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Check out this year’s winners!Enclosed you will find our top ten winning recipes from the

Schaaf-PartnerCentric Cookie Exchange.

1. Pumpkin Chocolate Chip Cookies - Moist and chocolate-y!

2. Hello Dolly Cookies - Hello, hello! Hands down one of our favorites.

So sweet and delicious!3. White Chocolate Chip Macadamia Cookies -

Yummy! White chocolate and macadamia nuts are a fantastic combination in these crisp cookies.

4. Sweet Potato Pie Cookies with Orange Glaze - We liked that these are made with sweet potatoes.

They are not too sweet, moist and delicious!

EXCHANGE5. Five Layer Bars -

Tasty and would go great with a hot cup of tea.6. Raspberry Almond Shortbread Thumbprints -

Shortbread and raspberry... need we say more?7. Super Mini Taco Cookies Are Almost as Good as Tacos -

Kid approved!8. Chocolate Chip & Almond Butter Cookies -

The perfect chocolate chip cookie.9. Terribly Terrific Toffee -

These are the perfect combination of sweet and salty!10. Gluten-Free Chocolate Chip Blondies Recipe -

Yay! Gluten-free and tastes good!

Pumpkin Chocolate Chip Cookies

INGREDIENTS:1 cup canned pumpkin1 cup white sugar1/2 cup vegetable oil1 egg2 cups all-purpose flour2 teaspoons baking pow-der2 teaspoons ground cin-namon1/2 teaspoon salt1 teaspoon baking soda1 teaspoon milk1 tablespoon vanilla extract2 cups semisweet choco-late chips1/2 cup chopped

walnuts (optional)

submitted by: Adrienne Erreca

DIRECTIONS:1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir to-gether flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.2. Add vanilla, chocolate chips and nuts.3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

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Prep Time: 10 mins Total Time: 20 mins Yield: 12 cookies

Hello Dolly Cookiessubmitted by: Daniel Bryant

INGREDIENTS:1 cup graham cracker crumbs1 cup semisweet chocolate chips1 cup chopped walnuts1 cup shredded coconut1/4 cup butter, melted1 (14 ounce) can sweetened condensed

milk

DIRECTIONS:1. Preheat oven to 350 degrees F (180 degrees C). Lightly grease a 9 x 9 inch baking pan.2. In a medium bowl, combine graham crackers, chocolate chips, walnuts and coconut.3. Pour melted butter over the dry ingredients and stir. Press into prepared baking pan. Drizzle the condensed milk over the top.4. Bake for 25 - 30 minutes, until lightly colored on top. Let cool before cutting into bars.

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Prep Time: 10 mins Total Time: 35-45 mins Yield: 12

White Chocolate Chip Macadamia Cookies

submitted by: Elvis Teran

INGREDIENTS2 1/4 cups all-purpose flour1 teaspoon baking soda1/4 teaspoon salt1 cup light brown sugar, firmly packed1/2 cup white sugar1 cup salted butter, softened2 large eggs2 teaspoons pure vanilla extract1 cup coarsely chopped macadamia nuts1 1/2 cups white chocolate chips

DIRECTIONS1. Preheat oven to 350°F. In medium bowl com-bine flour, soda and salt. Mix well, set aside.2. In a large bowl with a mixer blend sugars at medium speed. Add butter and mix to until it forms a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until fully combined.3. Add the flour mixture, macadamia nuts and white chocolate chips, and blend on low speed until just combined. Do not overmix.4. Drop by rounded spoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes or un-til edges begin to brown. Move immediately to cooling rack.

Prep Time: 20 mins Total Time: 35 mins Yield: 48 cookies

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submitted by: Elvis Teran

Sweet Potato Pie Cookies with Orange Glaze

INGREDIENTS:2 cups all-purpose flour1/2 teaspoon baking powder1/2 teaspoon baking soda2 teaspoons ground cinnamon1/2 teaspoon ground ginger1/2 teaspoon ground allspice1/8 teaspoon ground nutmeg1/2 teaspoon salt1 stick (1/2 cup) salted butter, room temperature1 cup granulated sugar3/4 cup light brown sugar1 egg, room temperature1 teaspoon vanilla extract1 cup sweet potato puree1 cup chopped pecansORANGE GLAZE:1 1/2 cups confectioners’ sugar3 tablespoons freshly squeezed orange juice1 teaspoon vanilla extract

DIRECTIONS:1. Preheat the oven to 375 degrees F and adjust racks to the middle position. Line 2 cookie sheets with parchment paper.2. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg, and salt.3. Using a hand held mixer cream together the butter, granulated sugar and the brown sugar until light and fluffy and the volume has increased. Add the egg and the vanilla and mix until incorporated. Stir in the sweet potato puree and blend until smooth. Beat in the dry ingredients in increments and combine well. Stir in the pecans.4. Drop by heaping tablespoons onto the prepared cookie sheets, leaving about 2 inches of space between each cookie. Bake until the cookies are lightly golden around the edges and they spring back from the touch, about 18 minutes. Let cool completely on the cookie sheets before glazing.For the glaze:Combine the confectioners’ sugar, orange juice, and vanilla in a small bowl and stir until smooth. Drizzle over the cookies and let harden for 1 hour before serving.Cook’s Note: If you need to thin the glaze, add more orange juice. If you need to thicken it, add more confectioners’ sugar.

Prep Time: 25 mins Total Time:1 hr 43 mins Yield: 24-36 cookies

submitted by: Jessica Griffin 4

Five Layer Bars

submitted by: Joseph Adelantar

INGREDIENTS1 1/2 cups graham cracker crumbs1/4 cup oatmeal (quick oats kind) 1 stick salted butter, melted1/2 cup chopped pecans or almonds 1 cup butterscotch chips or white chocolate 1 cup semisweet chocolate chips1 cup shredded coconut1 14 -ounce can sweetened condensed milk

DIRECTIONS1. Preheat the oven to 350. Combine the graham cracker crumbs, oatmeal, and melted butter in a bowl. Press into the bottom of a 9-by-13-inch bak-ing pan. 2. Sprinkle the remaining items: pecans, chips and coconut on top. Pour the sweetened condensed milk over the mixture and bake for 25-30 minutes. 3. Cool completely, cut into bars and nom, nom, nom, nom…

Prep Time: 10 mins Total Time: 35-40 mins Yield: 12 bars

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submitted by: Joseph Adelantar

Raspberry Almond Shortbread Thumbprints

submitted by: Kris Ritchie

INGREDIENTS2/3 cup sugar1 cup butter ( no substitutes)1/2 teaspoon almond extract2 cups flour1/2 cup raspberry jam (seedless is my preference)Glaze1 cup powdered sugar1 1/2 teaspoons al-mond extract2 -3 teaspoons water

DIRECTIONS1. Heat oven to 350°F. In large mixer bowl combine sugar, butter, and almond extract. 2. Beat at medium speed, scrap-ing bowl often, until creamy (1 to 2 minutes). Reduce speed to low; add flour. Continue beating until well mixed (1 to 2 minutes).3. Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets. With thumb, make indentation in center of each cookie (edges may crack slightly). Fill each indentation with about ¼ t. jam.4. Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet.Glaze:.1. In small bowl stir together powdered sugar and 1½ t. al-mond extract. Gradually stir in enough water for a thin glaze.2. Drizzle over cooled cookies.TIP: If cookies are spreading too much, chill dough 1 hour or stir in 1 to 2 T. flour.

Prep Time: 15 mins Total Time: 15 mins Yield: 40-48 cookies

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Super Mini Taco CookiesINGREDIENTS:12 Golden Oreo cookies10-15 peanut butter candy melts1/2 cup chocolate frosting1/2 cup crushed chocolate Oreos1/4 cup coconutGreen food coloring24-30 Hot Tamale candiesOrange Airhead candy and banana Laffy Taffy1/4 cup white

frosting

DIRECTIONS:1. To make the ground beef, mix 1/2 cup chocolate frosting with 1/2 cup crushed chocolate Oreos.2. To make the lettuce, add 2 drops green food coloring to 1 teaspoon water. Put 1/4 cup coco-nut in a zip-closed bag and pour green liquid inside. Mix and toss well.3. To make the cheese, flatten an orange Airhead candy and a banana Laffy Taffy. Cut them up into tiny pieces with scissors.4. To make the cherry tomatoes, cut off the rounded ends of Hot Tamale candies.1. To make the cookie taco shells, remove the top and bottom wafers of the Golden Oreo cook-ies and scrape off the filling. Using a sawing motion with a serrated knife, carefully cut each Oreo wafer just above the Oreo logo (about 2/3).2. Align the cut wafers inside of a mini cupcake pan to form the angled shape of a taco shell.3. Melt the peanut butter candy melts in a microwave (three, 30-second intervals, stirring be-tween each heating) and pour into a piping bag or plastic zip-closed bag. Cut off the tip and pipe the melted peanut butter candy between the cut Oreo wafers.4. Smooth out with a toothpick. Allow them to cool a few minutes. Turn the cookie taco shells over and pipe more peanut butter melt on the bottoms, smoothing the gap shut and securing the two wafers together.5. To assemble, add the chocolate ground beef first, then pile on the toppings7. Pipe a small line of white frosting down the center and sprinkle the coconut lettuce on top. (The frosting helps keep it in place.) Add a few more dabs of white frosting and sprinkle the candy cheese on top. Add two or three dabs of white frosting to secure the candy cherry toma-

toes. Add more white frosting for sour cream, if desired.

Prep Time: 30 mins Total Time: 30 mins Yield: 12 cookies

submitted by: Nick Montrose7

submitted by: Nick Montrose 8Chocolate Chip & Almond Butter Cookies

submitted by: Savanna Pelcher

INGREDIENTS1⁄2 teaspoon salt2⁄3 cup chilled al-mond butter*1⁄3 cup brown sugar1⁄3 cup white sugar2 tablespoons ground flaxseed3⁄4 cup almond milk1 1⁄2 teaspoons va-nilla extract2⁄3 cup semisweet chocolate chips1⁄2 cup semisweet chocolate chips

DIRECTIONS1. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.2. In the large bowl of a stand mixer or just a big bowl, mix together the almond butter and sugars until it looks kind of creamy and fluffy. Slowly add in the ground flaxseed, almond milk, and vanilla until a loose batter forms in there.3. When all of that is mixed up, add the sifted flour stuff slowly into the bowl. Mix that up until there are no more dry spots. Fold in the chocolate chips, cover, and put that tasty batter in the fridge for at least 1 hour and for up to 2 days.4. When you are ready for some cookies, heat your oven to 350°F. Line a baking sheet with parchment paper.5. Scoop out a spoonful of dough onto the sheet and kind of flatten it out a bit until you get about a 2-inch-wide cookie. Keep going until you run out of dough and then bake until the bottoms are nice and golden, 15 to 18 minutes. Take them off the sheet and let them cool on a wire rack for at least 10 minutes before serving.* It really helps the dough come together if this is cold, so just stick it in the fridge.

Prep Time: 1 hr 10 mins Total Time: 1 hr 35 mins Yield: 24

9Terribly Terrific Toffee

submitted by: Tessa Szymkiewicz & Amanda O’Donnell

INGREDIENTS1 cup unsalted butter (no margarine allowed)1 cup brown sugar, packed tightly2 cups semi-sweet chocolate chips40 saltine crackers

DIRECTIONS1. Preheat oven to 350ºF. Line a 15x10-inch jelly roll pan or a 12x17-inch cookie sheet with foil and spray with non-stick spray. Lay a flat layer of crackers out on the foil. 2. Melt the sugar and butter until a boil is reached. Reduce the heat and simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Pour this mixture over the crackers and spread to coat evenly. 3. Bake for 8-10 minutes, or until the toffee becomes bubbly. After removing the pan from the oven, let it sit for 3-5 minutes. Sprinkle on the chocolate chips, let them soften and melt, and then spread them into an even lay-er. (You can add nuts, cracker crumbs, or whatever else floats your boat at this point.) Let cool and, if desired for expediting purposes, refrigerate until hardened. Break into pieces the size of your choice.

Prep Time: 10 mins Total Time: 20 mins Yield: varies

10Gluten-Free Chocolate Chip Blondies

submitted by: Barbara Bustillos

INGREDIENTS1 cup plus 2 table-spoons cornstarch, divided1 cup sorghum flour1/4 cup tapioca flour2 teaspoons baking powder1 1/4 teaspoons xan-than gum1 teaspoon salt3/4 cup (1 1/2 sticks) butter2 cups firmly packed light brown sugar3 eggs1 tablespoon vanilla extract1 cup semi-sweet chocolate chips

DIRECTIONS1.Preheat oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Spray foilwith no stick cooking spray. Mix 1 cup of the corn-starch, sorghum flour, tapioca flour, baking powder, xanthan gum and salt in medium bowl. Set aside.2. Microwave butter in large microwavable bowl on HIGH 1 1/2 minutes or until butter is melted. Stir in brown sugar until well blended. Add eggs and va-nilla; mix well. Gradually stir in flour mixture until well blended. Toss chocolate chips with remaining 2 tablespoons cornstarch. Add to batter; mix well. Spread in prepared pan.3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Use foil handles to remove dessert from pan. Place on cutting board and cut into bars.

Prep Time: 15 mins Total Time: 45 mins Yield: 24 cookies

Enjoy!To learn more about our Cookie Stuffing Contest, our esteemed judges, and watch a video of their

uncanny qualifications, go to: https://www.schaafpc.com/cookie-stuffing-2014/

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