WHITE CHOCOLATE COCONUT COOKIES 1 teaspoon baking powder 1 teaspoon baking soda 2 1/4 cups all-purpose flour 1/2

teaspoon salt 2 sticks butter, softened 1/2 cup packed light brown sugar 1 egg 1 teaspoon vanilla extract 1 cup quick cooking oats 3/4 cup shredded coconut flakes For garnish: 8 ounces white chocolate, melted 3/4 cup toasted, shredded coconut flakes Preheat oven to 350 degrees F. In a small mixing bowl, whisk together the baking powder, baking soda, flour and salt. In a large mixing bowl, cream the butter and brown sugar together until light and fluffy with a hand held electric mixer. Beat in the egg. Add the dry ingredients and beat until just combined. Fold in the oats, vanilla extract and shredded coconut flakes. Form walnut-sized balls of the mixture and drop 2 inches apart onto parchment paper-lined sheet pans. Bake in a preheated oven for about 10 minutes until the bottoms of the cookies are golden brown. Remove from oven and cool completely. When the cookies are cool, dip them halfway into the melted white chocolate and then into the toasted shredded coconut flakes. Set them down onto parchment paper-lined sheet pans to dry completely. CHOCOLATE MOCHA COOKIES Filling 1/2 cup semisweet chocolate chips (about 3 ounces) 1/2 cup whipping cream 1 tablespoon instant coffee granules 3/4 cup powdered sugar 6 tablespoons (3/4 stick) unsalted butter, room temperature 1 teaspoon vanilla extract Cookies 1 cup all purpose flour

3 tablespoons unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter, room temperature 2/3 cup (packed) golden brown sugar 1/4 cup sugar 1 large egg 2 teaspoons water 1 teaspoon vanilla extract 1 teaspoon instant coffee granules 2 cups semisweet chocolate chips (about 12 ounces) 1 cup pecans, coarsely chopped Preparation For filling: Stir chocolate chips, cream, and coffee granules in heavy saucepan over medium heat until chocolate melts and coffee dissolves. Cool to room temperature, about 20 minutes. Using electric mixer, beat sugar, butter, and vanilla in bowl until blended. Beat in chocolate mixture. Refrigerate until beginning to firm, about 8 minutes. (Can be made 2 days ahead. Cover and keep refrigerated. To use, let stand at room temperature until just soft enough to spread, about 2 hours.) For cookies: Preheat oven to 325F. Line 2 baking sheets with parchment paper. Sift flour, cocoa, baking soda, and salt into bowl. Using electric mixer, beat butter and both sugars in bowl until well blended. Add egg, 2 teaspoons water, vanilla, and instant coffee; blend well. Beat in flour mixture. Stir in chocolate chips and pecans. Drop dough by tablespoonfuls onto prepared sheets, spacing 2 inches apart. Bake until tops are just firm to touch and no longer shiny, about 13 minutes. Cool cookies on sheets 10 minutes. Transfer to racks and cool. Place half of cookies, flat side up, on work surface. Spread each with 1 tablespoon filling, leaving 1/4-inch border. Top each with second cookie, pressing to adhere. Arrange on platter; cover and chill at least 2 hours. (Can be made 2 days ahead. Keep chilled.) Serve cookies cold.

WHITE CHOCOLATE, CRANBERRY, MACADAMIA NUT COOKIES 3 cups all purpose flour 1 teaspoon baking soda 3/4 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 cup (packed) golden brown sugar 3/4 cup sugar

2 large eggs 1 tablespoon vanilla extract 1 1/2 cups dried cranberries (about 6 ounces) 1 1/2 cups white chocolate chips (about 8 1/2 ounces) 1 cup coarsely chopped roasted salted macadamia nuts (about 4 1/2 ounces) Preparation Preheat oven to 350F. Line 2 large rimmed baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 at a time, then vanilla. Add dry ingredients and beat just until blended. Using spatula, stir in cranberries, white chocolate chips, and nuts. For large cookies, drop dough by heaping tablespoonfuls onto prepared sheets, spacing 21/2 inches apart. For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 11/2 inches apart. Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies. Cool on sheets.

CARROT CAKE COOKIES 1 1/8 cups all-purpose flour 1 teaspoon cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1 stick (1/2 cup) unsalted butter, softened 1/3 cup plus 2 tablespoons packed light brown sugar 1/3 cup plus 2 tablespoons granulated sugar 1 large egg 1/2 teaspoon vanilla 1 cup coarsely grated carrots (2 medium) 1 scant cup walnuts (3 oz), chopped 1/2 cup raisins (2 1/2 oz) 8 oz cream cheese 1/4 cup honey Preparation Put oven racks in upper and lower thirds of oven and preheat oven to 375F. Butter 2 baking sheets. Whisk together flour, cinnamon, baking soda, and salt in a bowl. Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in

carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined. Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely. While cookies are baking, blend cream cheese and honey in a food processor until smooth. Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.

BLUEBERRY ORANGE SCONES 2 cups unbleached flour, plus more for rolling berries 1 tablespoon baking powder 1 teaspoon salt 1/3 cup sugar 1/4 cup unsalted butter, chilled and cut in chunks 3/4 cup buttermilk or cream 1 egg 1 pint fresh blueberries Preheat oven to 400 degrees F. In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs. In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough. Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise. Drop large tablespoons of batter on an ungreased cookie sheet. Bake for 15 to 20 minutes until brown. Cool before applying orange glaze. Orange Glaze: 2 tablespoons unsalted butter

2 cups powdered sugar, sifted 2 oranges, juiced and zested To prepare Orange Glaze: combine butter, sugar, orange zest, and juice over a double boiler. Cook until butter and sugar are melted and mixture has thickened. Remove from heat and beat until smooth and slightly cool. Drizzle or brush on top of scones and let glaze get hazy and hardened.

PESTO: 2 garlic cloves, coarsely chopped 2/3 cup firmly packed fresh basil leaves 2/3 cup firmly packed fresh Italian parsley leaves 2/3 cup firmly packed fresh mint leaves 1/3 cup toasted pine nuts, cooled 1/3 cup freshly grated Parmesan 1/2 cup olive oil 1 tablespoon balsamic vinegar, or to taste Salt and freshly ground black pepper In a blender or food processor puree all ingredients with salt and pepper to taste until smooth. Pesto keeps in a jar with a tight fitting lid, chilled up to 1 week. Let pesto come to room temperature before using

1 c crushed tomatoes/juice, 2 c cream, 1 c pecorino, c grated fontina, gorgonzola, 2 Tbsp ricotta, little mozzarella (1/4 pound), chopped basil 1 lb penne, cook 4 min; mix w/sauce, fill indiv dishes, dot tops w/butter bake 500 for 5-10 min 1 c cognac, c triple sec, c lemon juice, rim martini glasses w/lemon juice and sugar

Chocolate Chip Cookies Makes 3 dozen

 cup cup cup cup 1 tsp 1 1 cup tsp tsp cup 6 oz

granulated sugar packed brown sugar shortening margarine vanilla egg all-purpose flour baking soda salt chopped nuts semi-sweet chocolate chips

Heat oven to 375 F. Mix sugars, margarine, shortening, and vanilla. Stir remaining ingredients. Drop teaspoonfuls onto un-greased cookie sheet. Bake 8-10 minutes or until light brown.

Honey Oatmeal Cookies Makes 5 dozen 1 cup cup 2 cup 2 cup 1 cup 1 tsp 1 tsp cup sugar shortening eggs honey quick-cook oats all-purpose flour salt baking soda chopped nuts

Heat oven to 375 F. Mix sugar, shortening, eggs, and honey. Stir in everything else. Drop teaspoonfuls onto ungreased cookie sheet. Bake 8-10 minutes or until light brown.

Linzer Torte Bars

1 cup 1 cup 1 cup cup tsp cup

all-purpose flour powdered sugar ground walnuts margarine/butter (softened) ground cinnamon raspberry preserves

Mix all ingredients except preserves until crumbly. Press of mixture into 9x9x2 un-greased pan. Spread with preserves, then sprinkle rest of crumbs on top. Press gently. Bake 20-25 minutes or until light brown.

Pineapple Upside-Down Cake cup 2/3 cup 1 can 1 1/3 cup 1 cup 1/3 cup cup 1 tsp tsp 1 margarine/butter packed brown sugar canned sliced pineapple (drained) maraschino cherries (optional) all-purpose flour granulated sugar shortening milk baking powder salt egg

Melt butter in square pan in oven. Sprinkle brown sugar over it. Put pineapple on top with cherries in center of pineapple. Beat remaining ingredients on Low for 30 seconds. Pour into pan. Bake 55-60 minutes. Turn cake upside down right away, letting the pan remain over the cake. Then remove.

Sugar Cookies Makes 4 dozen 1 cup sugar

1 cup tsp 1 2 cup

margarine/butter (softened) vanilla egg all-purpose flour sugar

Heat oven to 375 F. Beat sugar, butter, vanilla, and egg. Stir in flour. Shape by teaspoons into balls. Place 2 apart on cookie sheet. Flatten balls gently with bottom of glass dipped in extra sugar. Bake 10-12 minutes or until cookies begin to brown.

Mexican Wedding Cookies 12 Tbsp (1 stick) unsalted butter (room temperature) cup confectioners sugar tsp vanilla 1 cup flour tsp ground cinnamon tsp salt 1 cup pecans, finely chopped confectioners sugar Preheat oven to 350 F. Beat butter until light and fluffy. Add confectioners sugar; mix well. Add vanilla; mix well. Sift flour, cinnamon, and salt into another bowl; mix into mixture until partially combined. Add pecans; mix until dough forms. Do not overmix. Roll dough into inch thick logs. Cut into 1-inch lengths, roll each piece into a ball, and place inch apart on lightly greased cookie sheets or parchment paper. Bake 1 pan at a time on middle rack of oven for 8-10 minutes or until cookies look dry and have very little color. Remove from oven and place on rack to cool for 10-15 minutes. Then roll in confectioners sugar and let cool completely. Then roll again in confectioners sugar.

Vanilla Snickerdoodles

8 Tbsp (1 stick) cup 1 1 tsp 1 cup 1 tsp tsp tsp tsp

unsalted butter (room temperature) granulated sugar egg vanilla flour cream of tartar baking soda ground mace salt

Preheat oven to 350 F. Cream butter and sugar until fluffy; add egg and vanilla. Sift flour, cream of tartar, baking soda, mace, and salt into another bowl; add to butter mixture and mix until dough forms. On lightly floured surface, roll dough into inch thick logs. Slice logs into inch lengths and place 1 inch apart on lightly greased cookie sheets or parchment paper. Bake one pan at a time on middle rack of oven for 8-10 minutes or until edges are golden brown. Remove from oven and cool for 5-10 minutes.

Carrot Cake cup 1 cup 3 2 cup 1 tsp 1 tsp tsp 1 tsp tsp 3 cup 1 cup sugar vegetable oil eggs all-purpose flour ground cinnamon baking soda salt vanilla ground nutmeg shredded carrot coarsely chopped nuts

Heat oven to 350 F. Grease 13x9x2 pan with shortening, sprinkle with flour. Mix sugar, oil, and eggs. Beat 1 minute. Stir in everything except carrots and nuts. Bake 40-45 minutes or until toothpick comes out clean.

Coffee Cookies 5 Tbsp cup cup 1 1 Tbsp + 1 tsp tsp 3 Tbsp 1 cup tsp tsp tsp tsp unsalted butter (room temperature) packed dark brown sugar granulated sugar egg milk vanilla freeze-dried instant coffee all-purpose flour baking powder baking soda ground cinnamon salt

Preheat oven to 350 F. Cream butter; add both sugars and cream until well combined. Mix in egg, milk, and vanilla; add coffee and mix well. Sift flour, baking powder, baking soda, cinnamon, and salt into another bowl. Add to butter mixture and mix until dough forms. Form into ball. On lightly floured surface, roll dough into inch thick logs. Cut into inch sections and place apart on lightly greased cookie sheets or parchment paper. Bake one pan at a time on middle rack of oven for 6-8 minutes, or until cookies are light golden brown. Place on rack to cool.

Cocoa Brownies 1 cup cup 1 tsp 2 cup cup tsp tsp cup sugar shortening vanilla eggs all-purpose flour cocoa baking powder salt chopped walnuts (optional)

Heat oven to 350 F. Mix sugar, shortening, vanilla, and eggs. Stir in remaining ingredients except nuts. Stir in nuts. Spread batter in greased 9x9x2 pan. Bake 20-25 minutes or until toothpick inserted in center comes out clean.