Orange-Almond Lace Cookies

3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cups finely chopped almonds
3/4 cup sugar
1 tablespoon all purpose flour
2 teaspoons grated orange peel
1/2 teaspoon salt
1 large egg, beaten to blend

Preheat oven to 325°F. Line large baking sheet with parchment paper. Stir 3/4 cup butter in heavy medium saucepan over medium-low heat until melted. Remove from heat. Stir in nuts, sugar, flour, orange peel and salt; then stir in egg. Drop some batter by generous tablespoonfuls onto prepared baking sheet, spacing 3 inches apart (cookies will spread).

Bake cookies until lacy and golden brown, about 15 minutes. Gently slide parchment paper with cookies onto rack; cool completely. Transfer cookies to paper towels. Repeat with remaining batter, lining cooled baking sheet with clean parchment for each batch. (Can be made ahead. Store between sheets of waxed paper in airtight container at room temperature up to 1 week or freeze up to 1 month.)

Pecan Fingers

2 cups sifted all-purpose flour (sift before measuring)
1/2 teaspoon salt
2 sticks (1 cup) butter, softened
1/4 cup honey
2 teaspoons vanilla
1 cup pecans (3 3/4 oz), finely chopped
1 cup confectioners sugar, sifted

Sift together flour and salt.

Beat together butter, honey, and vanilla with an electric mixer until creamy. Mix in flour mixture at low speed just until blended, then stir in pecans. Form dough into a disk and chill, wrapped in plastic wrap, until firm, about 2 hours.

Preheat oven to 300°F.

Roll 1 1/2-inch balls of dough into 2- by 1/2-inch logs.

Arrange cookies 1 inch apart on greased baking sheets.

Bake cookies in batches in middle of oven until golden, 30 to 35 minutes, then roll in confectioners sugar while still warm. Transfer to a rack and cool, then reroll in confectioners sugar.

Cranberry-Orange Drop Cookies

2 cups (packed) dried sweetened cranberries (about 10 ounces)

1/3 cup orange juice

2 cups all purpose flour

1 teaspoon ground cinnamon

1 teaspoon baking powder

3/4 teaspoon ground ginger

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

1 cup (packed) golden brown sugar1 large egg

1 tablespoon minced peeled fresh ginger

2 teaspoons vanilla extract

11/2 teaspoons grated orange peel

3/4 cup chopped walnuts

3/4 cup chopped unsalted natural pistachios

1/2 cup coarsely chopped fresh or frozen cranberries

Butter 3 baking sheets. Combine dried sweetened cranberries and orange juice in small bowl. Let stand until dried cranberries soften slightly, stirring occasionally, about 30 minutes.

Whisk all purpose flour, ground cinnamon, baking powder, ground ginger, baking soda, and salt in medium bowl until just blended.

Position rack in center of oven and preheat to 350°F. Using electric mixer, beat room-temperature butter and golden brown sugar in large bowl until smooth. Add 1 egg, minced ginger, vanilla extract, and grated orange peel and beat until well blended, about 2 minutes. Beat in flour-spice mixture. Stir in chopped walnuts, chopped pistachios, coarsely chopped fresh or frozen cranberries, and dried cranberries with any juices that have accumulated.

Drop cookie dough by rounded tablespoonfuls onto prepared baking sheets, spacing tablespoonfuls about 1 1/2 inches apart. Bake cookies, 1 baking sheet at a time, until golden and almost firm to touch in center, about 18 minutes. Cool cookies on baking sheets 5 minutes. Transfer to racks; cool cookies completely. (Cookies can be made 2 days ahead. Store cookies in airtight container at room temperature.)

Welsh Cookies

These cookies are both my brother Joe's and my favorites. Sure am hoping that my Mom makes me some for Christmas...

3 c. flour
1 tbsp. baking powder
1 c. sugar
1/2 tsp. salt
1 tsp. nutmeg
4 oz. currants
1/2 c. shortening
1/4 c. milk
2 eggs
1/4 c. butter

Mix the dry ingredients and currants. Work in the shortening and butter as for pastry. Beat the eggs; add milk and stir well. Roll about 1/3 inch thick and cut with a round cookie cutter.

Fry in an aluminum frying pan over a slow fire heat until brown. Turn and brown slowly on other side.

Peanut Blossoms

1/2 cup butter, softened
2/3 cup peanut butter
2/3 cup granulated sugar, divided
1/3 cup firmly packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla
1 1/2 cups flour
1/3 cup peanuts, finely chopped
1 teaspoon baking soda
1/2 teaspoon salt
48 foil-wrapped milk chocolate Kisses, unwrapped

Preheat oven to 375 degrees F. Beat butter, peanut butter, 1/3 cup of the granulated sugar and the brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, milk and vanilla; beat until well blended. Combine flour, peanuts, baking soda and salt. Gradually add to butter mixture, beating until well blended after each addition.

Shape dough into 48 balls, each about 1 inch in diameter; roll in remaining 1/3 cup granulated sugar. Place, 2 inches apart, on ungreased baking sheets.

Bake 9 to 10 minutes or until lightly browned. Immediately press a chocolate piece into center of each cookie. (Cookie will crack slightly around edge.) Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

Linzer Tortes

3/4 cups butter (1 1/2 sticks), room temperature

1/2 cup sugar

1 egg

1/2 teaspoon lemon rind

1/4 teaspoon vanilla

1 1/2 cups finely ground almonds or hazelnuts

2 1/4 cups cake flour

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

6 ounces raspberry jam, or other red preserve

Powdered sugar

1. Cream butter in a standing electric mixer with a paddle attachment. Add sugar and continue creaming. Add the egg, lemon, and vanilla and mix. Mix in the the ground nuts.

2. Stir together dry ingredients in a bowl and add to mixer and blend. Form the dough into disks, wrap and chill.

3. Roll out dough between two sheets of parchment paper to 1/8-inch thickness. Put rolled dough (still between parchment paper) in the freezer for 5-10 minutes to firm up before cutting.

4. Preheat oven to 350°F.

5. Cut out the base cookie shapes. Cut out the centers of half the disks with a smaller cookie cutter shape. Re-roll scraps and repeat.

6. Bake for 12 minutes or until edges turn golden. Cool on a wire rack.

7. Heat the jam or jelly and spread the solid disks with a layer of the hot preserves. Place the top layer cookie over the bottom, pressing down lightly. Sprinkle with powdered sugar, then fill the holes with more preserves. Let set slightly before serving.

Makes 12-24 cookies, depending on the size of your cookie cutter shapes.

Peppermint Bark

Okay, I know this is a cookie swap blog...but, but, but...you're gonna need this recipe for the Chocolate Peppermint Bark Cookies below...

12 oz. of high-quality white chocolate chips or dark chocolate chips
5 regular sized candy canes, crushed up (I like to use soft peppermint candies)
1/2 teaspoon of peppermint extract

1. Break up peppermint candy into little pieces. Melt the chocolate according to the manufacturer's instructions. Once melted, add the peppermint extract and stir.

2. Pour the melted chocolate out onto a cookie sheet lined with wax paper and spread out with a spatula or wooden spoon. Sprinkle the peppermint candy chunks on to the chocolate and gently press them in with yours hands.

3. Place in the freezer for 5 minutes or until hardened. Break into pieces and serve or store in the fridge in an airtight container.

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NOTE: I use half dark chocolate and half white chocolate chips for a Williams & Sonoma type bark. Spread dark chocolate first, place in freezer to harden; spread white chocolate over dark, and sprinkle peppermint candy chunks.

Chocolate Peppermint Bark Cookies

1 cup of butter
3/4 cup of brown sugar
3/4 cup of white granulated sugar
1 large egg
1 teaspoon of vanilla extract
1 3/4 cups of all-purpose flour
3/4 cup of unsweetened cocoa powder
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
Pinch of salt
1 cup of peppermint bark, broken into little chip size pieces

1. Preheat the oven to 350°F.

2. Cream the butter and sugars together for about two minutes at medium speed or until well incorporated and light in color.

3. Add the egg and the vanilla extract until well incorporated, about a minute. Be sure to scrape down the sides and the bottom of the bowl halfway through.

4. Sift together the flour, baking soda, baking powder, salt, and cocoa powder. Add to the butter mixture slowly, and beating at medium speed, stopping once all of it is incorporated (do not overmix).

5. Fold in the peppermint bark chips.

6. Take small spoonfuls of the dough and roll into one inch sized balls and place onto a baking sheet lined with parchment paper. Bake for -12 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.

Makes approximately 3 dozen cookies.

Monster Cookies

Base cookie ingredients:

1 cup of unsalted butter, softened

2 eggs, room temperature

1 teaspoon of vanilla extract

3/4 cup of granulated sugar

3/4 cup of packed brown sugar

1 teaspoon of baking soda

1 teaspoon of salt

2 1/4 cups of all-purpose flour

Kids Monster Cookies Mix-Ins

1/2 cup of creamy peanut butter

1 1/4 cups of M&Ms

1 cup of Chocolate Chips

Adult Monster Cookies Mix-Ins

1/2 cup of chopped pecans

1 cup of chocolate chips (dark chocolate preferable)

1 cup of chopped Heath bar bits

1. Preheat oven to 375°F. Beat the butter until light and fluffy. Add the sugars and beat at medium speed until well incorporated and fluffy.

2. Add the eggs and vanilla and beat for about 2 minutes on medium speed.

3. Add the baking soda and beat for 30 seconds. Be sure to scrape down the sides and bottom to ensure all the butter is well incorporated.

4. Add the flour and salt, a bit at a time until incorporated but do not overmix.

5. Fold in the ingredients for either the kid version or the adult version. OR split the dough in half and cut the mix-in ingredient measurements in half, for half adult cookies and half kid cookies.

6. Line a baking sheet with parchment paper and scoop on rounded spoonfuls of dough and bake for 10-12 minutes or until lightly golden bown. Be sure to let them cool on the baking sheet before you move them.

Recipe should make about 3 dozen cookies.

Heath Bar Cookies

2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 cup (2 sticks) unsalted butter, softened

1 1/2 cups sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups chopped Heath Bar pieces (Eight 1.4 ounce bars)

1/2 cup chopped walnuts

1. Sift together the flour, salt, and baking soda. Set aside. In a separate bowl, combine Heath Bar pieces and chopped walnuts. Set aside.

2. Cream butter until fluffy. Add the sugar and continue to beat until light and fluffy (a couple minutes). Beat in eggs one at a time, and vanilla.

3. Alternatively mix in the Heath Bar mixture and the flour mixture, a third at a time, until well blended. Chill cookie dough for at least 30 minutes (better an hour).

4. Preheat oven to 350°F. On cookie sheets lined with parchment paper, spoon out the cookie dough in small 1-inch diameter balls. Place dough balls 3 inches away from each other on the cookie sheets. (Make sure there is plenty of room between the cookie balls, and that the cookie balls aren't too big. These cookies spread!)

5. Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let cool for a few minutes. Then transfer the cookies to a wire rack to cool completely.

Makes about 6 dozen cookies.

Butter Pecan Cookies

3/4 cup chopped pecans

1/2 cup (1 stick) unsalted butter, room temperature

1/3 cup sugar, plus more for coating1 teaspoon vanilla extract

1/8 teaspoon salt

1 cup all-purpose flour

1. Preheat oven to 350°. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.

2. With an electric mixer, cream butter for about a minute. Add 1/3 cup sugar and cream until light, about 1 minute more. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.

3. Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet.

4. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.

5. Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.

Cheerios Christmas Trees

6 cups Honey Nut Cheerios cereal
6 tablespoons butter or margarine
4 1/2 cups miniature marshmallows
Green food color
Red cinnamon candies or sliced gumdrops

1. Line a cookie sheet with waxed paper.

2. Pour the cereal into a 4-quart bowl. Set the bowl aside.

3. Place the butter and marshmallows in a 3-quart saucepan. Heat over low heat, stirring constantly, until the mixture is smooth. Remove the saucepan from the heat.

4. Stir in the food color until the mixture is evenly colored. Pour the marshmallow mixture over the cereal and stir until the cereal is evenly coated.

5. Lightly spray your hands with cooking spray. For each tree, shape about 1/4 cup of the cereal mixture into a Christmas tree shape on the cookie sheet.

6. Press the candies into the trees to decorate. Refrigerate until firm, about 1 hour. Store the trees in a loosely covered container.

The Ultimate Spritz

1 cup butter, softened
1/2 cup sugar
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 egg
1/4 teaspoon almond extract or vanilla
Food color, if desired

Currants, raisins, candies, colored sugar, finely chopped nuts, candied fruit or fruit peel, if desired to decorate.

1. Heat oven to 400ºF. Beat butter and sugar in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, salt, egg, almond extract and a few drops of food color.

2. Place dough in cookie press. Form desired shapes on ungreased cookie sheet. Decorate with currants.

3. Bake 5 to 8 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack. To decorate cookies after baking, use a drop of corn syrup to attach decorations to cookies.

Chocolate Spritz: Stir 2 ounces unsweetened baking chocolate, melted and cooled, into the butter-sugar mixture.

Holiday Spritz: Substitute rum extract for the almond extract or vanilla; tint dough with appropriate food colors. After baking, glaze cooled cookies with Butter-Rum Glaze: Melt 1/4 cup butter or margaine over low heat; remove from heat. Stir in 1 cup powdered sugar and 1 teaspoon rum extract. Stir in 1 to 2 tablespoons hot water until glaze is spreadable. Tint glaze with food color to match cookies if desired.

Spice Spritz: Stir in 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground allspice with the flour.

Lemon Coolers

1/2 cup powdered sugar
1 1/2 cups cake flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/3 cup shortening
1 tablespoon water
1 egg
1 cup powdered sugar
1/2 teaspoon vanilla
1/2 teaspoon Unsweetened lemonade mix
1/8 teaspoon salt

1. Preheat oven to 325 degrees.

2. Cream together sugars, shortening, egg, vanilla, and salt in a large bowl. Add the flour and baking powder. Add 1 tablespoon of water and continue mixing until dough forms a ball.

3. Roll dough into 3/4-inch balls and flatten slightly onto a lightly greased cookie sheet. Bake for 15 to 18 minutes or until cookies are light brown.

4. As cookies bake, combine 1 cup powdered sugar with the lemonade drink mix in a large plastic bag and shake thoroughly to mix.

5. When the cookies are removed from the oven and while they are hot, add 4 or 5 at a time to the bag and shake it until the cookies are well coated. Repeat with the remaining cookies.

My Mom's Favorite Raisin Filled Cookies

The taste more than makes up for this ugly looking cookie!

Cookie:
2 cups brown sugar
1/8 tsp salt
1 cup butter
1 tsp baking soda
4 cups flour
2 tsp vanilla
3 eggs

Raisin Filling:
1 cup brown sugar
1 T flour
1 cup chopped nuts
1 cup water
1 1/2 cup ground raisins
1 T. lemon juice

1. Cream sugar, salt and butter. Beat in eggs and vanilla. Sift together dry ingredients. Add to creamed mixture. Set aside,

2. For the raisin filling: Mix flour and sugar. Stir in water slowly. Add nuts, raisins and lemon juice. Cook until slightly thickened. Cool.

3. Roll dough 1/4 inch thick and cut out with 3" cookie cutter. Put a spoonful of filling in the center of cookie, fold over and seal with tip of fork.

4. Bake at 350 degrees for 12- 15 min.

Orange Drop Cookies

Cookie:
2/3 cup shortening
3/4 cup white sugar
1 egg
1/2 cup orange juice
1 teaspoon orange zest
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Icing:
2 cups confectioners' sugar
2 tablespoons butter
2 tablespoons orange juice
1 teaspoon orange zest

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

2. Mix together flour, baking powder, baking soda and salt. Stir 1/2 cup orange juice and 1 teaspoon rind into the flour mixture.

3. Cream shortening and white sugar together. Mix egg into the sugar mixture thoroughly. Slowly blend flour mixture into the egg and sugar mixture. Drop by teaspoonful onto greased cookie sheet.

4. Bake for 8 to 10 minutes.

5. Make the icing: Mix confectioner's sugar and 2 tablespoons butter together until smooth. Pour 2 tablespoons orange juice and 1 teaspoon orange rind into the sugar and butter mixture, mix well. When the cookies have cooled spread the icing generously over the tops of the cookies.

Double Chocolate Pizzelles

1-1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 ounces very finely chopped bittersweet or semisweet chocolate
2 teaspoons baking powder
3 large eggs
1 cup granulated sugar
1/2 cup unsalted butter, melted
1 tablespoon vanilla extract

1. Preheat pizzelle press at medium setting while preparing the batter.

2. Place flour, cocoa, chopped chocolate and baking powder in a small bowl and stir with a whisk to combine; reserve. Place eggs and sugar in a medium bowl. Using a hand mixer, mix on medium speed for 1 minute, until thickened. On low speed, add the melted butter and vanilla in a steady stream and mix until combined, about 15 seconds. Add the flour mixture and mix until just combined, about 10 - 15 seconds; do not overmix.

3. It may be necessary to lightly brush both the top and bottom grids with flavorless vegetable oil. Use a teaspoon to scoop dough, about 1-1/2 - 2 teaspoons, and drop onto one of the patterned cookie grids; repeat to make a second cookie. Close lid and cook for about 90 seconds, or until steam stops coming out of the iron. Carefully remove and cool. Store in an airtight tin at room temperature.

Classic Pizzelles

My Dad used to make these every year for Christmas...miss you Daddy...

This is a basic pizzelle recipe. You can vary the taste by using other flavors such as anise, almond or lemon extract.

1 3/4 cups all-purpose flour

2 teaspoons baking powder

3 large eggs

3/4 cup granulated sugar

1/2 cup unsalted butter, melted

1 tablespoon vanilla extract

1. Preheat pizzelle press at medium setting while preparing the batter.

2. Place flour and baking powder in a small bowl and stir to combine; reserve. Place eggs and sugar in a medium bowl. Using a hand mixer, mix on medium speed for 1 minute, until thickened. On low speed, add the melted butter and vanilla in a steady stream and mix until combined, about 15 seconds. Add the flour mixture and mix until just combined, about 10 - 15 seconds; do not overmix.

3. It may be necessary to lightly brush both the top and bottom grids with flavorless vegetable oil. Use a teaspoon to scoop dough, about 1-1/2 - 2 teaspoons, and drop onto one of the patterned cookie grids; repeat to make a second cookie. Close lid and cook for about 90 seconds, or until steam stops coming out of the iron. Carefully remove and cool. Store in an airtight tin at room temperature.

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Note: When using Lemon extract, I add 2 tablespoons to get a nice lemony flavor.

Brandied Cranberry, White Chocolate Chip Cookies

OMG, these cookies are so wonderful! It's hard to stop at just one...

1 cup of Kirschwasser (a cherry brandy) brandy (to soak the cranberries in, then saving 1 1/4 teaspoons of it for later)
1 cup of dried cranberries
1 cup (two sticks) of butter, room temperature
3/4 cup of granulated sugar
3/4 cup of lightly packed brown sugar
2 eggs, room temperature
1/2 teaspoon of vanilla extract
1 teaspoon of baking soda
1 teaspoon of salt
2 1/4 cups of all-purpose flour
1 cup of white chocolate chips

1. Put the cranberries in a wide and shallow bowl, pour in a bit of brandy. Enough so they're surrounded by it, but not drowning. Cover and place in the fridge for an hour or more. Afterwards, place a colander over a bowl and pour the cranberries and brandy through, putting the cranberries and the brandy they soaked in aside. Preheat oven to 375 F.

2. Beat the butter until light and fluffy. Add the sugars and beat again until light, fluffy and well incorporated.

3. Add the eggs, vanilla extract, and add 1 1/4 teaspoons of the brandy that the cranberries soaked in (as for the rest, I suggest popping it in a glass and topping it off a bit for yourself). Beat well until light and fluffy. Scrape down the sides of the bowl midway through to ensure even mixing.

4. Sift together the flour, baking soda, and salt, then add to the mixture a bit at a time, beating until just mixed. Fold in the brandy soaked cranberries and white chocolate chips. Let chill for 15 minutes in the fridge.

5. Place rounded spoonfuls down on the sheet. Bake at 375°F for 10-12 minutes or until golden brown. Let cool for a minute, then transfer to a wire rack to cool completely.

Recipe adapted from: Simply Recipes

Chocolate Crinkles

1/2 cup vegetable oil
4 (1 ounce) squares unsweetened chocolate
2 cups white sugar
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup confectioners' sugar

1. Mix oil, chocolate, and granulated sugar.

2. Blend in one egg at a time until well mixed. Add vanilla.

3. Stir flour, baking powder and salt into oil mixture.

4. Chill several hours or overnight.

5. Preheat oven to 350 degrees F (180 degrees C).

6. Drop by teaspoonfuls into confectioners' sugar.

7. Roll in sugar; shape into balls and place about 2 inches apart on greased baking sheet. Bake 10 to 12 minutes (do not overbake).

Cherry Cordial Chocolate Thumbprints

1 cup butter
1 cup white sugar
2 eggs, separated
2 (1 ounce) squares unsweetened chocolate, melted
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
48 milk chocolate cherry cordial candy kisses, unwrapped
1/3 cup granulated sugar for decoration

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

2. In a medium bowl, cream the butter and sugar together. Stir in 2 egg yolks, melted chocolate, and vanilla. Sift together the flour and salt; stir into the creamed mixture.

3. Roll dough into walnut sized balls. Roll balls in sugar (or chopped nuts if desired). Place the cookies onto the prepared cookie sheets and make a small indentation in the center with your thumb. Bake for 10 to 12 minutes in the preheated oven. When the cookies come out, press a chocolate kiss into the center of each one. Cool completely. Store in air tight container.

Lemon Cream Cheese Thumbprint Cookies

For cookie dough:

2 cups all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

2 sticks (1 cup) butter, softened

1 cup granulated sugar

1 large egg

1/2 teaspoon vanilla extract

2 teaspoons fresh lemon juice
1/2 teaspoon lemon zest

For filling:

1 (8oz) package light cream cheese, softened

1/3 cup powdered sugar

1 egg1/2 teaspoon vanilla

1 teaspoon lemon juice

Jar of lemon curd

Powdered sugar for dusting

1. Into a medium bowl sift together flour, salt, and baking powder. In a large bowl using a handheld mixer, beat butter until creamy. Gradually add sugar, beating until mixture is light and fluffy. Add egg, vanilla extract, lemon juice and lemon zest and beat until combined well. Gradually add flour mixture, beating until mixture just forms a dough. Form dough into a flat disc and wrap with saran wrap. Chill in fridge until firm, at least 4 hours.

2. Preheat oven to 375 degrees and lightly grease a baking sheet.

3. To make cream cheese filling: in a medium bowl beat cream cheese with a handheld mixer until fluffy. Add powdered sugar, egg, vanilla and lemon juice and beat until thoroughly combined.

4. To make cookies: take heaping teaspoons of chilled cookie dough and form loosely into balls - work quickly to keep dough as cold as possible. Place on baking sheet 1/2 inch apart. Using a small spoon or your finger, make an indentation in the middle of each cookie. Spoon approximately 1 teaspoon of cream cheese mixture evenly into indentation and top with 1/2 teaspoon lemon preserves. Bake cookies 8-10 minutes until cookies are just slightly golden around the edges. Remove from oven and allow to cool 2 minutes, then transfer to a rack to cool completely.

5. When cooled, dust top of cookies with powdered sugar. Store in an airtight container.

Italian Anise Cookies With Icing and Sprinkles

These are delicate cake-like cookies, glazed with icing and topped with colorful candy sprinkles. They are a wonderful treat that are frequently served at Italian celebrations, holidays and weddings.

Cookie

1/2 cup butter softened
1/2 cup sugar
3 large eggs
2 teaspoons anise extract (or almond extract)
3 cups all-purpose flour
1 tablespoon baking powder
2-3 tablespoons milk

Icing
2 cups confectioners' sugar
3 tablespoons milk
1/8 teaspoon anise extract
food coloring if desired
decorative candy sprinkles

1. Preheat oven to 350 degrees.

2. Line cookie sheets with parchment paper.

3. For cookies, cream the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing after each addition. Add anise extract.

4. Blend flour and baking powder. Start by adding about 1/3 of these dry ingredients to the butter/sugar in your mixer, then add 1 T. milk. Add another third of the flour and another 1 T. milk. Finally, mix in the last third of flour.

5. Use a 1 T. cookie scooper to make simple round drop cookies, OR for an Easter-Egg look, roll 1 T. dough into an elongated ball.

6. Bake cookies 10-12 minutes (they won't brown but the insides will be soft and cake-like).

7. For icing: mix sugar, milk and extract to make a sugar glaze. HINT: When I make the icing, I make it thick but then I microwave it for 10 seconds so it is thin enough for dipping. Also, I like to divide the mixture in thirds, and then add ONE DROP of food coloring to each batch (pink, green, yellow).

8. Hold cookie in your hand and turn upside down so you can dip the top half in the glaze; turn over and immediately top with sprinkles so they will stick.

9. Allow icing to harden overnight; then store in air-tight containers or freeze.

Chocolate Drop Cookies

1 cup granulated sugar

1/2 cup butter or margarine, softened

1/3 cup buttermilk (if you don't have buttermilk sub regular milk with a drop of vinegar)

1 teaspoon vanilla

1 egg

2 oz unsweetened baking chocolate, melted, cooled

1 3/4 cups Gold Medal® all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Chocolate Frosting

2 oz unsweetened baking chocolate

2 tablespoons butter or margarine

2 cups powdered sugar

3 tablespoons hot water

1. Heat oven to 400°F. Grease cookie sheet with shortening or cooking spray.

2. In large bowl, beat granulated sugar, 1/2 cup butter, the buttermilk, vanilla, egg and 2 ounces melted chocolate with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt.

3. On cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. (I used a small scoop)

4. Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

5. In 2-quart saucepan, melt 2 ounces chocolate and 2 tablespoons butter over low heat, stirring occasionally; remove from heat. Stir in powdered sugar and hot water until smooth. (If frosting is too thick, add more water, 1 teaspoon at a time. If frosting is too thin, add more powdered sugar, 1 tablespoon at a time.) Spread over cookies.