1 cup butter
3/4 cup packed brown sugar
3/4 cup white sugar
2 eggs
2 Tbsp milk
2 tsp vanilla
4 cups flour
2 1/2 tsp baking powder
1 tsp salt

1. Beat together butter and both sugars
2. Add eggs, milk and vanilla
3. combine dry ingredients in a separate bowl
4. Stir into batter
5. Chill 3 – 4 hours
6. Roll 1/3 of dough into 1/8″ sheet
7. Cut with cookie cutters
8. Bake at 375° for 8 – 10 mins
9. Decorate with sugar crystals, nonparielles or icing (recipe below)

•  2 1/4 cups confectioners’ sugar, sifted
•  2 Tbsp light corn syrup
•  1 1/2 to 2 TBSP plus 1 tsp milk
•  Food coloring (optional)

1. In a small bowl, whisk together the confectioners’ sugar, corn syrup, and 1 1/2 tablespoons of the milk until smooth.
2. Add food coloring, if desired.
3. Spread one cookie with glaze, using a table knife or offset spatula. If it doesn’t smooth out after 1 minute, dribble in additional milk, 1/2 teaspoon at a time, until the glaze reaches the right consistency.

If you are decorating with dots or sprinkles, be sure to do it before the glaze hardens too much.

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2 tablespoons butter
1 cup packed brown sugar
1 cup chopped walnuts
1/3 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
2 eggs
1 teaspoon vanilla extract
1/3 cup confectioners’ sugar

Directions

1. Preheat oven to 350 degrees.
2. In a 9x9x2 inch baking pan, melt the butter or margarine.
3. Stir together the brown sugar, nuts, flour and salt.
4. Add the eggs and vanilla.
5. Pour the flour and egg mixture oven the melted butter. DO NOT STIR!
6. Bake at 350 degrees for 20 to 25 minutes.
7. Sift confectioners sugar over top.
8. Placed waxed paper under wire rack, immediately invert pan onto rack.
9.  Let bars cool then dust again with confectioners’ sugar.
10. Cut into squares.

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1/2 cup butter, softened
1/4 cup packed brown sugar
1 egg – separated
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup finely chopped almonds (or walnuts)
2/3 cup raspberry jam
1/4 teaspoon salt

1. Preheat oven to 300 degrees F.  Grease cookie sheets.
2. Cream butter or margarine, sugar, vanilla, and egg yolk and beat til light
3. Add flour and salt, blend well.
4. Wrap dough in wax paper and chill ~ an hour.
5. Beat egg white til well blended
6. Divide dough into 3 parts, flour a board and roll into 1″ cylinders.
7. Cut rolls into 3/4″ pieces
8. Roll in egg white, then nuts.
9. Place on cookie sheets about 2 inches apart.  Bake for 5 minutes.
10. Remove cookies from oven.  With thumb, put a dip in center of each cookie.
11. Put jam in each thumbprint.  Bake for another 8 minutes.

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• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup butter, softened
• 1 1/4 cups confectioners’ sugar
• 2 egg yolks
• 1/2 teaspoon almond extract
• 1 teaspoon vanilla extract

Preheat the oven to 400 degrees F (200 degrees C). Sift together the flour and salt; set aside.

In a medium bowl, cream together the butter and sugar. Stir in the egg yolks, almond extract and vanilla extract. Gradually blend in the sifted ingredients. Fill a cookie press with dough and shoot cookies about 1 1/2 inches apart onto an ungreased cookie sheet. If you like, decorate with sugar or sprinkles at this time.

Bake for 6 to 8 minutes in the preheated oven.

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2 cups rice crispies
2 cups flour
1 cup butter
10 oz sharp cheddar cheese
paprika

Grate cheese, cream with butter. Stir in flour. Stir in rice crispies.

Roll into 1 inch balls. Place onto ungreased cookie sheet. Flatten balls (I use a fork to make a cross hatch design)
Sprinkle with a little bit of paprika.

Bake in 350 oven for 15 – 18 minutes.

Remove and let cool slightly before removing from cookie sheet

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