After we sorted the 33 cookie entries into three categories, it was clear that competition was especially fierce in the rolled/shaped/molded category, which easily had twice as many entries as the other two categories.

I was surprised to find that the most time-consuming and labor-intensive category had so many entrants. I'm a big fan of bar cookie recipes that involve little fuss or muss. In the end, an old-fashioned sugar cookie took top honors in the rolled/shaped/molded category.

In the drop category, a classic chocolate chip cookie snagged the place of honor. Lynn Clendenin said she's been told her chocolate chip cookies were the best ever tasted, and our judges agreed. We couldn't substantiate her claim that a plateful of her warm cookies will make a man putty in the baker's hand, though.

So many bakers sent heart-warming stories about the history of family recipes. We shared the stories with the winning recipes, but the snippets about other tasty cookies are worth repeating.

The granddaughter of Melba Starcher from Spencer drove a batch of Starcher's old-fashioned lemon cookies made from a family recipe she judged to be nearly 150 years old. The ingredient list included several unfamiliar terms - lemon oil and baking ammonia, which turned out to be a leavening agent used before the invention of baking soda and powder. Both can be found in drug or specialty stores.

James Taylor of Summersville sent a recipe for delicate maple-iced butter cookie named "Marguerites" in honor of his great great-grandmother Marguerite. His family has made the New England recipe for five generations. His ancestors probably developed the recipe to use walnuts they'd gathered in the fall and the maple syrup so abundant in the area.

When David Bush of Hurricane was in graduate school in Georgia, he satisfied a sweet craving by concocting a peanut butter, fudge bar from ingredients he had on hand - Rice Krispies, peanut butter, butterscotch chips, chocolate chips, sweetened condensed milk and butter. The resulting name is right up there with "supercalifragilisticespialdocious." He calls them "peanutbutterschotchkrispiefudge thingies," and his family demands them every Christmas.

A co-worker immediately recognized Patricia Nicely's Christmas Crunch cookies (third place - drop cookies) when she read the recipe. It was identical to a newspaper recipe she had clipped years ago, which happened to be submitted by Nicely then, too. It's still a winner. Our co-worker, like Nicely, bakes the straightforward cookies every Christmas and delights in the 8-dozen yield.

So many delicious cookies - so few awards. It really is a shame we couldn't print all the recipes because they were all yummy. Only one batch gave us pause - we suspect the butter used was past its prime. We're printing all the honorable mention recipes online. Go to wvgazette.com to check them out.

Thanks for sharing your favorite treats and the memories they evoke.

Rolled/shaped/molded cookies

1. Mom's Sugar Cookie

Bobbi Holland, Charleston

These cookies are so easy to make and even easier to eat (too easy!). I love when my mom makes them, so now I make them whenever I get that craving!

Makes 40 to 45 cookies.

 1/2 cup softened butter

 1/2 cup granulated sugar

 1 egg

 1/2 cup vegetable oil

 1/2 teaspoon vanilla

 2 1/2  cups all purpose flour

 1/2 cup powdered sugar

 1/2 teaspoon baking soda

 1/2 teaspoon cream of tartar

  Dash of salt

PREHEAT oven to 375 degrees.

CREAM together butter and granulated sugar until fluffy. Add egg, oil and vanilla, mixing well.

MIX together flour, powdered sugar, baking soda, cream of tartar and salt.

COMBINE wet and dry mixtures - press immediately with a cookie press OR chill 1 hour and form into small balls and flatten with a fork on baking sheet.

BAKE at 375 degrees for 12 to 15 minutes.

REMOVE from oven, let cool about 5 minutes, then transfer cookies to cooking rack to cool completely.

2. Chocolate-Covered Cherry Cookies

Linda Murray, Charleston

My neighbor gave me some of the dried tart cherries, and I wondered what to do with them. After searching my cookie cookbooks, I came across a recipe that looked as if I could change the ingredients somewhat to come up with Chocolate-Covered Cherry recipe.

1 1/4 cup butter-flavor Crisco sticks OR

 11/4 cup butter flavor Crisco all-vegetable shortening

 1 cup sugar

 2 eggs

 2 teaspoon vanilla extract

 1 teaspoon almond extract

 4 cups all-purpose flour

 1 teaspoon salt

 2 cups (12-ounce package) semi sweet chocolate chips

 3/4 cup chopped dried cherries

Glaze

 1 cup sifted powdered sugar

 1 tablespoon milk

 1/2 teaspoon almond extract

HEAT oven to 325 degrees.

COMBINE shortening and sugar in a large bowl and beat at medium speed until well-blended.

BEAT in eggs and vanilla and almond extracts.

COMBINE flour and salt.

ADD gradually to creamed mixture at low speed.

BEAT until well blended.

STIR in chocolate chips and cherries with a spoon.

SHAPE dough into 1-inch balls.

SHAPE top of ball into cone.

PLACE 1 inch apart on parchment paper-lined cookie sheet.

BAKE for 10 to 12 minutes or until light golden brown around bottom edge. Do not overbake.

COOL on baking sheet 2 minutes

REMOVE cookies to cooling rack and cool completely.

FOR GLAZE (prepare while cookies are baking), place powdered sugar in small bowl.

ADD milk and almond.

BLEND until smooth. If too thick, add milk 1 teaspoon at a time.

DRIZZLE over cooled cookies.

3. Crisp and Chewy Cookies

Theresa Bush, Hurricane

1 1/4 cups butter-flavored shortening

 3/4 cup sugar

 3/4 cup packed brown sugar

 1 egg

 3 tablespoons maple syrup

 1 teaspoon vanilla extract

 3 cups quick-cooking oats

 1 3/4 cups all-purpose flour

 1 teaspoon baking soda

 1 teaspoon salt

 3/4 cup semisweet chocolate chips

 2 Butterfinger candy bars (2.1 ounces each), chopped

PREHEAT oven to 375 degrees.

CREAM shortening and sugars in a mixing bowl.

BEAT in egg, syrup and vanilla.

COMBINE oats, flour, baking soda and salt; gradually add to the creamed mixture.

STIR in chocolate chips and candy bars.

ROLL into 1-inch balls.

PLACE 2 inches apart on ungreased baking sheets.

BAKE at 375 degrees for 7 to 9 minutes or until golden brown.

REMOVE to wire racks to cool.

Drop cookies

1. Chocolate Chip

Lynn Clendenin, Charleston

For the past 38 years, I have been preparing my chocolate chip cookies for family, friends and neighbors, but especially for my husband of 40 years. Even though chocolate chip cookies are a pretty standard item, those who have tasted mine claim they are the best they're ever had.

Yield: 3 to 4 dozen

 2 1/4 cup all-purpose flour

 1 teaspoon baking soda, leveled

 1 teaspoon salt, leveled

 2/3 cup granulated sugar, leveled

 2/3 cup brown sugar, packed

 1 cup Crisco (white) at room temperature

 2 teaspoon vanilla extract

 2 eggs, well-beaten, at room temperature

 2 cups (12-ounce) Nestle's Toll House Semi-Sweet Chocolate Morsels

PREHEAT oven to 375 degrees.

COMBINE flour, baking soda and salt in a small bowl; set aside.

BLEND sugars with spatula in a large glass bowl.

ADD Crisco and vanilla to sugar mixture.

BLEND with electric mixer at medium speed until creamy, about 1 minute.

WHIP eggs, one at a time, in a small bowl with mixer.

ADD to Crisco mixture and blend with mixer for 1 minute for each egg. Mixture should be very creamy.

GRADUALLY add flour, baking soda and salt mixture from small bowl to creamed mixture.

BLEND all of the above with mixer at low speed until thickened. Scrape sides with spoon or spatula to blend completely.

STIR in chocolate morsels.

DROP by rounded teaspoon or by small ice cream scoop onto cooled, ungreased baking sheets.

BAKE in preheated 375 degree oven for 7 to 9 minutes or until lightly browned. Remove from oven. Let stand on cookie sheet for 10 minutes and remove to wire rack to cool completely.

2. Orange Chip

 Ella Hoffman, South Charleston

This is a new recipe that I tried and everyone loved it. I plan on adding it to my Christmas cookie box this year.

 2 sticks Bluebonnet margarine

 1 cup sugar

 1 large egg

 2 1/4 cups self-rising flour

 1 cup Nestle Premium White Colored Holiday Swirled Chips

 1 tablespoon grated orange zest

PREHEAT oven to 350 degrees.

BEAT margarine and sugar in a large mixing bowl until smooth, about 3 minutes.

ADD egg; mix well. Gradually add flour.

STIR in chips and orange zest.

DROP by teaspoons onto an ungreased baking sheet.

BAKE 10 to 12 minutes until light golden brown.

COOL on baking sheets for 2 minutes. Remove to wire racks to cool completely.

3. Christmas Crunch

Patricia Nicely, South Charleston

I have had the recipe for many years and have adapted to our family's taste, using either nuts, raisins or cranberries.

Makes 8 dozen.

 2 cups softened butter

 2 cups granulated sugar

 2 cups light brown sugar

 4 eggs

 4 cups of flour

 2 teaspoons baking powder

 2 teaspoons soda

 2 teaspoons vanilla

 2 1/2 cups crispy rice cereal

 1 cup shredded coconut

 2 cups oats

 1 cup of either nuts, raisins or sweetened dried cranberries

PREHEAT oven to 350 degrees.

MIX all ingredients, form into balls and place on greased cookie sheet. Allow space for cookies to spread.

BAKE for 12 to 15 minutes.

COOL on baking sheet for 5 minutes, then move to a cooling rack.

Bar cookies

1. Pecan Squares

Toni Brown, South Charleston

This recipe came from Southern Living Magazine. This is probably my favorite recipe. These bars have a really rich and buttery taste. The recipe can also be made in an 11-inch tart pan.

Makes 28 squares.

 2 cups all-purpose flour

 2/3 cup powdered sugar

 3/4 cup butter, softened

 1/2 cup firmly packed brown sugar

 1/2 cup honey

2/3 cup butter

 3 tablespoons whipping cream

 3 1/2 cups coarsely chopped pecans

PREHEAT oven to 350 degrees.

SIFT together 2 cups flour and 2/3 cup powdered sugar. Cut in 3/4 cup softened butter using a pastry blender or fork just until mixture resembles coarse meal. Pat mixture on bottom and 1 1/2 inches up the sides of a lightly greased 13 by 9-inch baking dish.

BAKE for 20 minutes or until edges are lightly browned. Cool.

BRING brown sugar, honey, 2/3 cup butter and whipping cream to a boil in a saucepan over medium-high heat. Stir in pecans, and pour hot filling into prepared crust.

BAKE for 25 to 30 minutes or until golden and bubbly. Cool completely before cutting into 2-inch squares.

2. Gooey Bars

Shirley Gregory, Glasgow

This recipe was given to my daughter by her best friend and she in turn shared it with me about four years ago. Since that time, the Gooey Bars have become a family favorite that I make year-round, not only at holiday time. When I have taken them to meetings, they are usually the first to go. The reason I like them is the fact that they have very simple ingredients and are easy to make.

Makes 3 dozen.

 1 box Duncan Hines Classic

Yellow Cake Mix

 1 stick margarine, room

temperature

 1 large egg

 1 cup chopped pecans

PREHEAT oven to 350 degrees.

PLACE cake mix in large bowl, add margarine and cut with two table knives, scissors fashion until crumbly. Add egg and mix with fingertips until well-mixed. Add pecans and continue mixing with hands. Mixture will be very stiff and sticky.

PRESS into an ungreased 9 by 13-inch baking pan. Set aside.

Topping

 1 (1 pound) box powdered sugar

 2 large eggs

 1 1/2 bars (12 ounces total) cream cheese at room temperature

 1 can Angel Flake coconut (3.5 ounces)

PLACE cream cheese in a large bowl, work in powdered sugar with a spoon until blended with cream cheese. Mix well.

ADD the two eggs.

MIX very well.

FOLD in coconut and continue mixing until well-blended.

POUR evenly over the cake mixture and bake approximately 45 minutes until slightly browned. Remove from oven and cool on rack. Cut into squares.

3. Dream Bars

 JoAnn Naylor, Elkview

This recipe was originally published in a cookbook prepared by the Telephone Pioneers of America. I made it many, many times for bake sales as a fundraiser for the Pioneers. It's a no-bake recipe.

Now that I'm retired, I'm a diehard line dancer. I'm still making the same recipe for WV Line Dance Workshop.

JoAnn Naylor, Elkview

 2 sticks margarine

 1 cup sugar

 1 egg

 1/2 cup whole or canned milk

 1/2 teaspoon vanilla

 1 cup pecans

 1 cup coconut

 1 cup graham cracker crumbs

  Whole graham crackers

COMBINE margarine, sugar, egg and milk in a saucepan and heat to a rolling boil. Remove from heat, cool and add vanilla.

ADD pecans, coconut and graham cracker crumbs to cooked mixture.

COVER entire bottom of 9 by 13-inch pan with whole strips of graham crackers.

POUR cooked mixture over bottom layer of graham crackers.

PLACE a second layer of whole graham cracker over cooked mixture.

TOP with vanilla icing of your choice.

DECORATE as desired.

REFRIGERATE overnight before cutting into bars.

Honorable mentions -- rolled/shaped cookies

Wreath Cookies

Sue Ellen Anderson, Nitro

I found this recipe about 30-40 years ago. It has been a "must make" every Christmas since...These cookies are economical, easy to make and relatively nutritious. You could make them with bran flakes...You can always tell who got into the cookies early because the culprit will have a green tongue.

 1 stick of butter or margarine

 2/3 (1 pound) bag of marshmallows (not the miniatures)

 1 teaspoon green food coloring

 1 teaspoon vanilla

 4 cups cornflakes

  Red M&M candies

MELT butter and marshmallows. Take off heat.

ADD food coloring and vanilla. Mix.

ADD cornflakes. Mix to coat.

SPOON, while still hot, onto buttered waxed paper.

USING 2 spoons or your own buttered fingers, form into wreath shapes.

DECORATE each wreath with three red candies.

COOL. Then lift with a spatula. They freeze well. 

Gingerly Chocolate Date Balls

Yolanda Tam, Hurricane

I discovered the Date Balls recipe years ago through Williams-Sonoma. I enjoy these bite-size cookies because they are so simple to make (kids can help), and have a good chewy-crunchy texture.

Over the years, I learned to personalize the recipe with various ingredients. My version offers a rich flavor of chocolate and dates with a hint of sweet ginger on your palette afterward.

With the exception of the butter, they are somewhat health-conscious cookies.

Yield: 3 to 4 dozen

 8 ounces chopped pitted dates

 1 egg

 1 cup sugar

 1/2 teaspoon salt

 1/2 cup butter

 1 teaspoon vanilla

 2 1/2 cups rice cereal

 1/2 cup milk chocolate chips

 1/2 cup chopped crystallized ginger

  Sweetened coconut flakes

HEAT dates, sugar, egg, salt, and butter in a large saucepan over medium heat.

COOL until thick, stirring frequently. Remove from heat, add chocolate and ginger and cereal. (Substitute chopped dried cranberries, chopped dried orange-cranberries or chopped dried pear.)

USE melon baller to scoop warm mixture and roll into balls. Roll in coconut and place on wax paper. (Substitute nuts, powdered sugar, cinnamon & sugar or chopped peppermint candy for coconut, if desired.)

NOTE: Once cooled, may be kept in an airtight container or frozen for up to two months.

Raspberry Shortbread

Jeri Matheney, Charleston

Her story: I like this recipe because it's quick and easy and I usually have the ingredients on hand. It's also nice to have a non-chocolate option. It came from Southern Living Magazine years ago.

Yield: 6 dozen

 1 cup butter

 2/3 cup sugar

 2 1/2 cups flour

 1 10-ounce jar seedless raspberry jam

 1 cup powdered sugar

 2 tablespoons water

 1/2 teaspoon almond extract

BEAT butter and sugar at medium speed with an electric mixer until light and fluffy.

GRADUALLY add flour, beating at low speed until blended.

DIVIDE dough into 6 equal portions, and roll each portion into a 12 x 1-inch strip.

PLACE 3 strips on each of 2 lightly greased baking sheets. (I use one jumbo sheet that fits all 6.)

MAKE a 1/2-inch wide x 1/4-inch deep indention down the center of each strip, using the handle of a wooden spoon.

BAKE in 2 batches at 350 degrees for 15 minutes.

REMOVE from oven and spoon jam into indentions.

BAKE 5 more minutes or until lightly browned.

WHISK together powdered sugar, water and extract.

DRIZZLE over warm shortbread.

CUT each strip diagonally into 12 1-inch wide slices.

COOL pans on wire racks.

Honorable mentions -- drop cookies

Reverse Chocolate Chip

Cathy Colby, Charleston

The Reverse Chocolate Chip Cookies are always a hit because people comment about their unique appearance, being flattened by a tumbler bottom dipped in sugar gives the cookies an attractive coating, and they are delicious.

Makes 5 to 6 dozen

 1/2 cup white vegetable shortening

 1/2 cup butter flavor vegetable shortening

 1/4 cup granulated sugar

 3/4 cup firmly packed light brown sugar

 1 package (4 serving size) chocolate flavor instant pudding

 1 1/2 teaspoons vanilla

 2 eggs

 2 1/2 cups all-purpose flour

 1 teaspoon baking soda

 1/8 teaspoon salt

 1 cup white baking chips

PREHEAT oven to 350 degrees.

CREAM both shortenings, both sugars, pudding mix, vanilla and eggs thoroughly in a large mixer bowl.

ADD flour, baking soda and salt and mix until just combined (batter will be stiff, use hand if necessary.)

STIR in baking chips.

DROP by rounded teaspoonfuls (about the size of a walnut) onto an ungreased cookie sheet, about 2 inches apart.

USE the bottom of a glass tumbler, dipped in granulated sugar to flatten cookie dough balls.

BAKE for about 8 minutes.

ALLOW to cool 3 to 4 minutes.

REMOVE with spatula and cool on a cookie rack covered with paper towels. Once thoroughly cooled, cookies can be stored in tight containers or zip bags and frozen.

Honorable mentions -- bar cookies

Kiwi Konfection

Grant and Margie Cooper, Charleston

The first Christmas that our family from New Zealand traveled across the Pacific Ocean to America, they were excited to see snow. We, on the other hand, were eager to learn from them new holiday traditions from the other, warmer, side of the world. Together, we made our first batch of Kiwi Konfection.

The combination of cherries, chocolate and coconut provide the perfect bridge between a holiday cookie and the taste of the summer sun that New Zealanders continually enjoy, while we experience a snowy holiday here. From that day, it has been a tradition in our home to prepare this holiday cookie, to take a place beside all of our other American Christmas treats. Now, more casually known in our family as "The New Zealand Loaf," this sweet treat reminds us of our family Down Under every time we eat it.

Makes 38 cookies - each roll will yield about 16 cookies

 3 cups of butter cookies, ground

 1 cup of walnuts, ground

 1 cup of mini marshmallows

 1 cups of maraschino or candied cherries, cut into quarters

 1 cup of mini chocolate chips

 4 ounces melted butter (1 stick)

 10 ounces sweetened condensed milk

 3 cups sweetened coconut

MIX the ground butter cookies, ground walnuts, marshmallows, cherries, and chocolate chips in a large bowl.

ADD melted butter and condensed milk. Mix until all ingredients are coated.

DIVIDE into three equal portions.

ROLL each mound into a log shape. Each log should be approximately 8" long and 2"in diameter.

ROLL each log in coconut, coating the outside thoroughly.

WRAP each coconut roll in wax paper.

REFRIGERATE until firm, approximately eight hours.

SLICE into cookies.

REFRIGERATE in wax paper until firm, approximately eight hours.

Payday Bars

Bobbi Holland, Charleston

These bars are so decadent and sure to be the hit of any gathering! I make these for tailgate parties and they disappear fast.

Makes 35-40 bars

 1 box yellow cake mix

 1 cup softened butter

 1 egg

 3 cups miniature marshmallows

 1/4 cup butter

 1 (12-ounce) package butterscotch morsels

 2/3 cup white Karo syrup

 2 teaspoons vanilla

 2 cups crispy rice cereal

 2 cups salted peanuts

PREHEAT oven to 350 degrees.

MIX cake mix, 1 cup softened butter and egg (batter will be stiff.)

PAT into a l0 x 15-inch baking pan lightly coated with nonstick spray.

BAKE for 12 to 15 minutes.

REMOVE from oven and immediately top with marshmallows, spreading evenly.

HEAT in a large, heavy sauce pan, 1/4 cup butter, butterscotch chips, Karo syrup and vanilla, until melted and combined.

STIR in cereal and peanuts.

SPREAD over marshmallow layer

LET COOL completely before cutting.

Swiss Treat

Ella Hoffman, South Charleston

Makes 50 cookies

 1 cup softened butter or margarine

 1 1/2 cups sugar

 1 large egg, beaten

 1 teaspoon vanilla

 2 1/2 cups sifted all-purpose flour

 1/2 teaspoon salt

 1 1/2 teaspoon baking powder

 1/2 cup pecans, chopped

 1/2 cup flaked coconut

 1 cup chocolate chips

 1/2 cup chopped maraschino cherries

PREHEAT oven to 375 degrees.

CREAM butter, adding sugar gradually.

BLEND in beaten egg and vanilla.

COMBINE flour, baking powder and salt into creamed mixture.

ADD nuts, cherries, coconut, chocolate chips.

SPREAD dough in greased 15 1/2 by 10 1/2 by 1-inch jelly roll pan.

BAKE for 20 minutes.

LET COOL. Cut into bars 2 x 2 1/2 inches