1 cup blanched almonds (skinless)
2 cups powdered sugar
1 cup butter, unsalted and at room temp
1 T bourbon
1 T rum extract
1 tsp vanilla extract
1⁄2 tsp salt
2 1⁄4 cup AP flour
1 1⁄2 T ground nutmeg
1 tsp cinnamon

1. Preheat the oven to 350 degrees.
2. Place the almonds and 1⁄2 cup of powdered sugar in the food processor and process until fully ground, about 2 minutes.
3. Add the butter and process until smooth, about 1 minute. Scrape the bowl of the processor if needed.
4. Add the bourbon, rum, and vanilla extract and pulse until smooth.
5. Add the flour and salt and pulse until the dough forms a ball.
6. Roll the balls until about 1 inch wide, and place on baking sheets that is lined with parchment about an inch apart. Refrigerate for 30 minutes.
7. Bake for 18-20 minutes, until the cookies are firm when pressed, and completely dry and beginning to crack a bit on top. Cool on the trays slightly.
8. While the cookies are cooling, place the remaining powdered sugar, nutmeg, and cinnamon in a large mixing bowl and mix well. Toss the cookies in the sugar mixture (they do need to still be warm to make sure the sugar sticks)
9. Cool on a wire rack for 30 minutes, and re-toss in the sugar mixture again.
10. To store properly, place in a seal tight container with additional powdered sugar until being served.

6 cups all purpose flour
4 tsp baking powder
1 tsp salt
2 cups Crisco
2 cups sugar
2 eggs, at room temperature
1⁄4 cup milk
4 tsp vanilla extract

1. Preheat the oven to 350 degrees
2. In a mixing bowl, add the flour, salt, and baking powder. Set aside.
3. Using a kitchen aid, add the Crisco and sugar. Mix on high until creamed together about 3-4 minutes. Add eggs one at a time then the milk and vanilla, scraping the bowl down to make sure everything is fully mixed.
4. Slowly add the flour mixture about 1⁄3 at a time, and continue mixing until it comes together.
5. Divide the dough in half. Roll out on a floured surface to 1⁄4 inch thickness, and cut out with the cutters of your choice. **You can reuse the leftover rolled dough**
6. Place on baking sheets with parchment paper 2 inches apart and bake for 8-10 minutes until the tops are set and lightly browned.
7. Let cool on the baking sheet, and fully cool then begin to decorate.

6 cups powdered sugar
2 cups butter, room temperature
2 tsp vanilla extract, clear
2 T heavy cream

1. In a KitchenAid using the whisk attachment, mix the sugar and butter. Mix on low speed until well blended for about 3 minutes.

2. Add vanilla and cream and continue to beat on medium speed for 1 minute. Add additional cream if needed to make it easily spreadable.

1⁄2 cup butter, softened
3⁄4 cup light brown sugar
2 large eggs, room temperature
1⁄4 cup molasses
3 cups all purpose flour
1 T ground ginger
2 tsp baking soda
1 tsp ground allspice
1 tsp ground cardamom
1 tsp ground cinnamon
1 tsp lemon zest
1⁄2 tsp salt

1. Preheat the oven to 350 degrees

2. In a large mixing bowl, add the flour, baking soda, lemon zest, and all the spices. Set aside.

3. Using a KitchenAid, cream the butter and sugar together, about 3 minutes.

4. Add the eggs, one at a time, then the molasses.

5. Slowly add the flour mixture a little at a time until fully mixed.

6. Shape into 1 inch balls and place on baking sheets with parchment paper 2 inches apart.

7. Bake until the tops become cracked about 8-10 minutes.

8. Let cool completely

1 # cream cheese, room temperature
1⁄2 cup butter, room temperature
4 cups powdered sugar
2 tsp lemon zest
4 tsp lemon juice

1. In a KitchenAid, add the cream cheese, butter, and sugar. Mix for about 5 minutes.

2. Add in the lemon zest and juice.

3. Refrigerate until needed.

3 cups flour
1 1⁄2 tsp baking soda
3⁄4 tsp baking powder
3⁄4 tsp salt
3⁄4 cup butter, softened 1 1⁄2 cup sugar
3⁄4 cup light brown sugar 3 eggs
1 1⁄2 cup peanut butter
3 tsp vanilla extract
1 1⁄2 cup raspberry jam

1. Preheat the oven to 350 degrees.

2. In a mixing bowl, place the flour, baking soda, baking powder and salt. Set aside.

3. Using a KitchenAid, beat the sugars, butter, and peanut butter together until creamy and fluffy, about 3-4 minutes. Add the eggs, one at a time, then the vanilla, and mix until combined.

4. Add the flour mixture a little at a time, mixing to form a smooth dough.

5. Refrigerate for 20-30 minutes.

6. Roll the balls into 1 inch diameters, then roll in either granulated sugar or sugar in the raw and place on baking sheets lined with parchment paper.

7. Either using your thumb or the back of the 1 tsp measuring spoon to indent in the middle of each ball.

8. Bake for 10-12 minutes until firm and lightly brown. If the indents have risen just lightly press down again with the measuring spoon again.

9. Let cool on the baking sheets.

10. In a microwavable safe bowl, or using the stove top lightly heat the jam up to make it runny. Place the jam into each cookie, and allow the jam to cool/set before serving.

Ingredients:
½ c butter, softened
¾ cup sugar
1 egg
¾ t vanilla extract
2 cups flour
½ t baking soda
½ t salt

Method:
Using stand mixer, cream butter for 30 seconds in mixing bowl with paddle attachment. Add sugar and beat until light and
fluffy. Add egg and vanilla, blend well.

Combine flour, baking soda, and salt. Gradually add to creamed mixture and mix just until combined. Dough will be stiff.

Divide dough in half. Roll each half to ¼“ thick on lightly floured work surface. Cut with assorted cutters. Place 2 inches apart
on parchment paper.

Bake at 375°F for 8-10 minutes or until lightly browned.

YIELD: 2 dozen

NOTE: Can shape dough into 1 inch or 3-inch log and roll in sprinkles or sanding sugar

Ingredients:
6 egg yolks
1 ¼ cups sugar
1 cup butter, unsalted, softened, chunks
½ t vanilla extract
4 cups flour
¼ t salt
Egg Wash:
2 egg yolks
1 T water

Method:
In mixing bowl, using whisk attachment, whisk egg yolks and sugar until thick and pale, about 2 minutes. Blend in butter and vanilla.

Combine flour and salt and gradually add to mixture, blending until dough is stiff. It will start to clump and pull away from the sides of the bowl. Gently knead dough into a ball and flatten into a disc on a lightly floured surface. Wrap dough well and refrigerate 30 minutes.

On a lightly floured work surface, roll dough to ¼” – ½” thickness. Cut into 2” round cookies and place on parchment lined baking sheet trays. Using tines of a fork, make a crisscross pattern on dough surface.

In a small bowl, whisk egg yolks with water. Brush each cookie generously with egg wash making sure to coat top and sides.

Bake at 325F for 45 minutes or until golden on top and browned around edges.
(275F Convection for 35 minutes)

YIELD: 3 dozen

Ingredients:
1 ¾ cups butter, unsalted, room temperature
1 cup sugar
2 T finely ground coffee beans
3 ½ cups flour
¼ t salt

Method:
In stand mixer, mix together butter, sugar and coffee until well combined. Combine flour and salt and add to butter mixture. Mix on low speed until it forms a dough and starts pulling away from the sides of the bowl.

Pour dough out onto counter and roll out to form a log. Shape into a triangular log. Wrap in plastic wrap. Refrigerate for 30 minutes. Cut ¼” thick slices and place them on a parchment lined baking sheet.

Bake at 350F for 20-25 minutes or until the edges begin to lightly brown. (300F Convection for 18 minutes)

YIELDS: 22 cookies- 3 ½” or 32 cookies – 2 ½”

VARIATIONS: Drizzle with white chocolate or vanilla glaze
Dip corner into melted White, Milk, or Dark chocolate
Add 1 T Orange Zest

Ingredients:
1 cup cranberries
¼ cup orange marmalade
1 T honey
2/3 cup butter
2 cups flour
½ cup sugar
1 egg
1 T milk
1 t baking powder
1 t vanilla or rum extract

Method:
Filling: Place cranberries, marmalade and honey in a saucepan over low heat. Cover and heat till mixture boils and berries pop.
Once berries begin to pop, uncover and cook about 8 more minutes until the mixture is the consistency of a thick jam. Set
filling aside to cool.

Dough: In mixing bowl, beat butter with paddle on medium speed about 30 seconds. Combine flour and baking powder. Add
about half of the flour to butter. Add sugar, egg, milk and vanilla. Beat until well combined. Stir in the remaining flour mixture.
Form into a ball and flatten into a disk. Cover and chill about 1 -3 hours or till easy to handle.
On a lightly floured surface, roll dough into a rectangle about 1/8” thick. Using a fluted pastry wheel or pizza wheel, cut into 2
½” squares. Spread out squares and cut 1” slits from each corner towards the center of each square, but do not cut all the way
to center. Spoon ¼ teaspoon of the cooled filling on the center of each square. Fold every other point
to the center to from a pinwheel. Pinch points of dough together to seal. Place pinwheels 2” apart on an
ungreased sheet tray.

Bake at 375F for 8-10 minutes or till tips just start to lightly brown. (325F Convection for 5-6 minutes)

When cool, dust with powdered sugar or drizzle a vanilla glaze over.

YIELD: 42

Ingredients:
1 2/3 cup flour
½ t baking soda
1 t allspice
¼ t salt
2 eggs
1 T Amaretto liqueur (or Dark Rum, hazelnut)
1 t vanilla extract
¾ cup sugar
½ cup pecans, chopped, toasted (or cashews)

Method:
Line a sheet tray with parchment paper.

In small bowl, whisk together flour, baking soda, allspice and salt. Set aside.

In stand mixer, combine the eggs, liqueur, vanilla and sugar. Add the dry ingredients just until combined. Add in the nuts.

Flour your hands and lift the dough onto the parchment lined baking sheet. Roll and squeeze the dough into a chubby log 12”
long and 2” wide.

Bake at 300F for 45 minutes or until log just begins to brown and feels firm to the touch. (convection 250F for 35 minutes, Remove from oven and let cool for 10 minutes.

Using a serrated knife, slice the logs into ½” thick slices, cutting straight across or diagonally. Return biscotti to baking sheets, laying biscotti on their side and return pan to oven to bake second time. Bake for 5 minutes. Turn biscotti over and bake 5 more minutes.

YIELD: 16 – 3 ½” biscotti

NOTE: Biscotti will keep in airtight container about a month

Ingredients:
½ c butter, softened
½ c brown sugar, firmly packed
½ c molasses
1 egg
3 ½ cups flour
1 t baking powder
½ t baking soda
½ t salt
1 t cinnamon, ground
½ t ginger, ground
¼ t nutmeg, ground
¼ t cloves, ground
½ cup buttermilk

Method:
Cream butter for 30 seconds. Gradually add sugar and beat until light and fluffy. Add molasses and egg and blend in.

Combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Add to creamed mixture alternately with buttermilk , beginning and ending with flour mixture. Shape into a ball and flatten into a disc; cover and chill 2 hours.

Roll dough to ¼ inch thickness on a lightly floured surface. Cut out using snowflake cutter of desired size. Place 2” apart on lightly greased sheet trays. Bake at 375°F for 10 minutes. Decorate as desired.

NOTE: Can dip snowflake cut outs into sanding sugar before baking to decorate

YIELD: 2 dozen

Ingredients:
4 cups powdered sugar
3 T meringue powder
4 T warm water
1 T lemon juice
½ t vanilla extract
Gel based coloring- optional

Method:
Using stand mixer, add all ingredients to mixer bowl. Use whip attachment and beat until icing forms peaks. Thin by adding water 1t at a time for filling or outlines. You want to drizzle icing back in bowl to test and have it disappear after 15-20 seconds.

NOTE: Un-thinned icing is perfect for piping details, lines and dots. Allow cookies to dry overnight before stacking.

Ingredients:
1 ¼ cup confectioners sugar
4 t milk
6 t Karo corn syrup
1 t vanilla
Gel base color, optional

Method:
Place all ingredients in bowl and combine until smooth. Add color if desired. Keep unused portion covered.