An annual treat for our readers is to find out who is giving away secret cookie recipes. This year we asked local school principals to share their favorite holiday cookie recipes with you. We had a wonderful response and found many of our local school administrators more than eager to share their secrets for a wonderful holiday treat. We thank them all for recipes from rum balls to chocolate chip cheese bars and we hope you enjoy!

Calvert County Recipes

Date and Nut Pinwheels
Submitted by: Susan Johnson
Principal, Northern Middle School

One of my favorite things is spending time with my family during the holidays. It is always a good time with family and great food. Nothing is better than walking into my parent's house and smelling freshly baked cookies. This recipe is for one of my mom's best cookie recipes that we enjoy.

1/2 C. of shortening (part butter)
1 C. packed brown sugar
1 egg
1/2 tsp. vanilla
1 3/4 C. flour
1/2 tsp. baking soda
1/4 tsp. salt

Mix shortening, sugar, egg and vanilla thoroughly. Blend flour sugar, soda and salt and stir in. Form into two rolls, wrap, and chill until firm.

Date and nut filling:

Place in saucepan:
3/4 lb. moist pitted dates cut up
1/3 C. sugar
1/3 C. water

Cook until slightly thickened, stirring constantly. Remove from heat. Stir in 1/2 cup finely chopped nuts. Cool.

Roll each piece of dough on waxed paper into a rectangle about 11X7. Spread rectangles with filling. Roll up tightly beginning at the wide side. Pinch edge to seal. Chill several hours. Heat oven to 400. Cut into 1/4 inch slices. Place on lightly greased baking sheet. Bake about ten minutes.

Cool and store.

Christmas Sugar Cookies
Submitted by: Donna House
Principal, Plum Point Elementary

For the last five years, several families have come to our house on the Saturday before Christmas for a cookie baking and decorating day. Everyone brings their favorite recipes and ingredients and we have great fun cooking and eating all day. We usually have about 12 children, ranging in age from 16 to toddlers, and their favorite part of the day is decorating the sugar cookies. We cover the table in cloth, color lots of icing, lay out the sprinkles, and turn them loose. Even the adults join in the fun. At the end of the day, we divide up the baked goods and everyone chooses their favorite decorated cookies to take home. All of our holiday baking is completed and we cherish the time we spent together with great friends.

1 1/2 C. powdered sugar
1 C. butter (soft)
1 egg
1 tsp. vanilla
1/2 tsp. almond flavoring
2 1/2 C. flour
1 tsp. baking soda
1 tsp. cream of tartar

Mix sugar and butter. Add eggs and flavorings; mix thoroughly. Stir together dry ingredients and blend into soft dough. Refrigerate two to three hours. Heat oven to 375 degrees. Roll cookie dough evenly out and cut out holiday shapes with cookie cutters. Sprinkle with colored sugar or leave plain. Place on lightly greased cookie sheets. Bake seven to eight minutes or until edges are lightly brown. Let cool and decorate plain cookies with colored icing and sprinkles.


Oatmeal Cookies
Submitted by: Kim Roof
Principal, Mill Creek Middle School, Lusby

first bowl:
1/2 C. of butter
1 1/4 C. of sugar
2 eggs
1/2 C. of molasses

second bowl:
1 3/4 C. of flour
Sift in one teaspoon of salt, one teaspoon baking soda and one teaspoon of cinnamon
2 C. of rolled oats
1 1/2 C. of seedless raisins

Combine the ingredients of both bowls, mixing well. Drop teaspoon sized cookie dough onto greased cookie sheet. Bake at 375 for 8 to 10 minutes.


Rum- Nut Balls
Submitted by: Dr. Ramona E. Crowley
Principal, Huntingtown Elementary School

Think that the job of a school principal is all work and no play? Think again! Working with staff members brings the opportunity to foster friendships and camaraderie. With that, of course, comes the sharing of home cooking, especially during the holidays. When I was given a holiday gift of Rum-Nut Balls in a holiday cookie tin by one of my staff members many years ago, I couldn't believe my taste buds! They were mouth-watering, and, needless-to-say I asked for the recipe. I began making them, presenting them in a festive dish along with my mother's time-honored and very traditional Pecan Ball recipe. They look attractive together; both contain my favorite nut, and are both absolutely delicious! My mother and I still bake together during the holiday week, and my staff member, Cherry Torguson, and I still are working together after 13 years. Here are the recipes from both my mom and Cherry. Do not use old ingredients; fresh nuts, butter and flour are essential!

1 C. ground pecans
7 T. rum
1/4 pound butter at room temperature
1 box confectioner's sugar
1 package "melted mold" chocolate or your favorite baking chocolate (preferably dark chocolate, but milk chocolate will work)

Soak pecans and rum together overnight. Cream butter and sugar together. Combine with soaked pecans. Roll into small balls (no larger than the diameter of a penny). Freeze.
Melt 1/2 package of chocolate. Dip frozen balls into chocolate. Place on waxed paper to cool and harden. Store in the refrigerator.
Hints:
1. Use a spoon with a small head to dip balls.
2. Make a few balls at a time, and then move to a cool place.
3. Work fast.

Pecan Balls

1/4 pound butter at room temperature
1 tsp. vanilla
2 T. granulated sugar
1 C. finely chopped pecans
1/2 C. powdered sugar

Cream butter and vanilla together until smooth. Blend in sugar, flour, and nuts. Roll between palms of hands into small balls (no larger than the diameter of a quarter). Place on ungreased cookie sheet and bake at 350 degrees for 15 minutes. Remove from oven and keep on the sheet. While still warm, roll in powdered sugar to coat. Cool. Roll again to coat lightly when completely cool, and then store.

They are contrasting colors; serve together on same plate. Make your own design!!!!

Snickerdoodles
Submitted by: Linda Gill
Principal, Walter J. Mitchell, Elementary, La Plata

I first learned how to make Snickerdoodles when I was in 4-H. I entered them into the county fair and won a blue ribbon! I love to make Snickerdoodles now because it's very easy for my children to help. My older son can measure and mix and my younger son can roll the cookies in the cinnamon and sugar and place them on the baking sheet. Besides that, you have to love the name!

(Makes about 4 dozen)

Ingredients:
11/2 C. sugar
1/2 C. margarine, softened
1/2 C. shortening
2 eggs
23/4 C. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
1/4 C. sugar
2 tsp. cinnamon

Directions:
Preheat oven to 400 degrees. ___Mix 11/2 sugar, margarine, shortening and eggs. Stir in flour, cream of tartar, baking soda, and salt. Shape into 11/4-inch balls.

Mix 1/4 cup sugar and the cinnamon. Roll the balls into the mixture. Place two inches apart on an ungreased cookie sheet. Bake 8-10 minutes or until set.

Cookie Recipes from Debra and Garth Bowling
Oakville Elementary-Debra Bowling, Principal
Maurice J. McDonough High School, Pomfret-Garth Bowling, Principal

My husband and I are avid readers of Southern Maryland-This is Living magazine. We are very proud to be "Southern Marylanders." We certainly enjoy the upcoming holidays in that we have a nice break from school. Garth's favorite cookies are Gingersnaps. The following is a delicious recipe for the traditional cookie. Garth likes them with vanilla ice cream.

Gingersnaps
Submitted by: Garth and Debra Bowling
Principals, Maurice J. McDonough High School Pomfret
and Oakville Elementary School, Mechanicsville

2 C. flour
1 tsp. baking soda
3/4 C. shortening (or little less)
1/4 C. molasses
1 T. ginger
1 1/2 tsp. cinnamon
1 C. sugar
1 egg

Mix dry ingredients together. Cream shortening. Add sugar and egg. Add dry ingredients. Mix well. Bake at 350 degrees for 12 minutes.

I am a chocolate lover! This recipe given to me by a good friend is popular at holiday family gatherings!

Peanut-Butter Kisses

1 jar (18 oz.) creamy peanut butter
1 1/4 C. sugar
2 large eggs
48 milk chocolate kisses (9 oz. package)
Preheat oven to 350 degrees. Stir peanut butter, sugar, and eggs in a medium bowl until thoroughly blended. Dough will be slightly sticky. With floured hands, roll tablespoonfuls into 1-1/4 inch balls. Place 1 1/2 inches apart on ungreased cookie sheet. Bake 12-14 minutes until cookies look dry with tops cracked. Remove from oven and immediately press a chocolate kiss in center of each. Cool on cookie sheet 1-2 minutes. Remove to wire racks to cool completely. Makes 48 cookies.


Best Ever Sugar Cookies
Submitted by: Sharon W. Caniglia
Principal, St. Mary's Bryantown

This recipe is one of my children's favorite. It makes 100+ cookies. The cookies are light and fluffy. We make them often but especially at Christmas. This recipe was shared with me years ago by a neighbor. It has become a family tradition to make these during the holidays. They are always the first ones to disappear from the cookie tray. You can make them plain or put icing on them. My family enjoys them both ways. I hope everyone who tries this recipe enjoys them as much as we have. Happy Holidays!

1 C. sugar
1 C. powdered sugar
1 C. margarine
1 C. salad oil
2 beaten eggs
2 tsp. vanilla
5 C. flour, sifted
1 tsp. baking soda
1 tsp. cream of tarter
1/4 tsp. salt

Cream together sugars and margarine. Combine with remaining ingredients and mix well. Roll into balls the size of walnuts. Place on cookie sheet (ungreased) and press flat with bottom of glass dipped in sugar. Bake at 350 for 10 minutes. Bottom of cookies will be slightly brown. You may also use in a cookies press or use cookies cutters but the rolling in balls is easier. Have fun!

St. Mary's County Principal Recipes

Chocolate Chip Cheese Bars
Submitted by: Kim Summers
Principal, Dynard Elementary, Chaptico

1 (8 oz.) tube of refrigerated chocolate chip cookie dough
1 (8 oz.) package of cream cheese, softened
1/2 C. sugar
1 egg

1. Cut dough in half to make crust. Press half of the dough on the bottom of a greased 9" square baking pan or 7x11" pan.
2. In a mixing bowl, beat cream cheese, sugar, and egg until smooth. Spread over crust.
3. Crumble remaining dough over top.
4. Bake at 350 degrees for 35-40 minutes.
5. Cut into bars and refrigerate leftovers.


Merry Christmas Cookies
Submitted by: Barbara Cooksey Abell
Principal, Mechanicsville Elementary School

I discovered this recipe in 1979, the year my daughter Meghann was born. We used it every Christmas throughout her childhood.

1/2 C. butter or margarine
1 C. sugar
1 egg
2 1/2 C. flour
1 tsp. baking powder
1/2 tsp. salt
1/8 tsp. cinnamon
1 tsp. vanilla or lemon extract
1-2 T. milk or water

Combine softened butter or margarine with sugar; beat until fluffy. Beat in egg until creamy. Stir dry ingredients together; beat in. Add vanilla or lemon extract and enough milk or water to make pliable. Gather dough into a ball (may be wrapped and refrigerated or frozen to store).

To bake, roll or press out about 1/2 inch thick. Cut into desired shapes. Bake at 375 degrees until firm and golden, about 10-12 minutes. Remove to rack; cool. Decorate with frosting.

Grandma's Old Fashioned Tollhouse Cookies
Submitted by: Jennifer Gilman
Principal, Hollywood Elementary

2 1/4 C. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 C. (2 sticks, 1/2 pound) butter, softened
3/4 C. granulated (white) sugar
3/4 C. packed brown sugar
1 tsp. vanilla extract
2 eggs
2 C. (12 oz. package) Nestle Tollhouse Semi-Sweet Chocolate Morsels (For a special holiday treat, add in Christmas colored M&Ms)

Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition, gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Bake in preheated 350 degree oven for 11 to 13 minutes or until golden brown. Let stand for two minutes, remove to wire racks to cool completely.

Pan cookie variation: Prepare dough as above. Spread into greased 15X10" jelly-roll pan. Bake in preheated 350 degree oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.

For high altitude baking (At greater than 5,200 feet): Increase flour to 2 1/2 C. add two teaspoonfuls water with flour, reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees, drop cookies for eight to ten minutes and pan cookies for 17 to 19 minutes.