Once a month, we have featured recipes from our readers, and given away a cookbook to one lucky winner. This month’s winner is Joyce Mallett of Piedmont. She wins a copy of the book “Share the Bounty: Finding God’s Grace Through the Spirit of Hospitality,” by Benita Long.

Fruit Cake Cookies

Very, very good without anything, or with a hot cup of coffee. Place in tins and give to someone special, or enjoy. Makes approximately 80.

1/2 cup melted butter
1/2 cup firmly packed light brown sugar
2 large eggs, slightly beaten
1/4 cup buttermilk
1 1/2 cups self-rising flour
1/2 teaspoon allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon soda
3 cups chopped pecans
3 cups (2 8-ounce containers) Paradise Fruitcake Mix (see Note)

Do not use a mixer. Mix with large spoon. Combine butter and brown sugar till creamy. Add eggs, buttermilk, flour, spices, soda, pecans and fruit. Mix well. Drop by rounded teaspoonsful onto greased cookie sheets. Bake at 300 degrees for approximately 15 minutes. Do not overcook. Cool on racks.

Note: Paradise Fruitcake mix is a candied fruit mix contained equal parts cherries, pineapple, citron, lemon peel and orange peel.

Peanut Butter Fudge

18-ounce jar crunchy or smooth peanut butter
16-ounce container vanilla frosting

Combine peanut butter and frosting in a microwave-safe bowl; cook on high for 1 minute. Stir until blended; spread into a lightly greased 8x8-inch baking pan. Refrigerate until fudge sets, about 10 minutes. Cut into squares.

Sugar Cookies

1 cup butter
1 cup sugar
1 egg
2 cups flour
1/2 teaspoon baking soda

Cream butter and sugar; add egg. Sift flour and soda, and slowly add to mixture. Chill dough. Roll small bits of dough into tiny balls. Place on ungreased cookie sheets.

Dip bottom of small juice glass in flour and use to lightly flatten each dough ball. Bake at 400 degrees for 6 minutes or until cookies are slightly browned around the edges. Cool 1 minute and remove from cookie sheets immediately. Makes approximately 100.

Lemony Crisps

1 (18.25 ounce) package
Pillsbury Moist Supreme Lemon Cake Mix
1/3 cup vegetable oil
2 eggs
1/4 cup sugar

Heat oven to 375 degrees. In large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets.

Place sugar in shallow dish. Dip bottom of glass in sugar and flatten cookies to 1/4-inch thickness.

Bake at 375 degrees for 5 to 7 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet.

Swiss Chocolate Cake

1 box Swiss Chocolate cake mix

For the icing:

8 ounces of cream cheese, softened
1 ⁄2 cup sugar
1 cup powdered sugar
1 teaspoon vanilla extract
16 ounces Cool Whip, thawed
5 ounces Hershey’s Chocolate bar with almonds, crumbled

Follow box directions and bake the cake in three layers in round pans. Cool each layer completely.

To make the icing, cream together cream cheese, sugar, powdered sugar and vanilla.

Fold in thawed Cool Whip and chocolate candy. Frost cake and refrigerate.

Cherry Merry Christmas Cookies

1 cup butter
1 cup powdered sugar
1 egg
2 1/4 cups flour
1 cup chopped pecans
2 cups candied cherries, halved

Cream butter and sugar, add egg and flour. Stir in pecans and cherries. Form into two rolls and refrigerate overnight. Slice thinly. Bake at 325 degrees for 10-15 minutes.

Holiday Peppermint Cookies

1 cup butter, softened
3/4 cup sugar
1 egg
3 cups flour
1/4 teaspoon salt
1/2 cup crushed peppermint candies

For the icing:

5 teaspoons warm water
3/4 cup powdered sugar

In medium bowl, beat butter and sugar until light and creamy. Add egg and beat until blended. Stir in flour and salt, then crushed candy. To form cookies, roll 1 tablespoon of dough into a ball. Place on ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes. Transfer to wire rack to finish cooling.

To make icing, mix warm water and powdered sugar. Dip top of each cooled cookie in icing. Sprinkle with additional crushed candy, if desired, and allow to dry. Makes approximately 48 cookies.

Christmas Cookies

1/2 cup butter
1 1/2 cups powdered sugar
1 1/2 cups coconut
1 teaspoon almond flavoring
Dash of salt
1 jar maraschino cherries
Graham cracker crumbs

Cream butter and sugar, add coconut, almond flavoring and salt. Roll mixture around cherries in the shape of a ball. Roll in crushed graham crackers. Refrigerate.