Prep: 30 mins | Bake: 10 mins / Batch + Cooling | Makes: about 9 dozen

Ingredients:

1 cup butter, softened

1 cup sugar

1 cup packed brown sugar

2 large eggs

4 cups all-purpose flour

1/2 tsp baking soda

Filling:

2pkg. (8 oz.) each pitted dates

1 cup water

1/2 cup sugar

1/2 cup chopped walnuts

Instructions:

1. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Divided dough into three portions. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hr or until dough is firm enough to roll.
2. For filling, place dates, water and sugar in a large saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until dates are tender and liquid is almost evaporated. Stir in walnuts; cool completely.
3. Roll each portion of dough between two sheets of waxed paper into a 12×10″ rectangle. Refrigerate 30 mins. Remove waxed paper. Spread a third of the filling over each rectangle. Roll up tightly jelly-roll style, starting with a long side. Wrap in plastic wrap. Refrigerate until firm.
4. Preheat oven to 350°F. Unwrap and cut dough into 1.3″ slices. Place 2″ apart on greased baking sheets. Bake 10-12 minutes or until set. remove to wire racks to cool.

Prep: 20 mins | Bake: 10 mins / Batch + Cooling | Makes: about 9 1/2 dozen

Ingredients:

1/2 cup butter, softened

1 cup packed brown sugar

1 cup 2% milk

2 3/4 cups graham cracker crumbs

2 cups finely chopped walnuts

2 cups milk chocolate chips

Topping:

1 1/4 cups milk chocolate chips, melted

Instructions:

1. Preheat oven to 375°F. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in milk. Gradually beat graham cracker crumbs into creamed mixture. Stir in walnuts and 2 cups chocolate chips.
2. Fill miniature foil muffin liners 3.4 full. Place 1″ apart in 15 x 10 x 1″ baking pans. Bake 10-12 mins or until set. Remove to wire racks to cool completely.
3. Drizzle with melted chocolate; let stand until set. Store in an airtight container in the refrigerator.

Prep: 15 mins | Bake: 20 mins / Batch + Cooling | Makes: about 5 dozen

Ingredients:

1 cup butter, softened

1/2 cup packed brown sugar

1/4 cup sugar

2 tbsp instant coffee granules

1/4 tsp salt

2 cups all-purpose flour

1/2 cup semisweet chocolate chips

2 tsp shortening, divided

1/2 cup white chocolate baking chips

Instructions:

1. Preheat oven to 300°F. In a large bowl, cream butter, sugars, coffee granules and salt until light and fluffy; gradually beat flour into creamed mixture.
2. On a lightly floured surface, roll dough to 1/4″ thickness. Cut with floured 2″ cutters. Place 2″ apart on un-greased baking sheets. Bake for 20-22 mins or until set. Remove to wire racks to set completely.
3. In a microwave, melt chocolate chips and 1 tsp shortening; stir until smooth. Repeat with the white baking chips and the remaining shortening. Drizzle over cookies; refrigerate until set. Store between pieces of wax paper in an airtight container.

Prep: 25 mins | Bake: 15 min / batch | Makes about 2 1/2 dozen

Ingredients:

1 cup butter, softened

1 1/4 cups packed brown sugar

2 large eggs

3 tsp vanilla extract

2 tsp 2% milk

2 cups old-fashioned oats

1 3/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 1/2 cups coarsely crushed potato chips

1 1/2 cups coarsely crushed pretzels

1 cup semisweet chocolate chips

3/4 cup milk chocolate M&M’s

Instructions:

1. Preheat oven to 350°F. In a bowl, cream butter ad brown sugar until light and fluffy. Beat in eggs, vanilla and milk. In another bowl, whisk oats, flour, baking soda and salt; gradually beat into creamed mixture. Stir in potato chips, pretzels, chocolate chips and M&M’s.
2. Drop cookie dough by scant 1/4 cupfuls 2″ apart ono un-greased baking sheets; flatten slightly. Bake 14-16 mins or until the edges are golden brown. Cool on pans 2 mins. Remove to wire racks to cool.

Prep: 10 mins | Total: 10 mins | Makes: 1 9″ pie crust

Ingredients:

1 1/2 cup all-purpose flour (plus more for rolling)

1/4 tsp salt

1/4 tsp sugar

1/4 pound vegetable shortening

1/4 cup plant-based milk (or more if needed)

Instructions:

To make the dough:

1. Add the flour, salt and sugar into a large bowl and whisk to combine. Cut the vegetable shortening into cubes and scatter into the flour. Use a fork or pastry cutter to slice the vegetable shortening into the flour until you reach a crumbly texture.
2. Drizzle milk across the flour mixture and use the fork to combine. Mix until everything comes together and you will be able to form a ball of dough. Don’t over-mix.

To roll the dough:

1. Spread a clean tea towel over you works surface and lightly sprinkle flour over it. Scoop the dough into a rough ball, and put it in the center of the floured tea towel. Roll it out until you have a rough circle that is several inches bigger than your pie dish to allow room for the sides and edges of the crust.

To form the pie crust:

1. Use the tea towel to help you flip the dough into the pie dish. If some pieces fall off, that’s fine. Use a knife to cut off the excess pastry around the edges. If there are any holes, fill them with some of the extra pieces. Pinch the edges to form a pretty crust.

To Pre-Bake your pie crust (optional): 

1. Only do this if the recipe requires a cooked crust prior to filling it. Preheat oven to 450°F (230°C). Pierce the crust all over with a fork. Bake the crust for 15 mins. Reduce the heat to 400°F and continue baking until the crust is lightly browned, just a couple more minutes.

Notes:

• This recipe works best with cold tools, so put all of your tools, your bowl, for or pastry cutter, and rolling pin in the fridge to chill.
• Non-hydrogenated vegetable shortening is a little less bad for you.
• I found that different shortenings can be a little softer or firmer making the dough hold together a little differently. If the dough isn’t quite coming together, try adding 1 tbsp at a time more plant-base milk until the dough just comes together.