Chocolate Spritz

Preheat oven to 400 degrees.

Cream thoroughly:

1 c. softened butter

1/2 c. white sugar

1 egg

1 teasp. vanilla

2 oz. unsweetened chocolate (melted & cooled)

2-1-4 c. flour

After ingredients are mixed, put dough in a cookie press or 'gun' and press out onto ungreased baking sheets, leaving 1" space between cookies. At this point, either put sprinkles or coarse sugar on the tops of the cookies, or just leave them plain (you can cool & frost them later, if you wish).

Bake for 8-10 minutes until cookies are set. Remove from sheets when done and cool completely.

Cookie pops

These are easy to make and kids LOVE them. Yes - even BIG kids!

Ingredients needed:

2 dozen Oreos or sandwich-type filled cookies

1 lb. white chocolate (or almond bark coating)

sprinkles (or crushed Oreos, chocolate shot, chopped nuts - use whatever you'd like!)

wooden popsicle sticks

plastic wrap or small bags (Walmart & Hobby Lobby sell small bags made by Wilton that are the perfect size for wrapping these pops)

On a plate, place a dozen cookies and microwave them for 8 seconds - JUST long enough to soften the inner frosting. Remove from microwave and slide a popsicle stick right up the center of each cookie. Repeat with the rest of the cookies and let them all stand at room temperature for an hour or 2 so they reset. Do NOT refrigerate them to speed up the process- the chocolate will NOT adhere to cool cookies!

Melt the white chocolate in the microwave or in a double boiler, being careful not to heat TOO high - don't get ANY moisture in the chocolate either (damp spoon...). Once the chocolate is melted, put it in a small bowl - I use a coffee mug; it seems to be the best type of dipping receptacle for me.

Dip the cookies, 1 at a time, gently wiping off excessive coating with a knife. Place the dipped cookies on parchment or waxed paper. Shake or apply sprinkles on the melted chocolate after you dip 2 of them. Repeat until they're all finished and let them cool for several hours until they're completely set. Place the cookies in small bags.

Pumpkin Spice Cookies

Preheat oven to 375 degrees.

In a large mixing bowl, mix together thoroughly:

1/4 c. softened butter

1/2 c. canned pumpkin

1/2 c. sugar

1 egg

1 tsp. vanilla

Mix together dry ingredients & then combine them with the butter/egg mixture:

1 C. flour

1 teasp. baking powder

1 teasp. ground cinnamon

1/2 tsp. ginger

1/4 tsp. cloves

1/4 tsp. pumpkin pie spice (or allspice)

Stir in:

1/2 cup chopped dates

1/2 cup chopped walnuts

Spoon generous tsps. of dough onto lightly greased baking sheets leaving 1" space between cookies. Bake for 8-10 minutes, or until edges are set. Immediately remove from baking sheet to wire rack. Cool completely and either eat them plain or frost them.

Cream cheese frosting:

Mix together all ingredients until smooth:

2 Tblsp. softened butter

4 Tblsp. softened cream cheese

1 tsp. vanilla

2 C. powdered sugar

enough milk (not a LOT) to make a spreadable frosting

Caramel Turtles

These are ridiculously simple to make, perfect for a bake sale or to give as holiday gifts, or great as a tasty snack!

Heat the oven to 350 degrees. Place a couple cups of pecan halves on a baking pan- bake for 5-7 minutes. Lightly toasting the nuts brings out their sweet, delicious flavor! Cool completely.

Again, heat the oven to 350 degrees. On parchment lined baking sheets, line up mini pretzels (the 'window' type shown work best). Unwrap 'Rolo' caramels and place one on each pretzel. Bake for 3-4 minutes until the caramels are softened. Place a pecan half on each candy and gently press down. Let cool completely before removing. Yum!

Peanut Blossoms

Unwrap 50 chocolate 'kisses' - set candy aside.

Preheat oven to 375 degrees.

In a mixing bowl, combine & mix well:

3/4 cup softened butter

3/4 cup smooth or crunchy peanut butter

1 cup packed brown sugar

1/3 cup white sugar

1 egg plus 1 extra egg yolk

2 tsp. vanilla extract

Slowly, add to above mixture & mix to make a workable dough:

1-1/2 teasp. baking soda

2-1/2 C. flour

Get a small bowl, add 1/2 cup white sugar & keep near bowl of cookie dough.

Form 1" balls of dough - roll gently in white sugar to coat - place balls on parchment lined baking sheets, leaving 1" space between balls (20 per sheet).

Bake for 9-10 minutes, making sure the cookies aren't too undercooked, but NOT browned. Remove from oven and immediately place a chocolate kiss in the center of each dough ball, pressing firmly enough to set in, but not TOO firmly - you don't want them to go through the bottom of the cookie dough. Leave the cookies to set - it'll take a pretty long time (at least a couple hours) since the chocolate will melt, but will then cool down to room temperature.

Gingerbread biscotti

Preheat oven to 350 degrees.

In a mixing bowl, combine and mix well:
3 Tblsp. melted butter
1/4 cup vegetable oil
1 cup white sugar
1 tsp. vanilla
3 eggs
1/4 cup molasses

Mix dry ingredients (below) well and add to the butter/sugar mixture:
3-3/4 cups white flour
1 Tblsp. baking powder
1-1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1 tsp. allspice (I use Trader Joe's pumpkin pie spice)

Combine everything to make a stiff dough.*****
Divide into 4 parts. Lighty grease 2 baking sheets.
Roll each dough quarter into a thick rope, around 10" long and pat down to form a rectangle (1/2" thick) on the baking sheets - dimension should be approx. 10" x 3" x 1/2" high - 2 per sheet.

Bake for 20-25 minutes until the dough is firm, but not browned. Remove from oven and let rest for 5 minutes. Cut each rectangle into 1/2" slices and return to baking sheets. Bake for an additional 7-10 minutes, until golden and crispy, depending on how crunchy you want them.

Once cooled completely, you could dip the ends in melted chocolate or drizzle chocolate over the cooled biscotti.

*****You could also add nuts or dried cranberries (or whatever) to the dough before forming & baking.

Chocolate thumbprints

Heat oven to 350 degrees.

In a mixing bowl, cream together thoroughly:
1 cup softened butter with 1 cup powdered sugar.
Mix in 2 teasps. vanilla extract
Gradually stir in 2-1/2 cups flour

On parchment lined baking sheets, roll dough into balls (use 1 tblsp. or a bit more of dough), making balls around 1-1/4" rd. Place them at least an inch apart.

Bake the balls for 10 minutes. Remove from oven and using your thumb (I use the wooden handle of my pizza cutter, which is approx. 3/4" diam.), make a good sized dent in the center of each cookie ball - make sure you don't go all the way to the bottom!

Return the cookies to the oven and bake another 10 minutes. Remove from oven and slide parchment to counter or table top and allow cookies to cool completely.

For the filling:
In a heavy saucepan over LOW heat, melt:
1-1/4 cup semi sweet chocolate
2 tblsp. butter
2 teasp. corn syrup
Stir until melted - turn off heat immediately when the chocolate is fully melted, stir well and allow to cool slightly.

Using a small spoon, fill each cookie dent with chocolate filling. Cool completely - it'll take a while.

ITALIAN RICOTTA COOKIES

Ingredients
1/2 lb. butter
2 c. sugar
1/2 tsp. salt
1 lb. Ricotta
2 eggs
1 tsp. vanilla
Grated rind of 1 orange
4 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
Cream butter; add sugar and continue creaming. Add egg and Ricotta and vanilla; beat well. Sift together flour, baking powder and baking soda, salt; add to batter.
Drop about a teaspoon of dough on ungreased baking sheet. Bake at 350 degree oven about 10 minutes until edges are lightly browned. Cool.
FROSTING:
2 c. confectionery sugar
1/4 c. butter
3 tbsp. milk
1/2 tsp. vanilla
Mix well and put on top of cookies and sprinkles.

Italian lemon Cookies

Preheat oven to 350 degrees.

In a mixing bowl, combine

1/2 cup softened butter

1/2 cup sugar

3 eggs

Beat together well, making sure eggs are totally incorporated.

Add:

1 Tblsp. grated lemon zest

2 Tblsp. fresh lemon juice

Mix together 3 cups flour with 3 teasp. baking powder and slowly add to the butter mixture, making a workable dough.

Scoop up dough to make balls approx. 1-1/2" in diameter and place 1" apart on lightly sprayed (nonstick spray) baking sheets.

Bake for 8-10 minutes until slightly firm but not golden. Cool cookies completely before spreading them with icing.

Icing:

4 Tblsp. soft butter

2-1/2 cups powdered sugar

1 Tblsp. grated lemon zest

enough fresh lemon juice to make a spreadable icing (be careful not to make it too runny- add a little bit at a time)

Spread over cooled cookies and let set until icing firms up.

Gingersnaps

Cream together thoroughly:
3/4 cup softened butter
1 cup packed brown sugar

Add:
1 egg
1 teasp. vanilla extract
1/4 cup (light or dark) molasses
Mix well.

Add:
1 teasp. ground cinnamon
1 teasp. ground ginger
1/4 teasp. ground cloves
1 teasp. baking soda
Slowly, mix in:
2-1/4 cups flour

Blend together; refrigerate dough for an hour. Preheat oven to 375 degrees. Form dough into scant 1" balls - roll in granulated sugar and place on ungreased baking sheets, leaving at LEAST 1" space between each cookie (they'll spread a little).

Bake for 8-10 minutes until the edges are set and tops are crackled. Cool ON cookie sheet for a minute or 2, then transfer to a wire rack to cool completely.

Oatmeal Raisin cookies

These are nice and chewy!

Heat oven to 350 degrees.

In a large mixing bowl, mix well:

1 cup softened butter

1 cup brown sugar

1 cup white sugar

Beat for 5 minutes until fluffy.

Continue mixing in:

2 eggs

1 teasp. vanilla extract

In another bowl, mix dry ingredients:

1-1/2 cups flour

3 cups rolled oats

1 teasp. baking powder

1 teasp. baking soda

1 teasp. ground cinnamon

Combine dry ingredients with butter mixture, mixing well. Add 1-1/2 cups raisins. (You can also add dried cranberries, chopped nuts, chocolate chips.....) Blend everything together.

Drop dough by rounded tablespoons onto parchment lined baking sheets, leaving at least an inch between cookies (around 12 per sheet). Flatten slightly and if you like, sprinkle the tops lightly with sugar (I do that!).

Bake for 13-15 minutes until edges of cookies are golden. Cool completely.