Cookie Recipes

Pecan Bar Cookies

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1/4 cup butter, softened
1 teaspoon maple flavoring
1 large egg
1/2 cup chopped pecans
3 tablespoons semisweet chocolate chips, melted

Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.

Place sugars and butter in a large bowl; beat with a mixer at medium speed for 3 minutes or until well combined. Add maple flavoring and egg; beat until combined. Add flour mixture; stir until well combined.

Stir in pecans. Spread mixture evenly in a 9-inch cast-iron skillet. Bake at 350° for 30 minutes. Cool in pan 10 minutes on a wire rack. Remove from pan, and drizzle with melted chocolate. Cool completely. Makes 12 servings

Oatmeal-Walnut Cookies

1/2 cup granulated sugar
1/3 cup packed dark brown sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 large egg
3/4 cup all-purpose flour
1 cup regular oats
1/4 teaspoon salt
2/3 cup golden raisins
1/4 cup chopped toasted walnuts
Cooking spray

Preheat oven to 350º. Place first 5 ingredients in a large bowl. Beat with a mixer at medium speed until well blended. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour, oats, and salt to egg mixture; beat well. Stir in raisins and walnuts.

Drop by level tablespoons, 1 1/2 inches apart, onto a baking sheet coated with cooking spray. Bake at 350º for 12 minutes or until lightly browned. Remove from oven; let stand 2 minutes. Remove cookies from baking sheet; serve warm. Makes 2 dozen

Mexican Chocolate Cookies

5 ounces bittersweet (60 to 70 percent) chocolate, coarsely chopped
3/4 cup all-purpose flour (about 3 1/3 ounces)
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
Dash of black pepper
Dash of ground red pepper
1 1/4 cups sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla extract
Cooking spray

Preheat oven to 350°. Place chocolate in a small glass bowl; microwave at high 1 minute or until almost melted, stirring until smooth. Cool to room temperature.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through red pepper); stir with a whisk.

Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg; beat well. Add cooled chocolate and vanilla; beat just until blended. Add flour mixture; beat just until blended.

Drop dough by level tablespoons 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until almost set. Remove from oven. Cool on pans 2 minutes or until set. Remove from pans; cool completely on a wire rack. Makes 32 cookies

Chocolate Kiss Cookies

1 cup butter, softened
1 cup powdered sugar
1 cup granulated sugar
2 large eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1 tablespoon fresh lemon juice
5 1/4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
84 milk chocolate kisses, unwrapped

Beat butter at medium speed with an electric mixer until fluffy; add powdered and granulated sugars, beating well. Add eggs, oil, vanilla, and lemon juice, beating until blended. Combine flour and next 3 ingredients; gradually add to sugar mixture, beating until blended.

Shape dough into 1-inch balls, and place about 2 inches apart on lightly greased baking sheets. Bake, in batches, at 350° for 9 to 11 minutes or until set. (Do not brown.) After baking, immediately place one unwrapped milk chocolate kiss in center of each cookie, and cool. Makes about 7 dozen

Lemon Thumbprint Cookies

1 cup butter, softened
1 cup powdered sugar
1 cup granulated sugar
2 large eggs
1 cup vegetable oil
1/4 cup fresh lemon juice
5 1/4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon grated lemon rind
3/4 cup plus 2 tablespoons raspberry jam

Beat butter at medium speed with an electric mixer until fluffy; add powdered and granulated sugars, beating well. Add eggs, oil, and lemon juice, beating until blended. Combine flour and next 4 ingredients; gradually add to sugar mixture, beating until blended.

Shape dough into 1-inch balls, and place about 2 inches apart on lightly greased baking sheets. Press thumb in center of each cookie to make an indentation.

Bake, in batches, at 350° for 9 to 11 minutes or until set. (Do not brown.) Remove to wire racks to cool. Spoon 1/2 teaspoon raspberry jam in each indentation. Makes about 7 dozen

Lemon-Coconut Cookie

1 cup butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 large eggs
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup toasted coconut

Beat butter and sugars at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating well after each addition. Add grated lemon rind and lemon juice, beating until blended. Combine flour, baking soda, coconut, and salt; gradually add to butter mixture, beating just until blended.

Divide dough into 3 equal portions; roll each portion on wax paper to a 12-inch log. Cover and chill 8 hours. Cut each log into 1/2 inch slices (about 28 slices), and place on lightly greased baking sheets.

Bake at 350º for 12 to 14 minutes or until edges are lightly browned. Remove to wire racks to cool. Store cookies in an airtight container, or freeze, if desired. Makes 7 dozen

Pecan Pie Cookies

1 cup butter or margarine, softened
1/2 cup sugar
1/2 cup dark corn syrup
2 large eggs, separated
2 1/2 cups all-purpose flour
1/4 cup butter or margarine
1/2 cup powdered sugar
3 tablespoons dark corn syrup
3/4 cup finely chopped pecans

Beat 1 cup butter and sugar at medium speed with an electric mixer until light and fluffy. Add 1/2 cup corn syrup and egg yolks, beating well. Gradually stir in flour; cover and chill 1 hour.

Melt 1/4 cup butter in a heavy saucepan over medium heat; stir in powdered sugar and 3 tablespoons corn syrup. Cook, stirring often, until mixture boils. Remove from heat. Stir in pecans; chill 30 minutes. Shape mixture by 1/2 teaspoonfuls into 1/4-inch balls; set aside.

Shape cookie dough into 1-inch balls; place 2 inches apart on lightly greased baking sheets. Beat egg whites until foamy; brush on dough balls.

Bake at 375° for 6 minutes. Remove from oven, and place pecan balls in center of each cookie. Bake 8 to 10 more minutes or until lightly browned. Cool 5 minutes on baking pans; remove to wire racks to cool completely. Freeze up to 1 month, if desired. Makes 4 1/2 dozen

Peanut Butter and Chocolate Chunk Cookies

1/2 cup butter or margarine, softened
1 cup sugar
1 cup firmly packed brown sugar
2 cups creamy peanut butter
3 large eggs
1/2 teaspoon vanilla extract
4 1/2 cups uncooked regular oats, divided
2 teaspoons baking soda
1/4 teaspoon salt
1 (11.5-ounce) package chocolate chunks, divided
1 1/2 cups coarsely chopped pecans

Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add peanut butter, eggs, and vanilla; beat well. Add 4 1/4 cups oats, soda, and salt; stir well. Stir in 1 cup chocolate pieces and pecans. (Dough will be stiff.)

Pack dough into a 1/4-cup measure. Drop dough 4 inches apart onto parchment lined cookie sheets. Lightly press each cookie with fingertips into a 3 1/2-inch circle. Press 3 or 4 remaining chocolate chunks into each cookie and sprinkle with remaining oats.

Bake at 350° for 14 minutes (centers of cookies will be slightly soft). Cool 3 minutes on cookie sheets; remove to wire racks to cool. Makes 2 1/2 dozen

Fruitcake Cookies

1/4 cup butter or margarine, softened
1/2 cup firmly packed dark brown sugar
2 large eggs, separated
1 1/2 teaspoons baking soda
1 1/2 tablespoons milk
2 tablespoons orange juice
1 1/2 cups all-purpose flour
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 (8-ounce) package chopped dates
1/2 pound red candied cherries, quartered
1/2 pound candied pineapple,chopped
1 (15-ounce) package golden raisins
3 cups chopped pecans

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, beating just until blended. Combine baking soda and milk, stirring until soda dissolves; add orange juice.

Combine flour and next 4 ingredients. Combine 1/2 cup flour mixture, dates, and next 4 ingredients, tossing gently to coat. Add remaining flour mixture to butter mixture, alternately with milk mixture, beginning and ending with flour mixture. Gradually stir fruit mixture into batter.

Beat egg whites at high speed with an electric mixer until stiff peaks form; fold into batter. Drop dough by level tablespoonfuls onto lightly greased baking sheets. Bake at 300° for 15 to 18 minutes or until lightly browned.

Note: Cookies may be stored in an airtight container up to 1 week or frozen up to 3 months. Makes 9 dozen

Turkey Cookies

1 (16-ounce) package cream-filled chocolate sandwich cookies
1/4 cup red cinnamon candies
1 1/4 cups malted milk balls
1 (16-ounce) container ready-to-spread chocolate frosting
1 (9 1/2-ounce) package candy corn

Separate each cookie carefully, leaving cream filling on one side; set cookie halves without filling aside. Make a turkey body by attaching a cinnamon candy (for turkey head) to each malted milk ball (turkey body) with a dab of chocolate frosting. Attach a turkey body to center of each cookie half with cream filling using a dab of chocolate frosting.

Spread chocolate frosting on the inside of each cookie half that does not have cream filling. For the turkey tail, arrange candy corn on chocolate-frosting cookies with wide end of candy along outer edge. Attach each turkey tail behind a turkey body using chocolate frosting. Store assembled turkeys in the refrigerator. Makes 42 cookies

Chocolate-Chip Supreme Cookies

1/2 cup shortening
1/2 cup butter or margarine, softened
3/4 cup firmly packed dark brown sugar
3/4 cup sugar
2 large eggs
1 (3.4-ounce) package vanilla instant pudding mix
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups (12 ounces) semisweet chocolate morsels
1 1/2 cups chopped pecans
1 cup uncooked quick-cooking oats

Beat shortening and butter at medium speed with an electric mixer until mixture is creamy; gradually add sugars, beating well. Add eggs, beating until blended. Add pudding mix and vanilla; beat until blended.

Combine flour and next 4 ingredients. Gradually add to butter mixture, beating until blended. Stir in morsels, pecans, and oats.

Shape dough into 1 1/2-inch balls; place on lightly greased baking sheets, and press to 1-inch thickness. Bake at 375° for 10 to 12 minutes. Remove cookies to wire racks to cool. Makes 3 dozen

Double-Chip Oatmeal Cookies

3/4 cup butter or margarine, softened
1/4 cup shortening
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 2/3 cups (11-ounce package) Peanut Butter & Milk Chocolate Morsels
2 cups (12-ounce package) Semi-Sweet Chocolate Morsels
1/2 cup uncooked regular oats
1/2 cup chopped pecans, toasted

Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugars, beating until blended. Add eggs and 1 teaspoon vanilla, beating until blended. Combine flour, soda, and salt; gradually add to butter mixture, beating well. Stir in morsels, oats, and pecans.

Drop dough by 1/4 cupfuls onto lightly greased baking sheets. Bake at 350° for 15 to 16 minutes or until golden around edges. Remove to wire racks to cool. Makes 1 1/2 dozen

Peanut Butter Cookies

1 1/4 cups flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar, plus 1/3 cup for rolling
1/2 cup brown sugar
1 teaspoon vanilla extract
1 egg
1/2 cup creamy peanut butter
1/2 cup salted peanuts, roughly chopped

Adjust rack to center of oven and heat to 350°. In a large bowl, combine the flour, baking powder, baking soda, and salt; set aside. In a bowl, with an electric mixer on medium, beat the butter until light and fluffy. Add 1/2 cup of the granulated sugar, the brown sugar, and vanilla and beat until incorporated.

Add the egg and combine, then add the peanut butter. Reduce speed to low, add the flour mixture, and beat until incorporated. Stir in the peanuts. Form the dough into 1 1/2-inch balls.

Roll in the remaining sugar and place on a baking sheet, 2 inches apart. Using the back of a fork, gently press the cookies to form a crisscross pattern. Bake 12 to 16 minutes or until just golden. Cool on racks. Makes 2 dozen cookies

Cinnamon Chip Icebox Cookies

1 cup butter or margarine, softened
2 cups sugar
2 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
1 (10-ounce) package Cinnamon Chips
1 cup chopped pecans, toasted

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs and vanilla, beating until blended. Gradually add flour, beating at low speed just until blended. Stir in cinnamon chips and pecans.

Divide dough into 3 (2-cup) portions; roll each portion into a 12-inch log. Wrap logs in wax paper. Chill 8 hours, or freeze in an airtight container up to 3 months.

Cut each log into 24 (1/2-inch-thick) slices, and place slices on ungreased baking sheets. Bake at 350° for 13 to 15 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes. Remove cookies to wire racks to cool completely.

Note: Cookie dough may be dropped by rounded tablespoonfuls, 2 inches apart, onto ungreased baking sheets, and then baked. Makes 6 dozen

Irresistible Chocolate Chip Cookies

2 sticks unsalted butter, at room temperature
1 cup packed dark brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
2 3/4 cups all-purpose flour
Kosher salt
1 1/4 teaspoons baking soda
12 ounces semisweet chocolate chips

Heat oven to 375°. Line 2 baking sheets with parchment paper or aluminum foil. With an electric mixer on medium-high, beat the butter, sugars, and vanilla for 3 minutes. Add the egg and beat until combined.

In a separate bowl, whisk together the flour, 1/2 teaspoon salt, and the baking soda. Reduce mixer speed to low and slowly add the flour mixture to the egg mixture until combined. Stir in the chocolate chips.

Scoop the dough into tablespoon-size mounds and place on the prepared baking sheets, 2 inches apart. Bake until lightly browned at the edges, 12 to 15 minutes. Cool on the baking sheets for 5 minutes. Transfer cookies to wire racks and cool completely. Makes 40 cookies

Shortbread Cookies

2 cups butter, softened
1 cup powdered sugar
4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Combine flour, baking powder, and salt; add to butter mixture, beating at low speed until blended.

Turn dough out onto a lightly floured surface; roll to 1/8-inch thickness. Cut with a floured 3-inch round cutter, and place 1 inch apart on parchment paper-lined baking sheets. Bake at 300° for 20 minutes or until edges are lightly browned; remove to wire racks to cool.

Chocolate Shortbread Cookies: Reduce flour to 3 1/3 cups. Add 2/3 cup cocoa to flour mixture, and proceed as directed. Makes 16 cookies

Molasses Crackle Cookies

1/3 cup flaxseed
2 cups all-purpose flour
2 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 1/3 cups sugar, divided
1/2 cup unsweetened apple butter spread
1/4 cup molasses
2 tablespoons vegetable oil
1 large egg white
Cooking spray
1 tablespoon flaxseed

Place 1/3 cup flaxseed in a blender or clean coffee grinder, and process until ground to measure 1/2 cup meal. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flaxseed meal, flour, and the next 5 ingredients (flour through ginger); stir with a whisk.

Combine 1 cup sugar, apple butter, molasses, oil, and egg white, and stir with a whisk. Add to flour mixture, stirring just until moist. Cover bowl with a sheet of heavy-duty plastic wrap; place bowl in freezer 1 hour. Preheat oven to 350°.

Lightly coat hands with cooking spray. Shape dough into 36 balls, about 1 tablespoon each. Combine 1/3 cup sugar and 1 tablespoon flaxseed in a small bowl; roll balls in the sugar mixture. Place 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 13 minutes or until golden. Cool for 5 minutes on pans. Remove the cookies from pans, and cool completely on wire racks.

Note: This cookie dough freezes well. Make dough and shape into a large ball; freeze the ball in a zip-top plastic freezer bag. When ready to use, thaw dough completely in refrigerator. Sharpe, coat, and bake as instructed. Makes 3 dozen

Date Pinwheel Cookies

1 (10-ounce) package chopped dates
3/4 cup sugar, divided
1/2 cup water
1/4 teaspoon salt, divided
1 cup chopped walnuts
1/2 cup butter or margarine, softened
1/2 cup firmly packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking soda

Stir together dates, 1/4 cup sugar, 1/2 cup water, and 1/8 teaspoon salt in a saucepan; bring mixture to a boil over medium-high heat. Reduce heat; simmer 3 to 5 minutes. Remove from heat; stir in walnuts, and set aside.

Beat remaining 1/2 cup sugar, softened butter, and brown sugar at medium speed with an electric mixer until light and fluffy.

Add egg and vanilla, beating until blended. Gradually add remaining 1/8 teaspoon salt, flour, and baking soda, beating until blended. Cover and chill 1 hour.

Turn dough out onto floured wax paper, and roll into an 18- x 12-inch rectangle. Spread date mixture evenly over dough, leaving a 1/2-inch border.

Roll up dough jellyroll fashion, beginning at 1 long side. Wrap in wax paper, and chill 1 hour. Cut roll into 1/4-inch-thick slices; place on lightly greased baking sheets.

Bake, in batches, at 375° for 12 to 14 minutes or until lightly browned. Cool cookies 2 to 3 minutes on baking sheets, and remove to wire racks to cool completely. Makes 2 1/2 dozen

Chocolate Cookies on a Stick

1 cup butter, softened
3/4 cup sugar
2 egg yolks
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1/4 teaspoon salt
Wooden craft sticks or lollipop sticks
Easy Microwave Frosting
Decorations: colored sugar, pastel nonpareils, pastel confetti, pastel eggs, pastel jimmies

Beat butter and sugar at medium speed with an electric mixer about 5 minutes or until creamy. Add egg yolks and vanilla, beating until blended. Combine flour, cocoa, and salt; gradually add to butter mixture, beating until blended after each addition. Cover and freeze 30 minutes.

Roll dough to a 3/8-inch thickness on a lightly floured surface. Cut desired shapes using favorite seasonal cutters; place on lightly greased baking sheets, allowing space for craft sticks. Insert 1 craft stick into bottom of each cookie.

Bake at 350° for 10 to 16 minutes or until edges are golden. (Baking times may vary with different cookie shapes and sizes.) Cool 5 minutes on baking sheets. Slip a metal spatula under cookies to loosen; cool completely on baking sheets.

Spread a generous amount of Easy Microwave Frosting where each stick and cookie are joined to ensure stability. Let dry about 30 minutes. Spread a thin layer of Easy Microwave Frosting on front side of each cookie, and sprinkle with desired decorations before frosting dries; then dry completely. Store in a cool, dry place.

Note: Do not substitute refrigerated cookie dough for this recipe. It contains leavening and tends to spread as it bakes, distorting cookie shapes. Makes 7 to 8 dozen

Easy Microwave Frosting

Microwave 1 (24-ounce) package vanilla candy coating in a glass bowl on high for 2 minutes, stirring every 30 seconds until melted. Divide melted candy coating among individual bowls. (The number of bowls will depend on how many colors you wish to make.) Stir liquid food coloring in desired colors into each bowl. Reheat colored coating as needed. Makes 4 cups

Cinnamon-Spiced Date Cookies

1 1/2 cups all-purpose flour
1 cup whole-wheat flour
3/4 cup chopped pitted dates
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1 1/4 cups sugar, divided
1/2 cup vegetable oil
1/2 cup applesauce
1 tablespoon water
1/4 teaspoon vanilla extract
Cooking spray

Preheat oven to 350°. Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 6 ingredients (flours through cinnamon) in a large bowl; make a well in the center of mixture. Combine 1 cup sugar, oil, applesauce, water, and vanilla in a bowl; add to flour mixture, stirring just until moist. Cover and chill 1 hour or until firm.

Shape dough into 36 balls, and roll the balls in 1/4 cup sugar. Place the balls 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 15 minutes or until lightly browned. Cool 1 minute on pans. Remove from pans, and cool on a wire rack. Makes 3 dozen

Buttercrisp Cookies

3/4 cup unsalted butter, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 large eggs
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon vanilla extract
1 (6-ounce) package white chocolate baking squares, coarsely chopped
6 (2.1-ounce) chocolate-covered crispy peanut-buttery candy bars, coarsely chopped
1 cup uncooked regular oats

Beat butter at medium speed of an electric mixer until creamy. Add sugars, beating until fluffy. Add eggs, one at a time, beating just until blended.

Combine flour, baking powder, and salt. Gradually add to butter mixture, beating until blended. Stir in vanilla. Stir in white chocolate, candy, and oats. Cover and chill dough 30 minutes.

Drop dough by heaping teaspoonfuls onto parchment paper-lined cookie sheets. Bake at 350° for 8 to 9 minutes or until golden (do not overbake). Cool 5 minutes on cookie sheets; remove to wire racks, and cool completely. Makes 5 dozen

Peppermint Cookie Canes

1/2 cup butter, softened
1/2 cup butter-flavored shortening or regular shortening
1 1/2 cups sugar
1 large egg
1 1/2 teaspoons peppermint extract
1/2 teaspoon vanilla extract
3 1/2 cups sifted cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 teaspoon red paste food coloring

Beat butter and shortening at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add egg, beating well. Stir in flavorings. Combine flour, baking powder, and salt; add to butter mixture, beating well. Remove half of dough from bowl. Add food coloring to dough in bowl, and mix until color is evenly distributed.

Working with half of each dough at a time, shape plain dough by teaspoonfuls into 4" ropes. (Cover remaining dough to prevent drying.) Repeat shaping with red dough. Place 1 red rope and 1 plain rope side by side; carefully twist together. Roll twisted ropes into 1 smooth rope; shape rope into a cane, and twist as needed to complete stripe design. Repeat with remaining dough. Chill 15 minutes.

Place cookie canes on ungreased cookie sheets. Bake at 375° for 8 minutes or just until cookies begin to brown. Cool slightly; carefully remove cookies to wire racks, using a wide spatula, and cool completely. Makes about 4 dozen

Heavenly Chocolate Chunk Cookies

2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter or margarine
2 tablespoons instant coffee granules
1 cup firmly packed brown sugar
1/2 cup sugar
1 large egg
1 egg yolk
1 (11.5-ounce) package semisweet chocolate mega-morsels
1 cup walnut halves, toasted

Combine first 3 ingredients; stir well. Combine butter and coffee granules in a small saucepan or skillet. Cook over medium-low heat until butter melts and coffee granules dissolve, stirring occasionally. Remove from heat, and let cool to room temperature (don't let butter resolidify).

Combine butter mixture, sugars, egg, and egg yolk in a large bowl. Beat at medium speed of an electric mixer until blended. Gradually add flour mixture, beating at low speed just until blended. Stir in mega-morsels and walnuts.

Drop dough by heaping tablespoonfuls 2" apart onto ungreased cookie sheets. Bake at 325° for 12 to 14 minutes. Let cool slightly on cookie sheets. Remove to wire racks to cool completely. Makes 20 cookies

Gingerbread Fruitcake Cookies

1 (14-ounce) package gingerbread mix
1/4 cup plus 2 tablespoons water
1/4 cup butter or margarine, melted
1 (4-ounce) container candied orange peel
1/2 cup golden raisins
1/2 cup chopped pecans
1 1/2 cups sifted powdered sugar
2 1/2 tablespoons lemon juice or orange juice

Combine first 3 ingredients, stirring until smooth. Fold in candied orange peel, raisins, and pecans. Drop dough by rounded teaspoonfuls onto lightly greased cookie sheets.

Bake at 350° for 10 minutes. Let cool slightly on cookie sheets. Remove to wire racks, and let cool completely. Combine powdered sugar and lemon juice, stirring until smooth. Drizzle over cooled cookies. Makes 4 dozen

Truffle-Iced Sugar Cookies

Cookies:
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons butter, softened
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 large egg white
Cooking spray

Icing:
1 cup powdered sugar
2 teaspoons unsweetened cocoa
1 tablespoon milk
1/2 ounce semisweet chocolate
1/2 ounce white chocolate

To prepare cookies, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and salt in a bowl, stirring well with a whisk; set aside. Beat butter with a mixer at medium speed until light and fluffy.

Gradually add granulated sugar, beating until well-blended. Add vanilla and egg white; beat well. Add flour mixture; stir until well-blended. Turn dough out onto wax paper; shape into a 6-inch log. Wrap log in wax paper; freeze for 3 hours or until very firm. Preheat oven to 350°.

Cut log into 24 (1/4-inch) slices; place the slices 1 inch apart on a baking sheet coated with cooking spray. Bake at 350° for 8 to 10 minutes. Remove the cookies from pan, and cool on wire racks.

To prepare the icing, combine powdered sugar and cocoa in a small bowl; stir well. Add milk; stir well. Spread over cookies to within 1/4 inch of edges. Place semisweet and white chocolate in separate heavy-duty zip-top plastic bags; seal.

Microwave chocolates at high for 1 minute or until chocolates are soft. Knead the bags until smooth. Snip a tiny hole in corner of bags; drizzle chocolates over the frosted cookies so that they resemble truffles. Makes 2 dozen