refrigerator cookies i

Ingredients

• Servings: 8
• 1 1/2 cups white sugar
• 1 cup butter
• 1 egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt

Recipe

• in a medium bowl cream together the sugar and butter until smooth. stir in the egg and vanilla. combine the flour, baking powder and salt, gradually stir into the creamed mixture until all flour is absorbed. shape dough into rolls about 1 1/2 inches in diameter. wrap in waxed paper; refrigerate until firm, at least 4 hours or up to 1 week.
• preheat oven to 375 degrees f (190 degrees c). grease cookie sheets. unwrap chilled rolls and cut into 1/4 inch thick slices. place cookies 1 inch apart the prepared cookie sheets.
• bake for 8 to 10 minutes in the preheated oven, until cookies are lightly browned. remove from baking sheets immediately to cool on wire racks.

Jumpin' Java Cookies

Ingredients

• Servings: 3
• 3 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup shortening
• 2 eggs
• 2 cups packed brown sugar
• 1 cup strong brewed coffee
• 1 cup raisins (optional)

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease 2 baking sheets.
• in a large bowl, cream the shortening, brown sugar and eggs. stir in the coffee. gradually blend in flour, baking soda, cinnamon and salt. stir in raisins if using. drop by spoonfuls 2 inches apart on cookie sheets.
• bake 10 to 12 minutes. let cool on wire racks.

the best rolled sugar cookies

Ingredients

• Servings: 5
• 1 1/2 cups butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 8 mins Ready Time: 3 hrs


• in a large bowl, cream together butter and sugar until smooth. beat in eggs and vanilla. stir in the flour, baking powder, and salt. cover, and chill dough for at least one hour (or overnight).
• preheat oven to 400 degrees f (200 degrees c). roll out dough on floured surface 1/4 to 1/2 inch thick. cut into shapes with any cookie cutter. place cookies 1 inch apart on ungreased cookie sheets.
• bake 6 to 8 minutes in preheated oven. cool completely.

big soft ginger cookies

Ingredients

• Servings: 2
• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup margarine, softened
• 1 cup white sugar
• 1 egg
• 1 tablespoon water
• 1/4 cup molasses
• 2 tablespoons white sugar

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. set aside.
• in a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. beat in the egg, then stir in the water and molasses. gradually stir the sifted ingredients into the molasses mixture. shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. place the cookies 2 inches apart an ungreased cookie sheet, and flatten slightly.
• bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. store in an airtight container.

eggnog cookies iii

Ingredients

• Servings: 30
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 1/4 cups white sugar
• 3/4 cup butter, softened
• 1/2 cup eggnog
• 1 teaspoon vanilla extract
• 2 egg yolks
• 1 teaspoon ground nutmeg

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 325 degrees f (165 degrees c).
• combine flour, baking powder, cinnamon, and nutmeg. mix well with a wire whisk and set aside.
• cream sugar and butter until it forms a grainy paste. stir in eggnog, vanilla, and egg yolks. beat at medium speed until smooth. add flour mixture and beat at low speed just until combined.
• drop cookie dough by rounded teaspoonfuls ungreased baking sheets, 1 inch apart. sprinkle lightly with nutmeg. bake for 20 to 25 minutes, or until bottoms turn light brown.

Cinnamon Hazelnut Biscotti

Ingredients

• Servings: 30
• 3/4 cup butter
• 1 cup white sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup hazelnuts

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f(175 degrees c). grease a cookie sheet or line with parchment paper.
• in a medium bowl, cream together butter and sugar until light and fluffy. beat in eggs and vanilla. sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. stir in the hazelnuts. shape dough into two equal logs approximately 12 inches long. place logs on baking sheet, and flatten out to about 1/2 inch thickness.
• bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. remove from oven to cool on the pans. when loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. return the slices to the baking sheet.
• bake for an additional 10 minutes, turning over once. cool completely, and store in an airtight container at room temperature.

almond kisses

Ingredients

• Servings: 2
• 2 cups almonds
• 2 egg whites
• 1 cup packed brown sugar
• 2 tablespoons sifted all-purpose flour

Recipe

• preheat oven to 300 degrees f. grease cookie sheets.
• chop almonds into 5 or 6 pieces each and set aside.
• separate eggs and whip egg whites until stiff. fold in brown sugar, flour and almonds. stir lightly.
• drop by teaspoonfuls cookie sheets and bake about 30 minutes.

icelandic pepper cookies

Ingredients

• Servings: 3
• 1 1/4 cups butter, softened
• 1 1/4 cups white sugar
• 3/4 cup light corn syrup
• 2 small eggs
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 teaspoons ground cloves
• 1 teaspoon ground ginger
• 1/4 teaspoon ground black pepper

Recipe

• in a large bowl, cream butter and sugar. stir in corn syrup and eggs; cream well. sift together flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and pepper. add dry ingredients to the butter mixture, and mix until smooth. refrigerate dough over night.
• preheat oven to 350 degrees f (175 degrees c).
• roll out dough to 1/4 inch thickness. cut out cookies with a 2 inch round cookie cutter. place at least 1 inch apart on cookie sheet and bake for 8 to 10 minutes in preheated oven.

chef john's lemon bars

Ingredients

• Servings: 1
• for the shortbread crust:
• 1 cup all-purpose flour
• 1/2 cup unsalted butter at room temperature
• 1/4 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• for the lemon layer:
• 2 large eggs
• 1 large egg yolk
• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon freshly grated lemon zest
• 1 teaspoon confectioners' sugar, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 40 mins


• place an oven rack into middle position in oven and preheat oven to 350 degrees f (175 degrees c). lightly oil an 8x8-inch baking dish.
• place 1 cup flour and butter in a mixing bowl and mash with the back of a spatula or wooden spoon until thoroughly combined. mix in 1/4 cup confectioners' sugar, vanilla extract, and salt; mash mixture together until mixture looks like a slightly crumbly cookie dough.
• moisten your fingers with a little water and press dough into bottom of prepared baking dish. use a fork to prick holes all over the crust.
• bake crust on center rack in the preheated oven until crust edges are barely golden brown, 22 minutes.
• beat eggs and egg yolks together in a bowl; whisk in white sugar and 2 tablespoons flour until smooth. add lemon juice and lemon zest; whisk for 2 minutes. pour lemon custard over crust.
• bake on center rack until custard is set and top has a thin white sugary crust, 25 minutes. let cool completely before cutting into bars. dip knife into very hot water, run around the edge, and cut into 16 squares. dust cookies with 1 teaspoon confectioners' sugar.

macaron (french macaroon)

Ingredients

• Servings: 16
• 3 egg whites
• 1/4 cup white sugar
• 1 2/3 cups confectioners' sugar
• 1 cup finely ground almonds

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 2 hrs 10 mins


• line a baking sheet with a silicone baking mat.
• beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
• spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, prepared baking sheet. if the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
• when batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. pipe the batter the baking sheet in rounds, leaving space between the disks. let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
• preheat oven to 285 degrees f (140 degrees c).
• bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.

brown butter cookies

Ingredients

• Servings: 5
• 2 cups butter
• 2 cups brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 cups all-purpose flour
• 2/3 cup chopped pecans
• 2 teaspoons vanilla extract
• 3 1/2 cups confectioners' sugar
• 1/2 cup hot water

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat butter over medium heat for 5 minutes or so, until it turns nut brown in color. the foaming and bubbling is part of the browning process, but watch it carefully so that you don't burn the butter. remove from heat, and cool slightly. reserve 1/2 cup of the butter for the frosting.
• pour remaining browned butter into a large mixing bowl. beat browned butter with brown sugar until the butter is no longer hot. mix in eggs, 2 teaspoons vanilla, baking soda, baking powder, and salt. beat thoroughly. mix in flour and chopped pecans. drop tablespoons of dough ungreased baking sheets.
• bake for 10 minutes in the preheated oven, or until light brown around the edges. cool.
• in a medium bowl, mix the reserved 1/2 cup browned butter with 2 teaspoons vanilla, confectioners' sugar, and hot water. beat until smooth, and use to frost cooled cookies.

bourbon pecan shortbread

Ingredients

• Servings: 3
• 1/2 cup butter, softened
• 1/2 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon bourbon
• 1/4 cup chopped pecans
• 1 cup all-purpose flour
• 2 tablespoons cornstarch

Recipe

• grind the nuts with 1/2 cup flour in a food processor. pulse on and off till the nuts are ground to a fine crumb. add the rest of the flour and the cornstarch. pulse to mix.
• in a separate bowl, cream the butter or margarine. mix in the confectioners' sugar, vanilla, and bourbon. work in the flour mixture. knead the dough until smooth.
• lightly spray your shortbread pan, or an 8 inch round pan, with a vegetable oil spray. firmly press the dough into the pan, working from the center out. poke the shortbread all over with a fork.
• bake at 325 degrees f (165 degrees c) for 35 minutes, or till lightly browned. let cool for 10 minutes in the pan. loosen the edges with a knife, and flip the pan over a cutting board. tap lightly to loosen from pan. cut into serving pieces while still warm.

chewy sugar cookies

Ingredients

• Servings: 30
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups margarine
• 2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1/4 cup white sugar for decoration

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat oven to 350 degrees f (175 degrees c). in a medium bowl, stir together the flour, baking soda, and salt; set aside.
• in a large bowl, cream together the margarine and 2 cups sugar until light and fluffy. beat in the eggs one at a time, then the vanilla. gradually stir in the dry ingredients until just blended. roll the dough into walnut sized balls and roll the balls in remaining 1/4 cup of sugar. place cookies 2 inches apart ungreased cookie sheets and flatten slightly.
• bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Cinnamon Cocoa Drops

Ingredients

• Servings: 30
• 2 egg whites
• 1/2 cup almonds, chopped
• 1 tablespoon ground cinnamon
• 1/2 cup white sugar
• 1 teaspoon cocoa

Recipe

• set oven to 300 degrees f (150 degrees c). grease cookie sheets.
• whip egg whites until stiff. add almonds, cocoa, cinnamon and sugar and stir to just blend.
• drop by spoonfuls on cookie sheets and bake for 20 minutes, or until dry.

citrus shortbread cookies

Ingredients

• Servings: 2
• 2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1 cup butter, softened
• 3/4 cup confectioners' sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1 tablespoon grated orange zest, or more to taste
• 2 cups sweetened dried cranberries, chopped

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 4 hrs 35 mins


• combine flour, baking powder, and salt in a bowl; set aside. beat the butter and confectioners' sugar with an electric mixer in a large bowl until smooth. stir in the vanilla and almond extracts and orange zest. mix in the flour mixture until just incorporated. fold in the cranberries; mixing just enough to evenly combine.
• divide the dough into 2 equal portions, then roll into logs about 7 inches long. wrap each log in wax paper or plastic wrap, and chill in the refrigerator for at least 4 hours.
• preheat an oven to 350 degrees f (175 degrees c).
• remove wax paper, and cut the cookie dough into 1/2-inch slices. arrange the slices on a baking sheet about 1 inch apart.
• bake in the preheated oven until firm but not browned, about 10 minutes.

death by caramel cookies

Ingredients

• Servings: 20
• 1 (14 ounce) can sweetened condensed milk
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 3 tablespoons confectioners' sugar
• 1/2 cup shortening, chilled and diced
• 1/2 cup unsalted butter, cubed
• 1/4 teaspoon salt
• 1 egg yolk
• 1 cup heavy cream, chilled
• 1/3 cup confectioners' sugar for decoration

Recipe

• to make filling: pour the condensed milk into a heavy saucepan. cook over medium heat until hot. stirring constantly, lower the heat to low and continue to cook the milk takes on a golden color, about 20-25 minutes. remove from heat and add vanilla. transfer to a bowl and cover directly with plastic wrap. set aside and let cool to room temperature.
• preheat oven to 350 degrees f (175 degrees c).
• combine the flour, 3 tablespoons confectioners' sugar, and the salt in a bowl. cut in the shortening and the butter until crumbly. beat in the yolk and the cream. mix to form a dough, adding more cream if necessary.
• roll dough on a floured counter to 1/8 inch thick. cut into 2-1/2 inch rounds and place on ungreased sheets. prick the top of the rounds a few times with a fork.
• bake for 12-15 minutes or until the edges are light brown. cool on sheet 1 minute and remove to rack. spread the filling on one half and sandwich with another round. dust cookies with confectioners' sugar.

Iced Pumpkin Cookies

Ingredients

• Servings: 3
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 1/2 cups white sugar
• 1 cup canned pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 3 tablespoons milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
• in a medium bowl, cream together the 1/2 cup of butter and white sugar. add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. mix in dry ingredients. drop on cookie sheet by tablespoonfuls; flatten slightly.
• bake for 15 to 20 minutes in the preheated oven. cool cookies, then drizzle glaze with fork.
• to make glaze: combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. add milk as needed, to achieve drizzling consistency.

ritz® cookies

Ingredients

• Servings: 2
• 1 cup white sugar
• 3 egg whites
• 1 teaspoon vanilla extract
• 20 buttery round crackers
• 1 cup chopped pecans

Recipe

• crumble crackers finely in mixing bowl and add pecans. in another bowl, add 1/2 cup sugar to beaten egg whites slowly and beat until very stiff. add remaining 1/2 cup sugar slowly. add vanilla. fold this mixture into crackers and nuts.
• spoon lightly greased cookie sheet and bake at 350 degrees f (175 degrees c) until light brown.

Tea Cookies Ii

Ingredients

• Servings: 4
• 1 (18.25 ounce) package strawberry cake mix
• 2 cups frozen whipped topping, thawed
• 1 egg
• 1/2 cup confectioners' sugar

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• mix well in a large bowl the cake mix with the dessert topping and the egg.
• drop by small teaspoon into the confectioners' sugar and roll into a ball. coat well.
• place 1 1/2 inches apart on greased cookie sheet. bake for 10 to 15 minutes or until golden brown. remove and cool.

Zucchini Brownies

Ingredients

• Servings: 1
• 1/2 cup vegetable oil
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups shredded zucchini
• 1/2 cup chopped walnuts
• 6 tablespoons unsweetened cocoa powder
• 1/4 cup margarine
• 2 cups confectioners' sugar
• 1/4 cup milk
• 1/2 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch baking pan.
• in a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. fold in the zucchini and walnuts. spread evenly into the prepared pan.
• bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. to make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. in a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. stir in the cocoa mixture. spread over cooled brownies before cutting into squares.

mini apple pies from karo®

Ingredients

• Servings: 6
• crust:
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon salt
• 1/3 cup mazola® corn oil
• 3 tablespoons cold water
• apple filling:
• 6 cups apples, peeled, cored, and chopped
• 1/3 cup sugar
• 1 tablespoon argo® corn starch
• 2 teaspoons spice islands ® ground saigon cinnamon
• 1 tablespoon karo® dark corn syrup
• 2 tablespoons apple juice
• 6 wide-mouthed 1/2-pint jelly jars
• 1 teaspoon sugar

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• preheat oven to 400 degrees f.
• for crust: mix flour and salt in large mixing bowl. pour oil and water into measuring cup - do not stir. add liquids all at once to flour mixture. stir with a fork until just moistened. form dough into a ball.
• roll between 2 sheets of waxed paper, forming a 14 x 12-inch rectangle. note: dampen work area by wiping with a wet dish cloth to prevent wax paper from slipping. place waxed paper covered crust on a baking sheet and refrigerate until ready to use.
• for filling: combine apples, sugar, corn starch, cinnamon, corn syrup and apple juice in a large bowl. mix until all apples are coated.
• spray inside of jar with cooking spray. portion apples into jars, filling to the top. remove top layer of waxed paper from pie crust. cut a circle the size of the jar (the jar lid makes a great template). cut out center of crust with a small decorative cookie cutter. carefully peel crust from waxed paper and place on filling. repeat with remaining jars. (only about half of the crust will be used. place in a large plastic bag to freeze for later use).
• sprinkle pies with 1 teaspoon sugar. place pies on a baking sheet. bake for 20 to 25 minutes until crust is lightly browned and apples are tender.

sugar free cinnamon cookies

Ingredients

• Servings: 20
• 2 eggs
• 2 tablespoons water
• 5 teaspoons fructose sweetener
• 1 teaspoon ground cinnamon
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Recipe

• beat eggs and water until light and fluffy. beat in sugar replacement and ground cinnamon. combine flour, baking soda and salt in sifter; sift half of the dry ingredients over egg mixture. fold to completely blend. repeat with remaining dry ingredients.
• drop by teaspoonfuls greased cookie sheets, 2 to 3 inches apart. bake at 375 degrees f (190 degrees c) for 10 to 12 minutes.

beth's spicy oatmeal raisin cookies

Ingredients

• Servings: 3
• 1/2 cup butter, softened
• 1/2 cup butter flavored shortening
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 3 cups rolled oats
• 1 cup raisins

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. stir in the oats and raisins. drop by rounded teaspoonfuls ungreased cookie sheets.
• bake 10 to 12 minutes until light and golden. do not overbake. let them cool for 2 minutes before removing from cookie sheets to cool completely. store in airtight container. make sure you get some, because they don't last long!

soft oatmeal cookies

Ingredients

• Servings: 2
• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 3 cups quick cooking oats

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs


• in a medium bowl, cream together butter, white sugar, and brown sugar. beat in eggs one at a time, then stir in vanilla. combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. mix in oats. cover, and chill dough for at least one hour.
• preheat the oven to 375 degrees f (190 degrees c). grease cookie sheets. roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. flatten each cookie with a large fork dipped in sugar.
• bake for 8 to 10 minutes in preheated oven. allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

big soft ginger cookies

Ingredients

• Servings: 2
• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup margarine, softened
• 1 cup white sugar
• 1 egg
• 1 tablespoon water
• 1/4 cup molasses
• 2 tablespoons white sugar

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. set aside.
• in a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. beat in the egg, then stir in the water and molasses. gradually stir the sifted ingredients into the molasses mixture. shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. place the cookies 2 inches apart an ungreased cookie sheet, and flatten slightly.
• bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. store in an airtight container.

Cinnamon Hazelnut Biscotti

Ingredients

• Servings: 30
• 3/4 cup butter
• 1 cup white sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup hazelnuts

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f(175 degrees c). grease a cookie sheet or line with parchment paper.
• in a medium bowl, cream together butter and sugar until light and fluffy. beat in eggs and vanilla. sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. stir in the hazelnuts. shape dough into two equal logs approximately 12 inches long. place logs on baking sheet, and flatten out to about 1/2 inch thickness.
• bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. remove from oven to cool on the pans. when loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. return the slices to the baking sheet.
• bake for an additional 10 minutes, turning over once. cool completely, and store in an airtight container at room temperature.

easy sugar cookies

Ingredients

• Servings: 4
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• preheat oven to 375 degrees f (190 degrees c). in a small bowl, stir together flour, baking soda, and baking powder. set aside.
• in a large bowl, cream together the butter and sugar until smooth. beat in egg and vanilla. gradually blend in the dry ingredients. roll rounded teaspoonfuls of dough into balls, and place ungreased cookie sheets.
• bake 8 to 10 minutes in the preheated oven, or until golden. let stand on cookie sheet two minutes before removing to cool on wire racks.

Irish Flag Frosting

Ingredients

• Servings: 1
• 1 cup sifted confectioners' sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 tablespoon water
• 2 drops orange food coloring
• 2 drops green food coloring

Recipe

• blend confectioners' sugar, salt and vanilla. add just enough water to make frosting easy to spread.
• divide frosting into 2 small bowls. add 2 drops of orange food coloring to one bowl and 2 drops of green food coloring to the other bowl. mix each until the colors are even.
• frost 1 inch of the left side of each irish flag cookie with the green frosting and 1 inch of the right side of the cookies with the orange frosting, leaving the middle inch unfrosted.

old fashioned tea cakes ii

Ingredients

• Servings: 3
• 1/2 cup butter
• 1 cup white sugar
• 2 egg
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground nutmeg
• 1 tablespoon milk

Recipe

• in a medium bowl, cream the butter and sugar together. stir in eggs, and beat well. sift together the flour, baking powder and nutmeg. add dry ingredients to the creamed mixture alternately with the milk. divide dough in half. cover and chill for 1 hour.
• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets or line with parchment paper.
• on a lightly floured surface, roll out the dough to 1/4 inch thickness. cut with cookie cutters and place the prepared cookie sheets. bake for 8 minutes in the preheated oven, cookies should brown slightly.

the best rolled sugar cookies

Ingredients

• Servings: 5
• 1 1/2 cups butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 8 mins Ready Time: 3 hrs


• in a large bowl, cream together butter and sugar until smooth. beat in eggs and vanilla. stir in the flour, baking powder, and salt. cover, and chill dough for at least one hour (or overnight).
• preheat oven to 400 degrees f (200 degrees c). roll out dough on floured surface 1/4 to 1/2 inch thick. cut into shapes with any cookie cutter. place cookies 1 inch apart on ungreased cookie sheets.
• bake 6 to 8 minutes in preheated oven. cool completely.

mrs. sigg's snickerdoodles

Ingredients

• Servings: 4
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons white sugar
• 2 teaspoons ground cinnamon

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c).
• cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. blend in the flour, cream of tartar, soda and salt. shape dough by rounded spoonfuls into balls.
• mix the 2 tablespoons sugar and the cinnamon. roll balls of dough in mixture. place 2 inches apart on ungreased baking sheets.
• bake 8 to 10 minutes, or until set but not too hard. remove immediately from baking sheets.

ginger cream cookies

Ingredients

• Servings: 4
• 1/3 cup shortening
• 1/2 cup white sugar
• 1 egg
• 1/2 cup molasses
• 1/2 cup water
• 2 cups self-rising flour
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon

Recipe

• cream the shortening, sugar, egg, molasses and water. mix in the flour, salt, ginger, nutmeg, cloves and cinnamon. cover and chill for 1 hour.
• preheat oven to 400 degrees f (205 degrees c).
• drop teaspoonfuls of dough ungreased cookie sheets about 2 inches apart. bake for about 8 minutes.

macaron (french macaroon)

Ingredients

• Servings: 16
• 3 egg whites
• 1/4 cup white sugar
• 1 2/3 cups confectioners' sugar
• 1 cup finely ground almonds

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 2 hrs 10 mins


• line a baking sheet with a silicone baking mat.
• beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
• spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, prepared baking sheet. if the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
• when batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. pipe the batter the baking sheet in rounds, leaving space between the disks. let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
• preheat oven to 285 degrees f (140 degrees c).
• bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.

brown butter cookies

Ingredients

• Servings: 5
• 2 cups butter
• 2 cups brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 cups all-purpose flour
• 2/3 cup chopped pecans
• 2 teaspoons vanilla extract
• 3 1/2 cups confectioners' sugar
• 1/2 cup hot water

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat butter over medium heat for 5 minutes or so, until it turns nut brown in color. the foaming and bubbling is part of the browning process, but watch it carefully so that you don't burn the butter. remove from heat, and cool slightly. reserve 1/2 cup of the butter for the frosting.
• pour remaining browned butter into a large mixing bowl. beat browned butter with brown sugar until the butter is no longer hot. mix in eggs, 2 teaspoons vanilla, baking soda, baking powder, and salt. beat thoroughly. mix in flour and chopped pecans. drop tablespoons of dough ungreased baking sheets.
• bake for 10 minutes in the preheated oven, or until light brown around the edges. cool.
• in a medium bowl, mix the reserved 1/2 cup browned butter with 2 teaspoons vanilla, confectioners' sugar, and hot water. beat until smooth, and use to frost cooled cookies.

Kathy's Italian Cookies

Ingredients

• Servings: 3
• 3/4 cup butter
• 1/3 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 2 tablespoons fresh orange juice
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 2 1/2 cups confectioners' sugar

Recipe

• cream margarine or butter and sugar thoroughly; add eggs, vanilla, and 2 tablespoons of orange juice. combine flour and baking powder and gradually add to creamed mixture.
• knead dough on lightly floured board for about 5 minutes. using tablespoonfuls of dough, roll in 6-inch lengths; press ends together to form rings. let stand on ungreased cookie sheets at room temperature for 15 minutes.
• bake 350 degrees f (180 degrees c) for 15-17 minutes or until lightly golden.
• to make icing: combine 2 1/2 cups confectioner's sugar with enough orange juice to make a thin glaze. dip each hot cookie into glaze; cool on racks. decorate with confetti sprinkles, if desired.

chewy sugar cookies

Ingredients

• Servings: 30
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups margarine
• 2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1/4 cup white sugar for decoration

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat oven to 350 degrees f (175 degrees c). in a medium bowl, stir together the flour, baking soda, and salt; set aside.
• in a large bowl, cream together the margarine and 2 cups sugar until light and fluffy. beat in the eggs one at a time, then the vanilla. gradually stir in the dry ingredients until just blended. roll the dough into walnut sized balls and roll the balls in remaining 1/4 cup of sugar. place cookies 2 inches apart ungreased cookie sheets and flatten slightly.
• bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Upside-down Apple Pecan Pie

Ingredients

• Servings: 1
• 1 cup chopped pecans
• 1/2 cup firmly packed brown sugar
• 1/3 cup margarine, melted
• 1 pastry for a 9 inch double crust pie
• 6 cups granny smith apples - peeled, cored and sliced
• 1/4 cup white sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 2 hrs 20 mins


• preheat oven to 375 degrees f (190 degrees c).
• in a 9 inch deep-dish pie pan, combine pecans, brown sugar and margarine; spread into a single layer. roll out dough, and place bottom crust over pecan mixture.
• in a large bowl, combine apples, sugar, flour, cinnamon and nutmeg. pour into crust in pan. top with second crust. fold edges of crust over, and flute to seal edges. make several small slits in the top to allow steam to escape.
• place pan on foil or cookie sheet during baking to guard against spillage. bake in preheated oven for 40 to 50 minutes, or until crust is golden brown and apples are tender.
• cool pie in pan for 5 minutes. place serving plate over pie, and flip to invert, being careful not to come in contact with molten sugar. if some of the nuts stick to the pan, remove them with a knife, and place on pie. allow to cool for 1 hour.

Lady Lock Filling I

Ingredients

• Servings: 2
• 1 cup milk
• 3 tablespoons all-purpose flour
• 1 cup shortening
• 1 cup white sugar
• 1 teaspoon vanilla extract

Recipe

• in a saucepan combine the milk and flour, stir until blended. cook over low heat until thick. let cool.
• beat the sugar and the shortening until no sugar crystals remain. add the cooled milk mixture, slowly beating until fluffy. add vanilla extract to taste.

fresh strawberry-oatmeal cookies

Ingredients

• Servings: 40
• 2 cups finely chopped fresh strawberries
• 1/4 cup white sugar
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 cup regular rolled oats
• 1/2 cup butter, softened
• 3/4 cup packed brown sugar
• 1/4 cup white sugar
• 1 egg
• 1/4 cup milk
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 8 mins Ready Time: 28 mins


• preheat oven to 375 degrees f (190 degrees c).
• combine the strawberries with 1/4 cup sugar in a medium bowl. toss gently to blend, and set aside.
• combine the flour, baking soda, and cinnamon in a large bowl. stir in the rolled oats and blend evenly; set aside.
• beat the butter, brown sugar, and white sugar in the large mixing bowl of an electric mixer at medium speed until fluffy. add the egg, milk, and vanilla, and continue beating until smooth. stir in the flour mixture, and mix well to blend. combine the strawberries with the flour mixture, and stir to blend. drop by teaspoonfuls ungreased baking sheets.
• bake in preheated oven until slightly brown, about 8 minutes. cool on baking sheets. store in an airtight container.

montecados (spanish cookies)

Ingredients

• Servings: 6
• 2 1/3 cups melted shortening
• 5 cups all-purpose flour
• 1/2 ounce anise extract
• 1 1/4 cups white sugar
• 1/4 teaspoon ground cinnamon
• 72 blanched almonds

Recipe

• preheat the oven to 250 degrees f(120 degrees c).
• combine the flour, sugar and cinnamon together. add the melted shortening until all is mixed in well. stir in the anise and knead for 5 minutes. roll into 1 inch balls and place on an ungreased cookie sheet 2 inches apart. place a blanched almond on top of each cookie and push down slightly.
• bake at 250 degrees f (120 degrees c) for 30 minutes. you do no want to brown the cookies. they should remain pale. let cookies cool on cookie sheet for 30 minutes.

chef john's lemon bars

Ingredients

• Servings: 1
• for the shortbread crust:
• 1 cup all-purpose flour
• 1/2 cup unsalted butter at room temperature
• 1/4 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• for the lemon layer:
• 2 large eggs
• 1 large egg yolk
• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon freshly grated lemon zest
• 1 teaspoon confectioners' sugar, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 40 mins


• place an oven rack into middle position in oven and preheat oven to 350 degrees f (175 degrees c). lightly oil an 8x8-inch baking dish.
• place 1 cup flour and butter in a mixing bowl and mash with the back of a spatula or wooden spoon until thoroughly combined. mix in 1/4 cup confectioners' sugar, vanilla extract, and salt; mash mixture together until mixture looks like a slightly crumbly cookie dough.
• moisten your fingers with a little water and press dough into bottom of prepared baking dish. use a fork to prick holes all over the crust.
• bake crust on center rack in the preheated oven until crust edges are barely golden brown, 22 minutes.
• beat eggs and egg yolks together in a bowl; whisk in white sugar and 2 tablespoons flour until smooth. add lemon juice and lemon zest; whisk for 2 minutes. pour lemon custard over crust.
• bake on center rack until custard is set and top has a thin white sugary crust, 25 minutes. let cool completely before cutting into bars. dip knife into very hot water, run around the edge, and cut into 16 squares. dust cookies with 1 teaspoon confectioners' sugar.

Apple Chiffon Cake

Ingredients

• Servings: 1
• 6 egg whites
• 1/2 teaspoon cream of tartar
• 3/4 cup white sugar
• 1 3/4 cups cake flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup packed brown sugar
• 1/2 cup vegetable oil
• 6 egg yolks
• 1 cup applesauce

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• beat the egg whites and the cream of tartar until soft moist peaks are formed. gradually add the white sugar and beat until very stiff and shiny.
• sift the flour, baking powder, salt, and ground cinnamon together. blend in the brown sugar.
• beat together until smooth the vegetable oil, egg yolks, and applesauce. add to the flour mixture and beat until smooth. fold batter into the beaten egg whites. pour batter into one 10 inch ungreased tube pan.
• bake at 350 degrees f (175 degrees c) for 55 to 65 minutes or until cake springs back when lightly touched. invert and cool in pan. when cake is cool loosen edges and remove cake from pan.

Zucchini Brownies

Ingredients

• Servings: 1
• 1/2 cup vegetable oil
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups shredded zucchini
• 1/2 cup chopped walnuts
• 6 tablespoons unsweetened cocoa powder
• 1/4 cup margarine
• 2 cups confectioners' sugar
• 1/4 cup milk
• 1/2 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch baking pan.
• in a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. fold in the zucchini and walnuts. spread evenly into the prepared pan.
• bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. to make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. in a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. stir in the cocoa mixture. spread over cooled brownies before cutting into squares.

Easy Sweet Cream Ice Cream

Ingredients

• Servings: 8
• 2 cups whole milk
• 3/4 cup white sugar
• 1 1/2 cups heavy whipping cream

Recipe

Preparation Time: 5 mins Ready Time: 2 hrs 5 mins


• stir milk and sugar in a large bowl until sugar is dissolved. slowly stir in heavy cream.
• pour milk mixture into an ice cream maker and freeze according to the manufacturer's instructions.

beth's spicy oatmeal raisin cookies

Ingredients

• Servings: 3
• 1/2 cup butter, softened
• 1/2 cup butter flavored shortening
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 3 cups rolled oats
• 1 cup raisins

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. stir in the oats and raisins. drop by rounded teaspoonfuls ungreased cookie sheets.
• bake 10 to 12 minutes until light and golden. do not overbake. let them cool for 2 minutes before removing from cookie sheets to cool completely. store in airtight container. make sure you get some, because they don't last long!

soft oatmeal cookies

Ingredients

• Servings: 2
• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 3 cups quick cooking oats

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs


• in a medium bowl, cream together butter, white sugar, and brown sugar. beat in eggs one at a time, then stir in vanilla. combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. mix in oats. cover, and chill dough for at least one hour.
• preheat the oven to 375 degrees f (190 degrees c). grease cookie sheets. roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. flatten each cookie with a large fork dipped in sugar.
• bake for 8 to 10 minutes in preheated oven. allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Iced Pumpkin Cookies

Ingredients

• Servings: 3
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 1/2 cups white sugar
• 1 cup canned pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 3 tablespoons milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
• in a medium bowl, cream together the 1/2 cup of butter and white sugar. add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. mix in dry ingredients. drop on cookie sheet by tablespoonfuls; flatten slightly.
• bake for 15 to 20 minutes in the preheated oven. cool cookies, then drizzle glaze with fork.
• to make glaze: combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. add milk as needed, to achieve drizzling consistency.

Halloween Jigglers Hands

Ingredients

• Servings: 8
• 2 1/2 cups boiling water (do not add cold water)
• 3 (3 ounce) packages jell-o brand grape flavor gelatin
• 1 (3 ounce) package jell-o brand orange flavor gelatin

Recipe

Preparation Time: 10 mins Ready Time: 3 hrs 10 mins


• add boiling water to combined gelatin in large bowl, stir 3 min. until completely dissolved. pour into 13x9-inch pan. refrigerate 3 hours or until firm.
• trace outline of hand on piece of paper. cut out pattern; place on top of gelatin. cut around pattern with sharp knife, making sure to cut all the way through gelatin to bottom of pan. repeat with remaining gelatin.
• dip bottom of pan in warm water 15 sec. carefully remove hand cutouts from pan. use as a garnish for your favorite halloween punch or place on individual serving plates. cut out any remaining gelatin with halloween cookie cutters. serve with the jigglers hands.

mrs. sigg's snickerdoodles

Ingredients

• Servings: 4
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons white sugar
• 2 teaspoons ground cinnamon

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c).
• cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. blend in the flour, cream of tartar, soda and salt. shape dough by rounded spoonfuls into balls.
• mix the 2 tablespoons sugar and the cinnamon. roll balls of dough in mixture. place 2 inches apart on ungreased baking sheets.
• bake 8 to 10 minutes, or until set but not too hard. remove immediately from baking sheets.

Mango Shortbread Bars

Ingredients

• Servings: 1
• 1 1/2 cups butter
• 1/2 cup white sugar
• 3 cups sifted all-purpose flour
• 4 cups sliced mango
• 1/4 cup white sugar
• 1/4 cup all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 pinch ground nutmeg

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• in large bowl, cream together butter and 1/2 cup sugar. blend in 3 cups flour and press 1/2 of mixture into the bottom of a 9x13 inch baking dish.
• in a medium bowl, stir together mango, 1/4 cup sugar, 1/4 cup flour, cinnamon and nutmeg until well combined. pour mango mixture over shortbread in pan. sprinkle remaining shortbread mixture over mango mixture. press down lightly.
• bake 1 hour, until topping is golden brown. let cool 15 minutes in dish before cutting into bars.

easy sugar cookies

Ingredients

• Servings: 4
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• preheat oven to 375 degrees f (190 degrees c). in a small bowl, stir together flour, baking soda, and baking powder. set aside.
• in a large bowl, cream together the butter and sugar until smooth. beat in egg and vanilla. gradually blend in the dry ingredients. roll rounded teaspoonfuls of dough into balls, and place ungreased cookie sheets.
• bake 8 to 10 minutes in the preheated oven, or until golden. let stand on cookie sheet two minutes before removing to cool on wire racks.

the best rolled sugar cookies

Ingredients

• Servings: 5
• 1 1/2 cups butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 8 mins Ready Time: 3 hrs


• in a large bowl, cream together butter and sugar until smooth. beat in eggs and vanilla. stir in the flour, baking powder, and salt. cover, and chill dough for at least one hour (or overnight).
• preheat oven to 400 degrees f (200 degrees c). roll out dough on floured surface 1/4 to 1/2 inch thick. cut into shapes with any cookie cutter. place cookies 1 inch apart on ungreased cookie sheets.
• bake 6 to 8 minutes in preheated oven. cool completely.

big soft ginger cookies

Ingredients

• Servings: 2
• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup margarine, softened
• 1 cup white sugar
• 1 egg
• 1 tablespoon water
• 1/4 cup molasses
• 2 tablespoons white sugar

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. set aside.
• in a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. beat in the egg, then stir in the water and molasses. gradually stir the sifted ingredients into the molasses mixture. shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. place the cookies 2 inches apart an ungreased cookie sheet, and flatten slightly.
• bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. store in an airtight container.

Swedish Pepparkakor Cake

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cloves
• 1 egg, beaten
• 1 cup milk

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (190 degrees c). grease a bread pan.
• mix flour, sugar, cinnamon, baking soda, baking powder, and cloves in a large bowl.
• beat egg and milk together in a separate bowl; add to flour mixture and stir to moisten dry ingredients evenly. pour mixture into a bread pan.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

macaron (french macaroon)

Ingredients

• Servings: 16
• 3 egg whites
• 1/4 cup white sugar
• 1 2/3 cups confectioners' sugar
• 1 cup finely ground almonds

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 2 hrs 10 mins


• line a baking sheet with a silicone baking mat.
• beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
• spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, prepared baking sheet. if the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
• when batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. pipe the batter the baking sheet in rounds, leaving space between the disks. let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
• preheat oven to 285 degrees f (140 degrees c).
• bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.

Cinnamon Hazelnut Biscotti

Ingredients

• Servings: 30
• 3/4 cup butter
• 1 cup white sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup hazelnuts

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f(175 degrees c). grease a cookie sheet or line with parchment paper.
• in a medium bowl, cream together butter and sugar until light and fluffy. beat in eggs and vanilla. sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. stir in the hazelnuts. shape dough into two equal logs approximately 12 inches long. place logs on baking sheet, and flatten out to about 1/2 inch thickness.
• bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. remove from oven to cool on the pans. when loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. return the slices to the baking sheet.
• bake for an additional 10 minutes, turning over once. cool completely, and store in an airtight container at room temperature.

soft oatmeal cookies

Ingredients

• Servings: 2
• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 3 cups quick cooking oats

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs


• in a medium bowl, cream together butter, white sugar, and brown sugar. beat in eggs one at a time, then stir in vanilla. combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. mix in oats. cover, and chill dough for at least one hour.
• preheat the oven to 375 degrees f (190 degrees c). grease cookie sheets. roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. flatten each cookie with a large fork dipped in sugar.
• bake for 8 to 10 minutes in preheated oven. allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

chewy sugar cookies

Ingredients

• Servings: 30
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups margarine
• 2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1/4 cup white sugar for decoration

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat oven to 350 degrees f (175 degrees c). in a medium bowl, stir together the flour, baking soda, and salt; set aside.
• in a large bowl, cream together the margarine and 2 cups sugar until light and fluffy. beat in the eggs one at a time, then the vanilla. gradually stir in the dry ingredients until just blended. roll the dough into walnut sized balls and roll the balls in remaining 1/4 cup of sugar. place cookies 2 inches apart ungreased cookie sheets and flatten slightly.
• bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Cookie Butter Fudge

Ingredients

• Servings: 28
• 2 cups white sugar
• 6 fluid ounces evaporated milk
• 1/2 cup brown sugar
• 1/4 cup butter
• 3 1/2 ounces marshmallow creme
• 8 ounces cookie butter

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 50 mins


• grease an 8-inch square baking dish.
• mix white sugar, evaporated milk, brown sugar, and butter in a saucepan; bring to a boil. reduce heat to a simmer and cook, stirring continually, until mixture is smooth and sugar is dissolved, about 8 minutes. remove saucepan from heat and stir marshmallow creme into sugar mixture until smooth.
• stir cookie butter into sugar-marshmallow mixture until evenly combined; pour into the prepared baking dish. let fudge stand until cooled and solid, at least 30 minutes.

chef john's lemon bars

Ingredients

• Servings: 1
• for the shortbread crust:
• 1 cup all-purpose flour
• 1/2 cup unsalted butter at room temperature
• 1/4 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• for the lemon layer:
• 2 large eggs
• 1 large egg yolk
• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon freshly grated lemon zest
• 1 teaspoon confectioners' sugar, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 40 mins


• place an oven rack into middle position in oven and preheat oven to 350 degrees f (175 degrees c). lightly oil an 8x8-inch baking dish.
• place 1 cup flour and butter in a mixing bowl and mash with the back of a spatula or wooden spoon until thoroughly combined. mix in 1/4 cup confectioners' sugar, vanilla extract, and salt; mash mixture together until mixture looks like a slightly crumbly cookie dough.
• moisten your fingers with a little water and press dough into bottom of prepared baking dish. use a fork to prick holes all over the crust.
• bake crust on center rack in the preheated oven until crust edges are barely golden brown, 22 minutes.
• beat eggs and egg yolks together in a bowl; whisk in white sugar and 2 tablespoons flour until smooth. add lemon juice and lemon zest; whisk for 2 minutes. pour lemon custard over crust.
• bake on center rack until custard is set and top has a thin white sugary crust, 25 minutes. let cool completely before cutting into bars. dip knife into very hot water, run around the edge, and cut into 16 squares. dust cookies with 1 teaspoon confectioners' sugar.

Cookie-crusted Peach Cobbler

Ingredients

• Servings: 1
• 8 fresh peaches - peeled, pitted, and sliced
• 1/2 cup butter, cut into pieces
• 1/2 cup brown sugar
• 2 cups all-purpose flour
• 2 cups white sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs, lightly beaten
• 1 cup vegetable oil
• 1 teaspoon ground cinnamon

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• preheat an oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking pan with cooking spray.
• arrange the peaches in the prepared pan. scatter the butter over the peaches, then sprinkle the brown sugar evenly on top. set aside. mix flour, white sugar, baking powder, and salt in a bowl. stir the oil into the beaten eggs, then stir the egg mixture into the dry ingredients. spoon the batter over the peaches, then sprinkle cinnamon on top.
• bake in the preheated oven until the crust is lightly browned, about 45 minutes.

brown butter cookies

Ingredients

• Servings: 5
• 2 cups butter
• 2 cups brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 cups all-purpose flour
• 2/3 cup chopped pecans
• 2 teaspoons vanilla extract
• 3 1/2 cups confectioners' sugar
• 1/2 cup hot water

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat butter over medium heat for 5 minutes or so, until it turns nut brown in color. the foaming and bubbling is part of the browning process, but watch it carefully so that you don't burn the butter. remove from heat, and cool slightly. reserve 1/2 cup of the butter for the frosting.
• pour remaining browned butter into a large mixing bowl. beat browned butter with brown sugar until the butter is no longer hot. mix in eggs, 2 teaspoons vanilla, baking soda, baking powder, and salt. beat thoroughly. mix in flour and chopped pecans. drop tablespoons of dough ungreased baking sheets.
• bake for 10 minutes in the preheated oven, or until light brown around the edges. cool.
• in a medium bowl, mix the reserved 1/2 cup browned butter with 2 teaspoons vanilla, confectioners' sugar, and hot water. beat until smooth, and use to frost cooled cookies.

Zucchini Brownies

Ingredients

• Servings: 1
• 1/2 cup vegetable oil
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups shredded zucchini
• 1/2 cup chopped walnuts
• 6 tablespoons unsweetened cocoa powder
• 1/4 cup margarine
• 2 cups confectioners' sugar
• 1/4 cup milk
• 1/2 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch baking pan.
• in a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. fold in the zucchini and walnuts. spread evenly into the prepared pan.
• bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. to make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. in a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. stir in the cocoa mixture. spread over cooled brownies before cutting into squares.

beth's spicy oatmeal raisin cookies

Ingredients

• Servings: 3
• 1/2 cup butter, softened
• 1/2 cup butter flavored shortening
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 3 cups rolled oats
• 1 cup raisins

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. stir in the oats and raisins. drop by rounded teaspoonfuls ungreased cookie sheets.
• bake 10 to 12 minutes until light and golden. do not overbake. let them cool for 2 minutes before removing from cookie sheets to cool completely. store in airtight container. make sure you get some, because they don't last long!

italian christmas cookies with cocoa and orange liqueur

Ingredients

• Servings: 24
• cookies:
• 3 1/2 cups all-purpose flour, or as needed
• 4 teaspoons baking powder
• 1 cup white sugar
• 1/2 cup butter, softened
• 4 eggs
• 1 cup cocoa powder
• 2 tablespoons orange-flavored liqueur
• 2 teaspoons vanilla extract
• icing:
• 2 cups sifted confectioners' sugar
• 2 tablespoons orange-flavored liqueur
• 2 tablespoons water
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• preheat oven to 375 degrees f (190 degrees c). grease 2 baking sheets.
• sift flour and baking powder together in a bowl. beat white sugar and butter together in a separate bowl using an electric mixer until smooth and creamy; beat in eggs. stir creamed butter mixture, cocoa powder, 2 tablespoons liqueur, and 2 teaspoons vanilla extract into flour mixture until dough is just combined.
• turn dough a lightly floured work surface and knead, adding flour as needed to keep from dough sticking to your hands. roll dough, 1 to 2 tablespoons per cookie, in your hands and form a log-shape; twirl log into desired shape. place cookies on the prepared baking sheet.
• bake in the preheated oven until edges of cookies are lightly browned, about 10 minutes.
• stir confectioners' sugar, 2 tablespoons liqueur, water, and 2 teaspoons vanilla extract together in a bowl until icing is creamy. dip cookies into icing. place a piece of waxed paper under a wire rack and place cookies on wire rack to cool.

peppermint lace cookies

Ingredients

• Servings: 3
• 1 cup butter, softened
• 1 cup confectioners' sugar
• 2 teaspoons peppermint extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup rolled oats
• 1/3 cup crushed peppermint candies
• 2 tablespoons confectioners' sugar, or as needed
• 1 tablespoon very finely crushed peppermint candies, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• preheat oven to 325 degrees f (165 degrees c).
• beat butter and 1 cup confectioners' sugar in a large bowl until creamy and smooth; stir peppermint extract into butter mixture. whisk flour and salt in a bowl and stir into butter mixture. gently fold rolled oats and 1/3 cup crushed peppermint candies into the dough.
• drop dough by teaspoonful ungreased baking sheets, leaving 3 inches between cookies; press cookies 1/4 inch thick with your fingertips.
• bake in the preheated oven until cookies have lightly browned edges, 10 to 12 minutes. let cookies cool on baking sheets for at least 5 minutes before removing to finish cooling on wire racks.
• stir 2 tablespoons confectioners' sugar with 1 tablespoon very finely crushed peppermint candies in a small bowl; transfer to a fine-mesh wire strainer. dust cooled cookies with peppermint candy mixture.

Busia's Cutout Cookies

Ingredients

• Servings: 4
• 2/3 cup butter
• 1 cup white sugar
• 1/4 cup milk
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 4 cups all-purpose flour

Recipe

• cream butter and sugar. beat in eggs.
• dissolve the baking soda in the milk, then add to mixture. add the vanilla and mix well
• place salt in with flour and slowly stir into mixture. the dough should not be too sticky and should pull away from the sides of the bowl easily. if the dough is sticky, add a little more flour.
• form the dough into a roll about a foot long and 2-3 inches in diameter. roll up in wax paper and put in the refrigerator for 1 hour.
• remove from refrigerator and let dough come to room temperature. roll out dough a chunk at a time (one dough log makes about 4 chunks).
• preheat oven to 350 degrees f (180 degrees c).
• cut your cookies and decorate or bake plain for 8-10 minutes. enjoy!