3⁄4 cup brown sugar
3⁄4 cup sugar
1 cup butter
2 eggs
1 tsp water
1 tsp vanilla
2 1⁄2 cups flour
1 tsp baking soda
1⁄2 tsp salt
1 pkg white chocolate chips
2 cups coconut, shredded
2 cups macadamia nuts, coarsely chopped

Preheat oven to 375º. Cream together brown sugar, sugar and butter; add eggs and beat for 2-3 minutes. Add water and vanilla. Mix well. Add flour, baking soda and salt; mix. Add remaining ingredients. Bake for 8-10 minutes. Best if dough is refrigerated for 1-2 hours before baking.

Cookies:
1 cup butter, softened
1⁄3 cup regular whipping cream (not heavy)
2 cups flour
sugar

Filling:
1⁄2 cup butter, softened
1 1⁄2 cups confectioner’s sugar
2 tsp clear vanilla

Cookies:
Combine ingredients. Mix well. Cover with wax paper and refrigerate until firm and easy to handle. Roll dough out on a floured surface to 1⁄4” thickness. Cut with 2 1⁄2” round cookie cutter and dredge in sugar. Place on an ungreased cookie sheet. Prick cookies with fork. Bake at 375º for 7-9 minutes. Do not brown. Cool on cookie sheet for 3 min then remove to paper towels to cool completely.

Filling:
Cream together until fluffy. Spread between cookie layers.

1 cup sugar
1 cup confectioner’s sugar
1 cup butter or margarine, softened
1 cup oil
1 tsp almond extract
2 eggs
3 1⁄2 cups all-purpose flour
1 cup whole wheat flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
2 cups almonds, coarsely chopped
1 pkg (71⁄2 oz.) English toffee baking bits
sugar

Preheat oven to 350º. In a large bowl, combine sugar, confectionerʼs sugar, butter and oil; beat until well blended. Add almond extract and eggs; mix well. In second large bowl, combine all-purpose flour, whole-wheat flour, baking soda, cream of tartar and salt; mix well. Add to sugar mixture; mix at low speed until well blended. By hand, stir in almonds and toffee bits. Cover with plastic wrap and refrigerate dough about 30 minutes..

Using large tablespoonfuls of dough, shape into balls. Roll in sugar. Place 5” apart on ungreased cookie sheets. With fork dipped in sugar, flatten each in crisscross pattern. Bake for 12 to 18 minutes or until light golden brown around edges. Cool 1 minute; remove from cookie sheets.

Cookies:
2 cups butter, softened
1 pkg (8 oz) cream cheese
2 cups sugar
2 lg egg yolks
2 tsp vanilla
41⁄2 cups flour

Frosting:
3 1⁄2 cups confectioner’s sugar
3 tbsp butter
1 tbsp butter flavored shortening
1 tsp vanilla
3-4 tbsp milk
1⁄2 tsp lemon extract

Cookies:
In mixing bowl, cream butter and cream cheese on high speed for +/-3 minutes. Add sugar, egg yolk and vanilla; mix thoroughly. Gradually flour, one cup at a time. Wrap in wax paper and chill for +/-2 hours. Roll dough out on a floured surface to 1⁄2” thickness. Bake at 350º for 10-12 minutes. Do not brown—not even light brown—the color must be pale. Cool for 5 minutes on trays, then remove and cool completely. Frost and decorate as desired.

Frosting:
Combine 1 1⁄2 cups sugar, butter, shortening, extracts and 2 tbsp milk. Beat on high until smooth. Gradually add sugar, one cup at a time and beat until light and fluffy and frosting reaches desired consistency. Add remaining milk if necessary.

1⁄3 cup butter
1⁄3 cup shortening
3⁄4 cup sugar
1 tsp baking powder
dash salt
1 egg
1 tbsp milk
1 tbsp vanilla
2 cups flour +/- 1⁄4 cup

Beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat till combined. Beat in egg, milk, and vanilla. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Divide dough in half. Chill 3 or more hours.

Roll each portion of dough on a lightly floured surface until 1⁄4 inch thick. Cut with a 21⁄2” star shaped cutter. Transfer to cookie sheet covered with release foil. Cut and remove star shaped centers with a smaller star cutter. Place one Jolly Rancher candy in the center of each star.

Bake in a 375º oven for 4 to 5 minutes—just until the candies melt. Allow cookies to cool before removing them from the release foil.

1⁄2 cup self rising (cake) flour
salt
1 1⁄2 tbsp speculaas spice mix (see below)
1⁄2 cup dark brown sugar
1⁄2 cup butter
2 tbsp milk

Mix the flour, salt, spices, sugar and the butter in a bowl, using two knives to finely cut the butter or margarine into the mixture. Add the milk. Knead the mixture with cold hands until you have a firm dough. Wrap the dough in plastic wrap and let it cool in the fridge for 24 hours. Dust speculaasplank with flour and press the dough into the mould(s). Cut off any excess dough by running a knife across the edge of the board. Turn the board over in one movement so that the figures fall out. If desired, press slivered almonds into cookies as a decoration. Arrange the cookies on a greased baking tray, leaving a little space between each. Bake thin cookies at 350º for approx. 15 minutes, or until they are golden brown. Bake thicker cookies for 45-60 mins. at 300º. Turn onto a wire rack to cool.

Mr. Bakker (a baker in Den Haag) uses the following spices in his spice mix: cinnamon, powdered cloves, nutmeg, powdered coriander, allspice, anise, powdered ginger, powdered cardamom, and mace

Cookies:
1 1⁄2 cups sugar
1 cup butter
1 tsp vanilla extract
2 eggs
1 cup sour cream
5 cups flour
1⁄2 tsp salt
1 tsp baking powder
1 tsp baking soda

Frosting:
1 pkg (8 oz) cream cheese
2 tbsp evaporated milk
1 tsp vanilla extract
1⁄8 tsp salt
4 cups confectioners sugar

Cream together sugar, butter, vanilla and eggs. Add sour cream. In a separate bowl, combine flour, salt, baking powder and baking soda. Add to the egg mixture in installments. Once combined, cover and chill dough for 1 hour. Roll out dough on a lightly floured surface to 1⁄4” thick. Cut out cookies. Bake at 350º on lightly greased cookie sheets for 10-12 minutes.

In small bowl, beat together frosting ingredients with electric mixer on medium speed until well blended. Color as desired and frost cookies.

1 cup butter or margarine
1 1⁄2 cups sugar
2 eggs
3 cups flour
2 tsp cream of tartar
1 tsp baking soda
1⁄4 tsp salt
cinnamon and sugar

Mix margarine, sugar and eggs. In a separate bowl, mix dry ingredients. Combine both mixtures. Roll dough into 1-inch balls and cinnamon and sugar. Bake at 400º for 8-10 minutes on an ungreased cookie sheet.

1⁄2 cup butter
1 bag (10 1⁄2 oz) miniature marshmallows
3 tbsp unsweetened cocoa
1⁄2 tsp vanilla
4 1⁄2 cups crisp rice cereal
36 pieces broken pretzel twists
36 red cinnamon candies decorator candies

Melt butter, marshmallows, cocoa and vanilla in 3-quart saucepan over low heat, stirring constantly, until marshmallows are melted (4-5 min). Add cereal; gently stir until well coated.

Drop mixture by tablespoonfuls onto waxed paper. For each cookie, quickly push 2 pretzel pieces into top for antlers. Press in 1 candy for red nose and 2 decorator candies for eyes.

1⁄2 cup sugar
1⁄2 cup brown sugar, firmly packed
1⁄2 cup butter, softened
1 egg
1 1⁄3 cups flour
1 tsp ground cinnamon
1⁄2 tsp baking powder
1⁄2 tsp ground nutmeg
1⁄4 tsp baking soda
1⁄8 tsp ground cloves
large crystal sugar
small red gumdrops

Combine sugar, brown sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg; continue beating until well mixed. Reduce speed to low; add flour, cinnamon, baking powder, nutmeg, baking soda and cloves. Beat until well mixed. Cover; refrigerate 3 or more hours. Heat oven to 325º.

Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated—warmer dough is very difficult to work with), to 1/8-inch thickness. Cut with 3 to 3 1⁄2-inch reindeer cutter. Place 2 inches apart on ungreased cookie sheets (or release foil). Sprinkle with large crystal sugar and use a small red gumdrop for the nose. Bake for 9 to 11 minutes or until set.

1 cup shortening or butter
1 cup white sugar
1 cup brown sugar
2 eggs
1⁄2 tsp salt
1 1⁄2 tsp soda
1 tsp vanilla
3 cups flour
1 cup peanut butter

Cream together shortening (or butter) and sugars. Mix in eggs; add salt baking soda and vanilla. Mix in flour; add peanut butter and blend well. Roll into small marble-size balls and place a chocolate Kiss in the center. Bake at 350º for 8 minutes.

3 cups oats
1⁄2 cup peanut butter
1 tsp vanilla
3 tbsp cocoa
1 cube margarine
2 cups sugar
1⁄2 cup milk

Mix together oats, peanut butter and vanilla; set aside. In sauce pan, combine cocoa, margarine, sugar and milk; boil 1 minute. Combine both mixtures and spoon onto wax paper

11⁄2 cups flour
1⁄2 tsp baking powder
1⁄2 cup butter, softened
1⁄2 cup confectioner’s sugar
1 egg
1 egg white, slightly beaten
1⁄4 cup granulated sugar
1⁄3 cup red-raspberry jelly or other preserves

Mix flour and baking powder. In a large bowl beat butter and confectionersʼ sugar with electric mixer until pale and fluffy. Beat in egg; gradually stir in flour mixture until well blended. Wrap dough in waxed paper and chill 3 or more hours. On lightly floured pastry cloth with stockinette-covered rolling pin, roll half the dough 1/8” thick. Cut our shapes. Place 1⁄2” apart on lightly greased cookie sheet. Repeat with remaining dough. Brush half the cookies with egg white and sprinkle with granulated sugar. Bake at 375º for 10 minutes or until light golden. Remove to rack to cool. Spread bottom of each unsugared cookie with about 1⁄2 teaspoon jelly; top with a sugared cookie. Makes 36.

Crust:
1 cup soft butter
dash salt
1⁄2 cup confectioners sugar
2 cups flour

Filling:
1⁄4 cup flour
2 cups granulated sugar
4 eggs, beaten
6 tbsp lemon juice
confectioner’s sugar

Preheat oven to 350º. Combine all crust ingredients and mix well. Press into a greased 9×13 pan. Bake for 15 minutes.

Combine 1⁄4 cup flour and granulated sugar; mix in beaten eggs and lemon juice. Pour onto slightly cooked crust. Bake at 350º for 25 minutes or until set (edges will be browned before the center is set). Cool; sprinkle with confectionersʼ sugar and cut into bars.

Shells:
3⁄4 cup butter, softened
1 pkg (4 oz) cream cheese, softened
2 tbsp sugar
1 tsp lemon zest
1⁄8 tsp salt
1 1⁄2 cups all-purpose flour

Filling:
1⁄2 cup flaked coconut 3⁄4 cup sugar
3 eggs, slightly beaten
2 tbsp butter, melted
2 tbsp lemon juice
1 tsp lemon zest

In a large mixing bowl, combine all shell ingredients except flour. Beat at medium speed, scraping bowl often, until well mixed (2-3 min). Reduce speed to low; add flour. Beat just until combined (1-2 min). Shape dough into a ball. Divide dough into 36 equal pieces. Press dough evenly on bottom and up sides of muffin pans. Place slightly rounded 1⁄2 teaspoon coconut in bottom of each shell. In a medium mixing bowl, combine all remaining filling ingredients; mix well. Spoon evenly into shells. Bake at 325º for 22-24 minutes, or until tart shells are lightly browned and filling is set. Let stand 5 minutes. Carefully remove from pans; cool completely. Sprinkle with confectionerʼs sugar or top with raspberry or strawberry slice before serving.