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.

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.

Prep time: 15 mins | Cook Time: 1 hour | Total Time: 1 hr 5 mins | Makes: 1 9″ pie

Ingredients:

1 3/4 cups pumpkin purée (a 14 oz. can is equal to 1 3/4 cups; do not use pumpkin pie filling)

3/4 cup full-fat coconut milk (see notes for substitutions and more info)

1/2 cup brown sugar

1/4 cup cornstarch

1/4 cup maple syrup

1 tsp vanilla extract

2 tsp pumpkin pie spice

1/2 tsp ground cinnamon

1/2 tsp salt

1 Recipe easy vegan pie crust, or 1 9″ frozen vegan pie crust (gluten-free if preferred)

Vegan coconut whipped cream (optional)

Instructions:

1. Preheat your oven to 350°F. Have your unbaked 9″ pie shell ready (there is no need to pre-bake it).
2. Add the pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon and salt to a blender or a large bowl. Mix well.
3. Pour the pumpkin mixture into the pie crust. Use a spatula to spread the pumpkin evenly and smooth out the top.
4. Bake for 60 minutes. When you remove it from the oven, the edges will be slightly cracked and the middle will still look wobbly. Let cool, and then chill uncovered in the fridge for a minimum of 4 hours or overnight until completely set. Serve plain or with coconut whipped cream.

Notes:

Coconut Milk: use a full-fat coconut milk (the kind in a can) and make sure to shake the can before using. The richness of coconut milk will make the pie cream and delicious.

Coconut milk substitute: If you can’t use coconut milk, substitute with a rich vegan heavy cream or a barista-style soy or oat milk. Be sure to choose a plant-based milk with a higher fat content so so the pie stays creamy and delicious. You can also use an equal amount of plain vegan yoghurt. The texture may be slightly softer, so be sure to chill thoroughly to set.

Storage: The pie will keep fresh in the fridge for 3-4 days.

Freezing the Pie: You can also freeze the pie. Cook the pie, allow it to set and cool overnight in the fridge. Place the pie on a baking sheet and freeze until solid, 3-4 hours. Wrap in plastic wrap then place in a freezer bag, aluminum foil, or an air-tight container and return it to the freezer. The pie should keep for up to 2 months.

Ingredients:

8 graham crackers

11 tbsp butter, divided

1 (14 oz.) can sweetened condensed milk

1/4 cup sugar

1 1/2 cups semi-sweet chocolate chips

1/2 cup heavy cream

Dark Chocolate shavings, optional

Instructions:

1. Crush graham crackers in a food processor in a Ziploc bag. Stir with 5 tbsp melted butter and spread in the bottom and up the sides of a springform pan. Bake at 350°F for 8-10 minutes.
2. Next, make the caramel layer while the crust cooks. Place remaining 6 tbsp butter, milk and sugar in a medium saucepan over medium heat. Bring to a boil and stir constantly for the next 6 minutes or so, until it becomes the thickness of a pudding. Spread in the base of the cooked pie crust. Refrigerate for 1 hour.
3. For the mousse layer, melt chocolate chips over a double broiler, stirring constantly to not scorch the chocolate. Set aside. Whip whipping cream until stiff peaks form. Gradually whip in melted chocolate. Spread chocolate mixture on top of caramel layer. Refrigerate at least one hour or until ready to serve.
4. Sprinkle chocolate shavings on top of pie as desired,