The holidays are upon us and you know what that means: time to let your inner cookie monster on the loose. Our cookie correspondents sent us three cookie recipes that should help you do just that. They collected the recipes at a recent office cookie party in External Relations.

Peppermint Stick Cookies
Provided by: Anne Proffitt
Prep Time: 40 minutes
Chill: 4 hours
Cook Time: 9-12 minutes per sheet
Yields: 4.5 dozen cookies

INGREDIENTS:
1 cup sugar
1 cup butter or margarine, softened
½ cup milk
1 teaspoon vanilla
1 teaspoon peppermint extract
1 egg
3 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ teaspoon red food color
Granulated sugar

DIRECTIONS:
1. In a large bowl, stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract, and egg. Stir in flour, baking powder, and salt. Divide dough in half. Stir food color into one half. Cover and refrigerate at least 4 hours.

2.  Heat oven to 375 degrees.

3. For each candy cane, shape 1 rounded teaspoon of dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and 1 white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.

4. Bake 9-12 minutes or until set and very light brown. While sheet is baking, place additional dough back in refrigerator so that it cools and it easy to work with when you are ready to form more candy canes. Immediately sprinkle granulated sugar over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Cheesecake Brownies
Provided by: Jocelyn Briones
Prep Time: 20 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour 5 Minutes
Yields: 40 servings

INGREDIENTS:
1 (21.5 ounce) package brownie mix
1 (8 ounce) package cream cheese, softened
2 tablespoons butter, softened
1 tablespoon cornstarch
1 (14 ounce) can sweetened condensed milk
1 egg
1 teaspoon vanilla extract
1 (16 ounce) container prepared chocolate frosting

DIRECTIONS:
1. Preheat oven to 350 degrees. Grease a 9x13 inch baking pan.
2. Prepare brownie mix according to the directions on the package. Spread into prepared baking pan.
3. In a medium bowl, beat cream cheese, butter and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour cream cheese mixture evenly over brownie batter.
4. Bake in preheated oven for 45 minutes, or until top is lightly browned. Allow to cool, spread with frosting, and cut into bars. Store covered in refrigerator, or    freeze in a single layer for up to 2 weeks.

Mocha Butter Balls
Provided by: Angie Thieman

INGREDIENTS:
2/3 cup soft butter
1/3 cup softened cream cheese (3 oz)
½ cup granulated sugar
2 tsp vanilla
1 tsp. instant coffee powder
¼ cup cocoa
1 ¾ cup flour
½ tsp. salt
1 cup finely chopped pecans

DIRECTIONS:
Cream butter, cheese, sugar, vanilla and coffee powder until light. Add dry ingredients and mix well. Add nuts. Chill and shape into 1-inch balls. Bake on ungreased sheets at 325 to 350 for 12-15 min. Roll slightly warm cookies in powdered sugar. Makes 5 to 6 dozen.