Just managed to pull myself off the floor from laughing so hard. You ladies really know how to put some fun into holiday cooking. I think I am going to have to try this recipe myself. Maybe I'll switch the Smirnoff for a little Bacardi Dark (goes better with the dried fruit). Merry Christmas to All and to All a Good Night!!! Ms. Faith

Oh wow...there is alot missing from the Death cookies, isn't there! I never noticed before and I've made this recipe countless times. I use the 12 oz bag of chocolate chips. I go big on everything! ;) Pat here is the Lemon Pistachio Cookie recipe from Mary. LEMON PISTACHIO COOKIES (Mary) 2 Cups flour 1/2 tsp. baking soda 1/4 tsp. salt 3/4 Cup butter or margarine, softened 3/4 Cup plus 3 Tbs. sugar, divided 1 Large egg 1 Tbs. lemon zest, grated 1 Tbs. lemon juice 1/3 Cup pistachio nuts, finely chopped In a large bowl, sift together flour, baking soda and salt. Set aside. Cream butter and 3/4 cup sugar until light and fluffy. Beat in egg, mixing until just combined. Add lemon zest and juice. Blend in dry ingredients, mix to thoroughly combine. Wrap dough in plastic and chill for 1 hour. Combine pistachio nuts and remaining sugar in a small bowl. Shape dough into 1-inch balls. Roll balls in pistachio-sugar mixture. Place 2 inches apart on ungreased baking sheets. Press cookies down with a small glass to flatten slightly. Bake 10 to 12 minutes until golden. Transfer to racks to cool. NOTES: I add the zest from a entire lemon. And I add about 2 T. fresh lemon juice. I worked and worked on a lemon cookie recipe and it took me about a year before it dawned on me to add cream cheese which made the cookies just perfect. I have to admit they are the best lemon cookies I've ever eaten but of course they are to my taste and puckery lemon. Lemon Cream Cheese Cookies (My recipe) 1 c. butter 1-3 oz package of Cream Cheese 1 c. sugar 1 egg 1 TBL fresh lemon juice (you can add a bit more juice I DO!) Grated lemon Peel (I grate the entire lemon) 2 1/2 c. flour 1 tsp baking powder Lemon Glaze Juice of 1 lemon Grated Lemon Peel (I grate the entire lemon) Powdered sugar Cookies: Cream butter and cream cheese. Add sugar, egg, lemon juice and rind. Add flour and baking soda and blend into cream cheese mixture. Chill dough. Use cookie press, drop and crisscross with fork or press flat or you can roll out and use a cookie cutter. Cool cookies before glazing. Glaze: Mix lemon juice and rind and add powdered sugar until you have a nice glazing consistency. You can grate more rind and sprinkle on top too. Michelle

Another easy treat to do with one hand would be a 'bark" of some type-- once it sets just wack it with a small mallet to break into pieces Tiger Bark Diane's Home Cookin Chapter: Candy & other confections Tiger Bark ========== 1 cup milk chocolate chips 2 cups (12 ounce) vanilla milk chips or almond bark 2 cups peanut butter chips 1/2 cup chopped peanuts . . Line jellyroll pan with foil. In microwave, melt 3 types of chips separately, stirring until smooth. Pour melted peanut butter chips into prepared pan, spreading level. Sprinkle on peanuts. Pour melted vanilla and chocolate chips on top, drizzling each randomly. To marbleize, use knife to pull through chocolate in wide curves. Refrigerate until set. Break into pieces. or a Rugalach-- you could cut the dough, she can add the filling and roll.Nancy's recipe is easy to work with-- just cut into 3 or 4 in squares-- mix some raspberry preserves with chpped nuts & mini choc chips and roll corner to corner-- bake rolled point down Diane's Home Cookin Chapter: Christmas Cookies CREAM CHEESE COOKIES ==================== This Dough Is One That You Can Roll Thick, If You Like A Softer Cutout still holds up. 1 ½ cup sugar 1 cup unsalted butter 1 8ounce package cream cheese 1 egg 1 teaspoon vanilla ½ tsp almond extract 3 ½ cup flour (I like unbleached) 1 teaspoon baking powder . In a mixing bowl cream sugar, butter and cream cheese until fluffy. Add egg and flavorings, beat smooth' Stir together the flour and baking powder, add to creamed mixture and mix thoroughly. FOR CUT-OUT COOKIES Chill dough. Roll out on surface dusted with a mixture of ½ powered sugar and ½ flour, ¼ to ½ inch thick depending on your preference. Cut into desired shapes. Place on ungreased cookie sheet ( I line with parchment paper) and bake in a 375° oven 8-10 minutes. Watch for the edges to just barely begin to brown if you like a moist cookie. Cool and frost. COOKIE PRESS COOKIES Divide dough into portions and add desired colors. Force through cookie press onto ungreased cookie sheets. Bake in a 375° oven 8-10 minutes. Remove from cookie sheet and cool on wire rack. Before baking brush with slightly beaten egg white and sprinkle with colored sprinkles if desired. Note...I have added about 4 oz of almond paste to the dough when making the cookie press cookies.....yum! FAVORITE ICING FOR CUTOUT COOKIES 2 c powered sugar, sifted 2 Tbsp softened butter ¼ tsp vanilla ¼ tsp almond extract 1 egg white ¼ C milk or cream Combine egg white and milk, set aside. Beat together powered sugar, butter and flavorings. Add small amounts of the milk mixture until icing is spreading consistency. Tint with desired colors. Using the egg white will give you a nice finish on the icing, the butter will keep it soft on the inside.

Now I know why cookies taste so good at Christmas! Thank you for sharing. Marie