I have quite a few refrigerator cookie recipes that I found for last Xmas when I needed so many at various times throughout the season.

Black-and-White Cookies Makes about 5 dozen cookies.
These cookies are known as icebox, or refrigerator, cookies. This type of cookie is made by forming dough into a log or rectangular block and chilling it thoroughly. You can also use different types of dough togethervanilla and chocolate, peanut butter and chocolateÂto make patterned cookies. Cookies are then sliced off the log or block and baked. When slicing the dough, give the log or block a quarter turn after every half dozen or so slices to keep the cookies perfectly square or round.
2 cups all-purpose flour
1?2 cup sugar
Pinch of salt
16 Tbs. (2 sticks) cold unsalted butter, cut
 into small pieces
1 whole egg plus 1 egg yolk
1?2 tsp. vanilla extract
3 Tbs. unsweetened Dutch process
 cocoa powder

In a food processor, combine the flour, sugar and salt. Add the butter pieces in 2 additions, pulsing after each addition, until the mixture resembles coarse crumbs. Add the egg yolk and vanilla and pulse until the dough holds together. Divide the dough in half. Transfer one-half to a lightly floured work surface and knead in the cocoa until incorporated.

Lightly dust the work surface and a rolling pin with flour. Roll out each dough half into a 3-by-9-inch rectangle, 1?2 to 3?4 inch thick; trim the edges to even out. Place each rectangle on a large baking sheet and cover with plastic wrap. Refrigerate until well chilled, about 30 minutes. Meanwhile, in a small bowl, beat the whole egg until blended. Set aside.

Remove the dough from the refrigerator. Using a sharp knife, cut each rectangle into 4 strips about 3?4 inch wide (you should have 4 strips of each color). Arrange 2 chocolate strips and 2 plain strips in a checkerboard pattern, brushing the beaten egg between the strips and gently pressing them together. Repeat with the remaining dough. Wrap in plastic wrap and use a knife to square off the edges of each block. Refrigerate until well chilled, about 30 minutes.
Preheat an oven to 350°F. Lightly grease 2 baking sheets or line them with parchment paper.

Remove the blocks from the refrigerator, unwrap and cut each crosswise into slices 1?4 inch thick. Place them 1 1?2 inches apart on the prepared baking sheets. Bake until the cookies feel firm when lightly pressed, about 15 minutes. Let the cookies sit on the baking sheets for 2 minutes, then use a spatula to transfer them to wire racks to cool completely.

Holiday Ginger Cookies

1 1/4 c. sugar
1 c. butter softened
1 egg
3 T. molasses
1 t. vanilla
3 c. flour
2 t. cinnamon
1 t. ginger
1/2 t. baking soda
1/4 t. salt
Frosting
3 c. powdered sugar
1/3 c. butter softened
1 t. vanilla
1 to 2 T. milk
Combine first five cookie ingredients in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed. Divide dough in half; wrap in plastic food wrap. Refrigerate until firm (1 to 2 hours). Roll dough to 1/8 inch thickness and cut out cookies. (I do not like to roll and cut cookies, so I just rolled them in nice loaves and sliced 1/8 inch cookies. Also do not use the frosting.)
Bake 6-9 minutes at 375 degree oven.
Quick to make and a mild ginger taste.

Land O Lakes Soft Baking Butter box.

White ChocolateÂ
Raspberry Slices

Cynthia Monroe, Manchester, CA

Cynthia Monroe won a blue ribbon at the Mendocino County fair for these pretty, easy-to-make cookies.

PREP AND COOK TIME: About 45 minutes, plus about 1 hour to cool

MAKES: 3 dozen cookies

About 1/2 cup (1/4 lb.) butter or margarine, at room temperature

1/4 cup sugar

1 teaspoon vanilla

About 1 1/4 cups all-purpose flour

1/4 cup raspberry jam

2 ounces white chocolate, chopped

1. In a large bowl, with a mixer on medium speed, beat 1/2 cup butter, sugar, and vanilla until smooth. Stir in 1 1/4 cups flour, then beat until dough comes together.

2. Divide dough into thirds. On a floured surface, with the palms of your hands, roll each portion into a 9-inch-long rope about 1 inch thick. Place ropes 3 inches apart on a buttered 12- by 15-inch baking sheet. Press your finger into dough to make 1/2-inch-wide indentations at 1-inch intervals along each rope. Spoon 1/4 teaspoon jam into each indentation.

3. Bake ropes in a 350° regular or convection oven until edges are lightly browned, 12 to 15 minutes. Let cool on baking sheet.

4. Place white chocolate in a plastic sandwich bag, pushing to one corner; secure bag just above chocolate with a twist-tie or knot. Immerse corner of bag in a cup of hot water until chocolate is melted. Dry bag, then, with scissors, cut off the tip of the corner. Squeeze bag to drizzle white chocolate decoratively across ropes. Chill until chocolate is firm to touch, about 1 hour, then cut each rope diagonally into 12 slices.

SANTA'S WHISKERS
This slice and bake cookie filled with cherries and pecans is rolled in coconut. The cookie's name has been passed through generations of bakers.
Preparation 40 min. Â
Chilling 1 hrs. Â
Baking 12 min. Â

Ingredients:

*  1 cup LAND O LAKES® Butter, softened*
* Â 1/2 cup sugar
* Â 1/2 cup powdered sugar
* Â 1 egg
* Â 1 teaspoon vanilla
* Â 2 1/4 cups all-purpose flour
* Â 1 1/2 cups red and/or green candied cherries, halved
* Â 1 tablespoon all-purpose flour
* Â 1 cup coarsely chopped pecans
* Â 3 cups sweetened flaked coconut

Instructions:

Combine butter, sugar, powdered sugar, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add 2 1/4 cups flour. Continue beating until well mixed.
Combine cherries and 1 tablespoon flour in small bowl; toss to coat. Stir in cherry mixture and pecans by hand; mix well.
Shape dough into 3 (10x1 1/2-inch) rolls on plastic food wrap. Roll each in 1 cup coconut. Wrap tightly. Refrigerate until firm (1 hour).
Heat oven to 350°F. Cut rolls into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake for 12 to 14 minutes or until edges are very lightly browned.
*Substitute LAND O LAKES® Soft Baking Butter with Canola Oil right from the refrigerator.

Yield:Â Â 10 dozen cookies

SLICE & BAKE SHORTBREAD COOKIES

Form the refrigerated cookie dough roll into a variety of geometric shapes: circles, squares or triangles.
Preparation 40 min. Â
Chilling 2 hrs. Â
Baking 7 min. Â

Ingredients:

* Â 1 cup LAND O LAKES? Butter, softened*
* Â 1/2 cup firmly packed brown sugar
* Â 1 teaspoon vanilla
* Â 2 1/4 cups all-purpose flour
* Â 1/2 cup sugar
* Â 1 teaspoon ground cinnamon

Instructions:

Combine butter, brown sugar and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat, scraping bowl often, until mixture leaves side of bowl and forms a smooth, soft dough.
Divide dough in half. Shape each half into a 6x2-inch round log. Wrap each log in plastic food wrap; refrigerate at least 2 hours.
Heat oven to 375°F. Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake for 7 to 9 minutes or until lightly browned on edges. Let stand 5 minutes before removing from cookie sheets.
Combine sugar and cinnamon in small bowl. Roll warm cookies in cinnamon-sugar mixture.
VARIATION:
Marbled Slice & Bake Shortbread Cookies: Melt 2 (1-ounce) squares semi-sweet baking chocolate** in 1-quart saucepan over low heat; cool 5 minutes. Prepare dough as directed above. Remove half of dough from bowl; set aside. To remaining dough in bowl, add cooled melted chocolate. Beat at low speed just until mixed. Divide white and chocolate doughs into 2 pieces each. Shape each piece into a 6-inch log. Press and mold together 1 white and 1 chocolate log to create marbled effect. Shape marbled dough into 6-inch log. Repeat with remaining 2 pieces of dough. Wrap each log in plastic food wrap; refrigerate until firm (at least 2 hours). Slice and bake as directed above. Roll warm cookies in 1/2 cup sugar.
*Substitute LAND O LAKES® Soft Baking Butter with Canola Oil right from the refrigerator.
**Substitute 1/3 cup real semi-sweet chocolate chips, melted and cooled.

Yield:Â Â 3 1/2 dozen cookies

Vanilla Nut Ice Box Cookies
1/2 c. shortening
1/4 c. Br sugar (firmly packed)
1 c. sugar
1 egg
1 1/2 t. b. powder
2 c. flour
1/8 t. salt
1 c. chopped nuts
1 1/2 t. vanilla

Cream sugar, shortening, eggs. Add rest of ingredients and mix well. Pour out on board and roll to shape of log and chill. Slice. Bake 425 degrees for approx. 10 minutes.
Makes 3 1/2 doz.
If wrapped in waxed paper, dough will keep several days.

WALNUT BUTTER COOKIES

The dough for these simple cookies can be done ahead and refrigerated for up to two days before being sliced and baked.

2 cups all purpose flour
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup (packed) golden brown sugar
1 large egg
3/4 cup walnuts, toasted, chopped

Powdered sugar

Sift flour and salt into medium bowl. Using electric mixer, beat butter and brown sugar in large bowl until light. Beat in egg. Add flour mixture and beat until well blended. Stir in walnuts.

Turn dough out onto lightly floured surface. Divide dough in half. Roll each half into 8-inch-long, 1 1/2-inch-wide log. Wrap each log in waxed paper and freeze until firm, about 30 minutes, or refrigerate up to 2 days.

Preheat oven to 350°F. Cut dough logs crosswise into 1/3-inch-thick rounds. Place rounds 1 inch apart on 2 ungreased baking sheets. Bake until cookies are light golden around edges, about 15 minutes. Transfer to racks and cool 10 minutes. Place powdered sugar in shallow dish. Turn cookies in powdered sugar to coat completely. Cool on racks. (Can be prepared 3 days ahead. Store in airtight container.)

Makes about 4 dozen.
Â
Bon Appétit
November 1998

Rugelah

Dough 8 oz. small curd cottage cheese
8 oz. softened sweet (unsalted) butter
2 cups flour

Mix butter and cottage cheese. Add flour. Mix like for pastry using cutter or forks. Form into 6-7" flat square. Refrigerate overnight or at least several hours.

Cut chilled dough square into 3 equal sections. (Re-refrig. other 2 sections.)
Roll out the section between an 18 inch length of wax paper folded in half lengthwise.
Rolling the dough the length only brings the dough to about
4" wide by about 14" long and 1/8th inch thick. (Keep chilled, handles easier.)

Filling 8 oz. seedless raspberry jam
8 oz. raisins
8 oz. walnuts

Chop raisins and walnuts together in food processor (or grind together in meat grinder.)

Spread each rolled-out dough with 2 heaping tsps. of the jam.

Spread 1/3rd of the nut/raisin mixture evenly over dough.

Using the wax paper to help, roll-up dough jellyroll style - about a 1 1/2 roll - @.

page 1 of 2
page 2 of 2

Topping 1 tsp. cinnamon
3 Tblsp. sugar

Mix together and sprinkle generously over top of each log.

Roll the log up in the self-same wax paper and refrigerate for at least one hour.

Baking

Preheat oven to 375º F. Remove one log from frig.; unroll and cut log into one inch pieces; place on parchment covered cookie sheet so turned-under part is down and "roll" is standing upright - @ .

Bake for 25 minutes. Remove from oven and cool completely .
Repeat for other 2 logs.

Makes about 45 cookies from 3 logs.

Hope these help

OK, here are a few of my favorites:

CARAMEL MOCHA TREES

1 cup butter (no substitutes)
3/4 cup sifted powdered sugar
3 tbls granulated sugar
1 tsp instant espresso coffee powder or coffee granules
1 tbls vanilla
3 tbls unsweetened cocoa powder
1 2/3 cup flour
1/2 cup semisweet chocolate chips
1 tsp shortening
1/2 of a 14 oz. Bag of caramels
1/4 cup butter (no substitutes)
2 tbls milk

Grease cookie sheets. In large bowl beat butter, powdered sugar and granulated sugar on medium speed until fluffy. Dissolve instant coffee in vanilla, add to butter mixture, beat in cocoa. Beat in as much flour as you can with the mixer, stir in remaining flour with wooden spoon. Divide dough in half, chill about 1 hour or until firm.

On a flour surface, roll each half of dough to ¼ inch thick. Cut into trees, and place 1 ½ inches apart on prepared cookie sheets. Bake at 325 12-15 minutes or until set but not overbrowned. Cool 1 minute, transfer to wire racks and cool completely.

Heat and stir chocolate pieces and shortening over low heat until chocolate melts. Drizle over cookes and let stand til set.

Heat and stir caramels, 1/4 cup butter and milk over very low heat until smooth. Cool slightly and drizzle over cookies.

Makes about 30

Note: a heavy plastic bag makes a good bag for both chocolate and caramels. Just snip off a corner of the bag and use like a decorating bag.

Cinnamon Snaps
3/4 cup shortening (Crisco, white)
1 cup packed brown sugar (I used dark)
1 egg
1/4 cup molasses
2 1/4 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
cinnamon sugar, for rolling
Makes 5 dozen

Preheat oven to 350 degrees F. Cream shortening and sugar.
Add eggs and molasses and mix. Separately mix together the flour, soda, cinnamon and salt. Add dry mix to wet gradually and mix in.
Roll in 3/4" to 1" balls using your hands. Smaller balls yield 5 1/2 dozen. Large yield 4 1/2 dozen. Roll in cinnamon sugar (I use 1 part cinnamon to 4 parts sugar). Flatten to about 1/4 inch thick for crisp cookies, leave unflattened for chewy cookies.
Bake 10-12 minutes until set and cracked. Cool on sheet for just a few seconds, until the cookies are transportable. Remove to wire rack to cool.

Cranberry Bliss Bars

Cake
1 cup (2 sticks) butter, softened
1 1/4 cups light brown sugar, packed
3 eggs
1 1/2 teaspoons vanilla
1 teaspoon ground ginger
1/4 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup diced dried cranberries
6 ounces white chocolate, cut into chunks

Frosting
4-ounces cream cheese, softened
3 cups powdered sugar
4 teaspoons lemon juice
1/2 teaspoon vanilla extract

1/4 cup diced dried cranberries

Drizzled Icing
1/2 cup powdered sugar
1 tablespoon milk
2 teaspoons vegetable shortening

1. Preheat oven to 350 degrees.
2. Make cake by beating butter and brown sugar together with an electric mixer until smooth. Add eggs, vanilla, ginger, and salt and beat well. Gradually mix in flour until smooth. Mix 3/4 cup diced dried cranberries and white chocolate into the batter by hand. Pour batter into a well-greased 9x13-inch baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 35 to 40 minutes or until cake is light brown on the edges. Allow cake to cool.
3. Make frosting by combining softened cream cheese, 3 cups powdered sugar, lemon juice and vanilla extract in a medium bowl with an electric mixer until smooth. When the cake has cooled, use a spatula to spread frosting over the top of the cake.
4. Sprinkle 1/4 cup of diced cranberries over the frosting on the cake.
5. Whisk together 1/2 cup powdered sugar, 1 tablespoon milk, and shortening. Drizzle icing over the cranberries in a sweeping motion or use a pastry bag with a fine tip to drizzle frosting across the top of the cake.
6. Allow cake to sit for several hours, then slice the cake lengthwise (the long way) through the middle. Slice the cake across the width three times making a total of eight rectangular slices. Slice each of those rectangles diagonally creating 16 triangular slices.

16 bars

GINGERBREAD/CREAM CHEESE SWIRLS

GINGERBREAD DOUGH

1/2 cup butter
1/2 cup packed brown sugar
1/4 cup molasses
1 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp baking soda
1/4 tsp ground cloves
1 egg
2 cups all purpose flour

Beat butter on high speed of electric mixer for 30 econds, add brown sugar, molasses, ginger, cinnamon, baking soda and cloves, beat till combined. Beat in egg until thoroughly combined. Beat in as much flour as you can with a mixer and stir in remaining flour with a wooden spoon. Divide dough in half, cover and chill at least 1 hour or until easy to handle.

CREAM CHEESE DOUGH

1/3 cup butter
3 oz. softened cream cheese
1 cup sugar
1/2 tsp baking power
1 egg
1/2 tsp vanilla
2 cups all purpose flour
1 tsp finely shredded orange peel.

In a large mixing bowl beat butter and cream cheese on high speed for 30 seconds. Add sugar and baking powder, beat until combined. Beat in egg and vanilla, then as much of the flour as you can with mixer. Stir in
remaining flour and the orange peel with a wooden spoon. Divide dough in half, cover and chill at least 1 hour or till easy to handle.

TO ASSEMBLE COOKIES:

Roll each half of gingerbread dough between two sheets of waxed paper into a 10x8 inch rectangle. Repeat with cream cheese dough. Place cream cheese rectangles on baking sheets and place in freezer for 15 minutes or till firm. Remove from freezer, peel top sheets of waxed paper from all rectangles. Carefully invert one cream cheese rectangle over a gingerbread rectangle. Remove waxed paper, let stand 5 minutes or until easy to roll. Roll up, jelly roll style, starting from one long side,
removing waxed paper as you roll. Pinch to seal, cut roll in half crosswise, wrap rolls in waxed paper, repeat with remaining dough and chill about 4 hours or till firm. To bake, slice dough into 1/4 inch thick slices, bake on a greased cookie sheet for 10-12 minutes at 375 F or
until edges are firm. Cool on sheet for 1 minute, then transfer to wire racks, cool completely.

Makes about 150 cookies

ENGLISH LEMON SHORTBREAD STRIPS

Shortbread Ingredients:
· 1 cup LAND O LAKES® Butter, softened*
· 1/2 cup sugar
· 2 tablespoons lemon juice
· 2 teaspoons finely grated lemon peel
· 2 1/2 cups all-purpose flour
Glaze Ingredients:
· 1/2 cup powdered sugar
· 1 tablespoon LAND O LAKES® Butter, softened*
· 1 tablespoon lemon juice
Garnish Ingredients:
· 1 tablespoon finely grated lemon peel

Instructions:

Heat oven to 350°F. Combine 1 cup butter, sugar, 2 tablespoons lemon juice and 2 teaspoons lemon peel in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low. Add flour; beat until mixture resembles coarse crumbs. Knead dough by hand until smooth.

Press dough evenly into lightly greased 8-inch square baking pan. Bake for 35 to 40 minutes or until light golden brown. Cool completely.

Combine all glaze ingredients in small bowl using wire whisk; mix until smooth.

Spread thin layer of glaze over cooled shortbread; sprinkle with 1 tablespoon lemon peel. Let stand 30 minutes to set. Cut into 2 1/2x3/4-inch strips.

Yield: 2 1/2 dozen cookies

Happy Baking!

Annie

I got this one from the inside of a Land O'Lakes carton. Their site has some great recipes for cookies. These could be frozen.
SLICE & BAKE LEMON CRISPS (6 1/2 dozen)
3/4 cup Land o Lakes unsalted butter, softened
1 cup sugar
1 egg
1 TBL grated lemon peel
1 1/2 cups flour
Sugar or powdered sugar
Combine butter & sugar in large mixer bowl. Beat at medium speed, scraping bowl often until creamy (1-2 minutes.) Add egg & lemon peel; continue beating until well mixed (1-2 minutes.) Reduce speed to low; add flour. Beat until soft dough forms (2-3 minutes.)
Divide dough in 1/2. Shape each 1/2 into 8" log (1 1/2" diameter) on lightly floured surface. Wrap tightly in plastic food wrap. Refrigerate until firm, 2 hours or overnight.
Heat oven to 350°. Cut rolls into 1/8-1/4" slices with sharp knife. Place 1" apart onto ungreased cookie sheets. Bake 8-12 minutes or until edges are very lightly browned. Let stand 1 minute; remove from cookie sheet. Roll cookies in sugar while still warm & again when cool. Variation: Stir 1/3 cup finely chopped almonds into dough after mixing in flour.~~

These all sound so good. Thank you!!! Can all of these be made now and refrig. or froze? These will be for neighbors and friends a couple days before Christmas. Again THANK YOU SO MUCH. Keep them comming
Cara

Just took some of Annie's Cinnamon Snaps out of the oven and can report they are yummy! I had to use dark corn syrup as I was out of molasses which worked fine. But I think the molasses will make for a spicier and darker cookie so I want to try them as given. I used a mix of light and brown sugar.

Thanks Annie!

You are welcome, Teresa, they are one of my favorites. I do plead guilty to adding more cinnamon than the recipe calls for and I get the Vietnamese cinnamon from Penzey's for a really sharp cinnamon "bite".

It's one of the only cookies I like crisp, I mostly like chewy cookies (with the notable exception of shortbread, which I LOVE).

Cara, all of the ones I posted can be refrigerated or frozen except the cranberry bliss bars. I've never tried making those in advance.

I usually make cookie dough and freeze it, then thaw and bake when I need it. The slice and bake ones can be done in rolls, the rest can be shaped into cookie sized balls and frozen on a baking sheet, then put into ziplock bags. Just remove as many as you need, thaw them, then bake. Don't try to bake them frozen, they flatten too much.

Annie

Here are a few I freeze in Nov for my cookie trays--some as just the made up dough--some the baked cookie:

Diane's Home Cookin Chapter: Christmas Cookies

Date Nut Icebox Cookies
=======================
1/2 cup margarine or shortening, room temperature
1/2 cup butter, room temperature
2 cups light brown sugar, firmly packed
1 teaspoon vanilla
2 large eggs
3-1/2 cups all-purpose flour
3/4 teaspoon salt
1 cup chopped dates (6 to 8 ounce)
1 cup chopped walnuts
. .
Cream shortening, butter, and sugar; beat in vanilla and egg, beating
until light and fluffy. Sift flour and salt; add to creamed mixture,
mixing well. Stir in dates and walnuts. Press dough into waxed paper
lined bread tin; wrap paper up & over dough and chill overnight. Slice
chilled cookie dough into 1/8-inch slices; bake on greased baking
sheets at 375° for 8 to 10 minutes.

Servings: 60 ( these feeze ok baked or just as doug

Italian Anise Pillows
=====================
4 cups flour
1 cup sugar
1 cup margarine/butter
3 eggs
5 teaspoons baking pwd
1/2 teaspoon salt
3/4 teaspoon anise extract
1 3 teaspoon ground anise seeds
. Combine ingredients in mixing bowl, mix at low speed with electric
mixer until well blended. Preheat oven to 400 degrees. Shape 1 heaping
tsp dough into 1 1/2" oval. Place dough 1" apart on ungreased cookie
sheet. Bake 10 min. or until lightly browned. Store in tightly covered
container. Makes approx. 5 doz.

Ice with buttercream frosting:

1 1/2 - 2 C confectioner's sugar 2 Tbsp butter/marg milk to make
spreadable consistency 1/2 tsp anise flavoring pinch of salt

Combine ingredients until spreadable consistency.

Decorate frosted cookies immediately with holiday or colored sprinkles
Freeze ok unfrosted.

Italian Lemon Drops
===================
1 cup Granulated Sugar

1/2 cup Shortening

6 Eggs

1 teaspoon Lemon Extract

4 cups Flour

1 teaspoon Grated, Chopped Lemon Zest

2-1/2 teaspoons Baking Powder

dash Of Salt
. For Icing:

2 Cups Powdered Sugar

Fresh Lemon Juice . Preheat the oven to 350 degrees F. Either lightly
grease two baking or cookie sheets, or use silicon sheets on them. In a
large bowl, cream together the sugar and shortening. Add the eggs,
lemon extract and grated lemon zest, and mix well. Stir together the
flour, salt, and baking powder. Add this dry mixture to the bowl with
the eggs and mix well. Roll the dough into small balls about 3/4 inch
big, and place on the baking sheets at least 1 to 2 inches apart. Bake
the cookies for 10 to 15 minutes. Cool on a wire rack.

In a medium bowl with an electric mixer, beat together the powdered
sugar and a tablespoon or two of lemon juice. Only add as much lemon
juice as is needed to make an icing that will coat the cookies. With a
small spoon, drizzle the icing over the cookies, allowing it to run
down the sides. Let sit out for an hour or two until set. Store in an
airtight container.

These freeze well even glazed.

Mom's Italian Spice/Pepper Cookies
==================================
Preheat oven to 400°
Slightly grease cookie sheet

1/2 cup shortening-melted & cooled slightly
1 cup strong brewed coffee-slightly cooled
1 cup sugar
1/2 cup dutch cocoa
2-1/2 teaspoons cinnamon
1 teaspoon black pepper
1/4 teaspoon allspice or cardamon
1/8 teaspoon salt
1/2 teaspoon vanilla
3 tablespoons grape jelly
1 tablespoon brandy ( I use JD. for Hubby )
4 cups flour
1 tablespoon baking powder
1/4 cup finely chopped hazelnuts

Confectioners sugar & enough milk or brandy to make thin glaze
. Combine sugar, cocoa, spices & baking powder. Mix melted shortening
with coffee & stir into sugar/spice combo, mix well. Add vanilla, grape
jelly,brandy & nuts-mix well. Add flour 1 cup at a time mixing very
well to fully incorporate each cup.Dough will be stiff but sticky.
Using heaping tbsp of dough roll into ball form-place on slightly
greased sheet--bake 10 min at 400°. Time these well-do not over
bake--they're like brownies-don't look quiet done but will look dry.
When cool dip into thin glaze made with confectioners sugar and milk or
brandy.
Freeze ok even glazed

Sesame Seed Cookies
===================
4 cups All-purpose Flour

1 cup Sugar

1 tablespoon Baking Powder

dash Of Salt

1/2 pound (2 Sticks) Unsalted Butter, Softened

2 large Eggs

1 teaspoon Vanilla Extract

1 teaspoon Orange Zest, Finely Chopped

1-1/2 cups Fresh Sesame Seeds
. Preheat the oven to 375 degrees F. Butter two baking sheets, or place
silicon baking sheets on them. In a large bowl, stir together the
flour, sugar, baking powder and salt. With an electric mixer on low
speed, add the butter until blended. Whisk together the eggs, zest and
vanilla, and add this to the flour mixture, and continue beating on low
until you have a smooth dough. Pinch off a small piece of dough about
the size of a small golf ball and roll it into a log about 2 inches
long. Roll the log into the sesame seeds, pressing them lightly to
stick. Place the cookie on the prepared baking sheets, and continue
forming the remaining cookies the same way, keeping the cookies two
inches apart. Bake for 25 minutes or until lightly browned. Cool, and
store in airtight container.
Freeze ok.

Spumoni Cookies
===============
1 cup butter; softened
3/4 cup sugar
1 teaspoon vanilla
1 egg
2-1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 cup chopped pistachio nuts
6 drops green food color
1 ounce unsweetened chocolate; melt & cool
2 tablespoons finely chopped maraschino cherries
1/2 teaspoon almond extract
. Mix butter, sugar, vanilla and egg. Stir in flour and salt. Divide
dough into 3 equal parts. Mix nuts and food color into 1 part. Mix
chocolate into 1 part. Mix cherries and almond extract into remaining
part. Line bottom and ends of a loaf pan (9X5X3-inch) with foil
allowing ends of foil to extend 5-inches over each end of pan. Press
nut dough evenly in bottom of pan (cover with plastic wrap and press
and smooth dough). Press chocolate dough on nut dough and press cherry
dough on chocolate dough. Cover dough with extended ends of foil and
refrigerate at least 2 hours or overnight.

Heat oven to 375°. Remove dough from pan and remove foil. Cut dough
crosswise into 1/4-inch slices and cut each slice crosswise into
halves. Place about 1-inch apart on ungreased cookie sheet and bake
until set, about 10 minutes. You may have to reshape cookies with your
spatula while they are hot and still on the cookie sheet.

posted by Marilyn
Freeze well

This one I just freeze the dough & make the filling up to 5 days prior to baking.
These are a bit "fussy" but rich & so good!
Cuccidati Recipe
================
Crust:
3/4 cup margarine
1/2 cup sugar
2 eggs
rind of 1 orange
4 teaspoons orange juice
3 cups flour
2 teaspoons baking powder
1 teaspoon vanilla

Filling:
1 string of figs
8 ounces raisins
8 ounces brown sugar
1 pound walnuts
1 pound dates
1 orange
2 teaspoons cinnamon
2 ounces whiskey
1/4 teaspoon black pepper
1-1/2 cups water

Frosting:
3 cups powdered sugar
4 ounces butter
orange juice
. .
Preheat oven to 375 degrees.

Crust: In large bowl, cream together first 3 ingredients. Add orange
juice and orange rind. In separate bowl, combine flour and baking
powder. Add to creamed mixture along with vanilla.

Filling: Prepare several days ahead of time. In a food grinder, grind
figs and raisins. In large saucepan, simmer raisins and figs with brown
sugar and water for 15 minutes. Grind walnuts, dates, and orange. Stir
into hot mixture along with cinnamon, black pepper, and whiskey. Remove
from stove, mix well, cover, and let mellow for 3 days. Note: This
recipe makes enough filling for 2 batches of crust and can be divided
and frozen for up to six months.

Roll dough into 3" wide strips on pastry cloth. Lay filling down the
center and wrap dough to form a long "sausage-like" cookie. Roll back
and forth until crust seems very thin. Cut in diagonal about every 1
1/2 inches. Place on cookie sheet close together and bake for 10-13
minutes. Cookies should be barely brown. Cool and store in tins 5 days,
then frost.

Frosting: In medium bowl, mix together margarine and powdered sugar
until well blended. Add enough juice to make a thick glaze. Top cookies
with a thin coat. Let frosting dry a couple of hours then store in tins
as follows.

To Store: Line tins with foil, place a layer of cookies, then a layer
of wax paper (NOT plastic wrap). Keep repeating, ending with foil and
then the lid.

And this one I'm going to try this year-just not
sugar
them until later.

Pistachio Lime Cookies Recipe Courtesy Nantucket Cookie Company
===============================================================
3 cups sugar
1/2 cup lime zest, about 6 to 8 limes
4-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons salt
2 cups (4 sticks) unsalted butter, cut into 1-inch cubes, chilled
6 ounces shelled pistachios
5 egg yolks
2 teaspoons vanilla extract
1/8 teaspoon natural almond extract
3/4 cup fresh lime juice
. Preheat oven to 350 degrees F. In a food processor work bowl, add sugar
and lime zest. Process until sugar and zest are well mixed, about 20
seconds. Scrape into a large mixing bowl. Reserve about 1/2 cup of lime
sugar in a separate bowl for later use.

Add flour, baking powder and salt into food processor and pulse briefly
to mix. Add cold butter into food processor with flour mixture and 3
ounces of the pistachios. Process with short pulses until mixture
resembles cornmeal and no large lumps of butter remain, about 10
seconds. Add remaining pistachios and mix briefly, about 5 seconds.
Pour this mixture into the sugar and lime mixture in the large mixing
bowl and set aside.

In a medium bowl, mix egg yolks, vanilla extract, almond extract, and
lime juice together.

Using an electric mixer with a paddle attachment, pour in the
lime/sugar and flour/butter mixture and stir until combined, about 15
seconds. Then, while the mixer is still running, slowly add egg/lime
juice mixture and mix until well combined and dough pulls away from the
sides of the bowl, about 15 to 30 seconds.

Scrape the dough into a large bowl and refrigerate until cold, but not
solid, about 30 minutes. Use an ice cream scoop to scoop the dough onto
parchment-lined cookie sheets. Take the dough balls and roll the tops
into the reserved lime sugar. Use the bottom of a water glass to press
the cookies flat, about 1/4-inch thick. Bake the cookies until slightly
browned, about 15 minutes. Remove the parchment paper with the cookies
from the tray to a cooling rack and cool.

Servings: 36

Diane

Diane, that Cuccidati sounds wonderful, like a kind of exotic Fig Newton. However, I've never seen fresh figs here, can dried be substituted? Or, if I did find them, how much is a "string"?

Annie

The Santa's whiskers and the spumoni cookies are yummy! Thanks so much! So many to try, so little time....

These freeze beautifully:

FUDGE NUTTERS

1 cup butter or margarine softened
2 cups confectioners' sugar, divided
4 Tblsp. unsweetened cocoa, divided
1-3/4 cups all purpose flour
2 eggs, separated
2 pkgs. (3 oz. each) cream cheese, softened
1 tsp. vanilla extract
1-1/2 cups chopped pecans
54 pecan halves, if desired

Preheat oven to 350° F.

In large mixer bowl, cream butter or margarine. Add 1 cup confectioners' sugar, 2 Tblsp. cocoa, flour and 1 egg yolk. Mix at medium speed until well blended.

In small bowl, combine 1 cup confectioners' sugar and cream cheese. Add remaining egg yolk, 2 Tblsp. cocoa and vanilla; mix until smooth.

In a pie plate beat egg whites until foamy. Roll dough into 54 balls; dip each in egg white then roll in chopped pecans. Place 1-inch apart on ungreased cookie sheets. Make a well in each cookie; add a teaspoon filling. Place a pecan half on top of filling. Bake 12 minutes. Cool 3 minutes; then remove to wire racks to cool. Store in airtight containers in refrigerator. Makes 54 cookies.

Recipe by Mickie Schmidt.

ORANGE DATE PINWHEELS

The mellow sweetness of orange combines with the more pronounced sweetness of dates for an unexpected holiday flavor. The spiral pinwheels also make a welcomed visual variation on a cookie tray.

1 (8 oz.) pkg. chopped dates
2/3 cup finely chopped nuts
1/2 cup sugar
1/3 cup orange juice
1 cup (2 sticks) butter, softened
1 cup sugar
1 cup firmly packed brown sugar
2 large eggs
1 tsp. vanilla extract
4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt

Cook first 4 ingredients in a heavy saucepan over medium heat, stirring constantly for 10 to 12 minutes or until thickened. Set aside.

Beat butter and sugars at medium speed of an electric mixer until light and fluffy. Add eggs and vanilla, beating until blended. Gradually add flour, baking soda, and salt, beating until combined. Cover and chill 1 hour.

Preheat oven to 350° F. Lightly grease cookie sheets or line with parchment paper.

Divide dough in half. Turn out 1 portion of dough onto a lightly floured surface, and roll into a 15x10-inch rectangle. Spread 1/2 of date filling evenly over dough. Beginning on long side, roll dough, jellyroll fashion.

Cut roll into 1/4-inch thick slices. Place slices on lightly greased cookie sheets. Bake for 12 to 14 minutes, or until lightly browned. Cool on wire racks.

Recipe courtesy of Paula Deen.

And a tribute to someone we ALL miss terribly, our good friend, Marlen:

"CHUBBY HUBBY" COOKIES

1 cups butter or margarine, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1 large eggs
1 Tblsp. vanilla extract
2 cups all-purpose flour
1-1/2 tsp. baking soda
Pinch of salt
1 cup semisweet chocolate chips
1 cup peanut butter chips
1/2 cup salted peanuts
1 cup crushed pretzels

Preheat oven to 350° F. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In a medium bowl, combine flour, baking soda and salt. Blend into creamed mixture. Stir in chocolate and peanut butter chips, peanuts and pretzels. Drop by heaping tablespoons about 2 inches apart onto ungreased cookie sheet. Bake 10-13 minutes, or until edges are lightly browned and centers are still soft. Do not overbake. Cool one minute on cookie sheet. Cool completely on wire racks. Store tightly in covered container.
Source: Bob Zotto, Bruker AXS Cookbook posted at Mimis Cyber-Kitchen by Marlen 11/29/01.

***Marlens Notes: It should be noted that you can make any substitutions of your choice and the recipe will still work. Try butterscotch chips instead of peanut chips, cashews instead of peanuts, add shredded coconut, craisins or raisins, the combinations are endless and they all work!

ORANGE COCOA SANDIES
1 cup (2 sticks) butter, softened
1-3/4 cups all-purpose flour
1-1/4 cups confectioner's sugar, divided
1/4 cup unsweetened cocoa
1 cup finely chopped pecans
1 tsp. orange extract

Preheat the oven to 400° F. In a large bowl, beat the butter, flour, 1 cup confectioner's sugar, the cocoa, pecans, and extract for 2 to 3 minutes, or until well blended. Drop by teaspoonfuls about 1-inch apart onto ungreased baking sheets. Bake for 8 to 10 minutes, or until
set. Allow to cool slightly, then dust with the remaining 1/4 cup confectioner's sugar. Serve, or store in an airtight container until ready to serve. Yield: About 4 dozen cookies.

So Many Options! For traditional pecan sandies, leave out the cocoa, change the orange extract to vanilla, and increase the flour to 2 cups.

Recipe by Marlen.