White Christmas Dream Drops 2 large egg whites 1/8 tsp cream of tartar 1/2 tsp vanilla extract

1/8 tsp salt 3/4 cup sugar 1 cup white chocolate chips 1/3 cup plus 1 1/2 tbsp. coarsely crushed peppermint candies 1. Preheat oven to 250. Beat egg whites and cream of tartar in a deep bowl with a mixer, using whisk attachment if you have one, just until soft peaks form. Add vanilla and salt. With motor running and mixer on high speed, pour in 1 tbsp. sugar and beat 10 to 15 seconds, then repeat until all sugar has been added. Scrape inside of bowl and beat another 15 seconds. At this point, meringue should form straight peaks when beaters are lifted. Fold in chocolate chips and 1/3 cup candies with a flexible spatula. 2. Line 2 baking sheets with parchment paper, using a bit of meringue at corners as glue. Using a soup spoon, drop meringue in rounded 1-tbsp. portions slightly apart onto sheets, scraping off with another spoon. Sprinkle with remaining 1 1/2 tbsp. candies. 3. Bake until meringues feel dry and set when touched but are still pale, 30 to 35 minutes, switching pan positions halfway through. Turn off oven, open door, and let cookies stand about 10 minutes. Let cool on pans.

Chocolate Hazelnut Cutout Cookies 1 cup butter, softened 1/3 cup sugar 3/4 cup cornstarch 1 3/4 cups flour 3/4 to 1 cup chocolate hazelnut spread such as Nutella 1. Preheat oven to 350. Beat butter and sugar in a large bowl with a stand mixer until well blended, or whirl in a food processor. Add cornstarch and flour and beat on low speed, or whirl, until dough comes together and is very smooth. 2. Divide dough in half. Roll each portion between sheets of parchment paper into a 1/8-in.-thick round. Stack and freeze rounds on a baking sheet until dough is firm enough to cut, about 20 minutes. 3. Lift off parchment, cut dough with a floured 1 1/2- to 2-in.-wide cutter, and transfer to ungreased baking sheets, spacing slightly apart. Gather scraps, refreeze, and reroll as needed. 4. Bake cookies until light golden, 10-14 minutes, switching pan positions halfway through baking. Transfer to racks to cool. 5. Spread half of cookies on flat sides with a generous coat of chocolate hazelnut spread, then top each with a second cookie.

Buttery Lemon Squares 1 cup butter, at room temperature 1/2 cup plus 2 tbsp powdered sugar 2 1/3 cups all-purpose flour 2 cups granulated sugar 1 tsp baking powder 1 1/2 tsp grated lemon peel 6 tbsp lemon juice 4 large eggs 1. In a bowl, with an electric mixer at medium speed, beat butter and 1/2 cup powdered sugar until smooth. Beat in 2 cups flour until dough is no longer crumbly. Pat into a ball. 2. Press dough evenly into a buttered and floured 9- by 13-inch baking pan. Bake in a 350 oven until golden, about 20 minutes. 3. Meanwhile, in a food processor, or in a bowl with an electric mixer on medium speed, whirl or beat granulated sugar, remaining 1/3 cup flour, baking powder, grated lemon peel, lemon juice, and eggs to blend. Pour onto hot crust. 4. Bake until lemon mixture is no longer runny in the center (cut to test), 35 to 40 minutes. Remove from the oven and dust with remaining 2 tablespoons powdered sugar. 5. Let cool completely in pan, then cut into 24 bars.

Caramelized-Sugar Cookies 1 cup sugar 3/4 cup butter, at room temperature 1/2 tsp vanilla 1 1/4 cups all-purpose flour 1/2 tsp baking powder 1. Butter a 12- by 14-inch piece of foil and set on a baking sheet. In an 8- to 10-inch frying pan over medium-high heat, melt 1/2 cup sugar, frequently shaking and tilting pan. When mixture is a light caramel color, pour onto foil. Let stand until caramel is hard. Break into chunks, then, in a food processor or a heavy plastic food bag with a mallet, crush into 1/8- to 1/4-inch pieces. 2. In a bowl, with an electric mixer on medium speed, beat butter and remaining 1/2 cup sugar until well blended. Beat in 2 tbsp water and the vanilla until smooth, scraping down sides of bowl as needed. 3. In another bowl, mix flour and baking powder. Stir or beat into butter mixture until well incorporated. Stir in crushed caramel. 4. Drop dough in 1 1/2-teaspoon portions, 2 inches apart, onto buttered or cooking parchment-lined 12- by 15-inch baking sheets. 5. Bake cookies in a 325 oven until edges are light brown, 12 to 15 minutes. 6. Let stand on sheets until slightly firm, then use a spatula to transfer cookies to racks to cool completely.

Peanut Butter-Oat Bars 1 cup butter, melted 1 1/2 cups firmly packed brown sugar 2 cups all-purpose flour 2 cups regular rolled oats 2/3 cup chopped unsalted roasted peanuts 2/3 cup unsweetened shredded dried coconut 1 1/3 cups peanut butter 1/2 cup semisweet chocolate chips 1. In a bowl, mix butter and brown sugar until smooth. Stir in flour, oats, peanuts, and coconut until well blended. 2. Press dough evenly into a buttered and floured 10- by 15-inch baking pan. For chewy bars, bake in a 350 oven until edges are lightly browned, about 20 minutes; for crisp bars, bake until slightly darker brown, about 5 minutes longer. Spread with peanut butter. Let cool about 15 minutes. 3. Seal chocolate chips in a heavy 1-quart zip-lock plastic bag. Heat in a microwave oven at 30% power until chips are soft, about 2 minutes. Squeeze chocolate to one corner of bag, then use scissors to snip a very small hole in the corner. Squeeze chocolate in thin lines over peanut butter. Chill until the chocolate is firm, about 20 minutes.

Chocolate Chip Cookie Bars 2 tbsp butter, at room temperature 2 tbsp vegetable oil 1 cup firmly packed dark brown sugar 1 large egg 1/2 cup unsweetened applesauce 1 tsp vanilla 1 1/2 cups all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 cups regular rolled oats 1 cup semisweet chocolate chips 2 tbsp granulated sugar 1. In a large bowl, with an electric mixer on medium speed, beat butter, oil, and brown sugar until smooth. Beat in egg, applesauce, and vanilla until well blended. 2. In another bowl, mix flour, baking powder, baking soda, and salt; stir or beat into butter mixture until smooth, scraping down sides of bowl as needed. Stir in oats and chocolate chips. 3. Spread dough evenly in a lightly oiled 8-inch square baking pan. Sprinkle top evenly with granulated sugar. 4. Bake in a 350 oven until pale golden brown, about 15 minutes. Let cool on a rack about 10 minutes, then cut into bars.

Chocolate Chip Cookies 1/2 cup (1/4 lb.) butter, melted and cooled to room temperature 1/2 cup firmly packed brown sugar 1/3 cup granulated sugar 1/2 tsp vanilla 1 cup all-purpose flour 3/4 tsp baking soda 1/4 tsp salt 1 cup semisweet chocolate chips 1. In a bowl, with an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar until well blended. Beat in 3 tablespoons water and the vanilla until smooth, scraping down sides of bowl as needed. 2. In another bowl, mix flour, baking soda, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips and pecans, if using. 3. Drop dough in 1-tablespoon portions, 2 inches apart, onto buttered 12- by 15-inch baking sheets. 4. Bake in a 300 oven until cookies are lightly browned, 18 to 20 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. 5. With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.

Coffee Meringues 3 large egg whites 1/2 teaspoon cream of tartar 3/4 cup sugar 1/2 teaspoon vanilla 1 1/2 tablespoons instant espresso powder 1 tablespoon whole roasted coffee beans 1. In a bowl, with an electric mixer (fitted with whisk attachment) on high speed, beat egg whites and cream of tartar until thick and foamy. Gradually add sugar and continue to beat until mixture holds stiff, shiny peaks. Beat in vanilla and espresso powder. 2. Spoon meringue in 1 1/2- to 2-inch-wide mounds, about 1 inch apart, onto cooking parchmentlined or buttered and floured 12- by 15-inch baking sheets (see notes). Gently place one coffee bean on each mound. 3. Bake in a 200 oven until meringues are light brown and give slightly when gently pressed, 1 1/4 to 1 1/2 hours; switch pan positions halfway through baking. Turn off heat and leave meringues in closed oven for 1 hour. 4. Slide a spatula under meringues to release.

Dark Chocolate Brownies 1/2 cup (1/4 lb.) butter 3 ounces unsweetened chocolate, chopped 1 1/3 cups sugar 2 large eggs 1 teaspoon vanilla 1/2 cup all-purpose flour 1/2 cup chopped walnuts 1. In a 2- to 3-quart pan over low heat, frequently stir butter and chocolate until melted and smooth. Remove from heat and stir in sugar, eggs, vanilla, flour, and walnuts until well blended. 2. Spread batter evenly in a buttered and floured 8-inch square baking pan. 3. Bake in a 350 oven until edges feel firm to touch and begin to turn a shade darker, 25 to 30 minutes. 4. Run a knife between pan rim and brownie. If desired, spread with chocolate glaze. Let cool in pan on a rack, about 1 hour. Cut into 9 or 16 squares.

Mint Chippers 1 cup (1/2 lb.) butter, at room temperature 1 1/4 cups powdered sugar 1/2 teaspoon peppermint extract 1/2 teaspoon vanilla 2 large egg whites 2 cups all-purpose flour 1/4 teaspoon salt 2/3 cup miniature chocolate chips 1. In a bowl, with an electric mixer on high speed, beat butter, powdered sugar, peppermint extract, and vanilla until smooth. Beat in egg whites until well blended, scraping down sides of bowl as needed. Stir or beat in flour, salt, and chocolate chips. Cover bowl with plastic wrap and chill until dough is firm but still pliable, about 30 minutes. 2. With powdered sugar-dusted hands, shape dough into 1 1/2-inch balls, flattening each slightly between your palms to about 2 1/4 inches wide. Place 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets. 3. Bake in a 300 oven until cookies feel firm to touch and are barely beginning to turn golden on the edges, 10 to 12 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. With a wide spatula, transfer cookies to racks to cool completely.

Orange Butter Shells 1 cup butter, at room temperature 3/4 cup granulated sugar 1 large egg 1 large egg yolk 1 1/2 tbsp grated orange peel 1 tsp vanilla 2 cups all-purpose flour 1/2 tsp baking powder 1/4 tsp salt Powdered sugar 1. Lightly butter 18 madeleine molds or coat lightly with cooking oil spray. 2. In a bowl, with an electric mixer on high speed, beat butter and granulated sugar until smooth. Beat in egg, egg yolk, orange peel, and vanilla until well blended, scraping down sides of bowl as needed. 3. In another bowl, mix flour, baking powder, and salt. With mixer on low speed, beat flour mixture into butter mixture until well incorporated. Pinch off 1-inch balls of dough and press evenly into prepared madeleine molds. 4. Bake cookies in a 325 oven until edges of cookies are lightly browned and centers feel dry and firm to the touch, 12 to 14 minutes. Immediately invert pans to release cookies onto racks and dust shell-patterned sides with powdered sugar. Let cool.

Rocky Road Brownies 1/2 cup butter 3 oz unsweetened chocolate, chopped 1 1/3 cups sugar 2 large eggs 1 tsp vanilla 1/2 cup all-purpose flour 1 cup miniature marshmallows 1/2 cup chopped walnuts 1. In a 2- to 3-quart pan over low heat, frequently stir butter and chocolate until melted and smooth. Remove from heat and stir in sugar, eggs, vanilla, flour, and marshmallows until well blended. 2. Spread batter evenly in a buttered and floured 8-inch square baking pan. Sprinkle top evenly with walnuts. 3. Bake in a 350 oven until deep brown, 30 to 35 minutes. 4. Run a knife between pan rim and brownie. Let cool in pan on a rack, about 1 hour. Cut into 9 or 16 squares

Royal Raspberry Bars 1 1/4 cups rolled oats 1 1/4 cups all-purpose flour 3/4 cup sweetened flaked dried coconut 1/4 cup plus 2/3 cup sugar 1/2 tsp salt 3/4 cup butter, melted 3/4 cup raspberry jam 3 large egg whites 1/4 tsp cream of tartar 1. In a bowl, mix oats, flour, coconut, 1/4 cup sugar, and the salt. Add melted butter and stir until well blended. Press dough evenly into the bottom of a 9- by 13-inch baking pan. 2. Bake in a 325 oven until edges begin to brown, 15 to 18 minutes. Let cool about 5 minutes, then spread jam evenly over warm crust. 3. In a large bowl, with an electric mixer on high speed, beat egg whites and cream of tartar until thick and foamy. Gradually add remaining 2/3 cup sugar and continue to beat until mixture holds soft, shiny peaks. With a spatula, spread meringue evenly over jam. 4. Bake until meringue is lightly browned, about 20 minutes. Let cool 5 minutes, then cut into 24 bars. Let cool completely in pan

Scottish Shortbread 1 cup (1/2 lb.) butter, at room temperature 1/2 cup plus 2 tablespoons sugar 6 tablespoons cornstarch 2 1/2 cups all-purpose flour 1. In a food processor, whirl butter, 1/2 cup sugar, cornstarch, and flour together until smooth. Or, in a bowl, with an electric mixer on medium speed, beat butter, 1/2 cup sugar, and cornstarch until smooth; stir in flour until mixture is no longer crumbly and starts to come together in a ball. 2. Press dough evenly into two 9-inch round pans with removable rims. Press edges of dough with fork tines to make a ridge pattern. Then, with fork tines, pierce dough all over in parallel lines 1 inch apart. 3. Bake shortbread in a 300 oven until firm to touch and golden at edges, about 45 minutes. Sprinkle while hot with remaining 2 tablespoons sugar, then let cool 10 minutes. 4. Remove pan rims from warm shortbread. Cut each round into 12 wedges. Cool completely on pan bottoms on racks.

Snickerdoodles 1 cup vegetable oil 1 1/2 cups granulated sugar 1 cup powdered sugar 2 large eggs 4 1/4 cups all-purpose flour 1 tsp baking soda 1 tsp cream of tartar 1/2 tsp salt 1 tbsp ground cinnamon 1. In a bowl, with an electric mixer on medium speed, beat butter, oil, 1 cup granulated sugar, and the powdered sugar until very smooth. Beat in eggs until well blended, scraping down sides of bowl as needed. 2. In another bowl, mix flour, baking soda, cream of tartar, and salt. Stir or beat into butter mixture until well blended. 3. In a small bowl, mix remaining 1/2 cup granulated sugar and the cinnamon. Shape dough into 1inch balls, then roll each in cinnamon-sugar mixture. Place balls 3 to 4 inches apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets. 4. Bake in a 375 oven until edges of cookies are lightly browned, 12 to 15 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. 5. Using a spatula, transfer cookies to racks to cool completely.

Rocky Road Brownies

1/2 cup (1 stick) unsalted butter, cut into pieces, plus more for pan 1 bag (12 ounces) semisweet chocolate chips 1/2 cup granulated sugar 1/2 cup packed light-brown sugar 1/2 teaspoon salt 2 large eggs 3/4 cup all-purpose flour, (spooned and leveled) 1 cup miniature marshmallows 1/2 cup chopped nuts, such as cashews, pecans, or walnuts 1. 2. 3. Preheat oven to 350 degrees. Butter an 8-inch-square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper. In a heatproof bowl set over (not in) a saucepan of simmering water, combine butter and 1 cup chocolate chips. Heat, stirring occasionally, just until melted, 3 to 5 minutes. Remove mixture from heat; stir in sugars and salt, then eggs, and finally flour, stirring just until combined. Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached, 30 to 35 minutes. Remove from oven, and sprinkle with remaining chocolate chips, then marshmallows and nuts. Bake until chocolate is shiny and marshmallows are puffed, about 5 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares. To prevent toppings from sinking into the batter, sprinkle them on after brownies are baked. An extra 5 minutes in the oven melts the topping together for easy slicing.

4.

Double Chocolate Brownies

6 tablespoons unsalted butter, plus more for pan 6 ounces coarsely chopped good-quality semisweet chocolate 1/4 cup unsweetened cocoa powder (not Dutch-process) 3/4 cup all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon salt 1 cup sugar 2 large eggs 2 teaspoons pure vanilla extract 1. 2. 3. 4. Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside. Put butter, chocolate, and cocoa in a heatproof medium bowl set over a pan of simmering water; stir until butter and chocolate are melted. Let cool slightly. Whisk together flour, baking powder, and salt in a separate bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 4 minutes. Add chocolate mixture; beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated. Pour batter into prepared pan; smooth top with a rubber spatula. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares. Store brownies in an airtight container at room temperature up to 3 days.

5.

English Toffee
1 c. butter 1 c. sugar 3 Tbl. water 1/8 tsp. salt (omit if you use salted butter) 1 1/2 Tbl. light corn syrup 1 tsp. vanilla extract 3/4 c. chocolate chips chopped nuts, opt. 1. Melt butter in a heavy-bottom sauce pan, over medium-low heat. 2. Add the sugar, water and salt; stir well to incorporate. 3. Bring to a boil and add the corn syrup. While stirring, use a wet pastry brush to wash down the sides of the pan to dissolve any undissolved sugar crystals. 4. Continue boiling and stirring until mixture reaches 280-285 degrees (this is at high altitude, so if you are not at high altitude, then you will probably need to cook it longer - 290-295 degrees). 5. Remove from heat and add the vanilla extract. 6. Stir to combine and pour into a well-buttered cookie sheet or an 8x8 casserole dish. Do not scrape the sides of the pan. Use a rubber scraper and spread out to desired thickness. 7. You can either drop the chocolate chips onto the hot toffee and spread out when melted or you can melt the chocolate in the microwave and spread over the toffee. Sprinkle with chopped nuts, if adding. 8. Allow to set up completely, then break into chunks. Store in an air-tight container. **Simple test to know if candy has reached the correct temperature: dip a spoon into the candy. Run cold tap water over the top of it. If the candy turns hard and brittle, then it is done**

Gooey Turtle Bars

Ingredients: 2 1/4 cups all purpose flour 2 1/4 cups old fashioned oats 1/2 cup light brown sugar 1/2 teaspoon salt 1/2 teaspoon baking soda 1 cup butter (two sticks), softened to room temperature 1 12 oz. bottle of caramel topping 2 cups milk chocolate chips 2 cups pecans, coarsely chopped Directions: In a medium bowl combine flour, oats, brown sugar, salt and soda. Add softened butter and stir until it makes crumbs. Press three quarters of the crumbs in the bottom of a large cookie sheet (12 x 17 x 1 or 10 x 15 x 1). Bake at 350 degrees for 10 minutes. Remove from oven and pour caramel evenly over crust. Sprinkle with chocolate chips, pecans and remaining crumbs. Return to oven and bake for 15 minutes. Let cool slightly before cutting.

Smore's Cookie Bars

1/2 cup butter, room temperature 1/4 cup brown sugar 1/2 cup sugar 1 large egg 1 tsp vanilla extract 1 1/3 cups all purpose flour 3/4 cup graham cracker crumbs 1 tsp baking powder 1/4 tsp salt 2 king-sized milk chocolate bars (e.g. Hersheys) 1 1/2 cups marshmallow creme/fluff (not melted marshmallows) 1. Preheat oven to 350F. Grease an 8-inch square baking pan. 2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. 3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hersheys bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together). 4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Christmas Cookies
1 stick softened butter 6 Tablespoons sugar 6 Tablespoons brown sugar 1 egg 1 teaspoon vanilla 1 cup flour teaspoon baking soda teaspoon salt 11 broken pieces Oreo Cookies 1 cup chocolate chips

1. Preheat oven to 350 degrees F. 2. Cream butter, and sugars until well combined. Add egg and vanilla until mixed well. 3. Place flour, baking soda and salt into a large bowl, stir to combine. Slowly add dry ingredients to wet ingredients then stir in oreos and chocolate chips until just combined. 4. With a medium cookie scoop, scoop onto baking sheet. Bake for 10 minutes or until cooked, but still soft. Let cool on baking sheet for 3 minutes before transferring to cooling rack.

Peanut Butter Chocolate Chip Shortbread Cookies

oven to 325 makes about 21 small cookies 1 stick, (1/2 cup) unsalted butter, room temp 1/3 cup creamy peanut butter 1/2 tsp vanilla extract 1 1/4 cup all purpose flour 1/4 cup confectioner's sugar scant 1/2 tsp sea salt 3/4 cup milk chocolate chips Cream the butter and the peanut butter together in a stand mixer, with a hand mixer, or a wooden spoon. Beat in the vanilla. Whisk the dry ingredients together and add to the butter mixture. Mix until the dough comes together. Stir in the chips, and turn the dough out onto a piece of waxed paper. Gently pull the dough together and form it into a log. If it is still crumbly, work it with your hands until it holds together smoothly. Roll it up in the paper, smoothing the shape as you go. Twist the ends securely and refrigerate for at least a couple of hours. Slice the log into slices with a sharp knife. Not too thick, not too thin, about 1/3 inch. If a slice crumbles a bit, just smoosh the dough back together. These don't have to be perfect disks. Bake on a parchment or silpat lined baking sheet at 325 for about 12-14 minutes. The cookies will not be browned, and they may look undone, but don't over bake. One of the joys of shortbread cookies is that they fall apart and melt in your mouth. Let the cookies cool on the pan for 5 minutes before transferring to a rack. These cookies have a melting texture, and I'm sure I don't need to tell you about the magical combination of peanut butter and milk chocolate. They'll even stick a wee bit to the roof of your mouth...have a cold glass of milk ready.