Holiday

Cookie Cookbook
Thank You
W e would like to take this moment and extend our sincerest gratitude to all
the people who submitted their cookie recipe and made this cookbook a
reality. Without any of you, none of this would have been created. It is because of
you that all of us are able to download this book today.

The fact that each recipe comes from a member of the Howdy Honda family,
means the world to us and motivates us to work that much harder for each and
every one of you. We enjoy your visits to Howdy Honda, and feel a real, personal
connection with each of you.

We hope you enjoy this cookbook and make many new memories with your
family and friends creating some of the wonderful cookies included here. These
holidays, we give thanks for all of you and wish you all a magical season filled
with love and joy.

Merry Christmas!
 Recipes
Chocolate Sugar Cookies......................................4-5
Sandies.....................................................................6
Fruit Cake Drop Cookies.........................................7
Molasses Honey Ginger Cookies.............................8
Toss Em Up and Eat Em Down Cookies...............9
Chocolate Crinkles.................................................10
Cranberry Chip Cookies.........................................11
Andes Chocolate Mint Cookies..............................12
Orange Balls...........................................................13
Candy Cane Cookies..............................................14
Yummy Christmas Snickerdoodle..........................15
Ranger Cookies......................................................16
Candy Bar Cookies.................................................17
Easy Lemon Cookies..............................................18
Orange Cookies......................................................19
Paintbrush Cookies.................................................20
Whole Grain Texas Pecan Shortbread....................21
Animal Cookies......................................................22
Cherry Pecan Gems................................................23
Oatmeal Chocolate Chip Cookies..........................24
Happy New Year!
Best Sugar Cookies in the World............................25
Chocolate Peanut-Butter No Bake Cookies...........26
Vegan, Gluten-Free Gingerpeople..........................27
Easy Oreo Choco-balls...........................................28
Holiday Thumbprint Cookies.................................29
Almond Cookies.....................................................30
Peanut Butter Cookies............................................31
MeMes Chocolate Crinkles...................................32
Peppermint Puff Cookies........................................33
Pecan Gem Cookies................................................34
Dried Cherry & Chocolate Biscotti........................35
Peanut Butter Cookies............................................36
Vanilla Bean Shortbread.........................................37
Bourbon Pecan Pralines.........................................38
Snickerdoodles.......................................................39
Choco-Peanut Melts...............................................40
No-Roll Sugar Cookies...........................................41
Caramel-Filled Chocolate Cookies.........................42
Peppermint Cookies................................................43
Eskimo Cookies......................................................44
 Chocolate Sugar Cookies
By: Stephen Muras

2 3/4 cups all-purpose flour

3/4 cup unsweetened Dutch processed cocoa powder
1/2 teaspoon salt
2 large eggs
1 teaspoon baking powder
1 cup unsalted butter, room temperature
1 3/4 cups granulated white sugar
2 teaspoons pure vanilla extract

Royal Icing using Egg Whites Royal Icing Using Meringue

Powder
2 large egg whites
2 teaspoons fresh lemon juice 4 cups confectioners (powdered or icing) sugar,
3 cups confectioners (powdered or icing) sugar, sifted
sifted 3 tablespoons meringue powder
Food coloring 1/2 teaspoon almond extract (optional)
1/2 cup - 3/4 cup warm water
Food coloring

Directions:
In a large bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4
minutes). Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat until combined. Add
the flour mixture and beat until you have a smooth dough.

Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.
Preheat oven to 350 degrees F and place rack in the center of the oven. Line two baking sheets with parchment paper.
Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness
of 1/4 inch. Keep turning the dough as you roll, making sure the dough does not stick to the counter. Cut out desired shapes
using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet. Place the baking sheets with the
unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and
losing their shape while baking.

Note: If you are not going to frost the baked cookies, you may want to sprinkle the unbaked cookies with crystal or sparkling
sugar.

Bake cookies for about 10 to 12 minutes or until they are firm around the edges. Remove from oven and let cookies cool
on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing, if desired. Be
sure that the frosting on the cookies dries completely before storing (this may take several hours). Frosted cookies will keep
several days in an airtight container. Store between layers of parchment paper or wax paper.

Makes about 36, 4-inch cookies.

Royal Icing with Egg Whites:

In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered
sugar and beat on low speed until combined and smooth. Mix in food coloring, if desired. The icing needs to be used
immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when
not in use.

Royal Icing with Meringue Powder:

In the bowl of your electric mixer (or with a hand mixer), beat the confectioners sugar and meringue powder until combined.
Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary, to
get the right consistency, add more powdered sugar or water. Mix in food coloring, if desired. To cover or flood the entire
surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the
bowl remains on the surface of the icing for a few seconds before disappearing.

The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air.
Cover with plastic wrap when not in use.
Makes about 3 cups
 Sandies
By: Shawna Belvins

1 cup butter or margarine

1/3 cup sugar
2 teaspoon vanilla
2 teaspoon water
2 cups flour
1 cup chopped pecans

Directions:
Cream together butter and sugar. Add vanilla and water. Add
flour, mix well. Stir in pecans. Shape into small balls.

Bake on ungreased cookie sheet at 325 degrees F for 20 minutes.

Remove from pan. Cool slightly.

Roll in confectioners sugar.

Makes 3 1/2 dozen cookies.

About the Author:

From Austin, TX, her mom has been making this recipe for
years. It always reminds her of the holidays.
 Fruit Cake Drop
Cookies
By: Emmanuel Del Rio

3/4 cup sugar

1/4 cup unsalted butter, room temperature
2 eggs
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
1/2 cup candied red cherries
1/2 cup candied green cherries
1 cup dried pineapple pieces
2 cups pecans, roughly chopped

Directions:
Preheat oven to 300 degrees F.

In a large bowl, cream together butter and sugar using a hand

mixer. Add eggs, salt, vanilla, lemon, and cinnamon and mix until
well incorporated. Slowly add flour and mix well. Fold in fruit
and pecans.

Drop by rounded tablespoonfuls onto a greased cookie sheet.

Bake for 23 to 25 minutes. Allow to cool completely.

About the Author:

Austin, TX is his home and his wife likes this cookie because it
has the colors of Christmas.
 Molasses Honey Ginger Cookies
By: Adam Hammick

1 cup shortening 2 teaspoons baking powder

1 cup sugar 1 teaspoon salt
1/2 cup molasses 1 tablespoon cinnamon
1/2 cup honey 2 teaspoons ground cloves
2 egg yolks 2 teaspoons ground ginger
4 cups all-purpose flour 1 teaspoon ground nutmeg
1 teaspoon baking soda

Icing:
1 cup confectioners sugar
1 tablespoon melted butter
1 tablespoon milk
1/2 teaspoon vanilla extract
Liquid food colorings
Colored sugars

Directions:
Cream together the shortening, sugar, molasses, and honey in a bowl with an electric mixer. Add the egg yolks and mix well.

Sift together the flour, baking soda, baking powder, salt, and spices; stir into the shortening mixture. Wrap the dough in
plastic and chill well.

Roll out dough on a lightly floured surface to 1/4-inch thickness. Cut out shapes with Christmas tree and/or other holiday
cookie cutters; transfer to lightly greased baking sheet.

Preheat oven 350 degrees F. Bake cookies for 8 to 10 minutes (do not over bake). Let the cookies cool on the baking sheet
until they are firm, then transfer to a rack to cool completely.

Beat confectioners sugar, butter, milk, and vanilla until smooth, adding more sugar or milk as needed. If desired, divide
icing among smaller bowls and tint with different food colorings. Decorate cookies with colored icing and sugars.

About the Author:

Lucky enough to grow up with a family farm in Alabama. Molasses is his favorite flavor because it reminds him of Deep
South cuisine, like cornbread and drop biscuits, and the honey reminds him of the dark brown nectar that his grandfather
brought him from his farms bees. Nowdays, this recipe is a regular in his house because its both fast and popular with
everyone.
 Toss Em Up and Eat Em Down Cookies
By: Darlene Link

1 cup brown sugar 1 cup chopped pecans

1 cup granulated sugar
1 (3 1/2 ounces) can flaked
coconut
1 1/2 cups old-fashioned rolled
oats
2 eggs, lightly beaten
1 teaspoon vanilla (Mexican is
best)
2 sticks margarine (not diet)
2 cups flour
1 teaspoon baking powder
1/2 teaspoon soda

Directions:
Preheat the oven to 350 degrees F.

Toss the sugars, eggs, vanilla, flour, baking powder, soda, coconut, oats and pecans in a large mixing bowl.

Melt margarine and pour over mixture. Mix thoroughly.

Drop by spoonfuls onto greased baking sheet. Bake until lightly brown, about 10 to 12 minutes.

Makes approximately 5 dozen cookies.

Hint: Melted margarine makes cookie prep a snap. Mexican vanilla is available at several places in Austin and makes a big
difference in the tast of the cookies...so much better!

About the Author:

Originally from the Rio Grande Valley, McAllen (hence the use of Mexican vanilla), but
has lived in Austin since 1971. This is her favorite holiday cookie because, besides being
such an easy recipe, these cookies tastes really good, especially if Mexican vanilla is used.
 Chocolate Crinkles
By: Fabian Flores

3 eggs
1 1/2 cups granulated sugar
4 ounces unsweetened chocolate, melted
1/2 cup vegetable oil
2 teaspoons baking powder
2 teaspoons vanilla
2 cups all-purpose flour
Sifted confectioners sugar

Directions:
In a large bowl, using an electric mixer, beat eggs, sugar, chocolate, oil,
baking powder, and vanilla until blended. Beat in as much of the flour with
the mixer as possible, then stir in the remaining flour. Cover and chill the
cookie dough for two hours.

Shape the dough into 1-inch balls. Roll in sifted confectioners sugar,
coating well. Place balls of cookie dough about one inch apart on ungreased
cookie sheets and bake in a 375 degree F oven for 8 to 10 minutes, until
cracked in appearance.

Transfer cookies to a wire rack to cool. Sprinkle with more confectioners

sugar if desired.

Makes about 48 cookies

Enjoy!

About the Author:

From Austin, TX, this was a recipe his college roomates sister made
every year. He was addicted!
Cranberry Chip Cookies
By: Patricia Ehler

2 sticks unsalted butter 1 teaspoon baking soda

(room temperature)
2 eggs
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon cinnamon
3 cups oatmeal
1 cup dried cranberries
1 cup white chocolate chips

Directions:
Cream together the butter, eggs, both sugars, and vanilla. Then add the flour,
baking soda, cinnamon, and salt. Stir in the oatmeal, dried cranberries, and white
chocolate chips.

Preheat oven to 350 degrees F. Bake on ungreased cookie sheet for 10 to 12

minutes, until lightly browed.

About the Author:

From La Grange, Texas, Patricia likes this recipe
because its very easy to make, colorful, and everyone
loves the tasty cookies.
 Andes Chocolate Mint Cookies
By: Heather Keiler-Green

3/4 cup butter

1 1/2 cups packed brown sugar
2 tablespoons water
12 oz semi-sweet chocolate chips
2 large eggs
2 1/2 cups flour
1/2 teaspoon salt
1 1/4 teaspoons baking soda
Andes mint candies

Directions:
Over low heat, combine butter, sugar, and water. Heat until melted and add chocolate chips until partly melted. Remove
from heat and stir. Pour into large mixing bowl, let stand for 10 minutes to cool slightly. Beat in eggs one at a time on high
speed. Reduce to low speed and add flour, salt, and baking soda. Beat until well-blended. Chill one hour.

Roll into 1-inch balls. Place two inches apart on parchment paper-lined baking sheets. Bake at 350 degrees F for 10 minutes.
After baking, place an Andes mint on top (a half mint can be used). When melted, swirl to spread over cookie, letting some
of the green show.

About the Author:

From San Antonio, now living in Austin where she is a teacher of Special
Needs children at Texas School for the Deaf. This cookie recipe is from her
Great Aunt Bessie who is from Virginia. Her whole family loves this recipe
and always make it during the holidays.
 Orange Balls
By: Patricia Ehler

1 (12 oz) package vanilla wafers

1 (16 oz) package powdered sugar, sifted
1/2 cup butter or margarine, softened
1 (6 oz) can concentrated frozen orange juice,
thawed and undiluted
1 cup finely chopped pecans
Flacked coconut (optional)

Directions:
Crush vanilla wafers to make small crumbs. Add sugar, butter and orange juice concentrate, mixing well.

Shape dough into 1-inch balls. Roll balls in pecans or coconut, if desired.

Chill until firm.

Makes 6 dozen cookies.

 Candy Cane Cookies
By: Al Walker

1 cup unsalted butter Icing:

1/2 cup powdered sugar
1/4 teaspoon salt
1 teaspoon almond flavoring
1 cup chopped almonds
2 cups all-purpose flour
2 cups powdered sugar
2 to 3 tablespoons milk
Approx. 4 to 6 crushed
candy canes
Food coloring

Directions:
Combine butter, sugar, salt and flavoring into large electric mixer bowl and beat until fluffy. Stir in almonds and flour until
well blended.

Roll a heaping tablespoon of dough into a rope and form into a candy cane shape. Place on well-buttered or parchment-lined
baking sheet and repeat using all of the dough.

Preheat oven to 350 degrees F. Bake until slightly browned, 15 to 17 minutes. Cool on pan until slightly firm, then carefully
remove to a wire rack and cool completely.

For icing: Stir powdered sugar and milk together. Add food coloring, if desired. Drizzle on cookies and sprinkle with
crushed candy canes.

Makes about 2 dozen cookies

About the Author:

As a little boy growing up in Oklahoma, his grandmother would let the kids help make these candy cane cookies every
Christmas. They were always fun to make and eat. Yum, yum!
 Yummy Christmas Snickerdoodle
By: Melanie S.

1 1/2 cups white sugar 1/2 teaspoon baking soda

1/2 cup butter, softened
1 teaspoon vanilla extract
2 eggs
2 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground
cinnamon

Directions:
Preheat oven to 400 degrees F.

Combine 1 1/2 cups white sugar, butter or margarine, vanilla and eggs. Mix well. Stir in flour, cream of tartar, baking soda
and salt. Blend well. Shape dough into one-inch balls.

Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon. Roll dough in sugar/cinnamon mixture and place two
inches apart on ungreased baking sheets.

Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets.

About the Author:

Melanie is a resident of Austin and loves her CR-V. She and her family love snickerdoodles, but due to their rediculously
rich goodness, they try to limit themselves to making them only at Christmas and try to eat as many as they can before
company comes.
 Ranger Cookies
By: Elizabeth Speights

1/2 cup butter, softened 1 teaspoon baking powder

1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup oatmeal
1 cup rice krispies or corn
flakes
1 cup chopped walnuts

Directions:
Cream together the butter, sugar, and brown sugar. Add the eggs and vanilla. Beat well.

Sift together the flour, baking soda, baking powder, and salt. Add to the creamed mixture.

Mix in the oatmeal, cereal, and nuts.

Drop by teaspoonful and slightly flatten on a lightly greased cookie sheet.

Bake at 350 degrees F for 8 to 10 minutes. Let cool a little before taking off the sheet.

About the Author:

From Austin, TX, she loves to drive her Honda Accord.
 Candy Bar Cookies
By: Donna Domingo

1 cup brown sugar

1/2 cup soft butter
1/2 cup white corn syrup
3 teaspoons vanilla
1 teaspoon salt
4 cups raw Quick oats
1/2 cup peanut butter
1 cup chocolate chips

Directions:
Mix butter and sugar. Add syrup, vanilla, salt, and oats. Mix well at low speed or by hand.

Spread in greased 13 x 9 x 2 inch pan and pat down. Bake at 350 degrees F for 15 minutes.

While baking, mix peanut butter and chocolate chips. Remove pan from oven, spread the peanut mixture
over the top of the cookies until melted. Cool and cut in squares.

About the Author:

Born in Texas, Donna lived half of her child and adult life here in Texas. She lived the other half of her life in San Diego,
California. She has driven Honda Accords since the 1970s. Just last year she sold her 1991 Accord that she had for 19 years
and bought a new Crosstour, which she loves. She loves Candy Bar Cookies because they have a great mix of peanut butter
and chocolate with a chewy bottom. Her mom, a Home Economics teacher, first made them in the 60s and now Donna still
makes them every year during the holidays.
Easy Lemon Cookies
By: Meena Patel

1 lemon cake mix

2 eggs
1/3 vegetable oil
1 teaspoon lemon extract
1/3 cup confectioners sugar for decoration

Directions:
Preheat oven to 375 degrees F.

Pour cake mix into large bowl. Stir in eggs, oil, and lemon
extract until well blended.

Drop teaspoons of dough into a bowl of confectioners sugar.

Roll them around until they are lightly covered.

Once sugared, put them on an ungreased

cookie sheet. Bake for 6 to 9 minutes
in preheated oven. The bottoms will be
light brown and the insides chewy.

Enjoy!

About the Author:

From Gonzalez, TX, she drives a Honda Odyssey. She loves
these easy lemon cookies because she went to a Christmas
cookie party, made them and won first prize! Everyone needs
a break from chocolate every now and then!
 Orange Cookies
By: Nancy Smith

2/3 cup shortening

3/4 cup sugar Icing:
1 egg 2 1/2 tablespoon soft butter
1/2 cup orange juice 1 1/2 cup powdered sugar
2 cups flour 1 1/2 tablespoon orange juice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Directions:
Preheat oven to 400 degrees F.

Combine together shortening, sugar, egg, orange juice, flour, baking powder, baking soda, and salt. Mix
until well blended. Place them on an ungreased cookie sheet and bake for 8 to 10 minutes.

Icing: Combine the butter, powdered sugar, and orange juice. Mix until you get the consistency desired.
Spread over cookies.

Keep frozen after cooked.

Enjoy!

About the Author:

Nancy lives in Dallas, but hopes to join her children in Austin when she retires. She drives a 2011 Honda
Jet. This Orange Cookie is her favorite right out the freezer with hot coffee in the morning!
 Paintbrush Cookies
By: Sonia Lubeck

1 1/2 cups powdered sugar

1 cup butter or margarine,
softened Egg Yolk Paint:
1 teaspoon vanilla 1 egg yolk
1/2 teaspoon almond extract 1/4 teaspoon water
1 egg Food coloring
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Fun holiday cookie cutters

Directions:
In a large bowl, mix powdered sugar, butter, vanilla, almond extract and egg. Stir in flour, baking soda and
cream of tartar. Cover and refrigerate two to three hours.

Heat oven to 375 degrees F. Lightly grease cookie sheet with shortening or spray with cooking spray.
Divide dough in half. On lightly floured surface, roll each half 3/16-inch thick. Cut into desired shapes with
cookie cutters. On cookie sheet, place cookies about two inches apart.

In a small bowl, mix egg yolk and water. Divide mixture among several small custard cups. Tint each with a
different food color to make bright colors. If paint thickens while standing, stir in a few drops of water. Paint
designs on cookies with small paintbrushes. Bake 7 to 8 minutes or until edges are lightly brown. Remove
from cookie sheet to wire rack; cool.

About the Author:

A native Austinite and 2011 Honda Fit owner, these cookies are a holiday tradition in her family. They have
been making them for as long as she can remember. She says they are absolutely delicious and fun to make.
Whole Grain Texas Pecan Shortbread
By: Cristiane Diehl

1 cup toasted pecans

1 cup unsalted butter
1/2 cup granulated sugar
Splash of vanilla extract
2 1/2 cups whole wheat flour
1/2 teaspoon fine grain sea salt

Directions:

Bring all ingredients to room temperature.

In a food processor, grind the pecans, whole wheat flour and salt until you have a fine meal. In
an electric mixer, beat together butter and sugar until creamy and light in color. Add the vanilla
extract and mix until incorporated. Add the pecan flour mixture and mix until a stiff dough is
formed.

Turn the dough out onto a sheet of plastic wrap and form it into a rectangle about 3/4 inches
thick. Wrap up the dough tightly and refrigerate until completely chilled.

Preheat oven to 350 degrees F.

Use a cookie cutter to shape the cookies and place them on a lined baking sheet one inch apart. Bake for
12 minutes until lightly brown, rotating the baking sheet midway through. Remove from oven and let them
cool.

Once the cookies have cooled, dust them with powdered sugar.

About the Author:

She is a pastry Chef by trade with a special love for nuts and whole grains. This recipe combines pecans
and whole grains in a buttery crust called shortbread. She drives a black Honda Fit and loves it; she says it
looks like a mean bug.
 Animal Cookies
By: Patricia Vandervoort

1/2 cup (1 stick) butter

3/4 cup sugar
1 egg
4 tablespoons milk
1/2 teaspoon baking soda
3/4 teaspoon vanilla
1/8 teaspoon salt
2 1/4 cups flour
Icing:
1 box confectioners sugar
1/2 stick butter
1 teaspoon vanilla
Hot water

Directions:
Stir milk and baking soda together. Blend butter and sugar together.
Add egg, milk with soda mixture, vanilla, salt and flour. Stir until
well blended. Roll thin for crisp cookies. Roll thicker for more of a
tea-biscuit type cookie. Preheat oven to 350 degrees F and bake for
8 to 10 minutes or until golden brown at the bottom.

Frost with 1 box of confectioners sugar with 1/2 stick

of butter cut in it. Add 1 teaspoon vanilla and one
tablespoon of hot water at a time until you get to the
spreading consistency you like and frosting is
smooth.

About the Author:

Her mother has been making these for over 60 years and she has made them for over 30 years. This was the original
recipe name because the cutouts were of animals, but any cookie cutter will do!

Patricia has lived in Buda for the last 26 years although she grew up in San Antonio once her father retired from the
military. She lived in Austin and then moved to Buda when it was a tiny town of about 300 in 1985. Last year her mother,
who is 90, sold her the 2005 Honda Civic she owned which only had 25k miles on it. So now she drives it and loves it!
 Cherry Pecan Gems
By: Maureen Engle

1 cup butter, softened

1 cup sugar
1 egg
2 tablespoons maraschino cherry syrup
1/4 teaspoon almond extract
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 cup finely chopped pecans
Red maraschino cherries, halved

Directions:
Cream butter and sugar. Blend in egg, cherry syrup and almond extract. Sift together flour, baking soda,
cream of tartar and salt. Stir into creamed mixture with pecans.

Shape dough into two 9-inch rolls. Wrap in wax paper. Chill well.

Cut into 1/4-inch slices. Place on ungreased cookie sheet. Lightly press a well drained cherry half in
center of each cookie. Bake at 375 degrees F for 10 to 12 minutes.

About the Author:

Maureen is from all over the world. This is her favorite recipe because the cookies look festive, melt
in your mouth and they remind her of her fantastic years living in Malawi, Africa. She drives a very
dependable Honda CR-V which she purchased from Howdy Honda in 2005.
 Oatmeal Chocolate Chip Cookies
By: Casey Mulcihy

3/4 cup butter, softened

3/4 granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup uncooked quick-cooking oats
3/4 teaspoon salt
1 (12 ounce) package semisweet chocolate morsels

Directions:

Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla,
beating until blended.

Combine flour, soda, oats and salt in a small bowl; gradually add to butter mixture, beating well.
Stir in morsels. Drop by tablespoonfuls onto lightly greased baking sheets.

Bake at 350 degrees F for 8 to 14 minutes or until desired degree of doneness. Remove to wire
racks to cool completely.

About the Author:

From Texas, hes been living in Austin since 1985. This is the recipe his grandmother, Irma Mulcihy,
used to bake when she came all the way from Montana to visit her grandkids in Texas during the holiday
season. That was 46 years ago! These cookies have a texture you cant resist and combined with chocolate
chips - well, lets just say the cookies are irresistible, says Casey. His wife drives a 2010 Honda Civic, his
daughter a 2011 Honda Civic Si, and his son drives a 2007 Honda Civic Si.
Best Sugar Cookies
in the World
By: Vanda Ridge

1 cup powdered sugar

1 cup sugar
2 sticks butter
1 cup Crisco oil
2 eggs
1 tablespoon vanilla
1 teaspoon baking soda
1 tablespoon almond extract
4 1/2 cups flour

Directions:

Beat together the first five ingredients and flavorings.

Add dry ingredients.

Put dough in refrigerator overnight or for several

hours.

Shape dough into balls and flatten with a glass

dipped in sugar. Or roll dough into a tube shape and
slice, then flatten with a glass dipped in sugar.

Bake at 350 degrees F for 10 to 13 minutes. Dont

let the cookies get brown. These are crispy cookies.
 Chocolate Peanut-Butter
No Bake Cookies
By: David Ferguson

2 cups sugar
4 tablespoons cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter
1 tablespoon vanilla
3 cups oatmeal
Waxed paper

Directions:
In a heavy saucepan, bring to a boil the sugar, cocoa, butter and milk. Let boil for 1 minute, then add peanut
butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooles and
hardened.

About the Author:

One of the few actually from Austin, David drives a 2006 Honda Accord and still loves his car! He enjoys
these cookies because they are delicious and you dont have to turn on the over in order to make them.
 Vegan, Glutten-Free
Gingerpeople
By: Ara Irigoyen

1/3 cup canola oil

3/4 cup sugar (unrefined)
1/4 cup molasses
1/4 cup plain rice milk
2 cups Bobs Red Mill Gluten-Free
all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Spice Mix:
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves (optional)
1/2 teaspoon cinnamon
1 teaspoon ground ginger

Directions:
Whisk together canola oil and sugar. Add molasses and milk. Sift in dry ingredients (including spice mix)
and mix about halfway through. Flatten dough into a disk, wrap and refrigerate for several hours.

Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper. On a floured surface, roll
dough about 1/4-inch thick and cut out gingermen/women shapes. Bake for 8 minutes (watch them, they
burn easily!). Let them cool before enjoying or icing.
Makes 12 to 16 cookies
 Easy Oreo Choco-balls
By: Mary Farren McDonald

1 package Oreos
8 ounce cream cheese
4 ounce dark or milk chocolate
Sprinkles (optional)

Directions:
Put Oreos into blender and blend until finely crushed. Add cream cheese and blend until dough-like. Chill
for 15 minutes. Roll into balls. Chill balls another 15 minutes.

Melt chocolate in microwave. Dip balls in melted chocolate using fork. Place on wax paper and let stand
for 30 minutes. Apply sprinkles while chocolate is still warm, if desired.

About the Author:

She drives a 2007 Honda Civic Hybrid
and she loves this recipe because it is so
easy to make!
 Holiday Thumbprint
Cookies
By: Kathy Tourtellotte

1 cup almonds or pecans, coarsely ground

in food processor
1 cup rolled oats, coarsely ground in food
processor
1 cup whole spelt flour
1/4 cup oil
1/3 to 1/2 cup maple syrup
Strawberry or raspberry jam

Directions:
Preheat oven to 350 degrees F.

Put almonds or pecans in food processor and grind, then add oats and grind until you have a coarse mixture.
Add oil, flour and maple syrup to food processor and blend until mixed. Add water to make the dough
somewhat moist.

Form into walnut sized balls and place on an oiled sheet. Press thumb gently in center and fill indentation
with jam. Bake for15 minutes or until brown on bottom of cookie.

About the Author:

Kathy lives in Driftwood and drives a 2010 standard transmission Honda Fit (she loves her car!). She loves
this cookie because it is easy to make, fairly healthy and tastes good. She makes these every holiday and
they are always a big hit.
 Almond Cookies
By: Qin Sheng

1 cup all-purpose flour

1 1/2 cups confectioners sugar
Pinch of salt
1/2 teaspoon almond extract
1/2 cup sweet butter, softened
Chopped almonds
Confectionerss sugar, for dusting
Halved almonds, to decorate

Directions:
Preheat the oven to 350 degrees F.

Combine the flour, confectioners sugar, salt and chopped almonds in a bowl. Add the almond extract.

Put the softened butter in the center of the flour mixture and use a knife or your fingertips to draw the dry
ingredients into the butter until dough is formed. Shape the dough into a ball.

Place the dough on a lightly floured surface and roll it out to a thickness of about 1/8 inch. Using a 3-inch
cookie cutter, cut out about 24 rounds, reroll the dough as necessary. Place the rounds on baking sheets.
Bake for 25 to 30 minutes until pale golden.

Leave for 10 minutes, then transfer to wire racks to cool. Dust thickly with confectioners sugar and decorate
with halved almonds before serving.

Makes about 24 cookies.

About the Author:

Qin loves these cookies because the confectioners sugar and butter combine to give the cookies a light,
delicate texture. They can be made days ahead, and he says that they are delicious with desserts or coffee.
Peanut Butter
Cookies
By: Michael OShea

1 cup peanut butter, creamy or crunchy

1 1/3 cups baking sugar replacement
(recommended: Splenda)
1 egg
1 teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F. Grease a
large baking sheet.

In a mixing bowl, combine the peanut

butter, sugar replacement, egg and vanilla.
Stir well with a spoon.

Roll the dough into balls the size of

walnuts. Place the balls on the prepared
baking sheet. With a fork, dipped in sugar
replacement to prevent from sticking, press
a crisscross design on each cookie.

Bake for 12 minutes, remove from the oven

and sprinkle the cookies with some of the
remaining sugar replacement. Cool slightly
before removing from pan.
 MeMes Chocolate Crinkles
By: Ed Hollas

1/2 cup vegetable oil

4 squares unsweetened chocolate, melted
2 cups granulated sugar
4 eggs
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup powdered sugar

Directions:
Mix together the vegetable oil, melted chocolate, and granulated sugar. Blend in the mixture one egg
at a time. Mix until well blended.

Add vanilla, flour, baking powder, and salt. Mix until well blended. Refrigerate for several hours or
overnight.

Remove from refrigerator and roll into balls, then roll in powdered sugar.

Preheat the oven at 350 degrees F. Place 2 inches apart on baking sheet. Bake for 10 to 12 minutes.

Enjoy!

About the Author:

Native Texan, Honda product loyalist and Howdy Honda advocate! Loves to golf, hunt, fish and cook/
bake. His grandfather loved to bake, so he grew up with lots of goodies. Now, he makes the goodies!
These were the cookies made by his mother: Adele Pratka Hollas.
 Peppermint Puff Cookie
By: Bonnie Nichols

3/4 cup margarine

2 cups sifted flour
1 egg, separated Topping:
1 teaspoon vanilla 1/2 cup sugar
1/4 cup sugar Chocolate chips
1/2 cup crushed
peppermint stick candy

Directions:
Preheat oven to 350 degrees F.

Cream margarine and vanilla. Add the 1/4 cup sugar gradually, creaming thoroughly. Stir in egg yolk.

Add flour gradually, 1/4 cup at a time. Stir in peppermint candy.

Roll into 1-inch balls and place on wax paper.

Beat egg white. Dip about 3/4 of each cookie with egg white and then sugar (keeping the bottom free
of coating, keeps the cookie from sticking to the cookie sheet).

Place a chocolate chip in the center of each cookie.

Bake on an ungreased baking sheet for 12 to 15 minutes. Remove from baking sheet immediately.

About the Author:

From Houston, TX, Bonnie loves her Honda Accord and Howdy Honda. This was a favorite recipe
that her mom always made at Christmas.
 Pecan Gem Cookies
By: Monie Muchow

1 1/2 cups butter (3 sticks)

1 1/4 cups powdered sugar
1 teaspoon vanilla
1/4 teaspoon salt
3 cups flour
Halved pecans

Directions:
Cream the softened butter with the powdered sugar. Add the vanilla and salt. Blend in the three cups of flour. Using small
amounts, roll the dough in tiny balls.

Place on cookie sheet and place a pecan half in the center of each, indent slightly. Preheat oven to 350 degrees F. Bake for
approximately 12 to 15 minutes. When slightly brown, remove from oven and cool slightly.

Enjoy!

About the Author:

Lives in Buda and drives a very pretty light blue Honda Civic
(2012), which she likes very much. She especially likes this
cookie because it has few ingredients, is easy to make and
tastes good.
 Dried Cherry & Chocolate Biscotti
By: Bonnie Nichols

2 cups flour
1/4 cup cocoa powder
2 teaspoons baking powder
Pinch of salt
1 cup unbalanced whole almonds
1 cup dried cherries
3 large eggs
3/4 cups sugar
1 teaspoon vanilla

Directions:
Preheat oven to 350 degrees F.

In a mixing bowl, mix flour, cocoa powder, baking powder and salt. Stir in almonds and cherries.

In another bowl, whisk eggs, sugar and vanilla. Stir the dry ingredients into the egg mixture. Stir well as batter will be
stiff.

Lightly dust the work surface. Knead dough a couple of times. Shape into a load (12 inches by 4 inches). Place on
parchment-lined baking sheet. Bake for 30 minutes or until firm to the touch. Remove from oven and place onto a wire
rack. Cool completely.

Slice diagonally into 1/4-inch slices. Bake an additional 12 to 14 minutes. Remove from oven and cool completely on a
wire rack.

About the Author:

From Houston, TX, Bonnie loves her Honda Accord and Howdy Honda. This recipe is great for dunking in a good cup of
coffee or hot chocolate.
Peanut Butter Cookies
By: Darla Carroll

1 cup unsalted butter

1 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon baking soda

Directions:
Cream together butter, peanut butter and sugars. Beat in eggs.

In a separate bowl, sift together flour, baking powder, baking soda and salt.
Stir into batter. Put batter in refrigerator for 1 hour.

Roll into 1-inch balls and put on baking sheets. Flatten each ball with a fork,
making a criss-cross pattern. Bake in a preheated oven at 375 degrees F for
about 10 minutes or until cookies begin to brown. Do not over-bake.
 Vanilla Bean Shortbread
By: Bob Mathews

9 ounces all-purpose flour (about 2 cups)

1/4 cup cornstarch
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup canola oil
1/2 cup sugar
1 vanilla bean, split lengthwise

Directions:
Preheat oven to 350 degrees F.

Line bottom and sides of a 13-inch by 9-inch baking pan with foil; coat foil with cooking spray and set aside.

Combine flour, cornstarch and salt in a large bowl; stir with a whisk.

Place butter in a medium bowl, beat with a mixer at medium speed for two minutes or until light and fluffy. Add oil, beat
with a mixer at medium speed for three minutes or until well blended. Gradually add sugar, beating well.

Scrape seeds from vanilla bean and add seeds to butter mixture; discard bean. Add flour mixture, beating at low speed just
until blended. Spoon dough into a prepared pan.

Place a sheet of heavy-duty plastic wrap over dough and press to an even thickness. Discard plastic wrap.

Bake for 30 minutes or until edges are lightly browned. Cool in pan for five minutes on a wire rack. Cut into 32 pieces.
Carefully lift foil from pan. Cool squares completely on a wire rack.

About the Author:

Lives in Buda and drives a 2007 Civic Hybrid. This is his favorite cookie recipe because hes been a shortbread fan all his
life, and the vanilla bean adds just a hint of vanilla, but makes all the difference. Also, the substitution of canola oil for some
of the butter, reduces the saturated fat while keeping flaky texture of good shortbread.
 Bourbon Pecan Pralines
By: Dave Gore and Scott Stolle

1/4 cup butter, cubed

1/2 cup sugar
1/2 cup packed brown sugar
3/4 cup heavy whipping cream
1 cup pecan halves, toasted
1/2 cup chopped pecans, toasted
1 tablespoon bourbon

Directions:
Grease two baking sheets and set aside. In a large heavy saucepan over medium heat, melt the butter. Stir in the sugars and
then the whipping cream. Cook and stir until mixture comes to a boil. Cook, stirring occasionally, until candy thermometer
reads 236 degrees F (soft-ball stage), about 20 minutes.

Remove from heat and stir in pecan halves, chopped pecans and bourbon. Immediately drop by tablespoonfuls onto prepared
baking sheets. Let stand until pralines are set and no longer glossy. Store in an airtight container. Yield: 1 pound.

From the Authors:

Although not from Louisiana, Davids family goes back in LA for several generations. He has been cooking Louisiana-style
food for over 20 years and loves the food, culture, history and traditions (these pralines are a Southern classic). Which is
why when he had the opportunity to open his own restaurant, the French Quarter Grille, he took the chance and has been
enjoying every minute of it! He and his wife bought an 08 Pilot from Howdy Honda and LOVE IT!
 Snickerdoodles
By: Charles Kanetzky

1 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 all-purpose flour, sifted
2 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
2 teaspoon cinnamon

Directions:
Mix together the shortening, sugar and eggs until well blended. Sift together the flour, cream of tartar, baking soda and
salt. Mix in with the shortening mixture and blend well. Chill the dough.

Mix together the 2 tablespoons of sugar and 2 teaspoons of cinnamon. Roll into balls the size of small walnuts. Roll each
ball in the sugar and cinnamon mixture.

Preheat oven to 400 degrees F. Place spiced dough balls on ungreased cookie sheet about 2 inches apart. Bake for 8 to 10
minutes or until lightly brown but still soft. (They puff up in the oven at first, but the flatten out with crinkled tops.)

Makes about 5 dozen 2-inch cookies.

About the Author:

Native Austinite, Charles drives a 1998 Accord which is still going strong. He loves snickerdoodles - his wife has been
making them every year at Christmas.
Choco-Peanut Melts
By: Carlos Mason Wehby

24 ounces chocolate chips

12 ounces butterscotch chips
10 ounce cocktail peanuts

Directions:
Melt chocolate and butterscotch together in the microwave.
Stir out the lumps. Mix in the peanuts until they aer completely
coated.

Drop teaspoon-size cookies onto wax paper. Cool overnight or

until cookies harden (use refrigerator if necessary).

Enjoy!

Makes about 100 bite-size cookies.

About the Author:

Lives in South Austin, TX, but grew up in Louisville, KY. He
drives a silver 2011 Honda Civic.
 No-Roll Sugar
Cookies
By: Rodolfo Reyes

1 cup sugar
1 cup margarine
1 egg
1 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda

Directions:
Cream sugar, margarine, egg and vanilla together. Sift flour,
cream of tartar, and baking soda together. Add flour mixture
to the creamed mixture gradually, mixing well after each
addition.

Pinch off dough and form into walnut-sized balls. Place on

greased cookie sheet and flatten with bottom of greased or
sugared glass.

Preheat oven to 350 degrees F and bake for 10 to 15 minutes

or until lightly browned. Dough may be chilled before forming
into balls, if desired.

Makes about 3 dozen cookies.

About the Author:

Lives in Manor, TX and drives a 2002 Honda Civic 5 speed.
 Caramel-Filled Chocolate Cookies
By: Stacy Wilson Westover

1 cup butter, softened 1 teaspoon baking soda

1 cup sugar 3/4 cups cocoa powder
1 cup packed brown sugar 1 cup chopped walnuts, divided
2 eggs 1 tablespoon white sugar
2 teaspoon vanilla 48 chocolate-covered caramel
2 1/4 cups flour candies

Directions:
Beat butter until creamy. Gradually, beat in 1 cup sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking
soda and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover and chill at least two hours.

Preheat oven to 375 degrees F. Combine remaining 1/2 cup walnuts with the 1 tablespoon sugar. Divide the dough into 4
parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces.
Quickly press each piece of dough around a chocolate-covered caramel. Roll into a ball. Dip the tops into the sugar mixture.
Place sugar-side-up, 2 inches apart on greased baking sheet. Bake for 8 minutes in preheated oven. Let cool for 3 to 4
minutes on the baking sheets before removing to platters (not wire racks) to cool completely.

About the Author:

Native Texan, Stacy been married to the love
of her life for 21 years and has 3 children. She
drives a 2008 Honda Pilot and loves it! She
made these cookies for the first time about a
decade ago, and they have been a continual hit
with the whole family ever since.
 Peppermint Cookies
By: Rohan C.

1/2 cup powdered sugar
1 cup salted butter, softened
1/2 teaspoon peppermint extract
1 1/4 cups all-purpose flour
1/2 cup cornstarch
Glaze:
1 1/2 cups powdered sugar
2 tablespoons salted butter, softened
1/4 teaspoon peppermint extract
1-2 tablespoons milk
2-3 drops red food coloring
Crushed peppermint candy canes

Directions:
Mix powdered sugar, butter and peppermint extract. With an electric mixer, beat at medium speed until creamy.

Reduce speed to low and gradually add flour and cornstarch, beat until well mixed.

Cover bowl with plastic wrap and refrigerate until firm (30 to 60 minutes).

Preheat oven to 350 degrees F.

Shape dough into teaspoon-size balls. Place 2 inches apart on an ungreased cookie sheet.

Bake for 12 to 15 minutes or until edges are lightly browned. Let stand for 1 minute and transfer cookies to cooling surface.

Glaze:
In a medium bowl, combine powdered sugar, butter, peppermint extract and enough milk for desired consistency.

Stir in a few drops of red food coloring. Drizzle over cookies. While glaze is sticky, sprinkle with crushed candy canes.

Makes about 30 cookies.

 Eskimo Cookies
By: Brandy Whiteside

1 1/2 sticks of butter

3/4 cup sugar
2 cups oatmeal
3 tablespoons cocoa
1/2 teaspoon vanilla
1 tablespoon water

Directions:
Let butter stand until soft.

Add sugar and mix well. Mix in water, vanilla, and cocoa.
Mix in oatmeal. Keep in refrigerator overnight.

Shape into balls and roll in powdered sugar. Keep refrigerated.

Makes 36 cookies.

About the Author:

Brandys mom made these when she was a little girl. This
recipe is especially suited for children since there is no
cooking involved.