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

--Palm sugar is a low-glycemic sugar made from the sap of the Palmyra palm tree. It works like sugar in cooking and baking and has a caramel-like flavor, and is a tawny brown color. I order it on-line from several different places (currently using NAVITAS organic palm sugar). You might want to check with your health care professional before using this. I have several friends with diabetes who can't use Splenda (one friend ends up in the hospital each time she is unknowingly served Splenda) and use palm sugar in moderation without any problem. But each person is different. --Another sugar substitute I've been trying is SWERVE (made from Erythritol). This product is safe for diabetics. --Almond flour is made from ground almonds. It is high in protein (6 g. per 28 g. serving) and low in carbohydrates (6 g. per 28 g. serving). I purchase it in 5-pound bags from Honeyville Grain Farms (http://store.honeyvillegrain.com/blanchedalmondflour5lb.aspx), but I also sprout and dry whole almonds and grind my own in my little Wonder Mill, Jr., as well as using almond pulp leftover from homemade almond milk I make. I dry the pulp in the dehydrator or use it moist. I make cookies, crackers, and there is even a recipe for Almond Pulp Freezer Fudge I'm going to try. Check out Elana Amsterdam's web site (www.elanaspantry.com) for recipes using almond flour. I've about worn out her cookbook "The Gluten-Free Almond Flour Cookbook". She uses agave nectar in most of her recipes, and that's another low-glycemic sweetener you may want to check with your health care professional before using it. --Coconut Flour is a high fiber, low-carb, gluten-free alternative to wheat. You can find lots of recipes using it on-line and I love the book by Bruce Fife, N.D. "Cooking with Coconut Flour". Most of the recipes can be made with alternative sweeteners. Diabetes is rampant in hubby's family, so I work hard at making foods that will hopefully help prevent him from ever getting it. We don't do without our favorite goodies, I just make them with different ingredients. -Grainlady

Mint Chocolate Cookies Bon Appétit December 2000 YieldMakes about 48 Ingredients 16 tablespoons unsalted butter, room temperature 1 3/4 cups sugar 2 large eggs 3/4 teaspoon peppermint extract 2 cups all purpose flour 1 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt Preparation Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in eggs and peppermint extract. Add flour, cocoa powder, baking soda, baking powder and salt and beat until well blended. Form dough into 1-inch balls. Place 2 inches apart on prepared baking sheets. Flatten balls slightly to 1 1/2-inch rounds. Bake cookies until edges begin to firm but center still appears soft, about 13 minutes. Cool on baking sheets 5 minutes. Transfer cookies to racks and cool completely. (Cookies can be prepared up to 5 days ahead. Store in airtight container at room temperature.)