Prep Time: 20 mins + chilling | Bake: 10 mins / batch + cooling | Yield: 3 dozen

Ingredients:

3/4 cup butter, softened

3 tbsp sugar

2 tsp lemon juice

1 1/4 cups all-purpose flour

1/2 cup cornstarch

1 tsp grated lemon peel

Lemon Frosting

1/4 cup butter, softened

1 cup confectioners’ sugar

2 tsp lemon juice

1 tsp grated lemon peel

Additional grated lemon peel, for garnish

Instructions:

1. In a small bowl, cream butter and sugar until light and fluffy. Beat in lemon juice. Combine the flour, cornstarch and lemon peel; gradually add to creamed mixture and mix well.
2. Shape into a 1 1/2″ roll; wrap in plastic wrap. Refrigerate for 1 hour or until firm. Unwrap and cut into 1/4″ slices. Place 2″ apart on un-greased baking sheets.
3. Bake at 350°F for 8-10 minutes or until edges are golden brown. Cool completely on pans on wire racks.
4. In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, lemon juice and peel; beat until smooth. Spread over cooled cookies; sprinkle with additional lemon peel if desired. Let stand until set. Store in an airtight container.

Prep: 25 mins | Bake: 1 hour + cooling | Makes: 2 loaves (12 slices each)

Ingredients:

2 pkg. (8 oz. each) pitted dates, chopped

1 lb. chopped candied pineapple

1 lb. red candied cherries

1/2 lb. walnut halves

1/2 lb. Brazil nuts

1 cup all-purpose flour

1 cup sugar

2 tsp baking powder

Dash salt

4 eggs, separated

1 tsp vanilla extract

Instructions:

1. In a large bowl, combine the dates, pineapple, cherries and nuts. Combine the flour, sugar, baking powder and salt; stir into fruit mixture until well coated.
2. In a small bowl, whisk egg yolks until slightly thickened. In another bowl, beat egg whites and vanilla until stiff peaks form. With a spatula, stir a fourth of the egg whites into egg yolk mixture until no white streaks remain. Fold in remaining egg whites until combined. Add to fruit mixture; gently fold until blended. Pour into two well-greased and floured 8×4″ loaf pans. Bake at 300°F for 1-1 1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 20 minutes before removing from pans to wire racks. Cool completely. Wrap tightly and store in a cool dry place. Using a serrated knife, cut in slices.

Prep: 45 mins | Bake: 10 mins + chilling | Makes: 7 1/2 dozen

Ingredients:

2 cups molasses

1 cup butter, melted

1 cup (8 oz.) sour cream

1 tbsp lemon juice

8 cups all-purpose flour

1 cup packed brown sugar

3 tsp each: ground cinnamon, nutmeg and cloves

2 1/4 tsp baking soda

1 tsp grated lemon peel

3/4 tsp salt

3 cups chopped walnuts

1 2/3 cups raisins

1/4 cup chopped candied lemon peel

1/4 cup chopped candied orange peel

Frosting

4 1/2 cups confectioners’ sugar

1 cup heavy whipping cream

2 tbsp lemon juice

Garnish

2 cups red or green candied cherries, cut as desired

Instructions:

1. In a large bowl, beat molasses, butter, sour cream and lemon juice until well blended. Combine flour, brown sugar, spices, baking soda, lemon peel and salt. Gradually add to butter mixture; mix well. Stir in walnuts, raisins and candied peels. Cover; refrigerate for 30 minutes or until easy to handle.
2. Divide dough into for portions. On a lightly floured surface, roll out each portion to 1/4″ thickness. Cut with a flour 2 1/4″ round cookie cutter. Place 1″ apart on un-greased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
3. Beat frosting ingredients until smooth. Frost cookies; decorated with cherries. Store in an airtight container.

Prep: 20 mins | Bake: 15 mins + chilling | Makes: 4 1/2 dozen

Ingredients:

1 cup butter, softened

1/2 cup sugar

2 tsp vanilla extract

1 3/4 cups all-purpose flour

1/3 cup baking cocoa

1 tbsp instant coffee granules

1 cpu finely chopped pecans or walnuts

Confectioners’ sugar

Instructions:

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour, cocoa and coffee granules; gradually add to creamed mixture and mix well. Stir in pecans. Roll into 1″ balls. Place 2″ apart on un-greased baking sheets.
2. Bake at 325°F for 14-16 minutes or until firm. Cool on pans for 1-2 minutes before removing to wire racks. Roll warm cookies in confectioners’ sugar.

Prep: 1 hour + chilling | Bake: 20 mins + chilling | Makes: 8 dozen

Ingredients:

1 cup butter, softened

2/3 cup sugar

1 egg

3 cups all-purpose

Filling

2 cups sugar

1 1/4 cups heavy whipping cream

3/4 cup butter, cubed

2/3 cup honey

4 cups sliced almonds

1 1/2 cups red and / or green candied cherries

3/4 cup dried currants

Garnish

1 1/4  lbs. white candy coating

Instructions:

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Gradually add flour and mix well. Refrigerate for 30 minutes or until easy to handle.
2. Roll dough into an un-greased 15x10x1″ baking pan. Bake at 375°F for 7-9 minutes or until lightly browned.
3. Meanwhile, in a large heavy saucepan, combine the sugar, cream, butter and honey. Cook, stirring occasionally, until a candy thermometer reads 246°F (firm ball stage). Remove from the heat; stir in the almonds, cherries and currants. Spread evenly into crust.
4. Bake for 18-22 minutes or just until filling is set. Cool completely on a wire rack. Refrigerate overnight.
5. Remove florentine from pan. With a sharp knife, trim edges of crust; discard the trim. Cut lengthwise into six strips; cut each strip into 16 triangles.
6. In a microwave-safe bowl, melt candy coating; stir until smooth. Dip the short side of each triangle into candy coating; place on waxed paper. Drizzle with additional candy coating. Let stand until set. Cover and store in the refrigerator.

Prep: 30 mins + chilling | Bake: 10 mins / batch + cooling | Makes: 7 1/2 dozen

Ingredients:

1 cup butter, softened

2 cups sugar

2 eggs

2 tbsp milk

2 tsp vanilla extract

4 1/2 cups all-purpose flour

2 tsp baking powder

1/4 tsp salt

Frosting

1/2 cup shortening

3 3/4 cups confectioners’ sugar

2 tbsp milk

1 tsp almond extract

1/2 tsp vanilla extract

1-2 tbsp water

4 1/2 cups sliced almonds

3 1/2 cups finely chopped walnuts

Miniature semisweet chocolate chips

Instructions:

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Refrigerate for 2 hours or until easy to handle.
2. On a lightly floured surface, roll out dough to 1/8″ thickness. Cut with a 3″ bird-shaped cookie cutter. Place 1″ apart on baking sheets coated with cooking spray. Bake at 350°F for 7-9 minutes or until set. Remove to wire racks to cool.
3. For frosting, in a small bowl, combine the shortening, confectioners’ sugar, milk, extracts and enough water to achieve spreading consistency. Frost cookies. Arrange almonds over the bodies and walnuts over the heads. Add chocolate chip eyes.

Prep: 20 mins + chilling | Bake: 20 mins / batch + cooling | Makes: about 4 dozen

Ingredients:

1/2 cup butter, softened

1 cup sugar

1 large egg

1/2 tsp almond extract

1 3/4 cup all-purpose flour

2 tsp baking powder

1/4 tsp salt

1 tbsp 2% milk

1/2 cup sliced almond, chopped

Icing

1 cup confectioners’ sugar

1/4 tsp almond extract

1-2 tbsp 2% milk

Instructions:

1. Preheat oven to 325°F. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.
2. Divide dough into four portions. Roll or pat each portion into a 12×3″ rectangle. Place 5″ apart on greased baking sheets. Brush with milk; sprinkle with almonds.
3. Bake 18-20 minutes or until firm and edges are light brown. Cool on pans 5 minutes; cut diagonally into 1″ slices. Remove to wire racks to cool completely.
4. In a small bowl, mix confectioners’ sugar, extract and enough milk to reach desired consistency; drizzle over bars.

Prep: 25 mins + chilling | Bake: 10 mins / batch + cooling | Makes: about 2 dozen

Ingredients:

3/4 cup butter, softened

1/2 cup confectioners’ sugar

1 tbsp grated lemon peel

1 cup all-purpose flour

1/2 cup cornstarch

1/4 cup colored sugar or nonpareils

Icing

1 cup confectioners’ sugar

1/2 tsp grated lemon peel

2 tbsp lemon juice

Instructions:

1. In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in lemon peel. In another bowl, whisk flour and cornstarch; gradually beat into the creamed mixture. Refrigerate, covered, 1 hour or until dough is firm enough to handle.
2. Shape

Prep: 30 mins + chilling | Bake: 10 mins / batch + cooling | Makes: about 2 1/2 dozen

Ingredients:

1 cup butter, softened

1/2 cup confectioners’ sugar

1/2 tsp peppermint extract

1 1/4 cups all-purpose flour

1/2 cup cornstarch

Frosting

2 tbsp butter, softened

2 tbsp 2% milk

1/4 tsp peppermint extract

2-3 drops red food coloring, optional

1 1/2 cups confectioners’ sugar

1/2 cup crushed peppermint candies

Instructions:

1. In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in peppermint extract. In another bowl, whisk flour and cornstarch; gradually beat into the creamed mixture. Refrigerate, covered, 30 minutes or until dough is firm enough to handle.
2. Preheat oven to 350°F. Shape dough into 1″ balls; place 2″ apart on un-greased baking sheets. Bake 9-11 minutes or until bottoms are light brown. Remove form pans to wire racks to cool.
3. In a bowl, beat butter until creamy. Beat in milk, peppermint extract and food coloring, if using. Beat in confectioners’ sugar until smooth. Spread over cookies; sprinkle with crushed candies. Store in an airtight container.