Reader Callout: Submit your goodies for the Lake Sun Cookie Contest

Get the butter out and turn on the oven. The Lake Sun is calling for the best holiday cookie recipe.

Each year, the Lake Sun holds a cookie contest and awards first through third place to those who have shared their secrete family recipes. It’s an annual tradition for Lake Sun staff who taste test dozens of cookies to find the best ones.

The competition is fierce with dozens of cookies to choose from. Choices ranging from traditional sugar cookies, to no-bake, iced, filled and of course the ever popular Chocolate Chip, makes it is a difficult selection process.

It’s hard to say what recipe will be the top pick. In years past, frosted Cranberry-Orange cookies have been among the tasty treats that have made the list. From simple to complex, cookies range in all shapes and sizes.

Contestants should bring a dozen cookies in non-returnable container with the recipe, name, address and phone number attached to the bottom.

Bring entries to the Lake Sun office at 918 N. Business Route 5 in Camdenton before 10 a.m. Thursday, December 17. Winners will be announced and recipes will be revealed in the Dec. 18 edition of the Lake Sun.

Remaining cookies will be donated to a lake area benevolent organization.

Grocery gift cards for first place, $75; second, $50 and third, $25 will be awarded.

Last year's winning recipes

FIRST PLACE

Chocolate Cherry Cookies
1 pkg. 8 oz. chocolate cake mix
3 T. milk
1/2 tsp. almond extract
Maraschino cherries cut in half
2 T. white chocolate chips
1/2 tsp. vegetable oil

Beat cake mix, milk and almond 2 minutes until smooth. Shape dough into 1" balls (spray hands with oil), flatten each ball, place 1/2 cherry in center of each cookie.  Bake 8-9 minutes or until cookies crack. Cool. Heat white chocolate chips and oil in saucepan over low heat. Drizzle over cooled cookies.

Recipe submitted by: Tammy Sonksen, Linn Creek

SECOND PLACE

Cathedral Christmas Cookies
6 oz. sweet chocolate chips
3 T. butter
1 egg
3/4 cup finely chopped pecans or English walnuts
3/4 package of colored marshmallows
1 tsp. vanilla
Small package of powdered sugar

Slowly melt chocolate chips and butter, then add well beaten egg to chips and blend well and add vanilla and nuts. Cool chocolate chips and butter mixture well, then fold in marshmallows. On a large sheet of waxed paper, sprinkle it heavily with powdered sugar. Place about 1 cup of mixture on paper. Form it into a roll and coat it evenly with sugar until it is thoroughly coated. It needs to be in a roll approximately 2 inches thick and about 6 or 7 inches long. Place rolls in freezer for about 6 hours until very firm. Then slice cookies about 1/2 inch each. Cookies should be kept cool until serving. Yields 3 dozen cookies

Recipe submitted by: Doris Nelson, Roach

THIRD PLACE

Chocolate Butter Cookies
1 8-oz. brick cream cheese, softened
1 stick butter, softened
1 egg
1 tsp. vanilla extract
1 18-oz. box Moist Chocolate Cake Mix
1 cup powdered sugar, for dusting

Preheat oven to 350 degrees. Combine cream cheese and butter until smooth.  Beating egg and vanilla extract. Add and stir incake mix. Cover and refrigerate for 2 hours to firm up so you can roll the batter into balls. Roll the chilled batter into walnut sized balls and then roll them in powdered sugar. Place on parchment lined cooked sheet 2 inches apart. Bake for 12 minutes, cool completely and dust with more powdered sugar.

Recipe submitted by: Melissa and Kirstie Hunter, Camdenton

For more information call 346-2132, or email newsroom@lakesunonline.com