Play Dough Cookies

Ingredients

• 3/4 cup butter, softened
• 3 ounces cream cheese
• 1 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• assorted colors of paste food coloring
• 24 lollipop sticks

Directions

1. In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla; beat until smooth.
2. In a medium bowl combine flour, baking powder and salt. Add dry ingredients to the creamed mixture. Stir till soft dough forms. Divide dough into fourths. Tint each with a different food color. Wrap in plastic wrap and chill for 2 hours.
3. Preheat oven to 350 degrees F (175 degrees C). Working with half of each color, shape dough into 3/4 inch balls and for each cookie place 1 pink, 1 green, 1 blue and 1 orange ball together to make 1 large ball. Shape into a 12 inch long roll (like a snake), starting at one end, coil roll to make a 2 3/4 inch round cookie. Place cookies 3 inches apart on lightly greased baking sheet. Carefully insert lollipop sticks into bottoms of cookies.
4. Bake cookies for 8 minutes or until lightly browned. Cool and store in an airtight container. 

Tuna Noodle Casserole from Scratch

Ingredients

• 1/2 cup butter, divided
• 1 (8 ounce) package uncooked medium egg noodles
• 1/2 medium onion, finely chopped
• 1 stalk celery, finely chopped
• 1 clove garlic, minced
• 8 ounces button mushrooms, sliced
• 1/4 cup all-purpose flour
• 2 cups milk
• salt and pepper to taste
• 2 (6 ounce) cans tuna, drained and flaked
• 1 cup frozen peas, thawed
• 3 tablespoons bread crumbs
• 2 tablespoons butter, melted
• 1 cup shredded Cheddar cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.
2. Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
3. Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
4. Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.
5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned. 

White Chocolate Covered Pretzels

Ingredients

• 6 (1 ounce) squares white chocolate
• 1 (15 ounce) package mini twist pretzels
• 1/4 cup red and green candy sprinkles (optional)

Directions

1. Melt white chocolate in the top of a double boiler, stirring constantly.
2. Dip pretzel halfway into the white chocolate, completely covering half of the pretzel. Roll in topping if desired, and lay on wax paper.
3. Continue the process until all of the white chocolate is finished. Place in refrigerator for 15 minutes to harden. Store in airtight container. 

Best Toffee Ever - Super Easy

Ingredients

• 2 cups butter
• 2 cups white sugar
• 1/4 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup finely chopped almonds

Directions

1. In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
2. While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
3. As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
4. Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container. 

Cranberry Orange Cookies

Ingredients

• 1 cup butter, softened
• 1 cup white sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1 teaspoon grated orange zest
• 2 tablespoons orange juice
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chopped cranberries
• 1/2 cup chopped walnuts (optional)
•  
• 1/2 teaspoon grated orange zest
• 3 tablespoons orange juice
• 1 1/2 cups confectioners' sugar

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
3. Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
4. In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set. 
5.  

Peanut Butter Cup Cookies

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin pan.
5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan. 

Molasses Sugar Cookies

Ingredients

• 1 1/2 cups shortening
• 2 cups white sugar
• 1/2 cup molasses
• 2 eggs
• 4 cups all-purpose flour
• 4 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground ginger
• 1 teaspoon salt

Directions

1. Melt the shortening in a large pan on the stove, and cool.
2. Add sugar, eggs, and molasses, beat well.
3. In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight.
4. Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart.
5. Bake at 375 degrees F (190 degrees C) for 8-10 minutes.
6. Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight and they will be soft again! 

Meringue Mushrooms 

Ingredients

• 1/2 cup egg whites
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 tablespoon unsweetened cocoa powder
• 4 ounces chocolate confectioners' coating

Directions

1. Preheat the oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with parchment paper or aluminum foil.
2. In a large glass or metal bowl, use an electric mixer to whip egg whites until foamy. Add cream of tartar, salt, and vanilla. Continue whipping until the whites hold soft peaks. Gradually sprinkle in the sugar so that it does not sink to the bottom, and continue whipping until the mixture holds stiff shiny peaks.
3. Place a round tip into a pastry bag, and fill the bag half way with the meringue. To pipe the mushroom caps, squeeze out round mounds of meringue onto one of the prepared cookie sheets. Pull the bag off to the side to avoid making peaks on the top. For the stems, press out a tiny bit of meringue onto the other sheet, then pull the bag straight up. They should resemble candy kisses. Do not worry about making all of the pieces exactly the same. The mushrooms will look more natural if the pieces are different sizes. Dust the mushroom caps lightly with cocoa using a small sifter or strainer.
4. Bake for 1 hour in the preheated oven, or until the caps are dry enough to easily remove from the cookie sheets. Set aside to cool completely. Melt the coating chocolate in a metal bowl over simmering water, or in a glass bowl in the microwave, stirring occasionally until smooth.
5. Poke a small hole in the bottom of a mushroom cap. Spread chocolate over the bottom of the cap. Dip the tip of a stem in chocolate, and press lightly into the hole. When the chocolate sets, they will hold together. Repeat with remaining pieces. Store at room temperature in a dry place or tin. 

Raspberry Ribbons

Ingredients

• 1 cup butter (no substitutes), softened
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup raspberry jam
• GLAZE:
• 1 cup confectioners' sugar
• 2 tablespoons evaporated milk
• 1/2 teaspoon vanilla extract

Directions

1. In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
2. Divide dough into four portions; shape each into a 10-in. x 2-1/2-in. log. Place 4 in. apart on greased or foil-lined baking sheets. Make a 1/2-in. depression down the center of each log. Bake at 350 degrees F for 10 minutes.
3. Fill depressions with jam. Bake 10-15 minutes longer or until lightly browned. Cool for 2 minutes. Remove to a cutting board; cut into 3/4-in. slices. Place on wire racks.
4. In a small bowl, combine glaze ingredients until smooth. Drizzle over warm cookies. cool completely. 

French Cookies (Belgi Galettes)

Ingredients

• 2 pounds dark brown sugar
• 1 pound butter
• 7 eggs
• 1 tablespoon vanilla extract
• 6 1/2 cups all-purpose flour

Directions

1. In a large bowl, stir together the brown sugar and butter until smooth and creamy; then add eggs and vanilla, and beat well. Gradually stir in flour. Set bowl over a hot water bath, and stir to blend ingredients. Cover, and refrigerate overnight.
2. Preheat the galette iron.
3. Shape dough into 1 inch balls, and place in the galette iron. Close the iron, and cook the cookies. This should take about 30 seconds in an electric galette iron, or 2 to 4 minutes in a handheld iron over a medium flame. Carefully remove cookies and cool on wire racks. 

Molasses Cookie Mix

Ingredients

• 6 cups all-purpose flour
• 3 cups sugar
• 1 tablespoon baking soda
• 1 tablespoon baking powder
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 1 1/2 teaspoons ground nutmeg
• 3/4 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• ADDITIONAL INGREDIENTS:
• 3/4 cup butter or margarine, softened
• 1 egg
• 1/4 cup molasses
• Additional sugar

Directions

1. In a bowl, combine the first nine ingredients; mix well. Store in an airtight container in a cool dry place for up to 6 months. Yield: 3 batches (9 cups total) To prepare cookies: In a mixing bowl, cream butter. Add egg and molasses; mix well. add 3 cups cookie mix; beat until smooth. Shape into 1-in. balls and roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375 degrees F for 9-11 minutes or until the edges are firm and the surface cracks. Cool on wire racks. 

Festive Shortbread Logs

Ingredients

• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 1/2 cups semisweet chocolate chips
• 4 teaspoons shortening
• 3/4 cup ground walnuts

Directions

1. In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Drizzle chocolate over half of the cookies. Dip one end of remaining cookies into chocolate, then sprinkle with walnuts. 
2. With lightly floured hands, shape tablespoonfuls into 2-in. logs. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 9-11 minutes or until edges and bottom are lightly browned. Cool for 2-3 minutes before removing to wire racks.  
3. In a mixing bowl, cream butter and confectioners' sugar. Add vanilla. Gradually add flour; mix well

Soft Gingersnaps

Ingredients

• 1 1/2 cups butter (no substitutes), softened
• 2 cups sugar
• 2 eggs
• 1/2 cup molasses
• 4 1/2 cups all-purpose flour
• 3 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• Additional sugar

Directions

1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture. Refrigerate for 1 hour or until dough is easy to handle.
2. Roll into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 8-12 minutes or until puffy and lightly browned. Cool for 1 minute before removing to wire racks. 

Raspberry Linzer Cookies

Ingredients

• 1 cup butter, softened
• 1 1/4 cups sugar, divided
• 2 eggs, separated
• 2 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• confectioners' sugar
• 1/2 cup ground almonds
• 3/4 cup raspberry preserves

Directions

1. In a large mixing bowl, cream butter. Gradually add 2/3 cup sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Combine flour and salt; gradually add to creamed mixture and mix well. Shape dough into a ball; cover and refrigerate for 30-45 minutes or until firm.
2. On a surface dusted with confectioners' sugar, roll half of the dough to 1/8-in. thickness; cut with a floured 2-1/2-in. round cookie cutter. Repeat with remaining dough, using a floured 2-1/2-in. doughnut cutter so the center is cut out of each cookie.
3. Spread 2 teaspoons of raspberry preserves over the plain side of solid cookies. Place cookies with centers cut out, almond side up, on top of the preserves, making a sandwich.
4. Beat egg whites until frothy. Combine almonds and remaining sugar. Brush each cookie with egg white and sprinkle with the almond mixture. Place on greased baking sheets. Bake at 350 degrees F for 6-8 minutes or until lightly browned. Remove to wire racks to cool completely. 

Cherry Hazelnut Biscotti

Ingredients

• 4 cups all-purpose flour
• 1 cup chopped hazelnuts, toasted
• 1 tablespoon grated lemon peel
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 eggs
• 1 1/3 cups sugar
• 1/2 cup vegetable oil
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup dried cranberries or cherries

Directions

1. In a large bowl, combine the first five ingredients. In another bowl, whisk the eggs; add the sugar, oil, lemon juice and vanilla. Add to the dry ingredients just until combined. Stir in cherries. Divide dough in half.
2. On parchment-lined baking sheet, shape each portion into 12-in x 3-in. rectangle. Bake at 325 degrees F for 30-35 minutes or until lightly browned. Carefully remove to wire racks; cool for 5 minutes. Reduce oven temperature to 300 degrees F.
3. Transfer biscotti to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on parchment-lined baking sheets. Bake for 25-35 minutes or until firm, turning after 15 minutes. Remove to wire racks to cool. Store in an airtight container.