3 cups all-purpose flour ½ teaspoon salt ½ cup granulated sugar 1 teaspoon vanilla

1 tablespoon baking powder 3 eggs ½ cup cooking oil colored sugar or sprinkles*

Almond icing:
In a medium mixing bowl stir together 1 cup sifted powdered sugar, ½ teaspoon almond extract, and 1 to 2 tablespoons milk to make an icing of spreading consistency.

Preheat oven to 350° Lightly grease a cookie sheet (or use parchment paper* or a Silpat*)

In a medium mixing bowl stir together flour baking powder, and salt. In a large mixing bowl beat eggs, granulated sugar, oil, and vanilla with an electric mixer until combined. Beat in as much of the flour mixture as you can. Stir in any remaining flour mixture with a wooden spoon. Roll dough into 1-inch balls; place balls 2 inches apart on the prepared cookie sheet. Bake in preheated oven for 12 to 15 minutes or until bottoms are light brown. Transfer to wire rack and cool. When cookies are cool, spread with Almond Icing Sprinkle with colored sugar, if desired. Makes about 60. (If freezing, do not ice cookies)

1 8oz. package cream cheese 2 lbs. powdered sugar chocolate coating (milk or dark)*

2 teaspoons vanilla ½ lb. butter (2 sticks)

Blend Cream cheese, powdered sugar, vanilla and butter. Roll into small balls. Melt Chocolate coating over double boiler. Dip balls into coating to cover and set on waxed paper to dry.

½ cup butter 4½ to 5 cups powdered sugar - - -

1 (7oz) jar marshmallow creme

Coating: One pound caramel* 2 tablespoons Half and Half	2 tablespoons butter
2 cups chopped pecans* (or other nut of your choice)

Microwave ½ cup butter and marshmallow creme in large bowl on high, stirring once until melted (about 2 minutes). Stir until well mixed. Stir in 4½ cups powdered sugar; mix well. Knead in up to ½ cup additional powered sugar with hands until mixture is firm and no longer shiny. Divide into 6 equal parts and shape into logs about 1 inch in diameter. Wrap individually in plastic wrap and freeze at least 2 hours. Lay out waxed paper sheet on counter or cookie sheet. Place chopped nuts on another sheet of waxed paper.

Melt caramel butter and Half and Half in 2 qt. saucepan. Cook over medium heat, stirring often till smooth. Lower heat to keep warm. Unwrap logs and dip 1 frozen log, turning to coat. Use meat fork or tongs to remove from caramel. Allow excess caramel to drip back into pan before placing on nut covered waxed paper. Lifting waxed paper, roll logs to coat with nuts. If needed, press nuts into log with hands. Set log on other waxed paper to cool. Repeat. Refrigerate one hour. Wrap each log in plastic wrap to store. To serve, slice each log into slices.

1 cup all-purpose flour ½ cup butter 1 cup flaked coconut 2 teaspoons vanilla 2 tablespoons milk	½ cup packed brown sugar 2 cups coarsely chopped pecans* ½ pound caramel* 6 ounces chocolate or chocolate chips*
1 14-oz. can sweetened condensed milk (1¼ cup)

Preheat oven to 350 degrees. For crust, stir together flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Press crumb mixture into the bottom of an ungreased 13x9x2 inch baking pan. Bake in preheated oven for 15 minutes. Sprinkle pecans and coconut over partially baked crust.

Combine sweetened condensed milk and vanilla; pour over crust. Bake at 350 for 25 to 30 minutes more or until filling is set. Cool in pan for 10 minutes.

In microwave warm caramel for 30-second intervals until thinned. Add milk and stir. Drizzle caramel mixture over baked filling. Sprinkle top with chocolate chips or using regular chocolate run over grater or chop in food processor.

1/3 cup shortening ¾ cup granulated sugar 1 egg 1 teaspoon vanilla 1¾ cups all-purpose flour	1/3 cup butter, softened 1 teaspoon baking powder 2 tablespoons milk 1/3 cup unsweetened cocoa powder 4 ounces white chocolate*
½ to 2/3 cup crushed red and green peppermint candy*

Beat the shortening and butter on medium speed for 30 seconds. Beat in sugar and baking powder. Beat in egg, milk, and vanilla. Beat in cocoa powder and as much flour as you can. Stir in remaining flour. Divide dough in half; cover and chill at least one hour. Preheat oven to 375 degrees.

On a lightly floured surface, roll one portion of dough at a time to slightly less than a ¼ inch thickness. Use a 4–inch candy cane shaped cutter* to cut dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Bake in preheated oven for 7 to 9 minutes or until firm and light brown. Remove to wire rack and cool.

For drizzle, melt white chocolate in microwave 30 seconds at a time, adding shortening if necessary; working with a few cookies at a time drizzle and then sprinkle with crushed red and green peppermint candies.

2½ cups powdered sugar ½ cup cold plain mashed potatoes ½ teaspoon vanilla

2 cups desiccated coconut* 1 teaspoon almond extract* chocolate for dipping and drizzle*

Combine all candy ingredients in large mixer bowl. Beat on low, scraping bowl often, until well mixed. Chill and roll into small balls and place on waxed paper lined cookie sheet. Freeze one hour. Dip into melted chocolate coating and drizzle with colored candy coating or a ganache. Place in candy cups*.

1 pound milk chocolate coating* 12 ounces melted (reserve 4oz)
1/3 cup powdered sugar ¾ cup creamy peanut butter	1/3 cup tiny crisped rice*(more or less to taste)

Melt 12 oz. chocolate coating over double boiler; add sugar and stir vigorously until smooth. Add crisped rice and stir until coated. Spread on waxed paper lined cookie sheet and melt reserved 4 oz chocolate. Spread over mixture on cookie sheet. Let harden at room temp for ½ hour. Slide waxed paper out of cookie sheet and cut with pizza cutter or sharp knife. Return to pan and refrigerate till hardened. Break into pieces.

red and green jellied candies (spice drops or gum drops) white chocolate*

Chop up candies and add to melted chocolate. How much is up to you. Spread out on waxed paper lined cookie sheet to harden and break into pieces.

Crust: ½ cup granulated sugar yolks from 2 large eggs 1½ cups all-purpose flour   Topping: 1 cup packed light brown sugar 5 tablespoons butter	1 stick (½ cup) cold butter, cut in small pieces 1 teaspoon vanilla extract       2 tablespoons pure maple syrup 1 cup dried sweetened cranberries
1 jar (6.5 oz.) macadamia nuts, coarsely chopped 3 tablespoons EACH heavy whipping cream and light corn syrup

Preheat oven to 350. Line a 13x9x2-baking pan with foil, letting foil extend 2 inches above pan at ends. Lightly coat with nonstick spray.

Crust: Put sugar and butter in food processor; process until smooth and creamy. Add yolks and vanilla. Process until combined, scraping down sides of bowl as needed. Add flour; pulse until crumbly dough forms. With floured hands, evenly press dough over bottom and ½ inch up sides of prepared pan. Press tines of a fork against sides to decorate. Freeze 15 minutes or until firm. Gently press a sheet of foil over dough to cover. Bake 15 minutes remove foil and bake 5 to 7 minutes longer until edges are a light golden brown.

Topping: While crust bakes, put brown sugar, butter, cream, corn syrup and maple syrup into a 2-qt saucepan. Stir over medium heat until boiling. Stop stirring; boil 1 minute to dissolve sugar. Pour over crust; spread evenly, then sprinkle with nuts and cranberries. Bake 10 to 15 minutes or until entire top bubbles. Cool in pan on wire rack. Lift by foil ends to a cutting board. Make 3 equally spaced cuts lengthwise and 5 crosswise. Remove from foil; cut bars diagonally in half.

2¾ cups vanilla wafer crumbs (one box) ¼ cup butter, melted orange oil* 1 cup powdered sugar	¾ cup chopped nuts* 12 oz. chocolate (milk or white)* orange food coloring*
¼ to ½ cup frozen orange juice, undiluted and thawed

Mix all ingredients in bowl, shape into bite size balls. Dip in melted chocolate in your choice of color. Place on waxed paper lined cookie sheets to dry. Using white chocolate, add a few drops of orange oil to taste and orange food coloring for color. Place in squeeze bottle* or disposable decorating bag*. Cut just a little off the end of the bag and drizzle over candies to garnish.

½ cup granulated sugar ½ cup peanut butter (creamy) 1 egg ¾ teaspoon baking soda ¼ teaspoon salt colored sugar or sprinkles*

½ cup brown sugar, packed ½ cup margarine, softened 1¼ all-purpose flour ½ teaspoon baking powder 6 to 8 ounces milk chocolate*

Mix sugars, peanut butter, margarine and egg. Stir in the next four ingredients. Cover and refrigerate one hour. Place dough in cookie press (or use large decorating bag with 6B tip*) with star; shape into 2½ inch fingers on an ungreased cookie sheet. Bake 8-10 minutes in a preheated 375° oven. When cool, dip one end of each cookie into melted chocolate, then into sprinkles or sugars. Makes about 8 doz. (optional – use chopped nuts in place of sugar or sprinkles for garnishing.)

1¾ cups all-purpose flour ½ cup butter, softened 1 egg milk

2 teaspoons baking powder 1 cup sugar ½ teaspoon almond extract* ½ cup sliced almonds, coarsely chopped

Almond icing:
In small mixing bowl stir together 1 cup sifted powdered sugar, ¼ teaspoon almond extract, and enough milk (3 to 4 Teaspoons) to make an icing of drizzling consistency.

Preheat oven to 325 degrees. Stir together flour, baking powder, and ¼ teaspoon salt; set aside. Beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Beat in egg and almond extract. Add flour mixture; beat until combined. Divide dough into four equal portions form each portion into 12-inch long roll. Place two rolls 4 to 5 inches apart on an ungreased cookie sheet. Using your hands. Flatten each roll until it is 3 inches wide. Repeat with remaining rolls on another cookies sheet. Brush flattened rolls with milk and sprinkle with almonds Bake one sheet at a time in preheated oven for 12 to 15 minutes or until edges are lightly browned. While still warm, slice diagonally into 1 inch wide pieces. Transfer to wire racks; cool, Drizzle with icing.

2¼ cups chocolate sandwich cookie crumbs* 1½ cups confectioner’s sugar sifted and divided
¼ cup light corn syrup 1 cup pecans, finely chopped*	1/3 cup desiccated coconut* ½ cup strawberry filling*

Combine cookie crumbs, pecans, ¾ cup powdered sugar, and coconut in bowl. Stir well. Add corn syrup and strawberry filling and stir well. Shape into balls, and roll balls in remaining powdered sugar. Roll balls again and place in candy cups*

chocolate (milk or dark)*

toasted coconut*

Melt chocolate over double boiler and add toasted coconut to taste. Spoon into foil cups and let dry. This is one great way to use up left over chocolate.

¾ cup butter, softened 1 egg yolk ¼ teaspoon salt 2 tablespoons butter 12 oz. dark chocolate*	¾ cup packed brown sugar 1½ cups all-purpose flour 2 teaspoons vanilla 1 cup toffee brickle*
1 14-oz. can sweetened condensed milk (1¼ cup)

Preheat oven to 350 degrees. Grease a 13x9x2 inch baking pan.

For crust, in a large bowl beat the ¾ cup butter and the brown sugar with an electric mixer on medium speed until combined. Beat in the egg yolk. Stir in flour and salt until well mixed. Using floured hands, press the dough into the bottom of the prepared pan. Bake in preheated oven about 20 minutes or until light brown. Cool on a wire rack.

For filling, in a heavy saucepan heat and stir sweetened condensed milk and the butter over medium heat until bubbly. Cook and stir 5 minutes more. Mixture will thicken and become smooth. Stir in the vanilla. Spread filling over the crust. Bake for 12 to 15 minutes more or until top layer is golden brown. Sprinkle baked layers evenly with the chocolate pieces. Bake 1 to 2 minutes more or until chocolate pieces melt. Remove from oven. Set on wire rack. Using a flexible spatula immediately spread the chocolate evenly over baked layers. Sprinkle with the toffee pieces. Cool completely and cut into bars.

1½ cups confectioner’s sugar sifted and divided
½ pound milk chocolate coating* 2 cups butter 1 teaspoon salt ½ pound dark chocolate coating*	2 cups granulated sugar ½ cup water 2 teaspoons vanilla

Butter 13x9 pan line with parchment or waxed paper. Butter paper. Chop chocolates in food processor. Sprinkle ¾ cup milk chocolate, ¾ cup dark chocolate and 2 tablespoons of each of the nuts over paper.

Combine sugar, butter, water and salt in heavy 4 qt. saucepan. Cook over medium heat, stirring constantly, until full boil. Continue boiling, stirring often, until candy thermometer* reaches 305 degrees or small amount of mixture dropped into ice water forms a hard brittle strand.

Remove form heat; stir in vanilla. Pour mixture into prepared pan. Immediately sprinkle with remaining nuts and chocolates, pressing gently into toffee. Cool completely. Break into pieces.

4 ounces white chocolate* ½ cup butter, softened 1 teaspoon baking soda 2 eggs ½ cup raspberry filling*

4 ounces white chocolate chips* 1 cup sugar ¼ teaspoon salt 2¾ cups all-purpose flour 3 ounces white chocolate*

Preheat oven to 375 degrees. Grease a cookie sheet; set aside, (or use parchment paper*, or a Silpat*)

Melt the 4 ounces of white chocolate in the microwave and set aside to cool. Beat butter about 30 seconds. Add sugar, baking soda, and salt. Beat until combined. Beat in eggs and melted chocolate until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Stir in the white chocolate chips.

Drop dough from rounded teaspoons 2 inches apart onto the cookie sheet. Bake 7 to 9 minutes until cookies are lightly browned around edges. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks; cool.

Just before serving, warm raspberry filling in microwave. Using large paintbrush, paint tops of cookies with raspberry filling. Melt last 3 ounces of white chocolate and drizzle cookies with melted chocolate; (Fill disposable decorating bag* with melted chocolate, cut off very small tip and drizzle.)

½ cup butter 6 oz. chocolate chips* or melting chocolate* 1 teaspoon vanilla Topping: 2 tablespoons toffee chips*

¼ cup milk 3 cups powdered sugar ½ cup toffee chips*

Combine butter, milk and chocolate chips in large microwaveable bowl. Microwave on high one minute at a time, stirring after each minute, until chips are melted. Stir in powdered sugar and vanilla; beat a medium speed, scraping bowl often until smooth. Stir in ½ cup toffee chips by hand. Spread in buttered 8-inch square baking pan. Sprinkle 2 tablespoons toffee chips on top and gently press into fudge. Cover; refrigerate until firm (1-2 hours). Cut into squares and wrap in foils* (optional) or place in candy cups*