OATMEAL RAISIN COOKIES

Ingredients:

Whisk together and set aside

2 cups all-purpose flour

1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon kosher salt

Cream wet ingredients

1 cup unsalted butter, softened

1 cup sugar 1 cup dark brown sugar, firmly

packed 2 large eggs 2 teaspoons vanilla

Then stir in

3 cups oats (not instant) 1 1/2 cups raisins

Directions:

o Preheat oven to 350°.

o Whisk dry ingredients; set aside.

o Combine wet ingredients with a hand

mixer on low.

o To cream, increase speed to high and

beat until fluffy and the color lightens.

o Stir the flour mixture into the creamed

mixture until no flour is visible.

o (Over mixing develops the gluten,

making a tough cookie.) Now add the

oats and raisins; stir to incorporate.

o Fill a #40 cookie scoop and press

against side of bowl, pulling up to

level dough (to measure 2 tablespoons

of dough).

o Drop 2-inches apart onto baking sheet

sprayed with nonstick spray.

o Bake 11-13 minutes (on center rack),

until golden, but still moist beneath

cracks on top.

o Remove from oven; let cookies sit on

baking sheet for 2 minutes before

transferring to a wire rack to cool.

SOFT SNICKERDOODLE

COOKIES

Ingredients:

1 cup butter 1 1/2 cups sugar 2 large eggs 2 3/4 cups flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 3 tablespoons sugar 3 teaspoons cinnamon

Directions:

Preheat oven to 350°F.

Mix butter, 1 1/2 cups sugar and eggs

thoroughly in a large bowl.

Combine flour, cream of tartar, baking

soda and salt in a separate bowl.

Blend dry ingredients into butter mixture.

Chill dough, and chill an ungreased cookie

sheet for about 10-15 minutes in the

fridge.

Meanwhile, mix 3 tablespoons sugar, and

3 teaspoons cinnamon in a small bowl.

Scoop 1 inch globs of dough into the

sugar/ cinnamon mixture.

Coat by gently rolling balls of dough in the

sugar mixture.

Place on chilled ungreased cookie sheet,

and bake 10 minutes.

Remove from pan immediately.

SOFT CHOCOLATE CHIP COOKIES

Ingredients:

2 1/4 cups flour 1 teaspoon baking soda 3/4 cup packed brown sugar 1/2 cup butter, softened 1/2 cup shortening 1/4 cup sugar 1 (4 ounce) package instant vanilla

pudding 1 teaspoon vanilla extract 1/8 teaspoon almond extract 2 eggs, beaten 2 cups chocolate chips

Directions:

Preheat oven 350 degrees.

Combine flour and baking soda.

In a large bowl beat brown sugar, sugar,

butter, shortening, pudding mix, vanilla,

and almond extract.

Mix until well blended.

Add eggs and mix well.

Beat in the flour mixture.

Stir in chocolate chips.

Drop by rounded teasponful and bake 10-

12 minutes.

IMPOSSIBLE PEANUT BUTTER COOKIES

Ingredients:

1 cup peanut butter (your choice, smooth or chunky)

1 cup granulated sugar

1 large egg

sugar, for rolling (optional)

Directions:

Mix peanut butter, sugar, and egg together

until smooth.

Drop by teaspoon onto cookie sheet two

inches apart. If desired, roll in extra sugar

before placing on cookie sheet.

Press with fork; press again in opposite

direction.

Bake 10 to 12 minutes at 350 degrees

Fahrenheit.

Do not brown; do not over bake.

CAKE MIX COOKIES

Ingredients:

(18 1/4 ounce) box chocolate cake mix 1/2 cup vegetable oil

2 eggs 2 cups chocolate chips or 2 cups butterscotch

chips or 2 cups peanut butter chips

1/2 cup chopped nuts (optional)

Directions:

Combine cake mix, oil and eggs in a bowl and

mix well.

Stir in chips and nuts, if using.

Drop by teaspoons on ungreased cookie sheet

and bake at 350 degrees for 8-10 minutes.

Upon removing from oven, let the cookies

stand on sheet for two minutes, then cool on

racks.

KITTENCAL'S BUTTERY CUT-OUT SUGAR COOKIES W/ ICING THAT HARDENS

Ingredients: 1 cup butter, softened (no substitutes)

1 cup sugar

2 eggs

1/2 teaspoon vanilla

1/2 teaspoon almond extract

3 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

FROSTING

2 cups sifted confectioners' sugar (the sugar

must be sifted) 1 tablespoon milk (adding in more if needed for

proper spreading consistency)

1 tablespoon light corn syrup

1/4 teaspoon almond extract (can use 1/2

teaspoon vanilla in place of the almond) food coloring (use your choice of colours)

Directions: For cookies; in a large bowl combine butter

with sugar, eggs, vanilla and almond extract;

beat using an electric mixer on high speed until light and fluffy.

In another bowl combine the flour with baking

powder, baking soda and salt; gradually stir

into the butter mixture until well blended. Cover bowl with plastic wrap and chill for 2

hours. Set oven to 400°F.

Line cookie sheets with parchment paper (do

not grease cookie sheets use parchment paper only).

On a very lightly floured surface roll out the

dough into about 1/4-inch thickness. Cut into desired shapes using cookie cutters.

Place cookies 2-inches apart on cookie sheet.

Bake 4-6 minutes.

Remove cookies to wire racks to cool

completely before icing. For the frosting; in a small bowl mix the

confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for

the perfect spreading consistency). Beat in corn syrup and almond extract until the

icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup).

Divide into as many separate bowls as you wish

for different colours. Add in food colouring until desired intensity is

achieved. Paint the icing over the cookies using a brush,

or dip edges of cookies into icing. Allow to set on waxed paper.

THE MOST WONDERFUL GINGERBREAD COOKIES

Ingredients: 3 cups all-purpose flour

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon ground ginger

1 3/4 teaspoons ground cinnamon

1/4 teaspoon ground cloves

6 tablespoons unsalted butter

3/4 cup dark brown sugar

1 large egg

1/2 cup molasses

2 teaspoons vanilla

1 teaspoon finely grated lemon zest (optional)

Directions: In a small bowl, whisk together flour, baking

powder, baking soda, salt, ginger, cinnamon,

and cloves until well blended. In a large bowl (KitchenAid's great for this)

beat butter, brown sugar, and egg on medium speed until well blended.

Add molasses, vanilla, and lemon zest and

continue to mix until well blended.

Gradually stir in dry ingredients until blended

and smooth. Divide dough in half and wrap each half in

plastic and let stand at room temperature for at least 2 hours or up to 8 hours.

Preheat oven to 375 deg. Prepare baking sheets

by lining with parchment paper.

(Dough can be stored in the refrigerator for up

to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.

Grease or line cookie sheets with parchment

paper. Place 1 portion of the dough on a lightly floured

surface. Sprinkle flour over dough and rolling pin.

Roll dough to a scant 1/4-inch thick.

Use additional flour to avoid sticking.

Cut out cookies with desired cutter-- the ginger

bread man is our favorite of course. Space cookies 1 1/2-inches apart.

Bake 1 sheet at a time for 7-10 minutes (the

lower time will give you softer cookies-- very

good!). Remove cookie sheet from oven and allow the

cookies to stand until the cookies are firm enough to move to a wire rack.

After cookies are cool you may decorate them

any way you like.

I usually brush them with a powdered sugar

glaze when I am in a hurry, but they look wonderful decorated with Royal icing.

GRANNY'S SUGAR COOKIES

Ingredients:

1 1/2 cups sugar 1 1/2 cups butter, softened (no substitutes)

2 large eggs

2 tablespoons vanilla extract 4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda 1 teaspoon cream of tartar

Frosting

1 1/2 cups powdered sugar 3 tablespoons butter, softened

1 tablespoon vanilla extract

various food coloring

colored sprinkles Directions:

In a mixing bowl, cream together sugar and butter until fluffy.

Add eggs and vanilla; beat well. Stir together dry ingredients; gradually add

to creamed mixture until completely blended.

Cover and chill for at least 30 minutes. On a lightly floured surface, roll dough to

1/4-inch thickness.

Cut with various shaped cookie cutters dipped in flour.

Transfer cookies to ungreased cookie sheet. Bake at 350° for 10-12 minutes.

Cool on wire racks.

Frosting: Mix together sugar, butter, vanilla and milk until desired degree of spreading consistency; add milk if you want thinner frosting.

Add food coloring to obtain desired color.

Spread frosting over cookies and decorate with sprinkles.

VANILLA SUGAR COOKIES

Ingredients: 3 3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

8 ounces unsalted butter, room temperature

2 cups sugar

2 large eggs

1 tablespoon vanilla

Directions: Sift together flour, baking powder, and salt; set

aside.

Beat butter and sugar until fluffy.

Beat in eggs one at a time, scraping down bowl

each time, then add vanilla. Add flour mixture and mix at low speed until

dough just comes together. Knead a couple of times just until smooth, then

pat into a flat disk, wrap in plastic and chill until

firm enough to roll. Roll and cut as desired and place on parchment-

lined sheets. Bake at 350° for 8-10 minutes.

CREAM CHEESE CUT-OUT COOKIES

Ingredients:

1 cup margarine 1 (3 ounce) package cream cheese

1 cup sugar

1 large egg yolk

1 teaspoon vanilla

2 1/2 cups flour

Directions:

Cream margarine and cream cheese, then

add the sugar, egg yolk, and vanilla, and flour

last.

I like to chill dough over night or at least

several hours.

Roll out chilled dough and cut in desired

shapes with your favorite cookie cutters.

Bake at 350° for 10 minutes.

Ice and decorate.

SUGAR COOKIES FOR CERAMIC COOKIE MOLDS

Ingredients:

1/2 cup butter 3/4 cup sugar 1 large egg 1 tablespoon milk or 1 tablespoon cream 1/3 teaspoon salt 1 teaspoon vanilla 2 1/4 cups flour

Directions:

With an electric mixer, cream the butter

and sugar together until they are fluffy.

Beat in the egg and the milk/cream.

Add vanilla. Add in the flour and salt at this

point. Remove dough from the bowl onto a

lightly floured surface.

Knead dough briefly (not too long or it will

be a tough cookie) and form into a ball.

Wrap with plastic and chill in the

refrigerator for about 30 minutes (or you

can quick chill in the freezer for about 10).

While dough is chilling, preheat the oven

for 350°F Take your mold and lightly brush

oil on the baking surface of the cookie

molds. Flour the mold(s) and tap out

excess flour.

Take a piece of dough and starting at one

side, press it firmly into the mold, adding

more dough as needed. Be sure to level the

back of the cookie.

Now, turn your mold over and strike it a

couple of times to release the cookie. The

cookie should come right out. Repeat the

flour dusting of the mold before molding

another cookie. (do not use oil again).

Place the formed cookie on a baking sheet

with detail side up and bake in the top 3rd

of your oven. This helps highlight the nice

detail of the cookie. Bake for about 10 to 12

minutes.

MOLDED GINGERBREAD COOKIES

Ingredients:

3 cups plus 4 tablespoons unbleached flour

½ teaspoon baking soda

½ cup sugar 1 ½ teaspoons cinnamon

½ teaspoon ground cloves 2 teaspoons ground ginger

½ teaspoon nutmeg ½ teaspoon salt

Measure into a large measuring cup and mix

thoroughly:

½ cup vegetable oil

½ cup molasses * ½ cup dark corn syrup

2 tablespoons water

Now combine the flour mixture and the liquid mixture together either by hand or

in a heavy standard mixer using the flat blade (not the whisk). Mix until the dough holds together, adding 1 or 2

tablespoons of water only if necessary to bind the dough. Knead the dough into a

solid mass and place into a tightly sealed zipper bag. Let the dough rest for 1 hour

or refrigerate overnight. On a lightly floured surface, roll the

dough with a plain rolling pin about ½ to 5/8 inch thick, depending on the depth of

your cookie mold. Using a pastry brush, flour the surface of your cookie mold.

Press firmly onto the flat surface of the dough and then lift the mold straight up.

Re-flour the mold for every pressing. Cut and place the cookies on a

parchment lined cookie sheet. Let

cookies dry for 8 — 12 hours. Bake at 300 degrees for 12 minutes. Large

cookies will need 14-15 minutes.

CERAMIC MOLD COOKIES

Ingredients:

1/2 cup butter, softened 3/4 cup white sugar

1 egg 2 cups all-purpose flour 1/4 teaspoon salt

1 tablespoon milk 1/4 teaspoon ground nutmeg

Directions:

Thoroughly cream the butter by hand. Add sugar and mix til fluffy. Beat in the egg and then the milk or cream.

In a separate bowl mix together all the dry ingredients. Stir them into the butter. Knead the dough for just a minute. Chill the dough until firm.

Preheat oven to 350 degrees F (180 degrees C). Form the cookies as directed above. Bake for 10 - 12

minutes or until the edges brown. *Quantity will vary depending on the size of your ceramic molds.

SPECULAAS (MOLDED GINGER COOKIES)

Ingredients:

3 cups flour

2 tsp. ground cinnamon

1½ tsp. freshly grated nutmeg

1 tsp. ground coriander

1 tsp. ground ginger

½ tsp. ground cloves

½ tsp. baking soda

½ tsp. kosher salt

¼ tsp. freshly ground white pepper

12 tbsp. unsalted butter, softened

1 cup packed light brown sugar

⅓ cup milk

Instructions:

In a bowl, whisk together flour, spices, baking soda,

salt, and white pepper; set aside. In a mixer, beat together butter and sugar. Add half the flour mixture; mix. Add milk and remaining flour mixture; mix. Form

into 2 disks. Chill, covered, for 2 hours. Heat oven to 350°. Working with 1 disk at a time, break

off chunks and press into a floured speculaas mold; scrape away excess dough and invert mold to free dough. Brush away flour from mold. Transfer imprinted dough pieces to parchment paper-lined baking sheets, spacing pieces 2" apart. Bake until golden brown, 16–18 minutes. Let cool.

COOKIE MOLD SUGAR COOKIES

Ingredients:

1 cup white sugar

3 cups all-purpose flour

1 cup butter, softened

1 tablespoon vanilla extract

2 eggs

1 teaspoon salt

Directions:

Beat the butter for 1 minute add the

sugar and beat for another 3 minutes.

Beat in the vanilla and eggs and mix for

1 minute. Add the flour and salt an beat

for 1 minute, scraping the sides of the

bowl. Refrigerate dough for 1 to 2

hours.

Preheat oven to 375 degrees F (190

degrees C).

Oil mold with vegetable oil or spray.

Dust mold with flour, then tap mold on

side to remove any excess flour. Press

dough into mold, scraping excess off

with a knife so that dough is flush with

the edge of the mold. Loosen edges

and let dough fall onto an ungreased

cookie sheet.

Bake at 375 degrees F (190 degrees C)

for 12 to 15 minutes or until lightly

browned. Let cool for a few minutes

before removing from sheet.

FROSTY STRAWBERRY SQUARES

Ingredients:

1 cup all-purpose flour

1/4 cup packed brown sugar

1/2 cup chopped walnuts

1/2 cup butter

2 egg whites

1 cup white sugar

2 cups sliced fresh strawberries

2 tablespoons lemon juice

1 cup heavy whipping cream, whipped

Directions

Preheat oven to 350 degrees F (180

degrees C).

Stir together first four ingredients.

Spread evenly in a shallow baking pan.

Bake for 20 minutes, stirring

occasionally.

Remove from oven and sprinkle 2/3 of

these crumbs into a 13 x 9 inch baking

pan.

Combine egg whites, sugar, berries,

and lemon juice in a large bowl. With

electric mixer, beat until stiff.

Fold in whipped cream. Spoon over

crumbs. Sprinkle remaining crumbs on

top.

Freeze 6 hours or overnight. Cut into

squares and garnish with whole

strawberries if desired.

LEMON GLAZED DATE STICKS

Ingredients

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 egg

1/3 cup white sugar

1 tablespoon butter, melted and cooled

1 cup dates, pitted and chopped

1/4 cup chopped walnuts

1 tablespoon milk

1 tablespoon butter

1 cup confectioners' sugar

1 teaspoon lemon juice

1/2 teaspoon lemon zest

Directions

Sift the flour with baking powder and salt.

Set aside.

Beat egg and add sugar slowly. Blend in 1

tablespoon butter or margarine. Stir in dates

and nuts. Gradually add flour mixture, mixing

well.

Pour into a greased 8x8 inch pan, spreading

evenly. Bake at 325 degrees F (165 degrees C)

for 25-30 minutes. Cool in pan on wire rack.

Spread top with glaze and cut into 24 sticks.

To Make Glaze: Combine 1 tablespoon milk, 1

tablespoon margarine, 1 cup confectioners'

sugar, 1 teaspoon lemon juice, and 1/2

teaspoon grated lemon rind. Heat over low

heat until well blended. Cool slightly before

pouring over cookies.

APPLE OATMEAL BARS

Ingredients

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 cup packed brown sugar

1 cup rolled oats

1 cup butter

4 tablespoons butter

6 cups thinly sliced apples

Directions

Mix flour, salt and baking soda. Add brown

sugar and oatmeal, mix well. Cut in 1 cup

butter.

Spread half of the crumb mixture in a

buttered 9 x 13 pan.

Put apples on top of bottom layer. Cover

with remaining crumb mixture and dot with

4 tablespoons butter.

Bake at 350 degrees F (175 degrees C) for 40

to 45 minutes. It is great served with ice

cream!

SO PINK CEREAL BARS

Ingredients

2 tablespoons butter

1 (10 ounce) package large marshmallows

1/2 (3 ounce) package cranberry flavored Jell-

O® mix

3 cups crispy rice cereal squares (such as Rice

Chex ®)

3 cups toasted oat cereal rings (such as

Cheerios®)

2/3 cup mini candy-coated chocolate pieces

(such as mini M&M's®)

1/2 cup sweetened dried cranberries

Directions

Butter a 9x12-inch baking dish.

Melt 2 tablespoons of butter in a large nonstick

pot over low heat.

Mix in the marshmallows and cranberry gelatin

mix until the marshmallows have melted and the

mixture is smooth.

Stir in the rice squares, oat cereal rings, mini

candy-coated chocolate pieces, and dried

cranberries until thoroughly combined.

Working quickly, press the mixture into the

prepared baking dish and allow to cool.

Cut into 2-inch squares.

CRANBERRY BLISS BARS (STARBUCKS COPYCAT)

BARS

1 cup butter (2 sticks, very soft) 1 cup brown sugar (some cooks reduce

this to 2/3 cup) 1/3 cup granulated sugar 3 large eggs 2 teaspoons orange extract or 2

teaspoons vanilla extract 2 cups flour 1 1/2 teaspoons baking powder 1 teaspoon ground ginger 3/4 cup craisins (dried cranberries) 3/4 cup white chocolate chips

FROSTING

3 ounces cream cheese, softened 2 tablespoons butter, softened 3 cups confectioners' sugar 1 teaspoon orange extract (or vanilla)

TOPPING

1/3 cup craisins, chopped 1 -2 tablespoon grated orange rind 1/3 cup white chocolate chips 1/2 teaspoon canola oil

DUTCH ICE BOX COOKIES

Ingredients

1 cup butter

2 cups white sugar

1 cup sour cream

4 cups all-purpose flour

1 1/4 teaspoons ground cinnamon

1 1/2 teaspoons ground nutmeg

1/2 teaspoon ground cloves

1 teaspoon baking soda

1/4 cup chopped walnuts

1/4 teaspoon salt

Directions

Cream the butter with the sugar. Stir in the

sour cream, flour, cinnamon, nutmeg, cloves,

salt and chopped nuts. Mix well and form

into logs. Wrap logs with plastic wrap and

refrigerate for several hours or overnight.

Preheat oven to 375 degrees F (190 degrees

C).

Slice cookies into 1/4 inch rounds and bake at

375 degrees F (190 degrees C) for 10 minutes.

EASY REFRIGERATOR COOKIES

Ingredients

1 cup butter

1 cup white sugar

1 cup packed brown sugar

2 eggs

1 1/2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons cream of tartar

2 teaspoons ground cinnamon

1 teaspoon salt

1/2 cup chopped walnuts

Directions

In a medium bowl, cream the butter with

the white sugar and brown sugar. Stir in the

eggs and vanilla. Sift together the flour,

baking soda, cream of tartar, cinnamon and

salt; stir into the creamed mixture. Finally,

mix in the nuts. Divide dough into 3 equal

parts, shape each piece into a log about 1 1/2

inches in diameter. Wrap logs in wax paper

and chill for 3 hours or overnight.

Preheat oven to 400 degrees F (200 degrees

C). Cut dough logs into 1/4 inch slices and

place them on an unprepared cookie sheet.

Bake for 8 to 10 minutes, until light brown.

LEMON SPICE BUTTER COOKIES

Ingredients

2 sticks unsalted butter, softened

3/4 cup granulated sugar 2 teaspoons grated lemon zest

1 large egg plus 1 large egg white, divided

1 teaspoon pure vanilla extract 2 1/2 cups sifted all-purpose flour

1 3/4 teaspoons freshly grated nutmeg

1/4 teaspoon coarse salt 1/3 cup colored sanding sugar

Directions

Beat together butter and granulated sugar with a mixer on medium speed

until light and fluffy, about 2 minutes. Beat in zest, whole egg, and vanilla. Add

flour, nutmeg, and salt; beat on low speed until incorporated.

Divide dough in half, and roll each piece into a log. Place each log crosswise in the

middle of a 12-by-16-inch sheet of parchment, and fold top half of

parchment over log. Place a ruler on parchment and, pressing it against side

of log, pull on bottom half to round log and narrow it to 1 1/2 inches in diameter.

Wrap logs in parchment; slip into 2 paper-towel rolls (see above note), and freeze 1 hour.

Preheat oven to 375 degrees. Lightly beat egg white. Remove rolls and parchment from logs. Brush each log with egg wash, and roll in sanding sugar, covering completely. Cut logs into 1/4-inch-thick slices, and arrange 1 inch apart on a parchment-lined baking sheet. Bake until edges are golden, about 18 minutes. Transfer to wire racks, and let cool.

ORANGE-GINGER ROUNDS

Ingredients

Orange Sable Dough 6 ounces crystallized ginger, finely

chopped (about 1 cup)

Directions

1. Place two 12-by-16-inch pieces of parchment on a work surface. Divide dough in half; form each half into a

rough log on parchment. Fold parchment over dough; using a ruler, roll and press dough into a 1 1/2-inch cylinder. Wrap. Chill at least 3 hours.

2. Heat oven to 350 degrees. Line two baking sheets with parchment. Spread crystallized ginger on a work surface. Unwrap logs; roll in ginger to coat. Cut logs into 1/4-inch-thick

rounds; place on sheets, spaced 2 inches apart. Bake until edges turn slightly golden, about 15 minutes. Transfer cookies to a wire rack to

cool. Bake or freeze remaining dough. Store in an airtight container up to 2

weeks.

HAZELNUT-ORANGE ROCHERS

Ingredients

12 ounces blanched hazelnuts, toasted (about 2 1/2 cups), plus 52 hazelnut halves for garnish

1 1/2 cups confectioners' sugar 3/4 teaspoon coarse salt 3 large egg whites 3 1/2 teaspoons finely grated orange zest 2 tablespoons fresh orange juice Fine sanding sugar, for sprinkling

Directions

1. Pulse toasted hazelnuts, confectioners' sugar, and salt in a food processor until finely ground (mixture should be powdery). Add egg whites and orange zest and juice, and pulse until combined. Transfer batter to an airtight container, and refrigerate overnight.

2. Preheat oven to 350 degrees. Nest 2 baking sheets (to prevent bottoms of

cookies from browning too quickly), and line top sheet with parchment. Drop tablespoons of batter onto lined sheet, spacing them 1 inch apart. Shape each into a mound, top with 2 hazelnut halves, and sprinkle generously with sanding sugar. Refrigerate remaining batter.

3. Bake cookies, rotating sheets from front to back halfway through, until golden brown, 20 to 23 minutes. Let cool completely on a wire rack. Repeat with remaining batter.

CHOCOLATE CHIP SPRITZ

Ingredients:

2/3 cup sugar

1 cup butter, softened 1 egg

1/2 teaspoon salt

2 teaspoons vanilla

1/4 cup coarsly grated semi-sweet chocolate

2 1/4 cups all-purpose flour

Direction:

Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, and vanilla.

Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3

minutes. Add flour and coarsly grated semi-sweet chocolate. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. If dough is too soft, cover and refrigerate until firm enough to form cookies, 30 to 45

minutes. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets.

Bake for 6 to 8 minutes or until edges are lightly browned.

HAZELNUT-ORANGE ROCHERS

Ingredients

12 ounces blanched hazelnuts, toasted (about 2 1/2 cups), plus 52 hazelnut halves for garnish

1 1/2 cups confectioners' sugar 3/4 teaspoon coarse salt 3 large egg whites 3 1/2 teaspoons finely grated orange zest 2 tablespoons fresh orange juice Fine sanding sugar, for sprinkling

Directions

1. Pulse toasted hazelnuts,

confectioners' sugar, and salt in a food processor until finely ground

(mixture should be powdery). Add egg whites and orange zest and juice,

and pulse until combined. Transfer batter to an airtight container, and

refrigerate overnight. 2. Preheat oven to 350 degrees. Nest 2

baking sheets (to prevent bottoms of cookies from browning too quickly),

and line top sheet with parchment. Drop tablespoons of batter onto lined

sheet, spacing them 1 inch apart. Shape each into a mound, top with 2 hazelnut halves, and sprinkle

generously with sanding sugar. Refrigerate remaining batter.

3. Bake cookies, rotating sheets from front to back halfway through, until

golden brown, 20 to 23 minutes. Let cool completely on a wire rack.

Repeat with remaining batter.

ANGEL WHISPERS

Ingredients:

1 cup butter

1/2 cup powdered sugar

2 cups all-purpose flour

1 teaspoon lemon zest

1/2 teaspoon salt

Preheat oven to 400 F. In a medium bowl, beat together butter and confectioners'

sugar until light and fluffy. Stir in the lemon peel, flour and salt until well combined. Beat

in as much flour as you can. Stir in any remaining flour with a wooden spoon. Do

not chill dough. Pack dough into a cookie press. Force dough through press onto

ungreased baking sheets. Bake for 5 to 8 minutes or until light brown. Allow to cool

on baking sheets for 1 minute and then remove to wire rack to cool.

For the frosting: 1 egg, beaten

2/3 cup white sugar 1 teaspoons lemon zest

3 tablespoons lemon juice 1 tablespoons butter

Combine the beaten egg, sugar, lemon zest,

lemon juice and butter in the top of a double boiler. Stir until thick. Drizzle over cookies.

BROWN SUGAR SPRITZ

Ingredients:

1 cup butter, softened 1/2 cup packed brown sugar

1 egg 1 teaspoon vanilla

2 2/3 cups all-purpose flour 1 teaspoon baking powder

For Pineapple Filling:

29 1/2 ounces crushed pineapple, drained

1 cup sugar

red and green food coloring

Directions:

Make pineapple filling. In a saucepan stir

together pineapple and sugar, bring to boiling. Reduce heat and simmer until

mixture is very thick, 30 to 35 minutes, stirring often. Divide fruit filling in half. Using a few drops of food coloring, tint half of the filling red and the other half green. Cool thoroughly. Preheat oven to 400F. Cream together butter and brown sugar; beat in egg and vanilla. Stir together flour and baking powder; add gradually to creamed mixture, mixing until smooth. Do not chill. Place half of the dough in the cookie press. Using the ribbon plate, press dough in ten 10-inch strips on ungreased cookie sheets. Using star plate and remaining dough, press

lengthwise rows of dough on top of each strip, making a rim along both edges. Spoon

red or green pineapple filling between rims on top of ribbon strips. Bake cookies for 8 to 10 minutes. While hot, cut strips into 1 1/4 inch diagonals. Cool. Makes 78. Note: Or, omit filling and force all of the dough through cookie press on ungreased cookie sheet into desired shapes. Shake ground almonds with a few drops red or green food coloring in a screw-top jar; sprinkle over cookies. Bake at 400F for 8 minutes.

CANDY BAR CUSHIONS

Ingredients:

1 cup softened margarine 1 teaspoon vanilla extract 1 cup granulated sugar 1 large egg 2-1/2 cups all-purpose flour 8 Hershey bars

Directions:

Pre-heat oven to 375 F. Blend together margarine, sugar and vanilla. Beat in egg. Add flour. Beat until well blended. Using a cookie press and the bar attachment, fill the cookie press with dough. Press half of the dough onto ungreased cookie sheets with the ridge side down. Break candy into individual pieces. Place on dough spacing

them evenly. Cover with strips of dough with

the ridge side up. Score lightly between candy pieces. Bake 12-13 minutes or until

lightly brown on edges.

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