I was just glancing through the new KA catalog and found this recipe: County Fair Caramel Apple Bars Caramel and apple is always a winning combination. These bars, cut in 3" squares and topped with ice cream, make a delicious plated dessert. Cut smaller, they pack nicely in your lunchbox. Crust 1 cup (2 sticks, 8 ounces) unsalted butter 1 teaspoon salt 1/2 teaspoon baking powder 1 teaspoon ground cinnamon 3/4 cup (5 5/8 ounces) brown sugar, firmly packed 1 cup (4 ounces) confectioners' sugar or glazing sugar 2 teaspoons vanilla extract 2 3/4 cups (11 1/2 ounces) King Arthur Unbleached All-Purpose Flour 1 cup (3 1/4 ounces) nut flour* 1 large egg Filling 4 to 5 medium tart apples, peeled, cored, and sliced, then chopped (about 5 cups, about 20 ounces prepared) 2 tablespoons (7/8 ounce) brown sugar 2 tablespoons (1 ounce) boiled cider, or substitute an additional 2 tablespoons brown sugar 1/4 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon ground cinnamon Topping** 1 cup (10 ounces) caramel, from a block, or about 30 caramel candies 2 1/2 tablespoons (1 1/4 ounces) milk or cream *Almond (toasted or plain), hazelnut flour (toasted or plain), and pecan meal are all good choices. Or grind 1 cup nuts in a food processor; be sure to stop before the mixture becomes pasty. **Or use our prepared caramel sauce. Preheat the oven to 350°F. Lightly grease a 9" x 13" pan or 10" x 10" bun pan. To make the crust: Beat together the butter, salt, baking powder, cinnamon, sugars, and vanilla till smooth. Add the flours, mixing till crumbly. Set aside half the mixture (about 3 generous cups, 15 ounces); add the egg to the remainder, beating to combine. Press the crust with egg into the bottom of the prepared pan. Bake the crust for 17 minutes, till it's barely starting to brown around the edges. While the crust is baking, prepare the filling. To make the filling: Slice the apples about 1/4" thick, then chop into 1/2" to 3/4" pieces. An apple peeler/corer/slicer gives you a great head start on this task. Combine the apples with the remaining filling ingredients, and distribute over the crust. Spread the reserved crust mixture over the apples. Bake the bars for 45 minutes. Remove them from the oven, and after 15 minutes cut them into squares, leaving them in the pan. Cool completely, then place the bars on a rack set over a piece of parchment. To make the topping: Place the caramel and milk in a microwave-safe measuring cup, and heat till the caramel is very soft. Stir (reheating if necessary) till the mixture is smooth and pourable. Drizzle it over the bars. Yield: 16 to 24 bars. Michelle

2 oz unsweetened chocolate (squares) 1 cup all-purpose flour (sifted)& 2 tbsps all-purpose flour (sifted) 4 tsp double-acting baking powder 4 tsp baking soda 1 pinch salt 2 oz sweet butter (2 sticks) 1 tsp vanilla extract 2 cup granulated sugar 2 tsps light cream (milk) 1 egg (graded large) 1. Place the chocolate in the top of a small double boiler, over hot water, on moderate heat. Cover until partially melted, then uncover and stir until smooth. Remove from the heat, and set aside to cool slightly. 2. Sift together the flour, baking powder, baking soda, and salt,set aside. 3. In the large bowl of an electric mixer cream the butter. 4. Add vanilla and sugar, beat to mix well. 5. Add the melted chocolate, and beat until incorporated. Then add the light cream or milk and the egg, and beat to mix well. 6. On low speed add the sifted dry ingredients, scraping the bowl with a rubber spatula, and beating only until incorporated. 7. Place the dough on a piece of wax paper, fold the sides of the paper over the dough, and press down on the paper to flatten the dough to a scant 1" thickness. 8. Wrap in the waxed paper and refrigerate for 20-30 minutes (no longer or the dough will crack when you roll it out). However, if you do refrigerate it for longer (even overnight) let it stand at room temperature for about 1 hour before rolling it out). 9. Adjust two racks to divide oven into thirds, and preheat oven to 400. Line cookie sheets with aluminum foil. Flour a pastry cloth and place the dough on it. (If you have doubled the recipe, roll only half of the dough at a time). With a floured rolling pin (which should be refloured frequently to avoid sticking), roll the dough out until it is only 1/8" thick (thin). I use a round cookie cutter that is 2 3/4" in diameter. Use any size you like, and cut the cookies as close to each other as possible. Place the cookies 1/2" apart on the aluminum foil. (It might be necessary to transfer the cookies from the pastry cloth to the foil with a wide metal spatula). Handle them carefully in order to keep them perfectly round and flat. Leftover pieces of the dough should be pressed together and rerolled. Bake 2 sheets at a time, for 7-8 minutes, reversing the sheets top to bottom, and front to back once, to insure even baking. Bake until the cookies feel almost firm to the touch. These are supposed to be crisp (they will become more crisp as they cool) and they should not be underbaked, but watch them carefully to be sure they do not burn. If you bake one sheet at a time, bake it on the upper rack. With a wide metal spatula, transfer the cookies to racks to cool. Store in airtight container.

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 Chocolate 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.  Chilling 1 hrs.  Baking 12 min.  Ingredients: *  1 cup LAND O LAKES® Butter, softened* *  1/2 cup sugar *  1/2 cup powdered sugar *  1 egg *  1 teaspoon vanilla *  2 1/4 cups all-purpose flour *  1 1/2 cups red and/or green candied cherries, halved *  1 tablespoon all-purpose flour *  1 cup coarsely chopped pecans *  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:  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.  Chilling 2 hrs.  Baking 7 min.  Ingredients: *  1 cup LAND O LAKES? Butter, softened* *  1/2 cup firmly packed brown sugar *  1 teaspoon vanilla *  2 1/4 cups all-purpose flour *  1/2 cup sugar *  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:  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.  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

http://www.theglutenfreelifestyle.com/Gluten-Free%2520Baking%2520Invitational/PDF/Winning%2520Recipes.pdf http://www.luanekohnke.com/wp-content/upLoads/2010/10/Gluten_Free_Cookies.pdf http://www.frugalskills.com/pdf/Gluten-Free-Cookie-Recipes-by-Frugal-Skills.pdf from a web search, never tested myself