© 2012, Cookielicious. Seaside Publishing All Rights Reserved.

I was on a panel discussion with four other cookbooks authors and I do claim to have the cookbook with the most calorie-potential. Nothing really healthy about these cookies … but they do make you happy!

© 2010, Cookielicious. Seaside Publishing All Rights Reserved.

I credit the late Jim Bennett, a St. Petersburg Times reader, with getting me started on the high road to cookiedom. Mr. Bennett called me many years ago for some advice about a cookie recipe. His wife had died three years before and he finally felt okay about making the Christmas cookies himself that they used to make together. He is the one who taught me about the power of cookies.

His phone call spurred the idea for the Times’ annual holiday cookie project. This is the ninth year we’ve asked readers to submit their favorite recipes.

I think about Mr. Bennett often and some wonderful conversations we shared over the years about cookies and cooking. We even shed a few tears together. Here is his family recipe … he sent me some Rocks that he baked and I can attest they were quite good, despite the fruit-cake ingredients!

Christmas Rocks
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 1/2 cups flour
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon baking powder
Pinch of salt
8 ounces pecans, chopped
8 ounces raisins
8 ounces chopped dates
4 ounces candied cherries, chopped

Cream together butter and sugar. Beat in egg. Mix in flour, cinnamon, cloves, baking powder and salt. Add pecans, raisins, dates and cherries. Cookie dough will be quite thick and difficult to stir. Wash your hands and dig in!

Drop by spoonfuls on greased cookie sheet. Bake for 12 to 14 minutes in preheated 325-degree oven.

Makes about 6 dozen 1 1/2-inch cookies.

Times testing note: Recipe can easily be doubled but use 3 eggs.

Source: Helen and James Bennett

© 2010, Cookielicious. Seaside Publishing All Rights Reserved.

Some of the recipes are original, but many of them come from readers of the St. Petersburg  Times. They are true cookie-monsters. One of my favorites in “Cookielicious” are the Peanut Butter and Jam Bars. They are perfect for after-school snacks.

Peanut Butter and Jam Bars
1/2 cup sugar
1/2 cup brown sugar
1/2 cup margarine
1/2 cup peanut butter
1 egg
1-1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup raspberry jam
Glaze:
2 tablespoons margarine
1 cup confectioners’ sugar
1 teaspoon vanilla
1 to 2 tablespoons hot water

Preheat oven to 350 degrees. Mix sugars, margarine, peanut butter and egg. Stir in flour, baking soda and baking powder, and mix well. Reserve 1 cup dough. Press remaining dough into ungreased 13- by 9-inch pan. Spread with jam, then crumble reserved dough and sprinkle over jam. Bake until golden brown (approximately 20 minutes). Cool while preparing glaze.

To make the glaze, heat margarine over low heat. Mix in confectioners’ sugar and vanilla. Beat in hot water, 1 teaspoon at a time, till smooth. Drizzle glaze over top and cut into 2- by 1-1/2-inch bars.

Makes 3 dozen.

Freezeworthy: No.

Dolores A. Haase, Clearwater

© 2010, Cookielicious. Seaside Publishing All Rights Reserved.

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 3/4 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup granulated sugar
• 1/4 cup dark molasses
• 1 egg
• 1-inch piece fresh ginger, peeled and grated
• 3 ounces crystallized ginger, chopped coarsely
• 3 ounces peppermint candy canes
• Granulated sugar for sprinkling

In a medium mixing bowl, combine flour, baking soda, salt, cinnamon, ginger, allspice and cloves; mix well. In a large mixing bowl, combine butter, sugar, molasses, egg and fresh ginger; mix well. Add dry ingredients to wet ingredients and mix until well combined; stir in crystallized ginger. Wrap and place dough in refrigerator for at least 1 hour.

Place candy canes in a heavy plastic bag and break into small pieces, using either a mallet or rolling pin. Preheat oven to 375 degrees.

Portion out chilled dough by heaping tablespoons, forming into balls if you wish, and place 2 inches apart on ungreased cookie sheet. Flatten each cookie slightly. Bake 8 to 10 minutes. Remove from oven and immediately sprinkle each cookie with a few pieces of broken candy cane and granulated sugar. Cool.

Makes about 3 dozen.

Freezeworthy: Yes, but cool completely first.

April LeRoy

© 2010, Cookielicious. Seaside Publishing All Rights Reserved.

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup powdered sugar
• 1 egg
• 1 teaspoon vanilla
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup pecan halves
• 1 cup soft candied green cherries, cut in half
• 1 cup soft candied red cherries, cut in half

Cream butter and powdered sugar. Add egg and vanilla, and mix well. Mix in flour and baking soda to make smooth dough. Stir in pecans and candied cherries until evenly incorporated.

Chill dough for 1 hour, then divide into 4 portions. Roll each piece into a log about 7 inches long and 1 1/2 inches around. Roll in wax paper and chill for at least 3 hours.

Preheat oven to 350 degrees.

Unwrap rolls and slice about 1/8-inch thick. Bake on ungreased cookie sheet for 13 to 15 minutes or until lightly browned.

Makes 7 dozen.

Freezeworthy: Yes, but cool completely first.

Jean Gibson and Joanne H. Staats

© 2010, Cookielicious. Seaside Publishing All Rights Reserved.

• 36 Rolo candies, unwrapped
• ½ cup unsalted butter
• 1 yellow cake mix
• ½ cup chopped nuts, optional
• 1 can evaporated milk

Preheat oven to 350 degrees and grease a 9- by 13-inch pan. Set aside.

Cut Rolo pieces in half crosswise; set aside. Melt butter in microwave; set aside.

Combine cake mix and nuts. Stir in melted butter and evaporated milk and stir until well blended. Spread one-half of mixture in prepared pan. Bake for 15 minutes. Remove from oven and immediately place candy pieces cut side down onto warm crust.

Drop remaining batter by teaspoonfuls evenly over candy in pan. Do not spread. Bake for 25 to 30 minutes until lightly browned. Cool completely before serving.

Cut into 36 squares.

Freezeworthy: No.

Jeanne Gleason

© 2010, Cookielicious. Seaside Publishing All Rights Reserved.

• 1 1/4 cup whole wheat flour
• 1/2 cup quick rolled oats
• 1 egg, slightly beaten
• 1/2 cup all-purpose flour
• 1 teaspoon sugar
• 3/4 cup powdered milk
• 1/4 cup yellow cornmeal
• 1/2 cup hot water
• 1/3 cup vegetable oil
• 1 tablespoon chicken or beef bouillon granules

Preheat oven to 350 degrees.

In a large bowl, mix all ingredients until well blended. Roll out on floured board. Cut out treats with bone-shaped cookie cutter. Bake 15 to 20 minutes or until dry.

Makes about 3 dozen.

Freezeworthy: Yes, but they’ll keep just fine in an air-tight container for a few weeks.

Marcia Manderville

© 2010, Cookielicious. Seaside Publishing All Rights Reserved.

Base:

• 1 cup oatmeal (not instant)
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 3/4 cup (1 ½ sticks) unsalted butter, room temperature
• 3/4 cup brown sugar
• Filling:
• 1 cup chocolate chips
• 1 jar (12.15 ounces) caramel topping
• 3 tablespoons all-purpose flour
• 1/2 cup chopped nuts

Preheat oven to 350 degrees. Mix all base ingredients together in a large bowl. Save half of the mixture for the top of bars. Press the other half of the mixture into an 8- by 8-inch pan that has been lightly coated with a nonstick spray. Bake for 10 to 15 minutes.

Meanwhile, combine filling ingredients. Spread mixture over baked base and top with remaining unbaked mixture. Bake an additional 30 minutes. Cool and then firm in the fridge.

Freezeworthy: So-so results. The caramel is likely to be runny after thawing.

Makes 14 to 20 bars.

Carolyn Smiley

© 2010, Cookielicious. Seaside Publishing All Rights Reserved.

• 12 large marshmallows, cut in thirds horizontally, set aside
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup sugar
• 1/2 cup baking cocoa
• 1/2 teaspoon salt
• 1/2 cup soft shortening
• 2 tablespoons water
• 1/2 cup evaporated milk
• 1 egg
• 1 teaspoon vanilla
• 1/2 cup chopped walnuts

Frosting:

• 1 cup semisweet chocolate chips
• 1/2 cup evaporated milk
• 2 1/2 cups confectioners’ sugar

Sift flour, baking soda, sugar, cocoa and salt in a large bowl. Add shortening, water, evaporated milk, egg and vanilla.

Beat with mixer for 3 minutes at low speed. Stir in walnuts. Drop by tablespoons on greased cookie sheet. Bake 10 minutes at 350 degrees. Immediately after removing from oven, place one marshmallow slice on each cookie, cut side down. Cool cookies on rack.

While cookies cool, make frosting. Stir chocolate chips and evaporated milk over low heat. Add confectioners’ sugar after the chocolate is melted. Stir until smooth. Spoon frosting over cookies to cover marshmallow.

Makes 3 dozen.

Freezeworthy: No.

Marlene Hagstrom

© 2010, Cookielicious. Seaside Publishing All Rights Reserved.