1/2 cup butter
1/4 cup packed brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
3 tablespoons milk
1 1/3 cups all purpose flour
1/4 cup cornstarch
1/4 cup miniature semi-sweet chocolate chips
3 tablespoons granulated sugar
1 (10 oz.) jar black raspberry jam

Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.

In a large bowl, cream butter with brown sugar and 1/3 cup white sugar. Blend in the vanilla and milk. Mix in the flour and corn starch. Stir in the mini chocolate chips.

Form the dough into 1 inch balls, and roll in the remaining white sugar. Place on the prepared cookie sheet, about 1 1/2 inches apart. Use your finger or thumb to press straight down into the center of each ball, making a well for the jam. Neatly fill each cookie with a small amount of jam. Bake in preheated oven for 13 to 15 minutes, or until cookies are just beginning to turn golden around the edges. Let cookies cool before eating.
Recipe yield: 36

Cherry Pinwheel Cookies

2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter; softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup cherry preserves

Mix together flour baking powder and salt.

In a separate bowl beat together egg and sugar. In a large mixing bowl at medium speed, mix until light and fluffy. Beat in egg mixture, vanilla and almond extracts, till well blended. Turn mixer to low speed and beat in dry ingredients into wet ingredients, just till combined.

On a lightly floured piece of waxed paper roll out dough into a rectangle, about 9×12 inches. Place dough on a cookie sheet. Cover and chill till firm, about 15 minutes. Uncover dough and spread the cherry preserves, evenly over the dough, leaving a 1/2 inch border.

Starting from the shorter side, roll up the dough in a jelly-roll fashion. When done, wrap the roll in plastic wrap and freeze for 2 hours.

Preheat the oven to 375.

Spray 2 cookie sheets with nonstick cooking spray. Unwrap frozen cookie dough and slice into 1/4 inch thick pieces. Place onto cookie sheets. Bake until the edges are golden brown, about 12-15 minutes. Cool the cookie sheets for 1 minute, then transfer to a wire rack to cool completely.

Recipe yield: 2 dozen cookies

Chinese Cookies

3 cups granulated sugar
3 cups shortening
2 egg
2 teaspoons vanilla extract
7 cups cake flour
2 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup ground walnuts
2 cups prepared chocolate fudge frosting

In a medium bowl, cream together the sugar and shortening. Stir in the egg and vanilla, beat until light and fluffy. Combine the cake flour, baking soda and salt, stir into the creamed mixture. Dough will be stiff, you may need to use your hands to mix. Roll dough into a log about 15 inches long, and roll in the ground nuts. Wrap and chill dough for at least an hour or until firm.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Unwrap dough and cut into 1/2 inch slices. Place cookies 1 1/2 inches apart on the prepared cookie sheets.

Bake for 10 to 15 minutes in the preheated oven. Allow cookies to cool for a few minutes on the baking sheets before removing to cool completely on wire racks. When cool, place a dollop of fudge icing onto the center of each cookie.

Recipe yield: 24 cookies

Chocolate Mint Candies Cookies

3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
2 cups semi-sweet chocolate chips
2 eggs
2 1/2 cups all purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 (4.5 oz.) packages chocolate covered thin mints

In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.

Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.

Recipe yield: 40 cookies

Chocolate Truffle Cookies

4 (1 oz.) squares unsweetened chocolate, chopped
1 cup semi-sweet chocolate chips
6 tablespoons butter
3 eggs
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 cup all purpose flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup semi-sweet chocolate chips

In the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. Remove from heat and set aside to cool.

In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed. Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight.

Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets so they are 2 inches apart. Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Recipe yield: 36 cookies

Danish Peppernut Christmas Cookies (Pebernodder)

1 cup butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon salt
2 3/4 cups all purpose flour, or as needed

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two to three baking sheets.

Beat the butter and sugar together in a mixing bowl until light and fluffy. Mix in the eggs, one at a time, beating well after each. Stir in the cardamom, cinnamon, nutmeg, cloves, and salt until well blended. Mix in the flour, one cup at a time, until the dough gathers together.

With floured hands, pinch off small, 1/2 teaspoon amounts of dough, roll into tiny balls, and place on prepared baking sheets. Bake in preheated oven until bottom of cookies are light tan, 10 to 12 minutes. Cool 15 minutes on baking sheets. Store in an airtight container.

Recipe yield: 16 dozen cookies

Empire Cookies

1 cup butter
1 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
4 cups all purpose flour
2 teaspoons baking powder
1 cup raspberry jam
2 cups confectioners' sugar
1/2 teaspoon almond extract
2 tablespoons hot water
1/2 cup candied cherries, chopped

Cream butter. Add sugar, creaming well. Beat in egg and vanilla. Combine flour and baking powder; gradually add to creamed mixture. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into 2 inch rounds, and place on ungreased baking sheets.

Bake at 350 degrees F (175 degrees C) for 10 minutes, or until very lightly browned at edges. Cool thoroughly.

Spread half of the cookies with jam, and top with remaining cookies. Combine confectioners' sugar, almond extract, and enough hot water to make a thin icing. Frost tops of cookies. Top each with a small piece of candied cherry.

Recipe yield: 24 cookies

Macaroonies

2 eggs
1/8 teaspoon salt
3/4 cup granulated sugar
1/2 cup all purpose flour
1 tablespoon butter (melted)
2 cups flaked coconut
1 cup (6 oz. pkg) Nestle’s semi-sweet chocolate morsels
1 teaspoon vanilla

Beat eggs with salt until foamy. Gradually add sugar, continue beating until thick and ivory colored, 5 to 7 minutes. Fold in flour and butter. Stir in coconut, semi-sweet morsels ans vanilla.
Drop by rounded teaspoonfuls onto lightly greased and floured cookie sheets. Bake at 325 for 12 to 15 minutes until browned. Cool 1 minute, remove form cookie sheet.

Recipe yield: 3 dozen cookies

Neapolitan Cookies

1 cup butter, softened
1 1/2 cups granulated sugar
1 egg
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon almond extract
5 drops red food coloring
1 (1 oz.) square unsweetened chocolate, melted
1/2 cup chopped walnuts

In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Divide dough equally into three small bowls. Add almond extract and red food coloring to one portion; stir until thoroughly mixed. Mix chocolate into second bowl, and walnuts into the third bowl.

Line a 9x5 inch loaf pan with waxed paper, and spread almond dough evenly in the bottom of the pan. Spread the walnut dough evenly over the almond layer, and top with chocolate dough layer. Cover layered dough with waxed paper, and place in the refrigerator until firm, about 4 hours.

Preheat oven to 350 degrees F (175 degrees C). Turn out chilled dough by inverting pan; peel off waxed paper. With sharp knife, cut dough lengthwise in half. Slice each half of dough crosswise into 1/4 inch slices. Place slices on cookie sheet one inch apart. Bake 10 to 12 minutes in the preheated oven, until light brown. Remove to wire racks to cool.

Recipe yield: 72 cookies (6 dozen)

Pecan Bar Cookies

1 1/4 cup unsalted butter
3/4 cup granulated sugar
2 tablespoons heavy cream
2 egg yolks
2 1/2 cups flour

Preheat oven to 350 degrees F. Lightly grease a 15 x 10 inch sheet pan; set aside.

Using an electric mixer, cream together the butter and sugar in a large mixing bowl until smooth. Add 2 tablespoons heavy cream and egg yolks, mixing until smooth. Slowly add flour, mixing until just incorporated. Do not over mix. Press into the prepared sheet pan and bake for 8 to 10 minutes until barely golden. Let cool.

Reduce oven temperature to 325 degrees F.
Filling:
1/2 cup unsalted butter
1 cup brown sugar
1/4 cup sugar
1/3 cup honey
1/8 cup heavy cream
2 3/4 cups pecan pieces, lightly toasted

In a medium saucepan, melt together the butter, brown sugar, sugar and honey. Bring to a boil and boil for 3 minutes. Stir in cream and remove from heat. Stir in pecans and pour into the pre-baked cookie shell.

Bake at 325 degrees F for 20 to 25 minutes until bubbling on top. Cool and cut into 1 1/2 inch squares.

Recipe yield: 60 cookies (5 dozen)

Rugelach

2 cups all purpose flour
1/4 teaspoon salt
1 cup unsalted butter
1 (8 oz.) package Philadelphia Cream Cheese
1/3 cup sour cream
1/2 cup granulated sugar
1 tablespoon ground cinnamon
1 cup finely chopped walnuts
1/2 cup raisins

Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly.

Shape crumbly mixture into four equal disks...wrap each disk and chill 2 hours or up to 2 days.

Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them.

Combine sugar, cinnamon, chopped walnuts, and finely chopped raisins (may substitute miniature chocolate chips for raisins).

Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them. Sprinkle round with sugar/nut mixture. Press lightly into dough.
With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelach 20 minutes before baking.

Preheat oven to 350 degrees F (180 degrees C).

After rugelach are chilled, bake them in the center rack of your oven 22 minutes until lightly golden. Cool on wire racks. Store in airtight containers...they freeze very well.

Variations: Before putting the filling on the dough, use a pastry brush to layer apricot jam as well as brown sugar. Then add the recommended filling. You may also make a mixture of cinnamon and sugar and roll the rugelach in this prior to putting them on the cookie sheets.

Recipe yield: 48 cookies

Note: To avoid having issues with the filling falling out, I would suggest pushing the chunky parts of the filling to the outside of the circle (leaving the cinnamon/sugar mixture in the middle) before rolling. This way you can squeeze the raisins/nuts in as you roll.

Soft And Chewy Chocolate Drops

4 squares Baker’s Unsweetened Baking Chocolate
3/4 cup (1 1/2 sticks) butter
2 cups granulated sugar
3 eggs
1 teaspoon vanilla
2 1/2 cups flour

Preheat oven to 350°F.

Microwave unsweetened chocolate and butter in large microwaveable bowl on high 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Add flour; mix well. Cover and refrigerate 1 hour or until dough is easy to handle. Shape dough into 1 inch balls; place, 2 inches apart, on lightly greased baking sheets. Bake 8 minutes or just until set. (Do not over bake.) Let stand on baking sheet 1 minute; transfer to wire racks. Cool completely.

Glaze:
1 tub (8 oz.) frozen Cool Whip Whipped Topping
6 squares Baker’s Semi-Sweet Baking Chocolate

Place frozen whipped topping and semi-sweet chocolate in microwaveable bowl. Microwave on High 1 1/2 minutes or until chocolate is completely melted and mixture is shiny and smooth, stirring after 1 minute Let stand 15 minutes to thicken. Spread over cookies. Let stand until glaze is set.

Recipe yield: 5 dozen or 30 servings, two cookies each

Swedish Angel Crisps

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup shortening
1/2 cup butter
1 egg
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 cup finely chopped walnuts
1/3 cup granulated sugar for decoration

Preheat oven to 350 degrees F (175 degrees C).

Cream together the shortening, sugars, and butter until smooth. Stir in the egg and vanilla extract. Sift together the flour, baking soda, and cream of tartar. Stir into the sugar mixture. Roll dough into walnut sized balls. Roll the balls in chopped nuts then in sugar. Place on an ungreased cookie sheet and bake for 12 to 15 minutes or until cookies are light brown.

Note: Cookies do spread, so I would suggest placing balls about 3" apart. Watch carefully as they brown very quickly.

Variations:
You can also add 1/3 cup unsweetened cocoa to this recipe. It makes the cookies taste like brownie cookies.

For the holidays this is an excellent cookie. Use a red or green colored sugar sprinkle in place of the white sugar and they will look really pretty on any Christmas cookie plate.

Recipe yield: 48 cookies

Whoopie Pies

1 cup shortening
2 cups granulated sugar
2 eggs
2 teaspoons vanilla extract
1 cup sour milk
2 teaspoons baking soda
1 cup hot water
4 cups all purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt

Filling:
1 1/2 cups shortening
4 cups confectioners' sugar
1/4 cup all purpose flour
1/4 cup milk
1 1/2 tablespoons vanilla extract
2 egg whites, beaten

Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.

In a large bowl, cream together 1 cup of shortening and white sugar until light and fluffy. Beat in the eggs one at a time then stir in the vanilla and sour milk. Combine the flour, cocoa and salt, stir into the creamed mixture. Stir together the baking soda and hot water then mix them into the batter last. Drop by tablespoonfuls onto the prepared cookie sheet.

Bake for 8 minutes in the preheated oven, until firm but not overbaked. Allow cookies to cool on baking sheets for a few minutes before removing to wire racks to cool completely.

To make the filling: In a medium bowl, cream together the 1 1/2 cups shortening with the confectioners' sugar and 1/4 cup of flour until light and fluffy. Gradually beat in the milk and vanilla until well mixed, then fold in the egg whites. Sandwich at least 1 tablespoon of filling between the flat sides of two cookies.

Recipe yield: 36 cookies