1 1/2 cups brown sugar 250g butter, softened 1 egg 2 1/2 teaspoons mixed spice 1 1/2 teaspoons cinnamon

2 3/4 cups plain flour 1 tablespoon baking powder 1/3 cup raspberry jam

Coloured sugar
1/4 cup white sugar red food colouring

Icing
1 cup pure icing sugar 1 tablespoon milk 1 teaspoon butter, melted Pecan bars

1 cup (2 sticks) unsalted butter, room temperature 1/2 cup confectioners' sugar 2 teaspoons salt 2 cups plus 2 tablespoons all-purpose flour (spooned and leveled) 1/2 teaspoon baking powder 2 large eggs

1 1/2 cups packed light-brown sugar 1 tablespoon dark corn syrup 2 cups pecans, coarsely chopped 1 cup sweetened flaked coconut

Directions
1. Preheat the oven to 375 degrees. Using an electric mixer, beat butter, confectioners' sugar, and 1 teaspoon salt until light. Beat in 2 cups flour until it forms a mass. Transfer to a 9-by-13-inch pan. Place a sheet of plastic wrap on the dough and use it to press the dough into the pan (this will make it easier and will prevent the dough from sticking to your fingers). Bake 20 to 25 minutes or until edges are golden. Meanwhile, whisk together remaining 2 tablespoons flour, remaining teaspoon salt, and baking powder. Using an electric mixer, beat eggs, brown sugar, and corn syrup until light. Fold flour mixture into egg mixture, then pecans and coconut. Pour over crust and bake 20 to 25 minutes until set. Run a metal spatula around the edges while still warm, then transfer to a wire rack and cool in pan before cutting into 24 bars.

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Basic butter cookies

3 cups (spooned and leveled) all-purpose flour 1 cup confectioners' sugar 1 cup (2 sticks) cold unsalted butter, cut in pieces 1/2 teaspoon salt 4 large egg yolks 1 teaspoon vanilla extract Egg wash, (optional): 1 large egg white, beaten with 2 teaspoons water Decorating sugar and sprinkles, (optional)

Ingredients

2 1/4 cups pitted dates (about 11 ounces) 3/4 cup apple cider 1 1/4 cup whole wheat flour 1 cup all-purpose flour, plus more for parchment 1/4 cup wheat bran 1/4 teaspoon coarse salt 2/3 cup packed dark-brown sugar 1 teaspoon finely grated lemon zest 10 tablespoons (1 1/4 sticks) unsalted butter, softened 1 large egg 1/4 cup smooth unsweetened applesauce

Directions
1. Make filling: Bring dates and cider to a boil in a medium saucepan over medium-high heat. Reduce heat to medium, simmer until dates are soft and almost all liquid has reduced, about 10 minutes. Let cool completely. Transfer to a food processor. Puree date mixture until smooth, set aside. Make dough: Whisk together flours, bran, salt, and baking soda in a medium bowl, set aside. Put sugar and zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter, mix until combined, about 1 minute. Add egg, mix until fluffy. Mix in flour in 3 batches, alternating with 2 batches of applesauce. Divide dough in half. Wrap each half in plastic; shape into a rectangle. Refrigerate until firm, about 2 hours. Preheat oven to 375 degrees. Roll out 1 piece of dough between two lightly floured sheets of parchment paper to a 9 1/2-by-13-inch rectangle. Dust with more flour, if needed. Remove top piece of parchment. Trim dough to a 9by-11-inch rectangle. Transfer rectangle on parchment to a baking sheet. Cut rectangle in half lengthwise. Spread a heaping cup filling down half of each length, leaving a 1/4-inch border. Fold dough over; pinch to seal. Refrigerate until firm, about 20 minutes. Repeat with remaining chilled dough and filling. Bake until golden brown, about 20 minutes. Let cool on sheets on wire racks 5 minutes. Cut into 1 1/2-inch bars. Transfer bars to racks using a spatula; let cool. Bars can be stored in airtight containers up to 3 days.

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Quick Crusting Buttercream Frosting

Ingredients

1/3 cup water 3 Tablespoons meringue powder 1/2 cup shortening 5 1/2 cups powdered sugar 1 tsp. vanilla extract (use clear vanilla if you want a pure white icing) 1/4 tsp. almond extract

3-4 Tablespoons milk or heavy cream (approximately) gel food coloring (optional)

Instructions
1. Beat water and meringue powder until stiff peaks form. 2. Add shortening, sugar, and extracts and whip for 3 minutes. 3. Add milk or cream to thin 4. Store well covered.

Ingredients:

3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup unsalted butter, softened 1 1/3 cups granulated sugar 2 eggs 2 teaspoons vanilla extract Easy-Add vanilla extractAdd to shopping list vanilla extract 2 ounces unsweetened chocolate , melted and cooled

Assorted Colored Sugars Easy-Add Assorted Colored SugarsAdd to shopping list Assorted Colored Sugars Makes: About 5 dozen cookies.

step 1

In large bowl, stir together flour, baking powder, and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy, about 2 minutes. Add eggs, one at a time, beating after each addition; add vanilla. Add flour mixture and beat on low until just combined.

step 2
Divide dough in half. Form 1 half into 4 in. by 4 in. square; wrap in plastic wrap and set aside. Return other half to mixer; add melted chocolate to dough in mixer and beat just until combined. Form chocolate dough into 4 in. by 4 in. square and wrap in plastic wrap. Refrigerate both doughs at least 30 minutes.

step 3
On parchment paper, roll vanilla dough into a 16 in. x 12 in. rectangle about 1/8 in. thick. On another sheet of parchment paper, roll chocolate dough into a 16 in. x 12 in. rectangle about 1/8 in. thick. Place chocolate dough over onto vanilla dough; peel away parchment. Cut dough horizontally in half. Roll each half into a tight log. Roll in colored sugar to coat. Wrap in plastic wrap and refrigerate 3 hours or overnight.

step 4
Preheat oven to 350F. Line cookie sheets with parchment paper. .

step 5
Slice logs into 1/4 in. pieces. Space 1 in. apart on cookie sheet. Bake 8-10 minutes, or until vanilla dough is lightly golden.

Chocolate triangle tarts

Linzer Sandwich Cookies

Ingredients:

2 cups all-purpose flour 1 cup (2 sticks) butter, softened 2/3 cup granulated sugar 1/2 teaspoon pure vanilla extract 2/3 cup Finely ground almonds (2 ounces) 1/2 cup seedless raspberry jam 1/4 teaspoon ground cinnamon 1 egg confectioners' sugar (optional)

Makes: Makes about 20 cookies.

Large Batch Roll-Out Cookies

2 cups (1 lb.) unsalted butter, softened 3 cups granulated sugar 2 eggs 1 tablespoon vanilla extract Easy-Add vanilla extractAdd to shopping list vanilla extract 1 teaspoon No Color Almond Extract Easy-Add No Color Almond ExtractAdd to shopping list No Color Almond Extract 5 1/2 cups all-purpose flour 1 tablespoon baking powder 2 teaspoons salt

Makes: Makes about 6 dozen 3-inch cookies.

2 cups flour 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/4 tsp freshly ground nutmeg 1 large egg 2 TBS milk 8 TBS sweet butter, softened 1 cup of soft light brown sugar, packed 1 cup of sweetened flaked coconut (if your coconut has long strands, chop it up a bit to get rid of them)

Lemon Pecan Refrigerator Cookies

2/3 cup butter 1 cup sugar 1 egg 1 tablespoon lemon peel, finely grated 1 tablespoon lemon juice 2 cups AP flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup pecans, finely chopped

Thoroughly cream butter and sugar; add egg, lemon peel and lemon juice. Beat well. Sift together dry ingredients; add to the creamed mixture; mix well, stir in 1/4 cup of the finely chopped nuts. Shape dough into rolls 2 inches across. Roll in remaining chopped nuts. Wrap rolls in waxed paper or plastic wrap and chill well, several hours or overnight. Slice dough into 1/4 inch slices and bake on

parchment lined cookie sheets at 350 degrees for 12-15 minutes or until slightly browned. Makes 5 dozen cookies. The rolls of dough keep in the refrigerator for up to a week and they freeze beautifully. I double the recipe and always have this cookie on hand for a quick dessert.

1 1/2 cups all-purpose flour 1/2 teaspoon cinnamon 1/4 teaspoon salt 1 1/2 sticks (3/4 cup) unsalted butter, softened 1/4 cup plus 2 tablespoons granulated sugar 1/2 teaspoon finely grated fresh orange zest 1/2 cup shelled pistachios (2 1/4 oz; not dyed red) 1/3 cup dried cranberries (1 1/4 oz) 1 large egg, lightly beaten 1/4 cup decorative sugar (preferably coarse)
SPECIAL EQUIPMENT:

parchment paper
MAKE DOUGH:

Stir together flour, cinnamon, and salt in a bowl. Beat together butter, granulated sugar, and zest in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low and add flour mixture in 3 batches, mixing until dough just comes together in clumps, then mix in pistachios and cranberries. Gather and press dough together, then divide into 2 equal pieces. Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log about 1 1/2 inches in diameter. Square off long sides of each log to form a bar, then chill, wrapped in plastic wrap, until very firm, at least 2 hours. Put oven racks in upper and lower thirds of oven and preheat oven to 350F. Line 2 large baking sheets with parchment paper. Brush egg over all 4 long sides of bars (but not ends). Sprinkle decorative sugar on a separate sheet of parchment or wax paper and press bars into sugar, coating well.

SLICE AND BAKE COOKIES:

Cut each bar crosswise into 1/4-inch-thick slices, rotating bar after cutting each slice to help keep square shape. (If dough gets too soft to slice, freeze bars briefly until firm.) Arrange cookies about 1/2 inch apart on lined baking sheets. Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 15 to 18 minutes total. Transfer cookies from parchment to racks using a slotted spatula and cool completely.

COOKS NOTES:

Dough bars can be chilled up to 3 days or frozen, wrapped in plastic wrap and then foil, 1 month (thaw frozen dough in refrigerator just until dough can be sliced). Cookies keep in an airtight container at room temperature 5 days.