Welcome to our 2008 Thanksgiving and Christmas Recipes, We will be adding more recipes through the season.  Check back to see what's new.  We also feature more recipes in Cyber Kitchen and in the Recipe Index.  If you have a recipe you would like to share, please send it to me on the contact Joanne form. However you spend Thanksgiving, Christmas, and New Year's, please stay safe and enjoy this time of year. From my heart to yours, I encourage you to reach out to those you haven't spent time with lately.  Everyone needs to be remembered, especially during the holidays.  You'll gain far more from it than you can imagine. Take care, Joanne, Your San Francisco Bay Area Real Estate Broker... and food lover with little time for cooking. Update: Sunday, December 14, 2008 - Eleven  receipes were added.

Wonderful Booklets FREE To view the baking guide click on the desired "PDF file" link below. To download the desired baking guide, view the PDF file below and then click on the "save a copy" button in the menu at the top of your browser. To print view the PDF file and print. If you do not have Adobe Reader or Acrobat installed on your computer, then you can download the free program Adobe Reader and install it on your computer. For further assistance, see support links below Favorite Holiday Recipes: The Best Recipes for Special Occasions Print out or download a copy of this booklet Holiday Salad Recipes Print out or download a copy of this booklet Pumpkin Baking Guide Print out or download a copy of this booklet The Perfect Pie Handbook Print out or download a copy of this booklet Holiday Baking Guide Print out or download a copy of this booklet A Bakers Guide to Chocolate Print out or download a copy of this booklet Everything You Need to Know About Chocolate Chip Cookies Print out or download a copy of this booklet A Baker’s Cookie Guide, Volume I: Cookies and Their Methods Print out or download a copy of this booklet  A Baker’s Cookie Guide, Volume II: Favorite Cookie Recipes Print out or download a copy of this booklet A Baker’s Cookie Guide, Volume III: More Favorite Cookie Recipes Print out or download a copy of this booklet The Wonderful World of Gingerbread Print out or download a copy of this booklet Information and Help Download Adobe Reader (Free) Adobe Acrobat Support  Adobe Reader Support 90+ Festive Christmas Recipes from Reader's Digest  14 Christmas Cookies to Give (and Eat)     Mrs. Claus' Cookie Recipes   Mrs. Claus' Fudge & Candy Recipes Mrs. Claus' Cake Recipes Mrs. Claus' Pie Recipes  Mrs. Claus' Bread Recipes  Mrs. Claus' Other Recipes    Cranberry-Apple Wassail  8  cups cranberry juice  3  cups Martinelli's Cider  or Apple Juice  5  small cinnamon sticks  1/3  cup sugar  3/4  tsp. ground nutmeg  1  tsp. whole cloves  5  orange slices, seeded  3  lemon slices, seeded Directions: In saucepan, bring first 6 ingredients to a boil over medium –high heat. Reduce heat and over. Simmer 10 minutes. Strain into heat-resistant punch bowl. Add fruit slices. Or, add whole apples for a Colonial version as pictured at right. Yield: 13 9-ounce servings Martinelli's Drink Recipes A Cup of Holiday Cheer 2 to 4 medium baking apples, cored 1-1/3 cup orange juice 3/4 cup lemon juice 2 teaspoons whole cloves 1/3 cup water 4 crab apples (optional) 4 medium lemons 8 cups apple cider 1/2 cup sugar 12 inches stick cinnamon 1 teaspoon ground allspice 1/2 teaspoon ground nutmeg Directions: Preheat oven to 350°F. Insert about half the cloves into 2 baking apples. Place the apples in a 2-quart square baking dish. Add the water. Bake apples, uncovered, for 15 minutes. Add crab apples, if desired. Bake an additional 25 to 30 minutes or until apples and crab apples are tender; cool slightly. Halve or quarter baking apples. Set aside. Meanwhile, in a 4-quart Dutch oven combine orange and lemon juices, apple cider, sugar, cinnamon, remaining cloves, allspice, and nutmeg. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes. Use a slotted spoon to remove whole cloves and stick cinnamon from cider mixture. To serve, place apples in a large heat-proof punch bowl; carefully pour cider mixture into bowl. Makes 12 to 16 servings. For more great holiday recipes visit www.pcfma.com/cookbook. Festive Fudge 3 cups (18 ounces) semi-sweet chocolate chips (or milk-chocolate chips) 1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk) Dash salt 1/2 to 1 cup chopped nuts (optional) 1 1/2 teaspoons vanilla extract Directions: In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND® and salt. Remove from heat; stir in nuts (optional) and vanilla. Spread evenly into wax paper lined 8- or 9-inch square pan.  Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares. Store leftovers covered in refrigerator.  Makes about 2 pounds Other Great Fudge Flavors: Chocolate Peanut Butter Chip Glazed Fudge: Proceed as above but stir in 3/4 cup peanut butter chips in place of nuts. Glaze: Melt 1/2 cup peanut butter chips with 1/2 cup whipping cream; stir until thick and smooth. Spread over chilled fudge. Marshmallow Fudge: Proceed as above but omit nuts and add 2 tablespoons butter to mixture; fold in 2 cups miniature marshmallows. Gift Giving Tips: Create delicious homemade gifts by serving up several varieties of this fudge in decorative tins or boxes. Simply wrap up individual pieces of fudge in colored cellophane, candy wrappers, gold and silver foil or place in candy cups and arrange in gift boxes or bags.    Gingerbread Houses   Built by Joanne's granddaughters when they were very young.   Nutella Italian Rice Pudding The family from Fresco restaurant in New York serves up a holiday meal with some tasty rice dishes. Check out the recipes 6 cups whole milk 1 cup Nutella 2 teaspoons ground cinnamon 1 cup Arborio rice 2 eggs 2 egg yolks 1/2 cup granulated sugar 1 cup chopped hazelnuts Directions: Preheat oven to 325°F. Coat 13- by 19-inch glass pan with vegetable oil spray. Over medium heat, whisk together milk and Nutella in a heavy bottomed 4-quart saucepan. Add cinnamon and rice and bring to a boil. Cover and reduce heat to a simmer and cook for 15 minutes. Whisk together eggs, egg yolks and sugar. Temper a small amount of the hot liquid into the eggs. Combine egg mixture with remaining milk mixture, add nuts and bake in a water bath for 40 minutes. Cool 15 to 20 minutes. Serve hot or cover and refrigerate. 12 servings  Note:  Top with Vanilla Marscapone Cream.  Receipe is below.   Fresco Napoleon (Layers of Puff Pastry and Vanilla Mascarpone Cream) by: The Scottos 2 sheets puff pastry (available from your grocer) 1 container (500 grams) mascarpone cheese 2 cups heavy cream 1/2 cup granulated sugar 2 teaspoons vanilla extract Powdered sugar Directions: To make puff pastry: Bake 1 sheet of puff pastry according to package instructions and set aside. When cool, split pastry in half horizontally to create the top and bottom layers for the napoleon. Bake second sheet of puff pastry between two inverted sheet pans to prevent pastry from rising, and thereby create the thin crispy middle layer for the napoleon. Set aside to cool. To make mascarpone cream: Combine mascarpone, heavy cream, granulated sugar and vanilla extract. Whip until stiff peaks form, and refrigerate until ready to use. To assemble napoleon: Add mascarpone cream between the bottom, middle and top pastry layers. Dust with powdered sugar and serve. Serves 8 to 10 Killer Cranberry Sauce 1-1/2 C sugar 1 navel orange 1/2 t grated ginger 4 C cranberries 1/2 C (2 oz.) toasted pecans Directions: Grate the orange peel and add to a pot with the sugar and ginger. Add the juice from the orange into the pot and simmer over medium heat until the sugar is dissolved. Add cranberries and cook until they pop - about 5 minutes.  Add pecans and cool sauce. No-Bake Spruce Cookies These easy treats won first prize at Reader's Digest last cookie exchange for prettiest and best-tasting cookie! They're fun to make, and your kids will like trimming them with red-hot candy ornaments. -- Jeanette Alessi, Orange, CA 36 large marshmallows 1/2 cup butter, cubed 1 to 2 teaspoons green food coloring 1 teaspoon almond extract 4 cups cornflakes Red-hot candies 12 Tootsie Roll Midgees, cut in half, optional Directions: In a heavy saucepan, combine the marshmallows, butter, food coloring and almond extract. Cook and stir over low heat until smooth. Remove from the heat; gently stir in cornflakes until well coated. Drop by tablespoonfuls onto waxed paper.  Using a 3-in. Christmas tree cookie cutter, shape into trees. Add red-hots for ornaments. Press a Tootsie Roll half into the base for tree trunk if desired. Yield: about 2 dozen. Christmas Cookie Cavalcade prinout your own copy Brandied Cherry Pockets Flavorful cherries fill each of these uniquely shaped cookies. Yield: 5 dozen cookies  Cookie Ingredients: 1   cup sugar 1/2   cup Butter, softened 1   egg 1/2   cup Sour Cream 1/2   teaspoon vanilla 2 2/3   cups all-purpose flour 1/2   teaspoon baking powder 1/4   teaspoon baking soda 1/8   teaspoon salt Filling Ingredients: 1   cup dried cherries, finely chopped 1/2   cup orange juice 3   tablespoons orange marmalade 1   teaspoon brandy extract Glaze Ingredients: 1 1/2   cups powdered sugar 1/4   teaspoon brandy extract 2 to 3   tablespoons orange juice  Directions: Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, sour cream and vanilla; continue beating until well mixed. Reduce speed to low; add all remaining cookie ingredients. Beat, scraping bowl often, until well mixed. Divide dough in half. Wrap each half in plastic food wrap; refrigerate until firm (at least 2 hours). Meanwhile, combine cherries and 1/2 cup orange juice in 1-quart saucepan. Cook over medium-high heat until mixture comes to a boil. Reduce heat to low. Cook, uncovered, for 5 to 10 minutes, stirring occasionally, or until cherries are tender and most of the liquid is absorbed. Remove from heat. Stir in orange marmalade and 1 teaspoon brandy extract. Cool 15 minutes. Heat oven to 375°F. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter. Place cookies 1 inch apart onto ungreased cookie sheets. Spoon slightly rounded 1/2 teaspoon cherry filling onto center of each cookie. Fold in half. Seal edges with fork. Bake for 8 to 10 minutes or until edges are set and bottoms are very lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely. Combine powdered sugar and 1/4 teaspoon brandy extract in small bowl. Add enough orange juice for desired drizzling consistency. Drizzle over cooled cookies. Recipe Tip If dough is sticky when pressing edges with fork, lightly spray fork with no-stick cooking spray. Recipe Tip For easy clean-up, place cooled cookies on wire cooling racks over waxed paper. Drizzle brandy glaze over cookies, allowing excess to drip onto waxed paper. Nutrition Facts (1 cookie): Calories: 80, Fat: 2g, Cholesterol: 10mg, Sodium: 30mg, Carbohydrates: 13g, Dietary Fiber: 0g, Protein: 1g Everyone needs to know how to Roast Chestnuts, right? If for no other reason than to say we know how to do it.  Believe it or not, It's simple and here's how to do it. Buy 2 pounds chestnuts in shells Heat oven to 400 degrees F. Slit the skin of each nut with an X to allow the steam to escape as they cook. Put nuts on a baking sheet, and roast in the oven for about 15 minutes. When nuts are cool enough to touch, grasp the curling skin, and peel. Crostata di Zucca e Mele Here's a modern twist on a classic Italian dessert. For the filling: 1 pound peeled apples, cut into 1" cubes 1 pound peeled squash, cut into 1" pieces 1 cup brown sugar 1 tsp ground cinnamon ½ tsp. ground ginger ¼ tsp. ground nutmeg ¼ tsp. ground cloves ¼ tsp. salt 4 Tbsp. unsalted butter, cut into small pieces Directions: Mix the sugar and spices together, divide in half. Separately toss the squash and apples with the spice mixture and spread onto two baking sheet, dot with butter. Roast at 400°F for 15-30 minutes or until tender. The apples will cook faster then the squash. Cool to room temperature. For the apple jam or use Apple Butter or Apple Jam purchased in a grocery store. 5 lbs apples, chopped 2 lbs sugar 1 vanilla bean 2 cinnamon sticks 1 cup water Place all ingredients into a large pot and bring to a boil. Reduce heat to low and simmer stirring frequently. The jam is done when it is thick and apple junks have cooked down. Cool to room temperature. For the pie dough: 2 ½ cup flour 1 tsp. salt 2 tsp. sugar 16 TBL. butter, cut into small cubes ½ cup ice water In food processor pulse all dry ingredients. Add butter and pulse until mixture resembles coarse meal. Pour in water and pulse until dough is crumbly but holds together when squeezed with fingers. Divide into two disks. Wrap in plastic and refrigerate at least 1 hour. Directions: To assemble the crostata, roll dough out into 1/8" thick round. Gently spread ¼ cup apple jam on top of dough, leaving a 1½" border from the edge. Fill center with the apples and squash mixtures.  Gently lift and fold the edges up over the filling, leaving a large opening in the middle. I make it sort of like a five-sided bowl.  Pinch the crust together and brush with egg wash and sprinkle with coarse sugar. Bake crostata at 350° for about 25-30 minutes or until the edges and bottom are golden brown. Nut Horns By: Stacey Reszler Makes 32 2 cups flour 1 cup (2 sticks) butter, room temperature ¾ cup sour cream 1 egg (separated) ¾ cup sugar 1 teaspoon ground cinnamon ¾ cup finely chopped walnuts or pecans Sifted powdered sugar for garnish Directions: Preheat oven to 350 degrees. In a medium bowl, combine flour, butter, sour cream and egg yolk and mix until smooth. Divide into 4 balls. Roll each portion into a circle about the size of a dinner plate to a thickness of about ¼-inch. Brush top of dough with beaten egg white. Make nut filling by combining sugar, cinnamon and nuts. Sprinkle 2 to 3 tablespoons of filling over the circles, then cut each piece into 8 pie-shaped wedges. Starting at wide end, roll pieces of dough into crescent shapes and tuck points underneath. Brush tops with egg white and place on ungreased cookie sheet. Bake in preheated oven 15 to 20 minutes or until golden. Remove from oven and cool briefly on cookie sheets then remove and cool on racks and sprinkle with sifted powdered sugar. Pecan Butter Balls By: Stacey Reszler Makes 4 1/2 dozen 1 cup (2 sticks) butter, room temperature 2 teaspoons vanilla extract 2 cups flour 1 ¼ cup sugar (divided) ½ teaspoon salt 2 cups minced pecans 1 cup finely chopped pecans Directions: In large bowl combine butter and vanilla and mix well. Add flour, ¼ cup sugar, salt and mix to combine. Add pecans and mix well. Shape into 1-inch balls and roll in pecans. Place on ungreased cookie sheets and bake in preheated 325 degree oven 25 minutes or until pale brown. Remove from oven and cool slightly. While still warm, roll in remaining sugar. Cool on wire racks. Ginger Shortbread Cookies 3 cups flour 1 cup Light Brown Sugar 1/4 cup Corn Starch 1-1/2 tablespoons Orange Peel 1 tablespoon Ground Ginger 1 tablespoon Pumpkin Pie Spice 1 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons molasses 1 tablespoon water 1 egg 1 cup cold butter, cut into 1-inch pieces Icings and Decorations of your choice Directions: Mix flour, sugar, corn starch, orange peel, ginger, pumpkin pie spice, baking soda and salt in a large mixing bowl. Whisk molasses, water and egg in a small bowl; set aside. Cut butter into flour mixture using a pastry blender or 2 knives until the mixture resembles coarse meal. Pour molasses mixture over flour; beat with mixer until dough forms a ball. Knead for 2 to 3 minutes until smooth. Divide in half, wrap in plastic wrap. Chill a minimum of 2 hours. Preheat oven to 350°F. Roll dough on lightly floured surface to 1/4-inch thickness. Cut with cookie cutters. Place on baking sheets. Bake for 11 to 13 minutes. Cool on wire racks. Decorate as desired with DecACake® icings, sugars and sprinkles. Yield:  3 dozen cookies Golden Fruit Bars Start to finish: 1 1/2 hours (30 minutes active), plus cooling Makes about 15 cookies 3 cups all-purpose flour 1 cup sugar Zest of 1 orange 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, cut into small cubes, chilled 1/2 cup milk 1 teaspoon orange extract 2 tablespoons cornstarch 2 tablespoons sugar 1 cup orange juice 2/3 cup diced dried apricots 2/3 cup diced dates 2/3 cup golden raisins 1/4 cup diced candied ginger Directions: Line a 13-by-9-inch baking dish with foil, leaving several inches of foil overhanging on the 9-inch sides. This overhang is used to lift the cookies from the baking dish once they have cooled. Lightly coat the foil with baking spray. In a large bowl, whisk together the flour, sugar, orange zest, baking powder and salt. Add the chilled butter and use your hands, 2 knives, or a pastry cutter to rub it into the flour until the mixture resembles cornmeal. Drizzle the milk and orange extract over the dry ingredients, then toss lightly to mix. The dough will be dry and very crumbly. Firmly press the crumbly dough into the prepared baking dish in an even layer. Refrigerate the dough in the dish for 20 minutes. Meanwhile, heat the oven to 375 F. Place the baking dish in the oven and bake for 15 minutes. While the cookies bake, in a medium saucepan whisk together the cornstarch, sugar and orange juice. Add the apricots, dates, raisins and candied ginger. Mix well, then bring to a simmer over medium heat. Cook the fruit mixture, stirring constantly, until quite thick, about 5 minutes. Remove the cookies from the oven and spread the fruit mixture over the top. Bake for another 15 minutes, or until the topping is set. Place the pan on a wire rack to cool. Using the foil, lift the slab of cookie from the baking dish. Wet a knife with warm water, then cut the slab, wiping the knife clean between cuts, into 15 squares. Cookies can be stored in an airtight container at room temperature up to 4 days.   Glazed Cranberry Almond Drop Cookies Start to finish: 1 hour (35 minutes active) Makes 30 cookies 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 3/4 teaspoon ground cardamom 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup granulated sugar 2/3 cup packed light brown sugar 1 large egg 1 1/2 teaspoons vanilla 3/4 cup dried cranberries 3/4 cup Marcona almonds For the glaze: 3/4 cup powdered sugar Zest of 1 orange 2 tablespoons orange juice Directions: Heat the oven to 375 F. Line 2 baking sheet with parchment paper. In a medium bowl, sift together the flour, baking soda, cardamom and salt. Set aside. In a large bowl, combine the butter and both sugars. Use an electric mixer to beat until light and fluffy, scraping the sides of the bowl as needed, about 5 minutes. Reduce the mixer speed to low, then add the egg and vanilla, mixing well. With the mixer running, gradually add the sifted dry ingredients, mixing until fully incorporated. Mix in the cranberries and almonds. Arrange 1 tablespoon balls of dough on the prepared baking sheets, leaving 1 1/2 inches of space between each cookie. Bake the cookies, rotating the sheets front to back and top to bottom halfway through, until spread and light golden brown, about 8 to 10 minutes. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. To make the glaze, in a small bowl whisk together the powdered sugar, orange zest and juice. Use a pastry brush to gently coat the tops of the cookies with the glaze, then let dry for 15 minutes. Cookies can be stored in a single layer in an airtight container at room temperature up to 1 week. Salty Caramel Pistachio Bars Start to finish: 1 1/2 hours (30 minutes active), plus cooling Makes about 15 cookies 3 cups all-purpose flour 1 cup sugar 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, cut into small cubes, chilled 1/2 cup milk 2 teaspoons vanilla extract 14-ounce bag soft caramel candies 1/3 cup heavy cream 1 1/2 cups lightly salted pistachio meats Coarse salt Directions: Line a 13-by-9-inch baking dish with foil, leaving several inches of foil overhanging on the 9-inch sides. This overhang is used to lift the cookies from the baking dish once they have cooled. Lightly coat the foil with baking spray. In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the chilled butter and use your hands, 2 knives, or a pastry cutter to rub it into the flour until the mixture resembles cornmeal. Drizzle the milk and vanilla over the dry ingredients, then toss lightly to mix. The dough will be dry and very crumbly. Firmly press the crumbly dough into the prepared baking dish in an even layer. Refrigerate the dough in the dish for 20 minutes. Meanwhile, heat the oven to 375 F. Place the baking dish in the oven and bake until firm and the edges are golden brown, 25 to 28 minutes. Let the cookie slab cool in the pan until set. Meanwhile, in a small saucepan over medium heat, combine the caramels and heavy cream. Stir until melted, smooth and just starting to bubble at the edges. Remove the pan from the heat and stir in the pistachios. Pour the caramel mixture over the cookie slab, spreading it evenly as needed. Sprinkle the top with salt, then let cool until the caramel begins to set, about 10 minutes. Using the foil, lift the slab of cookie from the baking dish. Wet a knife with warm water, then cut the slab, wiping the knife clean between cuts, into 15 squares. Cookies can be refrigerated for up to a week. Chocolate Strawberry Cheesecake Cookies Start to finish: 2 1/2 hours (1 hour active) Makes 30 cookies 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup granulated sugar 2/3 cup packed light brown sugar 1 large egg 1 1/2 teaspoons vanilla 3/4 cup chocolate chips 3/4 cup dried strawberries For the topping: 1/2 cup powdered sugar 8-ounce package cream cheese, softened to room temperature 1 teaspoon vanilla extract 12-ounce container of whipped topping, such as Cool Whip 10-ounce jar strawberry jam Directions: Heat the oven to 375 F. Line 2 baking sheet with parchment paper. In a medium bowl, sift together the flour, baking soda and salt. Set aside. In a large bowl, combine the butter and both sugars. Use an electric mixer to beat until light and fluffy, scraping the sides of the bowl as needed, about 5 minutes. Reduce the mixer speed to low, then add the egg and vanilla, mixing well. With the mixer running, gradually add the sifted dry ingredients, mixing until fully incorporated. Mix in the chocolate chips and strawberries. Arrange 1 tablespoon balls of dough on the prepared baking sheets, leaving 1 1/2 inches of space between each cookie. Bake the cookies, rotating the sheets front to back and top to bottom halfway through, until spread and light golden brown, about 8 to 10 minutes. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. While the cookies cool, make the cheesecake filling. In a large bowl, combine the powdered sugar, cream cheese and vanilla extract. Use an electric mixer to beat them together until very smooth, about 3 to 4 minutes. Use a rubber spatula to fold in the whipped topping. Transfer the filling to a piping bag fitted with a large tip or a large zip-close bag. Refrigerate until slightly firm, about 30 minutes. If the cheesecake filling is in a zip-close bag, snip a small hole in one corner. Pipe the cheesecake filling in a circle over each cookie to mostly cover it. Fill the center of the circle with a dollop of strawberry jam. Refrigerate the cookies at least 1 hour before serving. Store the cookies in the refrigerator. Christmas Tree Cut Cookies Start to finish: 1 1/2 hours (45 minutes active) Makes about 30 cookies 3 1/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, softened to room temperature 1 cup sugar 1 large egg 1 egg yolk 2 1/2 teaspoons vanilla extract 1 tablespoon milk Candy decorations Special equipment: 3-inch Christmas tree cookie cutter Drinking straw Directions: In a medium bowl, sift together the flour, baking powder and salt. Set aside. In a large bowl, combine the butter and sugar. Use an electric mixer to beat on medium-high speed, scraping the bowl as needed, until pale and fluffy, about 5 minutes. Add the egg, egg yolk, vanilla and milk and mix on medium speed until fully incorporated. Reduce mixer speed to low and add the dry ingredients 1/4 cup at a time, mixing until fully incorporated. Divide the dough in half. Place each half between two sheets of waxed or parchment paper. Roll out each dough to about 1/4-inch thickness. Refrigerate the discs (it's fine to stack them) until cold and slightly firm, about 30 minutes. Meanwhile, heat the oven to 375 F. Line 2 baking sheets with parchment paper or coat them with cooking spray. Remove 1 dough from the refrigerator and lift off the top sheet of parchment paper. Use the tree cookie cutter to cut out cookies, gathering and rerolling scraps as needed to use up all the dough. Carefully transfer the cookies to the prepared baking sheets, leaving about 1 1/2 inches of space between each cookie. If the cookies are too soft to move, place them (still on the bottom sheet of parchment) in the freezer for 5 minutes. Use the straw to remove and discard 4 or 5 rounds of dough from each tree. Decorate each tree with candy decorations, pressing them gently into the surface of the cookies. Bake the cookies, rotating the sheets front to back and top to bottom halfway through, until light golden brown on the sides, about 10 minutes. Use a spatula to transfer the cookies to a cooling rack to cool completely. Repeat this process with the second piece of dough. Cookies can be stored in an airtight container at room temperature up to 1 week. Triple Chocolate Cherry Drop Cookies Start to finish: 1 hour (35 minutes active) Makes 30 cookies 1 1/4 cups plus 2 tablespoons all-purpose flour 1/4 cup cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup granulated sugar 2/3 cup packed light brown sugar 1 large egg 1 teaspoon vanilla 1 cup finely chopped chocolate chunks or miniature chocolate chips 3/4 cup dried cherries, plus another 36 reserved 11-ounce bag white chocolate bits Directions: Heat the oven to 375 F. Line 2 baking sheet with parchment paper. In a medium bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside. In a large bowl, combine the butter and both sugars. Use an electric mixer to beat until light and fluffy, scraping the sides of the bowl as needed, about 5 minutes. Reduce the speed to low and add the egg and vanilla, mixing to fully incorporate. Gradually add the dry ingredients, then mix in the chocolate chips and 3/4 cup of cherries. Arrange 1 tablespoon balls of dough on the prepared baking sheets, leaving 1 1/2 inches of space between each cookie. Bake the cookies, rotating the sheets front to back and top to bottom halfway through, until spread and set, about 8 to 10 minutes. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Set out sheets of parchment or waxed paper. Once the cookies are cool, in a microwave-safe bowl, heat the white chocolate on high in 15-second bursts, stirring between each, until fully melted and smooth. One at a time, dunk half of each cookie into the melted white chocolate, then set on the parchment paper. Place 1 of the reserved cherries on top of the white chocolate on each cookie. Refrigerate to set. Cookies can be stored in a single layer in an airtight container at room temperature up to 1 week. She's a great cook, but oh those cookies! Holiday season turns her kitchen into baking heaven Stacey Reszler's favorite cookie for eating and for giving is the Nut Horns, but she's proud of her Maple Pecan Cookies because they won best of show at the Geauga County Fair when she lived in northeast Ohio. Her Pecan Butter Balls and Sesame Braids also were blue ribbon winners. Over the years, she won 42 fair ribbons, about 30 for her cookies. Baking begins around the second week of December, after Reszler decorates her home and sends out holiday cards. She stocks up on nuts, butter and other basic cookie ingredients. "I start with the Maple Pecan Cookies because they are a refrigerator cookie. I usually try to get them all done within a week. I go non-stop." She keeps some of this dough in the freezer for unexpected visitors. "If you have someone coming over in an hour, you can just pull out a log, slice it up and bake it," she said.  Watch for Stacey's recipes on this page. Lois' Frozen Cranberry Salad By: Lois Silva Machin This salad can be served as a salad or as a light dessert. Serves 8 or more 1 cup sour cream 1 cup chopped pecans 1/2 cup sugar 1 3-ounce package cream cheese, softened 2 16-ounce can whole cranberry sauce 1 15-ounce can crushed pineapple, drained very well, squeeze juice out 1 8 or 9 ounce container whipped topping thawed or fresh whipped cream Directions: Lightly oil bowl or 6-cup jello mold and set aside. In another bowl combine sour cream, cream cheese, and sugar until well blended.  Stir in whole cranberry sauce, pineapple, and pecans.  Then gently fold in whipped topping or whipped cream. Pour into mold and freeze overnight.  Slightly thaw and serve on a platter.   Cornish Game Hens With Honey Sauce 2 (1 1/3 lb) frozen Cornish game hens, thawed, all visible fat, tails, and giblets removed Nonstick vegetable cooking spray 1 tbsp low-fat margarine 1 tsp crushed thyme  1 tsp salt 2 tbsp honey 1/2 tsp ginger 1/2 cup apple juice 1 tbsp cornstarch 2 tbsp chopped fresh parsley  Directions: Rinse hens in running cold water; pat dry with paper towels. Cut hens in half down the spine.  Spray a 9 x 13 inch baking dish with nonstick vegetable cooking spray and place hen halves skin side down. Place 1/4 tbsp butter in each cavity and sprinkle 1/2 tsp thyme and 1/2 tsp salt evenly on all four. Turn oven broiler on. About 7 inches from source of heat, broil hens for 5 minutes. Brush melted butter from cavity and broil 15 minutes longer. Turn hen halves over and sprinkle with remaining thyme and salt. Broil 10 more minutes.  While hens are broiling, in a small saucepan over medium heat add honey, ginger, apple juice, and cornstarch. With a wire whisk stir until lightly thickened. Remove from heat. When hens have broiled on the second side for 10 minutes, pour honey sauce over the top of them and broil an additional 3 minutes. Serve each with chopped fresh parsley. Makes 4 servings. Raspberry Vinegar 12 ounces white vinegar 1/2 cup sugar 1 cup fresh raspberries Directions: Combine sugar and vinegar in a saucepan. Heat, stirring occasionally, until hot. Do not boil. Pour into glass bowl. Stir raspberries into the vinegar. Cover with plastic wrap and let stand in a cool place for about a week. Strain through cheesecloth twice. Store for up to 6 months in the refrigerator in a jar or bottle with tight-fitting lid. Makes 1 1/2 to 2 cups. Note:  This recipe can be used as a marinade or over Salads. Mix with oil and a tablespoon of dijon mustard for a great dressing. Fill decorative bottles with vinegar and tie with a ribbon and tag for a hostess gift during the holidays.     Mushroom Wild Rice Pilaf 1 cup wild rice 4 cups water 1 chicken bouillon cube Nonestick vegetable cooking spray 2 tsp olive oil 4 sliced green onions (optional)* 2 tbsp chopped red bell pepper (optional)* 2 cups sliced mushrooms 1 tsp Worcestershire sauce 1/2 tsp salt Directions: In a large saucepan add wild rice, water, and chicken bouillon cube. Bring to a boil, cover, and maintain boil for 45 minutes. Drain wild rice and set aside. Meanwhile, in a large skillet over medium-high heat sprayed with nonstick vegetable cooking spray, add olive oil, green onions (optional), and red bell pepper (optional).  Cook 1 minute and add sliced mushrooms. Cook 3 to 4 minutes more until mushrooms are soft. Add Worcestershire sauce and salt. Add drained cooked wild rice and mix well. Makes 4 servings     Glazed Ginger Carrots 1 tsp sugar 2 tbsp water 1/2 tsp ginger 1 tsp cornstarch 4 cups carrots, cut into 3 inch thin strips 1/2 tbsp butter 1 tbsp chopped fresh parsley Directions: In a small bowl combine sugar, water, ginger, and cornstarch. Set aside. Steam carrots until just tender. Set aside. In a skillet over medium-high heat add butter and cornstarch mixture. Cook 3 to 4 minutes, stirring constantly with a wire whisk, until thickened. Add steamed carrots and stir to coat evenly. Sprinkle fresh parsley on top to serve. Makes 4 servings. Tuscan Pumpkin, White Bean and Turkey Soup 2  tablespoons  olive oil 1  large onion, chopped (about 1 cup) 1  cup  chopped celery 2  cloves garlic, minced 1/2  teaspoon  dried basil leaves 1/2  teaspoon  salt 1/4  teaspoon  ground black pepper 2  cans (14.5 oz each) Chicken Broth 1  can (15 ounces)  pumpkin 1  can (15 ounces)  cannellini beans, drained, rinsed 2  cups chopped leftover cooked  Turkey grated Parmesan cheese Directions: Heat oil in large saucepan over medium heat. Add onions, celery and garlic; cook and stir 8 minutes, or until vegetables are crisp-tender. Stir in basil, salt and pepper; cook 1 minute, stirring occasionally. Add broth, pumpkin, beans and turkey; mix well. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to low; simmer 20 minutes, stirring occasionally. Ladle soup into serving bowls. Sprinkle with cheese, if desired. Serves: 4   Cream of Pumpkin Soup with Cranberry Drizzle 3 1/2 cups Swanson® Vegetable Broth (regular or Certified Organic) 1 tbsp. olive oil 1 tbsp. packed brown sugar 1 cup whole cranberry sauce 2 tbsp. butter OR margarine 1 large onion, chopped (about 1 cup) 1/4 tsp. ground cinnamon 1/8 tsp. ground ginger Freshly ground black pepper 1 pumpkin or calabaza squash (about 2 1/2 lb.), peeled, seeded and cut into 1" pieces (5 to 6 cups) 2 tbsp. light cream (optional) OR heavy cream (optional) Directions: MIX 1/4 cup broth, oil, brown sugar and cranberry sauce in small bowl. Set aside. HEAT butter in medium saucepan over medium heat. Add onion and cook until tender. ADD remaining broth, cinnamon, ginger, black pepper to taste and pumpkin. Heat to a boil. Cover and cook over low heat 10 min. or until pumpkin is tender. PLACE half of the pumpkin mixture in blender or food processor. Cover and blend until smooth. Repeat with remaining pumpkin mixture. Return puréed mixture to saucepan. Add cream, if desired and heat through. Divide soup among 8 bowls. Top each with a spoonful of cranberry sauce mixture. Serves: 4-6 Butternut Squash Soup with Sage Golden squash simmers with sweet apple and onion in chicken broth for a silky-smooth soup perfect for a casual dinner, or for a festive dinner's first course. 1 tbsp. vegetable oil 2 1/2 lb. butternut squash, peeled and seeded and cut into 1" cubes 2 medium Granny Smith apples, cored and sliced 1 large onion, chopped 1 tbsp. sugar 1 tsp. ground coriander 1/4 tsp. cayenne pepper 3 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic) 1 tbsp. butter OR margarine 12 fresh sage leaves Directions: HEAT oil in saucepot over medium heat. Add squash, apples and onion and cook until almost tender. Stir in sugar, coriander and red pepper. Cook and stir 2 min. ADD broth. Heat to a boil. Cook over low heat 10 min. or until squash is tender. PLACE cooked squash mixture in food processor, using a slotted spoon. Cover and blend until smooth, adding enough cooking liquid to make soup of desired consistency. HEAT butter in small skillet. Add sage and cook until crisp. Remove and drain on paper towels. Reserve butter in skillet. Divide soup among 4 bowls. Drizzle each with sage butter and garnish with fried sage leaves. Serves: 4 Day-After Thanksgiving Frittata with Tomato Salsa   6  eggs 1/3  cup  milk 1  tablespoon  Gulden's® Spicy Brown Mustard 1/2  teaspoon  salt 1/8  teaspoon  ground black pepper 1  tablespoon  Pure Vegetable Oil 2  cups refrigerated shredded hash brown potatoes 1  cup chopped leftover cooked Turkey 4  green onions, sliced (about 1/2 cup) 1/2  cup (2 ounces) shredded Cheddar cheese Salsa 3  tablespoons  butter 1  can (14.5 ounce)  Hunt's® Diced Tomatoes with Green Pepper, Celery and Onions, drained Directions: Make Frittata: Beat eggs, milk, mustard, salt and pepper in medium bowl with wire whisk until well blended. Set aside. Heat oil in large nonstick skillet over medium heat. Add potatoes; cook 8 to 10 minutes, or until lightly browned on both sides, turning after 5 minutes. Add turkey and onions; mix well. Reduce heat to low; cover. Cook 3 minutes; stir. Pour egg mixture over potato mixture; cover. Cook 10 minutes, or until eggs are set, carefully lifting edge with spatula and tilting skillet as necessary to allow uncooked portion to flow underneath. Sprinkle with cheese; cover. Cook until cheese is melted. Make Salsa: Melt butter in medium saucepan over medium heat. Continue cooking until lightly browned, stirring frequently. Add tomatoes; stir. Reduce heat to low; simmer 5 minutes. Crush tomatoes with potato masher or slotted spatula. Cut frittata into wedges. Serve with the Salsa. Serves: 4 1-Dish Chicken Pot Pie or Turkey Pot Pie Chicken Pot Pie is a family favorite in many homes across the nation.   With this recipe variation, it has never been easier to make.   Substitute turkey for chicken after Thanksgiving, or any time of the year.  Fleischmann's 1-Dish Bake & Rise Batter Mazola Pure™ Cooking Spray 1-1/2 cups all-purpose flour 2 envelopes Fleischmann's RapidRise Yeast 1 tablespoon parsley flakes 1 tablespoon sugar 1/2 teaspoon salt 1 cup very warm milk (120º to 130ºF) 2 tablespoons corn oil 1 egg   Chicken or Turkey Filling 2 packages (approximately 1 ounce each) chicken gravy mix 2 cups cold water 1-1/2 tablespoons minced onion 1-1/2 cups frozen mixed vegetables, thawed 2 cups cooked, diced chicken OR turkey Directions: MIX batter ingredients together in a pre-sprayed 8 X 8-inch baking dish. TOP stir together gravy mix and water in a medium sized saucepan.  Bring to a boil and simmer 1 minute, stirring constantly.   Add onion, vegetables and chicken; spoon over batter. BAKE by placing in a COLD oven; set temperature to 350ºF. Bake for 30 minutes or until done. Serves: 4-6   Old-Fashioned Pumpkin Bread No collection of pumpkin recipes would be complete without a good pumpkin bread recipe. This recipe makes a dark, moist loaf flavored with pumpkin, spices, brown sugar, and molasses. We served it spread with whipped cream cheese mixed with Red Currant Jelly and it was delicious.  Like most quick breads, this bread improves in flavor after being refrigerated overnight.  4 large eggs 3/4 cup vegetable oil 1/2 cup buttermilk 1 cup canned pumpkin 1 cup molasses 1 cup brown sugar 2 cups whole wheat flour 1 cup all-purpose flour 1 1/2 teaspoons salt 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon nutmeg 1/2 teaspoon ground cloves 3/4 cup chopped walnuts, optional Directions: Preheat the oven to 350 degrees.  Stir the eggs, buttermilk, oil, canned pumpkin, molasses, and brown sugar together in a bowl. In another bowl, mix the flours, salt, baking soda, and spices together.  Add the dry ingredients to the wet and stir until combined. Add the optional walnuts.  Scrape the batter into two medium (about 8 1/2 by 4 1/2 inches) baking pans that have greased and floured.  Bake for about 50 minutes or until the bread tests done with a toothpick. Let cool in the pan for three or four minutes and then remove the loaves to cool on a wire rack. Once the bread is cooled, wrap completely and refrigerate. Classic Cranberry Nut Bread 2 cups flour 1 cup sugar 1 1/2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon baking soda 3/4 cup orange juice 1 tablespoon grated orange peel 2 tablespoons shortening 1 egg, well beaten 1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped 1/2 cup chopped nuts Directions: Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan. Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices). PER SERVING (1 slice): Cal. 211, Fat Cal. 54, Protein 3grams, Carb. 37grams, Fat 6grams, Chol. 18mg., Sodium 313mg. Koulourakia (Greek Sesame Braids) By: Stacey Reszler  When she makes her Greek Sesame Braids, she uses orange juice concentrate instead of orange juice, as she believes it provides a more intense flavor. Makes about 3 dozen 1 cup (2 sticks) butter, room temperature 1 cup sugar 3 eggs (divided) 3 tablespoons orange juice concentrate 1 teaspoon baking powder 1/2 teaspoon salt 4 to 5 cups flour 1/2 cup sesame seeds Directions: Preheat oven to 350 degrees. In large bowl whip butter and sugar until light and fluffy. Add 2 eggs, one at a time, and beat well after each addition. Add orange juice concentrate and whip another 2 minutes. Mix in baking powder and salt. Add enough flour until dough is slightly sticky, but can be rolled without cracking. Using your palms, roll about 1 tablespoon of dough into a rope about 6 inches long. Fold rope in half and twist. Place braids onto greased cookie sheets, brush with remaining remaining beaten egg and sprinkle with sesame seeds. Bake in preheated oven 8 to 12 minutes or until golden brown. Let set on cookie sheets 5 to 6 minutes then remove and cool completely on wire rack.   Kolaches By: Stacey Reszler Makes about 24 2 cups flour 1 cup (2 sticks) butter ¾ cup sour cream 1 egg (separated) Canned fruit fillings (pineapple, apricot, strawberry, cherry, raspberry, nut, etc.) Powdered sugar to dust Directions: Combine flour, butter, sour cream and egg yolk and mix well. Dough will be quite sticky. Wrap in plastic wrap and refrigerate several hours or overnight. When ready to bake, preheat oven to 350 degrees. Roll dough into large rectangle about ¼-ich thick. Cut into 2- to 3-inch squares with a knife, pizza cutter or pastry wheel. Place about ½ teaspoon filling in center of square. Fold over 2 opposite corners and seal with egg white. Brush top with beaten egg white. Bake in preheated oven until golden, 15 to 20 minutes. When slightly cooled, dust with powdered sugar.   Kourabiethes By: Stacey Reszler "I make the Greek kourabiethes in different shapes, circles, ovals, crescents or in a pear shape, and I put a whole clove into it" to make a stem." Makes 3 dozen 2 cups (4 sticks) unsalted butter, room temperature 1 cup sifted powdered sugar 4 ½ cups cake flour 1 egg yolk 3 tablespoons brandy or Grand Marnier ½ cup chopped walnuts 1 cup powdered sugar sifted with 1 teaspoon ground cloves Directions: In large bowl, whip butter for 15 minutes, then add all remaining ingredients but powdered sugar sifted with cloves. Preheat oven to 350 degrees. Shape into 1-inch balls, crescents, pear shapes or ovals and bake in preheated oven 15 to 20 minutes or until golden. Cool slightly and place on waxed paper that has been sprinkled with powdered sugar. Sprinkle the sifted powdered sugar and clove mixture over top of cookies. Note: If making pear-shaped cookies, before baking, insert a clove in the small end of each cookie to look like stems.   Maple Pecan Cookies By: Stacey Reszler Makes about 3 dozen 1 cup (2 sticks) butter, room temperature ¼ cup sugar ¼ cup packed brown sugar 1 egg yolk ¼ cup maple syrup 1 teaspoon vanilla extract 1 teaspoon maple flavoring 2 ½ cups flour 1 cup finely chopped pecans 36 pieces walnut or pecan halves Directions: In large bowl, whip butter and sugars until fluffy. Add remaining ingredients except chopped nuts and nut halves and mix well. Divide dough in half. Wrap each half in plastic wrap, and roll into logs. Refrigerate at least 2 hours or overnight. When ready to bake, preheat oven to 325 degrees. Roll logs in chopped pecans. Cut logs into ½-inch slices and place on cookie sheets. Lightly press a pecan half into each slice. Bake in preheated oven 20 minutes or until golden brown. Note: Wrapped rolls can be frozen; thaw in refrigerator.     Melt - A-ways "Because they melt in your mouth!" 1 cup flour 1/2 cup butter 1 teaspoon vanilla 1 cup chopped nuts 3 Tablespoons powdered sugar Directions: Cream the butter and sugar in a bowl. Gradually add the flour mixing in thoroughly. Stir in the nuts and CHILL. After the dough has chilled, form teaspoonfuls of dough into marble sized balls. Roll lightly between palms of hands that have been dusted with powdered sugar. Place on a cookie sheet (buttered) and Bake at 350 degrees for 20 minutes or until pale golden. While the cookies are still hot from the oven, roll in powdered sugar. Cool on a rack. They will absolutely, I promise, melt in your mouth!   Classic Pumpkin Pie with Cinnamon & Spice Whipped Cream CLASSIC PUMPKIN PIE: 1/2 cup sugar 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon ground cloves 2 eggs 1/2 cup Karo® Dark (preferred) or Light Corn Syrup 1 can (15 or 16 ounces) canned pumpkin 1 can (12 fluid ounces) evaporated milk 1 (9 to 9.5-inch) unbaked deep-dish pie crust CINNAMON & SPICE WHIPPED CREAM: 1 cup whipping cream 2 tablespoons brown sugar 1/2 teaspoon vanilla extract 1/4 teaspoon ground cinnamon Dash ground nutmeg Preheat oven to 425°F. Directions: FOR PIE: Mix sugar, salt, cinnamon, ginger and cloves together in a large bowl. Add eggs and beat slightly. Add corn syrup, pumpkin and evaporated milk; blend well.  Pour filling carefully into pie crust.  PLEASE NOTE: Do not overfill crust. The amount of filling prepared may exceed the capacity of a 9-inch pie crust.  Bake for 15 minutes; reduce oven temperature to 350°F and continue baking for 40 to 50 minutes, or until knife inserted in center of pie comes out clean. Cool on wire rack for 2 hours before serving. FOR WHIPPED CREAM: Pour cream into medium-sized bowl. Beat cream 3 to 4 minutes until soft peaks begin to form. Gradually add brown sugar, being careful not to over beat. Fold in vanilla, cinnamon and nutmeg. TIPS: For best results use chilled bowl and beaters to prepare whipped cream.     Quick and Easy Pumpkin Cake PAM® for Baking Spray 1  package (18.5 ounces) yellow cake mix with pudding 1  cup canned pumpkin 3/4  cup (6 ounces) Egg Beaters® egg product  1/2  cup water 1/4  cup nonfat sour cream 1  tablespoon ground cinnamon 1  teaspoon ground nutmeg 3/4  teaspoon ground ginger  Reddi-wip® Fat Free Dairy Whipped Topping  ground cinnamon, (optional) Directions: Preheat oven to 350°F. Spray 13x9-inch baking pan with cooking spray. Combine cake mix, pumpkin, Egg Beaters, water, sour cream, cinnamon, the nutmeg and ginger in large bowl. Beat with electric mixer on low speed just until moistened. Beat on high speed 2 minutes. Pour into prepared baking pan. Bake 40 minutes, or until wooden pick inserted in center comes out clean. Cool. Cut into 12 pieces. Top each with a serving of Reddi-wip just before serving. Sprinkle with additional cinnamon, if desired.     Vanilla-chocolate Nut Bars Start to finish: 1 1/2 hours (30 minutes active), plus cooling Makes about 48 cookies 3 cups all-purpose flour 1 cup sugar 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, cut into small cubes, chilled 1/2 cup milk 2 teaspoons vanilla extract For the decoration: 12-ounce bag semisweet chocolate chips 1 tablespoon unsalted butter 1 cup sliced almonds Directions: Line a 13-by-9-inch baking dish with foil, leaving several inches of foil overhanging on the 9-inch sides. This overhang is used to lift the cookies from the baking dish once they have cooled. Lightly coat the foil with baking spray. In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the chilled butter and use your hands, 2 knives, or a pastry cutter to rub it into the flour until the mixture resembles cornmeal. Drizzle the milk and vanilla over the dry ingredients, then toss lightly to mix. The dough will be dry and very crumbly. Firmly press the crumbly dough into the prepared baking dish in an even layer. Refrigerate the dough in the dish for 20 minutes. Meanwhile, heat the oven to 375 F. Place the baking dish in the oven and bake until firm and the edges are golden brown, 25 to 28 minutes. Let the cookie slab cool in the pan until set. Using the foil, lift the slab of cookie from the baking dish and set on a wire rack to cool completely. Cut the slab into 24 squares, then cut each square into 2 triangles and set on waxed or parchment paper. In a microwave-safe bowl, combine the chocolate and butter. Heat on high in 20-second bursts, stirring between each, until fully melted and smooth. Place the almonds in a second bowl. One at a time, dunk each side of each triangle in the melted chocolate to create a frame of chocolate around the cookie, then dunk each side in the almonds, pressing gently so they stick to the chocolate. Return the cookies to the waxed paper to allow the chocolate to cool and harden. Cookies can be stored in an airtight container at room temperature up to 4 days.   Cocoa Lemon Curd Bars Start to finish: 1 1/2 hours (30 minutes active), plus cooling Makes about 15 cookies 2 1/2 cups all-purpose flour 1/2 cup cocoa powder 1 cup sugar 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, cut into small cubes, chilled 1/2 cup milk 1 teaspoon lemon extract Two 11-ounce jars lemon curd 2 ounces bittersweet chocolate, finely chopped 1/4 cup heavy cream 1 teaspoon Grand Marnier or other orange liqueur Directions: Line a 13-by-9-inch baking dish with foil, leaving several inches of foil overhanging on the 9-inch sides. This overhang is used to lift the cookies from the baking dish once they have cooled. Lightly coat the foil with baking spray. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder and salt. Add the chilled butter and use your hands, 2 knives, or a pastry cutter to rub it into the flour until the mixture resembles cornmeal. Drizzle the milk and lemon extract over the dry ingredients, then toss lightly to mix. The dough will be dry and very crumbly. Firmly press the crumbly dough into the prepared baking dish in an even layer. Refrigerate the dough in the dish for 20 minutes. Meanwhile, heat the oven to 375 F. Place the baking dish in the oven and bake for 20 minutes. Remove the pan from the oven and lower the heat to 325 F. Spread the lemon curd in an even layer over the cookie slab. Return the pan to the oven for another 10 minutes. Place the pan on a wire rack to cool completely. Meanwhile, prepare the chocolate drizzle. Place the chocolate in a small bowl, then set aside. Place the cream in a microwave-safe cup and heat on high until nearly boiling. Pour the cream over the chocolate and whisk until the chocolate is melted and the mixture is smooth. Whisk in the Grand Marnier, then transfer the mixture to a zip-close bag or piping bag fitting with a fine tip. Once the lemon curd has cooled, use the foil to lift the slab of cookie from the baking dish. Use a long knife, wiping it clean between cuts, to slice the cookie into rectangular bars. If using a zip-close bag, snip a very small hole in one corner. Pipe decorative squiggles of chocolate over the lemon curd. Store the cookies in the refrigerator. Chocolate Ornament Cookies Start to finish: 1 1/2 hours (45 minutes active) Makes about 30 cookies 2 3/4 cups all-purpose flour 1/2 cup cocoa powder 1 teaspoon baking powder 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, softened to room temperature 1 cup sugar 1 1/2 ounces unsweetened chocolate, melted and cooled 1 large egg 1 egg yolk 1 tablespoon milk 2 1/2 teaspoons vanilla extract 2 1/4 cups powdered sugar 7 1/2 teaspoons meringue powder 1/4 cup water Decorating candy sprinkles or decorating sugar Special equipment: 3-inch ornament-shaped cookie cutter Piping bag with narrow tip Directions: In a medium bowl, sift together the flour, cocoa powder, baking powder and salt. Set aside. In a large bowl, combine the butter and sugar. Use an electric mixer to beat on medium-high speed, scraping the bowl as needed, until pale and fluffy, about 5 minutes. Reduce the mixer to medium and add the melted chocolate. Add the egg, egg yolk, milk and vanilla, then mix on medium speed until fully incorporated. Reduce mixer speed to low and add the dry ingredients 1/4 cup at a time, mixing until fully incorporated. Divide the dough in half. Place each half between 2 sheets of waxed or parchment paper. Roll out each dough to about 1/4-inch thickness. Refrigerate the dough discs (it's fine to stack them) until cold and slightly firm, about 30 minutes. Meanwhile, heat the oven to 375 F. Line 2 baking sheets with parchment paper or coat them with cooking spray. Remove 1 dough from the refrigerator and lift off the top sheet of parchment paper. Use the cutter to cut cookies from the dough, gathering and rerolling scraps as needed to use up all the dough. Carefully transfer the cookies to the prepared baking sheets, leaving about 1 1/2 inches of space between each cookie. If the cookies are too soft to move, place them (still on the bottom sheet of parchment) in the freezer for 5 minutes. Bake the cookies, rotating the sheets front to back and top to bottom halfway through, until set at the center, about 10 minutes. Use a spatula to transfer the cookies to a cooling rack to cool completely. Repeat this process with the second piece of dough. Once all of the cookies have been baked and cooled, make the icing. In a medium bowl, combine the powdered sugar, meringue powder and water. Use an electric mixer with the whisk attachment to whip for 10 minutes. Transfer the icing to the piping bag. Pipe decorative designs on each cookie. As you finish each cookie, sprinkle it with candy sprinkles or decorating sugar. Let the cookies set for at least 5 minutes, then gently tip to remove excess sprinkles. Cookies can be stored in an airtight container at room temperature up to 1 week. Lemon Pinenut Stars Start to finish: 1 1/2 hours (45 minutes active) Makes about 30 cookies For the cookies: 3 1/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, softened to room temperature 1 cup sugar 1 large egg 1 egg yolk 1 teaspoon lemon extract 1 tablespoon milk 3/4 cup finely chopped pinenuts For the glaze: 1 1/2 cups powdered sugar 2 tablespoons butter, softened to room temperature 1/4 cup heavy cream Zest and juice of 1 lemon Yellow decorating sugar Special equipment: 3-inch star cookie cutter Directions: In a medium bowl, sift together the flour, baking powder and salt. Set aside. In a large bowl, combine the butter and sugar. Use an electric mixer to beat on medium-high speed, scraping the bowl as needed, until pale and fluffy, about 5 minutes. Add the egg, egg yolk, lemon extract and milk and mix on medium speed until fully incorporated. Reduce mixer speed to low and add the dry ingredients 1/4 cup at a time, mixing until fully incorporated. Add the pinenuts and mix until incorporated. Divide the dough in half. Place each half between 2 sheets of waxed or parchment paper. Roll out each dough to about 1/4-inch thickness. Refrigerate the dough discs (it's fine to stack them) until cold and slightly firm, about 30 minutes. Meanwhile, heat the oven to 375 F. Line 2 baking sheets with parchment paper or coat them with cooking spray. Remove 1 dough from the refrigerator and lift off the top sheet of parchment paper. Use the cookie cutter to cut out cookies, gathering and rerolling scraps as needed to use up all the dough. Carefully transfer the cookies to the prepared baking sheets, leaving about 1 1/2 inches of space between each cookie. If the cookies are too soft to move, place them (still on the bottom sheet of parchment) in the freezer for 5 minutes. Bake the cookies, rotating the sheets front to back and top to bottom halfway through, until light golden brown on the sides, about 12 to 15 minutes. While the cookies bake, make the glaze. In a medium bowl, combine the sugar, butter, cream and lemon zest and juice. Use an electric mixer to beat until just blended. When the cookies come out of the oven, use a spatula to transfer them to a cooling rack. Let the cookies cool for 5 minutes, then spread each with the glaze. Immediately sprinkle with decorating sugar. Set aside to cool. Press plastic wrap onto the surface of the remaining glaze and set aside until needed. Repeat this process with the second piece of dough. Cookies can be stored in an airtight container at room temperature up to 1 week. Ginger Drop Cookies Start to finish: 45 minutes (20 minutes active) Makes 30 cookies 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 2 teaspoons cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon allspice 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup granulated sugar 2/3 cup packed light brown sugar 1 large egg 1 1/2 teaspoons vanilla For the coating: 5 ounces crystallized ginger (sometimes call candied ginger) 1/2 cup powdered sugar 2 tablespoons granulated sugar Directions: Heat the oven to 375 F. Line 2 baking sheet with parchment paper. In a medium bowl, sift together the flour, baking soda, cinnamon, nutmeg, allspice and salt. Set aside. In a large bowl, combine the butter and both sugars. Use an electric mixer to beat until light and fluffy, scraping the sides of the bowl as needed, about 5 minutes. Reduce the mixer speed to low, then add the egg and vanilla, mixing well. With the mixer running, gradually add the sifted dry ingredients, mixing until fully incorporated. Set aside. To make the coating, in a food processor combine the ginger, powdered sugar and granulated sugar. Pulse until finely chopped and about the consistency of coarse sand. Transfer the ginger mixture to a wide, shallow bowl. A tablespoon at a time, roll the dough into balls, then roll each ball in the ginger mixture. Arrange the balls on the prepared baking sheets, leaving 2 1/2 inches of space between each cookie. Bake the cookies, rotating the sheets front to back and top to bottom halfway through, until spread and light golden brown, about 10 to 12 minutes. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.

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