R-J readers’ cookie recipes are sure to sweeten your holiday season

When we announced the Las Vegas Review-Journal Christmas Cookie Exchange, we asked readers to submit their favorite recipes. We received a wide variety of dozens of recipes — from as far away as Phoenix.

Some were old favorites, while others have become extremely popular only recently. They all had one thing in common: They were sweet temptations, and clearly much loved by the submitter, family and friends.

From the batch we chose the five recipes pictured here, primarily because they were somewhat out of the ordinary and, of course, delicious. The recipes follow.

Oh, and Norma S. Beckmann of North Las Vegas won the drawing for the cookie jar and holiday craft book.

CRANBERRY WALNUT COOKIES

1 cup butter-flavored shortening

1 cup sugar

2/3 cup packed brown sugar

2 eggs

1 tablespoon orange juice concentrate

2 teaspoons vanilla extract

2½ cups all-purpose flour

1 teaspoon cream of tartar

1 teaspoon baking soda

1 teaspoon salt

1 cup Ocean Spray Craisins

1 cup chopped walnuts (can substitute any nut)

In a large mixing bowl, cream shortening and sugars. Beat in eggs, one at a time. Add orange juice concentrate and vanilla extract. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well. Stir in Craisins and nuts. Cover and refrigerate 2 hours, or until easy to handle.

Preheat oven to 350 degrees.

Drop dough by tablespoons onto greased baking sheets. Bake for 14 to 16 minutes, or until lightly browned. Remove to wire racks to cool.

Makes about two dozen.

— Recipe from Deborah Collier of Las Vegas

CHOCOLATE-DIPPED PECAN

AND CHERRY COOKIES

1½ cups powdered sugar

1 cup butter, softened

3 teaspoons almond extract

1 egg

2½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

¾ cup toasted chopped pecans

¾ cup chopped dried cherries

Melted chocolate for garnish

Melted white chocolate for garnish

Mix powdered sugar, butter, almond extract and egg in large bowl. Stir in remaining ingredients (except chocolate). Dough will be thick, but should not be dry.

Divide dough in half. Roll each half into a log approximately 3 inches in diameter and refrigerate for 30 minutes.

Heat oven to 375 degrees.

Remove rolls from refrigerator and slice into ½-inch rounds.

Place on ungreased cookie sheets 2 inches apart.

Bake 10-15 minutes, or until edges are light brown. Remove from cookie sheet. Cool on wire rack.

Microwave chocolate until melted, starting with 30 seconds and checking at 15-second intervals.

Dip and/or drizzle cooled cookies in white, dark or mixed chocolates (if the chocolate is too thick, add a small amount of corn syrup or vegetable oil to thin).

Makes about 24 cookies.

— Recipe from Sue Salerno of Henderson

PECAN DIAMONDS

For crust:

1¼ cups butter, softened

¾ cup sugar

3 2/3 cups flour

1 egg

1 teaspoon vanilla

For filling:

2 cups butter

2 cups brown sugar

½ cup sugar

1 cup honey

½ cup heavy cream

6 cups chopped pecans

Mix all of the crust ingredients and press into a jelly-roll pan. Prick dough and chill for one hour. Preheat oven to 350 degrees and bake crust for 10-12 minutes. Cool completely.

To make the filling, place butter, sugars, honey and cream in a saucepan, bring to a boil. Remove from heat and stir in pecans. Pour over cooled crust. Bake for 35-45 minutes at 350 degrees.

Let cool to room temperature before cutting into diamond shapes.

— Recipe from Keri M. Dilts of Las Vegas

SWEDISH DREAMS

1 cup butter

¾ cup sugar

2 teaspoons vanilla

1 teaspoon baking powder

1¾ cups flour

Blanched almonds for decoration

Brown butter lightly, making sure it does not burn, and pour into a large bowl. Cool in the refrigerator until firm.

Preheat oven to 300 degrees. Add sugar and vanilla to butter and beat well until fluffy. Sift flour and baking powder together; mix in by hand or on the lowest speed of mixer to make sure the cookies don’t become tough.

Roll into 1-inch balls and place on greased and floured cookie sheet (or use Silpat sheet). Place almond on each cookie. Bake 30 minutes, or until golden brown.

Cool slightly on pan and then remove to rack.

Makes about two dozen.

— Recipe from Pepper Richardson of Las Vegas

PEPPERMINT MELTAWAYS

For cookie:

1 cup butter, softened

½ cup powdered sugar

½ teaspoon peppermint extract

1¼ cups all-purpose flour

½ cup cornstarch

For frosting:

2 tablespoons butter, softened

1½ cups powdered sugar

2 tablespoons milk

¼ teaspoon peppermint extract

2-3 drops red or green food coloring (optional)

½ cup crushed peppermint candies

Preheat oven to 350 degrees.

Cream butter and powdered sugar together in mixer until light and fluffy. Beat in extract.

In separate bowl, combine flour and cornstarch; slowly add to creamed mixture and mix until just combined.

Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheets.

Bake for 10-12 minutes, or until the outer edges start to brown. Cool on wire racks.

For frosting, beat butter in mixer until fluffy. Add the powdered sugar, milk, extract and food coloring (if desired); beat until smooth. Spread or pipe over cooled cookies, then sprinkle with crushed candies.

Makes about 3½ dozen.

— Recipe from Lauren Farrimond of Las Vegas

EZ GERMAN CHOCOLATE COOKIES

1 box German chocolate cake mix

2 eggs

½ cup oil

½ cup chopped nuts

½ cup chocolate chips

Preheat oven to 350 degrees.

Mix and drop by teaspoonfuls onto ungreased cookie sheet. Bake 10 minutes.

Let cool on cookie sheet one minute before removing.

Makes about three dozen.

— Recipe from Colleen Woodhouse of Las Vegas

GINGERBREAD MEN

1 package spice cake mix

2 teaspoons ground ginger

2 eggs

1/3 cup Crisco

1/3 cup molasses

½ cup flour

Mix all ingredients well; chill.

Preheat oven to 375 degrees. Roll out dough and cut into shapes. Bake 8 to 10 minutes.

— Recipe from Ann Brown of Las Vegas

HOLIDAY NUGGETS

¾ cup butter or margarine

¾ cup sugar

1 egg

1 teaspoon grated lemon rind

2 cups sifted all-purpose flour

½ teaspoon salt

1 cup flaked coconut

¾ cup golden raisins, rinsed and drained

¼ cup coarsely chopped candied cherries

Preheat oven to 350 degrees.

Cream butter in large bowl until soft; add sugar, creaming well. Continue creaming until light and fluffy.

Stir in egg and lemon rind. Sift flour and salt into creamed mixture; mix to form a stiff dough. Stir in coconut, raisins and cherries.

Drop by teaspoonfuls onto greased cookie sheets. Bake for 15 to 18 minutes, or until golden. Cool on wire racks.

— Recipe from Estelle Taylor of Phoenix

MINCEMEAT RAISIN COOKIES

1 cup butter

1½ cups sugar

3 eggs

3 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 1/3 cups (half of a 28-ounce jar) Borden None Such Mince Meat

1 cup raisins

½ cup chopped nuts (optional)

Preheat oven to 400 degrees.

In large bowl, cream butter. Gradually add sugar, blending well. Add eggs and beat until smooth. Add flour, baking soda and salt, gradually mixing together with creamed mixture. Stir in mincemeat, raisins and nuts.

Drop mixture by teaspoonfuls onto greased baking sheets, about 2 inches apart. Bake for 12 minutes, or until lightly browned.

Makes about six dozen.

— Recipe from Lorna Hall of Las Vegas

NO-TIME-TO-BAKE FUDGE

1 12-ounce bag Nestle semisweet chocolate chips

1 can Eagle condensed milk

1 teaspoon vanilla

1 cup chopped walnuts

Combine chocolate chips and condensed milk in microwaveable bowl and microwave for 4 minutes. Add vanilla and walnuts and stir.

Pour into buttered 9-by-9-inch pan. Refrigerate for two hours.

— Recipe from Pamela Sue Mills of Las Vegas

PRALINE COOKIES

24 whole graham crackers

½ cup butter

½ cup margarine

1 cup dark brown sugar

1 cup chopped pecans

Preheat oven to 350 degrees.

Arrange graham crackers in ungreased jelly-roll pan.

Combine butter, margarine and sugar in a saucepan. Boil for two minutes. Stir in pecans and pour over crackers.

Bake for 10 minutes. Cut in half while warm.

Remove from pan and cool on wire rack.

— Recipe from Joan Zaranti of Las Vegas

SUGAR COOKIES

1 cup butter

1 cup confectioners’ sugar

1 egg

1 teaspoon vanilla

1 teaspoon lemon flavoring

2½ cups flour

1 teaspoon soda

1 teaspoon cream of tartar

¼ teaspoon red sugar crystals

Cream butter and confectioners’ sugar. Add remaining ingredients (except sugar crystals) in order listed; do not add more flour.

Preheat oven to 350 degrees.

Drop by teaspoonfuls onto greased cookie sheets and flatten by pressing with the bottom of a glass moistened and dipped in red sugar.

Bake for 12 minutes. Remove from cookie sheets and cool on paper towels.

— Recipe from Norma S. Beckmann of North Las Vegas

Contact reporter Heidi Knapp Rinella at
hrinella@reviewjournal.com or 702-383-0474.