Cookie Swap: Cookie Death Match

I don't know about you, but I grew up thinking cookie swaps were the ultimate competition (and now, I still think that, second only to Rush!). Every woman in my neighborhood would try to out do the others with their cookies and packaging. Every year, the poor women whose first swap was upon them would bring cookies on nice plates, unprepared for the deluxe Santa and reindeer sleigh/box/ornament that sings from their new friends. Seriously. In honor of mama and all those women, here are a few of Southern Living's best cookie recipes, for this time of year and any other. (Ed Note: Peanut Blossoms were something I grew up eating - I never knew how easy they were!)

MISSISSIPPI MUD COOKIES

Prep: 25 min., Bake: 12 min. per batch

Yield: Makes about 3 dozen

Ingredients

• 1 cup semisweet chocolate morsels
• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup chopped pecans
• 1/2 cup milk chocolate morsels
• 1 cup plus 2 Tbsp. miniature marshmallows

Preparation

1. Microwave semisweet chocolate morsels in a small microwave-safe glass bowl at HIGH 1 minute or until smooth, stirring every 30 seconds.

2. Beat butter and sugar at medium speed with an electric mixer until creamy; add eggs, 1 at a time, beating until blended after each addition. Beat in vanilla and melted chocolate.

3. Combine flour, baking powder, and salt; gradually add to chocolate mixture, beating until well blended. Stir in chopped pecans and 1/2 cup milk chocolate morsels.

4. Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets. Press 3 marshmallows into each portion of dough.

5. Bake at 350° for 10 to 12 minutes or until set. Remove to wire racks.

CRUNCHY FROSTBITE COOKIES

Prep: 22 min.; Cook: 14 min. per batch; Other: 1 hr.

Yield: about 3 dozen

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup shortening
• 3/4 cup granulated sugar
• 3/4 cup firmly packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups uncooked regular oats
• 1 1/2 cups cornflakes cereal
• 12 ounces white chocolate baking squares, chopped
• 3 tablespoons shortening
• 1/2 teaspoon peppermint extract

Preparation

Combine flour, baking soda, baking powder, and salt; stir well until blended.

Beat 1 cup shortening at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs and vanilla; beat well. Add flour mixture, mixing just until blended. Stir in oats and cornflakes.

Drop dough by heaping tablespoonfuls, 2" apart, onto lightly greased baking sheets; flatten slightly. Bake at 325° for 12 to 14 minutes. Cool slightly on baking sheets. Transfer cookies to wire racks to cool completely.

Microwave white chocolate and 3 Tbsp. shortening in a medium-size microwave-safe bowl at HIGH 1 minute or until white chocolate melts, stirring once. Stir in peppermint extract. Dip flat bottom of each cookie into melted white chocolate, letting excess drip back into bowl. Place dipped cookies, dipped side up, on wax paper; let stand 1 hour or until white chocolate sets.

TEA CAKES

Yield: Makes 3 dozen

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Preparation

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Add vanilla extract, beating until blended.

Combine flour, soda, and salt; gradually add flour mixture to butter mixture, beating at low speed until blended after each addition.

Divide dough in half; wrap each portion in plastic wrap, and chill 1 hour.

Roll half of dough to 1/4-inch thickness on a floured surface. Cut out cookies with a 2 1/2-inch round cutter, and place 1 inch apart on parchment paper-lined baking sheets.

Bake at 350° for 10 to 12 minutes or until edges begin to brown; let stand on baking sheet 5 minutes. Remove to wire racks to cool. Repeat procedure with remaining dough.

PEANUT BLOSSOM COOKIES

Yield: 4 dozen

Ingredients

• 1 (14-ounce) can sweetened condensed milk
• 3/4 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 2 cups biscuit mix
• 1/3 cup sugar
• 1 (9-ounce) package milk chocolate kisses, unwrapped

Preparation

Combine milk and peanut butter, stirring until smooth; stir in vanilla. Add biscuit mix, stirring well.

Shape dough into 1-inch balls; roll balls in sugar, and place on ungreased cookie sheets. Make an indentation in center of each ball of dough with thumb or spoon handle.

Bake at 375° for 8 to 10 minutes or until lightly browned. Remove cookies from oven, and press a chocolate kiss in center of each cookie. Transfer cookies to wire racks to cool completely.