Prep: 20 mins | Bake: 8 mins / Batch + cooling | Makes: about 7

1/2 dozen

Ingredients:

1 cup butter, softened

1 1/4 cups confectioners’ sugar

1/2 tsp salt

1 large egg

1 tsp vanilla extract

1/2 tsp almond extract

2 1/2 cups all-purpose flour

Colored sugar and sprinkles, optional

Melted chocolate candy coating, optional

Instructions:

1. Preheat oven to 375°F. In a large bowl, cream butter, confectioners’ sugar and salt until light and fluffy. Beat in egg and extracts. Gradually beat flour into creamed mixture.
2. Using a cookie press fitted with a disk of your choice, press dough 2″ apart onto un-greased baking sheets. If desired, decorate unbaked cookies with colored sugar and sprinkles.
3. Bake 6-8 minutes or until set (do not brown). Remove to wire racks to cool completely. If desired, dip baked cookies in melted candy coating and decorate with sprinkles. Let stand until set.

Prep: 25 mins + chilling | Bake: 10 mins / Batch + cooling | Makes: about 5 1/2 dozen

Ingredients:

2 cups butter, softened

1 pkg. (8 oz) cream cheese, softened

2 cups sugar

2 large egg yolks

1 tsp vanilla extract

4 /2 cups all-purpose flour

Frosting

3 tbsp butter, softened

1 tbsp shortening

1/2 tsp vanilla extract

3 1/2 cups confectioners’ sugar

4-5 tbsp 2% milk

Food coloring, optional

Instructions:

1. In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolks and vanilla. Gradually beat flour into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 2 hours or until firm enough to roll.
2. Preheat oven to 350°F. On a lightly floured surface, roll each portion of dough to 1/4″ thickness. Cut with floured 3″ cookie cutters. Place 1″ apart on greased baking sheets. Bake 10-12 minutes or until set (do not brown). Cool on pans 5 minutes. Remove to wire racks to cool.
3. For frosting, in a bowl, beat the butter, shortening and vanilla until blended. Beat in confectioners’ sugar and enough milk to reach spreading consistency; beat 3 minutes or until light and fluffy. If desired, beat in food coloring. Frost cookies. (Keep frosting covered with a damp towel to prevent it from drying out.)

Prep: 30 mins + chilling | Bake: 10 mins / Batch + cooling | Makes: about 4 dozen

Ingredients:

2/3 cup butter, softened

1/2 cup sugar

2 large egg yolks

1 tsp vanilla extract

1 1/2 cups all-purpose flour

14 tsp salt

1/8 tsp ground nutmeg

2 large egg whties

1 cup finely chopped walnuts

Filling

1/4 cup butter, softened

1/4 tsp rum extract

1 cup confectioners’ sugar

1-2 tsp 2% milk

1-2 drops yellow food coloring, optional

Additional ground nutmeg

Instructions:

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. In another bowl, whisk flour, salt and nutmeg; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until firm enough to handle.
2. Preheat oven to 350°F. Shape dough into 1″ balls. In a shallow bowl, whisk egg whites until foamy. Place walnuts in a separate shallow bowl. Dip dough balls in egg whites; roll in walnuts.
3. Place 2″ apart on greased baking sheets. Press a 1/2″-deep indentation in the center of each cookie with your thumb. Bake 10-12 minutes or until the center is set, Carefully remove from pans to wire racks to cool completely.
4. For filling, in a small bowl, beat butter and extract until creamy, Beat in confectioners’ sugar alternately with enough milk to reach spreading consistency. If desired, beat in food coloring. Fill each cookie with 1/2 tsp filling. Sprinkle with nutmeg.

Prep: 20 mins | Bake: 10 mins / Batch + cooling | Makes: about 1 1/2 dozen

Ingredients:

1/2 cup sugar

2 tbsp oil

1 oz. unsweetened chocolate, melted and cooled

1/2 tsp vanilla extract

1 large egg

1/2 cup all-purpose flour

1/2-3/4 tsp baking powder

1/8 tsp salt

Confectioners’ sugar

Instructions:

1. In a large bowl, beat sugar, oil, chocolate and vanilla until blended. Beat in egg. In another bowl, whisk the flour, baking powder and salt; gradually beat into sugar mixture. Refrigerate, covered, 2 hours or until dough is firm enough to handle.
2. Preheat the oven to 350°F. With sugared hands, shape dough into 1″ balls; roll in confectioners’ sugar. Place 2″ apart on greased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool.

Prep: 25 mins | Bake: 10 mins / Batch + cooling | Makes: about 7 dozen

Ingredients:

1 cup butter, softened

1/2 cup sugar

1/2 cup packed brown sugar

1 large egg

1 cup canned pumpkin

1 tsp vanilla extract

1 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt

3/4 cup chopped pecans

Frosting

1/4 cup packed brown sugar

3 tbsp butter

1/4 cup 2% milk

2 1/2-3 cups confectioners’ sugar

Instructions:

1. Preheat oven to 350°F. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, pumpkin and vanilla. In another bowl, whisk flour, baking powder, baking soda, cinnamon and salt, gradually beat into creamed mixture. Stir in pecans.
2. Drop by rounded teaspoonfuls 2″ apart onto un-greased baking sheets. Bake 9-11 minutes or until edges are light brown. Remove from pans to wire racks to cool completely.
3. In a saucepan, bring brown sugar and butter to a boil. Cook and stir over medium heat 1 minute. Remove from heat; cool 10 minutes. Transfer to a large bowl; beat in milk. Gradually beat in enough confectioners’ sugar to achieve spreading consistency. Frost cookies.