A big thanks to Parkway Auto Laundry for the chance to give away this awesome prize! The complete detail is a $110 value!

And the winner is…

Stacie Rood and her Chocolate Covered Cherry Cookies

Ingredients: 

Original recipe makes 18 cookies 

1/2 cup butter
1 cup white sugar
1 egg
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder

1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 (10 ounce) jar maraschino cherries
1/2 cup sweetened condensed milk
1 cup semisweet chocolate chips

Preparation:

Preheat oven to 350 degrees F (180 degrees C).
Beat the butter and sugar together in a bowl. Add egg and vanilla and beat well. Add the flour, cocoa powder, salt, baking soda, and baking powder and stir until smooth. Roll the mixture into 1-inch balls about the size of a walnut (larger if desired). Place on ungreased cookie sheet. Press center of each ball with thumb.
Drain cherries and reserve juice. Place a cherry in indentation of each cookie ball.
In a saucepan, heat condensed milk and chocolate chips until chips are melted. Stir in 4 teaspoons of cherry juice. Spoon about 1 teaspoon of mixture over each cherry and spread to cover cherry. (More cherry juice may be added to keep frosting of spreading consistency.)
Bake in preheated oven for 10 minutes.

Thank you to everyone who submitted recipes! Here are all of them for you to try!

Nicole Snodgrass and her Grinch Crinkled Cookies

Ingredients:

6 Tablespoons Butter
1 cup Powdered Sugar
1 teaspoon Cornstarch
18-¼ ounces, weight Box French Vanilla Cake Mix
2  Eggs
1 bottle Green Food Coloring, About 60 Drops

Preparation:

Preheat the oven to 375°F.

Melt the butter and set aside to cool.

In a shallow dish, mix together the powdered sugar and cornstarch with a fork.

In a large bowl, mix together the cooled butter, cake mix and eggs. This will be a little hard to stir together. Add the green food coloring and make sure it is all mixed in. Take two spoons and drop a blob of dough in the powdered sugar mixture. Move it around with spoon until it is mostly covered in powdered sugar. Then, once it is covered, roll it into a ball and place it on a parchment paper lined cookie sheet.

Each oven is different, but I bake these for 9 minutes. (They won’t look done but they are.) Take them out of the oven and cool on the pan for one minute. Then move onto a cooling rack.

Dawn Garner and her Grandma McGuire’s Sugar Cookies

Ingredients:

1 c. Sugar
1 c. Powdered Sugar
1 c. Butter
2 eggs
1 c. Vegetable Oil
1 tsp. Vanilla
1 tsp. Baking Soda
1 tsp. Cream of Tartar
4 c. + 2 tbsp. Flour

Preparation:

Cream sugar and butter. Add eggs, oil, vanilla and beat until soft and fluffy. Sift dry ingredients together and add gradually to creamed mixture. Chill dough 4 hours or more. (I only chilled for 2 ½)

Roll into 1 inch balls. Place on ungreased cookie sheet (I bake on waxed paper) and flatten with bottom of a glass dipped in sugar.

Bake at 375 degrees 8 – 10 minutes or until lightly brown. DO NOT OVERBAKE!

Butter Cream Icing

Here is the simple buttercream frosting I use:
1/2 cup butter, softened
4 cups powdered sugar
2 tsp vanilla extract
1/4-1/3 cup milk
In a mixing bowl, cream butter. Beat in sugar and vanilla until crumbly. 
Gradually add milk until frosting reaches desired consistency.

Add desired food coloring

Kylie Irvin and her German Chocolate Cookies

Ingredients:

2 boxes german chocolate cake mix, dry
4 eggs
10 Tbsp. butter, melted
COCONUT PECAN FROSTING
1 cup evaporated milk
1 cup sugar
3 egg yolks
½ cup butter
1 tsp. vanilla
1â…“ cup sweetened shredded coconut, for drizzle
1 cup chopped pecans
4 oz. melted chocolate candy coating, for drizzle
 

Preparation:

Combine cake mix, eggs and melted butter in a large mixing bowl and beat until well mixed. Batter should be sticky and thick.
Roll into one inch balls and place on lightly greased cookie sheet. 12 balls to a cookie sheet.
Bake at 350 for about 8 minutes. DO NOT overcook these cookies. Place on wired wrack to cool and let them cool completely.
TO MAKE FROSTING:
Add evaporated milk, sugar, egg yolks, butter and vanilla to a large pan and lace on stovetop over medium heat. Stir to evenly combine and continue stirring until thickened (takes about 12 minutes). Once thickened remove from heat and add coconut and pecans. Beat until thick enough to spread.
Spread frosting over the tops of cooled cookies.
Drizzle with melted candy coating and let set up.

John Goeckner and his Oreo Balls

Ingredients:

1 (16 ounce) package Oreo cookies, crushed
1 (8 ounce) package cream cheese, softened
1 (24 ounce) package white chocolate bark
1 (24 ounce) package chocolate bark

Preparation:

Using a blender or hand held mixer, mix Oreos and cream cheese together.
Roll into walnut size balls.
Chill for an hour.
Melt approximately 3/4 package of white almond bark.
Stick a toothpick in an Oreo ball and dip it in the melted white almond bark.
Allow to harden on wax paper.
Takes about 15 minute.
While waiting, melt about 1/4 package of chocolate almond bark.
When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark.
I just use a sandwich bag with a tiny hole cut in one corner to drizzle the almond bark.

Lisa Carey and her Mexican Christmas Wedding Cake Cookies

Ingredients:

1/2 cup powder sugar
1 cup cold soft butter.
2 cups flour
2 tsp vanilla
1 cup finely chopped pecans

Preparation:

Mix together good! Pre heat oven to 375, roll into balls, bake until golden brown on bottom, take out and when still hot roll in powder sugar again!

MJ West and her Mini Pecan Tarts

Makes about 24 (one mini muffin pan)

For crust:

3 oz cream cheese at room temp
1 stick (1/2 cup) butter at room temp
1 c flour

For filling:

1 cup brown sugar
1 egg
1 T butter at room temperature
1/2 c chopped pecans

Combine brown sugar, egg, butter and pecans in small bowl.  Mix together cream cheese, butter and flour in mixing bowl (I use a fork to cut the butter and cheese into the flour).  Form dough into small balls and flatten and then press around into mini muffin pan.  Spoon filling into each tart.  Bake at 350 for about 20 minutes.

Cassie Mack and her Cherry Pie Cookies

Ingredients

1 cup softened Butter
1/2 cup sugar
2 cup Flour
1 tsp vanilla
1 can Cherry Pie Filling
1 cup Powdered Sugar
1-2 tsp Milk

Preparation:

Preheat oven to 375.
Cream together butter and sugar and vanilla
Mix in flour (your dough will look crumbly).
Roll dough into round balls and place on a parchment-paper lined cookie sheet.
Make thumbprints in each dough ball and fill with your a cherry from the pie filling.
Bake for 15 mins until edges start to get lightly brown and cookie sets up.
Allow to cool on cookie sheet for 15 minutes.
Mix powdered sugar with milk to make a thick glaze.
Place in corner of zipper bag and clip corner to pipe.
Pipe icing in perpendicular lines across cookie to decorate

Thanks again, everyone!