Some recipes to try

These cookie recipes were provided by members of Pink Streeters Relay for Life team.

Oatmeal Chocolate Chip Cookies

1 ¹⁄₂ cups unsifted all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 cup solid vegetable shortening

¹⁄₂ cup granulated sugar

1 cup firmly packed light brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups old-fashioned rolled oats

12 ounce package semi-sweet

chocolate chips

1 cup M&Ms

Preheat oven to 350 degrees.

Combine flour, salt and baking powder. Beat together shortening, sugars and vanilla until creamy. Add egg, beating until light and fluffy. Gradually bean in flour mixture and rolled oats. Stir in chocolate chips and M&Ms.

Drop batter by well-rounded teaspoonfuls onto cookie sheets. Bake 8 to 10 minutes, or until cookies are done. Cool cookies on sheets for 2 minutes before placing them on wire rack for further cooling. Yields 7¹⁄₂ dozen cookies.

— Betty Lausier of Clear Brook

Russian Tea Balls

1 cup butter

¹⁄₂ cup confectioners’ sugar

1 teaspoon vanilla

1¹⁄₄ cups flour

Dash salt

1 cup finely chopped pecans

Mix butter, sugar and vanilla together until well combined. Stir in dry ingredients and mix well. Add nuts. Cool dough in refrigerator.

Preheat oven to 375 degrees. Roll dough into 1¹⁄₂-inch balls and roll in powdered sugar. Bake for 10 minutes. Roll in powdered sugar again. Store in a cool place.

— Pearl Ebert of Winchester

Magic Cookie Bars

¹⁄₂ cup butter, melted

(may use margarine)

1¹⁄₂ cups graham cracker

crumbs

1 cup walnuts, coarsely

chopped

1 cup semi-sweet chocolate

or butterscotch morsels

1¹⁄₃ cups flaked coconut

15-ounce can sweetened

condensed milk

Preheat oven to 350 degrees.

Pour melted butter or margarine into the bottom of a 13-by-9-by-2-inch pan. Sprinkle crumbs evenly over melted butter or margarine. In order, sprinkle chopped nuts evenly over crumbs, followed by chocolate chips, coconut and condensed milk. Bake 25 minutes or until lightly browned on top. Cool in pan 15 minutes. Cut into bars. Yields about 2 dozen 1¹⁄₂-by-3-inch bars.

— Joyce McKay of Winchester

Chocolate Raspberry Thumbprints

2 cups flour

1 teaspoon baking soda

¹⁄₄ teaspoon salt

4 squares baker’s unsweetened

chocolate

¹⁄₂ cup butter

1 package cream cheese,

softened

1¹⁄₄ cups sugar, divided

1 egg 1 teaspoon vanilla

¹⁄₃ cup raspberry jam

Mix flour, baking soda and salt in a bowl and set aside.

In a microwave, melt butter and chocolate squares on high for two minutes, stopping to stir, until melted. Whisk in cream cheese. Add 1 cup sugar, egg and vanilla and mix well. Stir in flour mixture. Refrigerate for 15 minutes.

Preheat oven to 375 degrees.

Roll dough into 1-inch balls and coat with remaining sugar. Place 2 inches apart on cookie sheets lined with parchment paper. Press thumb into each ball and fill with ¹⁄₄teaspoon jam. Bake 8 to 10 minutes or until lightly browned. Cool 1 minute and then move to a wire rack to cool completely. Yields about 4¹⁄₂ dozen cookies.

— Linda L. Hart of Stephenson

Shortcake Cookies

1 pound butter or margarine

2 cups confectioners’ sugar

3¹⁄₂ cups flour

1 egg

3 teaspoons lemon extract

Preheat oven to 350 degrees.

Cream butter and sugar and add well beaten egg, flour and lemon extract. Roll out on board, adding just enough flour to make stiff for rolling. Use cookie press or roll in a ball and press down with fork. Decorate as you wish and bake about 15 minutes or until delicately brown.

— Margaret Aronhalt of Frederick County

Cheese cookies

1 cup margarine, softened

2 cups flour

3 dashes of red pepper

3 dashes of Tabasco sauce

2 cups Rice Krispies

¹⁄₂ pound sharp cheddar

cheese, grated, softened

Preheat oven to 350 degrees.

Mix all ingredients with exception of Rice Krispies together until well blended, and then add them to the batter. Roll heaping teaspoonfuls into balls and place on ungreased cookie sheet. Flatten with hands, glass or fork. Bake for 15 minutes and let cool.

— Donna Sweeney of Frederick County