Cookies

One 12 oz. pkg. (2 cups) semisweet chocolate pieces
1/2 cup butter
3/4 cup sugar 
2 eggs
1 tsp. vanilla
2 cups rolled oats uncooked
1 1/2 cups all-purpose flour
2 teaspoons. baking powder
1/4 teaspoon salt 
1/2 cup powdered sugar

Heat oven to 350.   In heavy saucepan over low heat, 
melt 1 cup chocolate pieces. Stir until smooth; cool 
slightly.· Beat together margarine and sugar until 
light and fluffy. Blend in eggs, vanilla and melted 
chocolate. Add combined dry ingredients except powdered 
sugar; stir in remaining chocolate pieces. Shape dough 
into I-inch balls; roll in powdered sugar coating 
heavily. Place on ungreased cookie sheet; bake I0 to 
12 minutes. Cool I minute on cookie sheet; remove to 
wire rack. Store in airtight container.

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GINGER-ALMOND COOKIES
About 7 dozen cookies

1/2 cups sugar
1 1/2 cups butter
3/4 cup molasses
4 cups Gold Medal all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 tablespoon ground ginger plus 1 teaspoon ground ginger
1 tablespoon ground cinnamon
1 tablespoon ground cloves
1 1/2 cups finely chopped almonds

Mix sugar, shortening and molasses in large bowl. Stir 
in remaining ingredients except almonds.  Stir in 
almonds.  Divide dough in half.  Shape each half into 
roll, about 2 inches in diameter Wrap in plastic wrap 
and refrigerate at least 3 hours.  Heat oven to 350F.  
Cut rolls into 1/4-inch slices. Place on ungreased 
cookie sheet. Bake about 9 minutes or until almost no 
indentation remains when touched. Cool 2 minutes before 
removing from cookie sheet.

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HAZELNUT OATMEAL COOKIES 
Makes About 3 Dozen

1 cup (2 sticks) unsalted butter, room temperature
1 cup packed golden brown sugar
1 egg
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 cups old-fashioned oats
3/4 cup chopped toasted hazelnuts
1/2 cup dried currants

Preheat oven to 350 F. Butter 2 cookie sheets. Using 
electric mixer, beat butter and sugar in large bowl 
until fluffy. Beat in egg, orange peel and vanilla. 
Mix flour, baking powder, cinnamon and salt in medium 
bowl. Add to butter mixture; mix well. Mix in oats, 
nuts and currants.  Scoop dough by rounded tablespoons 
full; form into 1 1/2 inch balls and place on prepared
sheets; spacing balls 2 inches apart.  Bake until golden
about 10-13 minutes.  Transfer cookies to racks to cool.  
Store in air tight containers.

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ACORN COOKIES 
Makes about 9 dozen

1 cup sugar
1 cup butter, softened
1/2 cup milk
1 teaspoon vanilla
1 teaspoon almond extract
l egg
3 1/2 cups Gold Medal all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 package (12 ounces) semisweet chocolate chips
2 cups finely chopped nuts

Mix sugar, butter, milk, vanilla, almond extract and 
egg in large bowl.  Stir in flour, baking powder and 
salt.  Cover and refrigerate at least 4 hours.  Heat 
oven to 375F.  For each cookie, shape 1 tablespoon 
dough into 2-inch oval.  Taper one end by pinching 
dough.  Place 1 inch apart on ungreased cookie sheet. 
Bake 9 to 12 minutes or until set.  Immediately remove 
from cookie sheet; cool. Heat chocolate chips until 
melted. Dip about 1/3 of the wide, rounded end of each 
cookie into chocolate, then dip into nuts.  About 9 dozen 
cookies.

Acorn Cutouts: Prepare and refrigerate dough as directed. 
Roll dough 1/4 inch thick on lightly floured cloth-
covered surface. Cut with acorn cookie cutter and dip 
top part of cookie in chocolate and nuts as above. 
Bake about 7 minutes.

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HAZELNUT SANDWICH COOKIES 
Makes about 24

Crisp, nutty cookies sandwiched with melted semisweet 
chocolate. They can be frozen one month ahead in an 
airtight container. Bring to room temperature before 
serving.

3/4 cup(1 1/2 sticks) unsalted butter, room temperature
1/3 cup sugar
11/2 cups all purpose flour
11/2 cups ground husked toasted hazelnuts (about 3 3/4 
ounces)
1/4 teaspoon vanilla
Pinch of salt
8 ounces semisweet chocolate, finely chopped

Preheat oven to 350F. Line baking sheets with parchment.  
Using electric mixer, cream butter with sugar in large 
bowl until light and fluffy.  Add flour, nuts, vanilla 
and salt and stir just until dough comes together. 
Gather dough into ball. Divide in half. Flatten each 
half into disc.  Wrap in plastic. Refrigerate until firm. 
Roll 1 piece of dough out between sheets of waxed paper 
to thickness of 1/8 inch. Cut into boat shapes using  
3-inch-long barquette tartlet mold or cut into rounds 
using 3-inch cutter. Transfer cookies to prepared 
sheets. Repeat with second dough piece. Bake until 
light golden, about 10 minutes. Cool cookies completely 
on sheet. Line another baking sheet with waxed paper. 
Melt chocolate in top of double boiler over hot water, 
stirring frequently until smooth. Spread flat side of 
1 cookie with thin coating of chocolate. Sandwich with 
flat side of second cookie. Transfer to prepared sheet.
Repeat with remaining cookies and chocolate.  Dip fork 
in remaining chocolate and drizzle lines over each cookie 
in decorative pattern. Let stand at cool room temperature 
until chocolate sets. (Can be prepared 2 days ahead. 
Layer with waxed paper and store at room, temperature 
in airtight container.) Arrange cookies on platter 
before serving.

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PEANUT BUTTER COOKIES WITH CHOCOLATE CHUNKS 
Makes About 3 Dozen

1 1/2 cups unbleached all purpose flour
1/2 cups old-fashioned oats
1 teaspoon baking soda
1/4 teaspoon salt
1 cup old-fashioned chunky peanut butter (about 9 ounces)
1 cup (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup honey
1 large egg
1 teaspoon vanilla extract
5 ounces semisweet chocolate, coarsely chopped (or 
chunks or large morsels)

Mix flour, oats, baking soda and salt in medium bowl. 
Using electric mixer, beat peanut butter, brown sugar, 
butter, honey, egg and vanilla in large bowl until well 
blended. Stir dry ingredients into peanut butter 
mixture in 2 additions. Stir in chopped chocolate. 
Cover and refrigerate until dough is firm and no longer 
sticky, about 30 minutes. Preheat oven to 350F. 
Butter 2 heavy large baking sheets. With hands, roll 
heaping tablespoonful of dough for each cookie into 1 
3/4-inch-diameter ball. Arrange cookies on prepared 
baking sheets, spacing 2 1/2 inches apart. Bake cookies 
until puffed, beginning to brown on top and still very 
soft to touch, about 12 minutes. Cool cookies on baking 
sheets 5 minutes. Using metal spatula, transfer cookies 
to rack and cool completely. (Can be made 2 days ahead. 
Store in airtight container at room temperature.)

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PFEFFERNUSSE
Makes 60 To 65 Cookies

2 large eggs
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
3 ounces candied orange  or lemon peel 
2 cups all-purpose flour 
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground cardamom
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon freshly ground black pepper
1/4 cup ground blanched almonds
Grated zest of 1 lemon
Sifted confectioners sugar

Place the eggs and sugars in the bowl of a heavy-duty 
electric mixer and beat with the beater attachment at 
medium speed for 10 minutes.  Meanwhile, place the 
candled peel and 1 tablespoon of the flour in a small 
food processor and chop fine, or chop the peel by hand. 
Set aside. Combine the remaining flour, the baking 
soda, salt, cinnamon, cardamom, nutmeg, allspice, 
cloves, pepper, almonds, and lemon zest on a piece of 
wax paper. After the egg mixture has been beaten for 
10 minutes, gradually add the flour mixture and beat 
until well mixed. Add the candled peel and continue 
beating until the dough cleans the side of the bowl 
and forms a ball.  Line cookie sheets with parchment 
paper or butter them.  Form the dough into 1 inch balls 
and place them 1 inch apart on the cookie sheets. Let 
the balls of dough ripen overnight at room temperature.  
Preheat the oven to 350F. Bake the Pfeffernusse in 
the middle of the oven for 15 minutes, or until deep 
cracks have formed in the tops. Roll the cookies in 
confectioners sugar while they are still hot, then cool 
thoroughly on racks.  Store in airtight containers at 
room temperature for up to 4 weeks.

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POPPY SEED COOKIES 
60-65 Cookies

2 sticks (1.cup) unsalted butter, softened
1 cup sifted confectioners sugar 
1 teaspoon vanilla extract
1/4 cup poppy seeds 
1 1/2 teaspoons grated lemon zest
2 cups all-purpose flour
1/4 teaspoon salt

Cream the butter in a large mixing bowl, using an 
electric mixer.  Add the sugar and beat until light 
and fluffy.  Beat in the vanilla, then add the poppy 
seeds, lemon zest, flour, and salt and stir until the 
dough is very well mixed.  Turn the dough out on a 
work surface and form into 2 or 3 rough logs, about 1 
1/2 to 1 3/4 inches in diameter. Wrap the logs in wax 
paper and refrigerate for 30 minutes, or until firm 
enough to shape into smooth, even rolls.  Rewrap the 
rolls in wax paper and refrigerate for another hour or 
two, or put into heavy plastic bags and freeze.  Preheat 
the oven to 375 F. Remove the rolls from the refrigerator 
one at a time, place on a cutting board, and cut into 
slices just under 1/4 inch thick. Arrange the slices 
on ungreased cookie sheets about 1 inch apart and bake 
in the middle of the oven for 8 to 10 minutes, or just 
until the edges turn golden.  Transfer the cookies to 
racks to cool.  Store at room temperature for 1 week 
in an airtight container and up to 2 months in the 
freezer.

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CINNAMON PECANS 
Makes about 3 1/2 cups

1/2 cup sugar
2 teaspoons cinnamon
1/2 teaspoon salt
1 egg white
3 cups pecan halves

Preheat oven to 325F.  Combine sugar, cinnamon and 
salt in small bowl.  Whisk egg white in large bowl 
until frothy. Add pecans to egg white and toss to coat.  
Add sugar mixture and toss thoroughly.  Spread pecans 
in a single layer on heavy large cookie sheets. Bake 
until toasted and crisp, about 20 minutes. Using spatula, 
immediately loosen pecans from cookie sheets. Cool.  
(Can be prepared 2 weeks ahead.  Store in airtight 
container.)

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NUTTY DATE SQUARES

1/4 cup butter
3/4 cup sugar
1 egg
1 cup chopped dates
1/ cup nuts
1 2/3 cups Bisquick
powder sugar for rolling

Preheat oven to 350F.  Grease and flour a 
9-inch square pan.  Mix the butter, sugar and egg.
Stir in the Bisquick, dates and nuts.  Spread in the
pan.  Mound a bit higher on the edges for even 
cooking. Dough is very heavy.  Bake for 25 to 30 
minutes.  Do not over bake--it will look undone.
Cook and cut in small squares.  Roll squares in
powder sugar.

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ANISE PILLOWS 
Makes about 4 dozen

6 eggs
3 1/2 cups flour sifted
1 pound powder sugar
1 teaspoon baking powder
6 drops anise oil or 2 teaspoons anise extract

Sift flour and baking powder together. Beat eggs 
until light, beat in the sugar.  Add anise oil and 
flour mixture. Drop teaspoons full on a greased cookie 
sheet that has no sides.  Let it stand overnight 
before baking.  Bake at 350 for about 7 or 8 minutes.  
Cool on wire racks

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TINY ENGLISH FRUITCAKES 
Makes 6 dozen tea size fruitcakes

1 cup soft butter 
1 pound light brown sugar
4 eggs
3 cups sifted flour
1 teaspoon baking Powder
1 cup champagne or dry white wine
1 pound raisins
1 cup diced citron
1 cup candied cherries (red and green)
1 cup diced candled pineapple
1 cup diced candied lemon peel
2 cups walnuts, chopped

In a large bowl cream butter and beat in sugar. 
Beat in eggs, one at a time. Stir in flour mixed 
with baking powder alternately with wine. Fold 
in fruits and nuts. Spoon mixture into tea size 
muffin pans with paper muffin insert (otherwise 
grease and flour) filling cups only to the rim. 
Bake at300F for 35 to 40 minutes or until richly 
browned and firm to the touch. Do not overcook-may 
not look really done. Cool on racks. (Wrap cakes in 
a piece of cheesecloth dampened with more champagne
--optional) Store in an airtight container in a 
cool dry place. or freeze.

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CHOCOLATE-ESPRESSO COOKIES 
Makes about 30

Because they contain so little flour, these 
have a chewy, brownie-like texture.

6 tablespoons flour
1/4 teaspoon baking powder
1/4 teaspoon salt
8 ounces bittersweet (not unsweetened) or 
semisweet chocolate, chopped
1/2 cup(1 stick) unsalted butter
2 large eggs
3/4 cup sugar
2 1/4 teaspoons instant espresso powder
2 1/4 teaspoons vanilla extract
1 cup semisweet chocolate chips
1 cup coarsely chopped walnuts

Preheat oven to 350F. Mix flour,baking powder 
and salt in small bowl. Stir chocolate and 
butter in heavy large saucepan over low heat 
until melted. Remove from heat. Using electric 
mixer, beat eggs, sugar, espresso powder and 
vanilla in medium bowl until well blended. Stir 
egg mixture into warm chocolate mixture. Stir 
in dry ingredients. Stir in chocolate chips 
and chopped walnuts. Immediately drop dough 
by heaping tablespoonfuls onto nonstick baking 
sheets, (or sheets covered with parchment) spacing 
1 1/2 inches apart. Bake until tops crack but 
cookies are still soft inside, about 10 to 12 
minutes. Transfer baking sheets to racks; cool 
5 minutes. Transfer cookies to racks; cool 
completely. (Store cookies in airtight container 
at room temperature.)

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CANDIED FRUIT COOKIES 
Makes about 5 dozen cookies

1 cup powdered sugar
1 cup butter, softened
1 egg
2 1/4 cups flour
1/4 teaspoon cream of tartar 
1 cup candled whole cherries 
1/2 cup chopped pecans
1/2 cup chopped mixed candied fruit and peels

Mix powdered sugar, butter and egg in large bowl. 
Stir in flour and cream of tartar. Stir in remaining 
ingredients. Divide dough in half. Shape each half 
into roll, 1 1/2 inches in diameter. Wrap in plastic 
wrap and refrigerate at least 4 hours until chilled. 
Heat oven to 375F. Cut rolls into 1/8-inch slices. 
Place 1 inch apart on ungreased cookie sheet. Bake 
about 8 minutes or until set. Immediately remove 
from cookie sheet and cool on racks. (Dough can 
be frozen for up to 6 weeks. Thaw before slicing.)

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ORANGE PISTACHIO BELLS 
Makes about 50 cookies

3/4 cup pistachios, shelled and either unsalted 
or salt soaked off and dried
1 3/4 cups flour
1/2 teaspoon salt
1/4 teaspoon baking soda
8 tablespoons unsalted butter(1 stick), at 
room temperature
1/2 cup sugar
1 teaspoon orange zest
1 egg yolk
1 tablespoon orange juice
1/4 teaspoon vanilla extract
1 cup apricot preserves, melted and strained

Combine flour, salt and soda. Beat butter, sugar 
and orange zest until light and fluffy. Beat in 
yolk, orange juice and vanilla. Gradually beat 
in flour mixture. Divide in half, wrap and chill 
until firm, about 1 hour. Heat oven to 350F. Roll 
each piece of dough between sheets of lightly 
floured waxed paper to about 3/16-inches thick. 
Stamp out cookies with a bell cookie cutter. Put 
on ungreased baking sheets. Bake until edges are 
golden brown, 8 to 10 minutes. Remove from pans 
and cool on wire racks. Brush some of the melted 
jam on the bottom edge of each cookie and 
sprinkle with pistachios.

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DOUBLE-PEANUT DOUBLE-CHOCOLATE CHIP COOKIES 
Makes 60 cookies

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/2 sticks (3/4 cup) unsalted butter, softened
1/2 cup chunky or creamy peanut butter
1 cup sugar
2 large eggs
1 cup (6 ounces) semisweet chocolate chips
1 cup (6 ounces) peanut-butter chips

Reheat oven to 350F. In a bowl whisk together flour,
cocoa powder, baking soda, and baking powder. In an 
other bowl with an electric mixer cream butter, 
peanut butter, and sugar until light and fluffy. 
Beat in eggs, 1 at a time, beating well after each 
addition. Beat in flour mixture and stir in chocolate 
chips and peanut-butter chips. Drop dough by level 
tablespoons 2 inches apart onto buttered baking sheets 
and bake cookies in batches in middle of oven 10 minutes. 
Cool cookies on racks.

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SURPRISE SNOWBALLS  
Makes about 3 dozen

3/4 cup butter
1/3 cup sugar
2 tablespoons water
1 teaspoon vanilla
1/4 teaspoon peppermint extract
1 3/4 cups flour
1/4 teaspoon salt
1 package (6 ounces) semisweet chocolate chips
1/2 cup candied cherries quartered
2 cups finely chopped pecans or walnuts
confectioners sugar

Beat together butter, sugar, water, and extracts. 
Add: flour and salt, mixing well. Stir in chocolate 
morsels and cherries. Shape dough into 1-inch balls; 
roll in nuts. Place on ungreased baking sheets. Bake 
in 300F. oven for 30 minutes. Roll in confectioners 
sugar while warm.

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PEANUT COCONUT COOKIES 
Makes 3 dozen

1 1/3 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
1 egg
1 teaspoon vanilla
1 cup chopped peanuts
1 cup coconut

Sift together dry ingredients. Stir in sugars. Add 
butter, egg and vanilla. Blend in peanuts and 
coconut. Drop by teaspoonfuls onto greased cookie 
sheets. Bake at 350F oven for 12 to 15 minutes.

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WHITE CHOCOLATE AND MACADAMIA NUT COOKIES 
Makes about 18 cookies

1 cup all purpose flour
3/4 teaspoon baking powder
l/8 teaspoon salt
l/8 teaspoon baking soda
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted 
butter, room temperature
3/4 cup packed golden brown sugar
1 teaspoon vanilla extract
1 large egg
1 1/2 cups vanilla milk (white chocolate) chips
3/4 cup coarsely chopped macadamia nuts
3/4 cup coarsely chopped pecans

Preheat oven to 350F. Grease 2 heavy large cookie 
sheets. Mix first 4 ingredients in small bowl. 
Using electric mixer, beat butter, sugar and vanilla 
in large bowl until light and fluffy. Beat in egg. 
Stir in dry ingredients, then vanilla milk chips 
and nuts. Drop cookie dough by scant 1/4 cupfuls 
onto prepared cookie sheets, spacing evenly. Bake 
until golden brown, about I5 minutes. Cool cookies 
on sheets 5 minutes. Transfer cookies to rack and cool.

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OATMEAL DATE COOKIES 
Makes 24 cookies

1 1/4 cups packed pitted dates (about 10 ounces)
1 stick (1/2 cup) unsalted butter
1/4 cup packed light brown sugar
2/3 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 large egg
1 teaspoon vanilla
1 1/2 cups rolled oats

Preheat oven to 350F. Coarsely chop dates. In a 3 
quart saucepan, melt butter over low heat and 
remove pan from heat. Add brown sugar, stirring 
until smooth, and sift flour, baking soda, and 
salt over butter mixture. In a cup lightly beat 
egg; and stir into flour mixture with vanilla, 
oats and dates until combined well. Onto 2 large 
ungreased baking sheets, spoon slightly round dough 
about 2 inches apart. Roll dough into balls with 
floured hands, returning to sheets. Bake cookies in 
upper and lower thirds of oven, switching position 
of sheets halfway through baking until golden 
brown, about 18 minutes total. Transfer cookies 
to rack to cool.

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WINDMILL COOKIES 
Makes about 8 dozen

1 teaspoon baking soda
1/2 cup hot water
2 sticks (l cup) unsalted butter, softened
2 cups packed dark brown sugar
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground mace
Pinch of ground cloves
1 cup silvered almonds (4 oz)

Stir together baking soda and water until baking soda is dissolved. Beat together butter, brown sugar, and baking soda mixture with an electric mixer until pale and fluffy. Whisk together flour, salt, and spices, then mix into butter mixture until combined well. Stir in almonds. Form dough into 3 (10- by 3-inch) logs and wrap tightly in plastic wrap. Freeze logs until firm, about 4 hours, or overnight. Preheat oven to 350F. Keeping remaining logs frozen, cut 1 log crosswise into slices slightly less than 1/4 inch thick and arrange slices 1 inch apart on an ungreased baking sheet. Bake in middle of oven until set, 12 to 14 minutes, then transfer to racks to cool. Slice and bake remaining dough in same manner.

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CARDAMOM-WALNUT COOKIES 
Makes 48 cookies

1 1/2 cups granulated sugar
2 1/2 teaspoons ground cardamom
1 1/2 cups powdered sugar
1 cup (2 sticks) unsalted butter, room temperature
2 teaspoons vanilla extract
1 teaspoon grated lemon peel
1/4 teaspoon salt
2 cups all purpose flour
1 1/2 cups walnuts, toasted, finely chopped

Mix 1 cup granulated sugar and 1/2 teaspoon cardamom in large bowl. Mix 1/2 teaspoon cardamom and powdered sugar in medium bowl. Set mixtures aside. Combine remaining 1/2 cup granulated sugar, 1 1/2 teaspoons cardamom, butter, vanilla extract, lemon peel and salt in another large bowl. Using electric mixer, beat at medium-high speed until well blended. Add flour and chopped nuts. Beat until dough forms, scraping the sides of the bowl occasionally. Gather dough into a ball and wrap in plastic. chill 1 hour. Preheat oven to 350F. Line 2 large baking sheets with parchment. Using hands and generous 1 tablespoon dough for each cookie, roll dough into 48 3/4-inch balls; transfer to baking sheets. Bake cookies until golden, about 25 minutes. Let cool 5 minutes on sheets. Add 12 warm cookies to large bowl of granulated sugar and cardamom and toss gently to coat. Repeat with 12 more cookies. Let remaining 24 cookies cool completely on sheet. Sift powdered sugar and cardamom mixture over. Can be made 3 days ahead. Store in airtight container.

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TRIPLE CHOCOLATE DOUBLE NUT COOKIES 
Makes 2 dozen cookies

1/2 cup butter, softened
1/3 cup sugar
1/3 cup packed dark brown sugar
1 1/4 teaspoons vanilla
1 egg
l1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
4 oz. white chocolate, chopped
4 oz. semisweet chocolate, chopped
4 oz, milk chocolate, chopped
1/2 cup chopped macadamia nuts
1/2 cup chopped walnuts

Heat oven to 375F. Line baking sheets with parchment paper. In large bowl, combine butter, sugar, brown sugar and vanilla; beat at medium speed until well blended. Add egg, beat well. In medium bowl, combine flour, baking soda and salt; mix well. Gradually add flour mixture to butter mixture, beating at low speed until combined. Add all remaining ingredients; mix well. Drop dough by rounded tablespoons about 1 1/2 inches apart onto baking sheets press lightly to flatten. Bake 9 to 11 minutes or until lightly browned. Remove from baking sheets; cool on wire racks.

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LEMON-LAVENDER SHORTBREAD  
Makes about 1 1/2 dozen

1/3 cup sugar
1 teaspoon dried lavender blossoms
1 teaspoon finely grated lemon zest
1 stick (4 ounces) unsalted butter, softened
1 1/4 cup all purpose flour
1/2 teaspoon salt

In a medium bowl, mix the sugar with the chopped lavender and grated lemon zest. Using a hand-held electric mixer, beat in the butter at moderate speed. At low speed, beat in the flour and salt until a soft dough forms. Transfer the dough to a sheet of wax paper and refrigerate for 20 minutes. Form the dough into a 4 inch log and chill for at least 45 minutes longer. Preheat the oven to 350F. Slice the shortbread dough into 1/4-inch-thick rounds and place the rounds on ungreased baking sheets. Freeze the rounds for 10 minutes. Bake the shortbread for 20 to 25 minutes, or until the edges are lightly browned. Transfer the baked shortbread to a wire rack to cool completely. (The cookie dough log can be frozen for up to 1 month. Thaw slightly before slicing. The baked shortbread can be stored in an airtight container for up to 5 days.)

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PUFF PASTRY PINWHEELS WITH CANDIED FRUIT 
Makes about 5 dozen

These cookies are best enjoyed the same day they are made.

1/4 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
Additional sugar
1 17.3-ounce package frozen puff pastry (2 sheets), thawed
1/4 cup unsalted butter, melted
2 cups chopped mixed candled fruit (such as glazed
pineapple, cherries, orange peel, and sweetened dried
cranberries)
1 egg, beaten to blend

Mix first 5 ingredients in small bowl. Sprinkle work surface generously with additional sugar. Place 1 puff pastry sheet on sugared surface. Cut sheet in half forming two 9 1/2x4 1/2-inch rectangles. Brush each rectangle generously with some of the melted butter, leaving 1-inch plain border. Sprinkle buttered part of each rectangle with 1 1/2 tablespoons spiced sugar. Scatter 1/2 cup candled fruit over spiced sugar on each. Brush border of each with egg. Starting at long side opposite glazed border, tightly roll up each rectangle, pressing firmly to seal long edges. Wrap each log separately in plastic. Repeat with remaining pastry sheet, butter, spiced sugar, candled fruit, and egg to create 2 more logs. Chill logs until firm, at least 3 hours and up to 1 day. Position 1 rack in center and second rack in top third of oven and preheat to 400F. Line 2 baking sheets with parchment paper. Using serrated knife, cut 2 logs into 1/2-inch-thick rounds (keep remaining 2 logs chilled). Arrange rounds on prepared sheets, spacing 1 inch apart. Bake 12 minutes, then reverse position of sheets and bake until cookies are golden.

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CASHEW SNOWBALLS 
Makes about 6 dozen cookies

You can substitute pecans, walnuts or macadamias for the cashews used here.

2 sticks plus 2 tablespoons (9 ounces) unsalted butter, softened
1/2 cup confectioners' sugar, plus more for rolling
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
2 1/4 cups unsalted roasted cashews (11 ounces), finely ground in a food processor
1/2 teaspoon salt

Preheat the oven to 375F. Line 2 large baking sheets and 2 wire racks with parchment paper. In a large bowl, using a hand-held electric mixer, beat the butter with 1/2 cup Of the confectioners' sugar at medium speed until creamy. Add the vanilla extract. At low speed, beat in the flour, roasted cashews and salt. Scrape the dough onto 4 sheets of plastic wrap and form into 1-inch logs. Wrap the logs and refrigerate until firm, at least 20 minutes. Cut the logs into 1-inch lengths and roll the lengths into balls. Arrange the balls on the baking sheets about 3/4 inch apart. Bake the cookies in the lower and upper third of the oven for 10-20 minutes, or until golden and set. Shift the baking sheets from top to bottom and front to back halfway through. Fill a pie plate with about 2 cups of confectioners' sugar. immediately roll the hot cookies, a few at a time, in the confectioners' sugar to coat; then transfer to the parchment-lined racks to cool completely. Reroll the cooled cookies in the confectioners' sugar and transfer to a plate.

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POTATO CHIP COOKIES 
Makes about 30 cookies

Do not refrigerate or freeze the unbaked dough, as the potato chips will become soggy.

8 ounces (1 cup) unsalted butter, softened at room temperature and more for shaping
1/2 cup granulated sugar; more for shaping
1 teaspoon vanilla extract
8 ounces (a scant 2 cups) all purpose flour
2 ounces (1/2 cup) finely chopped pecans
1/2 cup finely crushed potato chips

Position oven racks in the middle and top of the oven. Heat the oven to 350F. Line two large baking sheets with parchment. With an electric mixer, beat the butter and sugar on medium speed in a large bowl until creamy and well blended, about 4 minutes, scraping the bowl as needed. Add the vanilla and beat again until blended. Add the flour, pecans, and potato chips and mix on low speed until just blended. Shape heaping teaspoons of dough into 1-inch balls. Arrange the balls about 2 inches apart on the prepared baking sheets. Put some sugar in a shallow bowl. Lightly grease the bottom of a glass or measuring cup with soft butter. Dip the glass into the sugar and press the glass down on a dough ball until it's about 1/4 inch thick. Repeat dipping and pressing with the remaining balls. Bake until the cookies look dry on top and the edges are light golden, 10 to 12 minutes, rotating and swapping the positions of the sheets for even baking. Let the cookies cool on the sheets on racks for 5 minutes before transferring them to racks to cool completely. Store at room temperature or freeze in an airtight container, separating the cookie layers with waxed paper.

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CHOCOLATE PRESS COOKIES 
Makes about 4 1/2 dozen cookies.

1 cup butter, softened
2/3 cup sugar
1 egg
1 teaspoon vanilla
2 1/2 cups unsifted all-purpose flour
1/3 cup unsweetened cocoa
1/2 teaspoon salt

Cream butter, sugar, egg and vanilla in large mixing bowl until light and fluffy. Combine flour, cocoa and salt; gradually add to creamed mixture. Fill a cookie press with dough. Press cookies onto cool, ungreased cookie sheet. Bake at 350F for 5 to 7 minutes or until set. Remove from cookie sheet; cool on wire rack.

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CHOCO-PISTACHIO MERINGUES 
Makes about 3 dozen cookies

3 large egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup superfine sugar
1/3 cup unsalted pistachios, ground
4 drops green food coloring
6 ounces milk chocolate, broken up into small pieces

Heat oven to 200F. Line 2 large baking sheets with foil. In a large bowl, combine whites, cream of tartar and salt. On medium high speed, beat until frothy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in pistachios and green food coloring. Place in large pastry bag with 1 1/2-inch round tip. Pipe 1 1/2-inch-wide rounds on sheets, spacing about 1 1/2 inches apart. Gently smooth tops of rounds with the back of a spoon. Bake in 200F oven 1 1/2 hours. Turn oven off and leave oven door closed. Let stand in oven 30 minutes. Transfer sheets to wire racks; let cool. Remove the cookies from the sheets. Place the chocolate in a 2-cup glass measuring cup. Microwave on 100 power for 30 seconds. Stir and microwave 30 seconds more. Stir until melted. Dip half of the top side of each cookie into the melted chocolate; scrape excess back into cup. Place on waxed paper or foil to set.

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TRIPLE CHOCOLATE CRANBERRY OATMEAL COOKIES
Makes about 30

Chunks of fresh cranberries and dark, milk, and white chocolate chips dress up oatmeal cookies for the holidays.

1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup sugar
1/2 cup (packed) golden brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old-fashioned oats
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1/2 cup coarsely chopped fresh or frozen cranberries
2 ounces milk chocolate or white chocolate, chopped (for drizzling)

Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries. Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely. Stir chopped milk chocolate in top of double boiler until melted and smooth. Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until milk chocolate sets, about 1 hour. (Can be made 2 days ahead. Store in airtight container at room temperature.)

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CHOCOLATE CHUNK, ORANGE AND HAZELNUT COOKIES
Makes about 24
A mug of hot chocolate or a glass of milk would complement these updated, sophisticated chocolate chip cookies.

1 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
4 teaspoons grated orange peel
1 teaspoon vanilla extract
1 large egg
3 3-ounce bars bittersweet chocolate, cut into 1/3-inch
chunks
1 1/2 cups hazelnuts (about 6 ounces), toasted, husked, chopped

Preheat oven to 375°F Combine flour, baking soda and * teaspoon salt in medium bowl; whisk to blend. Using electric mixer, beat brown sugar, unsalted butter, grated orange peel and vanilla extract in large bowl until light and fluffy. Beat in egg. Add flour mixture and mix just until combined. Mix in chocolate chunks and toasted hazelnuts. Drop batter by heaping tablespoonfuls onto 2 ungreased baking sheets, spacing 2 inches apart. Bake cookies until just firm to touch and beginning to brown, about 13 minutes. Transfer to racks; cool. (Can be made 2 days ahead. Store airtight at room temperature.)

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GINGER SHORTBREAD COOKIES
Makes about 36

2 1/3 cups unbleached all purpose flour
3/4 cup powdered sugar
2 teaspoons ground ginger
1/4 teaspoon salt
1/4 cup coarsely chopped crystallized ginger (about 1 1/2 ounces)
1 tablespoon sugar
1 cup (2 sticks) unsalted butter, room temperature
2 teaspoons grated lemon peel
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
Additional powdered sugar (optional)

Combine flour, 3/4 cup powdered sugar, ground ginger and salt in medium bowl. Combine crystallized ginger and 1 tablespoon sugar on work surface; chop finely. Using electric mixer, beat butter in large bowl until light. Add lemon peel and extracts. Beat in crystallized ginger mixture. Beat dry ingredients into butter mixture in 4 additions. Transfer dough to floured work surface. Divide dough in half. Roll each half into 6-inch log. Shape each log into 2x1x6-inch-long rectangular log. Wrap in plastic and refrigerate 2 hours. Preheat oven to 325°F. Lightly butter 2 large baking sheets. Cut each dough log into 1/3-inch-thick cookies. Transfer cookies to prepared baking sheets, spacing 1 inch apart (cookies will spread slightly during baking). Bake cookies until edges are pale golden, about 24 minutes. Cool cookies on baking sheets 3 minutes. Using metal spatula, transfer cookies to racks. Sift additional powdered sugar over warm cookies, if desired. Cool completely. (Can be made ahead. Store in airtight container at room temperature up to 1 week.)

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PUMPKIN ALMOND CHOCOLATE CHIP COOKIES
Makes about 36

1/2 cup butter, softened
1 1/2 cups sugar
1 cup pumpkin
1 teaspoon vanilla
1 egg
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup semisweet chocolate chips
1/2 cup chopped roasted salted almonds

Heat oven to 350F. Line baking sheets with parchment paper. In large bowl, beat butter and sugar at medium speed until light and fluffy. Beat in pumpkin, vanilla and egg. In medium bowl, stir together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add flour mixture to butter mixture, mixing just until well blended. Stir in chocolate chips and almonds. Drop by teaspoons onto baking sheets. Bake 10 to 12 minutes or until lightly browned. Remove from baking sheets; cool on wire racks.

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POINSETTIA COOKIES
Makes about 5 dozen

2 cups sifted confectioners' sugar
1 cup butter
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon rum extract
3 cups sifted flour
1 teaspoon salt
1 cup shredded coconut
1 cup butterscotch flavored morsels
Granulated sugar
1/2 cup candled red cherries, cut in wedges (8 wedges from a cherry)

Beat together confectioners' sugar and butter; add eggs and extracts. Sift together flour and salt; stir into butter mixture. Add coconut and 3/4 cup of the butterscotch morsels. Chill dough until firm. Roll into 1-inch balls. Place on ungreased cookie sheets. Flatten cookies with bottom of glass that has been dipped in granulated sugar. Place a butterscotch morsel in center of each cookie. Place cherry wedges in a circle to resemble a poinsettia. Bake at 375F for about 12 minutes or until golden.

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CREAM CHEESE SPRITZ
Makes about 100

8 ounces (1 cup) unsalted butter, softened at room temperature
3 ounces cream cheese softened at room temperature
1 cup granulated sugar
1 large egg yolk
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour, sifted
1 egg white, lightly beaten
Colored sugars or other decorations for sprinkling (optional)

Heat the oven to 375F. With a stand mixer (use the paddle attachment) or a hand mixer, beat the butter, cream cheese, and sugar in a large bowl on medium speed until light and fluffy, about 4 minutes. Add the egg yolk and vanilla and beat again until blended. Add the flour and mix on low speed until blended. Scoop up about a quarter of the dough and, using a small amount of flour if needed, shape the dough into a log just narrower than the barrel of the cookie press. Slide the log into the cookie press and spritz the cookies directly onto ungreased baking sheets about 1 inch apart. Brush the tops with the beaten egg white and sprinkle with colored sugar if using. Repeat with the remaining dough. Bake until the cookies are just golden around the edges, 8 to 10 minutes. Let the cookies cool on the baking sheet on a rack for 5 minutes before transferring them to a rack to cool completely. Be sure the baking sheet is cool before spritzing more cookies. Store at room temperature or freeze in an airtight container, separating the cookie layers with waxed paper.

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CHOCOLATE-CHUNK COOKIES WITH PECANS, DRIED APRICOTS, AND TART CHERRIES
Makes about 34 cookies

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
9 ounces fine-quality bittersweet (not unsweetened) or semisweet chocolate
3/4 cup quartered dried apricots (about 4‚ ounces)
1 cup dried tart cherries (about 5 ounces)
1 cup coarsely chopped pecans (about 4 ounces)

Preheat oven to 375°F. In a bowl whisk together flour, baking soda, baking powder, and salt. In another bowl with an electric mixer beat together butter and sugars until light and fluffy. Add eggs 1 at a time, beating well after each addition, and beat in flour mixture until just combined. Chop chocolate into 1/2-inch pieces and stir into batter with apricots, cherries, and pecans. Working in batches, drop dough by heaping tablespoons about 2 inches apart onto ungreased baking sheets and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, about 12 minutes total, or until golden. Cool cookies on baking sheets on racks 5 minutes and transfer with a spatula to racks to cool. Cookies keep in airtight containers at room temperature 5 days.

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LEMON COCONUT COOKIES

Makes about 64 cookies

2 sticks (1 cup) unsalted butter, softened
1/2 cup sugar
1 1/2 tablespoons freshly grated lemon zest
1 teaspoon vanilla
1/2 teaspoon lemon extract
2 cup all-purpose flour
1/4 teaspoon salt
1 cup sweetened flaked coconut, toasted and cooled
Confectioners' sugar for sprinkling the cookies

In a bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy and beat in the zest, the vanilla, and the lemon extract. Add the flour and the salt, beat the mixture until it forms a dough, and stir in the coconut. Chill the dough for 1 hour, or until it is firm enough to handle. Halve the dough and on a sheet of wax paper form each half into an 8-inch log, using the wax paper as a guide. Chill the logs, wrapped in the wax paper, for at least 4 hours or overnight. Preheat the oven to 300F. Cut the logs into 1/4-inch-thick slices with a sharp knife and arrange the slices 2 inches apart on lightly butter baking sheets. Bake the cookies in the middle of the oven for 25 to 30 minutes, or until they are pale golden, transfer them to racks, and sprinkle them generously with some of the confectioners' sugar. Let the cookies cool and dust them lightly a second time with the remaining confectioners' sugar.

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CHOCO-NUT CLOUDS
Makes 5 Dozen Cookies

4 egg whites
1/2 teaspoon vinegar
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon Cream of Tartar
1 cup sugar
1/2 cup chopped chocolate-covered peanuts

Preheat oven to 275F. Place egg whites, vinegar, vanilla, Cream of Tartar and salt in a bowl. Beat until soft peaks are formed. Add sugar very gradually, about a tablespoon at a time, beating well after each addition. Continue beating until mixture is glossy and stiff peaks can be formed. Lightly fold in chopped chocolate-covered peanuts. Drop by heaping teaspoonfuls onto parchment-lined baking sheets. Bake in a very slow oven, 275F, for 30 minutes or until crisp, dry and lightly browned. Cool a few minutes and then remove from the parchment. Since these cookies are really "dried out" as much as baked, you may also place them in a preheated oven, turn off the heat and leave the cookies to "bake" overnight. With this method, the cookies stay white in color.

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SUPER CHUNK JUMBLES
Makes About 3 Dozen

1/2 cup (l stick) butter
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
l egg
1/2 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1/4 teaspoon salt
6 ounces of white chocolate chips (or white chocolate chopped)
2 cups chopped walnuts, toasted
1 1/2 cups raisins

HEAT oven to 350F. Beat butter and sugars until light and fluffy. Beat in egg and vanilla. Mix in flour, baking soda and salt. Stir in white chocolate, walnuts and raisins. Drop by rounded tablespoons, 1 1/2 inches apart, onto ungreased cookie sheets. Bake 10 to 12 minutes or until golden brown. Coo1 2 to 3 minutes and remove from cookie sheets. Cool on wire racks.

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HOLIDAY OATMEAL M&M COOKIES
Makes About 4 Dozen

1 cup butter
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
2 tablespoons milk
2 teaspoons vanilla
2 1/2 cups Quaker Oats (Quick or Old Fashioned, uncooked
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups holiday colored M&Ms
1 cup coarsely chopped nuts

Heat oven to 350F. Beat first six ingredients until smooth. Add combined oats, flour, soda and salt. Mix well. Stir in remaining ingredients. Drop by rounded tablespoonfuls 3-inches apart onto an ungreased cookie sheet. Bake 8 to 10 minutes for chewy or 10 to 12 minutes for crisp cookies. Cool 2 minutes. Remove to wire rack. Cool completely.

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CHERRY ALMOND OATMEAL COOKIES
Makes about 4 dozen

1/2 cup butter, softened
1/2 cup shortening
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 1/2 cups all-purpose flour
3 cups rolled oats
1 1/4 cups dried cherries, sniped
1/2 cup kirsch or triple sec or hot water
1/4 cup chopped almonds

Preheat oven to 375F. In a small bowl combine cherries and kirsch, triple sec or hot water. Let stand for 30 minutes; drain well. Meanwhile, combine butter and brown sugar, sugar, baking soda and salt until well blended. Beat in eggs. Beat in flour until well mixed. Stir in oats. Add drained cherries and almonds. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in preheated oven for 7-9 minutes or until tops are golden. Let cookies stand on cookie sheet for 1 minute. Transfer to wire rack; let cool. To store: layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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PRETZEL, PEANUT AND CHOCOLATE CHUNK COOKIES
Makes about 6 dozen

1 cup butter softened
1 cup packed brown sugar
1/2 cup sugar
2 eggs
3 tsp vanilla
2 1/2 cups flour
3/4 tsp baking powder
2 cups pretzel sticks halved
1 c. coarsely chopped peanuts dry roasted
1 c. semisweet chocolate chunks
1 cup raisins

In large mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well. Beat in vanilla. Combine the flour and baking powder; gradually add to creamed mixture. Stir in pretzels, peanuts, chocolate chunks and raisins. Drop by heaping tablespoons 2in apart onto ungreased baking sheets. Bake 350 10-14 min or until edges are golden brown. cool 2 min before removing to wire racks. Makes 6 1/2 dozen .

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CHRISTMAS ROCKS
Makes about 96

1-1/2 cups granulated sugar
1 cup butter or margarine
3 large eggs
3 cups all-purpose flour
1 tablespoon cocoa powder
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground mace
1 teaspoon ground nutmeg
1 tablespoon strong coffee
1/2 cup currants (cleaned)
1 cup seeded raisins
1 pound chopped pecans
1/4 cup candied cherries
1/4 pound candied pineapple
1/4 pound candied citron peel
1/4 pound dates
1/4 pound candied orange peel

Preheat oven to 325F. Grease cookie sheets. Cream butter and
sugar until light and fluffy. Beat eggs until foamy, add to
mixture. Sift flour with spices, cocoa and soda. Save out
1/2 cup of flour mixture. Add the rest of flour mixture to
butter mixture. Stir in coffee. Cut fruits into small slivers
and dredge fruit and chopped pecans lightly in flour saved
out for this. Add to fruit and the rest of flour to batter,
mixing thoroughly. Drop by teaspoon onto greased cookie sheet.
Do not place too close together. Bake for 12 to 15 minutes.
Do not over-brown. Store cookies in air tight containers.

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PISTACHIO CRANBERRY MEXICAN WEDDING CAKES
Makes about 6 1/2 dozen

2 cups (4 sticks) unsalted butter, room temperature
1 cup powdered sugar plus more for coating
2 tablespoons vanilla extract
1 teaspoon salt
1 cup shelled unsalted natural pistachios (about 4 ounces), chopped
1 cup dried cranberries (can also use dried tart cherries)
3 1/3 cups sifted cake flour
1 2/3 cups sifted all purpose flour

Preheat oven to 350F. Butter 3 heavy large baking sheets. Using electric mixer, beat 2 cups butter and 1 cup powdered sugar in large bowl until light and fluffy. Beat in vanilla and salt, then pistachios and cherries. Using spatula, stir in all flour (do not overmix dough). Shape dough by generous tablespoonfuls into football-shaped ovals. Place on prepared sheets, spacing 1 inch apart. Bake cookies, 1 sheet at a time, until bottoms just begin to color, about 16 minutes. Cool cookies on sheets 10 minutes before coating.
Pour generous amount of powdered sugar into medium bowl. Working with 5 or 6 warm cookies at a time, add cookies to bowl of sugar; gently turn to coat thickly. Transfer cookies to sheet of waxed paper. Repeat to coat cookies with sugar again; cool completely. do ahead Can be made 4 days ahead. Store airtight at room temperature.

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ORANGE SHORTBREAD COOKIES WITH CHOCOLATE CHIPS
Makes about 20

1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
2 teaspoons (packed) grated orange peel
1/2 teaspoon orange oil (can substitute 1 teaspoon of orange extract, but it will not be as intense)
1 large egg yolk
3 tablespoons whipping cream
8 ounces double chocolate chips (such as Ghirardelli/can substitute regular semisweet chocolate chips)

Position rack in center of oven; preheat to 350F. Butter and flour large baking sheet. Whisk first 3 ingredients in medium bowl. Beat butter, sugar, orange peel, and orange oil or extract in large bowl until fluffy. Beat in yolk, then cream. Add flour mixture; beat until dough comes together in moist clumps. Stir in chocolate chips. Drop dough by generous tablespoonfuls onto baking sheet, spacing 3/4 inch apart. Using moistened fingertips, flatten each to 1/2-inch-thick round. Bake cookies until golden, about 18 minutes. Transfer to rack; cool. (Store airtight at room temperature.)

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CHERRY, CASHEW AND WHITE CHOCOLATE COOKIES
Makes About 3 Dozen

These are just as good without the glaze

For the cookies:

1 1/4 cups flour

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup unsalted butter, softened

1/2 cup sugar

1/2 cup packed brown sugar

1 egg

1 tablespoon lemon juice

1 1/2 teaspoon vanilla extract

1 cup cashew halves

1 cup white baking chips

3/4 cup dried cherries

For the glaze:
4 ounces chopped white chocolate (do not use baking chips as they will not melt smoothly enough to drizzle.)

Heat oven to 350F. In medium bowl, stir together flour, baking soda and salt. In large bowl, beat butter, sugar and brown sugar at medium speed 1 minute or until smoothly blended. Beat in egg, lemon juice and vanilla 1 minute or until blended. (Mixture may look curdled.) Reduce speed to low; beat in flour mixture just until blended. Stir in cashews, white baking chips and dried cherries. Drop by tablespoons 2 inches apart on baking sheets (line with parchment, if desired). Bake, one sheet at a time, 12 to 14 minutes or until edges are light brown and centers are light golden brown. Cool on baking sheet on wire rack 1 minute. Remove from baking sheet; cool completely on wire rack. To glaze: place chopped white chocolate in small microwave-safe bowl. Microwave on medium 1 to 1/12 minutes or until almost melted; stir until smooth. Drizzle over cookies. Cookies can be stored in airtight container at room temperature.

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WHITE CHOCOLATE, CRANBERRY AND MACADAMIA COOKIES
Makes 6 dozen

Preheat oven to 375°F Combine flour, baking soda and 1/8 teaspoon salt in medium bowl; whisk to blend. Using electric mixer, beat brown sugar, unsalted butter, grated orange peel and vanilla extract in large bowl until light and fluffy. Beat in egg. Add flour mixture and mix just until combined. Mix in chocolate chunks and toasted hazelnuts.

Drop batter by heaping tablespoonfuls onto 2 ungreased baking sheets, spacing 2 inches apart. Bake cookies until just firm to touch and beginning to brown, about 13 minutes. Transfer to racks; cool.

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DEATH BY WHITE CHOCOLATE COOKIES
Makes 5 dozen

8 ounces semisweet chocolate, chopped
3/4 cup packed brown sugar
1/4 cup (1/2 stick) butter softened
2 eggs
1 teaspoon vanilla
1/4 cup flour`
1/4 tsp baking powder
6 ounces white chocolate chunks
2 cups chopped macadamia nuts or almond slivers chopped

Heat oven to 350F. Melt chocolate and stir until smooth and a bit cool. Stir in sugar, butter , eggs, vanilla with a wooden spoon until well blended. Stir in flour and baking powder. Stir in white chocolate and nuts. Drop onto ungreased cookie sheets and baked for 7 to 10 minutes until cookies are puffed and feel set to the touch. Cool 1 minute on sheets and put on wire rack to cool completely.

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WHITE CHOCOLATE, PUMPKIN AND MACADAMIA COOKIES
Makes 3 dozen cookies

2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 cup canned pumpkin (not pie filling)
l egg
2 teaspoons vanilla extract
1 1/2 cups (10 ounces) vanilla milk chocolate chips
2/3 cup toasted macadamia nuts, coarsely chopped

In small bowl, combine flour, baking soda, cinnamon, and cardamom; set aside. In large mixer bowl, cream butter and sugars. Add pumpkin, egg, and vanilla; beat until light and creamy. Add dry ingredients; mix well. Stir in vanilla chips and nuts. Drop by rounded tablespoon onto parchment covered cookie sheets. Flatten slightly with back of spoon. Bake in preheated 350F oven for 10 to 15 minutes, or until lightly browned and set. Cool slightly; remove from cookie sheet. Cool on wire racks.

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CHOCOLATE GINGER CRACKLES
Makes about 2 1/2 dozen
These moist cookies are called crackles because as they bake the tops crack to form beautiful brown and white patterns.

1 cup granulated sugar
6 tablespoons unsalted butter, melted and slightly cooled
2 large eggs
1/4 cup plus 2 tablespoons unsweetened cocoa powder
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
Pinch of salt
1/2 cup chocolate chips
1/3 cup minced candled ginger
1/2 cup confectioners' sugar

In a bowl, using an electric mixer, beat the granulated sugar with the butter. Mix in the eggs, then add the cocoa and vanilla; beat at medium speed until smooth and creamy. Scrape down the bowl and add the flour, baking powder and salt. Mix the dough for 2 minutes. Stir in the chocolate chips and ginger. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight. Preheat the oven to 350F. Line 2 baking sheets with parchment paper or foil. Form the dough into 1-inch balls and coat them generously with the confectioners' sugar. Arrange the balls 1 inch apart on the prepared baking sheets. Bake for about 9-12 minutes, or until the tops look cracked. Transfer to wire racks to cool.

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BANANA PECAN GINGER COOKIES Makes 4 1/2 DozenYou can prepare this dough in the food processor or using a mixer.

2 cups all purpose flour
1 tablespoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup(2 sticks) butter, room temperature (but NOT warm)
1 cup sugar
1/2 cup mashed banana (about 1
2 teaspoons fresh lemon juice
1/2 cup chopped pecans (about 2 ounces)Preheat oven to 400F. Grease cookie sheets. Sift first 4 ingredients into medium bowl. Cream butter in processor, about 20 seconds. Add sugar and process until fluffy, about 20 seconds, stopping once to scrape down sides of bowl. Mix in banana and lemon juice. Add flour mixture and process until just blended, about 7 seconds, stopping once to scrape down sides of work bowl. Add 1/2 cup chopped pecans and process just until dough gathers together, using on/off turns. Spoon batter by rounded teaspoonfuls onto prepared sheets, spacing 2 inches apart. Using dampened fingers, flatten to 1 1/2-inch-wide rounds. Bake until edges are light brown and tops are golden, about 12 minutes. Cool on sheets on racks 2 minutes. Transfer cookies to racks; cool completely.

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HAZELNUT SANDIES
Makes 421 cup butter
2 1/4 cups all-purpose flour
1/3 cup sugar
1 tablespoon water
1 teaspoon vanilla
3/4 cup finely chopped hazelnuts
42 whole hazelnuts
3/4 cup sifted powdered sugarBeat butter in mixing bowl with electric mixer on medium to high speed 30 seconds or till softened. Add about half the flour, the sugar, water, and vanilla. Beat till thoroughly combined. Stir in remaining flour. Stir in nuts. Shape 2 teaspoons dough into a ball around a whole hazelnut for each cookie. Place on an ungreased cookie sheet. Bake in 325F oven 20 minutes or till bottoms are lightly browned. Remove; cool on rack. Gently shake cookies in bag with powdered sugar.

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OATMEAL ICEBOX COOKIES
Makes 6 to 7 Dozen
1 1/2 cup flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground ginger
1 cup butter softened, but not warm
1 teaspoon vanilla
1 cup sugar
1 cup packed dark brown sugar
2 eggs
3 cups regular rolled oats
1 cup chopped walnuts
Stir together the flour, salt, baking soda, ginger and set aside. In a large bowl, cream butter, Add the vanilla and sugars and beat until fluffy. Add eggs one at a time beating after each. At low speed, gradually min in the flour mixture. Then add the oats. Mix just to blend. Stir in the walnuts. Divide the dough in fourths. Put on wax paper and mold into rolls. Refrigerate overnight. With serrated knife, slice 1/4 in thick slices and put on foiled-lined cookie sheets. Put 2 inches apart--coolies will spread. Bake in a preheated 350F oven for 10 minutes or until golden brown. Slide foil and cookies of the sheet and cool. Then put cookies on a rack to cool completely.

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DATE NUT ORANGE OATMEAL COOKIES

Makes 4 dozen

1 cup butter
1 cup packed brown sugar

1/2 cup granulated sugar

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs
2 teaspoons finely shredded orange peel

1 1/2 cups all-purpose flour

3 cups>rolled oats
1 cup chopped pitted dates

1 cup chopped pecans
Preheat oven to 375F. Combine butter and brown sugar, sugar, baking soda and salt until well blended. Beat in eggs and orange peel. Beat in flour until well mixed. Stir in oats. Add dates and pecans. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in
preheated oven for 7-9 minutes or until tops are
golden. Let cookies stand on cookie sheet for 1
minute. Transfer to wire rack; let cool. To store:
layer cookies between waxed paper in an airtight
container; cover. Store at room temperature for up
to 3 days or freeze for up to 3 months.

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SPICY RAISIN CARROT OATMEAL COOKIES
Makes 4 dozen1 cup butter softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 eggs
1 1/2 cups all-purpose flour
3 cups rolled oats
1 cup raisins
1/2 cup shredded carrots

Preheat oven to 375F. Combine butter and brown sugar, sugar,
cinnamon, cloves, baking soda and salt until
well blended. Beat in eggs. Beat in flour until well mixed.
Stir in oats. Stir in raisins and carrots. Drop dough by
rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
Bake in preheated oven for 7-9 minutes or until tops are
golden. Let cookies stand on cookie sheet for 1
minute. Transfer to wire rack; let cool. To store:
layer cookies between waxed paper in an airtight
container; cover. Store at room temperature for up
to 3 days or freeze for up to 3 months.

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Updated March 5, 2009