These are excellent and quite pretty on a plate. Alexa *********************************************************** Holly Berry Cookies Servings: 12 Ingredients: 2 cups all-purpose flour 1 cup white sugar 1 teaspoon ground cinnamon 3/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup butter, chilled 1 egg 1/4 cup milk 2/3 cup seedless raspberry jam 2 cups confectioners' sugar 2 tablespoons milk 1/2 teaspoon vanilla extract 1/4 cup cinnamon red hot candies 4 drops green food coloring Directions: 1. In a large bowl combine the flour, white sugar, ground cinnamon, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs. In a small bowl beat the egg and 1/4 cup of milk. Add this to the crumb mixture until the dough is moistened. Cover and refrigerate for at least 1 hour. 2. Preheat oven to 375 degrees F (190 degrees C). 3. On a lightly floured surface roll out the dough to 1/8 inch thick. Cut with a 2 inch round cookie cutter. Place on ungreased baking sheets. 4. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes or until edges are lightly browned. Cool on wire racks. Once cool spread jam on half of the cookies then top each with another cookie. 5. To Make Glaze: Combine the confectioners' sugar, 2 tablespoons milk and vanilla until smooth. Spread glaze over the cookie and decorate with red cinnamon candy before the glaze is set. Let dry. Using a small new paintbrush and green food coloring, paint holly leaves on cookies.

Have any of you tried Oreo Cookie Balls yet? My husband brought me one home that someone at his office made. It was so good! I plan to make them for our holiday party this year. They sound very easy to make. Only three ingredients and no baking. If any of you are familiar with chocolate wafer ice box cake these work on the same principle. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 36 OREO Cookies, finely crushed (about 3 cups) 4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted MIX cream cheese and cookie crumbs until blended. SHAPE into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. REFRIGERATE 1 hour or until firm. Here is a link that might be useful: Oreo cookie balls

Barb: Pizzelles and Biscotti are always a big hit here. In fact I caught H~~~ , because I didn't have any made for Thanksgiving. And they are only plain with Anise. ************************************** I sent these to my Niece when she was in Bagdad. Packed Biscotti in one airtight container and Pizzelles in another. Don't pack them both in one container. She distributed them to the Marines, who she worked with. They were a hit with them. Asked when more were coming. ******************************** This sounds like a a lot but are very easy. (10 min. Prep) ******************************** Good , Light, Crispy, Delicious, Mouth Watering, To kill for, Lou's Pizzelles 3-X large eggs 1/2 cup (1 stick ) of melted butter ( not hot ) 3 tablespoons of oil 1 cup of Sugar + 3 Tablespoons 4 Teasps. of Anise Extract or 1 Teasp. Anise Oil or Try a little less first and adjust to taste I use McCormickâÂÂs Anise Extract or Anise Oil from FanteâÂÂs of Phila. 1 3/4 cups of flour , add more to thicken 4 level, teaspoons of Baking Powder Mix well, All the ingredients, except the Flour & Baking powder Then add them and mix well. If you think the dough is too soft add a little more flour. I add until the batter peaks , ( a little stiff ) while mixing , and mix with a Tablespoon, to make a soft dough. I use a Mellon Scoop, with a trigger release, to measure the dough. ( it holds one teaspoon ) When baking the Pizzelles pile them far away from where you are baking. Because they are soooo Gooood you will be eating them as you go. This will make about 40 Pizzelles, unless didn't listen and piled them too close. Then you will have about 3 left and gained 2 lb. Save one for me ************************************* LouâÂÂs Biscotti - Basic Anise Flavored Pizzelle Dough can be used to make Biscotti. Just add more flour to make a soft Dough. Divide in two and roll out 2 Logs about 14 inches long. Place them on an oiled cookie tin, separated, to allow for them to grow. Flatten the 2 logs, leaving the center higher. Bake in a Pre heated , 325 Degree oven, 25 to 30 minutes or, Until a golden color on top. While still hot Remove to a cutting board, make a cut, diagonal across; in the center, to remove them from the pan easier. Continue cutting diagonally the size of a Nickel and separate them. When cooled , eat them or place in a Tight container. Whichever comes first !!! There are many variations for flavors and texture. Almond flavors can be substituted. Almonds can be added to the dough. Raisins can also be added. Or they can be put back into the oven and toasted. Ciou !

Ruthanna, now you mentioned it, I keep slice and bake cookies in the freezer pretty much all the time, although some were not meant to actually be slice and bake. The 5 ingredient gluten free peanut butter cookie lends itself well to freezing in a roll, as does my basic sugar cookie recipe. Some, like Grandma's Molasses cookies, don't roll well, but freeze well in balls, so I just take out a dozen and bake them. My favorite, though, is this maraschino/white chocolate shortbread cookie, also not meant originally as a slice and bake, but it works really well as one. I don't use the food coloring and just drizzle the white chocolate over the top of the baked cookies, then sprinkle with a pinch of red sugar. They're nice for Valentine's Day and you can also use the green maraschino cherries in them for red and green Christmas cookies. The recipe comes from Better Homes and Gardens. I never make the balls and flatten them, I always roll into a roll, chill and cut about 1/4 to 1/2 inch thick for baking. 1/4 inch makes them crisper, I like them thicker, they seem to have more of the shortbread texture that way. White-Chocolate Cherry Shortbread 1/2 cup maraschino cherries, drained and finely chopped 2 1/2 cups all purpose flour 1/2 cup sugar 1 cup cold butter 1/2 tsp almond extract 2 tsp shortening sprinkles, sanding sugar, etc. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead until smooth and form into a ball (dough will be crumbly at first, but will come together as you work the dough with your hands). Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased ungreased cookie sheet Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted.Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on parchment or waxed paper until chocolate is set. Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Now I may have to go drag a roll out of the freezer and bake some..... Annie