If you have a famous holiday cookie recipe or maybe your plate of cookies is always the first to empty, bring a batch to the Lake Sun by Tuesday, December 19 for judging to see how your baking stacks up.

The Lake Sun Holiday Cookie Contest is approaching once again!

If you have a famous holiday cookie recipe or maybe your plate of cookies is always the first to empty, bring a batch to the Lake Sun by Tuesday, December 19 for judging to see how your baking stacks up.

To enter, bring one dozens cookies to the Lake Sun office at 918 N. Business Route 5 in Camdenton. Include your recipe on a piece of paper or note card with your name and contact telephone number. Entrants must live in Camden, Miller or Morgan Counties.

Deadline is noon on Tuesday, December 19. Judging will be anonymous and will take place that day. Winners will be notified shortly after. No cake box cookies are allowed. Entries will be judged on flavor, texture, appearance and creativity.

Here’s a look at last year’s winners.

1st Place: Lisa Black-Schwandt, Osage Beach

Of note: A sugar cookie is a classic at Christmas, but the flavor on these were elevated by the addition of white chocolate chips. With the chewy middle and slightly crisp exterior, these cookies were the standout. A great presentation with blue sprinkles put us all in the mood to go caroling, and helped this entry score high in all of our judging categories. Congrats to Lisa for taking home the top prize this year after her 2015 third place win for her Eggnog Cookies.

Lisa’s Blizzard Cookies

1 cup butter, softened to room temperature

4 oz. cream, softened to room temperature

1 cup sugar

1/2 cup brown sugar

1 large egg

1 tsp. vanilla extract

3 1/2 cups all purpose flour

1 tsp. cornstarch

1 tsp. baking soda

1/4 tsp. salt

1 1/2 cups premium white chocolate chips

1/4 cup colored sprinkles

Cream together butter and cream cheese until well combined. Add sugars and beat on medium for 2 minutes, until light and fluffy. Add egg and beat until combined. Stir in vanilla extract.

In a separate bowl, whisk together flour, cornstarch, baking soda and salt. Gradually add flour mixture to sugar mixture until completely combined.

Stir in white chocolate chips and then scrape down the bowl. Add colored sprinkles and stir either by hand or mixer; dough will be sticky.

Cover and place in refrigerator for 30 minutes. Preheat oven to 350 degrees and line cookie sheets with parchment paper.

Once dough has chilled remove from the refrigerator and scoop into 1 1/2-inch balls. Place on parchment paper and slightly flatten with your hand or glass. Add additional sprinkles if you desire.

Bake for 8-10 minutes. Remove from the oven and allow to cool at least 10 minutes on the cookie sheet before transferring to a cooling rack.

2nd Place: Jeri Turpin, Osage Beach

Of note: With its chocolate-y chocolateness, this was a flavor favorite among staff. The mocha flair also helped bring out this cookie’s fudgey goodness.

Snow-Capped Mocha Fudge Drops

Makes 3 1/2 dozen

1 cup semisweet chocolate chips, divided

1/2 cup butter, cubed (cold)

1 Tbsp. instant coffee granules

3/4 cup each white and brown sugar

2 eggs

2 tsp. vanilla

2 cups flour

1/4 cup baking cocoa

1/2 tsp. baking powder

1/4 tsp. salt

1/2 cup chopped nuts, optional

10 oz. white candy coating, melted

Melt butter and 1/2 cup chocolate chips in microwave. Stir until smooth. Add instant coffee. Cool slightly and whisk in sugars. Add eggs and vanilla.

Blend dry ingredients together and stir into chocolate mixture. Stir in 1/2 cup chocolate chips and nuts, if using.

Drop by cookie scoop one-inch apart on parchment-paper lined cookie sheet. Bake 9 minutes at 350 degrees. Cool a few minutes on sheet.

Dip tops of cookies in melted candy coating. Sprinkle with glitter if desired. Let stand until set.

3rd Place: Marcy Brown, Gravois Mills

Of note: These were the most unique entry this year and sparked some debate among staff. With the unusual flavors, some liked these cookies more than others. But ultimately, the proponents won out to get these cookies with their creative, old-timey Christmas flavor into third place.

Snowball Cookies

1 cup butter

1 cup chopped pecans

8 oz. chopped dates

2 eggs, beaten

1 cup sugar

3 cups Rice Krispies

Powdered sugar

Melt butter in skillet over medium heat. Add pecans and dates and cook until dates are soft.

Add beaten eggs to 1 cup sugar in separate bowl and mix well. Add this to date/nut mixture.

Cook until brown and thick, about 3 to 5 minutes.

Remove from heat. Add 3 cups Rice Krispies. Let cool a little bit (10 minutes or so). Roll into balls and roll in powdered sugar.