Tuckers

from  https://www.bonappetit.com/recipe/tuckers
REFRIGERATE
300F
Bake: 25 to 30 minutes

Ingredients

• 2 1/2 cups unsweetened shredded coconut
• 4 large egg whites
• 2/3 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon food-grade pure rose extract (not rose water); optional
• Red liquid food coloring
• White sanding sugar

Recipe Preparation

• Cook first 3 ingredients in a medium sauce- pan over medium-low heat, stirring occasionally, until mixture is hot, dry to the touch, and starts pulling away from sides of pan, about 10 minutes.
• Scrape dough into a heatproof bowl. Stir in vanilla and rose extract, if using. Add 1 drop of food coloring; stir well. Press plastic wrap on top of dough. Chill for at least 5 hours or overnight.
• Preheat oven to 300°. Line a baking sheet with parchment paper or a silicone baking mat and stack it on top of a second sheet (this keeps cookie bottoms from browning too quickly).
• Roll 1 tablespoon of dough into a ball. With your fingers, pinch the ball to form a 3-sided pyramid that ends in a point. Dip into white sanding sugar.
• Bake cookies until lightly golden on top and slightly firm to the touch, 25-30 minutes. Let cool on sheet on a wire rack. DO AHEAD: Tuckers can be made 3 days ahead. Store cookies airtight at room temperature.

2012 Cookie Day Results

In mostly alphabetical order and with the baker(s)  listed after.
Ose pre-made a few slice & bakes and had them ready to go.

1. Almond Galettes - Boug

2. Almond Paste Macaroons - Con
3. Angie's Figgy Cookie - Connie
4. Baklava - Pixie/Sami
5. Benne Cakes - Boug
6. Brownie Nut Slice - Ose

7. Butter Cookies - Debbie/Rachel
8. Caramel Pecan Cookies - Sam
9. Caramel Pecan Tarts - Boug
10. Caramel Tarts - Boug
11. Chocolate Cherry Cordials - Debbie/Rachel - From Parade Magazine Dec 9, 2012
12. Cinnamon Brown Sugar - Nikki

13. Toasted Coconut Wafers - Boug
14. David's Famous Chocolate Chip Cookies - Sami
15. Chocolate Chip Pretzel Cookies - Boug

16. Chocolate Cookie Slice - Sami/Con
17. Chocolate Crinkles - Con

18. Chocolate Puddles - Ose  - this is from 101 Cookbooks

19. Coconut Cookies - Ose
20. Hershey Chocolate Blossoms - Vicki
21. Kaleidascope - Ose
22. Kiefles - Boug/Vicki

23. Lemon Lace Cookies - Sami

24. Lemon Meringue - Sami
25. Lemon Poppyseed - Ose
26. Leonard's Oatmeal Cookies - Sam
27. Mock Macaroons - Boug
28. Nut Cups - Debbie/Rachel

29. Oatmeal Raisin - Nikki
30. Palmiers - Vicki
31. Peanut Butter Cookies - Jamie 
32. Russian Tea Cakes - Ose
33. Snickerdoodle - Jamie
34. Speculaas - Boug
35. Spritz - Anderson Family Recipe - Vicki


Oven Duty - Pixie / Ose
Runner / Cooling Duty - Ose / Pixie
Dishes Duty: Connie, Boug, Ose and others as the fancy struck them.

Bakers: (in order of appearance):
Connie

Sami
Vicki
Boug
Pixie
Ose
Nikki
Jamie
Debbie
Rachel

Nut Cups - Debbie's

REFRIGERATE   325F  30 Minutes
Crust:
1 - 3 oz pkg cream cheese
1 stick butter (1/2 cup)
1 cup flour
pinch of salt

combine as for pie crust. Form into balls and refrigerate for one hour.
Remove from refrigerator and press balls into miniature ,muffin tins to form cups.

Filling:
3/4 to 1 cup chopped pecans
3/4 cups brown sugar (packed)
1 tsp vanilla
2 Tbsp melted butter
1 egg
1/4 tsp salt

Put one teaspoon of filling in each  cup.  Bake 30 minutes  at 325 F
Do not grease tins.

When cool sprinkle with powdered sugar.

Spritz - Anderson Family Recipe

350F - 

1 cup softened butter
3/4 cup sugar
1 large egg yolk
1 2/3 Cup to 1 3/4 cup flour (Cookies shouldn't flatten if enough flour is added)
1 tsp almond extract

Cream butter well and add sugar. Then egg yolk, flour and extract. Mix well.

Put into cookie press and put onto ungreased cookie pan. Bake at 350F til light yellow.

Chocolate Cherry Cordials

350 F - 8 minutes

by: Pam Correll

Photo by: Francis Janisch

This recipe, from Pam Correll of Brockport, Pa. (pictured right), won the Grand Prize in PARADE's 2012 Holiday Cookie Bake-Off and is the winner of the Drop Cookie Category. Click here to view all of the winning recipes.

Pam's story: "This year I put my thinking cap on and decided to take an old family favorite and make it a bit more festive. Chocolate, cherries, and rum flavoring all rolled up into one cookie is simply irresistible. This cookie is a little pocket of joy!"

ingredients: Add all to shopping list

For Cookies:
1/2 cup butter, softened
1 cup sugar
1 egg
1 tsp rum extract
1 1/2 cups flour
1/3 cup cocoa powder
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
30 maraschino cherries, drained and patted dry with paper towels
2 Tbsp sugar, for coating

For Glaze:
1 cup confectioners' sugar
1 tsp rum extract
4 tsp maraschino cherry juice

At a glance: Servings: Makes 30
Active Time: 25 min
Total Time: 35 min

directions: 1. Preheat oven to 350°F. In a large bowl, beat butter, sugar, egg, and rum extract until light and fluffy. Add flour, cocoa, salt, baking soda, and baking powder. Beat well.

2. Flatten about 1 Tbsp dough. Place a cherry on top; mold dough around it. Roll in sugar. Repeat with remaining dough.

3. Place cookies 2 inches apart on an ungreased baking sheet. Bake 8 minutes. Cool on a rack.

4. For glaze, whisk ingredients; spoon over cookies.

KITCHEN COUNTER: Makes 30. Per Serving: 140 calories, 19g carbs, 1g protein, 6g fat, 20mg cholesterol, 90mg sodium, 1g fiber