Chocolate Caramel Thumbprints

1/2 Cup Butter ( no substitutes) softened
2/3 Cup Sugar
1 Egg, seperated
2 Tablespoon Milk
1 Teaspoon Vanilla extract
1 Cup All-purpose flour
1/3 Cup Baking cocoa
1/4 Teaspoon Salt
1 Cup Finely chopped pecans

Filling:

12-14 Caramels
3 Tablespoons Heavy whipping cream
1/2 Cup Semisweet chocolate chips
1 Teaspoon shortening

In a mixing bowl, cream butter and sugar. Beat in egg yolk, milk, and vanilla. Combine the flour, cocoa, and salt; add to the creamed mixture. Refrigerate for 1 hour or until easy to handle.

Roll into 1-in balls. Beat egg white. Dip balls into egg white and coat with nuts. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make a 3/8-1/2 indentation in the center of each ball. Bake at 350º for 10-12 minutes or until set. Remove to wire racks to cool.

Meanwhile, in a heavy saucepan, melt caramels with cream over low heat; stir until smooth. Using about 1/2 teaspoon caramel mixture, fill each cookie . In microwave, melt chocolate chips and shortening. Drizzle over cookies. Yield about 2 1/2 dozen.
Orange Spritz Cookies

1/2 Cup butter (no substitutes), softened
3oz cream cheese, softened
1/2 Cup packed brown sugar
2 Teaspoons grated orange peel
1/2 Teaspoon orange or vanilla extract
1 1/2 Cups All-purpose flour
1/4 teaspoon salt
Colored sugar

In a mixing bowl, cream the butter, cream cheese and brown sugar. Beat in orange peel and extract. Combine flour and salt; gradually add to creamed mixture.

Using a cookie press fitted with disk of your choice, press cookies 1 in. apart onto ungreased baking sheets. Sprinkle with colored sugar. Bake at 375º for 6-9 minutes or until lightly browned. Cool off 2 minutes before removing to wire racks. Yield: about 5 1/2 dozen
Frosted Ginger Cookies

1 1/2 Cups Butter or margarine
1 Cup Sugar
1 Cup Brown sugar
2 Eggs
1/2 Cup Molasses
2 Teaspoons Vanilla extract
4 1/2 Cups All-purpose flour
1 Tablespoon Ground ginger
2 Teaspoons Baking Soda
2 Teaspoons Ground cinnamon
1/2 Teaspoons salt
1/2 Teaspoons Ground cloves

Frosting:
1/3 Cup packed Brown sugar
2 Cups Confectioners' sugar
2 Tablespoons butter or margarine
1/4 Cup milk
1/2 Teaspoon Vanilla extract or caramel flavoring
Pinch of salt

In a mixing bowl. Cream butter and sugars. Add t he eggs, one at a time, beating well after each addition. Stir in molasses and vanilla; mix well. Combine dry ingredients; gradually add to creamed mixture. Drop by tablespoonfuls 2 in apart onto ungreased baking sheets. Bake at 325º for 12-15 minutes or until cookies spring back when touched lightly (do not overbake). Remove to wire racks. For frosting, in medium saucepan, brings sugars to boil. Remove from the heat (mixture will look curdled at first). Cool for 3 minutes. Add vanilla and salt; mix well. Frost warm cookies. Yield: about 6 dozen
Hazelnut Shortbread

3 cups Flour
3/4 Cup Confectioners' sugar
1/2 Cup Hazelnuts, toasted and ground
1/4 Teaspoon salt
1 1/4 Cups Unsalted butter (no substitutes), cut in small pieces
1 square White chocolate, melted
1 square semisweet chocolate, melted

Stir to together flour, confectioners' sugar, hazelnuts and salt in medium-size bowl. Cut butter into flour mixture with a pastry blender until mixture resembles coarse meal. Knead until mixture holds together. Divide dough in half. Roll out one-half of the dough to about 1/4 inch thick on a lightly floured surface. Using a 2 inch cookie cutter cut out circles and place on ungreased baking sheet about 1 inch apart. Repeat, using all dough. Prick with fork. Bake at 325º for about 20 minutes, or until cookies just start to get golden. Cool completely on wire rack. Pour each melted chocolate into a small plastic resealable bag. Cut a small hole in the corner of each bag and drizzle cooled shortbread with melted chocolates. Yield: 3 dozen
Raspberry Crumb Bars

2 Cups all-purpose flour
1 Teaspoon baking powder
1/2 Teaspoon salt
1 Cup slivered almonds (about 4 oz)
1 Teaspoon vanilla
3/4 Cup Unsalted butter, softened
2/3 Cup Sugar
1 Egg
1 Jar (12 oz) Raspberry preservers

Stir together flour, baking powder, and salt on wax paper. Whirl almonds in food processor until finely ground. Add vanilla and butter. Whirl until blended. Add flour mixture and sugar. Whirl to mix. Remove and reserve 1/2 cup mixture for topping. Add egg to remaining flour mixture in container of food processor. Whirl until well combined and dough forms. Press dough over bottom of greased pan. Bake at 375º for 10 minutes or until lightly browned. Remove from oven; cool slightly. Spread raspberry preserves over dough. Sprinkle with reserved crumb mixture in diagonal strips across top. Bake 12 minutes more or until top is golden brown. Cool in pan on wire rack. Cut into bars to serve. Yield: 24 bars

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