Happy #NationalCookieDay: Here's a look at some tasty cookie recipes!

I’m not sure this recipe can single-handedly bring about peace in our time, but they are distractingly good and a hit with any crowd of chocolate lovers. And bonus: the dough does not contain any eggs, so it is suitable for eating right off the mixer attachment.

Recipe adapted from Dorie Greenspan (makes about 3 dozen)

1 1/4 cups flour

1/3 cup cocoa powder (Hershey’s dark chocolate works best)

1/2 teaspoon baking soda

1 stick plus 3 tablespoons butter

2/3 cup (packed) light brown sugar

1/4 cup white sugar

1/4 teaspoon kosher salt

1 teaspoon vanilla extract

1/4 cup milk

5 ounces semi-sweet dark chocolate

DIRECTIONS:

In a medium bowl, mix the flour, cocoa and baking soda together.

With a stand mixer, use the paddle attachment to beat the butter on medium speed until soft and creamy. Add the sugars, salt and vanilla and beat until well incorporated.

Pour in a little of the flour mixture at a time (to avoid flour flying all over the place) and mix until incorporated. At this point the dough should be a bit crumbly.

Add in the milk until the dough resembles traditional cookie dough – not too crumbly, but not too sticky. Use your judgment and pour in just a little at a time.

Stir in the chocolate chips with a spoon until well mixed.

Pinch a small amount of dough and roll it into a ball. Place on an ungreased cookie sheet and bake at 325 degrees for 10-12 minutes.

When the cookies are ready, transfer to a wire cooling rack or a flat platter and allow to cool. They will solidify as they cool. -Kathleen Dorsey

8 ounces cream cheese (softened)

1/2 cup butter

1 egg

1 teaspoon vanilla

1 cup white chocolate chips

DIRECTIONS:

Beat together the cream cheese and butter until well combined.

Add the egg and vanilla and mix until incorporated.

Add the cake mix and beat until well combined.

Add the chocolate chips and stir to mix.

Roll small balls of dough and place on an ungreased baking sheet. Bake for 10-12 minutes at 350 degrees.

When cookies are ready, cool them on a wire rack or a flat platter. -Kathleen Dorsey

2 sticks of butter softened

1/2 cup of Crisco shortening

2 cups white sugar

2 eggs

1/2 cup of molasses

4 cups flour

4 teaspoons baking soda

2 teaspoons cinnamon

2 teaspoons ginger

1 teaspoons ground cloves

1/2 teaspoon salt

1 bowl of white sugar

DIRECTIONS:

Preheat the oven to 350 degrees.

Mix the softened butter, Crisco shortening, sugar, eggs and molasses well in a very large bowl (this makes a lot of dough, so be ready!).

Sift the flour, baking soda, cinnamon, ginger, cloves and salt in a separate, smaller mixing bowl.

Add the flour mixture into the dough a little at a time and mix well.

Once dough is thoroughly mixed, gently roll the dough into 1-inch balls and roll in the bowl of sugar.

Bake cookies 10-15 minutes until cookies looked cracked and done.

Makes about 10 dozen cookies. Prep time about 45 minutes. Total baking time is 3 hours. -Tara McElmurry

1 cup butter, softened

1/3 cup granulated sugar

1 tablespoon water

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1 cup chopped pecans

1 cup sifted powdered sugar

DIRECTIONS:

Pre-heat oven to 325 degrees.

In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds.

Add the granulated sugar. Beat until combined, scraping the bowl.

Beat in water and vanilla until combined.

Beat in as much of the flour as you can with the mixer, adding in small amounts at a time.

Stir in the remaining flour and chopped pecans.

Shape dough into 1-inch balls. Place balls 1 inch apart on ungreased cookie sheets.

Bake for about 20 minutes or until bottoms are lightly browned.

Transfer the cookies to a wire rack and let cool. Once cooled, gently roll and shake cookies in the powdered sugar. Makes about 36 cookies. -Tara McElmurry

2 cups Vanilla Wafer crumbs

2 cups chopped pecans or walnuts

2 cups powdered sugar

4 tablespoons Hershey's cocoa ( I used Special Dark)

1/2 cup rum (light or dark)

3 tablespoons white corn syrup

DIRECTIONS:

Combine dry ingredients.

Blend rum and corn syrup. Mix all ingredients.

Form into 1-inch balls (lightly grease hands, first).

Roll in more powdered sugar and then chill.

Roll in powdered sugar a second time, if desired.

They do have a kick because they are not baked! Store in airtight container and keep cool. Makes about 45 cookies. -Pat Kincaid

1 - 12 ounce package Hershey's Kisses

1-1/2 cups unsalted butter (room temperature)

2 cups all purpose flour

1 cup sugar

1-1/2 teaspoons baking powder 2 Large eggs, separated (room temperature)

1/4 teaspoon salt

1/2 teaspoon vanilla

8-ounce can of almond paste (not filling)

DIRECTIONS:

Pre-heat oven to 325 degrees.

Line cookie sheets with parchment paper or foil. Unwrap at least 36 Kisses.

Sift flour, baking powder and salt into small bowl and set aside. Grate almond paste on large hole side of grater.

Combine paste, butter and 1/2 Cup sugar (the rest will be used later, for rolling). Beat on high for 3 minutes, 'til soft and fluffy.

Add egg whites and vanilla. Beat until mixed. Mix in flour by hand until "just" incorporated.

Form dough into 1-inch balls.

Roll balls in remaining sugar and place on prepared cookie sheets, leaving 2 inches between each.

Bake 15 minutes or until bottoms are light golden.

Gently press chocolate kiss into center of warm cookies. Makes 36 to 40 cookies. -Pat Kincaid

1 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 cup (2 sticks) butter or margarine, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 large eggs

1 teaspoon vanilla extract or grated peel of 1 orange

3 cups quick or old-fashioned oats

1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

DIRECTIONS:

Preheat oven to 375 degrees.

Combine flour, baking soda, salt and cinnamon in small bowl.

Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl.

Gradually beat in flour mixture.

Stir in oats and morsels.

Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies.

Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION:

Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until light brown. Cool completely in pan on wire rack. Makes 4 dozen bars. -Matt Sharp

German Chocolate Sandwich Cookies

For the cookies:

1/2 cup cocoa powder

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) unsalted butter

2 cups packed brown sugar

2 eggs

2 teaspoons vanilla extract

3/4 cup milk

For the filling:

2 (14-ounce) cans sweetened condensed milk

3 cups unsweetened shredded coconut

1 cup finely chopped toasted pecans

DIRECTIONS: Heat the oven to 350 degrees. Line 2 large baking sheets with parchment paper. In a large bowl, sift together the cocoa powder, flour, baking soda and salt. Set aside. In a second large bowl, use an electric mixer on medium-high to beat together the butter and brown sugar until light and fluffy. Add the eggs, one at a time, scraping the bowl after each addition. Stir in the vanilla. Add half of the flour mixture, stirring to combine. Add the milk, scraping the bowl to ensure even mixing. Add the second half of the flour mixture, again scraping the bowl. Working in batches, drop the dough by the tablespoonful onto the prepared baking sheets, leaving 2 inches between each for spreading. Bake for 12 to 15 minutes, or until slightly firm to the touch. Allow to cool on the baking sheet. Repeat with the remaining dough. Meanwhile, make the filling. In a large skillet over medium heat, combine the sweetened condensed milk and the coconut. Heat, stirring constantly, until the mixture starts to pull away from the pan and will hold a line when you drag your spoon through it, 8 to 10 minutes. Allow to cool slightly. Place the pecans in a shallow bowl or pie pan. Spread a spoonful of the coconut mixture onto the flat side of 1 cooled cookie. Top with another cookie, flat side down, to form a sandwich. Roll the edges of the sandwich cookie in the chopped pecans. Store in an airtight container between sheets of waxed paper.

Makes 2 dozen cookies.

Nutrition information per cookie (values are rounded to the nearest whole number): 410 calories; 190 calories from fat (44 percent of total calories); 21 g fat (13 g saturated; 0 g trans fats); 50 mg cholesterol; 52 g carbohydrate; 7 g protein; 3 g fiber; 190 mg sodium.

1 cup sugar

1/2 cup (1 stick) unsalted butter, room temperature

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1/2 teaspoon salt

1/2 teaspoon baking soda

1 egg

Zest of 1 orange

1/4 cup orange juice

1 3/4 cups all-purpose flour

3/4 cup candied peel

3/4 cup chopped dates

3/4 cup candied cherries

3/4 cup chopped dried apricots

3/4 cup chopped toasted pecans

Colored sugars, if desired

DIRECTIONS: Heat the oven to 350 degrees. Line a baking sheet with parchment paper. In the bowl of an electric mixer, combine the sugar, butter, cinnamon, nutmeg, cloves, allspice, salt and baking soda. Beat until light and fluffy. Add the egg and orange zest, then beat to combine. Add the orange juice and half of the flour, then mix, scraping down the bowl as needed to ensure even mixing. Add the remaining flour and mix to thoroughly incorporate. Stir in the candied peel, dates, cherries, apricots and pecans. Working in batches, drop the dough by the tablespoon onto the prepared baking sheet. Sprinkle with colored sugars, if desired. Bake for 12 to 15 minutes. Allow to cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Store in an airtight container at room temperature.

Makes about 40 cookies.

Nutrition information per serving (values are rounded to the nearest whole number): 100 calories; 35 calories from fat (36 percent of total calories); 4 g fat (2 g saturated; 0 g trans fats); 10 mg cholesterol; 15 g carbohydrate; 1 g protein; 1 g fiber; 45 mg sodium.

Lemon Meringue Cookies

4 egg whites

1/2 teaspoon cream of tartar

1/2 teaspoon vanilla extract

1 cup sugar

8 ounces lemon curd

DIRECTIONS: Heat the oven to 200 degrees. Line 2 baking sheets with parchment paper. In a large bowl, combine the egg whites, cream of tartar and vanilla. Use an electric mixer to beat until the whites are foamy. Very slowly, while continuing to beat, add the sugar. Beat until the mixture is thick and glossy. Use a spoon to dollop the mixture in walnut-sized mounds onto the prepared baking sheets. Using a slightly dampened finger, press an indent into the center of each mound. Bake for 1-1/2 hours, or until the meringues are dried and crisp. Store the meringues in an airtight container, at room temperature, between sheets of waxed paper. For crisp cookies with a soft lemon filling, add a teaspoon of lemon curd to each indent just before serving. For soft, marshmallow-like cookies, fill the cookies at least several hours (and up to 24 hours) before serving.

Makes 3 dozen cookies.

Nutrition information per cookie (values are rounded to the nearest whole number): 35 calories; 5 calories from fat (8 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 5 mg cholesterol; 8 g carbohydrate; 0 g protein; 0 g fiber; 10 mg sodium.

Banana Split Cheesecake Bars

For the brownie crust:

12 ounces semisweet chocolate bits

3/4 cup (1-1/2 sticks) unsalted butter

2/3 cup sugar

1/2 cup all-purpose flour

1/2 teaspoon salt

4 eggs

1 tablespoon vanilla extract

For the cheesecake layer:

2 (8-ounce) packages cream cheese, room temperature

3 ripe bananas

1/2 cup sugar

2 tablespoons all-purpose flour

Pinch of salt

3 eggs

For the topping:

1 quart strawberries, hulled and sliced

1/4 cup pineapple jam

1 tablespoon water

DIRECTIONS: Heat the oven to 350 degrees. Coat a 9-by-13-inch baking pan with cooking spray. In a microwave-safe bowl, heat the chocolate bits and butter on high for 1 to 2 minutes, stirring every 20 seconds, or until melted. Set aside. In a medium bowl, whisk together the sugar, flour and salt. Add the eggs and vanilla and whisk until smooth. Stir in the chocolate-butter mixture. Pour into the prepared pan and bake for 20 minutes. Remove the pan from the oven. If there are any bubbles in the crust, gently push them flat. Leave the oven on. To make the cheesecake layer, in a food processor, combine the cream cheese, bananas, sugar, flour and salt. Process until completely smooth, scraping down the sides of the bowl. Add the eggs, one at a time, processing and scraping the bowl between additions. Pour the batter over the brownie crust and bake for 20 to 25 minutes, or until the center no longer jiggles. Cool, then refrigerate until completely chilled. When the cheesecake is completely chilled, arrange the sliced strawberries over the top. In a small microwave-safe bowl, mix the pineapple jam and the 1 tablespoon of water. Microwave until bubbling. Spoon the jam over the strawberries. Allow to chill for 15 minutes for the jam to set up. Cut into squares. Store, well wrapped, in the refrigerator.

Makes 24 bars.

Nutrition information per cookie (values are rounded to the nearest whole number): 270 calories; 160 calories from fat (57 percent of total calories); 18 g fat (11 g saturated; 0 g trans fats); 100 mg cholesterol; 26g carbohydrate; 4 g protein; 2 g fiber; 120 mg sodium.

Indian Pudding Cookie 

2 cups all-purpose flour

1 teaspoon baking soda

1 cup yellow cornmeal

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon dry ginger

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

1 cup (2 sticks) unsalted butter, room temperature

1-1/4 cups granulated sugar

2 tablespoons molasses

1 tablespoon honey

2 eggs

1/2 cup finely chopped dried cranberries

1 cup powdered sugar

Juice of 1/2 lemon

DIRECTIONS: Heat the oven to 350 degrees. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, cornmeal, salt, cinnamon, ginger, nutmeg and cloves. Set aside. In the bowl of an electric mixer, beat together the butter, granulated sugar, molasses and honey until light and fluffy. Add the eggs, one at a time, beating and scraping the bowl between each. On low speed, mix in the flour-cornmeal mixture. Stir in the cranberries. Scoop the dough by the tablespoonful onto the prepared baking sheets, leaving 2 inches between for spreading. Bake for 10 to 12 minutes, or until golden brown. Let cool for 5 minutes on the pans, then transfer to a cooling rack to cool completely. In a small bowl, mix together the powdered sugar and lemon juice. Use a spoon to drizzle over each cookie. Store in an airtight container, between sheets of waxed paper, at room temperature.

Makes 3-1/2 dozen cookies.

Nutrition information per cookie (values are rounded to the nearest whole number): 110 calories; 40 calories from fat (37 percent of total calories); 5 g fat (3 g saturated; 0 g trans fats); 20 mg cholesterol; 17 g carbohydrate; 1 g protein; 0 g fiber; 55 mg sodium.