Butter Cookies

• 1 cup butter
• 1/2 cup white sugar
• 1 egg
• 1/2 tsp almond extract
• 2 1/2 cups all-purpose flour

Beat the butter until light; gradually add the sugar and beat until pale and fluffy.  Add the egg and almond extract; scrape bowl.

Gradually mix in the flour until a thick batter is formed.  Cover and chill for at least one hour.

Preheat oven to 350.

Sprinkle flour on a table or countertop and roll a chunk of dough out to 1/8 thickness.  Use lightly floured cookie cutters to cut into desired shapes.  Place cookies on a parchment-lined (or ungreased) cookie sheets.

Bake for 8-12 minutes or until edges are golden.  Remove to wire racks to cool completely.

Butter Cookie Icing (adapted from Allrecipes.com)

• 2 cups powdered sugar
• 6 tsp milk
• 4 tsp light corn syrup
• 1/2 tsp almond extract
• food coloring, as desired

In a mixer with a paddle attachment, mix powdered sugar and milk until smooth.

Add corn syrup and almond extract and beat until frosting is smooth and glossy.

Divide into bowls and color with food coloring.  Cover each bowl with a damp paper towel to prevent the icing from getting a skin on top.

Caramel Shortbread Squares (adapted from Allrecipes.com)

• 2/3 cup butter, softened
• 1/4 cup sugar
• 1 1/4 cups all-purpose flour
• 1/2 cup butter
• 1/2 cup packed brown sugar
• 2 Tbsp light corn syrup
• 1/2 cup sweetened condensed milk
• 1 1/4 cup cups milk chocolate chips

Eggnog Thumbprints (adapted from Allrecipes.com)

• 3/4 cup butter, softened
• 1/2 cup white sugar
• 1/4 cup packed brown sugar
• 1 egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup butter, softened
• 2 cups powdered sugar
• 2 1/2 Tbsp spiced rum
• nutmeg, for dusting

• 1 cup cold butter
• 1 1/2 cups all-purpose flour
• 1/2 cup sour cream
• 1 tsp grated lemon peel
• sugar – lots and lots of sugar.

In a mixer with a paddle attachment, mix the butter and the flour until you have crumbs the size of peas.  (If you don’t have a mixer, cut the butter into the flour by hand).

Mix in the sour cream and lemon peel until well blended.

Remove from bowl and pat into a 4.5″ x 4.5″ square.  Sprinkle with sugar and wrap in plastic.  Refrigerate for at least 2 hours.

Cut square into 4 equal sized squares (approximately 2.25″ x 2.25″).  Place one square on a piece of wax paper lightly coated in sugar, and put remaining squares back in the fridge.

Sprinkle square with more sugar and place a piece of wax paper on top.  Using a rolling pin, roll to a 12″ x 5″ rectangle.  Be sure to flip the dough often and sprinkle with sugar as necessary to prevent from sticking.

Once the dough is in the appropriate size/shape, start curling the long sides in towards the middle, so you have a 12″ log that resembles a wrapped scroll.  Wrap this tightly in plastic wrap and refrigerate for at least 1 hour.  Repeat until you have rolled/curled/refrigerated all the dough.

Preheat oven to 375.  Remove first log and, using a serrated knife, cut 1/2 inch slices, discarding both end pieces if necessary.

Dip both sides of each slice in sugar and place on a foil-lined baking pan. (Foil is necessary – do not substitute this). Bake for approximately 10-12 minutes or until lightly golden; flip cookies over carefully, and bake for an additional 4-6 minutes.

Remove to wire racks and cool.

Pecan Crescents

• 1 cup butter, softened
• 1/2 cup sugar
• 1 1/2 tsp vanilla extract
• 2 cups all-purpose flour
• 1 cup chopped pecans
• powdered sugar, for coating

Preheat oven to 325.

In a mixer with a paddle attachment, cream butter, sugar, and vanilla until pale and fluffy.  Gradually add flour, and then mix in pecans until well-distributed.

Shape batter into small crescents and place on a parchment-lined baking sheet.  These cookies do not spread, so do not worry about putting them close.  Bake for 20-22 minutes, or until edges are turning golden.

Remove from oven and let cool on pans for 2-3 minutes.  Meanwhile, put a couple of cups of powdered sugar in a large Ziploc bag.  Take cookies and shake them in a bag to coat.  Remove and place on wire racks to cool completely.

Potato Chip Cookies

• 1 lb butter
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 1/2 tsp vanilla
• 4 1/2 cups all-purpose flour, sifted after measuring
• 1/2 cup crushed potato chips

Preheat oven to 350.

In a mixer with a paddle attachment, cream the butter and both sugars for approximately 3-5 minutes, or until pale and fluffy.  Add vanilla and mix.

Slowly add flour to the mixture, about a cup at a time.  Once all flour is added, add in potato chips and mix on medium high until chips are dispersed through batter.

Roll batter into balls no larger than 1-inch and place on a parchment lined cookie sheet, approximately 2 inches apart.  Using the palm of your hand, press the ball down so it is slightly raised in the middle and thinner at the edges.  Lightly press a dent in the middle of the cookie and add sprinkles if desired.

Bake for 12-15 minutes, or until edges of cookie are lightly golden.  Remove from oven and cool on wire racks.

Raspberry Chocolate Bars (courtesy of my cousin’s friend Lisa)

• 1 cup butter, softened
• 1/2 cup packed brown sugar
• 2 cups flour
• 1/4 tsp salt
• 2 cups chocolate chips, divided
• 14 oz can sweetened condensed milk
• 1/2 cup seedless raspberry jam

Preheat oven to 350.

Beat butter and brown sugar until light and fluffy.  Add flour and salt and beat until well-mixed.

With floured fingers measure out 1 3/4 cup of batter and press it into the bottom of a greased 9×13 pan.  Wrap and save the remaining batter.

Bake for 10-12 minutes or until edges are golden.

In a medium saucepan combine 1 cup of chocolate chips and condensed milk; melt over medium heat, stirring constantly.  Pour and spread over hot crust.

Break reserved batter into little crumbs over chocolate mixture (use all of it).  Sprinkle remaining chocolate chips over the crumb topping.

Microwave the jam until runny; using a fork or spoon, drizzle over the top.

Bake 25-30 minutes, or until center is done.  Let cool in dish completely, then cut into small squares.

Rosemary-Kissed Thumbprint Cookies (from Better Homes & Gardens)

• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp chopped fresh rosemary
• 1/4 tsp salt
• 3/4 cup butter, softened
• 1/3 cup powdered sugar
• few drops almond extract
• 1/4 cup orange marmalade (if needed)
• lemon curd (I used this recipe)

In a small bowl, combine flour, cornstarch, rosemary, and salt; set aside.

In a mixer with a paddle attachment, beat butter for approximately 30 seconds, just to soften.  Add the powdered sugar and almond extract, and beat until combined.  Scrape sides of bowl.

Beat in flour mixture until a smooth batter is formed.  Cover, and chill for no more than 1 hour.

Preheat oven to 325.

Shape dough into 1-inch balls and place about 2 inches apart on parchment-lined cookie sheets.  Use your thumb or finger to make an indentation into the middle of each cookie.  Spoon just under 1/2 teaspoon of either the orange marmalade or the lemon curd into the center of each cookie, completely filling the indentation.

Bake for approximately 12-14 minutes, or until edges are slightly golden.  Cool on cookie sheets for 1 minute, then transfer to wire racks and cool completely.

Saltine Toffee

• Butter, for greasing
• Saltine crackers
• 1 cup butter
• 1 cup packed dark brown sugar
• 1 cup milk chocolate chips
• 1 cup semi-sweet chocolate chips
• 3/4 cup chopped pecans (optional)

Preheat oven to 400.

Line a jelly-roll pan with foil.  Butter the foil as well as you can, especially on the corner.  Make sure to go up the edges of the foil as well.

Line the buttered pan with saltine crackers in a single layer, breaking some in half to get to the very edges.

In a small sauce pan combine the butter and sugar.  Bring to a boil and let boil for 3 minutes, or until mixture starts to pull away from the sides of the pan.  Pour the caramel mixture over the saltine crackers, spreading evenly so all crackers are coated.

Bake at 400 for 5-6 minutes, or until crackers are floating on top of the mixture.

Remove from oven and sprinkle with chocolate chips; let sit for around 3-4 minutes so chips soften.  Spread melted chocolate over toffee to cover entire pan.  Sprinkle with chopped nuts if desired.  Cool completely.

Flip toffee out onto foil/parchment/something protective.  Peel foil off of back.  Break into 2 bite pieces, and place in an air-tight container.  Store in a cool location (it tastes best this way).