Thanks everyone for participating with the cookie bake-off at the 110 North Loop loft for your off site on December 13th, 2011. Below are the cookie recipes, thanks to Better Homes & Gardens, and All Recipes, enjoy!

Sugar cookies – yields  5 dozen

1 cup(s) (2 sticks) butter (no substitutions), softened
1/2 cup(s) sugar
1 large egg
1 tablespoon(s) vanilla extract
3 cup(s) all-purpose flour
1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
Ornamental Frosting (optional)
Coarse sugar crystals, silver dragées, holiday decors (optional decorations)
Preheat oven to 350 degrees F. In large bowl, with mixer on low speed, beat butter and sugar until blended. Increase speed to high; beat until light and creamy. On low speed, beat in egg and vanilla. Beat in flour, baking powder, and salt until blended.
Divide dough into 4 equal pieces; flatten each piece into a disk. Wrap each disk with plastic wrap and refrigerate 1 hour or until dough is firm enough to roll. (Or place dough in freezer 30 minutes.)
On lightly floured surface, with floured rolling pin, roll 1 piece of dough 1/8 inch thick. With floured 3-inch to 4-inch cookie cutters, cut dough into as many cookies as possible; wrap and refrigerate trimmings. Place cookies, 1 inch apart, on ungreased large cookie sheet.
Bake cookies 10 to 12 minutes or until lightly browned. Transfer cookies to wire rack to cool. Repeat with remaining dough and trimmings.
When cookies are cool, prepare Ornamental Frosting, if you like; use along with sugars and candies to decorate cookies. Set cookies aside to allow frosting to dry completely, about 1 hour. Store in tightly covered container (with waxed paper between layers if decorated) at room temperature up to 2 weeks, or in freezer up to 3 months.
Angel Delights – yields 4 dozen
1/4 cup(s) unsalted butter
1 cup(s) sugar
1 1/2 cup(s) (8 ounces) chopped pitted dates
1/8 teaspoon(s) salt
1 teaspoon(s) vanilla extract
2 cup(s) toasted rice cereal, such as Rice Krispies
1 cup(s) shredded coconut
Combine butter, sugar and dates in a large saucepan. Cook, stirring constantly, until the butter is melted, the sugar is no longer white and the dates are mostly melted, 8 to 15 minutes. The mixture should be a shiny, brown sticky mass. Remove from the heat.
Add salt, vanilla, cereal and coconut; stir well to combine.
When cool enough to handle, squeeze and roll the mixture into 1-inch balls. Place on a wax paper-lined baking sheet. Refrigerate until chilled.
Buckeye Cookies – yields 3-4 dozen
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
2 1/2 cups semisweet chocolate chips
2 tablespoons shortening
4 cups confectioners' sugar
You'll need wax paper, a double boiler, a cookie pan, and a medium bowl. In the medium size bowl, mix peanut butter, butter, vanilla, and confectioners' sugar (mixture will be stiff).
Shape into balls and place on a pan covered with wax paper. Place into the refrigerator.
In double boiler, melt chocolate and shortening. Pour into bowl and dip balls with chocolate. Refrigerate for thirty minutes until chocolate is firm.