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Ingredients

• ✓ nonpareil
• all-purpose flour
• baking powder
• butter
• sugar
• egg
• almond extract
• confectioners sugar
• almond extract
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
2. 2 Sift flour and baking powder together into a bowl.
3. 3 Beat butter and sugar together in a large bowl with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Mix in almond extract. Add flour mixture, 1 cup at a time; mix on low speed until incorporated. Roll batter into teaspoon-sized balls and place on the prepared baking sheets.
4. 4 Bake in batches in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
5. 5 While cookies are baking, beat confectioners' sugar, milk, and almond extract for icing in a bowl until smooth.
6. 6 Set cooled cookies close together on a cookie sheet. Frost with icing and sprinkle with nonpareils.

By Lee M Longo

Ingredients

• ✓ nonpareil
• heavy cream
• cocoa powder
• orange liqueur
• sugar
• orange marmalade
• chocolate wafer
• chocolate star
• peppermint patty
• dark chocolate
• raspberry

Instructions

1. 1 Beat cream, cocoa, 3 Tbs. liqueur and sugar to stiff peaks in a large bowl. Set aside. Mix marmalade with 2 Tbs. liqueur in a medium bowl. Select a platter long and wide enough to fit a 12-inch yule log with two 'knots.'
2. 2 On flat side of the first wafer, spread a scant teaspoon of marmalade and 1 1/2 tsps. of the cream mixture over entire surface, then top with another wafer, flat side up. Repeat until you have about 3 inches of wafers. Stand stack on its side at a slight angle on the serving platter. Keep adding to log until 16 wafers remain.
3. 3 Stack 8 wafers, also on a slight angle, on each side of the log to form two knots.
4. 4 Spread remaining whipped cream mix over whole log, coating completely, then create 'bark' by running fork tines along the log and each knot. Cover gently with plastic wrap and refrigerate at least 3 hours or overnight.
5. 5 Using a toothpick or ice pick, make a small hole in the bottom of each nonpareil. Stick a chocolate kiss into each hole to form mushrooms. Decorate log with clusters of mushrooms, and scatter raspberries around the platter. Slice and serve.

By Allrecipes Member

Ingredients

• ✓ nonpareil
• spice cake mix
• all-purpose flour
• egg
• vegetable oil
• molasses
• ginger
• vanilla icing

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine cake mix, flour, eggs, oil, molasses, and ginger in a large bowl (mixture will be soft). Refrigerate 2 hours.
3. 3 Place dough on a lightly floured surface; cover with waxed paper. Roll out dough to 1/4-inch thickness. Cut with a gingerbread man cookie cutter. Place 3 inches apart on an ungreased cookie sheet. Decorate with nonpareil sprinkles.
4. 4 Bake in the preheated oven for 8 to 10 minutes, or until edges start to brown. Remove immediately to a cooling rack.
5. 5 Place icing in zip-top freezer bag. Snip the tip off one corner to make a small hole. Pipe a face and ruffles onto each cookie.

By Duncan HinesR Canada