Caramel Peanut Butter Cookie

1 cup butter
3/4 cup brown sugar
1/2 cup granulated sugar
1/2 cup creamy peanut butter
1 large egg
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
25 kraft vanilla caramels, quartered
3/4 cup chopped pecans

Cream butters, sugars egg and vanilla in a large bowl at medium speed until creamy. Combine the flour, baking soda, salt in a small bowl and then add to the creamed mixture.
Stir in the chocolate chips (or chocolate chunks) the quartered caramel pieces, and the chopped nuts until combined.
Drop by spoonfuls onto a greased or parchment lined baking sheet.
Bake 375 degrees for 8 to 12 minutes.
Cool on the sheet, then remove to a wire rack.

Flax Oatmeal Chocolate Chip Cookies

1 cup margarine or butter, softened
1 cup white sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 cup oats, preferably whole and not instant
1/2 cup flax seed meal
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups chopped walnuts or almonds or pecans
2 cups chocolate chips

*Either use purchased milled flaxseed (flax meal), or grind whole flaxseed in a coffee grinder to a granular, free-flowing meal. You can purchase this at healthfood stores or healthfood sections at some grocery stores.
Cream margarine (or butter), white sugar and brown sugar until light and fluffy.
Add eggs and vanilla and beat well.
In a separate bowl, mix together flour, oats, milled flaxseed, salt, baking powder and baking soda. Stir into creamed mixture.
Add nuts and chocolate chips, mix until blended.
Form dough into 1-inch balls. Place balls on an ungreased cookie sheet, leaving 2 inches between cookies.
Bake at 350 degrees for about 10 - 12 minutes.

Mint Julep Balls

2 cups vanilla wafers, crumbled
1 cup powdered sugar
2 tablespoons unsweetened cocoa
1 cup walnuts or pecans, finely chopped
1/4 cup bourbon
1 1/2 tablespoons corn syrup
1/2 teaspoon peppermint extract
powdered sugar, for rolling balls

In a large bowl, combine wafer crumbs, 1 cup powdered sugar, cocoa and nuts and mix well.
Add bourbon, corn syrup, and peppermint extract and mix together with your hands until the mixture holds together.
Form the mixture into 1 inch balls and roll them in powdered sugar.
Store in an airtight container until ready to serve.

Spiced Harwich Hermits

2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon nutmeg, grated
1/4 teaspoon ground mace
1/4 teaspoon ground cloves
1/4 lb unsalted butter, softened (1 stick)
1/2 cup sugar
2 eggs
1/3 cup molasses
1 cup raisins, coarsely chopped
1/2 cup walnuts, chopped

Preheat the oven to 350°F.
Grease a 15x10 inch jelly roll pan.
Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, mace, and cloves in a mixing bowl.
Using an electric mixer, cream the butter with the sugar in a large bowl until smooth and fluffy.
Beat in the eggs and molasses until well blended.
With the mixer on low speed, add the flour mixture, beating just until blended.
Stir in the raisins and nuts.
Scrape the batter into the prepared pan, spreading it out evenly to the edges and smoothing the top.
Bake until firm on the top and a tester inserted in the center comes out clean, 15 to 18 minutes.
Cool in the pan on a rack for 10 minutes, and cut into 1 1/2 by 2 1/2 inch squares.
Store the hermits in a tightly covered container for up to a week or so.

Irish Coffee Meringues

2 egg whites
1/2 cup slivered almonds, toasted
2/3 cup sugar
1/2 teaspoon instant espresso coffee powder or 1 teaspoon instant coffee crystals
1 teaspoon vanilla
1/4 teaspoon cream of tartar
1 dash salt
1 cup whipping cream
1 tablespoon irish cream or strong coffee, cold
unsweetened cocoa powder
chocolate-covered coffee beans (optional)

For meringues, in a medium bowl let egg whites stand at room temperature for 30 minutes. Meanwhile, line an extra-large baking sheet with parchment paper or plain brown paper. Draw twelve 3x1-1/2-inch ovals on paper about 2 inches apart; set aside.
Place almonds in a food processor bowl. Cover and process until finely ground, but dry (not oily); set aside.
In a small bowl, combine sugar and espresso powder or coffee crystals. Add vanilla, cream of tartar, and salt to the egg whites. Beat with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add sugar mixture, 1 tablespoon at a time, beating about 5 minutes on high speed or until stiff peaks form (tips stand straight) and sugar is almost dissolved. Fold in ground almonds.
Using a spoon or spatula, spread meringue mixture over the ovals on the prepared baking sheet. Bake in a 300 degree F oven for 15 minutes. Turn off oven. Let meringues dry in oven with door closed for 1 hour. (do not open oven.).
For filling, in a chilled medium bowl combine the whipping cream and the Irish cream liqueur or cold coffee. Beat with an electric mixer on low speed until soft peaks form (tips curl).
To assemble, place 1 meringue on a dessert plate, flat side down. Spoon about 1/4 cup of the filling over meringue. Top with another meringue, flat side down; press gently until filling spreads to edges. Repeat with remaining meringues and filling, making 6 stacks. Cover and refrigerate for 30 to 60 minutes. Cover and chill remaining whipped cream mixture.
To serve, sift cocoa powder over meringues. If desired, garnish with chocolate-covered coffee beans. Makes 6t servings.
Make-ahead tip: If you like, prepare meringues ahead and store them in an airtight container for up to a week.

Sunflower Seed and Chip Cookies

1/2 cup unsweetened applesauce
1/2 cup margarine
1 cup white sugar
1 cup brown sugar, packed
2 eggs
1 teaspoon vanilla
1 cup flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups oatmeal (uncooked)
1 cup sunflower seeds
1 cup butterscotch chips

Cream together margarine, applesauce, sugars, eggs and vanilla.
Stir in flours, salt soda and oatmeal.
Mix well and add sunflower seeds and butterscotch chips.
Drop by tablespoon onto ungreased cookie sheet or parchment lined cookie sheets.
Bake for 9 minutes at 350.

Mexican Spice Cookies

1/4 cup butter, softened
1/4 cup firmly packed brown sugar
1 egg
1/4 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves

Cream butter; add sugar, beating until light and fluffy. Add egg and vanilla, beating well. Add flour, ginger, allspice, cinnamon, and cloves, stirring well.
Drop batter by teaspoonfuls 3 inches apart onto a lightly greased cookie sheet. Bake at 375 degrees F for 5 to 7 minutes or until lightly browned.
Remove from cookie sheet; cool on wire racks.

Early Morning Cookies

2 large eggs
1/2 cup honey
1/4 cup butter, melted and cooled
1 cup grated carrots
1 cup walnuts
1/2 cup raisins
1/2 cup dried apricots, finely chopped
1/2 cup dates, chopped
1 cup flour
1 cup oats
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1 1/2 cups Cheerios toasted oat cereal or other ring-shaped oat cereal

Heat oven to 350 degrees.
Beat together eggs, honey and butter until well blended.
Stir in carrot, nuts and fruits.
In another bowl, mix together dry ingredients.
Add flour mix and cereal to fruit mix, and stir until well mixed.
Shape dough into balls about the size of two tablespoons.
Place about 1 inch apart on ungreased 15 x 12-inch baking sheets.
Bake for about 15 minutes or until firm when lightly pressed.
Cool on racks; serve warm or let cool.
Store airtight.
Chill up to one week; freeze to store longer.

Farm Stand Brownies

3 1/2 cups semi-sweet chocolate chips
1 cup butter
1 1/2 tablespoons instant espresso powder
1 tablespoon vanilla
1/2 cup flour, plus
1 tablespoon flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups chopped walnuts
3 eggs
1 cup sugar, plus
2 tablespoons sugar

Heat oven to 350°F.
Line a 13x9 pan with foil and butter the foil.
Place chocolate chips and butter in a saucepan and stir constantly over medium-low until melted and smooth. Add espresso powder and vanilla and stir. Cool 15 minutes.
Whisk flour, baking powder, and salt in a small bowl. Add walnuts and toss to coat.
Whisk eggs and sugar in a large bowl just to blend. Add chocolate mixture and stir to blend. Add flour mixture and stir to just blend. Pour into pan.
Bake until a tester comes out with moist crumbs, about 35 minutes.
Cool completely. Cover and chill for 6 hours. Remove from pan to work surface. Cut into 16 pieces.

Buttery Almond Cookies

1 cup butter, softened
1 cup confectioners' sugar, divided
2 cups all-purpose flour
1 teaspoon vanilla extract
3/4 cup chopped almonds (lightlly toasted)

Preheat oven to 350 degrees.
Cream the butter and 1/2 cup of the sugar. Add the flour and vanilla - this makes a very stiff dough. Slowly beat in the almonds. Using a cookie scoop or a teaspoon, make 1 inch balls. Place on ungreased baking sheets.
Bake for 14-16 minutes until bottoms are golden. Place cookies on wire racks until completely cool. Roll in remaining 1/2 cup confectioners' sugar.
Makes 4 dozen cookies.

Spritz Cookies

1 cup butter, softened
2/3 cup sugar
1 egg
1 teaspoon almond extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
candied candy sprinkles
melted chocolate, for dipping

Mix butter, sugar, egg and almond extract until well mixed.
In seperate bowl, mix all purpose flour, baking powder and salt.
Mix dry ingredients gradually into wet until well incorporated.
Press dough through a cookie press onto a parchment lined cookie sheet.
I like pressing mine through a star shape, and making candy cane shapes or 2 inch straight line.
Bake on 350 for 8 to 10 minutes.
Cool and dip ends into melted chocolate and sprinkle with candied sprinkles.
Place on waxed paper to let chocolate harden.

Grandmother's Lebkuchen Cookies

1 pint molasses (green label-Brer Rabbit)
2 cups brown sugar
1 egg
1 cup shortening
1 1/4 teaspoons anise oil
2 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon baking powder
3 teaspoons baking soda (dissolved in 1/4 cup of warm water)
1 cup coffee, warm
1 teaspoon vinegar
1 cup walnuts, ground fine
1 teaspoon salt
7 1/2-8 cups flour

Cream together molasses, brown sugar, egg, and shortening.
Sift cinnamon, cloves, baking powder, salt, and flour and set aside.
Add coffee and vinegar to creamed brown sugar mixture and mix thoroughly.
Add dry ingredients and baking soda solution to mixture (mix well).
Add ground walnuts and mix.
Refrigerate for at least 3 days.
Dough will be tough.
keep unused dough in fridge.
Keep flouring rolling pin.
On a floured surface and with a floured rolling pin roll out dough (Roll out a pound at a time) to 1/4 of an inch.
cut cookies with cookie cutters.
grease cookie sheet slightly.
Bake at 350 degrees for about 8 minutes.
Ice with confectioner sugar, butter, milk icing (I don't have exact measurements for her icing because she says she wings it).

Brownie Alaskas

1 (14 1/8 ounce) package brownie mix (Betty Crocker Hershey's Chunk Supreme)
3 tablespoons water
1/2 cup vegetable oil
2 eggs
1/2 gallon ice cream (peppermint, strawberry or coffee)
5 egg whites
1/2 cup sugar

Make brownie mix according to package directions, using a 9 inch square pan; let cool completely. Cut brownies into 3 inch squares.
Arrange brownies on a cookie sheet; top each brownie with a scoop of ice cream. Freeze at least an hour.
Beat egg whites (at room temperature) until frothy. Gradually add sugar, 1 Tbsp at a time, beating until stiff peaks form.
Remove ice cream topped brownies from freezer. Spread meringue over ice cream, sealing to edge of brownie. bake at 500 degrees F. for 2 to 3 minutes or until meringue is lightly browned.
Serve Brownie Alaskas immediately.
Time includes freezing time.

Stained Glass Cookies

1 1/2 cups powdered sugar
8 ounces unsalted butter, melted (2 sticks)
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1 teaspoon baking soda
1 large egg
2 1/2 cups all-purpose flour
1 teaspoon cream of tartar
assorted colorful hard candies, crushed

Combine all ingredients together, except candies.
Shape dough into trees, candy canes, trees, etc -- whatever you like (hand formed or if you prefer, chill the dough and cut out with cookie cutters).
Cover cookies with crushed lollypops decoratively.
Bake on parchment lined cookie sheets in a preheated 350 F oven, about 8 minutes.
Allow to cool completely on pans before removing.

Gramma's Gingersnaps

1 cup brown sugar (packed)
1 cup butter (softened)
1 egg
1 cup molasses
1 tablespoon vinegar
4 cups all-purpose flour, all-purpose (sifted)
1/8 teaspoon cayenne pepper
1 teaspoon baking soda
1 teaspoon salt
4 teaspoons ground ginger (ground)
1/2 teaspoon ground cloves (ground)
1/2 teaspoon cinnamon (ground)

Sift brown sugar. Add butter, and cream mixture until fluffy. Beat in remaining ingredients, until well mixed. Refrigerate for at least 2 hours, or until dough can be rolled in your hand without sticking. Roll in small balls, and flatten with a glass dipped in sugar. Bake in a 350° oven for 8 minutes.

Old Fashioned English Lavender Tea Scones

225 g plain flour
1 tablespoon baking powder
1/2 teaspoon salt
60 g butter
1 tablespoon natural cane sugar
150 ml milk
1 tablespoon organic lavender flowers

Pre-heat the oven to 220C/450F, then lightly flour a baking tray.
Sift the flour with the baking powder & salt. Rub the butter with the flour until the mixture resembles breadcrumbs. Stir in the sugar.
Make a deep well in the flour, pour in the liquid and mix to a soft doughy texture with your hands. Sprinkle on the lavender flowers and knead into the dough very lightly until it is just smooth. Roll out the dough on a lightly floured board & cut out scone rounds.
Brush the scones with the beaten egg, and sprinkle a few lavender flowers on top if you wish.
Bake in oven for 7 - 10 minutes or until well risen and brown. Leave to cool. Serve with butter, lavender honey or lavender-infused cream.

Amaretto Truffles

4 tablespoons unsalted butter
1/4 cup whipping cream
4 tablespoons Amaretto
1 (12 ounce) package milk chocolate chips
pecans, ground

Heat butter and cream in double boiler to a simmer(185-210 degrees).
Remove from heat and add 2 tablespoons Amaretto and chips.
Return to heat and stir until chips are melted.
Add remaining Amaretto.
Pour into small, deep mixing bowl and refrigerate 15 minutes.
Remove from refrigerator and beat on high with electric mixer until very thick and lighter in color.
Chill 60 minutes until firm.
Roll with hands into 1-inch balls.
Freeze until very firm (approximately 30 minutes).
Roll in ground pecans.
Store in refrigerator or freezer.
If frozen, candy should be thawed in refrigerator 60 minutes before serving.

Sugar Cookie Frosting

1 1/4 cups powdered sugar
2 1/2 teaspoons water
2 1/2 teaspoons light corn syrup (for shine)
food coloring

Mix together sugar and water.
Stir in corn syrup.
Mix in food coloring until desired color. If a strong color is desired, decrease water to 2 tsp so the moisture from the food coloring doesn’t make frosting too runny.
Spread on cookies (add sprinkles or other toppings immediately). Will set up into a glaze so cookies won’t stick together when stacked.

Basic Sugar Cookie

2 cups butter
6 cups flour
2 1/2 cups sugar
3/4 teaspoon salt
3 eggs
4 tablespoons milk
1 1/2 teaspoons vanilla

Divide dough in half (or sixths). Chill 1 hour.
Roll out half of dough 1/8 to 1/4 inch thick. Cut out cookies in desired shapes.
Use greased cookie sheet. Bake at 375 degrees Fahrenheit for 12 minutes.

Cracker Jack Cookies

1 cup white sugar
1 cup white corn syrup
1 1/2 cups peanut butter (plain or crunchy)
5 cups kellogg's Special K cereal

Mix and bring to boil white sugar and white corn syrup.
Add peanut butter.
Then pour over Kellogg's Special K cereal.
Drop by spoonfuls on waxed paper.
Cool.

Cinnamon Roll Cookies

1 1/4 cups sugar
3/4 cup butter, softened
1 large egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
For Filling
2 tablespoons sugar
2 tablespoons pecans, chopped
1 teaspoon ground cinnamon

Beat together sugar and butter until creamy.
Add egg and vanilla.
In a separate bowl, combine flour, baking soda, and salt. Gradually add to sugar/butter mixture.
Cover and refrigerate for one hour.
On a lightly floured surface, roll dough into a rectangle, 18″ x 10″.
Combine all filling ingredients in a small bowl. Sprinkle over cookie dough and press down gently.
Beginning with the long side, roll up dough jelly-roll fashion. Place seam side down and cover with heavy-duty plastic wrap and/or parchment paper.
Refrigerate 2 hours or overnight.
Preheat oven to 350 degrees.
Cut dough into 1/2-inch slices. On a sprayed/greased/lined baking sheet, place dough slices about 3 to 4 inches apart.
Bake for 9 to 11 minutes or until lightly browned.
Cool slightly on baking sheets, then place on wire racks to cool completely.

Fruity Angel Macroons

1 (16 ounce) one step angel food cake mix
1/2 cup water
1 teaspoon almond extract
2 cups flaked coconut
1/2 cup dried cranberries or any dried fruit

Set oven to 350 degrees.
In a bowl, stir cake mix, water and almond extract with wooden spoon and.
scraping bowl.
Fold in the coconut and dried cranberries.
Drop by rounded teaspoons on a parchment-lined baking sheet.
Bake for 10-12 mins, or until set.
Remove paper with the cookies to a wire rack to cool.

Vanilla Chip Cranberry Blondies

2 eggs
1/4 cup canola oil
1/4 cup unsweetened applesauce
1 1/2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
2/3 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon salt
1 cup dried cranberries, divided
1/2 cup vanilla chocolate chips or white chocolate chips
1/2 cup chopped pecans
nonstick cooking spray

In a large mixing bowl,beat the eggs, oil,applesauce and vanilla. Combine the flour, brown sugar,baking powder,and salt;stir into egg mixture until blended. Stir in 1/2 cup cranberries(batter will be thick).
Spread into a 13x9 baking dish coated with nonstick cooking spray. Top with chips,pecans and remaining cranberries;gently press topping down.
Bake at 350 for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.

Earl Grey Cookies

1 cup unsalted butter, Softened
1/2 cup sugar
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups flour
2 tablespoons earl grey tea leaves

Preheat oven to 375°F
Cream together butter and sugar.
Add vanilla.
Add flour and tea leaves and mix well.
Divide dough in half and roll into a log, wrap and chill at least 30 minutes.
Once chilled slice to desired thickness (roughly 1/3 inch)and place on a backing sheet.
Bake 12 minutes or untill just browned on the edges.

Sour Cream Cookies W/ Raisins

1/2 cup softened butter or margarine
1 cup light brown sugar, firmly packed
1 egg
2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 cup sour cream
1/2 cup raisins
1/2 cup chopped pecans or walnuts

Cream butter and sugar until light and fluffy; beat in egg.
Add sifted dry ingredients alternately with sour cream, beating after each addition until smooth.
Stir in raisins and chopped pecans or walnuts.
Drop by teaspoonfuls onto lightly greased baking sheets.
Bake at 400° for 10 to 12 minutes.

Orange Marmalade Biscuit

2 eggs
1 1/2 cups caster sugar
1 teaspoon salt
1/3 cup vegetable shortening, melted and cooled
3/4 cup orange marmalade
1 lemon, rind of
3 tablespoons lemon juice
3 cups all-purpose flour (sifted)
2 teaspoons baking powder (sifted with the flour)
1 cup chopped walnuts

Preheat oven 170 celcius.
Beat eggs and sugar until light and creamy, and ripples form while you're beating the eggs.
Add salt, vegetable shortening, marmalade, lemon juice, rind, and mix well.
Fold in the flour and mix until a dough forms. Add the walnuts and mix again.
Using a spoon, form cookie balls onto a greased tray and flatten with a fork.
Bake for 12 - 14 minutes until sides turn brown.

Coconut Crisps

3/4 lb butter
1 1/2 cups sugar
1 1/2 cups brown sugar
3 eggs
1 1/2 teaspoons vanilla
3 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 cups corn flakes
2 cups coconut
1 cup chopped walnuts (or sub macadamia nuts)

Preheat oven to 325 degrees.
Cream sugar and butter; add eggs one at a time beating well after each addition.
Add vanilla.
Sift flour, baking powder and salt into mixture.
Combine cornflakes, coconut, and nuts. Gently fold this into batter.
Drop by teaspoonfuls onto a greased baking sheet.
Bake for 15 minutes until golden.

Oatmeal Butterscotch Cookies

1 cup margarine
1 cup brown sugar, packed
1/2 cup sugar
2 eggs
2 teaspoons vanilla
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups flour
1 1/4 cups oatmeal
1 (12 ounce) package butterscotch chips

Cream margarine, brown sugar, and sugar. Add eggs and vanilla and beat well. Combine salt, baking soda, flour, and oatmeal. Stir into creamed mixture. Stir in butterscotch chips.
Drop onto a cookie sheet. (This creates a very soft dough and must be dropped not rolled, these are best when baked right away).
Bake at 350 degrees for 11 minutes.

Double-Chocolate Espresso Cookies

3 (1 ounce) unsweetened chocolate squares
2 cups semi-sweet chocolate chips, divided (semisweet)
1/2 cup butter, cubed
1 tablespoon instant coffee granules
1 cup sugar
2 tablespoons sugar
3 eggs
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

In a small heavy saucepan, melt unsweetened chocolate, 1 cup chocolate chips and butter with coffee granules; stir until smooth. Remove from the heat; set aside to cool.
In a small mixing bowl, beat sugar and eggs for 3 minutes or until thick and lemon colored. Beat in the chocolate mixture. Combine the flour, baking powder, and salt; add to chocolate mixture. Stir in remaining chips.
Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 350 for 10-12 minutes or until puffed and tops are cracked. Cool for 5 minutes before removing to wire racks.

Monster Cookies

1/2 cup butter (softened)
1 cup sugar
1 cup brown sugar
2 tablespoons brown sugar
3 eggs
2 cups peanut butter
1 teaspoon light corn syrup
1 teaspoon vanilla
4 1/2 cups oats
2 teaspoons baking soda
1/4 teaspoon salt
1 cup candy-coated milk chocolate pieces
6 ounces semi-sweet chocolate chips

Preheat oven to 350 degrees.
Cream butter, sugar, and brown sugar. Add eggs one at a time, beating well after each addition.
Add peanut butter, light corn syrup, and vanilla till well blended.
In another bowl, mix oats, baking soda, and salt together.
Add oat mixture to creamed mixture with a wooden spoon.
Stir in chocolate chips and M&Ms plain chocolate candy.
Roll dough into 2 inch balls. Place on ungreased cookie sheet 3 inches apart. Flatten slightly with a fork.
Bake for 12 to 15 minutes in the preheated oven. Cool on cookie sheets for 10 minutes, before transferring to wire racks to cool completely.

Vegan Brownie

4 ounces unsweetened chocolate, chopped
1/2 cup margarine, cut into pieces (like Earth Balance)
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
1 1/2 bananas
1 cup flour
1/4 teaspoon salt

Melt the chocolate and Earth Balance in a double boiler. Set aside to cool.
Mash the bananas, sugar, and vanilla in a bowl until well blended and free of lumps. Add melted chocolate and Earth Balance, stir to combine. Add flour and salt until the batter resembles a loose dough (not liquidy, but not like bread dough--like the consistency of biscuit dough).
Fill a lined muffin tin with the batter until the cups are half to three-quarters full. Bake at 350 for approximately 20 minutes or until an inserted toothpick comes out clean.

Hearst Castle Shortbread Cookies

4 cups all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon sea salt, fine grain
1 lb unsalted butter
1 cup powdered sugar
1/2 teaspoon vanilla extract
1 vanilla bean (optional)

Preheat oven to 350F degrees. Sift the flour, baking powder, and salt into a medium bowl and set aside.
In a mixing bowl beat the butter until light and fluffy. Add the powdered sugar and beat again, scraping down the sides of the mixing bowl once or twice as you are mixing. Beat in the vanilla extract. If you have a vanilla bean slit it open along its entire length, scrape out the vanilla bean paste from the interior of the bean, and add this to the mixer as well. Add the flour mixture in two additions. Stir until everything comes together into a thick dough.
Turn the dough out onto a countertop and divide into two pieces, there is quite a bit of dough, so cutting it into two pieces just makes it easier to roll out later on. Press each piece of dough out into a flat patty an inch thick. Wrap each piece in plastic and chill completely in the refrigerator - about thirty minutes. When the dough is chilled, use a rolling pin to roll the dough out 1/4-1/2-inch thick. Cut the dough into desired shapes using cookie cutters or a knife and place on a parchment (or Silpat) lined baking sheet.
Bake for 7 to 10 minutes, or until the bottoms of the cookies are barely golden.
Makes 3 or 4 dozen tiny cookies - more or less depending on the size of your cutters.

Pumpkin Cookies

Cookies
1 cup shortening
1 cup canned pumpkin
1 cup sugar
1 egg
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
Icing
3 tablespoons butter
4 teaspoons milk
1/2 cup brown sugar
1 cup powdered sugar
3/4 teaspoon vanilla

Icing (Make first):.
Heat the butter, milk, and brown sugar together in a saucepan until smooth and melted.
Let cool slightly and mix in the powdered sugar and vanilla.
Set aside.
Cookies:.
Cream together with a mixer the shortening, canned pumpkin, sugar, and the egg.
Mix in the flour, baking soda, salt, and cinnamon till smooth.
Drop by spoonful on a greased cookie sheet.
Bake in 375 degree oven for 10-12 minutes.
Spread the icing on the warm cookies.

Pineapple Softies

1 (18 1/4 ounce) package spice cake mix
1 (8 ounce) can crushed pineapple, drained, juice reserved
1/4 cup vegetable oil
1 egg
1 cup sweetened flaked coconut (optional)

Preheat oven to 350 degrees.
Spray cookie sheets with nonstick cooking spray.
In a large mixing bowl place half of the cake mix along with the pineapple, 2 tablespoons of reserved juice, oil and egg.
Blend with an electric mixer on med high for 2 minutes or until blended and no lumps from cake mix remain.
Stir in the remaining cake mix with a wooden spoon until all dry ingredients are moistened.
Drop dough by teaspoonfuls, 2 inches apart, onto prepared cookie sheets.
Sprinkle cookie tops with coconut and press gently into dough (optional).
Bake 10-13 minutes or until set at edges and just barely set at center when lightly touched.
Cool 1 minute on cookie sheets.
Transfer to wire racks with metal spatula to cool.

Christmas Dollies

2 1/3 cups flour (all-purpose)
1/4 teaspoon salt
2/3 cup sugar
1 cup almonds (unblanched, finely chopped)
1 teaspoon almond extract
1 egg yolk
1 cup butter, softened
6 ounces chocolate chips (semisweet)
3 tablespoons butter
1 tablespoon water, hot but not boiling

Sift flour with 1/4 teaspoons salt.
With a hand mixer at medium speed, beat butter, sugar, egg yolk and almond extract until light and fluffy.
Mix in almonds. (Dough will be stiff.).
Shape dough into two rolls, each about 1.5" in diameter. Wrap in plastic wrap and refrigerate at least two hours.
Preheat oven to 350. Cut dough into slices 1/4" thick. Bake on greased cookie sheets at 350 for 8-10 minutes. Cool completely.
Make chocolate dip: Melt chocolate morsels, 3 tablespoons butter and 1 tablespoons hot water in double boiler.
Dip cooled cookies in chocolate dip. Only dip half of the cookie, so there's a semicircle of chocolate, and a semicircle of cookie.
Optional: Dust with ground or chopped almonds, or other decorations.

Melomakarona (A Greek Christmas Cookie)

1 1/2 cups light olive oil or corn oil
1/2 cup butter, at room temperature
1 cup beer or orange juice (or more)
1 1/2 teaspoons cinnamon
3/4 teaspoon ground cloves
2 oranges, zest of, grated
1 cup sugar
2 cups fine ground semolina (cream of wheat or farina)
6 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
Syrup
1 1/2 cups sugar
1 1/2 cups greek thyme honey
1 cup water
3/4 cup walnuts, finely chopped

Put the corn oil, butter, beer (or orange juice), cinnamon, cloves, orange peel and sugar in a mixing bowl and beat until they are thoroughly blended.
Sift about one cup of flour with the baking soda, baking powder and salt and blend into the oil mixture.
Add the semolina, a cup at a time, into this mixture.
Add enough of the remaining flour, a cup at a time, until you get a rather firm dough (you may need a bit more or less than the amount of flour mentioned in the ingredients list).
Use your hands to do the mixing, as an electric mixer will be useless after the first two or three cups of flour have been added.
Roll the dough into cylinders, about two inches long and one inch in diameter, flatten them with your hands, and place them on cookie sheets that have been greased with a little olive oil.
Bake at 350 degree Fahrenheit for half an hour.
Remove the cookies from the oven and pour hot syrup over them.
Lay the cookies out in a rimmed baking pan large enough to contain them and pour the hot syrup over the cookies, sprinkle them with the chopped walnuts and let them soak overnight.
(Alternatively, if you do not have enough rimmed baking sheets to accommodate all the cookies, you can dip them in batches directly into the hot syrup - keeping the syrup at the lowest possible simmer - and allow to soak in the syrup for 8-10 minutes; remove with a slotted spoon).
For the syrup: mix the sugar, honey and water, and bring to a boil.
Cook on low heat for four minutes and skim off the foam that forms on top.

Whiskers Cookies

1 cup butter, softened
1 1/2 cups granulated sugar
3 large egg yolks
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons sour milk
1 pound walnuts, chopped
1 pound dates, chopped
Preheat oven to 325°F. Grease cookie sheet.
In a small bowl, beat sugar and butter with a wire whisk until creamy. Beat in egg yolks and vanilla, until creamed. Set aside.
In a medium bowl, sift together flour, baking soda, salt, cinnamon, and cloves. Combine creamed mixture and sour milk. Add to the flour mixture and blend well. Mix in walnuts and dates.
Drop batter by spoonfuls onto a greased cookie sheet and bake for 20 minutes, or until brown.
Makes 48 cookies.

Jeweled Cookies

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon ground nutmeg
1/3 cup butter
1/3 cup granulated sugar
1/4 cup packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup chopped candied pineapple and/or cherries
2 tablespoon chopped blanched almonds
In a bowl combine flour, baking powder, baking soda and nutmeg, mixing well; set aside.
In a mixing bowl, beat butter and sugars. Add egg and vanilla; mix well. Stir in pineapple and almonds. Stir in candied fruit and almonds; add flour mixture and combine until just mixed.
Spread into a foil-lined 8 x 4 x 2-inch baking pan. Cover and chill for at least 2 hours. Invert dough onto a cutting surface; remove foil. Cut into 1/4-inch slices; place on greased baking sheets. Bake at 350*F (180*C) for 10 to 12 minutes or until lightly browned. Transfer to wire racks to cool. Recipe may be doubled.
Makes about 2 1/2 dozen cookies.

Heavenly Angel

1 Oreo White Fudge Covered Chocolate Sandwich Cookies
2 individually wrapped Life Savers Candy Cane Candies, unwrapped
1 yellow Life Savers Roll Candy
2 tablespoons Royal Icing, (recipe follows)
Cut cookie with sharp knife into 3 pieces as shown in photo to form the body and wings. (The wings should be about 3/8-inch wide at the widest part and the body section should be about 1/2-inch wide at the narrowest part.)
Spread small amount of the Royal Icing onto one of the candy canes; top with remaining candy cane, with top curves facing in opposite directions, to form the head of the angel. Attach the yellow candy to the head for the halo.
Arrange cookie pieces on sheet of wax paper to resemble an angel (cookie pieces will not touch at this point). Attach wings to the body with icing, using a small star tip; fill in the space between the body and wings with more icing. Attach the head to the body with remaining icing. Let stand until icing is completely dry.
Makes 1 serving.

Royal Icing:

1/2 cup refrigerated pasteurized egg whites
1/2 teaspoon cream of tartar
1 (16-ounce) package powdered sugar (about 4 cups)
Beat egg whites and cream of tartar in large bowl with electric mixer on high speed until blended.
Add powdered sugar gradually, beating on low speed until well blended after each addition. Beat on high speed 5 minutes or until stiff peaks form.
Makes about 2 1/2 cups icing.

Note:
Prepared icing must be kept covered at all times to prevent hardening.

Great Substitute:
Substitute ready-to-spread white frosting for the Royal Icing.

Christmas Almond Cherry Bars

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter
1 cup granulated sugar
1 large egg
1/2 teaspoon almond extract
1 1/2 cups semisweet chocolate chips
1 cup maraschino cherries, coarsely chopped
1/2 cup slivered almonds
1/2 cup shredded coconut
Preheat oven to 350*F (175*C). Lightly grease a 13 x 9 x 2-inch baking pan; set aside.
In a medium bowl, combine flour, baking powder and salt; set aside.
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and almond extract. Stir in flour mixture just until blended. Stir in chocolate chips, cherries, almonds and coconut. Spread in prepared pan and bake 25 to 28 minutes or until tested done when a wooden pick inserted in center comes out clean. Cool on a wire rack completely before cutting into bars.
Makes 2 1/2 dozen bars.

Buttery Cut-Out Cookies

1 cup butter, softened
1 (3-ounce) package cream cheese, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3 cups all-purpose flour

Combine all cookie ingredients except flour in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (3 to 4 minutes). Reduce speed to low; add flour. Beat until well mixed (2 to 3 minutes).
Divide dough in half; wrap in each half in plastic food wrap. Refrigerate until firm (at least 2 hours).
Heat oven to 375°F.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2 1/2-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets.
Bake for 7 to 10 minutes or until edges are very lightly browned.
Makes 3 1/2 dozen cookies.

Chocolate Chip Ferrero Rocher Cookies

1/2 cup softened margarine
1/2 cup white granulated sugar
1/2 cup brown sugar (packed)
1 large egg
1 teaspoon vanilla extract
1/2 cup Nutella
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
1 cup chopped and toasted hazelnuts

Preheat oven to 350 degrees. Blend together margarine, and sugars
until fluffy. Beat in egg and vanilla
extract. Mix in nutella and set aside. In a seperate bowl combine
flour, baking soda, and salt. Gradually add to nutella mixture. Stir in
chocolate chips, and hazelnuts.

Drop by tablespoonfuls onto a parchement paper lined baking sheet, and
bake in a 350 degree oven for about 7-9 minutes depending on your oven. The
cookies should still be slightly undercooked when you take them out, so you
need to let them sit on the cookie sheet for about 5 minutes to finish
cooking. Transfer them to a cooling rack when ready.

Lemon Raspberry Gingerbread Tassies

1 roll refrigerated gingerbread cookies
1 jar lemon curd (10 to 12 ounces)
2 tablespoons condensed milk
2 tablespoons raspberry jam

Preheat oven to 350 degrees. Lightly grease 30 mini muffin cups. Cut
the cookie dough into 30 equal pieces and roll into balls. Press the dough
into muffin cups onto bottom and up sides. Bake the dough 9 minutes and
remove (do not turn oven off). Using the end of a wooden spoon or wooden
handle on a spatula, press dough back down into cup bottom. Return to oven
for 4 more minutes. Remove from oven and cool in pan on wire rack 8 minutes.
Carefully remove baked dough from cups and cool completely on wire racks.
Store the baked dough in a tin (will keep several weeks). Combine the lemon
curd and condensed milk. Fill the baked dough as needed. Curd will keep in
refrigerator two weeks. Top the lemon curd with 1/4 teaspoon raspberry jam
before serving.

Andes Creme de Menthe Chunk Cookies

1/2 cup salted butter - softened (screw the salted part *U*)
3/4 cup dark brown sugar (I didn't know there even was "dark brown sugar." I used regular packed light brown sugar and my cookies are scrumptious.)
1/2 cup white granulated sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
2 eggs
1 package (10 oz.) Andes Creme de Menthe Baking Chips (minus the handful you will no doubt eat)
2 2/3 cups flour

Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed. Stir in the Andes chips and then flour. Chill for about an hour.
Measure out 1 0z. of dough form ball and slightly flatten. (They "grow" so don't make them too big, I just made little one inch balls like with the peanut butter blossoms.) Raise oven rack one level above middle and back at 350* 8-10 minutes. Cool on pans for two minutes before removing. Makes about 4 dozen cookies.

Swedish Angel Crisps Cookies Recipe

1/2 C. white sugar
1/2 C. brown sugar
1/2 C. shortening
1/2 C. butter or margarine
1 egg
1 t. vanilla extract
2 C. all-purpose flour
1 t. baking soda
1 t. cream of tartar
1/2 C. chopped nuts
sugar for rolling cookie balls

Preheat oven to 350° F. Cream together the shortening, sugars, and butter until smooth. Stir in the egg and vanilla extract. Sift together the flour, baking soda, and cream of tartar. Stir into the sugar mixture. Roll dough into walnut sized balls. Roll the balls in chopped nuts then in sugar. Place on an ungreased cookie sheet and bake for 12 to 15 minutes or until cookies are light brown.

NOTE: You can also add 1/3 cup unsweetened cocoa to this recipe. It makes the cookies taste like brownie cookies.

Makes 2 to 4 dozen

Cherry Nut Balls (no bake cookies) Recipe

2 C. butter, softened
2 C. powdered sugar
2 t. vanilla
1 C. maraschino cherries, chopped and drained
1 1/2 C. coconut
4 C. uncooked rolled oats
Fine ground nuts

Beat butter, sugar and vanilla. Add cherries and coconut. Add oats. Wrap in plastic wrap and refrigerate several hours or overnight. Form dough into small balls and roll in ground nuts. Store in an airtight container.

Makes 6 to 8 dozen.

Coffee Cups Cookie Recipe

1 stick unsalted butter, room temperature
3 oz. cream cheese
1 C. plus 2 tablespoons all-purpose flour
2 dozen chocolate kisses
1 large egg
2 t. instant coffee powder
2 t. cocoa
1/2 C. sugar

In a small bowl, beat together the butter and cream cheese. Beat in flour, a little at a time, until completely incorporated. Cover and chill dough about 1 hour, until firm and easy to handle.

Shape dough into 1-inch balls and press into mini-muffin pans, making sure dough goes up the sides of each depression. Place a chocolate kiss in each depression. Set oven rack to upper middle level and preheat oven to 325°F.

In another small bowl, beat together the egg, coffee powder, cocoa and sugar. Spooning over each kiss, divide mixture evenly among prepared pans. Bake coffee cups on upper middle rack at 325°F. for 22 to 25 minutes, or until lightly puffed and golden. Cool slightly in pan, then remove and cool completely on a wire rack.

Makes 2 dozen cookies.

Spritz Butter Cookies Recipe

1 C. butter softened (if you substitute the butter in these they will not be as good)
1 C. sugar
2 t. vanilla extract
2 eggs
3 C. flour
1/4 t. salt
colored sugar or sprinkles (optional)

Cream together the butter, sugar and vanilla. Add the eggs and beat well. Stir in the flour and salt until blended.

Using a cookie press, press the dough into long strips on a ungreased cookie sheet. Cut into pieces about 1 1/2 inches long. Sprinkle with colored sugar or sprinkles if desired.

Bake at 375°F. for 10-12 minutes. Transfer to a wire rack to cool.

Makes 4-6 dozen.

Cherry Chocolate Kisses Cookie Recipe

1 cup powdered sugar
1 cup (2 sticks) butter, room temperature
2 teaspoons maraschino cherry juice
1/2 teaspoon almond extract
Red food coloring, just a few drops
2 1/4 cups flour
1/2 teaspoon salt
1/2 cup maraschino cherries, drained and chopped
48 chocolate kisses, unwrapped

Preheat oven to 350°F.

In large bowl, combine powdered sugar, butter, cherry juice, almond extract and food coloring; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour and salt. Add cherries and mix well.

Form dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Bake in preheated oven 8 to 10 minutes or until lightly brown around edges. Immediately top each cookie with a chocolate kiss. Remove from cookie sheets and cool. Makes 48 cookies.

Orange Almond Biscotti Cookie Recipe

4 eggs, large
1 C. vegetable oil
4 t. baking powder
1 C. sliced almonds
3 t. orange oil
1 1/2 C. sugar
4 C. plus 2 Tablespoons all-purpose flour
1 egg yolk
1 T. water

Preheat oven to 350°F. Combine eggs, vegetable oil, orange oil, baking powder and sugar in mixing bowl. Mix thoroughly. Add almonds and flour, one cup at a time, mixing thoroughly. Divide dough in four.

On 2 greased and floured baking sheets, pat out dough into 4 logs (2 on each baking sheet), approximately 1/2-inch thick, 3-inches wide and 12-inches long. Space logs at least 2-inches apart. Combine water and egg yolk thoroughly and brush top of logs.

Bake 30 minutes until golden brown. Transfer to cooling rack and allow to cool for 10 minutes. Place on cutting board and with serrated knife, slice diagonally about 1/2-inch thick.

Lay slices flat on the baking sheet and return to 200º F. oven for 15 minutes. Remove from oven and let cool on rack. Store in a tightly covered container.

Yield: Approximately 3 1/2 to 4 dozen

Cherry Almond Cups Cookie Recipe

3 1/2 C. sugar
1 1/2 lbs.. almond paste
1 C. egg whites (about 8 whites)

DOUGH:
3 C. unsifted cake flour
1 C. (2 sticks) softened butter
2/3 C. sugar
4 egg yolks
1/2 t. vanilla

30 candied cherries, cut in halves
Sliced almonds for garnish

For the filling: Place sugar and almond paste in a food processor and mix thoroughly. Transfer to a mixer bowl and beat in egg whites on medium speed for 2 minutes. Cover and set aside.

For the dough: Place cake flour, butter and sugar in a mixer bowl. Beat on low speed until well mixed. Beat in egg yolks and vanilla. Wrap dough in plastic and chill for 1 hour.

Roll dough to 1/8-inch thickness on a lightly floured board. With a 2 1/4-inch round cutter, cut out circles of dough. Fit dough circles into lightly greased mini muffin tins to form cups.

Fill each cup 2/3 full with the almond-paste filling. Place a few sliced almonds on top. Garnish each with half of a candied cherry.

Bake at 350° F. for 15 to 18 minutes. Cool in pans before removing.

Makes 60.