Type what you have

Ingredients

• ✓ salt
• cream cheese
• sugar
• heavy cream

Instructions

1. 1 Beat cream cheese, sugar, and salt in a bowl with an electric mixer until creamy. Add heavy cream and beat until stiff peaks form. Serve immediately or chill until ready to serve.

By STARP

Ingredients

• ✓ salt
• self-rising flour
• milk
• egg
• maple syrup

Instructions

1. 1 Combine flour and salt in a large bowl; gradually whisk in milk. Add eggs and maple syrup and mix until batter is smooth. Spoon into a piping bag.
2. 2 Heat a poffertjes pan over high heat and lightly grease indentations. Fill the holes 3/4 full with batter in the piping bag and cook over high heat until golden brown; turn them over with a fork and cook the other side until golden brown.

By Allrecipes Member

Ingredients

• ✓ salt
• whole wheat berry
• walnut
• confectioners' sugar
• almond
• heavy cream

Instructions

1. 1 Make the pudding: Place wheat berries in a 3-quart saucepan; add boiling water to cover by 2 inches. Bring to a rolling boil. Let boil for 15 seconds, then drain and discard the water. Repeat five times: add boiling water, bring to a boil, boil for 15 seconds, drain.
2. 2 Cover wheat berries again by 2 inches with boiling water. Stir in salt and bring to a boil. Boil for 15 seconds, then remove from the heat without draining. Place the pan on a folded blanket, cover, and wrap with towels or blankets. Let sit at room temperature for 8 hours or overnight.
3. 3 The next day, drain any water that hasn't been absorbed. Grind wheat berries thoroughly in a food processor. (If you use a blender, work in very small batches.) Transfer ground wheat to a bowl and clean the food processor.
4. 4 Grind walnuts in the food processor until fine. Add confectioners' sugar and process until mixture resembles fine meal. Add ground wheat and pulse until well combined.
5. 5 Spoon pudding into a glass trifle bowl or serving dish. Stick slivered almonds into pudding to resemble a porcupine.
6. 6 Make the topping: Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form.
7. 7 Serve pudding in 2-tablespoon portions in small decorative bowls or custard cups. Top each serving with whipped cream.

By Vesna

Ingredients

• ✓ salt
• egg white
• sugar
• strawberry
• sweet sherry
• sugar
• heavy cream

Instructions

1. 1 Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat egg whites and salt in a glass, metal, or ceramic bowl until they just hold soft peaks. Gradually mix in 1 cup sugar, then continue to beat until meringue holds stiff, glossy peaks. Spoon meringue into 4 equal mounds on the prepared baking sheet. Spread each into 3 1/2-inch rounds, smoothing the tops.
3. 3 Bake in the middle of the preheated oven until crisp and firm, about 1 1/2 hours. Turn the oven off and leave meringues in until completely cooled, about 1 hour.
4. 4 Meanwhile, halve some strawberries for garnish and set aside. Slice remaining strawberries and place in a small bowl with sherry and 1 tablespoon sugar. Stir and let macerate for 20 minutes.
5. 5 Drain macerated strawberries in a sieve set over a bowl, reserving syrup.
6. 6 Beat cream in a chilled bowl until it just holds stiff peaks. Beat reserved syrup into the cream.
7. 7 Place meringues on serving plates. Top with macerated strawberries and spoon cream mixture over top. Garnish plates with halved strawberries.

By CucinaItaliana

Ingredients

• ✓ salt
• gooseberry
• white sugar
• tapioca
• pie pastry
• milk
• white sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet on a lower oven rack.
2. 2 Stem and rinse gooseberries.
3. 3 Crush 1/2 cup berries in the bottom of a saucepan. Mix 2 cups sugar, tapioca, and salt together in a small bowl; pour over crushed berries and mix until combined. Turn the heat to medium; cook and stir until mixture boils. Cook for 2 more minutes. Remove from the heat and stir in remaining whole berries.
4. 4 Press one pastry into a 9-inch pie pan. Pour in fruit filling, then cover with top pastry; cut slits to allow steam to escape. Brush top pastry with milk and sprinkle with 1 1/2 tabelspoons sugar.
5. 5 Bake in the preheated oven on the baking sheet until crust is golden brown and filling is bubbly, about 35 minutes.

By Bob Cody

Ingredients

• ✓ salt
• white sugar
• egg
• sour cream
• all-purpose flour
• baking soda

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
2. 2 Combine the sugar, beaten egg and sour cream together. Mix in the flour, baking soda and salt. Blend thoroughly.
3. 3 Divide dough in half and form each half into a long roll. (Note: If your kitchen is warm, keep the half of dough you're not working with in the refrigerator.)
4. 4 Cut off a narrow slice of dough. Roll lightly with hands on lightly floured board into pencil-like strip about 7 inches long. Form into a figure "8" , and pinch ends together. Place on cookie sheet. Repeat with remaining dough.
5. 5 Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.

By J. Storm

Ingredients

• ✓ salt
• cake flour
• baking powder
• butter
• white sugar
• vanilla extract
• pecan

Instructions

1. 1 Sift cake flour, salt, and baking powder into a medium bowl.
2. 2 Combine butter, sugar, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add dry ingredients and mix thoroughly. Shape dough into a 1-inch diameter log, wrap with plastic wrap, and place in the refrigerator until firm, 1 hour to overnight.
3. 3 Preheat the oven to 275 degrees F (135 degrees C). Line 2 cookie sheets with parchment paper.
4. 4 Remove dough from the refrigerator and slice into 24 slices. Place on the prepared cookie sheets and press a pecan firmly into each slice.
5. 5 Bake in the preheated oven until edges are golden, about 40 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

By cakeeater567

Ingredients

• ✓ salt
• egg yolk
• sugar
• all-purpose flour
• skim milk
• lemon zest
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk egg yolks together in a small bowl until well combined. Whisk sugar, flour, and salt in a large bowl; stir in yolks, milk, lemon zest, and lemon juice.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form; fold into lemon-flour mixture. Pour into a 1-quart baking dish.
4. 4 Set the baking dish in a baking pan; add enough hot water to come about 1 inch up the sides of the dish.
5. 5 Bake in the preheated oven until set in the center, about 50 minutes. Serve warm or cold.

By syl

Ingredients

• ✓ salt
• egg
• confectioners' sugar
• vanilla extract
• all-purpose flour
• anise seed
• water

Instructions

1. 1 Beat egg whites with water until stiff.
2. 2 In a large bowl, beat egg yolks with sugar, salt, and vanilla until creamy. Fold egg whites into yolks using a wire whisk. Sift flour and anise into the bowl, and gently stir together with the whisk. Mix will look lumpy.
3. 3 Put dough into decorating bag with round large tip, and press 1 inch rounds onto sheet. Let cookies sit out overnight at room temperature to dry.
4. 4 The next day, cover cookies with a sheet of parchment paper, and bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cookies are done when bottom is light brown, but tops are still almost white. Cool.
5. 5 Store in container for 2 to 3 weeks in a cool place to mellow and to turn soft. You can add a slice of bread or a piece of apple to help soften the cookies.

By Ingrid

Ingredients

• ✓ salt
• almond
• cinnamon
• lemon zest
• egg white
• confectioners' sugar
• lemon juice

Instructions

1. 1 Stir together the almonds, cinnamon, and lemon zest until combined.
2. 2 Beat the egg whites and salt until soft peaks form. Slowly sift in the confectioner's sugar, continuing to beat until the mixture is stiff. Set aside 1/3 cup of the egg white mixture for the glaze. Fold in the almond mixture.
3. 3 Preheat oven to 325 degrees F (170 degrees C). Line the cookie sheets with parchment paper.
4. 4 Roll the dough to 1/4 inch thickness on a surface that has been sprinkled with confectioners' sugar. Using a 2 1/2-inch star cookie cutter, cut out the cookies and place them on the cookie sheets.
5. 5 To make the glaze, add the lemon juice to the reserved egg white mixture, stirring until smooth. Brush the tops of the cookies lightly with the glaze. (If the glaze starts to thicken, add a few more drops of lemon juice.)
6. 6 Bake for 20 to 25 minutes. When done, they will be light brown and soft in the center. Remove and cool on wire racks.

By ROBIN JOYE

Ingredients

• ✓ salt
• vegetable oil
• oat
• brown sugar
• corn syrup
• vanilla extract
• semisweet chocolate chip
• nut

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Generously grease an 8 or 9 inch square pan.
2. 2 In a large bowl, stir together vegetable oil and oats. Mix in brown sugar, corn syrup, salt, and vanilla. Press mixture into prepared pan.
3. 3 Bake for 12 minutes in preheated oven. Set aside to cool.
4. 4 Cut into 4 large squares to remove from pan. Cover with melted chocolate, and sprinkle with nuts, if desired. Allow the chocolate to cool, and then cut each square into 9 pieces.

By JEESH999

Ingredients

• ✓ salt
• cake flour
• white sugar
• butter
• egg
• white sugar
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch round cake pan. Line with parchment paper and grease it as well. Lightly flour pan and paper.
2. 2 Sift together the flour, 2 tablespoons sugar, and salt onto a piece of wax paper.
3. 3 Place the eggs into a mixing bowl set over a pan of hot (not boiling) water. Add the 1/2 cup sugar to the eggs and whisk until the mixture feels warm (not hot) to the touch, about body temperature. Place the bowl onto a mixer and beat on medium speed until the mixture becomes pale yellow in color and falls off the end of the whisk attachment in long ribbons. Add the vanilla. Add about 1/3 of the flour mixture to the beaten egg and fold in. Continue to add the remainder of the flour, folding it in each time.
4. 4 Place about 1 cup of the batter into the bowl containing the melted butter and combine the butter with the batter. Add this back to the main batter and fold it in. Pour the batter into the prepared pan.
5. 5 Immediately bake at 350 degrees F (175 degrees C) for about 25 minutes or until the top is a light brown. Cool in pan on a rack about 10 minutes and then invert onto a rack. It is best to invert it again onto another rack so that it cools with the top up. Let cool completely before cutting or frosting.

By Kevin Ryan

Ingredients

• ✓ salt
• sweetened condensed milk
• cream
• milk
• white sugar
• butter
• vanilla extract

Instructions

1. 1 Generously butter a 13x18-inch sheet pan or two 8x8-inch square pans, and set aside.
2. 2 Stir together condensed milk, cream, sugar, salt, and butter in a large (4-quart), heavy-bottomed saucepan. Place over medium heat, and bring to a boil, stirring constantly. When the mixture has reached a boil, turn heat to low, and continue cooking and stirring, until a candy thermometer reaches between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of the mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. This should take about 20 minutes.
3. 3 Once the mixture has attained a light tan color, remove from heat, and beat vigorously (but carefully!) with a wooden spoon until the mixture cools and thickens. Stop beating when you can feel the mixture turn from smooth to grainy. Mix in vanilla extract.
4. 4 Pour into the prepared pan. Don't scrape any crystallized bits from the bottom of the pan, or it may cause the whole batch to crystallize. While still warm, score the tablet into 2-inch squares with the tip of a paring knife. Allow to cool 6 hours to overnight until set. Cut into squares with a serrated knife. Store at room temperature in an airtight container.

By Lizzie Mac

Ingredients

• ✓ salt
• all-purpose flour
• cocoa powder
• white sugar
• egg
• butter
• vanilla extract

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 8-inch pie plate.
2. 2 Sift together flour, cocoa powder, and salt in a medium bowl; set aside.
3. 3 Stir together sugar and eggs in a large bowl until smooth. Add flour mixture; stir just until combined. Pour in melted butter and vanilla; stir until well combined. Pour into the prepared pie plate.
4. 4 Bake on the lower rack of the preheated oven until the center has slightly set, about 35 minutes. Allow cake to cool for 1 hour in the pie plate. Serve warm or refrigerate overnight and serve cold.

By BRUTALPOETESSAN

Ingredients

• ✓ salt
• egg white
• sugar
• cornstarch
• cream of tartar
• vanilla extract
• whipped cream
• berry

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.
2. 2 Make meringue: Beat egg whites in a glass, metal, or ceramic bowl on medium speed with an electric mixer until soft peaks form, about 3 minutes. Slowly add sugar, cornstarch, and cream of tartar and continue beating on high speed until stiff, glossy peaks form, 3 to 5 minutes. Add vanilla and salt and beat until combined, about 30 seconds.
3. 3 Scoop meringue with a spring-hinged scoop onto the prepared baking sheet and shape into individual rounds about 3 inches in diameter. Use the back of a spoon to create an indentation in the center of each meringue.
4. 4 Bake in the preheated oven until meringue is dry to the touch, about 1 hour 15 minutes. Transfer the parchment with meringues to a wire rack and allow to cool. Once cool to the touch, remove meringues from parchment and place directly on the rack to cool completely, about 1 hour.
5. 5 When ready to serve, top each meringue with whipped cream and garnish with fresh berries.

By thedailygourmet

Ingredients

• ✓ salt
• butter
• white sugar
• rye flour
• all-purpose flour
• baking powder
• water

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cream together butter and sugar until light and fluffy. Stir in rye flour, all-purpose flour, baking powder and salt. Mix well and add enough water to moisten dough.
3. 3 Roll out onto floured board. The thinner the dough, the crispier the cookies will be. Cut into 2 1/2-inch rounds using cutter or floured glass. Cut a small hole off center in each cookie using a thimble.
4. 4 Bake on ungreased cookie sheets until slightly browned, 10 to 15 minutes. Cool on a wire rack. Hang on a Christmas tree with ribbon or yarn.

By mittenmaker

Ingredients

• ✓ salt
• all-purpose flour
• butter
• white sugar
• madeira wine
• egg
• white sugar

Instructions

1. 1 Sift together the flour and salt into a large bowl. Cream in the butter until mixture resembles fine breadcrumbs. Mix in the sugar and Madeira, until mixture becomes stiff. Wrap dough in foil or plastic, and refrigerate for 30 minutes.
2. 2 Preheat oven to 325 degrees F (165 degrees C).
3. 3 On a lightly floured surface, knead dough lightly until smooth. Roll out to approximately 1/8" and prick all over with a fork. Cut dough into 36 fingers measuring 1 x 2 1/2 inches. Place on cookie sheets. In a small bowl, lightly beat the egg. Brush cookie fingers with the egg and sprinkle each with sugar.
4. 4 Bake for about 15 minutes or until light golden in color. Let cool on wire racks. Store in an airtight container.

By Dan Stanley

Ingredients

• ✓ salt
• egg
• butter
• baking powder
• white sugar
• all-purpose flour
• anise seed

Instructions

1. 1 Beat eggs in large mixing bowl until very light.
2. 2 Add sugar and butter. Cream together until light and fluffy.
3. 3 Sift flour, baking powder, and salt. Add dry ingredients and combine.
4. 4 Knead dough until smooth ... add more flour to get a smooth dough if necessary.
5. 5 Cover dough and allow to chill in refrigerator for at least 2 hours.
6. 6 Roll onto slightly floured board to 1/2 inch thickness. Then roll again with springerle roller to make designs. Cut at border. Sprinkle anise seed on clean tea towel and place cookies on this. Allow to stand overnight (don't cover) to dry.
7. 7 Bake 12 to 15 minutes at 325 degrees F (170 degrees C).
8. 8 Cool completely. Store in tight tin container ... the longer they are stored, the more anise flavor they take up.

By Rosemarie Magee

Ingredients

• ✓ salt
• all-purpose flour
• brown sugar
• egg
• butter
• vanilla extract
• whiskey

Instructions

1. 1 Beat butter and sugar together. Add eggs, one at a time, beating well after each addition. Beat in vanilla, salt, and whiskey.
2. 2 Add flour in small batches and mix by hand after each addition.
3. 3 Cover and refrigerate dough overnight.
4. 4 Lightly grease and heat the cookie iron over a gas burner set to medium heat. Roll about 1 tablespoon of dough into a small cigar-like shape. Place dough on the preheated iron and press together. Cook until golden, about 30 seconds per side. Remove cookie from the iron and let cool.

By Linda Housner

Ingredients

• ✓ salt
• egg yolk
• egg white
• white sugar
• whipping cream
• all-purpose flour
• confectioners' sugar
• vegetable oil

Instructions

1. 1 Mix together egg yolks, egg white, salt, sugar and cream. Gradually stir in flour until dough becomes stiff enough to roll out.
2. 2 Roll out paper thin and cut into triangles. (Grandma would cut a slit in the middle of each and twist a corner through the slit to make them look fancier.)
3. 3 Put enough oil in a pot to cover cookie. Heat oil until a small amount of dough placed in oil begins to fry. Deep fry each cookie in hot oil until light brown. Remove cookie from oil and drain excess oil on paper towels. Sprinkle with confectioner's sugar.

By Kathi K

Ingredients

• ✓ salt
• butter
• sugar
• all-purpose flour
• baking powder
• egg
• milk

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Melt the butter in a 9x13 inch pan.
2. 2 In a medium bowl, stir together the sugar, flour, baking powder and salt. Add the beaten eggs and milk; mix well. Tilt the baking pan to coat all of the sides with butter, then pour the excess butter into the batter, and mix until combined. Pour the batter into the prepared pan.
3. 3 Bake for 15 to 20 minutes in the preheated oven. Serve hot.

By Lois

Ingredients

• ✓ salt
• egg
• sugar
• butter
• all purpose flour
• lemon zest
• egg yolk
• sprinkle

Instructions

1. 1 Whisk eggs in a large bowl. Add sugar and beat until mixture is thick and pale, about 10 minutes. Mix in melted butter and salt. Gradually fold in flour and lemon zest. Cover and refrigerate for at least one hour, preferably, overnight.
2. 2 Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheet.
3. 3 On a floured surface, roll out dough to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies on prepared cookie sheet. Brush with beaten egg yolks and decorate with sprinkles.
4. 4 Bake in preheated oven until golden at the edges, 15 to 20 minutes. Cool cookies on racks.

By Cindy Krafft

Ingredients

• ✓ salt
• egg
• sugar
• all-purpose flour
• milk
• vanilla extract
• vegetable oil
• confectioners' sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Beat eggs, sugar, and salt together in a large bowl. Add flour, milk, and vanilla extract; beat until smooth.
3. 3 Heat about 2 inches of oil in a large, deep skillet to 375 degrees F (190 degrees C). Place a wire rack over paper towels.
4. 4 Heat the rosette iron in hot oil for 2 minutes. Lift the iron and let excess oil drain. Dip the iron in batter to 1/4 inch from the top of the iron, then dip the iron immediately into hot oil.
5. 5 Fry rosette in hot oil until crisp and lightly golden, about 30 seconds.
6. 6 Lift the iron out; tip upside down to drain. Use a fork to push rosette off the iron onto the prepared wire rack.
7. 7 Reheat the iron in hot oil for 1 minute; cook remaining batter. Sprinkle rosettes with confectioners' sugar.
8. 8 Enjoy!

By Pat Kersteter

Ingredients

• ✓ salt
• all-purpose flour
• baking powder
• white sugar
• butter
• egg
• caraway seed
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F ( 175 degrees C). Grease and flour the bottom and sides of an 8-inch round cake pan.
2. 2 Sift together flour, baking powder, and salt.
3. 3 Beat sugar and butter with an electric mixer in a large bowl until creamy. Mix in egg and caraway seeds. Add flour mixture in two batches, alternating with milk, beating well after each addition. Pour batter into the prepared cake pan.
4. 4 Bake in the preheated oven until a knife inserted into the center comes out clean, about 45 minutes. Cool on a wire rack.

By MARBALET

Ingredients

• ✓ salt
• farmer's cheese
• all-purpose flour
• egg
• sugar
• vanilla extract
• oil
• confectioners' sugar

Instructions

1. 1 Mix farmer's cheese, flour, eggs, sugar, vanilla extract, and salt together in a bowl until a sticky dough forms.
2. 2 Roll dough into 1-inch balls with wet hands to prevent sticking.
3. 3 Heat oil in a deep-fryer or heavy saucepan to 375 degrees F (190 degrees C). The oil should be hot but not smoking. It is ready for frying if you see little air bubbles around a wooden spoon placed in the oil.
4. 4 Fry a batch of the dough balls in the hot oil until golden, about 2 minutes. Place doughnuts on paper towels to soak up excess oil. Repeat with remaining dough. Sprinkle with confectioners' sugar.

By Lenam

Ingredients

• ✓ salt
• egg
• white sugar
• corn syrup
• vanilla extract
• butter
• walnut
• pie crust

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C).
2. 2 Whisk eggs in a large bowl. Mix in sugar, corn syrup, vanilla, and salt. Whisk in melted butter, then stir in walnuts. Pour filling into deep-dish pie crust.
3. 3 Bake in the preheated oven for 10 minutes. Reduce the heat to 300 degrees F (150 degrees C) and continue baking until set in the center, 35 to 45 minutes.
4. 4 Cool completely on a wire rack before slicing; the pie will firm up as it cools.

By Vivian

Ingredients

• ✓ salt
• egg yolk
• sour cream
• vanilla extract
• butter
• all-purpose flour
• shortening
• confectioners' sugar

Instructions

1. 1 In a large bowl mix together all ingredients. Stir into a ball, then turn dough out onto a floured surface . Knead dough for 1/2 hour. If you have a mixer with a dough hook attachment, mix for about 15 minutes.
2. 2 Let dough rest for 10 minutes.
3. 3 On a floured surface, roll out dough to 1/4 to 1/8 inch thickness. Cut into strips that are 3 inches long and 1 inch wide. In the center of each strip, cut a 1 inch slit, lengthwise. Pull one end of the strip through the slit to form a bow.
4. 4 In a frying pan or an electric skillet, melt shortening and heat to about 350 degrees F (175 degrees C). in a frying pan this would be on medium high heat.
5. 5 Place cookies in hot oil. Cook on both sides until lightly browned then remove to a paper towel.
6. 6 Dust finished cookies with confectioners sugar.

By SHARONA669

Ingredients

• ✓ salt
• all-purpose flour
• butter
• hazelnut
• confectioners' sugar
• vanilla extract
• confectioners sugar
• vanilla bean

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a large mixing bowl, combine flour, butter, nuts, 1/2 cup confectioners' sugar, salt, and vanilla. Hand mix until thoroughly blended. Shape dough into a ball. Cover and refrigerate for 1 hour.
3. 3 Meanwhile, place sugar in a bowl or small container. With sharp chef's knife, split vanilla bean lengthwise. Scrape out seeds, and mix them into the sugar. Cut pod into 2 inch pieces and mix into sugar.
4. 4 Remove dough from refrigerator and form into 1 inch balls. Roll each ball into a small roll, 3 inches long. Place rolls 2 inches apart on ungreased cookie sheet, and bend each one to make a crescent shape.
5. 5 Bake 10 to 12 minutes in the preheated oven, or until set but not brown.
6. 6 Let stand 1 minute, then remove from cookie sheets. Place hot cookies on a large sheet of aluminum foil. Sprinkle with prepared sugar mixture. Turn gently to coat on both sides. Cool completely and store in an airtight container at room temperature. Just before serving, coat with more vanilla flavored sugar.

By Debby Hawkins

Ingredients

• ✓ salt
• sugar
• cinnamon
• cardamom
• ginger
• allspice
• all-purpose flour
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, stir together the sugar, cinnamon, cardamom, ginger, allspice and salt. Divide into two equal parts, and set one aside. Add the flour and butter to the other half, and stir until blended. It should be slightly grainy.
3. 3 Press the dough evenly into an 8 inch square pan. Cut into 1x2 inch pieces using a knife, and prick with the tines of a fork. This will keep the shortbread from warping while baking. Sprinkle the reserved sugar and spice liberally over the top, brushing into all of the cuts and holes.
4. 4 Bake for 25 to 30 minutes in the preheated oven, or until firm and golden at the edges. Do not brown. Cool completely in the pan, and break into pieces along the lines to serve.

By TECHIMPAIRED

Ingredients

• ✓ salt
• butter
• shortening
• sugar
• all-purpose flour
• baking soda
• vanilla extract
• semi-sweet chocolate chip

Instructions

1. 1 Preheat oven to 350 F (175 degrees C).
2. 2 Cream together the butter, shortening, sugar and vanilla.
3. 3 Sift together the flour, baking soda and salt. Add to sugar mixture and mix well, being careful not to over mix.
4. 4 Drop heaping teaspoonfuls of dough on ungreased cookie sheet and flatten each with the tines of a fork (dip fork into small bowl of water so that dough doesn't stick to fork). Do this once or twice, depending on the size of cookie and fork.
5. 5 Bake for 13 to 15 minutes. After each pan is removed from oven, carefully place 5 or 6 chocolate chips on top of each cookie while they are still hot. When chocolate is glossy and soft, spread with knife.

By Tracy Larsen