For a number of years now, TIMES NEWS reporter Amy Miller has organized a Christmas cookie exchange at our offices in Mahoning Township. Employees are encouraged to bring three dozen cookies to share with their co-workers, and Amy always provides baggies for everyone to go home with a sampling of wonderful Christmas cookies.

The spread is always colorful, flavorful and generous, filling two long tables to capacity.In addition to all of her other duties, Amy also compiles the recipes and emails a copy to all of the participants.This year, she asked employees who were making original recipes if they would be willing to share them with our readers in this week's Comfort & Joy column. We couldn't use them all, but are happy to be able to share a few with you.Maybe you'll find a new Christmas cookie tradition right here.Susan's SnowballsFrom Karen CimmsMakes 5-6 dozen2 cups butter, softened1 cup confectioner's sugar2 teaspoons vanilla4 and one-half cups flourOne-half teaspoon salt1 and one-half cups chopped walnuts1 additional cup confectioner's sugarOne-half cup blue sanding sugarPreheat oven to 350 degrees.Mix butter, sugar and vanilla until light and fluffy. Add flour, salt and nuts and combine well. Roll into 1-inch balls and place on an ungreased baking sheet. Bake 10-12 minutes. Combine 1 cup confectioner's sugar and one-half cup sanding sugar. While still warm, roll cookies in the mix, then set on racks to cool completely. Store in an airtight container. Cookies may be frozen, but freezing may affect the overall look of the cookie somewhat."Almost everyone has a version of this snowball cookie, but this recipe is special to me because it reminds me of the dear friend who gave it to me. She and her family moved to Chicago almost 15 years ago, but I think of her each Christmas when I make it."Lemon cookiesFrom Marta Gouger1 package lemon cake mixOne-half cup vegetable oil2 eggs4 ounces of chocolate chips, if desiredWhite chocolate, melted, if desiredColored sugar for sprinkling, if desiredPecan halves, if desiredPreheat oven to 350 degrees. Combine all ingredients except white chocolate, colored sugar and pecans and mix well. Drop from a teaspoon onto an ungreased cookie sheet. If desired top each cookie with the pecan half. Bake at 350 degrees for 10-12 minutes until golden.Cool on cookie sheet about one minute; then remove to rack to finish cooling.When cool cookies can be dipped in white melted chocolate and topped with sprinkles. Place on wax paper until chocolate hardens."My mom made these cookies when I was a child. She got the recipe from a Duncan Hines cake box but it has taken different forms over the years. We've added chocolate chips, dipped them in melted white or dark chocolate. They are also just plain good with colored sugar. The cookies are light so they are a nice alternative year round to heavy desserts."Cream Cheese JoysFrom Chris Parker1 one-half cups unsalted butter1 one-half cups sugar8 ounces cream cheese2 tablespoons orange juice1 tablespoon vanilla2 large eggs4 one-half cups pastry flourteaspoon baking powderPinch of salt1 cup each white, milk and dark chocolate chips1 cup chopped walnuts1 cup dried cranberries (soak for five minutes in boiling water)Whip butter and cream cheese with sugar until light and fluffy.Beat in orange juice, vanilla and eggs.Combine flour, baking powder, and salt.Gently fold the dry ingredients into the butter mixture.Fold in the chocolate chips; walnuts, and dried cranberries.Spread mixture in a 9-inch by 12-inch buttered baking pan, and bake at 350 degrees for 20-25 minutes, or until evenly light golden brown.Upon removing from oven, immediately spread one-half pound of dark chocolate melts on top. As soon as they melt, spread evenly.Let cool until chocolate is firm but not hard. Use a small metal spatula to cut into even pieces,Cinnamon Pastry SticksFrom Rebecca WraightIngredients will depend on how much dough you are using.Pie crust doughOne-quarter cup melted butter1 teaspoon vanilla1 cup sugar2 tablespoons cinnamonDirections:Heat oven to 350 degrees. Mix the vanilla with the melted butter. Mix the sugar and the cinnamon together.Roll out dough to be no more than one-eighth inch thick. With a basting brush, brush the vanilla butter over the dough. Then sprinkle the cinnamon sugar mix over the dough, depending on personal taste. Cut the dough into strips making them about 1-inch thick and 5 inches long. Place strips on a cookie sheet sprayed with cooking spray. Bake for about 15 minutes until the dough is cooked. Let sit for 15 minutes before eating."My mother used to make this with left over dough when she would make pies. She said it was just something that she did instead of throwing the left over dough away. Now I make it just for a snack around the holidays."RocksFrom Maureen Markley2 cups brown sugar1 cup shortening or butter3 eggs, add yolks, beat the whites and add last2 and one-half cups flour1 teaspoon baking soda mixed with a little vinegar and a pinch of salt1 and one-half cup raisins1 pound English walnuts, chopped1 teaspoon cinnamonBake at 350 degrees for 10-12 minutesMaureen got this recipe from her mother-in-law Anna Mae Markley, who will be 98 in May."She (Mae) helped me bake them last year and I've been baking them since I married her son Larry 54 years ago until now. He baked them this year with the help of my 3-year-old granddaughter Dakota. She rolled them."