ready in about 35 minutes; serves 36
You might need to buy:
  • Stonewall Kitchen Creamy Peanut Butter or Stonewall Kitchen Crunchy Peanut Butter
  • granulated sugar
  • brown sugar
  • vanilla
  • flour
  • baking soda
  • salt
  • Stonewall Kitchen Strawberry Jam
ready in about 30 minutes; serves 18
You might need to buy:
  • Stonewall Kitchen Chunky Peanut Butter
  • brown sugar
  • granulated sugar
  • pure vanilla
  • flour
  • baking soda
  • salt

Natural cocoa powder will work in this recipe, but we found that Dutch-processed yields the best chocolate flavor. Espresso powder provides complexity, but instant coffee can be substituted in a pinch. The dough can be wrapped tightly in plastic wrap and stored in the refrigerator for up to three days or in the freezer for up to two weeks. Defrost frozen dough in the refrigerator overnight, then let stand at room temperature until firm yet malleable, about 30 minutes. The cookies are refined enough to serve plain, but a dusting of sifted confectioners’ sugar or chocolate glaze is a nice touch. Baked cookies can be stored in an airtight container at room temperature for up to three days but should be dusted with sugar or glazed the day they are served.

ready in about 30 minutes; serves 48
You might need to buy:
  • sliced almonds
  • ground cinnamon
  • cayenne pepper
  • espresso powder
  • table salt
  • large egg yolks
  • vanilla extract
  • Optional Bittersweet Chocolate Glaze
  • bittersweet chocolate
  • unsalted butter
  • corn syrup
  • vanilla extract
The ratio of sugar to pectin is ideal so the jam thickens as it cools. It will keep in the refrigerator for up to three weeks. Use this jam in the Raspberry Thumbprint Cookies.

This recipe goes with Raspberry Thumbprint Cookies.

CALORIES 74(1% from fat); FAT 0.1g (sat 0.0g,mono 0.0g,poly 0.1g); PROTEIN 0.3g; CHOLESTEROL 0.0mg; CALCIUM 6mg; SODIUM 0.0mg; FIBER 1.4g; IRON 0.2mg; CARBOHYDRATE 18.3g

ready in about 390 minutes; serves 36
Almond paste makes the dough moist and pliable. Look for it in the supermarket baking aisle. The large holes of a box grater work well for grating the almond paste. Use a wine cork instead of your thumb to make a deeper indentation in the cookies. If you bake both pans of cookies at the same time, rotate the pans in the oven halfway through baking time for even browning.

CALORIES 61(34% from fat); FAT 2.3g (sat 1.1g,mono 0.8g,poly 0.2g); PROTEIN 0.8g; CHOLESTEROL 4mg; CALCIUM 6mg; SODIUM 29mg; FIBER 0.4g; IRON 0.3mg; CARBOHYDRATE 9.5g

ready in about 30 minutes; serves 36
You might need to buy:
  • sugar
  • vanilla extract
  • large egg white
  • salt
  • Raspberry Refrigerator Jam

Delicious variations:
My favorite – crush up some peppermint and use instead of the nuts
Also good with walnuts.

Best enjoyed within a few days and up to a week. They start to crumble after that.

ready in about 25 minutes; serves 12
You might need to buy:
  • egg whites
  • sugar
  • vanilla
  • pecans - chopped
  • chocolate chips

http://www.sptimes.com/2004/12/01/cookiegallery/index.shtml

ready in about 35 minutes; serves 12
You might need to buy:
  • sugar
  • egg
  • vanilla
  • milk
  • crushed peppermint candy or candy canes
  • Confectioners’ sugar
ready in about an hour and 5 minutes; serves 60
You might need to buy:
  • For cookies
  • all-purpose flour
  • baking soda
  • salt
  • well-shaken buttermilk
  • vanilla
  • granulated sugar
  • large egg
  • For icings
  • confectioners sugar
  • light corn syrup
  • fresh lemon juice
  • vanilla
  • water
  • unsweetened Dutch-process cocoa powder
ready in about 35 minutes; serves 12
You might need to buy:
  • FOR THE GLAZE
  • salt
  • baking powder
  • all-purpose flour
  • lemon extract or 1 tsp lemon or tangerine baking oil
  • whole-milk Ricotta cheese
  • large eggs
  • granulated sugar
  • confectioner's sugar