Cinnamon Stars (zimtsterne) German Christmas Cookies

Total Time: 1 hr 40 mins Preparation Time: 1 hr 30 mins Cook Time: 10 mins

Ingredients

• 3 large eggs
• 350 g icing sugar, for the dough (powdered sugar, and some more icing or regular sugar to sprinkle the surface you work on with,)
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 400 g ground almonds (this is a big issue, you can't let them get gummy. i guess in some places you can buy them already g)
• baking paper or parchment paper

Recipe

• 1 separate egg yolks from whites and beat whites until stiff peaks form.
• 2 slowly sift in the sugar and lemon juice, then beat some more for about 8 minutes.
• 3 put aside 4 heaped tablespoons of the meringue - this will be used to top the cookies later on.
• 4 add ground almonds and cinnamon to the remaining meringue and mix well. you might want to add a dash of rum or amaretto.
• 5 cover the dough and let it rest in the fridge for about an hour.
• 6 sit down, relax and have a cup of tea.
• 7 after an hour fetch the dough from the fridge.
• 8 preheat the oven to gas mark 3/160c/320°f.
• 9 sprinkle a surface with confectioners' or regular sugar and roll the dough to approximately 5 mm.
• 10 cut the stars with a star shaped (yes, indeed!) cookie cutter.
• 11 put the stars on the lined baking sheet.
• 12 now get the reserved meringue from earlier. you might have to stir it a bit so it becomes a smooth mix. you also might want to add some more lemon juice. it's a matter of taste.
• 13 now brush the cookies with the topping and bake them for about 8 minutes.
• 14 cool on the baking sheet.
• 15 store in an air-tight tin.
• 16 the cookies should keep for about two weeks.

Cinnamon Sandies

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 cup butter, softened
• 1 1/2 cups powdered sugar, seperated
• 2 teaspoons vanilla extract
• 1 tablespoon water
• 2 cups all-purpose flour
• 1 cup pecans, finely chopped
• 2 teaspoons ground cinnamon

Recipe

• 1 cream butter and 1/2 cup of the powdered sugar. stir in vanilla extract and water. add flour and mix well. stir in pecans. shape into 1 1/2 inch balls. place on ungreased cookie sheets and bake at 300 degrees for 20 minutes or until light brown. while cookies are baking mix togeather the remaining 1 cup powdered sugar and the 2 teaspoons cinnamon. when cookies are done and still hot, roll in the powder sugar/cinnamon mixture. allow to cool and roll in the mix again.

Chocolate Lover's Cheesecake

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 18 oreo cookies, finely crushed (about 1 1/2 cups)
• 2 tablespoons butter or 2 tablespoons margarine, melted
• 3 (250 g) packages cream cheese, softened
• 3/4 cup sugar
• 1 teaspoon vanilla
• 1 (8 ounce) package baker semisweet chocolate, melted,and cooled slightly
• 3 eggs

Recipe

• 1 mix crushed cookies and butter; press firmly onto the bottom of a 9" springform pan.
• 2 beat cream cheese, sugar and vanilla with an electric mixer on medium speed until well blended.
• 3 add melted chocolate and mix well.
• 4 add eggs, one at a time, mixing on low speed after each egg is added, just until blended.
• 5 pour over crust.
• 6 bake at 350 degrees f.
• 7 for 45- 50 minutes or until the centre is almost set.
• 8 (if you're using a dark non stick springform pan, bake at 325 degrees f. for 45- 50 minutes).
• 9 run knife or metal spatula around the side of the pan to loosen the cake.
• 10 cool before removing side of pan.
• 11 refrigerate for four hours or overnight.
• 12 for a more decorative cheesecake, you can dust the entire surface of the cake with cocoa powder using a wire mesh strainer.
• 13 for valentine's day, make a heart shaped designed by topping the dusted cheesecake with a heart shaped stencil and sprinkle with icing (powdered) sugar.

Champagne Jello Shots

Total Time: 13 hrs Preparation Time: 3 hrs Cook Time: 10 hrs

Ingredients

• Servings: 4
• 1 (3 ounce) box jello gelatin (any flavor)
• 2 individual packets unflavored gelatin
• 1 cup fruit juice (any flavor) or 1 cup pineapple juice, cold
• 1 2/3 cups champagne

Recipe

• 1 line a 13 x 9 baking pan with nonstick foil.
• 2 have ready any shape cookie cutters.
• 3 put flavored jello in a meduim bowl set aside.
• 4 sprinkle unflavored gelatin over fruit juice in a small saucepan
• 5 let stand 1 minute
• 6 stir over low heat 2-3 min till gelatin granules completely dissolve.
• 7 add to flavored jello stir 3 min till dissolved.
• 8 stir in champagne.
• 9 pour into baking pan and refrigerate 3 hours till firm
• 10 lift foil from pan using cookie cutters to cut shapes through gelatin
• 11 stack the different jello flavors in a cup alternating (if you have made two different fllavors of jello, meaning making two separate batches).

Champion Chocolate Chip Cookies

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 cup granulated sugar
• 1/2 cup firmly packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 (12 ounce) package semi-sweet chocolate chips
• 1 cup pecans, chopped

Recipe

• 1 preheat oven to 375°.
• 2 in medium bowl, combine flour, baking soda and salt.
• 3 in mixer bowl cream butter, shortening and sugars until light and fluffy. beat in eggs and vanilla. beat in dry ingredients until just combined. fold in chips and nuts.
• 4 drop by heaping teaspoonfuls onto 2 ungreased cookie sheets. bake 12 minutes or until just golden (although my note on the recipe states 9-10 minutes, so watch the first batch!).
• 5 transfer to wire racks and cool completely.

Cinnamon Sticks

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 cup sugar
• 1/2 cup butter
• 1 egg, separated
• 1 cup flour
• 2 teaspoons ground cinnamon
• 1/2 cup nuts, finely chopped

Recipe

• 1 cream sugar and butter.
• 2 add egg yolk. beat well.
• 3 add flour sifted with cinnamon.
• 4 knead in bowl with hands until dough holds together.
• 5 spread on ungreased cookie sheet into a 14x9-inch rectangle.
• 6 roll gently with floured rolling pin.
• 7 beat egg slightly. brush onto cookie dough.
• 8 sprinkle with nuts, press lightly.
• 9 bake at 275° for 30-40 minutes until lightly browned.
• 10 as soon as out of oven, cut lengthwise into 3 strips, then cut each strip crosswise into 1" wide pieces.

Chocolate Macadamia Nut Creme Brulee

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 cups heavy cream
• 1/3 cup granulated sugar
• 4 egg yolks
• 1/2 teaspoon vanilla extract (or 1/2 teaspoon vanilla beans)
• 3/4 cup dark semi-sweet chocolate
• 2 tablespoons heavy cream
• 1/4 cup macadamia nuts
• 1/8 teaspoon grated fresh ginger
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ground mace
• 6 tablespoons light brown sugar
• 4 tablespoons granulated sugar

Recipe

• 1 custard: beat together the ingredients, strain and reserve.
• 2 chocolate mixture: heat cream to boil, remove and stir in remaining ingredients, keep warm.
• 3 brulee topping: mix together and reserve.
• 4 final procedure: preheat oven to 300°f place chocolate mix evenly into the bottom of four flat ramequins.
• 5 slowly pour custard mix over each mold and place onto cookie sheet pan with 1/4 inch water on bottom of pan. bake for approximately 1 hour until set. remove and cool.
• 6 to serve, sprinkle sugar evenly over cooked custard and glaze under broiler or touch to burn sugar, warm slightly and serve.

Cinnamon Sugar Butter Cookies

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 3 tablespoons sugar
• 1 tablespoon ground cinnamon
• 2 1/2 cups flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup packed dark brown sugar
• 1/2 cup sugar
• 1 cup salted butter, softened
• 2 large eggs
• 2 teaspoons pure vanilla extract

Recipe

• 1 preheat oven to 300°f
• 2 in a small bowl combine sugar and cinnamon for topping; set aside.
• 3 in a medium bowl combine flour, soda and salt. mix well with a wire whisk; set aside.
• 4 in a large bowl blend sugars with an electric mixer set at medium speed.
• 5 add the butter and mix to form a grainy paste. scrape sides of bowl, then add eggs and vanilla extract.
• 6 mix at medium speed until light and fluffy. add the flour mixture and blend at low speed just until combined. do not overmix.
• 7 shape dough into 1-inch balls and roll each ball in cinnamon-sugar topping.
• 8 place on ungreased cookie sheets, 2-inches apart.
• 9 bake for 18-20 minutes or until done.
• 10 immediately transfer cookies with a spatula to a cool, flat surface.
• 11 (i'm not sure of the yield, so i've just included an estimate).

Cinnamon Stars

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 2 1/4 cups powdered sugar, plus more for rolling
• 15 ounces sliced almonds, with skin (about 4-1/2 cups)
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 3 large egg whites, room temperature
• 1 teaspoon finely grated lemon zest
• 1 teaspoon finely grated lime zest

Recipe

• 1 sift the powdered sugar. put 1/2 cup of the sifted powdered sugar, 10 ounces (3 heaping cups) of the almonds and all the cinnamon in a food processor. process until the nuts are finely ground, with just a few larger pieces.
• 2 whip the egg whites in a large, clean bowl with an electric mixer on high speed until they hold soft peaks, about 1 minute. gradually add the remaining powdered sugar while whipping, until the whites are thick,creamy and somewhat stiff, about 2 minutes more. set aside 2/3 cup of this meringue for topping the cookies. fold the ground almond mixture and the lemon and lime zest into the remaining meringue to make a stiff dough.
• 3 preheat the oven to 250 degrees f. line 2 baking sheets with parchment paper or silicone baking mats.
• 4 lay a sheet of parchment or waxed peper on the work surface and lightly dust with powdered sugar. turn the dough out onto the dusted paper, flatten and dust with more sugar as needed, and then lay another sheet of parchment or waxed paper on top. roll the dough between the papers until it is about 1/4-inch thick. flip the dough over and gently peel off a sheet of the paper. for ease when cutting, lay the paper back on the dough, flip again and gently pull off the other side of the paper so that the dough is fully released from it.
• 5 cut cookies with a 3-inch star cutter and place about 2 inches apart on prepared baking sheets. excess dough can be rerolled.) use a small spoon, brush or offset spatula to spread the reserved meringue over the top of each cookies, taking care not to let the meringue drip over the sides. press or sprinkle remaining sliced almonds in a decorative pattern into the meringue.
• 6 bake cookies until bottoms are light golden brown and meringue is set and crisp, about 30 minutes. turn off the oven and open the oven door to release heat and dry cookies out in the oven for 10 more minutes.

Cherry Squares

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

Ingredients

• Servings: 24
• 1 cup butter, softened
• 1 1/2 cups sugar
• 4 eggs
• 2 cups flour
• 1 teaspoon vanilla
• 1 teaspoon lemon extract
• 1 (21 ounce) can cherry pie filling

Recipe

• 1 cream butter and gradually add sugar, beating until light and fluffy.
• 2 add eggs one at a time and mix well after each.
• 3 gradually add flour, beating well.
• 4 stir in vanilla and lemon extracts.
• 5 place in lightly greased 15x10 jellyroll pan and spread evenly.
• 6 lightly cut through batter with a knife to mark off 24 squares.
• 7 spoon about 2 teaspoons of pie filling in center of each square.
• 8 bake at 350° for 30 minutes or until lightly browned and done.
• 9 watch carefully, it burns easily.
• 10 cool in pan for 20 minutes.
• 11 cut into squares and remove from pan.

Cracked Cookie Crescents

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

Ingredients

• 3 1/2 cups flour
• 1 teaspoon baking powder
• 1 cup butter, softened
• 8 ounces cream cheese, softened
• 2 cups sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 3/4 cup mini chocolate chip

Recipe

• 1 stir together flour and baking soda and set aside. in large mixing bowl beat butter and cream cheese on medium speed for 30 seconds. add the sugar and beat until fluffy. add the egg, vanilla and almond extracts and beat well. gradually add the flour mixture until well mixed. stir in the mini chocolate chips. cover and chill several hours or overnight.
• 2 shape the dough into 1 inch balls then roll into logs 2 inches long. place on un-greased cookie sheet then bend and pinch the ends to form crescents. bake in 375 degree oven for 8 to 10 minutes until the edges are firm. transfer to a cooling rack and let cool for at least ½ hour.
• 3 in a small saucepan, melt chocolate pieces with a little shortening until melted. dip one end of each cookie into the melted chocolate then sprinkle with finely chopped nuts, shredded coconut, chocolate sprinkles or any other topping you prefer. place on waxed or parchment paper and chill until the chocolate is set. they freeze well.

Cracked Gingersnap Cookies

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 2 cups sifted all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup butter, room temp, can use shortening if you prefer
• 1 cup sugar
• 1 egg
• 1/4 cup dark molasses
• 1/3 cup cinnamon sugar

Recipe

• 1 preheat oven to 350 degrees.
• 2 sift the flour, ginger, baking soda, cinnamon and salt into a mixing bowl stir the mixture to blend evenly and sift a second time into another bowl.
• 3 place the butter into a mixing bowl and beat until creamy, gradually beat in the sugar.
• 4 beat in the egg and dark molasses.
• 5 sift 1/3 of the flour mixture into the butter mixture; stir to blend.
• 6 sift in the remaining flour mixture and mix together until a soft dough forms(do not overmix).
• 7 roll dough into 1" diameter balls between your hands.
• 8 roll each ball in cinnamon sugar or just sugar, and place 2" apart on an ungreased baking sheet.
• 9 bake until the tops are rounded and slightly cracked, about 10 minutes. cool cookies on a wire rack. store in an air tight container.

Championship Chocolate Bars

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 cup cold butter, cut in cubes (1 stick) or 1/2 cup margarine (1 stick)
• 2 cups semi-sweet chocolate chips, divided (3to1)
• 1 (14 ounce) can sweetened condensed milk
• 1 egg, slightly beaten
• 1 teaspoon vanilla extract
• 1 cup chopped macadamia nuts

Recipe

• 1 heat oven to 350°f.
• 2 stir together flour and brown sugar in medium bowl; cut in cold butter until crumbly.
• 3 stir in 1/2 cup chocolate chips; press mixture on bottom of ungreased 13x9x2" baking pan.
• 4 bake 15 minutes.
• 5 combine sweetened condensed milk, egg and vanilla in large bowl.
• 6 stir in remaining 1-1/2 cups chocolate chips and nuts.
• 7 spread evenly over hot baked crust.
• 8 bake 25 minutes or until golden brown.
• 9 cool completely in pan over wire rack.
• 10 cut into bars.
• 11 enjoy!

Chocolate Macadamia Nut Cookies

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

Ingredients

• 10 tablespoons butter
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla
• 1 egg, lightly beaten
• 1 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 1 1/2 cups semi-sweet chocolate chips (9 oz)
• 3/4 cup coarsely chopped macadamia nuts
• 3/4 cup coarsely chopped pecans
• 12 caramel candies
• 2 tablespoons whipping cream

Recipe

• 1 in a mixing bowl cream butter,sugar and vanilla.
• 2 add egg.
• 3 combine flour,baking powder,baking soda and salt,add to creamned mixture and mix well.
• 4 fold in chocolate chips and nuts.
• 5 drop by teaspoonfuls 2 inches apart onto greased baking sheets.
• 6 bake at 350 for 10-12 minutes or until golden.
• 7 cool on wire racks.
• 8 for glaze: melt caramels and cream in a saucepan over low heat,stirring until smooth.
• 9 drizzle over cooled cookies.

Chocolate Macaroons - No Bake

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

Ingredients

• Servings: 45
• 6 tablespoons cocoa
• 1/2 cup butter
• 1/2 cup milk
• 1 1/2 cups sugar
• 1/2 teaspoon vanilla
• 3 cups oatmeal
• 1 cup coconut

Recipe

• 1 boil first 4 ingredients for 2 minutes.
• 2 remove from heat and add vanilla.
• 3 pour over oatmeal and coconut and mix well.
• 4 drop tsp fulls onto wax paper and wait until dry and easy to lift off paper.

Chocolate Macadamia Nut Bars

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

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup firmly packed dark brown sugar
• 1/2 cup cold butter, cut into pieces
• 1 cup chopped macadamia nuts, toasted
• 3/4 cup butter
• 1/2 cup firmly packed dark brown sugar
• 1 1/2 cups semisweet chocolate morsels or 1 1/2 cups bittersweet chocolate, morsals

Recipe

• 1 1. prehead over to 230°f grease a 13-by-9 in baking pan.
• 2 2. t prepare the crust, combine flour and sugar in the bowl of a food processor. process about 10 seconds to combine thoroughly. add butter and process until mixture is crumbly, about 30 seconds. transfer crumbs to prepared pan and press firmly to make a compact layer. scatter nuts evenly over crust and press thm in firmly.
• 3 3. to prepare the caramel layer, melt butter in a heavy medium size saucepan over low heat. add brown sugar and stir well until thoroughly combined and smooth. increase heat to medium-high and cook, stirring constantly, until entire surface of caramel is bubbly. immediately pour hot caramel over nuts and spread evenly with back of a metal spoon. bake 18-20 minutes or until caramel is bubbly.
• 4 4. remove pan from oven. wait 1 minute: sprinkle chocolate morsels evenly over caramel. let stand 2 to 3 minutes for chocolate to melt. spread chocolate evenly with spatula or back of a metal spoon. cool completely, then refrigerate 30 minutes to set. cut into bars with a sharp knife. makes 36 bars.

Butter Brickle Cookies

Cinnamon Spice Cookies

Chocolate Macadamia Nut Cookies

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

Ingredients

• 10 teaspoons butter, softened
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla
• 1 large egg, beaten lightly
• 1 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 1/2 cups chocolate chips
• 1 1/2 cups chopped macadamia nuts
• 12 caramels
• 2 teaspoons heavy cream

Recipe

• 1 in a large bowl; cream butter, sugar and vanilla.
• 2 add egg.
• 3 mix together dry ingredients; add to creamed mixture.
• 4 mix well.
• 5 fold in chocolate chips and nuts.
• 6 drop by teaspoons on greased sheets.
• 7 bake at 350°f degrees for 10 minutes or until golden.
• 8 glaze---.
• 9 melt caramels and cream.
• 10 drizzle over cooled cookies.

Breakfast Pizza

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 can pillsbury prepared pizza crust
• breakfast sausage (links or bulk)
• 8 ounces shredded cheese (your choice)
• 2 eggs
• oil

Recipe

• 1 oil a small cookie sheet.
• 2 pop open the can of dough.
• 3 unroll& spread the dough on the cookie sheet.
• 4 scramble and cook the eggs.
• 5 cook the breakfast sausage.
• 6 place eggs& sausage on top of dough.
• 7 sprinkle cheese on top.
• 8 bake@ 350 until cheese is melted and the crust is golden.

Cinnamon Rolls - (kanelbullar)

Total Time: 1 hr 37 mins Preparation Time: 1 hr 30 mins Cook Time: 7 mins

Ingredients

• Servings: 6
• 4 teaspoons yeast
• 2 cups milk
• 3/4 cup butter or 3/4 cup margarine
• 1/2 cup sugar
• 1 teaspoon salt
• 1 teaspoon cardamom (optional)
• 4 -5 cups flour

Recipe

• 1 melt margarine or butter.
• 2 add milk and heat 115 f (45 c).
• 3 dissolve yeast.
• 4 add sugar, cardamom (optional) and salt.
• 5 stir until mixed.
• 6 add flour, knead into dough.
• 7 let rise until doubled (about 30 min).
• 8 divide dough.
• 9 use rolling pin to roll out large rectangle, about 1/4 inches thick.
• 10 spread with margarine, cinnamon and sugar.
• 11 roll up into a big roll, about 2 inches in diameter.
• 12 cut 3/4 in thick slices, put onto greased cookie sheet.
• 13 rise about 20-30 minute
• 14 baste with whipped egg;
• 15 add a little bit of sugar on top, or you can use some swedish pearl sugar (available at most ikeas or swedish specialty stores).
• 16 bake 450 f (225 c) about 7-10 min, until golden brown.
• 17 serve and enjoy.

Chocolate Macaroons

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 cups sugar
• 1/2 cup milk
• 1/2 cup butter
• 6 tablespoons cocoa
• 1 teaspoon vanilla
• 1/2 cup shredded coconut
• 3 cups oatmeal

Recipe

• 1 in a sauce pan, bring first 3 ingredients to a boil for 10 minutes. stirring constantly.
• 2 add rest of the ingredients.
• 3 stir until blended.
• 4 drop tablespoon amounts of mixture onto wax paper lined cookie sheet.
• 5 when they harden they are ready to eat.

Chocolate Layer Cheesecake

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 2 (8 ounce) packages philadelphia light cream cheese, softened
• 1/2 cup sugar
• 1/2 teaspoon vanilla
• 2 eggs
• 3 baker's semi-sweet chocolate baking squares, melted, cooled slightly
• 1 (6 ounce) oreo cookie pie crusts
• 1/2 cup thawed cool whip light whipped topping

Recipe

• 1 preheat oven to 350°f.
• 2 beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. add eggs, 1 at a time, beating on low speed after each addition just until blended.
• 3 remove 1 cup of the batter to small bowl; stir in melted chocolate. pour into crust; top with remaining plain batter.
• 4 bake 40 minutes or until center is almost set. cool. refrigerate 3 hours or overnight. top with whipped topping and strawberries just before serving. store leftover cheesecake in refrigerator.

Cinnamon Squares

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

Ingredients

• 1/2 cup butter
• 1/2 cup margarine
• 1 cup sugar
• 1 egg, separated
• 2 cups sifted all-purpose flour
• 1 1/2 tablespoons cinnamon
• 1 teaspoon salt
• 1 1/2 cups nuts, chopped (i use almonds)

Recipe

• 1 preheat oven to 325 degrees.
• 2 grease and flour a 15 1/2 x 10 1/2 x 1-inch pan.
• 3 cream the butter, margarine, and sugar.
• 4 add the egg yolk and dry ingredients.
• 5 press the batter into prepared pan.
• 6 beat the egg until foamy and spread sparingly over batter.
• 7 press on the nuts.
• 8 bake at 325 degrees for 30 minutes.
• 9 cut into squares.

Breakfast Loaf

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

Ingredients

• Servings: 8
• 1 loaf round bread, 8 inches in diameter
• 4 slices bacon
• 1/2 red bell pepper, thinly sliced
• 6 eggs, scrambled
• 2 tablespoons grated parmesan cheese
• 2 ounces sliced black olives
• 1 medium tomato, thinly sliced
• 1/2 cup shredded cheddar cheese
• 4 ounces mushrooms, sliced and cooked

Recipe

• 1 preheat oven to 350 degrees.
• 2 slice the top off of the bread loaf; set aside for lid.
• 3 remove interior of the loaf, leaving 1" on all sides and bottom.
• 4 layer the following inside the loaf: bacon, red pepper, eggs, sprinkled with parmesan cheese, black olives, tomato, cheese, and mushrooms.
• 5 replace the lid and wrap the entire loaf in aluminum foil.
• 6 place on a cookie sheet.
• 7 bake about 30 minutes or until heated throughout.
• 8 cut into 8 wedges.

Chili Powder And Pecan Crackles

Total Time: 33 mins Preparation Time: 25 mins Cook Time: 8 mins

Ingredients

• Servings: 20
• 1 (9 ounce) package devil's food cake mix
• 1 tablespoon butter, softened
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons milk
• 1/4-1/2 teaspoon ground dried chipotle powder
• 1/2 cup finely chopped pecans
• 1 egg, lightly beaten

Recipe

• 1 preheat oven to 375°f.
• 2 in a medium mixing bowl, stir together cake mix, cocoa powder, chipotle chili powder, egg and butter until moistened (dough will be soft).
• 3 shape dough into 1 inch balls.
• 4 place milk in shallow dish and nuts in another shallow dish.
• 5 dip balls in milk, then in nuts to coat.
• 6 place 2 inches apart on an un-greased cookie sheet.
• 7 bake in preheated oven for 8 – 9 minutes or until tops are crackled.
• 8 cool on cookie sheet for 1 minute.
• 9 transfer to wire rack and let cool completely.
• 10 to store: place cookies in layers separated by waxed paper in an airtight container.
• 11 store at room temp up to 24 hours or freeze for up to 3 months.

Cinnamon Sugar Biscuits

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• 2 1/4 cups flour
• 1 tablespoon baking powder
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1/4 cup shortening or 1/4 cup butter
• 1 cup buttermilk
• 1/3 cup sugar
• 1 tablespoon ground cinnamon
• 1 tablespoon butter, softened

Recipe

• 1 preheat oven to 400 degrees.
• 2 in a large bowl mix the dry ingredients. with your fingers or two knives, mix in the shortening or butter until it resembles coarse meal. add the buttermilk, mixing in a little at a time until it forms a sticky dough, turn the dough out on a lightly floured surface and knead a few times, adding more flour as needed until the dough is smooth and no longer sticky.with a floured rolling pin roll into a 1/2 inch thickness. in a small bowl mix the sugar and cinnamon. brush the dough with the butter and evenly spread the cinnamon sugar on top. cut out the biscuits, using a round or square 2 inches cutter. place on a lightly greased cookie sheet and bake for 12 minutes or until golden and puffed.

Cherry Scones

Total Time: 34 mins Preparation Time: 15 mins Cook Time: 19 mins

Ingredients

• Servings: 12
• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 pinch salt
• 3/4 cup grated frozen butter
• 2/3 cup buttermilk
• 2 eggs
• 1 teaspoon vanilla extract
• 2/3 cup chopped dried cherries

Recipe

• 1 combine flour, sugar, baking soda, baking powder and salt in a large mixing bowl.
• 2 cut frozen grated butter into the flour mixture until well combined.
• 3 combine egg, buttermilk and vanilla, and mix into the dry ingredients until dough forms.
• 4 fold in the chopped cherries.
• 5 turn out the dough onto a lightly floured surface.
• 6 knead lightly and shape into a 10-inch circle.
• 7 cut into wedges place on a greased cookie sheet.
• 8 bake at 375 degrees for 16 to 19 minutes or until golden brown.
• 9 dust with powdered sugar.
• 10 serve warm.

Cinnamon Stars

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 2 large eggs
• 1 cup shedd's spread country crock margarine (1 cup)
• 1 cup plus 2 tbsp. sugar
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon ground cinnamon

Recipe

• 1 line baking sheets with parchment paper; set aside. separate 1 egg; set aside.
• 2 beat shedd's spread country crock® spread with 1 cup sugar in large bowl with electric mixer until light and fluffy, about 2 minutes. beat in whole egg, egg yolk and vanilla until blended. beat in flour. divide dough into 4 pieces and shape into disks. wrap each in plastic wrap and chill at least 2 hours or until firm.
• 3 preheat oven to 350°. remove plastic wrap and roll dough 1/8-inch thick on floured surface. cut out cookies with 2-inch star or round cookie cutter; arrange on prepared baking sheets. if dough becomes too soft, return to refrigerator to firm up. brush tops of cookies with lightly beaten egg , then sprinkle with remaining 2 tablespoons sugar blended with cinnamon. bake 10 minutes or until edges are just golden. let stand 2 minutes; remove cookies from sheets and cool completely on wire rack.

Chocolate Macaroons

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1 (14 ounce) can sweetened condensed milk
• 4 ounces unsweetened chocolate
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 8 ounces shredded coconut
• 1/2 cup chopped nuts

Recipe

• 1 preheat oven to 350*.
• 2 generously grease two large cookie sheets.
• 3 in top of double boiler, combine condensed milk, chocolate and salt.
• 4 cook over hot, not boiling, water, stirring frequently until chocolate melts and mixture thickens (about 12-15 minutes).
• 5 remove from heat and add vanilla, then coconut and nuts and mix well.
• 6 drop by rounded teaspoonsful, one inch apart on cookie sheets.
• 7 bake 10 minutes or until set.
• 8 remove at once to a piece of waxed paper.

Cinnamon Sugar Cookies €“ Only 1 Weight Watchers Point

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 1/2 cup margarine
• 3/4 cup sugar
• 1 large egg
• 1 1/2 cups flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon table salt
• 1 1/2 tablespoons sugar
• 1 1/2 teaspoons cinnamon

Recipe

• 1 combine ingrediants, roll dough into little balls the size of a cherry tomato and place on cookie sheet 2 inches appart. cook for 8-10 minutes at 350.

Chocolate Macaroons

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• 1 (12 fluid ounce) can condensed milk
• 2 ounces unsweetened chocolate
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 3 cups shredded coconut (2 pack.) (optional)
• 1 cup nuts (or more) (optional)

Recipe

• 1 preheat oven to 350.
• 2 put chocolate, milk, and salt in top of double boiler.
• 3 cook about 10 minutes.
• 4 until thick (stir occasionaly) remove from heat, mix in coconut, vanilla and nuts.
• 5 put spoonfuls of mix onto greased sheet 1 1/2- 2 inches apart.
• 6 bake for 10+ minutes or until desired firmness.
• 7 (my kids liked them chewy!).

Cherry Surprise Oreo Truffles

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 (16 5/8 ounce) package oreo cookies, finely crushed
• 1 (8 ounce) jar maraschino cherries
• 1/3 cup maraschino juice
• 1 teaspoon rum (optional) or 1 teaspoon rum extract (optional)
• oreo cookies, finely crushed for rolling

Recipe

• 1 combine the oreo crumbs, maraschino juice, and rum in a bowl until well mixed.
• 2 roll mixture all over the whole cherries until coated finely. roll in finely crushed oreo's and chill until firm.

Cinnamon Sugar Cutouts

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 2 cups all-purpose flour, plus more
• flour, for rolling
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 8 tablespoons unsalted butter, room temperature
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• sanding sugar, and
• candy, such as red cinnamon dots, for decorating
• confectioners' sugar, for decorating (optional)

Recipe

• 1 in a large bowl, whisk together flour, baking poweder, salt and cinnamon.
• 2 in another large bowl, with an electric mixer, beat butter and granulated sugar until light and fluffy. beat in egg and vanilla.
• 3 with mixer on low speed, gradually add flour mixture; beat just until combined.
• 4 divide dough in half; form into two 3/4 inch thick disks. wrap each in plastic. refrigerate at least 1 hour.
• 5 preheat oven to 325°f
• 6 place one disk between two sheets of lightly floured parchment paper; roll out to an 1/8 inch thickness, lightly dusting dough with flour as needed.
• 7 cut out shapes with lightly floured cookie cutters; if dough gets soft, chill 10 minutes.
• 8 transfer cut-out shapes to a parchment-lined baking sheet. re-roll scraps; cut more shapes. repeat with remaining disk.
• 9 bake cookies, decorating if desired, until edges are golden, 10 to 15 minutes, rotating sheets halfway through.
• 10 cool cookies 1 minute on sheets, then transfer to wire racks to cool completely.
• 11 cookies can be stored in an airtight container at room temperature up to one week.

Cinnamon Squares

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

Ingredients

• 8 ounces butter, softened (225g)
• 8 ounces caster sugar (225g)
• 3 eggs, lightly beaten
• 8 ounces self rising flour (225g)
• 1/2 teaspoon baking soda
• 1 tablespoon cinnamon
• 5 ounces sour cream (150ml)
• 2 ounces sunflower seeds (55g)

Recipe

• 1 preheat oven to 180c/350f/gas mark 4. grease a 23cm/9" square baking pan and line the bottom.
• 2 in a large mixing bowl, cream together the butter and sugar until the mixture is light and fluffy. gradually add the eggs, and beat thouroughly.
• 3 sift in the flour, baking soda, and cinnamon together into the creamed mixture, and fold in, using a metal spoon in a figure-eight movement. spoon in the sour cream and sunflower seeds and mix gently until combined.
• 4 spoon the mixture into the prepared pan, and smooth the surface with the back of a spoon or knife.
• 5 bake for approx 45 minutes, or until the mixture is firm to the touch when pressed with a finger.
• 6 loosen edges with a round-bladed knife, then turn out onto a wire rack to cool completely. slice into 12 squares.

Cinnamon Spirals

Total Time: 2 hrs 12 mins Preparation Time: 2 hrs Cook Time: 12 mins

Ingredients

• 1 cup butter (2 sticks) or 1 cup margarine, softened (2 sticks)
• 8 ounces cream cheese, softened
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 2/3 cup sugar
• 2 teaspoons ground cinnamon

Recipe

• 1 in a large bowl, with mixer at medium speed, beat butter and cream cheese till creamy, about 2 minute reduce speed to low; gradually beat in flour and salt until well mixed, occasionally scraping bowl with ruber spatula.
• 2 divide dough in half. on sheet of plastic wrap, pat 1 peice of dough into small rectangle; wrap tightly and refrigerate 1 hour or until dough is firm enough to roll ( or freeze for 30 min,). repeat with remaining dough.
• 3 meanwhile, in a small bowl, stir sugar and cinnamon until blended.
• 4 on lightly floured surface, with floured rolling pin, roll 1 peice of dough into 15" by 12" rectangle. sprinkle half of cinnamon sugar mixture evenly over dough. starting from long side, tightly roll dough jelly-roll style. brush last 1/2 in of dough with water to seal edge. cut log crosswise in half. slide logs onto ungreased cookie sheet; cover with plastic wrap and refrigerate 2 hours or until firm enough to cut. (or freeze for 45 min.) repeat with remaining dough.
• 5 preheat oven to 400*f. remove 2 logs from freezer; with serrated knife, cut each log crosswise into 1/4 in thick slices. place cookies 1/2 in apart on two ungreased cookie sheets.
• 6 bake cookies until lightly browned, 12 to 14 min, transfer to a wire rack to cook. repeat with remaining two logs.

Cinnamon Sugar Crinkles

Total Time: 1 hr 24 mins Preparation Time: 30 mins Cook Time: 54 mins

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 1/3 cups sugar
• 1 tablespoon unsulphered molasses
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon ground cinnamon
• 1/4 cup sugar

Recipe

• 1 position oven rack in center of oven; preheat oven to 350°; grease two baking sheets.
• 2 make the dough: sift together the flour, baking powder, nutmeg, and salt into a bowl; stir until well blended; set aside.
• 3 in the bowl of an electric mixer, using the paddle attachment, beat the butter, sugar, and molasses at medium-high speed until light, about 1 1/2 minutes.
• 4 add in eggs, one at a time, beating well after each addition.
• 5 beat in the vanilla extract; scrape down the sides of the bowl and beat for 30 seconds.
• 6 at low speed, add the flour mixture and mix just until blended.
• 7 make the topping: in a small bowl, gently whisk the cinnamon and sugar together.
• 8 shape the dough into 1 1/4 inch balls (using about 1 1/2 tablespoons dough for each cookie).
• 9 roll each ball into the cinnamon-sugar mixture to coat completely; arrange balls on baking sheets, spacing them 2 1/2 inches apart.
• 10 flatten each cookie into a 2-inch disk.
• 11 bake, one sheet at a time, for 16-18 minutes, until the tops are crinkly and they are puffed and lightly browned on the edges.
• 12 transfer the cookies to a wire rack and cool completely.

Chocolate Macadamia Nut Brownies

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 125 g butter, chopped
• 90 g semisweet dark chocolate squares, chopped coarsely
• 90 g milk chocolate pieces, chopped coarsely
• 1/2 cup raw brown sugar, firmly packed
• 2 tablespoons honey
• 2 eggs, beaten lightly
• 1 cup plain flour
• 2/3 cup macadamia nuts, chopped coarsely

Recipe

• 1 preheat the oven to moderate.
• 2 grease a deep 19cm-square cake pan, and cover the base with baking paper.
• 3 combine the butter and chocolate in a pan and stir over a low heat until both have melted.
• 4 remove the pan from the heat.
• 5 add the sugar and honey.
• 6 stir in the lightly beaten eggs.
• 7 sift the flour.
• 8 add the sifted flour and the nuts and gently fold into the mixture until all the ingredients are well combined.
• 9 pour the mixture into the prepared pan.
• 10 bake in a moderate oven for about 30 minutes - or until the brownies are firm.
• 11 cool the brownies in the pan, and cut into squares when cold.

Cinnamon Spritz Cookies

Total Time: 52 mins Preparation Time: 40 mins Cook Time: 12 mins

Ingredients

• 3 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 vanilla beans, halved lengthwise
• 1 cup granulated sugar
• 1 1/2 cups unsalted butter, room temperature (3 sticks or 3/4 lb.)
• 2 large egg yolks
• cinnamon sugar (made with 2 tsp. ground cinnamon mixed with 4 tsp. granulated sugar)

Recipe

• 1 preheat oven to 350 degrees f. have ready ungreased baking sheets.
• 2 whisk together the flour, salt and cinnamon. using the tip of a paring knife, scrape vanilla seeds into a large bowl, and discard pods. add sugar and beat with a mixer on medium speed for 3 minute. ad butter and beat until pale and fluffy. beat in egg yolks. add flour mixture, and beat until just combined.
• 3 attach a wreath disk to a cookie press. divide dough into 3 portions. fill press with dough. press cookies onto baking sheets, spacing them 2 inches apart. bake until barely golden 9-12 minutes. immediately sprinkle cookies with cinnamon sugar. let cool slightly, then transfer to wire racks to cool completely. repeat with remaining dough. cookies can be stored or up to 1 week.

Cherry Spiral Cookies

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 36
• 2 1/2 cups flour
• 3/4 cup sugar
• 1 cup butter
• 1 egg yolk
• 2 teaspoons vanilla
• 1/2 teaspoon salt
• red food coloring
• 1/2 maraschino cherry, chopped

Recipe

• 1 beat butter and sugar together in a bowl.
• 2 add yolk and vanilla and beat mixture until smooth.
• 3 add flour and salt and mix to form a smooth dough.
• 4 wrap in plastic wrap and refrigerate for 30 minutes.
• 5 preheat to 350°f.
• 6 color 1/2 of the dough with red food coloring.
• 7 add cheeries to pink dough.
• 8 wrap and chill for another 10 minutes.
• 9 roll dough out to 1/4in thickness.
• 10 place pink dough on top of plain dough.
• 11 trim edges and roll into a log starting from a long side.
• 12 slice log into 1/4in slices.
• 13 arrange on cookie sheet.
• 14 bake 15 minutes.

Chocolate Macadamia Nut And Chocolate Chip Cookies

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• 6 tablespoons butter, softened
• 1/3 cup butter flavor shortening
• 1/2 cup light-brown sugar, packed
• 1/3 cup granulated sugar
• 1 egg
• 1 1/2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (8 ounce) bag hershey chips and macadamia nuts

Recipe

• 1 preheat oven to 350°f.
• 2 beat butter and shortening in large bowl until well blended. add brown sugar and granulated sugar; beat thoroughly.
• 3 add egg and vanilla, beating well.
• 4 in a separate bowl, mix together flour, cocoa powder, baking soda, and salt. gradually beat the dry ingredients into the butter mixture. stir in the bag of baking chips.
• 5 drop by rounded teaspoons onto ungreased cookie sheet. bake 10-12 minutes, or until set but slightly moist in the middle. cool slightly; remove from cookie sheet to wire rack.

Crack Brownies

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 cup butter
• 2 cups sugar
• 4 eggs
• 2 teaspoons vanilla
• 2/3 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2-1 cup semi-sweet chocolate chips (optional)

Recipe

• 1 preheat oven to 350 degrees.
• 2 grease and flour a 9" x 13" pan.
• 3 in a large saucepan, melt the butter.
• 4 remove from heat; stir in sugar, eggs, and vanilla.
• 5 beat in cocoa, flour and salt.
• 6 if desired, add semi-sweet chocolate chips and mix well.
• 7 spread batter into prepared pan.
• 8 bake in preheated oven for 25 to 30 minutes or until toothpick inserted in center comes out clean. do not overcook.
• 9 note: i used semi-sweet chocolate chunks and thought those made the brownies just divine! they're good right out of the oven and even better the next day.

Chocolate Macadamia Biscuits

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

Ingredients

• 125 g butter, chopped
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/4 cups plain flour
• 1 teaspoon bicarbonate of soda
• 150 g dark chocolate, finely chopped
• 50 g melted dark chocolate
• 1/3 cup chopped macadamia nuts

Recipe

• 1 preheat oven to moderate, 180°c.
• 2 lightly grease and line three baking trays.
• 3 in a large bowl, using an electric mixer, beat butter, sugar, egg and vanilla together until pale and creamy.
• 4 sift flour and soda together.
• 5 fold through creamed mixture.
• 6 mix in chocolates and finely chopped chocolate.
• 7 roll rounded tablespoonfuls of mixture in balls, arrange two inches apart, flatten slightly.
• 8 bake for 12-15 minutes until lightly golden, cool on trays for 5 minutes, then transfer to wire racks, to completely cool.
• 9 drizzle melted chocolate, using piping bag, set aside until firm, store in airtight container, for up to 7 days.

Butter Cookies - Three Cookies In One Dough

Total Time: 2 hrs 8 mins Preparation Time: 2 hrs Cook Time: 8 mins

Ingredients

• 3 cups butter
• 4 1/2 cups confectioners' sugar
• 3 teaspoons vanilla
• 3 teaspoons baking soda
• 3/4 teaspoon salt
• 3 teaspoons cream of tartar
• 3 large eggs
• 7 1/2 cups flour

Recipe

• 1 mix eggs, butter, and vanilla.
• 2 add dry ingredients and stir well.
• 3 for cutouts: chill well.
• 4 roll out for cookie cutters.
• 5 for jam centers: place dough on wax paper.
• 6 roll into a tube form with the wax paper surrounding it well.
• 7 place in refrigerator and chill well.
• 8 when chilled, cut off slices of the tubed dough to make a round cookie.
• 9 you can press a spot in the center for the jam to be placed, or just put a nut there for another alternative.
• 10 for snow balls: before chilling, add 1 1/2 cups walnuts.
• 11 chill well.
• 12 when chilled, make small 1 inch balls out of dough and roll them in confectioner's sugar.
• 13 bake all three types at 400°f for 8-10 minutes.
• 14 the cookies should brown slightly.

Chocolate Mallow Slices

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1 1/2 cups semi-sweet chocolate chips
• 2 cups miniature marshmallows
• 2 cups rice krispies

Recipe

• 1 melt chocolate chips over heat, stirring until smooth. remove from heat.
• 2 mix in marshmallows and rice krispies until completely coated with chocolate mixture.
• 3 spoon mixture onto wax paper, bring long side of wax paper together and shape into a log about 18- inches long. wrap tightly in the wax paper and refrigerate about 1 hour until firm.
• 4 cut into slices.

Amaretti Cookies

Chocolate Malted Cookies

Butter Cookies

Total Time: 1 hr 38 mins Preparation Time: 1 hr 30 mins Cook Time: 8 mins

Ingredients

• Servings: 70
• 250 g flour
• 100 g fine sugar
• 1 egg yolk
• 1 tablespoon rum
• 1/2 lemon zest
• 200 g unsalted butter, cubed
• 1 egg yolk, to wash

Recipe

• 1 sift flour on counter and make a well.
• 2 add 1 yolk, sugar, rum and the zest of 1/2 lemon into the well.
• 3 mix ingredients in the well.
• 4 add cubed butter on the flour.
• 5 incorporate everything quickly working from the outside in and with as less hand contact as possible (using a knife or a pastry cutter).
• 6 knead swiftly to form a smooth dough.
• 7 wrap in foil and let rest in the fridge for 1/2 hour.
• 8 preheat oven to 190°c.
• 9 lightly grease cookie sheets.
• 10 roll dough thinly (1/2 cm .3/16 inch).
• 11 cut with simple cookie cutter (heart, crescent etc 1 1/2 - 2 inches big).
• 12 put on cookie sheet, spaced 2 inches apart.
• 13 beat remaining yolk and brush cookies.
• 14 bake on middle rack for 8-10 minutes until golden.

Almond Tile Cookies

Total Time: 31 mins Preparation Time: 15 mins Cook Time: 16 mins

Ingredients

• 1 egg
• 1/4 cup sugar
• 3 tablespoons flour
• 2 tablespoons butter, melted
• 1 teaspoon water
• 1/2 teaspoon vanilla
• 3/4 cup sliced almonds

Recipe

• 1 preheat oven to 350°f in a large bowl, with a whisk, mix egg , sugar, flour, butter, water and vanilla until homogeneous, no more. drop the dough, 1 teaspoon at a time, on 2 cookie plates with parchment paper or greased, leaving 2 inches between each. with a metal spatula, spread the tile in a circle of 3 inches of diameter. put almonds on the tiles.
• 2 cook, one cookie sheet at a time, in center of preheated oven of 350 f for about 8 minutes or until the sides begin to brown. put the tiles on a rack and let cool completely. cook the remaining tiles the same way. (you can prepare the tiles in advance and put them in an hermetic container, separating each layers with waxed paper. they will keep 2 days at room temperature.).

Berries & Cream Phyllo Tarts

Total Time: 38 mins Preparation Time: 30 mins Cook Time: 8 mins

Ingredients

• 8 ounces phyllo dough, thawed
• 6 tablespoons butter, melted
• 8 ounces mascarpone cheese
• 8 ounces cream cheese
• 1/4 cup splenda brown sugar blend
• 1/4 cup sugar-free strawberry jelly
• 1/2 cup powdered sugar
• 3 teaspoons lemon juice (i used fresh squeezed)
• 1 cup frozen raspberries (thawed)
• 1 cup frozen blueberries (thawed)
• 1 (14 ounce) can whipped topping (optional for garnish)

Recipe

• 1 preheat oven to 350 degrees.
• 2 lay unrolled stack of phyllo sheets on flat surface, cover with large piece of saran wrap or parchment paper & then cover with damp kitchen towel.
• 3 remove one phyllo sheet to a flat surface & brush with melted butter. remove second sheet, lay over the first sheet & brush with butter. repeat til you have 5 sheets total. (re-cover the rest of the sheets each time to keep from drying out, but make sure to not get them wet with the damp towel).
• 4 using knife or pizza cutter, cut stack of buttered sheets into 6 squares. lay one stack of squares into a muffin cup, gently pushing down in the middle & around the sides. repeat with remainder of squares.
• 5 repeat steps 3 & 4 until all of the phyllo sheets have been used.
• 6 bake at 350 degrees for 8 minutes. remove from oven & allow to cool in pans.
• 7 in mixer fitted with wire whip attachment, combine mascarpone cheese, cream cheese, splenda, strawberry jelly, powdered sugar & lemon juice til smooth.
• 8 fold in raspberries & blueberries.
• 9 when phyllo shells are cool, spoon in the filling (i used a small cookie scoop) & top with a dollop of whipped cream if desired.
• 10 store in refrigerator.

Deliciously Sinful Fudge Brownies

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

Ingredients

• 1 cup butter
• 2 1/4 cups sugar
• 1 1/4 cups dutch-processed cocoa powder
• 1 teaspoon salt (use only 1/2 tsp if using salted butter)
• 1 teaspoon baking powder
• 1 tablespoon vanilla
• 4 eggs
• 1 1/2 cups all-purpose flour
• 2 cups chocolate chips

Recipe

• 1 preheat over to 350.
• 2 melt butter over low heat, then add sugar and stir to combine.
• 3 allow mixture to heat, stirring, just until hot, but not bubbling.
• 4 transfer to mixing bowl.
• 5 stir in cocoa, salt, baking powder and vanilla. beat in eggs until smooth.
• 6 mix in flour and chocolate chips and beat until well-combined.
• 7 pour into lightly-greased 9 x 13 inch pan.
• 8 bake for 25-30 minutes, or until brownies test done. (they should feel set in center.).
• 9 cool completely before cutting.

Deliciously Simple Sugar Cookies!

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup unsalted butter, at room temperature
• 1 cup sugar
• 1 egg
• 2 tablespoons whole milk
• 1/2 cup turbinado sugar (raw)

Recipe

• 1 in a large bowl sift together flour, baking powder, and salt. set aside. place butter and sugar in bowl of electric stand mixer and beat until light and fluffy, about 3 minutes. add the egg and milk and beat to combine. put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. divide the dough in half, cover with plastic wrap, and refrigerate at least 2 hours.
• 2 preheat oven to 375 degrees f.
• 3 remove 1 wrapped pack of dough from refrigerator at a time, un-wrap the dough and roll it by hand into a log about 1 1/2-inches in diameter. repeat with the second pack of dough. if dough has warmed during rolling, return it to the refrigerator for about 10 minutes. the dough may even be frozen at this point and thawed when ready to bake.
• 4 sprinkle a work surface with half of the turbinado sugar. roll one of the logs through the pile coating the entire log with as much of the sugar as will adhere. repeat with the remaining sugar and the second log. slice each log crosswise into 1/3-inch thick rounds. place them at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 8 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. store in airtight container for up to 1 week.

Chocolate Malted Milk Ball Dessert

Total Time: 49 hrs Preparation Time: 1 hr Cook Time: 48 hrs

Ingredients

• Servings: 12
• 3 cups crushed oreo cookies
• 6 tablespoons melted butter
• 1 1/2 cups whoppers candy, crushed
• 2 tablespoons milk
• 6 cups fudge royal ice cream, softened
• 6 tablespoons nestle quik chocolate milk mix
• 6 tablespoons marshmallow cream
• 4 tablespoons milk
• 12 ounces cool whip
• whoppers candy, for garnish

Recipe

• 1 combine crushed oreos and melted butter. press into 9x13 pan and freeze for 4 hours.
• 2 combine crushed whoppers, 2 t. milk,and icecream for first layer. spread on crust and refreeze for 4 hours.
• 3 combine nestle quik, marshmallow cream, and 4 t. milk. beat with hand mixer. fold in 4 oz. of cool whip until well mixed. then, fold in remaining cool whip. spread on dessert. sprinkle with extra whoppers. freeze another 4 hours before serving.

Chicken Enchiladas With Tomatillo Sauce

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 lbs tomatillos
• 1 tablespoon vegetable oil
• 1 cup onion, chopped
• 1/3 cup cilantro, chopped and lightly packed
• 1 (4 ounce) can diced green chilies, drained
• 1 teaspoon cumin
• 1 1/2 teaspoons sugar
• 1/2 teaspoon salt
• 1 1/4 cups chicken broth
• 1/2 cup whipping cream
• 12 (6 inch) corn tortillas
• 2 tablespoons vegetable oil
• 3 cups cooked chicken, shredded
• 1 1/2 cups cheddar cheese, grated
• 1 1/2 cups monterey jack cheese, grated
• 1/2 cup onion, finely chopped
• 1/2 teaspoon salt

Recipe

• 1 to make the sauce, husk the tomatillos and rinse under warm water to remove stickiness and dirt. broil on foil baking sheet 1 to 2 inches from heat, turning once. till soft and slightly charred, about 7 - 9 mintues.
• 2 heat oil in large skillet over med. heat. add onions and saute about 5 minutes.
• 3 transfer tomatillos to a blender and add the sauteed onions, cilantro, green chilies, cumin, sugar and salt; puree till smooth.
• 4 return tomatillo sauce to skillet and cook over med. heat till thickened about 5 minutes, stirring frequently to prevent sticking. add the broth and cream and continue cooking till the sauce is slightly thickened and not watery, about 5 - 8 minute add more salt if desired.
• 5 to make enchiladas, brush both sides with oil and lay on cookie sheet in stacks of two. heat in 375 over just until soft and pliable, about 3 minutes.
• 6 in large bowl, combine the chicken, half of the cheddar. half of the monterey jack, the chopped onion and the salt. add 1/2 cup of the sauce to the chicken mixture and toss to combine.
• 7 spread a third of the remaining sauce in the bottom of a 9 x 13 inch baking dish. place 1/4 cup of the chicken mixture in the center of a tortilla. roll up the tortilla and place seam down in the dish. repeat with the other tortillas. pour the rest of the sauce over the enchiladas. sprinkle with the remaining jack and cheddar cheese on top of the casserole.
• 8 bake the casserole until the enchiladas are heated through and the cheese is bubbly and starting to brown, about 20 - 30 minutes.

Chocolate Macadamia Cookies With Chocolate Chunks

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• 3/4 cup firmly packed brown sugar
• 1/2 cup sugar
• 3/4 cup butter, softened
• 1/4 cup butter flavor shortening
• 1 teaspoon almond extract
• 1 egg
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate pieces or 1 cup chocolate chips or 6 ounces chocolate baking bar, cut into 1/2 inch chunks
• 1 (3 1/2 ounce) jar unsalted macadamia nuts, coarsely chopped

Recipe

• 1 heat oven to 375°f.
• 2 in large bowl combine brown sugar, sugar, butter, and shortening; beat until light and fluffy. add almond extract and egg, blend well.
• 3 in small bowl combine flour, cocoa, baking soda and salt. add dry ingredients into the large bowl with the sugar, butter, egg mixture and mix well.
• 4 stir in chocolate and nuts.
• 5 drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
• 6 bake at 375 for 8 - 12 minutes or until set. cool 1 minute. remove from cookies sheets.

Cherry Shortbread Cookies

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 1 cup flour
• 2 tablespoons flour
• 1/2 cup unsalted butter, sliced and chilled
• 1/4 cup sugar (plus more for sprinkling)
• 1/4 teaspoon salt
• 1/4 cup dried cherries

Recipe

• 1 preheat oven to 300 degrees f (150 degrees c). line a cookie sheet with parchment paper.
• 2 using a food processor, mix the flour, butter, sugar and salt for 20 seconds.
• 3 add the cherries and pulse until chopped (about 20 seconds).
• 4 turn out the mixture onto a work surface and gather into a smooth, compact ball.
• 5 on a lightly floured surface, form the dough into a 7 by 9 inch rectangle, about 1/4 inch thick.
• 6 cut into 12 rectangles. prick each cookie 3 times with a fork.
• 7 using a metal spatula, place the cookies about 1 inch apart on the prepared cookie sheet and refrigerate for 20 minutes.
• 8 bake until light golden brown (30 minutes).
• 9 let cool for 10 minutes before transferring to a rack to cool completely and sprinkle with sugar.

Butter Cookies

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

Ingredients

• 3 ounces cream cheese, softened
• 1 lb butter, softened
• 4 1/2 cups flour
• 1 cup sugar
• 1 egg yolk

Recipe

• 1 mix cream cheese, butter, sugar and egg yolk until well blended.
• 2 add flour and mix.
• 3 using a cookie press, press onto ungreased cookie sheets.
• 4 bake at 350º until firm but not hard. about 8-10 minutes.

Chili Cheese Bread

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 10
• 3 cups grated monterey jack cheese
• 4 ounces diced green chilies, drained
• 1 cup mayonnaise
• 1 loaf french bread

Recipe

• 1 combine cheese, chilies and mayonaise.
• 2 cut bread into thick slices and spread with cheese mixture.
• 3 place on cookie sheet and broil until cheese is bubbly and lightly browned.

Almond-apricot Biscotti

Total Time: 1 hr 50 mins Preparation Time: 1 hr Cook Time: 50 mins

Ingredients

• 2 3/4 cups sifted all-purpose flour
• 1 1/2 cups sugar
• 1/2 cup chilled unsalted butter, cut into pieces
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 3 1/2 ounces chocolate, cut into pieces
• 1 2/3 cups whole almonds, toasted
• 2 large eggs
• 5 tablespoons apricot brandy
• 2 teaspoons almond extract
• 1 (6 ounce) package dried apricots, diced

Recipe

• 1 line 18x12x1-inch cookie sheet (or jellyroll pan) with foil (or parchment paper).
• 2 butter and flour foil (not the parchment).
• 3 combine flour, sugar, butter, baking powder, salt, and ground ginger in food processor.
• 4 process until fine meal forms.
• 5 add chocolate and process until finely chopped.
• 6 add toasted almonds and chop coarsely, using 5 to 7 on/off pulses.
• 7 beat eggs, brandy and extract in large bowl (you might want to use a counter top mixer).
• 8 add flour mixture and apricots to liquid mixture.
• 9 stir until moist dough forms.
• 10 drop dough by spoonfuls in three evenly spaced 12-inch-long strips on prepared sheet.
• 11 moisten fingertips and shape each dough strip into 2-inch-wide log.
• 12 refrigerate until dough is firm, about 30 minutes.
• 13 position rack in center of oven and preheat to 350 degrees (f).
• 14 bake until logs are light brown, about 30 minutes.
• 15 transfer sheet to rack and cool completely.
• 16 reduce oven heat to 300 degrees (f).
• 17 transfer biscotti to work surface.
• 18 cut logs from sides of pan if necessary.
• 19 using very sharp knife, cut each log crosswise into 3/4-inch-wide slices.
• 20 arrange half of cookies cut side down on cookie sheet.
• 21 bake 10 minutes.
• 22 gently turn cookies over and bake 10 more minutes.
• 23 transfer cookies to cooling rack.
• 24 repeat baking with remaining cookies.
• 25 cool cookies completely before serving or storing.

Cranberry Granola Cookies

Total Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 1/4 cups unsweetened applesauce
• 3/4 cup sugar
• 1 teaspoon vanilla, gluten free
• 3/4 cup light brown sugar, firmly packed
• 1/4 cup vegetable oil
• 1 (12 ounce) bag enjoy life cranapple crunch granola cereal
• 1 1/2 cups rice flour
• 1/2 cup tapioca flour or 1/2 cup starch
• 1/4 teaspoon xanthan gum
• 1 dash salt
• 1 cup dried cranberries

Recipe

• 1 1. combine the first 5 ingredients (unsweetened applesauce thru vegetable oil) and set aside.
• 2 2. in a separate bowl, combine the remaining ingredients except the cranberries.
• 3 3. add the applesauce mixture to the granola mixture until combined. then stir in the cranberries.
• 4 4. drop cookies onto a baking sheet with a tablespoon.
• 5 5. bake at 375° f for 6-8 minutes or slightly firm and lightly browned around the edges. let cookies cool on the baking sheet for a couple minutes for easier removal. remove and cool completely. then enjoy!
• 6 6. store cooled cookies in a sealed container in the refrigerator.

Deliciously Soft Gingersnaps

Total Time: 17 mins Preparation Time: 5 mins Cook Time: 12 mins

Ingredients

• 3/4 cup butter or 3/4 cup margarine
• 2 cups granulated sugar
• 2 eggs, well beaten
• 1/2 cup molasses
• 2 teaspoons vinegar
• 3 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 3 teaspoons ground ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon clove

Recipe

• 1 preheat oven to 350 degrees.
• 2 cream together the butter and sugar.
• 3 stir in eggs, molasses and vinegar.
• 4 stir in flour, baking soda, ginger, cinnamon and cloves- mix well.
• 5 form dough into 3/4" balls.
• 6 bake on a greased cookie sheet for 12 minutes.

Checkerboard Cookies

Total Time: 45 mins Preparation Time: 40 mins Cook Time: 5 mins

Ingredients

• 1/3 cup hazelnuts, toasted
• 2 tablespoons unsweetened cocoa powder
• 2 1/2 cups all-purpose flour
• 1/8 teaspoon salt
• 1 cup unsalted butter, room temperature
• 3/4 cup sugar
• 1 large egg
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons orange zest

Recipe

• 1 place toasted hazelnuts in your food processor along with the cocoa powder and process until the hazelnuts are finely ground. set aside.
• 2 preheat oven to 350 degrees f
• 3 in a small bowl whisk together the flour and salt. set aside.
• 4 with a hand mixer, beat the butter and sugar until light and fluffy. add the egg, vanilla extract and orange zest and beat until well blended. add the flour mixture and beat just until incorporated.
• 5 divide the dough in half and place one half of the dough back into the bowl of your electric mixer.
• 6 divide the dough in half and place one half of the dough back into the bowl and add the cocoa and hazelnut mixture to the dough and beat until incorporated. set aside.
• 7 lay out two large sheets of parchment paper (about 10 x 12 inch) and on one sheet of parchment roll out the dough into a 6 1/2 inch by 10 1/2 inch rectangle, making sure both sides of the dough are smooth. wrap dough and place on a baking sheet in the freezer for about 15 minutes or until dough is firm.
• 8 meanwhile, take the chocolate dough and remove 1/2 cup and cover with plastic wrap. set aside.
• 9 on the second sheet of parchment roll out the remaining chocolate dough into a 6 1/2 inch by 10 1/2 inch rectangle, making sure both sides of the dough are smooth. wrap dough and place on a baking sheet in the freezer for about 15 minutes or until dough is firm.
• 10 when both the and chocolate dough are firm, remove from freezer and lay the dough on a cutting board, removing the parchment paper.
• 11 lightly brush the top of the dough with a little water
• 12 remove the parchment paper from the chocolate dough and place it evenly on top of the dough.
• 13 trim the edges of the two dough’s so the rectangle now measures 6 inches by 10 inches.
• 14 take the chocolate dough trimmings and add to the 1/2 cup of reserved chocolate dough.
• 15 lengthwise cut the rectangle into thirds (3 - 2 inch by 10 inch stripes)
• 16 place one strip on a piece of plastic wrap. brush the top of the dough with water and place the second strip on top of the first (alternate colors so you have , black, , black pattern). brush the top of the second layer with water and stack the third layer. press down lightly on the top of the dough and then wrap and freeze for 15 minutes, or until firm.
• 17 when firm, remove from freezer and unwrap, placing the dough on a cutting board. using a sharp long knife, cut the layers lengthwise into 1/2 inch wide and 10 inch long strips. (you will end up with 4 strips).
• 18 stack the layers, turning every other strip so top faces down and bottom faces up, to produce the checkerboard effect. rewrap stack and place in freezer again to firm up.
• 19 meanwhile, take the reserved chocolate trimmings and 1/2 cup of chocolate dough and roll out on a piece of parchment paper into approximately 9 1/2 x 10 1/2 inch rectangle, making sure the dough is smooth. cover and refrigerate until slightly firm.
• 20 remove stack of checkerboard dough from freezer and place in center of chocolate dough.
• 21 wrap the chocolate dough around the checkerboard layers until you have a smooth surface that encloses the checkerboard design.
• 22 wrap in plastic and freeze until firm.
• 23 preheat oven to 350 degrees f
• 24 line a baking sheet with parchment paper.
• 25 remove dough from freezer and place on a cutting board.
• 26 with a sharp knife cut the block of dough into 1/4 inch thick slices.
• 27 place on prepared baking sheet spacing about 1 inch apart.
• 28 bake for about 5-7 minutes or until cookies just start to brown around the edges.
• 29 remove from oven and place on wire rack to cool.

Butter Cookies

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• 1 lb real butter, softened
• 1 1/2 cups sugar
• 1 tablespoon vanilla
• 4 1/2 cups flour
• powdered sugar icing

Recipe

• 1 preheat oven to 350°.
• 2 beat butter and sugar until light and fluffy, about 5 minutes.
• 3 stir in vanilla.
• 4 add flour in small amounts at a time.
• 5 blend.
• 6 do not beat for a long time after flour is added.
• 7 place by rounded tablespoonfuls, or use a cookie dough scoop, onto ungreased cookie sheet, 3" apart.
• 8 bake until bottom edges of cookies are brown, about 8-10 minutes.
• 9 when cooled, ice with powdered sugar icing, as described on package.

Chocolate Marshmallow Cookies

Total Time: 50 mins Preparation Time: 40 mins Cook Time: 10 mins

Ingredients

• 3 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1 cup sugar
• 1 cup packed light brown sugar
• 1 cup salted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 12 ounces miniature semisweet chocolate chips
• 8 ounces mini marshmallows, frozen

Recipe

• 1 preheat oven to 350°.
• 2 in a medium bowl, combine flour, cocoa and baking soda; set aside.
• 3 combine sugars in large bowl. using an electric mixer blend in butter, scraping down the sides of the bowl. add eggs and vanilla, and beat at medium speed until light and fluffy.
• 4 add the flour mixture and the chocolate chips, blend at a low speed until combined. batter will be stiff.
• 5 gather about four marshmallows in the palm of your hand and cover them with a heaping tablespoon of dough. wrap the cookie around the marshmallows, completely encasing them and forming a 2-inch-diameter dough ball.
• 6 place cookies on ungreased cookie sheets, 2-inches apart. bake 10- 12 minutes. cool on pan for two minutes then transfer to cool flat surface.