

Bake at 350 degrees for about 20 minutes until light brown. Glaze each cookie while still warm with the glaze recipe listed below.


Heat 4 tablespoons of butter until golden brown. Beat in 2 cups of powdered sugar until smooth, add cream until desired consistency. Spread on warm cookies.


Submitted by Jim and Leigh Ann Hayes


  • 1 crescent roll tube
  • 1 package of cream cheese
  • 1 stick butter
  • 1 pound powdered sugar
  • 1 Tablespoon vanilla
  • 1 cup chocolate chips
  • 1 cup peanut butter chips
  • 1 cup butterscotch chips
  • Crushed nuts (optional)

Preheat oven to 350 degrees. Set out one stick of butter to soften at room temperature.

On a flat surface lay out waxed paper. Unroll the crescent roll and leave flat on the waxed paper. Gently push the perforations together to make one rectangular sheet of crescent roll dough.

Soften the butter to room temperature. Cream the butter and cream cheese in mixing bowl. When combined add vanilla and powdered sugar slowly stirring all the time. When fully combined it will be the consistency of icing.

Spread this icing all over the crescent roll dough. Evenly sprinkle the chips over the entire surface.

Using the waxed paper as a guide, carefully roll the dough up as tight as possible to make a tube. Slice this tube to make about 1/2-inch slices.

Place slices on cookie sheet and bake for about 15-20 minutes or until the dough is cooked. When cooled decorate with your favorite Christmas topping. I like red sprinkles.

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