When we asked readers to send us their most requested holiday cookie recipe, we never dreamed we would get such a response.

Western Pennsylvanians not only love to bake, they also love to share their recipes. We received about 60 -- some passed down from grandmothers and mothers and mothers-in-law, some retrieved from yellowing clippings and cookbooks, and all of them loved by somebody. Or we should say, loved by lots of people.

The recipes continue to come in. Time and space don't allow us to test every one. But we tested a bunch, always following these simple guidelines:

• All ingredients, unless otherwise noted, are room temperature, including eggs.

• Always use pure extracts.

• Measure flour by using a scoop to fluff it up in its container and scoop it out, then lightly pour it into a measuring cup. Do the same with sugar.

• Use parchment paper to line the baking sheets.

The results were, well, delicious, as our co-workers will attest (they "helped" with testing). We present eight of the best recipes below.

We'll run some more in the Food section next Thursday.

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Sally Cecil of Point Breeze writes: "I like to try new recipes but am frequently disappointed when they aren't flavorful enough or taste like so many other cookies. These I found in Gourmet magazine years ago."

• 2 cups cake flour
• 2 tablespoons poppy seeds
• 2 teaspoons ground allspice (either make sure it's fresh or grind your own whole berries)
• 1/4 teaspoon salt
• 1 cup (2 sticks) butter, room temperature
• Grated peel from 1 large orange
• 1 cup granulated sugar
• 2 large egg yolks

Glaze

• 1 1/2 cups powdered sugar
• 2 to 3 tablespoons (about) cream or milk
• More poppy seeds

Position rack in center of oven and preheat to 350 degrees. Grease heavy large cookie sheets.

Combine flour, poppy seeds, allspice and salt in bowl. Combine grated peel and sugar. Using electric mixer, beat butter and orange-sugar mixture in medium bowl until fluffy. Beat in egg yolks. Add dry ingredients and beat at low speed until smooth soft dough forms. Transfer half the dough to a pastry bag fitted with large (No. 7) star tip. This is a stiff dough. Pipe dough onto prepared sheets in 1-inch mounds, spacing the cookies 2 inches apart. Repeat with remaining dough. (If you don't have a pastry bag, a rounded tablespoon of dough will be about the same amount.)

Bake until cookies are golden on top and brown around the edges and bottom, 12 to 16 minutes.

Let stand on sheets 1 to 2 minutes. Transfer to racks to cool completely.

For the glaze

In a small bowl, blend powdered sugar with enough cream to form smooth medium glaze. Spread glaze over cookies. Sprinkle with poppy seeds. Let stand until glaze sets, at least 45 minutes.

If wrapped airtight, they will keep about one week at room temperature or one month, if not glazed and frozen.

Makes about 40 cookies.

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"I am 90 years old and have baked many cookies in my lifetime. These are delicious and my family and friends love them," writes Dorothy Ali of South Park. "They are very easy to make but are time consuming.

"Give yourself plenty of time."

• 1 1/2 cups (3 sticks) butter
• 2/3 cup sugar
• 14.4-ounce box honey graham crackers
• 7 ounces sliced almonds

Preheat oven to 350 degrees.

Place foil or parchment paper on cookie sheets (we used 3 10-by-15-inch cookie sheets). Lightly coat with cooking spray.

Separate crackers into 2 1/2-inch squares and place crackers on cookie sheet. Place nuts over crackers.

Combine butter and sugar in a saucepan and cook over medium heat, stirring constantly until sugar is melted.

Pour about 1 teaspoon of syrup over each cracker. Bake at 350 degrees for about 15 minutes.

Remove with spatula and place on cookie rack to cool.

Makes about 52 cookies.

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"I was a elementary school teacher in Indiana, Pa. for many years and was treated with home-baked cookies from many of my students," writes Kathy Armstrong of Indiana. "Many times the recipe for the cookie was included with the gift. I can still see the face of the little second-grader who gave me these cookies. His name was Chris. I have used the recipe many times for my family. It has become our favorite. I've made it for my children's weddings, baby showers and reunions."

Dough

• 1 cup cold milk
• 1 package rapid active dry yeast
• 3 egg yolks (reserve whites)
• 4 cups flour
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1 cup (2 sticks) cold butter

Place the milk and yeast in a small saucepan and stir. Stir in the egg yolks and heat till just warm.

In large bowl mix flour, sugar and salt. Cut butter (with a pastry blender) into the flour mixture.

Add warm milk mixture to the flour mixture and mix well (until the dough forms pea-size pieces). Chill 1 hour.

Filling

• 3 egg whites
• 2 cups chopped walnuts, plus extra for sprinkling
• 8 sheets of graham crackers (crushed)
• 1 cup brown sugar
• 1 teaspoon vanilla
• 1 teaspoon maple flavoring
• 6 tablespoons melted butter

Preheat oven to 350 degrees.

In a large bowl beat the egg whites until foamy. Add remaining ingredients by hand and mix well.

Divide dough and filling into four equal parts.

Working with one piece of dough at a time roll dough into a rectangle (about 12-by-8 inches). Spread filling lengthwise on half of the rectangle. Fold the other half over the filling. Pat lightly to remove any air bubbles.

Cut into 3/4-inch strips. Twist each strip two times and place on a greased cookie sheet. Bake for 12 minutes. Glaze cookies while they are warm.

Glaze

• 3 cups confectioners' sugar
• 3 tablespoons soft butter

Mix together until smooth. Spread over warm cookies and sprinkle with a few chopped nuts. (If glaze is too thick, add a few drops milk or cream until spreadable.)

Makes about 4 dozen twists.

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Mary Kraus of Oakmont says these "taste just like a Mounds candy bar."

• 1 box cake-like brownie mix, family size (makes a 9-by-13-inch pan)
• 2 cups coconut
• 8-ounce package cream cheese, softened
• 2/3 cup sugar
• 2 tablespoons flour
• 2 eggs
• 1 cup milk chocolate chips

Preheat oven to 350 degrees. Make the brownies following directions on the box. Pour batter into prepared pan; set aside. Mix coconut, cream cheese, sugar, flour and eggs together using an electric mixer. Spread over brownie batter. Bake for 30 to 35 minutes.

Remove from oven and sprinkle chocolate chips over brownies. Return to oven for about 1 minute or until the chocolate chips melt. Remove from oven and spread over brownies. Cool and cut into bars.

Makes about 36 bars.

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"This is a favorite cookie served at Fallingwater, where I was in charge of all meal planning for many years," writes Elsie Henderson of Shadyside.

• 1 1/2 cups butter, room temperature
• 1/2 cup sugar
• 3 1/2 to 4 cups flour
• 1/2 cup chopped pecans

Preheat oven to 350 degrees. Cream the butter and sugar until light. Gradually work in the flour. Add pecans. Roll dough on floured surface to about 1/2 inch thick. Cut into squares. Place 1/2 inch apart on ungreased cookie sheet. Bake about 20 minutes. Remove immediately.

Makes about 4 1/2 dozen cookies.

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Regent Square's Kerry Kelty writes: "This is the first cookie I ever baked (when I was 10 or 11 years old) and it's from the only cookbook that my mother owned, 'The Betty Furness Westinghouse Cookbook.' My mother, Blanche, was a fabulous cook who never actually used a cookbook, but like so many women in the Turtle Creek valley in the '50s and '60s, she was a Westinghouse wife! I suspect the book must have come with one of the Westinghouse appliances that filled our little house in the suburbs and I'm glad it did, for it gave me my signature cookie: The Whirligig. Everyone in my extended, formerly Westinghouse family loves it and requests it for the holidays. Thanks for giving me the opportunity to share."

• 1/2 cup shortening (or softened butter for richer texture)
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup peanut butter
• 1 egg, unbeaten
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 ounce-package semi-sweet chocolate chips

Preheat oven to 375 degrees. Cream shortening, brown sugar, granulated sugar and peanut butter together thoroughly, add egg and beat until light and fluffy. Sift flour with soda and salt. Add to egg mixture and blend well. Roll dough into oblong shape 1/4 inch thick on a sheet of wax paper. If dough is too sticky to roll, sprinkle with additional flour. Melt chocolate chips in microwave. (The book calls for a double-boiler, but this is no longer necessary -- thankfully!) Spread chocolate on rolled dough with spatula. Roll up like jelly roll and chill. When firm enough (about 1 hour) slice off cookies 1/4 inch thick. Place onto ungreased cookie sheet. Bake 10 to 12 minutes. Remove from pan to cooling rack immediately after baking.

Makes about three dozen cookies.

"This is one of my most requested recipes and it all started with a mistake," said Barbara Gazzo of Wilkins. "The recipe called for dried cherries but I couldn't find dried so I substituted maraschino cherries instead and it worked!"

• 1 cup plus 2 tablespoons sugar
• 3 eggs
• 1/2 cup canola oil
• 3 tablespoons almond extract
• 3/4 cup white chocolate chips
• 3/4 cups maraschino cherries, drained
• 3 cups flour
• 1 tablespoon baking powder

Preheat oven to 350 degrees. Grease 2 cookie sheets. In a large bowl whisk together 1 cup sugar, eggs, oil and almond extract until thick and creamy. Stir in white chocolate chips and cherries. Gradually add 1 1/2 cups flour and 1 tablespoon baking powder. Mix well. Add remaining flour a little at a time. Dough will be stiff. Turn out onto floured board and divide into 4 portions. If too sticky to work with add small amounts of flour. Shape each portion into a log 9 inches long.

Place on cookie sheets. Sprinkle with 2 tablespoons of sugar. With sharp knife, slice half way through into 3/4-inch slices. Bake 20 minutes or until golden brown.

Remove and cut slices rest of the way through. Return to oven and brown on each side about 10 minutes.

Makes about 4 dozen.

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Robinson's Ruth Duessel, a retired home economics teacher, has eight grandchildren, and they love to help bake Christmas cookies.

• 1 cup butter, room temperature
• 1 1/2 cups sugar
• 1 egg
• 1 teaspoon vanilla
• 2 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon almond extract
• 5 drops red food coloring
• 1/2 cup chopped walnuts
• 1 ounce (1 square) unsweetened chocolate, melted and cooled

Line the bottom and sides of a 5-by-9-inch loaf pan with waxed paper, leaving about 1 1/2 inches extra above the top of the pan to allow for easy removal.

Cream butter and sugar together. Beat in egg and vanilla.

Mix dry ingredients together and slowly add to creamed mixture.

Form dough into 3 balls. To one add 1/2 teaspoon almond extract and 5 drops of red food coloring. Pat the dough evenly into the loaf pan. To another add 1/2 cup of chopped walnuts and pat evenly over the first layer.

Add melted chocolate to the remaining dough and pat evenly over the walnut-filled dough. Cover and refrigerate for at least four hours or overnight.

Preheat oven to 350 degrees. Remove dough from pan. Cut in half lengthwise. Slice each half into 1/8-inch slices. Place on cookie sheet and bake for 10 to 12 minutes.

Makes about 6 dozen.