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.

Janet, what a story and what a test of tact that must have been. Ann, I love shortbread. If anyone wants to start a fan club, I'm there. I didn't have time earlier to post it, but has anyone tried Regan Daley's Butter-Toffee Crunch Shortbread from "In the Sweet Kitchen"? It is the most incredibly rich brown sugar shortbread variation. I don't make it often; I have to be sure I have lots of recipients lined up first so I don't keep too much in the house. It's deadly to diets. BUTTER-TOFFEE CRUNCH SHORTBREAD Makes 50 3-inch fingers "Awfully impressive, and dead easy, this is just a good basic brown sugar Scottish shortbread recipe, enhanced with butterscotch and toffee bits. As with any shortbread, the quality and freshness of the butter and flour make all the difference in the flavour and texture. Use the best, and make sure they're fresh. This makes a large batch, perfect for giving, and the shortbread keeps very well in airtight tins. If desired, the recipe can be reduced by half." 2-1/3 cups all-purpose flour 2/3 cup rice flour, or substitute cornstarch if rice flour is unavailable 1/2 teaspoon salt 1-1/2 cups (3/4 pound) fresh unsalted butter, at room temperature 6 tablespoons fruit sugar or superfine sugar 6 tablespoons tightly packed light brown sugar 3/4 cup miniature butterscotch chips 2/3 cups English toffee pieces for baking such as Skor Bits (available in the baking sections of most supermarkets) Additional unsalted butter for greasing pan Preheat the oven to 325° F. Butter the bottom and sides of a 9 x 13-inch metal baking pan. Line the bottom and up the two long sides with a piece of parchment paper. Leave about a 1-inch overhang over the sides to make removing the cooled shortbread easier. Sift the all-purpose and rice flour together with the salt and set aside. In the bowl of an electric or stand mixer fitted with the paddle attachment, or in a large mixing bowl with a wooden spoon, beat the butter until very smooth. Gradually add the sugars and cream the mixture until it is very light and fluffy. If using a mixer, transfer the creamed butter-sugar mixture to a large mixing bowl. Add the flour mixture, about 1/2 cup at a time, fully incorporating each addition before adding the next. Use your fingers to knead the final portion of dry ingredients into the dough, keeping your palms off the dough as much as possible, so the warmth doesn't turn the butter oily. When the last of the flour is fully blended, add the butterscotch and toffee bits and knead them into the dough until they are evenly distributed. I should warn you at this point, that this dough now smells better than any cookie dough you have ever experienced. Restrain yourself; you will do yourself no favors devouring the entire mess at this point, and the baking doesn't take that long. Press the dough firmly into the prepared pan and use the back of a metal spoon to smooth the surface. Prick the dough all over with a fork and set the pan in the center of the oven. Bake the shortbread for about 45 minutes, then prick the dough again to release any trapped air. Return the pan to the oven for another 15 to 30 minutes, or until the edges are light golden brown, and the center feels just firm to the touch. The shortbread will set to a very firm biscuit as it cooks, so it must be cut while it is still warm. Cool the pan on a wire rack for 7 to 8 minutes, then run a sharp paring knife around the outside of the dough to loosen the edges. Make two long cuts in the shortbread, dividing it evenly into three rectangles, each cut beginning and ending at a short side of the pan. Cutting from long side to long side, cut the rectangles into about ¾-inch wide fingers, wiping the knife on a clean towel between each cut, as it gets sticky and can pull and tear the cooling shortbread. Leave the fingers to cool completely in the pan, then re-cut and transfer them to airtight tins. This shortbread can be frozen before or after it is baked. Freeze the dough pressed into the prepared pan, well wrapped with plastic and aluminum foil. Thaw overnight in the refrigerator, without disturbing the wrapping, and bake directly from the refrigerator. The baking time may have to be increased by a few minutes to compensate for the chilled dough. Freeze the cooled fingers in airtight bags or containers, layering between sheets of waxed or parchment paper and wrapping the whole tin or container with aluminum foil. Thaw the entire package, without removing the wrapping, at room temperature for 6 to 8 hours. I haven't previously frozen the dough, but I do intend to do that this year. Very handy for the holidays. Carol

Well, I'm on my first leg of using up some things in the fridge, and tried a new cookie recipe for using up a Hershey's Symphony bar--stuffed cookies. The recipe is much better explained on Dara's blog that I got it from. She used Carmello bars, which are probably MUCH better. I should have thrown some of my leftover caramel topping into the cookie. They are good but kinda strange. But they taste good. Good way to use up leftover Halloween candy bars too. Sorry if the photo doesn't show, I've been having trouble with my Pbase account lately, it is slow and doesn't seem to be that reliable anymore. I hope it's not on the way out, I really have liked that site! Here's the recipe, copied from the blog linked below. I put the dough in the fridge for a couple hours before shaping the cookies. Chocolate & Caramel Sugar Cookies (from Dara's blog, "Cookin' Canuck") 2 1/2 cups all-purpose flour 1/2 tsp baking powder 1/2 tsp salt 2 cups granulated sugar, divided 14 tbsp (1 3/4 sticks) unsalted butter, softened 2 large eggs 2 tsp vanilla extract 8 oz. chocolate caramel chocolate bars (such as Cadbury), cut into individual square Place an oven rack in the middle position and preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat butter and 1 1/2 cups granulated sugar with an electric mixer set on medium speed until the mixture is creamy and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, and the vanilla extract. Turn the mixer to low speed and gradually beat in the flour mixture until it is just combined. Using a rubber spatula, stir the mixture a few times to make sure all of the flour mixture is incorporated. Place 1/2 cup granulated sugar in a small bowl. Use 2 tablespoons cookie dough for each cookie. Split the piece of dough in half, slightly flatten the bottom half, place a square of chocolate caramel bar on top, and cover with the other piece of cookie dough. Seal the edges with your fingers. Roll the ball in the sugar to coat it and place it on a prepared baking sheet. Repeat with the remaining dough and chocolate caramel squares, spacing the cookies about 2 inches apart from each other on the baking sheets. Lightly coat the bottom of a glass or metal measuring cup with butter and dip into the sugar. Use this to gently flatten the cookies to 3/4-inch thickness. Bake the cookies, one sheet a time, rotating from front to back halfway through baking. They are done when the edges are set and beginning to brown, 10 to 13 minutes. The centers of the cookies should still be soft and puffy. Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes. Using a spatula, remove the cookies from the baking sheet and let cool on a rack. They can also be served warm. Makes 24-28 cookies. Here is a link that might be useful: Chocolate Caramel Sugar Cookie Reciep - Cookin' Canuck

I've found a few more.......... Rosemary and Olive Oil Crackers Adapted from Karen Solomon’s cookbook Jam It, Pickle It, Cure It published by Ten Speed Press 2 cups all-purpose flour, plus more for dusting 1 teaspoon baking powder 1 teaspoon sugar 1 teaspoon kosher salt, plus more for the cracker tops 1/2 teaspoon freshly ground black pepper, plus more for the cracker tops 1 egg 1/3 cup olive oil 1/4 to 1/2 cup cold water 1 teaspoon dried chopped rosemary, plus more for the cracker tops In a large bowl or food processor, mix the 2 cups of flour, baking powder, sugar, 1 teaspoon of salt, and pepper. In another bowl lightly beat the egg and the olive oil. Slowly stir the liquid into the dry ingredients in the bowl, or combine in the processor and pulse, until the dough starts to form a course meal. Add the water as needed, 1 tablespoon at a time, until the dough comes together and you can form it into a single ball. Add the chopped rosemary and pulse to combine. On a lightly floured work surface, cut the dough in half. Shape each piece into a square about 12 inches wide. Wrap each piece in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 375ºF. Lightly oil 2 baking sheets and dust with flour (Erin’s Note: I always use Silpats). Roll out 1 piece of dough, trying to retain its square shape, until it reaches a thickness of 1/8 to 1/4 inch. The desired thickness can vary to your taste; note that the thinner the cracker, the crisper and the more delicate it will be. Lightly prick the dough all over, every half inch or so, with the tines of a fork. Lightly brush the top with water, sprinkle with additional salt, pepper, and chopped rosemary, then give 1 or 2 more gentle rolls with a floured rolling pin to press the toppings into the dough. Cut the dough into the desired shapes. (Erin’s Note: I used mini cookie cutters shaped like stars, hearts, and ruffled circles). Carefully transfer the crackers onto the prepared baking sheets using a scraper or a spatula. Bake for 8 to 20 minutes, until evenly browned. Check the crackers after 8 minutes; their cooking time will vary by size and thickness. Small, snack-size crackers might be ready, whereas larger crackers could require longer. Note that all the crackers might not be done at the same time��"those around the edges of the baking sheet might cook more quickly. Cool the crackers completely, and store in an airtight container up to 1 week or more. These crackers also freeze beautifully for several months. Let them sit at room temperature for 2 hours before use. ******************************************************* Peppered Rosemary Oat Crackers Recipe courtesy Dan Smith and Steve McDonagh .Prep Time:30 minInactive Prep Time:-- Cook Time:15 minLevel: IntermediateServes: 60 pieces.Ingredients 2 cups old-fashioned rolled oats 1/4 cup plus 2 tablespoons all-purpose flour 2 teaspoons salt 1 teaspoon freshly ground black pepper 1/2 teaspoon chopped rosemary leaves 3/4 teaspoon baking powder 1/2 stick (1/4 cup) cold unsalted butter, cut into bits 1/4 cup plus 2 tablespoons milk Directions Preheat oven to 375 degrees F. Put the oats into a food processor and pulse until finely chopped. Add flour, salt, pepper, rosemary, baking powder, and butter and pulse until mixture resembles coarse meal. Add milk and pulse until a dough forms about 15 seconds. On a lightly floured surface, roll out dough to 1/8-inch thick (about a 13-inch round) and cut out about 60 square oatcakes. Arrange oatcakes on baking sheets 1-inch apart and bake in middle of oven 12 to 15 minutes, or until lightly brown on the bottom. Transfer oatcakes to a rack and cool completely.